Retreat! Retreat!

Yeah, I retreated back into myself.  I suppose this post is a bit more somber than what people usually expect from me.  I took an involuntary hiatus from my blog after a car wreck.  It's taken me longer to sort through insecurities, frustrations, and stress that has come with it than I would have liked. (At least it wasn't my fault; I might not have ever slept again!) And paperwork.  I think they are physical manifestations of worry.  My stomach still turns a little when I see my stack of records, waiting for everything to be resolved. But, I am blessed.  I am still whole and intact, regardless of those small flecks of glass slowly working their way back to my skin's surface months later, or those involuntarily flinches I get when I feel cars too close in my periphery. (I think those are worse in the passenger seat, since I feel I have no control of movement, a sort of helplessness.)  And I have a new joke to share with my husband, as he lovingly reminds me to take my gummy vitamins - the source of my mutant power to escape totaled cars with relatively minor injuries.  But, I am blessed.  I have gotten to wake up since then, numerous times.  My family and friends have been a wonderful support through this, as has my faith. Time to sound the charge, and get back to the world.

A Pail List, Revisited

Spring break has came and went, and what a busy time it has been.  I think in all fairness I should take a look back at that pail list o' mine I discussed earlier and see what actually happened.

My Pail List for Spring Break 2014

1. Start my first soutache project  Success!
2. Try at least one new recipe Did it!
3. Make headway in reorganizing and spring cleaning the kitchen
4. Read Oh yeah!
5. Learn to fold napkins
6. Continue to kick butt Mission Accomplished

 1. Soutache Project

Two broken needles, another one severely bent later, my first soutache project.  I worked it up following directions from the appropriately named book, Soutache by Anneta Valious.  It was more complex than I orginally thought and definitely takes a slow and steady approach.

2. Try at least one new recipe.

I tried two, and both were mediocre.  They all can't be winners. C'est la vie.  Trying and being underwhelmed is way better than that burning curiosity I would be living with had I not.

3. Make headway in reorganizing and spring cleaning the kitchen.

Whelp, I'd like to say I gave it the old college try, but no one likes a liar.  I take that back, I did some reorganization, but not quite as much as I had wished.  I finally got my pot rack installed!  Oh, honey, I almost did a cartwheel.  It only took 8 months to find someone with the time, tools, and know-how, but I am in absolute lurve with the results.  The other project I managed is a simplified version of something floating around on Pinterest.  My one bulging silverwave/tool drawer is sighing in relief, and frankly has saved me tons of time already.

My matryoshka measuring spoons are happy on their own personal hooks, and measuring cups are super easy to identify and snag.

4. Read

Oh yeah.  That happened in spades.

5. Learn to fold napkins.

It kind of happened.  I've learned I need bigger napkins to fold properly.  After multiple, multiple attempts, I managed a bunny with the biggest napkin I had, but I can tell it would be much easier if I had the right linens.

 Back to the drawing board.

6. Continue to kick butt.

One of my best friends tells me I had this covered from the beginning.  Who am I to argue?

A Pail List

At last, spring break has arrived, and not a moment too soon I wager, as I think of the weary looks of my co-workers.  Pretty sure it's the same fatigue I see in the mirror.  But in the weeks leading up to this time, I've been secretly daydreaming of things I want to do, and the niggling chores that have been gnawing at the back of my mind.  Not a grand "bucket" list - no, I don't plan on kicking one of those soon - but more of a "pail" sized list of things I can get done over a few days off.

My Pail List for Spring Break 2014

1. Start my first soutache project
2. Try at least one new recipe
3. Make headway in reorganizing and spring cleaning the kitchen
4. Read
5. Learn to fold napkins
6. Continue to kick butt

Yeah, you read it. Me, who would eternally wear jeans and t-shirt for every occasion if possible, wants to learn high-falutin' napkin folding.  It's been a secret obsession for several years now, rekindled by Knoxville Junior League cookbook I picked up awhile back. I have a few church and junior league collections, and this is one I find near and dear as one whose childhood spanned the 80s.  It was written to coincide with the 1982 Worlds Fair, and showing we indeed are a classy bunch in these parts, the cookbook had a section of suggested menus, paired with appropriate napkin folds.  Well, what better time to learn something new than now!?  Learning new things is always reinvigorating.  Here's hoping for a slightly productive and restful break.

Kitchen 101: How to Shred Chicken with Minimal Time and Effort

I'll never make chicken salad the same way again.  Ever.  Or anything else that requires shredded chicken, for that matter.

Meet Idris.  Yep, I finally got one - a KitchenAid mixer.  After years of hemming and hawing over whether it was worth the hefty price tag, and my other stand mixer that-shall-not-be-named finally kicking the bucket, I got a lovely refurbished unit for Christmas.  (I could not bring myself to ask for a new unit - not when my refurb food processor has kicked serious culinary booty for me for some time now.)  And yeah, I have to say, in the short time I've had my baby, she's worth every red cent.  But this is not meant to be a bragfest - it is to say, stand mixers are useful kitchen tools and can do the best kitchen hack for poultry lovers.

It will shred your chicken.

Okay, so it doesn't seem to be the end-all, be-all, some of you think I was building up to, but!  It means lots of time and effort saved, not to mention, avoiding the accidental wince of burning your fingers on hot, hot chicken.  I may or may not have done that several times in my kitchen career.

After cooking your boneless chicken breast with your preferred method (steaming, poaching, etc.), cut the still hot meat into 3-4 pieces and place it into the bowl of your mixer.  Affix the paddle attachment, lower the head, lock in place and start it up.  I work my way up to Speed 4 on my KA, and in a few seconds, I have shredded chicken.   Freshly cooked chicken tenders buzz up super quick.

Now don't think you are left in the cold if you don't have a stand mixer.  I haven't personally tried this yet, but from what I have read, a hand-held electric mixer will do the same helpful trick.  I would probably cut my chicken into more pieces before trying this out.  If you do happen to try it out with a hand-held mixer, please, by all means, report back on your findings!

Re-Appearing Act

Hello, darlin'.  Nice to see you.  It's been a long time.

Well, here I am.  It has been quite the busy year in reality, and very silent on the online front.  For that, I apologize.  In that time, I've did the real estate thing, browsing houses and properties. My job changed from teaching math to sixth graders to teaching reading, math, and answers to any other questions a first or second grader can ask.  Unexpectedly in the real estate tour de force, my husband and I ended up having a house built in a quiet neighborhood. (Quiet, barring the one time an intoxicated stranger and all active policemen on duty in our tiny town were in my driveway, at least.) We're still settling in, trying unsuccessfully to get grass to grow in our back and side yards.  I suppose that's fitting with my brown thumb.  There are still more boxes packed in our garage than I would like, and I'm still growing accustomed to cooking in my new kitchen.  That's a nice word - my.  After renting a townhouse for over a decade, it feels pretty darn good to have new appliances and walls that don't allow you to hear everything a neighbor is doing on the other side.  The kitchen in our new home is about the same size as our old place, but with fewer cabinets and drawers.  So this is a readjustment period for me as I am trying new ways of organizing the space.  It's going to be a work in progress for awhile, I imagine. And Pinterest.  That place will take your very soul, or at least more time than you would like to admit spending.  But I have a board full of daydreams for my house and more recipes pinned than I'll ever have time to cook.

This year long silence?  It's broken.  Let's get back to cooking and enjoying life together again.

Cornmeal Biscuit Redux

  We are thawing from Thursday's snow here in East Tennessee.  Today was a perfect day for Creamed Chicken and Cornmeal Biscuits for dinner.  But I realize I didn't tell you before what to do with leftover dough when I gave you the recipe.  Take the scraps and give it a couple of quick kneads, just enough for the dough to come back together.  Re-roll, or re-pat as I prefer, to an 1/2 inch thickness and punch out more biscuits.  You should be able to get about 5 more biscuits, plus or minus one.  I place mine on the small baking tray from my toaster oven, leaving about an inch of space between them, and pop them in the oven at the same time as the skillet.  But here's the kicker, they will get finished faster than the creamed chicken & biscuits.  Bake them for about 10 minutes, or until nice and golden brown.  They will rise up much higher than the biscuits in the chicken.

Crescent City Skillet

  Crisp mornings, replete with dew and a touch of frost, tree boughs heavy with apples....this is my time of year.  I love autumn in the way I wish I could love spring.  Alas, that's what happens when you live in the worst areas in the United States for allergies.  Naturally, as the seasons go, one may start getting cravings for heartier fare.  Being a good southern girl, I say bring on the cornbread.  If you have been reading this for awhile, you know I've got a fancy for Lodge cast iron and the National Cornbread Festival.  While I've not been to one yet, the recipes coming out of those prize-winnin' skillets make me feel like I was there.  Recently, the first prize winner from 2004 graced our dinner table, the Crescent City Skillet from Valerie Watts Holt.  Being a hectic weeknight, I didn't bother with the garnishes, but boy howdy, the regular dish was something else.

The Crescent City Skillet
Serves 4-6

Ingredients
1 teaspoon vegetable oil
1/2 pound hot bulk sausage
1 cup diced sweet onion
1/2 cup chicken stock
1 cup whipping cream
1/2 teaspoon minced garlic
2/3 cup shredded Monterey Jack cheese
1/4 cup shredded Parmesan cheese
15 medium uncooked shrimp, shelled, deveined, and tails removed
1 (6.5 oz) package Martha White Buttermilk Cornbread Mix
2/3 cup milk
Possible garnishes - sour cream, chopped and seeded plum tomatoes, or fresh parsley

  Preheat the oven to 425°F.   Place a 10 inch cast iron skillet on medium heat and add the oil, sausage, and onion.  Cook until the sausage is no longer pink, breaking up the sausage as it browns.  Drain the meat and onion mixture onto a paper towel, and return it to the skillet.  But do not wipe the skillet clean - you need that residual fat.  Add in the chicken stock, cream, garlic and both cheeses.  Drop the heat to medium low, and make sure the mixture doesn't boil.  Stir until the cheese has completely melted.  Move the skillet to a cool stove eye and add shrimp all around the pan, nice and even.

  Stir together the cornbread mix and milk in a small mixing bowl until smooth.  Pour the cornbread mixture evenly over the goodness in the pan.  Don't worry; when it bakes, the cornbread will rise and make a delicious topping.  Bake for 18 to 20 minutes, until the cornbread is light golden brown.  Remove from the oven and serve with any garnishes, or just tuck in.

Note - I used 8 ounces of shrimp since the smaller ones were on sale.  It worked out perfectly.

Feelin' Saucy

  Sometimes, staring at that chicken in the fridge can be frustrating.  What to do with it tonight?  Marinades can spice things up a bit.  Especially in the heat of summer, marinating chicken and grilling it is an easy solution for dinner.  This one comes from Southern Living's Big Book of BBQ.  I took it a step further by reserving some of the marinade and making a dipping sauce.  It brings a nice heat to the table.

Cajun Citrus-Honey Mustard Marinade & Sauce
Yields enough marinade and sauce for about 1 pound of chicken tenders


Ingredients
1/3 cup honey
1/4 cup fresh orange juice
1/4 cup olive oil
3 tablespoons coarse-grained mustard
2 tablespoons red wine vinegar
1 tablespoon Cajun seasoning (mine is labelled hot)
2 teaspoons of your favorite hot sauce (Frank's is the house hot sauce)

Whisk together all the ingredients.  If you are making dipping sauce, take 2 tablespoons of mayonnaise and slowly whisk in 1/4 cup of the marinade.  Stash the dipping sauce in the refrigerator until it is time to serve.    You'll have plenty left for about a pound of chicken tenders.  Pour over the chicken and marinate in the refrigerator for 2 hours before grilling.

  Not in the mood for spicy?  That's fine.  I also have a very simple recipe for honey mustard.  You can change up the taste by using different types of mustard.  You can easily scale the recipe using a 1:2:4 ratio.


Honey Mustard


Ingredients
1 teaspoon yellow mustard
2 teaspoons honey
4 teaspoons mayonnaise

Whisk together all three ingredients.

Dress for Success

  Your salad, that is.  Salads are extremely popular in the summer months, as there is no need to heat up the kitchen to make one.  Me, personally?  I love 'em any time I can get my fork in one.  But that said, not every salad is fantastic, but a few things to keep in mind will circumvent a soggy, wilty mess.

  Perk up lettuce with cold water.  That lettuce in the crisper not quite so crisp?  Fill up your clean sink with cold water and give the leaves a soak.  It'll wake up your greens.  But...

  Dry lettuce is happy lettuce.  Make sure your lettuce is dry before making the salad.  Salad dressing sticks best to dry leaves, leaving you with a better coating with less dressing.  Excess water will also water down any dressing you add.  If you are a serious green grazer, consider investing in a salad spinner.

  Don't stash your tomatoes in the fridge.  The tomatoes will get a mushy texture that is less than appetizing.  But...

  Do consider stashing salad plates in the refrigerator.  It'll help lettuce, especially the delicate types, retain the crispness.

  Now that we can build a good proper salad, how about making some dressing?  Homemade dressings are easy, fresh, and tasty.  This one is from the Tupelo Honey Cafe, based out of Asheville, North Carolina.  The hardest part is simply waiting on the pecans to toast.  I love it on a spinach salad!

Pecan Vinaigrette

Yields 2 cups of dressing, about 16 servings

Ingredients
1/4 cup pecan pieces or halves
1/4 cup apple cider vinegar
1 clove garlic, minced
2 1/2 teaspoons Dijon mustard
2 1/2 teaspoons whole-grain mustard
1 1/2 tablespoons honey
2 teaspoons sugar
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 cup canola oil
1/4 cup extra-virgin olive oil

   First we're going to prep the pecans.  Preheat your oven to 350°F.  Spread the pecans out on a baking sheet, and roast the nuts for about 20 minutes, or until the pecans are toasted and slightly browned.  You will smell the pecans when they are ready - watch them carefully close to the end, because you can burn them.  Set them aside to cool.  Once they are cool, grind the pecans in a food processor until it looks like coarse breadcrumbs.  Empty the ground pecans into a small bowl.

  Next, to the food processor, add the vinegar, garlic, both mustards, honey, sugar, salt and pepper.  Puree the ingredients.  While the processor is running, drizzle in the canola and olive oils slowly.  Pour into a container, and stir in the ground pecans.  You can stash this in your refrigerator for up to 30 days.

Note: I put my dressing in a Mason jar.  I dump the ground nuts in the bottom, pour the dressing over it, seal and shake.  I'm all about the easy.  *winks*

Strawberry Daze

  This past weekend, my hometown had a strawberry festival.  Succulent, ripe rubies are in abundance in May around here, although with the mild winter, the berries have weighed down the vines earlier than usual.  Recently I blended up this recipe from Southern Living's Big Book of BBQ - Strawberry Tea Slush.  Cool strawberries hit the tongue, and background notes of tea and lemonade round out this slightly tart slush.  I believe this is what summertime tastes like.  Here's the beauty of this recipe, though; it uses frozen strawberries that can be found in your freezer section year-round.  Keep in mind this has just a little over of an hour of chill time before blending.

Strawberry Tea Slush

Yields 6 cups

Ingredients

2 cups water
4 tea bags, regular size
1 1/2 cups frozen strawberries
6 oz. frozen lemonade concentrate
1 cup ice cubes
1/4 cup powdered sugar (can add more to taste if you prefer a sweeter drink)

  Start by steeping the tea.  In a small saucepan, bring the water to a boil.  Take the pot off the heat and add in the tea bags.  Cover and let the tea steep for 5 minutes.  Remove the tea bags and chill in the refrigerator for at least 1 hour.

  Add the chilled tea, frozen strawberries, lemonade concentrate, ice and powdered sugar to a blender and process until the mixture is slushy and smooth.  Serve right away and enjoy!

Note: Resist the urge to squeeze those tea bags when removing them.  Squeezing releases very bitter liquid into the tea.

  Now that you are sippin' on strawberry goodness, want something to nibble on?  One of my dear friends brought in this amazing salsa made with not tomatoes, but strawberries to work.  Heavenly!  This is another treat from Southern Living, found in the March 2012 issue.  She didn't have the avocado, but it was still fantastic.  The magazine suggests serving this with grilled or pan-fried meats, seafood or poultry aplenty, but it was very tasty on plain ol' tortilla chips.  Give it a try, you won't be disappointed.

Strawberry Salsa

Yields about 2 1/2 cups

Ingredients

1/2 cup red pepper jelly
1/3 cup chopped fresh chives
1/3 cup chopped fresh cilantro
1 tablespoon lime zest
1/4 cup fresh lime juice
1/4 teaspoon crushed red pepper
2 cups fresh chopped strawberries
1/3 cup dried sweetened cranberries
1 small avocado

  In a medium mixing bowl, whisk together the jelly, fresh herbs, lime zest and juice, and red pepper.  Gently fold in the strawberries and dried cranberries.  Cover and chill in the refrigerator for at least an hour.  Right before serving, dice the avocado and add to the chilled salsa mixture.

Weighty Matters, Part II: Consider the Scale

  There are many makes and models to choose from when shopping for a scale.  The most common types on store shelves are spring scales and digital scales.  My money is on the digital variety.  Spring scales are easy to use, but some of the spring type may have difficulty registering small amounts of ounces or see more wear and tear on parts versus the digital scale.  Spring scales may be cheaper, but consider the features available on digital scales.  Today's digital scales can have handy functions like metric-customary conversions, fraction-decimal conversions, or even some models may have the specific feature of measuring liquids based on a liquid's unique density.  While each cook will need to decide what is important for them, I ultimately look to three major factors - tare functionality, sizeable maximum weight, and accuracy,
  The tare function is a great feature that extremely useful.  Taring sets the scale back to 0.  This aspect will allow you to ignore the heft of mixing bowls or weigh individual ingredients as you add them in. 
  Another consideration when choosing a scale would be the scale's maximum weighing capacity.  With a large enough max load, you don't have to weigh ingredients before adding them to a bowl; you could put the work bowl on the scale and weigh as you go.  Think about the size of your work bowls - the scale will bear them along with the recipe elements.
  Accuracy.  There's no point in owning a scale if it doesn't work properly.  This is why I like digital scales - accurate and I don't have to adjust anything.  I'm a klutz, so I avoided a manual scale I could blunder with.  Also check to make sure you can read the output.  Tools are to help, not make things more difficult. 

Weighty Matters, Part I

  Meet Escali.  Escali is strong...nicely built...handsome...intelligent...precise...helps me in the kitchen.  The perfect partner, really.  I am in love.

You wanna meet him, don't ya?

Huh?  What were you thinking about?!  Escali is my kitchen scale.

  I hope to expound upon something I wrote earlier on this blog and on various food forums in the past about measuring ingredients, and the difference between volume and weight. Most American recipes are written with the ingredients doled out by volume, compared with much of the rest of the world that measures by weight.  Some attribute the deviation to early settlers using what was on hand, which more often than not, included teacups and the like, but no scales.

  Many cooks swear by using weight instead of measuring by volume.  Some of the benefits are:

• Consistent results each time a dish is made.
• Baked good especially benefit - factors such as humidity or how tightly the flour is packed into a cup can cause variances in the amount that goes into a recipe.
• Less equipment used and dirtied up during prep (or mise en place, if you please.)

What IS the Difference?

  Now you've thought about some of the advantages, what exactly is the difference between volume and weight?

  Volume, quite simply,  is how much space something takes up.  Weight, on the other hand, is how much an object weighs - how heavy, how much mass it has.  These two properties aren't exactly the same, and this can be seen particularly with dry ingredients.  A cup of shredded cheese does not weigh 8 ounces like a cup of water.

  Really!  I'll prove it.

 The same cup filled with water would have the same volume (space), but different weights (quantities of mass).  That 2 cup package of pre-shredded cheese in your fridge weighs 8 ounces.  In fact, I've found most cheeses -harder, shreddable, sliceable, crumbly varieties- are half the weight of the volume you'll need to shred or crumble.  [i.e. 3/4 cup shredded cheese takes up the same volume as 6 ounces of water is 3 ounces of cheese in brick form.  Handy to keep in mind while shopping.]  Frequently on my recipes, I'll try to include weights in parentheses along with the more traditional volume measurements.

Next time, Weighty Matters, Part II: Consider the Scale

Sausage and Zucchini Carbonara

  The other day, while lazing on the couch with my iPad, I thought it was a grand shame I had all these interesting cooking apps, and I've not tried many of recipes in them.  Taking a few minutes to browse and swipe, this marvelous dish popped up on Jamie Oliver's app.  Italian sausage.  Zucchini.  Bacon.  Lemon Zest.  Pasta.   Yeah, I was goin' have to make this one, and you might, too.  This recipe says it serves 2 - well, those servings are very generous.  I'm thinking with a salad served along side, more like 3 or 4.

Sausage and Zucchini Carbonara
Serves 2-4


Ingredients
3 Italian sausages
2 slices of bacon
8 ounces dry spaghetti (recipe called for 9, but boxes around here come in 8 & 16.  Sorry, Jamie)
2 egg yolks (use the whites for breakfast in the morning, or freeze them)
1 medium zucchini
1/2 cup heavy cream
zest from 1/2 of a lemon
2 ounces freshly grated Parmesan cheese, divided
a small bunch fresh Italian parsley (about half a bunch sold by my store)
Olive oil
Salt and pepper

  In a stock pot, or other pot large enough to boil the pasta, add lots of water and a little salt (around 2 teaspoons.)  Put the pot on the stove to boil.  Now is a good time to do your prep work.  Chop the parsley finely, and set aside.  Trim off the ends of the zucchini.  Cut the zuke in half, lengthwise, and repeat for each half.  Now you should have 4 nice spears.  Slice up the quarters, and set aside.  Chop the bacon into small pieces.  Put a large frying pan on the stove with a little bit of olive oil on medium heat to warm.  Here's the fun part - you are going to make meatballs out of the Italian sausage.  With a sharp knife (paring knife works wonders for this), slit the sausage casing and squeeze out the sausages.  Wet your hands and pull each sausage apart into 6 chunks.  Roll each chunk into a mini meatball.  You should end up with about 18 little guys.

  By now, the pasta water should be boiling.  Add the pasta and cook according to package directions, making sure to stir from time to time, to keep the pasta from sticking.  Add the meatballs to the hot pan, and saute them for about 6 minutes, or until brown all over.

  While the pasta is boiling away and the meatballs are becoming golden brown and delicious, start putting together the sauce.  In a large mixing bowl, whisk together the egg yolks and cream.  When those are thoroughly combined, whisk in the lemon zest and half of the grated Parmesan.  Add in most of the parsley to the egg mixture and stir.  Set aside.

  When the meatballs are brown, add in the zucchini slices and bacon to the frying pan.  Continue to saute until the bacon is cooked.

  The pasta should be finishing up about this time.  Carefully ladle out a cup of the pasta water and set aside.  This will be used to thin out the sauce later, if desired.  Drain the pasta in a colander.  Once drained, add the pasta to the large mixing bowl with the egg mixture.  Toss the pasta all around with tongs.  The heat from the pasta will cook the eggs and melt the cheese.  Pour the pasta and sauce into the frying pan with the meatballs, zucchini, and bacon.  Toss everything together; if the sauce is too thick for your liking, add in some of the pasta's cooking water until the consistency you desire.  Plate up the pasta and top with more of the parsley and Parmesan.  Enjoy!

BLT Benedict with Avocado-Tomato Relish

  I'll admit it, I've been in a bit of a funk lately.  So, when sorting through some digital pics recently, I realized I had a few things I've not posted here yet.  Bacon, eggs, avocado, and tomatoes....who could resist?  I couldn't when I saw this recipe in Southern Living's March '11 issue.

BLT Benedict with Avocado-Tomato Relish

Ingredients
1 cup cherry tomatoes, halved
1 avocado, diced
1 tablespoon chopped fresh basil
1 garlic clove, minced
2 tablespoons extra-virgin olive oil
Salt & Pepper to taste
1 tablespoon red wine vinegar, divided
6 large eggs
1/4 cup mayonnaise
6 thick slices of bakery bread
3 cups of your favorite lettuce mix
12 cooked bacon slices

  We're going to start off by making the relish - combine the grape tomatoes, diced avocado, basil, garlic, olive oil, salt, pepper, and 2 1/2 teaspoons of the red wine vinegar in a small bowl. Set aside until you are ready to assemble the benedicts.

  Poach the eggs - Fill a large saucepan with 3 inches of water. Bring the water to a boil and reduce the heat until the water steadily simmers lightly. Add the 1/2 teaspoon of red wine vinegar; this will help the egg whites curl around the yolks as the eggs poach. Break the eggs, one at a time into a small bowl, and slide them into the simmering water. Simmer for 3 to 5 minutes, or until they are done to your liking. Remove the eggs with a slotted spoon.  Or, if you have an electric food steamer with a rice bowl, you can cheat like I do, and poach your eggs in it.  *wink*

  Assembly - Spread a layer of mayonnaise on one side of the toasted bread. Add about 1/2 cup of lettuce, 2 slices of bacon, followed by one poached egg on top of each toast slice. Top with the relish and enjoy!

A Blast from the Past

"What is patriotism but the love of the food one ate as a child?" - Lin Yutang

  We live in a world full of food trends.  Food trends?!  Who would have thought as a younger self we would be in a time where we see food as being trendy.  In a day of constant flux, sometimes we forget the past.  The New York Public Library is looking to preserve our food history, and they would certainly appreciate any help they can get.  Got a minute?  Have more?  Then check out this link:  menus.nypl.org

  The NYPL is in the process of transcribing historical menus, and they need a helping hand.  This past week, I've been transcribing when I have a few spare moments of idle time.  And, it has been very interesting.  Menus from the 1800s-1950s, from railways to the Waldorf, all sorts of cuisines...all of these dishes and drinks are being put into a searchable database.  Who cares?  Chefs seeking inspiration, historians, authors looking to add that last detail that sucks you in...the every day person who is just plain ol' curious.  Personally, I'm looking forward to seeing how this project develops. 

  The process is very easy.  Pick a menu that looks interesting and look for stuff you can eat, drink, or in some cases, smoke.  Click on the first letter of the line, and you'll be taken to a screen where you can type in what you see and the price.  Keep in mind, many are written in a time when most prices were under a dollar so that 40 on the menu is .40, not $40.  And that's pretty much it!   But as a first time user, I highly recommend reading the Help section (http://menus.nypl.org/help).  It will give you a clear idea on how to enter some items properly for the database. 

  I hope I've piqued your interest, and you'll take a few seconds to at least swing by to see what it is all about!

Still Kickin'

  I'm still alive and kickin', despite the lack of posting.  I deeply apologize, but man, the school year has started, and I've had to hit the floor running.  We're already more than 3 weeks in!  

  Still cooking, and my newest object of obsession is.... *drumroll*  meals and desserts for two.  I'm really having hits and misses on the dessert area.  I hope to start sharing some of my experiences with you fine folks soon.  So, sit back, pour a glass of tea, and relax.  I'll be back in action before you know it!

Who Loves Ya, Honey?

  Alright, let's see what new project we can start.  I still have some of those great vanilla beans I ordered - and this time, I'll share my source, later in the post.  I've been browsing, asking for suggestions, and some wonderful gals over at the Kittencal's Kitchen forums what to do with my vanilla bounty, and Swedish Chef and MaMere suggested this magical elixir called Love Honey. I headed over to check it out, and it sounded fantastic.  So guess what we're making today? 

  Love Honey!  This recipe has been scaled up for 12 oz from the original 8 oz, and I'm leaving out the cardamom from the source recipe.  I don't have anything against cardamom, mind you.  I just do have a thing against paying $8.50 for a bottle when I just need a pinch.  To check out the original, go visit EdsGirlAngie's recipe here: http://www.food.com/recipe/love-honey-110383

Love Honey

Ingredients
12 oz honey
3 cinnamon sticks, broken in half
1 1/2 teaspoons whole cloves
2-3 pieces of lemon rind
1 vanilla bean
3/8 teaspoon ground ginger

  In a small pot, pour the honey.  Heat over low heat for just a minute or two.  In a jar, or in my case - honey bear, put the spices in.  Pour the slightly heated honey over the spices and seal tightly.  Store for 3-4 weeks before using to let the flavors blend.

Notes - Just a word on how I prepped my vanilla bean and lemon rind.  As per MaMere's advice, I took a sharp knife and just scored my vanilla bean with about 4 slashes.  And the lemon was done simply with a vegetable peeler, just taking the yellow rind.  Once you get down into the white pith, you begin to get very bitter flavors.  I enjoy a lemon flavor, so I went with 3 strips for my honey bear.

  The hard part? Waiting.  I'm really curious to how this tastes.  The spices were rich and heady just putting them into the container.

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  Now back to the first vanilla project we started.  We're at day 21!  Wanna see how it's progressed?

  Seven days into our vanilla extract mellowing, and wow!  Look how much color our vodka has taken on.  It's becoming a lovely amber shade, and more beans have come away from the pod during the jar's weekly shake.  I was pleasantly surprised how it is matured already; I was not expecting to see this kind of coloring this early in the process.

  Today marks week 3.  The color has become richer and darker as time as passed.  I bet the flavor has, too!  Patience, grasshopper, patience.

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  I realized much later after my post where I started my vanilla extract, I forgot to give you links to my supplier.  I purchased my vanilla beans on Ebay.  Yep, Ebay.  Now, hold up.  This is a very reputable vendor, that comes highly recommended: Vanilla Products USA.  They also have a website storefront, as well.  Vanilla Products actually has 2 separate stores on Ebay - one for vanilla, and the second for other things, although, there are some smaller packages of beans on the second account, which is where I bought my dozen Tahitian beauties.
http://stores.ebay.com/Doylestown-General-Store  (Seller - greenerdogjr)
http://stores.ebay.com/Vanilla-Products-USA  (Seller - vanillaproducts)
http://www.vanillaproductsusa.com/

Creamed Chicken with Cornmeal Biscuits

  This is a fine example of Southern comfort food.  Simple milk gravy and chicken are plenty fine, but the cornmeal cheddar biscuits really make this one a keeper.  The slightly sweet biscuit has a wholesome tooth from a bit of cornmeal, and the cheddar rounds it all out.

Creamed Chicken with Cornmeal Biscuits

Ingredients
1 pound boneless, skinless chicken breast, cubed or shredded
1 tablespoon vegetable oil or cooking spray
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 cups milk (I use whole for this part)
3 cups baking mix (like Bisquick or Pioneer Brand)
3/4 cup plain yellow cornmeal
1/2 cup shredded sharp cheddar (2 ounces by weight)
4 1/2 teaspoons sugar
1 cup low-fat milk (I use skim)
flour for dusting

  Preheat your oven to 400°.  I like to start this recipe off by making the biscuits first, so I can keep my attention when we start making the gravy.  In a large mixing bowl, add the baking mix, cornmeal, cheddar, and sugar.  Give it a good mix and pour in the 1 cup of low-fat milk.  Stir the biscuit dough, just until moistened.  The dough will come together when you knead, which is our next step.

  Sprinkle some flour out on the surface you are going to use to knead the dough.  Turn the dough out of the bowl on to the floured surface and knead the dough about 8-10 times.  Pat or roll out the dough so that it's about 1/2 inch thick.  Find a 2 1/2 inch round cutter and dip it into some flour and begin cutting out the biscuits.  I find 8 biscuits are a perfect fit for my 10 inch pan.

  Now we can turn our attention to the chicken.  In a small mixing bowl, put the chicken, flour, salt and pepper.  Toss until all the chicken is coated.  Take a oven-proof skillet, like cast iron, and heat the pan with oil (or spray with the cooking spray, if you prefer.)  Dump the floured chicken into the pan and start stirring.  The flour will be difficult to see as it cooks into the oil. Just allow this to cook for short time only - maybe 30 seconds, when you are sure the flour is in the oil.  Pour in the 2 cups of milk.  Stir constantly and bring the milk to a boil.  At this point, you should have a thickened gravy on your hands.  Move the pan to a cool spot on the stove and lay the cut biscuits on top of the chicken and gravy.  Put the pan in the heated oven to bake for 15 to 18 minutes, just until the biscuits take on a nice, golden color.  Let it sit for 10 minutes before serving.

  I like mine served up with a simple salad.  I hope you like this as much as we do at home!

Spinach-Basil Pesto

  Summertime, especially here in the south, brings the hot, sunny days, slows the blood in our veins, and brings on a hunger for lighter, brighter flavors.  Pesto hits the spot with its fragrant herbs, toasted nuts, and luscious olive oil.  You can serve this versatile sauce on pasta, as a spread, or mix with mayo for sandwiches.  This recipe takes advantage of both spinach and basil for this particular version of pesto.   

Spinach-Basil Pesto

Ingredients
1 1/2 cups baby spinach
3/4 cup basil leaves
1/2 cup walnut pieces
2 cloves garlic, peeled and chopped into 3-4 pieces each
3/4 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 tablespoon fresh lemon juice
1/2 teaspoon grated lemon zest
1/2 cup extra-virgin olive oil, divided
1/2 cup grated fresh Parmesan cheese

Special equipment - food processor

  To begin, toast the walnut pieces.  This is an easy process that really brings out the flavor of the nuts.  Take a small skillet and bring the heat up to medium.  Toss in the nuts.  No oil, no cooking spray - just the nuts.  Give them an occasional shake and take them off the heat as soon as you smell the walnuts. This will only take a couple of minutes.  Toasting brings the oils to the forefront and brings a much more complex taste to the nuts. 

  Set up the food processor and dump in the spinach, basil, toasted walnuts, garlic, salt, pepper, lemon juice, lemon zest, and 2 tablespoons of the olive oil.  Pulse until the mixture is nearly smooth, taking the time to stop and scrape down the sides with a spatula a time or two. At this point, drizzle the rest of the olive oil in as the processor is churning.  Once all the oil is added, stop the processor, stir in the grated cheese and serve.

  When I serve it on pasta, I normally use a thin spaghetti or angel hair.  The pesto will loosen up a bit when you add it to hot noodles, but if you want the sauce a tad more loose, add a little olive oil when you are stirring the sauce together with the pasta.  Of course, extra cheese on top isn't going to hurt anything, either.

  To store the leftovers, there are a couple of options.  If you plan on using all the pesto in the next few days, drizzle a little olive oil on the top, cover and stash in the refrigerator.  If you plan on more long term storage in the freezer, skip adding in the Parmesan before freezing.  Spoon into an ice cube tray and into a heavy-duty freezer bag once the cubes are solid.  Add in the cheese when you thaw the sauce for use.

The Great Vanilla Bean Endeavour

  I'm in perfect agreement when Alton Brown laments the conception that vanilla is mediocre, nothing special, meh, just plain, well, vanilla.  I just don't know how something so fragrant and exotic can be seen as so-so.  Sadly, I think many of us have been jaded on experiences with artificial flavorings, which sometimes come from wood pulp.  Yep, wood pulp.  I can see how the magic is lost in that case. 

  Vanilla beans are pods from a type of orchid that originated in Mexico.  Now, vanilla pods are cultivated in several places across the globe, and are frequently classified from where they are grown, as each area adds subtleties to the flavor.  Among the most well-known types are Mexican, Bourbon/Madagascar, West Indian, and Tahitian.  Harvesting vanilla pods is no easy feat, hence the price that comes second to saffron in the spice market.  But there are some reputable dealers out there with fair prices if you are willing to do a bit of research.

What to Look for:
  A good quality bean will be plump, slightly oily, flexible, and fragrant.  Old pods will be brittle and dry.

 
  What can you do with them?  Well, lots of things.  My first experiment with vanilla beans started today.  I'm beginning my first batch of homemade vanilla extract.  I hope to keep you, gentle reader, apprized of the progress over the coming weeks.  All you really need to start making your own extract is a glass jar, some vodka, a few beans, and patience.

Vanilla Extract
Yields 8 oz.

Ingredients
1 cup vodka
2-3 vanilla beans
small glass jar

  First, we're going to split the beans.  Take a sharp knife and run the tip through, starting near one end and all the way down through the other end.  For this application, we are not going to scrape out the seeds.  Just look at this beautiful bean footage.  Decadent vanilla 'caviar' for the win.  (Click this picture for a nice close-up.)

 

  
  Put the beans in a small, glass jar and fill with the vodka.  Avoid using a plastic container to avoid picking up off-flavors.  (Plastic lids are okay.)  Twist on the lid and store for at least 2 months in a cool, dark, dry place.

 

   Day 1 and counting!