Wordless Wednesday: Williams-Sonoma and Calphalon Dinner Party

Picture by R. Lasquite

Picture by R. Lasquite

Picture by R. Lasquite

Picture by G. Feiereisel

More photos at Greg’s Photo Album. Thank you everyone for such a fun evening! Let’s do this again soon.

Tags: calphalon, cooking, dinner, Friends and Family, party, williams-sonoma

Trying to Bake Bread… again

Since we’ve been talking about food, what is it about fresh-baked bread that makes the house smell so good? There’s a grocery store two blocks away, and it’s just as easy for me to pick up their fresh-baked goods (they’re still warm, too). I think I’m pretty good at baking (quick breads, especially) but I’ve had no luck in the past with making anything that starts with yeast. Let me recap my epic failures.

About 8 years ago, I attempted to make a coffee cake. The “Rosy Red Coffee Cake” was a recipe from my “Great American Home Baking” binder cookbook. You know, the sort of cookbook that grows because you’re paying a few bucks a month and in return you receive myriads of recipe cards to fill your binder. I had such high expectations before I got married that I would try all the recipes. No such luck. But this recipe seemed so easy… yeast bread, cranberries, sugar, orange juice in a beautiful wreath. My wreath was all deflated, looked melted, and the bread itself… hard. Clearly, I must have killed the yeast.

About 4 years later, I tried to make cinnamon rolls from my aunt’s recipe. This recipe didn’t seem hard. I had a few years of quick bread recipes under my belt, so I thought, maybe my technique would be better this time. Pucks, hockey pucks, 12 of them.

Fast forward, April 2010. This time, this time I think I may have found a recipe I can count on. A recipe that has restored my faith in cooking with yeast… a No-Knead bread. (Aaaaah… the angels are singing for me.) You knead, I mean, NEED time – time for the dough to rise on its own. Don’t do this if you want your bread the same day. And where did I get this recipe? Actually, I saw Jim Lahey on Martha Stewart and heard him say “no knead bread”. I watched, and then thought, “Hmph, cool,” end of story. (Not like when I watched Good Eats with Alton Brown and he cut up a whole chicken, and did a southern fried chicken recipe. I ran to the store the next day, cut up my own chicken and made… fried chicken. Another story for another time.)

Actually, it was in the April 2010 Living magazine that they showed the no-knead bread (Pane Integrale) recipe and some step-by-step pictures. My one mistake: I used all-purpose flour instead of bread flour. In the magazine, they call for bread flour. In the television recipe, they call for either; I didn’t remember this. Everything else in the recipe was the same. I only realized I used AP flour after I had mixed everything and the dough was sitting to rise. Seriously, I thought, NOT AGAIN. I messed it up AGAIN! Well, let’s see how it turns out. Not to worry, though, because as you see from my pictures, I think everything turned out okay. Not a lot of fuss. I couldn’t have been happier about baking bread. It was really rustic, crusty on the outside and chewy on the inside. Lovely. I’ll try it again with bread flour next time.

Click here for some more of Jim Lahey’s recipes from the Martha show.

Tags: baking, bread, cooking, home, jim lahey, martha stewart, pane integrale, yeast bread

Communion Reception: Menu and Black Bean Salsa Recipe

What time do most people eat dinner? Do most people call it “dinner” or “supper”? I suppose there’s a difference, and maybe a subtle one. I never bothered to look up a definition until now. So, what would you do for a reception if a religious service was at 1:30 pm and lasted for 1-1/2 hours? It’s not really a late lunch, but it’s not totally time for dinner either. Essentially, it was supper and it was good.

Here’s what we figured for 25 adults and 11 children (some of whom are light eaters – count 2 kids as 1 adult)

• To munch on: Banana-chocolate chip bread, Cran-apple-orange bread, Orange-rosemary mini cornbread muffins (breads baked at home), salami and cheese, smoked salmon and crackers, roasted garlic hummus and olive crostinis (store bought).
• 48 piece tray – Italian subs and Club subs  (approx. 4″, bought at local Italian deli) One tray had 24 pieces, and that wouldn’t have been enough.
• Tortilla chips and roasted corn-black bean salsa (brought over by family)
• Shrimp salad (store bought)
• Cake – split yellow and chocolate cake with custard and strawberries
• Coffee, tea, assorted soda, and juice boxes for the kids

Notes:

1. Quick breads can easily be done a few days before and frozen if you want.
2. The cornbread muffin recipe is from Martha Stewart which was recently reprinted in the Living magazine with the addition of orange peel. True to the recipe, it keeps for 2 days in an airtight container. TWO days. I made it one day too soon. They dried out.
3. It’s nice to have a good bakery so close to home!

Here’s a favorite recipe for black bean salsa that I’ve made over the years adapted from The Lady & Sons Savannah Country Cookbook by Paula Deen. I visited her restaurant before she was a Food Network celebrity and bought my cookbook there. This salsa is similar to the one we had last Saturday; the difference being roasted corn. It does add a lovely smokiness. Just by frozen roasted corn for ease! Enjoy!

Julie’s Black Bean Salsa

• 2 (15 oz.) cans black beans, rinsed and drained
• 1 (17 oz.) pkg. frozen whole kernel corn, thawed
• 2 lg. tomatoes, seeded and chopped
• 1 small onion, chopped
• 1/4 cup. chopped fresh cilantro
• 4 tbsp. lime juice
• 1 tbsp. red wine vinegar
• 1 lg. avocado, peeled and chopped (optional)
• 1/8 tsp. cumin (optional)
• 1/8 tsp. garlic powder (optional)
• salt and pepper to taste

In large bowl, mix all ingredients well. Cover and chill overnight. Before serving, add salt and pepper to taste if necessary. Great with tortilla chips or just as a side to your meal.

Tags: Communion, cooking, eating, Friends and Family, menu planning

Broccoli in Oyster Sauce

Back to the daily grind! My husband and I went away for a little “stay-cation” in the city. It was really nice not having a schedule, but we did miss our kids. I’ll be sharing some foodie moments from the weekend another time… haven’t downloaded the pics, yet.

When I was little, I actually liked vegetables. Maybe it was because my mom cooked them in and with delicious sauces or gravy which was really good with a bowlful of sticky white rice. My kids aren’t like that, and it’s a little disheartening that they don’t like veggies as much as I did at their age. I’m hoping they grow out of it, sooner than later. What is promising is that they enjoy vegetables if they are prepared Chinese-style or somehow Asian. Actually, when I feel the kids aren’t eating well at all, I pull out all the Chinese-Filipino recipes and they magically start eating again. Here’s my recipe for a nice side dish that the three-year old ate with rice. He passed up the chicken main course and ate only this.

• 3 cups of broccoli – mostly florets
• 1/4 c. water
• 2 tbsp. oyster sauce (can get in most groceries)
• 2 tbsp. soy sauce
• dash cooking wine
• 1-1/2 tsp. light brown sugar
• 1 tsp. vegetable oil
• 2 cloves garlic crushed
• 1 tbsp. minced ginger
• 1 tsp. cornstarch dissolved in 2 tsp. water
• dash of sesame oil

Combine water, oyster sauce, soy sauce, cooking wine, sugar in small bowl. Mix well, set aside.

Prep the broccoli by blanching – fill pot with enough water to cover broccoli. Get water to boiling first, then place broccoli in pot, cook until bright green, about 1-2 minutes. Drain, rinse with cold water, set aside.

In a wok or pan, heat vegetable oil. Add garlic and ginger and toss until fragrant, but not brown. Next, add the sauce you mixed before, and heat.  Return broccoli to pan and mix in sauce well. Cook for one minute, then add cornstarch mixture to thicken. Add a splash of sesame oil at the end if you’d like, only optional. Stir around, and plate…

Tags: broccoli, chinese food, cooking, kids

Baking Blueberry, Cranberry, any-berry Scones

I was craving scones the other day, and usually, Ollie and I take a little trip to our favorite tea shop to have delicious raisin scones and tea. But we didn’t make time. (Sorry, Sheila.) After mentioning this to Eastman, he said, “Your scones are the best.” Aww, thanks, honey. Then I realized, I haven’t made scones at home in a long time. This recipe has been a staple in our home since we’ve been married. It’s easy to double, which you might want to do… easy to make with preparation time of 15 minutes (give or take some if you do or do not have everything on hand), and easy to wait for (15-20 minute bake time).

The lime and coconut flavors are so subtle, and really accompany the blueberries well. I have a friend who claims he hates coconut, and then proceeds to consume my coconutty-baked goods. Making this with dried cranberries works too, but I would suggest rehydrating the cranberries in warm water while you’re preparing the batter. Once in the oven, it’s magical to watch the scones puff up and get golden brown if you’re not doing anything else. Unfortunately, I wasn’t watching them closely and this batch browned a bit more than I would have wanted.

Julie’s Scones (Yield: 8 scones)

• 2 cups all-purpose flour
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1/3 cup granulated sugar
• 6 tbsp. butter, chilled and cut into small pieces
• 1 large egg, lightly beaten
• 1/2 cup shredded sweetened coconut
• 1/2 cup skim milk (I bet it would taste great with whole milk)
• 1/4 tsp. grated lime peel (lemon works too)
• 1 cup fresh blueberries (if using frozen, thaw and drain)
• Garnish: 2 tsp. granulated sugar

Preheat oven to 425 deg. F. Grease baking sheet or prep with a silicone mat or parchment paper. Mix flour, baking powder, salt and sugar in a large mixing bowl. Using a pastry blender (or 2 knives), cut butter into dry mixture until coarse crumbs form. Make well in center. In another bowl, mix egg, coconut, milk and lime peel. Pour egg mixture into flour mixture. Stir with fork until dry ingredients are just moistened. Gently fold in the berries. Spoon scones about 2 inches apart. Sprinkle tops with sugar. Bake until golden brown, approximately 15-20 min. Cool completely.

Tags: baking, cooking, scones, tea

Better Homes and Gardens Entertaining Tips from 1960s

Look at this book I found at my mom’s house. First published in 1963, then again in 1972… The ideas and recipes may be sort of timeless, but the pictures, oh, the pictures are outstanding.

And just in time for getting birthday party ideas… my daughter turns 8 in just over a month. Will she cringe when she sees some of these? (Love her haircut.)

Could the frosting on these cakes look any more “nuclear”?

These kids are decorating their own cupcakes. Love the chef hat and aprons which are all paper.

What is she wearing on her head?

Doesn’t this look mint-a-licious?

I don’t know if there are any teenagers out there who would even THINK of having a “wingding” like this. Maybe if there was a “Nancy Drew” sort of person out there in a town-that-time-forgot.

This picture below for Christmas is a little spooky to me. Dolls creep me out sometimes.

I think my parents have an indoor grill just like the one in the picture below.

Clearly, I missed the boat on having a 60s themed New Year’s party this past year. Maybe next year! I can’t get over their clothes.

But, there is Valentine’s Day coming up. I’m really tempted to try some of these throwback recipes (looks like some kind of mousse)… too bad I can’t bring “homemade” goods to my daughter’s school!

Tags: books, cooking, party, party planning