Mararoon Madness!

As you might guess from reading this blog, I like desserts. I bet you do, too! So, I'm asking - do you like macaroons? Not the macaroons of your childhood - those mounds of crunchy-chewy coconut:

I can't remember the last time I had a coconut macaroon, maybe it's time to whip up a batch. I've never made them, but they're very simple. Martha Stewart has a yummy recipe (seen in the photo above), as does Ina Garten. But, coconut macaroons are not our topic; these are:

The French macaroon - much more delicate and very, very popular. I like the idea of these macaroons - beautiful colors, creamy fillings, the just-right size, a name that's fun-to-say (you're trying it now, aren't you? ma-ca-roooooon). But, that's where the love ends . . . I don't really like the taste. I don't dislike it; they just seem more pretty than yummy. Am I the only one who doesn't 'get' macaroons?

If I did like them and I found myself in New Orleans, I would purchase a selection like the one seen above at sucre - aren't they lovely? As it is, though, I'll opt for some of sucre's other delicious offerings.

Another day we can chat about other desserts that baffle me - like bread pudding! Until, I'd love to know if you like macaroons . . .

Red, White, Blue, and Yellow

Wow - where did the last four days go? Hope your July 4th holiday was fun and festive. Here's a peek at ours. First, a true summer combination of Red, White, and Blue:

A visit to the Saturday morning FM (where I was feeling quite superior because I usually don't get out and about before 8am on Saturday!) followed by an unexpected gift of produce from a gardening friend brought lots of blueberries, tomatoes, cucumbers, and snap beans. And the white in this case is heavy cream from a local dairy . . . I mean, what's a holiday without real whipped cream? So our menu over the past few days has been heavy on the red, green, and blue with a dollop of white.

And we were so excited to see this yellow pair enjoying a tasty hot meats dinner:

Yes, the very-cheery goldfinches! This is the first year we've seen them at our feeders and they are stopping by each day . . . and, don't miss their drab friend hiding below. It's a comical dove who walks the whole length of the wall to reach the feeder - he lands on the opposite end of the wall and promenades to the feeder, sort of like an Italian stroll before a nice meal. For some reason he reminds me of the pigeon in Don't Let the Pigeon Drive the Bus! Not to worry, though, we don't have a bus so his wheedling can't get us into trouble . . .

So that's our weekend story - back to the usual routine now, and that includes blogging so I'll see you tomorrow!

Brining: It's So 2009!

As the title of this post suggests, I'm not a brining convert. In theory brining is a tasty idea - who wouldn't want juicier, saltier meats? In practice, however, I don't think there's a noticeable difference in a dish that was brined and one that was cooked properly without brining. For several years now, cooks have been inundated with recipes and products for brining - from Cooks Illustrated to FoodTV to Williams-Sonoma. And speaking of Williams-Sonoma, have you seen their brining bags?

Their photo, seen above, shows the bag in action. Now, I'm a big fan of Williams-Sonoma and, in fact, purchased something in their store over the weekend. However, the brining bag strikes me as a bit over the top - it's just a big zip-top bag. W-S lists its features as: heavy-duty to prevent punctures, re-usable (if you choose to hand wash and dry), double zipper to prevent leaks. In other words, it's the same as the Ziploc bags you can purchase at any grocery store or even the commercial-grade Ziploc bags available at Cabela's (who knew Cabela's customers need to keep things fresh?). So at $4 a piece, why would someone buy the Williams-Sonoma bags? Seeing these a few months ago just cemented by theory about brining. Once you can purchase unnecessary accoutrements for a trend, it's Jumped the Shark.

All trends wax and wane, and I think brining peaked last Thanksgiving and will shortly be on the decline. This leads us to the big question - what will be the next big food trend? I hope it's not more of the weird food combinations like chocolate-covered bacon or Krispy Kreme bread pudding (honestly . . . I've seen this on the menu at a local restaurant) that keep popping up. My prediction? Salt slabs.

In the Himalayas, slabs of salt are mined and cut just like granite and the resulting plates or bricks are beautiful and sturdy - perfect for cooking, prepping, and serving. They retain heat and impart only a mild saltiness, much less than you normally add during cooking. You can check them out at Salt News and purchase them at many gourmet shops (including Dean & Deluca, where the ones shown above are now specially priced). Even eBay has some nice sources for salt blocks.

So let's trade in our brining buckets, bags, and injectors for a few beautiful salt slabs. And if you're feeling adventurous, toss in your cedar grilling planks, too!

Three Minis I Love This March!

As March blows in this week, I'm thinking about minis. What kind of minis you ask? There are lots of minis - some might even say many minis - but, here are three that I love this week.

First the adorable and sporty Mini Cooper. I don't own one, but did consider purchasing one a few years ago - and may consider one the next time I'm car shopping. After all, what's not to like? They're really cute, fun to drive, and (according to our friends at Consumer Reports) safe.

You can choose one of the standard colors such as British Racing Green, Chili Red, or Laser Blue as seen above. But something about the Mini Cooper cries out for a little customization and this is what makes them so appealing. From the Austin Powers Union Jack version . . .

. . . to this one-of-a-kind George Harrison version, the possibilities are endless. And how cheery to see this in your driveway?

Next there's Minnie Mouse! Would you believe she's almost 70? Yet, she's still the fun-loving, multi-talented (have you seen her dance?), mouse we've grown to love. Always stylish and usually cheerful, she brings a smile wherever she goes (and how many of us can say that . . . )! She's always up for an adventure and even prepared for inclement weather with an umbrella that matches her outfit! Now that takes a bit of planning . . .

There is one final mini that's been really nice to have around this week, and that's the minneola! A cross between a pomelo and a tangerine, these golden citrus fruits are perfect for snacking or salads. They're easy to peel, consistently yummy, and loaded with Vitamin C (of course!).

Any weekend is good if minneolas are on the menu.

Have a great weekend!

If You Freeze Ginger . . .

. . . where does that leave Mary Ann?

Sorry for the lame joke, but I always think of it when I'm freezing or thawing ginger - and it cracks me up (which certainly says something about me . . . but what?). And this brings me to our topic, which is actually a two-parter.

Here's a little song (to the tune of the Gilligan's Island Theme) that serves a hint for tomorrow's post. You really need to sing along . . .

Just come right back and you'll hear a tale,
A tale of a fateful bake,
That started from this southern town,
When I thought, "cake I'll make."

The chef was a mighty baking girl,
Ingredients at hand,
Her Kitchen Aid was standing by,
With greased and floured pan.

The batter started rising high,
The oven it was hot,
If not for the courage of the fearless cook,
The cake it would be not, the cake it would be not.

The cook saw smoke through the door of this uncharted oven aisle,
With Ginger Root, the Butter, too, the Broken Egg and his Wife,
The Cake Flour, the Molasses and Lemon Zest,
Here on the kitchen isle!

So join us here Mon-day my friend,
You're sure to get a smile,
From ginger cake that went astray,
Here on my kitchen isle!

Tune in tomorrow to see how this:

And this:

Ended up like this . . . (and, no, unfortunately I did not have the cookie sheet under the cake pan in the beginning!).

Happy Baking and see you tomorrow!

"Everything" Bagel

Did you know that next Thursday is National Grammar Day? Fans of good grammar will perhaps celebrate by reading the classic Eats, Shoots, and Leaves by Lynne Truss, or by viewing the many websites devoted to grammar and punctuation. Some of these sites feature hilarious photos of signs with blatant mistakes - you know the ones, the rules we all learn in 4th grade and then sometimes forget.

My favorites are the misused quotation marks. Who hasn't seen funny signs for "stamps" or "beef" or "Thank You"? (The "Thank You" ones are the most snarky, don't you think?) And that brings me to my bagel - take a good look at it. It's actually an everything bagel, but instead of being covered with seeds and salt, it's almost bare. I bought this at the only "gourmet" market in town (see how handy the "" are when irony is intended?) and as the bread is self-serve, I selected the best one. So, I'm thinking of this as an "everything" bagel instead of a yummy everything bagel!

If you're in the mood for some funny quotation mark usage, check out the Blog of Unnecessary Quotation Marks. Here's one of their best:

More about National Grammar Day next week! Right now, I'm off to "toast" my bagel.

"Ciao!"

How Far Would You Run for a Doughnut?

I would run away from a cake doughnut, but I would run pretty far for a Krispy Kreme original glazed doughnut! That is, of course, if I were a runner - which I'm not. You get the point though, cake doughnuts are just, well . . . cakey, but soft, sweet, yeast-risen doughnuts are to-die-for. And Krispy Kreme doughnuts are the best (or at least the local favorite)!

This Saturday in Raleigh several thousand runners will participate in the Krispy Kreme Challenge - a 4 mile run with a stop for doughnuts mid-way. Runners begin at the NC State Bell Tower, run two miles to the iconic Krispy Kreme on Peace Street, eat one dozen doughnuts (that's 2,400 calories and 144 fat grams!), then run back to the Bell Tower - in less than an hour. Could you do it? A member of my family will be among the runners . . . so here's wishing him good luck!And you can find Krispy Kreme all over the globe, so the next time you're in London, check it out at Harrod's (note the HOT light!):

Or in Tokyo, where the wait is always over an hour:

Or in Brisbane,

Or Saudi Arabia, or Malaysia, etc. The point is, find the nearest store and run towards it!

This Little Container Holds a Yummy Secret!

Today is our third day snowed in; we've been outside, but not beyond our little block due to the icy - and rather hilly - streets. I've done lots of cooking during our hiatus, including making that quintessential Southern food - Pimento Cheese (yes, it deserves capital letters). A few years ago NPR did a nice story about PC - check it out here.

As for the PC I made over the weekend, the best part is that now there's a little container of yumminess waiting for me! There are so many ways to make pimento cheese and I vary my recipe, but the basics are: sharp cheddar (white & yellow, or either), a little mayo, cayenne. (If you're trying it for the first time, use 8 oz. cheddar, 4-6 T. mayo, 1/4 cup pimento or marinated red pepper, 1/4-1/2 t. cayenne . . . then taste and adjust.) Personally, I don't like pimento cheese made with cream cheese or fake cheese (like Velveeta) or mild cheese - any of the above will make it too creamy and bland. It should have a bold, cheesy flavor . . .

I don't usually put onions in unless it will be eaten all at once, but like to mix in a few before serving. Today I added a few green onions and finely chopped, toasted pecans. It's great on sandwiches with any, or all, of the following: bacon, lettuce, onion slices, pickles, tomatoes, red & green peppers.

Today I settled for a basic sandwich - the picture is a little washed out - the result of glaring sun off the snow . . . or poor photography skills (you be the judge). One final thought - if you don't add onions, it's a great spread for your morning toast - add some strong Assam and your day will be off to the perfect start! I'd love to know your favorite way to make, or eat, pimento cheese . . .

128 Cheeseballs . . . and counting!

Who needs 128 cheeseballs? Someone having a party, of course. You may be thinking someone having a really large party . . . but the cheeseballs in question are individual-sized. The party in question was last night (at the house of friends) and here are some of my favorite things from the evening:

These beautiful napkins and ornament napkin rings. The rings on top soon held a lovely place card.

The dining room almost ready for guests. I love this dining room - it's elegant, yet warm and welcoming. For a large party, the furniture is re-arranged just a bit so the table can be extended. The sideboard usually sits beneath the mirror - what a good way to make the most of the room. By placing the table on the diagonal and moving a few other pieces, all the leaves can be added to the table. This really appeals to me because so often we only think of our rooms in one way . . . and there may be lots of possibilities for special occasions or even every day.

I also really appreciate the open, clean table setting. While I like elaborate tablescapes, they are usually designed for the designer and not the diner. It's very uncomfortable to dine on a cluttered table with barely enough room for the placesettings. Also, centerpieces that cover the whole center of the table and extend to within inches of the glassware are just too much - in my opinion. So when a table is actually in use, I find this type of setting just perfect.

These aprons always make me smile. There are three of us who have these (one is missing from the photo) and we've worn them for four years now and they still look like new! Perhaps because they're not worn for the real cooking . . .


And finally, these individual cheeseballs. These are leftovers, photographed a few minutes ago in a not-so-artistic arrangement. I wanted you to see how cute they are so I hope you'll overlook the presentation. These little cheeseballs are perfect in so many ways - for one thing they are great as leftovers - even as good as new (these are freshly rolled in parsley and paprika), whereas a big cheeseball may taste okay the next day, but it lacks something in visual appeal. I'm not going to tell you the other ways in which they're perfect - you'll have to make some for your next party and then you'll know! Half of these are white (rolled in parsley) and half yellow (rolled in paprika), but you could make them all the same and simply vary the coatings. Any cheeseball recipe will work; if you have a stainless kitchen scoop you can make the mini balls quickly. (As a side note, this is one of the most-used tools in my kitchen - I have three different sizes and love them all!)

There are so many yummy cheeseball variations and one of the easiest is simply goat cheese rolled in herbs. Here's the basic recipe for the cheeseballs above: 2 (8 ounce) packages cream cheese (at room temperature), 8 to 10 ounces sharp white or yellow cheddar (much tastier if you shred it yourself, and easier to shred/grate if cold). Mix these together with a fork or pastry blender and add: 1) 1-2 T. Worcestershire, or 2) 2-3 T. chutney or hot pepper jelly, or 3) 1/2 to 1 teaspoon garlic powder, or4) whatever seems tasty to you! Remember the flavors may become stronger as the mixture chills. Yield: about 60 small cheeseballs. Coat with paprika, parsley, etc. just before serving.

Hope your week brings a bit of the holiday spirit and some yummy treats! I'm off to deal with the leftovers . . . one way or another!

That's One Crazy Sandwich, Missy!

If you're thinking about making lunches for the upcoming week, don't stick to the same old-same old. Check out these strangely appealing sandwiches. The first was created by an 8 year old as an entry in a contest sponsored by Jif:

The piano is very cute - and you can easily see how to recreate it at home. You'll need a tall lunchbox, however! (Sorry, I don't know who created this . . .)

The next two are courtesy the Insanewiches website, which is a site dedicated to weird sandwiches. If you like these, you'll want to check out the rest of their menu - or perhaps enter your own photo!

Any child will be happy to find this cheery Pooh Bear in his or her lunchbox.

Again, I don't know who created this sandwich, but it's great. It's kind of a passive-aggressive sandwich that says, "yes, I care enough to make your lunch, but I hope it scares you!"

And I saved the best for last - look at this creative Godiva ad. Who knew a few marshmallows, paper clips and a cocktail sword could come together in such a clever way?

Hope your week is full of fun lunches!

There's Nothing Neutral About This Chard!

The Swiss are noted for their neutrality, but this Swiss Chard is anything but neutral. Its bright stems practically scream for attention. This is one of my favorite winter plants; here's a 'Ruby Red' that I just bought to use in a container by the front door.

And here's a lovely one from the Reynolda gardens that's ready to harvest:

Of course, Swiss Chard isn't just for show - it's yummy, too! It's great in winter soups and also prepared any way you would prepare spinach or kale. Here's a great recipe from Rachael Ray that is easy and delish:

Swiss Chard and Golden Raisins
Recipe courtesy Rachael Ray

Prep Time: 10 min
Cook Time: 15 min
Level: Easy
Serves: 6 servings

Ingredients
2 1/2 pounds (the average weight of 2 bundles) red Swiss chard
1 1/2 tablespoons (1 1/2 turns around the pan in a slow stream) extra-virgin olive oil
1/8 pound, 2 slices, pancetta or bacon, chopped
1 small yellow skinned onion, chopped
1/4 cup (2 handfuls) golden raisins
14 ounces chicken stock or broth
Coarse salt
1/8 teaspoon nutmeg, a couple pinches ground or equivalent of freshly grated

Directions
Heat a large skillet over medium high heat. Coarsely chop the greens of clean red chard. Add oil, pancetta, and chopped onion to the pan and cook 2 or 3 minutes until onions begin to soften and pancetta is lightly browned. Add chopped chard to pan in large bunches, adding remaining chard as the greens wilt.
Sprinkle in raisins, pour in broth and season with salt and nutmeg. Bring liquid to a boil, reduce heat and simmer greens 10 to 15 minutes until greens are no longer bitter and you are ready to serve. Raisins will plump as the dish cooks through.

Leah's Note: I omit the salt as the pancetta/bacon and broth make it salty enough!

I'm off to pot my Swiss Chard! Stop by tomorrow for a message from Tom Swift . . .

What's Cheery in the Garden Today?

Peppers! Our pepper plants are laden with peppers now, but this is our first two-tone.

You might remember the half-red, half-green apple from England, well, here's the pepper version. Sadly, this isn't a rarity like the apple. This pepper was partially hidden from the sun (and us) and the result is this great autumnal color combo. It's going to make the ultimate sacrifice and become part of a yummy pizza tonight, but not before it takes its place in history with another famous Pepper:

How appropriate for our psychedelic pepper to meet the original psychedelic pepper . . . I think he blends right in!

Million to One Odds You Haven't Seen An Apple Like This

You've heard of the glass half-empty or half-full - well, what about the apple half-red or half-green?

That's what English gardener Ken Morrish found in his apple tree this week. As reported in the Telegraph, experts say chances of finding an apple with this perfect red-green split is more than a million to one. Which side is probably sweeter? The red - because it's been exposed to more sun.

Hope your weekend brings something unexpected!

The Brave Little Toaster

Did you have toast for breakfast? 75 million Americans did enjoy toast this morning and many of them probably toasted their bread in a boring toaster. Did you? Not that I'm advocating discarding old appliances in favor of the latest trend (remember how sad The Brave Little Toaster and his friends were?), but there are some exciting new toasters on the way. Toasters were the first electric appliance to mass populate American homes - think about it, they came before before radio, blenders, television, and microwaves. Perhaps this is why designers often use toasters to show off their creativity.

From the 1920s toaster shown at the top of the page to the 1940s toaster shown below, toasters have led the way in design trends:

So, what's headed to your kitchen in the future? How about this Toast Writer from designer Sasha Tseng? Write your note on the top and it's toasted into the bread . . . too bad this is only a concept, it could be a great way to start the day!



Or maybe you'd like to watch your bread toast? Try this transparent toaster:



Or, if you like a little excitement in the morning, how about this Trebuchet Toaster from Dutch designer Ivo Vos? Just like a real, medieval Trebuchet, this toaster slings your bread across the room. Hopefully, it differs from the medieval trebuchet, though, in that it isn't hurled by an attacking army and it isn't on fire!

So, prepare for National Bread Month (were you the last to know? it's November) by giving your toast a little more thought. And, if you're an aspiring inventor or designer, perhaps you'll think of a hot new toaster design (sorry for the pun). As for me, I'm thinking that we should have breakfast for dinner tonight - crunchy bacon and lots of hot, buttery toast and a pot of Formosa Oolong!

And - a peep at tomorrow's topic: Wedding Etiquette