Escargot Anyone?

Food has been scarce in the Hamiter household since being waylaid with a mild version of the plague. My menu unfortunately has been limited to hot tea with honey, sick day soup, and an arsenal of vitamin supplements. In an attempt to breath some life into the house, and hopefully into myself as well, I left our windows open for the better part of the day yesterday and around noon I noticed that the wind had blown in a bit more than fresh air (our windows lack screens). A diligent slug had snailed his way across the window ledge, inviting himself into my daughter's bedroom. Sensing a teachable moment, I called for Isabella and Josephine, who greeted the mini mollusk with squeals of delight, and repeated chanting of "Can we keep him Mommy?!". I acquiesced and the excitement broke out. Plans for housing, accessories, and naming rights began, in something akin to Cinderella's scene with Gus, but with a gastropod. Deciding that he (and as a slimy creature he would have to be a 'he') should be spared no luxury, we refashioned a Nordstrom shoebox with dirt, an old pumpkin stem and, at Isabella's insistence, fresh bread crumbs. Within 15 minutes, votes were cast, and a name was chosen- 'Slurry', the Slug, our first family pet.


It did not take long for us to realize that an open shoebox provides a rather large escape hatch. Wanting to maintain his open and viewable environment, I had the not-so-brilliant idea to wrap a line of foil around the box, believing that perhaps when his slime trail hit the foil the surface would be too slick for him to crawl out (I know. But I have been doped up on cold medication). Not surprisingly, we were foiled again, as an hour later I was accosted by my girls who were in a hurry to find Slurry. I did not have to look far however, to find him scaling the wall a foot above his abode. On to plan B. Realizing the need for a properly ventilated cover, I secured a piece of wax paper to the box with a large rubber band and poked in air holes with a toothpick. Ta-Da, success. Until bedtime. Isabella and Josephine got into Slurry's box for another round of viewing when Izze began to worry, "Mom he hasn't touched his food!". Albeit relatively unaware of the dietary habits of mollusks, I assured her not to worry, and told her to come and get ready for bed. After jammies, teethbrushing, and water drinking, we returned to the bedroom to find Slurry's box vacated. Tears ensued. The girls began to call him frantically,"Here, Slurry, Here Slurrrrry" while images of 'Reward- Missing Snail' posters briefly floated in my consciousness. But, I reasoned, part of the family pet experience is learning to deal with loss, though it was unfortunate that the whole exercise was compacted into a single day. After a flash-lit search party, we had to face that Slurry was gone.

As Wes and I concluded the bedtime routine, which included a fair amount of consoling, we assured them that Slurry was indeed happy and had moved onto to a better place... A Neiman's shoebox, perhaps.

Fat Burger

Deciding that I was in need of some supreme comfort food (which usually falls into either the sugar or fat category) I opted for the latter and experimented with a classic-the hamburger. The challenge was to see exactly how fattening I could make it. Bacon would have to be involved. To top my usual hamburger mix, which includes an egg for meatloaf like moisture, I fried up some bacon but didn't stop there. It needed more. Caramelizing onions in the grease was a salivating idea. Next, a big hunk of Gruyere cheese and more mayonnaise than a respectable person should ever admit to eating. Oh. So. Goooood.

Caramelized Onion & Bacon Burger
(this made 3 burgers and a little patty for Samuel)

for the burger
2 lbs lean ground beef or bison
1 egg, lightly beaten
1 tsp of Worcestershire sauce
3/4 tsp sea salt
1/4 tsp of garlic powder
a few grinds of fresh pepper
Gruyere cheese
pain au lait hamburger buns (Central Market has great buns, and unfortunaley, Mrs. Bairds can not be considered real bread)
Dijon mustard
mayonnaise
for the onions
6 slices bacon
1/2 an onion,thickly sliced


1. Make the onions. Cook the bacon in a large pan over medium to medium low heat until cooked through and still a little chewy (not dark and crispy)

2. Place the bacon on a plate lined with paper towels and toss the onions in the pan. Cook, stirring frequently, for about 10 minutes or so, until tender and golden

3. Thoroughly mix the beef, egg, and seasonings in a large bowl, but careful not to over-mix otherwise the meat will be tough. Assemble into large, flat patties, making sure the patties have an even thickness, otherwise the middle will swell and take longer too cook leaving the edges tasting like hockey puck. Cook over medium heat for a few minutes per side and then top with some Gruyere cheese, allowing it to melt a bit.

4. Lightly toast the buns and lightly spread one side with the Dijon mustard. Then take about 3 TBS of mayo (or more) and slather up the other side.

5. Put on the meat and cheese, bacon, and onions, and allow your eyes to roll into the back of your head.

King's Company

Have you ever wondered what it would be like to have dinner with your husband's first serious girlfriend? Well, it might be more fun than you think (and not for the reasons you might expect). I remember well the night we were standing in line at Chipotle, a little less than a year ago, when Wes' gaze affixed itself to a woman's backside, and he, ahem, abruptly asserted that the woman a few paces ahead was none other than his ex. Exactly how he came to that conclusion from such an angle I do not care to know. After sharing a face to face introduction with her and her husband (quick sigh of relief) we struck up a conversation that has lasted on and off ever since. Realizing it had been over 6 months since we had invited them to dinner, and always on the look out for a reason to entertain, I decided there was no time like the present and extended the invitation once more. Having another independent, intelligent, yet completely hippi-fied mom friend is a beautiful thing, and by now I am lucky enough to consider the King family (said girlfriend, her husband, and their adorable cherub cheeked baby girl) good friends. What can I say- my husband has fabulous taste in women! ;)

A menu perfect for weeknight hosting when you have less time (and energy) to prepare, the tenderloin is a cinch, ditto the carrots, the fig sauce can be made in advance, and the stuffing get to just sits in the oven and doesn't need to be watched
closely. The tart dough can be made in advance as well, simply roll it out, dump the filling in, and pop on the oven before you sit down to dinner. The best part about this meal is that it makes your entire house smell like the holidays!

Rosemary Tenderloin

(2) 2 lb pork tenderloins
2 TBS olive oil
heaping TBS of fresh chopped rosemary
salt and pepper
vegetable oil for pan

- preheat oven to 425
- season the meat liberally with salt and pepper and rub in the olive oil and rosemary
- in a large oven proof skillet over medium high heat, add about 1 TBS of vegetable oil and then add the pork
- sear on all sides for a couple of minutes each until a nice crust is formed
- pop in the oven for 10 to 20 minutes, depending on the size of your tenderloin and the 'doneness' that you prefer- just slice into the center to check (best served slightly pink)


Savory Fig Sauce

2 1/2 cups port wine
1 1/4 cups chicken broth
8 dried figs
2 sprigs rosemary
2 cinnamon sticks
1 TBS honey
2 TBS butter
salt and pepper

- combine the first 6 ingredients in a medium saucepan and bring to a boil over medium high heat until reduced by half, about 30 minutes
- discard the cinnamon sticks and rosemary and puree in a food processor or blender until smooth
- stir in the butter, and salt and pepper to taste


Brown Sugar Carrots

2 bunches carrots, sliced on the diagonal (I the slim kind with the tops attached- the pre packed kind are usually larger so use less if that is what you have)
1/3 cup brown sugar
2 TBS butter
1/2 tsp salt and pepper to taste

- place it all in a pot with enough water just to cover and simmer over medium heat until tender


Apple Chestnut Stuffing

1 red delicious apple
1 granny smith apple
1 onion
1 TBS olive oil
1 TBS butter
1/2 cup dried cranberries
1/4 cup dry white wine
1 1/2 tsp salt
1 tsp pepper
1 lb mild Italian sausage (Central Market has a great in house version)
7 oz or so steamed chestnuts (Williams Sonoma carries these during the holidays, you'll need about 1/2 the jar)
1 square pan of cornbread (Central Markets cornbread is a great non-fortified nastiness way to go)
1 cup chicken broth
1 cup Parmesan cheese
butter for pan

- preheat the oven to 425
- in a medium pot heat the butter apples, and onion over medium low heat until soft, about 10 minutes
- add the cranberries and wine, and simmer about 5 more minutes, season with salt and pepper, and set aside
- cook the sausage in a large saute pan over medium high heat until browned and cooked through, breaking up any large chunks
- combine the apple mixture, sausage, and cornbread in a very large bowl (I used my soup pot) and add the chicken broth and 3/4 cup of the Parmesan
- pour into a well greased rectangular baking dish, sprinkle with salt and pepper, top with remaining cheese and bake until golden and crusty, about 30 minutes or so


Super Simple Apple Tart

Pastry Dough 1 (which has slightly better flavor)
or
Pastry Dough 2 (which is nearly indestructible)


2 granny smith apples, chopped2 tsp flour
1/4 cup sugar
1 TBS AppleJack liqueur
2 TBS butter
1 egg mixed with 1 TBS water (for egg wash)
extra sugar for sanding the top (turbinado sugar looks prettiest)

- preheat oven to 400
- combine the fruit, flour, sugar, and liqueur in a medium bowl
- roll the dough out into a circle as if for a pie crust and dump the fruit mixture in the center
- fold the dough up and over the fruit, creating little pleats
- using a pastry brush or your fingers, dip into the egg wash and dab in between the pleats to secure them
- coat the outside pastry thinly with the egg wash, sprinkle with sugar, and dot the butter on top of the fruit
- bake for 30 minutes or so, or until golden and slightly bubbly

Pumpkin Pie Pancakes

What better way to start off Halloween (or any fall morning for that matter) than with pumpkin pie pancakes? Happy Halloween Everyone!



Pumpkin Pie Pancakes

1 1/2 cups flour3 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
1/4 tsp ground clove
pinch of salt
2 eggs
1/4 cup brown sugar, firmly packed
8 oz pumpkin (about 1/2 of a can)
1 2/3 cups milk
4 TBS melted butter
zest of an orange (optional)
butter for griddle/pan


-heat griddle or pan over medium heat
-sift first 8 ingredients into a large bowl and mix remaining ingredients into a second bowl
-stir the liquid ingredients into the dry ones, being careful not to overmix
-coat pan with a bit of butter (if it spatters then the pan is ready)
-put your batter on and flip once little bubbles begin to appear, cook another 2 minutes once flipped

It Happens To The Best Of Us

Today was one of those days that sailed along perfectly, only to create the perfect storm at dinner time. I managed to feel uber productive this morning- getting myself up and ready for the day before anyone else, having our rum raisin oatmeal mess completely cleaned before leaving the house, picking up a few glamorous necessities from Target (toothpaste and toilet paper). It's amazing how accomplishing the most mundane to-do list can manage to make you feel like a rockstar once you have children. We even made it to the library puppet show with plenty of time to spare. Much to my delight Isabella was not the oldest child there; There were several other young homeschoolers looking equally out of place at the preschool story time, which made for nice community, at least for Isabella (apparently I am the sole homeschooler without any overt religious affiliation). After checking out our collective weight in hardbacks and CD's, we headed over to Barns & Nobles purchase a few new books as well. The greatest accomplishment of all however, was managing to carry on after realizing that, when my husband collapsed the stroller last, he popped a lever out of joint managing to render it useless to anyone unable to pop it back in place, IE, me, which meant the entire morning was an exercise in manual dexterity- choosing to either hold Samuel or chase him, hold Josephine's hand, hold books, schlep reusable bags, and the overloaded abyss that is my purse. But we did it- I'm awesome.

The girls had a quick lesson before heading to neighbors house to play as Samuel simultaneously went down for a nap (when does that ever happen?), which left me time to work on my menus and go over a new lesson plan, while actually, get this, sitting down! That hour and a half of excessive self indulgence however came back to bite me squarely in the behind. Slowing down and enjoying the quiet left me more sleepy than refreshed, and when it came time to start dinner I wanted none of it. So while Wes merrily whistled away in the shower and proceeded with his grooming routine, with it's requisite mushroom cloud of hairspray, I grudgingly labored making a dinner. I peeled back the thick white paper cradling my cutlets to reveal that the butcher had indeed butchered my chicken- the pieces were way to fat and were sliced, not properly pounded. So they took longer, cooked unevenly, and left my pan smoking. While on the last cutlet, with smoke starting to billow, Samuel wailing at my feet, Isabella clamouring at the piano, and Josephine doing I don't know what (which is is never a good thing) I snapped like an asparagus stalk. I opened the kitchen door and heaved my pan into the air, frisbee style, proving that chickens can, if fact, fly. The butter spattered and popped into the air until until the pan spiraled to the ground with a slight clang into the grass (ok, weeds). After the airborne incident, my husband rode in on his noble steed, lance drawn, and removed the children form the palace in order for me to sauce dinner in silence, which I did, with help from a new saute pan. I plated every ones dinner, including Samuel's (which I still puree), but before retrieving everyone form the front yard honestly contemplated sitting at the table alone and eating in solitude. Somehow, and I'm not sure exactly how, everything turned out tasty, and we all turned out full, despite the missing cutlet.



Chicken with Prosciutto and Mushrooms in a Red Wine Cream Sauce
4 (or 3) chicken cutlets
about 3/4 cup of flour
scant tsp of salt
a few grinds of pepper
2 TBS olive oil
1 TBS butter
1/2 lb cremini mushrooms, sliced
4 slices prosciutto, roughly chopped
1 cup red wine
1/3 cup cream

-mix together the flour, salt, and pepper on a large plate and coat the cutlets in the mixture
-heat the oil and butter over medium high heat and place cutlets in pan, cooking about 4 per side (if your pan won't fit them all, simply work in batches, covering any cooked chicken with foil to keep warm)
-Once cooked place on a plate, tent with foil, and set aside
-Add the mushrooms and prosciutto to the pan and cook until browned, about 3 minutes (add a drizzle of oil to the pan if too dry)
-Pour in the wine, scraping up all of the yummy bits of flavor from the bottom of the pan, and cook for a couple of minutes until slightly thickened
-remove the pan from the heat, pour in the cream and serve over the chicken

Cooking Buff

This evening after bathtime, we decided to whip up a batch of sugar cookies (I know, somehow that order should have been reversed). So excited was Josephine, she decided to not be bothered with clothing and instead got right down to business, like the little cooking buff that she is (that fact that she is, well, buff, is entirely coincidental). The irony is that we had opted to leave the cookies bare as well, with just a sanding of sugar on top, in order to save the elaborate decoration and fancy recipe for Halloween. These are super easy and simple, and most of all lots of fun for the little ones.


Cookies in the Buff

1 1/2 cups all purpose flour
pinch of salt
1 tsp baking powder
1 stick of butter, at room temperature
3/4 cup sugar
1 egg
1 1/2 tsp vanilla extract

-combine the flour, salt, and baking powder in a medium bowl
-cream the butter and sugar over medium high heat until combined
-add the egg and vanilla and continue to beat until fluffy and creamy, about 3 minutes
-reduce speed to low and add the flour mixture and beat until just combined
-divide the dough into two and wrap each separately in plastic wrap, using the wrap to form the dough into rounded disks (the dough is really sticky)
-pop in the fridge for an hour
-preheat oven to 350
-take out one at a time and roll out onto a very well floured work space (flour your rolling pin as well), continuing to sprinkle flour if the dough sticks (it shouldn't be, but if it is really unmanageable put back in the fridge for another 15 minutes or so)
-cut out with favorite cookie cutters, top with sprinkles or sugar if you like, and bake on an ungreased cookie sheet for 10 to 11 minutes
-allow to cool slightly before removing to wire racks or your dessert plate

Pie Deconstructed

Still on the subject of yesterday's "pie-rade", it occurred to me that shaming someone (especially a novice) into making a pie from scratch could have disastrous consequences. What if my blog readers, in a moment of rallied determination, all set to their kitchens making pie crusts only to have them crack or brake or otherwise disappoint and it lead to a disgruntled nationwide pastry revolt? Delusions of grandeur notwithstanding, it's important to at least offer a back up tip should things head south in the kitchen.

Should you find yourself cursing your rolling pin due to menacing tears, misshapen circles, or otherwise unsightly and unforeseen occurrences, do not despair! Granted, if your aim was to impress company, go ahead and despair a little, as this will not look as pretty as a proper pie, but you can still save the day and take all of the credit for being clever and resourceful (and that's even a girl scout patch, right?). So even if your desire and diligence leaves you with a deformed dessert shell, go ahead and bake the sucker. Instead of serving slices of pie, you can serve little cups of "fruit crumble", or you could go to plan B and instead of baking a pie crust you could re-roll and cut out round circles, sand with sugar, and bake those like you would sugar cookies and serve with coffee or ice cream. I promise, there is always some good that will come of mixing flour, butter, and sugar, even if it's just good practice. Should you ever have a similar dessert disaster involving cake, please read all about Mistake Cake.

The Pie's The Limit

There is something universally appealing about pie; the smell of spices and sweet fruit bubbling in the oven, the initial crackle of crust leaving traces of flakes on the plate leading to a soft gooey and syrupy center which can only best be described as a symphony in the mouth. If you are anything like I am, this oftentimes also includes the sensation of taste buds searing when you just can't seem to hold out for that 30 minute minimum 'cool time'. The season is upon us to dutifully dig up the usual suspects in the holiday dessert department- apple pie, pumpkin pie, sweet potato pie, etc, which only brings me to the question, don't people ever get tired of eating this $#!% ? Now granted, if your family's custom includes baking one of the afore mentioned pies lovingly by hand to a grandmother's traditional recipe, well, I applaud you, loudly. But most folks will be faking it this fall, committing high treason among the foodie set, by purchasing store bought or frozen pies. Fall's greatest forgery. This act of culinary counterfeit is an unforgivable offence (at least in my presence), which should be punishable by a swift and immediate removal from the kitchen. No matter what Rachael Ray or Generic Mom Magazine X tells you, dumping canned pumpkin pie filling into store bought refrigerated pie dough is not cooking, and no, you are not fooling anyone. If you take the time to look at the typical mile long ingredient list on these products you should somewhere in there see "fortified nastiness" clearly printed.

Making pies from scratch is an art, but fortunately one that can be easily mastered (with a couple of practice rounds if necessary), you just have to want to do it (and if you don't please just let someone who does take over in the kitchen). And while you are at it, things up a bit and throw some nontraditional ingredients in there! I made this cranberry apple pie for Thanksgiving last year (one of many), and it was the hands down favorite. In an attempt to broaden my own personal pastry prospects, today I branched out from my perfect pie crust recipe (the very first recipe ever featured in this blog) and practiced an entirely new technique featured in a fellow foodie blog I have tapped into recently, Chez Pim. Creating a pie crust with nothing more than flour, salted butter, and water, the dough was a dream to work with, as promised, and incredibly sturdy, which made the lattice crust an absolute breeze. This particular dough, though seemingly intimidating to blend together, would be the ideal dough for a beginning baker, as it does not break apart easily and won't be quickly toughened by re-rolling. Even if your first attempt is a misshapen disaster, I promise your children wont care and will still beg to lick the plate (and most likely your husband will do the same). Once you get the hang of homemade dough, you can get as sweet, as savory, or as crazy as you want- the pie's the limit!


Cranberry Apple Pie

pie crust no.1 or pie crust no. 2 (do not defile this recipe with a store bought crust)

12 oz cranberries (3 1/2 cups)
2 golden delicious apples, peeled, cored, and coarsly chopped
1 1/4 cups light brown sugar
1 1/2 TBS quick cooking tapioca (this acts as a thickener- if you do not have any you could sub flour)
fine zest of 1 lemon with a splash of the juice
1/4 tsp ground cloves

1 egg beaten with 1 TBS water for egg wash
coarse turbinado sugar for sanding (optional)

-mix all of the filling ingredients together in a large bowl
-roll the bottom crust out into an approximate 12 inch circle and line the pie plate leaving a slight overhang
-dump the filling in
-roll the next dough ball into an approximate 11 inch circle and place on top (you can get fancy with a lattice crust if feel up to it, weaving cut strips of dough, or simply cut some slats in the top dough once placed so the pie can vent while cooking)
-to help seal the edges dab with a little bit of water, crimp closed, and brush the top with the egg wash
-bake at 425 for 20 minutes, then reduce to 375 and bake for another 30 to 40 minutes until desired shade of brown and bubbly is reached
-allow to cool completely (if you can)

Always A Bride, Never A Bridesmaid

Saturday evening, after attending our third set of nuptials in six days for my sister's brother's wedding (I'll get there), I felt a bit deflated. This could easily be attributed to that fact that my husband's libations caught up to him, requiring that we leave the bride and groom's beautiful bash before even having the opportunity to congratulate them (and keeping me off of the dance floor- a transgression of infinite proportions), but, shockingly, that wasn't it. It occurred to me that though I was twice a bride by the reaching the age of 20, I have never actually been a part of someone else's wedding. You see my older sister, 7 years my senior, is only half mine. She shares in an entirely different family with 2 more sisters and a brother (the groom) with whom she has spent the majority of her life (and are of no relation to me). Then I have my two little sisters, also halfies (of no relation to her), still in grade school, and involved in so many activities it would be difficult to have regular contact even if they didn't live several towns away. Some families are blended, mine is frappéd. I have always joked that I was my father's oldest, my mother's youngest, in the middle of everyone, and for all practical purposes raised as an only child. Yes, we are all close, but, there just always seems to be someone closer. This of course is unfortunate on a multitude of levels, because I (and I feel I am speaking with good authority here) would make the best maid of honor, ever. Planning parties is just what I do. A fanatical organizer, shopper, and amateur therapist, I am perfect for the job. I wonder if I will ever have that honor.

click here for a video of us at wedding no. II

While we are on the subject, and while I feel I have gained a temporary expertise on wedding vows (3 in a week MUST be some kind of record), I must say that I was a conflicted witness. Listening to the standard marital pledge while not under the influence of enthusiastic adoration makes you pause... On one hand, watching another amorous couple so full of love and promise is inspiring, but a very real part of me feels like chasing the bride down the aisle and hitting her over the head with her bouquet (I promise not to actually do this at your wedding, so please do not blacklist me). Are you crazy? Do you know what you are about to do? Entering into a contract releasable only by death without even having your lawyer present.... it just doesn't seem like good business sense. Friends and family say it will be "hard" which, to a besotted young couple holds only the vaguest of meaning- like when the doctor tells you to expect "mild discomfort". But then I remember to be happy, because for some inexplicable internal reason, it is a joyous and beautiful thing. You married women will laugh, and hopefully any unmarried ones will appreciate the heads up. I remember my older sister telling me when I got engaged (for the second time, I suppose it had taken her that long to figure this out), that whether it was 5 days, 5 months, or 5 years, you WILL wake up one morning, look over and say, "What in the #3$!& did I do". And she was right, damn it. No matter how perfect of a couple you are, it will happen. But then we just redefine perfect, and go on.

Carton of Color

Always on the look out for a new way to reduce, reuse, and recycle, and a new way to engage my girls in something creative, I had the "aha moment" of refashioning trash bound egg cartons into pint sized painting pallets. Just cut the carton in half to make it easier for little hands to hold and fill with various colors of finger paint. I love purchasing big reams of paper (so many possibilities!) and, if you are fortunate enough to blessed with an IKEA near by, you can find these in the children's section for a mere 3 dollars and change. Cut as much or as little as you see fit, and then tack up large 'canvases' along the fence while the weather is still nice, or bring the creativity indoors by taping up sections in a hallway with old an old sheet acting as a drop cloth to keep messes to a minimum. Arm them with a paintbrush and see what works of art your mini Matisses can come up with (you need some new art work to line the walls anyway)!


Try making a frittata to help use up all of those eggs!

Gone Baby Gone

Coming home from a destination you are not crazy about is still a bummer, because well, short of camping out at Motel 6, it is hard to beat daily housekeeping. Plus I had mounting anxiety as to what exactly I would be coming home to- my mother who had never watched my children for more than 2 hours was at the helm here, and I know what her house looks like, where there are NO children present. Nothing could have prepared me for what I found once walking in the door. Piles of toys, cloths, books, and DVDs (ah!), precariously strewn about, dishes haphazardly stacked in the kitchen, and children still awake at 11PM watching a movie in their bed (double AH!). Perhaps I did not make a convincing enough attempt to internalize my panic attack, because to top it off, my own daughters were actually upset to see us returning, and were clinging to Mumsie desperate for her to stay. So, I guess children really do prefer to eat junk and watch TV until their eyes bug out, and not have to tidy their rooms... who'd of thought? But far worse than any of those things however, was the announcement that came next."Mommy guess what guess what? My TOOTH is loose!". Muuwahuuuh? "What? No WAY!?" I timidly exclaim trying to feign my enthusiasm. After double and triple checking trying to disprove her theory that yes indeed she was getting older, I had to face the truth. My baby isn't a baby anymore. My eyes gave her a glow of pride, but privately, a little piece of my heart broke. There is something so ultimate about this milestone, and I feel the pull into uncharted territory. I will be concerning myself with braces and training bras before I know it. There is a sure possibility that I am over reacting and that these things are still worries away, but what is the hallmark phrase of parenthood- it all goes so fast.

Here is an incredibly simple (and fast) chili recipe that sustained us for the two days it took us to put the house back together!

Turkey Poblano Chili

2 lbs ground turkey thighs (thighs are full of flavor and are far less expensive, but certainly feel free to sub in breast meat or ground chicken)
2 TBS olive oil
3 poblano peppers, seeded and diced
1 large onion, diced
4 large cloves garlic, minced
4 TBS chili powder
2 cans kidney and or pinto beans, drained and rinsed
1 can (14.5 oz) diced tomatoes
1 1/2 cups chicken broth
salt and pepper to taste

-heat the oil in a large pot over medium high and cook the peppers and onion for several minutes until soft
-add the turkey and brown, breaking up any large pieces, about 7 or 8 minutes
-add the garlic, chili powder, and a few sprinkles of salt and pepper and cook for 1 minute
-add the remaining ingredients
-bring to a simmer, reduce heat to medium low, and cook until thickened, about 10 minutes

top with some sour cream or plain yogurt and dig in!

Viva Las Vegas

Last week was as chaotic as ever, with a catering job (more on that later in the week), a naptime fiasco (ditto), and well, just regular life moving at the speed of light. I was able to leave all of this behind however, as my husband and I flew off of the tarmac at 7:05 AM Saturday morning, on our first plane ride together (ever). We were heading out for our much anticipated first trip together (ever), to aptly named Sin City, which would mark my first experience in the gambling capital of the world (ever). The catalyst for our departure from home and hearth was none other than fellow MasterChef contestant Dave Miller, who was to be taking the plunge into matrimony on 10.10.10 (which incidentally turned out to be the most popular wedding date on record in Vegas, ever).

The Vegas Experience

Our trip got off to a bumpy beginning, as I am terrified to fly, and was therefore bearing down on my husbands arm like a woman in labor for nearly 2 hours, while simultaneously clutching an air sickness bag. The cab ride to our hotel driven by a man clearly living with an undiagnosed case of emphysema was not much better. Upon arriving at The Aria, one of the newest hotels on the strip, Wes and I were working just to take it all in. It was like being in a shopping mall on steroids, only dark, and smoky. The cheap smell of vanilla deodorizer that is used to help mask cigarette smell, was doing a moderate job at best, and without any influx of fresh air, the atmosphere was stifling. Walking the casino floor I quickly realized that movie Vegas is a far cry from the real thing.... There were no Clooney'esque' men in suites and ties, and no glamorous women in evening dresses (though to be fair, it was only 8 in the morning). But there seemed to be no concept of time at all- the scenery never changed no matter the time, and without any natural light you'd never even know what time it was. The card dealers looked dour and devoid of any personality, and rows upon rows of overweight tourists in fanny packs (yes, apparently they do still exist) stared expressionless at computer games and themed slot machines. Everything was SO high tech and digital, even the traditional card tables had mini computer screens. Feeling like total squares, we headed up to unpack, and it was about this time that I felt perhaps the best way for us to rekindle our marital flame would be to get separate rooms. Tired, cranky, and feeling completely out of place, I was just ready for some peace and quiet. Fortunately we found the pool, which proved to be a lush oasis in an entire city suffering from attention deficit disorder, and spent our time there accordingly. We did hop around to the various casinos and hotels, only to find more of the same, with very little to distinguish one from another. Walking the strip in the evening we encountered men (and woman) handing out prostitute's pictures on baseball sized cards, most of which end up discarded, leaving the streets literally littered with porn. Combined with the lewd images flashing from screens in every direction, I do not see how anyone under 18 is even allowed into the city limits. The next worst encounter for me was the mass of sightseers sipping from giant plastic Eiffel tower souvenir cups, while though admittedly tame, were anything but picturesque (or good for the environment). The whole image was reminiscent of Pinocchio's Pleasure Island, except no one turned into donkeys (that I saw).



Granted, there are many aspects of Las Vegas that I was not able to view, like the famed shows, shopping, and spas, but the trip budget simply did not allow for any of that (I have never in my life seen a basic one hour massage cost $180). And gone are the days or 99cent steak and lobster dinners. The food was either hit or miss, and while the most expensive places did deliver, many of the more reasonably priced items made promises visually that were not kept once on the pallet. Most dishes were expertly styled and made to look appealing, while leaving you broke and unsatisfied, just like the strip itself. My favorite moderately priced local happened to be at our hotel - a Julian Serrano tapas restaurant, where we had the tenderest stuffed peppers and dates imaginable. I will get off of my soapbox long enough to admit that, all critical comments aside, we had a fun time. There was indeed great beauty to be found at the Bellagio fountains, where we watched a wonderful public water display set to Andrea Bocelli and Sarah Brightman singing Time To Say Goodbye, and in the outside scenery of the Venetian (where we had our amazingly talented MasterChef castmate take photos of us- to be posted soon). We saw a movie, which for us is a treasured rarity, and did break down and attempt one slot machine each. Besides, the point wasn't for us to have our dream vacation, we were there for a dear friend's wedding.


The Big Day

The afternoon of the wedding we grossly miscalculating the the distance between out hotel and theirs, which left Wes and I sprinting through Cesar's Palace, like a scene from the Graduate, frantically searching for the right location. We finally found it and were literally one step ahead of the wedding party walking down the aisle... nothing like being fashionably late. The garden ceremony was charming and personal, as only a wedding involving Dave Miller could have been; complete with the score form Pink Panther (to walk down the aisle) and the music of Micheal Jackson (to exit), with a dove release and tuxedo T-shirts in between. After the collective "mazel tov!", we all headed to dinner at Micheal Mina's Nobhill restaurant in MGM Grand, where the new Mr. & Mrs. Miller spared no expense in wining and dining their guests. In what was truly the most pleasurable portion of our trip, we feasted on fondue, charcuterie platters, a delicious cider vinegar salad with pumpkin seed brittle, apples, and blue cheese, grilled shortribs with spectacularly flavored grits and truffled mac and cheese, chicken tetrazzini, and a flaky halibut with a ratatioulle saute. Yes, everyone, received a plate of all of these things. And during our multiple courses the drinks flowed so smoothly that I completely lost count of my cable car martini consumption. The seamless service was so spot on that new drinks seemed to instantly appear like magic in my left hand as I set an empty glass down with my right. Did I mention dessert? Maple creme brulee and mini roasted banana ice cream sundaes, oh yes, and wedding cake. I literally gained two pounds that night- I checked. I gained even more in appreciation for the Millers, and all of the wonderful, intelligent, and fun people we were able to make acquaintance with. We now have a place to stay in Sonoma wine country, a swinging spot in London, and many more mates to look up if ever we are in Boston. The entire cost of our trip was worth that single night (shame on all of you MasterChef folks who didn't come out!).

So can I ever see myself in Vegas again? Most likely not, though I am glad to have seen what all the fuss is about. I just think Monte Carlo would be more my speed. ;)

*There will be many more photos from this event in the coming week and I will let you know once they are up on the FB page, you can also view an additional video on my new YouTube page :)

A Twitch In Time

I have always been a firm, and perhaps a bit naive, believer in the promise that with proper planning and time management, there is no limit to what one can accomplish. I am however beginning to reconsider my position in what is perhaps an overly optimistic philosophy. At some point, one simply runs out of time... or breath... or sanity... Or, as it happens, normal bodily control. My left eye has begun to express the stress that has been steadily gaining momentum over the last month or two, in the form of a spasm that resembles a perpetual winking motion played on fast forward. At first this seemed to be an isolated occurrence, but once the spasms became a perpetual part of my day I began to worry... Was this some early symptom of Parkinson's? Not typically prone to hypochondria, I decided I must slow down at least enough to focus my attention to when, where, and what was going on to trigger the twitch. Sure enough, not 10 minutes later, when I heard Josephine's eruptive cry shouting "I had it FIRST!!", I noticed my eye convulsing into distortion. And later, when Samuel hit his head on the table, and when Isabella decided to trim her own bangs, and when I burned the toast because I forgot it was in the oven, and when, and when, and when. With all of us continually tripping over one another in our 1200 square foot abode, there are lots of moments like these. At least the twitching proved to be completely reactionary. Whew... Dodged a bullet there, at least. But now what? Surely my eye was telling me what I was not willing to admit to myself- somethings got to give.

On top off all of my full time day to day domestic duties, I have been attempting to put the "have it all" theory, so popularized by the 70's feminism movement, to the test. Creating menus and cheffing for private parties, catering small events, writing (of course), book signings, driving all over creation to a seemingly endless stream of pointless auditions, and attending acting classes. Oh, and let's not discount caring (and feeling overly-responsible) for my recently-released-from-the-hospital father, who could have played Jack Lemon's character in Grumpy Old Men without ever having to act at all. Even staring at this screen reviewing this list has left me with a stiff frowning face. I am not happy with this list. I am officially chasing too many dreams to catch any of them. I flubbed a rare girls night because I wrote down the wrong date, I showed up to acting class an hour early because I managed to forget the start time, I am remiss in returning phone calls (personal AND business), and while Isabella is already doing lessons over a year ahead of her supposed grade, I feel I am short changing her in homeschool as well. I haven't burned my bra yet (though with my track record of forgetting to turn off the stove this could be a distinct possibility)... Would that help me to "have it all"? I am going crazy!




What do I want most?

-The most important of course is the base issue of home and hearth, wanting everyone to be engaged, educated, and healthy, and living in a perfectly tidy house at least 98% of the time.
-Next would be my blog and food writing, which has back slided considerably since being signed by my agent a couple of months ago, who is not helping me to do anything I actually want to do (is this a normal?).
-Next would be the entertainment sector. While I would not pass up any real opportunities, I have come to realize that I would rather be myself on camera that pretend to be someone else. Ultimately I want to be a food/lifestyle personality, not an actress (it is with a heavy heart that I admit this, I have dreamed of giving my Oscar acceptance speech since I was 4).

Now I just need to eliminate anything that is overshadowing my focus and stealing my joy, which is much easier said than done, as I would rather go through life with entire body convulsions than to disappoint anybody. Oh, what's a girl to do... I know this sounds like more of a diary entry than a blog post, but I am sure there are many mothers out there like myself, who are feeling the blessed burden of empowerment weigh heavy, trying to do everything because we can, which is a wonderful thing, at least in theory.

Bye Bye Berry

I know, I know... my last blog post was all about the shift from summer to fall and the abundance of the current harvest, and as figilisious as it is, I simply had to have one last fling with my favorite summer indulgence- berries. When walking past the table of fresh berries at Central Market, the smell alone is enough to get me salivating. Colorful, vibrant, and juicy (similar to myself), these treasures are about to once again be buried below the seasonal radar. Not that berries can not be found year round these days at supermarkets, but there is something seemingly dishonest, and equally disappointing, in purchasing something so out of place... the flavor and texture seem forced and unnatural. So this is it, my farewell tribute. What could be more befitting than to pair the fruits with shortcake? Now, if you are not a fan of shortcake, I simply consider you someone who has not been fortunate enough to experience this recipe, which produces something so addictive it could be more aptly named shortcrack. Somewhere between the best white cake you've ever eaten and the most delicate of biscuits, they are soft, sweet, and substantial on the tongue. While I paired them with berries and whipped cream for the dessert, they made a luscious treat at breakfast the next morning with yogurt and honey. Give them a try before it is too late!



Berry Shortcake

3 cups cake flour, plus more as needed1/4 cup plus 1 TBS sugar, 2 tsp sugar (for the berries), plus more for sprinkling
2 1/2 tsp baking powder
1 tsp salt
6 TBS very cold unsalted butter, cut into pieces
1 1/2 cups heavy cream
1 egg beaten with 1 TBS water
2 cups or so strawberries/raspberries/blackberries/blueberries
1 TBS raspberry jam
little squeeze of fresh lemon juice

-preheat oven to 400 degrees and line a baking sheet with parchment (or spray with vegetable oil cooking spray)
-sift together the flour, 1/4 cup plus 1 TBS sugar, baking powder, and salt in a medium bowl, then place mixture in the bowl of a food processor fitted with the metal blade
-add the butter and pulse several times until the dough resembles a coarse meal
-add the cream and blend until the dough come together (a few seconds), it will be slightly crumbly... don't overwork or the cakes will be tough!
-transfer the dough to a well floured work surface and roll out with a well floured rolling pin into a 12 inch long rectangle (if the dough it too sticky simply pat with a little more flour
-fold the left end to the middle, and the fold the right end up over the left to form 3 layers (like a business letter)
-roll the dough into a 3/4 inch thickness and cut with 3 inch heart or circle (or really any shape) cutter
-brush with the egg mixture and sprinkle with sugar (coarse turbinado sugar looks nice), bake until golden for 15 to 20 minutes

-meanwhile prepare the fruit by mixing together the berries, jam, sugar, and lemon juice
-take half of the mixture and mash together with a potato masher or pastry blender and then combine back together

-to assemble, cut the shortcakes in half and fill with berries
-either place the whipped cream inside, sandwich style, or dollop on top (just remember, if the shortcakes are still warm the cream will melt, so either cool completely or place the whipped cream on the side)



Whipped Cream

1 cup heavy cream
1 TBS sugar
1 tsp of brandy (optional)
1/4 tsp vanilla

(if you would like to give your whipped cream a little something extra, you could add a big TBS of sour cream into the mixer as well if you have some on hand)

-whip all of the ingredients in a stand mixer fitted with the whisk attachment on medium high speed until thickened, then bump it up to high speed until soft peaks form

Gettin' Figgy With It

The other day, while at Central Market, I suddenly noticed that the parade of peaches and corn had slowly transformed into fall displays of gourds, grapes, and greens, solidifying the most tragic of realizations- Summer. Is. Over. (sigh). While trying to make peace with this fact, I decided to take a few extra moments to inspect the incoming cornucopia that would be shaping my menus (and outdoor decorations) over the next few months. I spotted a table stocked with what appeared to be egg carton type containers, only smaller, and found that positioned within each well was a perfectly plump, unblemished fig. Seeing how beautiful and fresh they were, and yet how generally unfamiliar with fig preparations I am, I knew when I gently placed several in my basket that this would be a delicious game of trial and error.

Having long since sworn off packaged foods containing additives, preservatives, and otherwise undesirable ingredients, I set out to see if I could recreate one of my (and surely countless others) favorite childhood snacks, which undoubtedly put figs on the proverbial map- Fig Newtons. I must shamefully admit that growing up I was not even aware that a fig was something to be found outside of the Nabisco 'fruit and cake', so ubiquitous was the brand; I remember being in the supermarket, asking "Hey Mom, can we try the new strawberry FigNewtons?". It was a proud moment when the homemade version emerged from the oven just as good, nay- better, than it's fortified counterpart, and made a pretty enough presentation to be served as a full on dessert. The cinnamon applesauce I happened to have on hand lent the filling a little extra zip, and the pastry unevenly spread on top (because I did not make enough) turned out o be a beautiful accident, as it gave a little window into the dark purple figginess inside. It was gone in a single day, consumed by my brood at a rate otherwise unprecedented, to be followed by an equally unprecedented line at the bathroom. Aside from the mild, ahem, laxative effect (similar to raisins), figs are actually a nutritional powerhouse, rich in antioxidants, calcium, fiber, copper, manganese, magnesium, potassium, calcium, and vitamin K (yay!).


Armed with the knowledge that anything can be transformed into a pizza topping, I took the rest of my figs for turn to the savory side and got to work on some pizza dough. The sliced figs took a dive in some olive oil, balsamic vinegar, and honey, while I drizzle my rolled out dough with some olive oil, salt, and pepper, and tossed on a some baby spinach and arugula (the bagged variety work beautifully on pizzas). Topped with the figs, sliced shallot, and some honeyed goat cheese I stumbled upon at CentralMarket, I had a beautifully untraditional pizza ready for the oven. For balance, I topped the second pizza (my dough recipe yields enough for two) with marina, fresh mozzarella, cherry tomatoes and torn basil (about as traditional as they come). A quick survey at the table revealed the figgy pizza to be the clear winner (though there were no leftovers from either one). The time spent in the oven gave the figs a slight chewiness that made them texturally satisfying and remarkably concentrated in flavor. The fall find also found its way onto some morning oatmeal, sauteed with apples and brown sugar.

Any way you slice it, this versatile fruit is ripe with possibility, and since they should be in abundance through December, I invite you to come out from behind your respective "fig leaves" and sample some of what they have to offer. Happy cooking everyone! ;)





Figgy Pastry

filling-
13 oz figs, I used an equal combination of dried and fresh
1 cup sugar
2 1/2 tsp cornstarch
1 cup water
1/3 cup cinnamon apple sauce

dough-
2 1/2 cups all purpose flour
1 1/4 tsp baking soda
1 1/4 tsp salt
1 1/4 cups butter, at room temperature
1 1/4 cups light brown sugar
1 egg
1 1/4 tsp vanilla extract
2 1/2 cups old fashioned oats

-preheat oven to 350, butter a rimmed baking and then line with parchment and butter again
-place the figs and sugar in a food processor and pulse until very finely chopped, then transfer to a small saucepan
-whisk cornstarch into the water and then whisk into the saucepan with the figs, then add applesauce
-simmer over medium low heat until the sugar dissolves and the mixture thickens 5 -10 minutes
*If you are using only fresh figs you may need to add slightly more cornstarch to thicken the filling
-combine flour baking soda and salt in a medium bowl
-cream butter and sugar until light and fluffy, 2 minutes or so
-beat in egg and vanilla
-add flour all at once and beat on low speed until combined, mix in oats
-using an offset spatula, spread half of the dough in the prepared pan, spread filling over top, and crumble remaining dough on top, pressing down gently
-bake for 30 minutes, or until golden, cool, and cut into bars, squares, triangles, or any other shape you'd like!

Use any leftover filling on toast, as a dipping sauce, or glaze for chicken


Chervré and Fig Pizza

2 TBS olive oil, plus more for figs
2 handfuls of baby spinach, arugula, or a combination of the two
2 oz honeyed goat cheese*
medium shallot thinly sliced
4 figs sliced into quarters or sixths, depending on how thick you would like them on the pizza
splash of balsamic vinegar
drizzle of honey
*(if you can not find honeyed goat cheese, you can use plain, or simply mix a little bit of honey in yourself, as the cheese is very soft)
salt and pepper
prepared pizza dough
(note- this recipe makes enough dough for two pizzas, so either double the topping amounts, or create an entirely different pizza with other half of dough)


-preheat oven to 450 degrees and line a rimmed baking sheet with cornmeal
-place sliced figs in a small bowl and drizzle with a little balsamic vinegar, olive oil, and honey and set aside
-roll out dough on a floured work surface and place on prepared sheet (if using the posted dough recipe, roll out half for a single pizza)
-drizzle about 2 TBS of olive oil onto the crust, place the greens on top and toss to evenly coat
-distribute the figs, shallot, and goat cheese evenly on top and sprinkle with salt and a few grindings of fresh black pepper
-bake for 12 -15 minutes

Class Act

Last weekend I donned yet another hat... culinary instructor. Central Market, the gourmet grocery store that I shop at several times a week, got wind of my MasterChef experience and proposed I put on a cooking demonstration in their cooking school. Ever eager for a new challenge, or an opportunity to be in front of an audience, I jumped at the offer and immediately began putting together sample menus. Since breakfast is truly the meal I am most enthusiastic about, I opted for a brunch themed class. Brunch is really just a prolonged breakfast elevated by champagne and bloody marys, and who doesn't love the sound of that? To me there is something all at once casual, and yet sophisticated about hosting a brunch, a privilege that manages to say something like, "I am leisured enough to laze about in the first half of the day be drunk by noon". As the class date drew nearer I began having panicked moments of dread- somehow I had overlooked the fact that I had selected a date which coincided with a major travel holiday... "What if no one comes?" was a common phrase espoused in the days leading up to the class. Saturday morning I arrived to a flurry of staff washing, prepping, and assembling trays of ingredients that I would be using for my various recipes. It was quite amazing to see actually... employees with actual culinary pedigrees working swiftly to accommodate my specifications so that I could stand up front with ease and play for 2 hours and get paid for it. I felt slightly guilty at first, but after doing the math and realizing I spend more in their store for food than I do on housing, I decided it must all balance out. When the door opened up 15 minutes before class to a line out into the hallway, I realized my apprehension about an empty class was completely unnecessary- there was not an empty seat. My menu was a celebration to the of summer (it pains me just to type the words), with berries and colorful veggies that will soon be out of season (sigh)- Berry Bruschetta with Honeyed Mascaprone Cheese and Berries, Frittata Primavera, French Toast with an Apricot and Maple Glaze, Baked Brown Sugar Bacon, and the requisite alcoholic beverage, Prosecco Cocktails. Aside from ending about 15 minutes early, the class went smoothly and was by all accounts a success. I shamelessly pilfered through all of the written reviews that were left by the guests and all but one had raved about the food and rated me as "excellent". The lone nay-say-er rated me simply as "good" and commented on the menu being too simple and similar to things she had done already (I am unsure why she booked the class to begin with as the menu was clearly posted). Anyhow, a good lesson learned is that you simple can not please everyone, as another woman wrote how thrilled she was that the dishes were items that she would actually make and be able to replicate. The greatest compliment by far was seeing how far some had traveled to come to the class- a mother and daughter had come from Marshall, 150 miles away, just to see me. The culinary director Carol Ritchie, who is one of the sweetest and most lively woman I have ever met (and with whom I share an uncanny mother-daughter resemblance), left me with a bottle of Prosecco as a gift, and an invitation to return, which I will be doing, very soon!

*To anyone from the class who is reading, I would love for you to send me the photos that were taken so that I may post them on the C&C Facebook page!


Frittata Primavera

1 TBS olive oil 1 bunch asparagus, trimmed
1 zucchini, chopped
1 large shallot, chopped
3/4 to 1 cup cherry tomatoes
2 tsp fresh oregano
10 eggs
1.5 oz goat cheese, plus more for garnish
salt and pepper

preheat oven to
heat the olive oil in a large 12 inch oven proof skillet over medium to medium high heat
add the the asparagus and the zucchini and saute until slightly softened, about 4 minutes
add the tomatoes and shallot and cook for 2 to 3 more minutes
season with a sprinkle of salt and pepper and the oregano
whisk the eggs until fluffy with 1 tsp salt and and a pinch of pepper
add the eggs to the pan and let set for about 2 minutes before placing in the oven for about 15 minutes, until puffed and golden
run a spatula or thin knife around the edges and invert onto a cutting board
slice, top with a few sprinkles of goat cheese, and serve


Baked Brown Sugar Bacon

1 pack of best quality, nitrate free bacon
about 1/4 tsp of garlic powder
a few grindings of black pepper
1/3 cup brown sugar

preheat oven to 350 degrees
place the bacon on a wire rack that has been placed on a rimmed baking sheet
sprinkle evenly with the garlic powder, pepper, and brown sugar
bake until crisp, 30 to 35 minutes


Challah French Toast with Maple Apricot Glaze

6 to 8 slices Challah bread, sliced 3/4 inch thick
1 1/2 cups milk, warmed
3 egg yolks
3 TBS brown sugar
1/2 tsp cinnamon
2 TBS melted butter, plus more for frying
1 cup maple syrup
3 TBS apricot jam
2 tsp Grand Marnier

place the bread on a wire rack, set atop a rimmed baking sheet and bake in a 300 degree oven for about 15 minutes, flipping half way through
reduce heat to 200 degrees
whisk together the milk, yolks, brown sugar, cinnamon, and butter in a rectangular baking dish and soak the bread for about 20 seconds per side, until saturated but not overly soggy
heat a large skillet over medium low heat and add about 1 TBS butter until foamy, then add the bread slices and cook for 3 to 4 minutes per side, placing cooked sliced back in the oven to keep warm
when all of the toast has been cooked, add the syrup, jam, and liqueur to the pan and warm through
serve


Prossecco Cocktails

fill each persons flute with Prossecco or champagne, top with 1 tsp Chambord and garnish with a fresh raspberry

Scrap Soup

You know the feeling. You are in the kitchen, getting distracted and flustered. Children at your feet, in the way, asking questions, wanting to help, when all you want to do is get dinner out on the table- fast (or at least faster). Enter "Scrap Soup", the best accidental in(ter)vetnion EVER. It started simply, with a pot and spoon I gave to the baby to keep him entertained on the kitchen floor. For added interest, I plopped a few ice cubes in the pot, thinking that would be a relatively mess free distraction. Then Isabella
entered and immediately took it to the next level. She began grabbing the scraps from my cutting board until slowly but surly there was nothing left, and Josephine soon followed suit by sneaking a carrot out of the fridge and honing her peeling skills, placing orange strands into the pot. Next came frozen corn kernels, and a pinch of the fresh bread crumbs that I had just made. Knowing that I suffer from the last acceptable level of anxiety before succumbing to medication, one would think that this would add even more chaos, and therefore stress to the kitchen, but not so. I'll admit that while having a mild grade panic attack did enter my mind, I decided it would be much more fun to see where their freedom and inventiveness lead them, despite the bits of onion peel and parsley scattered about. Before I knew it, I had three little chefs sitting on the kitchen tile, completely engrossed in stirring their unique concoction, allowing me to sip my Chardonnay and finish out our meal in relative peace. Isabella proudly announced, "I have named this Isabella's Favorite Soup, and we must keep it in the fridge incase some guests stop by and would like to try it!" It was all I could do to keep a strait face, though the real award goes to my husband who was actually "served" some of this confection. Knowing how deflated she would have been if he'd refused, Wes obliged and dutifully took his bite, with feigned yummy noises and all (though how he actually choked down a parsley stalk and ice cube I'll never know). Watching my children's culinary creativity filled me with such a remarkable sense of pride that I was slightly ashamed by my earlier sense of urgency. What exactly is so terribly important about getting dinner out at a precise time, still steaming hot and plated perfectly, when I am not even entertaining? My kids don't care, it doesn't matter to my husband, but the perfectionist in me frequently keeps me from putting things into perspective. I have to continually remind myself that real life is happening right now, all around us, and every moment is a teachable one (for adults as well apparently), if we pay close enough attention. The trick of course is finding ways to incorporate the imperfections while keeping your sanity intact. That sums up motherhood quite nicely actually. Happy cooking everyone. ;)

In The 'Zone

Before end of summer's tomatoes are gone for good, I decided to utilize them in a dish that is one part fresh, one part comfort, and one part fun. For those of you who are not aware, I am altogether charmed by anything that can either be put on a stick or wrapped in a pastry of some sort (as it adds instant whimsy to most anything, making it even more delicious), and these lucky tomatoes were given a taste of the latter. Caprese Calzones, stuffed with ripe tomatoes, fresh ball mozzarella, torn basil, and drizzled simply with olive oil, sea salt, and pepper, were a big hit. Josephine (3) was anointed my sous chef and gladly assembled the little pockets, taking special pride in being trusted to crimp the edges with a fork. The best part about this recipe is the wonderfully versatile calzone dough, which can be filled with any number of imaginable fillings, whether traditional (Italian sausage, tomato sauce, mozzarella) or something completely new (broccoli, cheddar, and potato anyone?), and work great as a pizza dough as well. And because the dough has to be made ahead (to allow time to rise), all you will have to do at dinner time (or any time), is roll out, assemble, and bake.

*more photos at Confections & Confections facebook page



Calzone Dough

1 1/2 cups lukewarm water
1 packet active dry yeast
3 1/4 cups all purpose flour
1/2 cup whole wheat flour
1/3 cup cornmeal
1 1/2 tsp salt
2 TBS olive oil

Pour the water into a large mixing bowl, stir in the yeast, and set aside for 5 minutes to dissolve
With a wooden spoon, mix in the wheat flour, cornmeal, and 1 1/2 cups of the all purpose flour, and beat vigorously for about a minute
Cover the bowl and set aside in a warm, draft free spot (so not under an AC vent!) for 10 minutes
Stir in the salt, olive oil, and the remaining flour 1/2 cup at a time, until you have a soft kneadable dough
Turn the dough onto a floured work space and knead for 8 minutes (another kid friendly job), until you have a soft, smooth, elastic dough (sprinkle with extra flour while kneading if dough seems too sticky)
Place the dough in a lightly oiled bowl and turn to coat, cover, and let rise one hour until doubled
Roll out and play!

Bake with whatever filling you are using at 450 until golden, about 20-25 minutes (obviously any meats or veggies need to be cooked before going in the oven).

Jarhead

Have you ever considered making your own babyfood? I know, I know... There will be those of you out there reading who will think what I am proposing is bordering on fanatical. It may sound contradictory, but I promise, there is great freedom that comes with thinking outside of the jar. It is much easier to have extra frozen veggies on hand than it is to maintain a mountain of tiny containers taking up valuable real estate in your pantry, and, Starbucks habit aside, it is also nice to know you are not contributing to extra pollution caused in the manufacture, distribution, and disposal of babyfood containers (hey, it all makes a difference). Not to mention the economical advantage- organic babyfood (the only acceptable option) is teetering on $1.20 a jar. When you realize how inexpensive it is to simply purchase a sack of carrots, a pack of peas, or a bag of spinach, and how far those things all go, you will never look back (and hey, you might even be able to afford another baby with the money you save)! There are a few things required upfront to get going, but any of these options have a myriad of uses beyond babyhood. The mother of all potential puree-ers would be the food processor, and while it is a bit of an investment, it is the cornerstone of a foodie's kitchen (I swear it changed my life). It can also be found in a mini version (less expensive) which is actually what I started out with when Isabella was born 5 years ago. Another option is a food mill, which is a non-electronic devise that requires some arm work, but will get you that perfectly smooth consistency comparable to the jarred stuff. The new kid on the block is the Beaba, a self contained babyfood factory which does everything but actually eat for you- it is a steamer, chopper puree-er, all in one. While this is a great gadget, it's price tag would be better put toward a food processor, which has a much larger capacity and will get much more use. Beaba however, does make some fantastic feeding accessories (yes, there are such things) that are super handy and very well made. Their food storage containers are a must have for portioning out and freezing. The most convincing reason of all however, for making your own babyfood, is how much more your baby will get out of the arrangement. Homemade babyfood tastes far superior to the store bought stuff, and packs a bigger nutritional punch. Fresh fruits and veggies are going to trump overly cooked and processed factory food (for that is what it is) hands down. Just view "Exhibit A" below...
One dish contains a jar of leading brand organic "Baby Sweet Peas", the other dish containing freshly cooked and pureed frozen peas with a little lemon and butter... Which one would YOU rather eat? Controlling your own ingredient list insures you are able to introduce your little one to a larger array of flavors and textures which will continue into toddlerhood. I am constantly asked how I get my children to eat the more "grown-up" foods that I serve, and the answer is simple- they have been eating "grown-up" foods from the start. Once your baby is pushing 1 year, you can simply puree whatever you are serving the rest of your family (providing it is not overly spicy), which simplifies life even further. Samuel is the best fed baby around, no doubt, and he LOVES to eat, which I take as a compliment. Make the switch, your baby will thank you. After all, a foodie is a foodie no matter how small.

For more information on purchasing kitchenware, read the Confections & Confessions post Made In China, Broken In America- A Lesson In Quality

Oil & Vinegar

Look at these sweet faces.... Sugar and spice and everything nice? Sisters and gal pals forever? I remember when Josephine was born, being overjoyed that Isabella would have a sister close in age, a built in best friend. Visions of matching cloths and late night giggles coming from their shared bedroom filled my mind... I thought that perhaps I would be able to live vicariously through them, enjoying the close sibling bond that managed to elude me during my own childhood. My older sister was never to keen on me invading her turf that she had held solo for 7 years before I came along, and in retaliation spent the better part of a decade taunting and tormenting me at any given opportunity. I worshiped her (what this says about me I have yet to determine). On the flip side, my two little sisters, now 9 an 10, were continually mistaken for my own children in public. I knew early on that I wanted a houseful, a close knit family with picture perfect stair-step children that would be close enough in age to actually enjoy a traditional sibling relationship. Little did I know that being close chorologically was not a guarantee of closeness in personality. Isabella, for example, is sweet, sensitive, and gentle... she can be inflicted with the tiniest of injuries and then feels the necessity to be laid up on the sofa with pillows, an ice pack, a variety of ointments and fluids, and of course, the extra special movie. Josephine on the other hand (while also as silly and girlie as they come) is more of the rough and tumbly type with boundless energy (she might actually be made of rubber, but we are not sure), and, more often than not, the cause of Isabella's said injuries. Having only a 3 bedroom house, I knew that the girls would begin sharing a bedroom once the new baby arrived. So before Samuel was born, I began putting Josephine in Isabella's room, which meant that they would be sleeping together in double sized bed (we were/are not in a financial position to rush out and buy two twin sized beds/mattresses/the necessary Pottery Barn Kids bedding sets). Being a snuggler myself, I thought that this would only solidify their sisterly bond, and while Isabella was thrilled, Josephine was insufferable. Every night, the giggles I had heard so happily in my head were being traded out for quibbles and cries. And so it came to be that my girls were dubbed "oil and vinegar", I'll let you decipher which is which. The good news is, with proper emulsification, oil and vinegar can be harmoniously mixed. Unfortunately however, I can not throw my children together in a blender. It does seem though, especially lately, that when I am (almost) not looking, they are so friendly and sweet to one another, helping and sharing and caring and doing for each other. When I notice this, I can not help being overwhelmed with pride, watching what I always wanted both for myself and now for my kids, take form. The magic of childhood is a beautiful thing, and just to be on the safe side, I try not exhale loudly, lest I brake the spell.

Ever Versatile Vinaigrette
2 garlic cloves or 1 shallot, minced
2 tsp dijon mustard
3 TBS vinegar (balsamic, red, or white wine)
pinch of sugar
generous pinch of salt and pepper
1/2 cup extra virgin olive oil

-whisk together everything but the olive oil
-slowly pour in the olive oil while whisking continuously, until smooth and emulsified

You could also blend in a blender or food processor, again adding the oil in a steady stream with the machine on.

Almost Famous

And so concludes my time on MasterChef... The girl from Texas who missed out on Texas Chili, a memorable exit if nothing else! In an effort to redeem myself ever so slightly, I would like to state for the record that I could have guessed at least 5 or 6 more ingredients in that damn pot, but somehow assumed chili powder was as safe a bet as any. I mean seriously, who makes chili without chili powder? Certainly no one in MY state. My untimely endaside, the experience as a whole is something that I would not trade for the world. While it was unbelievably distressing to leave my three children, I was able to, for the first time in my life, feel independent. I never had the college dorm, the first apartment, or anything really that has ever been 100% mine (and while nothing in a hotel room could be considered really mine, it was at least mine for the moment), and that was unexpectedly liberating in a way that I have never known. I had only myself to take care of, and after the pressure of running a family of 5, I have NO idea why single people have so may problems! I made incredible friends and felt like I actually belonged... Always the outspoken foodophile (among other things) who never fit in, I found true community and camaraderie for the first time as well. On the other hand, it is not as if I was able to frolic about picking daisies. I averaged about 5 hours of sleep a night, sometimes less, ate practically nothing, and awoke every morning with enough anxiety to bring on borderline nausea. By the time the "Pressure Test" came around, I had spent 3 grueling weeks filming, with NO communication with my family, and was so heartsick that I actually wanted to go home. But would I do it over again? Absolutley. The experience changed me in countless ways, and it has opened doors to dreams that I had long since tucked away. As the famous Tom Stoppard quote goes, "Every exit is but an entrance to something else"... So get ready, cause here I come!


Anywho, we had a utterly fabuous farewell party at the house (of course no one actually knew it was to be my last episode as a contestant), featuring mini empanadas, guacamole, flan, spiced chocolate chip cookies, and, of course, chili!

*For all of the great party pictures, including all of my pictures during my time on MasterChef, click on the Confections & Confesions Facebook icon on the right!


Real Texas Style Chili

4 strips of best quality, nitrate free bacon
2 yellow onions, chopped
3 TBS garlic, chopped
3 TBS CHILI POWDER!
2 TBS paprika
1 TBS cumin
2 tsp dried oregano
1 lb ground bison or organic ground beef
1 lb italian sausage, casings removed
2 tsp sea salt
2 28 oz cans crushed tomatoes
1 can kidney beans, rinsed and drained
1 can baked beans, drained
1 TBS canned chipotle in adobo sauce, minced (add more for a spicier chili)

-dice the bacon and place in a large pot over medium heat, cooking until the fat had rendered and the bacon is brown, then remove the bacon and set aside
-add the onions and garlic and cook, stirring occasionally, until tender, about 10 minutes
-add the chili powder, paprika, cumin, and oregano and stir until well combined
-increase heat to medium high and add the meats and salt, stirring frequently until cooked through, 8 to 10 minutes
-add remaining ingredients, reduce heat to low, cover, and simmer for 1 hour, stirring occasionally

serve with green onions, sour cream, and freshly grated cheddar cheese


Fourth Times A Charm Flan

Yes, I actually made this thing four times in one day to get it right, but I think I finally got it. It cost me one shattered pie plate and countless 'Hail Marys' to offset the unspeakable obscenities being shouted form the kitchen.

1/2 cup granulated sugar
2 TBS water
1 12oz can evaporated milk
1 14 oz can sweetened condensed milk
3 eggs
2 tsp vanilla

-preheat oven to 325 degrees
-in a small saucepan, combine the sugar and water, bring to a boil and swirl the pan gently until the sugar has desolved, about 3 minutes
-reduce to a simmer and cook, gently swirling occasionally, until the mixture has caramelized into a deep mahogany color, about 7 to 10 minutes
-carefully pour the caramel into a 9 inch pie plate or cake pan and set aside to cool slightly and set
-whisk together the remaining ingredients and pour into the pan
-bake for 45 to 50 minutes, until set.
NOTE: Do NOT insert a toothpick or cake tester to check for doneness, as this will create an air pocket in the flan, causing the caramel to seep out (yes, I know this from flan "take III")
NOTE II: Ideally this should be cooked in water bath to ensure mild and even cooking, which will result in an even more creamy texture, however they can be fussy (I did not do this because I was using a heart shaped pie plate was just outside of fitting into my roaster). To do this simply place your flan dish in a roasting pan and fill the pan with 1 inch of boiling water, proceed as directed.


Spiced Chocolate Chip Cookies

The words "these are the best cookies I have ever had" seemed to be floating around (I never even got one)...

1 stick unsalted butter, at room temperature
1 cup brown sugar
1/2 cup granulated sugar
2 tsp vanilla extract
2 eggs, at room temperature
2 cups all purpose flour
1 tsp cinnamon
1 tsp baking soda
1 tsp sea salt
1 cup toasted chopped walnuts (if you don't toast them they are not NEARLY as good, I promise)
12 oz best quality semisweet chocolate chips (i.e., something BETTER than Nestle which uses artificial vanilla)

-preheat oven to 350 and line baking sheet(s) with parchment paper
-sift together the flour, cinnamon, baking soda and salt in a medium bowl and set aside
-cream the butter and sugars on medium speed until fluffy, about 2 minutes
-add the vanilla and then the eggs, one at a time, and blend well
-with the mixer on low, add the dry flour mixture and beat only until combined
-fold in the chocolate and nuts
-level the dough off in a 1 3/4 inch spring loaded ice cream scoop, plop on the baking sheet and repeat, giving them a generous amount of space
-wet your hand slightly and lightly press down on the dough balls
-bake for 15 minutes and cool on wire racks