Ain't What I Thought

When I originally started this food blog I thought it would be a collaboration between myself and my friends who also adore food. Alas, nobody ever commented so any future blogs about food will just get mixed in with my regular blog.

Summer's Best

If you know me at all then you know that I love summer. I don’t just love summer, I adore summer. It refills by canteen for another 9 months. I love the heat, I love the pool, I love the 15 hours of sunlight. Well, summer officially ended September 21st—on the calendar and at the fruit stands. I went to Allred Orchards on University Avenue to buy some apples when I noticed the sign that said, “Peach Season is Over!” Did they need the exclamation point? Did they have to rub it in? I knew that the peaches were gone but somehow seeing it in print was a slap in the face. The sign might as well have said, “Summer is Over Cynthia. Put away your sandals and your sunblock.” I sucked up my tears, bought half a bushel of Jonagold apples, and went home to make and can apple chutney and applesauce. (The chutney is of course to top pan-fried pork chops and to swirl into big pots of Indian Curry.) So I say good bye to peaches for another 10 months and to all the good times I had with them in the kitchen. Maybe my sadness stems from the loss I’m facing from the many peach pies, peach crisps, peach cobblers, and peach shortcakes I’ve made over the last two months. Money can’t buy happiness, but money can buy peaches that can buy a little bit of heaven.

Or maybe my sadness over the end of peaches really meant the end of all yummy fruit for the summer? No more melons, berries, or stone fruits until next summer. Wah. But I had a good run with fruit season this year. In addition to my peach frenzy, I went a bit nuts with apricots from Grandma’s tree. One Sunday afternoon in July we found ourselves at Paul’s grandma’s house and orchard in American Fork to pick apricots. We filled 3 laundry soap buckets with apricots. Those apricots made the best freezer jam I have ever had. I think I’m down to 14 jars left. Better conserve. Before the apricot jam and apricot smoothies there was the strawberry jam. Now, I have sadly gone back to only eating the Holy Trinity of the fruit world—apples, bananas, and oranges. Well, pears for a few more weeks I suppose but that’s hardly any consolation to me.

I guess I do have one more fruit-picking frenzy to go on. When I go to my parents’ house for Thanksgiving I will strip their Meyer lemon tree bare and refill my freezer with the best lemon juice on the planet. I think Meyer lemon juice is where the phrase ‘Nectar of the Gods’ stemmed. I guess all is not lost, even if the peaches are.

America's Test Kitchen

I read cookbooks like novels. So a few years ago when I bought my first cookbook by America’s Test Kitchen I felt I had found a new love. If you are not familiar with this line of cookbooks (or the TV show) then I’ll give you a bit of a description. Basically, the cooks of America’s Test Kitchen are on a quest to create the best recipe for anything you would eat—from salsas to creme caramel. (And yes, I have made the creme caramel pictured to the left. Oh yea, it's heaven.) They are always dead on. But prefacing each recipe in their books is a description of their journey in creating The Best Recipe. This is where the humor comes in. They don't mince words. These people are the ultimate food snobs. Their descriptions of recipes crack me up! Oh so true, OH-SO-TRUE!

Pasta with Garlic and Oil
“Resist by all means, an urge to pour the contents of a little green cylinder on this dish—it will be forever ruined.”

Pancakes
“Most pancakes are either so tough and rubbery that they snap back and smack you in the face or so cottony and tasteless that they must be accompanied by a very tall glass of milk.”

Tuna Noodle Casserole
“ Is tuna noodle casserole an American institution or a national nightmare? In most cases, the answer is both, no doubt because most versions of this dish are so bad.”

Quick Cinnamon Buns
“It’s a shame that making cinnamon buns at home can try the patience of the most devoted cook……The alternative is to make cinnamon buns from a tube or a box, options that produce interior buns whose flavor lies somewhere between chemicals and cardboard.”

Nachos
“Finding good nachos can be difficult. The worst combine chips that taste like cardboard with squirts of unnaturally fluid ‘cheese’ and watery jarred salsa. If you're lucky, a miniscule portion of guacamole is served on the side.”

Fried Chicken
“Who wants to bite through a crisp, rich, seasoned crust only to hit dry, white Styrofoam?

Lest you think their scathing reviews are confined to recipes, they also rates products:

Trader Joe’s Free Range Chicken Broth
“Tasters couldn’t make up their mind whether this broth tastes ‘more like bad Chinese soup’ or ‘the cardboard container it comes in’. The wretched odor earned it no extra points.”

Brownie Mix
“We came away with only one boxed brownie mix to halfheartedly recommend: Ghirardelli Double Chocolate Brownie Mix. No one loved these brownies, but they had a decent amount of chocolate flavor and were the least offensive of the bunch.
Betty Crocker Traditional Chewy Fudge Brownie Mix: "Artificial;" "like chewing on a chocolate chamois."

Hummus

What is it about hummus that I like so much? Is it my Mexican roots coming out that make me crave anything similar to refried beans? After all, hummus is like a healthy version of frijoles refritos. Instead of bacon fat and pinto beans you use olive oil and garbanzo beans. Obviously this isn't completely authentic because I never seem to have tahini on hand. (Sesame butter.) My two little girls didn't care. Between the three of us we almost ate this entire batch with corn chips for lunch. Yes, pita chips would be authentic, but let's face it. Whatever chip you use is merely a vehicle to get the hummus into your face. After a while Hallie (my 2 yr. old) grabbed her baby spoon and just ate it as is. I know that using roasted garlic would remove a bit of the raw garlic taste so if you have the time to roast your garlic, be my guest. Mark Bitman, author of How to Cook Everything adds cumin to his recipe. I like that touch.

Hummus
1 can (15oz) drained garbanzo beans
1 small cloves of garlic
1 tsp. honey
1-2 tsp. cumin
juice of 1 lemon
salt and pepper
about 1/4 cup extra-virgi olive oil

Place all ingredients in food processor (except oil) and pulse until smooth. With the motor running, drizzle in the olive oil until hummus is the consistency of a smooth dip.

Butternut Squash Soup

I decided to give Butternut Squash Soup another chance. I made the soup once a few years ago and didn't like it. Most recipes out there make the soup with apples, sugar, and other sweet ingredients. I usually don't like foods that should be savory that are made to be sweet. Just watching Iron Chef America proves that point. They're always making chicken liver ice cream or quail egg ice cream. Not good, not good at all! Anyway, I knew I could rely on the Silky Butternut Squash Soup recipe from America's Test Kitchen. Wow, was I blown away. I eventually put down my spoon and just drank this from the bowl because it was so good. It's nutty, buttery, and still tastes like squash--not pumpkin pie. It reheated well the next day for my lunch.

Silky Butternut Squash Soup
servings: 4 to 6
4 tablespoons butter
2 medium shallots , minced (about 4 tablespoons)
3 pounds butternut squash (about 1 large), unpeeled, squash halved lengthwise, seeds and stringy fibers scraped with spoon and reserved (about 1/4 cup), and each half cut into quarters
table salt
1/2 cup heavy cream
1 teaspoon dark brown sugar (trust me, this won't make it sickly sweet)

1. Heat butter in large Dutch oven over medium-low heat until foaming; add shallots and cook, stirring frequently, until softened and translucent, about 3 minutes. Add squash scrapings and seeds and cook, stirring occasionally, until fragrant and butter turns saffron color, about 4 minutes. Add 6 cups water and 1 1/2 teaspoons salt to Dutch oven and bring to boil over high heat; reduce heat to medium-low, place squash cut-side down in steamer basket, and lower basket into pot. Cover and steam until squash is completely tender, about 30 minutes. Off heat, use tongs to transfer squash to rimmed baking sheet; reserve steaming liquid. When cool enough to handle, use large spoon to scrape flesh from skin into medium bowl; discard skin.

2. Pour reserved steaming liquid through mesh strainer into second bowl; discard solids in strainer. Rinse and dry Dutch oven.

3. In blender, puree squash and reserved liquid in batches, pulsing on low until smooth. Transfer puree to Dutch oven; stir in cream and brown sugar and heat over medium-low heat until hot. Add salt to taste; serve immediately.

The Lunch Ladies

Some of you may or may not know that a group of my friends and I get together each Friday and make lunch. One of us hosts the luncheon. It’s a great way to get together and talk as women can only do. Oh, and to eat great food. This week it was my turn. Maybe you’ll like some of the recipes I tried….

Today’s Menu—Chicken Curry, Mango Slices, Green Salad, Raspberry Squares

The chicken curry recipe is from Rachael Ray’s 30 Minute Meals first book. This picture is exactly how it will look--minus the zucchini. Now, I love Rachel Ray’s recipes, but I haven’t always loved her. A few years ago we got satellite TV so I was officially hooked up to the Food Network channel. Ah, sweetness! Being a foody, I immediately started watching that channel as often as I could. I noticed this show called “30-Minute Meals.” What I also noticed was the host’s mannerisms—her tone of voice, her hand gestures, her silly made up words. Ew, I couldn’t watch it! Over the next few weeks I kept coming back to the show because I sure needed tips on getting dinner on the table fast. Slowly, I didn’t mind Rachel Ray so much! I even liked her and her silliness eventually. I brought this up today at lunch and we had a good laugh. A good laugh because we were likening it to sin. (A stretch yes, but stick with me.) At first we are repulsed by sin. Then we tolerate it, then we accept it. Then we enjoy it. Then we never saw the harm in the first place. Oh yes, there is a gospel lesson to be learned even from watching a cooking show.

Chicken Curry
Here’s my version of Rachel Ray’s Curry in a Hurry. I add yogurt to make a creamy and thick sauce. Please don’t substitute curry powder for the curry paste. It won’t even be the same dish. And don’t skip out on the mango chutney! That’s where the sweetness comes from. This is what I make when I’m craving dinner at Bombay House. Best of all, it’s done in 30 minutes or less!
2 tablespoons vegetable oil
4 pieces boneless, skinless chicken breasts or thighs or a combination of both, cut into chunky pieces and dusted with a handful of flour
1 yellow onion, sliced
1 piece of fresh gingerroot, about 2 inches, peeled and grated (optional)
1/2 red bell pepper, chopped (optional)
3 cloves minced garlic
2 tablespoons flour
1-2 cups canned chicken broth
3 tablespoons mild curry paste (found on the international aisle of grocery store, I like Patak’s)
¼ cup golden raisins
2-3 tablespoons mango chutney (found on the condiment aisle)
½ cup lowfat or whole milk plain yogurt
¼ cup chopped cilantro
hot cooked rice, preferably Basmati rice

In a large skillet working over medium-high heat, brown the chicken four minutes on each side in the vegetable oil. Remove the chicken and set aside.

Add the onion, ginger, and red bell pepper to now empty pan. Saute for 3 minutes or until onion is tender. Add the garlic and cook another 30 seconds. Add the two tablespoons of flour and cook 3-4 minutes to get rid of the “floury” taste. Add one cup of chicken broth and scrape the bottom of the pan until all the browned bits come off. Return the chicken to the pan. Simmer another 5 minutes. Add yogurt, mango chutney, and cilantro. Serve hot over rice.

Raspberry Squares
My favorite cookbook in the whole world has got to be The New Best Recipe by the editor’s of Cooks Illustrated. Over a 1,000 recipes that have never failed me yet. (Not that I’ve tried all 1,000—yet!) The recipe says this makes 36. Huh? I don’t think so! I cut them into 12 squares and us lunch ladies at the whole pan! Of course I don’t like nuts in my desserts so I omitted them.
1 ½ cups unbleached all-purpose flour
1 ¼ cups quick oats
1/3 cup sugar
1/3 cup brown sugar
¼ teaspoon baking soda
¼ teaspoon salt
½ cup finely chopped pecans or almonds (optional)
12 tablespoons (1 ½ sticks) softened butter, cut into chunks
1 cup raspberry preserves

1. Preheat the oven to 350 degrees. Line a 9-inch square baking pan with foil and spray with cooking spray. (The foil will essentially be lifted out of the pan after baking so you can cut the squares.)


2. Combine the flour, oats, sugars, soda, salt, and nuts in a mixer. Add the butter, one piece at a time and mix about 2 minutes—until the mixture resembles wet sand.


3. Transfer two thirds of the oat mixture into your prepared pan. Pat down with your hand. Bake for 20 minutes. Spread the raspberry preserves over the bottom of the hot oat mixture. Then sprinkle the remaining oat mixture on top. Bake another 30 minutes. Cool, remove from the pan, cut and eat!

Disappointing Conversation

On a recent airplane flight I was talking to a lady who was making her very first trip to Utah. People had scared her with the crazy liquor laws we have here and also with the fact that there is only one Starbuck’s coffee shop. She simply couldn’t get over that, “Only one Starbucks!” I didn’t bother to tell her it was brand new either. Before Starbucks all coffee connoisseurs had to go to the Nordstrom food court (also somewhat new) or to the very scary Juice n’ Java on 100 South. That place is a circus freak show. Anyway, back to the disappointing part of the conversation.

Me: So, where are you staying?
Seattle-ite: At the Residence Inn
Me: That’s nice. Would you like any restaurant recommendations?
Seattle-ite: No, I found an Olive Garden. That should do it.
Me: Oh, um, yea, that should be fine.

But it’s not fine! I realize Utah valley is not known for its culinary cuisine but there are a handful of great restaurants. I was all ready to recommend Bombay House, Chef’s Table, Café Rio, and Chinatown Restaurant. Instead I disappointingly added, “Yea, all the chain restaurants are along University Parkway. You shouldn’t have any problems finding a restaurant. (Notice I didn’t say finding a good restaurant.)

The Panacea of Chocolate Cake

All three of my children have their birthdays within 30 days of each other. That’s a whole lot of cake going on. Not just cake—but chocolate cake. I didn’t really see a trend in the constant making of chocolate birthday cakes until I went back and looked at photos. The cakes are always a two-layer round cake with chocolate frosting and usually with sprinkles. Martha Stewart calls sprinkles jimmies. I don’t like that name. I like calling them by their action. After all, you sprinkle them on a cake. You don’t jimmy them onto a cake. Whatever.

I didn’t quite realize where my obsession with double chocolate layer cakes with sprinkles came from until I ran across this photo circa 1979. Obviously like mother, like daughter. So there, I blame my mom for my obsession with chocolate cakes. Would I ever buy a chocolate cake for my kids birthday? No. Yes, my kids beg every year to have a store bought cake with airbrushed icing and cheap poncho-give-away toys littered across the top. But those just aren’t good eats. Not to mention, I like telling my kids no. I like to foster that spirit of deprivation among them. Someday they’ll be sitting in a college dorm room talking amongst their peers explaining how their cheap mother would never buy them a pretty cake. Actually, I secretly hope they’ll defend my cakes. Oh sure, they may not be the best looking, but they are the best tasting. Hands down. So here’s my recipe for chocolate cake. I think I have perfected it for the high altitude at which I live. Just to prove how picky I am about baking I use the cake recipe from one book and the frosting recipe from another. Sweet indulgence.

Old-Fashioned Chocolate Cake (from The New Best Recipe by the editors of Cook’s Illustrated)
1 ¼ cups (6.25 oz.) unbleached all-purpose flour (use 6.8 oz if you live at high altitude)
12 tablspoons (1 ½ sticks) unalted butter, softened but still cool
1 ¼ cups sugar
2 large eggs, at room temperature
½ teaspoon baking soda (decrease by 1/8 tsp if you live at altitude)
½ teaspoon salt
½ cup Hershey’ cocoa
2 teaspoons instant espresso or coffee powder
1 cup plus 2 tablespoons milk
2 teaspoons vanilla extract
Preheat oven to 350 degrees. Spray 2 8-inch round cake pans with Pam. Line the bottoms with parchment paper and spray again.
Beat the butter at medium speed until smooth and shiny, 30 seconds. Gradually sprinkle in the sugar; beat until mixture is fluffy and almost white, 3-5 minutes. Add the eggs, one at a time, beating 1 full minute after each addition.
Whish the flour, baking soda, salt, cocoa, and coffee in a medium bowl. Combine the milk and vanilla in a liquid measuring cup. With the mixer at the lowest speed, add about a third of the dry ingredients to the batter, followed immediately by about a third of the milk mixture; mix until the ingredients are almost incorporated in to the batter. Repeat the process two more times. When the batter appears blended, stop the mixer an scrape the sides of the bowl with a rubber spatula. Return the mixer to low speed; beat until the batter looks satiny, about 15 second longer.
Pour into pans and bake 23-30 minutes. Cool for 10 minutes in pan and then remove to cooling racks.

Soft and Creamy Chocolate Frosting (from CookSmart by Pam Anderson)
½ cup egg substitute (Egg Beaters)
½ cup cocoa powder
½ teaspoon instant coffee
1 teaspoon vanilla
¼ teaspoon salt
1 stick soften butter
4 oz. unsweetened chocolate, melted
3 cups powdered sugar
4 teaspoons light corn syrup
Mix the egg substitute, coffee, vanilla, and slat in a small bowl. Beat the butter in a bowl with a hand mixer. Add the melted chocolate and cocoa mixture. Beat until mixed. Add the sugar and mix. Add the corn syrup and beat until fluffy and glossy.