Sunday, Bloody Sunday

How do you start your Sunday mornings off?

Fill highball (or pint glass) half-way with ice
Add vodka
Add 2-3 dashes Worcestershire sauce
Add celery seeds
Add heat (cayenne pepper, chili garlic sauce, tabasco, etc..)
Add sliced pickles
Add tomato/clamato/V8 juice
Garnish with celery / olives / more pickles / as you see fit.

Drink and enjoy!

A couple of great dessert blogs and a recipe

If you have some spare time, check out this great cupcake blog (thanks! Karen) and the Joy of Baking link on the right. I know with temps beginning to drop I have the urge to bake more and more, or at least ask Zach to whip up some tasty baked goods. Yum, the house smells so good while making the treats from these websites.

Here's another great recipe. Good ol' fashioned peanut butter cookies. The recipe is adapted from The New Best Recipe from the editors of Cooks Illustrated. Definitely one of our go to cookbooks.

2 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
16 tablespoons (2 sticks) unsalted butter, softened but still cool
1 cup packed light brown sugar
1 cup granulated sugar
1 cup extra crunchy unsweetened all natural peanut butter
2 large eggs
2 teaspoons vanilla extract

1. Preheat oven to 350 degrees. Line two large baking sheets with parchment paper or spray with nonstick cooking spray.
2. Whisk flour, baking soda, baking powder and salt in a medium bowl and set aside.
3. Either by hand or with an electric mixer, beat butter until creamy. Add sugars, beat until fluffy, about 3 minutes, stopping to scrape down sides of the bowl. Beat in peanut butter until fully incorporated, then the eggs one at a time, and then the vanilla. Gently stir the dry ingredients into the peanut butter mixture.
4. Working with generous 2 tablespoons each, roll the dough into 2-inch balls. Place on baking sheets spacing them 2 1/2 inches apart. Press each dough ball twice with a dinner fork dipped in cold water to make a crisscross design.
5. Bake until the cookies are puffed and slightly browned around the edges, but not the top, 10 to 12 minutes, rotating the baking sheets front to back and top to bottom half way through. Cool cookies on the baking sheets until set, about 4 minutes, then transfer to a wire rack to cool completely.

Good fall comfort food

Zach's birthday was about a week ago and I made a Spiced apple, carrot cake with goat cheese frosting from the Sunset Magazine October 2007 issue, a recipe Karen was kind enough to share. It was delicious, so I thought I would pass on the recipe. Here's a picture as well and as you can see the frosting had some trouble staying on the sides of the cake. As a result, see the edits to the recipe that will hopefully give you more success in frosting your cake.

Prep and cook time: 2.5 hours, including cooling and chilling time.

Makes 10 servings

2 cups flour

1 1/2 cups granulated sugar

2 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

2 teaspoons unsweetened cocoa powder

1/8 teaspoon freshly ground black pepper

1/4 teaspoon salt

1 cup vegetable oil

4 large eggs plus 1 egg yolk, lightly beaten

1 1/2 cups packed coarsely grated carrots (about 3 medium)

1 1/2 cups packed coarsely grated tart apples, such as Granny Smith (about 2 medium)

1 cup coarsely chopped walnuts, plus more for garnish

Frosting

10 ounce fresh, mild chèvre (goat cheese), at room temperature

8 ounces cream cheese, at room temperature

2 tablespoons unsalted butter, at room temperature

1 teaspoon vanilla extract

2 cups powdered sugar

Preheat oven to 350°. Grease three 9-in. round cake pans and set aside. In a large bowl, combine flour, granulated sugar, baking soda, baking powder, spices, cocoa, pepper, and salt. Whisk to combine, then stir in oil and eggs. Stir in carrots, apples, and 1 cup walnuts.

Divide batter among pans and bake until cakes pull away from pan sides and a cake tester inserted in each center comes out clean, 25 minutes. Transfer cakes to cooling racks and let cool 10 minutes. Turn out onto racks and let cool completely.

Beat goat cheese, cream cheese, butter, and vanilla until smooth and fluffy, about 3 minutes. Gradually add powdered sugar and mix until combined. (Note: Make frosting ahead and chill so its thick, that way it will stick to the sides of the cake when applied)

Once cakes are cool, arrange first layer on a large plate or platter. Spread some frosting over it, then top with second layer. Frost second layer and top with the third. Generously frost top and sides of cake with remaining frosting. Chill cake at least 1 hour. Before serving, press walnuts lightly into sides of cake.

Ready to drink coffee in a can

Zach and I while at Sagaya couldn't help ourselves and bought three iced coffees in cans to try. We typically buy the Hello Boss brand, but decided to branch out. It's now three months later and we still haven't tried the new coffees, but Zach did take this picture of the cans. I love the illustration on the American Coffee can.

Thoughts about Food

In the past year I have read two books about food that have really impacted my thinking about the way I eat. The first was The Omnivore's Dilemma and most recently The Year of Eating Dangerously: A Global Adventure in Search of Culinary Extremes. While the first examines the way we eat and at least to me the ethics behind our food choices, the other does as well in a more oblique fashion by examining local foods and customs but all the while illustrating the dilemmas faced in making food choices. I highly recommend both books.

As a result of reading these books, I am seriously questioning my omnivore status and wondering if there is any ethical way to eat meat. Going to the grocery store with Zach over the weekend was for him putting up with my hemming and hawing over whether buying even the organic chicken was okay, knowing that it still may not have been treated in a humane manner. On the other hand, buying a pot roast that was neither guaranteed to be organic or cruelty free. So, as I continue to face my own omnivore's dilemma, I invite you all to think about the food you buy and choose to eat. I think that pondering these issues not only improves our overall culinary experience, but in the end may just lead to better eating.

Share with others how you buy your food and choose your meals.
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September Recipes - Round 1

Our first gourmet night was a great success. The theme was appetizers. Thanks to all you foodies who turned out to enjoy good food, good spirits and good company.

Here are the recipes I have received so far:

Spent Grain Bread

When you make all grain beer save the grain. Use sandwich size zip lock bags. Fill up 3 or 4 bags. Then freeze them until you bake bread.

2 cups Spent Grain (put the grain in a coffee grinder or food processor and grind them up)
4 cups Bread Flour
1 cup Wheat Flour
1 1/2 tsp. Salt
1/4 cup of Sugar
1/2 Stick of Butter
1 Egg (Beaten)
2 cup of Warm Water
1 TBS. of Olive Oil
1/2 cup of warm water & 2 1/4 tsp. Bread yeast

Mix together and knead with 1 more cup of flour.

Let rise and flatten down divide into 2 or 4 pc. Depends on how big you want your bread loafs or roll little balls to make rolls. Freeze the rest and take out when you want more bread.

Let it rise again and bake. Bake at 350F for 35 min. for loafs or 10-12 min. for rolls. Use corn meal on cookie sheet so loaf does not stick to pan. 1 tsp. Olive Oil to brush the top of the bread when it comes out of the oven.

Wild Honey Roasted Vegetables

1 big sweet potato
3-4 little parsnips (or turnips, beets, yams or any root vegetables)
4 carrots
1/2 cup of wild honey (any honey will do)
2 tsp olive oil

1) Go to your garden or the farmer’s market for local roasting vegetables and honey. Any vegetables will do.
2) Preheat oven at 375
3) Peel Vegetables and cut into lengths. I thought french-fry size worked well.
4) Mix Honey and oil together and pour into a roasting dish
5) Heat at 375 for 5 minutes
6) Remove from oven and add vegetables to roasting dish
7) Turn vegetables in honey and oil mixture to coat them
8) Bake at 375 for between 35-40 minutes, turning regularly, until vegetables are golden and cooked.

Vegetarian Dolmades from Meze, Mediterranean-style eating, Anne Wilson, 1999
1/2 cup olive oil
6 green onions chopped
3/4 cup long grain rice
1/4 cup chopped fresh mint
2 tblsps chopped fresh dill weed
2/3 cup lemon juice
1/4 cup dried currants
1/4 cup pine nuts
8oz (about 50) grape leaves
2 tblsps olive oil, extra

1) Heat oil in the saucepan. Add the green onions and cook over medium hear for 1 minute. Stir in the rice, mint, dill weed, half of the lemon juice and season to taste. Add 1 cup of water and bring to a boil, then reduce the heat, cover and simmer for 20 minutes. Remove the lid, toss in the currants and pine nuts, cover with a paper towel, then the lid and allow to cool.
2) Rinse the grape leaves under water and gently separate. Drain, then dry on paper towels. Trim any thick stems with scissors. Line the base of an 8 inch skillet (with a lid) with any torn or misshappen leaves. Choose the larger leaves for filling and use smaller leaves to patch up any gaps.
3) Place each leaf shiny-side-down. Spoon a tablespoon of filling into the center, fold in the sides and roll up tightly from the stem end. Place seam-side-down with the stem end closest to you in the base of the skillet, tightly in a single layer.
4) Pour in the rest of hte lemon juice, the extra oil and about 3/4 cup water to just cover the dolmades. Cover with an inverted plate and place a can on the plate to firmly compress the dolmades. Cover with the lid.
5) Bring to a boil, then reduce the heat and simmer for 45 minutes. Allow to cool in the pan. Serve at room temperature.

Date Ramaki
Buy pitted dates, stuff with goat cheese(optional), wrap with bacon and bake at 350 until bacon is crisp.


Bruchetta with Brandy Tapenade
1 1/2 cups mild brined olives, pitted
3 tblsps capers, rinsed
1 1/2 tblsps coarse chopped parsely
3 cloves finely chopped garlic
1 1/2 tblsps cognac or brandy
3 tblsps fresh lemon juice
freshly ground white pepper
1/4 cup olive oil
24 baguettes

1) Coat baguettes with olive oil, toast at 350 degrees for 10-15 minutes
2) Mix other ingredients to make tapanade. Serve immediately

Tomato and Eggplant Borek from Meze, Mediterranean-style eating, Anne Wilson, 1999

Pastry:
1/3 cup butter
1/3 cup olive oil
1 1/2 cups all-purpose flour

Filling:
8 oz tomatoes
2 tablespoons olive oil
1 small onion, chopped
1/2 teaspoon ground cumin
10 oz eggplant, cut into 3/4 inch cubes (this is important! - ed.)
2 teaspoons tomato paste
1 tablespoon chopped cilantro
1 egg, lightly beaten

1) Place the butter, oil and 1/3 cup water into a bowl. Season well with salt. Gradually add the flour in batches, mixing with a wooden spoon, to make an oily, lumpy dough that leaves the side of the bowl. Knead gently to bring the doug together, cover with plastic wrap and refrigerate for 1 hour. (I did not mix these in the proper order, possibly resulting in the pasty texture of the cooked pastry - ed.)
2) Core the tomatoes and cut a small cross at the base. Plunge into a saucepan of boiling water and let stand for 1 minute. Drain, plunge into cool water, then remove the peel. Halve the tomatoes, squeez over a bowl to remove the seeds, and finely chop the flesh.
3) Heat the oil in a skillet, add the onion and cook, stirring, over low heat for 2-3 minutes, or until soft. Add the cumin, cook for 1 minute, then add the eggplant and cook, stirring for 8-10 minutes, or until the eggplant begins to soften. Stir in the tomatoes and paste. Cook over medium heat for 15 minutes, or until the mixture becomes dry. Stir occasionally. Season and stir in the cilantro. Cool.
4) Preheat the oven to 350°F. Lightly grease two baking sheets.
5) Roll out half the pastry on a lightly floured surface to 1/8th inch thick. Using a 3 1/2 inch cutter, cut rounds from the pastry. Spoon 2 level teaspoons of the mixture into the center of each round, lightly brush the edges with water, and fold in half over the filling, expelling any air. Press firmly and crimp the edge with a fork to seal. Place on the baking sheets and brush with the beaten egg. Bake in the top half of the oven for 25 minutes, or until browned and crisp.

Rough Drafts

Looking for some place to grab a bite to eat after going to the Simpsons movie, we ended up at Cafe Amsterdam. We were pleasantly surprised to find that three of the rough drafts from the Alaska Brewing Company were on tap - Boogie Ale, Coffee Brown Ale, and Raspberry Porter. Zach and I had the opportunity to try the Boogie Ale and Coffee Brown Ale while on vacation in Juneau where the brewery is located. While at the brewery, one of the brewers told us that a rough draft can go nowhere or sometimes it makes it to bottling, but usually only after years of testing. The new Alaskan IPA was a rough draft for about 6 years. In the meantime, those drafts typically are only available at the brewery or at local bars in Juneau.

So, we were delighted to find them here in Anchorage. We would recommend stopping by and giving the rough drafts a try. We haven't seen them anywhere else in Anchorage and we're not sure how long they will be around.