posts tagged with 'cooking'
Last year a garden reorganization brought all the rhubarb in our yard into one garden row, united from various far-flung and suboptimal spots. Since it was newly installed we didn't harvest much last year, but this year the plants are working at peak capacity and I have to keep picking to keep them healthy. So we're using lots of rhubarb. Besides a pie a week, I also made rhubarb syrup the other day. Some of us had it on pancakes (others objected vehemently to the very idea). Then yesterday after a hot afternoon of working outside we cooled off and re-hydrated with some rhubarb soda—syrup and tonic water on ice. Delicious! I just wished I had some lime to go with it.
This morning I was going to make rhubarb muffins, but we had some pear that needed to be used up. Pear muffins were good but it was sad to break the streak. Harvey and I could eat (and drink) rhubarb-sugar concoctions all day. The other two boys aren't as enthusiastic. Oh well, it'll be strawberry season soon. The strawberries plants, in the row next to the rhubarb, are looking good! Do you think they'll like strawberry rhubarb pie?
A couple weeks ago I picked up a cookbook at the library, Chewy Gooey Crispy Crunchy Melt-In-Your-Mouth Cookies by Alice Medrich, thinking I'd get some inspiration for holiday treats. The only problem with the book is that, while it's designed like a glossy coffee-table book, there are only pictures for every fourth or fifth recipe! How does the author expect me to bake something that I haven't already seen in mouthwatering full-page illustration? Yesterday we tried it out for the first time, making "Rocky Road bars" (pictured on page 213) and they were delicious. So good, in fact, that after we left the last five with our friends who gave us dinner yesterday I had to make some more for dessert this evening. They came out even better the second time!
The recipe is super simple: just a graham cracker crust (with sugar added), topped with chocolate chips, marshmallows, and nuts. You hardly need a recipe for that! And yet, I never thought of it myself despite always wishing I could get marshmallows in cookies somehow. The key, I think, is baking the crust for 10 minutes at 350° and then adding the other stuff before baking for 10-12 more minutes at 375°. I don't know if I'll get to any of the other recipes in the book before I have to return it—we've got a little bit going on this time of year—but it's already changed our lives. Rocky Road bars are a keeper!
Every Tuesday we share a meal with the friends who make up what we still call "Bible Study" despite not having opened a Bible together since Zion was born. Call it eight years. But we still get together, and once there are no kids under five in the group we might be able to get back to the studying (that'll be three years from now, unless someone pops out another kid). Unlike our regular Friday evening gathering, which is always at our house and a pot luck, the Tuesday dinner rotates among four families (well, 4.25 counting 5th Tuesdays) who make up the group. So we get three free dinners out per month—but when it's at our house we have to do some work. Well, let me tell you, today I did extra.
Yesterday evening Leah asked me what I was planning to cook, since she was going to Whole Foods and cook pick up what was necessary. When I said I had no idea she read me the sale items for inspiration, and we settled on a pork loin. What is a pork loin? I wasn't entirely sure, but it sounded like something that could feed a crowd. (It may surprise you to know that I have never cooked pork; lots of bacon and ham, but no pork.) After some confusion over recipes—it turns out pork loin and pork tenderloin are not at all the same thing!—I figured out basically what I should be doing; and despite my not having a meat thermometer, which was strongly recommended by most sources, it seemed easy enough.
Of course, making a roast seemed fancy enough that I needed some top quality sides to go with it! Mashed potatoes, sure (and I had to do them with the food mill since Lijah didn't care for the lumps last time). Roasted broccoli so we'd have something green. Then in my searching for pork recipes I came across one for butternut squash with maple syrup and sriracha; I'd been wanting a new way to do squash! So I thought I'd try that as well. And then, since I forgot to feed the sourdough starter yesterday, I had to make yeast rolls too.
I have to say, while I'm not sure about pork—my ethical considerations are particularly strong when it comes to pigs—the meal came out so good I might have to shell out real money more often to repeat the experience. Certainly, it was worth all the afternoon's work and stress. Too often I get into a rut, just cooking the things I know how to and buying the same ingredients again and again. Rice and beans mostly. Which would have been fine with one of the young visitors: that's what he asked for when he saw what we had on the table. You can't please everyone all the time. But the evening's meal sure pleased me!
I like to think we do pretty well for breakfasts around here. I've heard friends say that even cereal is too much trouble for them in the morning, so they limit themselves to a breakfast bar on the way out the door. None of that for us! Still, I come to understand that I still have improvements to make.
In our book club we're reading the fantastic Gone-Away Lake, by Elizabeth Enright. I've read it lots of times before but I'm always glad for another go. Her sequel, Return to Gone-Away, isn't quite as good, but it's still plenty compelling enough for me to give it another run-through this weekend. And on page 29 I read the the following words:
Aunt Hilda's breakfasts were famous: varied and original, not just the ordinary plodding through of cereal and eggs and toast.
Eggs and toast ordinary?! Here I thought I was doing pretty well to get a hot breakfast with scrambled or fried eggs on the table four or five mornings a week. I do agree with her on the cereal though—at least so far as cereal by itself is concerned. So what would she have extraordinary cooks prepare? Here's Aunt Hilda's breakfast that day: "fresh orange juice, hot buckwheat cakes with butter and apple jelly, and bacon." Sounds good to me. Does anyone have a good recipe for buckwheat cakes? How about a suggestion for getting the kids to try them?
In former times I had no qualms about wanting to make pumpkin bread all year long. Since then I've expanded my baked goods repertoire so it's now a more seasonal treat... and this is the season! The best thing about pumpkin bread is that, since it's clearly bread rather than cake—just look at the name!—you can eat it for breakfast. Which we did yesterday. Then, since it's packed with sugar we had it for dessert after lunch and dinner.
We had the first loaf with dinner the day before. We hosted friends and made roast chicken and mashed potatoes, so it all felt very Thanksgivingy. Our friends brought pumpkin cookies for dessert which weren't any sweeter than the bread, but they did have frosting on them.
Here's the recipe, if you want to try this decadence for yourself. Super easy.
Preheat oven to 375°. Beat together in the stand mixer:
1 cup oil
2 1/2 cup sugar
1 can pumpkin
Combine in a large bowl and whisk all up:
3 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
Add to the wet ingredients and mix til combined.
Bake in two ungreased loaf pans for 55-60 minutes.
Last year we got tons of apples from our Northern Spy tree. At the time I predicted, half in jest, that the bumper crop would mean slim pickings this year—in fact that's just what happened. Never mind, we got tons of Honeycrisps this year, which is what the people want, and there are enough Northern Spys to eat a few and make a couple of pies. I made the first one yesterday.
I have to admit I didn't feel totally manly as I rolled out this particular crust; the refrigerator repair guys working a few feet away put me off my game a little bit. But the apples were good ones, and the pie came out wonderful. Even better, when time came to serve it there was also a cheesecake and a gigantic (and wonderful) carrot cake, so there was some pie left for me and the boys to have for breakfast this morning.
I've been having to work harder to not run out of bread these days. The kids are getting bigger and eating more, and our fuller fall schedule means more packed lunches, so more sandwiches. Maybe we just want to eat more as the weather gets colder. Maybe it's a temporary blip. For whatever reason, baking a batch of two loaves once a week isn't enough any more. So the trick becomes finding time for a second baking day—and that's in addition to a couple times a week that I make sourdough bread (much beloved when it's hot out of the oven, but not much good for sandwiches).
My theory about making your own bread has been that it isn't actually very hard—it just requires being home for a certain amount of time in a day. To that I can now add that you need to know you're going to be home for a certain amount of time in order to be able to safely start the baking. While we certainly spend more time at home than the average American family, we also like to keep our schedule flexible, which has really slowed down my bread production. But needs must, so I'm working on figuring it out. If I get up early enough I can have it done by 10:30... that works, right?
I'm still using the same recipe I have for years and years, which you can find here. The only differences are that I've now started using melted butter rather than oil, I've increased the oven temperature to 360 or 365°F (though that may just be our oven) and 40 minutes is the shortest baking time I'd do... sometimes it needs a bit more.
I made muffins yesterday. Banana chocolate chip. The best thing about muffins is that you can have them for breakfast, and then later in that same day have them for dessert! It seems almost unfair. The cooler weather is is nice because it makes baking much more attractive: there's no downside! Over the past couple days I made oatmeal cookies, wheat bread, chocolate chip cookie bars, and the muffins. Hmm.. maybe there's a downside to my waistline? Here's the muffin recipe if you're interested, except now I'm using melted butter instead of oil. That's healthier, right?
Yikes, in checking that recipe link I see that I already made the same amusing observation this post is built around before, back in 2011. Oh well, I already wrote this much... let's hit the publish button!
We had a church retreat this past weekend—well, some people in the church had a retreat. I took care of the elementary kids, which is to say two of my own three children plus about 25 more. Of course, I had lots of help and it was lots of fun, but it was also pretty tiring. On our way home we stopped at my parents' house for dinner with them and my brother. We got home around 8:15. Less than twelve hours later I had to leave to set up for my the regular Sunday kids program, with the added effort of unloading and putting away all the materials I brought out for the kids to use at the hotel. So you can see why I was struggling to find something appropriate to prepare for the potluck lunch I was invited to.
I didn't really think about it until yesterday morning, and then for a while I was about ready to just give up and go in there pleading exhaustion and overwhelmedness. But then all the other people who were going had been at the retreat too, and also I'm actually pretty competitive when it comes to food prep, so bringing nothing felt pretty bad. Then in the shower I had a brainstorm: I was going to have over an hour between the end of Kids Church and the lunch. If I mixed up some cookie dough at home, I could bring it in and stick it in the fridge at church—then I'd be able to wow people with fresh-baked cookies coming out of the oven just in time for dessert. Who would be able to top that?!
As it happened, people appreciated the warm cookies a great deal. But they were just one small part of a wonderful lunch that included salad fresh from someone's garden and rice and beans with peach salsa made from someone else's home-grown peaches—all served on a beautifully set table with name cards and wildflowers and artistically-strewn stones and peach pits (it looked cool, really!). So I couldn't stand out. Never mind, I'm happy just to have done my part!
Eight years ago when I last wrote up a pancake recipe on these pages, I was still using canola oil rather than butter. Just laziness. Besides that it's a good recipe—as you can see by the fact that I'm still making pancakes almost the same way every Friday morning. Recently, though, we saw the biggest change in the recipe in years: we've switched to buttermilk.
A potential problem with making buttermilk pancakes regularly is that it can be hard to keep buttermilk around. I mean, what else are you ever going to be doing with it?! In our case, though, it went the other way: I wanted to have buttermilk for making cakes—not just for birthdays anymore!—but even with an accelerated cake-baking schedule it proved impossible to use up a carton before it went bad. So I thought I would try it in pancakes.
It turns out to be dramatically better than making them with milk. Who knew?! Actually, I guess lots of people knew. But not me. Thankfully, I'm now enlightened. In case you were also among the buttermilk innocents, the main difference is that buttermilk and baking soda make for a much better rise than baking powder alone (that's why buttermilk is in the cakes, too). Then the higher rise makes for a more tender crumb, which is good for its own sake, and also lets the pancakes soak up lots of syrup. Which of course is the real reason we're doing this breakfast!
Here's the (new and improved) recipe.
In a large bowl whisk together:
1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup wheat germ
3 Tbsp sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/8 tsp cinnamon
2 large eggs
Add to the dry ingredients, along with:
1 1/2 cup buttermilk
3 Tbsp melted butter
Add the wet ingredients to the dry and mix gently with a whisk until they're well-combined and smooth.
Put your skillet over medium-low heat and butter as required. Pour the batter (I use a quarter cup measure, not quite filled for each pancake) and cook until most of the bubbles on top have popped, then flip and cook the other side for about 30 seconds.
Serve with butter and slightly-warmed maple syrup or preserves.