I just love menu planning! It truly thrills me. Anything from a plain old Tuesday night dinner to a holiday feast, it matters not to me; half of the fun is in the planning. As a little girl, I always loved it when my mom got that magical issue of Woman’s Day magazine with the month of meals calendar…odd reading material for a child, perhaps, but it’s something I love to this day.
I plan our dinner menus a week in advance in our house for just the two of us. And I am never happier than when I have a party, event or occasion that needs my menu planning mojo. In fact, we are in the throes of planning a 50th birthday party for a dear friend and, frankly, I am so excited and having so much fun with the menu, you would think it was my own birthday party. (Thanks for turning 50, Tam!)
It probably comes as no surprise that I have a sizable collection of cookbooks to turn to for inspiration. The internet is never more than a click away and I keep all of my tried & true recipes saved on my hard drive and on disk (just in case!) Of course, it’s always fun (and inspiring) to kick around menu ideas with my foodie buddies.
Fully immersed in recipes, I never get tired of contemplating what theme I should chose, what entrée works with what sides and exactly what the perfect dessert might be. I love the challenge of putting together just the right flavors, colors and textures to create a great meal. It’s always fun to serve the unexpected. When guests anticipate fancy holiday food, we’ll serve two big pots of chili. (Yes, two, I’m sure most of you are familiar with the raging beans vs. no beans debate. I myself live in house divided, he wants beans, I want it plain, so we do both.) We also love offering old favorites in new ways, burgers on the grill become pimiento cheese bacon burgers, a delicious twist on a classic.
Sometimes, we even send our guests away with a little something special for the next day. If a dinner party runs late (because everyone is having such a good time, no one wants to leave) it’s fun to send our friends home with homemade muffins for the next morning. At the end of a party last Valentine’s weekend, we sent everyone home with a glassine bag of Hershey’s kisses tied with a red ribbon. Coming up with these little, unexpected touches is all part of the menu planning fun me.
So, what about you? What happens when you summon your menu planning mojo? I would love to hear all about it!
Wednesday, September 29, 2010
Wednesday, September 15, 2010
Treats with a Capital "T"
I recently received enlightenment on the subject of treats/Treats from my five year old grandson Tyler. I told Tyler we had a great treat for the day, being five, treat motivated and inquisitive he promptly inquired as to specifically what the treat might be. I excitedly exclaimed “watermelon!” Tyler responded that wasn’t a treat, when I begged to differ, he expounded “Nana Lou, a treat is sugar. Watermelon is fruit.” Ah, well, he did make a good point. With the wisdom of my favorite five year old firmly embedded in my brain, I started to ponder the notion that perhaps there are treats, and then there are “Treats.”
What, exactly, was the distinction? Obviously a subjective matter, but I’m inclined to think treats are things we love, that we don’t have every day, but they’re fairly easily accessible. Like, for example, a Coke flavored Icee on a hot summer day. Yep, that’s a treat. Oh, and then there are hot glazed Krispy Kreme dougnuts, absolutely a treat like no other. (If you’re reading this and have no idea what I’m talking about it or if you’ve heard of Krispy Kreme, but never had the experience, by all means, make yourself some travel plans that land you somewhere near a Krispy Kreme, wait for the hot light to come on, then proceed with reckless abandon.)
Forgive me, I digress (but for a good cause). Back to “Treats.” The “Treats with A Capital T” are things we love, but aren’t readily accessible. I would go so far as to say, they are things we love but don’t make for ourselves.
Let’s see, at the top of my list would have to be my sweet husband’s shrimp dip (we call this Stud Muffin Shrimp Dip in our house.) Way back when we first met I thought I didn’t like cold shrimp. He lovingly insisted I try his shrimp dip, assuring me I didn’t know what I was talking about and I would most certainly be a believer after trying his shrimp dip. I suppose it goes without saying that his shrimp dip was AMAZING. I believe, I believe, I believe, I believe! Definitely a “Treat.”
Also high on my “Treats” hit parade is my Mom’s meatloaf patties. Don’t get me wrong, Mom makes a killer meatloaf, but there’s something about that same thing in the pan fried format that takes it from treat to “Treat.” The ketchup caramelizes; the patties get all crispy on the outside, while remaining tender and juicy on the inside. Actually, it occurs to me, that this is a “Treat” within a “Treat,” because the next day there are meatloaf sandwiches. Meatloaf sandwiches, one of life’s greatest simple pleasures, but that’s another post for another day.
A “Treat” I only get once a year, but crave it all year long is my sister’s eggnog French toast. I love French toast pretty much any way, but consider Sister’s magical combination of thickly sliced challah bread dipped into a mixture eggnog, eggs, nutmeg (freshly grated, of course) and cinnamon. It’s decadent, delicious and destined for the “Treat” Hall Of Fame (if there is such a thing, if there isn’t, someone should start one.)
A little piece of heaven on earth in the “Treat” category is my friend Dixie’s caramel cake. A Southern classic to be sure, but Dixie does something to this cake that takes it to a level that other cooks only dream about. This is, without a doubt, the best caramel cake I have ever had in my life. Here’s the kicker, I’ve only had it once, but it still ranks at the very top of my “Treats” list. I’m not sure why, no matter how many hints I’ve dropped in the last ten years or so, she’s never made it for me again. (Dixie, if you’re reading this, this is not another hint for you to make another caramel cake, I’m just sharing information. However, if you do feel compelled to fire up the oven, who am I to stop you?!)
I can’t help myself, I have to ask. What are your favorite “Treats with a Capital T?”
What, exactly, was the distinction? Obviously a subjective matter, but I’m inclined to think treats are things we love, that we don’t have every day, but they’re fairly easily accessible. Like, for example, a Coke flavored Icee on a hot summer day. Yep, that’s a treat. Oh, and then there are hot glazed Krispy Kreme dougnuts, absolutely a treat like no other. (If you’re reading this and have no idea what I’m talking about it or if you’ve heard of Krispy Kreme, but never had the experience, by all means, make yourself some travel plans that land you somewhere near a Krispy Kreme, wait for the hot light to come on, then proceed with reckless abandon.)
Forgive me, I digress (but for a good cause). Back to “Treats.” The “Treats with A Capital T” are things we love, but aren’t readily accessible. I would go so far as to say, they are things we love but don’t make for ourselves.
Let’s see, at the top of my list would have to be my sweet husband’s shrimp dip (we call this Stud Muffin Shrimp Dip in our house.) Way back when we first met I thought I didn’t like cold shrimp. He lovingly insisted I try his shrimp dip, assuring me I didn’t know what I was talking about and I would most certainly be a believer after trying his shrimp dip. I suppose it goes without saying that his shrimp dip was AMAZING. I believe, I believe, I believe, I believe! Definitely a “Treat.”
Also high on my “Treats” hit parade is my Mom’s meatloaf patties. Don’t get me wrong, Mom makes a killer meatloaf, but there’s something about that same thing in the pan fried format that takes it from treat to “Treat.” The ketchup caramelizes; the patties get all crispy on the outside, while remaining tender and juicy on the inside. Actually, it occurs to me, that this is a “Treat” within a “Treat,” because the next day there are meatloaf sandwiches. Meatloaf sandwiches, one of life’s greatest simple pleasures, but that’s another post for another day.
A “Treat” I only get once a year, but crave it all year long is my sister’s eggnog French toast. I love French toast pretty much any way, but consider Sister’s magical combination of thickly sliced challah bread dipped into a mixture eggnog, eggs, nutmeg (freshly grated, of course) and cinnamon. It’s decadent, delicious and destined for the “Treat” Hall Of Fame (if there is such a thing, if there isn’t, someone should start one.)
A little piece of heaven on earth in the “Treat” category is my friend Dixie’s caramel cake. A Southern classic to be sure, but Dixie does something to this cake that takes it to a level that other cooks only dream about. This is, without a doubt, the best caramel cake I have ever had in my life. Here’s the kicker, I’ve only had it once, but it still ranks at the very top of my “Treats” list. I’m not sure why, no matter how many hints I’ve dropped in the last ten years or so, she’s never made it for me again. (Dixie, if you’re reading this, this is not another hint for you to make another caramel cake, I’m just sharing information. However, if you do feel compelled to fire up the oven, who am I to stop you?!)
I can’t help myself, I have to ask. What are your favorite “Treats with a Capital T?”
Wednesday, September 1, 2010
Ravioli and Mezzaluna and Tortellini, Oh My!
Before you become concerned about my continuing education, I must assure you that I did not, in fact, drop out of Italian Cooking School, I merely got sidetracked in my postings. (Thoughts of bacon wrapped jalapeños and pumpkin cravings can do that to a girl). Remember how much fun the first week (http://kitchen-loulou.blogspot.com/2010/08/back-to-school.html) was? I am pleased to report week two was all that and more. Really, it just keeps getting better.
Week two was ravioli, specifically, cheese filled spinach ravioli. With the basics of pasta dough covered in week one, Chef Nancy expanded our culinary horizons further by introducing spinach to the mix and rolling the dough by hand. There are, we learned, a multitude of ravioli forming/filling devices available, but hand rolling is simple and offers versatility beyond ravioli. After the dough was rolled, we cut circles using a fluted biscuit cutter that I’m guessing was 2 inches in diameter. Our cheese mixture was a creamy combination of ricotta, mozzarella and parmesan (talk about three part harmony, delicious!) An egg, salt & pepper rounded out the filling. After placing a small scoop of the filling in the center of one dough cut out, we wet the edge with a tiny amount of water to bind the top dough to the bottom…VOILA, ravioli. Chef Nancy’s insights didn’t stop there. She went on to demonstrate how a single dough cut out with an even tinier amount of filling folded over and crimped with a fork (think empanada or fried pie) would create a mezzaluna (half moon). That same piece set on its solid side with ends bent inward become tortellini. Pretty cool, huh? The critical point is to not over fill the pasta (trust me; a ravioli explosion in a pot of boiling water is not a pretty sight!)
By the way, did I mention the aroma wafting from the stove top throughout the ravioli making process? It was a delectable combination of peeled whole tomatoes simmering with two heads of garlic that had been sautéed in olive oil plus a sprinkling of red pepper flakes. This simple, fragrant Garlic Tomato Sauce was the perfect accompaniment to the ravioli, with that first bite it was like tasting ravioli for the very first time.
Can the average home cook really make pasta at home? Yes, you can. I can. We all can. Many people, cookbooks and cooking shows all claimed it to be true, but I just had to see it/feel it/taste it for myself. Ravioli and mezzaluna and tortellini, oh my!
Week two was ravioli, specifically, cheese filled spinach ravioli. With the basics of pasta dough covered in week one, Chef Nancy expanded our culinary horizons further by introducing spinach to the mix and rolling the dough by hand. There are, we learned, a multitude of ravioli forming/filling devices available, but hand rolling is simple and offers versatility beyond ravioli. After the dough was rolled, we cut circles using a fluted biscuit cutter that I’m guessing was 2 inches in diameter. Our cheese mixture was a creamy combination of ricotta, mozzarella and parmesan (talk about three part harmony, delicious!) An egg, salt & pepper rounded out the filling. After placing a small scoop of the filling in the center of one dough cut out, we wet the edge with a tiny amount of water to bind the top dough to the bottom…VOILA, ravioli. Chef Nancy’s insights didn’t stop there. She went on to demonstrate how a single dough cut out with an even tinier amount of filling folded over and crimped with a fork (think empanada or fried pie) would create a mezzaluna (half moon). That same piece set on its solid side with ends bent inward become tortellini. Pretty cool, huh? The critical point is to not over fill the pasta (trust me; a ravioli explosion in a pot of boiling water is not a pretty sight!)
By the way, did I mention the aroma wafting from the stove top throughout the ravioli making process? It was a delectable combination of peeled whole tomatoes simmering with two heads of garlic that had been sautéed in olive oil plus a sprinkling of red pepper flakes. This simple, fragrant Garlic Tomato Sauce was the perfect accompaniment to the ravioli, with that first bite it was like tasting ravioli for the very first time.
Can the average home cook really make pasta at home? Yes, you can. I can. We all can. Many people, cookbooks and cooking shows all claimed it to be true, but I just had to see it/feel it/taste it for myself. Ravioli and mezzaluna and tortellini, oh my!
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