New and Exciting

I'm really not good at keeping secrets. I say, in all earnestness, "Go ahead and tell me. I won't tell anyone." But if it's a great, big, fun, exciting secret, it fizzes away inside of me till I feel like I'll pop if I don't tell.

Well, I've got two red hot secrets that I've been sitting on and the time has finally come that I can announce them to the world.

Number one, and most important, is that my daughter is expecting. She and her husband bought a house last year and with the nest all set up, she's ready to bring a little one into it. So look for a lag in blogging later this summer. And then some outright brag posts with lots of photos.

Number two, and very cool, is that I've been asked to be a contributing writer to a new online blogazine (did I just make that word up? I like the sound of it. Magazine + blog = blogazine), Simple Bites. Go ahead and check it out. Aimée, of Under The High Chair, is the editor and she's got great vision for this adventure. Simple Food, simplified life.





While you're there, check out my glamour shot as one of the contributors and see the elite company I'll be keeping. (I still suspect I got asked to join by mistake, but I'm not telling them!)

And be sure to visit Tuesday Feb 9th, as there's going to be a big grand opening give away! Free stuff! Woo hoo!

I'll let y'all know when I've got a new article up, but you'll probably want to subscribe to the RSS feed, so you can catch all the great tips, news, and conversations over there.

And tune in some time in August for the other big announcement - boy or girl!

Thinking of Dessert

Being a food blogger is terrific because it provides me with an excellent excuse to make tons of fabulous desserts. Any whim for cake, brownies, cookies, cupcakes can be indulged, because "I need something to post."

The drawback to this great system of rationale is that when I'm craving something I've already posted, I have no reason to make it again. It feels like a waste to make something that I can't blog.

So what was I to do when I started craving creme brulée? You know how it goes, you have a passing thought. "Hmm, Creme Brulée. I really like Creme Brulée." Then you move on. Then the thought comes back and gently nudges you. "Creme Brulée. Remember? Silky, creamy, sweet with the crunchy crust? Mmmm." But then rational part of the brain comes back and says, "You don't need it. It's not exactly diet food, plus, you've already made it before and (oh, no, trump card!) you've already blogged it, so there's no excuse to make it."

Defeated by my rational self the Thought limped into a corner. Defeated? Not at all. It just changed tactics and started a whisper campaign.

I look in the refrigerator to see what needs to go on my shopping list. "Oh, wow, I've got a lot of eggs." "Creme Brulée," whispers the Thought. "Hmm, I'd better use that heavy cream before it goes bad." Creme Brulée," murmurs the Thought. "Maybe I should make dessert tonight." "Creme Brulée," hints the Thought.

I slam the refrigerator door shut and shout, "Fine, I'll make Creme Brulée!" Startled, my husband looks up and says, "Uh, OK. I like Creme Brulée."



So I made the Creme Brulée, using a different recipe, although I knew I still wouldn't be able to blog it because it would look identical. Oh well, I'd be able to eat it and that's what counts.

But then, while the Creme Brulée was chilling, I leafed through a different cookbook and found, hold the horses, a double decker Creme Brulée! A regular layer and then a chocolate mousse layer. Holy moly - this was it! The pinnacle of creme brulée goodness. And bloggable, too.

It was amazing, of course. My family gobbled up their servings, licking the dishes for every last trace of creamy, dreamy custard. And you wouldn't believe how smug the Thought was. It was very annoying. So hopefully, by posting this, I've exorcised the Thought. But if it shows up in your head, don't blame me. Just make the creme brulée. Trust me, it's easier than listening to that nagging.


Twice As Nice Creme Brulée
- adapted from Baking and The Essence of Chocolate

Layer 1 (I liked that this recipe did away with the pesky water bath which gave me so much trouble last time)

1-1/4 cups heavy cream
1/2 cup whole milk
3 large egg yolks
1/3 cup sugar
2 tsp pure vanilla extract

1- Preheat the oven to 200 deg. F. with a rack in the center. Put six 4-inch gratin dishes on a baking sheet lined with parchment paper or a silicone mat.

2- In a small saucepan, bring the cream and milk just to a boil.

3- In a medium bowl, whisk the egg yolks, sugar and vanilla together until well blended but not airy. Still whisking, slowly pour about a quarter of the hot cream into the egg yolk mixture to temper it. Whisking the whole time, slowly pour in the rest of the hot cream and milk.

4- Give the bowl a good rap against the counter to pop any bubbles,, then strain the custard into the baking dishes. Bake the custards for 50 to 60 minutes, or until the centers are set (when you tap the sides of the dishes, the custards should be firm, not jiggly). Remove the dishes to a cooling rack and let them cool to room temperature.

5- Cover each custard with plastic wrap and refrigerate for at least 3 hours, preferably longer.

Layer 2

2-1/2 oz. 70% bittersweet chocolate, coarsely chopped
4 Tbsp (1/2 stick) unsalted butter, cut into chunks
2 large eggs, separated, at room temperature
2 Tbsp granulated sugar
1/8 tsp cream of tartar
1/4 cup dried, ground turbinado or demerra sugar (see Note)

1- In a bowl set over gently simmering water, melt the chocolate and butter, stirring occasionally until smooth. Remove from the heat and let sit in a warm spot until barely warm.

2- In a medium bowl, using a whisk, whisk the egg yolks with 1 tablespoon of sugar until a ribbon forms when the whisk is lifted. Fold in the tepid chocolate.

3- In a medium bowl, using a hand mixer, beat the egg whites with the cream of tartar until soft peaks form. Add the remaining 1 Tbsp sugar and continue beating until barely stiff peaks form. Gently fold half of the whites into the chocolate mixture, then fold in the remaining whites.

4- Spoon the chocolate mouse over the chilled custards, smoothing the tops with a small offset spatula. Wipe the rims of the dishes with a damp towel to remove any chocolate. Cover with plastic wrap and refrigerate for at least 6 hours, or, preferably, overnight.

5- Thirty minute before serving, remove the creme brulée from the refrigerator.

6- Just before serving, sprinkle the sugar in an even layer over the top of the mousse. Using a torch, work from one end of the dish to the other, adjusting the flame level as needed to caramelize the sugar. Serve immediately.

Note - The recipe calls for light brown sugar, baked in a 325 deg. F oven till dry, then ground until fine. I had a packet of Demerra sugar on my shelf (purchased a couple of years ago for a recipe I never made), which was quite hard. I ground it up in my mortar and pestle for the topping and it worked quite well.

Healthy Changes

January was the month for starting fresh, making good choices, and committing to taking care of yourself. I'm all for that. But it's always easier to make the resolution than to keep it up. February is the month of follow-through for the resolutions, and that can be a lot tougher.

I have many healthy habits already in place (exercising, cutting back on diet Coke, eating more veggies), but I know I have room for improvement. Certainly, when Mr. White Flour and Mrs. White Sugar are your best friends, there is room for improvement.

Now, don't get alarmed! I'm not swearing off my best friends. We've shared so much quality time together, I know we won't be strangers. But I can make better choices when I'm reaching for a quick something on my way out the door. Something that won't spike my blood sugar level and leave me lethargic in an hour. Something that doesn't contain enough preservatives to keep it "shelf fresh" for two years. And something that gives my body the nutrients it needs to be healthy.

Meet my new friend, the Power Bar. No, not the kind you buy at the store in a package. These are homemade, customized, and need to be refrigerated because they have no preservatives (but I'd feel OK keeping them out for the same length of time that you'd have a peanut butter sandwich unrefrigerated.) With all the antioxidant berries in them, I think I'll call them Berry Powerful Bars. Crammed full of healthy nuts, nut oils, seeds, rolled oats, and dried fruit, these bars will give you the power to cruise through your day. Plus they're super easy to make. You could even have your kids help you. But if you do that, you know they'll want some, and then there's less for you. Oh well, I guess if you want your kids to have healthy snacks, too....

Berry Powerful Bars
- adapted from Eating Well

1 cup old-fashioned rolled oats
1/4 cup slivered almonds
1/4 cup sunflower seeds
1 tablespoon flaxseeds, preferably golden
1 tablespoon sesame seeds
1 cup unsweetened whole-grain puffed cereal (see Note)
1 cup assorted dried fruits (blueberries, cranberries, cherries, golden raisins)
1/4 cup creamy almond butter
1/4 cup turbinado sugar
1/4 cup honey
1/2 teaspoon vanilla extract
1/8 teaspoon salt

1- Preheat oven to 350°F. Coat an 8-inch-square pan with cooking spray.

2- Spread oats, almonds, sunflower seeds, flaxseeds and sesame seeds on a large, rimmed baking sheet. Bake until the oats are lightly toasted and the nuts are fragrant, shaking the pan halfway through, about 10 minutes. Transfer to a large bowl. Add cereal and dried fruit; toss to combine.

3-Combine almond butter, sugar, honey, vanilla and salt in a small saucepan. Heat over medium-low, stirring frequently, until the mixture bubbles lightly, 2 to 5 minutes.

4- Immediately pour the almond butter mixture over the dry ingredients and mix with a spoon or spatula until no dry spots remain. Transfer to the prepared pan. Using a silicone spatula, press the mixture down firmly to make an even layer (wait until the mixture cools slightly if necessary). Refrigerate until firm, about 30 minutes; cut into 8 bars.

Note: I used Kashi Go Lean, which says on the front that it has "crunchy fiber twigs." Really? What marketing genius thought that was a selling point for a cereal? Have you ever gone to the store, hoping to find some crunchy fiber twigs for breakfast? I hope not.

Another note: All of the ingredients for this I purchased at Trader Joe's. Not that I'm paid to tell you that, I just thought you might want to know that it's not that tough to get all of those items you might not have in your pantry.

Just one more note: If you work for Trader Joe's corporate office and want to pay me to tell people things like I just did, please feel free to contact me any time!

Poultritarian

My father used to be an avid hunter. Every fall he and his hunting buddies would don their vibrant orange vests and head off to the hills in hopes of bringing home a deer. On a good year (in my opinion), they would come home empty-handed. On a bad year (in my opinion), there would be a bloody carcass on the back porch to horrify me and my friends as the men skinned and butchered the deer.

I understand that it wasn't the thrill of the hunt that lured my father to the mountains every year. It was economic necessity. The single salary of a teacher doesn't stretch far for a family of 5 and having meat for a year laid up in the freezer was a godsend. It's just that I hated venison. I didn't like the taste or the texture and having for every meal made me like it even less. Venison steak, venison stew, venison sausage, venison kababs......you get my drift.

The deer glut in my youth perhaps contributed to my current aversion to red meat. It's nothing moral for me, I just don't really care for it. I am a proud poultritarian. Almost all the meat I cook with is either chicken or turkey, with the occasional piggy product thrown in for flavor.

My daughter loves beef jerky and asked if we could make some. Since I don't buy beef, I made my own version. Chicken jerky. Turkey jerky works really well, too. It's way cheaper than what's in the store (always a boon for tough economic times) and since I don't have to go hunt my own chickens, I consider it a win-win.

Chicken Jerky

1/4 cup liquid smoke
1-1/2 cups soy sauce
1/4 lb (1/2 cup + 1 Tbsp) brown sugar
Chicken or Turkey breasts, very thinly sliced

Mix the first three ingredients in a non-reactive bowl and let stand for 5 minutes. Add the thinly sliced meat and let stand for at least 10 minutes. Drain and place the strips in a food dehydrator. Dry at 240 degrees for at least 4 hours, until the meat is dry to touch, but still pliable. Thinner slices will dry faster than thicker ones, so check it and remove pieces as they are done so they don't become brittle.

Note: to make it easier to achieve thin slices, partially freeze the chicken breasts.

My Chocolate Signature

My cookbooks are littered with commentary on the recipes I've tried. I scribble little notes in pencil in the margins and it always surprises me to stumble upon a comment like "Excellent! The family loved it. Jan '87" If it was so great, why didn't I ever make it again? A lot of recipes are like that. But a few are the ones I turn to again and again.

This cake recipe was given to me by a girlfriend in high school and since that time I've made it so many times I could probably make it in my sleep. I've taken it to block parties and showers, made it for birthdays, girl-friend nights, and slumber parties, and also any time I have a chocolate craving that won't go away. If I had a signature dish, this would be it.

I've seen dozens of variations on this one, some calling for rum, some put nuts in the frosting, some low fat (euwww), but this version is my trusty go-to for when I need a chocolate cake in an hour. Seriously - an hour. I timed it making it this time. And it's such a forgiving cake that it takes an effort to screw it up. And you can make it with one pan, two bowls, and a wooden spoon (plus measuring utensils). Plus no weird ingredients. So any time a chocolate craving strikes, I'm an hour away from pure chocolate heaven. Does it say something about me that my signature dish is fast and easy?

Texas Fudge Cake

1 cup butter (2 sticks)
5 Tbsp cocoa
1 cup water
2 cups sifted flour
2 cups sugar
1/2 tsp salt
1/2 tsp baking soda
2 eggs
1/2 cup milk
1 tsp vanilla
Frosting (recipe below)

1- Preheat oven to 375 deg. F with rack in the center of the oven. Butter and flour a 9 x 13 metal pan.

2- In a medium saucepan combine the butter, cocoa, and water. Bring to a boil.

3- In a large bowl whisk together the flour, sugar, salt, and baking soda.

4- Pour the hot ingredients in the the dry ingredients. Stir well with a wooden spoon.

5- Add the eggs, milk, and vanilla. Stir until the batter is smooth.

6- Pour the batter into the prepared pan and place it in the oven. Bake for 25 minutes, or until a cake tester inserted in the center comes out clean. (While the cake is baking, wash the saucepan and bowl. You'll use them for the frosting.)

7- Remove the cake from the oven and place it on a wire rack to cool. Immediately make the frosting and pour the frosting over the warm cake. Spread the frosting evenly and let the cake cool as much as you can bear before cutting into squares and devouring.

Frosting

1/4 cup (1/2 stick) butter
3 Tbsp milk
2 Tbsp cocoa
dash salt
1 tsp vanilla
2 cups powdered sugar

1- In medium saucepan combine the butter, milk, cocoa, salt, and vanilla. Bring to a boil.

2- Place the powdered sugar in a large bowl. Pour the hot ingredients over the powdered sugar and beat with a wooden spoon until the frosting is smooth. (Think of this as pre-burning cake calories!)

Naan Buddies

Since I was this month's host kitchen for the BBB, I get the privilege of doing the round-up of the Baking Buddies, those brave bakers who picked up their flour and spoons and followed us into the kitchen to make naan. Please visit their sites to check out what they did with this recipe! Good job, all! And if I missed anyone, I'm so sorry. Just write to me again and I'll add you to the list.

January's Bread Baking Buddies:

Kelly from A Messy Kitchen got hers done the same day we posted! And she did a bunch of variations, too.

Elle of Feeding My Enthusiasms came up with her own variation.

Rita aka Soepkipje of ipernity made plain and curried, along with some tasty Indian food.

Rachel of My Munchable Musings subbed out some flours and came up with a delicious and nutritious naan.

Karin of Karin's Kitchen boldly tried the curry, even though she's not a curry fan. Or, she wasn't until she tried this.

Family & Food was excited at this introduction to Indian food.

Delta Kitchen decided to go with plain.

Cindy of Cindy Star substituted sweet and sour peppers for the chutney. Brilliant!

Nicole of Bread Butter and Buns did her own thing with raisins, coconut, and nuts, as well as a plain with sesame seeds.

~~~~~~~~~~~~~~~~~

Tune in tomorrow for a real recipe (yes, it's been a while since I posted one). It's one of my all time favorites, and it's chocolate. See you then!

Ten Things That Make Me Happy

I was honored and flattered to receive this award from Elle of Feeding My Enthusiasms. She's such a sweetie and it makes me happy to know that she enjoys my blog. For this award we are supposed to list 10 things that make us happy and then give the award to ten bloggers who brighten our day.



Ten things that make me happy:

1- Trying a new recipe and having it turn out perfectly.

2- Getting a phone call from my sister (either one)



3- Finishing a project that I'm in love with. I look at it and just wiggle my toes with happiness.



4- Having someone love a gift that I picked out specially for them.

5- Massages (note the plural - one is never enough).

6- Snuggling with my honey by the fire with a bottle of wine.

7- The first snow of the year. Also the first flower of the year.



8- Getting a new book from a favorite author.

9- Having a friend call and invite me out to play.

10- Hugs and kisses from my kids.



Ten bloggers that make me happy (they might have already received this award because they probably make a lot of people happy)

1- Melinda of Melinda's Kitchen Diary. She is my almost sister on the other side of the world. Her thoughtful comments and often hilarious posts brighten my day. And no one knows how to send a care package like she does!

2- Ashley of Eat Me Delicious. Just up the road from me (OK, it's a different country, but I still feel like we're kind of close), she posts a wonderful array of tasty treats, always with an eye for keeping it healthy. Just what I need!

3- Peabody of Culinary Concoctions by Peabody. I know she already got this award, but I'm doubling it up because her posts never fail to make me smile, if not laugh out loud. Plus, her blog is a hit parade of amazing, drool-inducing goodies. I have dubbed her Queen Caramel. May she wear the caramel tiara proudly.

4- Tanna of My Kitchen In Half Cups. As above, I'm doubling her award. She is just flat out one of the nicest people I've ever met. Always kind, generous, and with a stealthy sense of humor.

5- Susan of Food Blogga. Beautiful and informative posts. I always feel like I learn something when I visit her site.

6- Grace of A Southern Grace. Her pictures make me drool and her posts make me laugh.

7- Abby of Confabulations in the Kitchen. A little bit of everything, but always keeping it happy.

8- Mama JJ of Mama's Minutia. I wish this woman was my neighbor. Visiting her blog is like stepping into a friend's kitchen for a cup of coffee.

9- A Duck In Her Pond. Every post is a happy whirlwind of food, fiction, and fun.

10- Aimée of Under The High Chair. A former food professional turned mommy blogger. Her posts are a beautiful blend of mouthwatering food and family life in Canada. And I can't resist her two adorable boys.

Some Baking Naan-Sense

After Christmas, I felt as if all my creativity had been squeezed out of me, leaving me flat. I'd done so much wrapping and then unwrapping, that my mind was definitely folding over on itself. And then I got tagged to pick the bread of the month for the Bread Baking Babes. So I picked Naan.

Does that seem like a naan-secquiter? Because it's not. It might seem like a naan-sense, but really it made perfect sense to pick a bread that's super easy to make and is really different, something naan-standard.

The challenging thing about Naan is that all the cookbooks preface their recipes with how you can't replicate the true cooking method of slapping the naan against the super hot walls of the specially-built clay oven. Well, I don't have that oven, but I don't think that lack makes it naan-negotiable. I used my cast iron skillet. A bit naan-traditional, but it worked.



Have you had enough of the bad puns? I hope so! Instead of more painful puns, I'll give you the recipe. Then be sure to check out what the other Babes have done with this month's challenge (links in the sidebar).

If you'd like to bake along and receive a Baking Buddy Badge to display on your site, bake the naan and post it before the 25th, send me a link to your post (lynncraigATcomcastDOTnet).



Curried Naan Bread
from Paul Hollywood's 100 Great Breads
- makes 6 naan

scant 4 cups white bread flour, plus extra for dusting
1-1/2 tsp salt
1 Tbsp olive oil, plus extra for frying
2 Tbsp mild curry powder
1/2 oz / 15 g. package compressed fresh yeast*
1-1/4 cups water
generous 1/2 cup golden raisins
3 Tbsp mango chutney

* If you are using instant or dry yeast, reduce the quantities a little (I used about 1-3/4 tsp active dry yeast)

1- Put the flour, salt, oil, curry powder, yeast, and water into a bowl and mix together for 2 minutes. Tip out onto a lightly floured counter and knead for 5 minutes, or until the dough is soft and pliable. Let rise for 30 minutes.

2- Line a baking sheet. Incorporate the golden raisins and chutney into the dough. Divide the dough into six pieces, then put on the baking sheet and let rest for 1 hour.

3- Turn the dough out onto a lightly floured counter and, using a rolling pin, flatten each piece into a circle, 25.5 cm / 10 inches in diameter. Put back on the sheet and let rest for 5 minutes.

4- Heat a skillet to medium heat and add a splash of olive oil. Shallow-ofry each dough until browned on both sides, then set aside to cool slightly before serving.

Plain Naan
- makes 3 naan

scant 4 cups white bread flour, plus extra for dusting
1-1/2 tsp salt
1/2 oz / 15 g. package compressed fresh yeast*
water to mix
1 tsp cumin seeds
1 tsp caraway seeds
olive oil for frying

1- Line a baking sheet. Put the flour, salt and yeast into a bowl and add enough water to make a soft, but not sloppy dough. Add the seeds, then divide the dough into three pieces and put on the baking sheet. Let rest for 1 hour.

2- Turn the dough out onto a lightly floured counter and, using a rolling pin, flatten each piece into a circle, 10 inches / 25.5 cm in diameter, and let rest for 5 minutes.

3- Heat a skillet to a medium heat and add a splash of olive oil. Shallow-fry each naan until browned on both sides, then set aside to cool slightly before serving.