Pity Party Table For One

Welcome to my pity party. On the menu -sour grapes and spilt milk. "Coulda-Woulda-Shoulda" is playing on an endless loop. I feel a migraine coming on, and tonight's dinner is definitely at risk. My Fall Pasta article is due tomorrow, but I'm thinking why bother? Does anyone actually read it, let alone try the recipes? Is there anyone out there at all, or am I just a figment of my own imagination? I should "market myself", take advantage of the "new media"; tweet and friend and text, I guess it's the old curmudgeon in me that just thinks that stuff is frivolous and dumb- and not to mention, hard to work out.
Blaming the world is a very easy option and somewhat enjoyable in a bittertart kinda way, but the real truth is obvious. It's me. It's my procrastination and disorganization. It's my way of avoiding the time consuming and hard work. It's my lack of focus. It's my self consciousness. It's my injured sense of"what about me?". Someone with something to really say or offer just pushes through and says it or offers it in the most effective way they know.

Brussels Sprouts and Sausage Pasta
1 lb. brussels sprouts
2 tbsp. olive oil
3 garlic cloves, minced
1 lb. sausages, cut into 1" pieces
1 c. veg stock
1 lb. pasta
salt and pepper
crushed red pepper, optional

Rinse and dry brussels sprouts, cut larger sprouts in half- steam or boil until they're bright green. In the meantime: heat olive oil in a skillet and cook garlic for a minute or until fragrant add sausages and brown (5-8 mins). Add steamed brussels sprouts to the pan and saute for 2-3 minutes, pour in vegetable stock and lower heat and cover for 5 minutes and half of the liquid is evaporated. While Sausage- Brussel Sprout combo is cooking, boil pasta 'til slightly al dente. Drain and toss with the pan's contents. Season with salt and pepper to taste. Add red pepper for a spicy touch if desired.

Back-to-New-Year

Of course I had to get one in before the New Year. The past few weeks have been a whirligig of activity. When I last left off I was in the sweet and buttery throes of Cake Party prep. The Party, which feels like a million Saturdays ago, was well attended, and I took the lack of leftovers as a good sign. I made an Upside Down Caramel Peach Pecan cake, which was really great looking- but I did not taste. "Whipped Key Lime Pie In the Rye" was the Summer's greatest hit, I loved it for it's cool and tart mouth. The Chocolate Tart was rich and decadent and unapologetically darkly chocolate. How could it not be amazing when I was using Lindt chocolate? The thing could practically bake itself after all that beautiful chocolate. Since I am a little obsessed with my morning lattes I decided on a Cafe Latte Cheesecake. It was really fun to make, for the "foam"on top of the dense, rich and creamy espress layer I doubled the white frosting I used in the Coconut Layer Cake. It was made with fresh whipped cream, sour cream, vanilla, and of course, sugar- light, fluffy, and a delightful finale. This frosting took on a different character when combined with dried coconut flakes and lushly spread on and in between 3 golden layers of cake. The simple Buttermilk Pound Cake, was Hub's favorite , I gotta give the guy credit, he goes in for simple and pure beauty. It couldn't be easier to make. I used all great quality fresh ingredients; buttermilk, butter, vanilla. The taste was so comforting and sweet and simple, kind of like a Homecoming Queen hiding behind a Plain Jane exterior. Dressed up with a little whipped cream, and tarted up a bit with red strawberries and raspberries- it drew some attention, and was well appreciated. However it was at a disadvantage because it was placed next to a towering Chocolate Layer Cake- that was rescued from deformity by my Mother's spectacular garnishing skills. Of course there had to be something for Munch, it being his 3rd birthday and all. For weeks prior I had him so excited about the Monkey Cupcakes I was going to make, they came out as good as the magazine picture, and bingo! required no artificial coloring. The cupcake was buttermilk banana, but it was neither banana-ny nor fluffy enough. It was saved by the chocolate ganache frosting- but the kids didn't seem to even get beyond the nutter butters and M&M's and 'Nilla Wafers that made up the monkeyface. To round things out I made a tray of shot glass ButterScotchRum Puddings .

With the Cake Party behind me I could focus on my newspaper articles; One, a New Year's menu. The other After-School Snacks Ideas. I decided the theme of the New Year's piece would be how your year should be like a good meal. There was a recipe for a fresh, fruity, sweet, sour, ripe Grilled Fig Salad with a Honey Vinaigrette. And then sweet and sour Pomegranate Barbecue Chicken with Israeli Couscous. The meal ended on an uncompromisingly sweet note with a Greek Honey Cake; the addition of orange extract and rind added an element of brightness to it all. For the After-School Snacks I included the Honey Peanut Butter Cookie recipe, and Apple Oatmeal Muffin to acknowledge that brisk Fall will be here soon. And then a Yogurt Ranch Dip.

We went camping in The Adirondacks for Labor Day weekend, nothing much to say about the cuisinary aspect of the trip- although the pizza and pasta we had for dinner in town was pretty good, especially after a few days of hiking, outdoor adventure, and generally roughing it. We got back just in time for bed, bath, and beyond (Laundry). School began today, and tomorrow is Rosh Hashana Eve. I've been spared from heavy kitchen labor, we're going to Hub's cousin's family. I can't very well go empty handed, so I made a Caramel Cake, a Chocolate Tart (January post), and an Oreo Pudding for the kiddles.
Also due tomorrow is a Dairy-Free Flourless Chocolate Cake with a Chocolate Glaze I was commissioned to make by a neighbor. I had fun with it, and I think it's worth the $40 she's paying me for it.

After New Year I have a whole new crop of projects and commitments. First off: a piece Autumn Pasta dishes. Next Book Club, the menu will have an Autumnal in the South slant, as we read The Help and it will be held during the fall festival of Succot. I am planning to try out a new truffle flavor as well, maybe the Ladies will be my testers?

I always appreciate how Back-to-School and Rosh Hashana are close together, both symbolize fresh starts- where time stretches before you and there is hope that great things will fill it. Have a full and happy new year.

Words and Flavors

I'm languishing in a sea of flavors and words. Presently I'm working on the two articles due on friday- after a fair bit of flips and flops I ended up with a Broiled Fig Salad (with tart green apple slices and toasted pine nuts , arugula-butter lettuce mix, and drizzled with a balsamic honey vinaigrette). Roasted Chicken in a pomegranate barbecue sauce on Israeli Couscous for the main. Ending off with a Greek Honey Cake which is super sweet due to the honey syrup the cake soaks in. I added orange extract to the syrup for a bright and sunny finale. This is my Jewish New Year menu.
For the After School Snacks piece I included the Honey Peanut Butter Cookie recipe, an Apple Oameal muffin recipe, and a Yogurt Ranch Dip for crudite- tasty, wholesome, homey fare that aims to soften and sweeten the sharp and pointy edges of a long day at school.
I've started my marathon baking for the Cake Party on Saturday. I'm going with the southern motif of a Cake Party on a hot summer's afternoon, by complementing the cakes and pies with homemade lemonade and sweet tea. I can cross the banana cupcakes, the buttermilk pound cake, and the Caffe Latte cheesecake off of my list. Tomorrow's baking roster includes whipped key lime pie, a dense chocolate tart, and a pecan peach upside down cake.

It's Already August?

The pace is picking up as back-to-school and the Jewish High Holidays are coming up on us. Can't believe that more than half of summer is over, gone, done with. I was assigned 2 articles for the September issue- One on afterschool snacks (peanut butter cookies, lemon cornbread with honey butter, and a yogurt ranch dip for cut-up veggies)- I have already tried all these recipes, except I made lemon cornmeal cookies which were sunny and sweet and simple and summery. I'll give it an Autumnal makeover by making it into lemon cornbread and the honey butter will be seasonally relevant.
The other piece is on a Rosh Hashana - New Year meal. I've been thinking quite a bit about this menu, and honestly- I feel slightly out of my league. Moving forward: I'm thinking a vaguely middle eastern/sephardic flavored/early Autumn meal. A salad of roasted figs and pear chips and pomegranate kernels in a honey balsamic vinaigrette, to begin with. Then pomegranate glazed chicken with a moroccan toasted couscous with a honey citrus dressing (adapted from the wholefood's recipe). Dessert will be a citrus scented Baklava. Great- now get busy and start testing.
Closely following the articles' deadline comes the CakeQuake for McMunch's b'day. I decided to make it an open house and have sort of narrowed down the cake list to: Banana cupcakes with a chocolate frosting and decorated to look like Monkey's with strategically placed cookies and M&M's. Cafe Latte Cheesecake. Coconut Layer Cake (More about this in a future post). A good old fashioned Chocolate Layer Cake (3 layers). Peach Pecan Upside Down Cake- because the idea of a Saturday afternoon Cake Party just feels so southern. Whipped Key Lime Pie for the non-phonies. A Buttermilk Pound Cake- ripe raspberries and strawberries and fresh whipped cream served alongside. Butterscoth pudding in shot glasses.
Also been working on The Cookbook. Had a few winners in the past couple of weeks: Cornflake Chicken, a really refreshing watermelon feta salad, a reduced fat but full flavored Tuna Noodle Casserole, Ground Turkey Bimbimbop (The Korean take on the composed salad), an applicious fresh berry terrine. OK- back to my kitchen unorder.

Lemon Cornmeal Cookies

1 c. all-purpose flour
1/2 c. yellow cornmeal
1/2 tsp.baking soda
1/4 tsp. groung ginger
6 tbsp. softened butter
3/4 c. sugar
1 egg
2 tbsp. fresh lemon juice
1 tbsp. lemon zest
1 tsp. vanilla

Preheat oven to 350F. In medium bowl whisk together first four ingredients. In separate bowl, beat on med. speed butter and sugar until light and fluffy. Add egg and mix well. Beat in lemon juice, zest, and vanilla. Add flour mixture to butter mixture and beat until just incorporated. Spoon batter with a kitchen tbsp. onto parchment lined bake sheet about 3 inched apart. Bake for 10-12 minutes or until slightly browned around the edges.

Cookie Trials

Not a good day for me in the kitchen. Lately, I've been thinking a lot about cookies, trying to come up with a few novel mix-ins and combo's for the classics- also trying to make them over in a more healthful way without sacrificing taste. Cookies are not supposed to be healthful or healthy, they're supposed to be sweet and buttery and comforting and make you think of "home". These are my essential characteristics of a good homemade cookie. So unless home is a vegetarian kibbutz or a macrobiotic commune, wholewheat doesn't really cut it. The Peanut Butter Honey Cookies I made a week or so ago were good; chewy, sweet, and slightly peanutty. Next time I will make them peanuttier. This afternoon's Cinnamon Apple Oatmeal Cookies were a disappoinment. The flavor was OK. I think that the rough oats stand up admirably to wholewheat flour, and that the grated apples went well in the mix. They were a fright to look at though- bulbous and bloated and beige.
What's with the cookie preoccupation?..... I really need to get going on this cookbook I'm writing with Donz. And I'm stuck on having a small sub-chapter on afternoon tea/afterschool snack. A cozy and yummy sweet snack after getting home from school, when dinner is still a few hours away. I want to include a couple of classic cookie recipes with a healthier edge, combining wholewheat flour with regular flour, using honey and brown sugar, and reducing the butter without sacrificing flavor or cookie monster appeal. I also have a nice moroccan mint tea recipe that I would love to add, as well as a super-chocolatey hot cocoa recipe. A good and hearty scone recipe wouldn't go astray either.
I finally understand, after almost 37 years of living in this world, that if you want to accomplish something, if you want to realize a dream- you have to work for it. Work really hard. It's like the Yiddish saying: "If you have a dream- don't sleep". Only for the very fortunate few do things come easy, for everyone else it's effort, and perserverence, and the sweat off one's brow. And just the way the cookie crumbles.

Whipped Key Lime Pie in the Rye

Last night was a Very Special Book Club. To begin with, we read one of my all-time favorites "The Catcher In The Rye". That goddam book really had me going when I first read it in highschool, it really did. Old Holden Caufield and his three lost days in New York City. He killed me, he really did.

When I originally read the book, in tenth grade, it kind of changed my life. While living in my teenage world I would often wonder wwHd (what would Holden do?) or wwHs (what would Holden say) or wwHt (what would Holden think). Holden Caufield the patron saint of teenage angst. And as I said at Book Club last night, I owe a tiny little corner of my personality to him. I'm not kidding, I really do.

I made a whipped key lime pie for the occasion, which was well received- even by me. It was bright and sweet, but mostly tart (kind of like Holden). It's the texture that really did it for me- fluffy and light and smooth. A great non-phony summer dessert.

Whipped Key Lime Pie

Graham Cracker Crust: In a medium sized bowl combine 1 c. graham cracker crumbs and 3 tbsp. sugar. Add 1/4 c. melted butter and toss to coat. Press graham cracker crumbs evenly onto the bottom and sides of a pie plate. Cover and chill for about an hour.

Key Lime Filling: In bowl combine 14 oz. can of condensed milk, 1 tsp. of finely grated lime or key lime peel, and 1/2 c. key lime juice. In a seperate bowl with an electric mixer beat 1 c. heavy cream and 1 tsp vanilla extract until soft peaks form. Fold whipped cream into the key lime mixture. Spoon filling into the graham cracker crust. Cover and freeze 2 -3 hours until firm. Serve with whipped cream if desired.

Full disclosure: So that I won't be accused of being a phony, the picture was taken from Real Simple Recipes, my pie kinda sorta looked like that.

Bake Therapy

This morning's bake-therapy session concluded with a batch of Honey Peanut Butter Cookies. I've decided that my kitchen is better than any therapist's couch, it's cheaper and yields better results. The act of creating something is restorative. Baking cookies is good for the soul. The warm and sweet aroma that flows from the kitchen works as well as any anti-depressant. Music is the same way- put on some Bob Marley and let the healing begin. Combine baking and music and a beautiful summer's morning? And the results are wonderful in the truest sense of the word.

Honey Peanut Butter Cookies

Preheat oven to 350F. In large mixing bowl mix 1/2 c. softened butter, 1 c. creamy peanut butter, 1 c. honey. Add 2 lightly beaten eggs and 1 tsp. vanilla extract to the mixture and mix well. In a separate smaller bowl combine 1 1/2 c. wholewheat flour, 1 1/2 c. all-purpose flour, 1 c. brown sugar, 1 1/2 tsp. baking soad, 1 tsp. baking powder, and 1/4 tsp. salt. Gradually add to peanut butter batter and mix well. Scoop up cookie batter with a kitchen tablespoon and roll into balls and place on baking sheets, flatten with a fork dipped in flour. Bake for 10-15 minutes depending on your personal cookie preference (soft and chewy vs. crispy and crunchy)

Post scipt: The next incarnation of these cookies will have 1/4 c. more peanut butter and a 1/4 c. less brown sugar.