Recipe Duo - Grilled Figs and Asparagus

I love grilling in the summer.  Well, I love grilling all year long.  Looking for a grilled appetizer to make, I found fresh figs and beautiful asparagus.  I couldn't decide, so I bought both.  This duo doesn't have to go together, but the sweet and salty components sure did complement each other nicely. This is what I came up with:

Everything ready to go.

Grilled Figs with Goat Cheese

Ingredients:
Fresh figs
Olive Oil
Cracked pepper
Kosher salt
Goat Cheese

Coat the outside of the figs lightly with olive oil.  Quarter the figs and place on a grill pan (easier to get onto and off of the hot grill).  Heat your grill.  Place the figs on the hot grill for about 10 minutes, or until the figs appear to wilt, or become juicy. 
Spoon a scant teaspoon of goat cheese onto each fig while hot. Sprinkle with cracked pepper and salt to taste.
Serve with Balsamic Syrup.  Delicious!

Ready to go on the grill.

Prosciutto Wrapped Grilled Asparagus

Ingredients:
Fresh, plump asparagus spears
Prosciutto
Cracked pepper
Olive Oil

Cut your prosciutto slices in half.  Wrap each spear of asparagus with 1/2 slice prosciutto.  (You can use a whole slice of prosciutto, if you want a meatier appetizer) Brush the exposed tips and ends of the asparagus with olive oil.  Place on a grill tray.  Grill until the asparagus are bright green and tender and the prosciutto is crispy. 
Sprinkle with cracked pepper.
Serve with Balsamic Syrup.  Enjoy!

After they've been grilled, the Prosciutto is crispy, the figs are juicy.

Balsamic Syrup

Ingredients:
Balsamic Vinegar
(that's it)

Place about 1 cup of balsamic vinegar in a small sauce pan.  Bring to a low boil.  Simmer for about 15 minutes until thickened.  I reduced by about one third.  I wanted my syrup thick but not gluey.
Let cool.  Serve with grilled vegetables.

The finished appetizer - ready to eat!

No Apology

So, it has been almost a month since I have posted on either blog.  Without apology.  The end of summer vacation was a stronger draw than the uncomfortable office chair in our warm and stuffy office.  Plus, I have found that if I blog with the sense of obligation, it will feel like a job, a duty, a chore, a chore worse than doing laundry.  So, I blog without obligation, without apology. 
The end of summer was filled with bike rides, a trip to Elitch Gardens Amusement Park, trips to the farmers market, back to school shopping, afternoons at the local pool and making s'mores.  No regrets.
But, I am back.  To share more art, more recipes, more about my little town.

I found this little man of an eggplant at the Isabelle Farm Stand at Thomas Open Space in Lafayette, Colorado.
I asked the farmer who grew the eggplant, how he got "arms" to grow.  He told us he talks to them.  That made me smile, thinking of this young man stooping over to cajole the eggplant into growing appendages.  I am going to have a hard time cutting this one up.  I think he's so cute with his two arms and little hat. 

My favorite way to prepare eggplant is to slice it and grill until soft.  I usually salt the slices and let them sit for a few hours before grilling, that will take out the bitterness.  Grilled eggplant is decadent served with a smear of goat cheese and a drizzle of balsamic vinegar.  But, I like it plain, too.

I may just have to start with the two Japanese eggplant and save the little man another day!

Recipe - Cucumber Basil Martini

Is it happy hour, yet?  Now, here's the perfect summer cocktail.  It is of my own creation, I hope you enjoy it!

Cucumber Basil Martini

Ingredients
2 oz. Gin
1.2 oz. Extra Dry Vermouth
splash olive juice (optional)
1 slices cucumber
2 leaves basil
crushed ice

Muddle the cucumber and basil leaves in the bottom of a shaker.  Add crushed ice.  Add all the liquids and shake.  Strain into a pre-chilled glass.  Garnish with olives or cucumber.  I like mine a bit chunky, so I opened the shaker and spooned a bit of crushed ice, and a few basil leaves and cucumber pieces into my glass.
(Note:  If you aren't a gin drinker, you could always use vodka.  But, it's a shame to not drink gin!)
Relax and Enjoy!

Recipe - Tomato Basil Salad (Two ways)

I have a garden.  I try my best to grow a few tomatoes, peppers, eggplant, leafy greens, strawberries and herbs.  This year I am failing miserably.  Quite sad. 
Perhaps it's Mother Nature who is not cooperating.  The early part of the season was too wet and cool for the tomatoes, now this heat wave has made it too hot and dry.  The rabbits have bit the bean plant off at the base, the birds stolen the strawberries, the squirrels have picked and eaten the few green tomatoes!
The only thing that has been growing well are the herbs.  Basil, rosemary, tarragon, thyme, mint, cilantro, chamomile, and sage.  I love using fresh herbs!
Today I will have two recipes using fresh herbs - one now and one for happy hour.  (Be sure to check back.)

Tomato Basil Salad (Two ways)

Salad #1 - Ingredients
Grape tomatoes
Fresh Basil (several small bunches)
Parmesan -Reggiano
Balsamic Vinegar (or White Balsamic Vinegar)
Cracked Pepper
Kosher Salt

Halve the grape tomatoes.  Chiffonade the basil (roll the leaves in a tight roll and slice finely to make strips of basil). Grate the cheese.  Toss the tomatoes, a generous amount of cheese and basil together.  Sprinkle with 1 - 2 teaspoons of vinegar.  Salt and pepper to taste.  Let the flavors marry for an hour before serving.

(Ok, I know, I don't have measurements for this recipe.  It would depend on how much you'd like.  As this dish doesn't save more than a day or so, because the basil will wilt, I would make just as much as you would like to serve.)

Salad #2 - Ingredients
Grape tomatoes
Fresh Basil (several small bunches)
Fresh Mozzarella Pearls
Balsamic Vinegar (or White Balsamic Vinegar)
Cracked Pepper
Kosher Salt

Halve the grape tomatoes. Chiffonade the basil (roll the leaves in a tight roll and slice finely to make strips of basil). Toss an equal amount of mozzarella pearls and tomatoes.  Add the basil.  Sprinkle with 1 - 2 teaspoons of vinegar. Salt and pepper to taste. Let the flavors marry for an hour before serving.

We love these salads - my daughter can put one together in a jiffy while I make the rest of the dinner.  It's so nice to enjoy fresh herbs from the garden, even if everything else is pretty miserable this season.

(Check back later for a great happy hour recipe - you won't be disappointed!)

Recipe - Grandma's Cobbler

My mom and I loved to go shopping and out to lunch.  It was kind of a special treat to go to the mall and eat at Grandma's.  The mall, now defunct, was fun to walk around, but Grandma's Restaurant, was really our favorite.  It had that 80's "country charm" that was so popular then (and not so much now). The menu items were simple and homey, with a Southern bent.  We always ordered the cobbler; my favorite was peach. 

One day my mom asked the waitress if they would share the recipe.  She sent the cook out, who spouted off the recipe and my mom took notes.  The recipe came with quantities that would feed a mess hall, but we cut it down and I have been using the recipe for Grandma's Cobbler ever since.
This time I used mixed berries, but you can use whatever fresh fruit is in season.  In a pinch, I am sure frozen fruit would work well, too.

Grandma's Cobbler

Ingredients
3 cups mixed berries or sliced peaches
1 cup flour
1 1/4 cup sugar (divided)
1 cup milk
1 egg
1 stick butter, melted
1/4 cup dry tapioca (or less)
1 1/2 t baking powder
1 t vanilla
1/2 t cinnamon (optional)

Preheat oven to 350 degrees.  Mix berries, 1/4 cup sugar, 2 T tapioca (use 1/4 cup for juicier fruit), and 1/2 stick of melted butter.  Let sit while you mix the batter.
Mix 1 cup flour, 1 cup sugar, 1 egg and 1 cup milk in a bowl, until smooth.  Add vanilla and cinnamon.

Pour 1/2 stick of melted butter in 8 x 8 baking dish (I used a round one with no difference).  Top with batter.  Top the batter with the berries. 

Bake at 350 degrees for 45 minutes or until golden brown.
Serve warm with vanilla ice cream.

The result of this recipe is a warm baked fruit with a golden cakey topping.  You could certainly experiment with different combinations of fruit.  Next time I want to try adding an oat or granola topping to add extra crunch.

I hope you enjoy this as much as we did.

Recipe - Hungarian Basic Pancake (Palacsinta)

The Palacsinta is probably the most requested recipe when my dad is here for a visit.  Of half Hungarian, half German descent, and 100% good cook, he is always the one to make this very special breakfast for my girls.
This is the Hungarian version of the Crepe.  The Hungarians would say they had the first - the French might say theirs was first, but many cultures have their own version of a thin pancake suited for filling.  Who knows? The Chinese probably had theirs before anyone else.
Being that we have a bit of Hungarian heritage in our family, this a is a favorite.  This recipe is adapted from George Lang's Cuisine of Hungary.

Palacsinta (said polly-chinta)
3 eggs
1 1/4 cup flour
1 cup milk
1 t sugar
pinch of salt
1 cup carbonated water
butter (for cooking)

Mix the first 5 ingredients to make a smooth batter. Let the batter rest for up to 1 hour.  Stir in the carbonated water just before cooking, gently mix with a whisk until incorporated. 
Heat an 8 or 10 inch crepe pan (flat fry pan). When hot, place a small amount of butter on the pan.  Let the butter melt.  Using a ladle, Pour the batter onto the hot pan, twirl the pan to coat.  (Until  you figure out how much to ladle on, pour off the extra batter so your pancake is not too thick.  Try to get just the right amount to coat the pan.)

Two pans of palacsintas, ready to flip.

When the top bubbles, and the bubbles stay open, carefully flip the pancake.  Cook a 30 seconds more to brown that side.  Remove to a warm plate in a warm oven.
Continue the process until you've used all the batter.  The recipe will make at least 1 dozen palacsintas.

The palacsintas, flipped and golden.

Serve the pancakes with various jams and preserves.  Apricot and cherry are our favorites.  Make a narrow line of jam down the center of the pancake, fold along the line and roll up.  Top with powdered sugar or syrup.  Serve with fresh cut fruit.

A stack of warm palacsintas ready to be filled and eaten.

These are a little labor intensive, but well worth the work.  My girls love them!  I hope you do, too!

Mmmm! Breakfast.

Recipe - Lemon Poppy Cookies

My friend, Angie, from The Purple Poppy asked me if I could make cookies for the 1-year anniversary celebration at her store.  I said, sure.  But not just any cookies - purple poppy cookies.  I said, sure.  A recipe from Martha Steward.  Again, I said, sure.  I crossed my fingers and knocked on wood that these cookies would come out the way she wanted.  I made a tester batch and everything seemed ok.  So, it was a go!
The recipe, from Martha Stewart's website, was actually pretty simple and easy to follow.  And if you don't look at her photo too closely, mine look pretty good.
I am delivering the cookies today.  If you want to try them out, go to The Purple Poppy anniversary party tonight.  The shop is located at the corner of 95th and Arapahoe Road in the Atlas Valley shopping center in Lafayette, Colorado.
So, I would consider this baking adventure a success.  Will I consider a career change, I am not so sure.

I made these!

Martha Stewart’s Poppy-Shaped Lemon Cookies
Ingredients
2 sticks unsalted butter, room temperature
3/4 cup confectioners' sugar
1 teaspoon pure vanilla extract
1 tablespoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice
2 cups all-purpose flour, plus more for surface
Salt

For Decorating the Cookies:
Royal Icing, plain and/or tinted (below)
Poppy seeds, for sprinkling

Directions
1. Beat butter, sugar, vanilla, and lemon zest and juice until combined. Beat in flour and 1/2 teaspoon salt. Wrap dough in plastic wrap, and refrigerate until firm, at least 2 hours.

2. Turn out dough onto a lightly floured surface, and roll out to a scant 1/4-inch thickness. Cut out about using 2 sizes of flower cookie cutters. (It is helpful to place only one size on a cookie sheet for even baking.) Transfer to parchment-lined baking sheets, wrap in plastic wrap, and refrigerate for 30 minutes. Preheat oven to 350 degrees.

3. Bake until edges just start to brown, 14 to 18 minutes. Let cool completely.

4. Decorate the cookies: Transfer each batch of tinted icing to a separate pastry bag fitted with a small round tip (you can use as many colors as desired). Pipe an outline of icing around the edges, then "flood" each cookie with more icing to cover. Immediately pipe a circle of small dots in the center of each cookie using a different-colored icing. Drag dots to outer edges using a toothpick to create thin lines. Repeat with remaining cookies and icing. Transfer cookies to parchment-lined baking sheets, and let dry completely, about 30 minutes.

5. Once cookies are set, pipe a large dot in the center of each cookie using the same tinted icing as the small dots. Gently sprinkle poppy seeds around large dot. Let dry completely.


Dani Fiore’s Royal Icing
Ingredients
1/2 cup meringue powder
2 pounds confectioners' sugar (8 cups)
2 teaspoons freshly squeezed lemon juice

Directions
1. Using a hand mixer with the whisk attachment, mix together meringue powder with 1 cup water until soft peaks form, about 1 minute. Using the beater attachments, add sugar and lemon juice; continue mixing until well combined, scraping down the sides of the bowl as necessary.

*tip- do not over whip the meringue powder, or your icing will be too fluffy and will never dry. The finished product should have a matte-finish, dry and crisp icing topping.

Enjoy!

Recipe - Flank Steak Marinade

Another family favorite for summer-time grilling.  This is my go-to recipe for grilled flank steak.  This recipe came to me with no measurements from my mom, but was originally from my Great Aunt Jane and Great Uncle Fred.   It would also work well on flatiron steak.

Flank Steak Marinade
1 cup red wine
1 cup soy sauce
1/4 c olive oil
2-3 T chopped fresh thyme
2 cloves garlic, pressed
black pepper, freshly ground

Mix all ingredients.  Put marinade and steak into a ziplock, seal tightly.  Marinate for several hours, up to 24. 
Drain and grill to your desired degree of doneness.

This marinade does a great job of imparting delicious flavors that enhance the steak.  It is a great one to serve to company.  I like to serve with crusty French bread, grilled vegetables and a bright summer salad, and of course a glass of wine.  One of the best!

Recipe - Teriyaki Marinade

Well, this isn't your traditional teriyaki sauce.  But, trust me, it is delicious.  This one is a family favorite from my Aunt Kris.  We use it on beef, chicken, and pork.  It is a go-to recipe during grilling season.  And since it's a from scratch marinade, I know that there is no corn syrup, sugar or MSG involved.

Aunt Kris's Teriyaki Marinade

1/3 cup white vinegar
2/3 cup soy sauce
3 T dijon mustard
2 cloves garlic, pressed
1-2 inches ginger, pressed

Mix all ingredients.  I press both my garlic and my ginger in a high quality garlic press.  There is virtually no need to peel either.  Add as much black pepper as you'd like

Marinate your meat for at least one hour (up to 6 hours) before grilling.  Keep in mind, the vinegar will act as a tenderizer and can change the texture of the chicken if it sits too long.

Drain, grill and enjoy.  Trust me, I know the combination sounds a bit odd, but it is delicious.

Grilled chicken, served with simple green beans, and couscous.  A perfect weeknight meal.

Recipe - Homemade Pancakes

This recipe comes from my favorite cookbook, Passion for Good Food and Lively Kitchens, by my friend Lisa Maloney.  Unfortunately it's not published.  She put a collection of her favorite recipes together for friends and family and bound them together for a Christmas gift years ago.  Our copy is well-work and used almost weekly. 

One of our favorite recipes is this one:
Homemade Pancakes
1 1/4 c all purpose flour
2 1/2 t baking powder
2 T sugar
3/4 t salt
1 egg
2 T melted butter

Mix all the dry ingredients in a medium bowl.  In a small bowl, beat egg, add milk and melted butter.  Add wet ingredients to the dry, whisk gently.  Mix until just incorporated.  Do not over mix.

Heat griddle.  Cook over medium heat until bubbles form and stay open, then flip and cook until golden brown. 
Variation:  Add 2 T wheat germ to the dry ingredients.  Add a smidge more milk to the batter, as needed, after mixing.  The wheat germ will thicken the batter quite a bit.  I usually add 2 -3 T more milk.

These are our favorite pancakes.  Serve with real maple syrup and fresh berries.   And, if my kids happen to be making breakfast, they will also add a bit of Special Dark Chocolate Syrup and whipped cream.  It makes for the perfect "fancy breakfast."  Perfect for Mother's Day!  Mmmm.

Recipe - Breakfast Parfait

Sometimes it is all in the presentation. 
This "recipe" really makes the morning for my girls on those blah days.

Breakfast Parfait
1 cup berries
1 cup diced mango or sliced banana
1 container fat free yogurt, any flavor

2 pedestal dessert dishes

Divide the fruit into the two dessert cups.  Top with yogurt.  Serve with a side of your favorite cereal, I prefer granola.  Top the parfait with the cereal.

Ok, so this recipe is really not a recipe.  But it's not all a loss, either.  Sometimes the details are all in the details.  Use a pretty dish, try a new presentation, serve with a unique glass.  The reaction to the meal can be totally different if it looks different from the everyday and ordinary.  And, really, it didn't that that much more time to create.
Enjoy!

Recipe - Baked Pancake

This recipe has been part of my family for as long as I can remember. I have it committed to memory. It is quick and easy, but also impressive for a Sunday Brunch. It is also one of my girls' favorite weekend breakfasts. I have heard it called many things. It is basically like a giant popover, served with syrup.

Baked Pancake

(aka Big Fluffy Pancake, German Pancake, Dutch Baby)

Preheat a 12 inch oven safe skillet in the oven with 3 T butter at 400 degrees. Watch the pan so the butter doesn't burn, remove the pan when all the butter melts and let the oven reach full temperature.

3 eggs

3/4 cup milk

3/4 cup flour

Mix all ingredients in a bowl until smooth. When the oven has reached temperature, pour the batter into the pan with the melted butter. Return to the oven; bake for 20 minutes, until golden and puffy

Serve with fruit, powdered sugar, or syrup.

The pancake will flatten as soon as you cut it, if you're looking for a fancy presentation, take it to the table before you cut into it, so your guests can see how beautiful it is.

(Variation: Using a 10 inch skillet, use 2 eggs, 1/2 cup milk, 1/2 cup flour.)

 Take a look at Sweet Tooth Friday over @ Alli-n-son.

Recipe - Mom's Brownies

This is my mom's brownie recipe.  The one she got from the back of the Baker's Chocolate Box.  This is the recipe she wrote out - the one she made so often.  The recipe card is well worn, it's been used many times.
Brownies from scratch are really a cinch.  My girls make them - from start to finish, with no help. 
They are gooey, rich, and delicious.  I hope you enjoy.


Brownies

4 squares semi-sweetened chocolate
¾ cup (1 ½ stick) butter
1 ½ cups sugar (with semisweet chocolate, I use 1 1/2 instead of the 2 cups in the original recipe)
3 eggs
1 teaspoon vanilla
1 cup all purpose flour
1 cup nuts (optional) or 1 cup chocolate chips (optional)

Put chocolate and butter in microwavable bowl. Microwave on high for 2 minutes. Stir until chocolate is completely melted. Stir sugar into melted chocolate until well blended. Stir in eggs and vanilla until completely mixed. Mix in flour until well blended. If desired stir in nuts and chocolate chips. Spread into greased 9”x13”. Bake at 350 for 35-40 minutes or until toothpick inserted in center comes out almost clean.


• DO NOT OVERBAKE
• Cool on pan, cut into squares
• Makes 24 brownies

Happy Pi Day!

What are you going to do on Pi Day?


(Photo from 2009 trip to Sayulita, Mexico.)

 Bake a pie?


(Cherry, peach, raspberry pie from summer 2010)



Mixed Berry Pie Recipe
2 pie crust (I used frozen, just a bit easier than making your own.)
4 cups blueberries
2 cups fresh raspberries
2 cups blackberries
zest and juice from 1 lime or lemon
1 cup sugar
4 tablespoons tapioca
1/4 teaspoon almond extract

Preheat oven to 375.
Mix the fruit with the sugar, tapioca, zest, juice and extract. Let sit for 15 minutes.Line the bottom of a deep 9 inch pie plate with first crust. Pour in berry mixture. Top with second crust, pinch edges together. Brush with egg wash and sprinkle with sugar. Cut 4 slits in the top crust.
Place the pie on a foil lined cookie sheet, there will be drips. Bake at 375 degrees for 55 - 65 minutes. After 20 minutes you may need to cover the outer edges of the crust with foil to prevent the crust from browning too much.
Variation:  Use a mix of whatever fruit is in season, cherries (pitted), plums, peaches, nectarines.

It's silly and frivulous, but March 14 is known as International Pi Day (3/14).  If you are ambitious (or bored) you can celebrate Pi day, or learn some Pi facts.  There is even a Pi song for the enthusiast.
I am not sure I will bake a pie today, I may just go to Sweets & Eats in Old Town Lafayette and buy a slice for $3.14.  Appropriate, don't you think?

Recipe - Pesto Torte

This is a great appetizer to make for your own dinner party or to take somewhere.  I always make it at Christmastime, but the green color makes it a fun St. Pats or springtime appetizer, too. 

Basil Pesto Torte

2 – 8 oz. package of (less fat) cream cheese, softened

2 sticks of butter, softened
1 small jar pesto sauce
1 cup toasted pine nuts


Blend softened cream cheese and butter until mixed. Line a round bottomed bowl with saran wrap or cheesecloth. Layer 1/4 of cream cheese mixture in the bottom of the bowl. Top with 1/3 nuts, then 1/3 pesto sauce. Repeat process, ending with cream cheese. Wrap tightly and refrigerate.

When ready to serve, invert onto a plate, garnish with pine nuts. Serve with thinly sliced baguette or crackers.


This recipe can be made 2 days ahead.
Variations:

• use sun dried tomato pesto instead, or alternate red and green pesto
• use toasted walnuts instead of pine nuts
• layer chopped sun dried tomatoes in each layer

I always hope for leftovers of this one. It’s great on toast or a bagel for breakfast.

Recipe - Beer Braised Chicken and Chicken Chili

I cook a lot of chicken.  I am always looking for new and inventive recipes so that chicken dinner isn't boring.  This one was fabulous.  I adapted it from a Rachael Ray Week in a Day recipe.  My whole family loved the flavors in this braised chicken dish.  Instead of potatoes or rice, I served barley as a side; that was a big hit, too.

(We ate all the chicken,
we ate all the chicken chili-
this photo will have to suffice)

 
Beer-Braised Chicken

Ingredients
4 pieces bone-in, skin-off chicken thighs
4 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
4 slices bacon, chopped
1 onion, chopped
2 ribs celery, chopped
1 red bell pepper, seeded and chopped
2 cloves garlic, chopped
2 tablespoons chopped fresh thyme
1 rounded tablespoon all-purpose flour
1 (12-ounce) bottle lager beer
1 (14-ounce) can diced tomatoes
1 cup chicken stock
hot sauce (optional)



Pat the chicken, and season with salt and pepper.
Heat 1 tablespoon extra-virgin olive oil in a Dutch oven over medium-high heat, add the chicken and brown on both sides in 2 batches.
Remove the chicken to a plate and add the bacon. Brown for 2 minutes and then add the onion, celery, pepper, garlic, and thyme, and saute, for about 10 minutes over medium heat.
Add the flour, stir 1 to 2 minutes, and then pour in the beer and let the foam subside. Stir in the tomatoes, stock, and hot sauce. Let the sauce thicken a bit, and then slide the chicken into the pot and simmer to cook through, or at least 30 minutes to let the flavors marry. Serve with barley, rice, potatoes, or crusty bread, and a big salad.

***********

Then we had leftovers.  Always a dilemma at our house: how to reinvent the leftovers so that it doesn't feel like the same meal again.  This was a great dish to re-invent.  I made a Chicken Chili with the rest of the Braised Chicken and served that another night with tortilla chips and a fresh salad.  Perfect! 
The Chili used all the leftover chicken and sauce as well as the barley I had served as a side.  Everyone loved it - so much so, we ate all of it!

(Leftover) Chicken Chili

Ingredients
Leftovers from Beer Braised Chicken
1 can (14-ounces) Great Northern Beans
1 can (14-ounce) diced tomatoes
1- 2 cups cooked barley
2-4 cups chicken stock
Place vegetables and leftover sauce in pot over low to medium heat. Dice chicken into bite sized pieces. Drain and rinse beans. Add beans and tomatoes (with juices) to the pot. Add barley. Add enough broth to increase the volume, and cover the vegetables.  Simmer for 15 – 30 minutes until heated through.

**************

This was the perfect way to use what was left and we all enjoyed the "new" meal.  What do you do with your leftovers?

Happy Rally Day - and trivia ad nauseum....

I found this sweet postcard invitation for Rally Day

What is Rally Day?  I asked myself. A quick check of Google and Wikipedia, found many possible answers. One source says Rally Day is a "warm-hearted homecoming when friends greet one another again," after Labor Day. There are girl scout rally days, church rally days and legislative rally days. Many car clubs use Rally Day to signify a car show - Rally Day in Wiltsire, England brings 10,000 people together to celebrate rally cars. 
The real Rally Day began at Smith College in 1876 as a celebration of George Washington's birthday. Over the years the celebration has included speeches, awards, performances, music from the glee club, square dancing, carnivals, formal teas, and dinners. This year's Rally Day is today, February 23.

George Washington was born on February 22, 1732. You probably know all the good stuff he did from your American History courses, but did you know he was a high school drop out and never went to college. He never learned Latin, Greek or any foreign language, like his contemporaries. He married late in life, at the ripe old age of 27 and was the happy step-father to Martha's two children.

While Martha was devoted to George, she was a less willing first-lady and is quoted as saying "I think I am more like a state prisoner than anything else, there is certain bounds set for me which I must not depart from..."

Two year's after his departure from office, George fell ill with pneumonia. The pneumonia probably isn't what killed him, though. Most likely, the doctor's prescribed treatment of blood-letting and doses of Mercury Chloride did him in.

But his legacy as the Father of our Country is what we celebrate on Rally Day. Don't forget to put on your Rally Day hats, and send out your Rally Day cards. Be sure to bake yourself a Martha Washington cake (see recipe below) and celebrate Rally Day!

And certainly, don't forget what Martha said:

I am still determined to be cheerful and happy, in whatever situation I may be; for I have also learned from experience that the greater part of our happiness or misery depends upon our dispositions, and not upon our circumstances.
                                                                                             -Martha Washington

Happy Rally Day!

*****
Martha Washington's Great Cake
(One of Mrs. Washington's favorite recipes- I love how this is written, what about bake times and temps and how big of a pan do you need to accommodate 40 eggs and 4 pounds of butter and sugar?!?!)

Take 40 eggs and divide the whites from the yolks and beat them to a froth. Then work 4 pounds of butter to a cream and put the whites of eggs to it a Spoon full at a time till it is well work'd. Then put 4 pounds of sugar finely powdered to it in the same manner then put in the Yolks of eggs and 5 pounds of flour and 5 pounds of fruit. 2 hours will bake it. Add to it half an ounce of mace and nutmeg half a pint of wine and some fresh brandy.
********

(Although Postcardy pointed out on Postcards, Etc. that my postcard is most likely for a children's Sunday School Rally, I still like all the interesting stuff I dug up. Check out Postcardy for some more George Washington facts.)

Recipe - Birthday Cake

I made have made some extra work for myself this year.  I made a "silent" vow to not use boxed cake mixes.  hmmmm.  A challenge, certainly.  Not that I have anything against Betty or Duncan, but I do find that the cakes can be a little boring, a bit too airy if you're getting fancy with carving (as one might do with two girls in the house), and certainly predictable with the 1 cup of oil and three eggs.  I thought, there have to be better options for the modern cook. 
The request was yellow cake and chocolate frosting.  Sounds easy enough.  I turned to the trusty Internet to find a recipe.  I found one for "Best Yellow Layer Cake" at Smitten Kitchen.  I have found other recipes at this site with great success.  This was one to try.

I got out the trusty Kitchen Aid and got to mixing.

Smitten Kitchen's Best Yellow Layer Cake
(adapted from and reprinted following Smitten Kitchen's guidelines.)
Makes two 9-inch round cake layers

4 cups plus 2 tablespoons cake flour (not self-rising)
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 sticks unsalted butter, softened
2 cups sugar
2 teaspoons pure vanilla extract
4 large eggs, at room temperature
2 cups buttermilk, well-shaken

Preheat oven to 350°F. Spray or butter two 9-inch round cake pans and line with circles of parchment paper, then butter parchment, as she recommends.  I recently ran out of parchment - it's on the grocery list - so I used the old spay and flour method with good results.
Mix together flour, baking powder, baking soda, and salt in a medium bowl. In a large mixing bowl (yes LARGE), beat butter and sugar with an electric mixer (here's where the Kitchen Aid came it) at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beat well and scrape down the bowl after each addition. At low speed, add buttermilk until just combined (mixture will look curdled). Add flour mixture in three or four batches, mixing until each addition is just incorporated.

Pour batter equally into cake pan, then tap pan on counter several times to remove air bubbles. Bake  at 350 degrees until golden and a wooden pick inserted in center of the cake comes out clean, 35 to 40 minutes. Cool in pans on a rack 10 minutes, then loosen cake from pan and invert onto rack. Let cake cool completely before frosting.

Cooked Chocolate Frosting

The frosting I used I found last year from Country Living.  It reminds me of my Grandmother's frosting, a bit like buttercream, but not as heavy.  It has a silky, smooth texture and is not too sweet.
1 cup milk
3 tablespoons flour
1/8 teaspoon salt
8 ounce) of dark chocolate or white chocolate
2 sticks butter
1 1/2 cups confectioners' sugar
2 tablespoons cocoa, (for white chocolate frosting, omit cocoa)
1 teaspoon vanilla extract

Whisk 1 cup milk, 3 tablespoons flour, and 1⁄8 teaspoon salt in a small saucepan over medium heat until the mixture bubbles and thickens.  This will take several minutes. Transfer to a small bowl and let cool.

Melt 8 ounces of dark chocolate or white chocolate in a glass bowl in the microwave. Be careful not to scorch it. Set aside to cool.

Beat 1 cup butter, 1 1/2 cups confectioners' sugar, and 2 tablespoons cocoa (for white chocolate frosting, omit cocoa) together until light and fluffy. Beat in the cooled chocolate and add milk mixture and 1 teaspoon vanilla extract (dark chocolate frosting only) until smooth and fluffy.

The Result
The baked layers were sunken a bit in the middle.  I am sure there is a reasonable explanation for that: the humidity was wrong, or the altitude, or I didn't sift the flour well enough, or the cartwheels I did in the kitchen while baking sunk the middles.  Baking is still a bit of a mystery to me.
My handy dandy solution is to trim the cake a bit, then I spread the bottom cake with a layer of raspberry jam, and then frosting.  A nice and sweet surprise. 
The birthday girl liked the cake.  We all liked the cake.  It did seem a little dense, that's what I was looking for, right?  Yes, I bought the cake flour, maybe the plus 2T was more than I needed.  But, I didn't sift.  I never do.  Is it reall that important?
It was not too sweet, but had a great "yellow cake" flavor. 
I love this frosting.  I started using it last year, when I banned tub frosting from the house.  It can even perk up box mix cupcakes.  The white chocolate version is my favorite.
This is definately a cake I will make again.  And a frosting I will make again.
If you decide to ditch the box cakes, these are two worthwhile recipes to try.

I've linked to Full Plate Thursday and Foodie Friday.  and Sweet Tooth Friday.  Check them out for some more great recipes.

Recipe - Roasted Winter Vegetables and Soup

This week's recipe is a bonus - two recipes in one.  The first part of this recipe would be a great winter side dish.  The second is a hearty, rich soup.  I made the soup this week for my book club.  I never served the vegetables as a side, but they sure looked delicious. ( From Ina Garten's Family Style Cookbook.)
I made a few small modifications from the original recipe.  I added a few cloves of garlic and 3 shallots to the roasting pans, and then blended these into the soup.  I also added about 1/2 t cayenne pepper to the soup, to balance the sweetness.

Roasted Winter Vegetables
1 pound carrots, peeled
1 pound parsnips, peeled
1 large sweet potato, peeled
1 small butternut squash (about 2 pounds), peeled and seeded
3-4 cloves garlic (optional)
2-3 shallots, in half (optional)
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley

Preheat the oven to 425 degrees F.

Cut the carrots, parsnips, sweet potato, and butternut squash in 1- to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small. 

Place all the cut vegetables in a single layer on 2 sheet pans. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 35 - 45 minutes, until all the vegetables are tender, turning once with a metal spatula.
Sprinkle with parsley, season to taste, and serve hot.

Roasted Winter Vegetable Soup

6-8 cups chicken stock (look for one with no MSG and low sodium, or make your own)
Roasted Winter Vegetables, recipe above
Cayenne pepper (optional, to taste)
Kosher salt and freshly ground black pepper

In small batches, coarsely puree the roasted vegetables and the chicken stock in a blender or food processor. (Be careful not to puree hot liquids in a blender, you could have a kitchen disaster!)  Pour the soup back into the pot, and season, to taste. Thin with more chicken stock and reheat. The soup should be thick but not like a vegetable puree, so add more chicken stock and/or water until it's the consistency you like.

This was a terrific soup.  Rich and thick, sweet with a hint of spice from the black pepper and cayenne.  I served the soup with Brioche Croutons (from the same cookbook) and a crisp winter salad.  It was the perfect book club meal.

Recipe - Oven Roasted Tomatoes

My late harvest of garden tomatoes and a pepper from last October.

Tomatoes.  Not exactly a wintertime vegetable.  But this recipe will turn a mediocre tomato into something delicious.  It is a handy solution for an over abundance of garden tomatoes.  It is also a quick fix for what to do with the tomatoes that are in your fridge - with no plans to use them.  Slow roast them in the oven.

Oven Roasted Tomatoes

2 cups tomatoes (cherry tomatoes, grape tomatoes, or Roma tomatoes)

1 T olive oil
1 t dried rosemary (or basil or oregano)
kosher salt
fresh cracked pepper

Pre-heat your oven to 250 degrees.  Cut grape tomatoes or Roma tomatoes in halves.  Cherry tomatoes or smaller grape tomatoes may remain whole.  You may want to quarter larger tomatoes. 

Toss tomatoes in olive oil.  Spread in a single layer on a baking sheet.  Sprinkle with crushed dried herbs, salt and pepper.  Don't overdo the salt, it will  become more concentrated as the tomatoes roast.

Bake in the oven for 2-3 hours.  (I know, 2-3 hours is a big range. Larger tomatoes will take a longer time, smaller ones may be done more quickly.)  After 2 hours, give your tomatoes a stir, and decide how much farther you would like them to roast.  They should be shriveled, but still moist.  They shrink quite a bit, so be sure to make plenty.

The result is a sweet tomato-y bite.  They are a bit chewy, and filled with concentrated tomato flavor.  They are similar to sundried tomatoes, but better.

Store your tomatoes in a container in the refrigerator for up to a week.

What to do with your tomatoes:

• serve them on a french bread crostini with a smear of goat cheese
• toss with fresh basil and pasta
• put them on top of a salad
• use them in a veggie sandwich
• add to your cheese plate to compliment Italian cheeses
• make a roasted tomato pizza with fresh mozzarella
• chop and mix with feta cheese, chopped kalmata olives and fresh herbs to make a tapanade
• puree them with a touch of olive oil to make a spread
• add them to your Antipasti Platter
• eat them plain, they are yummy!