Dispensing Happiness

Halal Cart-Style Chicken & Rice with White Sauce

2012-01-30T00:02:00.000-05:00

You'll have to excuse the low-quality photography here. We're in the process of turning Alex's bedroom into the BatCave which has resulted in my dining room being more or less inaccessible (and yes, that's where my lights & photo box reside).

That means lots of eating in the living room...on paper plates. We're all about glamour over here.

I recently signed up for the Serious Eats newsletters, after following them on Twitter for about a year. With a kid & our own Dog Pack, traveling to various cities to try out recommended restaurants & dishes is out of the question, but the recipes? That's another story.

One of the first things I made was this dish. A fairly simple marinade for chicken which is then grilled. Butter, cumin & turmeric flavor rice, with an extra boost from stock. Serve with a sauce of mayo, sugar, yogurt, lemon juice & parsley, & lettuce, tomatoes & pita. A little harissa to spice it up.

So good it was almost addictive.

Irish Stew for Souper Sundays

2012-01-29T14:42:00.003-05:00

It's not much to look at, I know.

Simple, hearty stew from Sauces: Classical and Contemporary Sauce Making - onions, potatoes (twice), bouquet garni, beef stock & stew meat.

Hours of cooking, really great flavor (says Matt).

It's back! Blog Party#44: Sweet Tooth

2012-01-09T23:54:00.004-05:00

I hope you were sitting down when you read that. Because shocking as it may be, Blog Party is (at least temporarily) back!

Blog Party, for the uninitiated, is (the original!) a virtual cocktail party. Where friends & not-yet friends create wonderful bite-sized goodies & drinks in accordance with a monthly theme.

Curious? Here's the round-ups of all previous parties.

It's fun & easy. You 'bring' (post) a drink & nibble (as many as you want, for those of us who are over-achievers)(I'm looking at you, Cath) (Also, guilty as charged.) & I provide the music & decorations.

It's a chance to flex your creative cooking/baking muscles & meet some new people. And maybe catch up with some old friends!

The theme this time is 'Sweet Tooth', perfect for the lead up to Valentine's Day. Make & post a small/appetizer/bite-sized sweet treat & cocktail/mocktail no later than Wednesday, 1 February & be sure to send the link to me (!) (thehappysorceress at gmail dot com). That Saturday, the 4th, I'll post the round-up with music & more to match.

Any question? You know how to find me.

(Awesome Blog Party banner courtesy of Mike Kevan)

A Renaissance meal for my Renaissance Man

2011-11-14T21:11:00.006-05:00

Today was Matt's birthday & for once, he didn't say "I'll just have a nice piece of beef for dinner".

Instead, he wanted this dish (from James Peterson's Sauces); chicken cooked 'gently' in butter, then removed while onions get a similar treatment.
Stock is added & the chicken returns for a bit of a simmer.

Later, the chicken (skin-on, bones intact) rests while the broth is strained. To that, ginger (I used jarred paste. I don't mind the occasional short-cut here & there.), then saffron that'd been soaking in a bit of water, & finally mint.

Next, stir in some almond butter you've already made (having in fact read the recipe beforehand so there are no 'oh, crap!' surprises). Reduce what is now a sauce by a considerable amount.

MEANWHILE (one of my least-favorite cooking terms), you de-seed a pomegranate, which...let's face it, aside from the mess is kind of fun...as well as work green food coloring into marzipan & shape pieces to look like almonds.

Plate the chicken, pour over the sauce...& here comes another fun one: gilding the lily.
Or in this case, the chicken.

The recipe calls for gold leaf. I use gold luster dust. Sprinkle some over the food & through a straw, blow gently. Viola! Shiny.

Cold Salmon Noodle Salad

2011-10-16T20:30:00.001-04:00

Following Matt's health scare a couple of weeks ago (it's ok; he's fine), there's been more of a focus on eating 'well'.

For him, that's meant lots of salmon. In lots of ways.

Tonight, salmon & noodles. Modified from this recipe, rice noodles tossed with soy sauce, lime juice, sugar, sriracha, mint & toasted sesame seeds, chilled & topped with cucumber & in Matt's case, just-barely cooked salmon.

It was good, but could have used more sauce. Something to remember for next time.

Happy Birthday, Bilbo & Frodo

2011-09-22T20:47:00.001-04:00

Today we celebrate the birthdays of two of the Shire's more famous residents, Bilbo & Frodo Baggins.

And what better way to do so than with food?

Simple & hearty fare. Bread & turnovers & poundcake. Autumn fruits. Cheeses. Fried potatoes, bacon & tea (not shown).

I think our Hobbit friends would approve.

And what did you do today?

2011-09-04T20:40:00.001-04:00

I WANT YOU

2011-08-27T21:46:00.002-04:00

...to read a comic book in public Sunday.

Tomorrow is the anniversary of Jack Kirby's birthday, as well Read Comics in Public Day.

Last year, Sue of DCWomenKickingAss created an off-shoot called, appropriately, Women Read Comics in Pubic, too.

The idea is take a picture of yourself (or, considering the logistics of that, get a friend of family member to do it for you!) reading a comic. Single issue, trade, whatever works.

Then post and/or submit it to the DCWKA site. It's that easy!

I know this is my 'food' blog, but c'mon; you all know my love of comics spill over into everything else. I can't be the only one!

So, tomorrow...I hope to see a number of you doing the exact same thing as me: reading a comic.

Much can be improved

2011-08-20T12:51:00.004-04:00

by a properly made cup of tea.

So long as she uses her power for good

2011-08-15T18:31:00.003-04:00

I don't read/follow as many blogs as I used to (probably because there are 2.6 Kajillion of them these days).

But I do keep up with Twitter. Fortunately, a number of my fellow food geeks do the same.

Posting your recipes---and your decadent recipes, at that---on your Twitter feed is a pretty good way of ensuring I'll check them out.

And if you're Peabody, the odds are even greater that I'll end up making them.

She's creating the most tooth-achingly bad for you but still-want-them-anyway desserts. And every time, I read through & bookmark, making plans for when I'll try it out myself.

That's power. I just hope Peabody doesn't decide to join the Secret Society of Supervillains any time soon.

...I won't be able to resist!

This Cinnamon Pull-Apart Bread is proof.

It's Just Pizza

2011-08-01T20:00:00.002-04:00

Suport Local Farms

2011-07-21T18:54:00.001-04:00

Bounty from just one stall at today's farmers market.

Smoke from a distant (porch) fire

2011-07-17T19:27:00.003-04:00

Tonight's dinner: Triple Smoke Burgers.

Ground beef mixed with paprika, chipotle powder & salt (or rubbed onto veggie burgers) & grilled, then topped with bacon (or the veg alternative), grilled avocado & red Boston lettuce...all on a grilled roll spread with a chipotle-Dijon mayo.

And yes. It was as good as you imagine.

I know I don't need this...

2011-07-01T00:34:00.002-04:00

but let's face it: I need this!!

Blogging by Mail: the List

2011-06-20T01:10:00.021-04:00

Anne's Food ---Package has shipped! Package has arrived!

Chef Barbie Cooks ---Package has shipped! Package has arrived!

Chocolate & Croissants ---Package has shipped! Package has arrived!

CulturalConstruct ---Package has shipped! Package has arrived!

CupcakeRN --- Package has shipped! Package has arrived!

Dispensing Happiness --- Package has shipped!

Girls Read Comics Too ---Package has shipped! Package has arrived!

Hye Thyme Cafe --- Package has shipped! Package has arrived!

In the Land of Spice

Kitchen Wench --- Package has shipped!

Mele Cotte --- Package has shipped!

Pages, Pucks & Pantry ---Package has shipped! Package has arrived!

Paulchens FoodBlog?!

The Knitting Baker --- Package has shipped! Package has arrived!

The Sour Dough --- Package has shipped! --- Package has arrived!

BBM: Handle with Care---Sign-ups are closed

2011-06-13T04:23:00.001-04:00

I'll be matching everyone up this week & have your swap partner information for you by the end of the weekend.

We have a small but wonderful group this time, so start thinking about your essential care package items!

IT'S BACK!! Blogging by Mail: Handle with Care

2011-06-05T23:59:00.000-04:00

Tap, tap...is this thing on?

Ehem.

Hello. You know me as The Happy Sorceress & I'm a lapsed-food blogger.

Once upon a time, I posted here (almost) daily. Things happened. I stopped.

I do miss it. And my fellow food geeks.

So after a prolonged absence, I'm bringing back everyone's favorite package swap, Blogging by Mail.

If you're new to BBM, it can be broken down like this: you sign up by sending me your answers to a simple form you'll find below. I match people up (no, it's not an A to B, B to A swap) as best I can, send you the information of the person you're sending to...& you mail off a box of goodies to them.

Due to the crazy number of entrants the last few rounds, I'm limiting the sign-up period to one week.

Now, for the details, fine print, etc.

1. To participate, you must be a blogger. Sorry, that's kind of in the name.

2. Be signing up, you're making a commitment. You're promising to send a package to another person. If you're too busy or generally absentminded, this may not be the event for you. I always shoot for 100% completion. So make sure you can do this.

3. Keep in touch! Once you've sent and/or received your package, please let me know so I can update the BBM page. I'll be as prompt as possible with my replies.

Now, for the 'good' stuff:

This round of Blogging by Mail is Handle with Care. Essentially, you're sending a care package with what you feel are 'must-haves'. That tea or coffee you can't live without. Favorite chocolate. Your 'desert island' book or CD.
It can be limited to food or expanded to other interests. And of course, if you have any questions just ask.

Here we go!

***Double, and even triple, check your information before sending it to me. A missed number in a postal code, a typo in your street address, could be the reason you're left package-less!***

Official Blogging by Mail Form

Your Full Name (first and last)

Your Blog's Name

Your Blog's URL

Your Email Address

Your 'Real' Address (be sure to include postal/country codes)

Are You Willing to Ship Internationally?

Any Strong Dislikes, Likes, Allergies, Etc

If You've Participated in Past Rounds, if Possible Please Remind Me Who You've Been Paired With (to & from), So I Can Do My Best Not to Repeat! (if you can remember...)

Add any other information you deem pertinent, of course.

Sign-ups will be open today through 11:59 PM Sunday, 12 June.

Send your entry to thehappysorceress at gmail dot com & I'll reply once I have you all signed up.

Last Day

2011-05-18T22:20:00.001-04:00

Second grade is no more!!

Creamy Sun-Dried Tomato Soup

2011-04-10T17:01:00.002-04:00

Can't go wrong with tomato soup & a grilled cheese sandwich.

Garlic & onions, sun-dried & fresh tomato, stock & thyme...simple to prepare & full of flavor.

And Fontina melted to perfection on homemade baguette. Happiness.

World Dulce de Leche Day---Dark Chocolate Turtle Cupcakes

2011-02-28T23:32:00.003-05:00

My contribution to World Dulce de Leche day; double-dark chocolate cupcakes filled with glorious dulce de leche, topped with a dark chocolate ganache, pin-striped with more dulce de leche & finally topped with chopped, toasted pecans.

You know you want some.

Thank you, Brilynn, for creating this new holiday!

Souper Sunday: Chocolate Chili

2011-02-13T00:30:00.001-05:00

It's been a while, so here's some Chocolate Chili (a Moosewood recipe) for Deb's Souper Sunday.

Tastes a lot meatier than you'd expect from a vegan recipe. Nice heat, but not searing. Hearty stuff, & perfect with tortilla chips.

Celebrate World Dulce de Leche Day

2011-02-12T18:07:00.002-05:00

Nutella, deservedly, has its day. But there are a few of us who feel Dulce de Leche is just as worthy.

About a week ago, Brilynn of Jumbo Empandas decided to take matters into her own decidedly talented hands.

Thus, 28 February has been designated World Dulce de Leche Day.

Check with Brilynn for more details, & I'll see you there.

Soup that needs a spork

2010-12-13T18:13:00.002-05:00

Matt's been sick & I keep watching reruns of Nigella Lawson's 'Express' on the Cooking Channel.

Thus...Nigella's Thai Chicken Noodle Soup.

12 Weeks of Christmas Cookies: Holly Berry Cookies

2010-10-22T23:26:00.002-04:00

A family tradition.

Every Christmas, I'd wait for my Aunt Kathy to bring the Holly Berry cookies.

The entire family would be there: grandparents, their six kids & spouses, & the 19 grandchildren. It got loud & too hot, but we had fun. Lots of laughter before, during & after the seemingly-endless 'youngest-to-oldest' or vice versa gift giving.

And there was food. Christmas eve was about pick-up-able foods. Grammy might have ham cooked & sliced, ready for sandwiches. Cheese, crackers (always Ritz & Wheat Thins), & of course summer sausage from Am. Grammy's fudge & penuche. But few cookies.

Grammy didn't really bake. It's not that she couldn't, but I think being the oldest girl of ten kids herself & mother to six, the years of putting three meals a day on the table left her with little desire for baking. (I pretend the zucchini bread didn't happen.)

She might make her oatmeal chocolate chip cookies. My own mother, at least in the later years, would bring sugar & other types.

In my late teens/early twenties, I started making cookies for the family get-together.

But it was Kathy's Holly Berry cookies that I always craved.

Crunchy, sweet but not too sweet, with that jolt of spice from the 'berries'.

I got the recipe from my Aunt some years ago, even though, as a vegetarian, I could no longer eat them myself. I continued making them for the family, & for my new family. (My brother-in-law is a huge fan.)

A couple of years ago, I discovered Sweet & Sara Vegan Marshmallows.

Absolutely perfect, with a fantastic taste. And they work like their gelatin-based counterparts.

Guess what I did that year?

That's right. Made Holly Berry Cookies with vegan marshmallows. And ate quite a few myself.

...any bets on how long these last?

There are even more amazing cookies to crave at Abby Sweets!

Righting a Wrong

2010-10-18T00:14:00.003-04:00

Not too long ago, Hostess unveiled Green Lantern Glo Balls...a clear tie-in with the upcoming Green Lantern movie.

Ok; fine. Hal Jordan on the package makes sense in that context.

But when the images of Batman & Superman appeared on boxes of the cupcakes & spongecakes...there was a bit of an uproar.

Once again, the comic book industry ignored their female fans. From a marketing standpoint alone, it's unwise to assume the people buying your products are only a certain gender.

Granted, it'd be a cold day in Hell when I'd buy mass-produced snack cakes, but that's hardly the point. I'm picky about my food in a 'is it good for me? is it made with the best ingredients? is it fresh?' kind of way. But I was a teenager ...well, longer ago than I care to admit.
And I loved these sorts of things. Especially when the cafeteria offerings were less-than appealing.

To remind DC Comics (& comics companies everywhere) that girls & women like heroes too, I made my own 'Glo Balls', along with cream-filled chocolate cupcakes & yellow, canoe-shaped spongecakes.

And I photographed them with the female counterparts of the current advertising campaign.

Supergirl, Green Lantern Katma Tui & Batgirl.

Take note, marketing & sales!

12 Weeks of Christmas Cookies: Pistachio Fingers

2010-10-15T23:31:00.000-04:00

Another holiday cookie staple. (And another I'm going to have to copy soon: I've been making these for so many years, the recipes are becoming illegible!)

Buttery base, flavored with almond paste.

Dipped in melted chocolate & rolled in finely chopped pistachios.

See what everyone else made over at Abby Sweets.

Tomato Bisque

2010-10-10T07:07:00.001-04:00

A most amazing soup, & a nice way to welcome the cooler (or so I've been told) weather.

To save myself a step & also keep from making two batches, one vegetarian & one omnivore, I skipped the 'cooking bacon' stage.

Instead, I added olive oil for extra fat & sprinkled in a bit of smoked salt. I also added a bit more at the end.

In addition, a generous handful of grated cheese (combination Parmesan & smoked Gouda) was stirred in before serving.

The result was a rich, smoky & wonderful soup.

Requested by the second grader for his school lunch. Twice.

12 Weeks of Christmas Cookies: Lemon Wafers

2010-10-08T23:54:00.000-04:00

Every year, as I plan my holiday cookies, I consider dropping this one.

It seems so boring. So plain.

But it's also a break from all the chocolate & heaviness.

A fairly standard butter cookie, with a mild lemon taste from both juice & zest.

And Matt says they're great with tea!

Be sure to check in with April & see all the other cookies.

Cambodian Chicken & Rice Soup

2010-10-03T12:08:00.002-04:00

Southeast Asian flavors are much-loved in our house. This soup seemed like a good fit.

Incredibly simple, especially with the shortcut of rotisserie chicken & already-cooked rice.

(we omitted the cilantro, being in the 'it tastes like dish soap' camp)

A good, deep chicken flavor with a very faint sweetness & warmth, with a strong basil note.

In my Heart: Livestrong with a Taste of Yellow 2010

2010-10-02T22:17:00.002-04:00

I could write something poetic here. That's never been my style.

So I'll stick to the facts.

Cancer stalks the women in my family. On both sides. My Grammy is one of five girls; all five battled at least one form of cancer. More than one found themselves diagnosed with two or more.
Three of my great-aunts died from the disease.
One survived after multiple bouts & countless rounds of treatment.

My Grammy has seen her cancer return again. This time, her heart is too weak for further chemo.

The current plan is to make her as comfortable, & keep her as healthy, as possible.

Now I wait for the telephone call telling me the most important woman in my life, the one who helped raise me & made me the person I am today, has finally succumbed.

She's an amazing woman, my Grammy. And I hope the ol' luck of the Irish that runs through her veins helps her beat the odds. That the love her family has for her gives her the strength to stay with us a bit longer.

There isn't much else I can do.

Except this: White Lemon & Milk Hazelnut Chocolate Lollipops for the lovely Barbara's Livestrong with a Taste of Yellow.

12 Weeks of Christmas Cookies: Chocolate-Almond Biscotti

2010-10-01T22:07:00.005-04:00

When I saw April announce the return of this event, I decided this was the perfect way for me to avoid a week of marathon baking, stress & sleepless nights.

Because every year, I plan to start baking my cookies a couple of weeks early. Then, one of us gets sick or we're all worn out from the Two Days After Thanksgiving Dinner...& so it goes. Five days before Christmas, I'm up to my collarbone in flour, chopped walnuts & chocolate.

But if I've committed myself to something like this, well, those cookies might actually get made in advance.

Week 1: Chocolate Almond Biscotti. A recipe I found in college, on the pages of a 1967 Ladies Home Journal magazine. (no, I'm not that old; I'd been thrift store shopping!)

Caramel Apple Pie

2010-09-19T23:25:00.002-04:00

A recipe from Williams-Sonoma.

The apples were sweet, rather than tart; a find at the farmer's market. The crust recipe came from the Wartime Cookbook.

Matt's review: "Yum."

...When pushed for more details: "The filling is sweeter and mellower than the typical apple pie. Relatively thin and neutrally flavored crust, neither sweet nor
salty. The caramel sauce isn't, strictly speaking, necessary, but it does have a very nice, butterscotch-like flavor."

Dellicious Death

2010-09-12T21:41:00.002-04:00

What better way to celebrate Agatha Christie's 120th birthday Wednesday than with this aptly-named cake?

Taken from the Miss Marple novel A Murder is Announced, it's a flourless dark chocolate cake, filled with boozy raisins, cherries & ginger & topped with ganache. Crushed candied roses & violets as decorations, along with, in this case, gold luster dust. (recipe calls for gold leaf but with one day to assemble ingredients I was out of luck. ...No, I don't have gold leaf in my pantry. At least, not all the time.)

Not a cake I'd enjoy personally (once you add fruit I lose interest) but definitely a treat in a rationing-weary England...even if its unfortunate moniker was foreshadowing. Poor Bunny.

Breakfast Porn, or Ginger Scones

2010-09-08T23:52:00.001-04:00

At least, that's what Matt's been calling it.

Chocolate. Vanilla. Caramel.

2010-09-06T16:36:00.001-04:00

In a word: yum.

Modifying a recipe from Tartelette, dark chocolate brownie topped with vanilla ice cream, salted caramel sauce & sprinkled with Fleur de Sel.

What Can You Do To Help?

2010-09-03T01:46:00.001-04:00

John Cleese & Free Range Studios team up to help aquatic life. What will you do?

Lanterns Assemble

2010-09-02T01:17:00.001-04:00

First try; needs some work.

Lantern power ring symbol cookies. For reference, see the symbols here.

Raspberry Pastries

2010-08-30T23:46:00.001-04:00

For the guys tomorrow; puff pastry spread with raspberry jam & sprinkled with sugar, layered & sliced, then baked.

You Know You Want To

2010-08-27T14:54:00.001-04:00

Read comics in public, that is.

Tomorrow is The First Annual International Read Comics in Public Day, created by the folks at The Daily Cross Hatch.

Pretty simple concept. Reading comics is not something to (only) do huddled in a corner of your house or apartment. No, comics are literature. A comic book is the work of creativity, of art. Writers, artists, letterers, inkers, all this takes talent.

Granted, not every comic book presents some earth-shattering story, but comics address politics, race, sexuality, family dynamics...everything you see on the evening news.

They're topical & relevant. So what if the stories being told happen to involve people with powers or abilities? Or who dress in...brightly colored spandex?

Comics are books. They can be thought-provoking. They can be entertaining. They are discussed, debated & defended with as much passion as current US policy.

And I read them.

Tomorrow, I will be reading a comic book while out shopping & running errands. In fact, Matt & Alex will be doing this as well. We'll be taking pictures of this.

And that picture of me, reading a comic, will be shared with DC Women Kicking Ass & a tumblr created just for the event.

So Saturday, go ...somewhere. Anywhere. Bring a comic, & a camera, with you. Take a picture. Share with the world that comics are awesome. I'll see you out there.

Now that's sexy.

2010-08-25T02:45:00.000-04:00

Nigella makes a chocolate cake. 'Nuff said.

Is the Tide Turning?

2010-08-23T00:54:00.001-04:00

It may be a good sign when I'm already looking forward to dinner...now.

Right?

Belive it or not...

2010-08-17T21:58:00.002-04:00

Alex started second grade today.

Do Some Good

2010-07-28T20:18:00.001-04:00

Pre-Made Lunch

2010-07-26T19:36:00.003-04:00

How I wish my mom would have prepped lunches like this for me when I was a kid.

Lucky Alex.

Cookbook Spotlight: Deborah Madison's Seasonal Fruit Desserts

2010-05-17T19:20:00.001-04:00

Well, hey! I'm only slightly late this time. Go me.

Despite my current blogging malaise, I was happy to hear from Cath (Ok, I'm always happy to hear from her) about the prospect of a new Cookbook Spotlight.

A caveat: I'm not a fan of cooked fruit. I want it as nature intended, or with as little doctoring as possible (a little mint, spice, etc). Matt isn't much of a fruit-eater at all.

Alex...will eat just about anything. Fortunately, so will the in-laws.

I found the recipes to be simple, which is always a plus. Not a lot of two-day operations or heavy on the 'meanwhile' steps.

And while I can appreciate the recipes in terms of 'I know so-and-so would enjoy this', I did find the recipes to be a bit...privileged, I suppose.

Each ingredient section would call for organic flour, organic sugar, organic cornstarch. You get the idea. Now, I fully support the organic movement. I'd fill my refrigerator & cupboards with nothing but if I could. Of course, I'd need to find a sugar daddy first, so I could afford it.

And that was my issue with the book. The almost...elitist attitude. Yes, organic is great. But to assume every person who purchases the book has stocked their shelves with only organic baking supplies is kind of presumptuous. I respect Madison, mostly for her vegetarian offerings in the past, but I don't like feeling I'm somehow not living up to my culinary potential because I buy the Target-brand sugar.

Ingredient branding issues aside, the recipes would make any fruit-desert fan happy. Interesting varieties & pairings.

I made the Berry Galette for my in-laws, using a mixture of blueberries & blackberries. They finished it off in two days! And in an interesting twist of fate, that very day they received a copy of Seasonal Fruit Desserts from one of Matt's brothers!

So, to sum up: simple but tasty recipes, if you like fruit. Can't shake the feeling it was written with an agenda. It's a good agenda, but the casual cook may find him/her/itself being taken along for a ride he/she/it didn't sign up for.

Chinese Chicken Salad

2010-04-19T21:04:00.002-04:00

Nice salad. Romaine, carrot & green onions, topped with (in our case) fried strips of wonton, drizzled with a dressing of peanut butter, brown sugar, sriracha, ginger, rice wine vinegar & sesame oil, over which cooked chicken is tossed.

Fresh, crunchy...and inhaled by the seven year old. (using faux 'chicken', of course.)

A lucky number---7

2010-03-14T19:15:00.001-04:00

Alex turned seven today. So there was cake.

There was also a party. At an aviation museum.

I'm pretty sure the kids had fun.

Happy birthday, pumpkin.

Ginger Cardamom Scones

2010-03-01T07:11:00.002-05:00

Perfect for breakfast: tea & scones.

Reactions ranged from "Yumnumnum" to "This tastes really good" to "Mmm...".

Cajun Chicken & Andouille Skewers with Dirty Rice

2010-02-16T05:11:00.001-05:00

For Mardi Gras, a day early because Tuesdays are dine-with-the-in-laws-days.

Chicken & Andouille sausage seasoned with salt, pepper, rosemary, thyme & paprika, then grilled.

And an (Almost) Dirty Rice on the side.

Vegged up for the non-meat eaters by using faux sausages & chick'n as well as a substitute sausage for the rice.

Pan-Asian Chicken & Vegetable Lettuce Wraps

2010-02-15T01:38:00.001-05:00

Pasta with Shredded Chicken & Fried Basil

2010-02-01T20:23:00.001-05:00

Donna Hay recipe, from New Food Fast.

Pasta, tossed with olive oil in which basil is quickly fried, topped with shredded roasted chicken (or Morningstar Farms Meal Starters Chick'n Strips) & crumbled feta; crisp & delicate fried basil leaves to finish.

365: Day 18

2010-01-18T23:57:00.000-05:00

1930 Tiled Mantle

365: Day 17

2010-01-17T23:24:00.001-05:00

Wishful thinking.

Your Last Meal

2010-01-16T23:37:00.002-05:00

If Matt's going to die, at least he dies happy.

Smoked Salmon Eggs Benedict, with homemade crumpets.

365: Day 16

2010-01-16T23:33:00.001-05:00

Yes, we do like tea. Why do you ask?

365: Day 15

2010-01-15T21:37:00.001-05:00

Still baking for superheroes: a vanilla sponge cake soaked in lemon simple syrup, filled with lemon curd & coated in ganache; birthday cake for the fictional teenage clone of a superhero.

365: Day 14

2010-01-14T23:52:00.001-05:00

Remains of the Day

365: Day 13

2010-01-13T23:49:00.001-05:00

Could not be prouder of DC for releasing an 'action' figure of Amanda Waller. Talk about breaking the mold.

365: Day 12

2010-01-12T23:11:00.001-05:00

Dancing Shoes. Ok, more like 'shifting-weight-from-one-foot-to-the-other-shoes'.

365: Day 11

2010-01-11T23:26:00.001-05:00

No, they are not giant CDs...

365: Day 10

2010-01-10T23:56:00.001-05:00

Huggable sushi

365: Day 9

2010-01-09T23:44:00.001-05:00

I really do bake for superheroes! Booster Gold cupcakes.

365: Day 8

2010-01-08T23:16:00.001-05:00

Go on...smile!

365: Day 7

2010-01-07T18:16:00.001-05:00

This snowy scene brings the South to its collective knees.

365: Day 6

2010-01-06T21:32:00.001-05:00

When the locals can't get it right, do it yourself.

365: Day 5

2010-01-05T22:48:00.003-05:00

It's a good feeling, knowing you're loved.

Captains Courageous (& trusty sidekick)

2010-01-05T21:33:00.003-05:00

Accidental matching hats. Very nifty.

You Know You're a Foodie When...

2010-01-05T08:50:00.001-05:00

At the age of six & three-quarters years old, your grandparents give you pasta for Christmas.

365: Day 4

2010-01-04T20:44:00.001-05:00

Hope

365: Day 3

2010-01-03T20:45:00.000-05:00

Food as Art, or Art as Food?

365: Day 2

2010-01-02T21:49:00.002-05:00

Everyone needs a snuggle buddy...

365: Day 1

2010-01-01T22:34:00.002-05:00

Osric might have overdone the New Year's celebrations...

Presents for All

2009-12-26T00:17:00.002-05:00

The puppies get gifts, too. Gingerbread-shaped rawhide treats. They were all very sweet & gentle, starting with Doolin.

Donegal shoved her way in next, such a lady.

Then Wicklow...

...followed by the big boy, Duke.

All except Fluffy...who for whatever reason, refuses to eat hard treats. He got teeny 'steaks'.

Looney Tunes for the Win

2009-12-25T23:55:00.001-05:00

...how you know a gift is a hit.

From Our House to Yours

2009-12-25T23:47:00.002-05:00

BBM: Pretty Things from India

2009-12-17T18:22:00.006-05:00

There's always an awkward moment, during Blogging by Mail match-ups. It comes when I need to find someone to send me a package. Nothing like saying 'hey, give me stuff, ok?' to someone you don't know!

This time the task was given to Gauri, of Life Rules in India.

And what a lovely, & unexpected, package I got!!

A pretty holiday card.

A bag of tea. Because...in my house...few things are better than tea!

A wonderful hand-written note on very pretty paper.

And jewelry!! Gauri sent two kinds.

These gorgeous beaded necklaces & earrings, which she made herself (and just happened to 'know' purple & blue are among my favorite colors?).

And these amazing & so-delicate terra cotta pieces, as well!

Jewlery, for me, is definitely an indulgence. So thank you, Gauri...I get to feel pretty & special with my new accessories!!

They Tell You to Eat Three Square Meals a Day...

2009-12-08T21:49:00.002-05:00

So, I'm only following orders.

Dinner of Gruyere waffles topped with peppery bacon (or Morningstar Farms faux bacon strips) & scrambled eggs. Seriously filling & perfect on a cold night.

File Under: "Shiny" & "Bright". Also, "On Sale".

2009-12-06T05:54:00.003-05:00

You've seen me talk about New West Knifeworks; their Super Bread Knife as well as the Santoku & the Chopper.

And through Wednesday, their Fusionwood Steak Knife Set & their Damascus Steak Knife Set are on sale.

Yes, it's a bit more than you'd pay for a a set of knives from your local box store, & yes...they are worth every penny.

Two Days After Thanksgiving Dinner '09: Scenes From the Crime

2009-11-29T01:14:00.002-05:00

Missing from photos: Coffin Meatloaf, Blood Soup with Eyeballs & Bugs (tomato soup, bocconcini with pimento & olives studded with chive antenna & rosemary legs).

Let's Call it 'Eclectic'

2009-11-26T22:47:00.003-05:00

Pumpkin Seed Flatbread

Non-traditional Tday dinner with the in-laws.

Caprese

Tofu & Mushroom-Filled Yuba Bundles

Jicama, Red Cabbage & Carrot Salad

Cream of Pepper Soup

Wild Rice with Walnuts

Ginger Ice Cream

BBM: Indulge Me...Who's Signed Up & Ready to Ship

2009-11-22T04:57:00.050-05:00

Alright, a total of 35 this time; a nice little group.

All swap information has been sent out, & there's just a few basic things to remember.

Once you've shipped your package, let me know.

When your box arrives, take pictures!! Write a post, share with the class all the neat stuff you got. And of course...let me know.

Beyond that, just have fun. Pack up your five indulgences, ship your box & keep an eye open for the mail carrier!

Books That Travel--Package has shipped!---Package has arrived!!

Cave Cibum---Package has shipped!---Package has arrived!!

Chef Barbie Cooks--Package has shipped!---Package has arrived!!

Chocolate & Croissants--Package has shipped!---Package has arrived!!

Cocina a Tiempo Parcial--Package has shipped!

Dispensing Happiness---Package has shipped!---Package has arrived!!

emzeegee & the hungry three--Package has shipped!---Package has arrived!!

Food Art & Random Thoughts---Package has shipped!

Fridgg---Package has shipped!

Gourmetmom--Package has shipped!---Package has arrived!!

Jotttings of Life--Package has shipped!---Package has arrived!!

Kahakai Kitchen--Package has shipped!---Package has arrived!!

Kitchenwench---Package has arrived!!--Package has shipped!

Laws of the Kitchen---Package has shipped!---Package has arrived!!

Life Rules--Package has shipped!---Package has arrived!!

Lindsey's Kitchen---Package has shipped!---Package has arrived!!

Mischief Maker---Package has shipped!---Package has arrived!!

Ms Fifikins--Package has shipped!---Package has arrived!!

Notitie van Lien---Package has shipped!---Package has arrived!!

Off the Mark & Roaming--Package has shipped!

One Hot Stove--Package has shipped!---Package has arrived!!

Out of the Hole--Package has arrived!

Paulchen's FoodBlog?!--Package has shipped!

Pieces--Package has shipped!

She Devil Delights--Package has shipped!

Suklaasydän (Heart of Chocolate)---Package has shipped! ---Package has arrived!!

Thayirsaadham--Package has shipped!

The Feast Within--Package has shipped!---Package has arrived!!

The Food of Love--Package has shipped! ---Package has arrived!!

The Life & Times of Me---Package has shipped!---Package has arrived!!

The Lotus Tree--Package has shipped!---Package has arrived!!

The Missing Flavor--Package has shipped!

The Sour Dough---Package has shipped!---Package has arrived!!

The World of Me--Package has shipped!

Trap Door--Package has shipped!---Package has arrived!!

BBM: Indulge Me: SIGN-UPS ARE NOW CLOSED

2009-11-01T01:42:00.004-04:00

Well, here we go. Today begins the busiest two months most of us face all year. Holidays, shopping, cleaning, cooking, entertaining, wrapping, decorating, stop, breathe, do it all over again.

All gearing up to hand us a nice big package of stress.

And while we already know we should latch on to some of those self-help phrases like 'take time for me', it's not something that usually happens.

Am I right? Show of hands now: who here puts everyone & everything first, with your own well-being coming in somewhere between "clean gutters" & "buy stamps".

Fine. I'll go first.

Ehem. "I confess, taking care of me falls pretty low on my to-do list".

Anyone else?

Which is why it's so important we do stop, take a break, relax & so on.

And this time, you'll be getting a little help from your friends, because Blogging by Mail is back.

BBM, that wonderfully crazy idea from Nic of Baking Bites, where food-loving bloggers from around the globe swap care packages, has returned after a much-needed hiatus.

The concept is the same: you send a box of stuff to one person, someone else ships one to you.

And this time around, we're sharing our favorite indulgences.

Your five 'Calgon, take me away' items; be it a chocolate bar, tea, recipe (and important ingredients), book, movie..whatever you turn to when you need to de-stress.

Box it up & share it with a new friend.

So, want to join in?

Here's what you need to know:

1. Be absolutely sure you can commit to this. By signing up for Blogging by Mail, you're promising to send a package to someone out there, and they'll be waiting for it. My goal for this round is for EVERY BBM'er to receive a box.

2. Have, or contribute to, a blog. It is called Blogging by Mail, after all. I'm sorry, but if you don't have one, you can't join. It's kind of the point. On the bright side, it's pretty easy to start up a blog!

3. Agree to write a post about, including pictures of, any package you receive. Every one of us gets a kick out of seeing what's being sent, so posting is important!

4. Fill out the sign up form below, and send it to me at thehappysorceress at gmail dot com. If you want to be a part of this, add that address to your 'safe' list right away, or you could end up missing vital swap information! I will reply to your email with 48 hours, letting you know you're officially part of BBM.

Based on the last couple of BBM's, & the fact the holidays are coming, I'm limiting sign-ups to just two weeks. 100+ people takes this fun little event far away from the 'fun' side of things. So, if you'd like to join, do so quickly!

Match-ups will be made during the days after the sign-ups close; for the record, I do not do an A-to-B, B-to-A swap. You could be sending a box to England and getting one from Singapore!

In the days after sign-ups close, I will begin sending out your 'to send' information. If you haven't heard from me by the end of November, check your Spam/Junk mail folders. If you still don't see anything, send off an email to me immediately!

Sign-ups will be open until Saturday, 14 November.

Packages must be shipped by Saturday, 28 November.

***Double, and even triple, check your information before sending it to me. A missed number in a postal code, a typo in your street address, could be the reason you're left package-less!***

Official Blogging by Mail Form

Your Full Name (first and last)

Your Blog's Name

Your Blog's URL

Your Email Address

Your 'Real' Address (be sure to include postal/country codes)

Are You Willing to Ship Internationally?

Any Strong Dislikes, Likes, Allergies, Etc

If You've Participated in Past Rounds, if Possible Please Remind Me Who You've Been Paired With (to & from), So I Can Do My Best Not to Repeat!

Add any other information you deem pertinent, of course.

If you have any other questions, let me know. Now go on, start packing that box!

My Emerald Archer

2009-10-28T23:42:00.004-04:00

Alex as Green Arrow, Oliver Queen.

More to come...including the one with 'Ollie' & his bevy of blond babes....

And here they are:

Souper Sundays: Chicken Soup with Jasmine Rice & Ginger

2009-10-25T06:02:00.000-04:00

It's been a while.

But here's my contribution to Deb's Souper Sundays.

A surprisingly filling soup. A homemade chicken broth for Matt, vegetable for us.

Jasmine rice is simmered in water for a bit, then stock, salt, soy sauce (in place of fish sauce) & sugar are added, rice simmers a little longer.

Stir in the ginger, and...yep, tiny bit more.

Ladle into bowls, top with chicken & reserved ginger...and eat.

Warming, hearty & just generally good.

Be Very, Very, Quiet

2009-10-20T06:13:00.001-04:00

Shhhh.

Don't tell anyone I was here. I'd hate to get their hopes up.

But I made these Cinnamon Rolls and thought they were too pretty not to share.

Best. Birthday Present. EVER.

2009-10-18T21:35:00.003-04:00

(click for full detail)

Batman lithograph. Signed by BOB KANE himself.

BOB KANE!

HHDD#28: The Round-Up

2009-09-28T23:27:00.007-04:00

Parmesan & Polenta Tofu

Parmesan & Polenta Chicken>

(so sorry for the delay)

Going to keep this nice & short, for the sake of finally getting this posted.

Zaira showed up with something a little different, Fried Polenta with Vegetables & Cheese

Suzie got the kids on the way to salad fandom with her rendition.

Silvermoon Dragon had a bit more trouble convincing her little ones to dig in, but so long as Mom's happy...

J returned to blogging & HHDD just in time to run into me!

And of course the lovely lady behind all this, Denise, was pleasantly surprised by the salad.

Seems everyone liked this dish, & due to it's relatively easy prep time I hope it'll show up on your tables again!

Product Review: New West Knife Works Super Bread Knife

2009-09-12T21:48:00.003-04:00

Because he takes slicing bread very seriously...for reasons you'll soon learn..Matt has taken on this review

Growing up in a household where bread was baked up to three times a week, the bread knife was an important object. You used the bread knife to cut bread and nothing else. If you just cut bread, it remained fairly clean. If you got it dirty by cutting something else (say, cheese or roast beef), it had to go through a full cleaning cycle, during which there could be no bread. And not being able to slice bread properly was unacceptable. That's so deeply ingrained that, for me, the most disturbing scene in Quentin Tarantino's Kill Bill had nothing to do with blood, dismemberment, or even Uma Thurman. It was the scene towards the end of the second part where David Caradine sliced some bread and then stuck that same knife INTO A JAR OF MAYO! HOW'S HE GOING TO SLICE BREAD NOW? HE'LL CROSS-CONTAMINATE! MANIAC!

So I regard bread knives as serious business. For the past couple of years, we've alternated between a cheap, flimsy, and easily replaced nondescript bread knife and a bow-shaped knife (a left-handed version special-ordered for me years ago, as a gesture of resistance against the revanchist forces of the running-dog dextrist hegemony). The bow knife cuts well, but it cuts slices in a very narrow range of thickness. The cheap blade is more versatile, but doesn't cut nearly as well. So we had a strong interest in how the New West Knifeworks bread knife would do. The blades we got from them a few months ago have become my go-to knives (sharpness comparable to our ceramics but without the fear factor about dropping them), but that weird curvy blade...

Turns out it's absolutely brilliant. In fact, it cut so well that it took some getting used to. The blade bites very deeply with each stroke, practically sinking into the loaf. It gets through the bread with surprising, even alarming, speed, so it requires a touch which is different from any other knife we own. However, once you've adjusted to that, it's outstanding. I was able to cut through a baguette with a single pull of the blade, no back-and-forth sawing. I was able to cut nearly transparent, perfectly even slices from Pullman-style loaves without the slightest suggestion of a slant (and equally even thick slices). I sliced a fresh croissant in half the long way without crushing the outer layers or smashing the inside. Yes, it doesn't look like a standard bread knife, but it's much better than a standard bread knife. If you buy only one bread knife this year...well, you know the drill.

HHDD#28: Polenta of Choices

2009-09-05T13:46:00.005-04:00

With the shock of hearing from Chez Us that I'd won last month's HHDD came the realization I'd be hosting this month's event!

(photo to come soon; camera issues!)

The search for my many Donna Hay cookbooks, as well as the never-have-enough magazine collection, lead to 30 or more dishes I remembered I wanted to make, but it wasn't until I spied the recipe for Parmesan and Polenta Chicken that I knew I had this month's challenge.

A gorgeous salad on it's own, and one that can be easily adapted to personal preferences.

The greens can be changed to a favorite, or what's in season.

The chicken can be swapped out for tofu, for the vegetarians (raises hand).

And if the corn isn't growing just now where you are, try frozen or baby corn.

Ingredients that cannot be swapped out: the corn itself, in some form, & the polenta coating.

Complete rules can be found here

To enter, make the recipe below, do the usual photograph/blog etc.

To me (thehappysorceress at gmail dot com), send the following:

The Name & URL of your blog
Your Name
Your Location
Name of your recipe
The URL or the permalink to your entry
And a photo if you have it!

Be sure your post links back here & to Chez Us

Entries are due 20 September.

Parmesan and Polenta Chicken

2 cobs corn, husks and silks removed
olive oil for brushing
2 x 200g (7oz) chicken breasts
flour for dusting
2 eggs, lightly whisked
1/2 cup(100g/3 1/2 oz) polenta
1/3 cup finely grated parmesan cheese
2 tablespoons vegetable oil
100g (3 1/2 oz) baby spinach leaves
1/2 basil leaves
grated parmesan cheese, extra to serve
dressing
2 teaspoons Dijon mustard
2 tablespoons lemon juice
1 clove garlic, crushed
1 tablespoon olive oil
2 teaspoons honey
sea salt and cracked black pepper

To make the dressing, place the mustard, lemon juice, garlic, oil, honey, salt & pepper in a bowl & whisk to combine. Set aside.
Preheat the oven to 220 C (425 F. Brush the corn with oil, place in a baking dish & roast for 25 minutes or until golden. Slice the kernels from the corn & set aside.
Slice the chicken in half horizontally, dust with the flour, dip into the egg & press into the combined parmesan & polenta to coat. Heat the oil in a non-stick frying pan over medium heat & cook the chicken for 2-3 minutes each side or until golden & cooked through. Arrange the chicken, corn, spinach & basil on plates & spoon over the dressing & grated parmesan to serve. Serves 4

Party Food

2009-08-25T18:40:00.001-04:00

The Primanti Brothers-esque Sandwich

2009-08-08T15:14:00.001-04:00

Invitation to the Edible Word

2009-08-05T09:42:00.004-04:00

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My eternally fabulous co-host of Cook the Books, Cath of A Blithe Palate, and I are co-hosting a new edition of The Edible Word, a foodie book club on September 5 and was hoping one of you would like to join us!
What's involved? Well, a little reading (it IS a book club), a lot of inspiration followed by some cooking or baking, and hopefully, a lot of fun.

We're reading “Confections of a Closet Master Baker” by Gesine Bullock-Prado, a former Hollywood executive who flees La La Land to become a baker in Vermont. The book traces her baking journey as it sustains her through various life trials — the Hollywood machine; her mother’s illness; the wonky life in a sweet, odd small town.

Event rules? Simple:

Pick a dish that she mentions in the book or an ingredient that she talks about.
Find a recipe or create a recipe for that dish, pastry or ingredient, and make it! (or if you like, make one of the yummy recipes she's included in the book)
Post an entry with a picture to your blog and share with us what compelled you to pick that particular dish, and any history about the recipe you created or are using to make that dish.

I have an extra book to share, so if you would like to join this food blogging event, please send me an email at thehappysorceress (AT) gmail (DOT) com with your snail mail address by six o'clock EST TODAY, August 5 and I’ll have one of the dogs randomly select one person to join us. If you don’t have a food blog but would like to participate, I’ll be happy to post your blog entry here.

Look for the event on September 5 and the round up on September 7!

HHDH#27: Sugar Snap Pea, Cucumber, Mint & Tofu Summer Salad

2009-08-03T21:15:00.004-04:00

Reach for the smelling salts.

Not only have I quite possibly returned to blogging, but I have (dun dun dun!) entered a blogging event!!

It's ok. I can wait till you've recovered. Take your time.

I saw there was a new Hey Hey It's Donna Hay!, & since we've very nearly deified her in our house....it seemed as good a reason to do this again as any.

The current 'challenge' was given by Akshayapaatram in conjunction with Chez Us: a light, fresh summer salad.

This is very much how we've been eating around here, anyway.

Yes, we made some changes to the original recipe. A strong dislike of bean thread noodles (on my part) led to the substitution of rice noodles. Instead of green beans, there were sugar snap peas, one of my favorites vegetables of all time. Foul, dish soap-y cilantro got the heave-ho.Oh! Tofu. Added cubes of tofu. And instead of fish sauce in the dressing we used soy (2/3 vegetarians, remember) & put sriracha in there instead of chillies in the salad, itself.

Really good, & as it should be. Light & fresh & cool.

DIY Ginger Beer

2009-07-06T13:09:00.002-04:00

Because you asked...

Run a small handful of ginger through a food processor (don't bother peeling it; you can, but it all gets filtered later). Put ginger, two cups of water, and two cups of sugar into a pot, and bring to a boil, stirring occasionally to make sure all the sugar is dissolved. Take off the heat and allow to cool. It doesn't have to be room temperature, but you do need it cool enough that it won't kill the yeast. Pour the ginger syrup into an empty two-liter bottle through a sieve or cheesecloth to filter out the solids. Add a large pinch (about an eighth of a teaspoon) of yeast; bread yeast will work, but if you can get champagne yeast, that'll be better. You can also add a squirt of lemon or lime juice and/or a splash of vanilla. Top off the bottle with distilled water and close the bottle tightly. Let sit in a warm place and squeeze the bottle every 6-8 hours to check on the pressure. Initially, the pressure inside and outside the bottle will be equal, so you can easily make a dent in the flexible plastic with your finger. As the pressure from fermentation increases, the bottle will feel more rigid. When it gets to feeling really firm, briefly crack the bottle to release pressure and close it again. Depending on the kind of yeast you use and the ambient temperature, it can be ready to drink in as little as a day and a half. Store in the refrigerator.

Not Dead Yet

2009-06-12T00:18:00.002-04:00

What's that? Right. Sorry. Yes, I have been away from here a while, haven't I?

Yeah...Dispensing Happiness is coming up on it's fifth birthday, and my other 'every day' blog, Standing here solidly on my own two hands and going crazy will mark it's seventh year around the same time. That's a lot of posting, a lot of pictures, a lot of writing, a lot of me.

A girl can go through some periods of 'meh' now & again. I guess this is one of them.

But to prove I'm still here, still capable of stringing letters together & forming words, I borrow this little Q & A from Erin.

All About Me (AV Edition)
I think the best shows on TV right now are
1. Chuck
2. Burn Notice
3. Leverage
4. The Closer

I think the best show(s) NOT on TV is (are)
1. Pushing Daisies
2. Eyes
3. Justice League Unlimited

Shows I think I would like but haven’t watched yet are

No idea.

The show I am most anticipating is

See above

My go-to movies for repeat viewings are
1. The Princess Bride
2. Sneakers
3. The Philadelphia Story
4. The Thin Man

I will watch any movie starring
1. Cary Grant
2. Doris Day
3. Jennifer Garner
4. Sandra Bullock

I will listen to any CD by
1. Fleetwood Mac
2. Jackson Browne
3. Artie Shaw
4. Bif Naked
5. Ookla the Mok
6. Dave Matthew Band

My favorite musical soundtracks are

Um...

My favorite Beatles song

Pick just about any from Rubber Soul or Revolver

My favorite Regina Spektor song

Whozat?

My favorite Weezer song

Island in the Sun (hip hip)

My favorite Simon and Garfunkel song

Cecilia

My favorite Britney Spears song

Such a thing does not exist

My favorite movie soundtracks
1. All three LotR
2. Sneakers
uh...

My favorite Disney movie
Sleeping Beauty

My favorite song from a Disney Movie

??

My favorite songs at this exact moment are
1. Say Hey (I Love You)- Michael Franti & Spearhead
2. I'm the Man Who Murdered Love- XTC
3. We Already Said Goodbye- The Lovemakers
4. You Wanted More- Tonic
5. Dawn-Bif Naked

Mirin Chicken with Ramen Noodles for Souper Sundays

2009-05-31T05:42:00.001-04:00

From Noodle Fusion; a tasty little soup.

Chicken (or Quorn cutlets) is marinated with a reduction of mirin, soy sauce, (vegetable) broth, & sugar. Bring vegetarian dashi (sans bonito flakes) to boil, cook ramen for a couple minutes, drain, cover with foil, reserve broth.

The chicken or chicken-replacement-product is seared on each side, cooled & sliced.

Broth is boiled again, put noodles in bowls, pour broth over, top with chicken (or whatever), garnish...we used grated ginger & daikon matchsticks.

Skipped: black mushrooms

It's got some flavor, the noodles are fun, just a good soup.

Here you go, Deb! More soup for your Sunday.

Smoked Chicken & Tortellini in a Cream Sauce

2009-05-29T07:45:00.001-04:00

It was one of those days...a Saturday, I believe...that just got away from us. We'd had a plan for dinner, but ended up too tired to bother.

Night wore on, realized we had to eat something. As always, I started suggesting things Matt might like. He was stuck on pasta, so I suggested he use up the cheese tortellini we'd gotten for something else.

He liked that idea.

I then brought up the remainder of the smoked chicken he still had in the refrigerator.

Also in favor of this.

And yes, we did have some cream left...so very quickly, what might have been a peanut butter sandwich kind of night resulted in...for him anyway...a pretty tasty & unexpected dinner.

Warm Potato Salad with Pancetta & Brown Butter Dressing

2009-05-28T06:12:00.000-04:00

A little different than the usual mayo-yellow mustard coated potato salad.

Fingerling potatoes (we found this lovely trio of Yukons, reds & purple) are sliced & boiled just till tender, then tossed with a dressing of butter-cooked pancetta with shallots, a nice grainy mustard & sherry vinegar, & finally topped with chives.

Despite the amount of pork fat in this dish, the lack of mayonnaise makes this rather light compared to conventional potato salads. Oh, and quite tasty. (says Matt)

Batman: Year Seventy

2009-05-27T23:59:00.003-04:00

Right, so it's no real secret I like comic books, heroes, and all the trappings associated with them. It's also fairly well-known the level of detail I will put into anything I am even mildly passionate about.

So don't tell me you're shocked to learn that I celebrated Batman's 70th 'birthday'; we both know you're sitting there...rolling your eyes and/or laughing...saying 'yeah, that's exactly the sort of thing she'd do'.

It was 70 years ago that the Caped Crusader made his first appearance in Detective Comics, and that's a heck of a milestone for anyone. The sort that demands celebration.

And there's really only one way I know how to celebrate: with food.

I have had conversations with both my foodie & comic book friends about this: what do heroes eat? It's not something that's ever shown, really; ok, if you're reading the Flash, for example, you may get a scene or two where he's shoveling in large quantities of food. But that's less 'what' he's eating & more 'gotta keep up with that super-charged metabolism'.

Yes, I have my favorites in the hero world, and Batman is at the top of that list. (Technically he's tied with Wonder Woman, but that's a different post for a different day.)

I've actually given this a lot of thought (No! Really?); what exactly would Bruce Wayne eat, as Batman? He's often depicted as being too busy to bother with whatever Alfred has prepared, but the guy has to eat eventually.

Alfred's a smart man. He'd be sure whatever was on the tray he set next to 'Master Bruce', close to the computer, would be hearty, flavorful, & good for him. And most importantly, it would be something that would keep: years & years of looking after Gotham City's self-proclaimed protector meant he knew the food had to be ready & edible whenever Bats got around to it.

That ruled out a lot of options. Nothing that had to be kept hot, or might get soggy.

It also had to be easy to eat; Bruce would be working on...oh, comparing bullets, researching links between suspicious characters, or analyzing DNA samples. Any food he bothered to pick up would have to be pick up-able.

A roasted tomato basil soup, delicious both hot or cold, served in a big mug. Pick up, take a swig, go back to work.

Sandwich with nutty, multi-grain bread, toasted & brushed with olive oil (mayo would go bad before Bruce got around to it), topped with slices of Gruyere, crisp bacon, roasted chicken breast & a good, crunchy lettuce.

Foods that can wait till the Batman realizes he's not eaten in more than twelve hours & had better keep up his strength, but won't slow him down in his quest to keep his city safe.

At least, that's what I like to think would happen.

And because no celebration should pass without a cake, I give you The Dark Knight Cake; a dense chocolate cake made with both cocoa & 88% dark chocolate, covered in dark chocolate ganache.

Oh, and yes...it may resemble a certain signal often seen in Gotham's night sky...

Happy Birthday, Batman.

Wartime Wednesdays: Honey Twist Bread

2009-05-27T03:05:00.002-04:00

Common Causes of Inferior Bread
POOR FLOUR---A cheap flour may be an expensive flour because it makes a loaf inferior in texture, flavor and volume.
OLD YEAST---Dead yeast plants cannot leaven bread. Old compressed yeast cakes or dry yeast which has been stored away until many f the yeast plants are dead will act very slowly if it all and will not give good results.
TOO MUCH or TOO LITTLE KNEADING---Dough kneaded too much becomes sticky and will not rise well in the oven. Dough kneaded too little makes streaked bread, poor in texture, which sometimes contains lumps that might have been worked out in kneading.
TOO MUCH FLOUR---Too stiff a dough makes coarse-textured bread of small volume and dry crumb.
OVER-RISING---Too long rising gives a very porous loaf with little flavor, a pale crust and a porous crumb with broken, irregular texture. This bread crumbles badly. If the rising continues too long, the dough may become sour
UNDER RISING---Too little rising gives a loaf which is small and flat. It browns too quickly in the oven. The crumb is compact and dull.
TOO COOL AN OVEN---Bread will continue to rise too long if the oven temperature is too low. The result is bread that is very porous in the center and upper par of the loaf. The bread dries out before it begins to bake.
TOO HOT AN OVEN---The dough crusts over immediately and cannot continue to rise as it should the first ten or fifteen minutes it is in the oven. The crust becomes very brown before he crumb is baked.
ROPE IN BREAD---Rope may appear at any time but is most likely during hot, damp weather. It gives bread a ropy, stringy quality and a very disagreeable odor and makes it unfit for use. It is due to a type of bacillus which may be in any one or more of the ingredients used in bread.
If rope develops, all utensils used in making bread and containers in which bread is stored should be sterilized with boiling water and rinsed with water to which vinegar has been added. Since acid inhibits the growth of the bacillus, 1 tablespoon vinegar for each quart of liquid should be added to each subsequent batch of dough until all the materials in stock at the time of rope appeared are used up.
---The Victory Binding of the American Woman's Cook Book; Wartime Edition, published 1943

A nice bread with a honey-sweetened crust. Made a ridiculous amount, so I sliced up the remainder & turned it into French toast. Worked really well.