Thursday, December 24, 2009
merry christmas baby
i wish it was christmas today!
Homemade Peppermint Patties (adapted from The Kitchn by Serious Eats)
You Will Need:
2 cups confectioner's sugar
1.5 tablespoons unsalted butter, softened
2 teaspoons peppermint extract
1/4 teaspoon vanilla extract
2 tablespoons heavy cream
8 ounces dark or bittersweet chocolate chips
1 tablespoon vegetable shortening
1. With a blender or stand mixer fitted with the paddle attachment, cream the sugar, butter, extracts, and heavy cream on low. (Note: if using the stand mixer, it's important to add the ingredients in that order. Otherwise the mixture becomes concrete on the bottom and crumbs on the top.) Once ingredients are combined, turn mixer to medium speed and beat for another minute or two. The end result should be smooth and adhere very well, almost like a paste. It shouldn't be lumpy or powdery.
2. Line a large cookie sheet with wax paper. Using a teaspoon or your hands, roll mixture into small balls (about 1-inch or so). Place on cookie sheet and flatten each one into a patty. Once all are made, place in fridge for 20 minutes.
3. While patties are chilling, melt chocolate and shortening together in a microwave, with a double boiler, or using a metal bowl placed over a pot of simmering water. Thenm let mixture cool to room temperature. (Note: don't place it in the fridge, though. You don't want it to harden prematurely.)
4. When 20 minutes are up, remove patties from fridge. Using two forks, dunk them one by one into chocolate mixture and roll around until totally coated. Remove and place back on wax paper. When all are finished, place the cookie sheet in the fridge and leave for a few hours, until chocolate hardens.
5. Eat. Store leftovers in the fridge, sealed in a container and separated by wax paper.
and don't forget to lick the bowl:
Saturday, December 19, 2009
...and i don't love anyone.
soundtrack: itunes christmas radio
"'Whereof we cannot speak,' says the great philosopher Wittgenstein, 'we must be silent.' But it is also true that, whereof we cannot speak, we dream, or tell stories." Leonard Michaels said that in his essay "The Story of Jonah". It sticks with me; reciprocity. Tell me a story and I will tell you a story. Dream. I will dream with you.
"Events become meaningful as they become -- at some amazing turn -- stories, just as notes become meaningful, retrospectively, in a melody. The moral, like the melody, is open to interpretation." Food, like stories: reciprocity. Passed down through my family, our time. In retrospect, the repetition attains meaning. Eating is an agent of history.
"'One portion of being is the Prolific, the other, the Devouring,' said Blake, a great storyteller."
"Modern stories are hardly ever retold," Michaels once said, also.
Here is a story worth repeating.
Smooth as Silk Pumpkin Pie (from Smitten Kitchen)
You Will Need:
1 cup heavy cream
1 cup whole milk
3 large eggs plus 2 large egg yolks
1 teaspoon vanilla extract
1 (15-ounce) can pumpkin puree
1 cup drained candied yams from 15-ounce can (regular canned yams can be substituted)
3/4 cup sugar
1/4 cup maple syrup
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon table salt
Preheat oven to 400 degrees F.
Whisk cream, milk, eggs, yolks and vanilla together in medium bowl. Combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg and salt in large heavy-bottomed saucepan; bring to sputtering simmer over medium heat, 5 to 7 minutes. Continue to simmer pumpkin mixture, stirring constantly and mashing yams against sides of pot, until thick and shiny, 10 to 15 minutes.
Remove pan from heat. Whisk in cream mixture slowly, until fully incorporated. Strain mixture through fine-mesh strainer set over medium bowl, using back of ladle or spatula to press solids through strainer. Re-whisk mixture and transfer to warm pre-baked pie shell. Return pie plate with baking sheet to oven and bake pie for 10 minutes. Reduce heat to 300 degrees. Continue baking until edges are set (instant-read thermometer inserted in center registers 175 degrees), 20 to 35 minutes longer. Transfer pie to wire rack and cool to room temperature, 2 to 3 hours. (The pie finishes cooking with resident heat; to ensure the filling sets, cool it at room temperature and not in the refrigerator.)
Wednesday, December 16, 2009
It's the little things that matter -- life's pleasures reside, always, in the details. Cinnamon-scented pancakes, yellow flowers, sunlight on wood floors in the afternoon, somebody holds you. When I was 12 years old I had a writing teacher who came to my house every week. What I recall now is the carpet (dusty blue), the way her lip gloss gathered in the peaks of her upper lip, the unconscious gesture of her right hand, hovering mild and pale around her throat, while she read. She passed away when I was 17 from a long-term genetic illness that I never knew she had. It's been years since then, and those are the things I remember.
A poem she wrote is hanging from my wall. In it she says, "Apres moi the void. Before moi, too. Right now yellow tulips."
You Will Need:
1 can of garbonzo beans
turmeric, salt, pepper to taste
2 tbsb olive oil
Place the olive oil in a skillet over med-high heat. Once the liquid is hot, dump in the chickpeas. They should snap and crackle immediately. Give the pan a few shakes to roll the chickpeas in the oil, making sure they are thoroughly coated. Add salt, pepper and turmeric to taste. The chickpeas should turn a nice, rusty color. Cook until golden brown and slightly cracked -- five to eight minutes.
Remove from heat and serve over whatever you like. I ate mine with stewed grain/onion over tortillas (what can i say, it's been a "leftovers" kind of week.)
Thursday, December 10, 2009
*photo credit, slang editorial
I've been out of town with some friends, but absence makes the heart grow fonder -- and I have missed my kitchen dearly.
A great person once told me that inspiration is born from desperation. Actually, that person might have been Bill Watterson, but I still think he's pretty great, right? Anyway, in consideration of the sentiment, I'd like to add that (on occasion) love can also serve as great source of inspiration. Not my own -- that's gross -- but that of my best pals Siri and Alex. These are the facts: Alex, being a member of previously linked band, has been gone. Siri has missed him. Alex loves watermelons. Siri wants to surprise Alex on his return home with something nice, delicious, and brightly colored.
Thus we have: "In Watermelon Sugar ... The Cake." TA-DA! Probably the most colorful piece of food that I've ever contributed to. Getting the right shade of red was a little tricky, so I'm including this excellent reference for making rainbow cakes -- it will help you maintain a good pigment to flavor ratio.
Funnily enough, the general internet consensus seems to be that recipes like this are best made from boxed ingredients. I feel slightly less bad now about posting something that calls for five out of five pre-packaged ingredients and calling it a "recipe."
In Watermelon Sugar Cake
You Will Need:
basic white cake (store-bought or made from scratch)
red and green decorating gel (betty crocker makes an excellent one)
1 jar of raspberry jam
1 bag chocolate chips
(it's that easy)
Dark green frosting (store-bought or make your own)
Prepare the cake mix according to instructions, then stir in chocolate chips to preference. It's good to make sure there's enough that they show up in the batter, but not so many that they overwhelm the flavor and natural texture of the cake. Pour the batter into two, greased 9" round cake pans. Bake and set out to cool. Once the cakes are about room temperature, gently remove them from the cake pans. Slice the rounded top off one of the cakes and slather the surface with raspberry jam. Set the the other cake on top of the exposed/jam-covered surface, and place in fridge until raspberry jam sets (about 20 minutes).
Remove double-layered cake from fridge. Cover in one layer of dark green frosting, then return to fridge. This is known as the "crumb layer" -- and it doesn't matter if it looks messy. This exists just to "hold" the crumbs that will flake off the top of the cake while spreading frosting, allowing you to have an even and beautiful outermost layer. Once the crumb layer has set, spread another layer -- making sure to use even, steady strokes.
Slice open and serve. Oooh and aaah! You've just made Watermelon Cake!
Tuesday, December 1, 2009
i've just launched a project on Kickstarter.com for Reality Bites, my very own mail-order snack food company. limited-edition release 001: the handmade-to-order Fig Bar, a fig&walnut stuffed cookie delight. i know you THOUGHT i couldn't take my obsessive-level love for fig bars any further, but you were wrong!!
:) <-- yep, i'm so pleased that i went and made a smiley face. aaaah!
check out my project here. the possibility of homemade treats awaits!