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Category Archives: General Rambling and Such

The Challenge

Posted on June 2, 2010 by amydeline

I’m going after my arch nemesis. That’s right! The Baked Alaska.

I’m gonna take you down, Baked Alaska! Take. You. Down.

A Baked Alaska is essentially ice cream on top of a sponge cake, coated with meringue and baked just long enough to brown the exterior of the meringue. You may remember the story I told about my first and only Baked Alaska attempt, which resulted in a tray of melted ice cream. That was too long ago to identify my misstep. But I’m going after it again!

So, who’s with me?  Anyone else got an itch to battle the big baked frozen treat?

Here’s the deal…

Whip up any version of a Baked Alaska sometime in the next week. Use any recipe, any ice cream flavor(s), any flavor sponge (or pound) cake.  Make your own sponge cake or buy one.  The only requirement is that you have a cake base, ice cream, and meringue.

There are several recipes for Baked Alaska at www.foodnetwork.com or www.epicurious.com Use one of those recipes or create your own version.

For better or worse, I’ll be writing about my showdown with the Baked Alaska a week from today. I’d love to hear how your attempts go! Remember, what’s the worst that can happen?  It melts?  Big whoop.  Take a picture and laugh at it.

I’m coming for you, Baked Alaska!  You, me, a mound of ice cream, and an extremely hot oven. Let’s do this.

Who’s with me??

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In appreciation of Long Island weddings…

Posted on May 31, 2010 by amydeline

The morning of my friend’s wedding, my husband could not stop himself from eating two bagels; one with bacon, egg, and cheese and the other with scallion cream cheese. I chastised him, “What are you thinking?? Remember that you are attending a Long Island wedding today!”

For those uninitiated in Long Island weddings, you must prepare. For the feast will be more plentiful than anything you’ve ever experienced.

The cocktail hour itself is a bountiful buffet.  Crisp vegetables, fresh fruits, cheese, and olives adorn one table. A short walk away you’ll find a French crepe station with your choice of seafood or fruit crepes. Tables of fried rice with sesame chicken, sushi, and seafood paella are scattered throughout the cocktail area.  And don’t forget the roast turkey carving station or mashed potato bar!

Vegetable Crudite and Dip

Wine Bar

Mashed Potato Bar

Mashed Potato Bar Toppings

I had sweet potatoes with marshmallows, brown sugar, and BACON!!

Roast Turkey, anyone?

My first plate of cocktail hour goodies

After the cocktail hour, the party moves into the ballroom where a salad, decked with cheese and adorned with fresh fruits is waiting at your table.

Choose your main entree from the delicious options. But don’t worry, because you’ll have the opportunity for seconds of any entree!

Chicken Florentine

Filet of Norwegian Salmon en Croute aka "Croissanty the Whale"

Those things, which look like mushrooms, are actually roasted potatoes.

And then there is dessert, of course!

Bananas Foster Flambe, alongside an ice cream sundae bar.

Have I mentioned the open bar, with drinks refilled faster than they can be emptied? (My husband was fairly certain that our waiter was challenging him to some sort of drinking contest.)

Pour me another, bartender!

A beautiful wedding for a beautiful couple.  Wishing them a well-deserved lifetime of love and happiness. Cheers!

Cheers!

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New York Bacon, Egg, and Cheese on a Bagel

Posted on May 31, 2010 by amydeline

I was born and raised on Long Island, New York. With countless aunts, uncles, cousins, friends, parents, and grandparents still residing on the island, there are many occasions for visits home. And, one thing makes every trip complete: Bacon, Egg, and Cheese on a New York bagel.

Here’s the catch though.  The sandwich must be prepared at the bagel shop.  Many an eager host has offered to make us bacon, egg, and cheese bagel sandwiches. I’ve got eggs, bacon, and cheese in the fridge, they say.  Just pick up the bagels and I’ll make you a sandwich. Our hearts pound a little faster and we feel flushed. How can we put this politely, without offending our gracious host? “No, no…it’s ok, we’ll just pick up the sandwiches. Thanks though!” What?  You don’t like my bacon, egg, and cheese sandwiches?? Oh no. This isn’t going well.  We’ve hurt their feelings. How do we explain this? It’s just that, well, it’s just… Oh, I don’t know!  But, it’s how it has to be.

I think there’s a certain magic that happens when the egg hits the hot bagel shop griddle. Perhaps it’s the aroma of freshly baked bagels in the air? It might even have something to do with the white paper it’s so perfectly wrapped in.

Oh, and the bagels!! I hesitate to say only New York bagels, because it is not a statewide phenomenon. By New York bagels, I refer to downstate, New York City and Long Island bagels. Dense, chewy New York bagels. As a resident of Central New York, I can attest to the difference. Most bagels, outside of the downstate New York area, are more like rolls in a bagel disguise. They look like bagels, smell like bagels, and even feel like a bagel when your lips first touch the glossy exterior.  But inside, it’s just a piece of bread. So, so sad. Oddly enough, the one place that’s come closest to a New York style bagel was a small bagel shop we visited in Clearwater, Florida. Doughy and delicious bagels, with just the right amount of resistance to the bite. But, they did not make bacon, egg, and cheese sandwiches. So, so sad.

So, now we’re home.  Bag of Long Island bagels in hand. Happy that we have reason to return in the near future!

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Anyone Can Cook

Posted on May 28, 2010 by amydeline

You must be imaginative, strong-hearted. You must try things that may not work, and you must not let anyone define your limits because of where you come from. Your only limit is your soul. What I say is true – anyone can cook… but only the fearless can be great.  – Gusteau in Disney/Pixar’s Ratatouille

I am not an amazing cook. I frequently overcook chicken and my hollandaise sauce almost always breaks. I lack the culinary vision that great chefs possess and frequently cry in awe and envy when presented with artful dishes, which I myself could never have thought of. I have an underdeveloped palate and a worthless sense of smell.

Is it weird that I envy that little cartoon rat for his highly developed palate and culinary genius?? I do.  I really do.

But, I LOVE to cook. I cook often. I’ll attempt anything. What’s the worst that will happen?  It’ll be a little overcooked?  Maybe a bit mushy or burned? Overseasoned? Big Whoop!  That’s right! Big. Whoop. Keep a frozen pizza in the freezer and try again next time. I remember looking through a cookbook when I was about 13 years old and spotting a recipe for Baked Alaska. Hmmm…ice cream in the oven??  This was a challenge I couldn’t resist. So I whipped up some meringue, coated the ice cream as directed and popped it in the oven. The result was a tray full of melted ice cream. I was devastated.  What had I done wrong? I’d followed the recipe step by step, but it was a total flop. I haven’t tried to make Baked Alaska since that time, but it doesn’t mean I won’t try again in the future.

Cooking, much like doing anything unfamiliar, is about being fearless. Just hold your breath and jump.

Anyone can cook. I love that!

I’ll be offline for a few days, celebrating a dear friend’s wedding!  In the mean time…Go forth and cook!  Be fearless and eat well!

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Woolverton Inn Lemon-Almond Biscotti

Posted on May 26, 2010 by amydeline

I can’t remember how I fell upon the Woolverton Inn.  It may have been during my online search for a wedding venue. I’m not exactly sure, but I do know that I fell in love with it instantly. A wedding at the Woolverton would have been beyond-words lovely.  Though we chose to have our wedding at a beautiful historic house closer to our home, I never forgot about the Woolverton Inn. Many times, I visited their website and daydreamed about spending some time there. We finally had the opportunity in September, 2006. It was our first wedding anniversary. I was newly pregnant with our first son.  We had just announced our pregnancy at a surprise birthday party for my father. We had so much to celebrate. And the Woolverton Inn couldn’t have been a more perfect place to celebrate.

The Woolverton Inn in Stockton, NJ

Set in the midst of rolling hills, along the Delaware River, the Woolverton Inn was a tranquil escape from the rush of day to day life. The main building is a beautiful 1792 stone manor house, comfortably situated on 10 acres of land. A handful of private cottages are steps away. The grounds are peppered with beautiful gardens, frog filled ponds, and large open pastures with grazing sheep.

Tranquility

We stayed in one of the cottages, the Sojourn Loft, which featured a fireplace and a second level with jacuzzi tub and hammock. The featherbed on the mattress was so amazingly comfortable, that my husband later contacted the inn to order me one as a birthday gift.  My husband got an in-room massage on the first day and we spent another day strolling around nearby New Hope.  The surrounding area is full of interesting things to do, including wine tours, antiquing, hiking, and hot-air ballooning.  The inn even offers a package, which includes a bike rental and gourmet picnic lunch. There are many wonderful dining options in the surrounding towns and breakfast at the inn is indescribable. Seriously, you have to visit this place! I’d go back in a heartbeat.

Upstairs in the Sojourn Loft

I have so many wonderful memories from our short stay at the Woolverton. But one of the things which left an indelible impression on me was the biscotti! To be honest, I have no memories of tasting biscotti before the Woolverton.  I’m not certain if it’s that I never had it before then or whether their biscotti was just so delicious that it erased any other memory. (I’m inclined to believe it is the latter.) They kept a jar full of the fresh, sweet treat in the dining room at all times. I lost count on the number of biscotti I consumed during our time there. I apologize to the other guests for taking more than my fair share. I couldn’t help it.

As I was watching my son eat a biscotti the other day, I was instantly drawn back to the Woolverton Inn. I thought about the biscotti for a few days. Then, I started looking up biscotti recipes. Finally, I decided to send the inn a message to see if they’d be willing to share their recipe with me.  And, they were!! I am very delighted to share this wonderful recipe with you!

Lemon Almond Biscotti

The Woolverton Inn’s Lemon-Almond Biscotti

  • 2 eggs
  • 3/4 cup sugar
  • 1/2 cup vegetable oil
  • 1 1/4 teaspoon baking powder
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1 ½  teaspoons lemon extract
  • 2 cups flour
  • 1 cup whole blanched almonds

Pre-heat oven to 350.

Line a sheet pan with parchment paper.

Combine first 7 ingredients in a large bowl and whisk to blend.

Add the flour and almonds and stir until a dough forms.

Turn out onto floured surface and knead a few times; dough will be soft.

Divide in two and roll each into a log about 2 inches in diameter.

Transfer logs to sheet pan.

Bake for about 30 minutes. Remove and cool for 10 minutes.

Carefully cut into 1/2 inch slices with a serrated knife.

Place slices on pan and bake again for another 20 minutes.

These keep nicely in a cookie jar.

Biscotti Dough

Rolled Biscotti Log

Biscotti after first baking

Sliced biscotti

Biscotti after second baking

Watch out for sneaky babies.

A note about blanched almonds…

This recipe calls for 1 cup of whole blanched almonds. Blanched almonds are simply almonds with the skin removed. I searched online and found the same procedure for blanching almonds outlined in several places. Place shelled almonds in a bowl. Pour boiling water over the almonds.  Allow them to sit for a minute. Drain.  Rinse. Pinch the skins off with your fingers. Sounded easy enough. In actuality, it was a much more time-consuming process than I’d anticipated.  On my first attempt, the skins did not slip off at all.  I repeated the process, allowing them to sit in boiling water for another minute.  This time, some of the skins slipped off easily, others came off with a little effort, and some skins remained stubbornly in place.  I am not sure if the freshness of the shelled almonds has anything to do with it. For curiosity’s sake, I’ll probably try blanching almonds again to experiment with freshly shelled almonds and alternate procedures. But, in the mean time, most grocery stores carry blanched almonds slivers, which will work wonderfully for this recipe!

Enjoy!

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Amy, Amy…how does your garden grow?

Posted on May 25, 2010 by amydeline

With silver bells and cockle shells. And pretty maids all in a row.

Ok, so I don’t really have silver bells or cockle shells.  And there are no pretty maids in a row.

BUT, we do have beets, green onions, and basil! All still thriving in their sand bucket planters.
No sign of the tomatoes or carrots. I think they are a lost cause.

Green Onions... With you, I shall make a flavorful cream cheese.

Dearest beets... You, I shall roast and serve with goat cheese and walnuts.

Basil... With you, I will make Caprese salad and pesto.

Grow, my young plants!  Grow!!

I’m waiting to eat you.

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A Love Letter

Posted on May 23, 2010 by amydeline


Dearest Lindt Excellence Intense Orange Chocolate,

There are no words to express the way I feel about you. I remember the first time we met, as if it were yesterday. Do you remember? We were in the Clearwater Beach Rite Aid. The date was March 14, 2010. I saw you. You saw me. It was kismet. I brought you home and our love affair began.  Your luscious chunks of candied orange and slivers of crunchy almonds were so irresistible to me. We moved quickly, but feelings like this have no limit on speed. And, so it is. Our pure and simple love, as bittersweet as your chocolatey self. I am a respectable married woman.  It is unseemly for me to be seen consorting with someone other than my betrothed. Alas, my heart belongs to you, darling Lindt Excellence Intense Orange Chocolate. I will shout it from the rooftops.  I love you, Lindt Excellence Intense Orange Chocolate!  I love you.

Until later, my love. Until later.

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Balance

Posted on May 21, 2010 by amydeline

It’s all about balance.

I like to eat healthy. But, I’ve got a thing for ice cream and cookies. I like to eat clean, avoid preservatives and choose organic ingredients. But, I also enjoy the occasional Big Mac and fries. I feed my children fresh, nutritious foods.  But, they also eat candy. I cook most nights. But, we also have take-out. I spend countless hours lying on the couch watching television.  But, I also run several miles a week.

It’s all about balance.

I ate too much and ran too little this week. I am off balance.

Salad for dinner tonight.

Long run tomorrow.

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Cooking with Kids: Banana Chocolate Chip Muffins

Posted on May 20, 2010 by amydeline

First and foremost, this is a blog about food. But, being a mom is inseparable from the rest of me. It’s at the core of my being. It’s part of almost everything I do, including cooking. And it just so happens that I believe that cooking with kids is one of the most fantastic ways to develop early-learning skills. Prior to my life as a stay-at-home mom, I was a teacher. Though I am no longer a teacher by trade, I will always be an educator. As an educator, a mom, and a culinary fanatic, I feel passionately about the many ways that cooking with kids can be learning-rich experiences.

Just a few of the many skills that are developed through cooking:

  • Vocabulary Development – names of foods, cooking terms, procedural language
  • Following Directions – single and multi-step directions
  • Sequencing Skills – following the steps in the directions, retelling the sequence of steps
  • Fine Motor Skill Development – stirring, pouring, mashing, cutting soft objects
  • Hand-Eye Coordination
  • Social Emotional Development – feeling pride and sense of accomplishment, following directions, turn-taking, participation
  • Science Knowledge – change of state from liquid to solid, heating and cooling, dissolving
  • Math Knowledge – measuring, counting
  • Willingness to experiment with new foods – kids may be more open to trying something they had a hand in making

A few tips to help make your cooking experience enjoyable for everyone:

  • Give yourself extra time.
  • Be prepared for a little extra mess.
  • Select tasks which are age-appropriate for your child.  (Kids are expert mixers, pourers, and banana-mashers!) Give them tasks to keep them occupied between steps.
  • Prepare, prepare, prepare! In the culinary field, one often hears the French phrase, “mise en place”. Essentially, this translates to “everything in its place”. It simply involves the practice of gathering, measuring, and preparing all ingredients prior to beginning the cooking process.  This practice is useful for all cooking, but is especially helpful when you’re working with young kids, with short attention spans.
  • Don’t forget to model good sanitary practices, such washing hands and using clean utensils.  (Keep a few extra spoons nearby so you can quickly replace spoons used for tasting!)

Children learn best when they are engaged in meaningful, hands-on activities. So, next time you’re in the kitchen, grab your kid (or borrow someone else’s) and get cooking!

A few pictures of today’s banana chocolate chip muffin-making event…

Adding the salt

Pouring the oil

Expert banana mashers

Using a fork to loosen the banana

Feeling proud of his work

Taste test

Anxiously waiting and watching

And now the recipe.  Children welcome, but not required to make!

Banana Chocolate Chip Muffins


Ingredients

  • 1 3/4 cup flour
  • 1 cup sugar
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1 tsp vanilla
  • 2 eggs
  • 1/3 cup water
  • 1/2 cup vegetable oil
  • 1 cup mashed ripe bananas
  • 3/4 cup chocolate chips

Directions

Preheat oven to 350 degrees. Combine all ingredients in a bowl. To prepare your muffin pan, use muffin liners, grease and flour, or spray with Baker’s Joy (or a similar product). Pour the batter into prepared muffins tins. Bake for about 25-30 minutes, until golden brown and a toothpick inserted comes out clean.  Makes about 12-15 muffins.

**This recipe was adapted from a recipe for Banana Bread, found here.

Banana Chocolate Chip Muffins

My Quality Control Team Leader

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The Gourmand Mom Grows a Vegetable Garden

Posted on May 18, 2010 by amydeline

Well, I’m trying to, anyway. I’m not much for growing things. But, I love the idea of it. What could be better than fresh veggies from my backyard? Free of pesticides, full of fresh garden flavor… So, a couple weeks ago, I picked up a few packets of seed, some organic potting mix, and some planting pots.  Then, the boys and I went about our way, filling pots (and a few sand buckets), and burying seeds. I’m still not sure we did it right.  Our procedure was a little haphazard. There are definitely too many seeds in each pot. I’m not even certain what we planted or which pots we planted it in. (Though, I’m pretty sure I planted the green onions in the green sand bucket.) We may end up with some sort of bizarre half-carrot, half-beet mutant.  It’ll be fluorescent orange. I’ll call it a beerot and serve it roasted with goat cheese.  The local newspaper will come to take pictures of my gardening anomaly and I’ll win a prize at the state fair!!   Or, maybe we’ll just end up with some regular vegetables, which would be pretty cool too.

My Funny Garden

It’s been a couple weeks now.  There’s been snow during this time.  I shuttled my table full of planting pots and sand buckets into the garage for a few days.  But, I’m not sure if I saved them.  There are no signs of the carrots or tomatoes. Poor, poor carrots and tomatoes.  But, my beets are growing!  And the basil!  And the green onions!

My baby beets...aren't they cute?

I haven’t really thought this through. To be honest, I didn’t really believe that anything would grow.  But, now I’m the proud mama of some baby beet plants.  I feel that motherly urge to care for my young.  I think it’s time to clear a patch in my backyard to give my little babies a proper place to grow.

Keep your fingers crossed!

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