Birthday Brownies

Yesterday we threw kiddle #1 a hoppin' 6th birthday bash. Following the cues of his latest obsession: Star Wars, I rented a movie projector and an 8 ft. screen. We blacked out the windows in our living room, and set up rows of chairs to simulate a movie theater experience, and ran "Clone Wars" to an essentially full house. At my local party supply store I found mini popcorn boxes, and I offered the little critters a choice of buttered or caramel chocolate (guess which one I ran out of inside the first hour...). I was amazed by how long most of these kids could sit watching a 98 minute movie.
While there is definitely an argument to be made for contracting out kiddie parties, I am a sucker for at-home fiestas. I love the homespun, cozy, old-school feel of it all. I love coming up with a theme with the birthday kid and following it through from decorations to tableware to party favors. And I gotta give myself props for locating inexpensive lightsabers and handing them out at the finale- the kids were loopy for these glow sticks. They shut off the lights in the rec room and had glow-in-the-dark duels, and that's right about when the party came to a close- and to our relief without injury or incident (something I don't take for granted).
The cake was a pile of brownies festooned with b'day candles. We decided that dessert (after the obligatory pizza course) would be brownie hot fudge sundaes. I whipped up a couple of batches of brownies (recipe below) and made a pretty good hot fudge sauce- good, not great because it was a touch too sweet. I provided the option of whipped cream, and set out bowls of M&M's, sprinkles, crushed oreo's, and mini marshmallows. They were free to decorate their dollop of vanilla ice cream laden brownies to their hearts content, and believe me they did.
I tried to finish my concoction but couldn't go further than spoonful #4- too rich, too sweet, too much. However I had no trouble scarfing down a couple of these brownies straight. They're made with 13 ounces of semi sweet chocolate, so they are not too sweet, are rich and full of deep chocolate-ness.

Birthday Brownies (adapted from Nigella Lawson's recipe)
Grease your brownie pan and preheat oven to 350F. In a heavy saucepan melt 1 1/2 c. butter and 13 oz. chopped semi sweet chocolate, let cool a little. In a bowl beat 6 eggs, 1 tbsp. vanilla, and 1 2/3 c. of sugar. In another bowl mix 1 1/2 c. all-purpose flour and 1/2 tsp. salt. Beat melted chocolate into the egg mixture, and then add the flour. Beat to combine, and then pour into prepared pan. Bake for about 40 minutes ( I like my btownies firm and almost cake-like).

Frugality: The Next Big Thing

Pizza Night. And not a moment too soon.
Monday Night: Veggies and tofu in Thai peanut sauce (see previous post).
Tuesday: Turkey Chili.
Wednesday: Tuscan bean vegetable saute (delicious in flavor, gorgeous in color).
And now it's Thursday night a blessed occasion around here.
Thursday Night: semi-homemade pizza night.
In keeping with one of my several New Year's Resolutions I am trying to feed my family healthy and flavorful food. Also, responsible food, dishes that don't require too many complicated ingredients, ingredients that are seasonal and timely, and ingredients that are relatively inexpensive.
Am I right in feeling that a new frugality is sweeping the Land? I've heard the word "Depression" bandied around a few times too many to ignore. And from the accounts I've read from the 30's, the Depression was anything but great. Maybe this will be the return of good, simple fare that stretches a dollar as far as it will go? Casseroles, stews, protein filled salads and stir-fry's- but this time around made over to be leaner, less fatty, and more international in flavor. Frugale Cuisine.

Thai One On

Dinner tonight was a page out of the Whole Foods cookbook Hubbabubba gave me for Hanukkah. I've been judiciously thumbing through it since receiving it, and marvelling how every recipe sounds better than the next. It's full of exotic vegan and vegetarian recipes, with an emphasis on South-of-the-Border and Thai cuisine.
This Peanut Sauce yields about 2-3 c. so I have plenty left over for future Thai-tinged explorations. It tasted particularly good on tofu.

Thai Peanut Sauce (adapted from The Whole Foods Market Cookbook)
Heat 1/4 c. canola oil and 1/4 c. sesame oil in a saute pan, drop in 1 chopped med. onion, 9-10 minced garlic cloves and 1 tbsp. chopped fresh ginger, simmer for a few minutes- stirring often. Mix in 1/3 c. rice wine vinegar, 1 c. water, 4 tbsp. sugar, 1/4 c. ketchup, 2/3 c. creamy peanut butter, 1/3 . tamari, 3 tbsp. lime juice, and several dashes of hot pepper sauce- simmer for a few minutes. Let cool for about 5 mins. and puree the mixture in blender or food processor until smooth.

Tofu and Veggies in Peanut Sauce:
Slice block of extra firm tofu into 1-2" pieces, and drain. Lay tofu out on baking sheet and place in an 450F oven. Remove when tofu is golden brown and roasted looking. Slice up one red pepper, shittake mushrooms, and bunch of green onions. Heat 1 Tbsp. sesame oil and throw the tofu and veggies into pan, sauteeing until peppers are slightly soft. Add 1/2 c. (or as much as you want) peanut sauce and mix. Serve over bed of noodles or rice.

Eggsellent Idea

I have officially reached my celebration limit. My merriment allowance is maxed out. I want to set my spanx aflame, and chop my stiletto's off at the heel. Alcohol has made my skin look a bit like crumpled paper. And all that rich fatty (delicious) food makes me feel as though my insides are coated in sludge. Yes, it's high time for a holiday detox. I am dedicating myself to the goal of eight glasses of water a day, whole grains, and lean proteins, and lots of fresh fuits and veggies of course. I am going to excersise everyday.
Dinner tonight will kick off my new year's revelation of simple healthful dining. Still being in the throes of winter I need something warm and soulful- but light. The slider with fried onions was a bacchanal-by-the-bite. And the mini mooshoos, sweet 'n sour chicken, and beef satays at last night's wedding were almost worth the 3 pounds I've added to my frame. But now back to our regularly scheduled program: The tomato base in this easy skillet dinner were full of san marzano flavor and sun. Next time I'll add some chopped red peppers in with the onions and garlic. This is a great egg dish, because it's robust but not heavy or made fatty by cream, butter, or cheese (often popular egg companions). I placed it on top of toasted sourdough for the kiddles for a bit of a crunchy texture- but I had mine straight.

Skillet Eggs and Tomato Sauce
In a large skillet heat 1 tbsp. olive oil and add 1 chopped onion and 3 minced garlic cloves, cook until onion softens. Crush or chop 1 28oz can of whole peeled tomatoes and add along with their juice to the skillet. Mix in 1 tsp. oregano and 1/2 tsp. parsley and a few good dashes of tabasco. Simmer for about 10 minutes until a little reduced. One by one, break 6-8 eggs into a ramekin and gently slide into skillet, cover and cook until whites are set, about 5 mins. Before serving, grind some pepper onto eggs.

Post Script 4/27: Tonight when making this dish I finely chopped a red pepper and threw it

into the skillet along with the onion and garlic. I served the fnished product with a good sprinkling of crumbled feta and a scattering of za'atar spices..... it was even better the second time around.

Notes On A Party

Saturday night at chez nous saw several scenes of conviviality and cheer at our annual Hanukah bash, but now I am experiencing a gentle bout of post-party depression. You know, the feelings of let-down and loss that directly follow a fete for which you've spent hours, days, and weeks in detailed preparation. It's those zillion little details that make a party feel like like a grand old time. The varied appetizer and hors d'oeuvre menu that I "conceived" went through many edits and modifications, but I stuck to my golden rule of cocktail party fare: "thou shalt forsake all cutlery". The party's theme was "winterrific", and Mother Nature graciously complied by dumping 6-8 inches of snow on us all a few days prior. The drinks menu were suitably girlicious, all served up in to-be-expected martini glasses, even the gents got into the mood and sipped the Pink Flamingo's and Winterbreezes.
So I planned, and coordinated, brainstormed, deliberated, imagined and then actualized. I poured, stirred, measured, chopped, sauteed, baked, cooked. I have the cuts and the burns that will serve as Hanukah Party '08 souvenirs, as well as a pound of fake snow, a dozen tree branches spray painted white, and a bucket full of dreidels. And then it was the party. In my version of 1960's Party Hostess, I wore a tres mod LBD and black go-go boots, I spun into a controlled frenzy of plating, reheating, and arranging. The nibbles and bits came out in waves throughout the evening, it was a success on a purely logistical level. And then it was over. And I was overwhelmed by the amount of disarray that was left after a 4 hour party, we're still trying to set it straight after 2 days! It all seems just a little anti-climactic. So here I am, trying to figure out if it's all worth it. I think it is, because it makes the Holiday season special and exciting. It gives people something to look forward to. And, it's an opportunity to try out a bunch of new and interesting recipes and then foist them onto my nearest and dearest, who for these few days seem to have abandoned all their healthful regimes and skinny schemes.

Party Menu:
dips/spreads
Pizza Dip- well recieved slow cooker hot dip.
Cheddar-Cranberry Cheeseball - unnecessary, will not repeat.
Goat Cheese Terrine: my party standard, always deccimated by party's end.
Pomodori al Forno: first introduced to the book club in Sept., appreciated both occasions- none left both times.
Asiago Cheese Dip- recieved several enthusiastic endorsements for this crock pot hot dip, that had like a dozen complicated ingredients (reconstituted mushrooms etc.)
Horseradish Gouda Dip: I love horseradish so I decided to include this, but it was unnecessary though moderately consumed.
German Dip: It had me at the caraway seeds.
Baked Brie with marmalade and pecans- always a winner.

Dippers
Cheese Straws: a standard that can be frozen for months before or after.
Honey Mustard-Gruyere Palmiers: I find these addictive.
Gougeres: An homage to my Francophilism

Tarts/hors d'oeuvres
Balsamic Shallot & Goat Cheese: Y.U.M. I will definitely do this again. My favorite dish of the night.
Tomato Gruyere: ehhh...OK, nothing to cry over.
Savory Mushroom & Goat Cheese: Gone in like 20 minutes
Tomato Onion Tart: More of a quiche and a bit of a yawn.
Artichoke, Roasted Pepper, Goat Cheese Pizza Galette: If it's pizza it's good.
Pear & Blue Cheese Tart: Interesting and pretty well recieved among the more adventurous.
Onion Bhajees: I made two batches of this fried Indian savory treat...sooo good, I only managed to snag one, before they were gone. Definitely a repeat.

Dessert:
Pecan Praline Fondue: Decadent
Lemon Meringue Fondue: delicious with cheesecake bites or mini meringues.
Dark Chocolate Chunk Cookies: a scrumptious chocolate cookie for grown-ups
Peanut BUtter Cup Chunk Bars: what could be bad?
Coconut Chocolate Chunk Blondies: I have a lot of these leftover.

Feeding The Junkster

Do you ever throw caution to the wind and simply say "Screw it!" to healthful and sensible eating? Do you ever give in to the greedy little junkster that resides hungrily inside you, and order the hot fudge sundae with extra hot fudge? The Pizza with extra cheese, the burger with the works. I do, especially at this time of the year. Between marathon chocolate-making and the usual baking and then my blowout Hanukah bash where I give myself permission to make every over-the-top-ridiculously-extravagant recipe that has captured my fancy during the year, moderation is not even in my vocabulary.
Dinner tonight had the potential for being healthy and sensible, I started out with 2 lbs. of fresh sole. But as I was pondering my sole, I was derailed by the greedy little junkster and decided that I would crush a bag of potato chips (reduced fat in my defense) and melt a little butter and make "fish in chips".

Fish in Chips
Crush 2 c. potato chips in food processor to preferred consistency, add 1 tsp. garlic powder- mix. Melt 2-3 tbsp. butter/marg. Coat 4-6 fish fillets in melted butter, cover in crushed chip mixture. Place in oven at 375F, and bake until fish cooked through and the chips are slightly golden.

7 Random Facts

A few weeks ago I was tagged by Lisa at http://www.what-we-eat-blog.blogspot.com/, and like everyone else on the planet at this time of year I've been so flat out busy, it's taken me until now to respond. Hmmmm let's see 7 random things about me....

1. Last night I had the strangest dream, oh boy.... It involved my 3rd grade teacher the Chrysler Building and a whole lotta tomatoes????
2. If I could only eat only one thing for the rest of my life it would probably be pizza- topped to the hilt with all the good stuff
3. I have an irrational aversion to raisins
4. If I could only rescue 1 item from my house in the case of a fire (excluding people of course) it would have to be my band new kick-ass Frye boots
5. If I could invite 3 famous dead people to my dinner table they would be: F. Scott Fitzgerald, Dorothy Parker, and Frank Sinatra
6. I cannot watch "It's a Wonderful Life" without bawling...no matter how many times I've seen it- the part where the waterworks begins is when he opens the book Clarence gives him and it says "No man is a failure so long as he has friends..." , and then when Harry toasts George by saying " To George Bailey, the richest man in Bedford Falls..." I'm a goner- a complete blubbering sentimental mess.
7. The last thing I bought was pretzel rods and lots of them....1200 to be exact (I covered them in chocolate and other goodies for a gift basket order).