Eating: Sliders

Why should omnivores get to have all of the fun? They are building a White Castle here in Terre Haute, but there is absolutely nothing on the menu pour moi. Burger King has a veggie burger, which I'm grateful for when traveling, but not veggie versions of their new 'burger shots.'

No worries, as I am creative and happy to suit myself. I had some hot dog buns in the larder that were lacking the matching veggie hot dogs, so I cut each put into three mini-hamburger-bun-sized pieces--there was just a little of each leftover. Next, I popped some veggie meatballs in the oven and set out to dress my baby veggie burgers, clockwise from the bowl:

  • Refrigerator pickles (onion, cucumber and carrot) that Mitchell made last week--on the plate for a little garnish on the burgers of my choice
  • Some baby spring mix to add to the burgers
  • Sriracha mayonnaise
  • Green chili mayonnaise
  • Tomato sauce and mozzarella
  • BBQ
  • Heinz organic ketchup
  • Spicy mustard spread in the middle
Delicious and fun!

Food: Tomato Paste

Admit it: you are a tomato paste waster. You know you are. I know, I know, you have the best of intentions. Here is what happens: you are at the store and buy a small can of tomato paste for a recipe you are making that calls for the use of one tablespoon. You open the can and use the one tablespoon and then throw the rest into the trash. You know you do.

Of course, you read those tips in Real Simple or Martha Stewart Living that say, "freeze unused portions of tomato paste in ice cube trays for easy use in soups and stews." You think, "that's clever, I can do that." But you don't. You put the opened can in the refrigerator, planning to divide the unused tomato paste later only to arrive at that later four weeks into the future when your tinfoil covered can of tomato paste has developed a layer of green fuzz. Or, you do actually get the paste into some ice cube trays and said cubes of tomato paste into a labeled freezer-safe bag, but completely forget about them until the next time you are scooping tomato paste into ice cube trays and realize you have enough frozen ice cubes of tomato paste to make spaghetti sauce for Attila's horde.

Admit it.

What is tomato paste anyways? And why do you need those little cans of it? Tomato paste is a a highly concentrated version of tomato sauce. It's adds depth and flavor to sauces, soup, stews and anything that is tomato based. But you only need a little. But you knew that, didn't you?

The solution? Tomato paste in a tube. It's like toothpaste and absolute genius. You squeeze out just the right amount and place the rest in the fridge: no ice cube tray needed. The only problem is that most of the tomato paste available in tubes in imported from Italy and comparatively expensive to a little can of Hunt's brand. But, do the math: you can spend $3.50 on a tube of paste you are going to use every last bit of or you can spend $.49 on a seven cans of it, most of which you are going to put in the trash. Admit it, you know you will.

New solution: tomato paste from Whole Foods. Yes, I've heard the 'whole paycheck' references and know the reputation of Whole Foods as being very expensive. But, they have some great values and prices on many items, especially on their house brand. You just have to be a savvy shopper. Tomato paste from the 365 brand and imported from Italy? $1.49. Seriously, buy several and use them as stocking stuffers. Everyone in your family will appreciate the gesture and thank you as the person who saved them from throwing away half-empty cans of tomato paste.

Food: Mustard

I have always loved mustard. I don't remember a time in my life when I didn't want it on everything. Like a lot of kids, I had basic tastes when it came to some foods, but I was never one of those who would only eat ketchup or mayo. I wanted mustard. I wanted spice and flavor and yellow goodness.

The only thing that has changed about me and mustard is that now I want more flavor, variety and taste. I want German-style mustard, brown mustard, Chinese mustard, garlic mustard, so on and so on and so on. There are usually at least three kinds of mustard in the fridge at any given time. And my favorite right now? Woeber's Hot and Spicy Mustard. It is delicious and I have tried it: in salad dressings, on hot dogs, with pretzels and in breading for my chicken patties. Delicious on all counts.

Don't like mustard? Too bad, you won't like this strong mustard flavor followed by the bite of little red flecks of peppers. Like mustard? You'll love this and want to have it on everything. Woebers has several other varieties to try as well: next trip to the market, I'm buying sweet and spicy.

Worldview: Spaghetti

The Family, 1974 from left
Barbara, Eric, Sam and Brian

When you're young, you understand the entire world to be just like your family. Good or bad, strange or benign, it seems impossible to think that your small universe isn't reflected in the international ideal. I was no different.

Born into a typical, suburban family, we lived on a street with two large maple trees grounding the front yard of every house. I walked with my friends and neighbors to a small school named for, and celebrating, Christopher Columbus. (Go Explorers!) We all knew one another and spent hours playing in each others homes and yards.

My mother is an amazing cook who learned from her mother, an amazing cook, who learned from her mother, who I assume was an amazing cook (my great-grandmother's jam cake is here), and so on and so on. Both she and my father were (and are) passionate about fresh fruit (especially blackberries) and vegetables. Dad had a small plot in the backyard where he raised all kinds of wonderful things. He also helped tend my grandparent's larger plot behind their house. At my Mam-ma's, I remember the peach tree, green beans, mustard seed (for pickling), at the far end of the garden and crowns of asparagus like an army marching to battle. And okra for days. Lots of okra, that I was born to eat. But that is another story.

Food was important to us. Mom and dad would "put up" vegetables in the summer that we would eat all winter long. My favorite were the pickled beets to which no store bought brand can ever compare. Mom made the best dumplings, as mentioned before. But her spaghetti sauce was like nothing else. It's actually my Great-Aunt Viola's recipe, one of my grandfather's six sisters. My grandmother made this sauce and it was apparently the traditional Christmas Eve meal for her non-Italian family--a tradition we have revived. Needless to say, I never had Prego or Ragu until I was in college and fending for myself, but this sauce, while delicious, is completely unorthodox. It is simple in nature, yet complex in flavor. Some have called it "a sweet and sour" spaghetti sauce. It is superb.

At some point in elementary school I befriended a new boy named Alex who was from England. We became best friends and did everything together, bonding over a mutual love of and obsession for all things Egyptian. One afternoon, playing at his house, his mother (a skinny, peculiar woman with those stereotypically bad English teeth) said "We're having spaghetti, would you like to stay for dinner?" Spaghetti? Of course! It's one of my favorite foods: simmered for hours, filling the house with it strong perfume! Served with a crisp salad and lots of garlic bread? Count me in.

Imagine my surprise, as I sat at their welcoming table and was served: a giant bowl of cooked spaghetti, ultra-crisp bacon to crumble over it and a bottle of ketchup. Yes, ketchup. At that point, I had an instant revelation that my family and the rest of the world, whether from England or elsewhere, were not exactly alike. It was a revelation. And as Brillat-Savarin said, "Tell me what you eat, and I will tell you what you are." Ketchup on spaghetti? Definitely British.

But a rude awakening via strange spaghetti isn't necessarily a bad thing. It's good to realize the world is a big place and even better to realize said world is filled with different ideas about food, taste, how things are served, flavors, foods that are important to health and a myriad of other ideas about cuisine. It's good to see how other people eat; it's better to eat with them. Open mouth and open mind. Because of that, I am always onto something else: an obsession with curries lasts for only few fiery week; a gratin prepared in a myriad of ways is returned to occasionally; and how many hot sauces are in your refrigerator door? There are very few staple meals in my kitchen, but always a new pile of recipes to try.

And to Alex and his family, wherever you are, I hope you met someone who served you a better spaghetti sauce and inspired you to make a switch! (Sorry, I couldn't help it. Spaghetti and ketchup just isn't a good idea. I tried it, therefore I can say that.)

Entertaining: Pizza Party

I often give tips on how to entertain at home, from simple dinners to carefully staged productions, and I would say I live that scheme in my own entertaining ventures. It's been a busy couple of weeks around the house and at work, but we wanted to have a few people over, to relax and enjoy some time with our Terre Haute friends. But, I didn't think I was up for a full-fledged day of shopping, cooking and arranging, so I devised an easy plan for a pizza night with ten friends.

The plan:
  • Some simple nibbly-items to start (bread sticks, olives, little stuffed peppers, and pickly things)
  • A big salad with thin slices of blanched asparagus and little, spring carrots in a spicy, citrus vinaigrette
  • A selection of pizzas from La Familia de Jeshua across the street
  • A killer dessert
This menu takes advantage of a natural resource, right at our doorstep: some of the best pizza I have every eaten. Anywhere. Hands down. I know, you're saying, "Some of the best pizza you've ever eaten is in Terre Haute?" Don't be a hater, I said the same exact thing. But, it's true. So the plan revolves around some purchased items to which I add a few homemade touches. Easy enough. The lesson is: use what you have and what you love. Great Chinese or Thai around the corner? Get several orders of your favorites, make a big salad and dessert, and call it done. Tamales by the boatload? Margaritas, chips and salsa and you are set. Wherever it is you love to eat, there is a way to incorporate that into your entertaining. Think semi-entertaining, but not semi-homemade with Sandra Lee. (Ugh.)

Just because you are ordering pizza, doesn't mean you can't set the scene. I realize I went
a little overboard, but I was just trying to be inspirational to you, dear reader.

Since I was planning on the essence of simplicity for dinner, I knew I would have time to spend on a great dessert. This idea came to me on the long drive to Omaha over Easter: tiramisu sundaes. What? Bear with me: the flavors and concept of tiramisu, but in a sundae form. This requires the creation of two ice cream/gelato recipes; some ladyfingers; chocolate sauce; and whipped cream. I think I was recalling the frozen tiramisu Michael made years ago and was thinking about how I could use my ice cream maker to do something similar. The results? Divine. The recipe for marscapone ice cream is something I developed and the coffee gelato is variation on a recipe I use for chocolate. Either would be good on their own or with a couple of cookies on the side, but the combination of the two with some homemade chocolate sauce was....killer.

Recipe: Marscapone Ice Cream
I developed this recipe using a couple of others I've enjoyed. The marscapone makes a rich, indulgent ice cream that is just amazing all by itself. You could also layer in some jam or pureed fruit before you ripen the mixture in the freezer, but as I said, "just amazing all by itself."

16 ounces marscapone, room temperature
1 1⁄2 cup sugar
2 cups milk
2 tsp vanilla
a pinch of salt
1 cup heavy cream

Combine the marscapone, sugar, milk, vanilla and salt in blender. Process until smooth. Depending on the size of your carafe, you may have to do this in two portions. Stir in the heavy cream and chill completely. Freeze in an ice-cream maker according to manufacturer's instructions.

Recipe: Coffee Gelato
This gelato is rich and has a strong, coffee flavor. Use less if you want a more subtle result, and remember to use decaf if you're serving it late in the evening and are worried about keeping your guests up all night. The recipe I used before, which I couldn't find, utilized whole coffee beans which are steeped in the cream to develop the flavor. This version is much simpler and just as delicious.

3 cups milk
2 cups half-and-half
1/3 cup instant espresso powder or instant coffee powder
4 tablespoons cornstarch
1 1/2 cups sugar

In a small bowl whisk 1/2 cup of the milk, scalded, into the espresso powder or instant coffee, whisking until the powder is dissolved. In another small bowl stir 1/2 cup of the remaining milk into the cornstarch, stirring until the cornstarch is dissolved. In a large heavy saucepan combine the remaining 2 cups milk, 2 cups half-and-half and the sugar and bring the mixture just to a boil, stirring until the sugar is dissolved. Stir the cornstarch mixture, whisk it into the milk mixture, and simmer the mixture, whisking, for 2 minutes. Whisk in the coffee mixture. Let the mixture cool to room temperature, chill it, covered, until it is cold, and freeze it in an ice-cream freezer according to the manufacturer's instructions.

To make sundaes:
Add a scoop of marscapone ice cream and a scoop of coffee gelato to each individual serving dish; place two or three ladyfingers on the side; pass your favorite chocolate sauce, homemade whipped cream, and cacao nibs, allowing your guests their choice.

Recipe: Stuffed Pickled Peppers
The other thing I made (besides the salad, which is more assembled than made) was my favorite little stuffed peppers. I like to serve these as part of tapas menu, but they make a good starter for just about any Mediterranean menu. You can usually find the little peppers on the salad bar at good groceries, or jarred with the olives and other pickly things. Whole Foods often has a red and orange variety, which makes for a colorful presentation.

8 oz. of cream cheese at room temperature
8 oz. of goat cheese at room temperature
2 tbsp of butter at room temperature
1 clove of garlic, finely minced
1 to 2 tbsp of half-and-half or heavy whipping cream
24-30 red, Peppadew peppers (rinsed, drained and dried with a paper towel)

Using a hand mixer, cream together all of the ingredients through 1 tbsp. of the cream until smooth and light. Add the additional tablespoon of cream, if necessary. Place the mixture into a large, sealed bag. (A one-gallon bag works best as you want more bag than contents. Alternately, you can use a pastry bag with a tip, if you prefer.) Snip one corner of the bag and pipe the filling into each little pepper. Chill until the cheese has firmed up, at least an hour, but overnight if you wish. Serve.

Salty, buttery marcona almonds are a great accompnaniment to the peppers.

Mangez!

Recipes: Cupcake Battle

It was a battle against myself, I guess. My challenge: bake and decorate 102 cupcakes for my friend Melissa's exhibition, Soft Power, at Halcyon Contemporary Art. Many of the works included present flags, ideas of nationalism and the struggle with identity. Melissa created little flags that would top the cupcakes, echoing some of the images in the work.She also served bomb pops, which were actually a media used in some of the work. Melissa is crazy brilliant and I was happy to contribute my baking talent to her opening. But, 102 cupcakes? An undertaking.

Here are the recipes I used, some you've seen before and others are new. Although the NYTimes proclaimed that the whoopie pie is actually the new cupcake, I don't see the popularity of these little wonders declining anytime soon: Martha Stewart will publish a cookbook devoted to cupcakes in June; my friend Dave wrote that a cupcake bakery is opening in Madison, WI; and Sprinkles, cupcakery to the stars, continues to expand nationwide. I think cupcakes are popular because they remind us of birthday parties at school, youthful innocence and personal treats. Like all individual desserts, they connote a specialness that a slice or piece of something cannot: this was made just for you.

One batch of these recipes will not yield 102 cupcakes, but multiple batches and combinations will. It's a story problem from the math classes of our youth: Brian made 102 cupcakes using four different recipes. The My Favorite Chocolate Cake recipe yields 12 cupcakes; the Mildred Thomas' Hummingbird Cupcake recipes yields 24 cupcakes; the Lemon Drop Cupcake recipe yields 12 cupcakes; and the Coconut Cupcake recipe yields 18. How many batches of each must Brian bake to yield 102 cupcakes?

Recipe: Hummingbird Cupcakes
Although I've made my Mam-ma's Hummingbird Cake in a number of iterations, I've never baked it as cupcakes before. I'm sure she would be pleased as the little guys are perfection in a foil wrapper.

Follow the directions for the recipe here, but divide between 24 paper-lined cupcake tins. Bake for 20-23 minutes. Cool in pan, then on wire rack, before topping with cream cheese frosting (below). Top with candy sprinkles; chopped or halved pecans; dried pineapple slices; or dried banana slices.

Makes 24 cupcakes.

Recipe: My Favorite Chocolate Cupcakes
As I've said before, this recipe can do no wrong. I've used it in numerous ways (sheet cake, layer cake, topped with mouse, in a trifle, etc.) and it is always delicious. But, I should caution this isn't the chocolate cupcake of your youth: these little guys are light, but dense, and lack the sweetness of a devil's food recipe. The cream cheese frosting is the perfect foil.

Follow the directions of the recipe here, divide batter amongst 12 paper-lined cupcake tins. Bake for 20-23 minutes. Cool in pan, then on wire rack, before topping with cream cheese frosting (below). Top with candy sprinkles; chocolate curls; chocolate jimmies; or anything your hearth desires and your mind thinks goes well with chocolate.

Makes 12 cupcakes.

Recipe: Mildred's Cream Cheese Frosting
Use this recipe for either the Hummingbird Cupcakes or My Favorite Chocolate Cupcakes.

8 oz cream cheese, room temperature
½ cup butter (1 stick), room temperature
16 oz box or bag of powdered sugar
1 tsp vanilla

In a big yellow bowl, use a hand mixer to cream together the butter and cream cheese. Slowly add the powdered sugar and work in into the butter mixture. Add the vanilla and blend until combined.

Recipe: Lemon Drop Cupcakes
My search for the perfect lemon cupcake yielded a variety of choices, none of which seemed quite right to me. So, I developed my own which yielded a delicious, light cake with a supreme lemon taste. The secret? Lemon juice, lemon zest AND lemon extract. For everyone who loves lemon.

3/4 cup (1 ½ sticks) unsalted butter, room temperature
1 1/2 cups powdered sugar
3 teaspoons finely grated lemon peel
Large pinch of salt
2 large eggs
1 ¼ cups flour
1 tsp baking powder
¼ cup buttermilk
2 tablespoons fresh lemon juice
1 tsp lemon extract

Preheat oven to 350°F and line 12 muffin cups with paper liners. In a big yellow bowl, beat the butter, 1 1/2 cups powdered sugar, and 3 teaspoons lemon peel until light and fluffy and pale yellow. Add eggs 1 at a time, beating to blend after each addition. Beat in half of flour. Add buttermilk and 2 tablespoons lemon juice and extract; beat to blend. Beat in remaining flour.

Divide batter equally among 12 paper-lined cupcake tins.

Bake cupcakes until tester inserted halfway into centers comes out clean, about 20-23 minutes. Cool cupcakes in pan on rack.

Makes 12 cupcakes.

Recipe: Lemon Frosting
1 1/2 sticks unsalted butter, softened
1 pound (3 2/3 cups) powdered sugar
3 tsp. lemon extract
3 tsp. lemon peel
1 to 2 tablespoons milk (optional)

In a big yellow bowl, cream butter until smooth. Gradually add confectioners’ sugar; beat until smooth. Add lemon extract and peel, beat to combine. If too thick to spread, beat in 1 to 2 tablespoons milk.

Recipe: Coconut Cupcakes
I'm not a fan of coconut. It's the one food I really don't care for. In actuality, I love coconut flavor and coconut milk, but the texture of the dried coconut drives me insane. When I was a child, every year my grandmother made the Easter cake and it was, of course, covered in coconut. Perhaps there was some internal trauma caused by the giant knife being slipped into the coconut covered bunny? Who know, but Melissa requested coconut cupcakes and I was not going to disappoint. This recipe is based on one from Martha Stewart. I think it's different than the coconut cupcakes of my youth in that it uses coconut milk in the batter. Without the flakes, I'm sure it would be divine, but with them I'm sure a fan of coconut would be in absolute heaven.

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup packed sweetened shredded coconut
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 1/3 cups sugar
3 large eggs
3/4 cup unsweetened coconut milk
2 teaspoons pure vanilla extract

Extra coconut for topping

Preheat oven to 350 degrees.

Whisk dry ingredients in a large bowl with the coconut. In a big yellow bowl, cream together butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition. Reduce speed to low. Add half of dry ingredients to butter mixture and mix until combined. Add coconut milk, mix until combined, then other half of flour mixture. Divide between 18 paper-line cupcake tins. Bake for 20-23 minutes. Cool in the pan, then on a wire rack. Top with white icing and additional coconut.

Makes 18 cupcakes.

Recipe: White Icing
1 1/2 sticks unsalted butter, softened
1 pound (3 2/3 cups) powdered sugar
1 to 2 tablespoons milk (optional)

In a big yellow bowl, cream butter until smooth. Gradually add confectioners’ sugar; beat until smooth. If too thick to spread, beat in 1 to 2 tablespoons milk.



Mangez!

Recipe: Mango Lassi

I love to drink mango lassis when I go out for Indian food. They have a wonderful cooling affect after what is usually a spicy meal. Plus, its one of the only Indian sweets I like, most of which are usually too sweet or strange for my palate. But what is hard about making a lassi? It's basically the original smoothie and simple to make at home.

We have been eating a lot of vegetable curries at home lately. I made a lentil curry with sweet potatoes and cauliflower a couple of evenings ago and what could be a better accompaniment than a mango lassi?

A sweet treat that's pretty good for you: honey for you sinuses; yogurt for your tummy; and fruit full of vitamins. Enjoy!

Recipe: Mango Lassi
3 cups diced mango, fresh or frozen (1 12 oz bag)
3 cups plain low-fat yogurt
3/4 cup milk
3/4 cup water
6 tbsp honey

Combine all of the ingredients in a blender. You may have to do this is two portions depending on what will fit into carafe. Process until smooth and creamy.

Jesus & Peanuts

When I was growing up we attended Plainview Baptist Church in Tulsa, OK and it was my entire life, the center of my world, from birth until ninth or tenth grade. I had friends I made in the crib as a babe (A couple I still have, including Heather at Stelliform.) and started every Sunday morning with a hug from my Mam-ma. She lived across the street from the church and when she arrived, the first thing she would do was come and find me to say hello.

Other PBC memories:

  • Krissy Hillis accidentally hit me over the head with her purse while playing tag before Sunday night church. It probably wouldn't have been a problem, but she had stuffed a giant bottle of perfume into it--which broke. Over my head. Childhood concussion number two.
  • The old sanctuary had red carpet in it, which my Mam-ma had picked out as red was always her first choice for anything.
  • Singing 'Do Your Ear's Hang Low' way too many times.
  • I was a part of the puppet ministry and we would take our puppet show to other churches and perform for kids. We made our own puppets in the spirit of "red and yellow, black and white," which isn't very PC today I guess, and I made a Black girl puppet. She was fabulous and not some stereotypical bush woman or something, but a true Black girl of the late 70s with a cool t-shirt and braids with tons of beads on the ends. When she shook it, you knew it.
  • I went on a ministry trip that involved taking a dilapidated school bus from Oklahoma to Florida in the middle of summer with two nursing mothers on board. Luckily, I got dropped at my aunt's in the panhandle on the way back and then got to fly home.
  • Mr. Peanut had something to do with Jesus.

That's right. Somehow at our church Mr. Peanut was related to the Bible and story of Jesus. Kids didn't go to regular church then, we had our own special service complete with snacks, felt story boards, kid-friendly songs and occasionally a special visitor. Sometimes that visitor was Mr. Peanut. One of the men at our church worked for Planter's and I guess they thought it would be a real treat for a "celebrity" to show up at church, so he borrowed the life-sized Mr. Peanut costume, came to the kid's service and handed out little bags of peanuts like you might get on a plane. Was there a story? Did they connect peanuts and a giant monocle-wearing peanut to the message of Jesus? According to "Facts of the Bible.com," only pistachios and almonds are mentioned in the Bible. And technically, peanuts aren't a nut so I guess that doesn't really matter.

Anyway, I don't remember the connection between Mr. Peanut and the Bible. I think I was too shocked and amazed that such a famous character would be visiting my little church in Tulsa, OK. I wish I had gotten his autograph. Like Proust's madeleine, these Mr. Peanut-shaped jars at Big Lots sent me whirling down a tunnel of childhood church memories. Thanks for coming along.

Recipe: Artichoke Tartlets aka Death Tarts

Every spring the Alliance of the Swope Art Museum throws a wonderful cocktail party to raise money for the Swope. They sell raffle tickets for three works of art by local artist and then announce the winners after everyone is sated by a huge buffet of homemade delicacies. This was my first time to attend the event and it was a lot of fun: the Alliance raised some money; everyone socialized and had some great treats; and three people went away with some very cool art.

The right tools help: I love cooking spray with flour for baked goods; the rolling pin my mother gave me for Christmas a couple of years ago with guards that help you get the dough to the correct thickness; my tart tamper; and high quality circle cutters.

The Alliance members all sign up to "bring a double recipe of a sweet or savory on a disposable serving piece, ready to serve." My friend Kathy brough a pesto torte, with layers of cheese, pesto and sun-dried tomatoes served as an impressive tower of power. I personally saw four people ask her for the recipe and once I have it in my clutches, you will have it as well. I wanted to pitch in too, so I made one of my favorites, Artichoke Tartlets. No one asked for the recipe, but I'm giving it to you here anyways. Make it and tell me how much you love it. Or, lie to me and tell me you made it and how much you love it.

Recipe: Artichoke Tartlets aka Death Tarts*
This recipe uses a wonderful dough I developed from a couple of sources and my favorite artichoke spread. The cream cheese makes the pastry easy to work with and extra delicious. I posted the recipe for the spread not long ago, but for this use I puree it a little more so it smoother and easier to get into the shells. The trick: make the spread and put it in a large Ziplock bag and chill in the refrigerator. When you're ready to fill the tartlets, snip off a corner of the bag and just pipe the artichoke deliciousness right in. Best thing, these can be made the night before and chilled, then put right into the oven so you can serve them fresh and warm to your guests.

For the crust:
4 ounces of chilled cream cheese, cut into four large cubes
6 ounces of chilled butter, cut in tablespoon size pieces
Pinch of salt
1 cup of flour
2-4 tsp of ice water

For the filling:
This recipe, pureed a little smoother.

In a food processor, combine the cream cheese, butter, salt and flour using the pulse feature until pearl-sized pieces are formed. Alternating, you can use a pastry knife or two knives together to cut the cream cheese and butter into the flour, but it will take a lot longer.

With the machine running, add 1 tsp of ice water until the dough pulls together. Remove from the processor and form into a small disc, chill for thirty minutes or longer.

When ready, roll the sough to 1/8 inch thickness and cut out 24 two or two-and-a-quarter-inch circles. Place these on top of a mini-muffin tin and press into the tin using your hands or a tart tamper. Fill with Parmesan spread and chill for 15 to 20 minutes. You can top each tartlet with an extra sprinkling of cheese if you wish.

Preheat the oven to 350 degrees and bake the tartlets for twenty to twenty-five minutes, until golden brown.

Makes 24.
*The new nickname for these little guys comes from the Alliance and a reference to Star Wars. It's not that funny, but I had to include it for those people who will get the joke.

Footed Egg Cups

Who serves soft-boiled eggs? Well, perhaps if you had these super cute egg cups, you just might. From Apilco, I spotted this little set at Whole Foods in Omaha, NE. Of course, I have some egg cups (not as cute as these) and don't serve soft-boiled eggs. Next time you stay over, request one for breakfast. I also have very chic Asian-ish egg coddlers, so you could also ask for a coddled egg. I would probably add some artichoke hearts and heavy cream. Your choice.

Food: Cranberry Nut Muffin

I stopped for coffee at Boo's this morning, planning to sit and review the grant I'm trying to finish today while I sipped on my mind-awakening elixir. She tempted me with a muffin (lagniappe!), fresh & hot from the oven, fillled with cranberries & nuts. Every bite was full of zings and delicious crunchiness!

Restaurant: Sprinkles of Beverly Hills

If a place sells only cupcakes, is it really a restaurant? Is the cupcake craze really over? Or just reaching critical mass? Should a cupcake really cost $3.50? These are the questions I was asking myself as I entered Sprinkles of Beverly Hills' Dallas location with Kristina and Gab.

And by entered, I mean waited outside to get in the door. Seriously, there was a line out the door and the people were three deep inside. All waiting to get these gorgeous, supposedly sublime cupcakes. I had seen the proprietress of Sprinkles of Beverly Hills (I mean the name says it all, right?) last year on the Martha Stewart Show during cupcake week. And there were raves, from Martha and the audience. But could they be any better than any other cupcake?

I doubted it. The store itself is incredibly chic and well-branded, with light pink and browns covering the walls, and a very modern wood counter and display. At Sprinkles, they sell: cupcakes; drinks to go with cupcakes; t-shirts that talk about cupcakes; stands to put their cupcakes on; and their own brand of cupcakes mixes. That's it.

But was this 'experience,' this highly stylized store built to deliver the simplest of childhood treats, worth the cost? I wondered if the people standing there were all fools, and I with them, to stand in like for cupcakes and pay such a price for them. You can buy a pretty good cupcake at Central Market for $.50 and Whole Foods has some pretty fancy ones that cost a little more. But the ingredients are simple and the delivery basic. How can you make that better?

And then I tasted the dark chocolate cupcake. It was unbelievable: The crumb was moist and you basically need a fork to eat these little guys, and I should clarify that this $3.50 cupcake is no larger than a regular cupcake. The frosting was perfect, an absolute balance of chocolate and sweetness and creamy delight.

But, how?

Gab & Kristina Ogle the Cupcakes

When I bake, I use good chocolate, organic sugars, the best cocoa, good butter and free range eggs! I am pretty good at technique and know how long to beat things and what batter should look like. What could you possibly do to make a cupcake THAT much better? That divine?

I tasted the red velvet and the experience was similar. The banana chocolate, I think I could top. I could try and top anyway, but the addition of banana to batter lends a heaviness to the crumb that is impossible to combat. Yet, part of the charm.

You can find her strawberry cupcake recipe here. Notice anything out of the ordinary? Thought not.

I imagine she is leaving out some secret ingredient: MSG? Crack? Heroin? Something delicious and addictive. I don't know, but I do know that I want more and I would shell out $3.50 without a whimper, without a second thought. After a taste, you would too. Hold your breath, because Sprinkles could be coming to a town near you very soon...

The candy dots on top of the cupcakes distinguish flavors that might look similar, as in the variety of chocolate frosted cupcakes they sell. Here's the codes and the day on which each are available. I wanted to try lemon, so next time I'm going to try and hit them on a lemon day.



Restaurant: Spiral Diner & Bakery, Dallas

I made a quick trip to Dallas, TX last weekend to see family and friends, but also to do a little work. The weather was crummy and my trip was cut short due to complications at home, but I still managed to eat some wonderful things.

Top of the list was dinner at Spiral Diner and Bakery with Gabrielle and Kristina. Spiral Diner is a Fort Worth, TX institution that has opened a second location in the quickly gentrifying Oak Cliff neighborhood. Spiral Diner is vegan, but not in a bad way. On the trip there, I kept hinting for tacos and sure enough, they were on the menu and aptly called Bryan's Bodacious Tacos. Stuffed with spicy seitan and served with beans and guacamole, they were delicious. We also had extra guacamole with some chips to start and I sipped on watermelon cream soda from the fountain. Okay, I guzzled three glasses of it. It was good!

After, we headed to Sprinkles of Beverly Hills for cupcakes, more about that in the next post.

Spril Diner and Bakery

1101 N. Beckley

Dallas, TX 75203

214-948-4747

Recipe: Do You Fondue?

I discovered recently that my family name is Swiss, not German. I know, my last name sounds German, but it's actually a German pronunciation of a French-Swiss name due to the fact my forbears went to part of what is now Germany for half a generation before emigrating to the colonies in 1731. With Germans. It's been a complete paradigm shift and entirely changed how I think about myself. I used to think my rigidness wasn't just a matter of my bourgeois, middle class upbringing, but part of my Germanic birthright. And I explained the swarthy complexion of my family (which I don't share) as 'Black Dutch.' But no more.

Now, I understand better my obsession with chocolate. (The Swiss eat more chocolate per person than any other country: 25 lbs per year.) And my affinity for cheese. Plus my obsession with fine time pieces, numbered bank accounts and protecting the Pope. And my neutrality. Suddenly my neutrality makes so much more sense.

But, I understood German food. Or thought I did, perhaps I was wrong. Meat and processed meat. Someone somewhere said the sausage was the heighth of German engineering. Perhaps, perhaps not. I knew as a vegetarian it really wasn't for me, but I do still enjoy spaetzle with butter or cream sauce and of course good German beer.

But what do Swizz people eat? I did a little research, and of course came upon the most basic: fondue. They do do the fondue. So I decided to throw a casual little fondue dinner, which is a fun and easy way to entertain.

Recipe: Cider Fondue
I have at least four vintage cookbooks on Fondue, but I adapted this recipe from one I saw in Bon Appetit magazine. It's really delicious and we consumed the entire pot. For dippers, I offered two different kinds of vegetarian sausage (Tofurky Kielbasa and Field Roast Smoked Apple Sage); cubes of bread; asparagus (which isn't really a great idea); roasted mushrooms; steamed new potatoes; roasted fingerling potatoes; and Granny Smith apples. Dessert was my favorite chocolate mousse with almond whipped cream.

6 cups coarsely grated Gruyère cheese (about 1 1/2 pounds)
2 cups coarsely grated Emmenthaler cheese (about 1/2 pound)
3 tablespoon cornstarch
2 cup hard apple cider
2 tablespoon apple cider vinegar
4 tablespoons brandy

Toss the cheeses and cornstarch together in a big yellow bowl to coat. Bring the hard cider and vinegar just to simmer in medium saucepan over medium heat. Reduce the heat to medium low (mixture should be barely simmering). Add a handful of cheese to simmering cider mixture. Stir until cheese is melted sort of melted: you really have to achieve a certain ratio of cheese to cider before it actually begins to melt to a smooth consistency. Add remaining cheese one handful at a time, stirring until melted between additions. Increase heat to medium and cook until fondue begins to bubble, stirring constantly. Stir in brandy.

Transfer fondue to the fondue pot. Set fondue pot atop stand; carefully light candle or canned heat burner according to your product directions.

Now, about fondue pots:

Crate and Barrel have several to choose from on-line. I have the model they sell from Bodum which I highly recommend. It is composed of a large metal container which can be used for oil-based fondues when you are cooking meaty things. Likewise, it has a glass fondue container which you suspend into the larger metal one filled with water. This is great because your fondue is warmed in a hot bath, rather than having the direct flame on the pot. But, at the same time you don't end up with that little bit of crusty cheese which is considered a delicacy by the Swiss and divided amongst the guests.

I also have a smaller, electric fondue pot from Oster. It's a vintage model and I love it, especially for chocolate fondues. And even for simply melting chocolate. These can be found (as well as conventional fondue models) at the thrift store or on eBay. You really need a pot that is electric or uses a gel or cannister of fuel. The smaller ones which use a candle will not keep your cheese warm. Cold cheese fondue? Faux pas, n'est-ce pas?


After (the) Party

Monday evening after the Board meeting, I had a few of them back to my apartment for dinner. I served a salad with shaved fennel and kumquats; tomato and cheese lasagna with almonds; roasted asparagus; and a chocolate tart with a shortbread crust. It was a fun dinner and I enjoyed having them over.

Finishing the cleaning today, I did dishes and thought about the menu and evening. I wouldn't say that doing dishes is really a pleasurable thing, but I do enjoy handling my pretty things and looking at everything over before it goes back into the cabinet.