• About
  • Blog Journal Index
  • Recipes
  • The Team

10 Legs in the Kitchen

~ Food. Dogs. Life!

10 Legs in the Kitchen

Monthly Archives: October 2015

Humble Pie

25 Sunday Oct 2015

Posted by Stacey Bender in the kitchen

≈ 2 Comments

Tags

Amy Pennington, Apple dumpling, IFBC 2015, Jess Thompson, Kathleen Flinn, Tom Douglas

FullSizeRender

When I was about to graduate from Cornish, I volunteered to head up the committee to organize the food for our BFA show.  Of course, my role was related to food, because in hind-sight, that was my real passion.  We had an extremely limited budget though, so I painstakingly got on the phone to companies around town to ask them to donate food for the event.  To my surprise, as hard as it was for me to actually bring myself to make the calls, I found it exhilarating!  I was, in-fact, pulling together an amazing menu through my efforts and loved the connections I was making to our local community.

The toughest phone call I made was to Marcella Rosene, Founder of Pasta & Co (now owned by Kurt Beecher Dammeier from Sugar Mountain Foods).  She was my idol.  Pasta & Co was the type of store I wanted someday, to own.  When I called her, she seemed so personable.  So friendly.  So real!  She did not donate her food but she gave us an amazing deal and personally came to the event to set it up on beautifully stark white platters with handwritten labels describing each dish.  It was so perfect!

Meeting her in-person was pivotal for me.  I was absolutely floating after the event and probably should have gone into event planning, catering, or something else, right then and there!  But I didn’t.  I went on to work in my chosen field of Commercial Interior Design at one of the largest architectural firms in the country, actually, the world.  Years into this job, I begin to long for a career involving food (which is why I moonlighted at Etta’s Seafood two days a week for Tom Douglas).

I wanted to reach out to Marcella once again, but this time on a personal quest.  I wanted to take her to lunch and ask her advise.  I wanted to know how she got started, what it would take for me to get started, and how hard the journey would be if I embarked on one.

I never did.  I was too afraid to pick up the phone, or simply, even send an email.

After the company sold, Marcella stayed on as a vital employee and continued to leave us all feel that she was still the owner.  I was secretly disappointed that it hadn’t been me that was fortunate (or wealthy enough) to be the one that had taken over the reins of her wildly successful food model.  I still didn’t call her or write.  Ugh.

Some twenty years later, I am still a designer and am still in love with the world of food, and still love shopping at/eating from Pasta & Co.  More recently, I have wanted to reach out to people like Molly Wizenberg, Kathleen Flinn, Amy Pennington and Jess Thompson, but for years, have been far too intimidated.

Me, intimidated, how ironic, since I have been told often that I, myself, am intimidating (me?)!

I am an introvert and while I might be loud sometimes and talkative (even a “fast talker”), I am happier huddled up in my kitchen with the other eight legs (Ginger and Buddy), a glass of wine, and my pots and pans, cooking.  The music is always on and Tom is usually hanging around fixing or cleaning something or conversing, a safe distance from under-foot. I talk about things I want to do and people I want to reach-out to, but never do.

This year at the International Food Blogger’s Conference, I actually met Kathleen Flinn, Jess Thompson and Amy Pennington (and still hope to meet Molly one day, but she wasn’t there, that I’m aware of).  I also listened to them speak their wisdom and I did, in-fact, hang on every word!  One of the big come-aways from this event, for me, was that the people we look up to or admire, are real people and are often quite approachable.  They too are passionate about what they do and are actually inclined to help others reach their goals as well; sometimes, all you have to do is ask.

Kathleen Flinn, author of “Burnt Toast Makes you Sing Good” and “The Sharper Your Knife, the Less you Cry”,  spoke about journalism writing.  She holds writing classes which you can find out about at her website. I sat in the front row but was caught off guard when she called on me.  I was completely unprepared to answer the simplest of questions “What is your Blog about”? (note to self – apologize for that!!!… and figure out a better answer).

From IFCB’s 2015 Website Agenda:  “Hungry for Words: Journalism 101 for Food Bloggers” :  “Get a crash course from award-winning author and former journalist, Kathleen Flinn, in the fundamentals taught at J-school and exercised by working journalists. You’ll move from Who/What/When/Where/How/Why to methods for conducting successful research, working with the AP style guide and interview techniques. We’ll also cover the elements that define good explanatory journalism (which includes most food writing). Finally, the session will shift to some basic reporter tactics, including designing your own “beat,” developing sources, keeping a tickler file and developing an editorial calendar. Even if you’ve got a recipe-based blog, this jam-packed session is aimed to help you avoid embarrassing mistakes, organize your thinking and make your work feel more professional. Hopefully, it will also inspire you to reach beyond your comfort zone and look at old subjects with a new, more inquisitive perspective.”

Jess Thompson spoke at a session, author of the food blog Hog Wash and co-author (most recently for Renee Erickson’s book,  A Boat, A Whale & A Walrus).  I introduced myself after her talk.  I wish I had been more prolific in what I said (or at least been myself) because she is the type of person I would be friends with if I had gone to school with her.  She and I might have been best friends (if we had actually met).

From IFBC’s 2015  Website Agenda:  “(Writing): Honing the Craft “:  “No blog succeeds without good writing. Join award-winning food writer Jess Thomson (Hogwash) as she explores what makes personal narrative work, how she’s developed her voice, and where her own writing process starts. She’ll identify the tenets of good memoir, and lead a writing exercise that allows participants to put their new knowledge to use immediately. (View her presentation here).”

Amy Pennington, author, cook, farmer and all-around fancy, foot-loose food lover, wore many hats in marketing, working at and helping coordinate this (IFBC) event.  I was lucky enough to catch-up to her in the hall and introduce myself.  We have in common, personal tenures at Tom Douglas’ restaurant empire some many years past yet our paths never crossed back then.  She is very approachable and I hope to catch-up with her again in the future.

From Amy’s Website:  “OFFICIALLY: Amy Pennington is a cook, author, and urban farmer. She is the author of Urban Pantry: Tips and Recipes for a Thrifty, Sustainable and Seasonal Kitchen, Apartment Gardening, Apples from Harvest to Table AND Fresh Pantry – Learn to Love Your Vegetables, One Month at a Time. She is also the host of the PBS show Check, Please! Northwest. Pennington has been named one of Seattle Magazine’s 2013 Top 50 most powerful players in Seattle’s food scene and as a 2012 Bon Appetit Tastemaker. She has been featured in Bon Appetit, Wall Street Journal, the Huffington Post, GOOP.com, and Apartment Therapy. She runs GoGo Green Garden, an urban farming service specializing in organic edible gardens for homes and businesses. Pennington lives in Seattle.”

Well, let’s cook!

close up1

Humble (Apple) Pie – makes 4 individual pies

This is loosely adapted from Tom Douglas’ Apple Dumplings, a dessert he has had on his menu at Etta’s Seafood for years.  It is a long-time favorite of my Tom’s but one I do not often make (being a cook rather than a baker and all).  Mine is quite “humble” looking and yet, still extraordinary in taste.

Tom Douglas serves his with homemade cinnamon ice-cream and a maple sauce but it is just as fine with a good quality vanilla ice-cream or even just a dollop of creme fraiche.  Dusting the top with cinnamon is not a bad way to go either.  I use fresh figs rather than dates and use almost no sugar; it is sweet enough as it is with the apples.

INGREDIENTS

2 apples, cut in half lengthwise
2 fresh figs, stemmed
2 tsp butter
1 tsp cinnamon
1 tsp turbino sugar
A pinch of kosher salt
1/2 tsp balsamic vinegar
Lemon juice to drizzle

1/2 recipe (or more as needed) pastry dough: (You can use many number of recipes but basically, add 2 1/2 cups all purpose flour, 1 TB raw cane sugar, 1 tsp kosher salt, 2 sticks chilled butter to a food processor.  Process and then add ice water in 1 TB increments until it comes together.

The butter should be chilled and sliced smallish when added to the mix.  The mix in the processor will seem wobbly but when removed will mold together like a good wad of Playdo.  Divide in half and press each half into a circle.  Cover with wrap and chill for an hour before proceeding.

PREP

Chop the figs, butter, cinnamon and salt together on a chopping board.  Add the balsamic and mush together.

Scoop the middle of each apple half to remove the seeds and create a small “bowl”.

Divide the fig mixture among each of the four apple halves; drizzle with lemon juice.

IMG_7302

Roll out the pastry dough into a square (if possible). Cut the square into quarters. Cover each apple with a square and wrap it to encase the whole apple.  You might need another piece to cover the bottom but just tuck and wrap creating as messy or as neat of a package as you like.

Slice a few air holes into the top and place on a baking sheet.  Sprinkle the tops with cinnamon and sugar.

Bake in a 400-degree, pre-heated oven for approximately 25 minutes or until the apple is cooked through and the crust is slightly golden.  Serve hot from the oven.  They can be kept refrigerated until you are ready to use and then re-heated before serving.  They also freeze well.

IMG_5108We like apples…and figs!

A sure B.E.T. (bacon, egg & tomato breakfast sandwich)

04 Sunday Oct 2015

Posted by Stacey Bender in the kitchen

≈ 9 Comments

Tags

Bay's English Muffins, Food Blogs, food writing, International Food Blogger's Conference, Skillet Seattle

cover?

A few weekends ago, Tom and I went, willingly, excitedly, to an industry conference.  I know what you are thinking, “why would you do that, on your own dime and with no, business-associated, alterior motive?”.  I mean, let’s face it, conferences can be a bit of a bore.  The answer, in this case, of course?  Food!  Drink!  Like-minded souls!  And of course, my pals at Foodista and Zephyr Adventures (they did not pay me to say this; they just really know how to throw a party…um…event).

We write a Blog (well, I write a Blog and Tom edits), which of course, you all know.  You know, because you are reading this.  What you might not know, even if you are reading this, is how we actually make our living.  We are both designers and both love what we do, however, I love food more!  I do, so sue me.

I often feel like I should be making my living from something pertaining to food.  I should be that person you call when you need to cater the perfect party, or that place you go to when you want a beautifully constructed salad, or an easy to put on the table meal, or a bit of advice about where to buy the best duck breast (hint, it would be in my shop), find the best place to eat or simply read the best book (mine? aw shucks, so nice of you to say).

But that is in my pretend world.  In my real world, I design commercial spaces.  I should be blogging about design trends and Interior Design initiatives.  I should be telling you why we (designers) are valuable and should be paid more for our services, but instead, I tell you about what I cook, what we eat and how much we (Tom and I) love our pups, and food (in that order).  And I hope that is why you are reading this?

There was a time that nobody cared what people ate, how they cooked, or if they loved their dogs like children, or even family members.  What a great place food lovers live in now.  How thankful we all should be to those that paved the way to open up the possibilities of nutritional/social food awareness and the attainability of such things that were not attainable for most of us in the past.  How thankful we should be that our kids (even our four-legged, furry ones) are now able to eat healthier and therefore live healthier lives, all the while, thoroughly enjoying every bite.

I respect and applaud the many sponsors of this (IFBC) conference, as well as those that passionately put it together; they clearly care about what and how we all eat and experience food and drink.  There is a passion, a fire in the belly that those in the food industry have that goes beyond making money.  Similar to the design community, they don’t choose this industry to get rich, but rather to be rewarded with a rich life.  Hats off to all of you (except for Thierry, keep that hat on) that participated in IFBC Seattle this year and thank you Sheri, Barnaby, Amy and the rest of the team and generous sponsors that made it happen!

So, if you have a Blog, just love food or want to mingle with people that know about and can write about food, join us all next year in Sacramento for IFBC 2016.  Tom and I will be there, fork and glass in hand.  So we’ll see you there?  And to our new friend Jon, we will save you a seat!

tom and jonstacey and jon use this

B.E.T (bacon, egg, tomato sandwich)

This seems simple enough, I realize.  Most people think that of, say, a martini.  It is not simple though, I assure you.  There is a careful combination of ingredients required but most importantly, there is a requirement that those ingredients be the best.  Deviating to a lesser quality ingredient will produce an obviously lower quality product.  So, judge not the egg **muffin “likeness”.  This one will not disappoint.

I started with a perfectly toasted English muffin from Bay’s.  I did pick up a free pack at the conference, but I will definitely buy my own soon.  These are light and fluffy, reminding me of the fresh ones Tom brings me back from the restaurant Summer House in Maryland when on his business travels there (check out their really cool project Pike and Rose).

I then spread the bottom with a thickish layer of Skillet’s bacon jam (which, by the way, I was incredibly skeptical of since I don’t buy into the “signature” ever-popular take-home item that tends to be for sale by the restaurant du jour these days).  But if ever there was a good use for said jam, this sandwich is it (and since they mastered the fried chicken and waffle, I knew they could step this one up).

a good egg

Next came a sunnyside-up egg topped with white cheddar cheese.  Pop them into the oven and a mere 5 minutes later – heaven!  Okay, not actually heaven, but a really nice breakfast regardless and that is a darn good start to any day, plus a sure B.E.T!

middle

Follow Blog via Email

Care to join us in our food and life adventures? Enter your email address to follow this blog and receive notifications of new posts by email.

Join 184 other subscribers

Archives

  • October 2021
  • August 2021
  • February 2021
  • January 2021
  • July 2020
  • June 2020
  • April 2020
  • March 2020
  • August 2019
  • April 2019
  • March 2019
  • February 2019
  • January 2019
  • December 2018
  • November 2018
  • August 2018
  • July 2018
  • March 2018
  • February 2018
  • November 2017
  • August 2017
  • June 2017
  • May 2017
  • April 2017
  • March 2017
  • February 2017
  • January 2017
  • December 2016
  • October 2016
  • September 2016
  • August 2016
  • June 2016
  • May 2016
  • March 2016
  • February 2016
  • January 2016
  • November 2015
  • October 2015
  • August 2015
  • July 2015
  • June 2015
  • May 2015
  • April 2015
  • March 2015
  • February 2015
  • January 2015
  • December 2014
  • November 2014
  • October 2014
  • September 2014
  • August 2014
  • July 2014
  • June 2014
  • May 2014
  • April 2014
  • March 2014
  • February 2014
  • January 2014
  • December 2013
  • November 2013
  • October 2013
  • September 2013

Recent Posts

  • Squash Blossoms and Dad
  • Pork (for Dad), Polenta (for Linda) & the Apple Doesn’t Fall Far From the Tree
  • Snow Day Chili, an Update
  • A Man with a Can and a Plan – Pig in a Pinwheel
  • Fireworks, Firetrucks, Pancakes and the Fourth!

Recent Comments

Jamie Bryan on A simple past: lots of garlic,…
Maria on One fish, red fish, fresh fish…
The Healthy Epicurea… on Squash Blossoms and Dad
Lois Bender-Casto on Squash Blossoms and Dad
Linda Brown on Squash Blossoms and Dad

Archives

  • October 2021
  • August 2021
  • February 2021
  • January 2021
  • July 2020
  • June 2020
  • April 2020
  • March 2020
  • August 2019
  • April 2019
  • March 2019
  • February 2019
  • January 2019
  • December 2018
  • November 2018
  • August 2018
  • July 2018
  • March 2018
  • February 2018
  • November 2017
  • August 2017
  • June 2017
  • May 2017
  • April 2017
  • March 2017
  • February 2017
  • January 2017
  • December 2016
  • October 2016
  • September 2016
  • August 2016
  • June 2016
  • May 2016
  • March 2016
  • February 2016
  • January 2016
  • November 2015
  • October 2015
  • August 2015
  • July 2015
  • June 2015
  • May 2015
  • April 2015
  • March 2015
  • February 2015
  • January 2015
  • December 2014
  • November 2014
  • October 2014
  • September 2014
  • August 2014
  • July 2014
  • June 2014
  • May 2014
  • April 2014
  • March 2014
  • February 2014
  • January 2014
  • December 2013
  • November 2013
  • October 2013
  • September 2013

Categories

  • at the holidays
  • beach mode
  • Beverages
  • Breakfast/Brunch
  • cooking basics
  • Eating Out
  • family gatherings
  • From the journals
  • Ginger + Buddy
  • Ginger + Winston (and Buddy too)
  • Health
  • holidays
  • Reviews
  • the kitchen
  • Uncategorized

Meta

  • Log in
  • Entries feed
  • Comments feed
  • WordPress.org

© 2013–2023 Stacey Bender. All rights reserved.

Powered by WordPress.com.

 

Loading Comments...