Christmas Cookies

     It's a cookie factory in my kitchen!  I've set about making 9 cookies/candies for the 2009 holiday season.  That sounds like a fairly reasonable amount, right?  Enough for a beautiful cookie tray with some nice variety....a great gift for friends, family, neighbors, teachers, etc.  Except, I don't have family or a lot of friends here in Portland yet; who is going to eat all of these cookies??

     Then again, making cookies is about more than the final product for me.  I'm able to turn on Christmas music or movies while I bake and get into the holiday spirit.  Spending time in the kitchen always makes me happy, and rolling dough, cutting shapes, icing, and decorating is even more fun. This first year away from my family is pretty weird.  It's Christmas in the stores and on the streets, yet I'm without the things that usually signal Christmas for me.  Baking cookies gets me closer.  I may not get to share these treats with some of the people I love and care about, but they're all on my mind.

      The list:

Lebkuchen- This traditional German cookie has all the warm spice I love in gingerbread, but it's soft.  A winner for me because there are very few crisp cookies I enjoy, and therefore don't like the standard gingerbread man.

Pistachio Linzers- Gotta love the jam experience in a linzer cookie, and the ground pistachio in this dough just takes it up a notch.

Rosemary and Nut Shortbread- I made this shortbread dough with brown sugar, walnuts, pine nuts, rosemary and lemon zest.  I love rosemary and these are a perfect not-too-sweet cookie.  They have just the right amount of chew and crunch.

Sparkling Ginger Chip Cookies- A recipe from 101 Cookbooks that were too pretty to pass up.  Still on my to-do list, and I'm looking forward to this one.

Triple Chocolate Cherry Cookies-  Well really, how could I not have a least one cookie that was a chocolate overload.  It was a must.  Both cocoa powder and melted chocolate for the dough, and dark chocolate and white chocolate chips stirred in with the dried cherries.  Yum.

Carrot Cookies- A nod to Grammy.  I love it when she makes these, and had to try it myself.  One of my favorite little recipes from the Junior Social Workers' cookbook.

Cream Cheese Brownies- A request from a special someone for tradition's sake.  Hope this version is everything he remembers.

Coconut Joy Candies-  Coconut had to be on this list somewhere.  Bite size candies...that can be dangerous.

White Chocolate Popcorn-  This is a stupidly easy thing to do, but the salty sweet is addictive.  Great for munching on while cooking a Christmas meal.

That's the rundown.  I'll let my friends choose they're favorites once they're all ready.  For now I'm enjoying the baking.

Chocolate Babka 2.0

     Last night we were wanting a sweet treat and remembered there was still half of loaf of chocolate babka in the freezer.  I had even pre-sliced it for easy eating.  Well, warm, sugary, chocolaty bread sounded just right.
     I stepped into the other room to make a call and by the time I finished my boyfriend had gone above and beyond toasting and buttering some babka.  I was instructed to remain on the couch so he could surprise me with the dessert he had plated.  I'm still a little giddy thinking about what he made- Chocolate Babka French Toast.  But it gets better....the pieces were perfectly crispy and browned on the outside, drizzled with warm caramel sauce that I had also previously made, and then topped with a scoop of caramel praline ice cream (note said ice cream problem in post below).  Yep.  Talk about eating with goofy grin on our faces.  I realize not everyone has the same insatiable sweet tooth that I do, but who can resist that?  A perfect expression of what I prefer in desserts.  I love the textures of the crunchy outside and the soft, dense bread,  the chocolate oozing into every bite, the warm sauce to complement the chocolate and custard, and the delicious ice cream melting over the warm bread.
     Yes, chocolate babka does get better. A lot better.
     How about Chocolate Babka 3.0?  We had leftover custard and just two pieces of bread, so he cubed the bread and put it in to soak for bread pudding.  Big smiles again.  My mother's chocolate chip bread pudding with warm caramel sauce happens to be my very favorite dessert, and I have a feeling chocolate babka bread pudding (still have that caramel sauce on hand) will be a close second.

Chilly and Rainy

     It's raining.  It's cold.  It's raining and cold.  And repeat.
All I want to eat at this time of year (outside of my year-round ice cream problem) is something warm.  Even the yogurt or shredded wheat I am usually pleased with for breakfast has to be replaced with oatmeal, grits with lots of pepper and butter, or toast and eggs.  I just don't feel satisfied without food that fights the chill.  Braises, roasts, stews, soups... it's the season for rich and hearty bowls of goodness.  A perfect excuse, I might add, for a couple extra pounds of defense against harsh winter winds.
     I want chicken and dumplings.  I want to plug in the slow cooker and just let time and heat work its miracles.  I want to sit in front of a fire with a steaming mug of apple cider.  I want Junior Social Worker's Spaghetti Day spaghetti with every little noodle coated in meaty sauce.  I want spicy chili thats been bubbling all day.  I want to cuddle on the couch late at night with my mom and her tapioca warm off the stove.  I want white beans and ham.  I want French Onion soup in its special crock.  I want hot and gooey sandwiches.  I want to dunk hot, fresh doughnuts in my coffee and soft, crusty bread in my soup.  The list goes on, but warm comfort is clearly the theme.
     All these things were on my mind a few days ago as I considered what I wanted to eat on my weekend.  Well, here's the delight of dating a man who cooks for a living, he was thinking the same thing and I never had to say a word.  Just spotted the beef short ribs at the market, and proceeded to create exactly the meal I was craving.  After searing the ribs, slowly adding layers of vegetables, tomato sauce, seasoning, and beef broth, then simmering everything for many hours,  he had a meltingly tender ragu.  The meat fell into soft shreds in its thick sauce, and even though most of the mirepoix and mushrooms became unidentifiable in the ragu, each flavor came through.  We ate it over creamy polenta cooked with beef broth, Parmigiano-Reggiano rinds, more cheese, and plenty of butter.  Might as well really go for it, right?  We still had our vegetable- crispy roasted brussel sprouts- a vegetable that I didn't know I loved until my adult years, but have since made up for lost time.  I thoroughly enjoyed every bite of our meal.  The only bad part was waiting to eat as the house filled with the aroma of what was to come.
    

To The Coast

    Last weekend I was lucky enough to take advantage of the last bit of beautiful Oregon weather before this Artic cold arrived and head out to the coast for a night.  I’ve never lived on the beach, but I think I’m meant to.  My family and I spend a quiet week of vacation on the “Forgotten Coast “of Florida every year, and the trip has become a necessary pilgrimage that sustains us for the year.  There is nothing like the vast ocean and power of the tide to put life back into perspective.
    As different as the Oregon coast is from the gulf of Florida, the first glimpse of waves still makes me feel like I’m finally home.  Not to mention the hour and a half drive is much easier than 18 hours in the car with three brothers. 
    I spent an incredible day walking on the sand, reading as I listened to the crashing surf, and watching the happy faces of people enjoying the unexpected warm and sunny weather.  After a memorable sunset, we went to Local Ocean Seafoods for dinner.  If I lived in Newport, I know I’d be a frequent customer….head over for a quick bite and pick up more fresh seafood to cook at home.  It was small and comfortably casual with a perfect view of the commotion on the docks, rocking boats, and Yaquina Bay Bridge.  It’s easy to eat knowing the food has come from across the street and supports the local community and fisherman.  The best thing we tried was the Roasted Garlic & Crab Soup.  Rich and creamy, but not too thick, with big hunks of soft crab and gooey melted cheese throughout.  I’m already looking forward to stepping onto the beach again, another trip to Newport, and my next bowl of soup at Local Ocean.

Making it Better: Mustard

     I've been pondering the components of a sandwich a lot recently.  The "gourmet, yet casual" sandwich has been getting a lot of attention in the media.  Many chefs and restaurant owners are leaving behind a life of fine dining to reinvent the simple classics that are in millions of lunchboxes out there.  Some folks are going to big lengths to make these sandwiches great.  Spending days, weeks, or even months to confit, brine, cure, age, smoke, etc.  Don't get me wrong, I appreciate and love some of the delicious ways chefs are preparing the all-important meat on the sandwich, but are there not a lot more things to consider?  I think so.
     The meat may be extraordinary, but I firmly believe that what makes a truly memorable sandwich is the fusion of individually wonderful components.  If the bread isn't sturdy enough, or the sauce isn't spread evenly, or the textures disagree, or the meat/cheese/bread ratio is off, then having one great ingredient just isn't enough.  Furthermore, I don't think a sandwich requires a giant list of toppings as long as each item is just done right.  
     So, in the spirit of making the little things better, I made mustard this week.  Sure, it's easy to find specialty mustards on the market shelves these days, but some can be quite expensive.  Other than buying the dry mustard, I already had the ingredients in my pantry.  I have been craving a great Cubano lately, and this mustard would be perfect pressed into soft bread with warm pork, ham, Swiss cheese, and pickles.  The mustard was quick, easy, and better than the commercial variety I already had.  Most importantly, I love the idea of making my own version of a condiment that is so easy to just toss in the basket at the store.

Spicy Mustard
Yield: 16 oz.

2.25 oz dry mustard
1/2 oz sugar
1 tsp salt
6 oz eggs
8 oz malt vinegar
1/4 tsp favorite hot sauce-  I used a very spicy hot sauce made from St. Augustine, FL datil peppers
1.5 oz honey- I used a delicious dark sourwood honey from Savannah Bee Company

1. Combine 1st 3 ingredients. Add eggs and mix until smooth.
2. Whisk in vinegar, hot sauce, honey. Cover and refrigerate 1 to 2 hours.
3. Beat in a double boiler until thick and creamy. Cover and refrigerate until cold.
4. Transfer to clean container. Cover and refrigerate for up to 2 weeks.


For a little experiment I set aside some of the mixture after step one to make pear mustard.  After a trip to Hood River in October, we came back with cases of pears and apples.  One thing I made was a pear and ginger coulis that I froze several containers of.  So, I omitted the hot sauce in this batch and added some of the thawed coulis to the mustard as it cooked in step three. It has a distinct pear taste with the tang of the mustard that would add another great layer of flavor to a sandwich.

Missing Thanksgiving

     I woke up today wishing I had pictures and stories to share of yesterday's cooking and feasting.  I don't this year, and it feels a bit strange.  Higgins does a big Thanksgiving menu, and this was the first time I have worked on my favorite holiday.  Even though I did provide a Thanksgiving meal to others, it wasn't quite the same as cooking the meal from start to finish for my family and friends. 
     Nevertheless, I'm grateful.  I still spent my day with smells of juicy turkey, stuffing, gravy, and pumpkin soup, nibbling as the hours passed by.  I was surrounded by delicious desserts of pumpkin pie, chocolate pecan tarts, tapioca, and warm gingerbread cake....again lots of nibbling!  I am also lucky enough to work with people who make me laugh and smile.  And at the end of the night, when the patrons were home with full bellies, we all sat down to a Thanksgiving meal of our own.  You might think after 10 hours of working with one another, we would just want to get out of there, but the wine was flowing and the jokes were plentiful.  Indeed, we stayed around for a few more hours.  For all of this, I'm thankful.  I missed my family and our Thanksgiving traditions, but it was still a special day.
     Another thing I'm thankful for is the beautiful and unusually warm day we had here in Portland on Tuesday.  I was able to spend the afternoon wandering around Hawthorne doing a bit of holiday shopping. It was even nice enough to visit The Waffle Window at the back of the Bread and Ink Cafe and enjoy a waffle alfresco. 

     I love waffles, and this waffle was just the right size and price for an afternoon snack.  There are  plenty of sweet toppings, but I opted for a savory one- The Farm House- with spinach, onion, mushroom, roasted red pepper, and topped with lemon thyme chevre.  I could have added bacon to make it The Whole Farm.  It was tasty, and totally hit the spot on that sunny day.  Another touch I loved was the old blue floral print plate, why not still serve food on real dishes from a walk-up window?  I realize that now I'm going to have to investigate the other waffle food carts in Portland to make a fair comparison.  I think I can manage that one! 

Chocolate Babka

    Holiday baking is upon us, and I couldn't be happier.  Every year, my mom and I bake holiday cookies to give to friends and family; I love choosing the assortment.  Twisted candy canes, orange balls, snickerdoodles, hello dollies, nut crescents, iced sugar cookies in holiday shapes, jam filled cookies, cream cheese bars, white chocolate popcorn, peanut brittle, chocolate hazelnut sandwich cookies....the list could go down the page.
     However, this Christmas will be the first year I can't go home to Oklahoma.  Between needing nearly two days of travel and it being the busiest time of year at the restaurant, getting home for the holidays just doesn't work out. I've been feeling pretty down about it.  My family has a lot of Christmas traditions that make the celebration last for days, and I hate thinking about missing it all.  My favorite brunch with Papa's chocolate milkshakes, covering the house with decorations, playing Dirty Santa with 30 people, Christmas poppers with paper crowns, food, food, and more food, candlelight Christmas Eve service, eating grilled cheese and tomato soup in our Christmas Eve pajamas in front of our Christmas Eve movie, kids showing off their new toys, nonstop Christmas music on the radio, my mom's stockings (expertly stuffed, by the way) that she has sewn by hand for all her kids and grandkids, and the soft clicks of my father's endless picture taking. 
     Well, if there is one thing I can do here on my own to make things more festive, it's baking Christmas treats.  I'm working on my list of choices, and I've told my favorite people here to put in their requests.  If anyone has their own favorite holiday cookie or family baking tradition and would like to share the recipe with me, I'd love to try it. Our small kitchen will soon become a cookie factory.  It works out nicely that we have two stand mixers and a hand mixer; I just need some more counter space! 
      No cookie production until after I eat plenty of pumpkin pie, but I kicked off the season o' baking with chocolate babka.  A popular Hanukkah dessert, this yeast dough is rolled out, covered in chocolate and/or cinnamon, rolled back up, twisted, and topped with streusel.  A version came through the test kitchen during my last week at Cooking Light, and I've had a hankering for it since.  It was only right that I give it a go when this month's holiday issue arrived with that chocolate babka recipe among the pages.  Now, I use the term dessert, but the chocolaty bread is perfect warm with coffee, and it is frankly well-suited to all hours of the day.  The chocolate and fat are definitely scaled back in the CL recipe, which is nice considering my lack of self control, but I of course want to make the butter laden, oozing chocolate variety now.
     The way the dough is twisted and shaped in the pan creates an ever-changing swirl of chocolate filling throughout the loaf. Both beautiful and delicious; chocolate babka makes for a great holiday gift.  Mine has stayed at home, but I'll soon have cookies to share!

Here is a recipe from another blog I enjoy:
http://smittenkitchen.com/2007/09/mmm-bab-bee-bab-ka/

Cereal Salad

       I need to personally thank my Aunt Lisa for teaching me the way to eat cereal properly-mixed.  Cheerios, Life, Grape-Nut Flakes, Honey Bunches of Oats, Frosted Flakes... you name it, all mixed together.  Back before Aunt Lisa had her own kids, and I was still her only niece, I was lucky enough to get some quality play time with just the two of us.  She came home to Oklahoma from Dallas, or she and my mom coordinated to send me there for visits.  Our time together was full of scavenger hunts, peel-off face masks, baking cookies, sneaking cartwheels in the grocery store, making crafts, and eating cereal salad.  We ate our cereal out of brightly colored pedestal ice cream bowls, and we even got to eat on the floor in front of the TV.  What a treat!  Aunt Lisa has a talent for making the little things special.  
     I've always loved eating cereal for breakfast, but my mother (and I truly thank her for this) purchased cereals of the healthy and non-sugared variety for our pantry.  So going to Lisa's was like hitting the cereal jackpot.  She kept quite a few options on hand, and not only did she have more exciting "healthy" cereals, aka, Cracklin' Oat Bran, but also several frosted or sugary choices. This selection is the proper starting point for good cereal salad...balance. I think its also nice to have a mix of shapes and sizes- flakes, crunchies, O's, etc.  I don't overload on the sweet cereal, just a touch in each spoonful.  Who wouldn't like their cereal to change a little everyday?  No sense in getting bored with the most important meal of the day.
     So, imagine my delight when I got to the dorm cafeteria in college and discovered the 20 bins of various cereals at any given time.  The ultimate cereal salad experience.  Needless to say, I ate a lot of cereal that year. And given the less than mediocre casseroles, fried chicken, and cheeseburgers often available, my enthusiasm for cereal worked out pretty well. 
     I'm an aunt now and I just learned that my first niece shares my affinity for mixing her cereals together.  Good girl.  Even though I'm not the one who taught her to do so, I can't help but feel proud. I'm looking forward to sharing a bowl of cereal salad with my pretty girl when I'm back in Oklahoma.  Maybe I can get Aunt Lisa to come too.  


Note: A few cereal-related sites for other junkies:  
http://www.lavasurfer.com/cereal-guide.html
http://www.retroland.com/retrotalk/viewtopic.php?t=16615
What's your favorite?


Note 2: Know the history of cereal?  Funny accident, check it out: 
http://www.mrbreakfast.com/article.asp?articleid=13


Note 3: (My excitement is growing embarrassing)  Anyone seen the retro boxes of several Post cereals out now? Fun! 

Wickles Wickles Wickles

      When I moved to Alabama my coworkers at Cooking Light gave me a gift I'm forever grateful for. They introduced me to Wickles.  A spicy sweet pickle that I can only find in the southern states. Check it out:  http://www.wickles.com/  Gotta love the dancing cucumber and pepper.
       Thick slices of crunchy pickles that are a perfect balance of super spicy, sour, and sweet.  They're addictive.  I've always been a pickle lover (pickle bar at Goldie's anyone?), but these take the cake.  Too many times have I stood at the fridge with the door wide open popping them in my mouth.  I look down and realize I've eaten 10 rather than the one I went to the fridge for.  Oops!
       I have revealed this treat to friends and family who find themselves exhibiting similar behavior.  Before I moved from Alabama I bought multiple Piggly Wigglys out of their Wickle stock. And at a particular gift shop in Apalachicola, Florida I found a gallon jar of them! You better believe I didn't think twice about purchasing that quantity of pickles.  I dread the day I run out.
       My most recent jar is suddenly empty thanks to a snacking episode yesterday afternoon.  But I'm going to keep the liquid and attempt to reuse the brine by adding in some dill pickles from the store.  The liquid would also be great to use in a dressing, perhaps for some 'tater salad? With some chopped Wickles and hard boiled eggs? Yes, sir!
       In the meantime, I've just done my 1st round of experimentation to recreate these crazy good pickles.  Notes:  not using brown sugar next time and using more sugar period.  The heat, sour and garlic flavor is great, but not sweet enough yet.  Keep ya posted on this endeavor!

Rainy Night Dinner

     Val and I were considering going out to a movie tonight on our days off, but we started chatting about food (as usual) and suddenly cooking dinner at home sounded like much more fun.  We wanted quick and easy, warm and hearty.  Mussels fit the bill.  Just had to make a quick stop at the grocery for a bit of veg, mussels, and some crusty bread. After just a bit of chopping and prep, our dinner took only minutes to cook.       I definitely recommend mussels as a satisfying weeknight meal. The great thing is that anything goes.  The extra veggies in the pantry, fridge, or freezer... perfect time to use stuff up.  And easy to adjust to every season.  We used potato, carrot, mushroom and a can of San Marzano tomatoes tonight.  Finished off with a bit of cream, lemon, thyme, and crushed red pepper. As the rain fell outside on this windy evening, we sat down to a steaming bowl of perfectly cooked mussels.  Plenty of fall vegetables with each tender mussel and a nice lingering heat from the red pepper, plus a touch of saltiness from freshly grated Parm-Regg over top.  We sopped up every last drop of the creamy tomato broth with our baguette.  We ate till we were stuffed; it was the kind of dish you just keep going back for more of.


Mussels in Creamy Tomato Broth
Serves 2

1 tablespoon olive oil
1 tablespoon butter
4 garlic cloves, minced
2 small shallots, finely chopped
1 carrot, peeled and julienned
1 cup sliced cremini mushrooms
3/4 cup dry white wine
1 cup chicken stock
1 cup San Marzano tomatoes and juice, crushed
2 small Yukon gold potatoes, boiled and diced
1 tablespoon thyme
1/2 lemon, zest and juice
2 teaspoons crushed red pepper
1/4 cup cream 
20 mussels, debearded and cleaned
3 tablespoons chopped fresh parsley, divided

 Heat olive oil and butter in a large pot over medium-high heat.  Saute shallot and garlic until golden brown. Add carrot and mushroom; saute until tender. Add wine and next 6 ingredients.
Bring to a boil; cover and cook 5 minutes. Season broth to taste with salt and pepper.  Add cream, 2 tablespoons parsley and mussels; cover and cook 5 minutes or until shells open.  Discard any unopened shells.

Ladle mussels, vegetables and broth into bowls. Sprinkle remaining parsley and freshly grated Parmigiano-Reggiano cheese over the top.  Serve with a great crusty baguette for dipping!

Birthday Smiles

The cheesecake was indeed a success.
His eyes lit up when he realized what it was, and he loved every bite. So did I...  We thought we would start by sharing a piece after our dinner, but who am I kidding?  We definitely went back for more.  Smiling and giggling at each other like kids eating their Halloween candy.  I'm looking forward to enjoying more of it over the next few days. Well, if he'll share.

The slices are beautiful with a hunk of toffee on each one, and I served it with more warm caramel sauce drizzled over.  It wasn't overly sweet like so many commercial varieties.  Just the right amount of rich and tangy sweetness that I crave in a cheesecake.

Birthday Cooking

     I'm currently making a cheesecake for a special someone in my life and I'm a bit nervous.  Considering I've made countless cheesecakes for various jobs and many more at home for cheesecake-loving pals, being nervous seems silly.  But this is no ordinary cheesecake recipe.  The handsome chef I'm dating was gracious enough to let me peruse his late mother's enormous recipe book of desserts.  She was known for her desserts about town.  Her recipes are dotted with sauce and fingerprints and covered in her lovely handwriting of tasting notes, measurement changes, and pricing. Her recipes had become a diary of sorts, and I as I looked through them I couldn't help but picture my own future children cooking from my recipes and scribbles.

     These desserts are big memories for him and now I've taken on the challenge of recreating one of his favorites for his birthday.  Well, that's some pressure.... But I was incredibly touched that he shared this part of his life with me, and I'm excited to be making his birthday cake.
     Toffee Crunch Cheesecake with Caramel Sauce. What more do I really need to say about that?  Lots of things to love!  Buttery graham cracker crust, rich cheesecake with bits of crunchy toffee in every bite, all covered in caramel sauce, more toffee, and lovely dollops of whipped cream.
      I think we often eat to reminisce and relive the little moments.  I hope this cake is as sweet and delicious as the birthday boy remembers.  I can't wait to taste it with him and celebrate his day.

Airport Lovin'

      There are many reasons I enjoy flying, despite my fair share of grueling airport experiences.  I continue to be baffled by the ability of such enormous machines to take flight. I love watching the world grow tiny, passing through clouds, and seeing mountains, canyons, plains, deserts, and water from high above.
      And I love people watching. I'm usually alone in the airport, so I while away the time by guessing at the stories of people's lives as they hurry by, whether they're in suits or loaded down with toys and diapers.  But it's the arrivals that make all the airport headaches worth it.  It has become one of my favorite moments of going home to Oklahoma to see my family. I long for those hugs that don't let go, and I can always count on my mom to have food waiting for me in the car....no matter how delayed my flight is.  It is the reason I'll stay hungry traveling, anticipating whatever she's made that day at Crazy 8 Cafe and saved for me.  After a long day of crowds, lines, and security checks, my body simply sinks into the cushions of my parents' car and every bite is wholly satisfying.  It somehow doesn't even matter if the cheese isn't still gooey and the bun isn't perfectly toasted after traveling to me. My mother's food is the comfort I need. 
      When I lived in Alabama and flew back to Portland for a visit, I had a very frustrating day in the airport.  My flight was delayed two hours, and I received news of upsetting family drama en route.  I couldn't wait to get there and see my dear friend (and now roommate) Valerie.  She and I are two peas in a pod when it comes to our obsession with food and cooking, and I had been missing her furiously over the several months since I had left Portland.  I nearly knocked her over when I first saw her.  And she knows me all to well-  it was 12:30 in the morning, but she had brought me her favorite dish from her work at Pok Pok, the Cha ca "Le Vong", a fish dish that is cooked in turmeric oil. I ate it standing over the kitchen counter, completely exhausted, but moaning with every bite. It was rich and warm, with crunchy peanuts and loads of crisp, fresh dill, cilantro, and mint in every bite.  That dish is now my favorite too, and that late night as we ate and fell into bed with happy bellies, I knew I'd return to make Portland my home.