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

D For Disaster

Riding the success and excitement of homemade donuts last week, I felt empowered to get cooking and get creative with some fun variations. First up, Banana Berry Donuts. The plan was to make a basic yeasted circle donut, fill it with banana custard, and top it with a blueberry glaze, which I would make by adding homemade blueberry syrup into a basic confectioners sugar and butter glaze.
The first slip up was in the simple syrup. I had already cooked the blueberries down and strained them into a puree before trying to get my sugar, water, and lemon peel to reach 220 degrees and thicken. Since this takes 15 to 20 minutes, I thought that perhaps I would get up on laundry mountain and fold the ever growing cloths ball that was taking over the living room chair, when I hear Isabella exclaim, "hey, what's burning in the kitchen?!"Damn it. My sugar water that was crystal clear 5 minutes ago managed to reach some culinary tipping point and evaporate into a black, sticky, smoking mess. So much for the blueberry glaze (though I still have the blueberry puree, soI will do something else with that later). The banana custard
was the next to go slightly south, when I failed to take intoaccount how the banana puree would effect the custard's consistency. Careful not to let the egg yolks, milk, and sugar become overly thick and gluey I removed the pot from the heat at what I perceived to be the proper moment. However, after adding the banana, I realized that glue-y would have been preferable, because what I had now was too liquid-y to fill the donut with. I could have brought it to a boil again to thicken it further, but because I knew my dough was on the verge of over-rising* I knew there would not be enough time. At least this was salvageable (unlike the syrup) and will make a nice
pudding for children to have for a dessert. Last, but not least, there was the dough itself, which while frying turned adeceptively lovely shade of golden brown, only to find they were slightly uncooked in the center (a sure fire sign that my oil was a tad too hot). The one thing that managed to turn out alright happened to be made by the littlest chef in the family- Josephine rolled out little balls from my dough scraps, which I fried at her request. I gave them each a paper sack and let them shake their mini donuts in cinnamon sugar which they happily devoured after nearly 3 hours of anticipation and one kitchen fiasco after another. I for one, need a drink with lunch.

*yeasted doughs are surprisingly time sensitive... once the dough has risen for the appropriate amount of time, it will begin to literally tire and fizzle out

Blueberry Syrup

2 1/2 cups fresh blueberries
2 cups water
1 cup sugar
strip of lemon peel (zest only, no pith)
1 TBS fresh lemon juice

-in a medium saucepancombine the blueberries with 1/2 cup water and using your hands, squish the berries (a very fun job to give the kids), and simmer over low heat for about 15 minutes
-strain the mixture through a sieve into a bowl, being sure to extract as mush of the liquid as possible
-clean the saucepan and return it to the stove with the remaining water, sugar, and lemon peel and boil over moderate heat until it reaches 220 degrees on a candy thermometer
-add the blueberry puree and the lemon juice and cook for 1 minute before removing from heat

add to milk, ice cream, yogurt, or add herbs and make a savory sauce for pork...

Good Jam and Daddy Starbucks

The musical 'Annie' has become the hands down favorite of my girls at the moment, and it seems that it is being incorporated into every faucet of imaginative play. Funnily enough though, the girls haven't quite mastered the names.... Somehow the character Punjab has been renamed Good Jam, and Daddy Warbucks now answers to Daddy Starbucks. While Good Jam is innocent enough, I was slightly abashed by the fact that my children, whom I am attempting to raise as "brand-free" as possible, are so familiar with the coffee giant. I now see that what began as an innocent emergency trip through the drive thru window a few months back has evolved into nearly daily dashes to get my caffiene fix. I have officially become eveything I see wrong with the world- I am the mom in the big ass Escalade idling in the drive-thu of a chain coffee retailer- Oh. Dear. God. At least I have my reusable Starbucks cup (pictured) to lighten my concience a little, but honestly, it is just so damned convenient! To add insult to injury, Josephine managed to press the OnStar button yesterday "to order a grandé fratticino". I think I need to cut back a little. I'll let you know how it goes...

Everything A Sunday Should Be

Wonderfully lazy, filled with food, family, food, laughter, and more food.

Breakfast Berry Bruschetta

1/2 of a baguette
aprox. 1 cup mascarpone cheese
4 or 5 TBS good local honey
1 1/2 cups assorted berries
butter for toasting

-slice the baguette on the diagonal, lightly butter, and toast under the oven broiler
-mix together the cheese and honey and spread on the toast
-distribute the berries and eat up!

*this can be done many different ways, with cream cheese, greek yogurt, or even a mild goat cheese with a fig jam (delicious).



Lunch Easiest Ever Pizza

1/2 of a baguette
fresh mozzarella cheese
1/2 of a red onion, sliced
red bell pepper, sliced
3 cloves garlic, minced
jarred marinara sauce (Newman's Own is my personal favorite - it is inexpensive and works in a pinch)
olive oil

-preheat the oven to 450 degrees
-slice the baguette in half lengthwise, then slice into 4 large pieces and place on a baking sheet
-drizzle with some olive oil and very lightly toast
-take out of the oven, then smother on the sauce, the cheese, and the onions, peppers, and garlic and bake until bubbly, 7 to 10 minutes



Dinner Chicken Marsala with Roasted Mushrooms and Shallots

4 chicken cutlets
3 TBS dijon mustard
8 oz sliced mushrooms
5 or so shallots, chopped into large chunks
6 TBS plus 3 TBS olive oil (divided use)
2 TBS balsamic vinegar
1 TBS butter
1/2 cup all purpose flour
1 tsp salt
1/4 tsp pepper
1 1/2 cups Marsala wine (dry or sweet will work, I use dry)
1 cup cream
chopped parsley for garnish

-preheat the oven to 400 degrees
-place the mushrooms and shallots on a rimmed baking sheet, drizzle with the 6 TBS olive oil and balsamic vinegar, toss, and roast for 30 minutes, tossing midway through
-place the flour, salt, and pepper on a large plate, and rub the dijon mustard onto the chicken breasts
-heat a large saute pan over medium high and add the remaining 2 TBS olive oil and butter
-dredge the chicken breasts in the flour mixture and then cook in the pan for 3 or 4 minutes per side
-remove the chicken, add the Marsala, reduce by about half, add the cream and cook for about 3 minutes (be sure to scrape all of the yummy bits from the bottom of the pan)
-place the chicken back in the pan and let cook another couple of minutes before serving with the roasted mushrooms and shallots

This is great served with some cappelini pasta tossed with some olive oil, butter, minced garlic, parsley, salt, and pepper.



Dessert Chocolate Zabaglione

1/4 cup whipped cream
1/2 semisweet chocolate chips
2/3 cup sugar
2/3 cup dry Marsala
8 large egg yolks
pinch of salt

-in a small heavy saucepan heat the cream to a simmer over medium high heat, remove from heat, and stir in the chocolate chips until melted and smoth
-set a large bowl over a pot of simmering water and whisk together the egg yolks, sugar, marsala, and salt until think and creamy and registers 160 degrees (about 4 to 6 minutes)
-remove from heat and fold in chocolate mixture
-serve as a warm sauce over berries or refrigerate for several hours to create more of a pudding



For Tomorrow Peachy Pops

1 lb peaches (about 3 large), chopped
3/4 cup greek yogurt
1/2 cup sugar
1 tsp fresh lemon juice
1/3 cup water
2 TBS Amaretto (optional)

-put the sugar in a blender and pulse until it is superfine
-place all other ingredients in the blender and pulse until smooth
-place into popsicle molds and freeze (using a funnel makes this MUCH easier)






Midnight Snack Better Than Betty's Brownies


1 stick unsalted butter
6 oz bittersweet chocolate, chopped
1/2 cup all purpose flour
1/4 cup cocoa powder
1/2 tsp baking powder
1/4 tsp salt
1 cup sugar
2 eggs
1 tsp vanilla extract

-preheat oven to 350 degrees and butter a 10x7 brownie pan or small square pan
-place the butter and chocolate in a small pan and melt over low heat
-in a medium bowl whisk together the flour, cocoa powder, baking powder, and salt
-in a large bowl whisk together the sugar, eggs, and vanilla until well combined, then add the chocolate mixture
-whisk in the flour mixture until just combined and make for 35 minutes

Hail Caesar

Caesar salad is one of those polarizing dishes that people tend to either adore or detest, depending on one's tolerance for anchovies and garlic. When it is made well, it is creamy tangy tastiness, but if made poorly, or with (gulp) bottled salad dressing, it can quite easily taste like feet. The notion that one can purchase a palatable salad dressing in the supermarket is one of the greatest frauds ever foisted upon the American public. They are awful. And expensive. Please, don't take up valuable real estate on your refrigerator shelf with something that can be made so easily (and so much better) at home! This caesar dressing is made extra simple by using a prepared mayonnaise (purists assemble it with raw egg yolks), and while some have an aversion to the thought of adding anchovies into their salad, I promise it is not as odious as you might imagine. You simply can NOT make a caesar dressing without them- it is essential to the flavor profile, though it blends in so seamlessly you might not ever even know they were there. It is so delicious that tonight, Isabella, in one of my prouder moments, requested so many helpings of of her greens that I felt the need to cut her off, fearing she would make herself sick by over eating "But Mommy, this salad is just so fantastic".... Yes, she really said that, and yes, I was pleased as punch. To put with our salad this evening, I made little ham and cheese croquettes, which are reminiscent of an upscale chicken nugget. I served them with fig jam for dipping, in order to expand my children's palette, but it was all I could do from hiding in the pantry with the bottle of ketchup... what is it about something being deep fried and smothered in Heinz? Childhood habits die hard, which is exactly what I am hoping to avoid with my kids.... I think it's going pretty well so far. ;)



Best Ever Caesar Dressing


1 cup mayonnaise
1/4 parmigiano reggiano
1 TBS dijon mustard
2 garlic cloves, minced
2 anchovy filets, minced
1/8 tsp pepper
juice of 1 lemon
2 TBS water, as needed

-mix it all up! (extra dressing will keep for several days)
-toss with some crisp romaine lettuce and add more cheese, and/or croutons if you like





Ham & Gruyere Croquettes

3 cups cooked white rice (cooled)
1 cup finely chopped ham (nitrate free deli ham works great)
2/3 cup Gruyere cheese, grated (could use cheddar, parmesan, swiss, anything really)
4 eggs, for divided use
1/4 tsp pepper
1 cup dried breadcrumbs, preferably homemade*
about 3 cups vegetable oil

-stir together in a large bowl the rice, ham, cheese, pepper, and two of the eggs until well blended
-in a small bowl lightly beat the remianing 2 eggs
-place the breadcrumbs in another small bowl or on a plate
-heat 1 to 1 1/2 inches of vegetable oil in a deep skillet over medium high heat to 350 degrees
-dampen your hands and,working with about 1/4 cup of the rice mixture at a time, make little compact cakes
-lightly coat in the egg, then the breadcrumbs, then fry a few at a time until golden, about 4 minutes, turning once

*to make homemade dried breadcrumbs, put a few slices of bread in your food processor, pulse until fine, and and then pop in a 350 degree oven for a few minutes (tossing once or twice) until dry and slightly tan in color

serve with fig jam, jalepeno jelly, ketchup, or eat plain!

P.A.R.T.Y? Because I'm on MasterChef!

The last two Tuesdays have been a whirlwind of friends, family, food, and sacrificed furniture, all for the sake of my small screen debut. I had the privilege to be a contestant on Gordon Ramsay's new show MasterChef (on FOX), the premise of which is to find the best home cook in America. I'm doing my best! Last week, for the premier, I featured more southern flare, with Black Eyed Pea Cakes, Corn and Radish Salad with Lime Dressing, Balsamic Brown Sugar Chicken, Grasshopper Tart, and Mini
Pecan Coated Ice Cream Balls. There was fortunatley no drama involved in last weeks kitchen prep... everything was executed perfectly and in a timely fashion, unlike this week, which had my (sweet, devoted, patient, did I mention handsome?) husband running to the store 3 times in one half hour time span (thank you, honey!) for forgotten ingredients, and left two dishescompletely unservable. First up was the Primavera Tart, for which I was attempting a new pastry dough. After it fell apart into a disappointingly crumbly mess, I decided to scrap it all together, due to the fact that I was already so far behind schedule. I figured, "Hey, I can simply slice the Spinach in Puff Pastry into smaller pieces and simply stretch that one savory dish to make up the difference". That leads up to the second failure. The puff pastry. I managed to became side tracked and allowed my puff pastry to sit too long at room temperature (which is about 80 degrees here in Texas), and its delicate sheets quickly melted together. This was especially vexing, as I had already cooked the filling of spinach, onions, garlic and pine nuts, and mixed it with the parmesano reggiano (not cheap)- it promised to be delicious. But no matter- time was running out and I knew I had to present something besides Lemon-y Carb Dip, Chocolate Mousse (which was as decadent as eating a bowl of devils food cake batter and is actually socially acceptable), and Sweet Chervré Cheesecake with Lemon Curd, so I raided and pantry and noticing we had some pecans. I knew I could bake those in brown sugar and spices, and rescued some random fruits I had lingering in the fridge by arranging them decoratively on a little platter. Somehow that managed to feed 20 (I suppose with enough good wine and punch no one complains). My personal favorite of the evening happened to be the punch I made from merlot, bandy, cucumber peel, simple syrup, and club soda (I realized later in the evening that it could be improved upon further by adding champagne into the glass).

Both evenings were incredibly fun and enjoyable, and nothing could feel better than my older children screaming "That's my MOMMY on TV!!!" every time they caught a glimpse of me on the screen. I was quite disappointed, however, that I was not a 'featured' dish presenter in the first 2 episodes... I was, after all, the only person to have made somethign sweet... My signature Stuffed Pancakes (which you can watch me making here) But I suppose I can't complain, I will, after all be competing again next week, WITH my white MasterChef apron (I received all three "yes"es, by the way).
Tune back in next week (sooner for the blog) to Fox, and look for the girl in the pink glasses!

For fun photos of the parties and the food, visit my fan page on Facebook at www.facebook.com/JennaHamiter


Black Eyed Pea Cakes

4 strips of good quality bacon
1/4 cup red onion, small dice1/2 cup green onion, thinly sliced
1/4 cup red pepper, small dice
2 cloves garlic, minced
2 tsp cumin
pinch of dried oregano, cayenne pepper, and paprika
1/2 tsp salt
3 cups black eyed peas
3/4 cup bread crumbs
2 eggs
1/4 cup olive oil
1/4 cup sour cream
more thinly sliced scallions or small diced roasted red peppers for garnish

-cook the bacon over medium heat until just shy of crispy
-remove from the pan, let cool, and chop
-pour off all but about 1 TBS of the bacon grease and add the next 7 ingredients into the pan and cook for 5 minutes, remove from heat
-place 2 cups of the black eyed peas in a food processor and puree until smooth, then place in a large bowl
-gently fold in the vegetables, chopped bacon, bread crumbs, and remaining whole peas, form into little cakes, and refrigerate for 1 hour
-preheat oven to 300 degrees and add 2 TBS of the olive oil to a large saute pan set over medium high heat
-brown the cakes, a few at a time, in the oil and then bake in a lightly oiled baking sheet for 10 minutes
-top with sour cream and a garnish



Corn & Radish Salad with Lime Dressing

4 TBS fresh lime juice2 jalapeno peppers, seeded and chopped
3 tsp honey
1/2 tsp cumin
1/2 cup vegetable oil
salt and pepper
8 cups fresh corn kernels
12 medium radishes, halved and thinly sliced crosswise
1/2 a red onion, thinly sliced
1/4 cup chopped parsley
1/4 cup chopped cilantro

-combine the first 4 ingredients in a blender, and slowly add the oil with the machine on, season to taste with salt and pepper
-combine the remaining ingredients together, then toss with the dressing, re-season if needed



Mini Pecan Coated Ice Cream Balls

1 quart vanilla ice ceam, homemade, or preferably Haagen Daz if store bought
2 cups toasted chopped pecans
you will also need-
a baking sheet/dish that can fit in your freezer, lined with parchment paper (this is very important- otherwise they will stick to the dish)
a melon baller
a small bowl of water

-place the pecans on a large plate
-take a melon baller and make a rounded scoop of ice cream
-take the ice cream, form into a perfect ball with your hands, then roll in the pecans being sure to evenly coat (you obviously want to handle the ice cream as little as possible!)
-place on the parchment, dip the baller in the water, and repeat
-do this with several balls, then you will need to pop the completes balls and ice cream back in the freezer for a while to re-freeze
- with the following batch just make a new new plate and transfer them onto the plate in the freezer as nessesary



Lemon-y Crab Dip

2 oz cream cheese, at room temperature
1/4 cup finely chopped red onion
4 TBS mayonnaise
1/2 tsp lemon zest
3TBS fresh lemon juice
4 tsp chopped fresh tarragon
4 tsp chopped fresh dill
1 lb fresh lump crab meat
1/2 cup finely chopped cucumber
salt and pepper to taste
chips and crudités for serving

-combine and mix well everything but the crab and cucumber
-stir in the crab and cucumber, and season to taste with salt and pepper



Chocolate Mousse

1 cup semisweet chocolate chips
1 oz unsweetened chocolate, chopped
1/4 cup coffee
1 tsp instant espresso or coffee powder
1/4 cup Grand Marnier liqueur
1 TBS brandy
1 tsp vanilla
1 1/2 sticks unsalted butter, diced, at room temperature
9 eggs, separated, at room temperature
1/2 sugar, plus 2 TBS for divided use
salt
1/2 cup cold heavy cream
sweetened whipped cream for decoration


-in a double boiler, melt the first 7 ingredients together, cool to room temperature, and then beat in the butter
-meanwhile, beat the egg yolks and 1/2 cup sugar in the bowl of an electric mixer fitted with the paddle attachment on high for 5 minutes
-reduce speed to low, blend in the chocolate mixture, and then transfer to another large bowl
-after cleaning the mixer, place 1 cup of egg whites in the bowl with 1 TBS of the sugar, and beat with the whisk attachment on high speed until you have stiff (but not dry) peaks
-mix 1/2 the egg whites into the chocolate mixture, then gently fold in the rest with a spatula
-now whisk the cream and last TBS of sugar in the elctic mixer on high speed until firm
-fold into the chocolate mixture, pour into serving dish, cover, and refrigerate for a few hours or up to a few days
-whip up some fresh cream and sugar to top it off with before serving

D for Donut

This morning was primed to be a true toddler's delight, featuring mommy and me homemade donut making. Isabella had gone over to Mumsie's (my mother) last night for a sleepover, and in order to ease Josephine's disquietude at being left behind, Daddy promised her donuts. Now, this is a very "daddy thing", taking the children out for donuts on special mornings, and as every parent needs to carve out memorable rituals for their children, I overlook this. But invariably the girls always pick the bright pink and multi colored concoctions that I know will leave them with a sugar high until dinner time. I decided that there must be a better way, a homemade way, to indulge in sugary fried dough. So I did what any savvy mom would do- I one upped my husband. "Since Sissy is gone, wouldn't you like to have special time in the kitchen with Mommy and make our very own donuts?".... Worked like a charm. Except that it backfired. Or really misfired is more like it. I woke up early to have all of the ingredients apportioned out and at the ready, and the poor thing woke up with a fever and cough that made even the position of chief donut maker sound unappealing. I attempted to hold her while I assembled the dough so that perhaps she would get some sort of vicarious excitement, but instead she threw up. I felt SO bad. After setting Josephine up in the living room with blankets and a movie (ah, the perks of illness), I reconvened in the kitchen to finish off the donuts. Ordinarily I would have scrapped the whole enterprise, but since Isabella was also expecting donuts upon her return, I figured it better to not have two disappointed little girls (and Josephine could have some later if she began feeling better). So I finished the fried confections with fair enough results- the first batch in the oil cooked a little too quickly on the outside leaving a overly dough-y center, but that was easily enough rectified by turning the heat down a notch. After a slight cool down period and a dunk in cinnamon sugar, they were good as golden, and didn't last long! As for Josephine, she began feeling better after a day of rest and a dinner of homemade chicken soup.

Cinnamon Sugar Donuts

vegetable oil for frying
2 3/4 cups all purpose flour
1/4 cup sugar
1 tsp salt
1/2 tsp baking soda
1 TBS baking powder
1/8 tsp nutmeg
1 egg
1/2 cup buttermilk
1/4 cup apple juice
2 TBS unsalted butter, melted
1/2 tsp vanilla extract
1/2 cup sugar mixed with 2 tsp cinnamon

-heat 1 inch of oil in a large pot to 375 degrees on a deep fry/candy thermometer
-meanwhile whisk together the dry ingredients (excluding the cinnamon-sugar) in a large bowl, and the wet ingredients in a medium bowl
-add the wet ingredients into the dry and stir until thick
-transfer the dough to a floured work surface and knead a few times (the dough will be loose and sticky)
-roll or pat the dough into a 1 inch thickness and cut the donuts with a floured donut cutter (roll scraps back together and cut out again)
-carefully fry the donuts a few at a time 1 minute or 2 per side, until golden (reduce the heat as needed)
-remove and drain on paper towels, paper plates, or a wire rack
-coat in the cinnamon sugar and enjoy!

Visit the Confections & Confessions page on Facebook for the step by step photo diary.



'Whatever You've Got, Put It In The Pot' Chicken Soup

the essentials:
rotisserie chicken
olive oil
an onion, chopped
some carrots, chopped
some celery, chopped
salt and pepper

optional:
garlic (pretty important, but it is still chicken soup without it)
small pasta shapes
rice
greens (spinach, chard, kale), washed and chopped/torn
parsley
tomatoes, chopped
fresh herbs (thyme, sage)
parmesano reggiano or pecorino romano cheese, for serving

Shred the meat off of your roast chicken and reserve in a medium bowl. Put all of the bones and scraps in a large pot and cover with water. Add celery scraps, carrot scraps, and onion peelings to the pot, along with some herb sprigs if you like. Bring to a simmer, and cook for at least 30 minutes or up to several hours (obviously the longer you simmer the stock, the more flavor it will have).
Using a slotted spoon or sieve, remove everything that is not liquid from the pot and discard. Then transfer the broth to another large bowl or pot and reserve. Add a few TBS of olive oil to the soup pot over medium high heat and add the onion and garlic. Cook for a few minutes until soft and fragrant. Then add the celery and carrots and cook until soft, stirring frequently, about 8 minutes. Put the stock back into the pot, along with the reserved chicken meat, any greens you are using, the the tomatoes if you like, more salt and pepper to taste, and reduce the heat to medium low, cooking for at least 20 minutes before serving. During this time you can cook rice or pasta to package directions and then add to the soup pot. Ladle into bowls and serve with parsley or cheese sprinkled on top, if you have it. : )




On a personal note (really this blog is just one big personal note, but what the hey)...
As I sit here at my laptop, eating my very vanilla ice cream that I laced with leftover chocolate crackle cookies, I am reminded of why I began this blog, 6 long months ago (my, so much has happened since then!). To connect. To connect to other moms/foodies out there in need of comic relief and inspiration, and to connect back with myself for largely the same reasons. Thank you for giving me that platform. Thanks for reading.

xo,
Jenna