Honey and Oat Loaf with Cayenne

Soda Bread with Cayenne

Happy Saint Patrick's Day. Or... Lá Fhéile Pádraig sona as they say in Munster...

My plan for the day was to make my Beef Braised in Guinness for dinner. Victor's still not much of a cooked cabbage person, so there's no real reason to cook it just for myself. Besides... I like the Beef in Guinness!

I then thought of making a soda bread. I have a recipe I've used for years, but thought something new might be fun. I went to an Irish newspaper - The Irish Examiner - to see if there was anything promising. I'm glad I took the time to search!

I found a recipe - Honey and Oat Loaf with Cayenne - that sounded so different I knew I had found today's bread!

Honey and Oat Loaf with Cayenne

adapted from the Irish Examiner

Ingredients:

  • 250g of brown flour
  • 250g of plain flour
  • 1 tsp of bread soda
  • 1 tsp of cayenne pepper
  • ½ tsp of cracked black pepper
  • 1 tsp of sea salt
  • 4 tsp of honey
  • 420mls of buttermilk
  • 20g of porridge oats

Method

Heat your oven to 200 degrees. Mix the flours with the bread soda, both peppers and salt in a large bowl. Mix until they are completely combined.

Make a well in the centre of the dry ingredients and add the honey and buttermilk. Bring everything together with your hands. Add in the oats and kneed them into the dough. Form a neat ball.

Turn the dough onto a floured baking tray and pat into the shape of a round loaf. Cut a cross in the top of the loaf and if you want to let the fairies out, prick each quarter with the knife.

Bake for about 40 minutes until it is golden on top and hollow sounding when you tap the base.

 

Honey and Oat Loaf with Cayenne

I have made many loaves of soda bread in my time, with varying degrees of success. Some have been too dry and crumbly, others a bit dense. Others, still have been more cake-like than bread.

This one is bread. Real, honest bread. Bread with a bit of a kick you don't notice right away - it sneaks up on you and then lingers gently on the tongue. A soda bread with all of the qualities and characteristics of a yeast bread.

I can see more of this happening - and not just on March 17th!


Multigrain Bread

Loafing on Christmas Day

The benefit and the drawback of not having a lot of family around on Christmas is it's quiet. On the one hand, it's kinda nice to sit back and relax, not having to get out of comfy sweats or get into the car and deal with holiday travelers late for their next holiday gathering with step-family number three. On the other, it's not quite the same when you were raised with laughter and chaos - and you actually like the people you're not with.

This really was a relaxing day - I didn't even have to cook dinner, since we decided to go with the Cioppino, again. I had made enough for several small third world countries and an army or two, so it made sense to go for it rather than cook up another meal. And it reheated really well - even the calamari stayed tender.

I put it into a different bowl and it was just like having a totally new dinner!

But prior to reheating last night's meal, I decided to bake some bread. We had used up the last of the sandwich bread yesterday, and I always prefer a home-baked loaf to a grocery store loaf.

I made my basic multigrain loaf. It's easy and pretty much a no-fail recipe.

Multi Grain Sandwich Bread

  • 2 1/2 tsp yeast
  • 1/4 cup water
  • 1 tsp sugar
  • 2 cups whole milk - room temperature
  • 1/2 stick butter  - softened
  • 3 cups white flour
  • 1/2 cup sprouted wheat flour
  • 1 cup whole wheat flour
  • 1/2 cup rye flour
  • 1 tbsp salt
  • 2 tbsp sugar

Mix yeast with water and sugar and proof for 5 minutes.

Add milk and white flour and blend on low speed with dough hook. Slowly add very soft butter, remaining flours, sugar, and salt.

Continue mixing for about 8 minutes. Dough should completely pull away from the sides of the bowl, but won't pull away completely from bottom. Add water or flour by tablespoons, if needed.

Roll dough into a ball and place in a buttered bowl.

Cover, and allow to rise in a warm, draft-free spot until doubled. I use the microwave with a 2-cup Pyrex measuring cup filled with boiling water.

When doubled, form into two loaves, place in buttered bread pans, and allow to rise, again, until doubled.

Bake in a preheated 400°F/200°C oven for about 40 minutes, or until baked through and hollow-sounding when tapped.

Remove from pans and cool on racks completely, before slicing.

Light and delicate with a nice, crispy crust. I prefer a bit of crunch to my crust, but you can always brush on some melted butter right after it comes out of the oven to soften it a bit, if you like.

It's back to the gym tomorrow and probably another ridiculous meal on New Year's Eve - and then the holidays are over. It will be back to practicing a little restraint in the calorie department.

While we have over-eaten this past week - based upon our newer eating habits - we're still doing better than we did last year at this time.

I refuse to be a slave to a weight scale. I am going to eat and have fun - and work a bit harder if need be to balance it.

Balance. What a concept.

I wish I had figured it out 40 years ago.


Ghosts of Christmases Past

Christmas, 1956 was the year I saw Santa Claus. In our living room!

We were living on 19th Avenue in San Francisco – Mike, Judy, and me. Mom was pregnant with Arlene and Eileen. Phoebe wasn’t yet a twinkle in Pop’s eye.

Mike and I shared the front bedroom that was right next to the living room – and right above the entry way where we’re standing in the picture. This is also the house where Mike buried me up to my neck in the backyard a few months after this picture was taken – but that’s another story for another time. This is about Santa.

I was four years old when we live on 19th Avenue, but seeing Santa here isn’t my first real memory. One of my first memories is our neighbors Mike and Tim – much older than us – climbing out a window when we lived in the projects on Connecticut Street in 1953.

And I vaguely remember this picture from 1953 at Brock’s Department Store in Bakersfield where my grandfather worked.

And I definitely remember Christmas 1954 – also in Bakersfield at grandma and grandpa’s. Those trikes were way cool.

Pop had been accepted into the San Francisco Fire Department in July of 1954. We moved from the projects and were living in an upper flat on 18th and Balboa. This is the house where we had a miserable downstairs neighbor who constantly complained about us making noise and where Judy fell down the stairs – hitting every one of them as my mom went screaming down the stairs after her.

There was plenty of drama with three kids in the family. The folks were pretty much inured to it by the sixth.

But it was 1956 that will always stand out. With pop still a relatively new kid in the Fire Department, our Christmas trips to Bakersfield took a back seat to his schedule. Christmas 1956 saw us at home.

Christmas Eve was the typical chaos of a family of three kids and a dog the night before Christmas. Constant reminders to be good, stop fighting, Santa is watching, and finally, Santa won’t come if you’re not in bed.

It didn’t take much convincing to get me to go to bed – but actually falling asleep was a different matter. The excitement of Santa coming was almost too much to bear. At some point I must have fallen asleep because I remember waking with a start because I heard a noise in the living room. The house was otherwise quiet with light filtering in from the street lamps out front. I got out of bed, entered the hallway, and then stepped into the living room. There, right in front of me – with his huge bag of gifts – was Santa!

Before I could say a word, he smiled and put his finger to his lips for me to be quiet. With his other hand, he motioned me back to bed.

I was too full of awe and surprise to do anything but comply. Feeling almost like I was floating, I went right back to bed and fell immediately to sleep.

The next morning I awoke to a mountain of presents. We didn’t get tons of toys back in those days – more clothes and things we needed. My mom made us pajamas every year – two sizes too big so we could grow into them – not out of them. But we were definitely not deprived children – there were plenty of games, bikes, skates – things to keep us outside or reasonably quiet inside. I don’t really remember any gifts from that year. I just remember seeing Santa in my living room.

Of course I told mom and pop and everyone else that I had seen Santa, and it was greeted with the indulgent that’s nice, dear comments only an adult could muster.

And 62 years later, it is usually met with the same skepticism. Yet, to this day, it’s still one of the most vivid recollections I have of childhood.

And, as told to Virginia O’Hanlon in The Sun, it must be so.

Virginia, your little friends are wrong. They have been affected by the skepticism of a skeptical age. They do not believe except they see. They think that nothing can be which is not comprehensible by their little minds. All minds, Virginia, whether they be men’s or children’s, are little. In this great universe of ours, man is a mere insect, an ant, in his intellect as compared with the boundless world about him, as measured by the intelligence capable of grasping the whole of truth and knowledge.

Yes, Virginia, there is a Santa Claus. He exists as certainly as love and generosity and devotion exist, and you know that they abound and give to your life its highest beauty and joy. Alas! how dreary would be the world if there were no Santa Claus! It would be as dreary as if there were no Virginias. There would be no childlike faith then, no poetry, no romance to make tolerable this existence.

We should have no enjoyment, except in sense and sight. The external light with which childhood fills the world would be extinguished.

Not believe in Santa Claus! You might as well not believe in fairies. You might get your papa to hire men to watch in all the chimneys on Christmas Eve to catch Santa Claus, but even if you did not see Santa Claus coming down, what would that prove? Nobody sees Santa Claus, but that is no sign that there is no Santa Claus. The most real things in the world are those that neither children nor men can see. Did you ever see fairies dancing on the lawn? Of course not, but that’s no proof that they are not there. Nobody can conceive or imagine all the wonders there are unseen and unseeable in the world.

You tear apart the baby’s rattle and see what makes the noise inside, but there is a veil covering the unseen world which not the strongest man, nor even the united strength of all the strongest men that ever lived could tear apart. Only faith, poetry, love, romance, can push aside that curtain and view and picture the supernal beauty and glory beyond. Is it all real? Ah, Virginia, in all this world there is nothing else real and abiding.

No Santa Claus! Thank God! He lives and lives forever. A thousand years from now, Virginia, nay 10 times 10,000 years from now, he will continue to make glad the heart of childhood.

No Santa?!? Not at our house!


Pumpkin Cheesecake

Pumpkin Pecan Cheesecake

'Tis the season to eat pumpkin - and while pumpkin pie is one of my most favorite desserts, a pumpkin cheesecake ain't too shabby, either - especially when pecans and maple syrup are included!

We're bringing a couple of desserts and an appetizer to dinner, tomorrow - the aforementioned cheesecake, and Victor made traditional anise biscotti. Certain things are better made a few days in advance - and cheesecake is definitely one of them - it should sit a good 72 hours before cutting into it. Really. Most recipes you see online will say cool for 4 hours or overnight. I've made a lot of cheesecakes in my life. I can make them blindfolded with one arm tied behind my back and standing on one leg while singing Bohemian Rhapsody. If you want to eat a cheesecake on Saturday - make it on Wednesday. Trust me on this.

Untying myself and stepping off my soapbox, here's the recipe I came up with for an 8" springform pan. You can use a standard 10" pan, if that's what you have. It will be a bit thinner and take a bit less time to bake - or you can add another brick of cream cheese  and a splash of heavy cream to the amounts below. Either way, it will come out just fine... Cheesecakes are very forgiving.

Pumpkin Pecan Cheesecake with Maple Pecan Caramel Topping

crust:

  • 1 sleeve graham crackers
  • 3/4 cup chopped, toasted pecans
  • 3 tbsp melted butter
  • 2 tbsp sugar

filling:

  • 3 8 oz bricks cream cheese at room temperature
  • 1 can pumpkin
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 2 egg yolks
  • 2 tsp vanilla
  • pinch salt

topping:

  • 3/4 cup maple syrup
  • 1/4 cup heavy cream
  • 1/4 cup chopped pecans
  • 1 tsp vanilla

Butter an 8" springform pan. Set aside.

Place graham crackers, pecans, and sugar in food processor and process until they are fine crumbs. Add melted butter and pulse until it is all mixed well. Spread crumbs into pan and press firmly using a measuring cup or straight glass, pressing a bit up the sides, as well. Refrigerate until needed.

Blend the cream cheese until creamy. Add the pumpkin and mix well. Mix in the two sugars, vanilla, and a small pinch of salt. Blend well.

Add the eggs and egg yolks and continue mixing until fully incorporated but not over-mixed.

 - There are two schools of thought on mixing cheesecake batter: One is to mix like hell and incorporate air into the batter. The other is to mix minimally to not incorporate air. I am of the latter school. I mix as little as possible. Personally, I find mixing in too much air makes the cheesecake more prone to cracking. That being said, go with what works for you! -

Pour batter into pans and level top. In an 8" pan, the batter comes fairly close to the rim of the pan. I found making a foil collar helps in keeping the cheesecake from over-browning on top.

Place in a preheated 425°F oven and immediately lower the heat to 350°F. Bake for about an hour.

Turn off heat, open oven door about a third, and allow to slowly cool in the oven for another hour or so.

Cool completely, wrap, and refrigerate for a few days.

On the day you're going to serve, make the topping:

Bring maple syrup and pecans to a boil and reduce by about a third. Stir in heavy cream and boil again, for a minute or two. Remove from heat and stir in vanilla.

Spread on top of cheesecake and refrigerate.

Pull out of 'fridge about 30 minutes prior to serving.

I'll try and remember to take a picture of a slice of this on Thursday...

 

 


Christmas Cinnamon Rolls

Christmas Morning, 2017. It's reasonably quiet around here. Nonna's TV is blaring away - switching between Midnight Mass at the Vatican and Singing Nuns on Good Morning, America - but, otherwise, it's a quiet morning.

Perfect for Cinnamon Rolls right out of the oven!

My friend, Ruth, posted this recipe several years ago, and it's the closest thing I have ever found to replicate the cinnamon rolls I used to make at Tahoe, lo, these many years ago. It's an easy dough to make, it rolls out in a snap, and in 2 hours time, you can have fresh rolls on your plate!

I made them last night and put them in the 'fridge to rise overnight. They didn't rise very much, but an hour on the counter this morning was perfect.

And they are, too!

Cinnamon Rolls

Dough

  • 2 3/4 cups flour
  • 3 tbsp sugar
  • 1 tsp salt
  • 1 envelope active dry yeast
  • 1/2 cup warm water
  • 1/4 cup milk
  • 2  1/2 tbsp butter
  • 1 large egg

Cinnamon Sugar

  • 1/4 cup butter, room temperature
  • 2 tbsp cinnamon
  • 1/2 cup sugar

Glaze

  • 1 cup powdered sugar
  • 2 tsp vanilla
  • 2 tbsp milk

Directions:

Mix yeast and sugar in mixing bowl. Add 1/2 cup warm water (110°). Allow to proof while getting other ingredients together.

Melt milk and butter together and cool to no more than 110°.

Add flour, salt, milk mixture, and egg to mixing bowl. Blend on low speed until flour is incorporated. Knead about 4 minutes. Cover bowl and let dough rest for 10 minutes. This relaxes the gluten and allows the flour to fully-incorporate the liquid.

On a lightly-floured counter, roll the dough to an 8″ x 14″ rectangle. Spread with the soft butter and then sprinkle with the cinnamon sugar. (Add chopped walnuts and/or plumped raisins, if desired.) Tightly roll and slice into 12 rolls.

Place in greased 9″ pan and allow to rise until doubled – about 90 minutes.

Preheat oven to 350°. Place pan in oven and bake about 30-35 minutes, or until nicely-browned.

Allow to cool slightly and then apply glaze.

To make glaze:

Mix powdered sugar, vanilla, and milk. Drizzle over warm rolls.

A great way to start the day!

 


Ghosts of Christmases Past

One of my Christmas Traditions every year is to read A Christmas Carol by Charles Dickens. I love the book, love the story, and love the many movie incarnations.

Growing up, we had the  30 volume Complete Works of Dickens and I read A Christmas Carol as a young tyke but the defining Scrooge Moment was Mr Magoo's Christmas Carol in 1962. I think that probably came before the reading, but I was such a bookworm back in those days, it's hard to tell. Suffice to say, it made an impression on me.

This year - besides reading it and watching the 1938 movie with Reginald Owen - I listened to the 1939 Campbell Playhouse radio broadcast with Lionel Barrymore and narrated by Orson Welles. You can follow the link and download it for free! It was broadcast on Christmas Eve 1939 - a mere 78 years ago. The story was written 174 years ago and, sadly, could be written today with any number of our current politicians being cast in the lead role.

We really never do learn, do we?!?

My original intent with this post was to wax poetically about Christmases Past - but I've already done that! I have a long post with pictures and everything, so there's no sense in redoing it. We'll just fast-forward to 2018.

It's quiet.

With Nonna no longer traveling, there are no more Seven Fishes on our Christmas Eve plates. We're home while the rest of the family gorges on Tom's excellent cooking. There was a moment when we were going to have everyone over for Christmas dinner, but my work schedule leading up to Christmas and going back to work at 6am the day after really wasn't conducive to quality entertainment. This year.

Next year I will have been retired for 6 months and will have plenty of time and energy to face the frantic shoppers and put together a Christmas Feast for everyone. I'm really looking forward to having the time to shop when and where I want - something I haven't been able to do in a long time.

This year, it was a Christmas Eve Feast for two. Nonna had turkey and gravy, cranberry sauce and the rest of the trimmings in her favorite place in the world - her room watching Law and Order reruns. We had steak and lobster.

They were pretty basic. The potatoes were different - and fun.

Chantilly Potatoes with a Parmesan Crust

  • 2 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
  • Salt
  • 1/2 cup cold milk
  • 7 tablespoons unsalted butter, softened
  • Freshly ground pepper
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese

Step 1

Preheat the oven to 400°. Butter a 9-by-13-inch baking dish. Put the potatoes in a large saucepan and cover with water. Salt the water and bring to a boil, then simmer the potatoes over moderate heat until tender, about 12 minutes. Drain the potatoes, return to the saucepan and shake over high heat for 1 minute to dry. Pass the potatoes through a ricer into a large bowl. Beat in the milk and 6 tablespoons of the butter and season with salt and pepper.

Step 2

In a large stainless steel bowl, whip the cream to soft peaks. Beat one-third of the cream into the potatoes, then fold in the remaining cream. Scrape the potatoes into the prepared dish. Dot with the remaining 1 tablespoon of butter and sprinkle the Parmesan over the top. Bake the potatoes for 25 minutes. Preheat the broiler and broil the potatoes for 2 minutes, or until browned. Let stand for 10 minutes before serving.

Really rich and creamy. I made about half the recipe and still had too much. But they really were good.

I also made homemade rolls... I didn't take a picture of them on their own, so here's a fuzzy picture from the main photo - along with a glass of prosecco. It's Christmas!!

Honey Corn Rolls

adapted from The Bread Monk

  • 1 cup lukewarm milk
  • 1 package active dry yeast
  • 1 egg, lightly beaten
  • ¼ cup honey
  • 1 teaspoon salt
  • ½ cup yellow cornmeal
  • 2 ½ cups unbleached bread flour (I used Italian “00”)
  • 2 tablespoons vegetable oil (I used olive oil)

In a medium size bowl, dissolve yeast in milk and allow to proof for about 5 minutes.

Stir in egg, honey, salt, and cornmeal and mis well. Add the flour and mix until smooth.

Add the oil and beat until it is fully incorporated. Continue kneading with the mixer for about 6 to 8 minutes, or as needed to make a smooth and elastic dough that is only slightly sticky.

Sightly oil the surface of the dough and place in a clean, dry bowl. Cover with a dry cloth and let rise about an hour or until doubled. Punch the dough down and briefly knead.

Divide the dough into 12 equal pieces and shape into balls. Place balls into the cups of a lightly greased muffin tin.

Cover and let rise for about an hour until nearly doubled.

Bake in a preheated 350 oven for 15-16 minutes or until browned.

Remove from oven and allow to cool slightly before serving warm.

So... Off to watch old TV Christmas Specials and eat cookies.

Santa's on his way.....


Christmas Eggnog Cake

It's a really quiet Christmas Day around here. Almost too quiet. Both of us are used to loud, raucous family gatherings, so it's a bit strange to be home in a relatively quiet house. Nonna just isn't up to traveling to North Jersey anymore - she got carsick the last two times she went, so I don't see any more trips north, for a while. We miss the fun, but it is what it is...

So with a mere three in the house, there's lots of time to do things. Like bake a cake. And what to do when you have a quart of eggnog in the 'fridge? Why... make an Eggnog Cake, of course!

I was first going to make my mom's Eggnog Pie, but changed my mind on the way to the kitchen. I do that often...

A quick Google Search brought up a score of the exact same recipe, so I went for it.


Eggnog Cake

All Recipes.com

Ingredients

Cake:

  • 1/2 cup butter, room temperature
  • 1 1/4 cups white sugar
  • 3 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon finely grated lemon peel
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup prepared eggnog (or see notes for recipe)
  • 2 tablespoons bourbon whiskey

Frosting:

  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/2 cups prepared eggnog (or see notes for recipe)
  • 1 cup butter, room temperature
  • 1 1/2 cups white sugar
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon rum-flavored extract
  • 1/8 teaspoon finely grated lemon peel
  • 1/2 cup finely chopped toasted pecans (optional)

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round baking pans.
  2. Beat 1/2 cup butter and 1 1/4 cups sugar with an electric mixer in a large bowl until light and fluffy. Mixture should be noticeably lighter in color. Add eggs, one at a time, allowing each egg to blend into butter mixture before adding the next. Stir in 1 teaspoon vanilla extract and 1/4 teaspoon lemon peel, mixing well.
  3. Combine 2 cups flour, baking powder, and 1 teaspoon salt in a bowl. Pour flour mixture into the batter alternately with 1 cup eggnog, mixing until just incorporated. Stir in bourbon. Divide batter evenly between prepared pans.
  4. Bake in preheated oven until cake springs back when touched lightly with a fingertip or a toothpick inserted in the centers comes out clean, 30 to 35 minutes (test both cake layers). Cool in pans for 10 minutes before inverting on a wire rack to cool completely.
  5. To make frosting, combine 1/4 cup flour and 1/4 teaspoon salt in a saucepan. Gradually whisk in 1 1/2 cups eggnog, whisking until smooth.
  6. Bring to a boil over medium heat, stirring frequently. When mixture boils, cook for 2 minutes, whisking constantly, until thickened. Remove from heat and let cool completely to room temperature.
  7. Beat 1 cup butter and 1 1/2 cups sugar in a bowl until light and fluffy. Mix in cooled eggnog mixture, 1 1/2 teaspoon vanilla extract, rum extract, and 1/8 teaspoon grated lemon peel. Beat on high speed until mixture is fully incorporated and frosting is fluffy.
  8. Spread cake with plain frosting between cake layers, over the top and on the sides. Coat the sides with toasted pecans, pressing the nuts onto sides in small handfuls. Refrigerate until serving time.

The frosting is interesting - you cook a batter of sorts with eggnog and flour, let it cool, and then whip it in to butter and granulated sugar. It's very soft and fluffy - easy to work - and definitely needs to get into a refrigerator to set up.  Both the cake batter and the icing tasted great on their own.

And it was a hit! We may have to add this onto the Holiday Baking List!


La Vigilia and Crab Cioppino

The Feast of the Seven Fish... Christmas Eve was once a day of abstinence in the Catholic Church - no meat - and  La Vigilia as it is referred to in Southern Italy - came into being early on. Far from being a day of fasting, it is a day of feasting. Italians know how to turn a simple meal into an extravaganza!

We're missing the Seven Fish up in North Jersey this year but we still wanted to uphold the tradition. Victor and I are home alone with Blanche, while Nonna is up with the rest of the family. But seven fish is a lot for two people - even for us. So... our Seven Fish tonight is Crab Cioppino! All Seven Fish in one pot. It's something I've wanted to do for a really long time - and tonight I have my chance! This is the first time in 21 years we've spent Christmas by ourselves. While it's not something I'd want to do every year, it's been a lot of fun, so far.

 

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I was a bit concerned about finding dungeness crab being 3000 miles from home and considering there's a massive algae bloom going on out west. There are high levels of domoic acid in the crabs and right now there is no crab fishing at all in California and Oregon. But the seafood gods were on my side and I was able to find frozen dungeness crab at our local fish market. The place was packed this morning when I went in - they take their Seven Fish really seriously around here - but there was my crab in their freezer case waiting for me.

Frozen. But t was some damned good crab!

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In fact, it was some of the best crab I've had in years! And it was frozen. Go figure. I know I'll be heading back there for more. In fact, I'll be heading back there for a lot of things. They had a great selection of all types of seafood.

The cioppino came out great. Really great. The broth was rich and flavorful with just a hint of heat. The seafood all cooked to perfection. Even the calamari was tender - and we all know what little rubber bands they can be. It really, really was good.

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There's no way one can make cioppino for two. I made enough for dinner tonight, lunch tomorrow, and dinner for Steve and Marie to take home tomorrow night when they drop off Nonna. I'm stuffed - and already thinking about having more tomorrow!

To go along with the cioppino, I also baked rolls - Pane all'Olio - from Carol Field's Italian Baker. It's one of my most favorite bread books and every recipe I've made has come out perfect! These were no exception. A nice crust and a really tender crumb. The oil really makes a difference.

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Here goes the recipe. Hopefully I'll get everything included... It's been a work in progress...

Crab Cioppino

  • 1 large onion, chopped
  • 1 bulb fennel, chopped
  • 2 bell peppers, chopped
  • 6 cloves garlic, minced
  • 1 bottle red wine
  • 1 tbsp red wine vinegar
  • 4 bottles clam juice
  • 3 28oz  cans San Marzano whole peeled tomatoes
  • 3 lbs dungeness crab legs and claws
  • 1 lb shrimp
  • 1 lb clams
  • 1 lb Alaskan cod chunks
  • 1/2 lb calamari
  • 1 lb scallops
  • 1 jar anchovies
  • 1 tsp red pepper flakes - more or less, to taste
  • 1 tsp Greek oregano
  • 3 bay leaves
  • Salt & Pepper

Get a large pot.

Saute onion, fennel, bell pepper, and garlic in olive oil until vegetables are quite wilted and beginning to get tender. Stir in the anchovies and red pepper flakes and cook until anchovies dissolve. Add one bottle red wine - I used a really good chianti - and bring to a boil. Simmer about 10 minutes and add the clam juice and vinegar.

Add the canned tomatoes, breaking them up as you add each can.

Add about a teaspoon of Greek oregano, a pinch of salt and a hefty pinch of black pepper. Bring to a boil, and then simmer about an hour.

At this point you can turn off the heat and save it for later or bring it to a boil and carry on...

Add the dungeness crab.

Add the clams.

Add the cod chunks.

Add the shrimp.

Add the scallops.

Finally, add the calamari.

From start to finish on adding and cooking the fish should be about 20 minutes.

Ladle into large bowls - discarding any unopened clams - and serve with crusty bread.

Forget the napkins. Have several kitchen towels available. This is one messy meal as half of it is eaten with your fingers.

And it is worth every spot and stain you can make!

 

 

 

 


Christmas Cookies 2015

 

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It's beginning to look a lot like Diabetic Coma...

That means it's the Annual What Were We Thinking I Thought We Were Going To Cut Back Christmas Cookie-A-Thon!

Yeppers... we done did it, again. More cookies than we planned on making - which only means more cookie-eating. We'll worry about the diet in 2016.

We made several of the traditional cookies, starting with Aunt Emma's Apricot Cookies and four different Biscotti. Victor makes the Biscotti - and he has it down to a science! A triple batch of Aunt Dolores' Rum Balls... Almond Cookies made into Thumbprints...

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And a couple of new cookies for us. We made a Soft Sugar Cookie this year - rolled in colored sugar. Festive. These came from The Food Network.

 

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Something fun and a bit of a different take on a traditional Sugar Cookie.

The real fun cookie, though, is the Cuccidati!

These are a Sicilian Christmas Cookie that we've both had in the past, but where or when escapes us... I had done a Google Search for Italian Christmas Cookies - note that we have been trying to cut back so I did a Google search for more recipes - and found dozens of recipes for the cuccidati that all had pieces or parts that sounded good - but not quite what I wanted - so I took the best from many and came up with a pretty darned good filling - if I do say so, m'self!

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These will be topped with a milk and powdered sugar glaze and then topped with either sprinkles or colored sugar. The Italians really like their sprinkles - me, not as much - but tradition is tradition.

There's also a version where they're dipped in egg and rolled in sesame seeds before baking. I thought I might do some of them like that and ended up not. Oh well. An excuse to make them, again.

Cuccidati

The Filling - should be made a day or two in advance

  • 1 lb dried figs
  • 1 lb dried dates
  • 1/4 lb raisins
  • 1/4 lb dried cherries
  • 1 seeded tangerine-peel and all
  • 1 1/2 cups pistachios
  • 1 small can crushed pineapple
  • 1 cup Marsala
  • 1 cup sugar
  • 1 tsp cinnamon

Working in batches, finely mince the dried fruit, tangerine, crushed pineapple, and nuts in a food processor. Transfer to a large bowl and mix well. Add the sugar, Marsala, and cinnamon, and mix it all together. Filling will be sticky but should hold together if pressed. Place in container and refrigerate for a day or two to meld the flavors.

The Dough

  • 5 cups flour
  • 2 tsp baking powder
  • 3/4 cup sugar
  • 1 1/4 cups lard
  • 2 large eggs
  • 1/2 cup milk
  • 2 tsp vanilla
  • pinch salt

Cream sugar and lard until light. Add eggs one at a time and then vanilla and milk and mix well.

Mix flour with baking powder and slowly add one cup at a time until a reasonably-firm - but not sticky or dry - dough is formed. Refrigerate about an hour.

To Make Cookies

Preheat oven to 350°F. Take a piece of dough and roll into a rope about an inch and a half around. Roll into a long, flat shape.

Take a piece of filling and roll it into a rope and place down the center of the dough. Brush one edge with egg wash and roll dough over filling to seal.

Cut on an angle about every half-inch and place on parchment-lined cookie sheets.

Bake 13-15 minutes or till lightly browned.

Cool and frost, as desired, with milk and powdered sugar glaze and sprinkles.

 

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And just because one does not live by cookies, alone, I made a big tray of Fudge with Crushed Peppermint Candy topping.

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We still have a Greek Walnut Cookie to bake off - dough is made - and then we need to chocolate-dip and/or decorate and then start making trays.

It really is a fun tradition...

 


Turkey Eggrolls

Since we went for Thanksgiving this year, we had to cook a turkey on Friday because... well... Thanksgiving just isn't Thanksgiving without lots of leftovers... And nothing is more in the holiday spirit than on Day Six Of Leftovers swearing you'll never roast another turkey as long as you live... We were only on Day Two of leftovers, but you get the idea. Sometimes a new idea is just what you need to make the leftovers palatable.

Victor had a post on his Facebook page that showed a Thanksgiving Leftover Egg Roll. I looked at it, and said to myself, "self... you could make this." So I did!

And I really have to say it was pretty darned good! Of course, what could be bad about it? All the fun things from Thanksgiving rolled into an egg roll wrapper and fried?!?

Our dipping sauce was different - Victor used homemade cranberry sauce with sambal oelek - and I made the egg rolls with sweet potatoes, not mashed.

But what fun, eh?!?

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Here's the original video. Short but sweet.

Oh... and since man does not live by egg rolls, alone... I made Turkey Soup to go along with it.

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The rest of the turkey, stuffing, and gravy will be getting frozen for a quick meal when I'm working late...

And Victor made homemade pasta for tonight...


Christmas Jello Cake

 

I can't believe I bought Cool Whip! I don't think I ever have. I'm not even sure the last time I ever had it. As kids growing up, Mom usually had Dream Whip - the powdered whipping mix - or the can of whipped cream. Dream Whip could sit on a shelf and not take up valuable freezer space...

Regardless, Mom made this cake a couple of times when we were kids. I just remember I couldn't wait to have a piece. It was sweet, gooey, and all of the things I still love in a dessert. The ingredients may not be all that great, but every once in a while, nostalgia is going to trump nutritional standards. Once in a while.

Making the cake came about because we're having Ugly Christmas Sweater Day at work, today. You may ask what what a cake and an ugly sweater have in common, and if you answered "nothing," you would be correct. I just needed an excuse to make it and this seemed as good an excuse as any.

The cake is pretty straightforward. White cake mix and a couple boxes of Jello. Bake cake, pour Jello on top, frost with Cool Whip.

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I thought of whipping fresh cream, but, somehow, it just didn't seem right. It probably would taste better, but... it's a Jello cake made with a cake mix. Sometimes you need to just go with it and accepot what it is.

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The cake was pretty easy to put together, although I had to dip one of the pans in warm water to loosen it. Otherwise, it came together in minutes. Cool Whip is extremely easy to use as a frosting!

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I'll take a picture of the inside when I cut it open at work.

Merry Christmas Memories!


Homemade Goodies

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It's beginning to look a lot like Christmas! That, of course, means even more time in the ol' kitchen!

Once upon a time, I was out there in the rat-race, but it's been quite a while. It's definitely age... I just can't tolerate the crowds, the cranky, demanding people, the lines... any of it. Did I mention age?!?

Now, it's all about homemade gifts - preferably edible. I would much rather give - and receive - something homemade than a mass-produced whatever from the mall.

For the first ten years Victor and I were together, we bought mounds and mounds of gifts for one another. And then, one year, we realized we were merely buying things for the sake of buying things. We didn't need anything. And it's not like we were paying cash for any of it... Credit cards are so convenient - and truly evil.

So we stopped, pretty much cold-turkey. I have to admit it still feels a bit strange, once in a while, but now we tend to buy things for one another throughout the year. Little surprises just because...

Now we spend money on things like bottles and jars and mail-order ingredients when I can't find something locally. Or trays for the cookies we give to neighbors...

This year, we decided to try something different - worcestershire sauce and vanilla. I mean... when was the last time you had homemade worcestershire sauce?!? For me, the answer was never!

I have to admit it's pretty outrageous. Spicier than your basic Lea & Perins, but with that same bold flavor... It wasn't difficult to make, either...

The original recipe comes from Cooks Illustrated.

Worcestershire Sauce

  • 2 tsp pepper
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp ground clove
  • 1 tsp onion powder
  • 1/2 tsp cayenne pepper
  • 2 cup white vinegar
  • 1 cup water
  • 1 cup molasses
  • 1/4 cup fish sauce
  • 2 tbsp tamarind paste
  • 2 tbsp vegetable oil
  • 4 shallots, minced
  • 1 tube anchovy paste
  • 8 garlic cloves, minced

Toast the spices in small skillet over medium heat, until fragrant, about 1 minute. This will bring out their flavor. Set aside. Whisk vinegar, water, molasses, fish sauce, and tamarind paste together and set aside.

Heat oil in a saucepan over medium-low heat until shimmering. Add shallots and cook until softened and browned, 5 to 7 minutes. Add anchovies, garlic, and toasted spices and cook until fragrant, about 30 seconds.

Whisk in vinegar mixture, scrapping up any browned bits. Bring to boil, remove from heat and allow to cool for 1 hour.

Strain sauce through fine-mesh strainer and bottle. Keep cool and refrigerate after opening.

Another fun thing we made was Vanilla - from Vanilla Beans and Myer's Rum.

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I actually started this last year right after Christmas. It's been sitting in the basement aging and mellowing for a year. It's rich vanilla with a rum kick. I think a few fun desserts will be made with this!

I didn't use a recipe... I just split about 30 vanilla beans and steeped them in a 750ml bottle of Myer's, shaking it now and again when I was downstairs... A couple of weeks ago, I straind it, filled the bottles, and added a fresh vanilla bean to each.

It's definitely beginning to look a lot like Christmas!

Now for some cookie baking after canning the pasta sauce!