Cheesy Pennies

It's like an albino, but without the red eyes or the sunburn

2012-02-09T08:45:00.000-08:00

In a house where we swear by a chili recipe that calls for 25+ lbs. of ground beef and another 10 lbs. of pork sausage, a bowl of white chili was about as rare a sight as an actual albino*.

Until now.

White Bean and Chicken Chili
Inspired by the soup I had at a recent baking class**, and informed by a recipe in a McCormick spice ad, this takes maybe 45 minutes to prepare from start to finish. You can serve it for a weeknight supper, and have the leftovers (if there are any) for lunch the next day. Or, make it the centerpiece of a weekend get together with friends. The chicken is juicy and tender, and the beans and broth have a slow, warm, little kick from the combination of spices and onions. Seriously good stuff. This recipe serves 8-10 people, but can easily be halved if you want to make less.

Olive oil
4 boneless, skinless chicken breasts, cut into 1 inch cubes
Kosher salt and a little ancho chili powder
1 large onion, chopped, to make about 2 1/2 c.
4 cloves of garlic, minced
2-3 more tsp. of ancho chili powder (depends how spicy you like it)
2 tsp. oregano
2 tsp. cumin
2 tsp. garlic powder
1 tsp. black pepper
additional salt or smoked salt, to taste
3 cans white canellini or Great Northern white beans, drained and rinsed
1 quart chicken broth, homemade or low sodium

Heat about 1 Tbs. of olive oil in the bottom of a heavy dutch oven or soup pot over medium high heat. Sprinkle chicken cubes lightly with salt and chili powder. Transfer half of the chicken to the pot, and cook, stirring frequently, until lightly seared but not necessarily cooked through, about 3-4 minutes. Remove seared chicken to a bowl, and repeat with remaining chicken cubes. Set bowl aside.

Add a little more olive oil to the pot, and toss in the onions and the garlic. Lower heat to medium, and cook, stirring once or twice, until softened and fragrant, about 4 minutes.

While the onions are cooking, combine the dry spices in a small bowl. Stir those into the onion-garlic mixture, and cook another minute, until things smell really yummy.

Add the chicken broth, beans, and reserved chicken back into the pot, and allow to simmer on medium low heat for at least 15-20 minutes, until chicken is cooked through. Taste, adjust seasonings, and serve.

Garnish with chopped green onions, lightly crushed crispy tortilla strips, shredded cheese and sour cream, if desired.

Click to print this recipe!

* Reported by Wikipedia to be about one out of every 17,000 people. Also occurs rarely in animals, such as this squirrel. I say he still looks like he'd go to town on my peaches. Grrr!

** Sadly, the soup was the highlight of the class, and we didn't get a recipe. When I saw the ad, I decided it was worth a shot to try to adapt it and see what happened. Needless to say, I'm quite happy about the results.

Yo-ho! Oh-RE-O!

2012-02-08T10:01:00.000-08:00

What IMDB says the Winkies are chanting (click here to listen):

"Audiences have claimed to hear various lyrics to the "Winkie Chant" performed by the Wicked Witch of the West (Margaret Hamilton)'s guards. They include "All we own, we owe her"; "Oh we love the old one"; and "Oh we loathe the old one." The screenplay shows that the correct lyrics are "O-Ee-Yah! Eoh-Ah!."

Perhaps. But I think the Winkies are chanting:

Yo-ho! Make Oh-RE-os!

Somehow it's not junk food if you make it yourself, right? At least not according to one of my favorite new cookbooks, Flour: Spectacular recipes from Boston's Flour Bakery + Cafe. Apparently people line up at the bakery for their homemade pop tarts, homemade fig newtons, and their version of the iconic chocolate sandwich cookie. Based on the photos alone, I would join that line in a heartbeat. The chocolate cookie part is a dead ringer, taste-wise, for the outside of the Oreo, just without the embossing. The flavor is deep, dark and very intensely chocolate, almost like a less-sweet version of a French sable. Since you are doing your own vanilla filling, you can double (or even triple!) stuff them if you like.

Homemade Oreos
Cookies:
1 c. (2 sticks) butter, melted and cooled slightly
3/4 c. sugar
1 tsp. vanilla
1 c. semi-sweet chocolate chips, melted and cooled slightly
1 egg
1 1/2 c. flour
3/4 c. Dutch-process cocoa powder
1 tsp. salt
scant 1/2 tsp. baking soda

Filling:
1/2 c. (1 stick) butter, softened
2 c. powdered sugar
1 tsp. vanilla
1 Tbs. milk
pinch of salt

Allow yourself several hours for the cookies to chill in the fridge, then cool before filling.

In a large mixing bowl, whisk together the melted butter and the sugar. Whisk in the vanilla and the melted chocolate, then add the egg and whisk until everything is thoroughly incorporated.

In another bowl, combine the flour, cocoa powder, salt and baking soda. Using a wooden spoon, stir the flour mixture into the chocolate mixture. The dough will at first seem too dry, but keep stirring until it all comes together into a smooth mixture. It will have the consistency of sandy, soft Play-Doh.

Allow the dough to sit at room temperature for about an hour to firm up. (The melted butter will solidify, making the dough easier to shape.)

Transfer half the dough to a sheet of parchment or waxed paper, about 15 inches long. Using your hands, shape the dough into a round log, about 1 1/2" (for smaller cookies) to 2 1/2" (for monster cookies) in diameter. Roll the log up in the paper, smoothing at the end to get your log nice and even and round. Repeat with remaining dough. Refrigerate for at least two hours, or until firm.

If not using immediately, wrap logs in additional plastic wrap and store a week in the fridge or a month in the freezer. Thaw frozen dough overnight before using.

Preheat the oven to 325. Line baking sheets with parchment paper or Silpats.

Slice the dough into 1/4 inch discs, and place at least an inch apart on the prepared baking sheets. The cookies will spread a little bit. For smaller cookies (which I made), bake for 13 minutes. For the larger cookies (in the original recipe) bake for 17-20 minutes. Check the cookies a minute or so before time is up so you don't overbake. Because the dough is so dark, check by hand. They are done when they are firm to the touch in the middle.

Allow to cool on the baking sheets until just warm, then transfer to cooling racks for filling.

While the cookies are cooling, make the filling. Using an electric mixer, beat the butter on low speed until smooth and creamy, about 30 seconds. Add the powdered sugar and vanilla, and beat until the mixture is perfectly smooth. Add the milk and the salt, and beat again until perfectly smooth. It should have the consistency of putty. The filling can be prepared ahead and stored for a day at room temperature, or 2 weeks in the fridge.

Scoop a spoonful of filling onto the bottom of one cookie. Top with a second cookie, bottom side down, then gently press the cookies together to spread the filling toward the edges.

Repeat until all the cookies are filled. Pour a tall glass of milk.

Shut the front door!

Yo-Ho!
Click to print this recipe!

Note: The cookbook includes a peanut butter variation for the filling: 1/4 c. butter, 1/2 c. of smooth peanut butter, 1 tsp. vanilla, and 1 1/2 c. powdered sugar. OMG.

Super Dogs

2012-02-07T08:18:00.000-08:00

Two of my favorite ads on the Super Bowl yesterday featured dogs:

Not to mention We-Go, the Bud Light rescue puppy, and Mr. Quigley in those smokin' red Sketchers.

It seemed only fitting that I get on the bandwagon.

Super Pretzel Dogs
Maybe not so amusing as their $7 million a minute canine brethren, these puppies are nonetheless worthy of the spotlight. Don't be intimidated by the idea of making the pretzels from scratch. It's surprisingly simple, and the flavor and texture are PERFECT! Full credit to Joy the Baker for the idea, the recipe, and the step by step instructions. I used a variety of hot dog-sized smoked sausages from the grocery store...a few hot links, some kielbasa, and a cheddar brat, cut in half to make mini pretzel dogs. They were all delicious, and the kids and my husband ate every last one.

Much to the disappointment of my dog.

For the dough:

1 1/2 cups warm water (between 110 and 115 degrees F)
1 Tbs. sugar
2 1/4 tsp. (1 package) active dry yeast
22 ounces all-purpose flour (about 4- 4 1/2 cups. Definitely weigh it!)
2 tsp. salt
2 Tbs. butter, melted and cooled

8 hot dogs or smoked sausages, cut in half*

For boiling:
about 14 cups of water
1 cup baking soda

For finishing:
1 large egg, beaten, with a splash of water
Large flake salt and pepper for topping

In the bowl of an electric stand mixer, combine warm water and sugar with a spatula or wooden spoon. Sprinkle the yeast on top of the water, stir in, and set aside for 5-10 minutes or until the mixture is nice and foamy.

Once the yeast and water is frothy, add the flour, salt, and melted butter. Using the dough hook, mix on low speed until well combined. Increase the speed to medium and knead the dough until it is smooth and pulls away from the side of the bowl, creating a ball of dough around the dough hook. Beat on medium speed for approximately 4 minutes.

Remove the dough from the bowl. The dough will be soft, smooth and stretchy. Scrape any residue out of the bowl. Light coat the mixing bowl (the same one or a new one) with a bit of olive oil. Place the dough back in the bowl, sprinkle with flour, cover the bowl with plastic wrap, and store in a warm place to rise. Allow dough to rise until doubled in size, about 1 hour.

NOTE: If you don't want to make your pretzels immediately, at this point you can punch the dough down, transfer to a Ziplock bag, and keep in the fridge for up to 2 days.

Preheat oven to 425. Line two baking sheets with parchment paper or a Silpat. If using parchment paper, Joy notes you should brush the paper with oil so the pretzels don't stick.

Combine water and baking soda in a large pot and bring to a boil. This is the secret to the "pretzel" taste and texture, giving it that distinctive crisp-chewy surface and flavor.

While the water comes to a boil, turn the dough out onto a clean, slightly oiled work surface. Divide dough into 16 pieces.

Lightly flour your hands. Roll each piece into a rope about 12 inches long, either working the dough between your palms, or rolling on your oiled surface with your fingers, working your way out from the center in either case. Wrap each rope around half of hot dog, making sure to seal the ends.

When water has come to a boil, gently lower a few pretzel dogs into the boiling water. Boil for 30 seconds. Remove carefully, using a flat, slotted spatula. Place on prepared baking sheet.

Brush boiled pretzels with beaten egg, and add coarse sea salt and fresh cracked black pepper. Bake until deeply golden brown, about 12 to 14 minutes.

Transfer to a cooling rack for a few minutes before serving warm.

Click to print this recipe!

* Of course, you can totally just make the pretzels without the hot dogs. I'm planning to!

High Efficiency Snacking

2012-02-05T09:42:00.000-08:00

Are you, like millions of Americans, wasting valuable time* when you snack?

Quit pussyfooting around. Have the potato chips IN your cookies.

These cookies are perhaps the ultimate expression of a now well-established trend in both homemade and restaurant desserts to combine salty and sweet. They just take it to a whole new level of decadence.

Naturally, I'm thinking next time I should throw in some bacon.

Sophisticated Potato Chip Shortbread Cookies
Inspired by a post on Smitten Kitchen, which was in turn crediting this recipe from Emeril. Both recommend (and give instructions for) dipping these in chocolate at the end, although I loved these just as they are. Essentially a crunchier version of a Pecan Sandy, these are scrumptious and very adult, considering their simple ingredients.

For the cookies:
1 c. butter, at room temperature
1/2 c. sugar
1 tsp. vanilla
1/4 tsp. almond extract
2 c. flour
pinch of salt (optional - depends how salty your chips are)
1/2 c. chopped toasted pecans
1/2 c. crushed potato chips

For rolling:
1/2 c. sugar
1/2 tsp. salt

Preheat oven to 350. Cover baking sheets with parchment paper or a silicon baking mat, and set aside.

To crush your chips, just put them in a large plastic bag and smush them down with your fists for a bit.

Using an electric mixer on medium speed, combine butter and sugar until fluffy and light. Blend in vanilla and almond extracts. Add flour, salt if using, pecans and crushed chips. Blend these ingredients in at low speed, just until dough comes together.

Combine extra sugar and salt in a small bowl. Scoop dough out in rounded teaspoons, and roll into balls about the size of a golf ball.

Roll in the sugar mixture, then place onto the prepared baking sheet. Using the bottom of a glass, flatten gently to about 1/3 of an inch thick.

Bake for 12-15 minutes, or until edges are just beginning to turn golden brown. Cool and enjoy!

Click to print this recipe!

Old Fashion' Potato Chip Toffee Bit Cookies
On the opposite end of the spectrum, these are the quintessential, hot from the oven, chewy, buttery, full-of-stuff cookie, with the added element of crunch and a little twist with the Toffee Bits. But I'm sure they'd be just as fantastic with the butterscotch chips in this recipe, chocolate chips, or dried fruit. I got the idea after seeing this recipe, both apparently channeling the famous Compost Cookie recipe from Momofuku's Milk Bar. The possibilities literally seem endless.

1 c. butter, at room temperature
1 c. sugar
1 c. brown sugar, packed
1 egg, plus 1 egg yolk
2 teaspoons vanilla
2 1/2 c. flour
scant 1/2 tsp. baking soda
1/2 tsp. salt
2 c. crushed potato chips
1 1/3 c. Heath Toffee Bits (or butterscotch chips, m&ms, chocolate chips, etc.)

sea salt, for sprinkling, optional

Preheat oven to 350, and line baking sheets with parchment paper or silicon baking mats.

Cream butter and both sugars together with an electric mixer until light and creamy. Add the egg, egg yolk, and vanilla extract, and blend until smooth. In a separate bowl, whisk together the flour, baking soda and salt, then add to the cookie dough and blend in at low speed. Add the potato chips and toffee bits, and blend slowly just until combined.

Scoop by rounded teaspoons onto prepared baking sheets, allowing a couple of inches in between the cookies, as they will spread while baking. Sprinkle each cookie with a few grains of sea salt, if desired.

Bake for 10-12 minutes, or until edges are golden brown, tops are lightly browned, and cookies are slightly puffy in the middle. Remove from the oven, and allow cookies to cool on the pans. The centers will flatten out, creating that yummy chewy middle that makes this kind of cookie so tasty. Once that's happened, you can move them to a cooling rack.

Click to print this recipe!

* And energy! Think of all the bowls and platters you waste by putting out both kinds of treats for your guests. Note that I'm generously assuming you wouldn't be snacking alone.

Easy As Pie Pie

2012-01-30T09:45:00.000-08:00

According to Wikipedia:

"As easy as pie is a popular colloquial idiom which is used to describe a task or experience as pleasurable and simple. The idiom does not refer to the making of a pie*, but rather to the act of consuming a pie ("as easy as eating a pie"). The phrase is often interchanged with piece of cake, which shares the same connotation."

In this case, though, making the pie is almost as simple (and pleasurable) as eating it. Now I clearly have to figure out how to make a Piece of Cake Cake.

Easy (as pie) Rustic Berry Pie
We were having friends over for dinner, and instead of having all afternoon to cook and get ready, I was cruising Trader Joe's just a couple of hours before they arrived. Inspiration struck! I grabbed a jar of jam, some berries, and a pie crust. Within 10 minutes of getting home, I had the pie in the oven. Within one minute of taking a bite after dinner, I had a new favorite weeknight dessert.

1 unbaked pie crust (Trader Joe's has great ones in the freezer section)
1 pint fresh blueberries
Juice of 1/2 a lemon
1/2 jar of boysenberry or blackberry preserves
Cinnamon sugar

For finishing:
1 egg, lightly beaten
Raw sugar (optional)

Preheat oven to 375. Line a baking sheet with parchment paper or a silicon baking mat. Roll or pat out the pie crust onto the center of the baking sheet.

Clean and rinse the berries, and set aside. Spoon the preserves into a small saucepan, and add the lemon juice. Heat over medium heat, stirring frequently, until preserves have liquified, and mixture is warm, about 3-5 minutes. Stir in the berries, and remove from the heat.

Sprinkle the center of the pie crust generously with cinnamon sugar, leaving about 2 inches clear around the edges. Carefully spoon the berries on top of the cinnamon. Gently fold over the edges of the pie crust, working your way around. You will have overlapping parts, and it definitely doesn't have to be a perfect circle. This is a free-form pie. But, if you want to avoid rustic spillage, try to be sure the filling's completely contained in there.

Lightly brush the crust with the beaten egg, then sprinkle the whole thing (crust and berries), with more cinnamon sugar. If you want to get fancy, use raw or coarse sugar on the crust part, but still dust the berries with the cinnamon sugar.

Bake for 35-40 minutes, or until crust is golden brown, and filling is thick and bubbly. Parts of the filling may ooze out while the pie is baking, but don't worry about that. That's the rustic part!

Cool for a bit, then serve warm or at room temperature, with vanilla ice cream on top.

If you have some caramel sauce hiding in the fridge, go ahead and break that out, too.

Click to print this recipe!

* True dat, Wikipedia. Last time I made pie, it took about a week.
** I keep a shaker of cinnamon sugar in the cabinet. The kids use it to make cinnamon toast in the morning, and I use it all the time when I bake. I use a ratio of 4 parts sugar to 1 part cinnamon.

Foodie Girls Lunch Brigade - Special Seattle Transplant Edition

2012-01-25T14:10:00.000-08:00

This just in from FG10, who has recently relocated to the great Foodie mecca of Seattle. She has been faithfully eating her way through town, in between settling her three kids into new schools, unpacking boxes, keeping her career moving, and meeting all the neighbors in the modern-day equivalent of Mayberry. What a trooper! Take it away, FG10!

My foodie adventures began in Seattle practically the second I stepped off the plane in July. I discovered an amazing Asian market called Uwajimaya that changed my life. The produce was some of the most beautiful I'd ever seen and there was an entire meat section just for perfectly cut stir fry. My kids were fascinated watching the locals pluck any kind of seafood you could think of from tanks and having the butcher prepare it for them...... fish heads were flying! I found my favorite Japanese face cream, Yu-Be, picked up the best peaches I have ever eaten (except for Pike Place Market Sosio's Produce's "Oh My God Peaches" which are truly worth placing an order to be shipped when in season) and then found amazing food court right through the back door.

SHILLA KOREAN BBQ was in that food court, right next to a Beard Papa's. We had lunch combos, and the meat was prepared perfectly: incredibly tender and marinated to perfection. It was served with sticky rice, sprouts and Kimchi. Hannah got chicken, which was delicious, but I loved the beef. The owner was super friendly and so concerned we were happy. We wondered if everyone in Seattle was this nice and accommodating. (Mostly, they are!) He asked if this was our first time and helped us order just the right thing.

Once we got settled and started venturing out more, we were on the hunt for a couple of things: good summer ice cream and a hamburger that could replace In N' Out. On a friend's advice and positive online reviews, we headed for MOLLY MOON'S ICE CREAM. Making it across University traffic (worse than LA) to a little spot called Wallingford, there it was with the boxer dog face on the sign.

The shop was vintage in aqua and chocolate brown and the people working there were scooping fast and furious. The flavors, which rotate seasonally, on our visit were Vanilla Bean, Theo Chocolate, Strawberry, Vivace Coffee, Scout Mint, Salted Caramel, Honey Lavender, and Earl Grey. The ice cream was premium, handmade, super creamy and so rich it was hard to finish the very generous scoop they give you. The vanilla (which my youngest daughter ordered in a waffle cone!) was delicious. My son, though, was disappointed in his Theo Chocolate. It wasn't nearly chocolate enough. Of course, he's a kid who eats Baskin Robbins Chocolate Fudge, so it's hard to find ANY chocolate as chocolate as that! Hannah ordered the Strawberry, and that was the best of all, with chunks of amazing strawberries and just enough cream. It tasted like a bowl of strawberries with fresh whipped cream. I tried the Salted Caramel but it was really heavy on the salt, so a full scoop was a little much. On a future visit we tried Scout Mint, a flavor I think is one of their best. It's just like eating a Girl Scout mint cookie-- so yummy!! In the fall we tried a fantastic Cinnamon and Pumpkin Clove. Thumbs up for Molly Moon's!

Next up, burgers!! After poring over magazines and reviews, I have my list for Seattle's best burgers and we are tackling them all. One afternoon for lunch I piled the kids and a visiting friend off to UNEEDA BURGER in the Fremont district. After a very confusing drive (thank goodness for Pam, my talking GPS system!), we arrived at a very little parking and a very crowded restaurant. The place is situated in an old garage and there were several cooks busy at work in the back while the long counter served to take orders. Seating was a small section inside with tables outside of the fold up garage doors. The special of the day was a Chinese Water Buffalo Burger, which was a little too adventurous for my fellow eaters: my three kids and a very tradition-bound adult male. He opted for the BBQ burger, my son went with a Bacon Cheeseburger, Hannah had her usual toppings of lettuce, ketchup and caramelized onions, and my six-year old went with the plain. (Surprise!!) I ordered the Blue Cheese Burger. (menu here)

We were enjoying the sunny day and nice surroundings, but were tantalized by the amazing aromas coming from the kitchen. My name was called, and after that, we hardly spoke. The table went silent as we inhaled and then the gasps began------- UNEEDA------we do!

Riley claimed it was the best burger she's ever eaten. Danny looked like he was about to pass out from euphoria, Cayden's lasted all of 5 seconds and I savored every morsel.

The fries were delicious with just enough salt. The onion rings were one of the best things about the meal and the shakes were thick, flavorful and refreshing. The burger was clean, not greasy at all and tasted, well, healthy if that's at all possible. The condiments were simple. For me blue cheese, caramelized onions and watercress. When it was all done, we wanted to do it all over. We'd found a winner and have been back every month.

So what do you do after pigging out on fries and burgers? EAT PIE! Down the street at PIE we ate ourselves silly and took more home to try. Fortunately, they have mini pies that are no more than a few bites, just perfect for sampling. Choices include peach/blueberry, apple, lemon curd, lime, chocolate cream, peanut butter, cherry, and mixed berry. They have savory pies, too, but honestly? The chocolate and peanut butter were amazingly creamy, flavorful and rich, the crust delicate and flaky. The berry was delicious, too, but my favorites were the lemon and lime, with the perfect ratio of sweet to tangy.

Next up, RED MILL. Oprah said it's one of the 20 burgers you have to eat before you die, and it's just 10 minutes from the house. Clearly, a must. Red Mill is an old hamburger joint with a small counter and a line going out the door. Always a good sign, food-wise, but less than thrilling with three kids in tow. We get to the counter to order and see the biggest stack of bacon you can imagine. There must have been 30 lbs. of bacon stacked up on the side of the grill. But then came the game changer -- a sign that reads: "WE USE PEANUT OIL FOR OUR FRIES." REALLY?? Now we have two sad kids who don't get fries and they immediately wrote this one off. The burgers arrive, very large and very messy, with lots of good sauce, but they didn't wow any of us in taste.

In N' Out blows them out of the water. Oprah needs to visit UNEEDA or...

LUNCHBOX LABORATORY. This place has been featured in Seattle Magazine as best burger and is in just about every book I have read about Seattle places to eat. My parents were visiting so on a rainy, cloudy day (no, it's not like this every day!) we made our way to South Lake Union. The restaurant sits on a corner in a great little shopping area down the street from the flagship REI store.

We greet the very friendly hostess and though very busy, they manage to seat us in about 15 minutes. The decor is fantastic -- recipes for the laboratory are written on chalkboards, and vintage lunch boxes are scattered around the restaurant. There is billiards upstairs and a bar to the right of the restaurant. Drinks and shakes (listed as "experiments" on the menu) are served in beakers. We look at the amazing selections and wanted to order everything.

We ordered the Mac and Cheese appetizer and Vanilla, Peanut Butter Cup and Oreo shakes. The shakes arrived with a huge helping of real whipped cream, and as everyone sipped away, eyes rolled back in heads. They were amazing! Probably best shakes any of us have ever had. The flavor was crazy: one was a liquid oreo cookie, the next a liquid, creamy peanut butter cup. My dad, who didn't order one, kept sampling everyone else's.

The decadent mac and cheese disappeared instantly. The tater tots were cooked perfectly, golden brown and delicious, the sweet potato fries were especially good and the burgers put Lunchbox over the top! In N' Out has found a replacement...... for now. UNEEDA is a very close second (actually first place in my husband's eyes). Both of these are so good that in my opinion it's well worth the $200 fare on Virgin to come try for yourself, fellow foodies!

xxoo
Tracy

All I can sas is, "Wow!" As I start clicking away on Expedia to get myself up to Seattle, pronto. Thanks, FG10!

Foodie Girls Lunch Brigade - Episode 27: Bonus Bakery Visit

2012-01-24T17:40:00.000-08:00

Don't be silly. Of course we had dessert.

Episode 27: Bonus Bakery Visit - Our take on Short Cake
Ready? Here it is. Burgers, schmurgers. Short Cake rocks!

Located a quick turn around the corner from Short Order, this cheerful market stall is exactly as it should be. There are colorful painted bundt cake pans on the walls, eye-catching beakers of coffee beans, and tattooed barristas smiling as they work.

If I drank coffee, I imagine that all of this would be blowing my mind. As is, I find it to be a lovely decorative accent for the cake.

There are piles of cookies in a basket at the counter, and glass cases full of gorgeous goodies. It made me happy just to look at the place bustling away.

The overwhelming sense is that you are about to get an after school treat from someone's mom who happens to be the best baker in the neighborhood. Partially it's the handwritten signs nestled into the case, or the visibly moist crumbs on the Brunette slices. It's also the homey mix of offerings. Crumbles and cookies, scones and muffins, bread pudding made with chocolate buns. Breakfast cereal, buttermilk and jam as ingredients, along with the unexpected savory notes of curry in a raisin scone, cardamom cream in a chocolate layer cake, feta cheese in a muffin and thyme and pine nuts topping that dense brunette. And why hasn't anyone invented cashew butter cookies before?

Full as we were on spuds, we lined up at the counter and went a little nuts.

The brownie was almost too dense and fudge-y for some of us, heavy with coffee flavor, and intensely chocolate. Others loved it.

The texture of the breakfast cereal cookie was fantastic. It was crunchy on the outside, but buttery and soft the minute you bit into it. Bits of dried wild blueberries and the light dusting of sugar and spice made this humble-looking cookie a standout.

This, though, was our favorite. The buttermilk tart. Five bucks gets you a straight shot to heaven. The crust is simply awesome, first of all. Buttery and sweet and a tiny bit salty, it should be pictured in the dictionary next to "shortbread crust". The custard is bright and tangy and sweet and creamy all at once. Cool to the tongue, smooth and silky, the luscious texture makes it taste that much better. The top was clearly sprinkled with just a hint of cinnamon before baking. This tart, my friends, is what great baking is all about. Nothing fancy...there are probably five or six ingredients in the whole thing... just simple, pure magic.

We were also big fans of the genevieve, a dark, crumbly shortbread made with walnuts and sea salt, I took home snickerdoodles and gingersnaps to my family, and let's just say that people were quite happy with me when I arrived. FG6 does advise avoiding the twice-baked brioche with the almond topping. It looked lovely, but was super dry. Just goes to show you, nobody's perfect!

FG Final Verdict: Go. NOW!
Treats: $2.50-$7

You can also bake up a treat at home for yourself...

Recipe for their cashew butter cookies is here.
Recipe for their orange chiffon cake is here.

Curry Raisin Scones
Inspired by the one I ate at Short Cake, I adapted my go-to scone recipe. The results were so positive that I went and made Curry Oatmeal Raisin Cookies*, too.

For the scones:
2 1/4 c. flour
1/4 c. sugar
2 tsp. curry powder
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
zest of one orange (optional)
3/4 c. (1 1/2 sticks) butter, cold and diced
1/2 c. golden raisins
1/2 c. plus 3 Tbs. buttermilk

For glazing:
1 egg, lightly beaten
1 tsp curry powder
2 Tbs. raw sugar

Preheat oven to 400.

In a large bowl, whisk together the flour, sugar, curry powder, baking powder, baking soda, salt, and zest, if using. Scatter the cold butter dice on top, then cut into the flour mixture using a pastry cutter or two knives, until mixture resembles coarse crumbs. Stir in the raisins. Add the buttermilk, and combine carefully, using your hands or a wooden spoon, just until dough comes together loosely. Turn onto a lightly floured surface, and knead gently a few time until smooth. Roll or pat out into a rough rectangle, about 3/4 of an inch high. Cut scones out using a biscuit cutter or cookie cutter, and place onto a cookie sheet. Gather dough scraps, pat out again, and continue cutting scones. You should get about 12-15 scones all together, depending on the size of your cutter.

Brush the tops of the scones lightly with beaten egg. Using a mortar and pestle, or a spice grinder, crush the curry powder and raw sugar together to combine, and sprinkle the tops of the scones with a little of the curry sugar.

Bake for 15 minutes, or until light golden brown. Serve warm or at room temperature, with clotted cream and apricot jam, or all by themselves with a smidge of butter.

Click to print this recipe!

* Make the dough for Barnaby Day Cookies. Add 1 1/4 c. quick cooking oats and 2 tsp. curry powder along with the dry ingredients, then stir in 1 c. of golden raisins. Bake for 12 minutes at 350.

Foodie Girls Lunch Brigade - Episode 27

2012-01-24T12:09:00.000-08:00

Phrases commonly associated with January:

I'd love to, but I'm cleansing.
I'm enrolled in three different Boot Camps, Zumba and the unlimited plan at Pilates - It's kind of an emergency.
I'll have the water, with a small side of lettuce.
No, I'm not expecting again. I had house guests over the holidays.
God, how do people watch this show sober?
Let me just pop that kale into the blender for you.
Oven? What oven?
I have to stay home. If I go out, I might accidentally run into some French fries at the bar.
I'm never eating a cookie again.

But, as my kids know, I'm always running a little late. So you might hear me saying a few of these things in February*. Far be it from me to put my need to fit into my pants ahead of the FG's need for a highly caloric lunch outing.

With fries.
And some cookies.

Episode 27: We make short work of Short Order
The pre-opening buzz about Short Order, Nancy Silverton and Amy Pressman's new burger joint in the Farmer's Market was nothing short of giddy. Nancy's recipe six years ago in the LA Times about the perfect backyard burger was revelatory (at least to me), and the Mozza worship would be ridiculous, except that the pizza is really, really good. Reviews on Yelp have been mixed, with some raves and several feeling the prices are far too steep and the burgers were nothing special. Controversy? Burgers? Giddy press? Time for the FG's to check this place out.

It was a brisk, bright, breezy day in LA, and at just before noon on a Friday, we had our choice of sitting upstairs in the cozy restaurant or on the small downstairs patio with sleek wooden picnic tables. We choose the patio. Menus were rolled up with napkins in mason jars on the tables, and the very friendly server came over quickly to give us their "burger temperature guide" to review while we decided.

The menu inaccurately said that their more exotic burgers (lamb, pork, tuna) were only available upstairs, but we soon zeroed in our our lunch plan. There was universal agreement on trying the Market Spuds ("With truffle salt?" "Ooh, of course!!") and the Corn Pups ("I LOVE corn dogs!" "Me, too!") to start, followed by Nancy's Backyard Burger, the Short Order Burger, and a Tuna Niciose raft. FG6 and FG17 like their burgers well done, so we asked for one that way, and the other medium. The tuna we ordered medium rare. An appalling dearth of Diet Coke (but plenty of water in mismatched glass jars) led me to branch out and order a ginger soda. I have to admit, it was awesome.

After we ordered, a couple of us walked around to peek in to see the kitchen at work. There's a huge woodpile next to the wall, apparently fueling the busy grill. Burgers are quickly covered with metal tins, to seal in the smoke as they cook.

The first slight sign of trouble was our burgers arriving well ahead of our pups and spuds. So much for making this a two course lunch. But the food looked so good we collectively forgave the service error on the spot. Here's what we ate:

The Backyard Burger. Not a huge fan of the guacamole in there in place of the advertised avocado, but you really can't go wrong when there's that much bacon involved. The red onions were also notably more pungent than some people liked. The homemade spicy mayo was marvelous, though.

The burger came out well done, although we'd asked for medium, but we let it go so everyone could have a taste. The buns were absolutely delicious, golden, lightly toasted and just slightly sweet, quality one would expect from a team with this pedigree. The beef was excellent, too, full of meaty flavor and with a slightly coarse texture that lets you know it's been freshly ground. The lettuce was light and crisp, exactly the way lettuce on a burger should be. But somehow, in this instance, the whole was not quite as good as the sum of the parts, we agreed. It was a very, very nice burger, but not amazing.

The Short Order Burger, with grass-fed beef, griddled mushrooms, morbier cheese, lettuce and mustardy mayo, well done on purpose. I actually liked this burger better, maybe because I was put off by that guac. I could taste the beef more, and the mustardy mayo was full of whole-grain mustard seeds and had a tang that went really well with the rich cheese and bun. The mushrooms were also very tasty. The consensus? We liked it. Quite a bit. But we weren't going to go on and on about it.

The Corn Pups, when they came, were just bland. We were all sorry we'd ordered them. I let the group know about the corn dogs at Disneyland for future reference.

The Tuna Nicoise Raft on the other hand? Anything but bland. It was literally breathtaking. A toasted bun, topped with a hand-formed patty of loosely chopped albacore tuna, with a glorious mix of frisee, baby heirloom tomatoes, crisp haricot vert and briny olives in a garlic-y mustard vinaigrette, with a perfectly fried egg on top. Smashing! As FG14 said so well, "Anything with a fried egg on it makes me happy."

It was a bit of a nightmare to get a workable bite off of the tower, but so worth the effort. This, far more than the burgers, seemed to have Nancy Silverton's style and flair for flavor written all over it. At $17, it's the most expensive thing on the menu, but this dish would command far more than that if it weren't being served on a burger joint patio.

And then, there were our new favorite things. The Market Spuds. In the words of our server, "They take a baked potato. They shred it into little pieces. And then they fry it." Nuff said.

She'd told us she often makes a meal out of the spuds and the special dipping sauce (bacon bits, sour cream with a little lemon, and scallions), and at $6 for the combo, every one of us would go back and do the same in a heartbeat. Not only are these piping hot little nuggets pretty much the only way I want to eat potatoes from now on, the portion very generously served four of us. Although we were kind of all fighting over the last little bits at the bottom.

The Short Story? If you're at the Grove and looking for an upscale treat, stop by Short Order, and have the Tuna Raft (if you're splurging) or the Market Spuds (if you're not). Do you need to run right over there now? No. But if you order right, enjoy the sunshine on the patio, and save a little room for dessert (more on that in another post), you'll be glad you came. If you go, apparently the milkshakes are worth a try. Have one, and let us know what you think!

FG Final Verdict?
Short Order is ON the list!
Pricing Info: Burgers $11-17, sandwiches & salads $8-15, sides $3-8, shakes $6, beer and cocktails available.
FG Value Rating: Fair deal - four of us ate three main courses, the corn dogs, and the spuds for $18 apiece, including tax and tip.

* "It's kind of an emergency" and "No, I'm not expecting again" will almost definitely cross my lips. But you'll never hear me offer to pop kale into a blender for you. I mean, get real!

Lemon Bars

2012-01-23T09:33:00.000-08:00

The is my lemon tree.

This is my lemon tree, in bars.

Any questions?*

Lemon Bars with Coconut Shortbread
I'm a lemon bar snob, though not quite in the same league as my niece. This recipe is, by far, the best. The hint of coconut in the crust makes them that much more tropical and sunny, especially when you make them in January, and the lemon curd is just tart enough to make you go mmmm!

For the crust:
2 c. flour
½ c. powdered sugar
½ c. sweetened flake coconut
1 c. butter, chilled and cut into small pieces

For the lemon layer:
1 ¾ c. sugar
¼ c. flour
zest of 2 small or 1 large lemons
4 eggs
½ c. freshly squeezed lemon juice

Extra powdered sugar, for dusting

Butter a 13x9 pan and set aside. Preheat oven to 350.

Place flour, powdered sugar and coconut in a food processer, and pulse several times to combine. With machine running, drop in the butter pieces. When all the butter is in, switch from run to pulse, and keep processing just until a soft crumbly dough begins to form. It does not all have to come together into a smooth ball.

Press dough evenly into the bottom of the prepared pan. Bake for 17-20 minutes, or until light golden brown.

While the crust is baking, whisk together the sugar, flour, and lemon zest in a large bowl. Add the eggs, and whisk just until smooth. Finally, whisk in the lemon juice. The mixture should be very light and smooth.

When crust is done, immediately pour the lemon mixture evenly on top. Return the pan to the oven, and bake for an additional 20-25 minutes, or until the top is light golden brown, and the center does not jiggle when you shake the pan gently.

Remove from the oven, cool completely, then dust with powdered sugar. Cut into bars and serve!

Click to print this recipe!

* I'm a fan of no-nonsense advertising.

A Listless Best of 2011

2012-01-13T22:54:00.000-08:00

At the end of every year, there's always a big flurry of "Best Of" lists. The Top 10 Movies. The Notable Books. The Must Read Blogs*. The Coolest Apps. The Best Meals.

I read them all, avidly.
But my year wasn't like that.

There's no list.

My year was little wonderful moments, and big awful ones. Plus all the ordinary moments in between. Some I'll remember and lots that I've already forgotten. Very few came from movies, books, blogs, or apps.

But food? Ah, yes.

Fancy meals with my husband, burgers with my niece, crab cakes with my sister and meatball subs with the FGs.

Teaching friends to bake bread, inventing sorbets from cider, savoring soup on a rainy night in Cusco, finding comfort in a casserole, or making Christmas magic from flour, sugar and a whole lot of butter.

Grilling cheese sandwiches with my daughter and interfering while my son made dinner as a homework assignment. Folding fortunes for a funeral and celebrating a new job with a pan full of blondies.

Discussing books over salad, arguing with my mom over tuna fish, battling fiercely over bolognese sauce with my carpool.
Fretting over pie crust and my kids being far from home.

Making supper on a chilly weeknight, or brunch on a sunny morning.

Making people smile**.

The smell of bacon, of a cake in the oven, of the slow cooker bubbling away. The sound of the grill sizzling or the timer going off in the kitchen.

The taste of warm biscuits with butter and honey.

There's no way to list all of what was best about 2011, without recalling the worst of it, too. It was a turbulent, emotional, roller coaster year. But almost every day had a moment that was made better by the gift of good food.

Here's to a calmer 2012, but one that is quietly, tastily, memorable too.

Quietly Memorable Weeknight Roast Chicken
This recipe comes from Patty, a member of my mah jong crew, who made this for us on a chilly Wednesday night. Do I remember if I won or lost, or what we talked about or why we were laughing so much? No. But boy did I remember her chicken.

1 whole roasting chicken, cut in half
Olive oil
Kosher salt
Freshly ground black pepper
Dried oregano
Garlic salt (optional)
Paprika (optional)
1/2 c. (1 stick) butter

Crusty bread, for serving and scraping up the pan drippings

Preheat oven to 425.

Rinse the chicken thoroughly in cool water, pat dry, and cut in half along the back bone. Place chicken in a large bowl, and coat completely with olive oil. Season liberally with salt and pepper. If you like, substitute garlic salt for all or a portion of the regular salt. Place chicken, skin side up, in a large roasting pan. Sprinkle skin liberally with oregano, and paprika, if using. Cut butter into large chunks, and place a few on top of each piece of chicken.

Roast for 45 minutes, or until skin is crispy and brown on top, and juices run clear in the thigh when pierced.

Set chicken aside to rest on a platter. The pan will be full of yummy butter/oil/pan drippings. Collect a good portion of those into a warm bowl, and serve along with the chicken and a loaf of crusty bread for dipping.

Click to print this recipe!

Equally Memorable Green Salad Dressing
I served the chicken with a simple salad, but even that was out of the ordinary, thanks to the salad dressing recipe that Amy, another of the mah jong ladies, brought for me***.

2 Tbs. each flat leaf parsley, tarragon, and fresh basil
1 shallot, finely chopped
1 garlic clove, finely chopped
zest of 1 lemon
Juice of 1/2 of a lemon
2 Tbs. white wine vinegar
1/2 c. buttermilk
1/2 c. light sour cream
salt and pepper to taste

Combine all ingredients in a blender, and process until smooth.

Delicious!!

Click to print this recipe!

* Somehow Cheesy Pennies wasn't listed. Must have been an oversight.
** Making myself plump in the process.
*** I admit that I'd been stalking her for it ever since she served it at her house one night. I may have even said something like, "Don't even think of showing up to the next game without it," but that's one of those moments of 2011 that wasn't so memorable for me.

In honor of CES

2012-01-12T09:39:00.000-08:00

Perhaps its because I'm in a gadget state of mind here in Vegas, but I loved this.

Created by: MBA Online

BTW, you can follow the fortunes of my new company on facebook, and see a few photos of our first product's big adventures here. The reception for the company has been fantastic, and I'm ahead 200 bucks for the week. So far so good in 2012!

Happy Ending

2011-12-24T09:04:00.000-08:00

My niece is here for Christmas*, and we're having a really good time.

On Monday, we went to Magic Mountain, because she decided she was ready to ride the big kid roller coasters. Not only was she ready to ride the big kid roller coasters, she was ready to ride the no-sane-person-should-ever-subject-themselves-to-this-willingly roller coasters, like this one.

I got off and wanted to check myself into a hospital. She got off and wanted to go again.

On Tuesday, it was her 8th birthday**. We had Angry Birds Snickerdoodles for her birthday breakfast party.

We went to the Grilled Cheese Truck for lunch. And we saw (and loved!) the new Muppet Movie at the El Capitan Theater that night***. Fortunately, we did not go upside down or backwards all day.

On Wednesday, there was roller skating with her dad, Christmas shopping with her cousins, and building legos with her uncle****.

On Thursday, it was my daughter's birthday. There was Monkey Bread birthday breakfast, Sponge Bob fried rice for dinner, and a new board game to play when we got home.

The game, Wits and Wagers Family, is a riot to play. Basically, the game gives you a statistic, and everyone tries to guess the right numerical answer. At one point, the card said:

What percentage of American families speak a language other than English at home?

I said 45.
My sister wrote 50.
My daughter guessed 60.
My son proposed 26.
My niece very authoritatively said,
"Megan."

I don't think we stopped laughing for 10 minutes.

Today, we went to the movies again. About halfway through, a large bear escaped from the zoo and was being chased by men with huge, menacing, tranquilizer guns. Amanda leaned over and whispered to me:

Her: Is this a Disney movie?
Me: I don't think so. Why?
Her: (looking worried) Because if it is a Disney movie, I know it will have a happy ending.

I have to say, spending time with her is like a Disney movie. Except that it's happy all the way through.

Here's to happiness and family and un-birthday cakes and Christmas time.
And, of course, Megan.

We'll be camping out for Santa tonight. Hope you have a wonderful Christmas Eve, too!

* My sister and brother-in-law are here, too, but they're not nearly as amusing. I think she was excited about the trip. She was packed the day after Thanksgiving, and had the countdown going in her room. I had my penguin up, too.
** You read that correctly. She was still seven years old on Monday. She rode Scream and Goliath, too.
*** There were fart shoes! Plus, at the El Capitan there's a hokey Christmas show before the movie, and they give out free jingle bells.
**** As a follow-up act to the Space Shuttle project, they are building Frank Llyod Wright's Robie House.

Christmas Candy

2011-12-23T10:00:00.000-08:00

A lot of Christmas candy comes from the mall, beautifully wrapped in cheerful red paper, in handy one pound boxes.
It makes a lovely present.
You can set the box out when company comes.
You pick through it and eat just the ones you like, and leave the ones you don't with tiny bites taken out of them.

Or (my personal favorite), you can re-gift it*.

The other kind of Christmas candy comes from somebody's kitchen, hand-wrapped in wax paper, lovingly bundled and tied with a ribbon or two.

It makes an awesome present.
You can hide it when company comes.
You can eat a piece now and stash the rest for later.
And (my personal mantra), you never, ever, re-gift it.

Jody's Christmas Fleur de Sel Caramels
One of the highlights of my book club is the December meeting, hosted by Jody. Not only do we enjoy liberally spiced egg nog, Christmas cookies, wine and cheese, but she also makes homemade marshmallows and these incredible salted caramels. They're soft and buttery and melt in your mouth, and as a caramel fanatic I can tell you they are among the best I've ever eaten. She was kind enough to send me the recipe, and, in the spirit of the season, I'm passing it along to you!

1 c. heavy cream
5 Tbs. unsalted butter, cut into pieces
1 heaping tsp. fleur de sel
1 1/2 c. sugar
1/4 c. light corn syrup
1/4 c. water

Line bottom and sides of an 8-inch square baking pan with parchment paper, then lightly oil parchment. Have about 50 4 inch squares of wax paper handy.

Bring cream, butter and fleur de sel to a boil in a small saucepan, whisking constantly, then remove from heat and set aside.

Boil sugar, corn syrup, and water in a 3- to 4-quart heavy saucepan, stirring until sugar is dissolved. Boil, without stirring but gently swirling pan, until mixture is a light golden caramel.

Carefully stir in cream mixture (mixture will bubble up) and simmer, stirring frequently, until caramel registers 248°F on a candy thermometer, about 10 to 15 minutes. Pour into baking pan and cool 2 hours.

Cut into 1-inch pieces, then wrap each piece in a 4-inch square of wax paper, twisting 2 ends to close. Unwrap and enjoy!

Click to Print this recipe!

Do-It-Yourself Almond Roca
When I was younger, my "special occasion" candy treat was Almond Roca. As soon as I saw that pink package, with the gold foil wrapped nuggets of buttery-crunchy toffee, crushed almonds and chocolate, I just knew I'd done something good to deserve such richness. To this day I consider it a genius candy invention. So when I saw this post over on Recipe Girl, I was beyond skeptical. Almond Roca was fancy. Almond Roca, therefore, could not possibly be a cinch to make at home. But guess what? Almond Roca is fancy AND a cinch to make at home. And it's still my very favorite "special occasion" candy treat.

1 1/2 c. chopped toasted almonds, divided
1 c. packed brown sugar
1 c. (2 sticks) butter
A little cocoa powder
4 bars of chocolate (I used Trader Joe's dark chocolate bars)

Butter a 7x11 pan, or 9x12 for thinner roca. Sprinkle 1 c. of the toasted almond pieces over the bottom of the pan and set aside.

Put butter and brown sugar in a heavy bottomed saucepan over medium-high heat. Stir gently until butter has melted and the sugar and butter are combined. Bring mixture to a gentle boil. Reduce heat to medium low and boil for 12 minutes exactly, stirring constantly.

Remove from the heat, stir one more time, then pour over almonds in prepared pan. Sprinkle a little cocoa powder on top of the toffee**, then place the chocolate bars on top. After a minute or two, when the chocolate has melted, spread it out with a spatula, and sprinkle remaining chopped almonds onto the chocolate. Press almonds gently into the chocolate.

Allow to cool for several hours at room temperature or in the fridge. Turn candy out onto a cutting board, and using a sharp knife or a mallet, break into pieces. Store in an airtight container.

Click to Print this recipe!

* But you have to a) not open it and eat the molasses crisps out of the box and b) make sure it didn't have one of those stickered gift tags on it, since it's pretty darn obvious when you rip that off and try to cover the tear with a new bow or something. Not to say it's not worth a shot in a pinch.
** The author added this cocoa powder tip after I made the recipe, since the original version was so buttery that the chocolate tended to slip off when cooled. I didn't mind, but would definitely try it her way the next time.

Being less humble

2011-12-19T14:37:00.000-08:00

OK, then.
Here's me, being less humble.
The dessert room was phenomenal this year.

Hmm. It does feel kind of good to prance about it. Maybe these reindeer and my son are onto something...

All the recipes are in the recipe box, in case you want to create a dessert room, or even a simple dessert countertop or shelf, of your own this holiday season. Ho ho ho!

Be less humble

2011-12-18T22:45:00.000-08:00

We were driving somewhere the other night, and somehow the conversation turned to our always-conflicted family schedule. In the course of discussing who needed to be where, when, I said something along the lines of "Well, I can skip my thing and take him to his thing and run back and get her from her thing because my thing isn't that important anyway."

My son turned to me and said:

"Mom, you need to be less humble. You need to be more like me."

My kind of birthday cake

2011-12-14T09:40:00.000-08:00

When you are little (or really old), you don't have a choice. It's a sheet cake with buttercream frosting, swirly decorations, and writing on it.

If you are a fortunate child, the cake comes from somewhere yummy, like The Baker or Hansen's, or even Costco, or if you are especially fortunate, your aunt makes you a Yo Baby Cake* by hand.

If you are an unfortunate child, you might get something like this:

Did I mention that CakeWrecks is potentially the funniest site on the web?

Anyway.

As you get older (like 5), you start to have an opinion about your birthday cake:

"Can it be an ice cream cake?"

"Or cupcakes?"

"Or a coffee cake?"

"How about if we don't have cake at all?"

Well...sure. It is your birthday**!

Then, as you get even older (like 40-something***), you not only have an opinion, you have A Birthday Cake. The cake that you have every year. The one that that someone makes for you or buys for you or orders especially for you. Because that's the cake you like, and it wouldn't be your birthday without it. The "Don't even think about messing around and trying any of that fancy stuff you saw in Bon Appetit magazine, Missy. Not on my birthday you don't!" cake.

For my husband, it's carrot cake.
For my dad, it's lemon cake.
For me, it'd be this cake.

Unfortunately, I'm rarely in charge of my own birthday cake.
Fortunately, there are 364 other days in the year.
Happy Not-Birthday to me!****

What's your Birthday Cake?

Decadent Chocolate Almond Torte
As soon as I found this recipe in my mom's copy of Sunset Magazine Favorite Recipes II when I was in high school, I was done searching. I've rarely made any other chocolate cake in all the years since, and it immediately became My Birthday Cake. The flavor of this torte is a divine mix of deep, dark chocolate, a hit of almond, and a back note of mocha. The texture is dense and smooth, almost like a flourless chocolate cake, and the chocolate glaze is decadent to the nth degree. It's also remarkably easy, and made me feel, as a teenager, like a gourmet chef every time I made it.

For the cake:
Unsweetened cocoa
1 tsp. espresso powder or instant coffee
2 Tbs. hot water
4 squares (1 oz. each) semi-sweet baker's chocolate, melted until smooth
3 eggs, separated
1/2 c. (1 stick) butter, softened
3/4 c. sugar
1/3 c. (about 2 oz.) almond paste, grated or crumbled
1/2 c. flour

For the glaze:
4 squares (1 oz. each) bakers semi-sweet chocolate
1 Tbs. butter

Butter an 8-inch round cake pan, and lightly dust with the unsweetened cocoa. You can already tell this is gonna be good, right? Preheat oven to 350, and set the pan aside.

Dissolve the coffee in the hot water, and stir that together with the melted chocolate in a small bowl until very smooth.

In a medium bowl, beat the egg whites with an electric mixer until soft peaks form, and set that aside, too. In a larger bowl, beat the butter and the sugar together until creamy, about 2-3 minutes. Mix in the egg yolks, the grated almond paste, the chocolate-coffee mixture, and finally the flour.

Using a rubber spatula, gently fold in the egg whites, about a third at time, just until blended. Spoon the mixture into the prepared pan.

Bake for 25-30 minutes, until top is lightly browned and nubby. Do not overbake! Let cool in the pan for about 10 minutes, then turn out onto your serving plate and allow to cool completely.

To make the glaze, melt the chocolate with the butter, stirring as it melts so the mixture is smooth and silky. If you use a microwave to do this like I do, zap the chocolate by itself at 50% power for a minute at a time, checking and stirring after each minute.

Once it begins to soften, add the butter and zap together for the last minute or so. Stir vigorously to combine at the end. Cool for just a few minutes, then spread the warm glaze over the top and sides of the cooled cake, smoothing as you go.

Allow the glaze to set and harden, either for a few hours at room temperature, or in the fridge for 30-45 minutes. Serve the cake at room temperature, with slightly sweetened whipped cream if you like!

Garnished with a few chocolate covered coffee beans. Mmm!

Click to Print this recipe!

* Yellow cake with creamy chocolate (or for my daughter, vanilla) frosting, sprinkles, and animal crackers dancing around the cake. Jelly beans are optional, but add a nice touch.

** With the exception of the CakeWreck, these are actual birthday "cakes" we've had.

*** But a very young-looking 40-something.

**** There was a specific someone having a birthday last week. Unlike when my kids were involved, I didn't give her an option to let me know what her Birthday Cake was. I just went ahead and made this. Fortunately, she loved it.

Why there's not a good support group for my problem

2011-12-10T09:38:00.000-08:00

Me: Hi. I'm Sharon, and I'm a bake-aholic.
Crowd: Hi, Sharon. Ooh! Did you make the challah*?

Me: I've started buying flour and sugar in the 10 lb. bags. The 5 lb size just doesn't do it for me any more, you know? I go through it too fast. There are three bottles of vanilla paste in the pantry. I'm buying it online now**, and intercepting the packages before my husband gets home. Don't you see? I'm out of control. Something is very wrong here!
My Sponsor: I brought my tupperware. Is it OK if I take a few of those little pecan things home?

My husband: All she does is make cookies and pies. She doesn't even need, like, a reason. It's just insane. The other day, she made a tart out of leftover cranberry sauce, for God's sake. That can't be normal. Plus, she's dealing now. To her friends. I'm not kidding. They took a holiday baking class*** from her, and then went home with sugar cookie dough. These women have kids, man! This is some crazy s*&!#!! I love her. But I can't stop her. I'm afraid my wife is becoming a menace to herself and others.
The Police: Can we be adopted and come to your house?

Shortbread Jam Tart (Warning: Highly Addictive!)
I first had this tart at a friend's house, and begged for the recipe (I need it! Really bad. Come on! I'll do anything!) When I saw the cranberry sauce in the fridge a few days after our delayed Thanksgiving dinner, inspiration struck. The shortbread crust is exactly as it should be...buttery, with a hint of almond and just the right amount of sugar. Like the luscious stone fruit tart I made, the same dough is used for the tart base and the crumble topping. The jam layer is thin and lovely, more an accent than a filling, offering a fruity, tart contrast to the shortbread. Throw in a few nuts for crunch and balance, and you've got a state of pure bliss on your hands. No wonder I keep doing this!

3/4 c. (1 1/2 sticks) butter, softened
1/2 c. sugar
1/2 tsp. almond extract
1 1/2 c. flour
1/4 tsp. salt
1/2 c. apricot jam, or a mixture of jam and leftover cranberry sauce, in my case. Mix it up!
1/3 - 1/2 c. slivered almonds or chopped toasted pecans

Preheat oven to 350. You'll need a 9 inch tart pan with removable sides****.

Cream butter and sugar together until light, then mix in almond extract. In a separate bowl, whisk together the the flour and the salt, then stir this into the butter mixture using a wooden spoon. Mix just until dough begins to come together, and is stiff and crumbly.

Reserve 1/2 c. of the dough, spread it in small crumbles and chunks on a plate, and put the plate into the freezer. Press remaining dough into the bottom and sides of your pan. The edges will be a little thicker than they would be for a standard tart, but that's fine.

Spread the jam evenly over the dough. Take the plate with the remaining dough out of the freezer, and crumble on top of the jam. Sprinkle with nuts, to taste.

Bake for 40 minutes, or until edges and topping are light golden brown. Cool, and dust with powdered sugar just before serving, if desired.

Click to print this recipe!

* Yes, I did. A dozen fresh-from-the-oven loaves for a school fundraiser. Sold out in 10 minutes, raised $300.
** Free two-day shipping with Amazon prime. Talk about an enabler!
*** I'll cop to this one. I did spend three hours as a cookie baking pusher, but it was for a good cause. We made these, these, these, these, these, these, these, and these, and raised another $1000 for charity. Mine is clearly an addiction for good.
**** I used a 10 inch tart pan, and did 1 1/2 x the recipe to account for the larger size.

Finish Strong

2011-12-01T21:00:00.000-08:00

The message of the week in my class was a simple one:
Finish strong.

Six years ago, my daughter started taking tae kwon do.

A few days ago, she earned her black belt.

I think she got the message.
Osu*!

* Loosely translated, that's martial arts-speak for "you go girl!"

Tropical Turkey Day, Upside Down Cake

2011-11-25T10:00:00.000-08:00

We had a different kind of Thanksgiving this year. We ran away from home to a tropical island for a few days. Instead of cooking up a storm, I was walking on the beach. Slicing pineapple instead of pureeing pumpkin. Applying sunscreen instead of whipped cream. Reading novels instead of consulting cookbooks. Stuffing my face instead of stuffing the turkey...

You get the idea.

And yes, I do know exactly how lucky I am, thank you very much. Licking my emotional wounds with mai tais is definitely not a bad way to go. But as pleasant and nice as this is, it's also strange and unsettling. It feels quite odd to be here.

That being said, the vacation was going beautifully until it came time to have Thanksgiving dinner. I'd booked a reservation days in advance at a posh restaurant overlooking the ocean that was known for its cuisine and impeccable service. The website promised "a traditional Thanksgiving option" as well as selections from their regular menu. I was excited. After all, if I was going to betray an entire lifetime of days-in-the-making, completely from scratch, gather-everyone-around-the-family-table Thanksgiving tradition, I figured I might as well do it in style.

I made my husband put on long pants. I made my daughter put on her plainest black T-Shirt. I made my son clean his shoes. I tried my best to comb out my hair so the imprint of the baseball cap wasn't so visible. I hustled them into the car and we headed out.

We pull up to the valet. The people in the car ahead of us got out and walked into the restaurant. In shorts, baseball caps and tennis shoes.

My husband: I knew I could have kept my shorts on.
My daughter: Are you sure this is a nice place? I mean, they have a valet and all, but that lady looks just like you did a few minutes ago, and she's coming here.

After a short wait, we are shown to our table, with a full view of the starlit sky and the glow of the lit tiki torches below. There are many well dressed people around us. I feel vindicated and content. Two musicians are playing Hawaiian-ized pop music on native instruments near the bar, which is crowded with patrons waiting for tables. The sounds mingle and drift our way, creating a relaxing background to the conversation. The restaurant has no walls, so the ocean breeze is wafting over us as the hostess hands out menus. As I'm reading, I'm filled with a growing sense of dread.

My son: What is WRONG with these people? This is the most unhelpful menu I have ever seen. Who writes this way in real life?

He reads aloud in a highly sarcastic voice:

Grilled Maui Cattle Grass Fed Filet. Kula Creamed Corn. House Whipped Potatoes. Local Beet-Tomato-Onion Chutney.

Me: If you don't like something, just have it on the side.
Him: It's not the things I don't like, it's the menu! I have NO idea from what they wrote there if I like the things or not. What's up with this! Can't they just say steak and mashed potatoes like normal people?

My daughter pipes up.

Her: Whoever heard of a Caesar Salad with croutons made out of fried green tomatoes? Croutons means bread. Tomatoes are red. This place is messed up.
My husband: Guys, Mom really wants to have a nice evening. Let's all try to find something we can eat here.
My son: OK, Dad. I'll do that. If you can tell me what cavatelli pasta is and why the asparagus has a first name, I will totally shut up.
Me: How about the fish and chips?
My daughter: Mom! It says "fish and chips" in [making the marks in the air for emphasis] quotation marks. It's actually fish and eggplant. Eggplant! And who puts corn in tartar sauce? The same people who think tomatoes are croutons, that's who.

The waiter arrives. My husband asks if he can recommend anything for not-so-adventurous eaters. He mentions the Harvest Plate* and gets nothing, then points out a mild fresh ono with macadamia nut crust. The stares are withering. He starts to look a little nervous.

My son (through gritted teeth): I''ll have the filet, please.
My daughter (falsely cheerful): I'll have the same. Well done. Like burnt.
Me: (still trying to salvage something here): I'll have the scallops.

My husband lets out a huge "hrrumph" and dramatically opens up his menu again.

Me: Oh gosh! Did you want the scallops? I thought you would be getting the rib eye! I'm so sorry!
Him: (sighing pointedly) Well, yes I did want the scallops, but I guess I'll be having the rib eye.
Me: (clapping a little with delight) Oh good! I wanted to try that.

The kids roll their eyes. My husband glares at me, then looks meaningfully at my daughter.

Him: And a Caesar salad to start.
The waiter: And how did you want that rib-eye cooked, sir?
Me: (without looking up from the menu) Medium.

There's a hush around the table, then everyone, including the waiter, bursts out laughing. I'm blinking in confusion for a minute, then I start giggling, too.

The tension we all felt at being far from home, in a place that feels not just odd but downright alien, particularly on this night, is gone. We talk and we bicker and we eat and we laugh some more. We tease each other and do trivia questions and split the scallops and the rib eye. We toast the occasion and plan our outing for tomorrow.

No one eats the beet stuff.

And we agree I will make a real Thanksgiving dinner when we get home. This whole thing is just a little too upside down for our taste.

Caramel Cranberry Upside Down Cake
I made this just before we left home as part of my "use up what's in the fridge so it doesn't go bad while we're away" program. They say necessity is the mother of invention, but in this case, vacation gets the credit. The cake is based on a pound cake recipe from Sunset Magazine, with all the buttery richness that implies, and the caramel cranberry layer is all me, baby. The mix of tart, sweet and salt is awesome, and the cake makes a great holiday dessert. Whether you're at home or not.

For the caramel cranberries:
1 1/4 c. brown sugar
3/4 c. (1 1/2 sticks) butter
1/2 c. heavy cream
pinch of salt
1 pkg. fresh cranberries, cleaned and picked over to remove any not so great ones

For the cake:
1/2 c. (1 stick) butter, softened
2 1/4 c. sugar
4 eggs, at room temperature
1 c. buttermilk
2 tsp. vanilla
1 tsp. almond extract
grated zest of 1 orange
3 c. flour
1/2 tsp. baking soda
1/2 tsp. salt

Butter a 10 inch round or square cake pan, and preheat the oven to 350. Note: Don't use a springform pan like I did. (see illustration on the right)

Combine butter, brown sugar and heavy cream in a medium saucepan, and cook over medium heat until butter is melted. Stir vigorously to combine, and keep stirring until sugar has dissolved and the mixture is a smooth caramel, about 2-3 minutes more. Remove from the heat. Add the salt and the cranberries, stir gently, and set aside.

Using an electric mixture, cream the butter and sugar together until light colored. It will still look sugary. Don't worry. Add the eggs, one at a time, blending well after each one. Mix together the buttermilk, vanilla, almond extract and orange zest in a small bowl or measuring cup. Set aside. Whisk together the flour, baking soda and salt, and set aside. Add 1/3 of the flour mixture to the butter/sugar mixture. Blend. Add 1/2 of the buttermilk mixture. Blend. Add another 1/3 of the flour mixture. Blend. Add the rest of the buttermilk mixture. Blend. Finish with the last of the flour mixture.

Pour the cranberry caramel into the prepared pan. If you need to, tilt the pan or use a spatula to get the cranberries into a single uniform layer.

Gently pour or spoon the cake batter on top of the cranberries, trying not to disturb them. Bake for about an hour, or until the center of the cake springs back when touched lightly.

Allow to cool in the pan for about 5 minutes. Run a thin knife around the edges of the pan to loosen the cake, then carefully invert onto a serving plate.

Spoon any extra caramel over the top of the cake. Cool and serve.

House-whipped cream on the side? Write that down.

Sourdough variation:
Reduce flour to 2 3/4 c.
Reduce buttermilk to 3/4 c.
Add 1/2 c. sourdough starter to the buttermilk mixture.
You won't necessarily notice a sourdough flavor to the cake, but it will bake up just a bit lighter than the standard version.

Click to Print this Recipe!

* Organic free-range turkey, sweet potato mash, loosely grown local carrots (!), wild rice, sage-brown butter stuffing, wasabi green beans and cranberry-pineapple relish.

Perishable

2011-11-24T14:11:00.000-08:00

A few days before Thanksgiving last year, my phone rang. It was Mom. In a scared voice, she told me she'd just fallen down in her apartment and was too weak to move. She called the paramedics, I got in my car.

Everything changed.

Death, for her, became a nice option to consider.

Life, for me, became a blur.

Family descended.

Friends took me in.

It was all wrong.

I found ways to be grateful.

But Thanksgiving was bad.

And after was worse.

With small moments of OK in between.

A few days before Thanksgiving this year. this arrived in the mail.

It was addressed to Mom. In the last few years, she'd taken to doing much of her Christmas shopping from this catalog. Petit Fours for Auntie Agnes. Chocolate turtles for Chris. Cashews for Clarence. All ordered sometime in October, because she was worried about the mail taking a while during the the holidays. My box of toffee arrived just days after she went into hospice, cheerfully wrapped with a tasteful note:

Happy Holidays
Love, Mom

The irony was so bitter it hurt, just like everything else.
Weeks later, she wrote the check in a shaky hand:

Pay to the order of Swiss Colony - $28.11

She crossed it off her list of "December bills" with satisfaction.
I remember getting really irritated by that check.
I remember saying that nobody wanted chocolates from her. That we wanted her to get well instead.
She ignored me.
I mailed the envelope.

When the catalog came, I went to the fridge in the garage, and looked at the box of toffee still sitting there on the shelf.

I left the box where it was. I kept the catalog, too.

Thanksgiving will never be what it was before.

But in the midst of the emotional chaos this day now generates, I have a new and profound connection to idea of giving thanks.

Things I hold dear are perishable.

I'm beyond fortunate to have them in my life.

And I'll be holding onto them for as long as I can.

Nemesis - Definition 2

2011-11-20T10:15:00.000-08:00

We were driving home from dinner the other night, my husband in his car, and the kids and I in mine, just behind him. We reached the corner of our street. The light was red, but my husband made the right turn quickly. I watched helplessly as a big pick-up truck came through the intersection and nearly hit him. The truck clearly had the right of way, and I began babbling out loud in relief at the near miss.

Me: Oh, no! Daddy wasn't looking and that truck almost ran into him! Did you see that? Oh my god. What was he thinking? Holy cow.
My daughter: I HATE pick-up trucks! They are always doing bad things. I HATE THEM!!!
Me: Honey, it wasn't the truck's fault. Daddy turned without looking first.
My daughter: Pick-up trucks are EVIL! If you only knew what I know about pick-up trucks.
My son: Mom, can I get a pick-up truck?
My daughter: I saw an accident with a drunk driver and he hit a street light and KILLED people. I will NEVER, EVER ride in a pick-up truck!!
My son: Please?

Sibling = Nemesis

[Definition 2: An opponent or rival one cannot best or overcome.]

Nemesis - Definition 1

2011-11-20T10:00:00.000-08:00

According to Dictionary.com, the definition of nemesis is as follows:

nem·e·sis [nem-uh-sis]
noun, plural -ses [-seez]
1. something that a person cannot conquer, achieve, etc.: The performance test proved to be my nemesis.
2. an opponent or rival whom a person cannot best or overcome.
3. (initial capital letter) Classical Mythology . the goddess of divine retribution.
4. an agent or act of retribution or punishment.

Nemesis is also the name of a (not very good, in my opinion) Phillip Roth novel. Per Amazon:

In the "stifling heat of equatorial Newark," a terrifying epidemic is raging, threatening the children of the New Jersey city with maiming, paralysis, lifelong disability, and even death. This is the startling theme of Philip Roth’s wrenching new book: a wartime polio epidemic in the summer of 1944 and the effect it has on a closely knit, family-oriented Newark community and its children.

That's right.
Polio.
Maiming. Paralysis.
Newark.
The corrupting influence of fear.
Jewish guilt and loss of faith.
The war.
Death.
Lots of death.

Subject matter that could have been the nemesis...
[Definition 1: something that a person cannot conquer or overcome]
...of an eager first time book club hostess*.

But I was not afraid.
I made comforting food.
Jewish-ish food.
Lots of food.
I conquered.

Spicy Mediterranean Salad with Israeli Cous Cous
Inspired by this recipe on Food52. The combination of peppery arugula and radishes with the tangy dressing, sweet cherries, briny feta cheese and the crunchy spiced pecans makes this salad a standout. I may have been stretching the connection to the theme a bit, but I really wanted to serve this. Great as a lunch entree on its own, or with grilled chicken. Don't be intimidated by the long list of ingredients. Feel free to swap in or out as you like. And if you aren't reading Phillip Roth, definitely try it with other grains, too!

1 1/3 c. dried Israeli cous cous or quinoa, prepared per package directions (to make about 4 c. cooked)
1/2 c. olive oil
1 Tbs. walnut oil or grapeseed oil
1/4 c. freshly squeezed orange or tangerine juice
3 Tbs. sherry vinegar
1 Tbs. balsamic vinegar
1 Tbs. honey
2 Tbs. shallots, finely minced
freshly ground black pepper
kosher salt, to taste

1/4 c. fresh mint leaves, sliced thinly into ribbons
1/4 c. Italian parsley, finely chopped
2 Tbs. fresh tarragon, finely chopped

1/2 c. crumbled feta cheese
1/2 c. dried cherries
1/2 c. Sweet & Spicy pecan halves (from Trader Joe's)

1 c. baby arugula leaves
1/3 c. thinly sliced radishes

Cook your grain as directed on the package. While that's cooking, whisk together the oils, juice, vinegars, honey, shallots, pepper and salt to make the dressing. Taste and adjust seasonings. When grain is cooked, allow to cool slightly, then stir in about half of the dressing. Cool completely. Stir in the mint, parsley and tarragon. Cover and refrigerate until about 30 minutes before serving, at least an hour but as long as overnight. Store extra dressing separately.

Stir in the feta, cherries, nuts, arugula and radishes. The grain will have absorbed much of the vinaigrette that you added before, so add in some or all the extra dressing, as much or as little as you like. Season with salt and fresh pepper, and serve immediately.

Click to print this recipe!

Rugulah
Combining recipes from Williams-Sonoma Cookies, Martha Stewart Cookies, and my own crazy ideas. Rugulah are cream cheese pastry cookies that usually have a filling made from dried fruits and nuts. I got to thinking about all the various jars of preserves, fruit butters and jams I had in the fridge, and the whole project just spiraled from there. (Ha ha). Wonderfully hearty and not too sweet, these are almost like little mini pies, where the fruit is concentrated and thick, and the crust is rich and crumbly.

1/2 c. (1 stick) butter, softened
4 oz. cream cheese, softened
generous 1 c. flour
3 tbs. sugar

Fillings of your choice
Finely chopped nuts of your choice
2 Tbs. heavy cream, for brushing
Finishing sugar of your choice

Makes about 18-20 cookies. I recommend doubling the recipe so you can try lots of different fillings!

In a medium mixing bowl with an electric mixer, or a food processor fitted with the dough hook, combine butter and cream cheese. Add in flour and sugar, and mix on low speed or with a wooden spoon just until combined. Don't overwork the dough!

Turn dough out onto a lightly floured surface. It will be sticky! Using floured hands, form dough into two equal sized discs, about 1/2 inch thick and 4 inches around. Place in plastic bags and refrigerate for at least an hour and preferably longer.

Preheat oven to 350.

Working with one disc at a time, place between two pieces of waxed paper and roll out into a rectangle, about 5 inches tall and as wide as the size of your disc allows. The 5 inch side should be the short side of your rectangle, and the dough should be a little less than 1/4 inch thick. Return to fridge, still between the waxed paper, and repeat with the other disc. Keeping the dough cold is key, as it becomes sticky and difficult to work with as it softens.

NOTE: The recipes in my cookbooks called for the dough to be rolled out in a circle, cut into wedges, then forming the cookies into crescent shapes by rolling up the wedges. I gave up on that after the first batch. Forming a long roll and slicing it was infinitely easier, and the cookies were just as delicious. But if you want to try crescents, by all means!

Take the first flattened piece of dough out, and remove the top piece of waxed paper. Spread a thin layer of your filling on top of the dough, leaving a small part of each of the longer sides clean. Sprinkle with the nuts or chocolate pieces you are using.

Working from the long side, carefully roll up the dough into a long jelly roll, with the final edge down (underneath the roll) when you are done. Using a sharp knife, cut the roll into 1 inch sections, and place on a Silpat or parchment covered baking sheet, keeping that edge at the bottom of the cookies.

Brush each cookie with a little of the heavy cream, then garnish with a finishing sugar.

Bake for 20-22 minutes, until cookies are golden brown. Cool on baking racks. If desired, you can dust with a little powdered sugar before serving.

Filling options:

Dried Fruit:
generous 1/2 c. dried apricots, prunes, cherries or other tart dried fruit
About 3/4 c. of water (can use part dessert wine, if you like. I like)
2 Tbs. sugar
1/2 tsp. cinnamon
pinch of salt

Bring fruit and water to a simmer in a small sauce pan. The water should easily cover the fruit. Allow to cook over low heat for 15 minutes, or until fruit is plump and water level has dropped. Puree in a food processor until smooth. Stir in the sugar and the cinnamon. As a filling, this goes well with walnuts or pecans, plain or spice-dusted. Use mix of cinnamon and raw sugar to finish. Extra filling is great on toast!

Golden Raisin-Rosemary-Ginger
Proceed as above except use 1/2 c. golden raisins, add 1 Tbs. chopped crystalized ginger, and submerge a small sprig of fresh rosemary in the fruit mixture as it simmers. Remove rosemary before pureeing. Goes well with pistachios, chopped pecans, or toasted pine nuts. Can also use finely chopped crystalized ginger in place of the nuts. Use a mix of raw sugar, a dash of smoked salt and chopped rosemary to finish.

Fig & Chocolate
Use prepared fig jam. Replace nuts with finely chopped semi sweet chocolate. Use Trader Joe's Coffee/Cinnamon/Chocolate sugar to finish.

Fruit Butter & Spicy Nuts
Use prepared fruit butter (pumpkin, apple, cherry) straight from the jar. Use finely chopped Sweet & Spicy pecans from Trader Joe's. Sprinkle filling with cinnamon sugar before rolling up. Use cinnamon sugar to finish.

Click to print this recipe!

* I've struck gold again, with another wonderful group of women inviting me into their group. And at least this time, I hadn't been responsible for the book choice. No guilt!

Donuts. Is there anything they can't do?

2011-11-13T10:00:00.000-08:00

It's widely known that Los Angeles has more donut shops per capita than anywhere else in the country*. There's practically one on every corner. In fact, there is one on our corner.

So this clearly qualifies as superfluous, right?

I've never made donuts before. Why would I, when I can get a delicious glazed old fashioned for 75 cents anytime** without having to break out a vat of boiling oil?

Here's why. When you make them at home, your son will take one bite and say, "I think this is the happiest moment of my life right here! Mom, you are the BEST!"

The donuts themselves are very, very, tasty, especially fresh from the fryer. The texture and flavor are reminiscent of a top-of-the line buttermilk bar, or those wonderful little sugary nuggets from The Buttermilk Truck. I love those little nuggets, and I really loved these.

Homemade Buttermilk Sour-Doughnuts
The donut recipe is adapted from Notes from the High Country, and the glaze is from Alton Brown. This made a baker's dozen, plus donut holes!

For the donuts:
2 c. flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
generous grating of nutmeg
1/2 c. white sugar
1 egg
1/2 c. sourdough starter
1/4 c. buttermilk
2 tsp. vegetable oil (+ additional oil for frying)

In a medium bowl, whisk together the flour, baking powder, baking soda, salt cinnamon and nutmeg. In a larger bowl, using an electric mixer on low speed, beat the egg, then beat in the sugar. Add the starter, buttermilk and 2 tsp. of oil. Add sifted dry ingredients and mix gently with a wooden spoon to form a moderately stiff dough.

Turn dough out onto a floured surface, then knead for a few minutes until the dough is smooth and forms a round ball. Don't overwork the dough, or your donuts will be tough. Roll out to 3/8" thickness. Cut with doughnut cutter. Place donuts and holes on a floured cookie sheet, cover with a damp towel, and let rise for about 30-45 minutes.

To fry the donuts, you'll need a large, deep kettle or pot, a slotted spoon, one platter or baking sheet covered with paper towels, another sheet with a baking rack over it to catch the glaze, and a thermometer to measure the oil temperature.

Pour oil to a depth of about 2 inches into a large kettle, and heat to 370F. Drop donuts in, a few at a time. Fry for about 60 seconds on each side, until golden brown, flipping with a slotted spoon once.

Remove to paper towel-covered platter, then dip into glaze, or shake in a bag of powdered sugar or cinnamon sugar. Cool for a tiny bit more, then devour!

For the Vanilla Glaze:
1/4 cup whole milk
1 teaspoon vanilla extract
2 cups powdered sugar

Combine milk and vanilla in a medium microwave-proof bowl, and zap for a minute or so until warm. Sift confectioners' sugar into milk mixture. Whisk slowly, until well combined. Place that bowl over a slightly larger bowl of warm water. Keeping it warm will maintain the right glaze consistency for dipping the donuts.

Using tongs, dip hot donuts into the glaze, one at a time, and set on the prepared draining rack. After a minute, dip once more. Extra glaze is a good thing!

Click to Print this recipe!

Credit for many of the photos in this post to my son, who eagerly volunteered to be my assistant on the project once he heard the word, "donuts". Truly, these things have magical powers.

* The vast majority of which are owned by Cambodian refugees, escaping genocide and helping each other start businesses here. A remarkable LA story, as well as a benefit to the donut loving population of Southern California. The statistics, admittedly old now, say that LA has one donut store for every 7,000 people, compared to one store per 30,000 nationally.
** Except Sundays. They're inexplicably and inconveniently closed on Sundays.

One sign you are working at an early stage company

2011-11-12T08:45:00.000-08:00

You get emails like this:

To: All
RE: Visitors in the office

Everything looks good. Thanks for pitching in.
BTW, do not use the microwave during the demo.

Thanks

Dim sum and then some

2011-11-11T16:30:00.000-08:00

Is it just our family, or does the equation:

Eating out with relatives = Going for dim sum

apply to everyone?

Father in law comes to town.
Dim sum.

Aunt's 62nd birthday.
Dim sum.

Holiday lunch with a whole bunch of cousins.
Dim sum.

It doesn't even matter whose relatives they are. My family. His family. Vastly different groups of people who otherwise have literally nothing in common (except being related by marriage to one of us).

They all love dim sum.

They will patiently wait quite a long time* for dim sum. They collectively ooh and ah over the har gow and the bao, the shu mai and the rice noodles. Dip the dumplings in the hot chili paste and mustard, pour tea, and send one of the cuter little kids to chase down the potsticker cart. That's always the crowd favorite, and seems to be perpetually on the other side of the football field-sized dining hall. After eating themselves silly, they even get takeout dim sum for later**. Yep, everybody is all about the dim sum***.

Except, of course, our children.

My daughter: I'll have plain white rice**** and a coke.
My son: (texting and not looking up) I brought my own grapes. Just a coke.

Sigh.

Dim Sum Worthy Potstickers
I have to say, these are mighty close to the delicacies on that elusive dim sum cart. They take some work, but the good news is that the recipe makes about three dozen dumplings, so you can freeze a bunch and cook them up whenever the urge hits. Or when your aunt and cousins drop by unexpectedly.

For the dough:
3 c. flour, plus extra for kneading and rolling
1 1/4 c. boiling water
small amount of cool water and a pastry brush, for assembly

For the filling:
3/4 lb. ground pork
1/4 lb. cooked shrimp, peeled, deveined, and finely minced
1/4 c. minced water chestnuts
3 Tbs. finely chopped green onions
2 Tbs. finely chopped cilantro
1 Tbs. finely minced ginger
1 Tbs. finely minced garlic
3 Tbs. soy sauce
2 Tbs. toasted sesame oil
2 tsp. brown sugar
1 tsp. freshly ground black pepper
1 large egg, beaten

For the dipping sauce:
3 Tbs. soy sauce
2 Tbs. rice vinegar
1 Tbs. balsamic vinegar
2 tsp. brown sugar or honey
1 tsp. hot chili oil
minced green onions/chopped cilantro, for garnish

For cooking:
3-4 Tbs. vegetable oil
About 1 1/2 c. warm water or chicken broth

Step 1: Make the dough

Place the flour in the bowl of a food processor, fitted with the dough hook. Fit the lid on, and then, with the machine running, slowly pour in the boiling water. Process just until the dough begins to come together.

Turn the dough out onto a lightly floured surface. Working carefully (dough will be hot!), knead gently for about 30-45 seconds, until you have a smooth, elastic ball. Set aside under a damp cloth or in a large plastic bag for an hour or two, but not longer.

Step 2: Make the filling

Place all the filling ingredients into a mixing bowl, and using your hands, gently mix until everything is thoroughly combined. Heat up a small pan, and cook a teaspoon or so of the mixture over medium high heat for a few minutes, until cooked through. Taste and adjust the seasonings until you have a filling you really like. Set aside.

NOTE: You can get creative here, and vary the proportions and the ingredients to suit your taste. I like the combination of shrimp and pork, both for flavor and for texture, and think the water chestnuts add a nice element of crunch, but nothing is set in stone. Try a mix of vegetables, add mushrooms, or chicken, or scallops. Think about all the varieties of dim sum and be inspired!

Step 3: Make the sauce

Combine all sauce ingredients except scallions and/or cilantro in a small bowl. Cover and set aside. Just before serving, sprinkle in the garnishes.

NOTE: You can certainly use store-bought sauce. Trader Joe's has a good gyoza dipping sauce that's worth a try.

Step 4: Make the dumpling wrappers

Divide the dough round into two pieces, and roll each out into a long rope, about 1 inch in diameter. Lay the ropes out on a lightly floured surface.

Using a sharp knife, cut each rope into segments about 1/2 inch wide. To form a dumpling round, turn the segment cut side up, and roll out with a rolling pin to a circle about 3 inches around. Sprinkle with a little flour as needed while you work. Don't stack too many of the finished rounds on top of each other, as they may stick together. I put little pieces of wax paper between mine. Keep finished rounds lightly covered with a damp cloth as you work.

NOTE: You can certainly use store bought wrappers. I was just dying to know if I could make these entirely from scratch and even come close to the real thing. Amazingly, the boiled water dough was spot on!

Step 5: Assemble the dumplings

Place a generous teaspoonful of the filling in the center of a round of dough. Brush the edges of the dough lightly with a little water.

Then do this:

How much do I love YouTube?

Set finished dumplings on a lightly floured sheet tray.

NOTE: At this point, you can freeze dumplings as is on the tray so they won't stick together. Once frozen, place in an airtight freezer bag or container. They will keep fine for a month or so.

Step 6: Cook the dumplings

Heat about 1 Tbs. of oil in a large skillet over medium high heat. Choose a skillet that you have a cover for, in order to steam the dumplings later. When oil is hot but not smoking, add dumplings, flat side down, to the skillet. Don't crowd the dumplings! You might be able to cook 6-7 at a time, depending on the size of your pan.

Cook for 1-2 minutes, until bottoms are golden brown. Carefully add about 1/2 c. of water or broth (it will sizzle and steam!) then immediately cover the skillet. Cook for 5-6 minutes, or until all or almost all of the liquid has boiled off. Remove the lid, and cook for a minute or two more, or until the bottoms of the dumplings are crisp again.

Repeat for remaining dumplings, adding more oil and liquid as needed.

NOTE: For frozen dumplings, add extra steaming liquid, and increase steaming time to 8 minutes.

The dumplings are best served right out of the pan, with the dipping sauce on the side. If not serving immediately, place crisp side up onto a paper towel lined plate, and keep warm in a low oven.

Click to print this recipe!

My creations are a mash-up of recipes from several sources:
A Cat in the Kitchen, for the inspiration and some of the filling ingredients
Martin Yan, via Food Network, for the sauce and some of the other filling ingredients
Ming Tsai, via Food Network, for the dough and rolling instructions

* If they are my relatives, they have mai tais from the bar while they wait, even if our wait time begins at 10 am. His relatives, not so much.
** OK, that's my side of the family, too. We have a built in fear of starving that causes us to stock up on food right after eating a meal, particularly if the car ride home might take a while.
*** Our favorite is Empress Pavilion, in Chinatown, but we have been all over town, depending on which relative is celebrating what.
*** The girl does love her rice. We have a rice cooker permanently ensconced on our counter, and we've blown through two 50lb bags from the Chinese grocery store in the neighborhood in the space of a few months. The first bag was a Christmas gift from her brother. Her favorite present, by far.