Grandma's Kitchen Table

My Kitchen, My World: Mexico

Mexico:  Spicy Mexican Soup with Shrimp, Steak Quesadillas, Mexican Black Bean Salad with Chili Citrus Dressing (on the right),  Mexican Corn Salad (on the left), Tortilla Chips

I know, I know, I said I wasn't going to join any more blog alongs but honestly I have to cook something for the guys to eat around here as they tend to get a little testy if I don't feed them on a fairly regular basis and this one sounded like such fun. 

Margaret happened to post and mention that she was making a meal for My Kitchen My World of Mexican food this month, and I became intrigued.  What was this?  Apparently Susan started this group sometime ago and the object is to select a country each month, make a recipe or two from that country and post about it.  This month's selection was Mexico.  Last month was Russia.  Not sure what next month is as they post it tomorrow. 

So, I decided that I still had one day left in May, still enough time to throw together something Mexican, feed it to the guys, and post about it.  Lunch...lunch is usually quick and easy and just bits of this and that.  So I found four easy and quick recipes that seemed Mexican (what do I know, honestly). 

Spicy Mexican Soup with Shrimp

1/2 pound shrimp deveined, heads and tails removed

1 large diced tomato

1/4 cup diced onion

1 clove of minced garlic

1/2 chopped chipotle chili (or more to taste)

1-2 T Olive Oil

Salt & Pepper to taste

1 cup chicken broth

1 cup water 

Saute the onion, garlic, chili, and diced tomato in the olive oil.  Add shrimp and cook just until done, add water and broth.  Taste for seasoning, cover and simmer for a few minutes before serving.  Serves 4. 

Mexican Corn Salad

4 oz canned corn kernels, drained

1 (15 oz) can of great northern beans, rinsed and drained

2 sliced scallions

2 Tablespoons minced cilantro (I used parsley)

1/4 diced red onion

1/2 diced yellow pepper

1 small seeded and diced tomato 

Combine all of these ingredients in a bowl 

In a separate bowl combine: 1/8 t. salt, 1/8 t. pepper, 1/4 cup salsa, 1-1/2 Tablespoons of red wine vinegar and pour this over the corn mixture. 

Refrigerate for an hour before serving with tortilla chips.  Serves 4. 

Mexican Black Bean Salad with Chili Citrus Dressing

8 oz canned black beans, drained and rinsed

3/4 cup cooked corn kernels

2 T mined chopped cilantro (I used parsley)

3 sliced scallions

1 large tomato, seeded and diced 

Mix all of these in a bowl. 

In a separate bowl mix together 1-1/2 Tablespoons fresh lime juice, 1/2 teaspoon chili powder, 1/2 teaspoon of salt, 1/2 teaspoon cumin powder, and 1 Tablespoon lemon juice and then gradually whisk in 1/4 cup vegetable oil.  Pour dressing over bean mixture and refrigerate for one hour.  Serves 4. 

Steak Quesadillas

These were simply sliced grilled flank steak, sliced grilled peppers, sliced grilled onions, and Mexican cheese sandwiched between two whole wheat tortillas and baked at 400 degrees for about 15 minutes, flipping once.

A great lunch, something I would make again as the guys were thrilled.  If you would like to check the blogroll and see what others made with their Mexican assignment, click here.

Modern Baker: Butterscotch Scones

The tenth recipe I made from the Quick Breads Section of The Modern Baker by Nick Malgieri, was the one for Butterscotch Scones, on page 55.  (We are not publishing recipes from the book, so if you like what you see, buy the book and bake along with or without us). 

I had such success with the scones yesterday, that I decided to make another of the recipes from the book this morning.  The ingredient list is short:  flour, brown sugar, baking powder, salt, butter, eggs, and heavy cream.  I formed them like I did the ones I made yesterday as that worked so well for me and it worked well for these also.  They baked for 15 minutes and we ate them warm. 
Mark had a little butter on his, because Mark always thinks that a little butter goes on everything, but I had them plain and they were delicious that way, they didn't need a thing.  Melt in your mouth goodness. 

I made a half batch, 8 medium-sized scones. These were a very big hit here, a definite repeat, and something I will make again and again.  Matt wants them again tomorrow.  They are easy enough, he just may get them!

If you would like to bake along or be a part of the Modern Baker group, you will find all that, plus a tab to link to the blogs posting the Quick Breads, with the blogroll here.

Modern Baker: Real Welsh Scones

The ninth recipe I made from the Quick Breads Section of The Modern Baker by Nick Malgieri, was the one for Real Welsh Scones, on page 52-53.  (We are not publishing recipes from the book, so if you like what you see, buy the book and bake along with or without us). 

I've never been a big fan of scones, just never really had one that made me go, "Oh, that's nice."  Until now.  When I sampled these scones, I literally said, "Oh, that's very very nice."  These scones were so delicious, soft and fluffy on the inside with a slight crunchiness on the outside, and a melt-in-your-mouth goodness that is just too hard to describe, you will need to bake them yourself to confirm! The recipe is quick and easy (flour, sugar, baking powder, cream of tartar, salt, butter, egg, and milk), in a matter of 10 minutes they are in the oven baking for 13 minutes and within the next minute or two you can be enjoying them warm with butter, jam, or whipped cream (the recommendations in the book).  I just put a little strawberry jam on the top of mine (okay, a lot of strawberry jam since you can actually see the photo and all). 

I made a half batch, 8 medium-sized scones. These were a big hit here, a definite repeat, and something I will make again and again.  Don't you just love scones??

Next time:  Ginger Scones with Almond Topping, page 54.  If you would like to bake along or be a part of the Modern Baker group, you will find all that, plus a tab to link to the blogs posting the Quick Breads, with the blogroll here.

Friday's Favorites Fare

READING:  Finishing up bits and pieces before I start on WWII era, so a little of this and a little of that all over the place over here. 

LISTENING TO:  Starting to listen to music from the 1940s.  And, of course, "School's Out." 

COOKING BYTES:  Rachel has been making things with Golden Kiwi, so I am on the lookout for those as I have never seen them here.

FAV NEW FIND:  Finally getting my mind made up about the color of the paint for the house exterior.  I have been debating for over a year what color for the trim (our house is brick), and just could not picture it any other color than it is, so guess what?  We are going with the same color as we have now, buttercream.   

FAV THING THIS WEEK:  Matt is out of school for the summer and I am so looking forward to having the kid around more, he is always fun and just a great one in general to hang around with on a daily basis.  He has a whole list of things he wants to do over the summer.   

GOING TO:  It's Race Weekend here in Indy...and that means one thing:  we hang around the house as much as possible, straying down into the Indy area Not At All, and hope it all passes quickly and without incident.  We are not race fans in case you could not tell, so while it is nice that the tradition continues, it pretty much continues without us.  We have people over, go up to Mark's parents', picnic here and swim.  I think there were rumors that it might be a good weekend for cleaning out the garage and spiffing that up a bit.     

PRAYING FOR:  Please join me in praying for safe summer vacations for all the teens now out on the streets that school is out for the summer...CHighS let out yesterday and all of a sudden, 5,000 teens moving about for the summer, am sure, although the numbers may differ, it's the same where you live.

CEiMB: Turkey Meatballs with Quick and Spicy Tomato Sauce and Whole Wheat Spaghetti AND Meatball Heroes with Tri-Colored Peppers

The recipes chosen this week for CEiMB, using Ellie Krieger's book The Food You Crave, were selected by me and are rewinds as there was no recipe posted for this week (not sure why, maybe because it's a holiday weekend).  I figured I would post a rewind of something that I made from the book that was very much enjoyed here, just in case you would like to make it also. 

The group had already made this meatball recipe before I joined, so I made Ellie's Turkey Meatballs with Quick and Spicy Tomato Sauce and Whole Wheat Spaghetti (on pages 164-165 or found here).  Okay I didn't have whole wheat pasta on hand then, but I would recommend using that instead of the plain spaghetti that I used that day.
I then used some of the leftover meatball mixture for Ellie's Meatball Heroes with Tri-Colored Peppers (page 92 or found here), made with the BBA Italian Bread that I made into sub rolls for the guys.  Trust me, there are meatballs in there, they are just hidden by the cheese and peppers.  And, btw, one half of one of these will fill you up if you are a girl...if you are a teenage boy swimmer, two will do.

Both meals were a big hit.  I need to make those again soon actually.  Definitely.   

Modern Baker: Pecorino & Pepper Biscuits

The eighth recipe I chose from the Quick Breads Section of The Modern Baker by Nick Malgieri, was the one for Pecorino & Pepper Biscuits, on page 51.  (We are not publishing recipes from the book, so if you like what you see, buy the book and bake along with or without us). 

Ingredient list:  flour, baking powder, black pepper, salt, butter, buttermilk, and Pecorino Romano cheese.  Mix them up, bake in the oven, eat hot, warm, or cold. 

I've made Ina's biscuits (semi-successful), two versions of Dorie's biscuits (not successful for me, very flat), and now these.  These are the most success I have had with biscuits.  As I have indicated before, we really aren't biscuit people (although Mark is now saying that he thinks he is a biscuit person after all), so I am not sure what a really good biscuit looks and tastes like in any definitive sort of way.
These biscuits were good.  I am a big cheese fan, so if you put cheese on or in it, chances are that I will eat some!  I loved these, even though I tried to "finely grate" the cheese, there were still little chunks of cheese to stumble upon while eating the biscuit, yum!  These were good plain, with a little butter, but especially good split with mustard and ham inside.  The ham, mustard, and cheese (already in the biscuit) were a great combination.  I would make these again.  Maybe we are on our way to becoming biscuit people, these were that good. 

Next week:  Real Welsh Scones, pages 52-53.  If you would like to bake along or be a part of the Modern Baker group, you will find all that, plus a tab to link to the blogs posting the Quick Breads, with the blogroll here.

Tuesdays with Dorie: Banana Coconut Ice Cream Pie

Thanks to Spike of Spikebakes for her Tuesdays with Dorie pick of Banana Coconut Ice Cream Pie, found on page 350 of Dorie Greenspan's Baking from My Home to Yours cookbook.  Spike has the recipe posted on her site today here. 

It was a hot day, and we enjoyed this dessert.  The crust of coconut, butter cookies, a little butter went together quickly, froze for a half an hour, simple enough.  A banana was sliced onto the crust and a mixture of ice cream (Mark chose H-D Pineapple Coconut, which was excellent), banana, lemon juice, and a little rum was poured into the crust and frozen for at least 4 hours...in our case more like 30 hours until we could get around to eating it.  The topping was more sliced banana and the whipped cream optional (but at our house with the guys, whipped cream is thrown from the "optional" list to the "yes, please" list).
I made a half recipe which all fit perfectly in a 7 inch pie pan, none of us being that excited ever for ice cream pies, but once every so often, a small one is appreciated.   We enjoyed it, there were leftovers, and I am sure those will be eaten.  This is maybe a once a year thing around here, or maybe I would make it again for company at some point.  It was easy and tasty!  

Next week:  Marthe from Culinary Delights has chosen White Chocolate Brownies, found on pages 110-111.  TWD blogroll found here.

Modern Baker: Irish Soda Bread Muffins

The seventh recipe I chose from the Quick Breads Section of The Modern Baker by Nick Malgieri, was the one for Irish Soda Bread Muffins, on page 59 (photo on page 61).  (We are not publishing recipes from the book, so if you like what you see, buy the book and bake along with or without us). 

Yesterday was my Irish grandmother's 100th Birthday.  Frances Viola O'Brien was born May 22, 1910, and although she has no longer been with us these past 11 years, memories of her and her Irish ways will be with me always.  When the list came out for us to select a recipe to bake and post, I knew I wanted this one as it would be fun to make them on her birthday, using her old mixing bowls. mixing spoons, and measuring things, etc., which I was lucky enough to inherit.

She was the oldest of nine children of an immigrant family from Ireland, the county of Armaugh, and was always proud of her heritage.  She made soda bread from time to time, but it did not have sugar in it, and was sort of a crumbly texture, a rustic nature, made with ingredients that immigrants had on hand no doubt, sugar in those years maybe being a luxury rather than a staple.  We added some raisins through the years, but they were also not part of the original recipe.
How did these Irish Soda Bread Muffins compare?  If I was looking for a "nearly-like" recipe, this was not it, and Nick Malgieri states as much in the sidebar of the recipe page.  That said, this was a fantastic recipe all on its own with the essence of Irish Soda Bread in every bite. 

We loved them plain, with a little butter, with some jam, and as a turkey, cheese, and chutney sandwich for lunch...I made the whole recipe this time, all 12 muffins because I wanted to have some left the next day to see how they stood the test of a day.  They were even maybe more flavorful on the second day, definitely the raisins stood out more.  My Granny Franny would have approved.  She was all about taking something Irish and improving on it, moving forward, but not forgetting the past, keeping it with her always. 

The recipe is very simple, you can assemble it all in no time.  Ingredient list:  Flour, baking powder, baking soda, salt, butter, sugar, egg, buttermilk, and raisins.  (Caraway seeds were optional and I did not opt to use those.)  You mix it all up, bake it for 30 minutes, wait until cooled (okay I didn't wait for one of them to cool because I wanted to taste if straight from the oven, and so happy I did as it was very good).   The muffins were inexpensive, delicious, quick, and fun...definitely these will be appearing here again. 

Next week:  Pecorino & Pepper Biscuits, page 51.  If you would like to bake along or be a part of the Modern Baker group, you will find all that, plus a tab to link to the blogs posting the Quick Breads, with the blogroll here.

On Vacation

I am on vacation this week, see you at the end of the weekend!  Have a great week and have lots of fun without me. 

CSC Spring Fling

Our swim club's annual Spring Fling swim meet was this weekend, Friday through Sunday.  I think they call it a fling because it is our first meet of the Long Course season (April through July) and the coaches use this meet as an opportunity to place the swimmers in swims they don't normally swim, i.e. swims that are not their specialties.  For instance Matt swam the breaststroke...I remember a time in his younger years when it was clear early on that Matt's stroke was not going to be the breaststroke,  Kirsten, his coach at the time, looked at me and said, "You know, I think there are times out there that he is not actually moving forward at all, just sort of treading water with the breaststroke."  Well, times have improved since then and he swims it in the IM, but it still is not anywhere near something he would say that he excels at with any regularity.  The meet saw some new best times, some pretty much even times, and a couple of real stinkers, which is about the way this meet usually goes at the beginning of the season.  The swimmers all fared about the same and all seemed to be having a good time.  The photo at the top is Coach Chris reeling them all in for some instruction and direction during warm-ups.  The photo below is a photo op when they spotted me in the stands with the camera.  The next two below that, more of the same, the kids and coach a blur as they were jumping and carrying on, no way to get a good still of that shot with my camera as it is.

Nik leading the cheers, Matt and Harrison the two tallest boys in the center without caps.  Lots of fun to make a lot of noise for your team!

Mike, Daniel, Matt, and Nik having a good time before their swims.

Charles, Michael (back from college for the summer, Matt, Kiernan, and Harrison, surrounding Charles' mom as she searches through the heat sheets for swims, orders, lanes, etc.  Let the season begin!

IYC Concert: Hear Our Song

Going to let the photos doing the talking for the weekend.

The final IYC concert for the school year was Saturday.  I think it was one of my absolute favorites, the songs were fun and the singers were all obviously having a great time performing them. 

Since it was the last performance, I came prepared with my hankie as the seniors all get introduced and the goodbyes are said, the song "Family" is sung at the end with all the IYC singers, joined by alumni, and staff on stage with their arms all locked together as they sing loud and joyfully, with a touch of sadness that it is the last time they will sing together as a group, part of the IYC family.  I always cry.  I spend the whole month of May crying over goodbyes as the kids all grow up and move on toward college. 

Left:  The yearly photo of Matt and Ali at the concert...they swam at the CSC meet in the morning, dashed out of the pool still wet on their way to Ali's house to don tux and formal dress, head down to the concert an hour away to sing, those two always on the go.  Ali had an art show after the concert, so she was running off for there before heading back to Carmel. 

The other photo is Alea, Cassie, Ali, Matt, and Danielle, the three with the corsages are seniors and moving on...good friends through the years.
 

MSC: Tres Leches Cupcakes

It's time for another cupcake adventure this month from the Martha Stewart's Cupcakes book.  This one, Tres Leches Cupcakes, is found on pages 48-49 of the book, and was chosen by Lisa of Smiley's Sweets and Creations.  

We turned these cupcakes into Strawberry Shortcakes as I figured that was a sure way that they would get eaten.  It's not that they were bad, it is just that the cupcake has holes poked into it after it finishes baking and then a mixture of three types of milk is drizzled into the holes, making for one very soggy and wet cake.  We don't like wet cake, sort of along the lines of we don't like bread pudding.
Anyway, I put on a whole lot of whipped cream and berries, and the guys were willing to eat it thusly.   It's a good thing I didn't make a whole batch. 

Lots of people baking them loved them, so head on over to the blogroll and see some favorable reviews before you decide if you want to make these or not.  The schedule is not yet posted for next month's recipe, but the Blogroll is found here.

Friday's Favorites Fare

READING:  With the death of Tony Hillerman (and so no new releases obviously), I was happy that Mark found an author, Margaret Coel, who writes mysteries centered at an Indian reservation in Wyoming that sort of fill the gap left behind by Mr. Hillerman.  Have been reading a couple of those to break up the longer historical work these past couple of weeks.  The kind of book you can bring along on a wait somewhere.

LISTENING TO:  A mix of this and that and nothing at all with a theme, just shuffling.   

COOKING BYTES:  I received Jeffrey Hamelman's Bread book for Mother's Day, so now I can bake with the Mellow Bakers group...unofficially.

FAV NEW FIND:  I finally have made arrangements to part with all the homeschooling materials we had left in the house.  Some of them were very hard to part with, but I am figuring it's a start, hope to start downsizing in a couple of years, so it's best that these things find new homes where they will be used and appreciated again.    

FAV THING THIS WEEK:  Just a really nice week of catching up on things around here, time for myself, time for the family.  

GOING TO:  A three day swim meet at home starting Friday, ending Sunday; IYC concert performance on Saturday; thinking that's about all we will be able to fit in over the weekend.

PRAYING FOR:  Please join me in praying for all the high schoolers preparing for finals to end the school year.  Remember those years, the tendency to want to just slack off at the end of the year figuring summer is just around the corner? 

CEiMB: Whole Wheat Pancakes with Nutty Compote

The recipe chosen this week for CEiMB, using Ellie Krieger's book So Easy, was selected by Nicole from Dishin' and is Whole Wheat Apple Pancakes with Nutty Compote, found on pages 61.  What a great choice, Nicole, we loved these pancakes, thanks.  Nicole has the recipe posted on her site today.  

Each Sunday I make the guys what is referred to as "a big breakfast," i.e. something other than portable food in hand going out the door to swim practice or work, which is all they want the other six days of the week.  I have tried to suggest making and eating a good breakfast each day and they have resisted all efforts.  But, on Sunday, I get to make things that I don't normally get to make and they enjoy every single bite each week. 

This week I decided, since it was Mother's Day, that these pancakes of Ellie's would be a fine way to celebrate the day.  The nutty compote on the top makes it all seem so special and out of the ordinary.  Ellie had factored in drizzling on an additional tablespoon of syrup (not needed, so I didn't include that, although the guys did put butter on the tops of their pancakes as well), and believe me when I say that this plate of two pancakes is one too many as they are very filling and satisfying, one is more than plenty.  Requests for a repeat accompanied the empty plates.  Definitely.  

Next week's recipe:  Chocolate Egg Cream, recipe found in Ellie Krieger's book, The Food You Crave, on page 306-307.

Mellow Bakers: Grissini

Yesterday Di and Margaret and I baked a selection from the Mellow Bakers on one of our inspired Twitter bake-alongs.  This time it was Grissini, one of May's selections. 

Grissini are those tall thin breadsticks that you get at Italian restaurants, served with appetizers, or sometimes just complimentary when you are seated, usually served in a pitcher or a tall glass to display their tallness, their irregular shapes, sizes, colors, and oftentimes the sprinkles that were rolled on the outside before they toasted in the oven.  I happen to love Grissini, the thinner and crunchier the better!

The dough was easy to make, no strange ingredients.  It rested an hour.  The Grissini were formed (the recipe makes 24 of them) without further rising time.  They baked in the oven for about 20 minutes.  Simple, easy, fun! 

There were a few options listed in the book, i.e. for garlic or cheese variations.  Garlic or cheese?  Why not both?  So, I made both.  The garlic ones called for roasted garlic, the ones with cheese called for freshly grated Parmigiano Reggiano. 

It was also suggested that after forming the Grissini, one could roll each one in some of the grated cheese and black pepper, which I did with six of them, afraid to do more in case the cheese would burn in the oven (which it did not, so you can bet I will do more of these the next time).  Actually, the choices of things to roll the Grissini in are pretty much up to your imagination as I can think of plenty of other versions for the future. 

The taste was wonderful, very fresh.  The flavors of the garlic and cheese were truly evident as fresh flavors and not just an "essence of flavor" like the ones you can buy packaged.  Guys loved them, definitely a repeat.   

Tuesdays with Dorie: Quick Classic Berry Tart

Thanks to Cristine of Cooking with Cristine for her Tuesdays with Dorie pick of Quick Classic Berry Tart, found on page 377 of Dorie Greenspan's Baking from My Home to Yours cookbook.  Cristine has the recipe posted on her site today. 

We loved this tart, it was full of wonderful berry goodness sitting on a pastry cream filling and a sweet tart dough crust.  The red current glaze sparkled it all up and gave it an extra sweetness to the berries.  

I made a half recipe in four small tarts as Dorie indicated that it is best eaten on the day it is made, even the guys can't eat a large tart all in one sitting in one day.  The four little ones worked out nicely. 

We had some left for the next day, and I can see why Dorie said to make and serve it on the same day:  the pastry cream was a little thinner with a small amount of liquid in it the second day.  Still tasted very good, though! 

Despite having three parts to the assembly, it all went together easily and quickly.  I know this is something I will make many times in the future when summer fruits are all around us.  

Next week:  Elizabeth from Cake or Death has chosen Apple-Apple Bread Pudding, found on pages 408-409.  TWD blogroll found here.

Mellow Bakers: Corn Bread

Today I made a selection from the Mellow Bakers.  I made their first recipe selection back in April, Hot Cross Buns, as someone posted the recipe, and then alas, I haven't done anything else.  Until today.  They are using Jeffrey Hamelman's Bread:  A Baker's Book of Techniques and Recipes and have completed three recipes in April (I will catch up on at least two of them), and then have posted an additional three for May. 

The one I made today was Corn Bread, on page 139.  (Not cornbread but corn bread, both use cornmeal, but in different ways, corn bread using it in a much smaller ratio.)  It was a fairly easy bread, the coolness of my kitchen made the rising times a little off, my bread stuck a bit in the banneton so the top looks a little less neat than I would have wanted, and my oven must bake hotter or faster than theirs as it took mine 30 minutes to bake rather than 40, and I am thinking 25 would probably have been as good as well.
Other than that, things went smoothly and the bread tastes wonderful.  We had a bit plain, with butter, and with cheeses...the grilled cheese test comes tomorrow.  Okay, so it looks a little less than perfect, but that's okay around here...it's the taste that counts, and the taste deems it will be a repeat.

BBA: Pain a l'Ancienne

The twenty-first Bread Baker's Apprentice challenge (from the book by the same name authored by Peter Reinhart) is Pain a l'Ancienne, and is found on pages 190-194. 

This is a two-day bread, and I thought it was going to be complicated because it was such, but in fact, it is one of the easier breads that we have made so far.  Sure, the dough is a bit difficult to handle because it is so wet, but we have tricks for that which we have already learned from the other breads.  There is really very little handling of the dough.  I was so excited that I managed to get big holes inside, it looks even better than my ciabatta did as far as getting the proper holes inside the bread. The baking is simple, preparing the oven for hearth baking only takes a few moments, and other than misting the oven for a bit every 30 seconds in the beginning, there's not much else to do that requires babysitting.  My kind of bread on a busy day. 

Mark and Matt finished off both of these loaves in one meal, minus the two little slices that I had, and both expressed a great desire to have it again soon.  I only made a half recipe, and saved a third of that to make a pizza for Friday night as the author suggested using this dough for pizza, giving the instructions for that as well. The dough works great as a pizza, light and flavorful with just a little bit of chew to it.  It managed to support the Greek inspired toppings (Olive Oil, Caramelized Onions, Sliced Tomato, Kalamata Olives, Feta Cheese, Basil, Oregano, and Pine Nuts) quite nicely and remain crisp right until the last bite. 

Nancy, Cathy, Jessica, Melissa, Sarah, Di, Leslie, Margaret and I are baking on a slower schedule.  If you would like to see their Pain a l'Ancienne, click on their names and visit their sites, or you can visit the main group and marvel how they are so far ahead of us.  We'll get there...Slow and Steady.  Our next challenge:  Pain de Campagne, found on pages 194-197.

Modern Baker: Spicy Jalapeno Cornbread Muffins

The sixth recipe from The Modern Baker group baking from the book by the same name by Nick Malgieri, is Spicy Jalapeno Cornbread, on page 50.  (We are not publishing recipes from the book, so if you like what you see, buy the book and bake along with or without us). 

Okay, I fully confess that my usual "go to" cornbread is Jiffy Mix.  I grew up with Jiffy Mix mostly, I think, because it was jiffy, just plain easy, quick, inexpensive, and good.  I spiff it up a bit now and again with various add-ins, but by and large, I'm not up for much more commitment for cornbread on a regular basis. 

Until now as Mark really liked this cornbread recipe from Modern Baker a lot.   I have to agree, it's very tasty and makes you want to have more than just one, always a good indicator we have a winning recipe.

We had a choice to make this in a single pan or in muffin form.  Muffin form is always good here with guys as they consider muffin form "portable food," therefore easier to grab as a snack and things don't get forgotten and go to waste. 

The recipe is easy and delicious.  I think this is now my "go to" cornbread for the future on chili days as I think the jalapeno factor goes very nicely with chili.  I'm also thinking of adding in some sharp cheddar cheese next time, just because everything with chili is better with sharp cheddar cheese. 

Next week:  Pecorino & Pepper Biscuits, page 51.  If you would like to bake along or be a part of the Modern Baker group, you will find all that, plus a tab to link to the blogs posting the Quick Breads, with the blogroll here.

Friday's Favorites Fare

READING:  The Dark Valley: A Panorama of the 1930s by Piers Brendon, 692 pages (with an additional 77 pages of notes) leading up to WWII.  Give me a few weeks on this one, it is long...still reading it. 

LISTENING TO:  It's Mother's Day Weekend, so I get to choose, and we all know what that means:  Tom Petty all weekend!   

COOKING BYTES:  I am surrounded (floor by my chair, top of crock, my end table, and the coffee table) by no less than 21 different cookbooks.  These all have a nice place to reside in my pantry, but if truth be told, I constantly shuttle them about planning meals each week and getting organized for the cooking blog alongs.  It's just not handy with them in the pantry all neatly filed away, well, that's my story for the guys anyway.

FAV NEW FIND:  I am stronger inside than I ever thought possible.
Photo:  Vash, King of Comfort...he always manages to make the place he naps look like the most comfortable, wonderful place in the house.  He's a great cuddler, always willing to share his spot for the price of a tummy rub.    

FAV THING THIS WEEK:  Katie is one busy friend, so when I get a chance to spend some time with her, it's always a favorite thing.  We had a great time talking books and politics and history and all sorts of things that we don't always get a chance to discuss because we just don't always make the time.  I have to got start making more time for things like this on a more regular basis.

GOING TO:  Plant things in the yard and get my new herbs potted for the year; Mark's family is all in town for Mother's Day, so there will be times with them and a big family dinner; Sunday I get to do whatever I want all day long for Mother's Day, haven't decided just what that will be yet.     

PRAYING FOR:  Please join me in praying for all Mothers everywhere, particularly those who are feeling the pain of having lost a child. 

CEiMB: Lemon Garlic Marinated Lamb Chops

The recipe chosen this week for CEiMB, using Ellie Krieger's book The Food You Crave, was selected by Debbie from Dining with Debbie and is Lemon Garlic Marinated Lamb Chops, found on pages 190-191.  Debbie has an interesting link about lamb cuts on her site and if you would like the recipe you can get it by clicking here. 

With grilling season upon us, fresh fruits and vegetables becoming readily available, I dusted off my Greek cooking books and vowed we were in for Greek night once a week around here over the summer.  Ellie's recipe this week, grilled lamb in a Greek-inspired marinade, sounded like just the place to begin, you can't get more Greek than lamb.

The marinade olive oil, lemon juice, lemon zest, oregano, garlic, salt & pepper was easy enough, ingredients I always have on hand.  Marinating the lamb chops for about 45 minutes before grilling 6 minutes per side was just the level of commitment needed on a busy weekday evening.  Absolutely wonderful in taste and texture, definitely a repeat. 

The rest of the meal consisted of Double Lemon Avgolemono Soup, Red & Yellow Peppers with Halloumi and Pine Nuts drizzled with a little Garlic Olive Oil, and the Pain a l'Ancienne for BBA that I made today.  We even had dessert, although not Greek...next week's TWD Mixed Berry Tart as I am just that far ahead of things this week.  It's Greek One Night a Week for the summer...and Ellie's lamb chops were a great way to start it all off. 

Next week's recipe:  Whole Wheat Apple Pancakes with Nutty Compote, recipe found in Ellie Krieger's book, So Easy, on page 61.

Tuesdays with Dorie: Burnt Sugar Ice Cream

Thanks to Becky of Project Domestication for her Tuesdays with Dorie pick of Burnt Sugar Ice Cream, found on page 432 of Dorie Greenspan's Baking from My Home to Yours cookbook.  Becky has the recipe posted on her site today. 

This recipe was easy and fun...what's not to enjoy about boiling sugar until it turns dark, tossing in some milk and cream so that it all bubbles like crazy and seizes up to the point of no return and then just melts into the most lovely liquid ready to sit and cool off in the frig until time to churn.  Very fun, from beginning, to the last spoonful.  Absolutely delicious. 

I made half a recipe because I knew:  it would be way too dangerous having this hanging around the house, even in portions like the one above in my One Scoop Birdie Bowl.  Caramel ice cream...YUM!   

Next week:  Cristine from Cooking with Cristine has chosen Berry Tart, found on page 337.  TWD blogroll found here. 

Cooking Italy: Lamb Chops Fried in Parmesan Batter, Fusilli with Peas, Bacon, and Ricotta Sauce, and Asparagus Salad

The recipes for the Cooking Italy group I chose to make this week are Lamb Chops Fried in Parmesan Batter, found on page 412, Fusilli with Peas, Bacon, and Ricotta Sauce, found on page 163, and Asparagus Salad, found on page 557 of the cookbook we are using:  Marcella Hazan's Essentials of Classic Italian Cooking.  

 

All of the recipes were uncomplicated and the directions were easy to follow.  The flavors were outstanding in all of the recipes.  I made them as specified in the book, changing just the amount of oil that I pan-fried the lamb chops in as I figured I could do with a lot less oil, and the results were wonderfully non-greasy, so I was pleased with that outcome.  The flavor that the thin crust gives the lamb chops was delightful. 

 

I have decided that when the author says that a pasta dish "Serves Four," that I can count on it serving eight, even with my guys...the pasta portions in this book are huge.  (Of  course, that just means I have a head start on another meal this week.)   

 

I decided to lightly steam the asparagus as that is how we like it, rather than boiling it in water.  I did use the dressing that is specified in the book and served it at room temperature as directed.  It was very good, and a nice change to eat it as a salad like this.   

 

All in all, a wonderful meal and one we will repeat.  

 

If you would like more information on the Cooking Italy group, want to see the menus and schedules, and want to see fabulous food and photos, visit Angela's site here. 

Prom Photos

Had all the prom photos lined up nicely and neatly when I wrote the post, and something happened between that time and the time it published.  The clever will figure it out, the kids will all know who is who, and that is what is most important as I have no time to try and go back over it and line it all up, especially if it is going to go wacko on me again.  Enjoy it as is, thanks!

CHS Prom 2010

It's prom time!  That time of year when the juniors and seniors at the high school decide if, when, and who is going to the prom this year.  Matt doesn't have a steady date, so he and Rhiannon, who is also without a current steady date, decided that they would go to prom as friends and have a great time.  Mission accomplished...they had a great time, and they looked great, carefully coordinating togs, flowers, and jewelry for the evening. 

A group of the swimmers paired up and went to dinner (thanks to Margaret's parents who arranged for them all to have a fancy golf club dinner prior to the dance), to the prom, and to the after-party at Margaret's house, where the chief form of entertainment was...can you even imagine...SWIMMING in Margaret's pool.  You would think in their down time that swimming would not even be on the radar...wrong. 

Parents were invited to the club before dinner for a photo op of the group, so we took full advantage of making sure we photographed them all in their finery.  This is undoubtedly going to be the longest post that GKT has ever attempted.  It's for the kids...so everyone else can just tune out at will.  We tried to get photos of the couples as they entered, easier said than done.  Here's what I got, in no particular order.  Nik & Taylor, left; Rhiannon & Matt, right.

 

Megan (in black) & Court, Mike & Margaret (in pink).

Elizabeth (in blue print) & Kiernan,  Matt F & Colleen (in blue).

 

Cheffy & Stephanie (in black); Charles & Christina (in teal).

 

John & Beth (in black), left; Scott & Trish (in red).

 

The girls all lined up, and the guys as well.  You can probably guess which group was a bit more cooperative than the other, right?

I should mention that Lauren S. (black & white dress) came to the dinner sans date, who joined her later at the dance.

And, then, of course, there is silliness that just can't be explained.  JUMP is one of them.  I think I was the only parent who actually got them all in air at once!  Matt is fourth from the right.

 

And then, just some nice shots of Matt with some of the seniors, their last prom, the time together is winding down.  Left is Charles, Matt, Scott, so many years of hanging out together, Charles and Scott off to college next fall.  Right is Matt & Stephanie, good friends, Pepperdine has no idea what is coming next year with Steph, such fun!

 

Matt & The Lovely Margaret, hostess for the evening's before and after prom events, left.  Matt & Trish, who is headed off to Florida come fall to wow them all with all her swimming talent...These two, Matt and Trish, were the 2010 Boy and Girl Swimmer of the Year for our county this year.  Good friends, Trish will be much missed.

 

And, last but not least, a fun picture of Matt & Erica, who is alas, but a sophomore, so no prom for her this year, but undoubtedly she will be in the mix for next year. 

 

A fun time was had by all...what a great group of friends.  In less than a month, school will be out, the seniors will move on, and the juniors, oh my word, will be the seniors next year.  Where has all this time gone so quickly? 

 

BBA: Multigrain Bread Extraordinaire

The twentieth Bread Baker's Apprentice challenge (from the book by the same name authored by Peter Reinhart) is Multigrain Bread Extraordinaire, and is found on pages 187-189. 

 

This is a great tasting bread.  Oh, I know, it isn't much in the looks department, but believe me, it is very tasty and delicious.  I have no idea why the inside of my bread looks like it wasn't fully mixed, with the different colors from the different grains here and there, because I kneaded this for the correct amount of time, it reached all the "ready" tests for texture and temperature, but it still looks in the final stage, like it isn't properly mixed.  Feel free to chime in either email or comment section why you think that might be.  It did not affect the taste, however, it was just delicious.

Makes great toast and grilled cheese as well as sandwiches.  Definitely a repeat.

Nancy, Cathy, Jessica, Melissa, Sarah, Di, Leslie, Margaret and I are baking on a slower schedule.  If you would like to see their Marbled Rye, click on their names and visit their sites, or you can visit the main group and marvel how they are so far ahead of us.  We'll get there...Slow and Steady.  Our next challenge:  Pain a l'Ancienne, found on pages 190-194.

Modern Baker: Whole Grain Apple Raisin Bread

The fifth recipe from The Modern Baker group baking from the book by the same name by Nick Malgieri, is Whole Grain Apple Raisin Bread, on pages 48-49.  (We are not publishing recipes from the book, so if you like what you see, buy the book and bake along with or without us). 

 

The ingredient list is not long: flour, whole wheat flour, baking soda, cinnamon, eggs, brown sugar, oil, apples, raisins, and walnuts.  It doesn't take long to assemble.  I made a half recipe in my little mini loaf pans, so it took them only 18 minutes to bake. 
I think you were supposed to let them cool a bit, but one of them didn't get the chance...Mark and I shared one, and it was oh-so-good warm!  I checked a bite later as well, and is also delightful room temperature.  Plain or with cream cheese, as is, or toasted...all good.  

 

Next week:  Spicy Jalapeno Cornbread, page 50.  If you would like to bake along or be a part of the Modern Baker group, you will find all that, plus a tab to link to the blogs posting the Quick Breads, with the blogroll here. 

Friday's Favorites Fare

READING:  The Dark Valley: A Panorama of the 1930s by Piers Brendon, 692 pages (with an additional 77 pages of notes) leading up to WWII.  Give me a few weeks on this one, it is long! 

LISTENING TO:  Last week I was listening to the music from the 1930s, this week I have been backing it up and going for the music from the 1920s as a sort of comparison.   

COOKING BYTES:  This past week I worked every day and my family as feeling the lack of homemade goodness around here...fortunately, midweek, my Secret Baker package arrived from Di and we had a wonderful Lemon Almond Cake...a cake To Di For!  Thanks, Di, it was wonderfully delicious.

FAV NEW FIND:  You can make crossword puzzles on the computer...just pick out your words and their definitions, plug it all in, hit the "make" button, and the computer prints it all out in crossword puzzle form.  Fun party game for things like showers, birthdays, and those getting to know you ice breakers for kids.   

FAV THING THIS WEEK:  Matt was in a one act play at school for an English class, so that was fun to see.  He did really well and had a good time with it.  They had a performance on Tuesday evening and Mark and I enjoyed going to that.  It was a busy week of subbing this week, as I was there all week.  Am already starting to panic at the thought of this year's crop of seniors heading into graduation, I will miss them so much next year.   

GOING TO:  Probably hang around the house more than normal as it supposed to be rainy all weekend...no planting of summer things yet.  Matt has prom on Saturday, with all the doings that accompany that...prep, dinner, dance, after party at Margaret's, concluding at 2:00 a.m.   

PRAYING FOR:  Please join me in praying for the repose of the soul of my Aunt Mary, the first of my mother's siblings to pass, who died last Sunday, April 25th. 

CEiMB: Crab Cakes with Smarter Tarter

I did a rewind recipe this week for CEiMB, using Ellie Krieger's book The Food You Crave, as I could drum up no interest from the guys on the one actually chosen for this week, which was Hash.  Instead, I finally got around to making the Crab Cakes with Smarter Tarter, found on pages 240-241. This recipe was chosen Christmas week by Lauryn of Bella Baker.  Click here to see Lauryn's post with the recipe. 

We enjoyed this recipe very much, The ingredient list is not long, nor is the process time consuming, so go to Lauryn's site for the whole deal.  I did really like that it was all baked in the oven, so other than flipping it once half-way through the cooking time, there was not a lot of fuss cooking. The taste is just wonderfully fresh and delicious.  Definitely another keeper. 

Next week's recipe:  Lemon Garlic Marinated Lamb Chops, recipe found in Ellie Krieger's book, The Food You Crave, on page 190.