Thursday, December 20, 2012

Letting your little light shine

I started decking the halls two months ago. I placed lights on top of the bookcases and lanterns on the dining room table.



In the windows went the battery-operated candles with timers: beacons to welcome us home from work and school. During the October snowstorm, we sat by our electric fireplaces with their "embers burning". That really kicked the coziness up a notch! And at Thanksgiving time, we visited the fun & festive Yankee Candle Flagship Store and chose the irresistable scented candles, Red Velvet Cake and Christmas Cookie.



 Bring on the holidays!






I'm glad that I rushed the season. It would have been hard to make an effort during the dark days of this December.



I remember my mother telling me how, when our father died, it was the fact that she had four children to take care of that she was able to go on. She had to go on. Making an effort, showing strength, despite having none, for the sake of others. 




Sweet, familiar things have a way of making us feel better. These little angels were my mother's.  They spend every Christmas with us. They're standing on an embroidered napkin that my mother made.

And speaking of sweet, familiar things, is this old time recipe making a comeback?  My assistant made me a batch of this deliciousness last week.  Another friend contributed it to a staff party and won first prize for best dessert. Here is her version of this simply yummy treat.  So easy and so good!




Time: 20 minutes, plus overnight freezing
Yield: about 2 lbs.


Ingredients:

48 saltine crackers

1 c. brown sugar

1/2 lb. butter

1 tsp. vanilla

3 c. semisweet chocolate chips



Directions:

Heat oven to 350 degrees. Line a sheet pan with aluminum foil. Arrange the crackers side by side in a single layer on the foil. (They'll just fit).

In a small saucepan, melt the sugar and butter. Bring to a simmer and cook while stirring 2-3 minutes.

Remove the saucepan from heat and quickly stir in the vanilla. Drizzle mixture over the crackers. Bake for 7 minutes.

Remove pan from oven and sprinkle chocolate chips over the crackers. Return to the oven and bake 3-5 minutes more. (Chips will soften, not melt completely.)

Remove the pan again and spread chocolate evenly over the crackers with a clean spatula. Cool for ~20 minutes before transferring the tray to the freezer to sit overnight.

The next day, peel off the foil and smash the brickle into pieces. Keep frozen or refrigerated until ready to serve.


Wishing you and yours
joy & peace.


Monday, August 6, 2012

Julia Child's Galettes au Fromage

Galettes au Fromage - Cheese Wafers


Growing up with my mother, food was a major part of our lives. If we weren't making food or eating it, we were listening to the Yankee Kitchen Radio Show and obsessing over it.  When the radio was off, the TV was on, and we were looking forward to watching The French Chef.  

I loved watching Julia Child.  At an early age, I understood that cooking standards were set by the French.  Julia was clear and precise but never off-putting.

She would often launch into something surprising.  I remember one episode when Julia was wiping food off the counter, she said something like this:  


I am not throwing food on the floor.  I have a waste basket under here to catch it.
  People have written to me complaining that I throw food on the floor.
Don't they have anything better to do?  

Watching Julia on TV, and standing next to my mother in the kitchen, I learned the basics of how to measure and sift dry ingredients, how to scald milk, fold in egg whites, hold a knife, dice an onion, and make a roux. I bought my mother Mastering the Art of French Cooking for Mother's Day when I was in my early teens.  I still remember watching my mother make Julia's French Onion Soup starting with beef bones to make the stock. 

My mother dedicated her life to cooking and pleasing her family through food.

Julia Child was a special part of that.








For an in-depth look at how Julia Child impacted all of us and television, here's a fascinating book by Dana Polan, Julia Child's The French Chef.   


PBS is celebrating #CookForJulia! from August 5-15, 2012 to commemorate the 100th birthday of Julia.  

Make one of Julia's recipes, take a photo of it, share your memories, and post it on the PBS website or Facebook.  








Here's my contribution.

Tasty cheese wafers to enjoy at cocktail hour.

Recipe from Mastering the Art of French Cooking, published by Knopf in 1961,
  Chapter Four: Entrees and Luncheon Dishes; Hors D'Oeuvres. 











These featherweight wafers are often made of Swiss cheese, but you can also use a mixture of cheeses that you have on hand.  There is just enough flour to hold the galettes together while they bake.  The softer the cheeses, the more flour you'll need.  Bake one as a test, and vary the flour, until you're satisfied with the results.


1/2 pound (about 2 pressed-down cups) grated Swiss cheese, or a mixture of cheeses
1/2 pound softened butter
1/2 cup sifted all-purpose flour, more if needed
1/4 teaspoon pepper
Pinch of cayenne pepper
Salt to taste

For the topping:
1 egg beaten with 1/2 teaspoon water l
1/2 cup grated Swiss cheese for topping

Preheat the oven to 425 degrees.


A mixture of Vermont cheeses with parmesan and mozzarella


There's that butter.  One half pound of it.




Knead all the ingredients together in a bowl or on a board. The mixture will be sticky. Roll a 1-tablespoon bit into a ball in the palms of your hands, then flatten it into a cake 1/4 inch thick. Bake it for 10-15 minutes on a lightly buttered baking sheet in a hot oven to observe how it holds together; it should spread slightly, puff lightly, and brown. If it spreads out more than you wish, or is too fragile, knead in 1/4 cup more flour and make another test.

When you get them to look just right, bake for 10-15 minutes until golden brown. Cool on wire rack for 5-10 minutes.

First attempt.
  Quite flat, a little dark, but definitely has that wafer look. 





Looking better with more flour.
Puffed and golden at 10 minutes.






Wednesday, August 1, 2012

It won't last long! Zucchini Chocolate Cake!



A perfect bundt!  Rich, delicious, and keeps a secret.







Featured in the 1979 edition of the Yankee Kitchen Cookbook so you know it's good!




I really enjoy looking at the Yankee Kitchen Cookbooks and church and community cookbooks, too.  I like to think about the people who had enthusiasm for these recipes, who cared enough to share them, and who prepared this food for others to enjoy.  I have a soft spot for this memorabilia. 

Are you aware that these type of publications are considered "ephemera"?



Ephemera -  items designed to be useful or important for only a short time,
 especially pamphlets, notices, tickets, etc.  
                                                                Dictionary.com




Important for only a short time.  That's one way to look at it, I suppose.

But, there are plenty of people that are serious about their ephemera.  Some of them even belong to the Ephemera Society of America.  Feast your eyes on the plethora of ephemera here!

The work we do, the life we live.  We need to find worth and importance in it.



 “Extract the eternal from the ephemeral."
                                                         Charles Baudelaire





Seize the day!
  Make this one before the summer and zucchini is gone.




2 1/2 cups unsifted flour
1/2 cup cocoa
2 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 cup nuts (optional)
2 cups sugar
3/4 cup soft butter or margarine
3 eggs
2 tsp. vanilla
2 tsp. grated orange peel  
2 cups coarsely grated zucchini (I used yellow squash)
1/2 cup milk


Combine dry ingredients.  Cream butter and sugar.  Add eggs, one at a time.  Stir in vanilla and orange peel.  Add zucchini and milk.  Stir dry ingredients into zucchini mixture.  Add nuts.  Pour into well-greased bundt or angel cake pan.  Bake in a preheated 350 F oven for 1 hour.  

       * I substituted 1 tsp. grated lemon peel for the 2 tsp. of grated orange peel and it was delicious.




Now for some frosting.  Because it tastes good.





From the Culinary Arts Press, 1956







1 cup confectioners' sugar
1 tablespoon butter
1 1/2 tablespoons warm milk
1 1/2 teaspoon vanilla

Blend the ingredients thoroughly and spread on cake when cool.

* I doubled the ingredients, eliminated the vanilla, and added 1 tablespoon of cocoa and I spread it on the cake while it was still a bit warm. (Other than that, I didn't change a thing!)





Anita

Tuesday, July 24, 2012

King Arthur Flour

One of the longest running advertisers on the Yankee Kitchen Show was King Arthur Flour.

And since it was featured on Gus's show, it was the only flour my mother would buy.



You're probably familiar with the King Arthur shop online service with all kinds of products for bakers.

Did you know that they also have a store located in Norwich, Vermont?  They've just expanded it and it is gorgeous!  If you're into all things food, you must go!

I visited it yesterday.  I scheduled a stay in Vermont with my kids for the primary purpose of seeing their store and their newly re-opened cafe.  We're all food nuts.  As you know, the nut doesn't fall far from the tree.  It seems whatever my food focus is at the moment, they're happy to go along with it.


The beautiful King Arthur Flour store, cafe, courtyard, and campus in Norwich, Vermont




King Arthur Flour seems like a great company to work for.
They just posted sixteen positions if you're interested.



Here's a look inside their bright, spacious store...




In the corner are samples of freshly baked goods along with recipes.
You can see their demonstrations on the screen above.  







































The newly remodeled cafe just opened this week.


Sugar cookie samples


And, of course, bread for sale


You can take classes at their Baking Education Center.  The Norwich location is their flagship campus.

Here you can look through the glass to see bakers at work.  





And now for a chewy almond delight.

These were the cookies they were giving out along with the recipe.  Of course, you can purchase any hard-to-find ingredients at their store.


Almond Cloud Cookies





10 ounces almond paste
1 cup sugar
1/4 teaspoon salt
2 large egg whites, lightly beaten
1/4 teaspoon gluten-free almond extract
1/8 teaspoon extra-strong bitter almond oil
Confectioners' sugar or glazing sugar, for topping

Directions:
1) Preheat the oven to 325 F.  Lightly grease (or line with parchment) two baking sheets.
2) Blend the almond paste, sugar, and salt until the mixture becomes uniformly crumbly; this is best done in a stand mixer.
3) Add the egg whites gradually, while mixing, to make a smooth paste.
4) Stir in the flavorings.
5) Scoop the dough by heaping tablespoons onto the prepared pans.
6) Sprinkle the cookies heavily with confectioners' sugar, then use three fingers to press an indentation into the center of each cookie.
7) Bake the cookies for 20 to 25 minutes, until they're brown around the edges.  Remove them from the oven and let them cool right on the pan.

Yield: 21 cookies




Saturday, July 21, 2012

Green sauces


My thoughts are turning to green pasta sauces these days....

This lovely lady looks like she's eaten a lot of green sauces with that green tinge on her face.



Now that basil's in season, it's time for pesto.

I started making pesto during the 80's when I was into my vegetarian phase which lasted about 3 months.  It began one fall at the Fryeburg Fair in Maine when I looked into the big brown eyes of a cow and thought, "How can I eat that beautiful creature?!"

The Moosewood Cookbook was popular at this time.  No meat in there, but certainly lots of cheese and butter!  I tweaked the Moosewood's pesto recipe by varying the amounts and eliminating the melted butter.  Give it a try and let me know how you like it.











2 packed cups of washed and dried basil leaves, removed from stems.
2 large cloves garlic
1/4 cup walnuts
1/2 cup packed fresh parsley
1/2 cup freshly grated parmesan cheese
~1/4 cup olive oil
salt to taste

Combine all ingredients in a food processor, except for olive oil and salt, and blend into a paste. Add olive oil slowly until it has reached a consistency that you like. Add salt to taste. Serve over pasta with a drizzle of olive oil and more parmesan if desired.

Makes enough pesto for 1 pound of pasta - enough to serve 6 people.


The Moosewood Cookbook also featured a Spinach Yogurt sauce.  Last night I wanted to make something with spinach and feta, so I used the sauce recipe as a jump off point.  



That's tasty stuff right there!



Spinach-Feta Sauce

1 pound of fresh spinach, washed and stems removed
1 cup feta cheese, crumbled - I used a reduced fat version
1/2 TB unsalted butter
salt & pepper to taste
plain yogurt cheese - recipe follows
1 pound of fettucine


Wash the spinach and remove the stems, don't dry the spinach.  Place in large pot, steam it over medium heat for a few minutes until done.  Pour off remaining liquid.  Remove from heat and add 1/2 cup of feta until it begins to melt, add the butter, and add a little salt if you like, and some pepper.  Place in a bowl and top with the remaining 1/2 cup of feta.  Serve with fettucine and yogurt cheese on the side.




Place 1 pound of plain yogurt in a sieve - I used a store brand low fat yogurt - and put this over a deep bowl.  Place in refrigerator overnight.  Believe it or not, this will exude almost one cup of liquid.  Discard liquid.  What remains is a cup of lovely thick yogurt cheese that you can use alone as a substitute for cream cheese, as a basis for a dip, or serve with jam or honey with muffins.  Or just eat it with some fruit. 












Pasta flashbacks!

I was just thinking of a meal that was served to me many moons ago.  A very good friend of mine invited me to dinner for pasta with pesto. Although her husband was the cook in the family, she thought she'd step up to the plate, so to speak.  Well, she made pesto alright - except she used dried basil instead of fresh.  Can you imagine?  Oh dear!  At least she tried.  God bless her!


And now another memory shared by a faithful Yankee Kitchen listener...

Chris, devoted fan of Gus's show, wrote to me about his fond memories of a macaroni and cheese that he loved at the Hayes-Bickford cafeteria in Boston's Kenmore Square.  A google search brought up several mentions of their creamy, old-fashioned mac n cheese. Do you remember it?  Do you have a mac n cheese recipe that recreates it?  I'd love to share it and your comments, as well.  Write to me at ykconnection@gmail.com.

Anita



Saturday, July 14, 2012

French Cream Golden Layer Cake



If you can't be on the Champs-Elysees today,
here is a lovely way to enjoy La Fete Nationale,
The National Celebration of France.










~ French Cream Golden Layer Cake ~




The dry ingredients are sifted three times to avoid clumping.

To ensure an even top to the layers, spread the batter
so that it's higher around the edges and flatter in the middle. 






The French Cream is basically a Butter Cream,
 Creme au Beurre, Menagere,
  which is made with egg yolks, sugar, butter, and flavoring.

Julia Child's Mastering the Art of French Cooking features
three versions of this classic icing.






Spreading a thin layer of icing first helps prevent getting crumbs on the finished cake. 






A bit of swirling to add a little je ne sais quoi.







Simple is always best.






This recipe was featured in
The Gus Saunders Boston Kitchen Cookbook,
volume 8, April 1972.




2 1/4 cups sifted cake flour
3 teaspoons baking powder
1/4 teaspoon salt
3/4 cup butter
1 1/2 cups sugar
3 eggs, well beaten
1/2 teaspoon vanilla
3/4 cup milk

Sift flour once then measure.  Add baking powder and salt.  Sift together three times.  Cream butter thoroughly. Add sugar gradually and cream together until light and fluffy.  Add eggs, mix well.  Add vanilla.  Add flour alternately with milk a small amount at a time.  Beat well after each addition until smooth.  Pour into 2 greased and floured 9 inch layer pans.  Bake in a 350 degree oven for 35 minutes.

French Cream
2 1/4 cups confections sugar, sifted
1 egg
1/2 cup butter
1/2 teaspoon vanilla
2 tablespoons milk

Cream butter.  Add 1 1/4 cups sugar gradually.  Beat well.  Add egg and beat until smooth.  Add remaining sugar gradually and beat well.  Add vanilla and milk and beat well.  Frost between layers of cake and top.