Please note I just corrected my blog post from this weekend about the Martha Stewart Cookie Contest.
I was an honorable mention, not one of the top 10! Still pretty good, but no prize! I didn't realize which category I was clicking in when searching through the photos. And, then, must have gotten excited when I saw my photo. Hilarious.
I am finally getting around to participating in Susan from Food Blogga's May event, Beautiful Bones. Click HERE to read all about the event. You see, May is National Osteoporosis Month; consequently, Susan has been posting recipes that are good for the bones throughout the month of May. I have to say that I have learned a great deal more about eating foods that will help prevent diseases such as osteoporosis. And, unlike Susan, I do not have osteoporosis; however, have been struggling with my own (still undiagnosed) bone/joint issues. Therefore, any help I can get or knowledge I can gain is a good thing. Thanks, Susan, for hosting this event and for posting such great tips and recipes to help us all keep our bones healthy. Susan will post a web round up at the end of the month with all the wonderful recipes readers submit. I will post a link, so don't miss it!
For my calcium rich contribution to Beautiful Bones, I chose a Raspberry Clafouti. A Clafouti is a French dessert that is essentially a custard with fruit baked into it. Traditionally, it is made with cherries and hails from Limousin. I had never made or even really heard of a Clafouti until working at America's Test Kitchen where I helped make a few with pears and cherries. The recipe calls for some flour which helps give the Clafouti more structure than a typical custard (however, it's not a cake, either). I discovered that I really love the taste of baked custard and fruit. Serve this dessert warm with a little powdered sugar or fresh whipped cream. Experiment with whatever summer fruit you wish....peaches, berries, cherries, etc. I don't think you can go wrong.
This recipe is adapted from a Sunset recipe found on My Recipes.
1/2 tablespoon butter
8 ounces raspberries (or strawberries)
2 teaspoons cornstarch
3 eggs
1 cup milk
2/3 cup flour
1/4 cup granulated sugar
1 1/2 teaspoons vanilla
1/4 teaspoon salt
powdered sugar
Preheat oven to 350 F. Grease a 2-quart baking dish with butter. Toss berries with cornstarch to evenly coat. If you use strawberries, hull them and cut them in half. Place them in the bottom of the baking dish.
In a blender, mix eggs, milk, flour, granulated sugar, vanilla, and salt for 15 seconds. Pour batter over berries.
Bake until puffed and golden brown and set in the center, about 50 minutes. Dust with powdered sugar.
I'm throwing a quick recipe up here today, as I had a few people over the other night and made them some Apple Rhubarb Crisp and homemade Vanilla Ice Cream. I was really psyched to find some nice looking rhubarb last week while doing my grocery run, so it was a natural choice. Rhubarb is a great addition to pies and crisps and, for many, conjures up images of childhood. For example, a colleague at work told me she used to eat the red stalks with sugar on top as a child. Rhubarb is technically a vegetable that has it's origins in China (according to what I've read). Here in the United States, it is widely used as an addition to many baked goods and prized for it's tart flavor. Read more about rhubarb here . For me, the best pie I've ever made or tasted was a Strawberry Rhubarb Pie. Each year, I hope to recreate that magical pie right during the height of the local strawberry season. It hasn't happened yet, altghough I've come damn close.
I should also mention that the Strawberrry Rhubarb Pie I made last year and posted is the biggest reason my site gets so many hits. Yes, there are rhubarb loving people out there and they are hunting for that perfect pie recipe. Don't hesitate to use this recipe if you are searching for one. I loved it.
Although I tend to make up my crisp recipes as I go along, I found this one on Epicurious and really liked the addition of vanilla to the filling. I think I currently have four or five bottles of vanilla that have distinctly different tastes. For this crisp, I used some Tahitian vanilla which is my favorite right now. This isn't just because I lived on Tahiti's sister island, Moorea, 16 years ago when I was just a young thing out of college. However, I can vividly remember visiting the vanilla farms and smelling fresh beans. To this day, vanilla is my favorite aroma because it can bring me right back to that stunning tropical island that was unlike anything I had ever experieced. Tahitian vanilla has a fruity flavor and lends itself well to baking and pastry products.
I didn't get a chance to capture an image of the crisp with the ice cream, as I was taking this photo at 6:45am with the leftovers! With a busy full-time job, sometimes I am strapped for time. However, pairing a fruit crisp with homemade vanilla ice cream is always a big hit. For my favorite vanilla ice cream recipe from the website Simply Recipes, click here. For the ice cream, I used fresh vanilla beans from Madagascar which have a very sweet and smooth flavor perfect for frozen desserts.
Topping
3/4 cup flour
3/4 cup packed golden brown sugar
1/2 cup old fashioned oats
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/2 cup finely chopped walnuts
Filling
1/2 pound apples, peeled, cored, cut into 1/2 inch pieces
3/4 pound rhubarb, about 3 cups cut into 1/2 inch pieces
3 tablespoons sugar
2 teaspoons flour
1/2 teaspoon vanilla
For topping: Mix first 5 ingredients in a bowl. Rub in butter until mix clumps together. Mix in nuts. Chill
For filling: Preheat oven to 400 F. Combine apples, rhubarb, sugar, flour, and vanilla into a large bowl. Toss to coat. Transfer mix to an 8x8x2 baking pan or dish. Bake until fruit is tender when pierced with a knife and topping is crisp. Cover with foil if it browns too quickly. This should take about 45 minutes. Cool for 20 minutes. Serve warm with ice cream.
I try to avoid posting sappy personal stories and just stick to making desserts. However, my nephew wrote a secret message to my sister on one of his eggs this weekend. Seriously, how sweet is that?
I'm just prepping you for the next post, which, indeed, includes a nostalgic family story that could very well tug on your heart strings a bit more, as well as a dessert that blew me away (and that's hard to do) and just may become an Allen family Easter tradition.
Four weeks ago, I finally purchased reusable grocery bags. Finally. I have no idea what took me so long. Especially considering most mainstream grocery stores now carry them for a big whopping 99 cents and, hey, I really do like to be kind to the environment. Well, I do have one crunchable nylon bag I've been carrying around for quick stops and smaller goods. But, it wasn't enough for the weekly trip to the grocery store.
Anyway, I can't tell you how nice it is to NOT have all those plastic bags around. If you haven't already done so, I highly encourage you to get some reusable bags. It truly is one of the easiest ways to lower your impact on the environment. Reusable bags come in all shapes, sizes, designs, and materials. Plug "reusable shopping bags" into any search engine and you'll come up with a wide variety of choices from the most basic bag to something more trendy and fashionable. Do it. You know you want to.
Here is another easy dessert that I would throw into a "lighter" category. Lately, I've really been thinking about how to get my desserts in without tons and tons of fat and calories. This caramelized fruit and nut recipe is simply a variation of a recipe I have in my Williams-Sonoma Desserts: New Healthy Kitchen. All you have to do is saute your fruit with a little butter and brown sugar until they start to caramelize. Then, throw in your nuts. It tastes wonderful just like this. Or, if you feel the need, you can always add some whipped cream, ice cream, or chocolate sauce. I used a green apple, a red pear, a mix of toasted walnuts and almonds, and chopped dates. It was excellent.
Here is the view from my kitchen windows when the sun is setting over Rhode Island. Ah yes, I remind myself to take in these views, as Rhode Island is by no means the prettiest state at this time of year. In fact, unless there is a fresh snow, it can look stark, industrial, and a bit depressing. Mind you, I do love industrial landscapes, but by mid-January, I am missing the vibrance of all the spring greenery. Consequently, sunsets on these cold winter nights cheer me up and make for an inspiring backdrop for cooking and baking.
I love old kitchens. This kitchen has it's quirks, like old pipes that make funky noises and a big shallow sink that feels like it'd be far more efficient for washin' babies than scrubbing dishes, but maybe I'm just taller than the folks who put it in long ago. Who knows.
I do some good thinking and planning in my kitchen. Well, in all the kitchens I've ever had. Like the one in Baltimore on 36th Street. It was straight out of the 1940's with all that enamel and chrome. And, the oh so very 1980's kitchen I had on La Jolla Avenue in San Mateo, California. And, how I do miss that breakfast bar on 33rd in Baltimore. My friends could sit on those chrome barstools, eat, drink, and talk while I was prepping and chopping. That was so so nice.
This kitchen is no different. I like to drink tea by the windows and listen to music floating out of my office while I do my recipe research and planning. In fact, I'm in heaven right now because I have no neighbors below me; thus, I have the freedom to be as quiet or loud as my heart desires. Now, that is nice.
Anyway, if you were here right now, I'd sit you down and make you some hot tea. I'd spin some music, tell you some stories, and ask you to help me make some oatmeal raisin cookies. God, have I been craving a homemade cookie. Yeah, the butter is on the counter softening and the sun is about to set. How nice for me.
Well, my Spiced Apple Cake went over big with my neighbor on the first floor. In fact, she said it was the best apple cake she'd ever had. I'll gladly take that compliment considering I found out Mrs. R is 89 years old!! I knew she was up there; however, never would have guessed she was almost 90. She lives alone. She still drives. And, she does a hell of a lot of cooking in her tiny little kitchen.
Mrs. R also told me that she watches Judge Judy every day. And, while the show is on, she gets on her little stationary bike (that, I kid you not, is one of those old models from the early 1980's) and pedals away the half hour. She says it's good for her heart (which up here is pronounced "hot") and it helps her a lot.
Yeah, I'd say that's pretty darn inspiring.
Mrs. R popped open the door one evening this week when I was getting home from work and gave me some pea soup she made that day. She told me it was kind of "plain." I beg to differ. It was extremely flavorful and proved that this lady can whip up something real tasty out of nothing...the hallmark of a good cook, in my opinion.
My new job has me thinking about giving. About giving more. Or, about starting to give. Time. Money. Toys for needy families. Clothes. Canned food. Blankets. Whatever jives with your own interests and personality. There's something out there for you. Especially at this time of year. It can be a lonely depressing season for those in need.
I'm not going to give you a run down of organizations because there are tens of thousands. But, I will give you one link in the food blog world because it's a great idea and it just might inspire you to either donate there or somewhere else. Or, maybe, just maybe get your own thing going on to raise money and/or awareness about a cause near to your heart in the not so distant future.
So, click HERE to be directed to Chez Pim. It's the 4th Annual Menu for Hope. Many chefs and food bloggers have donated their time, merchandise, and food items to raise money for a lunch program in Lesotho. For every ten dollar donation, you get one chance to win the prize or item of your choice. It's a clever way to help raise money to fight against hunger.
Is it really December 7th? Already?
Well, I have most certainly neglected this blog. What a whirlwind of activity the past few weeks have been.
I am happy to report that I am back in Providence and, at least, kind of settled into my new place. I feel a bit lost in all this space; however, am slowly getting used to it. I will say, though, that the kitchen is great. Lots of cabinets and room to move, as well as a very funky old deep country like sink and, of course, a full sized gas stove. I will christen the stove this weekend as I begin baking some Christmas cookies.
Yep, I am already going through baking detox here. I miss being on my feet around the oven and mixers all day. Having said that, I am excited to be back at a very fun company where I worked for seven months last year while going to culinary school. I am replacing someone out on maternity leave in a department that handles all charitable giving.
So, it's all good and, at least, I know what I'll be doing for a while as I figure things (i.e. how to keep baking/culinary things in my life on whatever terms I deem appropriate). OK, enough transition news.
I'll be baking some new bar cookies this weekend and a tart for a holiday party on Monday. Start checking in again. I am back.
I think I have a case of "senioritis" even though I am technically not a senior. No, it's not that I don't want to bake. I do. In fact, today, just when I thought I couldn't or shouldn't roll out any more puff pastry for fear of biting someone's head off if he/she turned the ovens behind me up too high while I was rolling out my buttery dough, I looked down at my dough and was excited. Yes, excited. I remember the first time I rolled out puff pastry in class last year. It wasn't pretty. In fact, it was pretty sloppy. And, we only did it twice, so it's not like I had a ton of practice. But, lately, my hands have just gotten it. My squares, layers, and folds have been lovely. Progress was definitely made. How nice for me.
So, with one more day to go, my mind is now wandering elsewhere. Moving on. Moving forward. I am apartment hunting in Providence. I am headed down to Baltimore for a visit this weekend. I will be hanging with my family. Hooray. Hooray. Sleeping. Eating (healthier!). Resting up a bit. Baking a little.
I am looking forward to having the time (and will) outside of work to bake. The past month has left me with little of either. Next week, my mom has put in a request for a good old fashioned pumpkin pie. Now, that sounds nice. And, simple.
With the holidays already around the corner, I do want to give America's Test Kitchen a plug. If you are looking for a gift for someone who is very much into cooking or baking, he/she might really like a subscription to Cook's Country or Cook's Illustrated. Or, you can check out their numerous books. I took home a copy of The Best Light Recipe, The Best International Recipe, and The America's Test Kitchen Family CookBook (Revised Edition). I really like the Family CookBook. It includes all the great tips on products and techniques America's Test Kitchen is known for. I suggest you click here to check it all out.
I am hitting the road and may or may not post until after Thanksgiving. I hope you all enjoy the holiday!
I was scolded by one of my housemates for making such great cookies (see below for recipe) and told to take a baking break lest she continue to gain weight! I gladly took a weekend off not because of her, though. Just because I needed it. I spent all day yesterday on the couch in front of the TV watching The Breakfast Club, episodes of Sex in the City, and Mean Girls. I cannot remember the last time I indulged in such laziness and/or mindlessness. I had good reason, though....I had a wisdom tooth yanked yesterday. And, it was the perfect day for such a thing. Crazy winds and tons of rain. I was actually quite content.
So, I hope you all had a nice Halloween. I didn't make anything pumpkin-y this October. In fact, the month just flew by and, as I found myself hiding in the house with the lights off as trick-or-treaters buzzed at the door, I didn't even feel guilty. A little less sugar in their lives is a good thing, I think. I would have wanted to hand out dental floss or tooth brushes after the month I've had anyway!
Now that it is November, I am just about finished with my internship...and culinary school. I have about two weeks to go. And, I am ready to move on. I think I've definitely hit a point where I feel I am not necessarily learning anything new. For me, that's always a bit frustrating. I still enjoy all the daily baking, though, and the people around me. Lately, I've been making doughs, cakes, lots of pastry cream, and pies. All good practice.
My hope is to write a piece that kind of sums up this chapter of my life. That will take some time and thought. For now, I am just glad to leave the thought of being a full-time student behind. I am not sure what's next. I've been putting thought into it. I have been shopping around. Time will tell. And, that's just what I need. Some time. Without homework. Without the stress of working without being paid. And, surrounded by my own things and friends. So, I am headed back to Providence for a spell to work and figure it all out. It's all good.
Although I went into this trip with a rather ambitious list of places to visit and things to eat, I realized when I was out there that I needed a break from those endless lists of things to do and wanted the freedom to just sit in a cafe reading for hours or take a long walk through the park. I simply wanted to do what made me happy rather than worry about bloggging. So, although I crossed a few things off, there were quite a few that I left for the next visit.
For instance, I never did make it to Tartine. I drove by it at least three times, but never stopped to go in. In addition, Citizen Cake was on the list but was closed for renovations. I also skipped a few chocolate shops after tasting Rechiutti's chocolates from the market at the Ferry building, touring the Scharffen Berger factory in Oakland, and also stopping by Charles Chocolates in Emeryville. I had hit my threshold for sweet things, I think.
What I enjoyed most was hanging with a few of my friends who I don't get to see nearly enough. I also loved the San Francisco Museum of Modern Art, sitting at a cafe down at the end of Judah on Ocean Beach reading and people watching, talking with some of the artists at Creativity Explored (a gallery and studio for people with developmental disabilities), seeing Daniel Johnston at Bimbo's, and eating at the Citron Club on Haight (great cheap noodles and such...I can't stop thinking about their cold citrus mint noodles).
So, here are just a few highlights and photos. You can click on my Flickr site to the right if you want to see the full set of photos.
Bread from Acme; market in the Ferry Building.
Market in the Ferry Building.
Rechiutti Chocolate (Lavendar Vanilla, Cardamom Nougat, Single Origin Ecuador).
Petite Patisserie in Potrero Hill.
View from the new tower in the De Young Museum in Golden Gate Park.
Array of pralines from Charles Chocolates.
Crazy industrial chocolate machine at Scharffen Berger.
Drinking expensive crappy beer at the ball park (and happy about it!).
As usual, San Francisco was fantastic. I have a few posts and pictures; however, tonight, just wanted to share how I spent my 38th birthday.
Those were the celebratory birthday tarts from a local market. However, I spent the brunt of the day teaching a few choice San Francisco people how to make fruit and cream pies. We all worked hard and had a great time. It's always interesting to cook in someone else's space. My friend Jen's kitchen is absolutely retro and adorable. The oven, however, was a bit challenging. Hot spots. And, no window. We kept letting the heat out when we needed to check in on our baking pies. Despite some over done tart shells that stuck to the foil (they ended up looking kind of like abstract art), we all did well and things tasted great.
Also, check out these sites for more photos.
I didn't have much time to grab my camera and set up shots!
After the five hour pie making extravaganza, I took a nap and then went to the Red Vic on Haight Street to watch the movie Waitress (which had a sub theme of pies). A big fat thank you to Jen for making the pie event possible! What a great way to ring in year 38! Here's to hoping it's filled with more adventures in and out of the kitchen!
My summer job has come to an end. My apartment is just about all packed and ready to go. And, two weeks from Tuesday, I start my internship at America's Test Kitchen.
So, I hung my apron up and boxed up all my baking stuff because I deserve a much needed break after a long stretch of time (too long!) without any travel or down time. I have been go go going at the speed of light ever since I put my Baltimore house on the market in January of 2006. That's right, 2006! Packing. Paperwork. Moving. Logistics. Settling in. Starting this website. Baking up a storm. Apartment searching. Job searching. Working three different jobs this year and going to school full time. I could go on and on. Man, is it time to jet.
And, jet I will. Off to my favorite city. San Francisco. Yes, I know. I am very much looking forward to wandering around in the misty fog and cooler temperatures while taking in the ever beautiful scenery, hanging with a few tried and true friends who simply make me damn happy, and, of course, stopping here and there to sample some baked goods and chocolate. Look for a report and photos when I return. I hope you all enjoy the rest of summer!
Coffee. Brandy. Custard. Need I say more? I knew I needed to crank up the oven for a little while because we were expecting some more heat and humidity. These were delicious, although I didn't get the crack on top and I am not sure why. Was it the brown sugar? Did I not leave it in the fridge long enough? Did I add too much brown sugar on top? Was it because I torched it and didn't follow the instructions in the recipe? I'm not sure. They were good anyway. This recipe is from Epicurious.
2 cups whipping cream
1/4 cup sugar
1 1/2 teaspoons instant coffee crystals
4 large egg yolks
1 tablespoon brandy
1 teaspoon vanilla extract
3 tablespoons golden brown sugar
Preheat oven to 350 F. Arrange 3/4 cup ramekins or custard cups in a 13x9x2 inch pan. Combine cream and 1/4 cup sugar in heavy saucepan. Bring almost to a simmer. Stir till sugar dissolves. Remove from heat. Add coffee and whisk to dissolve. Whisk egg yolks in medium bowl. Gradually whisk ini the warm cream mixture, then the brandy and vanilla. Strain custard into a bowl or glass measuring cup that you can pour from. Pour into ramekins. Divide equally. Pour enough hot water into the pan to come about halfway up the sides of the ramekins. I usually put the pan in the oven first, then pour the water so I don't spill water on top of the custards.
Bake until the center moves only slightly when the pan is gently shaken. Roughly 35-45 minutes. Remove custards from pan. Chill until cold (at least three hours). Then cover and keep chilled overnight.
Spread brown sugar evenly on top of custards. The recipe said to pass it through a strainer onto each custard to form an even layer. Then, use a torch till the sugar melts and bubbles and caramelizes. Watch for even browning. You can also do this in a broiler. Refrigerate until the sugar on top hardens, about 1-4 hours before serving.
You never realize how dependent you are on your computer until you no longer have it. I replaced my dependency with a ton of reading and, well, shopping for a new computer. Considering my laptop was three years old (ancient by technological standards), it was a ton of fun and helped me make some exciting changes (i.e. I switched to a MAC). So, all is well and order is restored chez moi.
Although I feel like I am behind in baking, blogging, relaxing, and just about everything else, I can't attribute that to just the loss of my computer. I am also currently looking for an apartment in Boston. Man, it's not easy. Takes up a lot of my time and I have to keep running up there to check things out. So, I just have to remind myself that this is all part of this temporary student degree-seeking status and that I will get through it, make it to my internship at America's Test Kitchen, and then move on to whatever is next.
For now, thanks for all the concern and know that I am happily rewired. Oh...and I have a cookie recipe to post, too. Right on.
Just a quick note to Sweet Mary's readers. I am taking a hopefully short and definitely unexpected break from posting, as my laptop was stolen over the weekend. Yes yes, I know. What a bummer! It's more of a hassle than anything else and considering I am now working a full-time temp job, it's going to take a bit longer to get up and running again. Yeah, I don't think my job would appreciate it if I was posting recipes on their dollar! So, hang in there! Although I can't post, it doesn't mean I can't bake! Once I am wired again, look for some exotically spicy chocolate cookies and a chili chocolate cake.
Here are some links to interesting articles about socially conscious organizations with food as their focus. I can thank my friend Jennifer in San Francisco for the first one and the website Culinate for the second.
1. A Piece of the Pie by Janet Fletcher of the San Francisco Chronicle. Read about how Pie Ranch inspires learning disabled students to experience the full cycle of food, from growing seeds to using what they grow to make and sell pies at a small shop called Misson Pie in San Francisco....and all the way to the compost heap. You all know how I love pie. On the site, I especially love how the organization states "pie is a great means for understanding how food comes from the land to our tables" in their "Why Pie?" section. I agree wholeheartedly. Yeah, why not pie?
2. Bryant Terry, the Food Justice Activist by Miriam Wolf on the site Culinate. Terry supports locally grown sustainable food, exploring larger social issues through food, and founded a non-profit (B-Healthy) that educates low-income youth and youth workers about healthy food.
Both of these articles (and their subsequent links) have given me even more to think about now that my culinary classes are over. Can my interest in food extend beyond my own kitchens (and, for those of us blogging away on the web, my possible ego) and be used to become a part of something bigger and more important? Perhaps, there is a way to tie more of my educational background into my future field? Certainly, something to think about, at the very very very least. What about you?
Check out all the delicious strawberry recipes over on Pinch My Salt, a food blog by a woman named Nicole who lives in Sicily. Yes, I know. A rough life. Her blog is excellent and is filled with gorgeous photos and great recipes. Pinch My Salt is one of my favorites. And, oh yes, there's also a link to the Strawberry Rhubarb Lattice Pie I posted last weekend.
Just in case you didn't get enough of my pastries, pies, and other treats in all of my posts, I recently created a photo album, which can be found in the column to the right. For me, it's much easier to have all of those images in one place.
I just loaded a few cakes from this week. Don't be shy. Go ahead. Open the album and check them out. I particularly liked the Chocolate Mousse Torte, although it was so rich I could only eat one bite. Chocolate cake soaked with rum simple syrup with chocolate mousse topped with chocolate glaze decorated with chocolate half moons. Yum.
I'm giving you all a special treat and posting twice in one day. Just call me crazy. And, yes, I know. You didn't have to say it, but, you're oh so very welcome.
Honestly, with only three weeks left of classes and no job, I'm finding I have more time. It's been great. I was so busy for most of this academic year, I barely had time to breathe. So, I've been socializing a bit more, searching for my co-op position, and thinking. Thinking about all sorts of things that mostly have to do with baking and/or food. I get far too restless if I don't have stuff to do or projects to work on.
Here's a run down of what I'm thinking about:
Wow, have I been in a funk this week! That crazy gloomy stormy weather has made many of us in New England feel a bit funky, I think. I hear the weather is breaking this weekend, though, and it will actually feel like spring instead of the middle of February.
To get out of my little rut and away from that cozy spot on my couch under my favorite afghan, I took a drive up to Boston yesterday to visit a few bakeries/pastry shops. Boston is a city with so much to offer and I've kind of decided that I'm not going to let it all pass me by. I did that in Baltimore. I knew Baltimore very well, but hardly ever went to Washington DC until last year. And, DC is really cool. Lots of good food, art, music, history (of course). So, I have a bunch of trips I've planned to get up there and explore (not just the bakeries, either!).
Today, I'm just going to mention one of the bake shops I visited yesterday, Clear Flour Bread in Brookline. It's a small bakeshop set a bit off the main drags. You'll find it on a corner (sort of) of a few roads in a rather likable neighborhood. I had some really bad directions and was just kind of driving around looking for the bakery. And, considering I had no set schedule, just kind of enjoyed getting a feel for the neighborhood. It had a nice feel to it and kind of reminded me of parts of DC.
Let me tell you, the people who live near Clear Flour are fortunate. It's such a charming shop. Just enough space inside the door for a few people. But, if you had to wait outside and brave whatever the weather in Boston conjures up, it'd be worth it. The air inside has that yeast and flour smell that I love. The bread is beautiful. I mean, beautiful. All natural from scratch. Mixed and shaped with great care. They specialize in breads from France and Italy,and also have some pastries like croissants and scones. For detailed information, go to their website, http://www.clearflourbread.com/. I tasted some sourdough and also ate a Rustic Apple Tart, which was incredible. When I eat something like that, I always wonder why people buy all that crap in the supermarkets. I mean, really. Do they know what they are missing? That truly home baked taste. My intention was to bring this tart home for my new neighbor so I could introduce myself. However, that puppy didn't last the twenty minute drive to the next bakery!
It's places like Clear Flour that impress me. That make me want to return again and again. That make me want to bake. That make me appreciate the people who are still out there creating really amazing products with great care. That make me want to tell everyone I know to go buy some damn good bread there.
My biggest addiction in life is learning. That's right learning. No matter where I am or what I am doing, I always look for opportunities to learn. Sometimes, it's related to my job (e.g. seminars, conferences, classes). Other times, it's just for pleasure (e.g. drawing, photography, Spanish). And then there are the moments (like now) when I am trying to reach a goal (e.g. going back to school to change things up a bit).
This insatiable quest for knowledge and information is directly related to my need to challenge myself and grow as a person and professional. This quest has certainly brought really interesting people into my life and created some truly exciting times. I wouldn't have it any other way.
So, today, I am really pleased to tell you I will be teaching a class at a community learning center in Providence called the Learning Connection in June. My class is all about pies. It will run once a week for four weeks during which we'll do a different kind of pie each night. Honestly, I can't wait. I have missed being in the classroom as a facilitator of learning for far too many years. And, the classroom is one place I have always felt at home. The thought of my classroom also being a kitchen, the other place I feel at home, really fires me up. You can learn more about the Learning Connection and/or my class by going to http://www.learnconnect.com.
I think everyone should get out there and go learn. The Learning Connection has all kinds of wonderful classes (art, self-help, fitness, languages, culinary, business, dance, career, etc.) taught by people like me. We love what we do. We love learning. We want to share this enthusiasm with you. Check out what's available in your town or city. My first art class was a drawing class that I took at a similar learning center in San Mateo, California. I liked the instructor,class, and students so much, I signed up for the same class a second time so I could continue on. Moreover, this is the class that gave me the confidence to try other art classes and things I had never done before. So, whatever you're interested in, get out there and go learn about it.
Well, the Food Blog Awards and in. I am happy to report that Rachel from Coconut and Lime won! Congrats, Rachel! Some other winners and cool sites to check out are as follows: Pinch My Salt (I really like this one!); Simply Recipes (recommended by a friend); La Tartine Gourmand; and, David Lebovitz (famous chef). Enjoy!
Little did you know that there is a whole world of food bloggers out there. And, they have their very own awards. All the nominations are in and the top five in each category are listed. You can view and vote on Well Fed.
Why am I telling you this? Well, because one of my favorite food blogs, Coconut and Lime, has been nominated in the Original Recipe category. She really does have some great recipes on her site. Rachel is from Baltimore, although I did not know her when I lived there. She also runs Food Maven. She's been supporting my site since she found me through a trackback and we've been writing a bit back and forth.
So, here's your job for today:
Go visit Coconut and Lime. Check her site out. Read the post about her nomination and vote for her.
P.S. Perhaps if I keep this blog rolling along and start getting more hits in the food blog world, I'll be asking you to vote for me next year. I'm still too new and haven't been around for six months yet, which is required. Ah...you gotta dream big. So, maybe you have another job today. Spread the word. About Sweet Mary. Pass out the link and tell people you like my cookie recipes and quirky posts. Yeah, do that.
My Christmas cookies all plated up and looking pretty.
I'm headed to NY and will check back in to post next week sometime. I wish you all a very merry holiday season and all that. I really did bake my ass off this month; however, I did NOT make it to the gym 3x a week as planned. Oh well. In addition to all my own baking we made TONS of petit fours (glaces and secs) this week in class. Tons. And, tons.
Here's Cake class, Week 4 in photos (Petits Fours Glaces, Japonaise, Lauren, Bri, and Linday in action, and some Harlequins).
Wacky. Amy Sedaris is so wacky.
I don't have cable, so I don't get to watch all the Comedy Central stuff I feel that everyone is always talking about. That's me. Always out of the loop.
This is not a book review. I just wanted to briefly mention how hard Amy Sedaris' book I Like You - Hospitality Under the Influence made me laugh. It's a cook book. It's a book for hostessing parties. It's a craft book. It's also a book of interesting visual images.
There is something for everyone (at least from my generation and beyond) in this book. Crazy crafts from the 1970s girl scout troop you used to be in (i.e. think rick racks, felt, pasta). Fabrics, plates, vases, ashtrays, and food from somewhere around that time. Hilarious advice and how-to's. In every chapter, she tells you how to remove a different kind of nasty stain. What to do with the barnacle (i.e. the one person in your life you can never get rid of and no one else likes, p. 20). There's even a chapter on entertaining the elderly, which I found particularly funny. The pantyhose craft projects also got me going.
And, the photos. Of her in all her wacky wigs and outfits. The food. The pots and pans. The peanuts with googly eyes. The cold cut cake tree. They all have that 1970s reddish green glow to them like your old photos from that decade. I really love the image of her next to a bottle of pills, a line of coke, a $1 bill, staring into oblivion, with her eyebrows gone, like she never finished putting on her face.
So, here's the deal. If you know some wacky quirky self-proclaimed chef-hostess with the mostess obsessed with outright silliness (like me), this would make a great last minute Christmas gift.
Sweet Jesus. It is early early early on a Saturday morning. I should be in my warm bed sleeping. But, no. Here I am at my computer. If you saw what I looked like (and no, I am not taking a picture), you'd laugh yo' arse off. I have a pair of hospital pants on. You know the kind. With the big opening in the front. Five sizes too big. My mom gets these for us when she does overnights in the hospital (although it's been almost a year since she's been in, so, way to go, Mom!). They are oh so very comfortable to sleep in. I have a turquoise retro looking wool zip up cardigan on because my apartment is pretty cold in the morning. And, I am sporting the worst bed head I have ever seen. And, that's saying something because I always have bed head with my wacky hair texture.
What am I doing? Searching for more cookie recipes. Changing my Christmas cookie schedule yet again to accommodate some unforeseen circumstances. I am ashamed to say that I waited until yesterday to get a mini Madeleine pan and could not find one anywhere. Anywhere being the only two chain stores I was willing to enter one week before Christmas. I really don't do the whole holiday shopping thing at all, so this was a huge concession. I actually got up this morning and contemplated going to the freaking MALL (because it opens at the ungodly hour of 6am this week) before my 10am class to get that stupid pan. You know I am dedicated when I start talking about going to the mall, a place I avoid at ALL costs.
You see. This is how baking obsessed I am. But, I just talked myself out of it and into a second cup of coffee. I scratched the Madeleines from my list and put a few (because I can't stop at just one) new cookies on the list.
I finally get why my Mom used to end up with 25 different kinds of cookies at Christmas time. Once you get into it, you get a little cookie crazy and you just can't stop. All you people getting cookies will be damn psyched, though. I've been sampling, of course, as I go along and they are yummy.
In between baking sessions this weekend, I'll post about cake class, two new books on my Baking Books list, and start putting my Christmas cookie recipes and photos up. I may also get a haircut. This bouffant is starting to scare me.
I am finally getting around to reviewing some desserts at a restaurant I like (or maybe used to like) in Providence. The restaurant is Big Fish and it's in the Jewelry District in an old mechanic's garage. So, the front room has glass garage doors, which looks very cool. Also, when you walk in, there is an entry way that makes you feel like you are inside a waterfall and cool fish doorknobs on the inside door. I really do like the atmosphere in there. Also, when the weather is nice, there is a Tiki Bar outside. Who doesn't like a Tiki Bar?
Anyway, last night was the fourth time I've been to Big Fish. I loved it so much the first two times, I've gone back. They claim to support local fisherman and sustainable means of gathering fish. So, there's an added bonus.
I'll get to the desserts in a second, but would first like to mention the fun drink list. Last night, I had a Great White, which was essentially a Cosmo with white cranberry juice. Now, any drink that comes with a toy shark attached sounds awesome to me. I think it would have tasted better if I hadn't gotten a rookie bartender who didn't really know how to make the drink. There was a bit too much Triple Sec in it. Nevertheless, we all had fun playing with the shark, which is now sitting on top of a shelf in my living room.
I'll just briefly mention the food, just as an FYI. The food was stellar the first two times I went. Both times, I had cod with the most amazing bacon-sherry-shitake sauce and arugala. Really, it was amazing. The people with whom I went also had great drinks and great meals. We never did get dessert, though.
However, their dessert menu is the coolest idea ever. They have about 6 standard desserts that they have photographed and put onto View Master slides. By View Master, I mean those little plastic toys we all had back in the 1970s that had those small round wheels of photos. You'd look through the View Master and click it to advance the slides. The slides would be in themes, like National Parks, Snakes and Lizards, Huckleberry Hound, etc. You know what I'm talking about.
So, there you are, ready to see a dessert menu and out comes one of those View Masters. I don't care how old you are, the kid in you comes out. And, visually, seeing those desserts makes you want one even if you're full! Man, that is such a good idea.
Now, the last time I went, I thought the food was just OK. It wasn't bad. But, it just didn't WOW me, like the first two times. I did share a dessert, though. I can't remember the catchy names they use for everything, but it was a cotton candy creme brulee (literally a creme brulee wrapped in blue cotton candy). It sounds gross, but really was interesting coupled together. The creme brulee that night was done right, too, so it was delicious.
Now, last night, we ordered five desserts: Twinkie Tiramisu, Triple Chocolate Mousse, one of those cotton candy creme brulees, a S'mores brownie, and chocolate bread pudding. I tasted everything. And, I was so sad that nothing really lived up to those awesome pictures on the View Master. Then, I felt that maybe I shouldn't do reviews on my website if all I'm going to do is judge and complain. I mean, who I am to critique this stuff. But, hey, even someone who isn't in culinary school could tell that the brownie was way over baked, it was difficult or near impossible to taste the mascarpone cheese or liquor in the tiramisu (it really just tasted like a Twinkie with chantilly on top), the triple chocolate mousse didn't have the consistency of mousse at all and seemed like cocoa flavored whipped cream, and, well, all the chantilly on the desserts was way way over whipped (and curdling). The bread pudding, however, was good. Not great, but good. It had a rich flavor and was baked to a proper consistency. We were pretty happy about that.
The waiter, a very friendly guy who I've had before, did ask us what we thought. So, we were honest. And, I mentioned I really did notice a difference between the first two meals and the last two meals I've had there. I even filled out a suggestion card. It seems they've cleaned house, which, quite frankly, makes sense. It just wasn't the same.
Big Fish has great ideas and tons of potential on that dessert menu. They just have to refine and finesse things a bit and execute the final product correctly so the quality matches those fantastic images on the View Master. I'm not going to give up on them yet.
Yeah, yeah. I know. Cranberry sauce isn't a baked good. However, some of you have been writing to me with Thanksgiving questions and I thought you'd like to have this recipe. It's a keeper. if you like lime and ginger.
I have no idea where I found this recipe, but I started making it about 6 years ago. I've adapted it a bit based on taste. The lime and ginger give it an extra kick and zingy taste that is just incredible. I always make a double batch because we all love to have it on the post-Thanksgiving sandwiches and whatnot. Also, my family no longer makes turkey on Thanksgiving (shame on us!) due to some serious turkey carcass/leftover issues. We now make fresh ham (which is not one of those nasty hams in a can.....it's the most delicious fresh pork ever) and this sauce goes equally well with the fresh pork.
Be daring. Add a little zing to your holiday this year and give it a try. I'll add a photo next week after I make it! Feel free to adjust the lime or ginger based on your taste.
1/2 cup water
1/2 cup sugar
1/2 cup maple syrup
1 to 1 1/2 teaspoons finely shredded lime peel
2 to 2 1/2 tablespoons lime juice
12 ounces of cranberries
1 to 1 1/2 teaspoons minced fresh ginger
Stir together the water, sugar, maple syrup, lime peel, lime juice in a sauce pan. Bring the mix to a boil. Then reduce the heat. Simmer uncovered for about 3 minutes or until the sugar is dissolved.
Add the cranberries and continue to simmer without a cover for about 5 minutes. Stir occasionally. Stir in the ginger. Simmer uncovered for about 6 to 8 minutes until the berries have popped and the mix starts to get thick. Stir occasionally. Remove from heat and cool.
*If you want a thinner less chunky sauce, keep it on the heat a bit longer and cook it down.
