The Roots of the Garden

During our last Midwestern warm spell, I spent some time in the garden. I treated myself to the digging of my first parsnip. It was humongous - freakishly so but I'll proudly eat it anyway. This is the first time I've ever grown parsnips and I am going to leave them in the ground covered with a cozy layer of straw. I love the idea of going out to harvest food from my snow covered yard. Parsnips are an oft overlooked vegetable. Look for them at your local green market. Roast, puree or bake them in bread. Add them to your rotation and I promise you'll be thrilled

My other first attempt this year was celery root. I bought tiny plants, set them in the ground and left them alone. The occassional top off of dirt and that's it. Today I will be bringing them all in where I am sure I will cook them in quick succession. This first dug was a bit smaller than I had hoped. The can get really big and knarly looking. Slipped into a stew or pot of buttery mashed potatoes. Heaven.

Though modest, I am happy with the new additions to my garden this year. I will definitely include them again next year. Until them I will eat.

Looking for something to do with parsnips? Try thinking "outside the recipe box" recipe.

Spiced Parsnip Bread
Something unusual & delicious from Relish

1 1/2 c. all-purpose flour
3/4 t. baking powder
1/2 t. cinnamon
1`/2 t. ground allspice
1/4 t. ground cloves
3/4 t. salt
1 c. sugar
1/2# parsnips (about 2 medium), peeled and finely shredded
1/4 c. walnut or canola oil
1 egg, lightly beaten
1/2 t. vanilla extract
1/2 c. chopped walnuts

Preheat oven to 350 degrees. Butter a 9x5 or 8x4 loaf pan.

Stir together flour, baking powder, cinnamon,allspice, cloves and salt in a medium bowl. In a separate bowl, mix together the sugar, parsnips, oil, egg and vanilla. Slowly stir parsnip mixture into flour mixture. Stir in nuts. Spoon batter into prepared pan.

Bake 55-65 minutes, until a knife inserted in center comes out clean. Remove from oven; cool in pan on wire rack.

An Exception To The Rule

I will start this post with a few personal statements of fact.

#1 - Food should only be the color nature intended it to be. Treats made with marshmallows and cereal should not be blue or green. Frosting shouldn't be violet.

#2 - Food should not be shaped into weird things. Cookie cutter sandwiches, okay. Lamb-shaped butter, molded meat, weird.

#3 - We pack a lot of lunches in the yellow house.

#4 - Bento boxes are cool.

#5 - There are always exceptions to every rule.

The above product was recently found on the shelves of one of my favorite kitchenware stores. As a part of my job with said kitchen ware store, I get to try some cool and not so cool products. When the above Egg Design Molds made their appearance, I was sort of grossed out. (see number 2 above)

A still warm-ish peeled hard-cooked egg is placed into half of the mold. The molds look like bears, bunnies, hearts and stars.

The two halves are clipped together pressing the egg into the mold. It's fairly easy to do.

My lovely assistance Ella did all of the work.

The mold with the egg inside is then allowed to chill in an ice water bath. The slightly warm boiled egg when mashed into the shape of a bunny face and iced down emerges....

...a hard boiled egg in the shape of a bunny face.

Now based on a a few of the above statements of personal fact, you may think I am being negative, sarcastic or down-right nasty. You would be wrong.

These delightfully shaped eggs have a place. Inspired by the beautiful cuisine found in a bento box this is a fun way to approach breakfast or lunch for a little one. An ace in the hole for the parent of a picky eater. At the very least envious glances at the lunch table.

My children are passed the age to appreciate an investment in these little tools, but if they were younger I think I would. I encourage this bit of fun for the sake of a healthy lunch. If this were to ensure your child got a good dose of protein in the middle of the day, wouldn't you agree?

Please note: In effort for full disclosure this endorsement comes from a woman with way too many sandwich cutters and mini pie molds.

And if you dye anything weird colors you're on your own.

The Mother & Apple Sauce (Cake) Prevail

A week or two ago I made a big batch of apple sauce with a bunch of apples gotten for a steal at an end-of-the-season market. My children love apple sauce so I try to keep it around in season for lunch boxes, morning oatmeal or to add fruit to (or extend) a meal. After making quarts and quarts of applesauce I have used several different methods. Peeling, not peeling, food processor, masher, immersion blender, food mill. All have been well received with no complaining. Most recently, I used a method I can't recall but know I didn't include peeling. I planned to spin it through the Vitamix to see what it would turn into. Stopping just short of completely obliterating the thought this sauce ever had anything to do with an apple, I was happy with the color and flavor. The texture was a bit too silky of my taste but it was an experiment. Truth be told I was not remotely concerned with the small flecks of apple skin. It's never been an issue before. This should have been my first clue it would be an issue.

Of course, I was wrong and after attempting to serve it one more time Doug told me the kids didn't like it because there are skins in it. Seriously? They say when life gives you lemons make lemonade. I made applesauce cake.

Brown sugar, bit of butter, eggs. Some flour, leavening and warm spices. Can you see the skins because I can't.

 I chose to bake it in a Bundt pan because Bundt cakes look special. A bit rough on the top but nonetheless lovely. Though it calls for raisins and nuts - I did without. Can you imagine the consequences of those textural issues?

This recipe from Gale Gand is moist, delicious and simple. Try it for yourself with rejected homemade (or purchased) apple sauce. An autumnal treat from a hometown baker, the kids have been scarfing it down.

HA! Who's eatin' apple skin now?

A mother always prevails.

Little Skywalker's Eggs

Henry is a hard core Star Wars fan. He knows the characters and the plots. He knows which one is number one and which one used to be number one but is now number six. Amazing.

It's fairly typical for there to be many very large Star Wars books around that he's hauled home from the library. This last time, he brought a cookbook. Finally, Star Wars on a level I can understand - or so I thought.

After reading through the book Hen decided he would make Twin Sun Toast for breakfast one morning before school.

He read through the recipe and gathered the ingredients. He decided we should use Lily's eggs since they are smaller. I glanced at the recipe - not really paying too much attention. It's a kid's book, right?

My fancy $5 circle cutter set was pressed into service. These are the sun holes. Junie got the insides.

He pre-heated.

He carefully broke the eggs.

 

He seasoned.

Despite his care and my cooking experience it didn't work for a few reasons. The eggs - any eggs, (even Lily's) are way to big for the holes - if you want it to look like the picture. The instructions don't include toasting one side of bread in the pan before flipping it over to add the eggs. In the picture the top of the bread is very toasty.

After realizing the flaws I overlooked, I told my very sad little Skywalker, I would make it with a few modifications.

Bottom line - it can't be made without copious changes to the recipe for it look remotely like the picture. Kids want expect it to look like the picture. And it should. No cook book should be this way.

When attempting a recipe or selecting a cookbook any cook, should read carefully and thoughtfully, sometimes they aren't right. Sometimes it takes more than once to figure that out. He was so very disappointed. Sad eyes over Twin Sun Eggs are a horrible way to start the day.

We won't make this mistake when we make our R2D2 treats.

Now, is he the gold one or the one that looks like a garbage can?

Time, Time, Time...

..isn't not on my side.

One of these years I am going to remember the beginning of school is H*LL. Time is too short. I feel as though I spend my days buying food, making food, driving to XC meets, picking up from XC practice, collecting more school supplies, signing things and writing checks. Then I buy more food.....

There are so many things going on the yellow house that I really want to share and yes, lots of them have to do with food. It's been made, photographed and consumed. Now snaps sit in my computer and words circle my brain. Some have to do with Kate Payne's exciting visit and words on paper -rather than just a screen.

Never fear, stick with me and I'll have a few fun things chat up...party plans, uses for the piles of tomatoes usurping the counter and techniques for those tender herbs living on borrowed time.

While on the subject of time, if you are really short on it, too, these homemade sloppy joes are perfect for a post-practice dinner. If the blight is winning and so is the every growing pile of cherry tomatoes (and fruit flies)beat it with a super easy fresh tomato sauce. The have this delicious cheesiness on the table tout de suite.

Of course if all else fails this can be your go-to.

Once the driving is done.

A No Recipe Meal

I have a confession to make. Sometimes I don't read recipes very well. When baking I am on it. When fixing dinner, sometimes a recipe is merely inspiration and ingredients for a grocery list. Sometimes I start making the magazine inspired dish (often Everyday Food since it's perfect for fast family meals) and realize I am serving 6 not 4. That's a problem.

Just exactly this happened to me last week. A quick spin through the most recent EDF found me buying corn on the cob, lima beans and a rotisserie chicken (that's where I am right now). A summer succotash topped with bit of farmer's cheese and fresh avocado. YUM!

All was well until I realized this modest dish for 4 was more side dish appropriate size. What was I thinking?  Jake would surely starve.

So mid-way through my preparation, I began to add things. A few potatoes, an onion, a can of black beans maybe some herbs. Before too long I had a very large pan of dinner. What began as succotash wound up with elements of a hash. The kids called it Succo-Hash. We topped it with Doug's homemade salsa and served it with soft tortillas.

It was really good, really inexpensive and there were leftovers. Amazing what a few potatoes and a can of beans can accomplish.

I love the process of a recipe.

But some days I love fast and cheap even more.

The Ultimate Taco Project - Holy Horchata!

It's hard to believe The Ultimate Burger Project of 2009 began almost 2 years ago. The project was based upon building the best burger from scratch - bun, condiments and freshly ground beef. I had really hoped for a follow up project last year but nothing inspired me and then last winter it came to me - tacos. We love Mexican food and experiment with a lot of different types so this is the perfect topic.

My project began months back with hand made corn tortillas. Successful, delicious and pretty straight forward, the perfect place to start. Shortly thereafter, I pursued horchata. Again thinking it would be easy, too I found that it took a bit of research to find the horchata of my dreams.

Many years ago, I was taken to a Mexican joint in the city, off Division if memory serves. I was too young to really appreciate how great the food probably was, but what I do remember was the horchata. It was dipped out of a big rectangular cooler with a cup and poured into the cup I would eventually drink from - gross. It sort of skeeved me out but then I tasted it - I couldn't be rude - it was wonderful. Sweet with a slight cinnamon essence and the perfect cooling refreshment with spicy food. This horchata has been the earmark for all other.

The recipe calls for rice flour or ground raw rice. After a few seconds of grinding in the VitaMix - rice flour. Technically, I wouldn't call what I made flour, it was a bit more coarse than that. After my first experimentation though, I found too finely ground, it wound up as gritty sediment in the glass. Some texture is good, too gritty is icky.

Other ingredients, include milk, sugar, cinnamon sticks and vanilla extract.


I think what gives this rice milk great flavor and body is the cow's milk reduced over low heat by half. Since I tend to be a bit neurotic. I like to mark a skewer before adding the flame so I can see when it's reduced enough by checking the skewer. Clever or crazy?

Water, reduced milk and cinnamon sticks are brought to a boil and allow to set while the cinnamon infuses the mix. Add in the sugar, rice flour and vanilla to the mix and refrigerate for at least 4 hours.

It's delicious and just what I was searching for - what are the chances the second recipe would hit the mark? I like to think it comes from many years of recipe reading.

The last time I served horchata one recipe was gone within the hour.

This time I doubled the batch. They all asked why I made so much.

Maybe I should sell some from a cooler....

Horchata
Mary Sue Milliken & Susan Feniger (remember the Two Hot Tamales?)

1 quart non-fat milk
2 quarts water
4 cinnamon sticks
1/4 cup rice flour or 1/3 cup raw white rice crushed to a powder in a blender
3/4 cup sugar
1 T. vanilla extract

Pour the milk into a wide skillet and bring to a boil. Reduce to a simmer and cook, stirring frequently, until reduced by half. Strain into a large saucepan and add the water and cinnamon sticks.

Bring to a boil, reduce to a simmer and cook 5 minutes. Remove from the heat and let sit 15 minutes. Remove the cinnamon sticks and reserve.

Combine the rice flour, sugar, and vanilla in a bowl. Pour the milk mixture and whisk to incorporate well. Refrigerate at least 4 hours. Then pour the liquid into a pitcher, discarding the sediment that has settled on the bottom of the bowl. Serve cold over ice with cinnamon sticks at stirrers.

No Thought Strawberry Cake

I think in everyone's recipe cache there should be a little baked something you don't even have to think about when you put it together. I have a few to follow the seasons. Yesterday, I baked a strawberry one. Good for dessert, better for breakfast.

Core and slice the berries....


That Jane. She is such a hoot. So nice to talk to her. I better starting thinking about what I'll send with the kids on vacation. That would be stupid, it's like 2 months away.

Where was I? Creaming butter. I am so glad I got this mixer. What a deal. Maybe I should have bought two. What would I do with two? The Kitchen-Aid is great but it's really...Oh, that high pitched hum. Reminds me of home. It meant there would be cake. German Chocolate Cake. I wonder what makes cream cheese so good. I probably don't want to know. I should try to make some.


Forgot to start the laundry. I feel guilty. Doug did most of it -what's left is my job and it's...oh, crap...12:30pm. I should really pick up that taco project. Memorial Day would be good. What else do I have to do for that... Where is June? What time do I have to put the chicken on the stove? If it takes 3 hours and they eat at....3 o'clock - that'll work.

Don't over mix....


Where did I put my black jacket? Could I wear the white one? I need to put something on underneath it that doesn't make me look like a toad. If I go to the chicken meeting with a chef's coat on I'll look stupid. Ooops. I was gonna take a snap before I blobbed the rest of batter on. Oh, well.


Sprinkle brown sugar on the top. Need to buy more brown sugar.

Into the oven. Don't forget - set the timer. Have to email my invoice to Dana.


&(^%! Forgot to set the timer. Okay, now what - laundry - I'll put it away before I have to turn the cake..... Laundry away, room straightened. Make bed after cleaning bathroom. God, I need a backhoe to clean out Hen and Max's room. Just close the door. Timer is beeping. 40 minutes 22 for 18. Do the dishes. Wipe the counters.

Timer.


Look there's a cake!

Told you it was a cake you didn't have to think about.

I hope your cake works out just like this one but I hope your mind doesn't work just like mine.

For your sake.

Strawberry Coffee Cake
From Coffee Cakes by Lou Siebert Pappas

8 oz. cream cheese, room temperature
8 T. unsalted butter, room temperature
3/4 cup granulated sugar
1/ milk
2 large eggs
1 t. vanilla extract
2 cups all-purpose flour
1 t. baking powder
1/2 t. baking soda
1/ t. salt
3 cups fresh strawberries, sliced
1/ cup firmly packed brown sugar
1/2 cup chopped almonds or walnuts (I skipped them)

Pre-heat oven to 350 degrees. Butter and flour a 9x13 baking pan.

In a large bowl, combine the cream cheese, butter, and granulated, and beat with a wooden spoon or a mixer until light and fluffy. Stir in the milk, eggs, and vanilla and beat thoroughly. IN a medium bow, combine the flour, baking powder, baking soda, and salt. Stir to blend. Add to the cheese mixture and beat until smooth. Spread half the batter in the prepared pan. Scatter the berries evenly over the batter. Dot with remaining batter over the berries. Mix the brown sugar and nuts together and sprinkle evenly over the batter.
Bake for 0 minutes, or until the cake is golden brown and a cake tester inserted comes out clean. Let cool in the pan on a wire rack. Serve warm or at room temperature, cut into squares.

Makes 1) 9x13 cake; serves 12

Again with the Quinoa

I've written before about my love for quinoa. It's a wonderfully healthful ingredient (technically a seed) that is incredibly adaptable. Add to soups, bake into muffins or make a really tasty salad.

I didn't anticipate documenting this as a recipe so the pictures are lacking a bit. This was part of the meal we all made together but is worth a spotlight of its own. Pictures which illicit drool or not I will forge ahead.


There are several varieties but I've only cooked the red and white. The red is more nutritious. Colorful Food = Good For You Food.


Caramelized onions make for a delicious layer of flavor.


Celery and fennel. Add and stir.


Next Ella added the apples, walnuts, dried cranberries and Gouda.


Finish with a light vinaigrette and arugula (my favorite) and it's ready to serve. Packed with super nutritious stuff and delicious

You really must try this and since it's rather lengthy I will provide the link. It's from my favorite food magazine. - Fine Cooking. Read more about my some of my other favorite FC recipes here, here and here.

Enjoy!

Cooking A Family Dinner

A while back I decided it would be a good night for everyone to participate in the making of dinner. A simple pretzel chicken from Fine Cooking was on the menu.

It was the perfect recipe since it required much dipping and dredging. Everyone was getting their hands dirty - except Jake. He has a clean hands phobe. My fault - first born.


Ella got the super slimy job of egg dipping. Can we talk about that beautiful egg color? Jake is so supportive and his hands are so...clean.


There were multiple jobs for everyone. Here Jake is giving Henry a hand with his stirring technique. What a comedian.


There was also a quinoa salad that I'll share at a later date. That recipe offered my larger children an opportunity to work on their knife skills. They are old enough to handle a knife and I'd rather they know the right way.

Max measures and Ella stirs.


Even Jake (eventually) got his hands dirty chopping chives.


Everyone even got a chance to cook the chicken. I've always believed that teaching them the right way and not encouraging them to be afraid is the safest way in the kitchen. I also know someday they won't starve or shrivel up due to Ramen Noodle sodium counts.



The point of this whole thing? How great it is to cook as a family. We had lots of laughs and though it wasn't our favorite pretzel chicken it was really great to be together in the kitchen. We seem to spend a lot of time there even as everyone grows older. It's a comfy place to be and there is no hook better than food.

I recently wrote an essay inspired by our kitchen time. I'd like for you to read it - if you're interested.

What I'd really like is for you to make something in the kitchen with your family.

XOXO

The Lovely Radish

A few weeks ago while at the Green City Market I found these beautiful French Breakfast Radishes. A bunch of these is as beautiful as bouquet of flowers - but edible.


I'd like to say I love radishes. In my heart I do, but when I taste them, ehhhh - not so much. Though this type of radish is very mild there is still a chest warming heat I just don't care for. So, I thought I'd cook them.


Chicken stock, shallots and a bit of butter. Cook till tender and remove from the saucepan. If the braising liquid left is more than about a 1/2 cup, cook to reduce it. Finish with a splash of vinegar, I used sherry, and season with salt and pepper.


Delicious!

Sloppy Joes! Sloppy, Sloppy Joes!

I have a secret. I love sloppy joes. When I was pregnant with Jake we ate them - a lot. Doug got a bit sick of them. I don't buy Manwich anymore. Now I make them homemade.


There is really nothing to making them and to say homemade seem a bit grandiose. Simple things, ketchup, vinegar, brown sugar, a bit of Worcestershire sauce, all basic pantry items, can make for an great sandwich.


Ground beef browned with chopped onion.


Add the sauce, stir and let them simmer. They're even better if you make them the day before so the flavors can meld overnight.


They are a great, fast meal and perfect when the family is going opposite directions. The best thing about making these myself is I know what's in them. I know the ketchup adds a bit of corn syrup (as does the Worcestershire!) but I do know for sure there is no xanthan gum in them. They are also without guar gum, tomato fiber (?) and carob bean gum.

We don't even miss it them!


Sloppy Joes

2# ground round beef
3 onions, chopped
1) 14oz. bottle of kechup
3 T. brown sugar
dash of salt
1 t. freshly ground black pepper
3 T. worcestershire sauce
6 T. cider vinegar

Brown ground round with onions and drain fat from the pan.

Mix all other ingredients together and stir well.

Pour sauce over meat and onion mixture.

Simmer at least 30-40 minutes.