Pages, Pucks and Pantry

Small Plates - May 29, 2009

FREE DONUTS - Yep, it's getting to be that time of year again. Plan for next Friday as donut shops all over the country will be celebrating National Donut Day on Friday June 5th. At Krispy Kreme no purchase is necessary, just go to a participating store to get your free donut. At Dunkin Donuts you will have to purchase a beverage in order to get your free donut. I'm sure regional and local donut shops will be getting in on the free donut bandwagon so do check with your favorite donut haunts. Alas there are no Krispy or Dunkin donuts anywhere near me or I'd plan to drive by all of them for free donuts next Friday!

MY FAVORITE ICE CREAM - I'm a vanilla kind of girl. When it comes to ice cream, for some reason it's those flavors that are based in vanilla that I seem to gravitate to: Dulce De Leche, Vanilla Cream, Caramel Cone, Butter Pecan. But my absolute favorite has always been Pralines and Cream. For most of my adult life, that's the flavor that I order if I ever find myself in a Baskin Robbins. Imagine my surprise when I found out that Haagen Dazs also makes a Praline and Cream Ice Cream. But there's a catch. It's only sold at Walgreen's Drugstores. The good news is that there is a Walgreen's on my way home from work and you know I'm going to be stopping to see if they have it. For more information go here. Though I've heard of ice cream companies only selling certain flavors regionally, this is the first I've heard of a major company only selling a specific flavor from a specific store. Anyone know differently?

COKE ZERO AND BIRDS POOPING CANDY - So Good led me to one of the commercials Coke Zero has out these days that has talking animals, a rock opera like song (why do I think Meatloaf could have done a great job with this) and a bear wearing a speedo? It's part of their new Unbelievable campaign and it's actually a pretty cool commercial.  I think kids will really enjoy it and I see a whole new generation of children spouting lines like "It would be just dandy if birds pooped candy". To see the commercial go here. Oh and don't forget that Coke is suing Coke Zero for taste infringement. For the chat with the lawyers go here.

We Turn Two

Last year, for my blogs first birthday, I stated that I hoped for my second blogiversary, I'd have baked a cake that I could show a photo of. I've actually baked two birthday cakes for family members since then and yes, I actually baked the cake in the photo. A Guinness cake. With Bailey's Cream Cheese Frosting. And yes, I'll have to blog about it soon.

I had no idea when I first started this blog that it would lead to so much cooking and so much fun. But I guess after two years, I should start getting used to a big portion of my life revolving around the cooking of food, instead of just the reading about it.

As I celebrate my blogiversary, I'm hoping you'll join me for an anniversary give away next week (one each for hockey, scrapping and food), an explanation on why I haven't really done restaurant reviews (until now) and yes, yes, finally, that post about those cookbooks and why I started this blog. No really, I promise!

Thanks to all of you that have commented and those that have just read my posts and gone away. Thank you to those that have tried recipes I've posted, bought cookbooks I've highlighted or tasted recipes I've cooked. Thank you to those that have helped with Typepad problems, have mentored me on food blogging or sent articles for me to feature. Thank you for just making this adventure I'm on a ton of fun.

So now that the terrible two's are over, I'm excited to see where this blog takes me for year three!

Chocolate Banana S'mores

Seriously. Good. And fun. Can be made on the grill or in the oven. And even a seven year old can make these (with a little help from an adult).

I had planned on making my Wine Cake for dessert this past weekend. We were out in the country with a group of friends, swimming, horseback riding, watching the Indy 500, reading, shopping, and of course cooking and eating. Mr. L and I planned to cook everyone a meal of barbecued ribs, (sorta) Baked Beans, Orzo Pasta Salad, cornbread and of course the wine cake for dessert. That was, until I saw this recipe on the Food Networks Food2 blog.

I think the reason I enjoyed making this dessert so much was the fact that I got to do it with the Godson's sister. She's 7 and she really wanted to help me make dessert. All I did was slice the bananas...she put in the chocolate chips and the marshmallows. I then put it in the oven and we watched it bake. Though I took the bananas out, she served them to all us vacationers. If you have kids that want to help make a quick dessert, let them try their hand at this.

I would suggest using ripe bananas, though not the "squishy, totally brown" ripe. Some of the bananas we used were still a bit hard. We were also a bit stingy with the chocolate and marshmallows, so have your kids (or you) toss in more chocolate and marshmallows than you think you need. You can grill these (like the original recipe) or just stick them in the oven like we did. Make sure the kids understand that the bananas when they come out, are pretty hot and need to cool a bit.  Just give folks a spoon and let them scoop out the banana, chocolate, marshmallow mixture.

Loved the taste of the bananas, chocolate and marshmallow. Loved that it was something interesting for the kids to make and eat. Loved the fact that I can make this very quickly when I need a dessert since I usually have all three ingredients on hand. Love that it will be a great thing to take camping or to a barbecue.

Variations of this can be different types of chocolate or sprinkling crushed graham crackers on top.

CHOCOLATE BANANA S'MORES

One (1) Banana for each person
chocolate chips
mini-marshmallows

Take a knife and make a slit lengthwise from top to bottom of the banana. Make sure you don't cut all the way through the banana and leave the ends intact. Place the bananas on a tin-foil lined pan. Pull open the banana to make a "boat" to put the goodies in. Add chocolate chips and then top with mini-marshmallows. I cooked these in a 300 degree oven for maybe 4-5 minutes, but I'd watch them as they could be done earlier.  Let cool slightly. Eat with a spoon.

Note: Next time I'd probably cook them a bit more so that the marshmallows get darker and have more of a crust.

Note: The Food2 recipe states to use pieces of broken-up chocolate bars or Hershey's Kisses instead of the chocolate chips. Using mint chips or different flavored chocolate bars would be fun. They also grilled theirs on tin-foil for 3-5 minutes.

Tangerine Quinoa Pilaf

Back when Clementines were being sold in pretty much every grocery store in the state, our household was never without a box. I kept thinking that I should cook with them, maybe some sort of dessert, but never found anything that interested me. When I came across this recipe in the December 2008 issue of Sunset Magazine I figured it was not only a great way to use some of the Clementines, but a good way to cook something healthy.

This had a good flavor but was a bit too 'fruity' which might have come from too much dried fruit (I put in half a cup). I didn't have pine nuts so I threw in some toasted slivered almonds. I only threw in the parts of the almonds that I didn't burn because we were catching up with episodes of Heroes and I kinda got distracted and we know what happens to Mrs. L when she gets distracted from her cooking. Will I ever learn!? This made a nice side dish with roasted salmon and grilled rib-eye.

This is simple, quick and healthy. I'm sure any other citrus would work equally well until the Clementines come back next season.

TANGERINE QUINOA PILAF

1 cup reduced-sodium chicken broth
1/2 cup fresh tangerine juice
1 cup rinsed quinoa
zest from one tangerine, finely shredded
dried currents
toasted pine nuts
minced chives

Bring the reduced-sodium chicken broth (or water) and the fresh tangerine juice to a boil. Add 1 cup rinsed quinoa, cover, and simmer until tender, about 20 minutes. When quinoa is done, fluff with a fork and stir in the tangerine zest, dried currents, pine nuts and minced chives. Season with salt to taste. Serves 4.

Note: I used dried cranberries which I cut up instead of dried currents.

Note: They didn't give quantities for the currents, pine nuts or chives. Be careful as I added 1/2 cup which was too many cranberries. I would add some a bit at a time and taste to find the right amount to your liking.

Note: The cooking directions in the recipe for the quinoa differed from that on the box. I followed the cooking time on the box.

Small Plates - May 20, 2009

ALLIGATOR ON A STICK - Not something I would actually seek out but something that we found on our trip to Campbell on Sunday. After having breakfast at Psycho Donuts (more on that later) we walked down the street to the Campbell Farmers Market...to find that it had been moved for the day and in it's place was Campbells Boogie on the Bayou. Lots of wonderful smells. Folks selling crawfish, crab cakes, jambalaya and....alligator on a stick.  $9 for a stick of what seemed to be deep fried gator. It wasn't bad. Mr. L said it tasted like "chewy chicken" and that was pretty close to the truth. I'm wondering if some sort of hot sauce would have improved the experience? If I was offered it again, I'd have no problem eating it but I doubt I'd seek it out. The New Orleans Cookery stand also sold something called "Pig in a Sack" which was pork served in a pita with veggies and a BBQ sauce. Sounded very tasty. I had no idea pitas were used in cajun cooking but several of the offerings were served in pitas.

NO HIGHLAND GAMES - While at the Bayou Boogie we did see a booth for the Campbell Highland Games which usually comes around every summer. They were there selling beer. Alas, their funds with this economy are not the best and they've had to cancel this years event though they assure us the Highland Games will be back in 2010. They are also teasing us on their website with a possible "Brew-Ha-Ha" event coming up so we'll stay tuned for that. For more info go here.

MOVIE POPCORN - While seeing the Star Trek movie last week, Mr. L and I shared a large buttered popcorn. Okay, so I had the large buttered popcorn and I let it out of my grasp when Mr. L forcefully took it from me so he could get a few kernels. Half the fun of going to the movies for me is getting that bag of popcorn soaked in butter flavored oily goodness (love the Mercado Theaters in Santa Clara where you can  add as much of your own butter flavored oil as you'd like at special stations near the food stands). Thankfully, though I always think I'll go back and get more popcorn (large popcorn's in the Bay Area usually come with free refills), I'm glad I tend to resist. I saw this post on Serious Eats where a typical large buttered popcorn contains 1,220 calories. Holey Moley that's a lot of calories. And if you use extra, extra, butter flavored oily goodness on your popcorn I'm sure the calories go up quite a bit. Of course if you break it down, between the two of us that's only 610 calories and if I drink water with the popcorn and actually consider it my dinner and not eat anything else, that's less calories than getting a Low Fat Chicken Breast Footlong Sandwich at Subway....so that makes the popcorn not that bad...that's my story and I'm sticking to it.

 

Quick and Easy Wine Cake

My Grandma W used to make what she called a "sherry cake". I have fond memories of sitting around her little kitchen table in the summertime waiting for her bundt cake to come out of the oven. I can picture the summer light filtering through her kitchen curtains, the little table covered with a bright tablecloth. Though I am not a fan of sherry, the smell of the cake while being made was wonderful and the finished product delectable. Not too sweet, the cake was moist and had a great flavor that wasn't very "alcoholic".

Though I have thought of that cake off and on for years it wasn't until I was cleaning out the liquor cabinet the other day that I decided I needed to make Grams cake. Years ago I had bought a cookbook, The California Wine Country Cookbook, which I knew had a cake similar to the one my grandma made.

I realize this is a "semi-homemade" kinda cake since it uses a packaged cake mix. Don't dismiss it because of that. I searched online and found many different "sherry cake" recipes, all basically like the one in the book. Prepackaged cake mix, box of pudding, oil and sherry. Some used corn oil, some had an icing (I think my Grandmas had an icing, I'll have to ask her for the next time). I found several recipes that were the exact same recipe as this except for a different liquor was used, such as rum.

The final product has a wonderful flavor. It's also very easy to transport which makes it a great cake to serve without utensils, to take to potlucks, or to wrap pieces of to sell at bake sales. Moist without being sticky which I like. I did add powdered sugar to the top but it would have been fine without. Simple. Basic. Quick and Easy. Would work well for a nice brunch, tea party or just a nice cake to have after a summer meal.

The recipe asked for "cocktail sherry" which I'm not sure is the best stuff. The only sherry I had in the cabinet was a bottle of Fairbanks Medium Dry Sherry which turns out to be cocktail sherry. Worked for me. I believe my Gram used to use Cream Sherry. The recipe also asks for a 4 1/2 oz box of pudding...the small boxes these days are 3.5 oz., the large 5.1 oz, so I just threw in the entire contents of the large box.

This is my entry into the "Family Recipes: Memories of Family Food and Fun" event hosted by The Life and Loves of Grumpy's Honeybunch. It's an event where you post family recipes from your mother, your grandmother, your daughter, your aunt...pretty much from anyone that brings back a memory of family, food or fun. Check out the Grumpy Honeybunch's blog for wonderful recipes too. I have many recipes from my Mom that I hope to contribute to future events.

QUICK AND EASY WINE CAKE

1 package yellow cake mix
1 4 1/2 ounce package instant vanilla pudding
4 eggs
3/4 cup oil
3/4 cup Grey Riesling or Cocktail Sherry
1 teaspoon nutmeg

Combine all ingredients, mix with electric beater about 5 minutes, at medium speed. Pour batter into greased bundt cake pan and bake in 350 degree oven for 45 minutes or until done.

This recipe came from Jeani Martini from Martini & Prati Wines. Jeani pairs this cake with their Fountain Grove Grey Riesling. I don't think the winery or the wine is around anymore.

Note: I used Fairbanks Medium Dry Sherry. I used Duncan Hines Butter Recipe Golden Moist Deluxe cake mix. I used Pam Baking Spray. I used a full 5.1 ounce box of Jell-O Vanilla Pudding.

Note: I baked this in the "Anniversary Bundt Pan" from Williams Sonoma. It gives a great look to the final cake. You could dress up this simple cake by putting flowers in the center or maybe fresh raspberriess, strawberries, blueberries...and then maybe serve with a raspberry puree...yep, endless possibilities.

Note: I questioned the "five minutes beating" but I checked other recipes which also said the same thing and it worked out fine.

Note: The cake "settled" after sitting for five minutes in the pan so don't be surprised that it deflates quite a bit on you.

Note: A lot of recipes call for a simple glaze made with powdered sugar, water etc. I just dusted some powdered sugar on once the cake cooled (be sure to let the cake cool before dusting with powdered sugar or you'll have a mess).

Current Cookbook- The California Wine Country Cookbook

THE CALIFORNIA WINE COUNTRY COOKBOOK - Edited by Robert and Virginia Hoffman

This cookbook has a copyright of 1991. I got this book at a winery. I have never cooked from this before.

I believe I bought this book at some winery where I went wine tasting many years ago. I know that I bought it specifically because my Grandma W owned the cookbook and because of a specific dish that seemed similar to something she makes. The book says the recipes come from 58 chefs, winemakers and wineries. Several pages are devoted to listing those chefs and wineries that participated. Some have well known names...Charles Krug, Clos du Val, Korbell, Rodney Strong, Stag's Leap, Sutter Home. Some wineries I'd never heard of. Some, like Adler Fels I know only because of wines they have recently started producing (Adler Fels makes Leaping Lizard which I know of).

The book starts with a brief history of California Wine County which, in this 1991 edition, is already pretty dated (the last revision I found online was 1995). The index lists by name of recipe only. I wish there had been an index for wineries and by type of wine.

There is a nice little guideline which tells you approximately how much wine you might add to a dish as you are cooking. For example if you are broiling fish, they recommend about a 1/4 cup of white wine to go with your ingredients.

Standard chapters. No photos. Sometimes two recipes to a page. Each recipe lists either the chef and/or the winery the recipe comes from. The recipes seem pretty straight forward though the directions can be a little lacking which I think can happen when you have so many different folks offering recipes. I did find a few recipes that called for things like "Tiger Lily Blossoms" or "Fresh Golden Caviar" but most of the ingredients are things you can find in a regular grocery store.

I've bought some wine cooking books before that always seem to scare me. They don't call for "a cup of merlot wine" in the ingredients, they'll list "a 2001, special reserve bottle of "insert winery" wine where the grapes were picked at midnight by virgin males under the age of twenty who have iPhones and dogs named Pete". I then spend my time trying to find a wine that is similar to the one that is requested and always end up asking questions like "okay, the dog's name is "Peter" is that the same thing???" Luckily most of the recipes here call for " 1/4 cup of champagne" or "one cup Cabernet Sauvignon". I like that though they suggest you use their wines, they allow you to make the dish with whatever is on hand.

There are several recipes in this book that do not include wine in the ingredients (Pork with Apples and Ginger, Tomato Basil Pasta, Sonoma Goat Cheese Torta) but which do suggest a good wine to go with the meal.

Some of the dishes I've bookmarked to try: Mushrooms a la Gloria from Gloria Ferrer Champagne Caves; Spirited Ragout from the Louis Martini Winery; Medallions of Pork with Champagne Mustard Sauce from Korbel; Country Cactus Meatloaf from Timbercrest Farms; Chardonnay Shrimp from Charles Krug Winery; Port Torte from the Ficklin Vineyards. I definitely think this is a book I could make more than one recipe from.

Toaster - April 1, 1992-May 15, 2009

Goodbye my friend. You will be missed.

Small Plates - May 14, 2009

STAR TREK - Yes, I've seen the movie. Yes it's awesome. Yes you should go even if you aren't a fan of Star Trek or it's many spin-offs. Yes, I will see it again. Yes, I'm ready for a new TV series. Yes, I own a Star Trek cookbook. It sits next to my Star Wars cookbook.

STAR TREK GLASSES - Before going to the movie, Mr. L and I decided we needed some of the special Star Trek drinking glasses that Burger King was advertising. I think everyone in the place was there for the glasses. The nice guy behind the counter said that a lot of folks were coming in to get the glasses just after seeing the movie (on a local side note, we went to the Burger King on Meridian. They had team jersey's of all the local teams. But the names on those jerseys? Giants=Clark, Sharks=Falloon, 49ers=Montana, Warriors=Mullen). In order to get the glasses for $1.99 each, you need to buy a value meal. Along with Kirk and Spock, there are glasses for Nero and Uhura.

MY WAY - Back in the day, I used to get burgers from BK all the time. Why? Because I could have it my way, which meant no ketchup, extra pickles, extra mayo. I learned to check the burger before I left because invariably, it would be wrong. But when they did it right, it was better than burgers at most other fast food joints (this was pre In N' Out). But when they got the burger wrong, did I ever think about filing a lawsuit? This guy claims he was allergic to either pickles, onions or tomatoes which were all on his sandwich. Which he took a bite of. Which made him ill. Is it to much to think if you go to a burger joint and ask for ingredients which might kill you, not to be on a burger, wouldn't you check the burger first to make sure?

WHEN KINGONS ATTACK - Have you seen the Kingons commercials? Maybe you'd like to join the Kingon Defense Academy? Because if you did buy a glass, you'll need to protect it from those bad Kingons. Want to learn how to protect yourself from a Warp Five Wedgie? The Dance of Seduction? Talaxian Limb Paralysis? You need to join The Academy here. Prepare Yourself. Protect Your Glass.

Scrapbooking - Toaster

This is one of the first scrapbook pages I ever crafted. I know it was a scrap lift but it was so long ago I can't remember of what or whom. It was also one of the first scans I ever did...as you can see, it's a bit wonky.

I loved the quote with the photo. Toaster just had this pose and look about her that I felt went well with the saying.

We love our cat. Currently she isn't feeling well. We're waiting for test results to come back on Friday.