So good it made me giggle

I’ve watched a lot of episodes of America’s Test Kitchen.  The host, Christopher Kimball, is a bit of an odd duck.  He wears bow ties and little round wire-rimmed glasses.  He is recognizably a northeasterner to the bone.  Most episodes he introduces the topic (recipe) of the day and proceeds to “host” with the chef of the day.  When it comes time to do the taste test, he does the obligatory “Mm, this is really good” sounds and tosses out a few descriptive phrases to let us know how it tastes.

Every once in a while, though, you can tell by his reaction that they got it right on.  He’ll start to taste in the usual way.  But suddenly he starts to giggle.  That’s when you know they have come up with something extra special.  He’ll even admit (on screen) that when it’s REALLY great he just can’t help himself.  He starts to giggle because it just tastes so good.

 

That’s kind of the same reaction I got the first time I made these Pumpkin Pancakes with Honey-Pecan Butter.  To be honest, I made the pancakes a couple of times and they were good.  But I had never taken the time to make the honey-pecan butter until our church’s Christmas Brunch.  We brought the pancake batter already made and the honey-pecan butter still very hot from the stove.  We made pancakes on a griddle – to order.  My husband was the griddle master and I trotted a plate piled high with pancakes and saucepan full of warm honey-pecan butter from table to table.

 

People would politely take a small pancake and often opted to skip the honey-pecan butter.  I urged them to try some, if even just a little bit.  As I turned to the next table, that’s when the giggling started – behind me.   I’d get about two tables away and someone would call me back to get “just a smidge more” of the honey-pecan butter.  Oh, and "maybe another pancake or two".  It happened over and over again as I wandered about the room peddling pancakes.  By the time I got back to the griddle to restock, there was lineup of folks waiting for more pancakes to come off the heat.  They never even got onto my serving plate.  We couldn’t keep up and eventually we ran out of batter and butter.  Had to turn people away.

 

Thankfully, I had stashed two tiny pancakes and tablespoonful of honey-pecan butter for us.  We sat down exhausted from the rush and did our very own little taste test.  Yup…you got it!  They were so good we started giggling.

 

Pumpkin Pancakes with Honey-Pecan Butter

 

INGREDIENTS

 

Pancakes:

1	cup flour
1	T sugar
2	t baking soda
	dash salt
¾	t cinnamon
2	T vegetable oil
1	egg
1	cup milk
½	cup canned pumpkin puree
½	cup sour cream

 

Honey-Pecan Butter:

½	cup pecans
½	cup butter. softened
¼	cup honey

 

Directions

1. For the pancakes, combine all ingredients.  Batter will be lumpy.  Fry pancakes on griddle.

2. For the honey-pecan butter, spread pecans on baking sheet and toast in 350° oven for 8 minutes.  Chop nuts in food processor or blender.  Beat butter and honey together until smooth.  Heat to warm butter mixture.  Add pecans.

3. Serve pancakes with honey-pecan butter drizzled on top.

Not necessarily healthy

Not everything vegetarian is tasteless and good for you.  Some vegetarian dishes are splendidly yummy and not necessarily healthy.  Now that we have that out of the way, let's just focus on the yummy factor and ignore the not necessarily healthy bit.

First, a question:  What do sautéed onions, cottage cheese, and Special K cereal have in common?  You wouldn't think that they would have anything in common, right?  Well, I can promise you that they do have something in common and it may not be what you are expecting.

When I think of an after church home-cooked meal, no vegetarian table would  be complete without Special K Loaf.  You have that puzzled look on your face right now, don't you.  Never heard of it?  Well, let me explain.  Don't laugh until you've heard me out.  If you've never tried it, you don't know if it's yummy or not.

Some people will try to tell you that Special K Loaf is like a vegetarian meatloaf.  It is NOT like meatloaf - vegetarian or otherwise.  It isn't like anything.  It is unique.  What seems to be a random collection of ingredients turns into a delicious entrée.  Who would guess that cottage cheese, eggs, nuts, butter, onions and breakfast cereal would co-habitate and morph into an entrée?  Mm-mm-mm!  It does.  It most certainly does!

Let's talk about shape; I don't make mine in a loaf shape.  I use a nice large glass casserole baking pan...mainly because I always double the recipe since it disappears so fast.  And what doesn't disappear on round one, most certainly disappears on round two (as sandwiches).

Next, everyone thinks they have "the" recipe for Special K Loaf. I promise you, they are all wrong.  The recipe I am sharing here is "the" recipe.

Mrs Brodeur ran the cafeteria at my high school and provided most of the tried and true recipes that it served.  Don't laugh.  This was no ordinary cafeteria at no ordinary school.  This school was in Singapore, at church headquarters.   Missionaries sent their teens from all over Asia, Southern Asia, and a few from Africa to this school.  The school, teachers, administrators, and fellow students were our "family" away from home.  The very wise administration of the school knew that if they kept the students happy, the parents would be happy.  So, they made sure that our cafeteria served up the best home-style food that could be found outside of our homes.  Mrs Brodeur was talented, organized, fun, and much-loved by those who knew her.  I suspect many of us alumni have her recipes tucked away in our recipe boxes.  That woman knew how to make meals delicious!

Without further ado, here is "THE" recipe for Special K Loaf.
 

Special K Loaf

INGREDIENTS

5	eggs, lightly beaten
2	cups cottage cheese
1	cup ground walnuts*
1	stick butter (8 T)
1	medium onion, minced
3	pkts George Washington Broth** (brown)
6	cups Special K cereal

Directions

1. In a large mixing bowl, beat eggs together with cottage cheese and nuts.

2. In a skillet, melt butter and then add minced onion.  Sauté over medium heat until onion is translucent and starting to caramelize. Remove from heat and allow to cool.

3. When onion mixture has cooled, add it to the egg mixture.  Stir to blend.  Then add the Special K cereal.  Stir until well combined.

4. Spread evenly in an 8” x 8” glass baking dish***.  Bake in a 325° oven for 1 hour and 15 minutes.
 

*You can use pecans instead of walnuts, if desired (I don’t desire, but the husband does).

**George Washington Broth is like a loose bouillon powder.  It is vegetarian.  You can substitute beef bouillon cubes, if you prefer.  Or another good vegetarian option is to use “Better Than Bouillon” (vegetarian) paste.

***As mentioned above, I always double this recipe.  So, I sometimes put mine in 9” x 13” glass pan (Pyrex makes a nice one), but more often I use a 10” x 15” glass pan so that the “loaf” is spread out a little thinner (which equals more crust – the best part, in my opinion).

Everything's better with butter

I never met a poached egg that wouldn't benefit from a close relationship with a good Hollandaise Sauce.  Notice I said a 'good' Hollandaise Sauce.  Like other events in our lives, your first experience with Hollandaise Sauce will determine your future.  If you meet a good one, you'll love Hollandaise forever and always.  And, you'll be very picky about your sauce.  On the other hand, if your first experience is with a weak, gloppy, grainy mess you'll never ever be willing to give it a second chance.

Thankfully, my first experience with Hollandaise Sauce was a magical moment.  I've always loved the tart of lemon and who doesn't love BUTTER!!!

As has been mentioned before, I didn't grow up here.  I grew up in the tropics.  As a result of that happy experience, there are many different foods that I never have the opportunity to try or learn to like as a child.

Example:  We didn't have apples (except for very rare occasions when my parents were willing to part with more than their usual percentage of income  allotted to the food budget).  So, I never learned to like them.  Probably because by the time apples got to where we lived, they were well past their 'best by' date.  Or, more likely, because my first recollection of eating an apple was a disaster.

It was at a expatriate potluck gathering and around the time of my sixth birthday.  Mom splurged and bought some apples.  I remember it was evening (after dark) and we were eating 'al fresco'.  All of us kids were running around in the dark having a blast.  The women had done a beautiful job of decorating the tables and stringing lights in the trees.  It was one of those magical evenings.  Mom called me over and explained to me how special these apples were and told me how lucky I was to get this chance to eat one.  Expecting something really spectacular, I sank my teeth into it.  As I pulled the apple away from my mouth instead of leaving a piece of sweetness in my mouth, that apple took my first loose tooth.  Of course it hurt.  And, of course I started screaming and crying hysterically because my apple was all bloody.  It was like a Halloween horror movie.  Is it any wonder I'm still not a huge fan of apples, applesauce, apple juice, most anything with apple it in?

But, I digress.  Back to Hollandaise Sauce.  Sorry, got all distracted there for a minute.  You'll forgive me when you see that it helps to illustrate the point that your first experience is very important.  And, mine with Hollandaise Sauce was superb!

Post college days, at my first job, someone mentioned artichokes.  I didn't recall ever tasting one.  Being adventurous, I decided to try artichokes.  Having no idea what to do with them, I dragged out my trusty cookbook and looked them up.  (You notice and laugh that I mention my cookbook - singular - THOSE days are gone!)  Thankfully, my then lonely cookbook is very well illustrated.  The photo that went with the artichoke instructions was lovely.  And the sauce it mentioned to serve with the artichokes looked intriguing.  I decided to give it a whirl.  Thankfully, I didn't have any mishaps while preparing it and that sauce turned out blissfully delicious.  I've had a love thing goin' on with Hollandaise Sauce ever since.  But, boy am I picky!!!

Here's the recipe for the best Hollandaise Sauce I ever ate.  Keep in mind, this sauce is very finicky.  Too slow and it never comes together.  Too fast and you have scrambled eggs.  Patience, my friends, patience and luck.  And good eating!

Hollandaise Sauce

INGREDIENTS

3	large egg yolks
1	T lemon juice
½	c firm butter*

Directions

1. In a 1½ quart saucepan, vigorously stir egg yolks and lemon juice with wire whisk. Add 1/4 cup of the butter. Heat over very low heat, stirring constantly with wire whisk, until butter is melted.

2. Add remaining 1/4 cup butter. Continue stirring vigorously until butter is melted and sauce is thickened. (Be sure butter melts slowly so eggs have time to cook and thicken sauce without curdling.) If the sauce curdles (mixture begins to separate), add about 1 tablespoon boiling water and beat vigorously with wire whisk or hand beater until it's smooth.

3. Serve immediately. Store covered in refrigerator. To serve refrigerated sauce, reheat over very low heat and stir in a small amount of water.

Makes about ¾ cup sauce.

I can cook, I just don't

It might be time to stop reading recipes and start cooking.  Maybe.

My husband doesn't understand the reading of recipes; the hunt through a stack of 'foodie' magazines for the perfect apple cake recipe, the sense of satisfaction one gets when an online recipe search proves that your trusty & battered Betty Crocker cookbook still has the best tasting hollandaise sauce, the delight one feels after discovering that there are sixteen different ways to crack an egg*.  Of course, his jaded view is colored by the fact that he wants to eat!

I can cook, I just don't.

That's what the sign in my kitchen says.  (A gift from the husband.)  To be fair, it's only partial true.  The truth is "I can cook, I just don't do it very often.  But when I do, IT'S FABULOUS...or at least I like to think so."  And people; it's fabulous BECAUSE I read all those recipes!  Think of it as an investment.  Research.  To steal a phrase from the boys scouts, I'm prepared.

My goal for this weekend is to reduce the bulk.  It dawned on me at 4:30 this morning.  (Yes, I know.  I WAS trying to sleep in on my one day to rest.  It just didn't work.)  As I was saying...at 4:30 this morning it hit me that I have been 'saving' my magazines to read on that magical (read non-existent) day when I had nothing else to do.  Hahahaha!  Oh, side-ache, side-ache!!!  Ouch, ouch, ouch!  Anyway, back to my epiphany...There is no reason on earth to 'save' a magazine to read later!  No wonder I feel like we are drowning in paper in this house.  Grief.  *Sigh*  Duh!  So, the plan is to reduce the bulk.

Looking for some inspiration, of course, I turned to the internet.  And a little later (well, maybe three hours) after some googling, the plan is gathering a list of criteria and my resolve is gathering some back-bone.  Did you know that people actually rip pages out of cookbooks!?!?  I'm kind of horrified and intrigued at the same time.  I've been ripping pages out of magazines for years (well, when I eventually get around to reading them).  But, a book seems too sacred to rip.  However, I read it on the internet so it MUST be true.  They're saying it is okay to rip your two favorite recipes out of that cookbook that you rarely use and toss the book.  Shocking, huh?!

So, today's the day.  I will rip and tear and reduce the bulk.  But, just in case I get overwhelmed, I have a backup plan.

I might cook.  Might.  If there's time.  Of course, I'll have to plow through all those clippings to find just the right recipe.  Or, perhaps I'll dig up an old favorite instead.  Like...'Perfect Chocolate Chip Cookies'.  Thank you to America's Test Kitchen for this tried and true recipe!

Perfect Chocolate Chip Cookies

INGREDIENTS

1¾	c unbleached all-purpose flour (8 ¾ oz)
½	t baking soda
14	T unsalted butter (1 ¾ sticks)
½	c granulated sugar
¾	c packed dark brown sugar (5 ¼ oz) – see note
1	t table salt
2	t vanilla extract
1	lg egg
1	lg egg yolk
1 ¼	c semisweet chocolate chips or chunks – see note
¾	c chopped pecans or walnuts, toasted (optional)

Directions

1. Adjust the oven rack to middle position and heat oven to 375°.  Line 2 large (18 x12 inch) baking sheets with parchment paper.  Whisk flour and baking soda together in medium bowl; set aside.

2. Heat 10 T butter in 10-inch skillet over medium-high heat until melted, about 2 minutes.  Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes.  Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heat proof bowl.  Stir in remaining 4 T butter into hot butter until completely melted.

3. Add both sugars, salt, and vanilla extract to bowl with butter and whisk until fully incorporated.  Add egg and egg yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds.  Let mixture stand 3 minutes, then whisk for 30 seconds.  Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny.  Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute.  Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.

4.  Divide dough into 16 portions, each about 3 T (or use #24 cookie scoop).  Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet.  (Smaller baking sheets can be used, but will require 3 batches.

5.  Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.  Transfer to a wire rack; cool cookies completely before serving.
 
NOTES:

1.  Avoid using a nonstick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to gauge when the butter is browned.  Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry.  This recipe works with light brown sugar, but the cookies will be less full-flavored.
2.  Melting a generous amount of butter before combining it with other ingredients gives the chewy texture. Browning a portion of it adds nutty flavor. Using a bit more brown sugar than white sugar enhanced chewiness, while a combination of one egg and one egg yolk gives supremely moist cookies. For the crisp edges and deep toffee flavor, allow the sugar to dissolve and rest in the melted butter.  Bake the cookies until golden brown and just set, but still soft in the center. The resulting cookies are crisp and chewy and gooey with chocolate, and can boast a complex medley of sweet, buttery, caramel, and toffee flavors.
3. In their taste testing, Ghirardelli 60% Cacao Bittersweet Chocolate Chips distinct ‘wine,’ ‘fruit,’ and ‘smoke’ flavors made this ‘adult chocolate’ a clear winner.  Low sugar content allows the chocolate flavor to shine.  In cookies, the wider, flatter shape and high percentage of fat help the chips melt into thin layers for a pleasing balance of cookie and chocolate in every bite.


*There is a slight (very slight) chance that I may have exaggerated about the number of ways there are to crack an egg.  Very VERY slight.

One potato, two potato

Helping someone move is the ultimate demonstration of a true friend.  I'm probably a lousy friend because I haven't helped that many people move.  It sounds so easy.  "Sure, I'll stop by to help on Sunday."  I'm just never prepared for the GIGANTIC job that it really is.

The few times that I have actually helped, it ALWAYS turned into an overwhelming, exhausting, seemingly never ending job.  Besides the usual household items.  I've helped move an airplane (in pieces - that we had to make sure didn't get mixed up), a home-built tractor with grading blade, an antique car (also in pieces - with the same instructions), an antique (read HEAVY) piano (upstairs), and other assorted 'not your usual item'.

One of the most unusual moves found me standing on the kitchen counters (so I could reach the top cabinets), packing the contents of a kitchen into boxes, loading everything (including the rest of the household belongings) onto a large trailer, hauling the trailer to an airplane hanger (where it all waited for three days till Escrow was completed), and then unloading into the new house when it was finally available.

Oh!  It should be noted that all of the above mentioned unusual items and circumstances were from different moves. I have very interesting friends.

A couple of weeks ago, we were asked to help a very good friend move.  Of course, we said yes.  And, as has been my past experience, it's not what it appears to be on the surface.  Let's just say that it was a LONG day...even though we didn't spend all day at it.

Lest you worry, I do have a point.  And here it comes:  My dear friend who moved, has invited us over for a 'thank you' dinner tonight.  Of course, my automatic response to an invitation is, "What can I bring?"  She immediately pops back with, "Um, how about a potato dish?"

So, today's recipe is a potato dish.  Of course, I've never tried it before.  Just experimenting on my friends (again).  I looked over several dozen recipes for inspiration and kind of concocted one that seems like it might be tasty.  I'm not sure what to call it.  I suppose it most resembles Pommes Anna.

There really isn't a recipe, since I just kind of combined a lot of good ideas from the ones I read.  But, here's what I did:

Using all the Yukon Gold potatoes that were in my refrig, I sliced them VERY thin and tossed them with olive oil, salt, and black pepper.  Then, instead of frying them (like Pommes Anna) I carefully arranged them in a rectangular tart pan (complete with removable bottom) that I had generously buttered.  After the first layer, I sprinkled in a bit of very finely shredded Gruyere cheese and just smidgen of Parmesan.  Next, another carefully arranged layer of potatoes and so on until all was used.  Into the oven for a nice hot bake.  I pulled them out of the oven just seconds before the drive over to my friend's new place.  They were still plenty warm and aromatic when we sat down to dinner.  Happily, they still tasted pretty good the next day (at room temperature).

Was it the best potato dish I ever ate?  No, but it sits snugly in the 'not too bad' (say it slowly while nodding your head and give it a rise at the end) category.