Gobble Gobble It's Turkey Time!

One of my favorite meals to make every year (one which I have finally perfected, yes PERFECTED) is Thanksgiving dinner. The menu planning, the grocery shopping, the prep, the cooking and of course - the eating. Everything about it is FANTASTIC! Especially the whole part about leftovers for days which means I don't have to cook anything for a while. However, I do love that I can take remaining turkey, add some carrots and celery, toss in some broth, white wine and herbs, throw in some egg noodles and voila - you have soup for another few days! Yep - it's a lovely time of year.

After finally making peace with my menu after 20 years of trial and error, it has somehow (to spite a few years of side-dish mishaps) gotten easier every year to make this Turkey Day fest. I make the same dishes every year - because they taste pretty darn good (if I do say so myself) and because my husband would most certainly have some sort of culinary conniption if I decided to change the menu (I did this once with my enchilada recipe and I thought he was going to cry). So, every year I make the same menu items (I'm sharing my menu secrets so take notes):

- Roasted Sage & Rosemary Turkey
- Mushroom & Sausage Dressing (note: stuffing is cooked in the bird, dressing is cooked in a casserole dish)
- Roasted Garlic Mashed Potatoes (trust me it rocks)
- Sweet Potato Souffle with Praline Topping (I've been making this since I was around 10 years old)
- Spinach Gratin (one of my go-to recipes for a few holidays)
- Cheesy Bacon Corn (my Dad's recipe)
- Cranberry Orange Relish (none of that canned goop)
- Gravy
- Rolls
- Pumpkin Pie with fresh Vanilla Bean Whipped Cream (if you mention that canned/tub crap I'll punch you)
- Deep Dish Apple Pie with Vanilla Ice Cream

However, this year, I have decided to shake it up a bit. Since my husband NEVER eats the crust to the pumpkin pie (sad little wedge of pumpkin-less pie crust on an empty plate) I'm just going to make the pumpkin custard and I'll brulee the top - sans crust (in essence a creme brulee). When my darling husband first heard this new plan for his beloved holiday dessert he sort of freaked out."Your going to do what now? I don't think this is a good idea." When I reminded him that he just threw away the crust anyway, he seemed to soften up to the possibilities of life without discarded pie crust. And thus, a new tradition is born. Yay - I win! Sometimes kids, you have to change it up a little - even with your favorites.

What is the lesson for this blog? I don't have really. Make what you love to eat - especially during the holidays. Make things that remind you of home, of your childhood, of your family and friends. Perfect it by trying different variations (stuffing with cornbread muffins or roasted garlic bread from a local bakery), get opinions from those sampling your delicious deliverables (too moist, too dry, too much bacon - ha, caught ya - as if THAT would ever happen) - you get the drift. Then, adjust. You will always have some traditional recipes that you will keep and that is most definitely OK, but try something new. A new side dish or a new dessert (in addition to pumpkin pie - let's not go crazy with losing tradition folks) is a great way to start. Keep Aunt Vera's cranberries (you don't want to hurt her feelings now do you) but trade out your glazed carrots for a yam gratin!

Whatever you decide to make this year, whatever you decide to bring to the potluck table, may your Thanksgiving be a happy one!

Gobble, Gobble my culinary friends! Gobble. Gobble.

La Via Italiana (The Italian Way)

In business, it is common to note that there are a variety of methods which may be used to accomplish different tasks – not one way is always correct (I personally do not really subscribe to this). However, in my house growing up, there was your way, and the RIGHT way – the Italian Way.  This in no way implies that the Italian Way is the the ONLY way, it’s just the BEST way. This same philosophy is in play today at my home - much to my husband's dismay.

This is also especially true in cooking. You learn as a bambina/bambino that your Grandparents just instinctively know how to make sauce (gravy in some regions), pizza, and braciole, all by just looking at ingredients – there were no books, no recipes. Every family had their recipes memorized for minestrone, frittata and baccala. Your refrigerator always had salame, mortadella, mozzarella, Parmesan and you always had "good" tomatoes, "good" olive oil, "good" olives and of course the mother of everything sacred and tasty - garlic. These were staples in my home when I was a little girl and they are pretty much a staple in my home now. God help me if I’m out of garlic – the world will end (boom)!

I have to say that I have somehow, through the luck of my DNA (mixed with oregano I'm sure), been blessed with the ability to create recipes on the fly by just tasting and testing (yes, this is where taste test comes from). My Grandmother passed away before I was born and my Grandfather (Oompapa) was unable to read and barely able to write, but he could cook. Unfortunately, I was not yet poised enough before he passed away as I was still fairly young, to have developed my culinary skills enough to sit down with him and ask him how he made olive salad or braciole. What were his secrets? How did he know when the sauce was done? What kind of tomato is best to use? I’ve had to learn on my own and try to remember what he did. I can make something that he made when I was little and the smell alone will tell me if I have recreated his recipe correctly. That's all I have. Doctor's call it involuntary autobiographical memory - the ability to recapture memories through sensory recollection - taste or smell (look it up). I have very few regrets in my life (Frank Sinatra), but one of them is not taking the time to jot down my Grandfather's recipes. To sit down with him and learn from him. For this I will be forever saddened, but much like Julia Child, I'm sure he is watching over me as I cook, making sure I don't mess up the sauce. Live and learn kids.

Soon I will embark on a journey to the motherland and I’m so excited that I can hardly contain myself. I can’t wait to experience Italy in all her glory for the first time and in my heart, I know my Grandfather would have loved that I am taking my husband (whom he loved but wished would have shaved more often) to see where our family is from. Technically my family is from Sicily (The Godfather) but hey, whadda ya gonna do?

So as we get ready to take what I assume will be a mostly food induced coma journey through Italy, I wonder if I should be taking an empty suitcase which can be filled with olive oil and cheese in honor of Oompapa. He was known for flying to Chicago and coming back with boxes of food items he "couldn’t get" anywhere else. Even now I’m smiling because apparently, without knowing it, and just realizing it now, my Grandfather is absolutely coming with me on this trip. In spirit yes, but with me nonetheless (don't tell my husband - ghosts freak him out). 

 

Back to School!

FIRST DAY OF SCHOOL! FIRST DAY OF SCHOOL! I remember the first day of each school year. New backpack. New clothes. New Trapper Keeper (yes, these still exist I looked it up, although my kitty folder is now considered "vintage"). New lunchbox. Ah the memories. Wait. What? Did you catch that? New LUNCHBOX!?!

So, back when I was a kid (corduroy bell-bottoms), we had two choices really - brown paper bags (colored if your family was fairly well-to-do) or metal lunchboxes. As I got older the soft-sided and hard plastic lunchboxes became more popular and the metal was discontinued (metal poisoning, toxic something or other - whatever) and then they just faded out all together. Kids started buying lunches at school because they 1) hated what their parents made them, 2) forgot their lunches at home (see #1) or 3) their parents just felt it was a better option than the lunches they were going to force feed their poor kids (see #'s 1 and 2). Now, they are making a comeback. Sadly, I cannot for the life of me remember what glorious lunchbox I had but I'm fairly sure it was Donnie & Marie which later turned into Strawberry Shortcake or

something close to that which then in my later years became a fantastic storage facility for my Crayola Crayons. I DO however remember what I used to get IN those lunchboxes and frankly (sorry Mom) I wasn't pleased. 

This is where I need to get into the fact that my Mom (sorry Mom) isn't that great in the kitchen. She did the best she could but frankly (sorry Mom) looking back it's a wonder I survived. During the winters it wasn't bad because I would get soup in my thermos - tomato (my favorite still to this day), chicken with stars or sometimes SpaghettiOs! But in the summer - ham with butter and pickles or bologna. Blech! Where was the PB&J? Where was the tuna fish and the egg salad (although that might not have been a good call sitting unrefrigerated all day)? Where was the turkey? Now there are so many alternatives with kids who are being brought up in a "foodie" society that it's much easier to find things kids will eat, but back then we had limited options so I can't blame Mom too much (better Mom?).

Twenty-something years later (ok, it's been thirty-three years - are you happy now - meanies) lunches are filled with hummus, cucumbers, turkey wraps, green grapes, nectarines and even avocado/cucumber sushi rolls. Bento boxes filled with a variety of tasty treats like caprese salad, fruit & cheese plate, pasta salad, quiche, PB&J "sushi rolls" and oh so much more! Not to mention the fancy-schmancy carrying devices they have now. Compartmentalized

boxes, boxes that look like LEGOs, stackables and reusable totes oh my! There are even lunchboxes that have built-in chalkboards to write notes of encouragement (I never got notes in my lunch . . . MOM!). The point is this . . . what the hell was my point? Oh yes, kick it up a notch parents! I know you're busy but get the kids involved in their nutrition and making their own lunches. It will save you time and aggravation because THEY made it and THEY have to eat it and it will encourage them to get creative with their lunches and have fun in the kitchen. Little chefs turn into big chefs who turn into Michelin Star winning chefs (sigh)!

Stuff on Sticks!

I spent several years (younger years) working the state fair circuit in at least four states and at least 7 cities and there was always one thing that united every single fair - stuff on sticks! More specifically, the ever popular, DEEP FRIED stuff on sticks. While I've attended my fair share (get it) of these family oriented carnivals of fun and frolic you haven't had a TRUE fair experience unless you have eaten something deep fried and served on a wooden stick. 

During my days of hanging at the local fairgrounds, there wasn't much one could do when working 12 - 16 hour days other than eat these unhealthy and treacherous items so I stuck to eating corn dogs, grilled corn and shaved ice with a roasted turkey leg thrown in there every now and then for variety. However, I have to say that I have in fact encouraged others (for my own enjoyment really) to try the newest fantastic delicacies covered in some sort of batter dredged item, dropped in hot oil and covered in powdered pleasure. I'm not talking about your standard deep fried Oreo or Snickers - oh no - I'm talking about those things that make you cringe.  Deep fried SPAM, a Krispie Kreme doughnut stuffed with BBQ chicken dipped in batter and deep fried (yeah, you heard me), and deep fried Pop Tarts are all readily available for your dining pleasure.

While I have not stepped onto a fairground since 2007, apparently there are now such deep fried fantasies across the country such as:  

- Apple Pie           - Fruity Pebbles
- Avocado            - Green Olives
- Beer                  - Grilled Cheese
- Birthday Cake     - Ice Cream
- Bratwurst           - Kool-Aid
- Brownie             - Mashed Potatoes
- Bubble Gum        - Mac & Cheese
- Butter               - Meatloaf
- Cheese              - Oysters
- Cheesecake        - PB&J
- Cinnamon Rolls    - Pickles
- Coke Cola           - Pizza
- Cookie Dough      - Smores
- Cupcakes           - Spaghetti
- Egg                   - Stuffing
- Frito Pie             - Sugar Cubes


I have a pretty good imagination when it comes to food, but seriously some of these items amaze even me. I HAVE to believe that after each fair-going season the vendors whom you see every year and have the same prime locations at every fair sit around their kitchen tables wondering what they could POSSIBLY throw in some hot ass oil, deep fry and convince the general public that they NEED to eat this. "Hey honey, you think we could deep fry this shoelace if we dredge it in enough batter"? Here's an idea - pretend you're thinking of a "healthy" alternative and deep fry some lettuce and serve it with some ranch - deep fried salad folks come and get it!

I don't know people - I have to say that while I applaud the efforts to create some new summertime fun menu items, I kind of think we need to get away from these deep fried concoctions and stick (get it - stick) to something a bit more healthy. Try some grilled chicken on a stick or even a damn smoked turkey leg! Step away from the carnie and put down the deep fried sugar cubes - they won't satisfy you and you will be TERRIBLY sorry you attempted to ingest this oil-laced confection later in the day while riding a twirly ride (you know what I'm saying). I'm telling you this for your own good - because I love you (ok, I don't know you very well but I love you in a thematic way - just accept it and move on). Not EVERYTHING needs to be battered, deep fried and coated in powdered sugar with a side of chocolate sauce.

If you MUST have one of these newfangled fares in order to get you through a day of walking through barns filled with 4H blue-ribbon animals (please don't show them anything made with their relatives on a stick - it's rude) and riding rides that were put together 25 times in the last 12 months and most likely have parts missing or left over (it happens - trust me - I've seen it), make it a good one. Make it one to tell the grand-kids about in your later years and feel free to use the list above as a reference because my friends, that list takes the deep fried cake!

Happy Birthday Julia!

Today is Julia Child's Birthday. Oh I know she passed in 2004 and it does sadden me a bit because I grew up with Julia. On weekends I would get up early and in my powder blue silk quilted robe and my little bare feet I would trot downstairs and prepare myself for an hour of Julia. I would sit on the red shag carpeted floor, legs crossed in front of me, Boo Berry cereal in my bowl and center myself in front of the television (you know the kind with a knob that made clicking sounds as you turned to each of the 10 local affiliate channels). 

I loved Julia. I loved everything about her. Her voice, her recipes, her mannerisms - she inspired me. She made me believe I could cook anything. She made me happy - still does. Just the mere mention of her name makes me smile. She's like this mysterious guardian cooking spirit who watches over me and tells me to "cook with abandon or not at all" in that fantastic glottal-like nasal voice she had. Julia was my first culinary inspiration.

I love to think of my childhood and those mornings I spent with Julia - just us - watching her create dishes that I couldn't wait to grow up and make myself. Since I was too little to actually make these fantastic foodie fantasies myself, I pretended. I would go to my play kitchen and pull out my faux food and make chateaubriand or boeuf bourguignon (yes, thanks to Julia I knew what those were) and serve them to . . . nobody actually. I think there were just a lot of imaginary left overs in my play fridge now that I think about it. Nevertheless, I loved every minute in my play kitchen. The cool metal doors clanking open as I reached inside the refrigerator for my hollow plastic eggs and Tupperware filled with fake carrots. The squeaking of the metal oven door as I slid my masterpiece into the hot box, setting my timer so I wouldn't overcook my "dinner". Yep, I loved my kitchen - still do. It is my favorite room in the house. I'm comfortable there - I know where every spice and every utensil are carefully stowed away until they are called upon to help create flavors of happiness.

This weekend I think I'll put in the movie Julie & Julia, break out a cookbook and make something (with butter or cream) in honor of my guardian chef in the sky. Remember kids - "Cooking is a lot like love, it should be entered into with abandon or not at all". Happy Birthday Julia - Bon Appetit!

Quick & Easy

During the week I'm all about quick and easy meals.  I want it to be tasty but I don't have time for two hours of prep/cooking, thirty minutes of eating and up to an hour to clean my kitchen.  I have more important things to do like watch Masterchef or Top Chef Masters or . . . you get my culinary drift.
 
So lately I've been into making fresh pesto.  It's SO easy I have NO idea why I didn't do this more often. Really. Throw some fantastic green things into a whirlie bird (Cuisinart) and off you go - easy!  You can make it ahead of time, put it in the fridge and use it for appetizers, pasta, soup bases, the possibilities are endless (not really, I think they end at dessert but don't challenge me because I just might try to use it in a gelato).
 
Last night I tried it with Orecchiette and it was (if I do say so myself) really good. Twenty minutes to make dinner start to finish including doing dishes (hey, this is important - don't knock it). 
 
Because I was so impressed with myself, I'm going to share in my brilliance with you - because - I'm a giver.
 
Orecchiette with Pesto, Peas and Pancetta

• 2 cups lightly packed fresh baby spinach leaves (washed and dried)
• 1/4 cup pine nuts, toasted
• Lemon zest and juice from one medium sized lemon
• 1 clove garlic
• 1/8 cup fresh Basil
• 1/4 cup olive oil
• Salt and freshly ground black pepper
• 1/4 cup freshly grated Parmesan cheese
• 1 box/container of dried or fresh Orecchiette pasta
• 2 cups frozen green peas
• 1 cup diced Pancetta

In a Cuisinart or blender combine all ingredients except the Orecchiette, peas and pancetta. Blend until smooth - set aside.

 

Prepare Orecchiette according to directions on the package (approx. 9 - 11 minutes). When cooked, drain and place in a serving dish/bowl.

 

While the pasta is cooking, add the pancetta to a saute pan and cook until it is crispy and the fat has been rendered (approx. 5 minutes).  Add the frozen peas and cook until just warmed through (approx. 5 minutes).

 

Toss the pasta with the pesto, peas and pancetta and serve immediately.  You can top this with some shaved parmesean, toasted pine nuts and some additional lemon zest if you like (for extra yummy factor).

Always remember you can make this your own.  Add asparagus if you don't have peas. Add Italian sausage if you don't have pancetta. Yes, the flavors will be different and that's the point - experiment.  Have a 1/2 an avocado left over - add it to the pesto for extra creaminess (yeah, you heard me - CREAMINESS). Don't have Orecchiette in the house? You can use Rigatoni or Farfalle - it won't look like little hats with peas in them but whatever. Take what you have and use it.  Don't make this complicated people - make it quick and easy - that's the key. And don't forget to add some love - that helps too.

Buon appetito!

Please Open Your Baskets

I'm a huge fan of the Food Network in general but I'm a particularly large supporter of the show Chopped.  Everything about it makes me giggle.  The participants, the judges, the anticipation of what is in the basket for each round - I just find it all so simple yet challenging.  While I would never compete myself on such a show as I'm pretty sure the pressure would cause me to collapse in a puddle in the pantry or fridge area, I am a great "couch contestant".  You sit on the couch remote in hand and watch with anticipation as these mere mortals open their baskets hoping for a great protein like lamb or duck paired with a robust red wine. 

You watch carefully and as they pull these unrelated items out of the basket to reveal a nightmare of ingredients which would never even be in the same household much less an edible entree. You pause the show. You look at the list on the left hand side of the screen (because this is where it is located) and you quickly plan your meal, how it would be prepared and you hit the play button. GO! 

It is at this time I choose my "pony". The honored contestant who has my undying support for the next 40 minutes and whom I hope will go on to become the next Chopped Champion (insert Chariots of Fire theme here - in your head - do it)!  I'm usually pretty good with picking my pony - 9 times out of 10 they win. I know in their hearts, they can feel (in the past) I am supporting them (from the future) and encouraging them to push themselves.  It's all very Back to the Future isn't it?

I have to say, 7 times out of 10 ONE of these contestants is making a fairly close derivative of my planned meal - and they usually win the round (I am currently patting myself on the back).  It is times like these when I am very pleased with myself and my culinary prowess from the comfy confines of my living room. Appetizer round - check. Entree round - check.  And then - dessert.  Now, dessert is always a major disappointment for me because inevitably one of the two remaining contestants makes a Napoleon or a Bread Pudding. WHERE is your creativity PEOPLE? "YOU'RE KILLING ME" is often what you will hear me yelling at the television (as if they can hear me and this hasn't been pre-recorded months earlier on a NYC sound stage).  Alas, they cannot hear me and my pleas for something more spectacular than a quenelle* of ice cream next to a brittle of some sort go ignored.  This is fine. I can't expect them to listen to me ALL the time (well I can but it is futile). I move on and accept that my pony may or may not live to tell the tale of their win on Chopped.

And then . . . the final cloche is lifted. 

You hold your breath and hope your pony's sad little excuse for a dessert isn't revealed. Were the other two rounds strong enough to help you through this round or will you be chopped? Well? Well? Aaaah - I can hardly stand it!  I LOVE this show!

Like I said, 9 times out of 10 my pony is successful and rides off into the sunset with a spectacularly over sized check for $10K that they can use to start their own restaurant (yeah, as if THAT's enough money), take their family on a much needed vacation or buy your girlfriend of 8 years that engagement ring she's been telling you she wants or she's leaving you for a CPA named Roger.

Ah, yes all's well that ends well in the food world and we live to cook another day.  A bit weathered and battle scarred, but now we can make a flatbread with black chicken, mashed potato candy, cactus flower buds and rose water syrup.

So I ask you . . . what's in YOUR basket?

*Demonstration of the Day: Quenelle refers to a food item made into an oval or egg shape, such as ice cream, sorbet or mashed potatoes.

Smell Those Spices!

When I was a little girl my Dad had (still has) this cabinet that was filled (still is) with spices.  So much so, that when you opened it up this giant wave of aromatic herbs would permeate the air - almost as if to say "welcome little one, what would you like to make today".  My Dad would stand there, proud as a peacock with his arms outstretched and cabinet doors open and say out loud (even if nobody was around I'm sure) "SMELL THOSE SPICES"! It always made him smile. It still makes me smile.

Strangely enough, even though this rather large cabinet was overflowing with oregano, cumin, parsley and thyme (among other oddities I was unfamiliar with at the time), it wasn't overwhelming - not to me.  To me it was amazing. It was like I was superhuman - a superhuman spice sniffer whose powers were derived from strands of saffron and leaves of bay (ok, it's a bay leaf but it sounded better this way - go with it).  Does this mean I have become a spice snob? No (yes). Does this mean I don't buy plain Morton's table salt to cook with? No (yes).  Ok, I'm a culinary snob - but it makes a difference.  It really does. There is something magical about a spice cabinet.  The origins of the spices and what the combinations create is like . . . well, magic. You can take cumin, oregano, and chili powder and you have a base for pretty much any Mexican, Southwestern or Latin dish.  You can take oregano, parsley, bay leaves, and basil and you are Mediterranean bound!  And what would Thanksgiving be without Parsley, Sage, Rosemary and Thyme (you're singing this in your head aren't you - don't lie). Yes, a spice cabinet can take you to places you never dreamed of going and you don't need a passport to get there - just a sense of adventure.

I have some key essential spices I always keep in my cabinet.

Basil
Bay Leaves
Black Pepper (Ground and Whole Peppercorns - seriously, buy both)
Cayenne
Chili Powder (Ancho, Chipotle, etc.)
Cinnamon--Ground and Stick
Cumin
Dill Weed
Marjoram
Nutmeg--Ground
Oregano
Paprika
Parsley
Red Pepper Flakes
Rosemary
Sage
Sea Salt
Tarragon
Thyme
Vanilla--Extract (Madagascar)

Yes, I love fresh herbs - I buy them often and if you use them wisely and store them properly when they dry you can use those as well (you will learn I hate to waste anything). However, you MUST have the above spices in your cabinet at all times or you might as well just be living on an island with a coconut tree and a ball named Wilson because you will be stranded without them.  Variety is indeed the spice of life!

Let Them Eat Cake!

I always say "it isn't a party without cake" - no really, I say this because it's true. Cupcakes count but in reality, a good solid multi-layered, frosted cake is the BEST for a celebration - especially a Birthday.  Now, I've been known to bake a cake or two (or more if we are really being honest here) for friends and family and my favorite to make* is strangely enough not my favorite to eat. Come to think of it, I don't have a favorite to eat anymore. There was a long period of time when chocolate was the key to my happiness and then it rolled into red velvet but now I'm kind of up for almost anything.  I do have some specific requirements of course, when it comes to cake and which cake is appropriate for what event but in general - cake is a good thing (good God don't tell Martha Stewart I borrowed her tag line - I don't have time for a lawsuit).

Jennine's Cake Rules:

1) If it's my Birthday, I choose the cake - period.  Don't try and read my mind and think you know what I want because you don't. I'm a complex woman dammit - I want to pick my own cake! In fact, I usually want to bake it!

2) If it's your Birthday, I choose the cake - period. Oh sure I'll take into consideration what you have said your favorite is (carrot, butter, cheesecake, etc.) but rest assured the cake I bake will be my choice. End of story.

3) I don't put nuts in my cakes. German Chocolate or not, I don't use nuts. Hate them in baked goods. Plus, some people are allergic - why risk it?

4) If it's a holiday there are specific cakes I bake that do not have a platform for negotiation. They are family traditions or based on my prior holiday menus and your opinion is welcome but not mandatory. St. Patrick's Day is dark chocolate with Guinness. Easter is carrot. July is a vanilla or butter cake made into a trifle with berries. Christmas is red velvet.  You get the picture.

5) If there is a theme to the occasion, this is where the real fun comes into play.  Researching, reading, hunting down new and unusual combinations of flavors to accentuate the theme is half the fun - baking is the other half.  Mexican Fiesta? Tres Leches with a lime Margarita frosting! Spring or Summer get together? Lemon or a zesty orange! Early meeting at the office? Coffee cake!  Oh yes my friends, there's a whole world of cakey goodness out there waiting to be enjoyed.

6) I don't make vegan or gluten-free cakes. I just don't. I need eggs, butter, flour and a sprinkle of love to make these babies and if you choose to go the route of the healthy I salute you but I'm not messing with my cake chemistry because you don't want to eat animal fat. Sorry. I'll save you a carrot from my carrot cake and you can gnaw on that. Love you! Mean it!

Cakes are personal. They are baked with love and great care and show you how special you are or how special you think someone else is. This certainly doesn't mean you aren't special if someone doesn't bake you a cake (as fast as they can), but it may in fact mean that you are more deserving of a pie or a batch of cookies which is a whole other kind of special to be discussed later. It is a celebration of everything that is good in life. So grab yourself some mixing bowls, break out the Madagascar Vanilla and let them eat cake!

P.S. I'm giving you my favorite butter cake recipe below. I'm NOT giving you a frosting recipe because that would give away all my secrets and I can't have that now can I?

*Yellow Butter Cake

 

Ingredients

• 2 sticks (1 cup) unsalted butter, room temperature, plus more for pans
• 1 1/2 cups all-purpose flour, plus more for pans
• 1 1/2 cups cake flour (not self-rising)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 3/4 cups sugar
• 4 large eggs
• 2 teaspoons pure vanilla extract
• 1 1/4 cups milk

 

Directions

1. Step 1
   Preheat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; line the bottoms with parchment paper. Butter parchment, and dust with flour, tapping out excess; set aside. Into a medium bowl, sift together flours, baking powder, and salt; set aside.
2. Step 2
   In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, then beat in vanilla. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition.
3. Step 3
   Divide batter between the prepared pans, and smooth with an offset spatula. Bake, rotating the pans halfway through, until cakes are golden brown and a cake tester inserted into the center comes out clean, 30 to 35 minutes. Transfer pans to a wire rack to cool 20 minutes. Invert cakes onto the rack; peel off the parchment. Reinvert cakes and let them cool completely, top sides up.

 

Makes two 9-inch cake layers

 

These are a few of my favorite things

Have you ever walked into a kitchen store or cooking store (like, say, Sur la Table or Williams Sonoma) and thought "what the hell is that" or "really, what does THAT do"? Me neither. I walk in and it's like coming home. I want to hug everything I see. I want to wrap my arms around stand mixers and cuddle with aprons like a nap blanket. I want to sit in a corner and read a cookbook from cover to cover and then make at least ONE item from the section clearly marked "Desserts" or "Roasting".  From the moment I walk in the smell envelopes my lungs and it reminds me of a comforting place. A place where I am safe and warm and can do (pretty much) no wrong. I love a good kitchen store.

What I love even more is walking out with a new "toy". Going to the wall of gadgets and looking at a lemon bird, cherry pitter or strawberry huller (of course I own them all don't be ridiculous) and thinking immediately that I need to bake a tarte or a galette*. Wait, this isn't normal? I love the idea of a new toy or a new bottle of vanilla - I'm a simple girl. But my absolute favorite kitchen gadget is the whisk.  It's even a joy to say.  Pucker your lips, puff out your cheeks, smile and say it - WHHHIIISSSK - it just slips through the teeth like a whisper. A soft promise of light and fluffy whipped cream or a thick rich Béchamel sauce.  Mmmmmm.  Yuuuummmm.

Oh, sorry, I drifted off for a moment dreaming of a whipped cream cloud.

Where were we? Oh, right - whhhhiiisssk.  This may seem like a simple item, and in theory it is, but there are several varieties of these seemingly easy tools and they have different uses.  Can you use ONE style of whisk for almost everything? Sure you can - but what fun is THAT? Why wouldn't you want a plethora of choices? French whisks (my personal favorite), ball whisks, bedspring coil whisks, birch whisks, spiral whisks, and flat whisks - oh my!  Would my Grandmother have used any of these? Probably not. She probably would have just pulled out a fork, but this is the 21st Century people - grab a whisk and start creating!  Join the revolution!  Viva la Revolution!

*Galette (word of the day) - Galette is a term used in French cuisine to designate various types of flat, round or freeform crusty cakes.

Everybody Loves a Parfait!

So here's the thing - I love food. Yes, I know other people SAY they love food and I'm sure they do, but I LOVE FOOD! I was raised in a kitchen (ok, not really, but it sounds good doesn't it). I'm Sicilian (not Italian - yes there is a difference) and my Grandfather was always in the kitchen cooking one wonderful tomato covered dish or another and while unfortunately he never actually TAUGHT me how to cook, I watched him and I learned. This is actually how I learn everything - I watch. I take it all in and I see how others do things and then I adapt it and make it my own. This is also how I cook. This is how everyone should cook. Watch. Learn. Taste. Experiment. Sometimes it will work, and sometimes it won't. Sometimes you will end up laying in the middle of the kitchen floor crying hysterically as someone stands over you asking if you are alright and why the meatloaf is in the trashcan (or so I've heard). Don't be afraid. DON'T BE AFRAID. Think outside of your comfort zone. Oh sure, I have my favorite stand by classic recipes, ones that I have developed over the years and if you are lucky I might share with you as we travel along this culinary road together, knife and fork in hand, but there is more to be found. More to be savored - more food to cook, eat and share. Food is how I show my affection towards others - my fondness for them. If I have made you cookies, a cake, dinner or some sort of edible item which made your eyes big and your waist bigger, then I love you. There. I said it and I meant it. So as we get to know each other and our mutual fondness grows, you will begin to see the layers which make me . . . well . . . me.  Layers. Like an onion. Or a parfait. Because (say it with me kids) everybody loves a parfait!