I know, hiatus much? I have no excuse or apology, simply my presence now.
Winter is definitely here in a big way! Sure it's a couple months late, but now that it's here, man oh man, is it cold! I kind of love cold weather for a number of reasons. For one thing, you can always put more clothes on, but at some point it gets inappropriate to take any more off. On top of that, winter foods are fabulous! Throw in the best holidays the year has to offer, and we're looking at a great time. Speaking of holidays, I know everyone looks forward to the proverbial holiday spread, the rows and rows of pies, cakes, cookies, candies, casseroles, and meats upon meats upon meats. I love all of that, but I know my butt, legs, stomach, and clothing all wish that I was a little more restrained in my affection of all things edible. Alas, that's the problem with winter foods--how do you get warm, cozy, comforting food without sacrificing that extra dress size? Well, I have absolutely no suggestions regarding holiday foodwares. I think there's something to be said for appreciating those dishes that you only get once a year. But, I do have something that may help for the weeks in between get-togethers.
Clint and I love soups, but getting a soup that's filling enough to be a stand-alone meal, while maintaining the health benefits of traditional soups is a lot harder than it sounds. I mean, who doesn't love a good potato soup, but all that cheese and dairy piles on the calories and fat. Then there's french onion (one of my favorites),but I look at it as the Chinese food of soups, after an hour or so, I'm hungry again. We make stews and chili pretty frequently in the Winter months, but again, we've got to get something healthy, preferably something green, in our diet at some point. After much search, I found something I could finally get behind, and something I was pretty sure Clint would be open to as well--Zuppa Toscana or sausage and kale soup.
Now I'm not going to even try to pretend that this is a traditional, family recipe. We're not Italian in any discernible traditions or cooking styles. But, after making this, it feels like a traditional comfort food in our house, even though this is the first time I've ever attempted it. That may be the thing that I love more than anything else, the inherent comfort of this dish. It's clear that this soup has graced the tables and stovetops of hundreds of thousands of families, bringing smiles and warmth and love to so many people. And now, it gets to do the same for our little family as well!
I decided I wanted to try my hand at the zuppa when I came into some excellent jalapeno sausage (thanks mom and dad!). The sausage is great straight off the grill or on a sandwich with sauerkraut and mustard, but I wanted something a little less heavy. After perusing various food cites for hours, I kept wandering back to various versions of sausage and kale soup. Some were Portuguese in origin, others Italian, all looked incredibly warm, tasty, and surprisingly light. Since we had no major plans for the day, I decided it was a perfect day for soup.
I have to say, the verdict is in, and I think this may be the best soup I've made. It is delicious! If you're a fan of the version at the well known Italian chain, skip the $40 check and make a massive bowl of this for less than $20. It tastes better too! I created my recipe by merging a number of techniques that seemed consistent throughout all recipes.
Zuppa Toscana
The Ingredients
2 bunches of fresh kale (I used curly because that's what Brookshire's had), washed, dried, stemmed, and chopped
1 white onion (chopped)
4 cloves garlic
1/2 cup baby carrots (halved)
2 large potatoes (Yukon gold or California White--I used the latter)
1 pound good sausage (I removed the jalapeno sausage from the casing, but you can use loose sausage to skip the step)
1 large vegetable boillion cube
1 box chicken stock
4 cups water
1/2 cup white wine
2 TBSP vegetable oil
2 TBSP flour
8 oz. cream
salt
black ground pepper
red pepper flakes
parsley
basil
rosemary
The Equipment
1 deep, heavy bottomed pot (I use my enameled dutch oven--the best!)
wooden spoon
cutting board/ chef's knife
The Process
1. Add vegetable oil to pot and put on med-high he
2. If still in casing, remove casing from sausage by running knife vertically down sausage, splitting casing then pulling off.
3. Crumble sausage into hot oil and stir with wooden spoon.
4.Begin browning sausage as you chop the onion and 2 garlic cloves
5. As sausage cooks, add onion and garlic (keep 2 cloves whole and add to the soup as well)
6. Add a splash of white wine and about 1 tsp kosher salt
6. Slice potatoes in 1/4 inch rounds, add to the mix once most of the white wine has cooked out
7. Sprinkle 2 TBSP flour over the vegetables and sausage, stirring with wooden spoon until flour has incorporated
8. Add carrots (halved) and chopped, de-ribbed kale
9. Chop vegetable bouillon cube and add to pot
10. Add box of chicken stock (28 oz), 4 C water (or enough to mostly cover veggies, and rest of white wine.
11. Season with about 2 tsp. salt, 1 tsp black pepper, 1-2 tsp red pepper flakes, 1 TBSP parsley, 1 tsp basil, 1 tsp rosemary.
12. Add cream to pot then slowly bring soup up to boil.
13. Cover soup and reduce heat to simmer.
14. Cook for approximately 30 minutes (length doesn't really matter once everything incorporates).
This soup actually comes together very quickly. It's a pretty simple toss together as long as you prep along the way. Clint used our bread machine to make some dill bread, which I have to say was a perfect accompaniment. The soup also re-heats really, really well, so make plenty for leftovers. The recipe, as it stands, can easily serve 6 (or 2 for several meals!) Bon appetito!
Sunday, December 11, 2011
Saturday, September 3, 2011
Cornbread from Scratch--because really, is there any other way?
I know, I know! I have not been updating regularly. I'm getting back in the swing of things at school, and I'm recovering from the first-of-school fatigue, so hopefully I'll be back in the habit soon. Since this was our second full week of school, I was exhausted yesterday when I got to the high school at 7: 15; imagine my surprise then, when I walked into a pitch black building. Apparently a transformer blew at some point during the night, and three of our six wings were completely without power. No big deal, you've got windows you say! True, but we don't have air-conditioner, and by 9:00 a.m., twenty-two 10th graders sitting in 86 degree heat with no air moving do not smell of roses. School was released by 10:00 when the administration realized that there was no quick fix. Thank the Lord, I have an impromptu four-day weekend!
Since I've got so much time on my hands, I've been watching Food Network throughout the morning as I catch up on laundry, dishes, and all other neglected household chores that take a back seat to work, including resetting my table for Fall. But I felt compelled to blog today because in my viewing, I've witnessed two Food Network stars--Paula Dean and Giada DeLaurentis--use a store-bought cornbread mix! I would be willing to give Giada a pass, what with her Italian background and all, but Paula Dean? Really? I was appalled. I mean, why would anyone choose to use a mix when making it from scratch is about as easy as it gets? And then it occurred to me, some people may not know how to make it from scratch--it took a while to wrap my head around this concept, and I'm pretty sure that Mrs. Dean knows the from-scratch variety, but perhaps in making her food audience accessible, she chose a mix because people are more comfortable with that.
And so, in an effort to correct the wrongs of Food Network, I'm offering this simple, from-scratch cornbread recipe, straight from my mom to your table. (Yes, I learned this from my mom, but I do have a few changes, I'll note those throughout, so if you're going for super traditional, you can omit them). Enjoy!
From-Scratch Buttermilk Cornbread
Courtesy of Annette Clark
Ingredients
1 1/2 C buttermilk
1 egg
1 C yellow cornmeal
1/2 C flour *I use bread flour because it makes a slightly fluffier, more porous finished product
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1-2 TBSP oil (I use Canola)
*1/2 C grated cheddar cheese
*1/3 C crispy, chopped bacon
*1/4 C chopped pickled jalapenos
Materials
Cast-Iron skillet (A must!)
2 mixing bowls
whisk
The Process
1. Preheat the oven to 400 degrees, and put the skillet with oil in it on med-high heat on the stove.
2. Mix all dry ingredients together and set aside. Don't include the bacon, cheese or jalapenos yet.
3. In the other mixing bowl, add buttermilk, egg (whisk prior to adding), and slowly whisk in dry ingredients.
4. If you choose to use any of the add-ins (not in the original recipe) add them in once batter is mixed, stirring to evenly distribute.
5. Once oil is hot, sprinkle a light layer of cornmeal over the skillet to prevent sticking, and make a crunchier outer crust.
6. Pour the batter into the skillet and put the skillet in the oven for approximately 30 minutes. You're looking for a pretty, golden brown color.
I think the best way to serve cornbread is with a generous helping of good butter, or (and this is how I ate it when I was a kid), slice it open sandwich style, and add butter and miracle whip. It is also delicious served along side a hearty soup, stew, or chili. ENJOY!
Since I've got so much time on my hands, I've been watching Food Network throughout the morning as I catch up on laundry, dishes, and all other neglected household chores that take a back seat to work, including resetting my table for Fall. But I felt compelled to blog today because in my viewing, I've witnessed two Food Network stars--Paula Dean and Giada DeLaurentis--use a store-bought cornbread mix! I would be willing to give Giada a pass, what with her Italian background and all, but Paula Dean? Really? I was appalled. I mean, why would anyone choose to use a mix when making it from scratch is about as easy as it gets? And then it occurred to me, some people may not know how to make it from scratch--it took a while to wrap my head around this concept, and I'm pretty sure that Mrs. Dean knows the from-scratch variety, but perhaps in making her food audience accessible, she chose a mix because people are more comfortable with that.
And so, in an effort to correct the wrongs of Food Network, I'm offering this simple, from-scratch cornbread recipe, straight from my mom to your table. (Yes, I learned this from my mom, but I do have a few changes, I'll note those throughout, so if you're going for super traditional, you can omit them). Enjoy!
From-Scratch Buttermilk Cornbread
Courtesy of Annette Clark
Ingredients
1 1/2 C buttermilk
1 egg
1 C yellow cornmeal
1/2 C flour *I use bread flour because it makes a slightly fluffier, more porous finished product
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1-2 TBSP oil (I use Canola)
*1/2 C grated cheddar cheese
*1/3 C crispy, chopped bacon
*1/4 C chopped pickled jalapenos
Materials
Cast-Iron skillet (A must!)
2 mixing bowls
whisk
The Process
1. Preheat the oven to 400 degrees, and put the skillet with oil in it on med-high heat on the stove.
2. Mix all dry ingredients together and set aside. Don't include the bacon, cheese or jalapenos yet.
3. In the other mixing bowl, add buttermilk, egg (whisk prior to adding), and slowly whisk in dry ingredients.
4. If you choose to use any of the add-ins (not in the original recipe) add them in once batter is mixed, stirring to evenly distribute.
5. Once oil is hot, sprinkle a light layer of cornmeal over the skillet to prevent sticking, and make a crunchier outer crust.
6. Pour the batter into the skillet and put the skillet in the oven for approximately 30 minutes. You're looking for a pretty, golden brown color.
I think the best way to serve cornbread is with a generous helping of good butter, or (and this is how I ate it when I was a kid), slice it open sandwich style, and add butter and miracle whip. It is also delicious served along side a hearty soup, stew, or chili. ENJOY!
Friday, July 29, 2011
We're Back!
Sorry to open with an obscure dino-movie reference, but I know that it has been a long, long time since I updated anything on here. Call it a summer hiatus, but my body basically refused all activities that even remotely resembled work or productive activity. While I'm still technically on summer break, the start of school is just around the corner--I can't bring myself to utter the date--and I'm working on getting back in the habit of productivity. Baby steps guys, baby steps.
But seriously, after tonight's dinner of what I'm calling Acapulco Chicken, I felt compelled to brag, toot my own horn, gloat, bask in my brilliance, etc. I think you're allowed to do that now and again.
Clint and I actually just got back from vacationing in San Antonio/Fredericksburg, Texas. If you've never been to this area of Texas, and especially if you're from or live in the Great State, you are doing yourself a disservice. The area is in the center of Texas Hill Country and is also at the heart of the Texas wine scene. Fredericksburg especially has embraced the local vino industry featuring a main street with a number of wineries and/or wine related stores. In fact, because the area's economy is so driven by the industry, local liquor laws have adapted. Pedestrian consumption is a-ok...just as long as you don't jaywalk. The area produces a number of the typically recognizable varieties that come out of Europe or California, but they also produce a tremendous amount of fruit wines which are really great, especially when the mercury in the summer time can set up camp in the triple digits. We tasted and bought a lot of wine, but we also had a great time wandering around Fredericksburg, eating some excellent German cuisine (this whole region is heavily influenced by German immigrants who first settled many parts of it), getting lost on our way to a winery in the middle of no-where, wandering around the River Walk in San Antonio, visiting the Alamo, and floating the Guadalupe River.
While down there, we also visited one of my favorite towns in Texas, Gruene. Just a few miles outside of New Braunfels, Gruene is known for Gruene Hall, which claims to be the oldest dance hall in the state. It has a laundry list of famous names who have played or even gotten their start at the old wooden, open-air dance hall. But the town is also home to the Winery on the Gruene, which sells some of the best and most reasonably priced fruit wines in the state, and one of the most famous restaurants in the state, the Grist Mill. The Grist Mill, housed in an old cotton gin overlooking the Guadalupe River, features traditional Texas cuisine in an amazing atmosphere. I am in love with the chicken fried steak and onion rings there, and, until this trip, had never tried anything else. But on this trip, partially because I spent the entire trip overindulging, I opted for a slightly healthier alternative.
I took a gamble on the Acapulco Chicken and loved every bite. Essentially, the dish features a grilled chicken breast topped with pico de gallo and sour cream. It sounds so simple, but it was delicious. It seemed so representative of the area, which is heavily influence by Mexican cuisine and culture. Once we got back and settled in, I decided that I wanted to try my hand at making my own version of the dish, so that I can bring hill country to me. Considering the fact that I was going on nothing but a memory, I think it turned out fabulous and I plan to integrate it into our regular meal rotations. One of my favorite parts is the fact that it is a relatively low-calorie, healthy meal but it is packed with flavor. I didn't do any pictures this time, but I'll try to upload some next time I make it.
Acapulco Chicken (a la Ashlee ;-)
The Ingredients
4 chicken breasts
4 Tbsp olive oil
3 Tbsp balsamic vinegar
3-4 Tbsp white wine (whatever you have around) plus about 1/4 cup more for cooking
1 clove garlic
1 tsp smoked paprika
Pinch of salt and pepper
butter
Worcestershire sauce
2 fresh tomatoes, chopped fine (if you aren't lucky enough to find really good fresh tomatoes, try using the grape tomatoes, I find they have a much stronger, sweeter flavor)
1 medium purple onion, chopped fine
5 cloves garlic, minced
large bundle chopped cilantro
lemon juice
The tools
1 gallon-sized ziplock baggie
2 cutting boards (one for produce, one for chicken)
1 medium sized tupperware container for the pico
1 medium saute pan with lid
The Process
1. Combine the olive oil, balsamic vinegar, 1 clove garlic, white wine, paprika, salt, pepper, and a squirt of lemon juice in the zip-lock baggie.
2. Trim the chicken of any fat/excess skin and place chicken in bag to marinate. Seal and refrigerate for at least 45 minutes and up to 4 hours.
3. While the chicken marinates, combine the minced garlic, chopped onion*, chopped tomato, and cilantro with a splash of lemon juice and a pinch of salt and pepper. Stir the pico de gallo well and store in the fridge until ready to serve.
4. When you're ready to cook, heat the saute pan on the stove over medium heat. Add a tablespoon of butter and a tablespoon of olive oil in the pan.
5. Once the butter melts and the pan is hot, remove the chicken from the marinade and add to the pan.
6. Let the chicken cook about 2 minutes and then flip each breast.
7. There should be quite a bit of liquid in the pan from the marinade, if there is, cover the pan and cook approximately 15-20 minutes until chicken is cooked through but not overcooked and dry. Monitor the chicken throughout to make sure that the liquid doesn't cook out. If need be, add about 1/4-1/3 cup white wine near the end of the cooking process.
8. Remove the chicken from the pan when cooked and cover with foil while you finish the pan sauce.
9. Add a few dashes of Worcestershire Sauce and a tablespoon of butter to the sauce and let it cook down about 2 minutes. Then, to thicken, combine a tablespoon of butter with a tablespoon of flour. Use a fork to work them together to form a paste, then add the paste to the sauce whisking the mix into the sauce over high heat to avoid clumps.
10. Once the sauce is finished, remove from heat and spoon over chicken.
I served the chicken over yellow rice (I just used a box because we had it in the cupboard). On top of the chicken, scoop a few tablespoons of the pico de gallo and a large dollop of sour cream.
*Pico is usually made with white onions, but I love purple (technically red) onions, and they make the finished product so pretty.
I'll try to get a picture next time we make this--which will probably be soon--so you can see the finished product. Enjoy!
But seriously, after tonight's dinner of what I'm calling Acapulco Chicken, I felt compelled to brag, toot my own horn, gloat, bask in my brilliance, etc. I think you're allowed to do that now and again.
Clint and I actually just got back from vacationing in San Antonio/Fredericksburg, Texas. If you've never been to this area of Texas, and especially if you're from or live in the Great State, you are doing yourself a disservice. The area is in the center of Texas Hill Country and is also at the heart of the Texas wine scene. Fredericksburg especially has embraced the local vino industry featuring a main street with a number of wineries and/or wine related stores. In fact, because the area's economy is so driven by the industry, local liquor laws have adapted. Pedestrian consumption is a-ok...just as long as you don't jaywalk. The area produces a number of the typically recognizable varieties that come out of Europe or California, but they also produce a tremendous amount of fruit wines which are really great, especially when the mercury in the summer time can set up camp in the triple digits. We tasted and bought a lot of wine, but we also had a great time wandering around Fredericksburg, eating some excellent German cuisine (this whole region is heavily influenced by German immigrants who first settled many parts of it), getting lost on our way to a winery in the middle of no-where, wandering around the River Walk in San Antonio, visiting the Alamo, and floating the Guadalupe River.
While down there, we also visited one of my favorite towns in Texas, Gruene. Just a few miles outside of New Braunfels, Gruene is known for Gruene Hall, which claims to be the oldest dance hall in the state. It has a laundry list of famous names who have played or even gotten their start at the old wooden, open-air dance hall. But the town is also home to the Winery on the Gruene, which sells some of the best and most reasonably priced fruit wines in the state, and one of the most famous restaurants in the state, the Grist Mill. The Grist Mill, housed in an old cotton gin overlooking the Guadalupe River, features traditional Texas cuisine in an amazing atmosphere. I am in love with the chicken fried steak and onion rings there, and, until this trip, had never tried anything else. But on this trip, partially because I spent the entire trip overindulging, I opted for a slightly healthier alternative.
I took a gamble on the Acapulco Chicken and loved every bite. Essentially, the dish features a grilled chicken breast topped with pico de gallo and sour cream. It sounds so simple, but it was delicious. It seemed so representative of the area, which is heavily influence by Mexican cuisine and culture. Once we got back and settled in, I decided that I wanted to try my hand at making my own version of the dish, so that I can bring hill country to me. Considering the fact that I was going on nothing but a memory, I think it turned out fabulous and I plan to integrate it into our regular meal rotations. One of my favorite parts is the fact that it is a relatively low-calorie, healthy meal but it is packed with flavor. I didn't do any pictures this time, but I'll try to upload some next time I make it.
Acapulco Chicken (a la Ashlee ;-)
The Ingredients
4 chicken breasts
4 Tbsp olive oil
3 Tbsp balsamic vinegar
3-4 Tbsp white wine (whatever you have around) plus about 1/4 cup more for cooking
1 clove garlic
1 tsp smoked paprika
Pinch of salt and pepper
butter
Worcestershire sauce
2 fresh tomatoes, chopped fine (if you aren't lucky enough to find really good fresh tomatoes, try using the grape tomatoes, I find they have a much stronger, sweeter flavor)
1 medium purple onion, chopped fine
5 cloves garlic, minced
large bundle chopped cilantro
lemon juice
The tools
1 gallon-sized ziplock baggie
2 cutting boards (one for produce, one for chicken)
1 medium sized tupperware container for the pico
1 medium saute pan with lid
The Process
1. Combine the olive oil, balsamic vinegar, 1 clove garlic, white wine, paprika, salt, pepper, and a squirt of lemon juice in the zip-lock baggie.
2. Trim the chicken of any fat/excess skin and place chicken in bag to marinate. Seal and refrigerate for at least 45 minutes and up to 4 hours.
3. While the chicken marinates, combine the minced garlic, chopped onion*, chopped tomato, and cilantro with a splash of lemon juice and a pinch of salt and pepper. Stir the pico de gallo well and store in the fridge until ready to serve.
4. When you're ready to cook, heat the saute pan on the stove over medium heat. Add a tablespoon of butter and a tablespoon of olive oil in the pan.
5. Once the butter melts and the pan is hot, remove the chicken from the marinade and add to the pan.
6. Let the chicken cook about 2 minutes and then flip each breast.
7. There should be quite a bit of liquid in the pan from the marinade, if there is, cover the pan and cook approximately 15-20 minutes until chicken is cooked through but not overcooked and dry. Monitor the chicken throughout to make sure that the liquid doesn't cook out. If need be, add about 1/4-1/3 cup white wine near the end of the cooking process.
8. Remove the chicken from the pan when cooked and cover with foil while you finish the pan sauce.
9. Add a few dashes of Worcestershire Sauce and a tablespoon of butter to the sauce and let it cook down about 2 minutes. Then, to thicken, combine a tablespoon of butter with a tablespoon of flour. Use a fork to work them together to form a paste, then add the paste to the sauce whisking the mix into the sauce over high heat to avoid clumps.
10. Once the sauce is finished, remove from heat and spoon over chicken.
I served the chicken over yellow rice (I just used a box because we had it in the cupboard). On top of the chicken, scoop a few tablespoons of the pico de gallo and a large dollop of sour cream.
*Pico is usually made with white onions, but I love purple (technically red) onions, and they make the finished product so pretty.
I'll try to get a picture next time we make this--which will probably be soon--so you can see the finished product. Enjoy!
Saturday, May 7, 2011
Tomato Garlic Focaccia Bread
For the past few months I've been obsessed with the idea of making my own bread. Wait...I need to go back a little bit. Give you some background, so that when I share this recipe, story, picture, etc, you can relish in the success with me.
Shortly after we started dating, Clint and I began to bond over our many similar interests--board games, laughing, 1/2 off margaritas, and food. Yeah, we had other stuff in common too, but finding someone who enjoys food as much as I do, probably would have been enough incentive to continue seeing him, even if that was the only thing we had in common. Thankfully it wasn't. As our relationship got more serious I started teaching him how to cook. Now, I don't claim to be an expert, but what knowledge I had, I began to share with him. Eventually, we began to learn new techniques, recipes, and flavors together. Shortly before we got engaged, we began to really fall in love with good bread. None of that nonsense that comes in a plastic sleeve, but good, fresh, specialty bread. (I blame the Brookshire's around the corner and their excellent bakery) Around that time I became enthralled with the idea of making my own bread. I think it's the ubiquitous nature of bread itself--the fact that it a constant in every major culture in the world--that made baking my own bread so compelling. I felt like I would be joining a tradition, a heritage of turning sustenance into genuine comfort using a few meager ingredients.
Well, we registered for a Cuisinart Bread Maker when we got engaged, and Clint's parents gave us that bread maker for one of our first wedding presents. Since then we've put it to good use. Seriously, I don't think we've bought sliced bread since we've been married. But over the last few months I've become increasingly intrigued with the idea of making my own, free form, hand-kneaded bread. Up until a recent trip to Birmingham to see Stephen and Jenny (Clint's bro & sis-in-law), this whole idea was still just a pipe dream. I figured there was no way that I had time to undertake learning the ins and outs of bread making while working full time, taking classes for my M.A.T., and spending time with the boy and the pup. But on that trip I found a simple, straight forward cook book called 100 Great Breads by Paul Hollywood. It is currently my favorite book in the world, shoving Ender's Game, Harry Potter and the Goblet of Fire, and The Tenant of Wildfell Hall out of the winner's circle.
While I'm sure that they'll soon find their way back into that circle, I'm loving spending time diving into this new culinary adventure. I'll admit now, my first two attempts were less than shining successes. Bread #1, a Cottage Loaf--which Clint lovingly renamed the bread tower--had some structural issues and, though it tasted good, looked a bit like it was constructed by a toddler working with building blocks.
Bread #2, a Potato Focaccia Pugliese, though beautiful, had a certain toothiness (read serious crunchiness--to the point of downright hard tack) to it that didn't encourage sauce-sopping or buttering, two absolutely necessary qualities for any good bread in my book.
But, bread #3--Paul Hollywood's Focaccia Pugliese with Tomatoes and Garlic was an overwhelming success. As I was following the recipe, I became a bit braver and more adventurous, and thus, created my own version of his recipe, which I am sharing with you here. If you're interested in beginning to get into making your own bread, this one is a great starter. It doesn't take days to make, and you don't have to worry about it falling because it is a focaccia, so it shouldn't be that big to begin with. I am beyond excited about this and I hope you will be too!
Tomato Garlic Focaccia Bread
The Ingredients
4 garlic cloves, peeled and crushed
1/3 cup olive oil
Scant 4 cups flour
1 TBSP salt
1 Package instant dry yeast
1/2 C warm (approaching hot) water
salt water made with 1 TBSP salt & 1/3 C warm water
1 1/2 Roma Tomatoes, thinly sliced
Fresh Basil (I didn't have fresh so I used dry, but fresh would be even better)
The Equipment
Large mixing bowl
Baking sheet--I use my Pampered Chef baking stone
Rolling Pin
Knife/Cutting board
The Process
Hollywood's recipe calls for the garlic to be crushed, put in the oil and left to infuse overnight, I changed this up a bit because really, who has that kind of forethought?
1. Put crushed garlic in oil and heat on low (2-3) for several minutes until the oil becomes very fragrant--you're infusing the oil w/the garlic flavor.
2. Pull the oil from the heat, remove garlic carefully (saving cloves--go ahead and chop them very finely), let oil cool until warm enough to touch without burning.
3. Combine flour, salt, yeast, (when putting salt and yeast in--put yeast in one side of flour and salt on the other because salt kills the yeast) half the oil, and all water (not the salt water) in a large bowl.
4. Using your hands, try to grab the flour and bring as much of it into contact with the water as possible, mixing thoroughly with your hand for approximately four minutes. Your hand will probably be sore if you're doing this right.
5. Once the dough is well mixed and consistent, tip onto a lightly-floured counter or large cutting board and knead for 6 minutes. To knead: flatten slightly with your hand, pull one quarter of the dough out away from the center and then fold back down toward center. Use the heel of your palm to press the dough firmly back into the center. Turn the dough about a 1/4 turn, then repeat. You want the dough to be stretching without tearing before you finish.
6. Put down ball back in bowl and let rest for an hour.
7. Tip dough onto lightly-floured counter, and roll out in a rectangle to about an inch thick.
8. Use your fingers to sprinkle the salt water over the top of the dough, then brush the dough with the remaining oil.
9. Use a sharp knife to prick the top of the dough all over, press the tomato slices firmly into the dough, sprinkle with basil, and top with the chopped garlic that has essentially been fried in the infused oil.
10. Put the dough on a lined baking sheet or bare stone and let rest for 25 minutes. Go ahead and preheat the oven to 425 degrees when you finish with the dough so that it's ready when the dough is.
11. Cook the loaf for 25 minutes, turn the sheet/stone in the oven, and cook for another 2 minutes.
12. Remove from oven and put loaf on wire rack to cool.
13. ENJOY!
I really think this is the best bread--with or without the bread maker--that I've ever made. I hope you guys like it!
Shortly after we started dating, Clint and I began to bond over our many similar interests--board games, laughing, 1/2 off margaritas, and food. Yeah, we had other stuff in common too, but finding someone who enjoys food as much as I do, probably would have been enough incentive to continue seeing him, even if that was the only thing we had in common. Thankfully it wasn't. As our relationship got more serious I started teaching him how to cook. Now, I don't claim to be an expert, but what knowledge I had, I began to share with him. Eventually, we began to learn new techniques, recipes, and flavors together. Shortly before we got engaged, we began to really fall in love with good bread. None of that nonsense that comes in a plastic sleeve, but good, fresh, specialty bread. (I blame the Brookshire's around the corner and their excellent bakery) Around that time I became enthralled with the idea of making my own bread. I think it's the ubiquitous nature of bread itself--the fact that it a constant in every major culture in the world--that made baking my own bread so compelling. I felt like I would be joining a tradition, a heritage of turning sustenance into genuine comfort using a few meager ingredients.
Well, we registered for a Cuisinart Bread Maker when we got engaged, and Clint's parents gave us that bread maker for one of our first wedding presents. Since then we've put it to good use. Seriously, I don't think we've bought sliced bread since we've been married. But over the last few months I've become increasingly intrigued with the idea of making my own, free form, hand-kneaded bread. Up until a recent trip to Birmingham to see Stephen and Jenny (Clint's bro & sis-in-law), this whole idea was still just a pipe dream. I figured there was no way that I had time to undertake learning the ins and outs of bread making while working full time, taking classes for my M.A.T., and spending time with the boy and the pup. But on that trip I found a simple, straight forward cook book called 100 Great Breads by Paul Hollywood. It is currently my favorite book in the world, shoving Ender's Game, Harry Potter and the Goblet of Fire, and The Tenant of Wildfell Hall out of the winner's circle.
While I'm sure that they'll soon find their way back into that circle, I'm loving spending time diving into this new culinary adventure. I'll admit now, my first two attempts were less than shining successes. Bread #1, a Cottage Loaf--which Clint lovingly renamed the bread tower--had some structural issues and, though it tasted good, looked a bit like it was constructed by a toddler working with building blocks.
 |
| Potato Focaccia--We had some texture issues here! |
But, bread #3--Paul Hollywood's Focaccia Pugliese with Tomatoes and Garlic was an overwhelming success. As I was following the recipe, I became a bit braver and more adventurous, and thus, created my own version of his recipe, which I am sharing with you here. If you're interested in beginning to get into making your own bread, this one is a great starter. It doesn't take days to make, and you don't have to worry about it falling because it is a focaccia, so it shouldn't be that big to begin with. I am beyond excited about this and I hope you will be too!
Tomato Garlic Focaccia Bread
The Ingredients
4 garlic cloves, peeled and crushed
1/3 cup olive oil
Scant 4 cups flour
1 TBSP salt
1 Package instant dry yeast
1/2 C warm (approaching hot) water
salt water made with 1 TBSP salt & 1/3 C warm water
1 1/2 Roma Tomatoes, thinly sliced
Fresh Basil (I didn't have fresh so I used dry, but fresh would be even better)
The Equipment
Large mixing bowl
Baking sheet--I use my Pampered Chef baking stone
Rolling Pin
Knife/Cutting board
The Process
 |
| Before baking |
1. Put crushed garlic in oil and heat on low (2-3) for several minutes until the oil becomes very fragrant--you're infusing the oil w/the garlic flavor.
2. Pull the oil from the heat, remove garlic carefully (saving cloves--go ahead and chop them very finely), let oil cool until warm enough to touch without burning.
3. Combine flour, salt, yeast, (when putting salt and yeast in--put yeast in one side of flour and salt on the other because salt kills the yeast) half the oil, and all water (not the salt water) in a large bowl.
4. Using your hands, try to grab the flour and bring as much of it into contact with the water as possible, mixing thoroughly with your hand for approximately four minutes. Your hand will probably be sore if you're doing this right.
5. Once the dough is well mixed and consistent, tip onto a lightly-floured counter or large cutting board and knead for 6 minutes. To knead: flatten slightly with your hand, pull one quarter of the dough out away from the center and then fold back down toward center. Use the heel of your palm to press the dough firmly back into the center. Turn the dough about a 1/4 turn, then repeat. You want the dough to be stretching without tearing before you finish.
6. Put down ball back in bowl and let rest for an hour.
7. Tip dough onto lightly-floured counter, and roll out in a rectangle to about an inch thick.
8. Use your fingers to sprinkle the salt water over the top of the dough, then brush the dough with the remaining oil.
 |
| The finished product |
10. Put the dough on a lined baking sheet or bare stone and let rest for 25 minutes. Go ahead and preheat the oven to 425 degrees when you finish with the dough so that it's ready when the dough is.
11. Cook the loaf for 25 minutes, turn the sheet/stone in the oven, and cook for another 2 minutes.
12. Remove from oven and put loaf on wire rack to cool.
13. ENJOY!
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| Pickles approved of it too. |
Monday, April 25, 2011
Hiatus...
Ok, it's not really a hiatus, but I have been super busy with the end of school approaching, a mid-term for my M.A. class, traveling to see in-laws, and everything else that's going on. I promise, more posts will be forthcoming soon, just know that I have a new obsession--homemade bread. All of you will get to benefit from my miss-steps in the kitchen (like tonight's bread tower). Once I've gotten the hang of this, I assure you, recipes and photos will return.
Friday, April 8, 2011
Kitchen Confidential: Perspectives From the Other Side
Last night, with a hot bath and a nice glass of wine, I finished reading Anthony Bourdain's industry-rocking memoir Kitchen Confidential. I have pretty much the best husband ever, because he gave me this book along with these gems for my birthday last week. Since I love food and snarky television hosts, I pretty much heart every aspect of Anthony Bourdain's show No Reservations. So I was pleasantly surprised when I began reading the book and realized that the same irreverent and self-depreciating tone that propels his show are captured perfectly in the book. As I began reading, I felt as if a tiny Anthony Bourdain were nestled deep within my brain telling me stories from his past indiscretions. I'm giving you fair warning now: if you have a weak stomach, if you're easily offended by strong language, if mention of heavy drug use and abuse is going to be off-putting, this is so NOT the book for you. But, if you're a true and passionate lover of food--all food--and you have a deep and abiding respect for the real people who bring that food to you, who prepare it, and love it, and dedicate their entire lives to fixing it just right for you, then this book is a must read.
Essentially, Bourdain just tells his story. He is upfront about the fact that he is far from a model student, chef, or human being. He tells you how he first fell in love with food, and how he fell into the restaurant business. But, while he tells all the nitty gritty, sometimes terrifying tidbits about the most mysterious room of a restaurant (for diners anyway)--the kitchen--the reader quickly realizes that this is a man motivated by a deep, pure love of food. A man who is passionate about what he does, why he does it, and the people he does it with. He is, as they say in his business, a chef's chef. That said, his communication is so upfront and honest, it's easy for those of us who are not in the industry to willingly follow him in this journey through 30 years of cuisine.
I think my favorite part though was his final chapter. This book was written in 1999, before his TV show, before the cult of personality that has grown to dominate American foodom. In his final chapter I got to experience Tokyo with him for the first time. Any regular viewer of his TV show sees him as a well-traveled, highly experienced globe trotter, but the last chapter tells a different story. It shows a confident, secure chef being pushed into going to Tokyo to help fashion the Japanese branch of the New York restaurant Les Halles. It shows his confidence quickly shattered by the thought of traveling half-way around the globe and stepping into a French man's kitchen to teach him French cuisine. But my favorite thing is that it shows him fall in love with Japanese and Asian culture for the first time. It was like reading your grandparent's love letters from when they began dating or watching a home video of Slash being given his first guitar--entertaining, enthralling, and so enviable.
It is the kind of book that must be read with an open mind, a hot bath, and a great glass of wine.
Essentially, Bourdain just tells his story. He is upfront about the fact that he is far from a model student, chef, or human being. He tells you how he first fell in love with food, and how he fell into the restaurant business. But, while he tells all the nitty gritty, sometimes terrifying tidbits about the most mysterious room of a restaurant (for diners anyway)--the kitchen--the reader quickly realizes that this is a man motivated by a deep, pure love of food. A man who is passionate about what he does, why he does it, and the people he does it with. He is, as they say in his business, a chef's chef. That said, his communication is so upfront and honest, it's easy for those of us who are not in the industry to willingly follow him in this journey through 30 years of cuisine.
I think my favorite part though was his final chapter. This book was written in 1999, before his TV show, before the cult of personality that has grown to dominate American foodom. In his final chapter I got to experience Tokyo with him for the first time. Any regular viewer of his TV show sees him as a well-traveled, highly experienced globe trotter, but the last chapter tells a different story. It shows a confident, secure chef being pushed into going to Tokyo to help fashion the Japanese branch of the New York restaurant Les Halles. It shows his confidence quickly shattered by the thought of traveling half-way around the globe and stepping into a French man's kitchen to teach him French cuisine. But my favorite thing is that it shows him fall in love with Japanese and Asian culture for the first time. It was like reading your grandparent's love letters from when they began dating or watching a home video of Slash being given his first guitar--entertaining, enthralling, and so enviable.
It is the kind of book that must be read with an open mind, a hot bath, and a great glass of wine.
Monday, April 4, 2011
Crock-Pot Dinners: Pork Tenderloin
Recently Clint and I attended a wedding back in Longview, TX. The wedding was beautiful--held outside in a vineyard--,and I really enjoyed seeing and hanging out with some old friends. I wish I could have spent more time with everyone. While noshing away at the reception, a few friends from high school and I began talking about the joys of crock-pot cooking. Working as a teacher, being able to toss a few things into the crock-pot in the morning and come home to a "home cooked" meal is awesome. What's even more awesome is the fact that Clint is usually the one tossing the things in the crock-pot, so crock-pot days (or weeks, as we've deemed this one) essentially mean I have very little cooking to do when I get home. Since we just got back from Spring Break, I'm definitely ok with a few diminished household duties.
As we were planning this week's menu--yes, we're that couple. If you're not in the habit, I highly recommend it, both from a diet and financial standpoint--, both of us agreed that a week of crock-potting would be a welcome change. We both love cooking, but especially right now (when both of us are so busy with school/work), it's nice to not have to spend an hour in the kitchen every night. Tonight's dinner was our first attempt to do pork in a crock pot. I was a little hesitant just because I wasn't sure how a tenderloin would stand up to 4 hours of heat (especially since tenderloin is a fairly quick-cooking cut). I can now say with 100% positivity that the pork tenderloin we ate for dinner tonight ranks in the top 3 pork tenderloins I've ever eaten. I can't actually remember numbers 1 and 2, but my dad is a beast in the kitchen and on the grill, so I'm assuming that his get the top 2 spots. In fact, as Clint and I sat down to dinner, I remarked that the whole meal reminded me of summer. A mix of squash, zucchini, and red onion cooked en papillote (sort of) in a skillet accompanied the tenderloin and its jus. It was perfect. A great way to herald the coming summer (38 days left of school!)
Originally I found this recipe online, but because I'm a tinkerer by nature, we had to make adjustments. I've also included the "recipe" (if you can even call it that) for the veggies. They're about as easy as you can get, and they look/taste great.
Pork Tenderloin (easily serves 4, or with ample leftovers)
Ingredients
1 (2-3 lb) pork tenderloin, trimmed of excess fat
1 envelop dry onion soup mix
1 1/4 C water
1 1/2 C red wine (we used the left overs from the Norton we picked up at Enoch's Stomp)
3 Tbsp minced garlic
3 Tbsp soy sauce
1 tsp cracked black pepper
1 tsp kosher salt
1 Tbsp rosemary
1 Tbsp chopped parsley
1 tsp cinnamon
1/4 tsp nutmeg
Supplies
Crock-pot
Crock-pot liners (if you're a frequent crock-potter and you're not using liners, shame on you! It means no clean up.)
Heavy-bottomed saute pan
Process
1. After the tenderloin has been trimmed to remove all excess fat, pat dry the meat and season on all sides with salt and pepper.
2. On medium high heat, sear off all edges of the tenderloin. You're not cooking the thing, so don't spend too long on this. You just want a little color and to seal in the juices.*
3. Place the crock-pot liner in the crock-pot and put the tenderloin in the pot.
4. Add the dry ingredients covering the top of the loin.
5. Add the wet ingredients and garlic to the pot. Try to get as much of the garlic to stay on the loin as possible.
6. Cover and cook on low for 4-4.5 hours.
7. Remove the loin and let rest for about 10 minutes on a large cutting board. It will be very juicy, so expect a little juice to run over the side of the board. If you want to avoid this, make a ring around the loin using rolled up paper towels about 3-4 inches away on all sides.
8. Slice the loin in 3/4 inch slices and plate with the au jus on top (or in a cup on the side for dipping)
9* If you are trying to dress this up, after pulling the loin, put the au jus in the saute pan over medium high to high heat reducing it slightly. Then, use about 1 Tbsp corn starch tempered with hot water (add the water to the starch, not other way around) to thicken the sauce stirring constantly to avoid lumps. Cook for about 2-3 minutes until desired consistency. You don't have to do this, but it will thicken the sauce a bit so that it is a little more noticeable on the plate.
*You don't necessarily have to sear the loin to ensure a juicy cut, but the searing also adds a little color and prevents the finished product from taking on the gray-ish color that pork can acquire during cooking.
Easy Summer Vegetables (Comfortably serves 2)
Ingredients
1 yellow squash, sliced about 1/4 inch thick
1 zucchini squash, sliced about 1/4 inch thick
1 small to medium sized purple onion (I know they're technically called red onions, but come on, they're clearly purple) cut into about 8 large chunks
Olive oil
2-3 Tbsps Texas Seasoning Salt (recipe available on blog) or Tony's seasoning
Supplies
2 medium sized pieces of non-stick aluminum foil
Saute pan
Medium mixing bowl
Process
1. Heat saute pan on medium high heat.
2. In a medium mixing bowl combine squashes and onion with enough olive oil to lightly coat (1-2 Tbsp) and seasoning salt, mixing with hands or wooden spoon to ensure even coating.
3. Dump mix onto 1 sheet of aluminum foil, collecting veggies toward center.
4. Place other sheet of foil on top and seal edges with at least two folds on each side, tight enough so any liquid will not escape. (This is a poor man's en papillote--usually used for fish/poultry, I think it works great on veggies)
5. While you can toss the whole bundle on the grill if so inclined, we usually just pop the whole thing into the saute pan and cook for about 4 minutes before flipping (carefully) and cooking an additional 3 minutes.
6. Carefully, remove the bundle, unwrap, and serve.
As far as actual in-the-kitchen cooking time, this whole meal took about 15 minutes to come together. We also had some rosemary bread to soak up the au jus. We're bread people, so every meal usually has some sort on the plate, but because of this sauce, you'll want/need something if for no other reason, then to become a vehicle for sauce-to-mouth transmission.
As we were planning this week's menu--yes, we're that couple. If you're not in the habit, I highly recommend it, both from a diet and financial standpoint--, both of us agreed that a week of crock-potting would be a welcome change. We both love cooking, but especially right now (when both of us are so busy with school/work), it's nice to not have to spend an hour in the kitchen every night. Tonight's dinner was our first attempt to do pork in a crock pot. I was a little hesitant just because I wasn't sure how a tenderloin would stand up to 4 hours of heat (especially since tenderloin is a fairly quick-cooking cut). I can now say with 100% positivity that the pork tenderloin we ate for dinner tonight ranks in the top 3 pork tenderloins I've ever eaten. I can't actually remember numbers 1 and 2, but my dad is a beast in the kitchen and on the grill, so I'm assuming that his get the top 2 spots. In fact, as Clint and I sat down to dinner, I remarked that the whole meal reminded me of summer. A mix of squash, zucchini, and red onion cooked en papillote (sort of) in a skillet accompanied the tenderloin and its jus. It was perfect. A great way to herald the coming summer (38 days left of school!)
Originally I found this recipe online, but because I'm a tinkerer by nature, we had to make adjustments. I've also included the "recipe" (if you can even call it that) for the veggies. They're about as easy as you can get, and they look/taste great.
Pork Tenderloin (easily serves 4, or with ample leftovers)
Ingredients
1 (2-3 lb) pork tenderloin, trimmed of excess fat
1 envelop dry onion soup mix
1 1/4 C water
1 1/2 C red wine (we used the left overs from the Norton we picked up at Enoch's Stomp)
3 Tbsp minced garlic
1 tsp cracked black pepper
1 tsp kosher salt
1 Tbsp rosemary
1 Tbsp chopped parsley
1 tsp cinnamon
1/4 tsp nutmeg
Supplies
Crock-pot
Crock-pot liners (if you're a frequent crock-potter and you're not using liners, shame on you! It means no clean up.)
Heavy-bottomed saute pan
Process
1. After the tenderloin has been trimmed to remove all excess fat, pat dry the meat and season on all sides with salt and pepper.
2. On medium high heat, sear off all edges of the tenderloin. You're not cooking the thing, so don't spend too long on this. You just want a little color and to seal in the juices.*
3. Place the crock-pot liner in the crock-pot and put the tenderloin in the pot.
4. Add the dry ingredients covering the top of the loin.
5. Add the wet ingredients and garlic to the pot. Try to get as much of the garlic to stay on the loin as possible.
6. Cover and cook on low for 4-4.5 hours.
7. Remove the loin and let rest for about 10 minutes on a large cutting board. It will be very juicy, so expect a little juice to run over the side of the board. If you want to avoid this, make a ring around the loin using rolled up paper towels about 3-4 inches away on all sides.
8. Slice the loin in 3/4 inch slices and plate with the au jus on top (or in a cup on the side for dipping)
9* If you are trying to dress this up, after pulling the loin, put the au jus in the saute pan over medium high to high heat reducing it slightly. Then, use about 1 Tbsp corn starch tempered with hot water (add the water to the starch, not other way around) to thicken the sauce stirring constantly to avoid lumps. Cook for about 2-3 minutes until desired consistency. You don't have to do this, but it will thicken the sauce a bit so that it is a little more noticeable on the plate.
*You don't necessarily have to sear the loin to ensure a juicy cut, but the searing also adds a little color and prevents the finished product from taking on the gray-ish color that pork can acquire during cooking.
Easy Summer Vegetables (Comfortably serves 2)
Ingredients
1 yellow squash, sliced about 1/4 inch thick
1 zucchini squash, sliced about 1/4 inch thick
1 small to medium sized purple onion (I know they're technically called red onions, but come on, they're clearly purple) cut into about 8 large chunks
Olive oil
2-3 Tbsps Texas Seasoning Salt (recipe available on blog) or Tony's seasoning
Supplies
2 medium sized pieces of non-stick aluminum foil
Saute pan
Medium mixing bowl
Process
1. Heat saute pan on medium high heat.
2. In a medium mixing bowl combine squashes and onion with enough olive oil to lightly coat (1-2 Tbsp) and seasoning salt, mixing with hands or wooden spoon to ensure even coating.
3. Dump mix onto 1 sheet of aluminum foil, collecting veggies toward center.
4. Place other sheet of foil on top and seal edges with at least two folds on each side, tight enough so any liquid will not escape. (This is a poor man's en papillote--usually used for fish/poultry, I think it works great on veggies)
5. While you can toss the whole bundle on the grill if so inclined, we usually just pop the whole thing into the saute pan and cook for about 4 minutes before flipping (carefully) and cooking an additional 3 minutes.
6. Carefully, remove the bundle, unwrap, and serve.
As far as actual in-the-kitchen cooking time, this whole meal took about 15 minutes to come together. We also had some rosemary bread to soak up the au jus. We're bread people, so every meal usually has some sort on the plate, but because of this sauce, you'll want/need something if for no other reason, then to become a vehicle for sauce-to-mouth transmission.
Monday, March 28, 2011
Reading Reading Lolita in Tehran in Louisiana
Being on Spring Break has its advantages. I can stay up past 10:00; my brain can finally function enough to finish Reading Lolita in Tehran, and I actually have time to devote to a blog posting. Earlier on my page I compared Stephanie Plum novels by Janet Evonavich to peanut butter and jelly sandwiches. Comfortingly simple and highly consumable. I'm not about to make any gastronomic comparisons for Azar Nafisi's novel, but I will say that, like some of the best of both books and food, it requires time to digest.
The nonfiction narrative chronicles Professor Nafisi's life as an academic in the Islamic Republic of Iran. However, unlike most memoirs, her story is presented bibliologically (not a real word--I know) instead of chronologically. It is, as the subtitle suggests, A Memoir in Books. What that means is that Nafisi has structured her novel around her memories of teaching, reading, and responding to various authors, disregarding the constraints of a time line in order to tell a story that, for a reader, is poignantly stirring. The book follows Nafisi as she reads several controversial authors with her classes in the University of Tehran as well as with a small "class" of girls that meets in her home regularly after the Islamic regime has essentially forced Nafisi and so many others out of the university classroom. As she writes about her experiences with each author, the reader learns about the intricacies of a life in a state of constant oppression. (To clarify quickly, this blog is not designed to be and will not become a political soapbox; therefore, I plan on spending very little time discussing one of the central issues of the book--the cruelties of the Republic's regime. Nonetheless, it does merit recognition for the sake of Nafisi and so many others who have been physically, emotionally, spiritually, or metaphorically silenced by the current politico-religious situation.) Nafisi begins with the titular reference to Nabokov's Lolita. And though the title suggests that the entirety of the book is devoted to Nafisi's experiences reading this explosively shocking book in the reactionary state of Iran, the book moves past Lolita and Nabokov. In fact, I think the most moving portion of the narrative, for me at least, was her discussion of reading Austen in Tehran. Austen? Controversial? Pshah...right? But as Nafisi explains, Austen is quietly controversial. She subtly imbibes her prose with a thread of dissent. It's the harsh wit in Elizabeth Bennett's assessment of Mr. Collins. The cold cruelty with which she invites her readers to mock Sir Walter and Elizabeth Elliott's self-indulgent philosophies. It's quiet and subdued, but it is there, lurking, waiting to be released by the canny reader. If you're still questioning the idea that Austen is controversial, think of her as going without underwear while wearing a skirt. From the outside, she appears prim, proper, and perfectly appropriate, but every once in a while a gust of wind sneaks up and exposes something no one was expecting.
And while the readerly portion of myself enjoyed the constant references to books, authors, and philosophers that I grew to know and love in school, the human and woman in me connected to Nafisi's distress of living a life of falsehoods, forced piety, and restriction that she neither asked for or welcomed. One of my favorite passages in the book occurs as Nafisi is wandering a quiet garden on a walk through Tehran. She is considering her life in this new Iran, and remembering her schooling in the United States. As she recalls this walk, Nafisi explains
"I had a feeling that day that I was losing something, that I was mourning a death that had not yet occurred. I felt as if all things personal were being crushed like small wildflowers to make way for a more ornate garden, where everything would be tame and organized. I had never felt this sense of loss when I was a a student in the States. In all those years, my yearning was tied to the certainty that home was mine for the having, that I could go back anytime I wished. It was not until I had reached home that I realized the true meaning of exile. As I walked those dearly beloved, dearly remembered streets, I felt I was squashing the memories that lay underfoot" (145).
Hearing her Reading her speak about the difficulties of finding/losing her sense of home helped me to understand how difficult living life under that sort of regime could be--not in the overt, obvious problems like having to wear the veil or losing your rights as a woman and academic. I think anyone could easily see how difficult those problems would be to overcome. But losing that sense of security and comfort of place that most of us associate with the image "home," that would be trying beyond any dress code.
It took me a very long time to read this book. It was difficult. It was dense. At times I felt as if I were trudging through a quagmire of emotion and memory that Nafisi herself could not quite sort out to her liking. But it was worth it. Sometimes we as readers need to be challenged. We need to put down the peanut butter and jelly, reach out, and overwhelm our senses. We need to experience life beyond comfort, equality, and home, if for no other reason than to enjoy and appreciate that which surrounds us daily. We need to experience something that is painful so that we can remember how good comfort is. And we need to read something that is overwhelmingly about a lack of empathy, something Nafisi explains is "to [her] mind the central sin of the regime, from with all the others flowed," in order to remember just how similar we all are in this world (224). And I think that experience is exactly what we look for and need in our reading. It is what makes reading so vitally important--a richness of experience. We have the opportunity to travel and reach far beyond out native land because we, as readers, have the capacity to experience life outside of ourselves. It is this idea, the ability to reach outside of oneself that constitutes what I consider to be Nafisi's most poignant expression of hope and possibility in the book:
"I have a recurring fantasy that one more article has been added to the Bill of Rights: the right to free access to imagination. I have come to believe that genuine democracy cannot exist without the freedom to imagine and the right to use imaginative works without any restrictions. To have a whole life, one must have the possibility of publicly shaping and expressing private worlds, dreams, thoughts, and desires, of constantly having access to a dialogue between the public and the private worlds. How else do we know that we have existed, felt, desired, hated, feared?" (339).
The nonfiction narrative chronicles Professor Nafisi's life as an academic in the Islamic Republic of Iran. However, unlike most memoirs, her story is presented bibliologically (not a real word--I know) instead of chronologically. It is, as the subtitle suggests, A Memoir in Books. What that means is that Nafisi has structured her novel around her memories of teaching, reading, and responding to various authors, disregarding the constraints of a time line in order to tell a story that, for a reader, is poignantly stirring. The book follows Nafisi as she reads several controversial authors with her classes in the University of Tehran as well as with a small "class" of girls that meets in her home regularly after the Islamic regime has essentially forced Nafisi and so many others out of the university classroom. As she writes about her experiences with each author, the reader learns about the intricacies of a life in a state of constant oppression. (To clarify quickly, this blog is not designed to be and will not become a political soapbox; therefore, I plan on spending very little time discussing one of the central issues of the book--the cruelties of the Republic's regime. Nonetheless, it does merit recognition for the sake of Nafisi and so many others who have been physically, emotionally, spiritually, or metaphorically silenced by the current politico-religious situation.) Nafisi begins with the titular reference to Nabokov's Lolita. And though the title suggests that the entirety of the book is devoted to Nafisi's experiences reading this explosively shocking book in the reactionary state of Iran, the book moves past Lolita and Nabokov. In fact, I think the most moving portion of the narrative, for me at least, was her discussion of reading Austen in Tehran. Austen? Controversial? Pshah...right? But as Nafisi explains, Austen is quietly controversial. She subtly imbibes her prose with a thread of dissent. It's the harsh wit in Elizabeth Bennett's assessment of Mr. Collins. The cold cruelty with which she invites her readers to mock Sir Walter and Elizabeth Elliott's self-indulgent philosophies. It's quiet and subdued, but it is there, lurking, waiting to be released by the canny reader. If you're still questioning the idea that Austen is controversial, think of her as going without underwear while wearing a skirt. From the outside, she appears prim, proper, and perfectly appropriate, but every once in a while a gust of wind sneaks up and exposes something no one was expecting. And while the readerly portion of myself enjoyed the constant references to books, authors, and philosophers that I grew to know and love in school, the human and woman in me connected to Nafisi's distress of living a life of falsehoods, forced piety, and restriction that she neither asked for or welcomed. One of my favorite passages in the book occurs as Nafisi is wandering a quiet garden on a walk through Tehran. She is considering her life in this new Iran, and remembering her schooling in the United States. As she recalls this walk, Nafisi explains
"I had a feeling that day that I was losing something, that I was mourning a death that had not yet occurred. I felt as if all things personal were being crushed like small wildflowers to make way for a more ornate garden, where everything would be tame and organized. I had never felt this sense of loss when I was a a student in the States. In all those years, my yearning was tied to the certainty that home was mine for the having, that I could go back anytime I wished. It was not until I had reached home that I realized the true meaning of exile. As I walked those dearly beloved, dearly remembered streets, I felt I was squashing the memories that lay underfoot" (145). It took me a very long time to read this book. It was difficult. It was dense. At times I felt as if I were trudging through a quagmire of emotion and memory that Nafisi herself could not quite sort out to her liking. But it was worth it. Sometimes we as readers need to be challenged. We need to put down the peanut butter and jelly, reach out, and overwhelm our senses. We need to experience life beyond comfort, equality, and home, if for no other reason than to enjoy and appreciate that which surrounds us daily. We need to experience something that is painful so that we can remember how good comfort is. And we need to read something that is overwhelmingly about a lack of empathy, something Nafisi explains is "to [her] mind the central sin of the regime, from with all the others flowed," in order to remember just how similar we all are in this world (224). And I think that experience is exactly what we look for and need in our reading. It is what makes reading so vitally important--a richness of experience. We have the opportunity to travel and reach far beyond out native land because we, as readers, have the capacity to experience life outside of ourselves. It is this idea, the ability to reach outside of oneself that constitutes what I consider to be Nafisi's most poignant expression of hope and possibility in the book:
"I have a recurring fantasy that one more article has been added to the Bill of Rights: the right to free access to imagination. I have come to believe that genuine democracy cannot exist without the freedom to imagine and the right to use imaginative works without any restrictions. To have a whole life, one must have the possibility of publicly shaping and expressing private worlds, dreams, thoughts, and desires, of constantly having access to a dialogue between the public and the private worlds. How else do we know that we have existed, felt, desired, hated, feared?" (339).
Thursday, March 10, 2011
Easy Chicken Piccata
Like I've mentioned before, Clint and I both grew up on traditional southern comfort food. So when I began to learn to cook, a large number of the dishes I started with were not exactly diet friendly--heavenly, yes, but oh so heavy. Once Clint and I met and began cooking together on a regular basis, both of us realized that we needed to learn some staple, go-to recipes that are easy and yummy but also healthy. We're still on the look out for those kinds of recipes, but we have developed quite a collection of lighter meals that don't sacrifice on flavor.
One of our favorite weeknight dishes is Chicken Piccata. If you've never made this, you're really missing out. It packs tons of flavor without being overly heavy; furthermore, it only takes about 15 minutes to whip up. If you've never even eaten Chicken Piccata, it's a lightly breaded chicken breast served with a lemon and caper sauce. We like to serve it with Brussels sprouts sauteed with pecans and Parmesan cheese and a crusty bread. Oh so good!
Weeknight Chicken Piccata
Ingredients
4 small/medium sized chicken breasts
3 Tbsp flour
1 1/2 tsp Kosher salt
1 tsp paprika
2 Tbsp light butter
1 Tbsp olive oil
1 Tbsp minced garlic
2/3 C boiling water
1 chicken bouillon cube
4 Tbsp lemon juice
2 Tbsp capers in liquid
Equipment
Cutting board (not wood)
Plastic wrap
Meat tenderizer
Large zip-lock bag
10" saute pan
Process
1. After trimming chicken breast of any excess fat/skin, place a sheet of plastic wrap on the cutting board, on top of that, place the chicken breasts (smooth side down) and an additional sheet of plastic wrap on top of the chicken.
2. Use the meat tenderizer to lightly beat the chicken, starting from the center and working outward, to about 1/3 of an inch thick
3. Combine flour, salt, and paprika in plastic bag.
4. Add flattened chicken breast to bag, and shake rapidly to lightly coat the entire breast.
5. In pan, melt butter and olive oil together over medium heat, add garlic once butter melts.
6. Once combined, place chicken in skillet, cooking for 3-4 minutes on each side, until golden and juices run clear--make sure it's cooked through, but don't overcook the chicken. It will end up dry and tough.
7. While chicken is cooking, boil water and add bouillon cube until incorporated.
8. Pull chicken from pan and cover with foil to keep warm.
9. Add chicken broth and lemon juice to saute pan, stirring frequently until the pan in deglazed.
10. Add in capers and simmer for 1 minute.
11. If sauce is too thin, increase heat to medium-high heat, allowing sauce to come to boil and reduce for about 1-2 minutes.
12. Add an additional Tbsp of butter to sauce, stirring until incorporated.
13. Add chicken back into pan and spoon sauce over.
14. Slice lemon and place on each chicken breast.
I highly recommend serving the chicken with crusty bread and a green vegetable. The dish is quite lemony, but the saltiness of the capers works well to cut through the tang. Enjoy!
One of our favorite weeknight dishes is Chicken Piccata. If you've never made this, you're really missing out. It packs tons of flavor without being overly heavy; furthermore, it only takes about 15 minutes to whip up. If you've never even eaten Chicken Piccata, it's a lightly breaded chicken breast served with a lemon and caper sauce. We like to serve it with Brussels sprouts sauteed with pecans and Parmesan cheese and a crusty bread. Oh so good!
Weeknight Chicken Piccata
Ingredients
4 small/medium sized chicken breasts
3 Tbsp flour
1 1/2 tsp Kosher salt
1 tsp paprika
2 Tbsp light butter
1 Tbsp olive oil
1 Tbsp minced garlic
2/3 C boiling water
1 chicken bouillon cube
4 Tbsp lemon juice
2 Tbsp capers in liquid
Equipment
Cutting board (not wood)
Plastic wrap
Meat tenderizer
Large zip-lock bag
10" saute pan
Process
1. After trimming chicken breast of any excess fat/skin, place a sheet of plastic wrap on the cutting board, on top of that, place the chicken breasts (smooth side down) and an additional sheet of plastic wrap on top of the chicken.
2. Use the meat tenderizer to lightly beat the chicken, starting from the center and working outward, to about 1/3 of an inch thick
3. Combine flour, salt, and paprika in plastic bag.
4. Add flattened chicken breast to bag, and shake rapidly to lightly coat the entire breast.
5. In pan, melt butter and olive oil together over medium heat, add garlic once butter melts.
6. Once combined, place chicken in skillet, cooking for 3-4 minutes on each side, until golden and juices run clear--make sure it's cooked through, but don't overcook the chicken. It will end up dry and tough.
7. While chicken is cooking, boil water and add bouillon cube until incorporated.
8. Pull chicken from pan and cover with foil to keep warm.
9. Add chicken broth and lemon juice to saute pan, stirring frequently until the pan in deglazed.
10. Add in capers and simmer for 1 minute.
11. If sauce is too thin, increase heat to medium-high heat, allowing sauce to come to boil and reduce for about 1-2 minutes.
12. Add an additional Tbsp of butter to sauce, stirring until incorporated.
13. Add chicken back into pan and spoon sauce over.
14. Slice lemon and place on each chicken breast.
I highly recommend serving the chicken with crusty bread and a green vegetable. The dish is quite lemony, but the saltiness of the capers works well to cut through the tang. Enjoy!
Thursday, March 3, 2011
Texan Seasoning Salt
Being in Louisiana, we buy and use Tony Chachere's (Sash-er-y's) Creole Seasoning quite frequently. I love that garlic-y, peppery flavor that food takes on when this salt is employed. That said, occasionally, a Texas girl is in need of a different flavor to wake up her palate. Because of this (and because I get to go home way less frequently than I would like), I began to consider trying my hand at making my own seasoning salt that would feature some of the more common spices and flavors prevalent in the Great State. About 5 months ago I stumbled upon a recipe in The Cheese Lover's Cookbook & Guide by Paula Lambert. If you're unfamiliar with this book, Lambert is the founder and owner of the Mozzarella Company in Dallas, Texas. Her book, which I found at The Cook's Nook--for all kids from the View (Longview that is)--is full of sweet, savory, salty, creamy recipes for cooking with cheese. It also includes recipes for making your own cheese, something I fully intend to do, but have yet to have the courage to attempt.
As I was perusing the book I found a section called "Basic Recipes" that included a seasoning salt recipe that she claims that she has been using "forever." After examining the ingredients, I decided that this recipe could be just the thing to bring a taste of home down I-20 and into Monroe, LA. I first made a batch up in October of 2010. After using it a few times, I decided to include it as part of my Christmas gift basket for family members. While I don't know if all of the recipients have used the salt, I feel certain that just a few uses will ensure that this seasoning salt will be a staple in your pantry. I store mine in an airtight Tupperware container in the cabinet beside the stove for easy access. Her recipe, which I've changed ever so slightly, is quite large, so I usually halve it for our personal use. But if you're making it for gifting, a full recipe can comfortably fill 4 half-pint mason jars.
Texas Seasoning Salt
Ingredients
1 1/4 cups Salt--I use Morton's
1 1/4 cups Kosher Salt
6 tablespoons of black pepper
1/2 cup cayenne pepper
3 tablespoons + 1 teaspoon garlic powder
2 tablespoons + 1 teaspoon onion powder
1/4 cup chili powder
The Process
Be sure to use fresh spices from the store because they have much more flavor, and they'll last longer once mixed together. Combine all ingredients in a bowl and stir well using a whisk. There is a lot of pepper and other strong spices in the mix, so be careful not to sneeze. Once mixed well, store in an airtight container. The mix should last for about a year.
If you're wondering what you would use this for--it's an excellent base seasoning for chili, pot roast, taco meat, hamburgers, etc. In fact, I use it for seasoning chicken breasts that are going to be sauteed (for wraps or a light meal with rice), as well as seasoning meat for any kind of casserole. Enjoy!
As I was perusing the book I found a section called "Basic Recipes" that included a seasoning salt recipe that she claims that she has been using "forever." After examining the ingredients, I decided that this recipe could be just the thing to bring a taste of home down I-20 and into Monroe, LA. I first made a batch up in October of 2010. After using it a few times, I decided to include it as part of my Christmas gift basket for family members. While I don't know if all of the recipients have used the salt, I feel certain that just a few uses will ensure that this seasoning salt will be a staple in your pantry. I store mine in an airtight Tupperware container in the cabinet beside the stove for easy access. Her recipe, which I've changed ever so slightly, is quite large, so I usually halve it for our personal use. But if you're making it for gifting, a full recipe can comfortably fill 4 half-pint mason jars.
Texas Seasoning Salt
Ingredients
1 1/4 cups Salt--I use Morton's
1 1/4 cups Kosher Salt
6 tablespoons of black pepper
1/2 cup cayenne pepper
3 tablespoons + 1 teaspoon garlic powder
2 tablespoons + 1 teaspoon onion powder
1/4 cup chili powder
The Process
Be sure to use fresh spices from the store because they have much more flavor, and they'll last longer once mixed together. Combine all ingredients in a bowl and stir well using a whisk. There is a lot of pepper and other strong spices in the mix, so be careful not to sneeze. Once mixed well, store in an airtight container. The mix should last for about a year.
If you're wondering what you would use this for--it's an excellent base seasoning for chili, pot roast, taco meat, hamburgers, etc. In fact, I use it for seasoning chicken breasts that are going to be sauteed (for wraps or a light meal with rice), as well as seasoning meat for any kind of casserole. Enjoy!
Monday, February 28, 2011
Macaroni and Cheese Goodness
As promised, this blog is not simply about books. I also eat, and, because I like food so much, I learned to cook. In fact, my college friends will tell you, I cook like a mother...well, we'll just leave it at mother. I don't claim culinary greatness along the ranks of Bourdain, Flay, Besh, or even Art Ginsberg (Mr. Food). That said, I do claim a macaroni and cheese recipe that will knock your socks and panties off.
Growing up, my family cooked typical Southern fair: cornbread, mashed potatoes, smothered venison, deep-fried turkey, amazing smoked brisket, homemade jams, jellies, relishes, pickles, etc. As I've aged, I have learned to appreciate the glories of "old world" foods. I now cook Greek, Italian, French, and English foods just as frequently as my Southern favorites. I promise some of those recipes are forthcoming. But sometimes the best food is that which tastes inevitably of home. It's really a bit unlikely that macaroni and cheese has become such a comforting, homey food for me. While we kicked it old school with cornbread, and homemade jalapeno dills, I grew up on Kraft macaroni. The tiny macaroni noodles with powdered cheese product used to make me supremely happy. But at some point in high school, I decided that I was an excellent cook. One of the first dishes that I claimed expertise at was macaroni. In point of fact, I don't think I had ever actually made macaroni when I first promised an excellent homemade macaroni and cheese to a group of my closest guy friends. In my head I thought, "how hard could it be?" After hours perusing online recipes, I decided to try my hand at the dish. While the ensuing product is definitely not what my macaroni has morphed into today, I was hooked from the moment I sunk my fork into the creamy, whitish, everything-that-blue-box-macaroni-is-not bite.
In college I acquired minor fame for my macaroni, and because of this, my macaroni recipe has spread--like a virus--all across this state and, actually, the world. It has traveled to LSU in Baton Rouge, Jackson, Mississppi, and even Paris, France with friends who grew addicted to the stuff over Monday night dinners with good food, good people, and good wine. Now, my extended family begs me to bring a dish every time I make a trip to Arkansas. So I figured, why hold out? Give the people what they want! And today, I think the people want good, gooey, rich, creamy macaroni and cheese.
Homemade Macaroni Shells and Cheese
Ingredients
12-16 oz pasta shells
1/2 to 3/4 cup milk (if you have it and don't feel guilty, go whole, if not, whatever you have will do)
1/2 stick butter
8 oz cream cheese, softened (you may use the light cream cheese, but the result isn't quite as creamy)
8 oz velveeta cheese, at room temperature
1 can cream of mushroom, celery, chicken, etc. soup (whatever you have on hand)
Salt & Pepper
Grated cheddar cheese
*Fresh bacon bits and green onions are optional (But it tastes WAY better with them)
Equipment
large stock pot (to cook pasta)
3 qt. sauce pan
wooden spoon
casserole dish or 2 quart, deep baking dish (I have a deep, circular corning ware dish that is perfect)
Process
1.In large stock pot bring 6-7 cups of heavily salted water to a rolling boil.
2. Once water is boiling, add shells to water, trying to introduce the pasta slow enough that the water does not lose boil. Cook pasta about 10-12 minutes.
3. While water begins to boil/pasta is cooking, warm milk in sauce pan on medium heat. stirring frequently (dairy burns easily), add butter to milk until fully incorporated. The process is similar to making a bechamel sauce, but there's no flour because the soup and cheeses thicken it quite well.
4. Add soup to milk/butter mix stirring frequently. Once the soup is heated through, add chunks of Velveeta then cream cheese, stirring constantly to prevent burning or sticking.
5. Once pasta is done, drain and pour into baking dish (do not rinse pasta--you will wash away all the starch that helps the sauce stick to the noodle).
6. After sauce is smooth, check seasoning, add pepper as needed.
7. Pour sauce over noodles and stir through to ensure even distribution.
8. On top of pasta, add shredded cheddar cheese (or whatever cheese you think is good), fresh bacon bits, and chopped green onions.
9. Bake the dish for approximately 20 minutes on 350 degrees, until cheese on top is fully melted.
*This dish can be made in advanced. Simply follow steps through 8, store in refrigerator, and bake for 35-40 minutes at 350 degrees. If making in advanced, I usually go with 3/4-1 cup milk to ensure that it remains creamy through the reheating. Also, if you're using a shallow baking dish (like a standard rectangular Pyrex) use 3/4-1 cup milk to maintain creaminess.
This dish sounds really rich, and it definitely is. But I assure you, it's worth it. The macaroni is hearty enough to serve as a main course, but if serving as a side, it can easily serve 6-8. Furthermore, if you're looking for an easy Chicken Spaghetti recipe, replace shells with spaghetti noodles (adjust cook time accordingly), add precooked diced chicken and sauteed onions, bell peppers, and garlic to the dish. Cook for approximately same time and top with cheddar cheese and onions; I would omit the bacon for the Chicken Spaghetti.
Growing up, my family cooked typical Southern fair: cornbread, mashed potatoes, smothered venison, deep-fried turkey, amazing smoked brisket, homemade jams, jellies, relishes, pickles, etc. As I've aged, I have learned to appreciate the glories of "old world" foods. I now cook Greek, Italian, French, and English foods just as frequently as my Southern favorites. I promise some of those recipes are forthcoming. But sometimes the best food is that which tastes inevitably of home. It's really a bit unlikely that macaroni and cheese has become such a comforting, homey food for me. While we kicked it old school with cornbread, and homemade jalapeno dills, I grew up on Kraft macaroni. The tiny macaroni noodles with powdered cheese product used to make me supremely happy. But at some point in high school, I decided that I was an excellent cook. One of the first dishes that I claimed expertise at was macaroni. In point of fact, I don't think I had ever actually made macaroni when I first promised an excellent homemade macaroni and cheese to a group of my closest guy friends. In my head I thought, "how hard could it be?" After hours perusing online recipes, I decided to try my hand at the dish. While the ensuing product is definitely not what my macaroni has morphed into today, I was hooked from the moment I sunk my fork into the creamy, whitish, everything-that-blue-box-macaroni-is-not bite.
In college I acquired minor fame for my macaroni, and because of this, my macaroni recipe has spread--like a virus--all across this state and, actually, the world. It has traveled to LSU in Baton Rouge, Jackson, Mississppi, and even Paris, France with friends who grew addicted to the stuff over Monday night dinners with good food, good people, and good wine. Now, my extended family begs me to bring a dish every time I make a trip to Arkansas. So I figured, why hold out? Give the people what they want! And today, I think the people want good, gooey, rich, creamy macaroni and cheese.
Homemade Macaroni Shells and Cheese
Ingredients
12-16 oz pasta shells
1/2 to 3/4 cup milk (if you have it and don't feel guilty, go whole, if not, whatever you have will do)
1/2 stick butter
8 oz cream cheese, softened (you may use the light cream cheese, but the result isn't quite as creamy)
8 oz velveeta cheese, at room temperature
1 can cream of mushroom, celery, chicken, etc. soup (whatever you have on hand)
Salt & Pepper
Grated cheddar cheese
*Fresh bacon bits and green onions are optional (But it tastes WAY better with them)
Equipment
large stock pot (to cook pasta)
3 qt. sauce pan
wooden spoon
casserole dish or 2 quart, deep baking dish (I have a deep, circular corning ware dish that is perfect)
Process
1.In large stock pot bring 6-7 cups of heavily salted water to a rolling boil.
2. Once water is boiling, add shells to water, trying to introduce the pasta slow enough that the water does not lose boil. Cook pasta about 10-12 minutes.
3. While water begins to boil/pasta is cooking, warm milk in sauce pan on medium heat. stirring frequently (dairy burns easily), add butter to milk until fully incorporated. The process is similar to making a bechamel sauce, but there's no flour because the soup and cheeses thicken it quite well.
4. Add soup to milk/butter mix stirring frequently. Once the soup is heated through, add chunks of Velveeta then cream cheese, stirring constantly to prevent burning or sticking.
5. Once pasta is done, drain and pour into baking dish (do not rinse pasta--you will wash away all the starch that helps the sauce stick to the noodle).
6. After sauce is smooth, check seasoning, add pepper as needed.
7. Pour sauce over noodles and stir through to ensure even distribution.
8. On top of pasta, add shredded cheddar cheese (or whatever cheese you think is good), fresh bacon bits, and chopped green onions.
9. Bake the dish for approximately 20 minutes on 350 degrees, until cheese on top is fully melted.
*This dish can be made in advanced. Simply follow steps through 8, store in refrigerator, and bake for 35-40 minutes at 350 degrees. If making in advanced, I usually go with 3/4-1 cup milk to ensure that it remains creamy through the reheating. Also, if you're using a shallow baking dish (like a standard rectangular Pyrex) use 3/4-1 cup milk to maintain creaminess.
This dish sounds really rich, and it definitely is. But I assure you, it's worth it. The macaroni is hearty enough to serve as a main course, but if serving as a side, it can easily serve 6-8. Furthermore, if you're looking for an easy Chicken Spaghetti recipe, replace shells with spaghetti noodles (adjust cook time accordingly), add precooked diced chicken and sauteed onions, bell peppers, and garlic to the dish. Cook for approximately same time and top with cheddar cheese and onions; I would omit the bacon for the Chicken Spaghetti.
Friday, February 25, 2011
Peanut Butter and Stephanie Plum Jelly Sandwiches
Let's be honest. Even the best home cooks need a day off. The kind of day when even a grilled cheese sandwich is too much effort--those are the days for PB&J. No, it's not fancy. It's not creative or shocking or unexpected. But that's the beauty of PB&J. It is familiar, predictable, and everything that you hoped it would be--because you didn't hope for much. Even so, there's something inherently comforting about a peanut butter and jelly sandwich (unless of course your have a peanut allergy, then this post is clearly not for you).
Lying in bed about a week ago, pondering the beauty and simplicity of a good PB&J, I realized that I had a whole stack of PB&J books tucked away in my digital library. Sitting just inches away from my pillow, filling up my precious Kindle space, 16 Stephanie Plum novels sat waiting for the day when I needed a simple, predictable, yet comfortingly familiar peanut butter and Stephanie Plum jelly novel.
If you're not familiar with my favorite Jersey girl, Stephanie Plum is the disaster-prone brainchild of best-selling author Janet Evanovich. She's no Snookie; I doubt she could stomach the antics of "The Situation," and, in point of fact, I absolutely love that about her. While maintaining the hair, the trash (and trash talk) that makes Jersey, Jersey, Stephanie Plum somehow makes New Jersey palatable to a Southern girl that otherwise can't fathom that amount of stuffed cabbage and mob ties outside of The Godfather. On top of that, she's a hopelessly worthless bounty hunter who is perpetually broke, insanely lucky in love, and in possession of perhaps the fastest metabolism known to man--scarfing down scores of burgers, fries, shakes, meatball subs, greasy pizzas, doughnuts, and other various and sundry caloric devils in disguise in each chapter. Stephanie Plum novels are never going to garner the attention of literary critics in search of the next Jane Eyre, but I love them nonetheless. And this is coming from a girl who adores Jane Eyre. In fact, I think my favorite thing about the series is the simple fact that it freely relegates traditionally crucial story elements--like plot points, foreshadowing, symbolism, etc--to the margins and instead focuses on creating one of the most reader-relatable heroines I've encountered in years. She's no pinnacle of intelligence, class, decorum, or physical/mental health; she is, on the other hand, in one way or another, each and every woman I have every encountered. She craves doughnuts. She fails epically at dieting, and she makes mistake after agonizing mistake in her love life--something that her drives her poor mother to the sauce (marinara, gravy, alfredo, chianti, brandy, merlot, etc.) at least once in every novel.
But I digress. The main point here is that Stephanie Plum novels make me love this genre a little more than I used to. They made me realize that there is a place in the literary world for "light" reading, for comfortable reading, just like there's a place in my kitchen and my stomach for a good old peanut butter and jelly sandwich.
Lying in bed about a week ago, pondering the beauty and simplicity of a good PB&J, I realized that I had a whole stack of PB&J books tucked away in my digital library. Sitting just inches away from my pillow, filling up my precious Kindle space, 16 Stephanie Plum novels sat waiting for the day when I needed a simple, predictable, yet comfortingly familiar peanut butter and Stephanie Plum jelly novel.
If you're not familiar with my favorite Jersey girl, Stephanie Plum is the disaster-prone brainchild of best-selling author Janet Evanovich. She's no Snookie; I doubt she could stomach the antics of "The Situation," and, in point of fact, I absolutely love that about her. While maintaining the hair, the trash (and trash talk) that makes Jersey, Jersey, Stephanie Plum somehow makes New Jersey palatable to a Southern girl that otherwise can't fathom that amount of stuffed cabbage and mob ties outside of The Godfather. On top of that, she's a hopelessly worthless bounty hunter who is perpetually broke, insanely lucky in love, and in possession of perhaps the fastest metabolism known to man--scarfing down scores of burgers, fries, shakes, meatball subs, greasy pizzas, doughnuts, and other various and sundry caloric devils in disguise in each chapter. Stephanie Plum novels are never going to garner the attention of literary critics in search of the next Jane Eyre, but I love them nonetheless. And this is coming from a girl who adores Jane Eyre. In fact, I think my favorite thing about the series is the simple fact that it freely relegates traditionally crucial story elements--like plot points, foreshadowing, symbolism, etc--to the margins and instead focuses on creating one of the most reader-relatable heroines I've encountered in years. She's no pinnacle of intelligence, class, decorum, or physical/mental health; she is, on the other hand, in one way or another, each and every woman I have every encountered. She craves doughnuts. She fails epically at dieting, and she makes mistake after agonizing mistake in her love life--something that her drives her poor mother to the sauce (marinara, gravy, alfredo, chianti, brandy, merlot, etc.) at least once in every novel.
But I digress. The main point here is that Stephanie Plum novels make me love this genre a little more than I used to. They made me realize that there is a place in the literary world for "light" reading, for comfortable reading, just like there's a place in my kitchen and my stomach for a good old peanut butter and jelly sandwich.
Sunday, February 13, 2011
The Start of Something New
I have a confession. I'm a blog virgin. A blirgin. I've tried diaries and journals, but I feel so self-conscious. Besides, I'm not exactly a fascinating human specimen. That said, I'm vowing now, this time will be different. Anyways, I'm not writing about myself. As the name suggests, I'll be writing about food and books--two things that I love more than just about anything else in the world (enter obligatory nods to my wonderful husband, family, dog, etc. that all trump my love of books and food). But seriously, from the time before I could walk without assistance, my whole life has revolved around the dinner table and the bookshelf. My family eats. It's what we do. When we're happy, sad, celebrating, mourning, or just moving from point A to point B, we have food in hand, in mouth, and usually a little on the shirt. I read. It's what I do. In fact, parts of my family made fun of how much I read when I was younger. Those family members probably won't appear in these posts. However, my affinity for reading has directed my entire educational and professional life. It's why I majored in history, why I decided to get a M.A. in English, and why I took a job teaching English II at a local high school. And now that I work with teenagers all day, a good book and a good meal go a long way toward mending my soul and de-numbing my mind.
I don't promise to update regularly. I don't promise that the recipes will be earth shattering or that the books will be best sellers. But I can promise that I will be honest. I will tell the truth about the books I read, the food I cook, and how my life is changed by both.
I don't promise to update regularly. I don't promise that the recipes will be earth shattering or that the books will be best sellers. But I can promise that I will be honest. I will tell the truth about the books I read, the food I cook, and how my life is changed by both.
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