So I was entrusted to get the Terriyaki beef going for dinner the other night. It's thinly sliced beef marinated in a delicious sauce, served with rice, red miso, kimichi, and lettuce. I've seen it made a hundred times, and eaten it much more often. How hard can it be, make beef look dark. I heat up the pan, and slap the beef in like slices of bacon, but it looks grey! I turn up the heat, ahh, it looks black. That charred tip FLAVOR. Mom comes out and is dismayed. What did you do to it?!
I figured it needed something, so I turned up the heat.
She gets a new pan and magically coats a new set in sauce until it glistens with it. It is slid onto a plate with all the supporting food items, and it is a celebration.
Lesson learned, the secret is in the sauce, AND how it is applied. Watch, Listen and Practice with the masters. You never know where the holes in your technique are until they are glaringly apparent.
Thursday, December 5, 2013
Tuesday, March 19, 2013
Most Myself when sharing food
I came across a recipe that calls for two of my friend's favored desert items, and it made me happy. It made me read and re-read the recipe because I look forward to making it for my friend. It has many steps, which is normal for a big find. I like to make sure I have the ingredients, so that when the next opportunity arrises, I'll make this thoughtful item, and my friend will know just how special her friendship is to me.
It's like when my two year old can find and get the right words out. The smile that , makes his face glow is very clear. Ahh, she gets it! What a relief to be understood.
That is why soon, very soon, I'll find my springform pan, and I'll break out my food processor, mixer, and dirty up every bowl and spatula I have to make the Frozen Grand Marner Torte with Dark Chocolate Crust and Spiced Cranberries from the December 2006 Bon Appetit. After all, a special recipe like this must be practiced a few times before her birthday this summer!
And, because I do have said 2 year old underfoot, I should take my notes now... just in case something should happen to my "ancient" magazine.
-choc. cookies, .5c choc. chips., 3 Tb. sugar, 7 Tb. melted butter. process, press into 9 inch. pan.
-8 yolks, 1 c. sugar, .25c. H20, .5 t. nutmeg, 1/8 allspice, 2c. H. whipping cream, .5 sour cream, 5TB Grand Marnier, 3 Tb Orange Concentrate, 1 Tb., orange peel.
-.5c. ruby Port, 1tb. cornstarch, 1 c. sugar, 1/4 honey, 1t. nutmeg and allspice, .5t cinnamon, 5c cranberries, wht. choc. curls
For filling, whisk first 2 ingredients, whisk in double boiler for aprox. 8 min., remove from heat then add spices, and beat until thick and cool/5 min. Then beat creams, and GM, Juice, peel, till peaks form. Combine. 2/3 of it on crust, cover with reserved .5 c. crumb mixture, Then top. Chill overnight.
It's like when my two year old can find and get the right words out. The smile that , makes his face glow is very clear. Ahh, she gets it! What a relief to be understood.
That is why soon, very soon, I'll find my springform pan, and I'll break out my food processor, mixer, and dirty up every bowl and spatula I have to make the Frozen Grand Marner Torte with Dark Chocolate Crust and Spiced Cranberries from the December 2006 Bon Appetit. After all, a special recipe like this must be practiced a few times before her birthday this summer!
And, because I do have said 2 year old underfoot, I should take my notes now... just in case something should happen to my "ancient" magazine.
-choc. cookies, .5c choc. chips., 3 Tb. sugar, 7 Tb. melted butter. process, press into 9 inch. pan.
-8 yolks, 1 c. sugar, .25c. H20, .5 t. nutmeg, 1/8 allspice, 2c. H. whipping cream, .5 sour cream, 5TB Grand Marnier, 3 Tb Orange Concentrate, 1 Tb., orange peel.
-.5c. ruby Port, 1tb. cornstarch, 1 c. sugar, 1/4 honey, 1t. nutmeg and allspice, .5t cinnamon, 5c cranberries, wht. choc. curls
For filling, whisk first 2 ingredients, whisk in double boiler for aprox. 8 min., remove from heat then add spices, and beat until thick and cool/5 min. Then beat creams, and GM, Juice, peel, till peaks form. Combine. 2/3 of it on crust, cover with reserved .5 c. crumb mixture, Then top. Chill overnight.
An Egg in a cheese sandwich!
Long time no post, but talk about food has been on my brain. I need an outlet!
We have finally seen the end of our run with blueberries and Honey Nut Cheerios. For a month, they were JAZZED about the frozen blueberries and sweet crunchy Os. But all things change. I think it was when I started thawing the blueberries with a splash of boiling water that the tide changed. I thought I was so clever about taking the big chill off, but they weren't slushy anymore, and that apparently was most of the fun.
My new breakfast "discovery" is cheese sandwitches with an egg in the middle. You make the sandwich as normal, butter in hot pan, bread, cheese, toast.. then cut a hole in the middle. Crack an egg into the well made by sandwich on top of hot pan. Cook, Flip. Yum. Today I had mine with some micro greens and home made vinagrete, but in the morning it will be served with some juice flung in the glass by little Miss. M.
We have finally seen the end of our run with blueberries and Honey Nut Cheerios. For a month, they were JAZZED about the frozen blueberries and sweet crunchy Os. But all things change. I think it was when I started thawing the blueberries with a splash of boiling water that the tide changed. I thought I was so clever about taking the big chill off, but they weren't slushy anymore, and that apparently was most of the fun.
My new breakfast "discovery" is cheese sandwitches with an egg in the middle. You make the sandwich as normal, butter in hot pan, bread, cheese, toast.. then cut a hole in the middle. Crack an egg into the well made by sandwich on top of hot pan. Cook, Flip. Yum. Today I had mine with some micro greens and home made vinagrete, but in the morning it will be served with some juice flung in the glass by little Miss. M.
Friday, September 21, 2012
I braced myself from expanding my appetite for more more more by bringing juice to the office a couple times. First a small, then a large tided me over till dinner. But the one day I experiemented and purchased the same amount of fruits and vegetables as a cup of jugo costs and found I could get much more food. In fact, I could get two days of fruit for a family of four.
That day I consumed 2 apples at lunch. It was not enough, I felt hungry for 15 minuets.
Today I had 3 carrots and an apple, and it was just right. I think I'll eat that combination until I turn orange around the edges. No refrigeration necessary. I was able to eat while pondering my work, and then had the mental clarity to really crank it out.
I'm taking my inspiration from my kids who eat so little and have so much energy. The paralegal was worried about me, but I say the problem is eating too much. I say, stay hydrated, and eat your vegetables!
That day I consumed 2 apples at lunch. It was not enough, I felt hungry for 15 minuets.
Today I had 3 carrots and an apple, and it was just right. I think I'll eat that combination until I turn orange around the edges. No refrigeration necessary. I was able to eat while pondering my work, and then had the mental clarity to really crank it out.
I'm taking my inspiration from my kids who eat so little and have so much energy. The paralegal was worried about me, but I say the problem is eating too much. I say, stay hydrated, and eat your vegetables!
Monday, September 10, 2012
Going from dealing with food from the dirt up, to this new life is interesting. I used to grow my own vegetables or at least get most of them at a local source. I used to start most meals by chopping an onion... Now, I heat up a starch, a protein, and a vegetable for most meals. For breakfast, I line up three bowls of honey nut Cheerios with the only embellishment... a handful of frozen blueberries for nutrition.
I used to live in the country... 25 minuets away from any store. Then a mini-store came in 10 minuets away, but I could avoid it easily. Now I see food EVERYWHERE. Good food, Great food. The stuff that appeals to your medulla, it says eat me and you'll truly live today, and survive forever... this is what you need!! Hello Mexican Food. Hello fried food. Hello baked goodies and ice cream!!
I feel my healthy tendencies melting away, and my energy level going down. These food options appeal to my mind, but when they get in my mouth, I think.. this isn't as great as I remembered. Then I have another piece, thinking it would recapture that magic. But I wasn't satisfied. Too strange.
I'm going back to brown rice, vegetables, fruits, some protein, and tea.
This is not unique. I went to a frontier day and learned that most people in Texas 200 years ago lived on a tiny bit of food. The mess kit displayed contained a bag of cornmeal and something to boil it in.
I can't continue my old time intensive ways of cooking, and I can't allow myself to be too friendly with the convenience foods in town.
I think juicing, and bringing around vegetables for chomping is my best bet. Because it's got be healthy, fast and inexpensive. While husband required more meat, the kids and I really didn't miss the other stuff.
My biggest "cooking" discover after going back to work is... making homemade popsicles by layering frozen blueberries with unsweetened applesauce. The kids love them, and it's good for them.
I used to live in the country... 25 minuets away from any store. Then a mini-store came in 10 minuets away, but I could avoid it easily. Now I see food EVERYWHERE. Good food, Great food. The stuff that appeals to your medulla, it says eat me and you'll truly live today, and survive forever... this is what you need!! Hello Mexican Food. Hello fried food. Hello baked goodies and ice cream!!
I feel my healthy tendencies melting away, and my energy level going down. These food options appeal to my mind, but when they get in my mouth, I think.. this isn't as great as I remembered. Then I have another piece, thinking it would recapture that magic. But I wasn't satisfied. Too strange.
I'm going back to brown rice, vegetables, fruits, some protein, and tea.
This is not unique. I went to a frontier day and learned that most people in Texas 200 years ago lived on a tiny bit of food. The mess kit displayed contained a bag of cornmeal and something to boil it in.
I can't continue my old time intensive ways of cooking, and I can't allow myself to be too friendly with the convenience foods in town.
I think juicing, and bringing around vegetables for chomping is my best bet. Because it's got be healthy, fast and inexpensive. While husband required more meat, the kids and I really didn't miss the other stuff.
My biggest "cooking" discover after going back to work is... making homemade popsicles by layering frozen blueberries with unsweetened applesauce. The kids love them, and it's good for them.
Sunday, January 22, 2012
Is it too late?
In a dark dusty bin, passed down to a family member, a bunch of recipe cards arrived. The color scheme of the pictures, and the types of recipes made it clear, This is the taste of the 70s.
My one year old son discovered them in the corner, and started tossing the cards into the air. I decided it was harmless fun, and enjoyed thinking he was leaving his energy on the recipe cards, helping his top picks land on top.
I thought, "Is it too late to do a Julia and Julia with these cards?" Yes, probably so.
Yet I did still make a cool carrot, spinach, rice, cheese casserole, that I'm certain would not land in a modern cookbook. It was so good, that even my carrot adverse husband said it was good. I also made crepes, and they have been a fun way to package up anything, including above mentioned casserole for my kiddos, and thus making them into a meal. Brilliant!! Thank you nameless 70's recipe card author.
Side note, I decided the mandolin is not worth the space in the kitchen. Yes, I did slice the edge of my thumb off last week, even though I had 3 inches left on my zuccinii. That's the reason I think the tool is not necessary... I think you can do the cuts safely with a food processor, and that's a good thing. Safety first!!
My one year old son discovered them in the corner, and started tossing the cards into the air. I decided it was harmless fun, and enjoyed thinking he was leaving his energy on the recipe cards, helping his top picks land on top.
I thought, "Is it too late to do a Julia and Julia with these cards?" Yes, probably so.
Yet I did still make a cool carrot, spinach, rice, cheese casserole, that I'm certain would not land in a modern cookbook. It was so good, that even my carrot adverse husband said it was good. I also made crepes, and they have been a fun way to package up anything, including above mentioned casserole for my kiddos, and thus making them into a meal. Brilliant!! Thank you nameless 70's recipe card author.
Side note, I decided the mandolin is not worth the space in the kitchen. Yes, I did slice the edge of my thumb off last week, even though I had 3 inches left on my zuccinii. That's the reason I think the tool is not necessary... I think you can do the cuts safely with a food processor, and that's a good thing. Safety first!!
Thursday, August 11, 2011
In Season
Peaches. They are an event that have made quite an impression in our household. Ben bought a case of them, and it has been quite a luxury to simply eat as many of the golden, juicy fruits as we can handle. I've made baby food, and have frozen many for the future. Tonight I have had a hard time getting into the kitchen to make all the baked goodies... muffins, cobbler, pie. I just want to revel in my clean kitchen one more night before I blow it up with activity.
The heat outside has caused me to go minimal with my cooking. I don't know how I went for years without peanut butter and preserve sandwiches! Also, I caught Ben saying that the grits and cut up, boiled egg with a bit of butter I made for him were good.
Other recent creations (I named them): browned-butter mac and cheese, gazpacho pasta salad, Rotell hamburger soup, and chorizo stuffed satellight squash.
The heat outside has caused me to go minimal with my cooking. I don't know how I went for years without peanut butter and preserve sandwiches! Also, I caught Ben saying that the grits and cut up, boiled egg with a bit of butter I made for him were good.
Other recent creations (I named them): browned-butter mac and cheese, gazpacho pasta salad, Rotell hamburger soup, and chorizo stuffed satellight squash.
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