Category Archives: the kitchen

Waffling about Waffles

12 Sunday Jun 2016

Posted by in Breakfast/Brunch, the kitchen

≈ 11 Comments

I received my first waffle maker as a Christmas gift from my sister-in-law Laura, some 22 years ago.  I coveted that thing, but in all honesty, probably only used it a dozen times.  It was stored in a hard-to-access cabinet, along with, many other “need-to-have” tools that were rarely used, if only because they were out-of-sight.  Not “outta sight”, as in Issac Washington cool, but out of sight, as in, can’t see it, don’t even think to use it kind of way.

Then those damn Eggo Waffles that I used to crave as a kid kept showing up in my freezer somehow.  Until, of course, those healthy versions of “Eggo” waffles kept showing up in my cart (and then into the freezer).  How easy was that?  Pop into toaster, butter, syrup and then eat, yum!  Now that’s convenience.

Then the whole gluten-free fad took hold, convincing even the most unconvincible (Me) to think about not eating gluten.  Until.  Until!  Until…I realized, (yes, me, I figured it out) that gluten is only bad for you, if it is actually something your body can’t handle.  For instance, if you have, (oh) say…Celiac disease.  Not if you have… “I-need-to-stop-eating-gluten-because-everyone-says-so disease”!!!  I didn’t want to catch THAT virus!!!

A few years ago, I began wanting to make waffles again.  Previously-mentioned waffle maker was no where in sight (yes, pun intended).  I think it had made it’s way to the garage during our kitchen remodel, over 10 years ago, never to re-surface again.  In any case, I wanted a waffle maker!  I needed a waffle maker!  I did a little research.  Tom did a little research.  And one year later, I still didn’t have a waffle maker!!?

One weekend, while at “the cabin” (my in-law’s vacation spot in Hoodsport), we discovered a waffle maker in the far-back reaches of the pantry.  We decided to make waffles!  Turns out, this might not have been the best idea?  Well, actually, it was a good idea, it just was not a good waffle maker.  What seemed like a solid piece of classic, old school kitchen equipment, began quickly to appear more like a medieval torture device.  Two burns and no waffles later (all the batter stuck to the grids, which simultaneously came out to attack me) I decided to seriously re-think buying a waffle maker; they were dangerous.
V e r y ,  very dangerous.

I continued to dream about waffles; sometimes with blueberries and maple syrup, sometimes with fried chicken and champagne.  Finally, I decided that while I had always been more partial to waffles, pancakes were equally good.  I would continue to make pancakes.  Yes! pancakes were good enough for me.  And safer.

 

As I shut the door to waffle making, Tom opened his secret quest to find a waffle maker that I would love.  Christmas morning, I said hello to my new friend, the waffle maker.  It too was stout, was friendly to the eye, it was easy to understand, and most importantly, it did not attack.  Waffles are now in solid rotation on the weekends at Chez Stacey.

On a recent weekend, we were at “the cabin”; this time, my in-laws were there too.  As we discussed plans for food, the subject of waffles surfaced.  How perfect for a forest escape?  But I let it be known that we would not be making waffles with their waffle maker!  Lois and Bill both looked at each other perplexed.  “What was wrong with it?”, they wanted to know.  “Well let me tell you”, I said, and boy I did say.  In fact, I said quite a bit.

They continued to defend it,  so I curiously encouraged Lois to show me what I was doing wrong.  The next morning, we awoke to the happy site of a busy kitchen.  Coffee in hand, I took my place at the counter to watch the show; the batter was mixed and ready to go.  Lois went to the pantry and pulled out a waffle maker that was compact, on a stand with a handle and looked nothing like the one I had described.  “Where did that come from?”, I asked.  “That’s certainly not the one I was talking about”.  “Oh”, she replied, “you must be talking about that old one that was stuck back in the corner”.  Yup, circa 1965 we’re guessing.

 

WAFFLES
Makes approximately 6

The first few attempts at making waffles on my new iron were fine but a little too heavy; perhaps I was trying to be a little too healthy with the type of flour and lack of oil; sorry Tom!  I did hit gold on pass three though.

These are made with whole wheat pastry flour but yet are still light, fluffy and with the perfect amount of crisp.  They freeze exceptionally well, which makes for a great way to enjoy an easy Sunday brunch the following weekend.  You can scatter a handful of blueberries over the batter after it is poured in, or for another variation, try mixing in a TB of cocao powder to the batter and serving it with bananas and creme fraîche.

INGREDIENTS

1 1/2 cups whole wheat pastry flour (or sprouted spelt flour)
1 tsp Kosher salt
1 1/2 tsp baking powder (or 3/8 tsp baking soda)
2 TB raw sugar
1 tsp cinnamon
2 eggs, yolk and white separated
1 1/2 cups whole milk (or almond milk)
4 TB butter, melted (melted liquid should fit into a 1/4 cup dry measuring cup)

PREPARATION

Mix the dry ingredients together.

Mix the butter with the milk.  Whisk the egg yolk to mix and add to the milk mixture.

Whisk the egg whites until stiff (or nearly stiff if doing by hand).

Add the milk mixture to the dry ingredients and stir until well mixed.

Fold in the egg whites.

Let sit for 10- 15 minutes while you heat up the waffle iron.  I use the Breville waffle maker which I put to “Custom” and cooked for 5 minutes.

I'm feeling a little hungry

I’m feeling a little hungry

Hey Ginger, want to go get waffles?

Hey Ginger, wanna go get waffles?  Ok, Buddy, but I thought we weren’t supposed to have gluten?  Oh well, we’re 16, I suppose we can do whatever we want.

I hear there is a good diner just ahead

I hear there is a good diner just ahead (here we go a waffling…)

Those were good but Mom's are better

Those were pretty good but Mom’s are better

 

Lamb Curry (happened along the way)

30 Monday May 2016

Posted by in the kitchen

≈ 11 Comments

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I was standing at the meat counter patiently waiting my turn. The gal ahead of me, a lovely Indian women, kept adding items to her order; “while you are down there, add four of those”, she said, speaking of lamb shoulder blade chops.  I contemplated those chops as I eyed the lovely marbling of fat nestled amongst the thick, red slabs of meat.  I have contemplated them before but pass them up for the illustrious rib rack or humble bone-in leg.  She seemed so confident in her selection though, that I couldn’t help but ask what she was doing with them; a lamb curry she replied.  “I brown them first, which is the most important part, then add some Indian spices, chopped onion, tomato and braise them. It is kind of like making a stew; sometimes I’ll add turnips or something, then you can just let it go by itself”.

Then it was my turn to place an order, which began with two pounds of ground lamb (one of which would be used for Ginger and Buddy’s dinner), 1 lb of apple-smoked bacon (breakfast maybe?), a slab of baby back ribs (they looked particularly good), and what the heck, “I’ll take four of those too”, I told the butcher, pointing to the lamb shoulder blade chops.

Off I went, with my packages in the cart and on to the cheese counter where I sampled the Spring Gouda (and threw a wedge of that in on top of the other things that were not on my list). I was standing in the bread aisle when I heard an announcement over the speaker for the person who took the wrong cart to please come to Customer Service; “idiot”, I snickered. For now I was intent on finding my chestnut crackers and luckily found the last pack straggling behind by itself on a lower shelf.

My mind was scanning itself for what else I might be forgetting; I had come here for three items and wasn’t convinced that I had any of those three yet in my cart. I had spent so much time in produce that I lost track of why I came to the store in the first place. Ah yes, fresh-squeezed orange juice, check; I remembered getting that from produce. Natural all-purpose cleaner, yes, I remembered going with the one that disinfects. Check. Chestnut crackers, uh huh, just picked them up. My work here was officially done.

I got to the check out counter (20 minutes later) and as I stood in line, a weird sensation came over me. I felt a little lost as I started pulling the items from my cart onto the conveyer belt. I had picked up a large planter of baby lettuces from the garden racks outside on my way in; where was my planter? Who took my !@#$%! planter?

In the child’s seat of the cart, were two ears of corn, Roma tomatoes and a plastic bag with three mangos. I had selected two ears of corn but mine were much smaller and while I also chose three mangos, I had just thrown them into the main compartment without a plastic bag; I rarely use a plastic bag. I knew I didn’t put those tomatoes in because I always buy the brown tomatoes, if not those, the ones on the vine; vines that these tomatoes were missing. A wave of panic came over me as I looked up onto the belt and scanned it quickly for my cold-pressed orange juice. It wasn’t there. Tom would freak!

I looked at the gal behind the counter and asked if she remembered the earlier announcement about the missing shopping cart? I was standing there holding a plastic bag with a single artichoke, I had not picked out, and confessed, “It was me, I am the idiot that took the wrong cart.  It was me!”

She told me to go to Customer Service but, nobody was there , and I did not see a cart with my items. So I left the, mostly empty, cart with the wayward corn, tomatoes, mango and artichoke (in case it’s owner came back) and ran quickly to produce so I could get another orange juice (for Tom). On  my way back to the register I grabbed an ear of corn, a mango and a bag of cherries, assuming that I had lost the rest of my produce. I got back just as she was finishing up my order, handed her the items and she told me that she already rang up a bag of cherries. I was perplexed as to how I could still have had cherries in my cart when the cart must have gone missing after I left produce?!

When I got home, I realized that not only was I missing the cacao powder I had convinced myself to try, the sprouted brown rice I was happy to find, and that cute jar of local, raw honey, but I managed to make it back with only one of the items I had set out to buy, the orange juice (for Tom). I also realized that the bag of cherries were not the ones I had selected because my bag was open and this bag was closed. And, while I didn’t take the time to get another planter of baby lettuces, I did end up with a head of live lettuce, neatly tucked into a plastic bag. I guess it is like the song says, “You don’t always get what you want, but if you try real hard, you get what you need!”

PS_app.jpg

Lamb Curry

As I set out to make this, I realized that I had no idea what a lamb curry was. What Indian spices was the woman referring to? Does a curry need a curry paste or is it okay to use just the powder? Does it have to have coconut milk to qualify? I decided that it didn’t matter what an authentic curry should be, I would just approach it like a stew – with some Indian spices thrown in.

I started out with just the lamb blade chops, which were probably plenty of meat, but since we decided to take it with us to Hoodsport to eat with my in-laws, I decided to add an extra pound of lamb, but this time I used “lamb stew meat,” AKA chopped leg meat. I cooked that separately (because I had to cook it in “off-site” a few days later) with a sprinkling of ground coriander and curry powder, sea salt and pepper. I added red wine and let it braise, covered, for a few hours to get it to the same tenderness of the other meat. I then removed the meat from the lamb shoulder blade chops that I had already cooked a couple days prior, added them to the stew meat and poured the braising liquid and vegetables over top. I let that cook for another hour and left it to warm until we were ready to eat.

I always think it is better to make slow-cooked meals a day or so in advance because they tend to get better with a little age. You can make this with all stew meat or all blade shoulder chops, or a combination of both. I suppose, if you use the chops, you can serve them whole on top of the braise liquid and vegetables, but I think it is nicer to remove the bones and let the whole thing become one.

INGREDIENTS

2 lbs lamb shoulder blade, lightly salt and peppered, and at room temperature
1 large onion, chopped
4 cloves garlic, chopped
2 TB chopped, peeled ginger (no, not that Ginger)
1 tsp curry
1 tsp ground coriander
1 tsp tumeric
2 TB chopped, seeded, jalepeño
4 kumquats, sliced thinly
1 large tomato, chopped
1 eggplant, 1/4” diced
1 turnip, skinned and 1/4” diced
1 cup red wine
2 TB lime juice
1/2 cup yogurt

PREPARE

In a large sauté pan, heat some olive oil and brown the lamb well on each side.

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A n t i c i pation…

Remove them to a large, low, oven-proof pan (I used my Le Creuset paella pan); add the onion, garlic and ginger to the hot pan. Sauté a few minutes and add wine, curry, coriander, turmeric and lime juice to the wine and simmer until it is just mixed together.

Meanwhile, scatter the jalepeños, kumquats, cilantro and tomatoes over top of the lamb.

PS_prepped2.jpg

Pour the wine mixture over the lamb mixture and bring to a simmer.

Transfer the pot to a pre-heated, 350-degree oven and let cook for one hour.

IMG_2528

Mmmmm…smells gooood!

 

Add the eggplant and turnips by simply lifting the lamb out of the vessel slightly in order to tuck the vegetables underneath.

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Stir in the yogurt and cook one to two hours more or until the meat is very tender.

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What’s taking so long?

Either serve right away over (brown) rice or let come to room temperature and keep it up to three days more in the ‘fridge. If reheating, allow an hour in a 350-degree oven to let the flavors mix and heat all the way through.

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Is our food ready too?  Mommy, I think Buddy’s blood sugar is low; feed us, please!

The Sound of Spring (and a good egg)

06 Sunday Mar 2016

Posted by in the kitchen

≈ 3 Comments

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cover

It is a bit like music, the sound of Spring.  The melodic repetition of a single bird, singing, loudly.  The slow and gradual whoosh of a warm gusting wind followed quickly by a baby sparrow calling out for food and possibly, a slight drizzling of rain.  All the while, the leaves softly rustle in the background, like a constant rolling of the drums.  A dog barks, three times.  My dog scratches, tch..tch…tch…tchh…then shakes her head. There is a rake, a bike and the near-to-far sound of a passing car.  A shovel moving gravel, thump, scrape, dump…thump, scrape, dump ricochets through the air from three houses away.  The bird is still singing, yet softer now and more happily; perhaps it has found something to eat?

BLOODY MARY ENGLISH MUFFINS and A GOOD EGG (serves 4)

I like to make my own bloody Mary mix, starting with a good can of San Marzanos tomatoes.  Having armed myself with a large container of my magic mix, I realized, it can be used for more than just a brunch-time drink; it can also double as a sauce.  The best part for this recipe, you make your drink and sauce with it too.

This English muffin is a simple yet elegant way to make something quick, satisfying and (somewhat) healthy for the, typically, fat-laden brunch-time meal.

INGREDIENTS

approximately 1/3 cup homemade bloody Mary mix (recipe follows)
2 English muffins, split in half
4 eggs (+ olive oil to cook)
1 (4) oz. fresh (preferably Buffalo) mozzarella ball
8 thin slices good quality salami
fresh pepper to taste
fresh basil for garnish

PREPARE

Preheat the oven to 350 degrees.

(optional) make yourself and your three friends a blood Mary by adding your freshly made mix to glasses of ice with a shot of vodka (shake or stir).

Toast the English Muffins and transfer them to a metal tin.

Spread a healthy dollop of homemade bloody Mary mix over each half, reserving the rest for cooking the eggs and refilling your glasses.

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Dry the mozzarella ball with a paper towel and tear it into pieces, dividing the pieces onto each half of muffin.

actual 2

Top each half of muffin with 2 slices good quality salami.

or 2

Set a non-stick  pan on the stove and add a small drizzle of olive oil.

Put the metal tin with the prepared muffins into the over while cooking the eggs.

Heat the non-stick pan until hot.  Break the eggs into the pan, carefully, so as not to disturb the yolk, and let cook, undisturbed until the white is slightly beginning to set (a few minutes).

Add in the reserved sauce and continue to cook, basting the top occasionally, but taking care not to break the yolk.

When the eggs are cooked to your liking, remove the muffins from the oven, divide amongst four plates and top each with an egg.  Grind over the pepper or let each person add the amount of pepper they want.

Garnish with fresh basil leaves.

plated

HOMEMADE BLOODY MARY MIX

The ultimate quantities of spice, citrus and salt are all very personal so feel free to add more or less for your own liking.  I tend to like mine with medium spice, extra citrus and less salt.  I do find the brand “Tabasco” to be the best (or most nostalgic) flavor for me but with so many hot sauces on the market, use whichever you find to be your favorite.  A good quality horseradish sauce is somewhat key, in my opinion; I like Bubbies quite a bit.

INGREDIENTS

1 28 OZ can whole cooked tomatoes (preferably San Marzanos)
4 TB worcestershire sauce
4 TB prepared horseradish sauce
1 1/2 tsp celery salt
as many shakes of Tabasco (or other hot sauce) as you desire
the juice of 1 lemon
freshly ground black pepper to taste

PREPARE

Simply add all ingredients to a blender or food processor and puree until smooth.  If you prefer a thinner consistency, you can strain it too but I like mine full strength (the ice will thin it when adding it to your drink).

This will keep several weeks, well sealed, in the refrigerator.

What do you mean we can't have any

“What do you mean it isn’t for us?”

 

 

 

Luna – a love story

21 Sunday Feb 2016

Posted by in Breakfast/Brunch, Eating Out, the kitchen

≈ 10 Comments

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PS_hana and luna with toast

I first met Luna at a most wonderful eatery in Pioneer Square called London Plane.  We had curried avocado toasts for lunch (or at least her mom and I did).

PS2_luna in window 2

I have now known Luna for 5 days.  I hope to know Luna for 50 more years.  I think she will do great things.  How can she not, with that smile that lights up a room, and those eyes, that convey her ability to know all that surrounds her?  I looked at her innocent little face; at that moment, her binky dropped, her eyes looked straight through me and she smiled, a very happy and honest smile.

It makes me realize that time goes quickly and ever on as the lives of those we cherish go on without us.  I am too easily distracted from the happenings of their lives, only to try and catch up with my own.

September of 2015, on a sunny afternoon, I finally caught up for lunch with my friend Hana.  She stood to hug me and I noticed that she looked as radiant and stylish as ever.  It wasn’t until midway through our meal that her pregnancy was revealed; she was due in less than 2 months.  How is it I didn’t notice?  She is a small woman, whose bump was barely visible but yet still…?

Hana is part of a story we all know; boy meets girl and both boy and girl fall in love.  Like most stories though, their’s too is unique.  They came together against small odds and become a couple that we all root for.  They are cute together and are made for each other so we are all thrilled that it has worked out.  Ups, downs, tiny (but beautiful) houseboat and all, they are a creative couple that are well suited for one another.  Now, along comes Luna.  Lovely Luna. Two, soon became three and what fun that will be.  Luna.  She came along and…life is her song….  Jon, marry that girl and finish the Love Story.  I’ll finish (with) the toast!

hana and luna with toast 3

Curried Avocado Toast with Pickled Radish, Melted Cheese, Roast Chicken and Fried Egg 

This version is not actually on toast but rather on Summer House English Muffins, brought to me by my travlin’ Tom.  This is also somewhat my brunch version of what Hana and I had at London Plane, but from what I hear, you can order it there with an egg too if desired.  We (Hana and I) quite liked it as it was served, cold and with no egg.  My version, made over a weekend, was gearing toward brunch.

The curry in the avocado is lovely (like Luna), make sure it is fresh.  The pickled radish is key to an explosion of flavor and crunch.  Cheese or no cheese, egg or not, hot or cold, English muffin or toast, all choices to be had but do what you will, and perhaps, try both (or all) ways.

ingredients 2

INGREDIENTS (serves 2)

1 avocado
1/2 shallot, chopped
pinch of sea salt and fresh ground pepper to taste
1 tsp curry powder
1 tsp fresh lemon juice

3-4 small radishes, stemmed and sliced very thin
2 TB amber vinegar or rice wine vinegar
1 TB water
pinch of sea salt and fresh ground pepper to taste
1 tsp raw sugar
a sprinkle of chili flakes

1 English muffin, slit in half
1/2 cup roasted chicken, shredded
2 thin slices swiss or gruyere cheese
2 eggs

PREPARE

In a small bowl, mash the avocado with the shallot, pinch of sea salt, pepper, curry and lemon juice.

In a separate small bowl, mix the radish slices with the vinegar, water, a pinch of sea salt, pepper and sugar.  Let sit for at least 15 minutes.

Toast the English muffin halves.

Top them with the avocado mix, then some roasted chicken and then slices of pickled radish.

avocado toast 1

You could stop here and just enjoy, or keep going for a warm meal.

Top this with a slice of the cheese.  Broil for a few minutes in the oven until the cheese melts and the muffin warms through.

no egg

Top with a fried egg and enjoy.

with egg 2

Meanwhile, my precious babies nap.

my babies napping

 

Lentils, with a side of pizza

14 Sunday Feb 2016

Posted by in the kitchen

≈ 11 Comments

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PS_with flower background

I have had a love affair with pizza only since adulthood.  As a kid, even though I did like going to Shakey’s, I was more interested in the salad bar and video games than I was the pizza.  It was, most notably for me, when I moved to Seattle, specifically Pioneer Square, that my true interest in pizza formed.  I courted it often at a quaint little restaurant around the corner from where I lived.  It was a Trattoria that I first visited with my (then) neighbor and (still) friend Kevin; it was there that I fell in love with Pizza Margherit(a).

I am not here to talk about pizza though.  I am here to talk about lentils.

buddy on flowers

I can’t maintain this composure much longer, let’s eat!

Lately I have been craving a Margherita pizza, it’s true.  We eat pizza often(-ish) but Tom has always flirted with Pepperoni.  If not pepperoni, then something equally meaty.  I go along willingly because, well, they are fine too.

This weekend, however, I am without Tom.  When Tom is traveling, I tend to eat what he won’t; or more fairly put, what Tom doesn’t care to eat and I, of course do (crave to eat).  In addition to calamari, eggplant and mushrooms, I have lentils.

Lentils had not been on my mind until I read a post by Elaine at Foodbod.  She had a round-up of vegetarian soup and one of her favorite was the lentil soup.  I knew then, that I needed to make lentil soup (and in fact, told her so).  I do often get distracted though and hence, I did make lentils but did not make the soup.

crop pizza and salad

Already on my mind was pizza margherita, which I had planned to have at the Club watching tennis (Tom’s league team was playing and I thought I would cheer them on in his absence).  I skipped going to the club though.  Sadly, they lost.  Do you think it is because I wasn’t there?  Me neither.

Regardless, we (the eight legs and I) had a lovely meal consisting of arugula and lentil salad kissed by truffle oil, served with a side of Miss Pizza Margherit(a).  Well, my rendition this week anyway.

Lentil & Arugula Salad – serves two (easily doubled)

This is one of those things that can go many ways and requires less instruction than improvisation.  It doesn’t look particularly packed with flavor but I assure you that in this instance, looks are deceiving.  The lentils have been slow-cooked in the oven, but only after sautéing them in shallots and bacon.  They are then treated with a sprinkle of sea salt, a drizzle of olive oil and a dousing of balsamic and apple cider vinegars.

This in itself does not the flavor make; it is simply preparing the lentil to be at it’s best since it will be meeting up with two more stars, Arugula and Truffle.  I love the peppery flavor of the arugula with lentils.  All that is needed to dress them (for me) is a smidge of flaky salt, a drizzle of olive oil and a drop of vinegar.  With my pizza I also like truffle oil. Alas, why not just skip the drizzle of olive oil on the salad and rub the arugula with truffle oil instead?  Exactly, no reason not to at all.  It was genius in fact (if I do say so myself, and I do).

With or without pizza on the side, this salad is a perfect light meal.  You could also dress it up with a seared scallop or embellish it with any number of vegetables depending on your mood.

INGREDIENTS

2 large handfuls baby arugula, cleaned and spun dry
1/4 cup cooked lentils (approximately), recipe to follow
1/2 tsp white truffle oil
Sea salt and pepper to taste

PREPARE

Simply take the arugula, drizzle it with truffle oil and rub together between your fingers.  Set it on a plate, sprinkle with salt and then toss in the lentils, warm, cold or hot, your choice.  Grind some fresh salt and enjoy, with a side of pizza or…whatever.

Lentils

These lentils can serve many uses.  Most notably of course, is to use them with the arugula salad as described above.  However, they can be eaten by the spoonful (which, they usually are regardless, by me) or served beside grilled Italian sausage and poached egg, made into soup (the original intention) or put under seared, rare tuna with a red pepper sauce; so you see, the list can go on…

INGREDIENTS

1 large shallot, chopped (approximately 1/4 cup)
3 thick bacon slices, cut into dice
1 cup lentils (preferably French or beluga)
2 tsp balsamic vinegar
3 cups liquid (any combination of chicken or vegetable stock and water or wine – I used 2 cups chicken stock and 1 cup water but sometimes I add 1/2 cup red wine)
1 TB olive oil
1 tsp sea salt
2 tsp apple cider vinegar
Fresh, ground pepper to taste

PREPARE

In a high-sided pot with a lid, add the bacon and turn on the heat to medium.  When the meat begins to sizzle and cook, stir and add the shallots.

Turn the heat down slightly and cook until the bacon is rendered and the shallots are tender but not browned, 5 minutes or so.

Add the lentils and continue to cook, stirring frequently to coat the lentil with the bacon fat.

Add the balsamic vinegar.  Stir again.

Pour in the liquid (if using wine, I like to add that first and let it cook down slightly before adding the rest of the liquid.

Bring to a simmer then transfer to a pre-heated 300-degree oven and cook until the lentils are tender, but not mushy.  This can take anywhere between 30 minutes to an hour depending on the quality, age, or variety of lentil.

Remove from oven and add the olive oil, salt, vinegars and pepper.  Stir and let sit for a few minutes to let the flavors meld before adjusting the seasoning.

buddy and food from behind

Looks yummy, huh Ginger?!

ginger_where is mine 3

Insert yummies here!

Food Matters: by Ginger

31 Sunday Jan 2016

Posted by in Ginger + Buddy, the kitchen

≈ 2 Comments

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PS_food from above

I used to be the gal that really got excited by going to Dick’s Drive-in with Mom and Dad because they always gave me bites of their hamburger (which, by the way, was really delectable).  Buffy, my sister who I only met once, got to go all the time and she got her own burger.  I even heard that our Uncle Petey used to take her through the drive-thru at another (not-to-be-named) drive-thru and get her her own burger when he pup sat for her in the “old” days.  They were tight.  I was led to believe that I would get my own burger too, but it turns out that Mom and Dad decided to become more healthy in their eating habits since I’ve been around, which coincidentally, trickled down to me and my prescribed eating habits.  I never got excited about eating the food they called my “prescription diet”, whatever that was suppose to mean.  They thought I would love it because it was made with duck and potato but I found it to be uninspiring and bland.  Who can honestly get excited about dry, hard nuggets of duck and potato, processed so intently that it tastes only of smelly, vile chemicals, in a “healthy” way.  I tasted Mom’s duck and her potatoes, and I can say for certain that my food tasted nothing like hers.

This led me to become a (bad) beggar, or at least that is what they called me.  I know it was annoying, but how would you feel if you had to watch someone cook every night, creating wonderful aromas, and all you got to eat was fake-tasting duck nuggets?  I was constantly asking to join the family for dinner, because, well, I am part of the family, and I too care what my food tastes like!

But that was a long, long time ago.  One day, the bag that was kept in the cabinet above our eating area (containing our fake nuggets), suddenly disappeared (!) and our bowls were instead filled with a much more palatable meal.  This pleased me very much.  Buddy became a ravenous (and noisy) eating machine, and I was happy to go along with it.  Instead of ignoring my old food put out in the morning until hunger got the better of me at night, I too began waking up, wanting to be fed our new food.  In fact, I’d wake my parents up with my textbook snarfing to get them to the kitchen asap!

After the initial euphoria wore down, I started to realize we were eating much better food, and I must admit, we have a pretty civilized set-up for dining, but (and this is a big “but”) it still wasn’t as good as the stuff Mom cooked.  I still smelled those tantalizing aromas each day and yearned for the food that they ate.  Yes, I got to taste it, but that was just like dangling a carrot in front of my nose (but oh how I do love my carrots; sometimes they dangled carrots and I would dance on my back legs).

Then, it happened.  Something good came out of something bad, which in turn made it good again (did that make sense to you?).  It might sound confusing, but hang in with me here.  Last year Buddy stopped eating his food.  I mean, like seriously, stopped!  At first, I helped him out by eating his portion too, but then I got a little suspicious that something might be wrong.  I decided to stop eating so much too.  There were a lot of visits to Doc, but she didn’t even poke me a lot of those times, just him, and then there was a lot of coddling of Buddy that went on, which I didn’t like so much.  He didn’t seem very good and I started to wonder if it was something he ate?  Uh oh, I was eating it too!  Hmmm, I was feeling okay?  I threw-up a few times but other than that, I was just fine.  Within days of his not eating, there was a big change in the kitchen.  The food that was cooking and those incredible smells I was smelling, were for us.  Before I knew it, Buddy was eating again.  I was definitely eating again, and this time I was eating the kind of food I wanted to eat.

Our Mom is a very good cook.  I now know what it feels like to have a home-cooked meal every day.  I understand how earth-shattering it is to be able to have variety in my meals.  I am on top of the world!  I am so glad to be alive!  The best part is that Buddy is alive too!!  He has been better ever since (and even though he gets other things done to him that I am glad I don’t have to endure), I know he likes being around too!  Keep it coming Mom!

The moral of the story is that food matters to us all.  Eat well, live well, be well.

 

PS_G from front

Life’s messy, clean us up!

PS_3finished meal in metal bowl

Doggy Turkey Delight

Stacey here:  I admit that sometimes I was a distracted Mother and ran out of my stash of food for the pups.  I know they think I cook for just them every night because they do have a home-cooked meal every day and night but the truth is, I often have help.  Along with my creations, I also buy custom made-for-them food from Paws Custom Pet Foods to have as filler for the times I can’t (or don’t have time to) cook for them.  I buy the nutrition bottle or kit plus an herbal supplement specifically for kidney disease from Paws, so that I can cook for my pups myself.  I try to mix up the ingredients and recipes to make it more interesting for all of us.  This rendition of pressure-cooked turkey breast, sweet potato, quinoa and peas was a particular pup pleaser (there were some other ingredients too).

I use a pressure cooker to make this but if you don’t have one, you could cook in all together in a slow cooker (I am guessing for 3-4 hours on high) or braise it in the oven at 350 degrees for 2 hours or so until turkey is cooked through and shreds away from the bone.

It comes together without as much effort as it sounds and makes the house smell like a Sunday dinner at Mom or Grandma’s house.  It was so good that I found myself eating it too, which is quite the point; why feed something to the “family” that you wouldn’t eat yourself…yum!

INGREDIENTS

1.5 lbs  bone-in turkey breast (I got a Kosher breast from Trader Joe’s), most of the skin removed

3 cups water (or more as needed)

16 oz shelled English peas (you can buy a bag of these at Trader Joe’s)

12 oz green beans, cleaned and diced into 1/4″ dice

8 oz sweet potato, uncooked, skin removed and diced into 1/4″ dice

6-8 oz peeled baby carrots, diced into 1/4″ cubes

1/4 cup uncooked quinoa (I use red quinoa)

1 egg yolk (optional)

4 tsp Paw’s Custom Pet Foods nutrition (optional but highly recommended)

4 tsp Paw’s Custom Pet Foods detox supplements (optional)

 

COOK

Put the water into the vessel of a pressure cooker (I use an electric Cuisinart pressure cooker) and add the turkey breast.  Cook on high pressure for 10 minutes.

When all the steam has released, remove the meat from the bone, discard the bone, shred it and chop a little bit.  Add the meat back to the vessel.  Add the remaining ingredients, (except for the nutrition and supplements).  Add a little water if it has evaporated (it should not cover all the way but be enough in the bottom to add steam).

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Cook on high pressure for 10-minutes more.  When all the steam has released, check the ingredients to be sure everything is soft.  If you want it to be softer, cook for 2-3 minutes more on high pressure.  This is personal depending on your dog’s size and ability to chew.

stew cooked in cooker

Transfer the contents of the vessel to a sheet pan to let it cool.  At this point, I use a potato masher to just smoosh it a bit to break up the peas.

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Once cooled to room temperature, add the nutrition and supplements (if using), and mix well.

Transfer to containers for storage and to freeze.  I used ones that were recycled from food bought at Paw’s Custom Pet Foods that held 1 1/2 lbs each.

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Ginger and Buddy combined, eat 1 1/2 lbs per day, so I froze two containers and left the others fresh to feed for the next several days.  If you have questions about feeding size recommendations for your pup, contact Shelly at shellyfuller@pawscafe.com.  She is very approachable and loves to make sure your dog is eating well.

 

PS_clean up licking the plate

Let the kids clean up

So long… our Friend (by Ginger)

17 Sunday Jan 2016

Posted by in Ginger + Buddy, the kitchen

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Monkfish with pan drippings

I woke up this morning going about my usual routine; a long, full body stretch, followed by a down dog (that’s me), then an up dog (me again) and a loud snarf. The morning was cool but the sheets were warm and as I jumped from the bed, I rolled to and fro, feet up in the air, letting out a signal that I wanted to be rubbed. When that didn’t work, I went on to scratch myself, hard and fast, under the arm. Before I could move into biting at my back, I was hit in the head with a flying panda bear; pretty sure Buddy sent Panda my way, probably to get me to stop making such a racquet.

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It couldn’t have been Buddy or I, look how innocent we look…

I just can’t seem to get over this itch though! I know I have my allergies and some days they bother me more than others but lately, it has been a REAL _itch. The kind of itch that makes me go into a scratching fit for real relief rather than just for attention (more acupuncture please).

This time of year is always a little crazy in that there are Holidays going on (well there were holidays going on). Santa Claus came several weeks ago and the time leading up to his visit was a little hectic and varied from the usual order of business. For instance, a few days before Santa came, Buddy’s and my usual morning routine was diverted from that leading into a peaceful day of relaxation and calm sprinkled in with squirrel watching and biting my tail (cuz it really does itch now). Did I mention I’m allergic to pine (aka Christmas) trees?  Oh, but I love them so.  Ahhhh, but it was our spa day. On spa days, instead of longingly watching Mom and Dad leave for work, tails down in something they call “Snuffleupagus mode”, Buddy and I get bundled up in our coats and harnesses and carried by Mom to the car. Buddy starts to shake. I’m not sure if he is cold or just thinks we are going to see Doc, but I feel invigorated because I know we are going to see Victoria (I love Victoria and Buddy does too). Victoria cuts our hair (and has all of the time we have ever been with Mommy & Daddy). She does more than that though, she spoils us with her sweet, friendly charm and her patience for our shenanigans (especially Buddy’s). She is nice to everyone but we always feel extra special and secretly know that she would do anything for us. We get plenty of water and walks and love, even though there are many other dogs that are vying for her attention.

I didn’t always feel this way. There was a time that I hated going to that place. When I was a puppy, I was afraid of the water and thought the brush was a monster with big spiky fangs….yikes! Going to see Victoria (and Sue) meant being dipped in water and scrubbed. It meant being dried with a machine that blows air on us that is loud, and it meant getting rid of all the braids that formed in the time between visits. It also meant leaving feeling pretty and dainty when all I wanted to do was romp around in the leaves and the dirt, chewing on twigs. But now, being the Princess that I am, I like to feel pretty and Victoria always makes me feel pretty (and the product she uses leaves us smelling good).

Since I have been going there for so many years, Victoria also knows what I/we like. For instance, she knows that Buddy and I have sensitive ears and so she puts cotton balls gently inside them during bath time and drapes a hood over our head to protect them from the noise of that crazy air machine. She knows we like to be put front and center so we can see all the action coming and going through the front door and out on the street. She knows we like to sit together (Buddy and I), even though we used to pretend not to like each other when Buddy first became my brother. We also like Victoria to talk to us and tell us how wonderful we are.

So, you can imagine my surprise when, as we were about to leave, she told us she was going to miss us. I asked her to explain and as she did, her eyes teared up and her voice cracked a little. Funny though, cuz as she told us about her new adventure, I could tell it was something she looked forward to doing.

Buddy

Buddy thinks he’s always the last to know.

From here (Looking Good Grooming) though, it was time to for her to retire, from this. I have been around the block a time or two. I know good from bad. I know right from wrong. Most of all, I know friend from foe. Victoria is our friend and no matter where she goes, it will never be just good bye, but rather, so long…until we meet again, when I can say “hello”.

bud and ging in car

Parting is such sweet sorrow.

Monkfish Medallions with pan drippings and sautéed kale (with mushrooms and cipollini onions)

For Victoria, we present monkfish, because monkfish is actually “angel fish” and Victoria has been our angel. Also, monkish is a delicious, delicate white fish that is firm in texture but soft on taste. Mom always cooks a chunk for us, wrapped in foil to keep it moist and soft but without the salt and pepper they put on theirs. There are many sauces that would work with this but keeping it simple is just as good and much less fuss. Mashed potatoes or polenta is also a nice accompaniment to complement the texture of the fish.

INGREDIENTS
1 lb monkfish – trimmed of cartilage (ask your fishmonger to do this.  You are looking to have a nice, clean log (isn) of fish.
Salt and pepper to season
Flour for dusting
Olive oil and butter to sauté
A splash of white wine
1/2 head kale cut into 1-inch pieces
Juice of 1 lemon
2 garlic cloves, chopped
10 Crimini mushrooms, stem removed and sliced
1 large or several small cipollini onions, cut into wedges

PREPARE & COOK MONKFISH

1.  Slice the monkfish into 3/4-inch thick medallions.
2. Season the fish with salt and pepper then dust with flour.
3. Heat the olive oil in a sauté pan until hot, but not smoking. Add the fish medallions and let brown on the first side, without touching (approximately 3 minutes). Turn and cook 2-3 minutes more.
4. Squeeze in the juice of 1/2 a lemon and let simmer until it is mostly evaporated.
5. Add 2 pats of butter and let melt. Swish around the pan to coat the bottom of the fish and add a splash of white wine.  Let simmer slightly until warm and remove from heat to plate.

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MEANWHILE, LET’S COOK THE KALE:

1.Heat a drizzle of olive oil in a sauté pan. Add the mushrooms and cippolini onions. Saute for 5 minutes or until just soft.
2. Add the kale to the pan (I like to massage the kale first in olive oil, lemon and a pinch of salt just to loosen).
3. This should cook over medium-low heat while cooking the fish. Stir or toss periodically.

SERVE:

Plate the medallions of fish with a small pile of kale and a small pile of either mashed potato or polenta (red potato mash is pictured). Drizzle the pan drippings around the medallions of fish and squeeze over more lemon if desired.

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Ginger's head

Looking back to the salon as we drive off.  Until we meet again my dear friend…

 

Humble Pie

25 Sunday Oct 2015

Posted by in the kitchen

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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!

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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.

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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 in the kitchen

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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!

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A Number’s Game

08 Saturday Aug 2015

Posted by in Ginger + Buddy, the kitchen

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Little meaning can be put to some things, yet much meaning can be put to many things; take numbers, for example.  We use numbers to measure things, much of the time.  We measure ingredients, various aspects of our pups/kids lives, our personal “status”, and of course… our age.  Much of the time though, those numbers can mean rather little (in the grand scheme of things), unless you want them (or let them), mean everything.

I turn (bleep) this month (tomorrow, actually).  I don’t usually know what age I am turning on the month of my birth (mostly because I think I have already been that age the year before) and doubt that, give one year, or even two, it really means much more than the last.  It is just a number, not a real age; certainly not the age that I feel (well, most days)!  Not the age that I actually am!  In two years time (again) though, I would like to accomplish a task.  This is a task I thought I would accomplish by thirty, and then forty, and, well…it is still a task (and a dream).  I want to write a book.  But I have been writing a book!  For ten… no, fifteen years!!!  Not really writing a book so much as just, writing (and reading, and living, and cooking, and dreaming)!

I have words to say, words to be read, and sentiments to be taken to heart.  I have food to be prepared, shared, and techniques to teach and happiness to be spread.  I have something to give, something to receive, and hopes to fulfill.  Life is busy, and complicated, and full, even when my belly isn’t.  Life is delicious and generous, yet greedy at the same time.  I can be spontaneous today and shut-down the next.  I am joyful and expectant, yet scared to jump into the unknown.  Yet, I’d bet many of you feel the same way?

If there is one thing I have learned in my time here so far, it is this: live, love, and keep being a better person; to yourself, your family/friends, and those that you don’t even know.  Don’t take things that aren’t serious, so seriously.  Trust me, there are plenty of serious things that will be speed bumps along your way.

The three (best) pieces of advise I would give to a “young” person are these:

  1. Always wear sunscreen.  Even if there doesn’t seem to be sun.
  2. Be kind to your feet.  Please.
  3. And eat your vegetables.  Whether you have two legs or four.

Now I’m dating myself, but trust me on these!

and now…let us make cake!

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soRry tO inTerrupt The regularly scheduled rEcipe; this just iN…

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Psssst, buDdY and gInGer here an we wantted to make momMy a cake for her birthDay soo of course the obvious Choice is for us two make Carrot cake.  MoMmy doesnt Really know how too bake so the cake she made iz probably a Tiny healthier then most of uS would preffer.  sO we are Here 2 make sum thing bOth nutritious aNd Delicious.  we hopes sHe will share sum with us even thO we uzed butter and special flower.

we went heer for inspiration since we don’t know how to bake eether but since we can’t follow directions to good, it is a little difrunt.

we urge You to make this, not that Fig thing below, But our great cake:

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CARROT, CAKE by the numbers

loosely adapted from Alton Brown’s carrot cake

INGREDIENTS + steps 1 to 5

Step 1:  grate the Carrots and put in large bowl with the coConut

2 cups grated carrots

1/4 cup shredded coconut

Step 2:  mix the dry ingredients in

dry Ingredients:

2 cups “001” flour (soundz fancy, daDdy sez u can uze 007 to, we dont get it)

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 TB cinnamon

1/2 tsp allspice

sum nutmeg

Step 3: Beat the wet ingredients minus the olive oil.  when creamy, drizzle the olive oil in with the beater going slow

wet ingredients:

3 TB butter

1/2 cup whole cane sugar (looks like a cross between turbino and brown sugar)

2 TB honey, sweety

2 large eggs

1/4 cup olive oil

1/2 cup sour cream

Step 4:  mixx the Dry ingredients into the carrots and coconut

Step 5:  Mix the wet ingredients into the carrots and dry ingredients. Ooo, thats tricky

COOK

Step 6:  Transfer the mix to a buttered And floured cake pan (9” round or square, but no rectangles cuz thats not as Cute an We like cute).

Step 7:  Pree heat the oven to 375 degrees hot and bake for 30 minutes.  reduce the temperature to 300 degrees cooler and continue to cook until the inside of the cake equals 200 degrees (we stuk our paws in and it seemed gud to us after 30 minutes).

Step 8:  LeT cool in the cute Pan and then turn out onto a rack

Step 9: top with whippet cream cheeessse mixed with hunny.  Add Cute decorations – boNuS iF they can Be eated!

Step 10:  leT US eat Cake!!!

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Daddy, don’t blow out mom’s candle (ginGer thinks its fuNNy tho).

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Now back to the originally scheduled recipe…

PS_I like better

Fig and Ricotta Cake (by the numbers)

When I told Tom what I was making, he said (often when I bake stuff), “You haven’t made that before; make what you know” (as I usually say for when we have company).

To that I replied, “Yes, but only for company.  Most of the time, you should just make it up and have fun”.

Step NUMBER 1:

Gather ingredients.

INGREDIENTS

Dry ingredients:
1 cup sprouted spelt flour
1 cup amaranth flour (feel free to use all purpose flour for a tastier, less healthy cake)
1/2 cup cornmeal
1/2 tsp kosher salt
1 TB cinnamon
1 TB whole grain sugar
1 tsp baking powder

Wet ingredients:
2 eggs
Approximately 1 pint (12-15 whole) fresh figs, cleaned, quartered with stems removed and discarded
2 TB raw honey
1 vanilla bean, inside scraped and outer part saved for another use
1 1/2 TB lemon juice (juice from 1-1/2 baby lemons)
14 oz whole milk ricotta (from a 16 oz tub, 2 oz reserved for topping the cooked cake)
1/4 cup olive oil
1/4 cup buttermilk

Step NUMBER 2:

Mix the dry ingredients into a bowl.

Step NUMBER 3:

Beat the eggs, figs and honey together until the figs break down but are still showing skin.  It should be holding together but still a little bit liquified.

Step NUMBER 4:

With the mixer on, add the vanilla bean, lemon juice, ricotta, olive oil and beat until nicely blended and slightly creamy.

Step NUMBER 5:

Slowly stir the dry mix into the wet until blended.

Step NUMBER 6:

Pour the whole lot into an oiled cake pan and pop into an oven, preheated to 375 degrees F.

Step NUMBER 7:

Drizzle olive oil over in a circular motion.  Do the same with the honey.  With the back of a spoon, swirl them around the batter.  Pop the pan into the oven and set a timer for 45 minutes.

uncooked

Step NUMBER 8:

Pour yourself a glass of rosé and wait for 30 minutes before checking in on the cake.  During this time, you should be spending quality time with your family…your friends.  Smell the air and rejoice.

Step NUMBER 8:

Check on the cake and you might need about 10-15 minutes more for a toothpick to come up clean.  If it is getting too dark on top, simply cover with foil and continue.  Remove to let cool slightly then turn it out onto a rack.

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Step NUMBER 9:

Cut a slice for you and your friends.  Top with a dollop of ricotta and a drizzle of honey.  Perhaps slices of figs and/or strawberries and blueberries.  Go free-form on this!

B candle

BG candle

Step NUMBER 10:

Eat cake (again?) later that evening… and don’t sweat the small stuff!

Love,
Saucey