Food By Mail
Today was my last day at the Phantom Gourmet and as I was sitting in the trailer proofreading some restaurant reviews, I couldn't help, but overhear a tape about Mike's Pastry being edited. You can get Mike's cannolis shipped anywhere in the world. They send you a box of cookie tubs and a frozen bag of filling and you pipe it yourself and finish them with nuts or chips. I thought it was a pretty cute gag, until I found out that the kit cost 25 bucks, but the shipping cost a cool 45 dollars.
Wednesday, August 17, 2005
White Bread
Growing up, we were a two bread kinda household. There was the "Home Pride Split Top Wheat Bread" and of course Japanese/Asian white bread also known as "Shokupan." Now, we're a "Arnold's Brannola 12 Grain" household, but I couldn't resist picking up some delicious Japanese bread from the Japonaise Bakery in Porter Exchange. This little bakery stand offers two kinds of sliced bread: regular or cream. I once [daftly] asked what was the difference between the two...one has cream in it. What exactly is Japanese white bread? It's a perfectly rectangular loaf of white bread. It's so rectangular, in fact, I can't tell which end is up. It's a mystery, to me, how they manage to bake rectangular bread when the rest of the west bakes poufy topped loaves. I digress! Japanese bread is white, squishy, soft and oh so tasty. In fact, it's like gourmet Wonder Bread, but infinitely better. You can buy it in sandwich slices or thicker toast slices. I used to eat mine twice toasted. Toast it dry the first time, top with butter and toast again to melt the butter into all the nooks and crannies. For a decadent tread, I'd eat my toast with condensed milk. This morning I was inspired to make a fluffernutter with my Japanese bread. I figured there's no better carbo vehicle than Japanese bread to deliver a delicious combo of Skippy's and gourmet Tiny Trapeze Marshmallow Creme. The End!
Growing up, we were a two bread kinda household. There was the "Home Pride Split Top Wheat Bread" and of course Japanese/Asian white bread also known as "Shokupan." Now, we're a "Arnold's Brannola 12 Grain" household, but I couldn't resist picking up some delicious Japanese bread from the Japonaise Bakery in Porter Exchange. This little bakery stand offers two kinds of sliced bread: regular or cream. I once [daftly] asked what was the difference between the two...one has cream in it. What exactly is Japanese white bread? It's a perfectly rectangular loaf of white bread. It's so rectangular, in fact, I can't tell which end is up. It's a mystery, to me, how they manage to bake rectangular bread when the rest of the west bakes poufy topped loaves. I digress! Japanese bread is white, squishy, soft and oh so tasty. In fact, it's like gourmet Wonder Bread, but infinitely better. You can buy it in sandwich slices or thicker toast slices. I used to eat mine twice toasted. Toast it dry the first time, top with butter and toast again to melt the butter into all the nooks and crannies. For a decadent tread, I'd eat my toast with condensed milk. This morning I was inspired to make a fluffernutter with my Japanese bread. I figured there's no better carbo vehicle than Japanese bread to deliver a delicious combo of Skippy's and gourmet Tiny Trapeze Marshmallow Creme. The End!
Tuesday, August 16, 2005
Dr. Laurel
Well, today was Laurel's PhD defense at a place I like to call BIT. I was determined to go listen to her presentation, but I was a few minutes late and boy do they start promptly. Since I haven't taken any science classes since hiaaaah school, thanks to Zrown's [not so] New Curriculum, I didn't understand much of her research. She did a good job though, that even I could tell. I didn't really comprehend any ideas, concepts or even phrases. However, I did catch a few words such as "bovine" aka cows, "wells," "stiff" and "hello."
Well, today was Laurel's PhD defense at a place I like to call BIT. I was determined to go listen to her presentation, but I was a few minutes late and boy do they start promptly. Since I haven't taken any science classes since hiaaaah school, thanks to Zrown's [not so] New Curriculum, I didn't understand much of her research. She did a good job though, that even I could tell. I didn't really comprehend any ideas, concepts or even phrases. However, I did catch a few words such as "bovine" aka cows, "wells," "stiff" and "hello."
Monday, August 15, 2005
Refreshing Somen
I think plasticmom is still concerned about my cooking abilities since she sent me a link to Dream Dinners. On the other hand, I may be reading too much into it. Perhaps this is not commentary on my abilities, but more an expression of her enthusiasm for a nifty concept. It is a pretty cool idea and the menus do look tasty.
But, back to plasticmom. While I was trying to convince her of my culinary abilities a few weeks ago, we reminisced about a fun summer meal plasticmom would make when I was a kid. I haven't had somen, or cold Japanese dipping noodles for years, but I made it last week and now Adam is a fan. It's simple, refreshing and actually healthy.
You can buy bundles of thin somen noodles at the Asian market along with the soup noodle base needed to make the dipping sauce. Don't bother with the specialized sauces in the tiny bottles, get the general use soup base that comes in a jug and you can use the same soup base to make soup for noodles, dipping sauce for noodles and even tempura sauce, you just dilute the soup base with a different amount of water for the various uses.
A cautionary note, I was skeptical about the "serving size" indicated on the noodle package. It said one bundle yielded two cups of cooked noodles. I guess I was feeling hungry because I ended up cooking five servings for two people figuring we'd each eat two servings and have some left over. Unfortunately, the five bundles of noodles were enough to feed Adam and me for dinner on Thursday, lunch on Friday, and dinner for Adam, Dave and Aaron last night. In other words, it was seven servings.
Somen Noodles
1. Cook Somen noodles according to the instructions. Rinse cooked noodles with cold water and let the noodles chill in a water bath in the fridge.
2. Make the dipping sauce according to the instructions.
3. Additional Ingredients: Thinly sliced cucumbers, chopped scallions, cubed firm tofu, chunks of avocado, halved cherry tomatoes, strips of ham, thin strips of scrambled eggs [see #4], and pretty much anything you want to dip in sauce...even cantaloupe or watermelon.
4. To make thin strips of egg, heat a nonstick frying pan, beat up two eggs in a bowl. Pour the egg into the pan and quickly swirl the egg in the pan to spread it out thinly. Use a spatula to flip the egg pancake over until the egg is cooked through. Cut the egg pancake into thin strips.
Instructions for eating:
1. Set out the noodles and all the other accompaniments.
2. Fill each bowl with 1/2 to 1/3 cup of dipping sauce.
3. Dip the noodles and other ingredients into the sauce and enjoy.
I think plasticmom is still concerned about my cooking abilities since she sent me a link to Dream Dinners. On the other hand, I may be reading too much into it. Perhaps this is not commentary on my abilities, but more an expression of her enthusiasm for a nifty concept. It is a pretty cool idea and the menus do look tasty.
But, back to plasticmom. While I was trying to convince her of my culinary abilities a few weeks ago, we reminisced about a fun summer meal plasticmom would make when I was a kid. I haven't had somen, or cold Japanese dipping noodles for years, but I made it last week and now Adam is a fan. It's simple, refreshing and actually healthy.
You can buy bundles of thin somen noodles at the Asian market along with the soup noodle base needed to make the dipping sauce. Don't bother with the specialized sauces in the tiny bottles, get the general use soup base that comes in a jug and you can use the same soup base to make soup for noodles, dipping sauce for noodles and even tempura sauce, you just dilute the soup base with a different amount of water for the various uses.
A cautionary note, I was skeptical about the "serving size" indicated on the noodle package. It said one bundle yielded two cups of cooked noodles. I guess I was feeling hungry because I ended up cooking five servings for two people figuring we'd each eat two servings and have some left over. Unfortunately, the five bundles of noodles were enough to feed Adam and me for dinner on Thursday, lunch on Friday, and dinner for Adam, Dave and Aaron last night. In other words, it was seven servings.
Somen Noodles
1. Cook Somen noodles according to the instructions. Rinse cooked noodles with cold water and let the noodles chill in a water bath in the fridge.
2. Make the dipping sauce according to the instructions.
3. Additional Ingredients: Thinly sliced cucumbers, chopped scallions, cubed firm tofu, chunks of avocado, halved cherry tomatoes, strips of ham, thin strips of scrambled eggs [see #4], and pretty much anything you want to dip in sauce...even cantaloupe or watermelon.
4. To make thin strips of egg, heat a nonstick frying pan, beat up two eggs in a bowl. Pour the egg into the pan and quickly swirl the egg in the pan to spread it out thinly. Use a spatula to flip the egg pancake over until the egg is cooked through. Cut the egg pancake into thin strips.
Instructions for eating:
1. Set out the noodles and all the other accompaniments.
2. Fill each bowl with 1/2 to 1/3 cup of dipping sauce.
3. Dip the noodles and other ingredients into the sauce and enjoy.
Friday, August 12, 2005
Very Logical
The following reconstructed conversation occurred right after lunch.
plasticann: [sniffing] Are you eating curry chicken salad?
Adam: Yes!
plasticann: But, we just ate lunch, are you still hungry?
Adam: No, but I went to the fridge to get something to drink and there was no water.
plasticann: So you ate some curry chicken salad instead.
Adam: Precisely, I'm glad you see the logic.
The following reconstructed conversation occurred right after lunch.
plasticann: [sniffing] Are you eating curry chicken salad?
Adam: Yes!
plasticann: But, we just ate lunch, are you still hungry?
Adam: No, but I went to the fridge to get something to drink and there was no water.
plasticann: So you ate some curry chicken salad instead.
Adam: Precisely, I'm glad you see the logic.
Wednesday, August 10, 2005
Orange Flesh Honeydew Granita
There's a first time for everything and now that we have newfangled gadgets like a "blender," I was inspired to make Cantaloupe Granita from the latest issue of Gourmet. We didn't have Cantaloupe, but we did have Orange Flesh Honeydew so I figured it was close enough. I diced up the fruit, added some lemon juice, sugar and ice cubes and pulverized the mix in the blender MGDub gave us. Then I stuck it in the freezer and watched an hour Rachel Ray before coming back to scrape the slush up with a fork. I was so excited about my granita, I wanted to pulverize everything in our fridge and make more. Judging from the contents of our fridge, I could have easily made "grape/cucumber/coke/peach granita", but I decided to show restraint and look for actual recipes before I created an unusual combination in my overly enthusiastic state. I did some research on granita recipes and I'm excited to try the root beer float granita on epicurious. Looks wicked easy, but I need to find an occasion.
There's a first time for everything and now that we have newfangled gadgets like a "blender," I was inspired to make Cantaloupe Granita from the latest issue of Gourmet. We didn't have Cantaloupe, but we did have Orange Flesh Honeydew so I figured it was close enough. I diced up the fruit, added some lemon juice, sugar and ice cubes and pulverized the mix in the blender MGDub gave us. Then I stuck it in the freezer and watched an hour Rachel Ray before coming back to scrape the slush up with a fork. I was so excited about my granita, I wanted to pulverize everything in our fridge and make more. Judging from the contents of our fridge, I could have easily made "grape/cucumber/coke/peach granita", but I decided to show restraint and look for actual recipes before I created an unusual combination in my overly enthusiastic state. I did some research on granita recipes and I'm excited to try the root beer float granita on epicurious. Looks wicked easy, but I need to find an occasion.
Tuesday, August 09, 2005
Blue Ribbon BBQ
Thanks to my newfound fascination with the bus that stops right in front of our apartment, Adam and I finally made it to Blue Ribbon BBQ after years of hearing only rave reviews. We shared the half slab rib platter with cheezy potatoes and cole slaw. Adam was excited about the various sauces available at the self serve condiment bar, but was decidedly less excited when he, full of bravado, dipped his cornbread in one of the hottest sauces. Unfortunately, I was not able to buy Adam a glass of milk cool his palate. I patiently stood in line while I watched Adam hacking across the restaurant. As for the food, fantabulous. Succulent ribs fell off the bone and the price was very nice. Multiple friends have claimed, "you'll never go back to Redbones." We concur, especially now that we've figured out how to get to Blue Ribbon BBQ by way of public transit. On a related note, I ran into a friend from high school at Blue Ribbon BBQ. Let's call him, "Zuge." A enthusiastic and extroverted fellow blessed with a high metabolism, Zuge raved vociferously about the ribs and the beef brisket. Next time, I'm hoping to try the key lime pie.
Thanks to my newfound fascination with the bus that stops right in front of our apartment, Adam and I finally made it to Blue Ribbon BBQ after years of hearing only rave reviews. We shared the half slab rib platter with cheezy potatoes and cole slaw. Adam was excited about the various sauces available at the self serve condiment bar, but was decidedly less excited when he, full of bravado, dipped his cornbread in one of the hottest sauces. Unfortunately, I was not able to buy Adam a glass of milk cool his palate. I patiently stood in line while I watched Adam hacking across the restaurant. As for the food, fantabulous. Succulent ribs fell off the bone and the price was very nice. Multiple friends have claimed, "you'll never go back to Redbones." We concur, especially now that we've figured out how to get to Blue Ribbon BBQ by way of public transit. On a related note, I ran into a friend from high school at Blue Ribbon BBQ. Let's call him, "Zuge." A enthusiastic and extroverted fellow blessed with a high metabolism, Zuge raved vociferously about the ribs and the beef brisket. Next time, I'm hoping to try the key lime pie.
Monday, August 08, 2005
beard papa's fresh'n natural cream puffs: part II
I picked up the beard papa's cream puff frequent buyer card I got yesterday and noticed the following. "Cream puffs are perfect for all occasions: Birthdays [Naturally], Weddings [Creative], Holidays [who likes fruit cake anyhoo]," yada yada yada and of course, "BREAKFAST." Woohoo...you got your diary, your carbs...add some bacon grease and a sprig of parsley and your're all set.
I picked up the beard papa's cream puff frequent buyer card I got yesterday and noticed the following. "Cream puffs are perfect for all occasions: Birthdays [Naturally], Weddings [Creative], Holidays [who likes fruit cake anyhoo]," yada yada yada and of course, "BREAKFAST." Woohoo...you got your diary, your carbs...add some bacon grease and a sprig of parsley and your're all set.
Papa Beard's Cream Puffs
Adam saw an article in the Dig about a Japanese Cream Puff store opening up in Quincy Market so I insisted we check it out pronto. I've never had a Papa Beard Cream Puff, but I have many fond memories of the Japanese custard filled cream puffs of my youth. So ingrained are these custard filled puffs that I avoid any traditional whipped cream filled pastry. We trekked down to Fanueil Hall yesterday afternoon to check out Papa Beard's Cream Puff. Adam demonstrated a high level of patience and enthusiasm for this journey downtown especially since he can't really eat cream puffs.
The verdict, Papa Beard's Cream Puffs are truly delicious...even better than the ones I grew up with because they're freshly filled when you order them. The golden brown puff remains crisp and crunchy and it's the prefect complement to the custard filling flecked with vanilla bean. It's kinda like a freshly filled Modern Pastry cannoli, it's way better than a pre-filled Mike's cannoli.
Papa Beard's is serious about their cream puffs, they only offer three menu items and a handful of beverage choices. Get ready for this, the menu items are: vanilla filled cream puff, chocolate filled cream puff and if you're feeling really wild and crazy, an "éclair" cream puff that's the vanilla custard puff dipped in chocolate. And because they were running a special, I got a free iced coffee to boot with my cream puff purchase. $1.65 for a freshly filled cream puff and an iced coffee...not too shabby.
plasticmom has heard about the freshly filled puffs that are ubiquitous in Japan, but has never tried one. Next time she's in town, we'll have to trek down to Fanueil Hall or if they're already open, to Harvard Square. Blasphemous, but I think these cream puffs may supplant my devotion to the other Kremes, that is Krispy Kremes.
Saturday, August 06, 2005
Zakun's Zerry Zerry Zreakfast
In a not so secret attempt to use all of our frozen berries, we had a couple of folks over for a "Berry Berry Breakfast. I think it was a success, at least everyone left having consumed their caloric intake for the day. We've gotta figure out how to better time the food so we're not rushing around in the kitchen at the last moment.
Menu:
Coffee [Godiva Creme Brulee courtesy of MGDub]
Tea [Kushmi Prince Vladamir]
Orange Juice [Tropicana Grove Stand with Calcium]
Berry Smoothies
Berry Sour Cream Muffins [from the Barefoot Contessa]
Maple Smoked Bacon [Hormel]
Scrambled Eggs with Avocado [from Food 911]
Berry Pancakes with Brown Sugar Syrup
In a not so secret attempt to use all of our frozen berries, we had a couple of folks over for a "Berry Berry Breakfast. I think it was a success, at least everyone left having consumed their caloric intake for the day. We've gotta figure out how to better time the food so we're not rushing around in the kitchen at the last moment.
Menu:
Coffee [Godiva Creme Brulee courtesy of MGDub]
Tea [Kushmi Prince Vladamir]
Orange Juice [Tropicana Grove Stand with Calcium]
Berry Smoothies
Berry Sour Cream Muffins [from the Barefoot Contessa]
Maple Smoked Bacon [Hormel]
Scrambled Eggs with Avocado [from Food 911]
Berry Pancakes with Brown Sugar Syrup
Friday, August 05, 2005
Along with Adam...
...came a pantry full of canned goods and frozen veggies. Now, I'm determined to use the food we have. Tomorrow, we'll be hosting the "Zakun Zerry Zerry Zreakfast" to use up the bag of frozen berries Adam got from Costco. There will be Zerry Smoothies, Zerry Muffins and Zerry Pancakes. Last night I made pork parm and I souped up a jar of spicy eggplant marinara with a can of artichoke hearts. This morning, I decided tried to make corn chowder with a can of Campbell's condensed cream of chicken soup. I added diced potatoes, green beans, fresh corn and bacon which added a lot of flavor, but even all those add-ins could not mask the fact that the soup base was Campbell's condensed cream of chicken soup. Next up, the boxes and boxes of rice/pasta roni.
...came a pantry full of canned goods and frozen veggies. Now, I'm determined to use the food we have. Tomorrow, we'll be hosting the "Zakun Zerry Zerry Zreakfast" to use up the bag of frozen berries Adam got from Costco. There will be Zerry Smoothies, Zerry Muffins and Zerry Pancakes. Last night I made pork parm and I souped up a jar of spicy eggplant marinara with a can of artichoke hearts. This morning, I decided tried to make corn chowder with a can of Campbell's condensed cream of chicken soup. I added diced potatoes, green beans, fresh corn and bacon which added a lot of flavor, but even all those add-ins could not mask the fact that the soup base was Campbell's condensed cream of chicken soup. Next up, the boxes and boxes of rice/pasta roni.
The Favors
Up next, the favors for our guests. Reynolds wax sandwich bags filled with pink jordan almonds and two molasses clove cookies. We got personalized labels to boot. The jordan almonds place is awesome, they had multiple shades of almonds for every color. Plus, they can mix your own shade to your specifications, but you do have to buy an obcene amount, 150 pounds. Team bridesmaid, my roommates and Corinna spent an afternoon cranking through multiple projects, including these favor bags.
Up next, the favors for our guests. Reynolds wax sandwich bags filled with pink jordan almonds and two molasses clove cookies. We got personalized labels to boot. The jordan almonds place is awesome, they had multiple shades of almonds for every color. Plus, they can mix your own shade to your specifications, but you do have to buy an obcene amount, 150 pounds. Team bridesmaid, my roommates and Corinna spent an afternoon cranking through multiple projects, including these favor bags.
Wednesday, August 03, 2005
The Cake
Now that I've got my cable internet up and running, here are some photos from our wedding. First up, the much mentioned cumbersome cake. It looked really awesome and was super delicious. Kudos to Upstairs and to our florist for decorating with lovely peonies.
Now that I've got my cable internet up and running, here are some photos from our wedding. First up, the much mentioned cumbersome cake. It looked really awesome and was super delicious. Kudos to Upstairs and to our florist for decorating with lovely peonies.
Tuesday, August 02, 2005
Elusive Sheets
Well folks, we finally got our bed [a fabulous sleep number bed] thanks to the mama and the papa. I can mix things up with the softest setting one night and the firmest the next. The options are endless...almost. On to the next tricky issue...sheets. We got a "California King" which is slightly longer and slightly narrower than a regular king also known as the "Eastern King." Being from La La Land, I was unaware that the "California" in "California King" was an actual geographic designation, not just another standard size. We called up a bunch of area stores looking for sheets and we were told that we wouldn't be able to find "California King" sheets anywhere in the Northeast and we would have to order them on the web. Heck, I know lots of people with California King bed. Unfortunately, they're all in California. I was lamenting about my sheet issue with Wheezy over the phone this afternoon. Ever confident in my abilities to cope, Wheezy assured me that I'd be able to find a solution. Well sports fans...I did. I simply took two twin sheets and clothespined them to our freakishly sized bed. We've got vintage Raggedy Ann & Andy on [of course] my side and Laura Ashley on Adam's side. That should tide us over for a while...if not weeks. Problem...SOLVED!
Well folks, we finally got our bed [a fabulous sleep number bed] thanks to the mama and the papa. I can mix things up with the softest setting one night and the firmest the next. The options are endless...almost. On to the next tricky issue...sheets. We got a "California King" which is slightly longer and slightly narrower than a regular king also known as the "Eastern King." Being from La La Land, I was unaware that the "California" in "California King" was an actual geographic designation, not just another standard size. We called up a bunch of area stores looking for sheets and we were told that we wouldn't be able to find "California King" sheets anywhere in the Northeast and we would have to order them on the web. Heck, I know lots of people with California King bed. Unfortunately, they're all in California. I was lamenting about my sheet issue with Wheezy over the phone this afternoon. Ever confident in my abilities to cope, Wheezy assured me that I'd be able to find a solution. Well sports fans...I did. I simply took two twin sheets and clothespined them to our freakishly sized bed. We've got vintage Raggedy Ann & Andy on [of course] my side and Laura Ashley on Adam's side. That should tide us over for a while...if not weeks. Problem...SOLVED!
Saturday, July 30, 2005
Diamonds and Coals Edition of...Wedding Cakes
Diamonds: Our wedding cake [courtesy of Upstairs on the Square] was delicious. Moist vanilla cake with raspberry fruit filling and buttercream frosting.
Coals: The "top" layer that we're supposed to save for our first anniversary is enormous. This is no token wee little cake, it's an eight inch round. Who can devote that kind of freezer space to a cake for one year. It's some sort of classist elitist conspiracy.
Fortunately for us, a friend generously offered us freezer real estate in her chest freezer. I still don't get why we have to eat frozen old cake...the germaphobe in me can't get on board with this nonsense.
Diamonds: Our wedding cake [courtesy of Upstairs on the Square] was delicious. Moist vanilla cake with raspberry fruit filling and buttercream frosting.
Coals: The "top" layer that we're supposed to save for our first anniversary is enormous. This is no token wee little cake, it's an eight inch round. Who can devote that kind of freezer space to a cake for one year. It's some sort of classist elitist conspiracy.
Fortunately for us, a friend generously offered us freezer real estate in her chest freezer. I still don't get why we have to eat frozen old cake...the germaphobe in me can't get on board with this nonsense.
Monday, July 25, 2005
"Are You Starving?"
...asked plasticmom during our weekly phone chat. "No," I responded, "I've been doing all the cooking and I'm a pretty good cook." Unconvinced, plasticmom probed further, "What are you making?" I countered, "I made chicken salad, potato salad, coffee, pork chops and other things." plasticmom contemplates, "Hmmm, isn't there a dumpling place near your house?" I wondered where this was going as I replied, "Yes, there are lots of restaurants on our street since we live on a major street." "Good," plasticmom concluded with relief, "you must not be starving.
Harumph, plasticmom holds two contradictory beliefs about my cooking...simultaneously.
1. I can't cook because I rarely do.
2. I could be a great cook because I love to eat and I know what food should taste like.
I can't tell is she has boundless faith in my cooking or the opposite. Heck, I even put Adam on the phone for his endorsement of my culinary abilities. He said, in general, that my food was tasty and that I "cut up fruit" for fruit salad. plasticmom seemed sufficiently mollified by Adam's endorsement, but I think she may still be a bit concerned since she offered, "I'm really glad you guys live in a city, there are places to eat close by so you won't starve." It's all very comical. That plasticmom...she's a real chuckle...she makes me laugh.
...asked plasticmom during our weekly phone chat. "No," I responded, "I've been doing all the cooking and I'm a pretty good cook." Unconvinced, plasticmom probed further, "What are you making?" I countered, "I made chicken salad, potato salad, coffee, pork chops and other things." plasticmom contemplates, "Hmmm, isn't there a dumpling place near your house?" I wondered where this was going as I replied, "Yes, there are lots of restaurants on our street since we live on a major street." "Good," plasticmom concluded with relief, "you must not be starving.
Harumph, plasticmom holds two contradictory beliefs about my cooking...simultaneously.
1. I can't cook because I rarely do.
2. I could be a great cook because I love to eat and I know what food should taste like.
I can't tell is she has boundless faith in my cooking or the opposite. Heck, I even put Adam on the phone for his endorsement of my culinary abilities. He said, in general, that my food was tasty and that I "cut up fruit" for fruit salad. plasticmom seemed sufficiently mollified by Adam's endorsement, but I think she may still be a bit concerned since she offered, "I'm really glad you guys live in a city, there are places to eat close by so you won't starve." It's all very comical. That plasticmom...she's a real chuckle...she makes me laugh.
Friday, July 22, 2005
Sour-Cream Coffee Cake...DOUBLED
As requested by my lovely sister-in-law, Zara, here's the coffee cake recipe. It's from the March 2005 issue of MS FOOD with a few tweaks...I've doubled the original recipe.
plasticann's coconut/pecan sour-cream coffee cake the double portion
4 sticks of unsalted butter
6 cups flour
2 Tbs baking powder
2 tsp salt
2 cups sour cream
1 tsp baking soda
3 cups sugar
6 eggs, room temperature
4 tsp vanilla extract
Coconut/Pecan topping [3/4 cup chopped pecans + 3/4 coconut flakes + 1.5 cup sugar + 4 tsp ground cinnamon]
1. Preheat oven to 350 degrees. Spray two bundt/tube pans with Baker's Joy baking with flour spray. In a medium bowl, whisk together flour, baking powder and salt. In a small bowl, whisk together sour cream and baking soda
2. With an electric mixer, beat butter, sugar, eggs and vanilla on high speed until light and fuffy, about 5 minutes. With mixer on low speed, add flour mixture in three additions alternating with sour-cream mixture in two, beginning and ending with flour. Mix just until moistened.
3. Spread a sixth of the batter in each pan, sprinkle with a sixth of the topping. Repeat twice, ending with topping. Bake until a toothpick inserted in the center comes out with a few moist crumbs. 60-75 minutes.
4. Cool in pan 30 minutes. Turn out of pan and cool, top side up on a rack.
5. Enjoy!
As requested by my lovely sister-in-law, Zara, here's the coffee cake recipe. It's from the March 2005 issue of MS FOOD with a few tweaks...I've doubled the original recipe.
plasticann's coconut/pecan sour-cream coffee cake the double portion
4 sticks of unsalted butter
6 cups flour
2 Tbs baking powder
2 tsp salt
2 cups sour cream
1 tsp baking soda
3 cups sugar
6 eggs, room temperature
4 tsp vanilla extract
Coconut/Pecan topping [3/4 cup chopped pecans + 3/4 coconut flakes + 1.5 cup sugar + 4 tsp ground cinnamon]
1. Preheat oven to 350 degrees. Spray two bundt/tube pans with Baker's Joy baking with flour spray. In a medium bowl, whisk together flour, baking powder and salt. In a small bowl, whisk together sour cream and baking soda
2. With an electric mixer, beat butter, sugar, eggs and vanilla on high speed until light and fuffy, about 5 minutes. With mixer on low speed, add flour mixture in three additions alternating with sour-cream mixture in two, beginning and ending with flour. Mix just until moistened.
3. Spread a sixth of the batter in each pan, sprinkle with a sixth of the topping. Repeat twice, ending with topping. Bake until a toothpick inserted in the center comes out with a few moist crumbs. 60-75 minutes.
4. Cool in pan 30 minutes. Turn out of pan and cool, top side up on a rack.
5. Enjoy!
Wednesday, July 20, 2005
The Coffeecake Incident
MGDub was kind enough to give me a ride home on Monday when she, unfortunately, got sucked into the coffeecake incident. I'd baked two delicious sour cream coffeecakes that very morning. I had used my new Baker's Joy baking spray with flour and I'd swirled a delicious coconut/pecan topping into the cake batter. The coffeecakes released from their bundt pans beautifully and I was feeling pretty darned good. I even stopped by Adam's work to drop off some warm coffeecake. When MGDub and I walked into the apartment Monday evening, we found a very perturbed Adam assessing the coffeecake situation. Simply, he was overwhelmed by the amount of coffeecake in our apartment [1.5 cakes]. The following is a reconstructed conversation where MGDub gets sucked into a battle of wills over the coffeecake.
Adam: We have too much coffeecake.
plasticann: I'm going to freeze it so we can have coffeecake anytime.
Adam: There's no room in the freezer and if we have coffeecake readily available, I'll eat it all.
plasticann: But, it's...so good.
Adam: It is really good, that's why we should give it away. MGDub, would you like to take a whole coffeecake to share with your neighbors?
plasticann: A whole coffeecake...there won't be any left to freeze.
Adam: Wouldn't you enjoy baking more coffeecake?
plasticann: Well, I like the idea of stockpiling coffeecake and other treats in the freezer, but our freezer is filled with frozen veggies so there's no room.
MGDub: I don't really want to be responsible for passing out coffeecake.
Adam: Is there anyone you'll see in the next day that would enjoy coffeecake?
MGDub: I'm just packing and I don't really want to be passing out coffeecake.
Adam: Would your landlord like coffeecake.
MGDub: I guess I could take a few slices for them.
plasticann: Would like like a slice for tomorrow?
MGDub: Alright, I guess I'll have a small slice for tomorrow.
We have one small sliver of coffeecake left in our house...we disposed the rest appropriately, namely not in our own tummies. The lesson here, I've got to stop baking for 20 because it's just the two of us and we should get a chest freezer to keep my baked goods.
MGDub was kind enough to give me a ride home on Monday when she, unfortunately, got sucked into the coffeecake incident. I'd baked two delicious sour cream coffeecakes that very morning. I had used my new Baker's Joy baking spray with flour and I'd swirled a delicious coconut/pecan topping into the cake batter. The coffeecakes released from their bundt pans beautifully and I was feeling pretty darned good. I even stopped by Adam's work to drop off some warm coffeecake. When MGDub and I walked into the apartment Monday evening, we found a very perturbed Adam assessing the coffeecake situation. Simply, he was overwhelmed by the amount of coffeecake in our apartment [1.5 cakes]. The following is a reconstructed conversation where MGDub gets sucked into a battle of wills over the coffeecake.
Adam: We have too much coffeecake.
plasticann: I'm going to freeze it so we can have coffeecake anytime.
Adam: There's no room in the freezer and if we have coffeecake readily available, I'll eat it all.
plasticann: But, it's...so good.
Adam: It is really good, that's why we should give it away. MGDub, would you like to take a whole coffeecake to share with your neighbors?
plasticann: A whole coffeecake...there won't be any left to freeze.
Adam: Wouldn't you enjoy baking more coffeecake?
plasticann: Well, I like the idea of stockpiling coffeecake and other treats in the freezer, but our freezer is filled with frozen veggies so there's no room.
MGDub: I don't really want to be responsible for passing out coffeecake.
Adam: Is there anyone you'll see in the next day that would enjoy coffeecake?
MGDub: I'm just packing and I don't really want to be passing out coffeecake.
Adam: Would your landlord like coffeecake.
MGDub: I guess I could take a few slices for them.
plasticann: Would like like a slice for tomorrow?
MGDub: Alright, I guess I'll have a small slice for tomorrow.
We have one small sliver of coffeecake left in our house...we disposed the rest appropriately, namely not in our own tummies. The lesson here, I've got to stop baking for 20 because it's just the two of us and we should get a chest freezer to keep my baked goods.
Monday, July 18, 2005
Blueberry Festival
A bunch of us went down to Verrill Farms in Concord on Saturday for their Blueberry Festival for pancakes in the "country." The blueberries were fresh, the pancakes were piping hot, the bacon was ultra crisp and the maple syrup was real. There was even a blueberry pie eating contest to boot, basically kids/adults cramming their faces into pies with the goal of polishing off the entire pie first. We stopped by their little store where Adam found a banana split cake in their bakery. We admired the produce, but didn't end up buying anything. Our next event, the Taste of Cambridge this Wednesday in Kendall Square. $30 presale tickets at Whole Foods. Come early and eat more than your share of samples. Afterall, it's for charity.
A bunch of us went down to Verrill Farms in Concord on Saturday for their Blueberry Festival for pancakes in the "country." The blueberries were fresh, the pancakes were piping hot, the bacon was ultra crisp and the maple syrup was real. There was even a blueberry pie eating contest to boot, basically kids/adults cramming their faces into pies with the goal of polishing off the entire pie first. We stopped by their little store where Adam found a banana split cake in their bakery. We admired the produce, but didn't end up buying anything. Our next event, the Taste of Cambridge this Wednesday in Kendall Square. $30 presale tickets at Whole Foods. Come early and eat more than your share of samples. Afterall, it's for charity.
Thursday, July 14, 2005
Gourmet Greatness
I started my internship this week at the Phantom Gourmet where I'll be rewarded with an enriching experience and with food. Steve hooked me up with this internship through his vast network of camp connections and his friend "Zan," one of the guys who run the operation. I also knew Steve had [un]helpfully passed along my blog to Zan, but I chose to ignore that tidbit of information. Turns out Zan did read my blog because he asked me if I was going to blog about today's taping. Unfortunately, that's a loaded question since Zan swore the entire set to secrecy about today's episode so no, I will not blog about it...my lips are sealed. On another related note, I made dinner tonight and in honor of my newest endeavor, I asked Adam to create a plasticann scorecard for our meal. We fudged with the categories and took the liberty of introducing "bonus points" to the accounting.
The Menu
Homemade Bagel Chips topped with Jarlsberg Cheese
Tomato, Basil, Avocado & Mozerella Salad with a Balsamic Vinagerette
Artichoke Mashed Potatoes
Cookie/Rice Krispie Dolci
Atmosphere: 6 [stacked empty boxes and scattered kitchen items detracted from hominess]
Menu: 8 [menu was preset by plasticann, no need to make choices]
Appetizers: 4 [bagel chips were badly charred and "tough"]
Entrees: 8 ["Fresh and Tasty" and the lime water was refreshing]
Dessert: 8 [pillaged by plasticann from Phantom Gourmet]
Portions: 7 [Adam ate plasticann's leftovers]
Service: 6 [dinner was promptly served, but Adam had to do his own dishes]
Cleanliness: 6 [Adam noticed pepper on the table, but plasticann insisted that the table had been "wiped down"]
Value: 8 ["gratuity and tax paid in kind"]
Location: 10 [Home Sweet Home]
Subtotal: 71
Presentation: 10 [Adam says, "Bonus Points"]
Grand Total: 81 [Gourmet Greatness...Zakun style]
I started my internship this week at the Phantom Gourmet where I'll be rewarded with an enriching experience and with food. Steve hooked me up with this internship through his vast network of camp connections and his friend "Zan," one of the guys who run the operation. I also knew Steve had [un]helpfully passed along my blog to Zan, but I chose to ignore that tidbit of information. Turns out Zan did read my blog because he asked me if I was going to blog about today's taping. Unfortunately, that's a loaded question since Zan swore the entire set to secrecy about today's episode so no, I will not blog about it...my lips are sealed. On another related note, I made dinner tonight and in honor of my newest endeavor, I asked Adam to create a plasticann scorecard for our meal. We fudged with the categories and took the liberty of introducing "bonus points" to the accounting.
The Menu
Homemade Bagel Chips topped with Jarlsberg Cheese
Tomato, Basil, Avocado & Mozerella Salad with a Balsamic Vinagerette
Artichoke Mashed Potatoes
Cookie/Rice Krispie Dolci
Atmosphere: 6 [stacked empty boxes and scattered kitchen items detracted from hominess]
Menu: 8 [menu was preset by plasticann, no need to make choices]
Appetizers: 4 [bagel chips were badly charred and "tough"]
Entrees: 8 ["Fresh and Tasty" and the lime water was refreshing]
Dessert: 8 [pillaged by plasticann from Phantom Gourmet]
Portions: 7 [Adam ate plasticann's leftovers]
Service: 6 [dinner was promptly served, but Adam had to do his own dishes]
Cleanliness: 6 [Adam noticed pepper on the table, but plasticann insisted that the table had been "wiped down"]
Value: 8 ["gratuity and tax paid in kind"]
Location: 10 [Home Sweet Home]
Subtotal: 71
Presentation: 10 [Adam says, "Bonus Points"]
Grand Total: 81 [Gourmet Greatness...Zakun style]
Boring
Steve called me on Wednesday because "unemployment is boring." He'd been unemployed all of two days, but he was finding it to be "boring" since all his other friends were still working. Since I'm temporarily a "housewife," Steve jogged over to our apartment and sat on our brand new couch. I was happy to make him a cup of coffee in our Chemex and chat about this and that while I putzed around the kitchen baking. I always appreciate an excuse to avoid errands/chores so Steve can stop by for a cup of joe anytime...almost anytime.
Steve called me on Wednesday because "unemployment is boring." He'd been unemployed all of two days, but he was finding it to be "boring" since all his other friends were still working. Since I'm temporarily a "housewife," Steve jogged over to our apartment and sat on our brand new couch. I was happy to make him a cup of coffee in our Chemex and chat about this and that while I putzed around the kitchen baking. I always appreciate an excuse to avoid errands/chores so Steve can stop by for a cup of joe anytime...almost anytime.
Monday, July 11, 2005
I [heart] Acapella
I admit it! I love acapella. Love the percussing, love the outfits, love the chipper attitude, love it all. My good friend Kellie is also a fan and I always knew I had someone to hit all the concerts with in college. We never actually made it to a Rockapella concert, but let me tell ya...we discussed the possibility. Adam and I were out to dinner with Aaron and Wheezy on Saturday when I discovered Wheezy's extreme hatred of all things acapella. I had called Wheezy earlier in the day to let her know that the ERS musical show was on the radio since she loves musicals. Later at dinner, I brought up an acapella song I'd heard on ERS. Wheezy gave me a horrified look and asked pointedly, "Is the musical show all acapella?" I quickly assured her that the musical radio show had nothing to do with acapella, but an acapella show followed the musical show. That's when Wheezy declared, "Oh good because I hate acapella...makes me want to murder people." At first I thought Wheezy was exaggerating her position to be "funny." After we discussed the finer points of why Wheezy hated acapella [goofy faces and pun based names], I finally realized she really does hate acapella. Fortunately, Wheezy does not seem to dislike acapella lovers. That's what I like about her, she's friends with meat eating acapella lovers even though she's a vegetarian acapella despiser. To better demonstrate Wheezy's point, I've used the actual name of my alma mater in the following reconstructed conversation rather than referring to it as a "college in Providence," or "Zrown."
plasticann: Why do you hate acapella so much?
Wheezy: I don't like the goofy faces they make during performances and I hate the pun based names.
plasticann: What, like the "Brown Derbies" or "Harmonic Motion" or "Brown'sTones?"
Wheezy: Exactly!
plasticann: But but the "Brown Derbies," they even wear brown derbie hats.
Aaron: [ringing in] The "Brown Derbies" are from Brown?
plasticann: Yeah! Have you heard of them?
Aaron: Yeah, my roommate had their CDs. I didn't know they were a college group. I guess I never made the connection.
plasticann: I think Rockapella was started by a bunch of Brown alums.
Wheezy: Ughh! Sounds awful.
Things Wheezy is also not fond of: Kevin Costner and rapping grannies.
I admit it! I love acapella. Love the percussing, love the outfits, love the chipper attitude, love it all. My good friend Kellie is also a fan and I always knew I had someone to hit all the concerts with in college. We never actually made it to a Rockapella concert, but let me tell ya...we discussed the possibility. Adam and I were out to dinner with Aaron and Wheezy on Saturday when I discovered Wheezy's extreme hatred of all things acapella. I had called Wheezy earlier in the day to let her know that the ERS musical show was on the radio since she loves musicals. Later at dinner, I brought up an acapella song I'd heard on ERS. Wheezy gave me a horrified look and asked pointedly, "Is the musical show all acapella?" I quickly assured her that the musical radio show had nothing to do with acapella, but an acapella show followed the musical show. That's when Wheezy declared, "Oh good because I hate acapella...makes me want to murder people." At first I thought Wheezy was exaggerating her position to be "funny." After we discussed the finer points of why Wheezy hated acapella [goofy faces and pun based names], I finally realized she really does hate acapella. Fortunately, Wheezy does not seem to dislike acapella lovers. That's what I like about her, she's friends with meat eating acapella lovers even though she's a vegetarian acapella despiser. To better demonstrate Wheezy's point, I've used the actual name of my alma mater in the following reconstructed conversation rather than referring to it as a "college in Providence," or "Zrown."
plasticann: Why do you hate acapella so much?
Wheezy: I don't like the goofy faces they make during performances and I hate the pun based names.
plasticann: What, like the "Brown Derbies" or "Harmonic Motion" or "Brown'sTones?"
Wheezy: Exactly!
plasticann: But but the "Brown Derbies," they even wear brown derbie hats.
Aaron: [ringing in] The "Brown Derbies" are from Brown?
plasticann: Yeah! Have you heard of them?
Aaron: Yeah, my roommate had their CDs. I didn't know they were a college group. I guess I never made the connection.
plasticann: I think Rockapella was started by a bunch of Brown alums.
Wheezy: Ughh! Sounds awful.
Things Wheezy is also not fond of: Kevin Costner and rapping grannies.
An Odd Habit
I've discovered an odd habit of mine. When I'm panicked, I start speaking in Taiwanese. It's happened a couple of times, but last night, Adam jumped up early in the morning because he had a leg cramp and I asked, "Are you OK?" in Taiwanese before I realized. Must be some sort of reflex. Sort of reminds me of Steve who has been known to respond to "Happy Birthday" with "you too." DOH!
I've discovered an odd habit of mine. When I'm panicked, I start speaking in Taiwanese. It's happened a couple of times, but last night, Adam jumped up early in the morning because he had a leg cramp and I asked, "Are you OK?" in Taiwanese before I realized. Must be some sort of reflex. Sort of reminds me of Steve who has been known to respond to "Happy Birthday" with "you too." DOH!
Friday, July 08, 2005
End of an era
Today is Steve's last day at work. It's the end of an era, but a start of something better. Steve, Leah, Amy and I went to McCormick & Schmicks by Fanuil Hall last night to catch up and enjoy their $1.95 happy hour menu. We each got a burger and we shared some mussels, artichoke dip and tasty buffalo wings. Not bad! The only downside, they wouldn't allow me to pack up my leftovers since it's a special.
Today is Steve's last day at work. It's the end of an era, but a start of something better. Steve, Leah, Amy and I went to McCormick & Schmicks by Fanuil Hall last night to catch up and enjoy their $1.95 happy hour menu. We each got a burger and we shared some mussels, artichoke dip and tasty buffalo wings. Not bad! The only downside, they wouldn't allow me to pack up my leftovers since it's a special.
Friday, July 01, 2005
Tonkatsu--Pork Cutlets
My apathy for packing and moving inspired me to cook dinner. I made Tonkatsu [Japanese pork cutlets] and Croquettes [Breaded potato patties] for dinner. plasticmom used to make Tonkatsu once a week and I would get to help her bread the pork and shrimp, but we've never made Croquettes before. I could tell my first solo Tonkatsu flight was a success because Adam cleaned his plate, but I think he was also famished.
Potato Croquettes
Note: You can pretty much use any souped up mashed potato to make the croquettes
Corn kernels from one corn approx 1/2 cup
5 small/med potatoes
butter
milk
salt & pepper
1. Make mashed potatoes
2. Use ice cream scoop to make little balls of mashed potatoes
3. Chill mashed potato balls
4. Flatten balls slightly to form a patty
Frying the Tonkatsu or Croquettes
Note: Use think pork cutlets, 1/4 or 1/2 inch thick
1. Heat 1 inch of oil in a pan. Higher rims are better to prevent splattering.
2. Find three shallow dishes with some depth such as a pie dish.
3. Start with 1 cup flour in the first dish, 3 beaten eggs in the second dish, 2 cups of Panko [Japanese bread crumbs] in the third. Add more of each ingredient as needed.
4. Dip and coat each pork cutlet/potato patty in the flour, then the egg, then the bread crumbs
5. Fry in hot oil and turn over when each side is golden brown.
Serve with rice, veggies, Tonkatsu sauce [similar to A1 steak sauce], ketchup. The cutlets are also tasty inside a sandwich...yum!
My apathy for packing and moving inspired me to cook dinner. I made Tonkatsu [Japanese pork cutlets] and Croquettes [Breaded potato patties] for dinner. plasticmom used to make Tonkatsu once a week and I would get to help her bread the pork and shrimp, but we've never made Croquettes before. I could tell my first solo Tonkatsu flight was a success because Adam cleaned his plate, but I think he was also famished.
Potato Croquettes
Note: You can pretty much use any souped up mashed potato to make the croquettes
Corn kernels from one corn approx 1/2 cup
5 small/med potatoes
butter
milk
salt & pepper
1. Make mashed potatoes
2. Use ice cream scoop to make little balls of mashed potatoes
3. Chill mashed potato balls
4. Flatten balls slightly to form a patty
Frying the Tonkatsu or Croquettes
Note: Use think pork cutlets, 1/4 or 1/2 inch thick
1. Heat 1 inch of oil in a pan. Higher rims are better to prevent splattering.
2. Find three shallow dishes with some depth such as a pie dish.
3. Start with 1 cup flour in the first dish, 3 beaten eggs in the second dish, 2 cups of Panko [Japanese bread crumbs] in the third. Add more of each ingredient as needed.
4. Dip and coat each pork cutlet/potato patty in the flour, then the egg, then the bread crumbs
5. Fry in hot oil and turn over when each side is golden brown.
Serve with rice, veggies, Tonkatsu sauce [similar to A1 steak sauce], ketchup. The cutlets are also tasty inside a sandwich...yum!
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