tag:blogger.com,1999:blog-56641435389048536502024-03-13T16:49:15.664-04:00Americana Kitchen: Food and American Culture**AUTHOR'S NOTE**
This blog was a side project of my senior honors thesis, "Pierogi Make Me Polish: Food and Personal, Ethnic, and Community Identity." The thesis is done, so I will no longer be blogging food on this site. I'm leaving it up, however, because having these recipes accessible sure is handy!Amyhttp://www.blogger.com/profile/02822088574795909869noreply@blogger.comBlogger52125tag:blogger.com,1999:blog-5664143538904853650.post-49774796172277675252009-05-03T08:59:00.002-04:002009-05-03T09:23:26.630-04:00Cake Pops - They're Big on the InternetMy musically-inclined friend has been having a big couple of weeks, what with her thesis defense last week and her senior recital yesterday. Because she didn't need to worry about all sorts of refreshments (and because we've already established that I'm a <a href="http://americanakitchen.blogspot.com/2009/04/what-ive-been-up-to.html">stress baker</a>, and this <span style="font-style: italic;">is</span> the last hurrah of the semester), I volunteered to make a treat.<br /><br />At first I didn't quite know what to make. Then, walking either in or out of the library on Wednesday morning, I thought "Cake Pops!" I called my mom that night and explained what I was talking about. I got a rather tepid response even after explaining them, but rest assured. For quite some time now, they've been <a href="http://thepioneerwoman.com/cooking/2009/03/cake-pop-lesson-1-the-cake-ball/">all the</a> <a href="http://bakerella.blogspot.com/search/label/cupcake%20pops">rage on</a> <a href="http://www.jasonandshawnda.com/foodiebride/?p=514">the internet</a>.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbywgTBP5Zv9GDA5ZpcS9Gh_swDumU5KAidZQqQ0Ut7ZLQ4cVO9JY2ysWQHEovn66dy7MtwJszSHgJfhXqjajVEAgvqbKTAn40j5zUV2tfilcqfMxUIIMd2ONYkp9bZMlwh71hd6amuXk/s1600-h/100_3516.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbywgTBP5Zv9GDA5ZpcS9Gh_swDumU5KAidZQqQ0Ut7ZLQ4cVO9JY2ysWQHEovn66dy7MtwJszSHgJfhXqjajVEAgvqbKTAn40j5zUV2tfilcqfMxUIIMd2ONYkp9bZMlwh71hd6amuXk/s320/100_3516.jpg" alt="" id="BLOGGER_PHOTO_ID_5331587571941314914" border="0" /></a><br />Since even stress bakers realize that time allowances must be made for things like final papers in your major seminar, I made these babies in the do a step - homework - do a step fashion. Turns out, cake pops lend themselves to process baking, as you need to let cakes cool, let cake balls chill, let chocolate solidify... They are perfectly conducive to the last week and a half of classes.<br /><br />My musically-inclined friend's recital went really well. She played a handful of really great pieces, including one written specifically for her by her former horn teacher. That piece, which concluded the concert, ended rather spectacularly. Let's just say someone left the church doors open and, turns out, squirrels are curious about French horn sounds.<br /><br />Several people at the after-recital reception, upon having a cake pop or two, told me I should skip library school and think about something culinary, maybe have a bakery. Flattering, yes, but as you all know, I am all too happy to give away my secrets (or not-so-secrets) that no sort of cooking career would be viable for me. And besides, with library school under my belt, I can be that girl who can answer the really random questions who will always bring something to a dinner party. Not a bad type of girl to be.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitiM_Qdy-DnnOaXf98YmsiQE2xbn9nZOYLAoNtYGsLjzeRCOtODpgGIJaeYggsqho7YOSS3rcHdafRIG8a90jYzYkjoncNyRHsipHkI5bttDsU54vMAxTrg9tsJtIuPiLIjJhwXm3b3kc/s1600-h/100_3514.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitiM_Qdy-DnnOaXf98YmsiQE2xbn9nZOYLAoNtYGsLjzeRCOtODpgGIJaeYggsqho7YOSS3rcHdafRIG8a90jYzYkjoncNyRHsipHkI5bttDsU54vMAxTrg9tsJtIuPiLIjJhwXm3b3kc/s320/100_3514.jpg" alt="" id="BLOGGER_PHOTO_ID_5331587569818453010" border="0" /></a><br /><span style="font-weight: bold;">Cake Pops</span><br />inspired by the <a href="http://thepioneerwoman.com/">Pioneer Woman</a>, <a href="http://bakerella.blogspot.com/">Bakerella</a>, and <a href="http://www.jasonandshawnda.com/foodiebride/">Confections of a Foodie Bride</a><br /><br />a 13" x 9" cake of your choice<br />a can of frosting, your choice (or an equivalent amount of homemade frosting)<br />melting chocolate<br />wax paper<br />sucker sticks<br /><br />Bake the cake and let it cool completely, preferably overnight. Crumble the cake into a large bowl and stir in almost the entire can of frosting. This process might take a little while, but make sure the cake and frosting are completely mixed. Take spoonfuls of the cake mixture and roll them into balls, placing them on a wax-papered baking sheet when you're finished. Place the cake balls in the refrigerator for a few hours until they are sufficiently chilled and firm.<br />Melt your melting chocolate carefully. Sticking each cake ball with a sucker stick, dip them into the chocolate, being careful to let the excess chocolate drip back into the bowl before sticking the cake pops top-end-up to dry. (A block of styrofoam would, I'm sure, be great for this. If you have any.)<br /><span style="font-weight: bold;">Note:</span> If the sticks fall out, use a spoon to coat the cake ball in chocolate anyway. Ta da! Now you have a cake truffle!Amyhttp://www.blogger.com/profile/02822088574795909869noreply@blogger.com1tag:blogger.com,1999:blog-5664143538904853650.post-45471082875715835452009-04-26T09:21:00.002-04:002009-04-26T09:34:25.753-04:00A Celebration DinnerOn Friday, my musically-inclined friend defended her honors thesis. The two of us have stuck together throughout the year-long research-and-writing process, and we've established a regular weekly work night -- a time when we know we'll get things accomplished in good company. It seemed only natural, then, to celebrate the completion of her thesis as well as mine. Lending a nice bit of symmetry to everything thesis-related, I chose the recipe for our celebratory dinner from my <a href="http://americanakitchen.blogspot.com/2009/03/potluck-on-paper.html">thesis community cookbook</a>.<br /><br />The recipe, poppyseed chicken, is from a very good friend of mine who actually works within our honors program here at my school. She had touted it to me as a "great (EASY) dish to serve when your boss is coming to dinner"; having no real boss, at least one that I would be inviting to dinner, I figured our Friday dinner could be reason enough to try out the yummy-sounding recipe.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSU57zNcstZwzVhzOYzXCrhmh7zPnPGzQnIUtTk-UfYoGZyZcyPSa0CPsYOkpLieQt6-3EUe-t0lKvqBPcrEoLWmPu8uW_bwRKIuJe9_vV_eMUYtSlTZHu5RlUknryltrnMtHishcfedU/s1600-h/100_3511.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSU57zNcstZwzVhzOYzXCrhmh7zPnPGzQnIUtTk-UfYoGZyZcyPSa0CPsYOkpLieQt6-3EUe-t0lKvqBPcrEoLWmPu8uW_bwRKIuJe9_vV_eMUYtSlTZHu5RlUknryltrnMtHishcfedU/s320/100_3511.jpg" alt="" id="BLOGGER_PHOTO_ID_5328992833399470258" border="0" /></a><br />Now, I for one am not usually a "cream of" cook; I don't normally cook from recipes that include cans of "cream of" soup. This proclivity is for two reasons: 1) recipes including "cream of" soup often result in relatively large yields, and leftovers, not matter how good, aren't really my thing; and 2) many of the "cream of" soups available are not particularly healthy. If this second concern is one of yours also, I'm sure you can find a recipe online to replace canned soup with homemade. You really should consider it.<br /><br />I cannot tell you how simple this recipe was, and with what great results. My four dinner companions all said they heartily enjoyed it, and that was even before the wine kicked in. Once the wine kicked in... well, that's another story.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg35fTcCZOH32aXgIveUtqaTz4FZvRXRVh_4WkbZPV4Rln3na2GOq3lhu9Y6ijSrKOh1MiuHs1ihhIbI1A85nS0-4R4Dt2EJJRKo2FvD7tA1i7yngw21Ff4poSf_I0cLpnXvJcx8MYmKic/s1600-h/100_3508.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg35fTcCZOH32aXgIveUtqaTz4FZvRXRVh_4WkbZPV4Rln3na2GOq3lhu9Y6ijSrKOh1MiuHs1ihhIbI1A85nS0-4R4Dt2EJJRKo2FvD7tA1i7yngw21Ff4poSf_I0cLpnXvJcx8MYmKic/s320/100_3508.jpg" alt="" id="BLOGGER_PHOTO_ID_5328992831078669442" border="0" /></a><br /><span style="font-weight: bold;">Poppyseed Chicken</span><br />from Amy Welch<br /><br />3-4 chicken breasts, cooked and torn/cut into pieces<br />1 c sour cream (choose your preferred level of fat)<br />1 can cream of chicken soup<br />2 tbsp poppyseeds<br />1 c Ritz crackers, crumbled<br />4 tbsp butter<br /><br />Mix the chicken pieces, sour cream, cream of chicken soup, and poppyseeds and dump the mixture into a 9"x13" casserole. Sprinkle the top of the mixture with the Ritz crumbs, and slice the butter evenly over the top. Cover the casserole with foil, and bake at 350 degrees Fahrenheit for 30 minutes or until bubbly. Serve over rice.Amyhttp://www.blogger.com/profile/02822088574795909869noreply@blogger.com0tag:blogger.com,1999:blog-5664143538904853650.post-67929304476525529062009-04-20T20:24:00.004-04:002009-04-20T20:37:17.694-04:00The Fiftieth Post: Breakfast for DinnerWelcome, all, to my fiftieth post here at Americana Kitchen! I've enjoyed what's been the beginning of this food blog, and I hope you have, too. Seems like I've been chatting about food for quite some time already. And goodness! It's just dawned on me that I should start thinking about a blogiversary post. After all, May 25 is really just around the corner. Yikes.<br /><br />I've decided to share with you this evening what I've been eating for dinner a lot over the past few weeks. Actually, what I've been eating up until tonight is the meat-free version of this dish, as I started cooking it as a Lenten dinner. Breakfast for dinner is wonderful for that; you really can adjust it to whatever dining situation you have in front of you. And I must say, I was rather happy this evening to have the slight addition of bacon to the mix. Thanks, Kroger, for the coupon for a free package of bacon. =)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2qcJg7qzi_JXBJb60OhGSAjZoXe8jb-PnjkjCz9nwYUZ03DgppePMYylyH76305lZcgWzSnieh9avF8i3djgP059oJ42-ddPLnCWFzWkqAlBrk0hlGW9Winq7geWPeqhZroqre1_o7sc/s1600-h/100_3501.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 212px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2qcJg7qzi_JXBJb60OhGSAjZoXe8jb-PnjkjCz9nwYUZ03DgppePMYylyH76305lZcgWzSnieh9avF8i3djgP059oJ42-ddPLnCWFzWkqAlBrk0hlGW9Winq7geWPeqhZroqre1_o7sc/s320/100_3501.jpg" alt="" id="BLOGGER_PHOTO_ID_5326937079350508578" border="0" /></a><br />I'll admit that, in writing, this recipe doesn't seem like much of anything. When you're eating it, though, it's quite tasty and <span style="font-style: italic;">so</span> comforting. (Or maybe the comfort just comes from me remembering my dad making a weekend breakfast on occasion while I was growing up? Whatever.) Try it!<br /><br /><span style="font-weight: bold;">Potatoes, Eggs, Bacon, and Cheese</span><br /><br />Potatoes<br />Olive Oil<br />Sea Salt<br />Pepper<br />Eggs<br />Bacon<br />Cheddar Cheese<br /><br />Peel your potatoes, cube them, and boil them until tender but not falling apart. While the potatoes are boiling, cook the bacon according to your favorite method. When the bacon is done, set it on a paper towel to drain.<br />Drain the boiled potatoes. In a large nonstick skillet, heat a few tablespoons of olive oil. Add the potatoes to the hot oil, sprinkling them with sea salt and pepper. The point here is to get the potatoes browned and starting to get crispy. Keep turning the potatoes every once in a while until they reach your desired degree of crispiness and color.<br />When the potatoes are perfect, crack your eggs into the skillet. Scramble them around in the pan with the potatoes until they are fully cooked. Crumble in the cooked bacon, and top the whole thing with cheddar cheese.<br /><span style="font-weight: bold;">Note:</span> I haven't provided precise amounts for ingredients. The beauty of this dish is that you can suit it to your specific tastes. Be free!Amyhttp://www.blogger.com/profile/02822088574795909869noreply@blogger.com0tag:blogger.com,1999:blog-5664143538904853650.post-58315581533962120712009-04-12T14:01:00.003-04:002009-04-12T14:26:33.855-04:00My Very Best Chocolate Chip Cookie RecipeI know what it looks like. After a few weeks of mediocre posting, during which I only gave you one (one!) recipe, I am trying to make it up to you with <span style="font-style: italic;">another </span>cookie recipe. The audacity that is me and my food blogging self!<br /><br />I don't mean to offend, really. And the only reason I'm not sharing a cute and pastel Easter feast with you is that, frankly, I'm not having one this year. But let me assure you of two things before you decide to be mad at me for my food blogging failings: 1) this is the last cookie recipe I'll give you for a while; and 2) this really is the best chocolate chip cookie recipe I've ever made. And that's coming from someone who in general doesn't like chocolate chip cookies.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDF-Z70zMSuXZIt-7c29ggR1CF9CWgWVPNTz1-O2bbaW-mJZhn7vByEq-ztgp1E8MuBJC6mHTdodUgJL_lUoE-vu5S1xaVriCTKK7l85bIhDHYP78AkW8T8Utw0vFCa3ISPhDmi0A5xtE/s1600-h/100_3499.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDF-Z70zMSuXZIt-7c29ggR1CF9CWgWVPNTz1-O2bbaW-mJZhn7vByEq-ztgp1E8MuBJC6mHTdodUgJL_lUoE-vu5S1xaVriCTKK7l85bIhDHYP78AkW8T8Utw0vFCa3ISPhDmi0A5xtE/s320/100_3499.jpg" alt="" id="BLOGGER_PHOTO_ID_5323872737052968978" border="0" /></a><br />Last summer, finding <a href="http://www.nytimes.com/2008/07/09/dining/09chip.html?ref=dining">the consummate chocolate chip cookie</a> was all the rage. After an article in the <span style="font-style: italic;">New York Times</span>, which supposedly had found <a href="http://www.nytimes.com/2008/07/09/dining/091crex.html?_r=1&ref=dining"><span style="font-weight: bold;">the</span> chocolate chip cookie recipe</a> to end the decades-old ccc quest, the food blogging community tested the recipe. Yummy noises ensued from practically <a href="http://smittenkitchen.com/2008/11/leites-connusmate-chocolate-chip-cookie/">ever corner</a> <a href="http://orangette.blogspot.com/2008/07/bold-statement.html">of cyberspace</a>. Who even knew that could happen?<br /><br />So I tried the cookies. My mom took them to a block party. She said people ate them and enjoyed them. I, however, didn't like them.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBoRgxj1CqhudkJvMIPZv5hI0JR3Leo-I-kDQ7NcfJwBNvI6tsbtXXm3MqOmhc5-oN2yluDYS-aqpWTWIiHdueKPybtBs752riYDq5kN7Y-4tlSi8eI0ugjUSfeuMuRm6G2iLOeNr2FTA/s1600-h/100_3494.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBoRgxj1CqhudkJvMIPZv5hI0JR3Leo-I-kDQ7NcfJwBNvI6tsbtXXm3MqOmhc5-oN2yluDYS-aqpWTWIiHdueKPybtBs752riYDq5kN7Y-4tlSi8eI0ugjUSfeuMuRm6G2iLOeNr2FTA/s320/100_3494.jpg" alt="" id="BLOGGER_PHOTO_ID_5323872732647340338" border="0" /></a><br />I prefer to stick with the recipe I adapted from Leah Eskin in her pre-Trib Mag food writer days back in the eighth grade. After all, it's this chocolate chip cookie that I made every week for marching band trips so as to quell my section's frustration with my mellophone anal-retentiveness. It's this chocolate chip cookie that, in all actuality, got me to take cooking seriously.<br /><br />I'm not promising it'll work such wonders for you, but if, at the very least, you enjoy chocolate chip cookies, you should try this one. My secret is melting the butter. The residual heat from the butter causes the chocolate chips to start to melt in the batter, making the cookies a blend of brown-sugary goodness and chocolate instead of smooth cookie with chunks of hard chocolate. I think this balance makes all the difference.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipsRRMZVoJrOzAGFfpsEfMZYC56jCkbRdp1gumLTlKo1qvUA625IZFUj_uO_1H73LYXMXqcTrY2o2ntqgn2O2bydwGnI3AEDj0pWP400JOyrNd5UhQTMCDxyfdtD9QwMC4eueI0yNSDNY/s1600-h/100_3491.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipsRRMZVoJrOzAGFfpsEfMZYC56jCkbRdp1gumLTlKo1qvUA625IZFUj_uO_1H73LYXMXqcTrY2o2ntqgn2O2bydwGnI3AEDj0pWP400JOyrNd5UhQTMCDxyfdtD9QwMC4eueI0yNSDNY/s320/100_3491.jpg" alt="" id="BLOGGER_PHOTO_ID_5323872729331164466" border="0" /></a><br /><span style="font-weight: bold;">Amy's Best Chocolate Chip Cookies</span><br /><br />1 stick butter<br />3/4 c brown sugar<br />1 egg<br />1 1/2 c flour<br />1/2 tsp salt<br />1/2 tsp baking soda<br />1 tsp vanilla<br />6 oz chocolate chips<br /><br />In a medium saucepan, melt the butter over low heat. Remove the pan from heat once the butter is melted. Add the sugar and eggs to the saucepan and blend well. Mix in the flour, salt, baking soda, and vanilla. Pour in the chocolate chips, then mix the batter well. Scoop the still-warm dough onto a parchment-papered or Silpat-ed cookie sheet. Bake each sheet at 325 degrees Fahrenheit for fifteen minutes. Let the cookies cool on the cookie sheet.<br /><span style="font-weight: bold;">Note: </span>This recipe can be easily doubled. I usually get 16-20 cookies from this single recipe depending upon how much dough I can keep myself from eating.Amyhttp://www.blogger.com/profile/02822088574795909869noreply@blogger.com0tag:blogger.com,1999:blog-5664143538904853650.post-45555583878198754052009-04-05T17:46:00.003-04:002009-04-05T18:04:11.868-04:00What I've Been Up ToDue to a variety of circumstances including returning from spring break, attending an Easter egg hunt, and turning in my thesis (!), I have not been cooking anything new lately. Oh, I've been cooking, all right, because I can only buy meals to a certain point before I feel badly about myself. But everything I've been cooking <a href="http://americanakitchen.blogspot.com/2008/11/when-you-repeat-new-dish-for-first-time.html">I've already posted</a>.<br /><br />But things are looking up. My thesis defense is Thursday, and then I'm done <span style="font-weight: bold;">done <u>done</u></span> with that baby. Which means, at the absolute least, you should have a tasty chocolate chip cookie recipe come next Sunday. For now, however, all I can do is leave you with a new concept in cooking:<br /><br /><span style="font-weight: bold;">stress baker</span> (n.) - a person who engages in baking activities as a means of lowering stress associated with attention-demanding tasks of all sorts<br /><span style="font-weight: bold;">i.e. </span>How did Amy find time to bake and decorate Easter-themed cookies while finishing her thesis? She must be a stress baker!<br /><br />I suppose I can leave you with some pictures as well.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic84ASg-heHY6J8MusKlY45ZFHskIXVa0bUpH3WUDD_2HDqqxSbMD6CK4NpdO_ghl-dsrmjc8HoT3EoAmwKTIYh0fMArSErBA4rFj0EcJBqZxuworO9BC6h5R7NEwlWgWYYvhLOeJrZCY/s1600-h/100_3488.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic84ASg-heHY6J8MusKlY45ZFHskIXVa0bUpH3WUDD_2HDqqxSbMD6CK4NpdO_ghl-dsrmjc8HoT3EoAmwKTIYh0fMArSErBA4rFj0EcJBqZxuworO9BC6h5R7NEwlWgWYYvhLOeJrZCY/s320/100_3488.jpg" alt="" id="BLOGGER_PHOTO_ID_5321330616686359586" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlPfH5n7iFGinsgw0XClbrlTo17gYICxOxYWCCMxOr8E6h0iYYeQGUoiLD-sq4FNb9M-GCPxizIoeOYWMNt2oKO322tEta0AmhRMa-h7PN4kKOGx2rAPleolo7tE_hmhlAnG_dIP6NN1A/s1600-h/100_3485.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlPfH5n7iFGinsgw0XClbrlTo17gYICxOxYWCCMxOr8E6h0iYYeQGUoiLD-sq4FNb9M-GCPxizIoeOYWMNt2oKO322tEta0AmhRMa-h7PN4kKOGx2rAPleolo7tE_hmhlAnG_dIP6NN1A/s320/100_3485.jpg" alt="" id="BLOGGER_PHOTO_ID_5321330612484611570" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaWneHCExpqYMyQliE7UF0sLp2tVkcHm-NOXQT4iL05yYi3M4fGKN_bID1paZcW2GF7k6FpFo2-1Uzr2Smm6HlumktpCr-LVWaxR4NojeZ_Q5dfKXmWsCib_xTJp5G7OKxgd4dZiuLEYE/s1600-h/100_3486.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaWneHCExpqYMyQliE7UF0sLp2tVkcHm-NOXQT4iL05yYi3M4fGKN_bID1paZcW2GF7k6FpFo2-1Uzr2Smm6HlumktpCr-LVWaxR4NojeZ_Q5dfKXmWsCib_xTJp5G7OKxgd4dZiuLEYE/s320/100_3486.jpg" alt="" id="BLOGGER_PHOTO_ID_5321330608342638962" border="0" /></a>Amyhttp://www.blogger.com/profile/02822088574795909869noreply@blogger.com3tag:blogger.com,1999:blog-5664143538904853650.post-7697467095607259602009-03-22T08:45:00.003-04:002009-03-22T09:03:05.925-04:00Who Frosts the Watchmen?I may not document the cooking process for my recipes as well as <a href="http://thepioneerwoman.com/cooking/2009/01/when-life-gives-you-lemons/">Ree</a> over at <a href="http://thepioneerwoman.com/cooking/">The Pioneer Woman Cooks</a>.<br /><br />And I may not bake such <a href="http://bakerella.blogspot.com/2009/02/here-kitty-kitty.html">cutesy delectables</a> as <a href="http://bakerella.blogspot.com/">Bakerella</a>.<br /><br />But by golly, I can make a cookie to go with pretty much any literature discussion, Alan Moore's <span style="font-style: italic;">Watchmen </span>included.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9tSfFvRIWckAvb-zYY7iZAS0sJVlA9sg8HHD-UUQw-rFZPyoQ5JxmgI1DGLaVsTImB9lNRjdc_MeQkFYLQgWpROiysh7CREHdGHoilxYs1YHrn2KaaBZ2dkUP4zd8_8N5lP7tcYsf5mE/s1600-h/100_3476.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9tSfFvRIWckAvb-zYY7iZAS0sJVlA9sg8HHD-UUQw-rFZPyoQ5JxmgI1DGLaVsTImB9lNRjdc_MeQkFYLQgWpROiysh7CREHdGHoilxYs1YHrn2KaaBZ2dkUP4zd8_8N5lP7tcYsf5mE/s320/100_3476.jpg" alt="" id="BLOGGER_PHOTO_ID_5315996755041686834" border="0" /></a><br /><span style="font-weight: bold;">Sugar Cookies</span><br /><br />1/2 c shortening<br />1/4 c butter<br />1 c sugar<br />2 eggs<br />1 tsp vanilla<br />2 1/2 c flour<br />1 tsp baking powder<br />1 tsp salt<br /><br />In a medium bowl, mix the shortening, butter, sugar, eggs, and vanilla thoroughly with an electric mixer. In a separate bowl, combine the flour, baking powder, and salt. Blend the flour mixture into the shortening/sugar mixture. Put the dough into a plastic bag and chill at least one hour.<br />Heat the oven to 400 degrees Fahrenheit. Divide the dough into thirds. Roll one third to 1/8"-thickness on a lightly floured surface (make sure to use enough flour to keep the dough from sticking to the rolling pin and surface). Cut the rolled dough with a cookie cutter and place on an ungreased cookie sheet. Bake 6-8 minutes or until cookies are just starting to brown on the edges. Cool the cookies on the cookie sheet for a few minutes before removing them to a cooling rack to cool completely.<br />Frost the cookies with Butter Frosting. Let the frosting set overnight before putting the cookies in a container, with layers separated by waxed paper.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPqHtHoHSRfitWEHA6edYlBqoKjTaGq0pcAWr_hof4Ms2NLG2-wGfWlr2UUgPktlgWSO2NmXYW0HvBDMXM8kDCWMgkdnsdZbsfrkSWt-JH4yxy7wYpWM0oyVv6tCKIlsp5a1ubZOEiJsA/s1600-h/100_3483.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPqHtHoHSRfitWEHA6edYlBqoKjTaGq0pcAWr_hof4Ms2NLG2-wGfWlr2UUgPktlgWSO2NmXYW0HvBDMXM8kDCWMgkdnsdZbsfrkSWt-JH4yxy7wYpWM0oyVv6tCKIlsp5a1ubZOEiJsA/s320/100_3483.jpg" alt="" id="BLOGGER_PHOTO_ID_5315996767709420770" border="0" /></a><br /><span style="font-weight: bold;">Butter Frosting</span><br /><br />2 1/2 tbsp butter, softened<br />1 1/2 c powdered sugar<br />1 1/2 tbsp milk or cream<br />3/4 tsp vanilla<br /><br />With an electric mixer, blend all the ingredients in a bowl until smooth. Add a tsp or two of milk if the frosting is too thick, and a tbsp or two of powdered sugar if it is too thin. Color the frosting as desired to decorate the cookies.Amyhttp://www.blogger.com/profile/02822088574795909869noreply@blogger.com1tag:blogger.com,1999:blog-5664143538904853650.post-25362343960837277432009-03-15T19:22:00.003-04:002009-03-15T19:42:00.178-04:00Grazing Food and a Recommended ReadToday, amidst all the thesis work -- and perhaps even because of it -- I had my first catering gig. About a week ago I got the request for a "grazing" menu from a favorite lit professor of mine; and after some initial wondering about how I could possibly be qualified for such a task, I accepted.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoZiA0rmAaKL8a5j4w1sFZU_dYOU0KGXF9vp8R2dUARrYiq2VIAoIfrjHzZeVP3-n9V4zhW9lOPbj2SMUNgdr1kUVmmgB-H-fn3Qb-NmYKCMQ11KIWnAKJ6o5Kbe3TY2CAyCy4zDFfkcw/s1600-h/100_3472.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoZiA0rmAaKL8a5j4w1sFZU_dYOU0KGXF9vp8R2dUARrYiq2VIAoIfrjHzZeVP3-n9V4zhW9lOPbj2SMUNgdr1kUVmmgB-H-fn3Qb-NmYKCMQ11KIWnAKJ6o5Kbe3TY2CAyCy4zDFfkcw/s320/100_3472.jpg" alt="" id="BLOGGER_PHOTO_ID_5313563477062937378" border="0" /></a><br />So, happily, I spent today cooking. I made my favorite <a href="http://smittenkitchen.com/2008/11/onion-tart-with-mustard-and-fennel/">onion tart</a>, ever-popular pesto rolls, and an ale and cheese spread with toasted French bread for savoury options, and I rounded out the menu with fruit kabobs and a taffy apple dip and my mother's aunt's cherry cheesecake tarts. Everything smelled delicious, let me tell you. I hope all the party guests enjoy.<br /><br />Before I leave you with the cherry cheesecake tart recipe -- one you'll surely want to try, especially as it gets warmer and more toward picnic season -- I want to recommend Molly at <a href="http://orangette.blogspot.com/">Orangette</a>'s <a href="http://www.amazon.com/Homemade-Life-Stories-Recipes-Kitchen/dp/1416551050">fantastic new book</a>. I've loved her blog since I started reading food blogs about a year ago, and I've tried a few of her recipes from <span style="font-style: italic;">Bon Appetit</span>, so it's really no wonder I essentially devoured her food memoir. I cannot wait to try some of the recipes, all of which sound fabulous. Read it, I know you'll love it.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyAe-bvG5Wg_ssDoACQc1iRd_llO_U6m2QgWcaO0NmxJ_7yMhf3BMTGk1OEmtmyfdzsjY6aC6sVfz7FleGZvMQYZF588nR6afhfvQED7jdIcA2zV-dx9Dl0MHbl9RJaO-ZsQ0-WiDmfxc/s1600-h/100_3468.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyAe-bvG5Wg_ssDoACQc1iRd_llO_U6m2QgWcaO0NmxJ_7yMhf3BMTGk1OEmtmyfdzsjY6aC6sVfz7FleGZvMQYZF588nR6afhfvQED7jdIcA2zV-dx9Dl0MHbl9RJaO-ZsQ0-WiDmfxc/s320/100_3468.jpg" alt="" id="BLOGGER_PHOTO_ID_5313563465801779458" border="0" /></a><br /><span style="font-weight: bold;">Cherry Cheesecake Tarts</span><br />from my mom's Auntie Emagene<br /><br />crust:<br />vanilla wafers<br /><br />cheesecake filling:<br />2 8-oz pkgs cream cheese, at room temperature<br />3/4 c sugar<br />1 tbsp lemon juice<br />1 tsp vanilla<br />2 eggs<br /><br />topping:<br />cherry pie filling<br /><br />Put one vanilla wafer, flat side down, in the bottom of a paper liner in each cupcake pan section.<br />In a large mixing bowl, beat the cream cheese until fluffy. Add the sugar, lemon juice, and vanilla, mixing with an electric mixer until well blended. Blend in the eggs. Pour the cheesecake mixture over the vanilla wafers, filling each cup 1/2 to 2/3 full. Bake at 375 degrees Fahrenheit for 15 minutes.<br />Let the tarts cool completely before dalloping pie filling on the top of each. Chill until ready to serve.Amyhttp://www.blogger.com/profile/02822088574795909869noreply@blogger.com2tag:blogger.com,1999:blog-5664143538904853650.post-12474523601388214492009-03-08T09:49:00.003-04:002009-03-08T10:07:02.319-04:00Potluck on PaperBack when this blog was only weeks old, I posted about <a href="http://americanakitchen.blogspot.com/2008/06/joy-of-random-cookbooks.html">random cookbooks</a>. Two of the cookbooks I listed as part of my random cookbook collection are, in fact, community cookbooks, a genre I am exploring in one of the chapters of my thesis. I collected several community cookbooks, did a bit of research on their history... but still I was curious about the genre. So, being the industrious person I tend to be (maybe it's more like "biting off more than I can chew"), I decided to make my own.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWhGeboVmeUBLE_6WdEHrCO-U4e9XBsVKYUQWlCvIr6yTzXH9M46xKvcSljH00dmeh1TbTJclVHSV0C5bVF7hlZrPb1CKqel9oR9tXEWKYbNwvo6qLoBR2jRgbSLb3PHybSxfmotpmOUs/s1600-h/100_3462.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWhGeboVmeUBLE_6WdEHrCO-U4e9XBsVKYUQWlCvIr6yTzXH9M46xKvcSljH00dmeh1TbTJclVHSV0C5bVF7hlZrPb1CKqel9oR9tXEWKYbNwvo6qLoBR2jRgbSLb3PHybSxfmotpmOUs/s320/100_3462.jpg" alt="" id="BLOGGER_PHOTO_ID_5310816458410136386" border="0" /></a><br />And thus was born the idea for <span style="font-style: italic;">Beyond Alphabet Soup</span>, the Honor Scholar community cookbook companion to my Honor Scholar thesis. The process was drawn-out and time-consuming, but I must say I am <span style="font-weight: bold;">so proud</span> of my final product. It's fun to flip through -- lots of good, creative recipes, as well as some fantastic illustrations by my <a href="http://mikedodaro.blogspot.com/">aspiring cartoonist friend</a>. And I had 150 copies printed so anyone in the Honor Scholar community can have one to cook from, as a memento of being at this university, etc.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiccjtV3Vj2DaZ-NDKKqaUztlS0kIAEVjsjayJn4UR_bAJIJ1obqS45s1ctYyiYS0jrJ9n_hA57BXT7hfERlCuloHBUbJLCz9RP0veK5MA7BoUD2ZxLLqUpEFfPxz1npjxNijyMQmSIPec/s1600-h/100_3465.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiccjtV3Vj2DaZ-NDKKqaUztlS0kIAEVjsjayJn4UR_bAJIJ1obqS45s1ctYyiYS0jrJ9n_hA57BXT7hfERlCuloHBUbJLCz9RP0veK5MA7BoUD2ZxLLqUpEFfPxz1npjxNijyMQmSIPec/s320/100_3465.jpg" alt="" id="BLOGGER_PHOTO_ID_5310816468632229042" border="0" /></a><br />And guess what? Now you can make a community cookbook, too!<br /><br /><span style="font-weight: bold;">Community Cookbook</span><br /><br />recipes submitted by community members<br />editing skills<br />a working knowledge of recipe basics (e.g. soups require at least one liquid ingredient)<br />a computer with word processing and document formatting capabilities<br />food images and/or illustrations<br />funds to pay a printing service (unless you're going the self-publishing route)<br />patience (as needed throughout)<br /><br />Collect your community members' submitted recipes and order them according to your liking. Read through each of the recipes for spelling, grammar, and logical errors. Once the recipes have been checked for accuracy, begin laying out the cookbook on the computer.<br />Assemble your images and/or illustrations and decide where they will be included in the cookbook; insert them into the cookbook layout file. Make sure your final layout file meets the specifications of your printing service, as each service may be different.<br />With your printing service, discuss your preferences for the cookbook's final appearance (types of paper, binding, etc.), agree on a payment plan, and submit your layout file for actual printing. Make sure the first copy comes out correctly.<br />Have the batch of cookbooks delivered, or pick them up on your own. Dive in.<br /><span style="font-weight: bold;">Note:</span> Leftovers will never go bad, so share with the community!Amyhttp://www.blogger.com/profile/02822088574795909869noreply@blogger.com0tag:blogger.com,1999:blog-5664143538904853650.post-1487870756333080582009-03-03T22:25:00.003-05:002009-03-03T22:47:16.088-05:00Auntie Fran's Cheese LogSorry for the delay, folks; I realize it's Tuesday night and I usually post Sundays. I have a good excuse, though: I was cat sitting with a friend for some professors. It was splendid. I broke past the minimum page requirement for my thesis (80 pages!!), read a lot, finished watching <a href="http://www.imdb.com/title/tt0367279/">Arrested Development</a>, and I wasn't even allergic to the cat! It was a weekend simultaneously busy and relaxing, and since I know you must have a lot going on weekends too, I'm sure you can excuse my tardiness concerning this week's post.<br /><br />Especially since the recipe I'm offering you is a tried-and-true tasty hors d'oeuvre that's so so easy. It's my Auntie Fran's cheese log. Yes, cheese log, that quintessential American appetizer of cheese spread rolled in chopped nuts. I say it's quintessentially American for two reasons: 1) it's my Auntie Fran's recipe, and she was a Memphis cook through and through even after moving to Florida, which means she excelled at foods for potlucks and picnics; and 2) I made it for an event at which I knew an Australian woman would be present because I thought it a quirky food-based welcome to the US.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQQrNZMmNSOZR_nQmgEgxfZfV-RJ_MYj14xpv4q0-VuKN5eHL65akiUdPNFMju1Pzlg4wZTp9D_y4DQbRuj4jEFhGKbZT9fruCUyJUg-xAlrg-uIU-NR_qowlhW-APfmMfq8Yl0RgAXzQ/s1600-h/100_3455.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQQrNZMmNSOZR_nQmgEgxfZfV-RJ_MYj14xpv4q0-VuKN5eHL65akiUdPNFMju1Pzlg4wZTp9D_y4DQbRuj4jEFhGKbZT9fruCUyJUg-xAlrg-uIU-NR_qowlhW-APfmMfq8Yl0RgAXzQ/s320/100_3455.jpg" alt="" id="BLOGGER_PHOTO_ID_5309173775626189138" border="0" /></a><br />Why am I suddenly feeding random Australians, you ask? Well, first of all, let me sure you that this was no random Australian whom I shared hors d'oeuvre and conversation with this evening. The Australian woman is <a href="http://www.amazon.com/Reading-Humanitarian-Intervention-International-Comparative/dp/0521047668/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1236137640&sr=8-1">Anne Orford</a>, <a href="http://www.law.unimelb.edu.au/index.cfm?objectid=F9D2D075-B0D0-AB80-E2BC989969E28989&username=Anne%20Orford">Australian Professorial Fellow and Director of the Institute for International Law and the Humanities at the University of Melbourne</a> and panelist at this weekend's <a href="http://prindleinstitute.depauw.edu/programs/humanitarian-invite.asp">Humanitarian Intervention Symposium</a> at my university's <a href="http://prindleinstitute.depauw.edu/index.asp">ethics center</a>. I read her book on humanitarian intervention in a class last semester, and several of my classmates got together this evening with Professor Orford, our class professor, and the former president of the university to discuss some of the issues in her book. And what's a little heavy conversation without snacks?<br /><br />The event went well, and I'm greatly looking forward to this weekend's symposium. Professor Orford also enjoyed the cheese log (as well as the pesto crescents I made). I'm sure you will, too, as an Auntie Fran recipe simply cannot steer you wrong.<br /><br /><span style="font-weight: bold;">Auntie Fran's Cheese Log</span><br />from Fran Hunt<br /><br />1 lb cheddar cheese, finely shredded<br />1 8-oz pkg cream cheese<br />1/2 tsp garlic, grated<br />1/4 tsp season salt<br />1 tsp Worcestershire sauce<br />2 c chopped nuts<br />paprika<br /><br />Cream together the cream cheese, garlic, season salt, and Worcestershire sauce. Beat in the cheddar cheese until the mixture is uniform. On a sheet of plastic wrap, form the cheese spread into a log shape; refrigerate 4-24 hours.<br />Before serving, remove the cheese log from the plastic wrap. Mix the chopped nuts with a bit of paprika, just enough to add a bit of flavor. Press the nut mixture into the cheese log. Serve the cheese log with a knife for slicing and an assortment of crackers (water crackers are my favorite).Amyhttp://www.blogger.com/profile/02822088574795909869noreply@blogger.com1tag:blogger.com,1999:blog-5664143538904853650.post-75353337817439567322009-02-22T09:43:00.003-05:002009-02-22T10:04:06.072-05:00Jamie Oliver's English Onion Soup with CheddarGo ahead, accuse me of cookbook monotony. I know what you're thinking: <span style="font-style: italic;">Another Jamie Oliver recipe? After you just gave us one last week? Goodness gracious, woman, you haven't been blogging long enough to start so blatantly cooking from a single cookbook. What's the deal?<br /><br /></span>The deal, I tell you, is twofold:<br />1) There's only so much time a girl can spare for sifting for new recipes when the big thesis is due in T-minus 6 weeks.<br />2) <a href="http://www.amazon.com/Jamie-Home-Cook-Your-Good/dp/1401322425/ref=sr_1_2?ie=UTF8&s=books&qid=1234709179&sr=8-2"><span style="font-style: italic;">Jamie at Home</span></a> is that fantastic of a cookbook.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLHzSbst5uYm6sdgzv2AqawJojDf04yNW258jxihVSH9B0_EuptkhxFbxRTZ8JsZHJQHj_nSVdzE13gdqOFPY2lBfHi2jaIzjrPxFUacM8JX8v3wLGCN2gQ9IsJK6Mz9lxTrq4G2WYeTU/s1600-h/100_3446.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLHzSbst5uYm6sdgzv2AqawJojDf04yNW258jxihVSH9B0_EuptkhxFbxRTZ8JsZHJQHj_nSVdzE13gdqOFPY2lBfHi2jaIzjrPxFUacM8JX8v3wLGCN2gQ9IsJK6Mz9lxTrq4G2WYeTU/s320/100_3446.jpg" alt="" id="BLOGGER_PHOTO_ID_5305637523750571922" border="0" /></a><br />Plus, this recipe is all about slow cooking a variety of onions until they are soft and flavorful. I can't resist onions like this -- and, in my opinion, you should love <a href="http://www.sassyradish.com/archives/2009/02/glazed_pearl_onions_in_port.html">slow-cooked caramelized onions</a>, too -- so really, you have no legitimate reason to fault me for blogging this particular treat of a soup recipe today.<span style="font-style: italic;"></span> None at all.<br /><br />It's snowing here again. Silly <a href="http://www.groundhog.org/">Punxsatawney Phil</a> and his ability to accurately predict more winter. Oh well; at least I've given you a hearty, tasty onion soup to brave the coming weeks.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOV-lraElBp90hM7YYXgN8BM4LzlmDENy58cPKmWVMu4Gq0euihCX_aSStVVjejG4mAJLFgLyKNydirJ2lKF68y56Rgqa_g5snoSc7928t2VWxMTgF_kSDIKXNj1wgXpOGc80DrHrWWhE/s1600-h/100_3450.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOV-lraElBp90hM7YYXgN8BM4LzlmDENy58cPKmWVMu4Gq0euihCX_aSStVVjejG4mAJLFgLyKNydirJ2lKF68y56Rgqa_g5snoSc7928t2VWxMTgF_kSDIKXNj1wgXpOGc80DrHrWWhE/s320/100_3450.jpg" alt="" id="BLOGGER_PHOTO_ID_5305637530721255682" border="0" /></a><br /><span style="font-weight: bold;">English Onion Soup with Cheddar</span><br />adapted from <a href="http://www.amazon.com/Jamie-Home-Cook-Your-Good/dp/1401322425/ref=sr_1_2?ie=UTF8&s=books&qid=1234709179&sr=8-2"><span style="font-style: italic;">Jamie at Home</span></a><br /><br />butter<br />olive oil<br />3 cloves garlic<br />herbs<br />2 red onions, sliced<br />2 large white onions, sliced<br />6 oz leeks, sliced<br />sea salt and ground pepper<br />1 qt beef stock<br />bread for croquettes<br />fresh grated Cheddar<br />Worcestershire sauce<br /><br />Sweat the onion in a heavy-bottomed French oven in the butter and olive oil, with the herbs, salt and pepper, for 50 minutes with the lid barely ajar, then an additional 20 minutes uncovered. When the onions are right (soft and getting translucent but not really coloring too much), add the beef stock to the pot and bring it to a boil. Simmer 10 to 15 minutes.<br />Toast the bread, then use it as a lid for the bowled soup. Top the bread with a bit of Worcestershire and some grated Cheddar, then broil it (only if your soup bowls are broiler safe) until bubbling and golden.<br /><span style="font-weight: bold;">Note:</span> Jamie's recipe calls for shallots as well, but try as I might I can't find them at my Kroger. And I refuse to shop at <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDB0gBwbqmlvqMiTigF3NMbjaN99YcVi-HDWGD1PmxpUcSUWQyL64MEYtW6LOI1tl55I2-e_mtpuPYnb4FL0DyzOk_4iN22R-7qOk4Q0CbddPbVrW5TIX5BbSZJhC6iQTGjPnIdRmebxc/s1600-h/WalMart.jpg">WalMart</a>. I'm sure the wonderful flavor of this soup would be even more complex with the shallots, so let me know if you use them!Amyhttp://www.blogger.com/profile/02822088574795909869noreply@blogger.com1tag:blogger.com,1999:blog-5664143538904853650.post-48758767336632914862009-02-15T09:31:00.003-05:002009-02-22T10:05:04.992-05:00Jamie Oliver's Pasta with Broccoli and Oozy Cheese SauceHappily, this week did <span style="font-style: italic;">not</span> explode with sudden things to do like last week. In fact, I've been able to have a rather pleasant weekend after finishing more of my writing work on Friday than I had planned. I was even able to start reading a magazine over breakfast this morning. Can you believe it?<br /><br />This past week has been utterly lovely -- <a href="http://notyourmamasbookshelf.blogspot.com/">my friend with red hair</a> and I have been going on walks through some of the older neighborhoods in town, enjoying the unseasonably warm weather before it all turns to winter again this week. Nothing like a week's dose of sunshine to brighten early February.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuGWtJ0gJyjcmQ_WwXBFeSXXEqSi0WCYd6RQXY1lR5pMKiXHRKkZQCTov3WeM2IlLmzRucY2C5Jl9Gn31rbNQTtj27XmiYQ2yPPyMASGCwQpo5wSxYJxyka6SmgEerJrIFvOhpvYX1l34/s1600-h/100_3436.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuGWtJ0gJyjcmQ_WwXBFeSXXEqSi0WCYd6RQXY1lR5pMKiXHRKkZQCTov3WeM2IlLmzRucY2C5Jl9Gn31rbNQTtj27XmiYQ2yPPyMASGCwQpo5wSxYJxyka6SmgEerJrIFvOhpvYX1l34/s320/100_3436.jpg" alt="" id="BLOGGER_PHOTO_ID_5303036553258478770" border="0" /></a><br />Also, I made a really tasty meal on Monday. So tasty, in fact, that I <span style="font-style: italic;">knew</span> right then and there, as it was sitting on the table, that I had happened upon this week's blog entry. I <span style="font-weight: bold;">love</span> when that happens on a Monday! It makes cooking the entire rest of the week seem so much more relaxed and enjoyable.<br /><br />Like I said last week, I've been leafing through <a href="http://www.amazon.com/Jamie-Home-Cook-Your-Good/dp/1401322425/ref=sr_1_2?ie=UTF8&s=books&qid=1234709179&sr=8-2">a tremendous Jamie Oliver cookbook</a>. The recipes and their accompanying pictures are mouth-watering, and in particular one recipe has given me a hankering for some <a href="http://www.anyoneforpimms.com/">Pimm's</a>. (I miss Scotland.)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcONsrfzAyIZtPs0nWsNyKHz_8Af3H7kXvSa5-B8NR4_6HqRUUcZm2m3NtLHb_cHG7BDXltw0haK457Mnqf80vO9KbrnWyGfYaMtSHMLyMQN5vVeEDgau4xNVjUZgfIUfF1swvbK53r7M/s1600-h/100_3437.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcONsrfzAyIZtPs0nWsNyKHz_8Af3H7kXvSa5-B8NR4_6HqRUUcZm2m3NtLHb_cHG7BDXltw0haK457Mnqf80vO9KbrnWyGfYaMtSHMLyMQN5vVeEDgau4xNVjUZgfIUfF1swvbK53r7M/s320/100_3437.jpg" alt="" id="BLOGGER_PHOTO_ID_5303036558980261474" border="0" /></a><br />But anyways, yes, this recipe. It's creamy. It's warm. It's got veg. It's wonderful. Enjoy.<br /><br /><span style="font-weight: bold;">Pasta with Broccoli and Oozy Cheese Sauce</span><br />adapted from <a href="http://www.amazon.com/Jamie-Home-Cook-Your-Good/dp/1401322425/ref=sr_1_2?ie=UTF8&s=books&qid=1234709179&sr=8-2"><span style="font-style: italic;">Jamie at Home</span></a><br /><br />1 c whole milk<br />8 oz grated/chopped fontina<br />2 oz grated Parmesan<br />sea salt and ground pepper<br />1 lb broccoli<br />2 large organic egg yolks<br />pasta to serve about 4 (I used about 1/2 lb)<br /><br />Bring a large pot of salted water to a boil. Put the milk and cheeses, along with salt and pepper, in a double boiler to melt together.<br />When the cheese sauce is oozy, remove it from the double boiler. Dump the pasta and broccoli into the boiling water and cook until done, 2-3 minutes (longer depending upon your choice of pasta).<br />Whip the egg yolks into the cheese sauce. Drain the pasta and broccoli, reserving a bit of the cooking water in case the sauce is too thin. Mix the pasta and broccoli into the sauce and stir. Top with a drizzle of extra virgin olive oil if you like, then serve.<br /><span style="font-weight: bold;">Note: </span>The original recipe calls for creme fraiche, not whole milk, and purple sprouting broccoli, no regular green broccoli, but I've never been able to find either of those ingredients in the US, let alone here in Greencastle. Also, Oliver suggests 5 oz fontina and 5 oz Parmesan; I just used what I had on hand to make up the 10 oz of cheese.Amyhttp://www.blogger.com/profile/02822088574795909869noreply@blogger.com1tag:blogger.com,1999:blog-5664143538904853650.post-79149206785747922562009-02-08T18:09:00.003-05:002009-02-08T18:23:51.744-05:00Don't Start Preheating Your Oven......because I have nothing tasty to offer you today. The insanity that is the beginning of a semester has kept me from any significant kitchen escapades this past week. Sure, I made things to eat. But all of those meals, unfortunately for you readers, were either straight-from-the-refrigerator salami-and-string-cheese plates or heat-and-microwave V8 soup with a pita-style grilled cheese. Satisfies the hunger, sure, but nothin' special.<br /><br />I promise to try my darnedest to make something tasty to share with you next Sunday. It shouldn't be too hard, considering I've been perusing <a href="http://www.amazon.com/Jamie-Home-Cook-Your-Good/dp/1401322425/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1234135041&sr=8-1">an absolutely lovely Jamie Oliver cookbook</a>. But who knows if this week will explode like the last. Oh, senior year deadlines.<br /><br />I will leave you with a picture, though. I saw this truck with a message written in the wintry dirt on the back of its trailer. It made me smile, because I happen to believe that the message is true.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDB0gBwbqmlvqMiTigF3NMbjaN99YcVi-HDWGD1PmxpUcSUWQyL64MEYtW6LOI1tl55I2-e_mtpuPYnb4FL0DyzOk_4iN22R-7qOk4Q0CbddPbVrW5TIX5BbSZJhC6iQTGjPnIdRmebxc/s1600-h/WalMart.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDB0gBwbqmlvqMiTigF3NMbjaN99YcVi-HDWGD1PmxpUcSUWQyL64MEYtW6LOI1tl55I2-e_mtpuPYnb4FL0DyzOk_4iN22R-7qOk4Q0CbddPbVrW5TIX5BbSZJhC6iQTGjPnIdRmebxc/s320/WalMart.jpg" alt="" id="BLOGGER_PHOTO_ID_5300571042425298530" border="0" /></a>Amyhttp://www.blogger.com/profile/02822088574795909869noreply@blogger.com0tag:blogger.com,1999:blog-5664143538904853650.post-60826126603760825692009-02-01T11:42:00.003-05:002009-02-22T10:05:24.884-05:00Beef Stew for a SnowstormI've had an interesting relationship with beef stew. I only remember my mom making it for family dinners starting in high school, so in a way it's a relatively new food for me. Make it she did, though, and I got burned out on it after a while to the point where I <span style="font-style: italic;">never</span> requested it as one of my home-from-college meals. As far as I was concerned, my family could indulge their beef stew tastes while I was away at school. And for a while they did.<br /><br />Then, camp. Have I told you yet that I spent two of my summers in college working at my childhood summer camp? It was wonderful. And there was campfire food. Somehow, everything tastes better cooked over a campfire. Everything like beef stew from an industrial-sized food services can.<br /><br />Once a week for ten weeks each summer I went on a campout with my cabin, and we cooked pudgie pies and beef stew over the fire for dinner. I think the combination of wood smoke and little burned bits from the bottom of the pan made this particular beef stew out of this world. I loved it. I hope I didn't hurt my mom's feelings too much when I said I loved camp's beef stew and she pointed out that I wouldn't eat hers anymore.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8iSYaZgUMvslIPs3MPgeSqp-i_oL4jZ5ByUf7hzKAgQv7ajgGRBNHIBbfeDhOfbIb7_hbCZpm-IrgWeNhAfnjt0RJ3N7Zyl4fFcYs2jtP8YQfgIBS04FY-SKWSWMUWMZCxmKgB4xVtzE/s1600-h/100_3401.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8iSYaZgUMvslIPs3MPgeSqp-i_oL4jZ5ByUf7hzKAgQv7ajgGRBNHIBbfeDhOfbIb7_hbCZpm-IrgWeNhAfnjt0RJ3N7Zyl4fFcYs2jtP8YQfgIBS04FY-SKWSWMUWMZCxmKgB4xVtzE/s320/100_3401.jpg" alt="" id="BLOGGER_PHOTO_ID_5297877247359980562" border="0" /></a><br />I didn't work at camp last summer, and let me tell you, I've sorely missed my beef stew. I decided that, in conjunction with my thesis (which is currently killing my spirit, if you were interested in an update), I would give myself the task of finding a recipe for homemade beef stew that I liked as much (or almost as much) as I liked camp beef stew. I like to give myself projects, especially ones that reap tasty rewards.<br /><br />So last semester I tried out the <span style="font-style: italic;">New Better Homes and Gardens Cook Book </span>recipe for beef stew in a crock pot. It was mediocre, especially when compared to my standard of perfection. Unimpressed, I froze the other half of my beef stew meat and stored away the rest of my vegetable juice to await a more inspiring recipe.<br /><br />Then came the snow.<br /><br />My car is still under a foot of snow, and surrounded by a foot of snow on all sides for at least a four foot perimeter, so needless to say I haven't gone anywhere for a while, let along the grocery store. So, one day last week, my plans to await a better beef stew recipe were cast aside. I was cold and hungry and living off my reserves (of which I have plenty, but right now a lot of them are cold foods). Beef stew it would be.<br /><br />I e-mailed my mom for her beef stew recipe, which I doctored a bit based on my preferences and pantry contents. I left out carrots because I don't like them; I substituted her tomato juice for my vegetable juice; I added a few spices. Turns out, that made all the difference. While this beef stew wasn't the same as the one I remember from camp, it was just as good and hit the spot wonderfully. I will most definitely be making it again. Thanks, Mom.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJUmDOfv98ePNnfc5S0SGNSEr-xo7wGqE9uhOKs5uf4L1rLPhE0NvMgze4S63hW45jbuK-Y1MxEsyuIQS7x73B0pc8dYFlXuwChjwAziuiADpXWP0XN6Eh1dz7zepkU9pHzR10fm5p9hs/s1600-h/100_3404.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJUmDOfv98ePNnfc5S0SGNSEr-xo7wGqE9uhOKs5uf4L1rLPhE0NvMgze4S63hW45jbuK-Y1MxEsyuIQS7x73B0pc8dYFlXuwChjwAziuiADpXWP0XN6Eh1dz7zepkU9pHzR10fm5p9hs/s320/100_3404.jpg" alt="" id="BLOGGER_PHOTO_ID_5297877247864167330" border="0" /></a><br /><span style="font-weight: bold;">Beef Stew</span><br />adapted from Mary Koester<br /><br />beef stew meat, cut into 1-inch cubes<br />1 onion, cut into wedges<br />potatoes, peeled and chunked<br />1 tsp salt<br />1 tbsp sugar<br />3 5.5-oz <a href="http://www.v8juice.com/Products.aspx">V8 Low Sodium Vegetable Juice</a><br />spices to suit your tastes (I used <a href="http://www.thespicehouse.com/spices/old-world-central-street-seasoning">The Spice House's Old World Central Street</a>)<br /><br />Preheat the oven to 250 degrees Fahrenheit. Pour enough of the vegetable juice to coat the bottom of a heavy-bottomed French oven, like a <a href="http://www.lecreuset.com/en-us/Product-Range/Enameled-Cast-Iron/French-Ovens/">Le Creuset</a>. Put the meat in next, followed by the onion wedges and potato chunks. Sprinkle the salt and sugar over the top, then cover with the rest of the vegetable juice, trying to wet all of the ingredients. Sprinkle as much of your preferred spices as you'd like. Cover the pot tightly and cook in the oven for 4 hours.Amyhttp://www.blogger.com/profile/02822088574795909869noreply@blogger.com1tag:blogger.com,1999:blog-5664143538904853650.post-75881063281559851082009-01-25T11:48:00.004-05:002009-01-25T12:18:27.421-05:00Anything-But-Bland Birthday CakeI'm starting to realize that, unintentionally, a lot of the foods I cook and then choose to blog on this site are rather bland in color (like <a href="http://americanakitchen.blogspot.com/2009/01/movie-night-pizza.html">this</a> and <a href="http://americanakitchen.blogspot.com/2008/12/literary-cookie-season.html">this</a> and <a href="http://americanakitchen.blogspot.com/2008/10/taste-of-austen.html">this</a>, for starters). And it doesn't help that the plates on which I serve and photograph the food aren't remarkably colorful themselves. As far as the plates go, I'll try to work something out. But where the appearance of the food is concerned, don't let a limited color palate influence your perceptions of tastiness; they simply are not related.<br /><br />Case in point: this cake I made for my dad's birthday. Yes, color-wise it doesn't look that interesting. But I've tasted all the constituent parts (various shades of white to taupe), and they are <span style="font-style: italic; font-weight: bold;">yummy</span><span style="font-weight: bold;">. </span>The color does not make the cake, the flavors do. And this one is a winner.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6FlzpNoFlVuZQH8ZV6-fTeoqsrUQGrcJrY4npdFLfFouHePSZdWocFuRyIYaXAI9ezr55KqOWo9Er-ZEc1St4BqiVx7oQbHhudjJRtKm_fPv_UzrE6Y4RHAoKVX3NxdfzosiaoVlOoAg/s1600-h/100_0551.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6FlzpNoFlVuZQH8ZV6-fTeoqsrUQGrcJrY4npdFLfFouHePSZdWocFuRyIYaXAI9ezr55KqOWo9Er-ZEc1St4BqiVx7oQbHhudjJRtKm_fPv_UzrE6Y4RHAoKVX3NxdfzosiaoVlOoAg/s320/100_0551.jpg" alt="" id="BLOGGER_PHOTO_ID_5295281644337300322" border="0" /></a><br /><span style="font-weight: bold;">Banana Cake with Praline Filling and White Chocolate Ganache</span><br />adapted from <span style="font-style: italic;"><a href="http://www.amazon.com/Sky-High-Irresistible-Triple-Layer-Cakes/dp/0811854485/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1232902136&sr=8-1">Sky High: Irresistible Triple-Layer Cakes</a><br /><br /></span><u>for 3 9"-cakes</u>:<br />3 c cake flour<br />3 1/2 tsp baking powder<br />1 1/2 tsp ground cinnamon<br />1/2 tsp salt<br />3/4 c milk<br />1/2 c mashed ripe bananas<br />2 sticks unsalted butter at room temperature<br />2 c sugar<br />7 egg whites<span style="font-style: italic;"><br /></span><span style="font-style: italic;"><br /></span>Preheat the oven to 350 degrees Fahrenheit. Butter three 9" round cake pans, lining the bottom of each with a round of parchment paper and buttering that as well.<br />Sift together the flour, baking powder, cinnamon, and salt. Set the dry ingredients aside.<br />Blend the milk and mashed bananas in a blender until smooth. Set aside.<br />In a large bowl, cream the butter and sugar until light and fluffy. On medium-high speed, beat in the egg whites 2 or 3 at a time until smooth, scraping down the sides of the bowl between additions.<br />With the mixer on low speed, add the dry ingredients and banana puree alternately in 2 or 3 additions, beating until just blended. Scrape down the sides of the bowl and beat on medium-high speed for 1 minute. Divide the batter among the cake pans.<br />Bake 20 -25 minutes, or until a toothpick comes out clean and the cake is beginning to pull away from the sides of the pan. Let the layers cool in their pans for 10 minutes, then turn them out onto wire racks to cool completely.<br /><br /><u>for white chocolate ganache</u>:<br />8 oz white chocolate, chopped<br />2 1/2 c heavy cream<br />1 1/2 tsp vanilla<br /><br />Put the white chocolate in a medium heatproof bowl. In a small saucepan, bring 1/2 c cream to a boil. Pour the hot cream over the chocolate, letting it stand for 1 minute before whisking to a smooth consistency. Let the white chocolate cream stand until cooled to room temperature.<br />In a chilled bowl with chilled beaters, beat the remaining 2 c cream and the vanilla until softly whipped. Stir in the white chocolate cream and beat until fairly stiff, taking care not to overbeat the mixtures, which would cause the ganache to separate.<br /><br /><u>for praline filling</u>:<br />1 c pralines<br />1 1/2 c white chocolate ganache<br /><br />Chop the pecans with a food processor or large chef's knife. Set aside about 1 tbsp of the chopped pralines, adding the rest to the white chocolate ganache and stir to mix well.<br /><br /><u>to assemble the cake</u>:<br />Put a dallop of white chocolate ganache in the center of the cake stand or serving plate to keep the cake in place. Place one layer, flat side down, on the cake stand or serving plate. Cover the top evenly with half of the praline filling, leaving a 1/4" margin around the edges. Place the second layer on top, flat side up, and cover it with the remaining filling. Place the third layer on top, flat side up, and frost the top and sides of the cake with the white chocolate ganache. Sprinkle with the reserved tbsp of chopped pralines.<span style="font-style: italic;"><span style="font-style: italic;"><br /></span></span>Amyhttp://www.blogger.com/profile/02822088574795909869noreply@blogger.com3tag:blogger.com,1999:blog-5664143538904853650.post-3911560445887144842009-01-18T09:01:00.003-05:002009-01-18T09:29:35.871-05:00Movie Night PizzaMy friend with red hair and I have been rather into hockey as of late. We went to an <a href="http://www.indianaice.com/">Indiana Ice</a> game on Friday night at the Pepsi Coliseum (that's right, the three-time home of the <a href="http://www.worldpork.org/">World Pork Expo</a>!), where we found some pretty decent hockey, lots of children clapping along to the music, and great snow cones, all for half-price admission. It was a terrific outing.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP43Sj_RXD_ajT4-sP5FbJUHGNPdj5mctdrYm10JNSkGzUhDp6jmElW2O9hbDVLDVg-DEASSkhQOsuAqn6G2oPq94X0wxNv1AdxnwIAEO9O3cyummf1Hyx2PRzFmfS99ckPAwnu8LWlqU/s1600-h/100_3397.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP43Sj_RXD_ajT4-sP5FbJUHGNPdj5mctdrYm10JNSkGzUhDp6jmElW2O9hbDVLDVg-DEASSkhQOsuAqn6G2oPq94X0wxNv1AdxnwIAEO9O3cyummf1Hyx2PRzFmfS99ckPAwnu8LWlqU/s320/100_3397.jpg" alt="" id="BLOGGER_PHOTO_ID_5292640512551943378" border="0" /></a><br />So, naturally, we were in the mood for some more hockey come Saturday evening. In the spirit of movie nights all over the country (and probably the world, for that matter, if my time in Scotland was any indication), we picked our movie and decided to have pizza for dinner.<br /><br />Our movie: <a href="http://www.imdb.com/title/tt0349825/">Miracle</a><br />Our pizza: Chicken Alfredo on a Cornmeal Crust<br /><br />I must confess I've watched this movie a few times in the last week and a half, but it's fun to watch again with a hockey-loving friend anyways. And mmm, that pizza was good. So good, in fact, I'm rather glad that I have leftover toppings and that the crust is <span style="font-style: italic;">so</span> easy to make. I love this <a href="http://www.kitchenaid.com/catalog/product.jsp?src=Stand+Mixers&cat=310&prod=1735">KitchenAid</a>.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW4l0GTa4PPA45Ra7_o8PIJjfz0k9QunrDHf6olUQc0DnHmM9_0neaKuk91yUn-gtdS1BK6eyHTbRcQDzL3TCwUt6_R_YtzCowNBvZqbQvLaQygMA0q5QDubVzarFBIYkwXwoDE1lbtes/s1600-h/100_3387.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW4l0GTa4PPA45Ra7_o8PIJjfz0k9QunrDHf6olUQc0DnHmM9_0neaKuk91yUn-gtdS1BK6eyHTbRcQDzL3TCwUt6_R_YtzCowNBvZqbQvLaQygMA0q5QDubVzarFBIYkwXwoDE1lbtes/s320/100_3387.jpg" alt="" id="BLOGGER_PHOTO_ID_5292640502834500818" border="0" /></a><br />At the very least, I think everyone should add this pizza to their repertoire of homemade pizzas; really, it's deceptively simple. And if you want a little something more? Share it with friends and watch a movie. Satisfying evening complete.<br /><br /><span style="font-weight: bold;">Chicken Alfredo Pizza on a Cornmeal Crust</span><br /><br /><u>for the crust</u>:<br />1/2 c warm water<br />1 tbsp unsalted butter<br />1 tsp lemon juice<br />2 tsp sugar<br />1 tsp salt<br />1 c flour<br />3/4 c cornmeal<br /><br />Combine the dry ingredients in your mixing bowl. Melt the butter and pour it into the dry ingredients along with the water and lemon juice. Mix using the dough hook attachment of your mixer, or knead by hand, until the dough forms a ball. If the dough isn't forming a ball, add a bit more cornmeal to reach the desired consistency. Knead for 8 to 10 minutes.<span style="font-style: italic;"></span> Wrap the finished dough in plastic, and let it rest for 30 minutes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2f9ZTP9mJfW4CZfpEbnwf-KR8ymkGd5hkVbBfSsOVNnGH1uGj8Tj5fHyY-ODO7DMH8Fv56ZIxhZb6XrgeerZSRoi5qxLXH_8xQ-QFIOH0UGhLMwLIfkPgp_UPNOkYjo_di5NLJvaEyH4/s1600-h/100_3389.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2f9ZTP9mJfW4CZfpEbnwf-KR8ymkGd5hkVbBfSsOVNnGH1uGj8Tj5fHyY-ODO7DMH8Fv56ZIxhZb6XrgeerZSRoi5qxLXH_8xQ-QFIOH0UGhLMwLIfkPgp_UPNOkYjo_di5NLJvaEyH4/s320/100_3389.jpg" alt="" id="BLOGGER_PHOTO_ID_5292640505375970946" border="0" /></a><br /><u>for the alfredo sauce</u>:<br />1 stick unsalted butter<br />1 c heavy cream<br />1 c shredded Parmesan<br /><br />Melt the butter in a saucepan over medium heat. Add the heavy cream and Parmesan cheese, whisking until the sauce becomes smooth. Continue cooking until sauce is reduced and thickened so it will coat the back of a spoon. Stir frequently to prevent burning.<br /><br /><u>for the chicken</u>:<br />boneless skinless chicken breasts<br /><br />Cook the chicken breasts in a 350-degree-Fahrenheit oven until done and juices run clear; the time will depend on the thickness of your chicken breasts. Use two forks to shred all the cooked chicken.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOT-w_SNrU07mB4aaOQZgvu7MRcpJVVO1dazHVcnoyZiqu43FXIkLMQITgJNylrkLDR7zV9iqB0Lx19srXaKGefHTCWQk7VwJFpXJxOlQk1HqC8g_itS8DXCkxLIPLa-nSYVv7TsoTJm4/s1600-h/100_3391.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOT-w_SNrU07mB4aaOQZgvu7MRcpJVVO1dazHVcnoyZiqu43FXIkLMQITgJNylrkLDR7zV9iqB0Lx19srXaKGefHTCWQk7VwJFpXJxOlQk1HqC8g_itS8DXCkxLIPLa-nSYVv7TsoTJm4/s320/100_3391.jpg" alt="" id="BLOGGER_PHOTO_ID_5292640507970429586" border="0" /></a><br /><u>assembling the pizza</u>:<br />Preheat the oven to 450 degrees Fahrenheit. Roll out your cornmeal crust on a pizza stone or baking sheet; it does not have to be a perfect circle. Once the oven has reached temperature, bake the crust until the edges no longer look raw, 5-7 minutes. Remove the crust from the oven and set on a cooling rack while you assemble the toppings.<br />Spread about 1/2-2/3 c of the alfredo sauce on the pizza. Place the shredded chicken on top of the sauce. Top the entire pizza with a sprinkling of grated Parmesan. Return the pizza to the oven and cook until the edges are browning and the pizza toppings are bubbly, about 13-18 minutes. Slice the pizza and enjoy.Amyhttp://www.blogger.com/profile/02822088574795909869noreply@blogger.com1tag:blogger.com,1999:blog-5664143538904853650.post-89231314869276099822009-01-11T13:12:00.003-05:002009-01-18T09:30:15.162-05:00The Indian Food ExperimentI love Indian food.<br /><br />I've loved it since I did a group project in high school and another group member and I went to <a href="http://www.yelp.com/biz/tandoor-cuisine-of-india-schererville">our local Indian restaurant</a> to immerse ourselves in the cuisine. So what if the project was on Hinduism? Background information is important.<br /><br />I only slightly burnt out on Indian food after I was in India for two and a half weeks my sophomore year of college. After eating nothing but Indian food for days and days, I thought it would be a long time before I craved it again. Wrong.<br /><br />As I contemplated aspects of my own food life during the initial stages of my thesis preparation, I considered making a few changes to the ways in which I eat the foods I want. One of these considerations was making at home foods that used to be homemade -- crackers, cookies, cereals -- but are now uber-processed. A noble and doable idea, indeed, but for a college student working on a year-long thesis in addition to regular class commitments, the cost-benefit analysis turned out in favor of going to the boxed cracker aisle of my Kroger on the rare occasion I wanted these treats. While I know I <span style="font-style: italic;">can</span> make my own crackers (I pretty much always make my own cookies anyway), it's just not practical for my life right now.<br /><br />But then I got to thinking about the cost-benefit analysis of restaurant food, ethnic food in particular. I <span style="font-style: italic;">love</span> going out for some good Italian or Indian food. Luckily there's a good Italian place in town, but in order for me to get a tasty Indian meal I'd need to drive to Indianapolis or Bloomington and then pay for food on top of everything else. Not practical, even though I love Indian food <span style="font-weight: bold;">a lot</span>. Making the Indian food, though? I could do that.<br /><br />By the time I got around to buying an <a href="http://www.amazon.com/Classic-Indian-Cooking-Julie-Sahni/dp/0688037216/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1231697467&sr=8-1">Indian cookbook</a>, it was after Thanksgiving, which means I violated my family's no-buying-things-for-yourself-before-the-holidays rule. (Sorry, Mom.) By the time I actually tried out some recipes, though, it was already after Christmas, so I'm going to go ahead and say the rule-breaking was inconsequential. At any rate, the result was tasty indeed.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjehTSFML3ojEnflT8NYShwZ6DQO0Tvf5GXqBn48VUycZ3qtf2EPA0dzzAnepKu9MNqdQz-YBEM9Xp4BeZ65sBH8Q62IGou9o0h1TUX_SOov-TzzJfPovh9T8jthvlZdb9bmw7PuUk-wkM/s1600-h/100_3384.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjehTSFML3ojEnflT8NYShwZ6DQO0Tvf5GXqBn48VUycZ3qtf2EPA0dzzAnepKu9MNqdQz-YBEM9Xp4BeZ65sBH8Q62IGou9o0h1TUX_SOov-TzzJfPovh9T8jthvlZdb9bmw7PuUk-wkM/s320/100_3384.jpg" alt="" id="BLOGGER_PHOTO_ID_5290112433261265154" border="0" /></a><br /><span style="font-weight: bold;">Makhani Murgh, or Velvet Butter Chicken</span><br />adapted from <a href="http://www.amazon.com/Classic-Indian-Cooking-Julie-Sahni/dp/0688037216/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1231697467&sr=8-1"><span style="font-style: italic;">Classic Indian Cooking</span> by Julie Sahni</a><br /><br />1 1/4 lb Tandoori chicken, cooked (recipe below)<br />3 c canned tomatoes in puree, measured with puree<br />1/2 tsp red pepper<br />2 tbsp chopped fresh ginger<br />8 tbsp butter<br />4 tsp ground cumin<br />1 tbsp paprika<br />2 tsp Kosher salt<br />1 1/2 c whole milk<br />2 tsp garam masala<br /><br />Cut the cooked chicken into 1"x1" cubes. Put the tomatoes, red pepper, and ginger in a blender and blend to a fine puree (an immersion blender would work, too).<br />Place 6 tsbp butter in a large non-stick skillet over medium heat. As the butter melts, tilt the pan in all directions to coat the bottom. When the foam begins to subside, add the chicken pieces and brown them. Remove the chicken when all pieces are browned.<br />Add the cumin and paprika to the butter in the skillet and cook, stirring rapidly, for 10-15 seconds. Add the tomato puree mixture and cook, uncovered, until the sauce is thickened, about 5-8 minutes, stirring constantly to prevent sticking and burning.<br />Add the salt, milk, and chicken pieces (with any juices that may have accumulated). Gently stir the chicken to coat the pieces evenly. Reduce the heat to medium-low and simmer, uncovered, about 10 minutes. Check and stir the dish often, but only 1 or 2 stirs at a time, to ensure the sauce does not burn.<br />Sir in the remaining 2 tbsp butter and garam masala. Turn off the heat and let the dish stand, covered, for half an hour before serving. The dish should still be hot enough to serve, but you can reheat just before serving if you want.<br />Serve with rice.<br /><span style="font-weight: bold;">Tandoori Murghi, or Tandoori Chicken</span><br />adapted from <a href="http://www.amazon.com/Classic-Indian-Cooking-Julie-Sahni/dp/0688037216/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1231697467&sr=8-1"><span style="font-style: italic;">Classic Indian Cooking</span> by Julie Sahni</a><br /><br />2 lb boneless skinless chicken breasts<br />1/3 c lemon juice<br />2 cloves garlic<br />1 tsp ground cumin<br />1/2 tsp ground cardamom<br />1/2 tsp red pepper<br />1 tbsp paprika<br />1/3 c plain yogurt<br /><br />Prick the chicken all over with a form and make diagonal slashes on the meat without cutting through it. Place the chicken in a bowl with the lemon juice, rubbing the juice into the slashes. Cover the chicken and marinate 30 minutes.<br />Put the remaining ingredients into a blender and blend until reduced to a smooth sauce. Pour this marinade over the chicken pieces and mix to coat all the pieces well. Cover the chicken and marinate in the refrigerator overnight (you may want to transfer the chicken to a plastic bag to marinate).<br />Take the chicken from the refrigerator at least 1 hour before cooking to bring it to room temperature. If you are roasting the chicken indoors, roast for 25-30 minutes in a very hot oven, at least 500 degrees Fahrenheit. If you are using an outdoor grill, make sure the grill is very hot. Let the chicken cook about 10 minutes per side, longer if needed to fully cook the chicken. Serve the chicken immediately.Amyhttp://www.blogger.com/profile/02822088574795909869noreply@blogger.com1tag:blogger.com,1999:blog-5664143538904853650.post-20162999411827771142009-01-04T10:39:00.006-05:002009-01-04T11:11:45.433-05:00The Thesis NamesakeThe way I see things, what better way to begin 2009 -- the year in which I will (happily) finish my thesis and shortly afterward graduate -- than with a food that I love and that is integral to at least the idea of my food thesis (which was the impetus for this blog)? I really cannot think of a better food for a first post of 2009 right now. Mmm, pierogi.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLVfABVKb6zdHZtAu2-yshhvHCHn1gTkOWXblx5jKjS2pZdvvu8_DHFjwOVGtu-vlxUPLN8fDjGij3uYgJZIGJi9McPSWfqOqmpFMKH0OXtyV5s0xzRJQhpKaPs2KoZX_980-Kf4u03x4/s1600-h/The+Inaugural+Kitchen+Aid+Mixer+Mix.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLVfABVKb6zdHZtAu2-yshhvHCHn1gTkOWXblx5jKjS2pZdvvu8_DHFjwOVGtu-vlxUPLN8fDjGij3uYgJZIGJi9McPSWfqOqmpFMKH0OXtyV5s0xzRJQhpKaPs2KoZX_980-Kf4u03x4/s320/The+Inaugural+Kitchen+Aid+Mixer+Mix.jpg" alt="" id="BLOGGER_PHOTO_ID_5287471473340312738" border="0" /></a><br />That's right, the Polish dumpling dish that seems readily available where I live (thank you Eastern European immigrants to the Chicagoland area) but that I've heard is a mere myth in other regions of the United States. Trust me, you don't know what you're missing if you're from one of these pierogi-free regions. Especially if you love all things noodle-y.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDY8R-Qw9LQBDN4Sge8AQ5nl0g_VDWsj0PC4k4APskCC_wB4FMACa19HNbw70a_Wpk0FvXBa9dkY9UsZNj5Dnp5Jtg6UKg5XhgmqNtwkMsae81pjv_1FQVOYLGtvhP0qoJl9QW2iI_g0w/s1600-h/The+Filling+Process.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDY8R-Qw9LQBDN4Sge8AQ5nl0g_VDWsj0PC4k4APskCC_wB4FMACa19HNbw70a_Wpk0FvXBa9dkY9UsZNj5Dnp5Jtg6UKg5XhgmqNtwkMsae81pjv_1FQVOYLGtvhP0qoJl9QW2iI_g0w/s320/The+Filling+Process.jpg" alt="" id="BLOGGER_PHOTO_ID_5287471477476776562" border="0" /></a><br />The concept is simple, really: pierogi are dumplings stuffed with fillings, traditionally things like potatoes, sauerkraut, or sweet cheese. The beauty of making pierogi yourself is that you can choose WHATEVER FILLINGS YOU LIKE. In my house, when I'm the pierogi-filler, that means some sweet cheese and some mashed potato with a little piece of Velveeta mixed in. I'm rather sure the possibilities are near endless; you have only your personal tastes to limit you.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ1uEmMzXTo1NtY9tphBM6POr_KmcY2APF5QeKQ9EnGecTAVWcUMIb2eOLKQEs86QGBOAQyjSBo0gQdapFSc8ZNrb-Jwa7xNOvfNu2oOn70F8iBn4odNisS6GRieZgtC1SJUa0LOwzIM8/s1600-h/Polka-Dancing+Pierogi.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ1uEmMzXTo1NtY9tphBM6POr_KmcY2APF5QeKQ9EnGecTAVWcUMIb2eOLKQEs86QGBOAQyjSBo0gQdapFSc8ZNrb-Jwa7xNOvfNu2oOn70F8iBn4odNisS6GRieZgtC1SJUa0LOwzIM8/s320/Polka-Dancing+Pierogi.jpg" alt="" id="BLOGGER_PHOTO_ID_5287471476118561330" border="0" /></a><br />Yesterday my mother and I took my Christmas-new <a href="http://www.kitchenaid.com/catalog/product.jsp?src=Stand+Mixers&cat=310&prod=1735">Kitchen Aid mixer</a> out of the box and gave it its inaugural task. The pierogi dough is so easy with that thing! So easy, in fact, that with two people working to mix dough, cut shapes, fill pierogi, and boil them, we made two modestly-sized batches in an hour. Beautiful.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7ie0a1tye2ZS_8Mq5gWdmBb0oYDE8JvOYCmXYK-0gVwIrTAspPzkth7_8CV9DzxjTCA5mIEOn8uD2t8-3SP8LHswnoQ57NGfSvLnpUlIKcCwzGbubnLnL6KBQt96bCsGrFNwbCJjMTnw/s1600-h/Ready+to+Eat.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7ie0a1tye2ZS_8Mq5gWdmBb0oYDE8JvOYCmXYK-0gVwIrTAspPzkth7_8CV9DzxjTCA5mIEOn8uD2t8-3SP8LHswnoQ57NGfSvLnpUlIKcCwzGbubnLnL6KBQt96bCsGrFNwbCJjMTnw/s320/Ready+to+Eat.jpg" alt="" id="BLOGGER_PHOTO_ID_5287471488196643026" border="0" /></a><br />When you've made your pierogi, you can cook them any number of ways: reboil; microwave; fry in a little bit of butter; fry in butter and onions. And you can serve them in a number of ways, too. Some people like potato pierogi with some sour cream; some people like sweet cheese pierogi with a sprinkling of powdered sugar. Honestly, go to town. Really make the pierogi yours. They're so easy to make and so tasty to eat that you'd be remiss not to.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuNZf5YxlTe5v9iN1j9cZ02I-rIV0RoXKVbycSL2FBJ1fFv3df0izPoeIorJv4wFsgeIrCZeyEyC0H1psXTQG_fYQDr_UfmCp8I3NUe51E0kXV0yAU_Z4M7ytXckVBjz2hfiGSDqejogw/s1600-h/Pierogi+Perfection.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuNZf5YxlTe5v9iN1j9cZ02I-rIV0RoXKVbycSL2FBJ1fFv3df0izPoeIorJv4wFsgeIrCZeyEyC0H1psXTQG_fYQDr_UfmCp8I3NUe51E0kXV0yAU_Z4M7ytXckVBjz2hfiGSDqejogw/s320/Pierogi+Perfection.jpg" alt="" id="BLOGGER_PHOTO_ID_5287471493448696706" border="0" /></a><br /><span style="font-weight: bold;">Pierogi</span><br /><br />2 c flour<br />1/2 tsp salt<br />1 egg<br />1/2 c warm water<br /><br />Beat the egg into the water, then add the wet mixture to the flour and salt to make a soft dough. (A dough hook works well.) Remove the dough to some plastic wrap (so it won't dry out) and let it stand for ten minutes.<br />Roll the rested dough thin on a floured pastry cloth or clean surface. Use the open end of a cup to cut your pierogi shapes. Put a small amount of filling in the center of each dough circle, wet the edge of the dough with warm water, and fold the pierogi into a half circle and seal. Make sure your seal is tight, otherwise the pierogi can split and leak in the cooking water.<br />Drop the sealed pierogi into salted boiling water in small batches. Cook until the pierogi have come to the water's surface, which shouldn't take more than a few minutes. Drain them in a collander, and then remove the boiled pierogi to a cooling rack to completely dry and cool. Keep them from touching, as they can stick.<br />Choose your preferred method for cooking the pierogi when you're ready to eat them. The last about five days in the refrigerator, or up to three months in the freezer. As if you have that much patience.<br /><span style="font-weight: bold;">Note</span>: Boil a few batches of your dough scraps for some tasty, plump homemade noodles. Hey, you could even use them to make <a href="http://americanakitchen.blogspot.com/2008/11/chicken-and-noodles-for-chilly-and-busy.html">this tasty dish</a>!<br /><br /><span style="font-weight: bold;">Fillings</span><br /><br />Potato and cheese: Make a small batch of mashed potatoes according to your preferred method, then spoon a bit of the potatoes into each pierogi along with a small slice of Velveeta.<br />Sweet cheese: Mix 1 c dry cottage cheese (farmer's cheese), a dash of salt, 1 tsp lemon juice, 1-2 tbsp sugar, and 1 egg yolk.<br />Sauerkraut<br />Pie cherries<br />Sweet cabbage and cheese: Saute shredded cabbage in butter until cooked, then spoon a bit of the cabbage into each pierogi along with a small slice of Velveeta.Amyhttp://www.blogger.com/profile/02822088574795909869noreply@blogger.com1tag:blogger.com,1999:blog-5664143538904853650.post-81699979524663826352008-12-28T18:13:00.005-05:002008-12-28T18:46:13.830-05:00The New Christmas PotatoesThe thing about holiday meals, it seems to me, is that it is so easy to fall into a food rut. In the name of tradition, we decide not to venture from the dishes we're used to making for any given holiday. Case in point: <a href="http://americanakitchen.blogspot.com/2008/11/thanksgiving-prep.html">my first Thanksgiving </a><a href="http://americanakitchen.blogspot.com/2008/11/thanksgiving-success.html">as cook</a>. Everyone has come to expect certain foods when eating Thanksgiving dinner at my house, regardless of who's (wo)manning the kitchen. Thus I felt I could make no substitutions to previous years' menus. Additions, yes, but serious revisions, no. Does that happen to you?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyFEoUWOw5e5keQ_PCQXkFr8cD5AIhmvG4Vvn2PRntMzX6ekOvS7afebmSSd1_Ofbr6NaZyiHK10YzguFgTdiNVWIZNiFFJQ-rPaQ4pqwuqSi4dohyphenhyphen0bq4wP7ra-Zw94eb85mulGM-GPo/s1600-h/Smashed+Potato+Gratin+Beginnings.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyFEoUWOw5e5keQ_PCQXkFr8cD5AIhmvG4Vvn2PRntMzX6ekOvS7afebmSSd1_Ofbr6NaZyiHK10YzguFgTdiNVWIZNiFFJQ-rPaQ4pqwuqSi4dohyphenhyphen0bq4wP7ra-Zw94eb85mulGM-GPo/s320/Smashed+Potato+Gratin+Beginnings.jpg" alt="" id="BLOGGER_PHOTO_ID_5284991192277910546" border="0" /></a><br />The same thing seems to happen with Christmas. (Though I must admit that I can easily fit into the character of enabler of food tradition/repetition. I never make potatoes savoyard, for example, so I look forward to eating them every Christmas Eve at my aunt and uncle's house.) We usually have Christmas Day at my house. We usually have a ham. We usually have the candied sweet potatoes that my grandma likes; the seemingly holiday-ubiquitous mashed potatoes; the 7-Up Jell-O salad my mom remembers from nearly every Christmas in her life; some steamed vegetable, with or without lemon butter or Hollandaise; and the egg bread that essentially serves as my cousin's entire Christmas meal, as well as his stocking stuffer the night before.<br /><br />Well, most of that happened this year. When I got home following fall semester finals, my mom was planning her Christmas Day buffet, a task that should be easy when the entire menu is essentially set. But then she started thinking about the potatoes: we'd just had a ton of regular mashed potatoes at Thanksgiving, let's not be <span style="font-style: italic;">too</span> repetitive; we couldn't make potatoes savoyard because we always have them Christmas Eve; we needed to be careful not to repeat the potatoes my mom's sister would serve at her dinner on Christmas Eve; so what to do? I consulted <a href="http://www.amazon.com/Feast-Food-Celebrate-Nigella-Lawson/dp/1401301363">Nigella</a>, of course.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9k0yjwFgH3NPPnEs6mf38uuscL4ijUnWU62c8-MZVpQl3_hKRoM2bX1G8eOykHfq0Hsqxq_UM5lEFT8OrO7VHAoBuy1n0ovOgGAiVgZLej_0qmijSwBJXo2oH47ssCRgsZ_QqIf9C7LY/s1600-h/Smashed+Potato+Gratin+Endings.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9k0yjwFgH3NPPnEs6mf38uuscL4ijUnWU62c8-MZVpQl3_hKRoM2bX1G8eOykHfq0Hsqxq_UM5lEFT8OrO7VHAoBuy1n0ovOgGAiVgZLej_0qmijSwBJXo2oH47ssCRgsZ_QqIf9C7LY/s320/Smashed+Potato+Gratin+Endings.jpg" alt="" id="BLOGGER_PHOTO_ID_5284991200704677778" border="0" /></a><br />The end result, I must say, was fantastic. Not too much of a change from mashed potatoes to wreak holiday havoc, but different enough in execution, taste, and texture to keep things interesting. I wholeheartedly encourage little holiday tradition rebellions like this one. Although, if they all turn out as tasty as these potatoes did, you might be marking the end of one tradition with the beginning of another.<br /><br /><span style="font-weight: bold;">Smashed Potato Gratin</span><br />from <a href="http://www.amazon.com/Feast-Food-Celebrate-Nigella-Lawson/dp/1401301363"><span style="font-style: italic;">Feast</span></a> by Nigella Lawson<br /><br />5 lb all-purpose potatoes, + 1 potato for insurance<br />6 c whole milk<br />1 tbsp kosher salt<br />1 stick celery<br />8 scallions<br />pepper<br />2 sticks butter<br />4 tbsp semolina<br /><br />Preheat the oven to 425 degrees Fahrenheit. Butter two shallow roasting pans (we used a 9"x13" and a smaller casserole).<br />Peel and chop the potatoes and cut them into approximately 1/2"x1 1/4" chunks. Put them into a saucepan with the milk, salt, celery, whole scallions, pepper, and 1 1/2 sticks butter. Bring to the boil and simmer for 20 minutes.<br />Fish out the celery and scallions. If you cooked your potatoes in a large pot, it's easiest to lightly mash them in the pot before pouring them into the perpared roasting pans. Otherwise transfer the potatoes to the pans than then mash. You can leave the pans made up to this point to sit for a while.<br />When you are ready to put the potatoes into the oven, sprinkle over the semolina and dot with the remainging butter. Cook the smashed potato gratin for 30 minutes or until hot through and beginning to catch and scorch in parts on the top.<br />Serves at least 12.Amyhttp://www.blogger.com/profile/02822088574795909869noreply@blogger.com1tag:blogger.com,1999:blog-5664143538904853650.post-76030639620627161862008-12-21T22:57:00.003-05:002008-12-21T23:07:05.503-05:00Christmas Kiss Cookie BonanzaIn a departure from our traditional household Christmas baking menu, my mom and I opted to bake on a theme this year as opposed to making any and every Christmas cookie requested by various members of the family. The result, fresh from this evening, is what I'm calling the Kiss Cookie Bonanza. Hershey's, eat your heart out.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjA3J9sNjP4oAWCEYVgdbQrI_iTVUqdMYrwKx-YEJk6qmWrnOixlwFDvmG6BtjwcV3C4ka_RGKu93N5UYaNJ4-XOsaMGxJflBHL-L9unME2KP3YGsSzhdbWoJPyz4kP1_753cU-A2Ca8U/s1600-h/Kiss+Cookie+Bonanza.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjA3J9sNjP4oAWCEYVgdbQrI_iTVUqdMYrwKx-YEJk6qmWrnOixlwFDvmG6BtjwcV3C4ka_RGKu93N5UYaNJ4-XOsaMGxJflBHL-L9unME2KP3YGsSzhdbWoJPyz4kP1_753cU-A2Ca8U/s320/Kiss+Cookie+Bonanza.jpg" alt="" id="BLOGGER_PHOTO_ID_5282459593882371298" border="0" /></a><br />Our dessert trays contain seven variations on the kiss cookie:<br /><ul><li>Peanut butter cookie with a milk chocolate kiss</li><li>Butter pecan cookie with a caramel kiss and a sprinkling of sea salt</li><li>Chocolate cookie coated in powdered sugar with a mint truffle kiss</li><li>Chocolate cookie coated in granulated sugar with a candy cane kiss</li><li>Chocolate cookie with marshmallow fluff and a cocoa kiss</li><li>Cherry cookie with a dark chocolate kiss</li><li>Pistachio cookie with a white and milk chocolate hug</li></ul><br /><span style="font-weight: bold;">Happy Christmas!</span>Amyhttp://www.blogger.com/profile/02822088574795909869noreply@blogger.com1tag:blogger.com,1999:blog-5664143538904853650.post-5222810209271477762008-12-14T15:16:00.003-05:002008-12-14T15:28:09.184-05:00The Literary Cookie SeasonLater this week I'll be whipping up a batch or two of shortbread for a tea party in celebration of Jane Austen's birthday. It may seem an unnecessary occasion to celebrate, but really, when it comes to excuses for baking cookies of all varieties, what better excuse than something literary? Books and bite-size treats seem to go hand in hand, especially when little cookies allow the reader to indulge without huge threat of pages sticking together as a result of jam hands. At least in theory.<br /><br />Also in favor of a literary cookie is the fact that so many cookies exist that one can generally appropriately match a treat to the text in question. A prime example: Russian tea cakes to celebrate the final discussion of Tolstoy's <span style="font-style: italic;">War and Peace</span> in my friend's lit class. That's what we made last Tuesday, and I heard they were a hit. There's something remarkable about having a satisfied mind and satisfied palate.<br /><br />What cookie/book pairings can you think of?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhEu9HMt5_WQ2D9kJpAu5h6Uo-DEuJfxQ7MkciNW1v8huw9r_qkqzFJDC3diBUMszUq2GbDzWdaHr36YfkMif9C5C_it28XS4GLPwG_ExHzb9v-sq3lvHvy7twlU4QdQg7qMYJJs-asr0/s1600-h/100_3326.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhEu9HMt5_WQ2D9kJpAu5h6Uo-DEuJfxQ7MkciNW1v8huw9r_qkqzFJDC3diBUMszUq2GbDzWdaHr36YfkMif9C5C_it28XS4GLPwG_ExHzb9v-sq3lvHvy7twlU4QdQg7qMYJJs-asr0/s320/100_3326.jpg" alt="" id="BLOGGER_PHOTO_ID_5279745141266558866" border="0" /></a><br /><span style="font-weight: bold;">Russian Tea Cakes</span><br /><br />1 c butter<br />2 c powdered sugar<br />2 tsp vanilla<br />2 c flour<br />1 c pecans, finely ground<br /><br />Beat the butter (at room temperature) until it is fluffy. Add 1/2 c of the powdered sugar and the vanilla to the butter and beat the mixture until well-blended. Beat in the flour, then beat in the nuts.<br />Wrap the dough in plastic wrap and chill for at least 30 minutes in the fridge.<br />Preheat the oven to 350 degrees Fahrenheit. Roll the dough into medium uniform balls and place on a parchment-papered cookie sheet. Bake each batch 18 minutes, then allow the cakes to cool 5 minutes on the baking sheet.<br />Toss the still-warm cookies in the remaining powdered sugar and set on a cooling rack until fully cool. Store in an air-tight container.Amyhttp://www.blogger.com/profile/02822088574795909869noreply@blogger.com2tag:blogger.com,1999:blog-5664143538904853650.post-6486903568186501352008-12-07T22:15:00.003-05:002008-12-07T22:25:53.889-05:00Sunday in DecemberHow does a good student spend the Sunday before the last week of college classes for the semester? I would guess not by cooking all day, like I did. But alas, the holiday season means holiday treats as gifts. And I'll be darned if the girl doing her thesis on food doesn't turn out some tasty morsels for her friends to enjoy.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_k1pQ2tKhoNnLGhv7YD9IdBgXnwg0FbvwQCdQKdqaJT5zf3AqcyDPjvPy4h29Drfo5duP48FaYs81r6-gi7onQcGDu1QnJ0YprPnbUHFz4H9uIs_4e1fNxVPaN-qk6bx_sJA1aG4C0vE/s1600-h/Shortbread+Bites.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_k1pQ2tKhoNnLGhv7YD9IdBgXnwg0FbvwQCdQKdqaJT5zf3AqcyDPjvPy4h29Drfo5duP48FaYs81r6-gi7onQcGDu1QnJ0YprPnbUHFz4H9uIs_4e1fNxVPaN-qk6bx_sJA1aG4C0vE/s320/Shortbread+Bites.jpg" alt="" id="BLOGGER_PHOTO_ID_5277255141971806690" border="0" /></a><br />I started off today with some wonderful shortbread bites, quite reminiscent of Scotland if I do say so myself. Try them. They're worth making a bit of a mess first thing Sunday morning.<span style="font-weight: bold;"><br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGU7YqlqFUXNYESutUGXskCEnjcCTa-JJgSjlifON2OtVftnGY7FV0WxRhBYOqF9kOKKlk3NxbwfSmUX-FCWycyBB1q_J4DJUaya9exz0gt7_7JnGl1TuPqEJOdII5n57sRdoZWhWJQdE/s1600-h/Shortbread+Bites+in+Rows.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGU7YqlqFUXNYESutUGXskCEnjcCTa-JJgSjlifON2OtVftnGY7FV0WxRhBYOqF9kOKKlk3NxbwfSmUX-FCWycyBB1q_J4DJUaya9exz0gt7_7JnGl1TuPqEJOdII5n57sRdoZWhWJQdE/s320/Shortbread+Bites+in+Rows.jpg" alt="" id="BLOGGER_PHOTO_ID_5277255145210579922" border="0" /></a><br /><span style="font-weight: bold;">Elfin Shortbread Bites</span><br />from the <span style="font-style: italic;">New Better Homes and Gardens Cook Book<br /><br /></span>1 1/4 c flour<br />3 tbsp sugar<br />1/2 c butter<br />2 tbsp colored sprinkles<span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><br /><br /></span></span></span>Whisk together the flour and sugar in a medium bowl. Cut in the butter using a pastry blender (or, lacking one as I was, your hands) until the mixture resembles fine crumbs and starts to cling. Stir in the sprinkles, and form the mixture into a ball and knead until smooth.<br />Roll or pat the dough onto a parchment-papered cookie sheet until about 1/2-inch thick. Cut into 1/2-inch squares and separate the squares over the cookie sheet.<br />Bake in a 325 degree Fahrenheit oven for 15-19 minutes, or until the bottoms start to brown and/or the smell of butter starts to emanate from the oven. Transfer the cookies, on the parchment paper, to a wire rack to cool.<span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><br /></span></span></span></span>Amyhttp://www.blogger.com/profile/02822088574795909869noreply@blogger.com1tag:blogger.com,1999:blog-5664143538904853650.post-59260530816638464032008-11-30T14:15:00.005-05:002008-11-30T14:35:37.616-05:00Thanksgiving: SuccessHere's the run-down of Thanksgiving at my house:<br /><br /><span style="font-weight: bold;">Guests:</span> 14<br /><span style="font-weight: bold;">Estimated dinner time: </span>3 p.m.<br /><span style="font-weight: bold;">Actual dinner time:</span> 3:03 p.m.<br /><span style="font-weight: bold;">Turkey weight: </span>17.7 lbs<br /><span style="font-weight: bold;">Turkey cooking method:</span> Brining overnight a la <a href="http://www.amazon.com/Feast-Food-Celebrate-Nigella-Lawson/dp/1401301363/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1228072856&sr=8-1">Nigella</a>, then cooked by combining the <a href="http://www.amazon.com/Feast-Food-Celebrate-Nigella-Lawson/dp/1401301363/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1228072856&sr=8-1">Nigella</a> and <a href="http://www.amazon.com/Joy-Cooking-Irma-S-Rombauer/dp/0026045702/ref=sr_1_2?ie=UTF8&s=books&qid=1228072887&sr=1-2">Joy of Cooking</a> methods<br /><span style="font-weight: bold;">Most successful appetizer: </span><a href="http://smittenkitchen.com/2008/11/onion-tart-with-mustard-and-fennel/">onion tart with mustard and fennel</a><br /><br /><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXelf6pVmgRUSei3AT1iCbyTSMqzzDd5aniPYfYlWH034s-TfwIVWxUh1kV-qloj6m15zIQ_iVaTAdVaa963xdh5pIrpv3XL-5hRGoY3lwSOQA_2Npd_-QQU_Gi2T2OsgtisslCoOuELw/s1600-h/100_3290.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXelf6pVmgRUSei3AT1iCbyTSMqzzDd5aniPYfYlWH034s-TfwIVWxUh1kV-qloj6m15zIQ_iVaTAdVaa963xdh5pIrpv3XL-5hRGoY3lwSOQA_2Npd_-QQU_Gi2T2OsgtisslCoOuELw/s320/100_3290.jpg" alt="" id="BLOGGER_PHOTO_ID_5274535554912374866" border="0" /></a></p><br /><span style="font-weight: bold;">The first dish to run out:</span> slider stuffing (much to my brother's delight and my mother's dismay)<br /><span style="font-weight: bold;">Best leftovers:</span> green bean casserole<br /><span style="font-weight: bold;">Hours I napped, having fallen asleep on the couch after everyone left:</span> 2<br /><span style="font-weight: bold;">My first Thanksgiving as head cook: </span>a success<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQsl_sIHvvfXP5U-P-5rutK5ntNZVkURSg06d69UDVH9K9tM3OdrzOzMkTXxK7xofdUC7Q7ofxwwzLhuOpjwHrAM8Xpjp7BUM1KrU2ouQrVCmzrmHTmdhyDrJkmUqJQ6X2Yv9cULpQNlI/s1600-h/100_3304.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQsl_sIHvvfXP5U-P-5rutK5ntNZVkURSg06d69UDVH9K9tM3OdrzOzMkTXxK7xofdUC7Q7ofxwwzLhuOpjwHrAM8Xpjp7BUM1KrU2ouQrVCmzrmHTmdhyDrJkmUqJQ6X2Yv9cULpQNlI/s320/100_3304.jpg" alt="" id="BLOGGER_PHOTO_ID_5274535547574443314" border="0" /></a><br /><span style="font-weight: bold;">Slider Stuffing</span><br /><p> 10 White Castle sliders, no pickles<br />1 1/2 c celery, diced<br />1 1/4 tsp ground thyme<br />1 1/2 tsp ground sage<br />3/4 tsp black pepper, coarsely ground<br />1/4 c chicken broth</p><p> </p><p> Cut each of the sliders into about 9 pieces and place in a large bowl. Add the diced celery, thyme, sage, and black pepper, stirring to combine. Add the chicken broth and stir until everything is moistened. Transfer the stuffing into a buttered casserole dish and bake for 1 hour at 350 degrees Fahrenheit.</p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKWpdW8kl9KkuBkCnWUiChypHlNRQwMeeZiMOd-H04ZggMk_-G8vu96Hwf0BRLWG4cTHvKyJggSLfU9Z8EddcI4Mzs8MvETGUVpkO6xWOrokIdxEvOrT46cS5MMqo9QvDiH0Q40jke_ss/s1600-h/100_3294.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKWpdW8kl9KkuBkCnWUiChypHlNRQwMeeZiMOd-H04ZggMk_-G8vu96Hwf0BRLWG4cTHvKyJggSLfU9Z8EddcI4Mzs8MvETGUVpkO6xWOrokIdxEvOrT46cS5MMqo9QvDiH0Q40jke_ss/s320/100_3294.jpg" alt="" id="BLOGGER_PHOTO_ID_5274535559726528210" border="0" /></a></p><p><span style="font-weight: bold;">Green Bean Casserole</span><br /><br />20 oz. frozen french cut green beans<br />1/3 c chopped onions<br />2 tbsp butter<br />2 tbsp flour<br />1 tsp salt<br />1/4 tsp pepper<br />1 c sour cream<br />1 c shredded sharp cheddar cheese<br /><br />Cook the green beans according to package directions and drain. Saute the onion in butter until translucent. Add the flour, salt, and pepper, stirring to blend. Add the sour cream, stirring constantly. Cook and stir until sauce is smooth and thickened. Add the cooked beans and pour into a shallow baking dish. Sprinkle the top with shredded cheddar.<br />Cook at 350 degrees Fahrenheit for 15-20 minutes.</p><p><span style="font-weight: bold;">Note: </span>You can make this dish a day ahead and refrigerate it until you're about ready to heat it. It works best if you wait to top the casserole with the shredded cheese until just before it goes in the oven.<br /></p>Amyhttp://www.blogger.com/profile/02822088574795909869noreply@blogger.com3tag:blogger.com,1999:blog-5664143538904853650.post-36688510475436415652008-11-23T13:35:00.002-05:002008-11-23T13:47:18.173-05:00Thanksgiving PrepI exist in a land of lists right now. Lists of books left to read this semester (3), various writing projects due before finals (5, totaling about 50 pages), and preparations for Thanksgiving, just to name a few. All that craziness, combined with an attempt to not have a hugely stocked fridge over the holiday when I'll be back home, means I haven't been cooking the most exciting dishes. But I can attest to the general yummy-ness of <a href="http://www.amys.com/products/product_view.php?id=176">Amy's Pesto Tortellini Bowl</a>. If you care.<br /><br />In my grand attempt at my first Thanksgiving, nearly all of my food energies are going toward planning and pre-planning for the rapidly-approaching Turkey Day. What does that mean for you, dear reader? You get to see my menu. Photos and recipes will come next week. Unless something disastrous happens and we end up eating pizza at my house for Thanksgiving. We'll see.<br /><br />Appetizers:<br /><a href="http://smittenkitchen.com/2008/11/onion-tart-with-mustard-and-fennel/">Onion Tart with Mustard and Fennel</a><br />Veggies and Dip<br />Mixed Nuts<br /><br />Dinner:<br />Roast Turkey<br />Classic Stuffing<br />Slider Stuff (yes, the kind that involves White Castle)<br />Mashed Potatoes and Gravy<br />Sweet Potatoes<br />Cranberry Sauce<br />Green Bean Casserole (<span style="font-weight: bold;">not</span> of the cream-of variety)<br />Jell-O<br />Egg Bread<br /><br />Wine<br />Hot Apple Cider<br /><br />Dessert:<br />Pumpkin Pie with Whipped Cream<br />Cranberry Apple TartAmyhttp://www.blogger.com/profile/02822088574795909869noreply@blogger.com0tag:blogger.com,1999:blog-5664143538904853650.post-86715631355814521642008-11-17T18:54:00.004-05:002008-11-17T19:03:49.693-05:0010 Reasons to Own a Slow Cooker<ol><li>Slow cookers are the easiest way to a hot meal on a cold day.</li><li>You can make a huge variety of soups and stews with little to no work on your own part. That's right, no slaving over a stove until your arm is sore from stirring.</li><li>The flavors of your ingredients meld and mellow in a way only slow cooking allows.</li><li> It's economical. The longer cooking time means you can use the cheaper cuts and still get perfect, pull-apart tender meat.</li><li>When you come home after a long day of work, school, etc., your house will smell <span style="font-style: italic;">wonderful</span>.</li><li>Dinner is ready when you get home. Since you threw everything in the slow cooker in the morning, you've maximized your relaxation time as well as the tastiness of your supper.</li><li>Slow cooker recipes usually make things in larger quantities. Which means leftovers. Which means less cooking throughout the week with the guarantee of yummy meals.</li><li>You can invite people over for dinner on a whim without stressing (hey, it's already cooking!) and hugely impress them with your tasty fare.</li><li>Slow cookers (at least all the new models) are extremely easy to clean.</li><li>It's remarkably easy to adapt all sorts of recipes for the slow cooker.<br /></li></ol>Amyhttp://www.blogger.com/profile/02822088574795909869noreply@blogger.com0tag:blogger.com,1999:blog-5664143538904853650.post-4964432006328441512008-11-16T00:23:00.003-05:002008-11-17T18:54:36.421-05:00Chicken and Noodles for Chilly and Busy DaysThe seasonal weather has finally arrived…which means, happily (for someone with a busy schedule, at least), crockery cooking. This past week I broke out my slow cooker for the first time since last winter. And my, was the fare delicious. After deciding to make good on my self-promise to use my <span style="font-style: italic;">New Better Homes and Gardens Cook Book</span> more often, I started off the chilly season with their beef stew recipe. I had a few friends over for dinner that night, and the stew was so good it was gone before I could snap a single photo.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtrpWvL7qRCs-Bqs8Z3oP-YMJfnYJkHCZpEb-od0EB5VAWCwSGJ-5NmEJGBbyyj00RozARLVDcLdsE5mtj-Zvtg0G8ac8Y6es2CRRZUrbYxDwy0PYagELDF40bCxhwgdfgZoHTx7qRG0E/s1600-h/100_3271.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtrpWvL7qRCs-Bqs8Z3oP-YMJfnYJkHCZpEb-od0EB5VAWCwSGJ-5NmEJGBbyyj00RozARLVDcLdsE5mtj-Zvtg0G8ac8Y6es2CRRZUrbYxDwy0PYagELDF40bCxhwgdfgZoHTx7qRG0E/s320/100_3271.jpg" alt="" id="BLOGGER_PHOTO_ID_5269779002733143138" border="0" /></a><br />This week I’ll be cooking a variation on a family recipe: my Aunt Kathy’s slow cooker adaptation of my Grandma Ethel’s chicken and noodles. Tonight I’m eating at the Elms, DePauw’s presidential mansion, so there’s no need for me to make a dinner; that means I won’t be posting pictures of the chicken and noodles until Monday after supper.<br /><br />But for those of you too anxious to wait and see what the dish looks like before cooking it up for yourselves, here’s the recipe. Like any good family recipe, measurements are imprecise and depend entirely upon your taste and texture preferences. Have fun with it. And enjoy.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibalSdU4-UCl0RWPh_jnc5rsn6msDcCuvNZx2v0t7sVIVnzlcvfY74xxSvu638yLS7G8hUanrwK6JKLYPV210Ke7m_Ld-_AEg3gDVK6yMMIzR5NwyKx_K0dt-LypnlYTkZPSkCVNdYRx4/s1600-h/100_3273.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibalSdU4-UCl0RWPh_jnc5rsn6msDcCuvNZx2v0t7sVIVnzlcvfY74xxSvu638yLS7G8hUanrwK6JKLYPV210Ke7m_Ld-_AEg3gDVK6yMMIzR5NwyKx_K0dt-LypnlYTkZPSkCVNdYRx4/s320/100_3273.jpg" alt="" id="BLOGGER_PHOTO_ID_5269779007877160178" border="0" /></a><br /><span style="font-weight: bold;">Slow Cooker Chicken and Noodles</span><br />from Ethel Koester via Kathy Connor<br /><br />boneless, skinless chicken breasts<br />parsley<br />water and/or chicken broth<br />onion, chopped<br />carrots, grated or chopped<br />chicken soup base<br />salt<br />pepper<br />noodles (egg or Amish tastes best, unless of course you have homemade…)<br />corn starch (optional)<br /><br />Place the raw chicken breasts in the bottom of the slow cooker. Sprinkle them with parsley, then cover pour over the water and/or chicken broth until the chicken is covered. Place the chopped onion and grated carrot in the slow cooker as well. Add some of the chicken soup base for a stronger chicken flavor. Season with salt and pepper. Cook on high for 4-5 hours or low for 8-10 hours.<br />Add the noodles to the slow cooker with 30 minutes left in your cook time. If the broth is still particularly thin after the noodles have been added and cooked, add a bit of watered-down corn starch to thicken it.<br /><span style="font-weight: bold;">Note: </span>If you refrigerate leftovers, be aware that the noodles will continue absorbing some of the liquid. While this doesn’t affect the taste any, the texture will be noticeably thicker upon reheating.Amyhttp://www.blogger.com/profile/02822088574795909869noreply@blogger.com0