Snippets of Thyme

Crème Caramel...and she turned eighteen

2012-02-29T17:42:00.003-08:00

She is eighteen. Eighteen. I keep rolling the words around my tongue as I savor this profound change. She has become my best friend and now my adult daughter.

When I look at her I see the little roly-poly 3 year old with big soulful eyes that absorbed life's details so carefully and thoughtfully.

Or, I see the gangly 12 year old, waving goodbye with a soft smile as she trained for ballet for six weeks thousands of miles away from home.

And then there is the bookish teenager, deeply absorbed in novel after novel... so thankful to be homeschooling so she could geek out on chemistry at the same time as Jane Austen everything.

As in all aspects of her life, simplicity is a cornerstone of her world. I knew to give her my recipe book of simple desserts to choose for her birthday rather than think about or plan for a bevy of fancy frosted confections.

Crème Caramel. Her choice. Simple but with depth and character...just like her.

This February birthday baby has had many birthdays filled with frigid icy temperatures in Michigan, New York, and then Kansas. We've planned the 'garden' party and the 'tea' party trying to warm up a month known for being in a deep winter slumber.

Delightfully, this will be the second birthday here in the south where the sun is shining, cool breezes are flowing, and a variety of fresh flowers are possible to obtain.

But, a few towering confections made their way into the weekend celebrations. She was gifted with these incredible cupcakes from a new cupcake shop here in town.

They were enjoyed, in all honesty, but not quite as celebrated and savored as the crème caramel. That flip of the caramel was anticipated with hushed suspense. The slide of the custard onto the plate called for crossed fingers. The beautiful amber sauce that pooled around the custard was indeed satisfying to ogle. And the first soft velvety bite of that vanilla infused custardy goodness was so delectable.

We all enjoyed a slow and cherished weekend, punctuated by dinners out on the town with new shoes as well as scented roses nesting at the breakfast table. M.'s beloved books are always nearby and new ones piled up to add to her bulging collection.

At the beginning of the year, the shock of college readiness, tests, forms, interviews, and college trips struck chords of fear as well as pushed acceptance that her high school years are coming to a close.

As I was busy with worries of this fear and that concern, she was delightedly basking in websites portraying dorm room options and potential club activities.

"Mom, this one has a 'manga' club!" Or, this college has a french-speaking only dorm" she read off excitedly.

She is ready.

So.

We are ready.

That is the best gift that she can bestow upon us as parents. I am no longer searching backwards with longing. I am now side by side with her looking forward to her next turn of life's corner.

Polly Wolly peeking at what is absorbing my attention

And what would M.'s memories be without her beloved little cat, Polly. Polly, indeed, is here cautiously and adorably peeking out at my intense interest in this delectable dessert.

Crème Caramel is a wonderful dessert for making ahead. The little cups of the caramel can be made the day before a dinner and refrigerated. Right before dessert, the cups are flipped over onto a plate and voila...a sweet and sophisticated presentation.

Planning birthdays will be a different affair next year. I revel in the thought of bundling care package delights and pre-arranged surprises to be planned.

I look forward with amusement and great curiosity to her showing us her world, her people, her interests, her discoveries.

After planning, schooling, moving, organizing, and often worrying for so many years, I am tickled at the thought of sitting back and watching her master her surroundings.

For all of you who have written to me with seniors in high school, about to embark on this treasured and exciting time, and college age kids, thank you sincerely for your compassion, advice, and thoughtfulness.

Most of all, thank you for just sharing your thoughts with me about this next leg of ours and your family journey.

**Pleased to learn that my blog has been nominated as one of the choices for "Best Food Photography" for this year's The Kitchn Homies. If you would like, you can vote here.

Crème Caramel
(makes 6 ramekins)

2/3 cup sugar
1/3 cup water
1 cup milk
1 cup heavy cream
5 egg yolks
1/2 cup caster or fine sugar
1 1/2 teaspoons vanilla extract
Directions
Special equipment: a pastry brush, 6 (4-ounce) ramekins

Preheat the oven to 350 degrees F.

Place the sugar and water in a heavy-bottomed saucepot over low heat. Let the sugar dissolve. Carefully brush the walls of the pot with a little water to prevent the sugar from crystallizing on the sides. Increase the heat to medium-high and boil until the syrup turns golden brown. (Snippet's Note: do not walk away. First time, I burned the sugar caramel because it can instantly turned brown.) Remove from the heat promptly and carefully divide the hot caramel among the 6 ramekins. Let cool for at least 2 minutes.

In a medium saucepan, bring the milk and cream to just below a boil over medium-high heat. (Snippet's Note: you can also scrape the inside of a vanilla bean instead of using extract and put the seeds and bean in the simmering milk. Just be sure to take the bean out afterwards) Meanwhile, mix together the egg yolks, caster sugar, and vanilla if not using a real bean) in a large mixing bowl. Gently whisk 2 tablespoons of the hot milk mixture into the egg mixture. This is called 'tempering'. You do not want the eggs to cook so you keep whisking and adding the eggs slowly. Slowly whisk in the remaining hot milk mixture 1/3 at a time, trying to prevent excess bubbles.

Place your tray for the 'bain marie' in the oven. The tray will be half filled with water for your 'bain marie'. Fill each one of the caramel-coated ramekins. Place the 'bain marie' tray on the extended middle rack of the oven. Place the six ramekins in the tray. Carefully pour hot water into the baking dish until 2/3 of the way up the sides of the ramekins. (Be careful not to get any water on the custard mixture.) Cover the baking dish with aluminum foil and very gently slide it towards the center of the rack. Bake for about 35-40 minutes, or until the custards are almost fully set. Remove from the oven. Use tongs to remove the ramekins from the hot water bath. Let stand at room temperature for 5 minutes, then refrigerate until well chilled.

To serve, dip the ramekin in very hot water for 15 to 20 seconds. Run a sharp knife around the sides of the ramekin. Put a serving plate on top of the ramekin and invert. The custard will slide out and the caramel will pool around the custards onto the plate. Serve immediately.

Spicy Shrimp, Andouille Sausage, Roast Chicken, and Okra Gumbo...and the Tiny Cajun Town of Breaux Bridge

2012-02-24T04:00:00.006-08:00

Breaux Bridge, Louisiana. It's a tiny town. A tiny, tiny town. You could probably take a deep breath once you cross the bridge arriving in town and hold it until you pass through on the other side.

Just the kind of town that reveals the secrets of small town America ~ cornerstones of hospitality and good eats.

On our weekend getaway, we decided to stay out of the hustle and bustle of nearby Lafayette and instead chose the sleepy, nostalgic, quintessential cajun town called Breaux Bridge, or Pont Breaux as the locals say.

It's all about crawfish in this town. In fact, Pont Breaux is the largest producer of crawfish in the world. The early Cajun settlers watched the native American Indians trap for them.

Being poor and hungry, the Cajun settlers learned to adopt this crustacean into their humble diets.

Gumbo is a signature dish of many Cajuns in this area. Everyone has their opinions about what makes the ideal combination of gumbo - chicken and okra, or okra and shrimp, or sausage and okra...oyster...crawfish...

The variations shuffle according to family traditions but everyone agrees that an authentic gumbo starts from a beautifully slow cooked richly browned "roux".

Roast Chicken

A "roux" is a base of equal parts flour and fat that is stirred and stirred until it turns the perfect color brown...saddle brown...strongly brewed coffee with a touch of cream brown...or a rich milk chocolate brown. This slow cooked "roux" gives the gumbo its distinctive flavor.

In our family, gumbo was the main course every year on Christmas Eve. All of the gumbo plates were turned upside down at the table. As children, we knew and feverishly anticipated what this arrangement meant.

Under each bowl rested a crisp $100 dollar bill. When that kind of treat was underneath, the gumbo was feverishly anticipated so we could lift up the tip of the bowl, slide out the brand new bill and stare at this sight rarely seen.

Breaux Bridge has a quaint B&B called "Maison des Amis". It's just around the corner from the main road on a quiet side street.

If your looking for a 4-star abode, this is not it. However, the absolute charm of the creaking wood floors, mossy green shutters that extend from floor to ceiling, and moody light that filters softly into the dark art filled rooms is enchanting and romantic indeed.

There will be little doubt that one is far from any metropolitan hub. The stillness and quiet of Maison des Amis is captivating, alluring, and intriguing.

A long slanted porch outlines one side of the B&B, leading to the unmanicured and tangled back gardens. I caught my breath when I saw a little kumquat tree sagging under the burgeoning weight of hundreds of tiny orbs of fruit.

I literally skipped down the steps and trotted over to the tree, promptly plucking a ripe kumquat off, closing my eyes dreamily, and popping it into my mouth with sheer anticipation of delight.

P. tried to do the same but after a few seconds, he spit it out. Looking at me with wonder he couldn't understand my love for the overlapping taste of sweet mixed with sour. Then, there is the conflicting texture of tart citrus peel intertwined with sweet juiciness.

We ate some deliciously spiced gumbo while in Breaux Bridge. In addition to that all-important "roux", it's important to point out that the type of sausage used in gumbo is critical.

It just cannot be any type of sausage found in the market. It really should be Andouille sausage. This type of sausage is a heavily smoked spiced pork sausage. It was brought to Louisiana by french immigrants and can be found readily in Louisiana.

Breaux Bridge is not the dream destination for all things perfectly touristy. If you want a destination off the beaten track then this town is keenly laid out for a slow consumption of the cajun culture.

It is a town that introduces itself in layers of mystique and unravels itself upon chance meetings with the local shopkeepers, in tastes of the delicious food, and ...

while hunting in Breaux Bridge's many antique shops!

Breaux Bridge was certainly dressed in its finest for the Mardi Gras celebrations that were well underway. Shop fronts on main street were festively adorned with swaths of purple and green trimmings.

The antique stores lined up one after the other beckoning to be searched for treasures of bygone eras.

My list was starting to form of the treats that I would stir up in my kitchen when I returned home. The more french-derived classic "Galette de Roi" had to be conquered. And it was attempted, indulged and then shared here.

Most importantly, it was time for the annual hulking pot of gumbo on my stovetop. This little town, tucked away in the boot of Louisiana, stirred up my cravings for the scents and tastes of this iconic cajun stew.

Of course, as is with all cajuns who are of the stubborn persuasion (which is the overriding trait of most cajuns) I have my own tweaks and twists to my gumbo.

After making the roux, and then adding in the vegetables, okra, and spices, I keep all of the main ingredients cooked separately until the last 30 minutes.

I roast a chicken. I grill the sausages. I spice up the shrimp ~ all separately. At the last 30 minutes before serving, everything goes into the pot. Whole chicken legs, thighs, and wings are dropped in, chunky slices of sausage, and hulky Louisiana shrimp all slide into the pot.

I prefer adding these main ingredients at the end so there is variation in the gumbo and the distinct individual flavors don't all get diluted in the liquid too much.

And of course, gumbo is one of those soups that just gets better in the following days.

Enjoy mes amis!

**Pleased to learn that my blog has been nominated as one of the choices for "Best Food Photography" for this year's The Kitchn Homies. If you would like, you can vote here.

Roasted Chicken, Andouille Sausage, Okra, and Spicy Shrimp Gumbo
(serves 8-10)
(adapted from the cajun cookbook, 'Talk About Good II')

1 large roasted chicken (I buy mine already roasted)
1 pound large shrimp, peeled (can be rubbed with cajun spices if desired)
1 large onion
1/2 cup chopped celery
1 cup of oil
1 cup of flour
1 (10 ounce) package frozen or fresh sliced okra
1 1/4 tablespoons salt
1/2 tablespoon black pepper
1 tablespoon red pepper
2 bay leaves
1-2 pounds smoked Andouille cajun sausage, spicy
parsley
onion tops
4 chicken bouillon cubes
filé (crushed sassafras leaves used for flavoring when serving) or crushed thyme leaves if you cannot find filé.

**Either roast your own chicken or buy one of the delicious already roasted chickens found in many of the U.S. markets.

Cut up the onions and celery. Make the roux in a heavy black iron skillet as follows:
Heat the oil for 3 minutes on medium-high heat and then add the flour slowly, stirring constantly. Cook on medium-high heat until brown. (Snippet's Note: Be ready...this is a long process. You might be stirring upwards of 45 minutes to get just the right milk chocolate brown color)

Turn heat to low and add the onions and celery and cook until soft. Transfer roux, onions and celery to a large gumbo pot. Add 2 quarts of water and bring to a boil. Add the okra, salt, black pepper and red pepper and chicken bouillon cubes.

Cook 1 hour on simmer; then skim the fat off the top. Cut up the roasted chicken leaving the legs, wings and thighs whole and add them to the pot. Simmer for 30 minutes. Add some parsley and onion tops and cook about 5 minutes.

A few minutes before serving add the sliced sausage and shrimp. Cook until shrimp turn pink. About 5 minutes.

Season with salt, pepper, and cayenne pepper to taste.

Ladle gumbo into individual bowls...adding whole chicken pieces evenly. Typically, gumbo is served with a mound of rice in the middle of the bowl, but we like the rice in a little bowl off to the side.

Sprinkle each bowl with filé (if desired) for flavor. Serve with a loaf of hot french bread. Some cajuns like to sprinkle a bit of tabasco sauce for an added spicy "kick".

Galette des Rois! because it's time for Mardi Gras !

2012-02-19T08:42:00.000-08:00

"Allons mes cheries! Laissez les bons temps rouler! C'est la fête de Mardi Gras!"

{Let's go my dears. Let the good times roll. It's the festival of Mardi Gras!}

These are the common phrases that are sung this time of year in the deep south of Louisiana.

Louisiana is famous for celebrating the start of the religious time called "Lent" with a festive series of parades, parties, and signature dishes that package quite the indulgent punch before the quiet stretch towards Easter.

Randol's Cajun Restaurant, Lafayette, Lousiana

P. and I had a weekend away and were able to catch some of the pre-celebration fun of Mardi Gras.

Randol's Cajun Restaurant is well known in the south for having a dance floor that attracts all varieties of serious feet shuffling cajun two-steppers.

The night that we dined at this famous restaurant, a "krewe" of revelers gathered together to step out on the dance floor in exquisite Mardi Gras style.

The mood on the dance floor was electric with joyful celebration and anticipation of a night full of good food, good friends, and fabulous cajun dancing.

While we were in town, earlier that day, I popped into my favorite southern bakery, Poupart's to see what goodies they had in store for the Mardi Gras festivities. I wrote about and featured Poupart's Bakery here if you want to take a look at their deliciousness.

There was the usual "King's Cake" slathered with white frosting and sprinkled with purple and green sprinkles. But off to the side, sat a more humble "Galette" that attracted me to its more classic style.

Between my taste buds being so tempted by the Mardi Gras offerings at the pastry shop and the exuberance of the wonderful cajun two-steppers on the dance floor that evening, I was ready to embrace the magic of this festive celebration.

I was completely enthralled with the evening's reveler's on the dance floor. The energy was so contagious that I was transported somehow right onto the dance floor! They welcomed me with open arms and I was enchanted by their hospitality.

This is a group of friends that celebrate Mardi Gras several weeks before the official holiday. They are serious cajun two-steppers and the dance floor swished and swooned with their knowledge of historical cajun dances.

After joining in the fun for awhile, P. and I indulged in fried crab claws and a huge dish of boiled, seasoned, spicy crawfish.

Yum! Is all I can say as every spicy bite was enjoyed with an icy cold beer.

I didn't buy one of the King's Cakes in Poupart's Bakery that morning. Not that I didn't come away with a bakery box full of our favorites: tiny blackberry and fig tarts, petit fours, and jars of delicious jams.

But, I knew I wanted to try out one of those more classic Galette des Rois myself.

The tradition is to bake a small bean or oven proof token in the cake. The youngest child gets to go under the table and call out who should receive each slice as it gets passed around. The person who finds the token in his cake, is the wearer of a toy crown and is titled "King or Queen for the day".

I must admit, it took me three attempts to get this recipe right. I didn't use enough puff pastry on the first attempt. I also didn't pinch it sealed well enough around the edges, so the filling ran all over the oven.

The second attempt, I accidentally turned the oven on the wrong temperature {too low} so the entire galette didn't {puff}, thus I faced yet another failure that slid into the trash.

Finally, P. stepped in to give me a helping hand. He adores a kitchen challenge and between the two of us we created a success.

And it was worth the frustration. It was delicious. The puff pastry was so warm and crispy. The frangipane filling was so subtly sweet, nutty, and creamy.

We spooned some cherry preserves into the filling and the slight fruitiness just finished off this beautiful dessert so well.

Happy Mardi Gras everyone! Laissez les bons temps rouler!

Galette des Rois
(adapted from 'Life's A Feast' blog)

2 ½ oz (70 g) sugar (1/3 cup)
2 oz (60 g) (2 TBS) unsalted butter softened to room temperature
1 large egg
2 ½ oz (70 g) (2/3 cup)ground almonds or pistachios
¼ tsp vanilla
1 Tbs rum
2 Tbs cherry jam or preserves, optional
Egg wash (1 yolk whisked with 1 tsp cold water)
Icing/powdered sugar for dusting the top of the Galette
3 boxes of puff pastry sheets

Prepare the Frangipane filling:
Beat the sugar and butter together until fluffy. Beat in the egg, the ground almonds or pistachios, the vanilla and the rum. Add more vanilla or rum to taste, if desired. Place the filling in a small bowl covered with plastic wrap or in a lidded plastic container and refrigerate until ready to use. It needs to firm up before assembling the cake.

To prepare the Galette des Rois:
Roll out the puff pastry to a thickness of ½ inch (1 cm) and not less than 3/8 inch, long and wide enough to cut out two 8 ½-inch (21 cm) discs. {Snippet's Note: this was my first mistake. I didn't get the puff pastry thick enough. It took us 3 boxes of puff pastry sheets} Using a cake tin or plate of about 8 ½-inches (21 cm) diameter and using a very sharp knife, trace and cut out two discs. Place each disc carefully on parchment-lined baking sheets, cover with plastic wrap and let rest in the refrigerator for 30 minutes.

Preheat oven to 425°F (220°C). {Snippet's Notes: When we make this again, we are going to raise the temperature to 450˚F to get the puff pastry to puff up}

Remove prepared rounds of puff pastry. Choose one to be the bottom of the cake and gently press the edges out a bit with your fingers to enlarge the circle slightly. Remove the chilled frangipane from the fridge and, if desired, swirl a tablespoon or two of cherry preserves through it and then mound in the center of the bottom disc of dough. Press it flat and out, using the back of a soupspoon, leaving about 1 ½ inches (4 cm) border of dough free around the edges. Press a fève, a ceramic charm of some sort, or even an old-fashioned dried bean or a coin into the almond cream.

Paint this wide edge of the dough around the frangipane filling lightly with the egg wash (too wet and the top disc may slide during baking). Gently place the second disc of dough on top of the filling placing the top and bottom discs edge to edge (so the edges meet all the way around), gently stretching the top disc if needed so the edges line up. Press to seal tightly. {Here goes my second mistake: really be sure the two discs are sealed because the filling will ooze out...yep...big mess}

Place a bowl upside down on top of the discs – the bowl should come up to ½ to 1 inch from the edges. Using a sharp knife held perpendicular to the table, cut into the dough to create a scalloped edge to the cake. Now carefully carve a design into the top of the cake (not too deeply into the dough). Cut a small circle in the center of the top dough disc and insert a chimney (make a chimney out of parchment or foil or, as I did, use an upside down aluminum pastry bag tip).

Brush the top and sides of the dough with egg wash. Place in the hot oven and bake for 20 minutes until the pastry is puffed up and golden brown. If you think the pastry is browning too quickly, simply lay a piece of foil over the top

Reduce the oven temperature to 400°F (200°C) and continue baking for an additional 25 to 30 minutes until the sides of the pastry are also golden and crisp and the pastry is well risen.

Remove the Galette from the oven and move the rack up one notch. Protecting your hand with an oven mitt or kitchen towel, gently and carefully lift out the chimney. Generously dust the entire top surface of the Galette with powdered sugar (using a sieve or sifter) then place the pastry back in the oven. Now bake for around 5 minutes until the sugar has turned to a golden and very shiny glaze. Stand next to your oven and watch because it turns to the perfect glaze very quickly then in the flash of an eye burns! You must watch so you can pull it out of the oven just as the last of the top turns a gorgeous deep golden and not leave it one second longer.

Remove the Galette from the oven and slide the parchment paper off onto a cooling rack. Allow the Galette to cool before slicing and serving.

Blood Orange Mascarpone Tart...for Valentine's Day

2012-02-13T20:35:00.000-08:00

When flipping through lovely magazines filled with tempting dishes, there is usually one photograph that leaps off the page and begs my eyes to stare in delight.

This is typically how the next dessert or dish here at "Snippets" is chosen. Pure sensory overload from one photograph and I am swooning over the recipe.

It was in the recent issue of Martha Stewart's February "Living" that I had one of these definite encounters.

Blood Oranges. Where have I been? Why have I not seen the pyramids of them stacked at the market? No matter I decided. Trivial oversight. Inconsequential. They are decidedly in my life now....those little gorgeous works of art.

I knew, without a doubt, my ode to Valentine's Day 2012 would be in the form of this Blood Orange Tart with its velvety rich mascarpone filling and a decadent crunchy chocolate crust.

I am often attracted to the hues of deep reds, oranges, and chocolatey browns...so it shouldn't surprise me that my eyes locked in on this tart as I was flipping the pages.

It's at this time of year that I pay special note to my Valentine's Day box. This is sort of my adult version of all of those decorated boxes that we made as school children. Remember those tissue boxes covered with pretty paper and decorated with cut out pictures of flowers and candy?

My grown up Valentine's Day box is quite sturdier than those covered tissue boxes. I found this red box {above, right} in an antique store when we lived in Michigan.

I gave it to Patrick for Valentine's Day that year. I must have filled it with candy or chocolates. I don't even remember. It was the box that I was so attracted to. Finding it tucked behind odds and ends at that antique store was thrilling and I thought it made a fabulous Valentine's Day gift.

The box sits out in our living room all year long. Each Valentine's Day I put little lovely notes inside of it as keepsakes of that year. Many are from P. and then there are sweet drawings and scribbles from the kids over the years.

Do you see this sunrise? Can you believe it? During my morning quiet time with coffee, I often catch the sunrise, but never have I seen a sight like this. No editing was done on this photo.

I literally gasped in shock when I looked out the window. I didn't know what to make of it but thank goodness I snapped a photo. In an instant, the entire sky lit up as if it were on fire and then...poof...it was totally gone.

Was it a sign that I was intended to make this blood orange tart for Valentine's Day? Was it a culinary sign?? I am not one to tempt the fates.

So.

Here it is. Highly recommended. We loved every single bite of it and I will make it again without doubt.

Happy Valentine's Day!

Blood Orange Tart with Mascarpone Filling and Chocolate Crust
(adapted from Martha Stewart, Feb. 2012)

For the Tart Shell:
1 cup all-purpose flour, plus more for rolling
1/3 cup unsweetened cocoa powder
Salt
1 stick unsalted butter, room temperature
1/4 cup granulated sugar
1 large egg yolk
3/4 teaspoon pure vanilla extract
3 tablespoons heavy cream

Roasted Oranges and Filling:
5 Blood Oranges
1 1/4 cups fresh orange juice
1/3 cup granulated sugar
2 tablespoons water
1 cup (8 ounces) mascarpone cheese
2 teaspoons confectioners' sugar

Make the tart shell: Sift together flour, cocoa powder, and 3/4 teaspoon salt in a medium bowl. Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Beat in egg yolk and vanilla to combine, scraping down side of bowl if needed.

Reduce speed to low, and add flour mixture in 3 additions, alternating with cream and beginning and ending with flour mixture. Shape dough into a disk, and refrigerate, wrapped in plastic wrap for 30 minutes.

Preheat oven to 350˚F. Roll out dough to a little less than 1/4-inch thickness on a lightly floured surface. Fit dough into a 9-inch fluted tart pan with a removable bottom. Tim edge flush with top edge of pan. Chill in freezer until firm.

Prick bottom all over with a fork, and bake until firm about 20 minutes. Let shell cool in pan on a wire rack.

Meanwhile, make the roasted oranges: Reduce oven temperature to 325˚F. Leaving peel on, cut 4 oranges into 1/4 inch rounds, and arrange in a single layer on a rimmed baking sheet (Snippet's note: I used 2 pans). Pour 1/4 cup juice over oranges, cover tightly with parchment, then foil, and cook until peel in tender, about 2 hours (it took me @ 1 1/2 hours). Remove foil and parchment, and sprinkle oranges with sugar. Add remaining 1/4 cup juice, and roast oranges for 15 minutes. Add water, and roast until slightly golden and dry, 2 to 3 minutes. Cool completely.

Make the filling: Finely grate zest from remaining orange, about 1 1/2 teaspoons, and stir together with mascarpone and confectioner's sugar. Spread filling in tart shell, and arrange roasted oranges on top, overlapping slightly. Enjoy!

Coq au Vin with Garlic Mashed Potatoes...a study of the classics

2012-02-10T17:41:00.000-08:00

The schooling I had as a child must have influenced our decision to search for alternative ways of schooling in today's world. I didn't quite realize this when we first decided to try homeschooling, but I can see now that there were many influences from my school years that swayed me to think differently about how our own kids would be educated.

Academy of the Sacred Heart, Grand Coteau, Louisiana

Being that the school was founded by French nuns, the french language and culture was built into our curriculum from day one.

I loved learning about everything french. I was naturally attracted to languages. I was naturally attracted to cultures...and with that comes...FOOD of other cultures! Naturally!

A few weeks ago, I had the occasion to return to my school. I relished the quiet time spent roaming the charming grounds. A whirlwind of eight years of memories swirled around in my mind.

It is amazing how much this school, deep in the countryside of southern Louisiana, remains unchanged by time. I've lived far from the south since graduating and this was my second trip returning to my school.

I could hear a gaggle of girls running up the little country road that brings students deep into the countryside, just as we used to do, running freely in between classes and enjoying the outdoors.

One of the memories that most stood out was of my french teacher, Madame Simon. She adored cooking and talking about french food. Once, she decided that as a class, we were going to learn how to make the french classic "Coq au Vin".

Coq au vin is a classic french dish of chicken and red wine. I would imagine it could be the equivalent of our beef stew as it is prepared similarly.

"Coq au Vin". Just the name alone impelled my imagination to run a little wild and tantalized my senses. We gathered in our school kitchen. She had all of the ingredients ready for us. On the list of ingredients was "red wine". We crooned over this extravagant ingredient, "Red wine...How utterly sophisticated..."

I still recall the aroma of the onions and mushrooms, herbs and chicken all bubbling together. The headiness of the red wine flavor was spectacular. I had never tasted a dish so richly flavorful. The memory of that day etched forever on my taste buds.

The bulbous mushrooms, the tiny orbs of pearl onions, the crispness of the chicken skin all melded together in a richly scented red wine sauce that certainly left a culinary mark on my twelve year old self.

It's amusing how these first "tastes" in life leave such impressions. Many of the dishes that I am attracted to have strong memories that pull me back to the time and place enjoyed.

Time. Place. Scents. Tastes. Many are created from food experiences that are plated on a scrumptious series of life's dining experiences.

The beauty of the oak trees, with their lush manes of moss swaying in the breeze, painted a landscape of memories in my mind. The old craggy barns, dappled horses, and mournful cows created bucolic backdrops for our long school days.

So, too, memories of foods like coq au vin, dark molasses on thick cornbread, and tart kumquats plucked off trees inbetween classes, write tasteful menus of savory experiences throughout life.

Oak Alley - Where graduation ceremonies are held

Coq au Vin just isn't quite complete, however, without its complement ~ mashed potatoes.

So, we roasted a head of garlic until the house was filled with its pungent aroma. An ample handful of shredded Asiago cheese was gently folded into the steaming potatoes and ...

Voila. Bon Appetit.

Coq au Vin and Creamy Mashed Potatoes

Or~ a melding of memories so wonderfully and richly experienced.

Classic Coq Au Vin (from 2002 Bon Appétit)
(4-6 servings)

Marinating Chicken:
1 750-ml bottle French Burgundy or California Pinot Noir
1 large onion, sliced
2 celery stalks, sliced
1 large carrot, peeled, sliced
1 large garlic clove, peeled, flattened
1 teaspoon whole black peppercorns
2 tablespoons olive oil
1 6-pound roasting chicken, backbone removed, cut into 8 pieces

Combine wine, onion, celery, carrot, garlic, and peppercorns in a large pot. Bring to boil over high heat. Reduce heat to medium and simmer 5 minutes. Cool completely, mix in oil. Place chicken pieces in large glass bowl. Pour wine mixture over chicken; stir to coat. Cover and refrigerate at least 1 day and up to 2 days, turning chicken occasionally.

Cooking Chicken:
1 tablespoon olive oil
6 ounces thick-cut bacon slices, cut crosswise into strips
3 tablespoons all purpose flour
2 large shallots, chopped
2 large garlic cloves, chopped
4 large fresh thyme sprigs
4 large fresh parsley sprigs
2 small bay leaves
2 cups low-salt chicken broth

4 tablespoons (1/2 stick) butter
1 pound assorted fresh wild mushrooms
20 1-inch diamater pearl onions, or boiling onions, peeled

Using tongs, transfer chicken pieces from marinade to paper towels to drain, pat dry. Strain marinade; reserve vegetables and liquid separately.

Heat oil in heavy large pot over medium-high heat. Add bacon and sauté until crisp and brown. Using slotted spoon, transfer bacon to small bowl.

Add chicken, skin side down, to drippings in pot. Sauté until brown, about 8 minutes per side. Transfer chicken to a large bowl.

Add vegetables reserved from marinade to pot. Sauté until brown, about 10 minutes. Mix in flour; stir 2 minutes. Gradually whisk in reserved marinade liquid. Bring to boil, whisking frequently.

Cook until sauce thickens, whisking occasionally, about 2 minutes.

Mix in shallots, garlic, herb sprigs, and bay leaves, then broth.

Return chicken to pot, arranging skin side up.Bring to simmer; reduce heat to medium-low. Cover pot and simmer chicken 30 minutes. Using tongs, turn chicken over. Cover and simmer until tender, about 15 minutes longer.

Meanwhile, melt 3 tablespoons butter in heavy large skillet over medium heat. Add mushrooms, sauté until tender; about 8 minutes. Transfer mushrooms to plate. Melt remaining 1 tablespoon butter in same skillet. Add onions and sauté until beginning to brown, about 8 minutes. Transfer onions to plate alongside mushrooms; reserve skillet.

Using tongs, transfer chicken to plate. Strain sauce from pot into reserved skillet, pressing on solids in strainer to extract all sauce. Discard solids.

Bring sauce to simmer, scraping up browned bits. Return sauce to pot. Add onions to pot and bring to simmer over medium heat. Cover and cook until onions are almost tender, about 8 minutes. Add mushrooms and bacon. Simmer uncovered until onions are very tender and sauce is slightly reduced, about 12 minutes.

Tilt pot and spoon off excess fat from top of sauce. Season sauce with salt and pepper. Return chicken to sauce. (Can be made 1 day ahead)

Arrange chicken on large rimmed platter. Spoon sauce and vegetables over. Sprinkle with parsley.

Garlic and Asiago Cheese Mashed Potatoes:
(4-6 servings)

4 medium to large russet potatoes (about 3 pounds/1.35 kg total), peeled and each cut into 8 equal pieces
11 tablespoons/150 g salted butter, room temperature
1 cup/235 ml whole milk
1 whole roasted garlic head
1 cup shredded asiago cheese
Salt and freshly ground black pepper

Place the potatoes in a pot of boiling salted water and cook for about 20 minutes or until the potatoes are soft. Strain the potatoes in a colander and allow them to steam dry in the colander for 5 minutes.

Working in batches, press the potatoes and butter through a potato ricer and into the same pot. Mix in the milk to form a smooth and fluffy consistency. Using a mortar and pestle, or the back of a fork, mash the garlic into a paste.
Stir the garlic paste into the potatoes.

Fold in the shredded Asiago cheese. Season the potatoes to taste with salt and pepper. Cover the potatoes and keep them warm.

Won Ton Soup...for Chinese New Year

2012-02-05T17:20:00.000-08:00

The Chinese "Year of the Dragon" decidedly roared into 2012 with a vengeance equal to that of the mighty beast.

The clouds hulked low to the ground, dark and ominous. A copious build up of sky amassed giant and powerful and before Houston knew it, thick bulbous drops scattered all over the city.

I imagined all of the dispirited children peering out their windows wondering disparagingly if they would miss out on the rousing 'dragon dance'.

And then there are the stimulating fireworks to either look forward to with brave anticipation or to fret over in nervous expectation.

At our house it was Riley's turn to pick out the 'soup of the week' from my big soup cookbook. Fortunately, he decided upon Won Ton Soup. How fun and coincidental since the Chinese New Year's ceremonies were this weekend.

Unfortunately, the weather decided to influence the celebrations, bringing forth the 'Year of the Dragon' by rolling out a downpour that began early Saturday morning.

The skies remained dismal and grey throughout the course of the morning. However, by around early afternoon, the pelting drops of rain quit their assault, families piled into their cars, and celebrating was underway for thousands of Chinese-American families.

Children had to be wrapped up a bit more than usual for this area of the country. The parking lots were filled to the brim, music rang out, and performers queued up in bright costumes for their turn to celebrate and perform traditional Asian dances for everyone to enjoy.

Kendo is a modern martial art of sword fighting based on the traditional Japanese swordsmanship. My kids enjoy reading Japanese Manga and they both commented on being familiar with Kendo from their Japanese stories.

All along the railings children, dressed in the Chinese colors of red and black, watched eagerly as the performers clashed their heavy wooden swords in mock combat.

My wontons were assembled earlier in the day and I thought of how this steaming, hot, brothy soup would taste after hours spent in the chilly festival air.

The 'Dragon Dance' is the highlight for all of the children. When the first sounds of the dance began, children scurried forward in excitement weaving their way to the front of their parents. The children's little faces were sparkling with anticipation of the possibility of touching a dragon's face.

Eager little hands boldly reached out their dollar bills to the dragons. Shrill little voices beseeched the dragon to lumber over to their outstretched hands. Once he did, however, they shrieked with fear, cowering together but with delighted grins on their faces.

Parent's and grandparents chuckled with satisfied amusement at the over-excitement of all of the little ones. Possibly they were conjuring memories of their own and how they reacted to such a spectacle in their youth.

The dragon dance must appear colossal to young children. I would imagine the bright, clamorous action-packed performance leaves quite an impact on the memories of youngsters.

My eyes went straight to this elderly gentleman. How handsome he was dressed in his plaid scarf and 20's style felt fedora hat. His eyes twinkled with amusement as the children squealed in delight.

I wonder how old he was if he came to America from Asia, why he came, and if he did come from China~ if he misses the Chinese New Year celebrations of his childhood.

Needless to say, I possess quite the active imagination when I see anyone who has experienced and lived through the first half of the 1900's.

All sorts of baubles and trinkets were lined up beckoning to the children for attention. The most popular item held in the hands of many of the little ones?

Bubble makers!

Yes! bubble-makers were entertaining children right and left. While the performers were twirling and gliding across the stage, the children were blowing soft translucent bubbles that floated daintily in the air.

As the afternoon ran its course, the winds swept down low and chilled the air even further. My mind began to turn again to a big bowl of steamy wonton soup waiting at home.

The rain stayed at bay, however, and the revelers continued to soak up the festivities with anticipation ~ of the fireworks!

Kids lined up eagerly once more to hear the deafening crackle of fireworks that were lined up all over the grounds of the festival stage area.

The sound of popping and hissing, fizzing, and snapping sputtered until almost everyone had their hands clasped over their ears.

The loud clamorous noise of fireworks are hoped to scare any bad spirits from lurking around from one year into the next. Officially scared off, the new year can begin with happiness and hopefulness for prosperity.

Festival food is always fun to see and sample. I definitely noticed that several pastry shops were bubbling with eager consumers. All sorts of pastries and cakes were laid out, wrapped in shiny paper, and ready for families to bring home as treats.

Most popular seemed to be anything on a stick. Grilled corn on the cob, drizzled with butter and flavored with herbs looked delicious. Served hot, this was a perfect snack for the chilliness that kept everyone bundled up.

This was the first time experiencing Chinese New Year here in Houston. Houston has one of the largest Asian communities outside of China and it was exhilarating getting a chance to experience their New Year celebrations.

We have enjoyed Chinatown in Tokyo, San Francisco, New York City, and Toronto. Glad to add another city's cultural celebrations to that list.

Now off to warm up and sip on one of their delicious offerings to the culinary world. Chinese Won Ton Soup!

Chinese Won-Ton Soup

Serves 4-6
2 cups roughly chopped pork
1 cup minced shelled shrimp
2 teaspoons light brown sugar
2 tablespoons Chinese rice wine or dry sherry
2 tablespoon light soy sauce
2 teaspoons minced scallions
2 teaspoons minced fresh ginger root
1 package ready-made won-ton wrappers
about 6 cups of stock (I used chicken broth)
1 tablespoon light soy sauce (if desired)
finely chopped scallions, to garnish

In a bowl, thoroughly mix the chopped pork and shrimp with the sugar, rice wine or sherry, soy sauce, scallions and ginger; set aside for 25 to 30 minutes for the flavors to blend.

Place about 1 teaspoon of the pork mixture in the center of each won-ton wrapper (Snippet's Notes: use a spoon instead of your fingers...less messy!).

To cook, bring the stock to a rolling boil in a wok. (I used a regular soup pot). Add the won-tons and boil for 4 to 5 minutes. Season with the soy sauce (if desired) and add the scallions.

Transfer to individual soup bowls and serve piping hot.

Curried Celery and Leek Soup...and a 4th Chapter

2012-01-31T13:07:00.000-08:00

I leaf through the pages of my life so far and realize they are no longer pages, but chapters now...the edges lovingly frayed from gentle flipping from one page to the next.

Journeying through my 40's is one of the most satisfying decades. I listen thoughtfully to younger women in their 20's who fret over their first wrinkle or grey hair. I want to pat their hands and whisper "Life gets so much better. Just you wait and see". For me, previous chapters of my life penned scenes scribbled with passages of insecurity. So many unknowns...so many self-doubts...so little experience to draw upon...

Patrick and I drove down to the beach the other weekend. We needed some decompression time. We often crave each other's company so that we can just be our goofy selves without any appraising "teen" eyes....or comments.

Just for a short respite...and then we miss those teens dearly.

Moving through life in our 40's not only unwraps a decade of reflection, but surprising anticipation too. So many words of advice that floated vaguely by now possess sharper clarity.

"While we try to teach our children all about life, Our children teach us what life is all about."~Angela Schwindt. Quotes like this one have more clarity and depth than ten years ago when they were received with a tolerant smile and impatient nod of the head.

So many chapters have already unfolded but we are asking ourselves ~ what next? What dreams may come?

During my teens, I trained and dreamed of life as a professional ballerina and have incredible memories of that adventure.

During my 20's I ran my own ballet school while also climbing the corporate ladder in the marketing arena. Frightened and challenged, again I loved the adventure of it all.

My 30's completely took me by surprise. I decided to completely reverse course and throw myself into the world of parenting. Jumping off the safe cliff called "normal" we undertook the monumental leap to homeschool. Tackling the moral, social, and academic education of our children is certainly the most daunting and greatest challenge of them all.

But what is next? What will be the next chapter for me? My fingers are getting eager to hear the soft slide of pages turning.

I am filled with fears again. I am filled with self-doubt once more. I am on one hand decisive and driven. I am on the other hand quite frightened and doubtful.

I am always dreaming. I tend to dream on capacious levels. I still hear Penny de los Santos' words from her food photography workshop "Get out there and find your own story. Don't wait for it to find you".

My eyes are wide open... I am looking. What dreams may come?

Walking along the beach is a completely freeing experience. All thoughts and dreams can be entertained with full absorption. I look at my husband and I don't see him a day older than when I first met him. What dreams we have experienced together.

I hope I have instilled in my children the desire to "dream big". Learning how to cook in this past year clearly demonstrated to them, by default, that their mother is capable of certain failures. Figuring out my culinary mistakes and turning a dish into something edible hopefully will give them the courage to cope with failure but then push towards success in the future.

Anything seems possible when strolling along the beach. The winds whip furiously with complete abandon. The waves roll and tumble with determined moodiness. The saltiness in the air is so palpable that it demands sampling.

Surfside is a small stretch of beach directly south of Houston. It's not the glamourous beach front mansion section that lines the Gulf closer to Galveston, but a section more humble and remote.

Walking along, watching the seagulls skip along the shoreline, just the two of us as far as the eye can see, offers a soothing balm for the seemingly endless days of work, school...and then work and school again.

We realize more than ever at this stage, that we are simply holding hands with our children. We are helping them to pass from one stage of their own lives to another. We will let go. They will move on, however, regardless of how much we try to hold tight.

So, the dreaming begins again. What are our dreams? What dreams may come?

I do tend to dream big. But, I am again searching for aplomb, for mettle and nerve. What will my options be?

At the beach with a full moon

Curried Celery Soup (adapted from "Soup" by Debra Mayhew)
(serves 4 to 6)

2 teaspoons olive oil
1 onion, chopped
1 leek, sliced
5 1/2 cups chopped celery
1 tablespoon medium or curry powder
1 1/2 cups washed and diced unpeeled potatoes
3 3/4 cups vegetable stock
1 bouquet garni
2 tablespoons chopped fresh mixed herbs
salt
celery seeds and leaves, to garnish

Heat the oil in a large saucepan. Add the onion, leek, and celery, cover, and cook slowly for about 10 minutes, stirring occasionally.

Add the curry powder and continue cooking for 2 minutes, stirring occasionally.

Add the potatoes, stock, and bouquet garni, cover, and bring to a boil. Simmer for about 20 minutes until the vegetables are tender, but not too soft.

Remove and discard the bouquet garni. Set aside the soup to cool slightly before it is processed. Transfer the soup to a blender or food processor and process in batches until smooth.

Add the mixed herbs, season to taste with salt and process briefly again. Return to the saucepan and reheat slowly until piping hot. Ladle into warm bowls and garnish each one with a sprinkling of celery seeds and a few celery leaves before serving.

Weeknight Chili and Homemade Cornbread

2012-01-25T04:45:00.000-08:00

Now that the holidays have said their final farewells and winter has settled in all snug and comfy, it seems that school work is our constant but welcome companion. This time of year hums along at a steadfast and reliable pace. Not many interruptions, activities, pushes and pulls on our time...just pure learning in its most relaxed form.

School is a welcome guest at this time of year, who encourages us to relentlessly push toward those end of the year goals that are waving to us from over the horizon.

Having long uninterrupted days of school followed by engaging documentaries and movies in the evenings nicely parallel this seasonal stretch. We're working our way through the British classic "Bleak House" by Charles Dickens. It is a moody story filled with capricious characters working out their entanglements during the cold and fretting English winter.

P. and I have had a few getaways recently in order to recharge our batteries and gain fresh perspectives on the commanding work at present. High School subjects are a beast of a challenge to teach but simultaneously rewarding to tackle. Seeing young minds form opinions and struggle to express those ideas while the world of history, science, and literature expands on a deeper level before them is intensely rewarding as parents.

To stay motivated, P. and I try to plan getaways so we can recharge our batteries and regain perspectives as we juggle and meld the roles of teachers as well as parents and all of the stress that entails. Teens need 'guiding' more than 'parenting' and when that gets tangled up, its time to take a break and regroup.

Brief getaways can having such an amazingly refreshing effect on our energy levels. Two days at a time to abandon all worries, responsibilities, and schedules can be entirely exhilarating.

To giggle with my husband at silly observations; to throw off the cloak of teacher and mother; to dine for hours with cocktails gingerly sipped are indulgences unqualified.

It's at this time of year that I often look for super quick and easy meals on week nights to follow our long days strapped to books. For me, a bowl of steamy oatmeal sprinkled with fruit and nuts is a perfect dinner.

My super quick chili recipe is one of the quickest meals that I go to when we need something more than a humble bowl of oatmeal.

My homemade cornbread recipe never fails me and it is entirely quick and delicious to pull together on those week nights when I want to be anywhere but in the kitchen for a long time.

In concluding these ramblings today, I should mention the kids have noticed that Chester always usurps the starring role here at "Snippets". He is certainly not camera shy while our kitty, Polly, possesses a more timid and , oh so sweet personality. She is a wonderful indoor cat, always looking for a lap to snuggle in or for someone to wiggle her favorite ribbon around for her to pounce. So, here she is...called 'Polly Wolly' by one, 'Poopy Baby' by another, and finally 'Pa-wee' by yours truly.

Ugh, we are so utterly sappy around here.

Weeknight Chili

My quick and easy weeknight Chili recipe

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Details
Serves Total Time Author
4-6 30 minutes Rileymadel
Tags Add tags to help organize recipes in your box. ( Edit Tags )
- Chili
- Soups
- Quick meals
- Dinner
Ingredients ( Edit )
- 1 lb. lean ground beef
- 2 cans (8 oz. each) tomato sauce or 1 can (14 1/2 oz.) diced tomatoes, undrained. Snippet's Notes: I use the roasted tomatoes.
- 1 pkg. McCormick Seasoning Mix
- 1 can kidney or pinto beans, undrained
- Toppings: Shredded cheese, chopped green onions, sour cream, etc.
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Instructions ( Edit )
1. Brown meat in a large skillet on medium-high heat. Drain fat.
2. Stir in seasoning mix, tomato sauce and beans. Bring to boil, cover. Reduce heat and simmer 10 minutes, stirring occasionally. Serve with toppings.
Notes ·Add Notes

Serves	Total Time	Author
4-6	30 minutes	Rileymadel

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Super Easy Cornbread Recipe
see previous article with attached recipe here

Winter Mixed Berry and Citrus Sorbet

2012-01-19T14:48:00.000-08:00

It's the end of January. We are all tromping through the frosty winter months. The anticipation of light and color becomes uppermost on our minds.

In moving away from the heavier desserts of the holidays, lighter choices are desired and so we thought - how about sorbet - why not in the middle of winter?

I am still tickled by the array of fruits that continue to dress the shelves of the stores here. They are now coming from the south - Latin America and South America.

Grapefruits and oranges are jostling for the starring role here. They are beautiful, sweet, and certainly accepted as we all seek to lighten up our menus and waist lines.

It was these strawberries that caught my eye the other day. For some reason sorbet came readily to mind. I was tickled by how sweet the strawberries tasted.

However, I didn't want to overlook the citrus fruits that are beckoning to be recognized and appreciated.

So I thought I would add a few oranges into the berry mixture. I had some beautiful grapes on hand as well so in they went as the idea grew for a wintery sorbet.

How fun and refreshing to bring some color into our desserts at this time of year. We are swinging here from skies of deep sulky grey to days glimmering with bright January blue.

Searching for color and vitality in these wintery landscapes can aim to prove gloomy, but in peering closer at this earthly fabric, diminutive snippets of beauty can assuredly be discovered.

Wintery sorbet. Pleasant and exuberant to the eyes and palate. Citrusy fruit is a wintery delight that should be celebrated and appreciated.

What a pleasant tease during this long winter stretch. Before we know it, tiny peeps of spring will be nudging their way to the front again.

Mixed Berry Sorbet
(Makes 4-6 cups)

Ingredients:
3 cups fresh or frozen mixed berries of your choice (I used 1 c. strawberries, 1 c. blueberries, 1/2 c. grapes, and 1/2 c. orange segments)
1 cup sugar
2 cups water
zest and juice of one lemon

Directions:
In a medium saucepan set over medium high heat, place the berries and the rest of the ingredients in a large pot and bring to a quick boil. Reduce the heat to low and simmer 10 minutes. Remove from the heat and let cool completely. Puree until smooth in a blender or food processor and then strain (Snippets Notes: I don't strain ours because I like the tiny chunks) through a fine mesh chinois (strainer). Process in your ice cream machine according to the manufacturer's instructions. I made my sorbet in the afternoon and we had to freeze it overnight for it to really set properly.

Rustic Brioche Rolls

2012-01-11T16:25:00.000-08:00

Waiting. Winter waiting. It is a lovely tranquil time of year. The holiday hustle and bustle has slipped away in a mist of merry memories. Time hovers and shimmers over us...lulls us into a peaceful state...whispers enchantments of rest and recuperation.

Soups are the main stars at the table at present ...accompanied by a variety of rustic breads, cheeses, and olives.

As a homeschool family, we have our share of packed activities, over wrought schedules, and frenetic pacing of school work.

This year, however, is different from those past harried school years. My children, now teens, with solid opinions and observations of their own, have asked for a retooling of our charged lifestyle.

"Mom, we are homeschooling. So why are you trying to have us join every club, hobby, sport, and organization out there?" they query.

"We're happy" they counter. "We don't need to be so socialized because of what others fear."

On many occasions, the questioning of the ever present issue of "socialization", or the fearful lack thereof, echo vociferously by the most well intentioned of people.

As parents, we often find ourselves full of anxious trepidation one day and determined conviction the next with the lifestyle approach we have taken.

But, ironically, we have, in past years, fallen into the much discussed trap of many fellow homeschool families...

- over-socialization.

Wintery January Night with full Moon

Our children, like many children today, plead for a respite from the chaos of an over-scheduled regime. A breathing space, a recharge... an interlude from our need to always exert ourselves to the fullest, to offer our children all that we possibly can...and then more.

Our year has been a very tranquil and peaceful one. In this past year, our days have been filled with many hours of schoolwork, purging of mainstream television, devouring engaging novels, and watching thought provoking documentaries that are often followed by amusing discussions.

I am continually checking in with them for any apprehension about our hushed and quiet existence.

Will they be ready for the tumultuous world and everything it will sling at them?

At younger ages, we've pushed them into every imaginable hobby, sport, instrument, and activity.

At the teenage stage, they have said "no" to most of it. How interesting and insightful this path has been.

My mind is often burgeoning with thoughts about how we educate our children. But, when it comes down to it, we are all trying to make good decisions, one day at a time, one child at a time on what is right for that particular little soul making his or her way through this world.

There is undoubtedly no one correct path. Mistakes will abound. What is certain, is at the end of the day, we all hope for the quiet of an evening, a warming bowl of soup and perhaps some rustic bread to finish off the day.

Until another one begins.

Rustic Brioche Rolls

(follow this link to recipe from a previous brioche post)

Once the dough has risen for the final time, butter and flour muffin tins. Roll dough into ping pong size balls. Put three balls in one slot of each muffin tin. Brush with egg mixture and proceed with directions for loaf baking.

Parsnip, Leek, and Ginger Soup...and a Misty Winter Ramble

2012-01-06T19:21:00.000-08:00

Oh, the woes of post Christmas indulgences. The cookies, the pies, the peppermint sticks, and the creamy eggnog.

How do we descend from these lofty luxuries back into a pattern of health and wellness?

I see the juicing craze has taken over the internet. From one blog to another beautiful juices are summoning those who are need of diet contrition.

Try as I might, I just cannot adopt the 'juicing' regime. But, a healthy regime that fits perfectly with our resolve to vanquish our excesses...

...is soup.

Pulling out my favorite soup cookbook is like sitting down and revisiting with an old friend.

"Sit down and pull up a chair" I say as I begin flipping through the gorgeous photos of winter soups, hearty soups, spring soups, summer soups and so on.

I often choose soups by season and after going on a really long, cold, very early morning walk the other day, I chose this parsnip soup.

Fog rolled in and blanketed the entire landscape. I headed straight to the lakes to see the beautiful balancing act between the ripples of smooth lake water and the ghostly swirls of misty fog as they danced with one another.

Everywhere I looked, shimmering water droplets shuddered in the early morning chilliness.

Birds all lined up like beads on a necklace and snuggled next to one another to keep warm.

Root Vegetables. I love the sound of that. Root vegetables. I am completely enamored with life in the late 1800's. The practice of storing root vegetables in the cold cellars to provide nourishment throughout the long winters sounds so very seasonal to me.

Learning how to eat by season has turned into somewhat of a hobby for me. In today's world, it is so easy to have berries in the kitchen year round that I am often amused at how little I really know about food and the natural growing seasons of fruits and vegetables.

Take parsnips for example. The 'classic' of root vegetables. They are an interesting root vegetable. Parsnips provide folate, calcium, potassium and fiber.

There is a parallel between the anticipation of holiday favorites like peppermint sticks during winter and molasses cookies in the fall to ushering in vegetables like parsnips in winter and asparagus in the spring.

Root vegetables really do deserve their own celebration during these long grey days of winter months.

Root vegetables in the brassica family — like turnips, kohlrabi and rutabaga — contain many of the same antioxidants as cabbage, broccoli, cauliflower and kale.

It isn't really necessary in today's world, but saving these seasonal fruits and vegetables to enjoy during their natural growing season is a satisfying practice for me.

Winter = winter soups. With a copious amount of staid root and tuber vegetables.

Tuck in. Enjoy the warmth of a filling bowl of parsnip soup with hints of pungent ginger and a dash of white wine. It's time to celebrate and welcome to our tables the beautiful assortment of hearty winter soups.

Parsnip, Leek, and Ginger Soup
(serves 4-6)
adapted from the cookbook "Soup" published by Hermes House.

2 tablespoons olive oil
2 cups sliced leeks
2 tablespoons peeled and minced ginger root
5 cups roughly chopped parsnips
1 1/4 cups dry white wine
5 cups vegetable stock or water
salt and freshly ground black pepper
fromage blanc and paprika, to garnish

Heat the oil in a large pan or dutch oven. Add the leeks and ginger and cook slowly for 2 to 3 minutes until the leeks start to become soft.

Add the parsnips and cook for 7 to 8 minutes longer until they begin to become soft.

Pour in the wine and stock or water and bring to a boil. Lower the heat and simmer for 20 to 30 minutes, or until the parsnips are tender.

Purée in a blender or food processor until smooth. Season to taste. Reheat and garnish with a swirl of fromage blanc and a light dusting of paprika.

Braised Short Ribs with Orange Tarragon Cream

2011-12-31T17:29:00.000-08:00

Note:

Amazing! In the Babble food blog voting you all have moved me from #197 to #27. We are in the last weeks of voting. If you enjoy "Snippets" will you Click here or on the side link to the right.

Thank You!

What I hope for the New Year ~ 2012?

Health.

Early Morning Walk at Sunrise

Quiet Moments of Reflection.

Patience.

Compassion.

Early Morning Walk at Sunrise

Acceptance.

Understanding.

Continued Discovery...

...always continued discovery

But...what I see in the world

as I grow wiser

...not older...just wiser

...is the intolerance of mankind for one another.

I question why, we as a world of humans

insist on compartmentalizing ourselves.

Alienate others based on appearances, culture,

history, and religion.

Don't ask me who I pray to...

Don't ask me on what page directs my decisions

...or those of others.

Watch the behaviors of others.

Don't ask what book do they carry.

Don't judge how many times they profess a particular faith.

Are they kind? Are they just?

Or, is this behavior confined only to a select few.

This beautiful land that we live in called America

is a land that has welcomed...

still welcomes...

and will welcome all those who need freedom.

Freedom of religion.

Freedom of speech.

Freedom from poverty.

Freedom from intolerance.

That is what we represent in this country.

That is what we should represent in this country.

Raising teenagers is a very defining stage.

For parents as well as teens.

Many tough 'life' questions are openly discussed.

Religion. Politics, Cultures, History.

Cooking and creating meals in the kitchen has encouraged

a multitude of cultural discoveries for our family.

Our quest continues.

But it is a good and important quest.

Conversations ensue about people, tolerances, differences, religions, marriages, morals...values

One thing for sure is that we all enjoy good food, shared family times, soft words, kind gestures.

The world of food blogging is often like

a mirror into the soul of humanity.

It reflects itself in shared holidays

Christmas

Hannukah

Kwansaa

Chinese New Year

Diwali

...and so many others

Look around you. Look all around you.

We are not defined by a litany of ideological structures

that bind us to a rigid code.

We don't know the "whys", the "what ifs", and the "maybes".

What we do know is...

It's important to open a door for someone else.

It's kind to smile at someone who walks by.

It's not important to always be first and foremost.

It's not important to care for your own and not the rest.

Why?

We don't know why.

We just...know.

As I move into the year 2012

I will usher in a renewed personal quest for

tolerance

acceptance

kindness

compassion

and

understanding

Will you?

Will all of you?

Regardless of who you are in this world?

Or, what faith you most subscribe?

Or, what skin color you possess?

Or, what ideology you most profess?

I hope so. I really do.

Because sometimes, all there is

...is hope.

Happy New Year

to all of you...

Braised Short Ribs with Orange-Tarragon Cream

2 tablespoons olive oil

3 1/2 lb (1.75kg) bone-in short ribs

Kosher salt and freshly ground pepper

1/2 teaspoon fennel seeds, crushed

4 tablespoons (1 oz/30g) all-purpose flour

2 oz (60 g) thick-sliced pancetta (or bacon), cut into strips

1 large white or yellow onion, finely chopped

1 carrot, peeled and finely chopped

6 cloves garlic, smashed with the side of a heavy knife

1 tablespoon red wine vinegar

2 1/2 cups (20 fl oz/625 ml) fruity red wine, such as Zinfandel

2 fresh thyme sprigs

2 bay leaves

2/3 cup (5 oz/155 g) canned crushed tomatoes (I roasted some)

1 3/4 cups (14 fl oz/430ml) reduced-sodium beef broth

1 teaspoon minced fresh tarragon

Grated zest of 1 orange

1/4 cup (2oz/60g) creme fraiche

Place a large Dutch oven or other heavy ovenproof pot over medium-high heat and add the oil. Season the ribs generously on all sides with salt and pepper. Dust with the fennel seeds and 2 tablespoons of the flour, shaking off the excess. When the oil is shimmering, add half of the ribs and sear until golden brown on all sides, about 10 minutes. Transfer to a platter and repeat with the remaining ribs.

Preheat oven to 300˚F (150˚C)

Pour off most of the fat from the pot, leaving a thin film. Reduce the heat to medium and add the pancetta, onion, carrot, and garlic. Cook, stirring occasionally, until the vegetables have begun to brown, about 6 minutes.

Sprinkle in the remaining 2 tablespoons flour, then stir and scrape the mixture constantly, until the flour is golden brown, about 2 minutes. If necessary, adjust the heat so the flour doesn't scorch.

Stir in the vinegar and 1/2 cup (4 fl oz/125ml) of the wine and deglaze the pot, stirring to scrape up browned bits from the bottom of the pot.

Add the remaining wine, bring to a brisk simmer, and cook until the wine has reduced by about half, 8-10 min.

Add the thyme, bay leaves, tomatoes, broth, 1/2 teaspoon salt and plenty of pepper.

Return the ribs to the pot, cover, and transfer to the oven. Cook until the meat is falling off the bones, turning the ribs about once an hour, about 3 1/2 hours. Transfer the ribs to a platter.

Strain the braising liquid and vegetables through a fine-mesh sieve placed over a large heatproof bowl, scraping the vegetables back and forth to extract as much liquid as possible. Discard the solids.

Let the liquid stand for 3-4 minutes, then skim off the fat from the top, if desired. Pour in the braising liquid to the pot, bring to a simmer over medium high heat, and cook until slightly reduced, about 5 minutes.

Return the meat to the pot and heat until warmed through, about 5 minutes.

Meanwhile, in a small bowl, stir together the tarragon, orange zest, and creme fraiche. Taste the braising liquid and adjust the seasonings. Serve at once, topped with the orange-tarragon cream.

Roasted Brussel Sprouts with Cranberries and Balsamic Vinegar

2011-12-29T08:29:00.000-08:00

Note:

Amazing! In the Babble food blog voting you all have moved me from #197 to #27. We are in the last weeks of voting. If you enjoy "Snippets" will you Click here or on the side link to the right.

Thank You!

Honestly, I'm craving anything green right now. The holiday indulgences are marvelous but they can only leave one feeling sluggish, sugar saturated, and downright unhealthy.

The last of the fall season is making its way through Texas and we finally link arms with the rest of the country and usher in the winter season.

It's time for healthy soups and all sort of vegetable dishes to counteract the abundance of sugary sweets enjoyed in December.

Roasted Brussel Sprouts are one of my favorite vegetables. I can't say, however, that their flavor is shared by three other members of this family (I'll leave off their names...for benevolence sake...you know)

I was popping around the blog world during the holidays and I couldn't help begin drooling when I landed on Pioneer Woman's "Roasted Brussel Sprouts with Balsamic Vinaigrette and Dried Cranberries"

Darn it. I really like brussel sprouts but I can't win acceptance of them as a frequent side dish when the odds are 1:3 in our house.

I suspected that this recipe might add just enough sprout camouflage to tilt the scales, to bet the odds...to tickle their fancy.

It worked. Score! Yessssss! I wonnnn!

I mean, not that there was a competition or anything but the ratio of like:dislike factor see-sawed over in my favor. {Insert victory dance}

Thank you Pioneer Woman...

I used this recipe as a side dish for my Christmas menu and I thought it paired so well with the Beef Wellington and potatoes.

The wonderful earthiness of the brussel sprouts paired with the sweet and tanginess of the balsamic reduction and the pop of the dried cranberries was the right combination to declare side dish victory!

Roasted Brussel Sprouts with Balsamic Vinaigrette Reduction and Dried Cranberries
(adapted from Pioneer Woman's blog)

1 1/2 pounds Brussels Sprouts
1/4 cup Olive Oil
Salt And Pepper
1/2 cup Balsamic Vinegar
1/4 cup Sugar
1/2 cup Dried Cranberries

Trim/clean Brussels sprouts, then cut them in half if desired (or you can leave them whole). Arrange on a baking sheet and toss with olive oil. Sprinkle with plenty of salt and pepper and roast at 375˚F degrees for 25 to 30 minutes, or until brown.

Combine balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce heat to medium-low and reduce until very thick, about 15 to 20 minutes.

Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on dried cranberries. Toss and serve immediately.

Beef Wellington for a very Merry Christmas

2011-12-25T19:04:00.000-08:00

Note:

Amazing! In the Babble food blog voting you all have moved me from #197 to #27. We are in the last weeks of voting. If you enjoy "Snippets" will you Click here or on the side link to the right.

Thank You!

From our family to your family, we wish all of you a very merry holiday time this month. We are spending a few weeks slowing down, reading, watching movies, and relaxing.

We have also been spending the past week hoping anxiously for a healthy outcome of our new little nephew, Luca.

Luca is our new little nephew. He was born December 14. He had a fair amount of trouble at birth and his heart stopped for a bit of time during delivery. He has been struggling to gain a strong foothold in this world.

My sister is a pillar of strength. Her sweet husband is a rock by her side. Their strength has been sorely tested this week as they await the outcome of little Luca's progress.

It is at times like this that we stop cold in our tracks. We throw irony against ceremony. This is a time of gaiety, indulgence, and celebrations. All the cinnamon rolls in the world are simply forgotten when a little life struggles to start the beginnings of childhood with his wonderful parents.

We had a Christmas holiday here at our house filled with love, relaxation, and contemplation. Contemplation for the wonderment of each little heartbeat that is so vital for the beginnings of all of our lives.

Luca is undoubtedly a little fighter. With a father who is an avid rock climber and a mother who performs as a dancer in 'aerial' ballets (aerial...mind you, as in she flies through the air suspended by wires!)

My sister, her husband, and many other family members are out in Oregon, at the hospital, holding him tight, rocking him comfortingly, whispering little lovies in his ear.

He has turned a corner recently. His eyes are opening. He is looking around. Signs that the wonder and incredulity of the physical body to heal itself are promising a hopeful future.

Whatever the future will hold for this little guy, he will be loved. You betcha, he will be loved. He had the great fortune to be born into the arms of capable and loving parents. They are both fighters and Luca will have nothing but support.

The gift that comes from trying to find the positive in the news that a little life is struggling mightily is a timely one. As a family with teens who squabble and bicker over life's unimportant details. As parents who lay down expectations and poke and prod their teens towards perceived success...

...little baby Luca has already touched the lives of everyone who cares for him. Squabbles are forgotten. Petty disagreements are cast aside. Nothing compares to the good fortune of health and happiness.

The day's 'indulgences' require much napping

We'll all continue celebrating the wonder of birth, and heartbeats, and healing, and life. Compassion meets celebration as good food, holiday gifts, and multitudes of indulgences easily slide into proper perspective.

Have a wonderful and relaxing break with your loved ones. Squeeze them tight, focus on the here and now, and let the future bring its challenges for all of us to work together to bear.

Beef Wellington and Sauteed Mushrooms wrapped in Pastry with Marsala Wine Sauce

3/4 pound mushrooms, quartered (I used button, shitake, and oyster)
Butter flavored cooking spray (or butter)
1/4 cup chopped shallot
2 cloves garlic, minced
2 teaspoons all-purpose flour
1/2 teaspoon dried whole marjoram
1/8 teaspoon pepper
1 (10 1/2 ounce) can beef consommé, divided
2.5 pounds of beef tenderloin
1 1/2 teaspoons Worcestershire sauce
6 sheets frozen phyllo pastry, thawed
1/2 cup sweet Marsala wine
1 tablespoon plus 1 1/2 teaspoons cornstarch

Position knife blade in food processor bowl, add mushroom, and process until finely chopped.

Coat a large skillet with cooking spray (or olive oil); place over medium-high heat until hot. Add mushrooms, shallot, and garlic; sauté 2 minutes or until tender.

Stir in flour, marjoram, and pepper. Gradually add 1/4 cup (not the entire can!) consommé; stir well. Cook 5 minutes or until liquid evaporates, stirring constantly (Mixture will be thick). Remove from heat and set aside.

Coat a large skillet with cooking spray (or olive oil), and place over medium-high heat until hot. Add sirloin and cook several minutes on all sides until the meat is browned and caramelized.

Place roast in oven at 400˚ for 20 minutes to cook more of the inside (check repeatedly with an instant read thermometer and remove meat at @100˚)

Place sirloin on a rack coated with cooking spray; place rack on a broiler pan.

Drizzle 1/4 teaspoon Worcestershire sauce over entire sirloin.

Unroll pastry sheets and lay out flat on a large surface. Spoon mushroom mixture all over the top layer of the stack of pastry sheets.

Take sirloin and lay it on top of the mushroom mixture. (Cut several strips off of the end of the pastry sheets and set aside to be used as garnish) Carefully begin wrapping the pastry sheets around the sirloin until you have formed a log. Spray cooking spray inbetween some of the layers of fillo dough. Flip the entire sirloin over so the seam is on the bottom. Tuck the ends of the pastry underneath the meat.

Crumple the portion of pastry sheet dough that you snipped off the sheets of filo. Lightly spray them with cooking spray. Crumple them onto the top of the meat for decoration. (Refer to photo)

Bake roast in oven at 425˚F for 15 minutes or until desired degree of doneness (medium rare is @ 120˚). Remember to leave some time for the meat to cook more after you remove it from the oven.

Sauce:

Combine remaining consommé, wine, and cornstarch in a small saucepan; stir well. Bring to a boil, and cook 1 minute, stirring constantly (do not stop stirring or it will be lumpy!). Add salt and pepper to taste and serve with slices of Beef Wellington.

Sinful Cinnamon Rolls:

Ingredients

3/4 cup milk
1/4 cup margarine, softened
3 1/4 cups all-purpose flour
1 (.25 ounce) package instant yeast
1/4 cup white sugar
1/2 teaspoon salt
1/4 cup water
1 egg
1 cup brown sugar, packed
1 tablespoon ground cinnamon
1/2 cup margarine, softened
1/2 cup raisins (optional)

Directions

Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.
In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.
Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture.(Snippet's Note: Be sure that the butter isn't too soft. It will drizzle and ooze off of the dough.) Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm

Gnocchi alla Romana...a delicious holiday side dish

2011-12-22T19:53:00.000-08:00

Note:

Amazing! In the Babble food blog voting you all have moved me from #197 to #27. We are in the last weeks of voting. If you enjoy "Snippets" will you Click here or on the side link to the right.

Thank You!

I have a truly delicious side dish that worked magic in our house. The main portion of the meal was completely overlooked as this side dish took over all conversation.

This is a wonderful Italian side dish that compliments the blustery wintery days that are blowing all across the U.S.

I was, as usual, drooling over the lovely photographs in the Williams Sonoma catalog when this dish caught my eye.

Perfect for a cold wintry day side dish...and delicious enough for the holiday Christmas table.

Gnocchi alla Romana

This is Gnocchi like we've never tasted before. I really loved this dish. The main ingredients are semolina, milk, and parmesan cheese. Butter is brushed on top to give the soft, melt in your mouth patties a little crispness.

The winds have finally blown into Houston. I cannot wait to get out the door with Chester for a long gusty walk. He is quite in his element with these cold breezes and his little 'Papillon' prance is in full tilt.

What display of bravado on our long walks! Little do all other dogs, that he was trying to impress, know...he typically curls up somewhere super comfy for a good long afternoon snooze.

We even bought...gasp...logs for our fireplace! We are so excited. It will be cold enough on Christmas Eve to hear the crackling and popping of a real wood fire.

Whereas fall has long left much of the U.S., December in Houston is fall here in full swing. The leaves are still blowing and swirling. Flocks of ducks from the North are sweeping in for a respite from their arduous journey.

Blessed rain has been falling for two days now. It finally feels like the holiday season and not the tropical locale that is the signature climate of this part of the country.

Ever since M. was about three, she has helped me with the holiday table place cards. First she helped me assemble them but now we collaborate together and it has become more of her holiday task.

We are hooked on the British series "Downtown Abbey" and any and all movies of the 'turn of the century'. We love all of the wax seals they use when sending letters to each other. We spotted this wax seal idea in Martha Stewart's catalog and decided to use it for our place cards this year.

Back to this Gnocchi alla Romana dish. I would highly recommend it. It was a snap to pull together, the aroma was heavenly, and the taste...Delisioso! Bellisimo! And all other Italian words that sound as good as these gnocchi taste.

Gnocchi alla Romana
(adapted from the Williams Sonoma catalog)

These tender gnocchi are prepared in the Roman style using semolina flour plus milk, butter, egg yolks and Parmigiano-Reggiano cheese. The dough is cut into disks, then layered in a pan and baked in the oven.

Ingredients:
5 1/2 cups milk
2 cups semolina
2 tsp. kosher salt
1 1/4 cups grated Parmigiano-Reggiano cheese
2 egg yolks
6 Tbs. (3/4 stick) unsalted butter, cut into small cubes, plus 3 Tbs. melted butter

Directions:
In a 4-quart saucepan over medium-high heat, bring the milk to a simmer. Add the semolina in a thin, steady stream, whisking constantly until incorporated. Reduce the heat to medium-low, add the salt and continue whisking to prevent lumps from forming. Cook, stirring and scraping the bottom and sides of the pan, until the semolina is thick and starts to pull away from the sides of the pan, about 10 minutes. Remove from the heat and stir in 3/4 cup of the cheese, the egg yolks and the 6 Tbs. (3/4 stick) butter until incorporated.

Spray a 9-by-13-inch pan with nonstick cooking spray, line the bottom with parchment paper and spray again. Pour the semolina mixture into the pan, spreading it evenly and smoothing the top with a rubber spatula. Cover and refrigerate until firm, about 2 hours.  

Preheat an oven to 425°F. Butter a 9-inch French skillet.

Using a 2 1/2-inch biscuit cutter, cut the gnocchi into rounds. Arrange the gnocchi in the pan so they are overlapping, resembling shingles. Brush the top of the gnocchi with the 3 Tbs. melted butter and sprinkle with the remaining 1/2 cup cheese. Transfer the pan to the oven and bake until the top is golden brown, 30 to 35 minutes. Let rest for 10 minutes, then serve immediately with Roman-style meatballs. Serves 6 to 8.

One-Sided Cookies...aka Peanut Butter Cookies

2011-12-21T17:15:00.000-08:00

Note:

Amazing! In the Babble food blog voting you all have moved me from #197 to #28. We are in the last weeks of voting. If you enjoy "Snippets" will you Click here or on the side link to the right.

Thank You!

Cookies, cookies, and more cookies! Is there a cookie making frenzy in your kitchen? How wonderful to hop from blog to blog to see all of the holiday traditional cookies being baked all across the country...all across the world!

When I had my article on the molasses cookies, a woman wrote to me and said she grew up with a similar cookie in Pakistan. It just tickles me to imagine that.

We definitely have our holiday favorites over here. Snowballs, butter spritz cookies, 'Aunt Jeanne's' oatmeal cookies, and gingerbread are popular around our kitchen.

R. and I decided that we wanted something with peanut butter this year. We are calling these "one-sided cookies" because only one side of the family likes anything with peanut butter. With only 50% of the four of us eating these it sounded like a good deal to the peanut butter lovers ~ so here they are...

My Christmas menu is almost all penciled in. I always think I am going to strike out and create all new dishes. I'm always tempted by something fancy shmancy that I see appear that year. Then, I start to hear the comments.

"But, we're not going to have potatoes au gratin?"

"But, we're not going to have a Bûche de Noël?"

That's music to this Mamas ears. Of course we will. We'll have all of the traditional favorites. No Problem.

Traditions are so important to establish and enjoy. For so many of us parents, traditions happen over the years our children move from babies to young adults and we don't even realize we've created them.

Isn't that wonderful?

Happy baking everyone...from our home to yours!

Peanut Butter Cookies
1 cup butter
1 cup peanut butter
1 cup sugar
3/4 cup brown sugar
2 eggs
3 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt

Preheat oven to 375˚F

In the bowl of a mixer, cream butter, peanut butter, sugar, and brown sugar until creamy.

Add the eggs and beat until fluffy.

In a separate bowl combine the flour, baking soda, and salt.

Add the dry ingredients to the mixer and combine until forms a dough.

Scoop up by the tablespoon and roll in a bowl of sugar.

(Snippet's Notes: Don't make the balls too big or they will flatten out too much)

Place on a cookie sheet and bake for 8 - 10 minutes

(Snippet's Notes: my cookies started to flatten so I put my oven on convection bake)

Snippets of Thyme

Crème Caramel...and she turned eighteen

Spicy Shrimp, Andouille Sausage, Roast Chicken, and Okra Gumbo...and the Tiny Cajun Town of Breaux Bridge

Galette des Rois! because it's time for Mardi Gras !

Blood Orange Mascarpone Tart...for Valentine's Day

Coq au Vin with Garlic Mashed Potatoes...a study of the classics

Won Ton Soup...for Chinese New Year

Curried Celery and Leek Soup...and a 4th Chapter

Weeknight Chili and Homemade Cornbread

Weeknight Chili

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Winter Mixed Berry and Citrus Sorbet

Rustic Brioche Rolls

Parsnip, Leek, and Ginger Soup...and a Misty Winter Ramble

Braised Short Ribs with Orange Tarragon Cream

Roasted Brussel Sprouts with Cranberries and Balsamic Vinegar

Beef Wellington for a very Merry Christmas

Gnocchi alla Romana...a delicious holiday side dish

One-Sided Cookies...aka Peanut Butter Cookies