Dear God,

Thank you for allowing me the privilege and responsibility of being a mother. I know that it wasn’t an easy decision for you to make. In fact, it took you eight long years to make it.  Maybe you felt that I wasn’t ready.  The waiting was hard, but I had faith in your plan for me – even though I had no idea what that might be.

I remember the exact moment when I learned that I was pregnant.   It was just a few days before Mother’s Day in 1993.  I was sitting in my sunroom, having my morning coffee when I got the call.  When the telephone rang, I didn’t want to answer it.  I had been disappointed so many, many times before.  But on that day, thanks to you, I finally heard the words that I’d longed to hear.  The waiting was over, and my life changed forever. 

I reveled in being pregnant!  Each day was such a gift!  The sun shone brighter; the grass grew greener; and the flowers bloomed in Technicolor.  It was also the only time I can remember when I was actually encouraged to gain weight!   I didn’t even mind the heartburn or the various other…um…gastrointestinal issues that cropped up.  That time was fraught with anxiety too.  With every little twitch or twinge I felt, I was convinced that something was wrong.  I had my obstetrician on speed dial and burned up the phone lines calling her daily for reassurance.

Do you remember the time I had my first Braxton-Hicks contractions and thought I was in premature labor?  I raced home and put myself on bed rest!  I also made Mr. SGCC sit there with me for two solid weeks playing gin rummy to distract me.  What a dork I was!  What about that one day I was reading What to Expect When You’re Expecting, and the book suddenly flew off my lap?  I looked down and saw, as plain as day, the outline of a tiny, little foot poking out of my swollen belly.  I think that was the moment I realized the magnitude of the miracle you had given me.

When it was time to go to the hospital to give birth, I experienced fear like I’d never imagined before.   I didn’t know how to take care of a baby!  What if I couldn’t do this?  What if something went wrong?  What if I turned out to be a terrible mother?   I felt so unprepared and inadequate!   But in the delivery room, you stayed with me and held my hand the whole time.  And when the doctors told me that I needed a C-section, you whispered in my ear that it would be all right.  I trusted you, like I always had, and felt the calm wash over me.

I’ll never forget when they put my precious, beautiful baby girl in my arms for the first time.  She had a full head of soft, wavy hair and the most perfect little ruby-red, rosebud lips.  I never knew I could feel such utter and complete bliss!   Mesmerized, I gazed at my baby’s sweet face, as Mr. SGCC frantically counted all of her fingers and toes.  (I’m not sure why.  I think his mother told him to do it.)

For the next eighteen years, I shared my baby’s triumphs and sorrows.  I laughed with abandon when she was happy, and cried rivers of tears when she was sad.  I even felt physical pain when she got hurt.  I still do.  But, each ounce of joy has been worth every pound of heartache.

Motherhood has had it’s challenges.  It’s been both the most rewarding and most difficult work I’ve ever done.  I haven’t always known what to do, or had the right answers. I know I’ve made mistakes.   But, I’ve always tried my best.  And, you were always there to guide me along the way.  Thank you for that too!

Remember when we almost lost our daughter in an auto accident last November?   That was the second time I experienced unimaginable fear.  Seeing my child lying bruised and broken was almost too much for me to bear.  All those months during her recovery took a toll on me – mentally and physically.  There were days when I didn’t trust my own legs to support me.  Those were the days that I could feel you holding me up and gently pushing me forward.  I couldn’t have done it without you, and I thank you from the bottom of my heart!

In a few weeks, my beautiful girl will be graduating from high school.  Soon after, she’ll be going off to college to start a whole new chapter in her life.  I pray that her father and I have prepared her well for what lies ahead.  However, I know that when she stumbles, you will be there to hold her up too.  And, if she should struggle with self-doubt, you’ll surely take her hand and whisper in her ear as well.  Thank you in advance for that.

Mother’s Day is recognized as the day that we honor the women in our lives who birthed us, raised us, nurtured us, and most importantly, who loved us.  We treat our moms with flowers and gifts and fancy restaurant meals.  I don’t care too much about those things.   All I want for Mother’s Day this year is to know that my child is healthy and happy, and that you are watching over her.  I believe that you are.  And for that,  Dear God, I am eternally grateful.

All My Love,

Susan

P.S.  Hope you like the sweet treats!

After living in  South Florida for more years than I care to remember, I’ve gotten used to the subtle clues that signify the  change in seasons.  They’re hard to define, but over time one gets better at identifying them.  Some years, however, it seems like Mother Nature is downright schizophrenic.   Take this winter, for instance.   For a few days at a time, the temperature would dip down into the forties and for the next  week or two, it would spike back up to  seventy-five.    I’d leave my house in the morning wearing a cozy sweater, and by noon I’d be sweating bullets!  And, the plants and trees were confused too.   I had azalea bushes blooming in January, that were nothing more than a mass of barren, brown twigs by mid-February.

We had no real springtime this year either.   By the time St. Patrick’s Day rolled around, my weather thermometer hit eighty and never looked back.    I really missed that transition period!   But apparently, Summer was in a hurry to get here and  would not be delayed.  So, while the calendar tells us that we still have another six weeks for it to officially be summer, the weather says otherwise.

There are few things I like about summertime in Florida.  It’s miserably hot and impossibly humid.  Even abundant sunshine becomes unpleasant under those conditions.  And, you can forget about  growing beautiful, lush  fruits and vegetables in your garden unless you plan to stand outside all day long spritzing them with a hose.   It’s just too damn hot!   But, there are a few nice things that make the heat tolerable, not the least of which is air conditioning.  By the first of May, most of the tourists have evacuated, and I can once again get into any restaurant I want without an hour and a half wait.   Another thing that I like about this time of year, is that those ripe and juicy California strawberries start lining the produce aisles in our supermarkets.

You may have heard that Florida is considered the winter strawberry capitol of the world. From December to April, we are lucky enough to have fresh strawberries coming out of our ears. Then, for a month or two after the winter crop dries up, we’re stuck with sad little tasteless berries from Godknowswhere. That is, until those ruby-red California beauties arrive.

One of my favorite ways to use fresh strawberries is in a good old-fashioned, Southern-style strawberry shortcake.   Another thing I love to do is bake them into things like muffins and scones.  So, when I came across this recipe for a strawberry cake, I was intrigued.

This strawberry cake is pretty simple stuff.  It’s a basic, vanilla-scented yellow cake studded with a mass of fresh berries – a full pound to be exact.   From just looking at the recipe, you probably wouldn’t  guess it would be anything very special.  But, after baking one for myself, I am here to tell you that it most definitely is – although you might not realize it right away.

While baking, the cake kind of puffs up and envelops the strawberries, which go all melty and jammy and lusciously sweet.  They remind me a little of my roasted strawberries in that regard.   The cake itself has a soft and tender crumb, which manages to get the slightest crunch around the edges.  It’s sweet, but not cloyingly so, making it a perfect backdrop for the berries ensconced inside.   And, the cake really takes no time at all to whip up. The hardest part for me was sniffing around my oven as I waited for it to finish baking.   Then, as it sat cooling on my counter, that cake really began to draw me in.   I found myself slicing off a tiny sliver every time I walked through my kitchen.  I baked the cake early in the morning, and by mid-day it was almost half gone!   Try explaining that to hungry loved ones as you present a half-eaten cake at dinner time!

I can see this cake being made with various other fruits as well.  I suspect that blackberries, peaches, nectarines or plums would all be wonderful.

So, while I’m sweating out the next several weeks of almost-summer, it’s nice to know that I can have this strawberry cake to give me comfort.  That, and lots and lots of ice cream!

Have you noticed that I’ve been MIA around here lately?  Frankly, I didn’t realize just how long it had been since my last post.  There’s a good reason, though.  A couple of months ago Jeff Houck, food editor at the Tampa Tribune and organizer of TECHmunch, Tampa, invited me to be a speaker at the conference.   Needless to say, I was honored and flattered to be asked.  I was also a little terrified!  You see, Jeff asked me to speak about photography.  Yes – photography.  While I’ve spent a good part of my life writing in various careers, I’ve only begun developing my photography skills in the few years that I’ve been blogging.   I worried that I wouldn’t have anything of value to share.  I pictured myself at the podium being pelted with rotten tomatoes by disgruntled attendees.  Then, I kicked myself in the butt and told myself to get over it – because I realized that sharing our knowledge and experience, at whatever level, is how we learn and grow.   And, that food bloggers are among the most supportive and nurturing people around.  So, I put on my big girl panties and spent the past few weeks preparing the best damn photography presentation I could. 

If you’re not familiar with TECHmunch, you should be.  TECHmunch is a series of regional conferences held in various U.S. cities, designed to teach food bloggers the skills they need to succeed in the already crowded food blogging arena.  The conference’s intensive, hands-on format is designed to get attendees up-to-speed on all the latest tools and tactics for enhancing their skills, improving SEO, growing their audience and building their brands.  TECHmunch was created by Babette Pepaj, founder of BakeSpace and Cookbook Cafe.  According to Babette, her main goal in founding TECHmunch was ” to give local food bloggers a fun, affordable conference where they get the ingredients they need to succeed. We focus on practical information that attendees can use immediately to take their blogs to the next level.”  Having attended several blogging conferences with hundreds of attendees, and where the emphasis seemed to be on getting noticed by major brands, book publishers and the like, I find TECHmunch’s concept rather refreshing.

When conference day arrived, I was a jumble of nerves.  Mr. SGCC offered to drive me up to Tampa so that I could run through my presentation in the car.  I think he was just afraid that I would get lost and end up godknowswhere.  He was justified.  Don’t ask me why.

As soon as I entered the conference room,  I noticed quite a few familiar faces in the crowd and began to feel at ease.  When it was my turn to speak, I marched right up to the presenters’ table, sat down, looked at the empty chairs to the right and left of me… and suddenly felt very…alone.  All of the other sessions had been panel discussions with three or four people.  Mine was just me.  I wanted “people” too.  I needed some “people”!  So, I asked for someone – anyone -  to come up and be my “people”.   Lucky for me, Julius and Todd came to my rescue and volunteered.   They’re both really good “people”!

(Me and My “People”)

My presentation went pretty smoothly even though I got a little long-winded, as I often do. (Sorry about that!)  When it was over, I was asked by several attendees if I would be posting my PowerPoint slideshow online.   I said that I would – as soon as I figured out how.  Fortunately, it didn’t take me too long to do that.  So, here it is:  my Top 10 Tips to Boost Your food Photography.  I hope you enjoy and pick up a few tips you can use.

After the conference, I had a great time hanging out with old friends and making some new ones.

Old FBF friends, Denise, Michelle and I

With Robin from Simply Southern Baking

Michelle and I mugging for the camera

With blogger-to-be, Athena

All in all, participating in TECHmunch Tampa was a great experience that I’d happily do again.  Thank you to Jeff, Babette and everyone else who made it possible!

As I write this post, I’m hanging my head in shame.  You see, dear readers, I’ve been holding out on you.  Not intentionally, mind you, but holding out just the same.  The other day, as I was sifting through recipes to include in my Easter brunch roundup, I re-read my old post on Savory Vegetable Noodle Kugel and realized something.  In that post I told you about a fab recipe for a Cherry Noodle Kugel that I was going to share.  And, I never did.  I swear, I meant to!  It just never happened.  My sin was one of omission, and I intend to rectify it right now!    Since this week also marks the beginning of the Jewish celebration  of Passover, I think it’s the perfect time to do it.    Besides, it gives me an excuse to make this wickedly good kugel again.

Now, before I get thousands of comments informing me that Jews don’t eat wheat products during Passover, let me say that I do know that.  However, Passover is a Jewish holiday and kugel is a Jewish dish, so I’m using one to segue into the other.  Besides, I also know that there are “Passover noodles” made with potato starch, and other gluten-free pasta products available at the supermarket.  Any of them would work in this dish.

I acquired this recipe more years ago than I care to remember from a sweet, Jewish “Bubbe” named Esther.  She and her husband, Jerry, had been old friends of my family for ages.  Since my own grandparents were already gone, I kind of secretly adopted them as surrogates.  Esther was originally from Brooklyn, so she definitely knew a few things about kugel.  Come to think of it, she knew a few things about brisket too.  And, matzoh balls.  But that’s a story for another day. 

Where my vegetable kugel is a savory dish, Esther’s kugel is a sweet one, making it a great choice for dessert.  It also makes for a tasty breakfast and a very satisfying late night nosh.  It’s rich and creamy and fruity.  And, who doesn’t love that?

The recipe for this dish couldn’t be easier.  A simple custard made from eggs, milk, cream cheese, sour cream and sugar is whizzed up in the blender.  Then, it is poured over cooked egg noodles and baked.  A topping of cherry pie filling is added during the last fifteen minutes of baking time.  When everything is browned and bubbly, the kugel is done.  That’s it!

I like to use super fine egg noodles in this kugel, because it gives the dish a smoother, more custardy texture.   Feel free to use the wider ones if that’s what you prefer.  Your kugel won’t be any less scrumptious – and it will be scrumptious.

Whatever you celebrate, make. this. kugel.  You’ll be glad you did.  And, if Esther were here, she would be too.

Of the great triumvirate of Christian holidays (Thanksgiving, Christmas and Easter),  Easter is my favorite.  While I love eating myself into oblivion at Thanksgiving, and  Christmas (the gifts are nice too), I actually enjoy the fact that Easter isn’t as food-centric.  I find it to be a much more relaxing and low-key holiday than the others, which in turn means less stress for me.  And, I’m all about less stress these days!    While, it would be unthinkable in my family to have Thanksgiving or Christmas dinner in a restaurant (gasp!),  the same does not apply to Easter.  Unless we’re invited to someone’s home, we almost always enjoy our Easter meal at one of our favorite restaurants.

On the other hand, if your family is anything like mine, they will be clamoring for food long before the time a 4:00 dinner reservation rolls around.   To stave off the hungry horde, I always prepare a few dishes ahead of time that can either be warmed up in the oven or simply served cold that morning.   Here are some great “stress-less” brunch ideas from the SGCC archives for a lovely, laid back, Easter Sunday brunch.

Sumptuous Strawberry Soup

Fresh, ripe strawberries are blended with yogurt, sour cream, lime juice and honey to make this rich and lush chilled soup. It’s like a cross between a mousse and a smoothie.  Frozen berries can also be used in a pinch.  Whip it up a day or two in advance, although it may not last that long.

Chicks in a Nest

Chicks in a Nest is a great dish to serve for a brunch buffet. Each serving is completely self-contained and can just be picked up and popped on a plate. The “nests” are made from shredded potatoes that are baked in a muffin tin, which are then served filled with scrambled or poached eggs.  You can shred your own potatoes or use a bag of the pre-shredded kind, like I did.  The potato nests can be made a day ahead and crisped up in the oven before serving. 

Anytime Ham, Cheese and Egg Strata

A strata is casserole made with bread, eggs and whatever cheese, meats or vegetables you feel like putting into it.  Think of it as a savory bread pudding.   This one is filled with onions, ham, mozzarella and Swiss cheese.   The best thing about a strata is that it’s meant to be made in advance.  In fact, it really must be put together and allowed to sit for several hours or overnight before baking.  For your trouble, you’re rewarded with a puffy and golden mass of cheesy, meaty, eggy goodness.  

Vegetable Noodle Kugel

A kugel is actually a Jewish dish, commonly served on holidays and special occasions.  It’s a baked casserole, sweet or savory, that is usually made with egg noodles or potatoes, and often with cottage or cream cheese.  In this savory version, I’ve blended cottage cheese, sour cream and a velvety chevre with noodles and assorted vegetables for a sumptuous dish with a subtle tang.  A dusting of panko crumbs on top gives it a little crunch and extra texture.  This kugel is best baked up a day ahead and served at room temperature.

Tutti Frutti Chicken Salad

This light and luscious chicken salad is chock full of fresh and dried fruits and nuts bathed in a creamy  dressing punctuated with fresh herbs.  You can use any combination and quantity of fruits, nuts and herbs that you like, and it always turns out great.   Served in big, juicy, hollowed out tomatoes, pineapple boats or avocado halves, this Tutti Frutti Chicken Salad really sings Springtime!

Green Bean and Potato Salad with Dijon Vinaigrette

This lovely little salad features crisp tender green beans, potatoes, sweet grape tomatoes and thin slivers of red onion.  I pair it with a zesty vinaigrette, accented with Dijon mustard, lemon, garlic, honey and fresh herbs.  Serve it either warm or chilled and topped with some chopped hard boiled egg for extra richness.  It makes a lovely complement to any meal.

Presto Pesto Pasta Salad

This pasta salad is quick and ridiculously easy to put together. And, it’s full of zesty, bold flavors.  The dressing is simply a mixture of mayonnaise, lemon juice and store bought pesto sauce – the kind you find in the refrigerator section at the supermarket.  You can serve it as is, or punch it up by mixing in some poached chicken, tuna or tasty little salad shrimp.  Any way you serve this Presto Pesto Pasta Salad, your guests will be dishing out the complements!

Pizza Rustica

Of course, no Easter Sunday brunch at Chez SGCC would be complete without a few traditional Italian Easter pies, like this Pizza Rustica.  It’s a big, cheesy, meaty, creamy hunk of a pie stuffed to the gills with six different kinds of cured and fresh meat.  Yes, I said SIX!  One slice is pretty much a complete meal in itself.  A Pizza Rustica does take some time to put together, but trust me, it is worth the effort.  Plus, it can be made a few days in advance and is best served at room temperature. 

Torta di Riso

Torta di Riso is a rich and creamy egg and ricotta based dessert pie filled filled with cooked Arborio rice and delicately flavored with the essence of orange.  Think of it as rice pudding in a crust.  This pie is usually made using a traditional rolled pie crust.  But, I’ve made it a little easier to make and more interesting to eat by using layers of paper thin phyllo dough to envelope my filling.  The phyllo gives this torta a delightfully crispy, buttery crust that shatters beneath your teeth as you bite into it.  It’s simply amazing!

Italian Ricotta Cheesecake

And, we certainly can’t forget dessert, especially when it’s a luxuriously rich and creamy cheesecake like this one!  My version of this Italian classic is made with both ricotta and mascarpone cheeses, giving it a super silky smooth texture.  I flavor it with the heady combination or pure vanilla and a splash of orange flower water, that is sure to make both you and your guests swoon.

Buttery Lemon Bars

Lemon Bars are a quintessential Springtime treat.  This version boasts a rich and buttery shortbread crust topped with an ultra-lemony curd that is the perfect balance of sweet and tart.  These are honestly the best lemon bars I’ve ever eaten – bar none!  

Enjoy!

I’ve sat on this post for three whole days, debating whether or not to publish it.  It seemed like a good idea at the time I wrote it, but then I started to get cold feet.  I suspect that there are at least a few of my fellow food bloggers who have struggled with some of these same issues.  So, I decided to put myself out there, warts and all, in the hope that my observations may be of some value.   Consider yourself forewarned. This post is not like the ones I usually write here on SGCC.    There aren’t any gooey chocolate chip cookies or other tasty treats waiting for you at the end. But, if you happen to have any cookies or cupcakes or muffins handy, now might be a good time to grab one to munch on as you read.

Last weekend, I attended the Food Blog Forum conference in Orlando. The event was held at Walt Disney World; and was probably one of the best blogging conferences I’ve attended. I’m not going to spend time in this post waxing poetic about all of the lovely and wildly creative bloggers I met there – although there were many. Nor am I going to rhapsodize about all of the marvelous food that I enjoyed – although there was quite a lot of that too. With over a hundred attendees at the conference, I’m confident that posts about those things will abound. Disney World is already a magical place all by itself. However, I found a deeper, more meaningful magic of my own there, and that is what I feel compelled to share with you. 

Like so many of us do, I’ve spent the better part of my life defining myself by what I represent to others – wife, mother, daughter, blogger, friend. But, the one question I never ask myself anymore is “Who am I really?”. I’ve been wearing so many different hats for so many years that I can’t tell which one fits me anymore. If I close my eyes tightly and think really hard, I can almost conjure up the shadow of a memory of who I once was before responsibility and obligation clouded my vision. I remember being eager, enthusiastic and full of big dreams. I was bright and talented and fun! What I also was (and still am), is a great big “scaredy cat”. I was afraid of failing because I couldn’t measure up; and afraid of succeeding because then the world might expect more of me than I was able to deliver.

I’ve carried that fear like a scarlet letter. It’s always there, lurking in the background – slowly chipping away at the shiny veneer protecting my self-confidence. The funny thing about fear, though, is that it can paralyze you. Doing nothing eliminates the risk of failure – and success.  At some point – I’m not sure exactly when – I must have decided that it was safer to follow the path set out for me by others, rather than forge my own way. That way, my foibles would be on them. I don’t think it was a conscious decision. I don’t even remember making it. What I do know is, that once I started SGCC, I suddenly had to guide myself – be myself. For better or for worse, it was all me. And I think that scared me most of all.

Don’t get me wrong! I dearly love this little blog of mine. For almost five years, I’ve cultivated and nurtured it, and watched it grow. It’s given me the opportunity to share one of my passions, as well as a venue to rant and ramble, when I feel I need to. SGCC also introduced me to this wonderfully supportive food blogging community. Through it, I’ve forged some lasting friendships and rubbed elbows with many brilliant chefs and writers whose work I respect tremendously. (I mean, I got to meet Dorie Greenspan for heaven’s sake! How cool is that!?!?) And, it’s even led me to a new writing career. But, I sometimes feel as though I’m still trying to find my own voice, while at the same time worrying that once I find it, it won’t be loud enough to be heard over the din.

We food bloggers are famous for sharing recipes, both our own and everybody else’s. However, the kind of recipe I’ve been craving lately isn’t edible. When I decided to attend FBF, I was looking for some photography and writing tips, SEO tricks and a little inspiration. Secretly, I was also hoping for a magic recipe that would help me better clarify who I am as a blogger, where I want to go with it and how to get there. Easy peasy, huh? Yeah, right!

During the morning session of FBF, somewhere in between David Leite’s fabulous presentation on how to write badass blog posts and Dawn Viola’s illuminating talk on moving your blog from hobby to professional, my magic happened. Jaden’s charismatic and adorable husband, Scott, who spent several years as a motivational speaker with Tony Robbins, shared his simple strategy for getting what you want from your life. I think I heard angels singing! Seriously. It was so logical and straightforward, that I wanted to thump myself on my head for not getting it sooner. It was exactly what I needed.  And because I love you, dear readers, I want to share it with you. Here is Scott Hair’s magically inedible recipe for success:

1. Know what you want. Be very specific.

2. Make a list of the reasons why you want it. Again, be specific. (You must know why you want something in order to obtain it.)

3. For each reason you list, identify actions that can get you closer to your goal – and take them.

4. Be prepared to make the adjustments necessary to get to #1.

And, because I can never leave any recipe alone, here’s my little tweak on this one: Don’t let fear stand in the way of your goals. Throw it out the window and let it fly away so that you can soar.

Do you sometimes get frustrated trying to find your own voice? Have you ever been distracted from your goals by fear or anxiety? Do you ever not take risks for fear of failure? I think most of us probably have these issues from time to time.  We bloggers are especially vulnerable, because we are so exposed.  The important thing is to keep moving forward and not beat ourselves up over every little thing.

If you ever have the opportunity to attend a FBF conference, do it.  It is so much more than a seminar on the mechanics of blogging.  It was an enlightening experience in a supportive and nonjudgmental environment.  I found it to be a breath of fresh air compared to most of the other conferences I’ve been to.  There were no clique-y, exclusionary events to feel bad about not being invited to.  There was no jockeying for position by frantic bloggers trying to make sweet deals with major brands or book publishers.  There were no “cool kids” there.  We were all treated the same way – like we had value.  I came home feeling like I could achieve anything I wanted if I was willing to do the work.  And, I didn’t have one single stiletto print on my back from someone trying to climb over me to get to the top!

The path on my journey may still be a little crooked, but I’m trying to navigate it as best I can. I’m still a work in progress. But then, aren’t we all? I do, however, think I know what I’m looking for, and have my magic recipe to help me find it. And now, so do you.

If you’d like to learn more about FBF, check out some of these  other excellent posts:

http://www.katiescucina.com/2012/03/food-blog-forum-2012/

http://www.sweetbitesblog.com/journal/2012/3/20/food-blog-forum-orlando-round-two.html

http://jeanetteshealthyliving.com/2012/03/food-blog-forum-orlando-2012-wrap-up.html

http://penniesonaplatter.com/2012/03/22/food-blog-forum-orlando-2012/

http://mysweetzepol.blogspot.com/2012/03/day-of-food-blog-forum-orlando-2012.html

http://fifteenspatulas.com/2012/03/21/orlando-food-blog-forum-2012-a-recap-of-food-blogger-heaven/

http://onecurlyfryinaboxoftheregular.com/2012/03/22/food-blog-forum-orlando-at-walt-disney-world/

http://www.bigbearswife.com/2012/03/food-blog-forum-orlando-disney-trip.html

http://www.merrygourmet.com/2012/03/the-food-blog-forum-orlando-disney-edition/

http://www.ingredientsinc.net/2012/03/food-blog-forum-orlando-disney-fun/

http://thevillagecook.com/food-blog-forum-12-part-1/

http://www.lifebythespoonful.com/2012/03/lessons-learned-at-food-blog-forum-orlando/

http://sarahscucinabella.com/2012/03/21/looking-back-on-food-blog-forum-orlando-2012/

http://www.tablefortwoblog.com/2012/03/20/food-blog-forum-orlando-2012-in-pictures/

http://creativekitchenadventures.com/2012/03/23/food-blog-forum-orlando-walt-disney-world-resort-day-1/

Although he grew most of the vegetables we ate, my father wasn’t really much into cooking.   He was in charge of salads and made eggs on Sundays, but that was pretty much the extent of it.  Dad did, however, have a few signature dishes that he  loved to prepare – and he did so with great gusto!  One of said dishes was a frittata.

A frittata is a fancy, Italian name for a baked, open-faced omelet.  It’s an egg-based dish that usually contains  a combination of various vegetables, cheese and meat.  The cooking is started on the stove and then finished off in the oven.  It is very similar to the Spanish dish,  tortilla de patatas, except that there is no flipping involved, making it much easier to execute.

Frittatas were always on the menu at my house on “meatless” meal days like Christmas Eve and Fridays during Lent.  My dad would thoughtfully plan what to include in his frittatas based on what was growing in his garden at the time.  His favorite kind was filled with caramelized onions, fresh asparagus, mushrooms and big hunks of mozzarella cheese.   He would prepare each component of the dish separately, and with the skill of an architect, would carefully construct his creation before cooking it.  Then, Dad would strut into the dining room, proud as a peacock, and present his masterpiece to us. I can still see his face, beaming with satisfaction and delight!  My father’s frittatas always turned out perfectly – much better than mine ever do.  I wish I had paid more attention to his technique.  I guess I just thought that he would always be around to make them.    Sigh…

While it looks rather impressive, a frittata is a super simple dish to prepare, with lots of room for creativity.  And, it works equally well for breakfast, lunch or dinner.  You can put just about anything but the kitchen sink in it too, making it a great choice for when you need to purge your fridge.   This frittata is filled with onions, potatoes, ham and Parmesan cheese, which is what I happened to have handy on the night I made it.   If I had planned ahead, I would have probably also added mushrooms and some mozzarella or provolone chunks.  It’s all good!

Do you ever make frittatas?  What are your favorite things to put in them?  I’d love to hear your ideas in the comments.

In my family, we always knew it was a special occasion by the telltale aroma of lasagna baking in the oven.  Neither my grandmother nor my mother made it often.  A traditional lasagna is a labor intensive dish that takes several hours to prepare – even longer if you make your own pasta.  So, it was usually reserved for  holidays and the occasional birthday, christening or graduation party.  Maybe that’s why this classic Italian combination of layers of tender sheets of pasta filled with meat, veggies and ooey, gooey cheese tasted so wonderful to me.  Or, maybe it was because lasagna is just plain wonderful.

The thing is, that with a little advance planning and a few teensy shortcuts, you can make a perfectly scrumptious lasagna in a lot less time than you may think. And, if you prepare it in the form of these luscious, self-contained lasagna rolls, you can easily make enough to stash a batch or two in the freezer for later. How about that! You can enjoy lasagna any old time you feel like it! What a concept!

So, grab an apron and let’s make some lasagna rolls! 

Remember those teensy shortcuts I mentioned?  Well, the first one is using marinara sauce from a jar.  Oh yes, I really did just say that.  I know that cooking a marinara from scratch is preferable, but I’m trying to save you some time here.  And, unless you already have a vat of homemade marinara sauce in your freezer, it’s going to take an extra hour to make some.  Besides, there are some really excellent jar sauces out there made with San Marzano tomatoes, olive oil and other quality ingredients.  So, don’t be a sauce snob.  Embrace the convenience!

Another shortcut I take is using pre-shredded mozzarella.  Sargento makes a very good one, as does Sorrento.  There is no shame in not shredding your own cheese.  Even my mother does it.  I swear.

When I make this dish, I start preparing my filling at the same time I put a big pot of water on to boil for the lasagna sheets.  By the time the pasta is cooked, my filling is all ready to go.

Roll, baby, roll!

Cook your lasagna sheets just to the shy side of al dente.  They will be drenched in sauce and baking for a while.  This will help keep them from falling apart.  Also, be careful not to put too much filling into each roll.  A couple of tablespoons is enough.  If you overdo it, the filling will ooze out during baking.  It will still taste good, but it will look kind of yucky.  Yucky is not a good look for lasagna.

Snugly fit your rolls together in a baking dish and smother them with sauce and cheese.  See!  It looks just like a traditional lasagna, except that it will be a lot easier to serve.

These lasagna rolls can be prepped the night before and will be ready to bake when you get home from work the next day.  They can also be made ahead and frozen in one of two ways.  You can prepare them and freeze either before baking or after.  I prefer to freeze before baking.   If do you freeze them, you’ll need to either thaw them out first, or add at least an extra half hour or so to the baking time.  This is no big deal, as your prep work is already done.

So, don’t wait for a special occasion to treat yourself to these cheesy, meaty, yummy lasagna rolls.  Every day should be a celebration!

I’ve always been somewhat of a food purist.  I’m probably the only person over the age of five that actually prefers a plain cheese pizza to one with a zillion toppings.  Pasta nirvana for me is a bowl of spaghetti with Marcella Hazan’s three ingredient tomato sauce.   And, I take my vanilla ice cream straight up – no add-ins, thankyouverymuch.   Actually, my very favorite ice cream flavor is fior di latte, which doesn’t even have vanilla in it.  It’s not that I don’t appreciate more complex flavor combinations, because I do.   But sometimes,  I just like to savor the purity of really good ingredients, like fresh, local, organic cream from happy cows; or sweet and juicy, ripened by the sun, heirloom tomatoes.  And, I love that soft tug against my teeth when I bite into a buttery, melting mass of fresh mozzarella that was made by real hands.

I like my panna cotta straight up as well.   I also enjoy it flavored different ways.  But to me, nothing says heaven more than a soft, pillowy cloud of simply sweetened, pristine creaminess, adorned  by nothing more than a smattering of fresh berries.    Oooh!  I get goosebumps just thinking about it!

Panna Cotta is one of the easiest desserts to make.  Yet, it is so elegant and luxurious, one would never guess.    This basic “fior di Latte”, or “flower of milk” panna cotta recipe only contains three ingredients: cream or milk, sugar and gelatin. That’s it!  And, you can whip up a batch in under fifteen minutes.   If you want to jazz your panna cotta  up a bit, you can add any number of different flavorings to the base, as well as a variety of toppings.  I’ve tried it with everything from instant espresso powder to  fruit purees.  It’s all good.    That’s why this recipe such a “must have” in anyone’s dessert repertoire.  Its ease and versatility make it perfect for every occasion.

Today, I’m sharing panna cotta “di due fiori”, i.e. “with two flowers”.  The first is the basic, unadulterated version, which can be topped with any kind of fresh fruit, gelée, or coulis.  The second one is a panna cotta di fiori di arancia, which translates to orange flowers.  Both recipes are identical, except that I’ve added some orange flower water to flavor the second one.  Orange flower water is a popular ingredient in Italian desserts.  It has a subtle floral quality, and is wonderfully fragrant.  You can find orange flower water at most Italian or Middle Eastern markets, as well as online.

I’ve garnished my plain panna cotta here with fresh blueberries and the orange ones with some of the candied kumquats that I made last week.  Candied orange peel would also be a good choice.  Or, you could just leave it plain and revel in its silky creaminess and sublime simplicity.

Next to the temperate weather, one of the nicest things about living in Florida is the abundance of citrus fruits we have here.  Several years ago, I planted a kumquat tree in my front yard.  It’s a spindly, sad-looking, little thing.  But, every year around this time, it give me masses and masses of lovely, plump kumquats.

Kumquats are an eclectic little fruit. While they look like miniature oranges, they’re not at all like the Valencia and Temple oranges that they share my yard space with.  For one thing,  a kumquat’s edible rind is thin, soft and sweet, while its flesh is bitter.  Most people eat the rind and toss the rest.  For another thing, they don’t have much juice in them.  You can usually squeeze out a scant teaspoon or so to add to a cocktail, but that’s pretty much it.  One thing they do have in common though, is that they’re both great for candying.

A few weeks ago, after picking a large basket full of fruit, I decided to candy them.  I love doing this because candied kumquats keep forever in the fridge.  Plus, you can use them in so many different kinds of recipes, both savory and sweet.   By themselves, kumquats have a bit of a bite, so I like to toss a split vanilla bean in with them as they poach.  The vanilla really mellows the kumquats and adds a lovely, subtle flavor.

There isn’t a whole lot of finesse involved in candying kumquats.  You basically just simmer them in water and sugar until they start to fall apart.  By that time, the fruit will have become soft and squidgy, and poaching liquid will be a thick, luscious syrup.

Candied kumquats can be baked into cakes or muffins, used as a topping for tarts, custards or ice cream, and even cooked into savory dishes like chicken or pork.  They also make a great accompaniment to various cheeses. The possibilities are only limited by your imagination.   However, when I do use them in cooking or baking, I discard the flesh and seeds and just use the skins.   Aside from being bitter, the insides are just plain mushy and unattractive.   The syrup can also be used as a flavoring in baked goods, frozen treats and all sorts of beverages.  Try swirling some into a glass filled with ice cold seltzer water for a nice, refreshing drink.

If you’re not lucky enough to have a kumquat tree growing in your yard, don’t fret.  You can almost always find fresh kumquats this time of year at your friendly neighborhood supermarket.  They probably won’t be as pretty as mine, but they’ll still taste great!