Several weeks ago, before it got pizza oven hot outside and we were all planning what we are grilling for the fourth of July, I had experienced a genuine Julia triumph. Since the film debut of “Julie & Julia” I’ve wanted to make Julia’s French Onion Soup. I gave it a try last year using a recipe I found on the web that touted itself as “based on Julia Child’s recipe.” (Note to self: beware of culinary disclaimers “based on,” it’s a real game changer). The resulting soup was just okay, edible, but nothing to write home about and certainly not worth repeating. This left me discouraged, wanting more and wondering…what was different about Julia’s recipe? I added “Mastering the Art of French Cooking” to my Christmas list; I now wanted the real thing in my quest for French Onion Soup perfection. With Julia’s tutelage in hand, I set about making the perfect pot of French Onion Soup…I must confess, I started to waver over 3 tablespoons of cognac, really what was I going to do with the rest of the bottle? Then those two little words drifted back into my mind “based on.” That “faux” Julia recipe didn’t have cognac…I quickly reined myself back in and committed to staying true to Julia’s recipe. With fingers crossed (ever tried to sauté onions with your fingers crossed? It’s not easy) I again embarked upon my quest for the perfect French Onion Soup. I painstakingly followed each step, carefully measured & re-measured my ingredients and waited…patiently (okay, somewhat patiently) for those onions to caramelize. People, I am here to tell you, my patience was rewarded and, yes, those three tablespoons of cognac made all the difference. After just one bite my sweet husband proclaimed this “the best French Onion Soup I’ve ever tasted.” Thank you, Julia, I will never, ever trust a “based on” recipe again and will never question whether “just three tablespoons” of something is worth it. Clearly, it is.
This Julia triumph bolstered my confidence and turned my thoughts to other dishes I wanted to cook, but had never tried for one reason of the other. These thoughts developed into a culinary bucket list of sorts, things I really want to make in my lifetime, but haven’t:
• Lobster stuffed beef tenderloin; I came across this recipe almost 20 years ago in “Dining by Fireflies,” from the Junior League of Charlotte. I immediately wanted to try it, really, how delicious must that be? Yep, been meaning to try that for 20 years. Crazy, right? All I can think is how much money I will have wasted if it doesn’t turn out well.
• Marshmallows; I find delicate confections to be daunting (this, I believe, is firmly rooted in my childhood when my sister made a batch of Divinity that went so badly our mom had to throw the pan away. Yes, that’s correct, the actual pan, not just the Divinity). Humidity is the sworn enemy of treats like marshmallows and Divinity and I do live in Florida.
• Chocolate truffles; every year I think “this Christmas, I’m making truffles” and every year, I do not make truffles.
• Hushpuppies, really great hushpuppies from scratch. I’ve made them from a mix many times and they’re fine, but not great, not a wow. I want a wow.
I’m sure there’s more to add to my list, while I'm cogitating on that, I’ve been asking those around me what dish is on their culinary bucket list. The responses have ranged from chocolate soufflé to orange chicken and everything in between. I was having a text conversation with my dear friend Sherry yesterday; when I mentioned this post she hit me with a powerful, inspiring four word response:
“Live the bucket list.” Thank you, Sherry, live it, I shall.
Tuesday, July 3, 2012
Saturday, January 7, 2012
Gatherings, Large & Small
Some of you have recently asked if I’d fallen off the face of the earth (well, actually, off the face of the blog). It seems I’ve been so engrossed in cooking and eating and feeding people that I haven’t taken time out to write about what I most love writing about (coincidentally, cooking and eating and feeding people).
Allow me to look back and share some highlights:
Starting off the season, the evening before Thanksgiving our dear friends Sherry & Kerry had a fantastic open house. Yes, the night before Thanksgiving. Bold, right? That’s just how they roll and now, frankly, I have open house envy. For about five or six years I’ve wanted to have a dessert party the night before Thanksgiving. It goes without saying Thanksgiving typically offers us some of the very best desserts possible, but do we ever truly enjoy them to the fullest because we’re so, well, we’re so darn full from Thanksgiving dinner. My plan would be to have a buffet of traditional Thanksgiving desserts with assorted beverages and maybe a cheese board then invite people to stop in whenever suits them. The monkey wrench in my plan is the sad, but true fact that I have to work the day before and the day after Thanksgiving, with this little glitch I can’t see me pulling off Thanksgiving dinner and a Thanksgiving Eve dessert party. So, I keep this plan tucked away in the back of my brain for “someday.”
Then, there was, of course, the Thanksgiving feast (always a crowd pleaser in our house). That was followed up by an open house at our associate pastor’s home for small group leaders from our church (who knew one of our fellow parishioners made cream puffs from scratch? Rest assured I parked myself next to that serving tray for a good long time!)
Next up was a wedding renewal/reception for John & Melanie, a pair of our most fun, colorful friends. Also bold in their choices, John & Melanie asked each guest to prepare and bring their favorite “whatever” for the reception buffet. This, as it turns out, was pure genius. There was enough food for an army and a variety of choices any caterer would have been challenged to match. Later that same weekend was an early Christmas celebration with the kids and grandkids (tons of fun as only a three and six year can provide, plus we left there with homemade caramel corn, bacon candy and a hearty pan of homemade lasagna for our freezer.)
The good times continued when our small group from church (Bread Breakers, as we call ourselves) met for a pre-holiday dinner (dear friends and fantastic cooks Phil & Debbi gifted each of us with homemade granola and homemade peanut clusters.) The next night was dinner with Dan & Dixie (Dixie of the caramel cake fame) to celebrate my sweet husband’s birthday. Following closely was a fantastic family Christmas that included said husband’s famous city ham, my mom’s legendary sour cream coconut cake, red velvet cupcakes (of course, we’ve established how deep and true my love is for red velvet anything), my sister’s version of Martha Stewart’s pumpkin pie in a shortbread crust, and my older (I think she prefers “higher ranking”) daughter by associations’ green beans and life altering sweet potatoes with olive oil & rosemary.
The next weekend the holiday season of gatherings and feasting was capped with a lovely, relaxing New Year’s Day open house at Linda & Charlie’s. There was food galore and plenty of time for friends to share holiday stories and prognosticate on what 2012 might bring. (It should be noted that the scope of the prognostications seemed to be in direct proportion to how many mimosas the prognosticated had consumed.)
So, my point (and I did have one when I sat down at the computer today) is that we shouldn’t wait until the holiday season to have this much fun. Gather together, break bread, laugh until hurts…I once saw a very wise candy box with this message on the lid “There are only 52 Saturday nights a year. Celebrate food & family every day.”
Who’s with me?
Allow me to look back and share some highlights:
Starting off the season, the evening before Thanksgiving our dear friends Sherry & Kerry had a fantastic open house. Yes, the night before Thanksgiving. Bold, right? That’s just how they roll and now, frankly, I have open house envy. For about five or six years I’ve wanted to have a dessert party the night before Thanksgiving. It goes without saying Thanksgiving typically offers us some of the very best desserts possible, but do we ever truly enjoy them to the fullest because we’re so, well, we’re so darn full from Thanksgiving dinner. My plan would be to have a buffet of traditional Thanksgiving desserts with assorted beverages and maybe a cheese board then invite people to stop in whenever suits them. The monkey wrench in my plan is the sad, but true fact that I have to work the day before and the day after Thanksgiving, with this little glitch I can’t see me pulling off Thanksgiving dinner and a Thanksgiving Eve dessert party. So, I keep this plan tucked away in the back of my brain for “someday.”
Then, there was, of course, the Thanksgiving feast (always a crowd pleaser in our house). That was followed up by an open house at our associate pastor’s home for small group leaders from our church (who knew one of our fellow parishioners made cream puffs from scratch? Rest assured I parked myself next to that serving tray for a good long time!)
Next up was a wedding renewal/reception for John & Melanie, a pair of our most fun, colorful friends. Also bold in their choices, John & Melanie asked each guest to prepare and bring their favorite “whatever” for the reception buffet. This, as it turns out, was pure genius. There was enough food for an army and a variety of choices any caterer would have been challenged to match. Later that same weekend was an early Christmas celebration with the kids and grandkids (tons of fun as only a three and six year can provide, plus we left there with homemade caramel corn, bacon candy and a hearty pan of homemade lasagna for our freezer.)
The good times continued when our small group from church (Bread Breakers, as we call ourselves) met for a pre-holiday dinner (dear friends and fantastic cooks Phil & Debbi gifted each of us with homemade granola and homemade peanut clusters.) The next night was dinner with Dan & Dixie (Dixie of the caramel cake fame) to celebrate my sweet husband’s birthday. Following closely was a fantastic family Christmas that included said husband’s famous city ham, my mom’s legendary sour cream coconut cake, red velvet cupcakes (of course, we’ve established how deep and true my love is for red velvet anything), my sister’s version of Martha Stewart’s pumpkin pie in a shortbread crust, and my older (I think she prefers “higher ranking”) daughter by associations’ green beans and life altering sweet potatoes with olive oil & rosemary.
The next weekend the holiday season of gatherings and feasting was capped with a lovely, relaxing New Year’s Day open house at Linda & Charlie’s. There was food galore and plenty of time for friends to share holiday stories and prognosticate on what 2012 might bring. (It should be noted that the scope of the prognostications seemed to be in direct proportion to how many mimosas the prognosticated had consumed.)
So, my point (and I did have one when I sat down at the computer today) is that we shouldn’t wait until the holiday season to have this much fun. Gather together, break bread, laugh until hurts…I once saw a very wise candy box with this message on the lid “There are only 52 Saturday nights a year. Celebrate food & family every day.”
Who’s with me?
Thursday, November 3, 2011
And the pumpkin rolls on…
People, sit down, this is big. You will never guess what I’m holding in my hands (okay, in my one hand, and it’s really hard to type with one hand, but I just can’t put this down). Ready for it? PUMPKIN SPICE MARSHMALLOWS! Really? Yes, really! Who knew? (If you knew and for some inexplicable reason neglected to tell me, I don’t want to know, so let’s not get into true confessions here).
These were a surprise treat from my dear friend Dixie via her lovely daughter Elizabeth. I was delighted to see Liz pop her head into my office this afternoon, and then she revealed that she was acting as a courier for her mom. One minute I was having an ordinary afternoon at the office, the next minute I was enthralled at this new form of pumpkin that had come away. Imagine the possibilities, certainly, by the handful out of the bag would be a natural, immediate way to enjoy them…but, what about in place of regular marshmallows on candied yams? Bobbing on top of a cup of rich, creamy hot chocolate? As a seasonal kick to your every day, around the campfire S’mores?
And, also from Dixie, we were treated to a pumpkin themed feast last weekend (this is the same friend who went to pumpkin school with me last month.) Taking her culinary cues from our curriculum, she served smoked pumpkin bisque, pumpkin ravioli with brown butter sauce (plus a meat ravioli with a red sauce, just for good measure) and, drum roll please, for dessert she crafted her own recipe for individual pumpkin spice cakes filled with a mixture of cream cheese, ginger & brown sugar. Then, because the girl can carry a theme like nobody’s business, she baked them in jack o lantern forms, so when the cakes were turned out your dessert was smiling up at you while you were drooling down at it…perfection, my friends, complete and utter perfection for a fall dinner.
In my kitchen, since last we spoke (or since last I wrote and you read) of pumpkin, I have made another batch of pumpkin chocolate chip muffins, pumpkin mousse (also from that October pumpkin class) and, up next, pumpkin sour cream pancakes.
Before I move on to mixing up that pancake batter, if you’ve been having thoughts about pumpkin mousse, the method Dixie and I learned in class was quick, easy, delicious and, (are you still sitting?) requires no cooking. That’s right, no custard, no double boiler, just you, your pumpkin dreams, a bowl, a spoon and a mixer. Inconceivable, you say? Read on…
1 (1-ounce) package vanilla instant pudding
1 tsp. cinnamon
½ tsp. ground ginger
½ tsp. pumpkin pie spice
1 cup whole milk
1 (15-ounce) can pumpkin
1 pint heavy cream, whipped to medium peaks
Combine the pudding and spices. Add milk and pumpkin, mix well, and then fold in one cup of whipped cream (use remaining whipped cream for garnish).
You have choices on where the mousse goes from here. In class, this was made into a tart (one 8” or 12 tartlets). It would also make a beautiful parfait, but we served it to friends recently in martini glasses, dolloped it with whipped cream, them crumbled cinnamon graham crackers on top (ginger snaps would work nicely, too). Side note about the spices, I used cinnamon, ginger and allspice (in lieu of the pumpkin pie spice) and I used substantially more of each than the recipe calls for (I’m rebellious like that; I take these same liberties with pumpkin pie).
Taste as you go and decide for yourself, it’s your pumpkin mousse, how you roll with it is entirely up to you.
These were a surprise treat from my dear friend Dixie via her lovely daughter Elizabeth. I was delighted to see Liz pop her head into my office this afternoon, and then she revealed that she was acting as a courier for her mom. One minute I was having an ordinary afternoon at the office, the next minute I was enthralled at this new form of pumpkin that had come away. Imagine the possibilities, certainly, by the handful out of the bag would be a natural, immediate way to enjoy them…but, what about in place of regular marshmallows on candied yams? Bobbing on top of a cup of rich, creamy hot chocolate? As a seasonal kick to your every day, around the campfire S’mores?
And, also from Dixie, we were treated to a pumpkin themed feast last weekend (this is the same friend who went to pumpkin school with me last month.) Taking her culinary cues from our curriculum, she served smoked pumpkin bisque, pumpkin ravioli with brown butter sauce (plus a meat ravioli with a red sauce, just for good measure) and, drum roll please, for dessert she crafted her own recipe for individual pumpkin spice cakes filled with a mixture of cream cheese, ginger & brown sugar. Then, because the girl can carry a theme like nobody’s business, she baked them in jack o lantern forms, so when the cakes were turned out your dessert was smiling up at you while you were drooling down at it…perfection, my friends, complete and utter perfection for a fall dinner.
In my kitchen, since last we spoke (or since last I wrote and you read) of pumpkin, I have made another batch of pumpkin chocolate chip muffins, pumpkin mousse (also from that October pumpkin class) and, up next, pumpkin sour cream pancakes.
Before I move on to mixing up that pancake batter, if you’ve been having thoughts about pumpkin mousse, the method Dixie and I learned in class was quick, easy, delicious and, (are you still sitting?) requires no cooking. That’s right, no custard, no double boiler, just you, your pumpkin dreams, a bowl, a spoon and a mixer. Inconceivable, you say? Read on…
1 (1-ounce) package vanilla instant pudding
1 tsp. cinnamon
½ tsp. ground ginger
½ tsp. pumpkin pie spice
1 cup whole milk
1 (15-ounce) can pumpkin
1 pint heavy cream, whipped to medium peaks
Combine the pudding and spices. Add milk and pumpkin, mix well, and then fold in one cup of whipped cream (use remaining whipped cream for garnish).
You have choices on where the mousse goes from here. In class, this was made into a tart (one 8” or 12 tartlets). It would also make a beautiful parfait, but we served it to friends recently in martini glasses, dolloped it with whipped cream, them crumbled cinnamon graham crackers on top (ginger snaps would work nicely, too). Side note about the spices, I used cinnamon, ginger and allspice (in lieu of the pumpkin pie spice) and I used substantially more of each than the recipe calls for (I’m rebellious like that; I take these same liberties with pumpkin pie).
Taste as you go and decide for yourself, it’s your pumpkin mousse, how you roll with it is entirely up to you.
Wednesday, October 12, 2011
On A Pumpkin Roll...
I am, my friends and fellow cooks, on a pumpkin roll.
Wait a minute, in rereading that statement it sounds as if I’m in a rather precarious predicament. I am not, I assure you, perched upon a seasonal confection consisting of a delightful pumpkin cake slathered with a sweet cream cheese filling and coaxed into a giant pinwheel of deliciousness.
No, that’s not the current scene in my kitchen at all. I am, however, relentlessly pursuing, preparing and gleefully consuming virtually every other form of pumpkin I can think of. It’s a well documented fact that I love the month of October and all the pumpkin that it brings; you may recall this true confession from last year:
http://kitchen-loulou.blogspot.com/2010/08/craving-october.html
In the first ten days of this month I have made a pumpkin gooey butter cake (a Paula Deen recipe http://www.foodnetwork.com/recipes/paula-deen/pumpkin-gooey-butter-cakes-recipe/index.html, pumpkin chocolate chip muffins (http://kitchen-loulou.blogspot.com/2010_10_01_archive.html), a three layer pumpkin spice cake with pumpkin cream cheese frosting http://www.countryliving.com/recipefinder/pumpkin-spice-cake-3559 and even added a heaping spoonful of pumpkin straight out of the can into a big hot bowl of oatmeal with cinnamon, butter and brown sugar.
Obsessed? You bet. And it doesn’t stop here, later this week my dear friend (and fellow foodie) Dixie are going to “Beyond The Pumpkin Patch” (a hands on pumpkin cooking class at my favorite neighborhood grocery store). The class description promises we’ll be making:
• Pumpkin Ravioli in Sage Brown Butter Sauce
• Smoked Pumpkin Bisque
• "Spaghetti" & Meatballs with Pumpkin Marinara Sauce
• Asian-Style Sweet & Sour Pumpkin Tartlets
I’m particularly intrigued by the Smoked Pumpkin Bisque. Really, how does one smoke a pumpkin? The same way in which one smokes a pork butt, a turkey or a brisket? I don’t know, but I can hardly wait to find out. And what, exactly, will an Asian Style Sweet & Sour Pumpkin Tartlet taste like? In the name of research, and all things pumpkin, I’m willing give it my all to find out.
The bottom line people, is this pumpkin roll of mine doesn’t show any signs of slowing down any time soon. By all means, grab some pumpkin, join me for the ride and let’s see where this pumpkin rolls next!
Wait a minute, in rereading that statement it sounds as if I’m in a rather precarious predicament. I am not, I assure you, perched upon a seasonal confection consisting of a delightful pumpkin cake slathered with a sweet cream cheese filling and coaxed into a giant pinwheel of deliciousness.
No, that’s not the current scene in my kitchen at all. I am, however, relentlessly pursuing, preparing and gleefully consuming virtually every other form of pumpkin I can think of. It’s a well documented fact that I love the month of October and all the pumpkin that it brings; you may recall this true confession from last year:
http://kitchen-loulou.blogspot.com/2010/08/craving-october.html
In the first ten days of this month I have made a pumpkin gooey butter cake (a Paula Deen recipe http://www.foodnetwork.com/recipes/paula-deen/pumpkin-gooey-butter-cakes-recipe/index.html, pumpkin chocolate chip muffins (http://kitchen-loulou.blogspot.com/2010_10_01_archive.html), a three layer pumpkin spice cake with pumpkin cream cheese frosting http://www.countryliving.com/recipefinder/pumpkin-spice-cake-3559 and even added a heaping spoonful of pumpkin straight out of the can into a big hot bowl of oatmeal with cinnamon, butter and brown sugar.
Obsessed? You bet. And it doesn’t stop here, later this week my dear friend (and fellow foodie) Dixie are going to “Beyond The Pumpkin Patch” (a hands on pumpkin cooking class at my favorite neighborhood grocery store). The class description promises we’ll be making:
• Pumpkin Ravioli in Sage Brown Butter Sauce
• Smoked Pumpkin Bisque
• "Spaghetti" & Meatballs with Pumpkin Marinara Sauce
• Asian-Style Sweet & Sour Pumpkin Tartlets
I’m particularly intrigued by the Smoked Pumpkin Bisque. Really, how does one smoke a pumpkin? The same way in which one smokes a pork butt, a turkey or a brisket? I don’t know, but I can hardly wait to find out. And what, exactly, will an Asian Style Sweet & Sour Pumpkin Tartlet taste like? In the name of research, and all things pumpkin, I’m willing give it my all to find out.
The bottom line people, is this pumpkin roll of mine doesn’t show any signs of slowing down any time soon. By all means, grab some pumpkin, join me for the ride and let’s see where this pumpkin rolls next!
Saturday, September 17, 2011
The Partridge Family & Red Velvet Cake
Does anyone else remember the Partridge Family singing "I Woke Up In Love This Morning?" They were, I have decided, singing about Red Velvet Cake. By the way, for anyone who missed that particular phenomenon or, for that matter, anyone who would just like to take a groovy stroll down memory lane, here’s the song:
http://www.youtube.com/watch?v=jTvUT_Hx4Dc
I am absolutely a fan of Red Velvet Cake, as are many members of my family and several close friends. One of my Christmas baking traditions is making Red Velvet Cupcakes with White Chocolate Peppermint Cream Cheese Frosting (point of clarification, I leave six of these precious gems unfrosted for my twisted sister who prefers them plain. I know, I don’t get it either, I keep asking Mom what’s wrong with her, but no one seems to know. However, I love my sister dearly, so she gets to have her Red Velvet Cupcakes however she wants.)
My personal preferences aside, it seems Red Velvet Cake is suddenly sweeping nation. Back in June CakeSpy wrote about something I had never even dreamed of, Red Velvet Cake Milkshakes. Inconceivable? That’s what I thought, but you can read all about for it for yourself right here:
http://www.cakespy.com/blog/2010/6/9/shake-me-up-before-you-go-go-the-red-velvet-cake-shake.html
I immediately shared this link with my older daughter by association, who promptly responded “this may be my undoing.” I assured her not to worry; I would be by her side every step of the way. I’m supportive like that. The thing is, we still haven’t gotten around to trying it. Part of the challenge lies in needing leftover Red Velvet Cake with which to shake. Really, who ever has leftover Red Velvet Cake? No one I know (and certainly no one I could respect!) I started to ponder making a Red Velvet Cake for the sole purpose of morphing it into many milkshakes, and then fate stepped in.
Fate, on this particular occasion, was the impending retirement of wonderful friend Dixie. As the date rapidly approached we made plans to have a celebration dinner. What, I pondered, would be a special dessert, something festive, something that feels like a party in your mouth? Oh, well, Red Velvet Cake, of course. And, with a little bit of luck, maybe, just maybe there would be a piece leftover to meet up with some vanilla ice cream in my blender the next day.
All of that said, my friends and fellow cooks, my sweet obsession with Red Velvet Cake has so overtaken me, that I’ve lost all track of time. I must put my obsession aside and get back into the kitchen to prepare for Dixie’s celebration this evening
And, as for you, my pretty little Red Velvet Cake…I woke up in love this morning, I woke up in love this morning, went to sleep with you on my mind.
http://www.youtube.com/watch?v=jTvUT_Hx4Dc
I am absolutely a fan of Red Velvet Cake, as are many members of my family and several close friends. One of my Christmas baking traditions is making Red Velvet Cupcakes with White Chocolate Peppermint Cream Cheese Frosting (point of clarification, I leave six of these precious gems unfrosted for my twisted sister who prefers them plain. I know, I don’t get it either, I keep asking Mom what’s wrong with her, but no one seems to know. However, I love my sister dearly, so she gets to have her Red Velvet Cupcakes however she wants.)
My personal preferences aside, it seems Red Velvet Cake is suddenly sweeping nation. Back in June CakeSpy wrote about something I had never even dreamed of, Red Velvet Cake Milkshakes. Inconceivable? That’s what I thought, but you can read all about for it for yourself right here:
http://www.cakespy.com/blog/2010/6/9/shake-me-up-before-you-go-go-the-red-velvet-cake-shake.html
I immediately shared this link with my older daughter by association, who promptly responded “this may be my undoing.” I assured her not to worry; I would be by her side every step of the way. I’m supportive like that. The thing is, we still haven’t gotten around to trying it. Part of the challenge lies in needing leftover Red Velvet Cake with which to shake. Really, who ever has leftover Red Velvet Cake? No one I know (and certainly no one I could respect!) I started to ponder making a Red Velvet Cake for the sole purpose of morphing it into many milkshakes, and then fate stepped in.
Fate, on this particular occasion, was the impending retirement of wonderful friend Dixie. As the date rapidly approached we made plans to have a celebration dinner. What, I pondered, would be a special dessert, something festive, something that feels like a party in your mouth? Oh, well, Red Velvet Cake, of course. And, with a little bit of luck, maybe, just maybe there would be a piece leftover to meet up with some vanilla ice cream in my blender the next day.
All of that said, my friends and fellow cooks, my sweet obsession with Red Velvet Cake has so overtaken me, that I’ve lost all track of time. I must put my obsession aside and get back into the kitchen to prepare for Dixie’s celebration this evening
And, as for you, my pretty little Red Velvet Cake…I woke up in love this morning, I woke up in love this morning, went to sleep with you on my mind.
Wednesday, August 3, 2011
Gifts From The Kitchen
I love gifts from the kitchen. They are, by far all, my favorite kind of gifts both to give and to receive.
Sometimes I like to make things that can be used as an ingredient at the recipient’s leisure. We’ve made Piggy Powder (my sweet husband’s version of butt rub) for fellow “Q” lovers. We’ve also experimented with vanilla sugar (which is super simple and delicious. Just take a vanilla bean, split it lengthwise, scrape out the seeds, and stir into a pound of granulated sugar, throw the vanilla bean pod in for good measure and it’s ready to give). Use it in coffee, tea, baked goods, whatever strikes your fancy. I’m thinking of making some this Christmas using Splenda for loved ones who prefer that to sugar.
It’s fun to take muffins as a hostess gift so the hostess wakes up to a snack the morning after a dinner party. I’ve also been know to make muffins to send home with special friends when you know ahead of time it’s going to be a long night, but in a good way. (You know those nights; everyone’s having so much fun, loving the food, sharing the laughs and no one wants the night to end, so we linger and laugh some more.)
Last Christmas my older daughter by association bestowed upon us a basket overflowing with love from her kitchen. Everything was unique and delicious, among other things, she made basil mayo, bacon butter, chocolate chocolate chip cookie dough frozen in chunks for future use and bacon candy (yes, people, bacon candy. You are not hallucinating and that is not a typo. This girl is brilliant, just like her dad).
My hairdresser Mischel has the most prolific fig tree in the state of Florida. She is infinitely generous in sharing her crop in the form of fig preserves. My husband, a true fig fan, assures me Mischel works some kind of magic on those figs and turns out the best fig preserves in the world, receiving a jar is always a highlight of our holiday season.
Chocolate in any form is pretty much always a good idea. Last year, a co-worker of my husband’s gifted those in her office with old fashioned quart jars filled to the brim with homemade hot cocoa mix. Too late for gift giving, but in plenty of time for eating, last Christmas we tried the Barefoot Contessa’s Chocolate Lollipops. (http://www.foodnetwork.com/recipes/ina-garten/white-chocolate-lollipops-recipe/index.html) We opted for milk chocolate, rather than white, but that’s purely a matter of taste. You could go crazy and do both (really, why limit ourselves!?)
Now that we’ve conquered and embraced Cake Pops (you can recall the adventure here: http://kitchen-loulou.blogspot.com/2011/04/adventures-in-cake-pops.html) it occurs to me those would make a great gift. And, bonus time, one batch makes 48, so you could surprise four friends with a dozen cake pops each out of single baking session.
The possibilities are endless. But now, of course, I must know. What kind of gifts from the kitchen do you guys like to give (and receive)?!
Sometimes I like to make things that can be used as an ingredient at the recipient’s leisure. We’ve made Piggy Powder (my sweet husband’s version of butt rub) for fellow “Q” lovers. We’ve also experimented with vanilla sugar (which is super simple and delicious. Just take a vanilla bean, split it lengthwise, scrape out the seeds, and stir into a pound of granulated sugar, throw the vanilla bean pod in for good measure and it’s ready to give). Use it in coffee, tea, baked goods, whatever strikes your fancy. I’m thinking of making some this Christmas using Splenda for loved ones who prefer that to sugar.
It’s fun to take muffins as a hostess gift so the hostess wakes up to a snack the morning after a dinner party. I’ve also been know to make muffins to send home with special friends when you know ahead of time it’s going to be a long night, but in a good way. (You know those nights; everyone’s having so much fun, loving the food, sharing the laughs and no one wants the night to end, so we linger and laugh some more.)
Last Christmas my older daughter by association bestowed upon us a basket overflowing with love from her kitchen. Everything was unique and delicious, among other things, she made basil mayo, bacon butter, chocolate chocolate chip cookie dough frozen in chunks for future use and bacon candy (yes, people, bacon candy. You are not hallucinating and that is not a typo. This girl is brilliant, just like her dad).
My hairdresser Mischel has the most prolific fig tree in the state of Florida. She is infinitely generous in sharing her crop in the form of fig preserves. My husband, a true fig fan, assures me Mischel works some kind of magic on those figs and turns out the best fig preserves in the world, receiving a jar is always a highlight of our holiday season.
Chocolate in any form is pretty much always a good idea. Last year, a co-worker of my husband’s gifted those in her office with old fashioned quart jars filled to the brim with homemade hot cocoa mix. Too late for gift giving, but in plenty of time for eating, last Christmas we tried the Barefoot Contessa’s Chocolate Lollipops. (http://www.foodnetwork.com/recipes/ina-garten/white-chocolate-lollipops-recipe/index.html) We opted for milk chocolate, rather than white, but that’s purely a matter of taste. You could go crazy and do both (really, why limit ourselves!?)
Now that we’ve conquered and embraced Cake Pops (you can recall the adventure here: http://kitchen-loulou.blogspot.com/2011/04/adventures-in-cake-pops.html) it occurs to me those would make a great gift. And, bonus time, one batch makes 48, so you could surprise four friends with a dozen cake pops each out of single baking session.
The possibilities are endless. But now, of course, I must know. What kind of gifts from the kitchen do you guys like to give (and receive)?!
Saturday, July 30, 2011
July In Our Kitchen
Suffice it to say, the month of July has been action packed in our kitchen. Pull up a chair, pour yourself a lovely beverage and let me bring you up to date:
We (we being me and my sweet husband) were honored to be asked to provide the food for a celebration of life. Our friend had been ill for some time, but was able to take an active role in what sort of ceremonies and events would be held in his memory. He felt very strongly about having a celebration of life rather than a traditional funeral, complete with great food, a full bar and two live bands. This particular friend lived his life with style, flair and unbridled enthusiasm. He was, in short, always the life of the party, so it was fitting that a first rate party be thrown in his honor. It was, we felt, essential to present the best of the best of what we have to offer in the way of finger food. Oh, and did I mention anticipated attendance was around 300?
After much thought, review, more thought and further review the final menu consisted of:
• 47.7 pounds of pork butts (for miniature pulled pork sandwiches on Sister’s Schubert’s Parker House Style yeast rolls)
• 37 pounds of grilled bacon wrapped pork tenderloins for pork tenderloin sliders
• 12 pounds of mushrooms stuffed with cheddar, mozzarella, parmigiano reggiano and sausage
• 15 pounds of my husband’s famous shrimp dip
• 300 bacon wrapped jalapenos stuffed with Boursin garlic & herb cream cheese
• 10 pounds of bacon wrapped Lil’ Smokies in brown sugar
• 12 pounds of marinated cheese (sharp cheddar and cream cheese)
• 10 wedges of brie
• A mountain of assorted crackers
• 20 pounds of cantaloupe wedges wrapped in prosciutto
• 300 brownie bites with fudge buttercream frosting (our friend preferred his brownies frosted)
• 300 lemon squares
• 40 pounds of steamed shrimp (provided by a local restaurant)
To say this kept us busy for a while would be an understatement! With tireless sous cheffing and loving support from our dear friends Angela and Faithe, we were able to pull it off and get rave reviews in the process. (Not to mention several requests for recipes and inquiries as to how to reach of us for future engagements!)
Just as we were recovering from this soiree, good news/bad news arrived in our kitchen. The good news: our new Jenn-Air Dual Fuel Range was delivered and installed. The bad news: it’s smarter than we are. With steely determination, and the owner’s manual firmly in hand, we set about making the most of the stove of our dreams. Turns out everything everyone has told us about cooking with gas is absolutely true. We saw an immediate difference in everything from my sweet husband’s grits (the man makes the best grits in the world, with or without the Jenn-Air, but the flame control really upped the ante on consistency) to black beans and rice. It’s become very difficult to leave the kitchen; we just want to keep trying more things to see what a difference the Jenn-Air makes.
I suppose it’s to be expected that this awesome new piece of equipment would start me thinking not only what we can improve upon, but what else can we do that we hadn’t done before. New possibilities for gifts from the kitchen immediately came to mind. In fact, I must confess, I’ve already started testing new recipes for that very purpose.
If you need to find us, we’ll be in the kitchen.
We (we being me and my sweet husband) were honored to be asked to provide the food for a celebration of life. Our friend had been ill for some time, but was able to take an active role in what sort of ceremonies and events would be held in his memory. He felt very strongly about having a celebration of life rather than a traditional funeral, complete with great food, a full bar and two live bands. This particular friend lived his life with style, flair and unbridled enthusiasm. He was, in short, always the life of the party, so it was fitting that a first rate party be thrown in his honor. It was, we felt, essential to present the best of the best of what we have to offer in the way of finger food. Oh, and did I mention anticipated attendance was around 300?
After much thought, review, more thought and further review the final menu consisted of:
• 47.7 pounds of pork butts (for miniature pulled pork sandwiches on Sister’s Schubert’s Parker House Style yeast rolls)
• 37 pounds of grilled bacon wrapped pork tenderloins for pork tenderloin sliders
• 12 pounds of mushrooms stuffed with cheddar, mozzarella, parmigiano reggiano and sausage
• 15 pounds of my husband’s famous shrimp dip
• 300 bacon wrapped jalapenos stuffed with Boursin garlic & herb cream cheese
• 10 pounds of bacon wrapped Lil’ Smokies in brown sugar
• 12 pounds of marinated cheese (sharp cheddar and cream cheese)
• 10 wedges of brie
• A mountain of assorted crackers
• 20 pounds of cantaloupe wedges wrapped in prosciutto
• 300 brownie bites with fudge buttercream frosting (our friend preferred his brownies frosted)
• 300 lemon squares
• 40 pounds of steamed shrimp (provided by a local restaurant)
To say this kept us busy for a while would be an understatement! With tireless sous cheffing and loving support from our dear friends Angela and Faithe, we were able to pull it off and get rave reviews in the process. (Not to mention several requests for recipes and inquiries as to how to reach of us for future engagements!)
Just as we were recovering from this soiree, good news/bad news arrived in our kitchen. The good news: our new Jenn-Air Dual Fuel Range was delivered and installed. The bad news: it’s smarter than we are. With steely determination, and the owner’s manual firmly in hand, we set about making the most of the stove of our dreams. Turns out everything everyone has told us about cooking with gas is absolutely true. We saw an immediate difference in everything from my sweet husband’s grits (the man makes the best grits in the world, with or without the Jenn-Air, but the flame control really upped the ante on consistency) to black beans and rice. It’s become very difficult to leave the kitchen; we just want to keep trying more things to see what a difference the Jenn-Air makes.
I suppose it’s to be expected that this awesome new piece of equipment would start me thinking not only what we can improve upon, but what else can we do that we hadn’t done before. New possibilities for gifts from the kitchen immediately came to mind. In fact, I must confess, I’ve already started testing new recipes for that very purpose.
If you need to find us, we’ll be in the kitchen.
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