Sass & Veracity

10 Best List of 2008: One Foodie's Reflection

I'm not one for New Year's resolutions -- I never have been.  But I do reflect in a somewhat obsessive compulsive manner, so it's fitting to sift through all that's happened in a year's time to take stock.  It helps lighten the load a bit, and allows me to focus more on what matters.

If you've been a visitor to this site for a while, then you know I have another blog as well -- one that has nothing to do with food.  Can you even imagine?  Unfortunately, in the past many months as I've become more and more involved here, the place I go to write about whatever crosses my mind on any given day has begun to collect dust.

This is not good.

When I began blogging, it was to write.  To be accurate, it was also to share my opinions.  The two work quite nicely in my opinion, and not because I feel my opinions are all that important.  After all, I'm no one, but I do tire of having a head full of issues I need to work through.  Some people meditate, or jog.  I write.  Of course, it would be grand if writing burned calories like jogging does, but I digress.

I had no idea what I was getting myself into when I began, but I immediately loved being able to get some things off my chest from time to time.  Actually -- nearly daily.  As someone who has kept a notebook for many years, and who has enjoyed writing's cathartic effect, blogging was perfect and quickly became so much more than writing.  I've learned more about technology, and web design, software, and surprisingly, photography -- something I've always been interested in but rarely had time for.  The completely unexpected gain has been the interaction with people I've met along the way. 

When it became clear that my passion for cooking and food in general wouldn't fit into my writing world, this blog was born.  It, too, has taken on a life of its own quite different from what I first intended, but it's been at the expense of the other.

If you're someone who also lives in the world of all things gloriously food, then you know about the time and energy that goes into a food blog if it's done well, and I'm still learning how to do that.  It's truly amazing, and somehow,  I've turned it into a job.  It's work I enjoy, thankfully, but so is writing, and the struggle ahead of me is sorting out how to have both -- you know, in the best spirit of, "Ask and ye shall receive," or something like that.

Something's got to give, and I haven't figured it out yet, but I will.  I love thinking about food, shopping for food, cooking it, eating it, and photographing it.  I do not, however, enjoy writing about it the way I enjoy writing in general.  What a dilemma.

In the mean time, here's the sifting I've done for 2008 in all things related to food.  As I scan the list, I guess this means I'm a baker more than anything else.  Interesting, because I prefer savory cooking much, much more. 

1)  Best Dessert:  Brown Butter Ice Cream with Salted Almond Brittle and Pound Cake.  No contest.  What is it about brown butter?  I'm still thinking a nice drizzle of caramel would make it perfect.

2)  Best Meal:  Grilled Rib-Eyes with Tomatoes & Kalamatas.  Easy, quick, flavorful, and completely satisfying.  And yes, broiling the steak instead of grilling it works just perfectly!  Of course the tomatoes and olives would be perfect on chicken, fish, toasted bread....with a giant spoon all by itself.

3)  Best New Ingredient: I had absolutely no idea that pomegranate would be lovely in food.  Nothing like being born yesterday, right?  Until this fall, I hadn't used it in any recipe that involved cooking, except salad, and that doesn't quite count.  This Warm Spinach Salad is amazing even without the bacon.

4)  Best New Gadget:  Chef'n Palm Peeler.  Nothing new fangled, but oh so simple -- and sharp!  Makes peeling butternut squash a complete breeze compared to my more traditional looking peeler.  Who knew?  It fits around your finger and in the palm of your hand.

5)  Best Kitchen Tool Period: No question.  My Kitchen Aid, Big Bertha, is going strong at about nine years of age and counting.  No flames on her sides, but she smokes regularly.  I wouldn't trade her for anything, but do occasionally do without her (use bowl, wooden spoon, and elbow grease...) to keep myself humble.  If you don't have one yet, start saving.  It's worth it -- especially when you're making a meringue, or get crazy and put together some homemade Moon Pies.  Now, if I only had an extra mixing bowl...

6)  Best New Cookbook in my Collection: I thoroughly used Rick Bayless inside and out this year trying nearly 20 recipes -- a new record.  He should feel pretty worked over, don't you think?  If you think you know what Mexican food is, think again.  And his Bread Pudding?  Heavenly. 

 

7)  Best Cyber Bakefest:  If you'd told me two years ago that I could bake with friends who lived across the country, or in other countries, I'd have thought you were a loon.  But when we do get together with the help of Skype, we make amazing food.  Garlic Cheese Rolls anyone?  My, oh my!

8)  Best Never Posted Recipe:   I'll have to figure out why things like this never make it to "publish" because this recipe was completely delicious (erm...the photos suck?).  The recipe for Pan-Seared Scallops with Champagne Grapes and Almonds can be found at Noble Pig along with many, many other delicious recipes.  There's nothing quite like her wit!

9)  Best New Cooking Ah-Ha: Making bread.  Not a novel concept, I know, and it's not that I didn't know how, I just know better.  Between Zoe of Zoe Bakes, Susan of Wild Yeast, and Mary of The Sour Dough, the knowledge I've gained from these amazing bakers has helped me experiment with yeast more than ever.  Thanks!  If you missed my Bacon 3-Cheese Mother Loaf, you missed a lot.

 

10)  Best Home Sous Chef & Taster:  The resident hunkster, of course.  All I have to do is point him in the direction of a recipe.  He can pull it together from start to finish if I need him to when I'm a tad over-planned.  And yes, he also barbeques in the rain.

 
Bonus:  Best aspect of blogging?  Those of you who take the time to visit and say hello -- like Meg of Megan's Munchies who just gave me a Lovely Blog award.  Thanks, Meg!  So many of you are much better at keeping up with your visits than I am, and I constantly find myself vowing to improve. 

That sounds a bit like a resolution, doesn't it? 

Happy New Year to you all!

In the next few weeks, I'm doing some admin work on this site shifting it to my own domain, so there are bound to be glitches.  Thank you ahead of time for your patience!

Braised Pork Shoulder with Guinness and Dried Cherries

A few months ago I was fortunate to have won (and I never win anything...) Daniel Boulud's book Braise from The Constable's Larder.  Since receiving it, I've read through it several times, not only savoring all the possibilities, but learning about how braised food is prepared through the myriad international recipes included in this book.  I had absolutely no idea!

Whenever I get a new cookbook, it's always interesting to see which recipe will be made first and to consider why it, above all the others, would be selected.

Although the Ropa Vieja, or Cuban-Braised Flank Steak with Peppers, Tomatoes, and Peppers is tagged, I've been so busy that the idea of beginning any recipe the day before it's to be eaten hasn't been possible for weeks.  And then there's the Stuffed Cabbage with Pork and Chestnuts that I've been drooling over since opening the book to scan the photographs, its savory layers of ground meat and vegetables nestled beautifully between perfect layers of savoy cabbage and wrapped in bacon.  Oh, my.  I even purchased the ingredients, but again, the sheer time to work on one thing wasn't something I seemed to be able to pull off.

In the end, it was the Pork Shoulder with Guinness and Dried Cherries that actually came to fruition, and not because I had all the ingredients.  No, it was more about my tastes continuing to develop even at this point in my life, and I was intrigued by the idea of the cherries and the strong beer slowly braising with the pork.  I have not ever been one who likes to mix sweet and savory, but that is changing.   

I knew it would be amazing.

The pork is beyond tender and beginning to fall apart when it's finished, and the interesting combination of sweetness from the cherries is well-balanced by the headiness of the Guinness. This is total comfort food.

Chocolate Mousse

It figures that after a rather extended break from blogging for the holidays, I'd surface to confess that for the first time since joining the Daring Bakers 18 challenges ago, I decided not to participate in the bake fest this month.

I'm feeling quite sheepish about it, too, so I'm not going to bore you with my whining  and excuses.  Instead, I'll send you to this month's hosts, Hilda of Saffron and Blueberry and Marion of Il en Faut Peu Pour Etre Heureux to take a gander at the French Yule Log I was to have made -- but didn't.  It is quite the beautiful creation!

Instead, I have a simple, but decadent chocolate mousse that we enjoyed after our Christmas dinner with some sweetened cream and raspberries.  This is my favorite chocolate mousse recipe because it's very straight forward, so quick to make, and very, very chocolatey.

 

Mousse au Chocolat
serves 4

7-1/2 oz. dark chocolate
1/2 c. half-n-half
3 egg yolks
5 egg whites
3 T plus 1 tsp. sugar

Coarsely chop chocolate and combine with half-n-half in a small sauce pan over low heat, stirring occasionally until chocolate is completely melted.  Off the heat, beat in the egg yolks one at a time, stirring rapidly with each addition.

In a separate bowl, beat egg whites until stiff peaks form.  Gradually add sugar, beating well after each addition and until whites are stiff and glossy.

Using a whip, add whites to chocolate mixture a third at a time, carefully folding to incorporate and lighten.

Divide mousse into four serving bowls and chill for at least one hour before serving.

Notes:

• I used bittersweet chocolate but have used semisweet as well.  Trader Joes sells giant bars for a great price, so this dessert is fairly inexpensive.
• I routinely freeze left over egg whites in small marked baggies.  It comes in handy for recipes like this when more whites than yolks are required.  To thaw, I set them in a cool dish of water, occasionally pressing on the whites in the bag to break them up.  It doesn't take very long.
• I doubled this recipe and it generously served 11 with perhaps 2 more servings left over.
• I found this recipe a few years ago in The Paris Cafe Cookbook by Daniel Young.  It's a collection of recipes from 50 of the "best" Paris cafes and I haven't tried one that hasn't been delicious.

Happy Holidays!

At this lovely time of year, I hope that you're safe, warm, with those you most love, and that your taste buds are more than satisfied.

Thank you so much for making this a special place for me to visit each day.  I've struggled a bit to get here in the last week with so much going on, but I wanted to say Happy Holidays to you all.

Peace on Earth...

...Good Will toward Men.

Beef Short Ribs in Red Wine

I grew up eating braised meat.  I don't think it mattered what time of year it was, but at some point during each month, and usually on the weekend, my mom would make what she called a roast.  Although we don't have them as frequently, it is something we enjoy.

Essentially, braising involves cooking in liquid -- but there's more to it than just putting a piece of meat in a pot and covering it with water.  Well, if you want it to taste satisfying, that is.  There are some basic steps to take when braising:  1)  Choose the right cut of meat; 2)  Brown seasoned meat on all sides in a bit of fat; 3) Brown the aromatics;  and 4) Add the liquid and cook low and slow. 

At the expense of sounding like Alton Brown without the scowl, all four of the steps I mentioned are very important, and if one of them is left out, then you'll end up with a grey chunk o' meat -- not very appetizing. 

The nice thing about braising is that the best cuts of meat to use are those which are tough --    which translates to less expensive.  Easy on the wallet.  Cheap.  They're all the parts of the animal that get the most exercise.  Chuck was my mother's cut of choice, but a rump or brisket are also great.  Short ribs are another perfect choice for braising.  They're squarish cuts of beef that include a portion of bone (ribs, right?) and usually come three to four in a pack depending on their size.

When I think of short ribs, I think of gravy and wide, flat noodles.  Completely delicious!

Flourless Chocolate Almond Spice Cookies

This is my last official 12 Days of Cookies entry, finished a week behind my other cookie-baking buddies:  Andrea of Andrea's Recipes, Claire of The Barefoot Kitchen, Sandy of At the Baker's Bench, Courtney of Coco Cooks, Judy of No Fear Entertaining, and Jerry of Cooking by the Seat of My Pants.  And you'd think I'd be completely done with all cookies after this marathon, but I was roped into graciously agreed to baking a few more for a good friend's party yesterday. 

I think it's fitting that these flourless bites of chocolate and almonds found their way onto her big cookie platter, don't you? 

One of Gourmet's Favorite Cookies from December 1994, Heart-Shaped Chocolate Almond Spice Cookies, or "Basler Brunsli" are a pleasant shift from the norm both in taste, ingredients, and preparation for me.  The "dough" is predominantly nuts and chocolate with egg whites and sugar.  A food processor makes the prep simple.  

Caramelly Honey Nut Squares

Today is all about nuts.  Lots and lots of nuts -- which is perfect for me about now as I listen to the painters downstairs finally, finally ripping the paper off the floor which has been taped on for more than a week.  I thought yesterday they'd be done, but they're putting finishing touches here and there.  Clearly, they're very thorough, which I'm grateful for.  I'm so ready to roll up my sleeves and rearrange my things again.

Dust.  Vacuum.  Hang pictures.  Tackle the pile in the garage to unbury my books.  Gather things for one last big donation of the year...

...then decorate for Christmas. 

Like I said -- NUTS!  Or in this case, Biscotti Quadrati al Miele e alle Noci:  Honey Nut Squares, Gourmet's Favorite Cookie from 2003.  These are a delightful bite of flaky cookie crust, creamy honey caramel and three kinds of nuts.  You can't get much easier for something pleasant, crunchy, and surprisingly, not too sweet. 

That makes eleven cookies with one left to go.  Here's nuts to you!  

GingerDoodz: Gourmet's Favorite Gingerbread Men

Yesterday I was a baking maniac, working to finish working on the remainder of my 12 Days of Cookies, belatedly.  With our bedroom in decent order, and the family room beginning to resemble a place where we can relax again, I was able to put in a full day while the resident hunkster kept one eye on the television and football, and worked through his honey-do list -- laundry included.

I asked my 16-year-old to design some faces for Gingerbread Men, one of Gourmet's Favorite Cookies from December 1959.  Of course you'd never find gingerbread men looking like this in the time of "Leave it to Beaver,"   so I'm thinking Gingerdoodz would be more appropriate. 

Well, except for the one I designed. 

He's a bit on the happy side...or just plain loopey.  After all, no one sane would wear an outfit like that, would they?  Definitely a candidate for "What Not to Wear."

But every group needs a cheerleader, right?

Organica Deluxe Eco-Friendly Ginger Cookies

It's a bit humbling to realize that when you've been denied access to your computer, that life just isn't the same.  Actually, it's pathetic.  And nearly three days of sustained denied access?  It's downright painful.  No kitchen, no computer, garden all spiffied up...what was I to do?  My poor doggo and cat -- both no longer youngsters -- kept me company on a bench outside with my pile of food magazines and cook books on the last day until I couldn't stand it a minute longer.  I decided to leave the dust heap and do some "window" shopping for a final few items for our remodel:  a bathroom mirror, shelves, and bedding.  So much for the "window."

Sitting in front of my Mac saves money -- I know that for sure now.

Thank goodness for Saturdays and construction men who have the weekend off!  I am firing up my oven to finish my 12 Days of Cookies and beginning to unravel our house.  Hopefully by Tuesday, things will be completely back to order -- but with lovely new changes for us to enjoy -- and a holiday to prepare for.

And speaking of holidays and other special occasions...

Since I don't have my own cookies to share with you, I wanted to take the opportunity to share some delicious cookies I recently sampled from Organica Deluxe.  The oversized chewy ginger morsels were delicately spiced and perfect on a morning when I needed something pleasant to take my mind off noise and dust. 

Organica Deluxe is an Eco-Friendly organization that produces a variety of products beyond yummy baked goods.  Purchasing just one of their gift boxes helps support 15 eco-friendly businesses such as sustainable manufacturers, organic farmers, and community artisans. 

I like that idea.

Now, off to my oven.  I have my own cookies to bake!  Let's see...I think I have only three left to go.

Tune in later!

Chocolate Coconut Slices

If I think about it, I'm only a day behind on my production for our 12 Days of Cookies Extravaganza, and that's not too bad.  If I hadn't gotten into the kitchen early this morning, I'd be two days behind because no sooner had I popped my latest creation in the fridge, than I was banished outside to keep the dog company.  The nice thing about it was that although a bit chilly in the shade, a clear blue sky and Santa Ana winds helped keep me on task as I trimmed creeping fig from the back wall, raked up the piles I'd created over the past few days, and then settled down on our bench to relax and look at recipes seriously lacking in sugar and butter.  Perhaps by osmosis I might be able to gain from the healthiness, right?   Right, and pigs fly, lady.

I hadn't originally intended on making Chocolate Coconut Squares, Gourmet's favorite cookie from 1997 because the resident hunkster isn't too fond of coconut.  Sad for me since I love it in all shapes and forms.  So I decided to treat myself since these require only a short baking time on the front end, and a long refrigeration time.  The most interesting aspect of this recipe was making a custard base to stir into the chocolate before refrigeration.

I'm thinking these are perfect if you're in the mood for something a little fudge-like, but more creamy, and with a fantastic coconut crust.  I decided they deserved to be partied up a bit by presenting them in wedges and a lace petticoat.

Nice.