Blogmas Day 2: Christmas Food!

The two recipes I make every year for Christmas, without fail, are these two recipes from Ina Garten:

Hermit Bars (like gingerbread) : I don’t do the glaze on them, to cut down on unnecessary carbs. :) Feel free to try it at your house if you like! (For sixteen bars, they’re 20.6 carbs each—that’s without the glaze.)

Hermit bars with tea, December 23. It was -5 that day! (And that was up from -8!)

Blueberry (at our house!) crumble bars (47 g of carbs per bar (if you make 12)). I leave out the almonds because the granola I use has almonds in it, and I also leave out the confectioner’s sugar.

Blueberry crumble bars

I’m including the carb count for my fellow folks-who-need-to-know-that :)

For today’s music, it’s music AND video! Enjoy the dancing Candy Canes of New York City Ballet while you have some treats!

Recipe: Diane's improvised pasta sauce--toddler approved!

While I was in Houston Diane made some amazing food, including her sourdough (which she taught me!) and this improvised pasta sauce. We all liked it so much that I told her we had to write it down because it was that good.

You can see that Patty enjoyed the fruit of her mother’s labors!

Diane’s Improvised Pasta Sauce

Makes enough for one pound of pasta (we used penne)

1 jar of marinara sauce

2 fresh tomatoes, quartered

jarred mined garlic or fresh minced garlic, 2 tbsp.

Extra virgin olive oil, about 2 tbsp.

salt to taste

Pinot grigio, 1- 1 1/2 cups

heavy cream 2/3 c.

basil, fresh or dried (Diane has a basil plant so we used fresh)—as much as you want.

Heat the extra virgin olive oil in a pot, then add quartered tomatoes. Bring to a simmer. Once the tomatoes are soft, add the garlic and cook for one minute. Add wine, cook until about reduced by half. Add marinara sauce and basil leaves, bring to a simmer and let simmer for 1-2 minutes. Take off the heat, add cream, taste and adjust seasoning if necessarily. Use immersion blender to blend (Or a regular blender).

You can either use fresh or let cool and put in the fridge for later use.

Seven Quick Takes: Royal Wedding Cake, Patty, and movies!

-1-

OK because I am a Royal Family NUT (I am, if you do not know this about me), I was very happy for Prince William and Katherine as they celebrated their 10th wedding anniversary yesterday!

Look at this adorable video!

But something even better than a video? CAKE.

Namely, the groom’s cake that Prince William had at his wedding reception.

Courtesy of Darren McGrady, one of the queen’s former chefs (he also cooked for Princess Diana and Princes William and Harry at Kensington Palace after her divorce), shows us how to make it, and it’s FOUR INGREDIENTS!

(You will need a 6”x 2” cake ring, though. I’m getting this one.)

Happy anniversary, Your Highnesses, and many more!

-2-

Yesterday was also St. Catherine of Siena’s feast day, and you can read all about her in a post I wrote a few years ago!

-3-

Patty is TEN MONTHS OLD TODAY.

She likes to blow raspberries!

I mean how is this possible she’s so big, she is STANDING UP now!

She likes swings, baths, kolaches, most food, her siblings, and…food. :)

I swear when I see her I will kiss her face off.

-4-

I watched a few movies this week! I used to do movie reviews pretty regularly, so I’ll do a few here for you.

Ma Rainey’s Black Bottom, based on the August Wilson play of the same name, is on Netflix right now, and was nominated for several Oscars, including best actress (Viola Davis as Ma Rainey) and best actor (Chadwick Boseman, in his last role). The play focuses on one day in Chicago in the 1920s, when Ma Rainey and her band are recording an album at the behest of her white manager. I learned, in researching this, that Denzel Washington has a contract with Netflix to produce all of the plays in Wilson’s Century Cycle (also called the Pittsburgh cycle) as movies for Netflix. The first one in the series was Fences, starting Washington and Davis, and was also Oscar-nominated, with Viola Davis winning Best Supporting Actress for her work as Washington’s wife.

Ma Rainey is an intense film, with the tension rising right from the start. Levee, played by Boseman, is a member of Ma’s band, but he doesn’t want to play her music the way it’s always been done—he wants to rearrange it and make it faster and hotter. He has a sort of jittery energy that parlays into deep pain and pathos as the story moves on. The other members of the band are older men, well-seasoned musicians who know what they have to do to get along in a world that’s run by white people. Their interactions make up most of the film and you can tell that the dialogue is adapted from a play, because it’s melodic, dense, and intricate.

Davis, in the movie for less than a half-hour, hits all the right notes (and I’m not trying to make a pun) as the titular band leader. When she arrives late to the session, the energy revs up, and so does the tension.

I don’t want to give away the plot, but the performances are searing. Boseman, in particular, delivered two monologues that are so wide-ranging in color and tone, and so intense, that you have no choice but to watch him. I really felt like I was in theater during those scenes. He really is the highlight of the entire movie.

The film won two Oscars, for costume design and for makeup.

Chadwick Boseman (Levee), front, with the band members (l-r: Glynn Turman [Toledo], Michael Potts [Slow Drag], and Colman Domingo (Cutter).

-5-

The Heiress came out in 1949 and stars Olivia de Havailland (Melanie in Gone With the Wind) in an Oscar winning performance. Based on Henry James’ novel Washington Square, The Heiress tells the story of plain, awkward—but very wealthy—New Yorker Catherine Sloper, who would rather spend time on her embroidery than on polishing her social graces. This continually frustrates her father, Dr. Sloper (Ralph Richardson), who cannot believe that Catherine is the daughter of his ‘perfect’ wife, who died when Catherine was small. (Of course no one can measure up to the picture of his wife that he has in his head). His casual cruelty toward his daughter is like a razor, cutting any self-esteem or confidence she has to shreds.

Things come to a head when, at a party, Catherine meets Morris Townsend (Montgomery Clift), a young man who takes interest in her in a way no man has before. But her father forbids her to marry Morris, saying that he’s only after her money. Is he? Or has Catherine found true love?

Again, no spoilers here, but De Havilland’s performance is incredible. I wish that it was in color so we could really appreciate Edith Head’s costumes, but they’re also gorgeous in black and white. I love De Havilland in Gone With the Wind, but I’d never seen any of her other movies, so I really wanted to see this one.

Montgomery Clift (Morris) and Olivia de Havilland (Catherine) in The Heiress.

-6-

A Little Chaos (2014). While going through my Netflix queue, I saw that I had this, and thought, eh, what the heck? I am so glad I watched it! Directed by Alan Rickman (who also stars as the French King Louis XIV), the story focuses on the construction of the gardens around the palace of Versailles. He chooses landscape architect Andre Le Notre (Matthias Schoenaerts) to supervise the planning. Surprisingly, Le Notre chooses Madame Sabine de Barra (Kate Winslet) as one of the designers, assigning her the task of creating an outdoor ballroom, with fountains and landscaping.

This sounds….like an odd premise for a film, right? But in Rickman’s hands it is enchanting. There are so many good actors in even small roles, including Jennifer Ehle, who plays one of the king’s mistresses, Stanley Tucci, who plays Duke Philippe, the king’s brother, and Helen McCrory as Madame Le Notre (McCrory sadly just passed away from cancer—you might know her as Mrs. Malfoy in the Harry Potter films) Watching Winslet and Rickman interact in a scene in the garden, where the mourning king is mistaken for a gardener by Winslet, is one of the best scenes in the film. (I mean, Sense and Sensibility reunion!)

Winslet and Rickman in one of the Versailles gardens.

I’d never seen a film that Rickman directed, and based on this he was delightful director. The film has a delicate storyline, focusing on love, loss, and relationships (with a gorgeous score). Schoenaerts, who I’d never seen before, is a wonderful actor. His scenes with Winslet shine.

(And gosh it made me miss Alan Rickman!)

Sabine de Barra (Kate Winslet) and Madame de Montespan (Jennifer Ehle) at Fontainebleau.

It’s a hidden gem of a film, really lovely to watch and think about.

-7-

And on that note—-have a lovely weekend! Watch some movies and read some books! :)

Seven Quick Takes--Giveaway Winners!!!!

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It has been BUSY here this week! First there was the book giveaway—and the winners are….

Christy Thomas and Rachel Anna!

Congratulations!! I hope you love the book! I I have emailed you to get your information. :)

Thanks to EVERYONE who entered! If you’d like your own signed copy, email me—they are $20 and include a bookmark and prayer card! (And shipping!)

-2-

I also wrote this: No, you cannot cure ALL THE THINGS with diet….

-3-

Speaking of health stuff….this vaccine rollout has been sort of nuts.

First, the state decided that my group of people—people with “congenital” issues, which CF is, but it’s weird to call it that—can begin getting the vaccine on Monday. Ok. Fine.

I talked to my transplant clinic (OSUMC) and they said, well check with the Department of Health.

Oooookay.

So I register with my county’s health department. Fine.

Then I hear that OSUMC is doing a big vaccination clinic for their patients, even turning the basketball arena into a vaccine clinic. Yay!

Oh wait. I’m not eligible for that, because…….health departments are taking care of me? Huh? OSUMC is only doing their elderly patients? (Which makes zero sense given that I am a transplant patient and they see adult CF patients?!)

This makes no sense to me. OSU is doing elderly people, which, OK, obviously they need it. But health departments aren’t getting a ton of vaccines, especially in a county like mine which has a smaller population and is mostly rural. They’re getting a few hundred doses and they have thousands of people signed up.

So. I have no idea when I’m getting the vaccine or where, but I’m really annoyed that the place where I get my healthcare isn’t making an effort to put its patients in their clinic.

This sort of dovetails into something else I’ve been wanting to talk about….

-4-

Adult hospitals really don’t care about making your life easier. They don’t. Children’s hospitals do.

The Resort had everything there. Radiology. Labs. Clinics. ER. Hospital. EVERYTHING. All under one roof. I drove, I parked once, I got everything done. It was easy.

At OSUMC, nope. I have to drive to one building to get my tests done before clinic. Because we can’t use the radiology department in the hospital. And there’s no pulmonary function testing lab at the hospital. REALLY? They do lung transplants. And there isn’t a PFT lab at the hospital itself?

So I have to go to this place, register twice, and then drive to the hospital itself for my appointment.

At the hospital, they do not take you early. They did at the Resort. At the Resort, my day started with an 8:0 lab draw in infusion. I was often out the door by 11 am. I’d seen everyone.

Here? NOPE. I’ve got labs at 9, then PFTs, then X-ray, then I have hours to wait before my 2:00 appt., because they won’t take me early. Seriously?

So I have to find ways to amuse myself between these two things, and I waste an entire day. This annoys the crap out of me.

Ad finally, the free parking is only good for a few hours. So there’s that.

Adult hospitals, quite frankly, suck at this stuff. They’re so awful. And if it wasn’t COVID-tide this would be somewhat better because I could go to cute cafes nearby, or go shopping or something. With COVID, this all becomes a massive pain in the butt because places are either closed to indoor seating, or I’m sitting around wearing a mask in all these places for hours, which is annoying.

ADULT HOSPITALS! DO BETTER.

-5-

OK after that you deserve some Patty. Here you go

She just had her six month check-up and she has gotten taller and heavier so yayyy! And then she got her six month shots, poor bebe. :(

That’s one reason I want the vaccine NOW—I want to see Patty!!!!!!!!! I want to travel!

-6-

This weeknight bolognese recipe is EPIC and you need to make it….I didn’t use ground sirloin, I used regular old ground beef. :) Also left out the cream. But SO GOOD.

-7-

And finally, I read The Lost Man this week and really liked it. If you like mysteries, this is a really good one!

Christmas Baking!

I don’t do a lot of baking for Christmas. I don’t make cookies because it’s just me here and I don’t need 4 dozen cookies sitting around. :) But there are two things I like to make and bring to my parents for Christmas Day celebrations, so I thought I’d share them with you!

The first one—which you see above in its unbaked state—are these Crumble Bars, from Ina Garten. She uses raspberry jam in hers but I’ve found any type works as long as it’s good jam and not like, basic store brand jam. I use Stonewall Kitchen a lot of the time, or Trader Joe’s preserves. The other tweak I make to the recipe is I don’t use sliced almonds. The granola I use does have almonds in them—you can see them in the photo—and if people want it, they can eat it, if they don’t, no biggie. :)

The second are Ina’s Hermit Bars. These are basically like gingerbread but cut like biscotti, so they’re really good and easy to make. I don’t do the glaze because I don’t need any more sugar in my life. These are great and people really like them! I also don’t chop up the crystallized ginger unless it comes in really big chunks like mine does this year. If you get it in the spice aisle in the jars, it usually comes in fairly small bits so you can just add them whole. The other great thing about the hermit bars is that you can make them ahead of time. I’ll make them tomorrow, wrap them in plastic wrap in the fridge, then bring them to room temp and slice them on Thursday before I go to my parents.

Happy baking!

Seven Quick Takes--Easing Into August

Linking up with Kelly!

-i-

Hiya, August! Whew!

This summer has been sort of intense, at least June, and then July was sort of decompression, and now it’s August! In some places around here, the kids go back to school in two weeks!

So here’s what going on around Orchard House….

-II-

My city has a farmer’s market every week in the summer and then once a month the rest of the year (it’s indoor then, too). And now I live essentially three minutes away from it, so yesterday I decided to check it out. There’s a vendor that sells meat from his farm! That made me really happy, so I bought a brisket (which I’ve never cooked, but hey, why not), and a pound of ground beef. I also bought tomatoes and candy onions, and I should’ve gotten a LOT more tomatoes so I could make sauce, but…..next week!

Fortunately the market runs weekly through September, so I have two months to stock up on stuff. Looking forward to that.

-III-

I also made a few new recipes this week. I don’t really like to cook in the summer, but somehow in August my brain switches over and says, OK, we can cook now. No idea why. So I’ve made a few good things this week, all Barefoot Contessa recipes: chicken thighs in creamy mustard sauce (I subbed light sour cream for the creme fraiche), Israeli Couscous and Tuna Salad, and Raspberry Crumble Bars.

The topping is granola and some of the shortbread base.

-IV-

In book news: I have a copy edited manuscript, and now I have to go over it to see if I want to make any changes (or to catch any glaring errors). So that’s due next week. It’s so weird to re-read what I’ve written…..I hope I don’t think it’s all awful and want to chuck it out. :-p

-V-

We’re in a really busy section of the church year—there are so many feasts and saints’ days in August! And St. Dominic is next week!

-VI-

Here’s a look at the state of the To Read Stack:

WHEW!

-VII-

Also, if you’re looking for some daily spiritual reading, check out A Year With the Mystics. It’s not out until next month, but through an Amazon glitch, I got my pre-ordered copy early!

It’s so beautiful, and it’s making for wonderful spiritual reading!

Food Friday 6: Pork chops with apples and onions

Continuing my apple theme here on Food Friday, here is one of my favorite pork chop recipes (besides this one). Apples and onions are a classic combination and they work well with the pork chops. Pork is really easy to overcook, so be sure you don't--keep an eye on them! Dry pork is really terrible. The recipe also calls for apple cider, so we're really getting the full apple effect here. (If you don't have cider, you can substitute water or apple juice.)

Mustardy Pork Chops with Apples and Onions

from Dinner: A Love Story

Four pork chops, about 1 1/4 lbs., without bones, salted and peppered on both sides

olive oil, for the pan 

one apple, sliced

one large onion, sliced to the same width as the apple slices (You want these fairly thin)

two tbsp. mustard (dijon, whole grain, whole grain dijon....whatever)

2 tbsp. apple cider vinegar

1/4 c. apple cider, apple juice, or water

Heat a large skillet with a lid over medium-high heat and add olive oil to the pan. When it's hot, add the pork chops and cook for four minutes on each side (they don't have to cook through). Remove the pork chops to a plate. Add the apples and onions to the skillet (adding more oil if needed), reduce the heat to medium-low, and cook until soft, 5-7 minutes. 

Add the mustard, cider, and vinegar to the pan, and scrape up any brown bits from the bottom. Bring to a boil for one minute. Add the pork chops back in, nestling them in among the apples and onions, and reduce to a simmer. Put the lid on the pan, and let cook for five more minutes. When time's up, remove the lid, and serve. If the sauce is still too thin, remove the pork chops and boil, uncovered, for a minute. 

Note: the original recipe called for the apple to be peeled, but I didn't peel it. The apple skin has a good amount of fiber in it, so not only is it better to eat the whole thing, but it reduced prep work! 

Food Friday 5: A recipe for apple season

I actually have two recipes for apple season, but I want to share the second with you next week. 

This is a great time to see if there are any U-pick orchards or farm stands near you, because apples and so many other vegetables and fruits are peaking right now. Every year my parents make at least one trip to the fruit farm near us to buy cider (even peach cider!), apples, and other produce and locally-made products. So while you can always get apples at the grocery, when they're local and fresh, they're even better!

There are so many types of apples, it's enough to make your head spin.  I like Granny Smiths, Golden Delicious, Jonathans, Galas, Fijis, and Honeycrisps. You can taste test to see what you like best--I think it's fun to try the different varieties! Apples are high in fiber, vitamin C, and various antioxidants. So besides being delicious, there are plenty of health benefits in them. 

This year my bag of apples are BLANK HERE, and when I have the bag on my counter or in my fridge (and you can even freeze them for longer-term storage), I pull out my apple recipes. This first one is a very quick option for a filling breakfast the next morning and it takes less than five minutes to prep. Really. 

Overnight Apple Oatmeal

adapted from The Oh She Glows! Cookbook

2 apples

1 cup oats (I use steel-cut)

1 cup vanilla yogurt (you can use coconut or non-dairy yogurt if you want) 

Peel and core both apples. Grate one into a mixing bowl, and dice the other. Place the diced apple in the mixing bowl. Add the yogurt and oats and mix well. Place in the refrigerator over night (or for at least two hours). In the morning, you'll have a ready to eat breakfast, no cooking required! 

Food Friday 4: An Outer Banks recipe

From Our State magazine 

This is one of my favorite recipes from The Outer Banks Cookbook. Whenever I feel the urge to get the beach, but can't, I usually make this. Shrimp are one of my favorite foods, and they're a good nutritional deal too; they protein-packed (one shrimp contains about 3 grams of protein, and 3 ounces of shrimp is almost equal to a 3 oz chicken breast for protein, having about 20 grams), and provide important nutrients like selenium, Vitamin B12, and phosphate. 

This is a very, very easy recipe--it requires only one pot and, aside from the shrimp and Old Bay, these are probably things you keep around your house. (Unless it's my house, in which case, I always have shrimp and Old Bay!) Even if you don't like beer, try this. Trust me. 

Shrimp 'n' Beer

from The Outer Banks Cookbook by Elizabeth Wiegand

2 pounds shrimp, unpeeled

one 12-ounce beer (not lite)

1 cup water

1 medium onion, sliced

1 lemon or lime, sliced

4 garlic cloves, slivered

1 bunch parsley, coarsley chopped (or about 1/4 cup dried)

1 tbsp salt

2 tbsp Old Bay seasoning

1 tsp. red pepper flakes

1 tsp. whole black or mixed peppercorns

1 c. prepared cocktail sauce (your favorite brand)

Rinse shrimp and set aside to drain. 

In a large pot, add beer and all other ingredients. Over medium-high heat, bring to a boil, and allow to bubble for two minutes, reduice heat if necessary to keep it from boiling over. 

Make sure the beer mixture is at a raucous boil, then add the shrimp. Stir often, and cook just until the mixture returns to a boil and the shrimp turn pin. Drain. 

Serve in a large bowl, with an extra bowl for discarded shrimp shells and a small bowl of cocktail sauce.

NOTE:

Sometimes Old Bay seasoning is labeled "Chesapeake Bay seasoning" or "Chesapeake Seafood Seasoning". You can usually find it in the seafood section of the grocery store, or at places like Williams-Sonoma in the spice section. 

(And congratulations to Abby, who won a copy of Reading People! Thanks to all who entered!) 

Food Friday 2: Open Faced Avocado Sandwich

Avocados are AWESOME. Really, they are! It's high in healthy fats (because we do need some fat in our diet, guys!) They contain more potassium than bananas, and are high in antioxidants. 

And did I mention it's delicious? 

One of the problems is that avocado flesh can become brown quickly once you've started to eat the avocado. So this recipe uses an entire avocado. All you need for this is a toaster (and you can probably do without the toaster, if you want). And it's really not even a recipe. It's so simple it's hardly even cooking!

One of the changes I made back in April was cutting out bread--but not entirely! I stopped eating pasta except on special occasions awhile back, and I honestly don't miss it. But I still loved cereal, bread, all that other carb goodness. And I've decided I can have it, but I have one piece in the bread basket. A soft pretzel is a treat, and usually when I'm having serious salt cravings in the summer (thanks to my CF genes, since my body doesn't regulate salt secretions appropriately. In the summer, I have to be sure I'm getting enough sodium, which means some not-so-healthy treats, like salty pretzels and popcorn, are important for that.) But sometimes you want a sandwich. Or toast. The key is to have one or two pieces--not four. 

I've started using Ezekiel bread (Trader Joe's carries it now! Yay!), which is good toasted. I don't really like it un-toasted. But you might. So try it. 

This is adapted from a Weight Watchers cookbook, and I've actually left out the prosciutto the recipe calls for, because I don't think it really worked here. But hey, if you want to try it, go for it. Just go easy on it. 

Open Faced Avocado Sandwich

Makes four slices 

1 ripe avocado

1 lemon, zest and juice (so zest it first!)

kosher salt

pepper

four slices regular bread or Ezekiel Bread

Toast the bread. While that's happening, split the avocado and put the flesh into a mixing bowl. Crush it with a fork to break the flesh into small pieces. Add the lemon zest, lemon juice, salt, and pepper to taste, and combine with fork until well-mixed. Spread on toast. Place the rest of the mixture in a container such as Tupperware or Pyrex, and refrigerate. Can be used again the next day. 

Food Friday 1: Salmon with mustard dill sauce

This is one of the easiest and most made recipes in my healthy food box. I hope it makes it to your house, too!

I love fish, almost all of it. And that's a good thing, because we can get a lot of great nutrition from fish, especially salmon. It's an excellent source of high quality protein (which keeps you feeling full longer), potassium, selenium, and vitamin b12. They're also a great source of Omega-3 fatty acids, which contribute to healthy brain, heart, and joint function, as well as general well-being. It's a power-packed bit of fish!

I know fish can be pricey, so try to find the best and most affordable source in your area. Even adding it to your diet once a week can reap great benefits. 

(And for the Catholics among us, it's good to stockpile fish dishes in the recipe boxes to use on Fridays during Lent, or every Friday, if you want to do that, or your diocese requires it.) 

This dish takes maybe 20 minutes, and 10 of those are preheating the oven. 

Salmon with mustard dill sauce

(from the book Dinner: A Love Story)

4 6 oz. salmon fillets, skin removed

kosher salt

pepper

1/2 cup Greek yogurt (any fat content, but I usually go 0%)

one lemon

1 heaping teaspoon dijon mustard

1/4 tsp. dried dill weed

Preheat the oven to 450 degrees. While that's happening, place the salmon on a baking sheet lined with foil or parchment paper. (If you have a stoneware baking stone, that's great for this too, and easy clean up!) Sprinkle salt and pepper over the fillets and roast for 10-15 minutes. 

Meanwhile, add the yogurt, salt, pepper, dill weed, and mustard to a mixing bowl. Add half of the lemon, whisk together, and add the rest of the lemon if needed. Taste for seasoning and adjust as required. 

When the salmon's done, place it on a plate and top with the sauce. 

Notes: 

I use one fillet for me, and eat all the sauce. It's delicious and healthy and so filling. 

Roasted cherry tomatoes, or even raw ones, are good served along side this. You can also put them in a hot pan with some extra virgin olive oil and toss them around for a few minutes, until they start to blister/open, and serve. 

You can get fresh dill weed, but I prefer the dried, because it's more cost friendly (given how often I make this). 

New weekly series!

So I've missed writing every week in Catholicism 101, but I haven't had any great ideas for a new weekly series, until recently. 

I'm going to be sharing healthy and easy recipes once a week. I know, there are five bazillion recipe sites out there. But I'm going to do this differently: one recipe a week, with some background about it, including why I love it. The recipe will be healthy and simple. It will not be overwhelming. It will cover dishes for breakfast, lunch, dinner, and even things you can take to parties that are healthy. 

Healthy in this context doesn't really subscribe to any particular bent. It's not paleo. It's not the Mediterranean diet. It's not vegetarian. It's just...simple, easy, yummy food that doesn't have a million ingredients. 

Since Easter, I've been implementing a new way of eating and I've lost 22 pounds so far. I'm really happy with this, but that doesn't mean that there haven't been hard parts. So I want to encourage people with these recipe suggestions, and show that just because you want to lose weight doesn't mean you have to abandon cooking, you don't have to use weird fraken-food substitutes, and it can still be yummy and delicious and simple. 

For a sample of what this will look like, this post is a good template. 

I'm excited to be sharing this with you--and maybe some food tips along the way? We'll see!

Friendship and Guinness Cake

I've always loved to bake, even when I was a little kid and I didn't quite grasp that if you bake, you must clean up. And I've made a lot of cakes in my life, including a three layer Peanut Butter monstrosity for a friend's Christmas party one year. 

But this cake....this is really the only cake I make anymore. 

This is a Guinness Cake. Do you see the resemblance to a pint of Guinness with the foamy head? (No?) And this cake is really the only cake recipe you ever need. 

I have made this cake for parties, birthdays, dessert after a dinner party--you name it, this cake has been there. It's a cake that men adore, probably because it's not too sweet. This is a damp, rich cake that is also good for breakfast. (No judgment, right?) 

I almost never make it unless it's for a friend get-together, so when I make it, it brings back a lot of good memories. Try it, and make some memories of your own. 

But once you start making it, you'll never be able to stop making it. People will ask for it forever. It's a hard-knock life. But this cake is worth it.

Guinness Cake

from Nigella Lawson's Feast 

Notes: Before you start, make sure the butter, eggs, and cream cheese (for the frosting) are room temperature. You will have a much better cake! * I set the pot over medium heat--the recipe doesn't specify a temperature, but medium's always worked for me. * I usually bake the cake the day before the party, and then frost it the day of. The cake is so damp that it will hold very well. 

Ingredients

1 c. Guinness (I use extra stout) 

1 stick + 2 tbsp. unsalted butter

3/4 c. unsweetened cocoa powder

2 c. sugar

3/4 c. sour cream 

2 eggs

1 tbsp. pure vanilla extract

2 c. all-purpose flour

2 1/2 tsp. baking soda

For the icing: (optional)

8 oz. cream cheese

1 1/4 c. confectioner's sugar (powdered sugar)

1/2 c. heavy cream

Preheat the oven to 350. Butter and line a 9" springform pan with parchment paper. 

Pour the Guinness into a large wide saucepan (I use my Dutch oven, actually), add the butter in slices, and heat until butter's melted. Whisk in cocoa and sugar. In a separate bowl, beat the sour cream, eggs, and vanilla together and then add them to the beer mixture. Finally, whisk in flour and baking soda. Whisk until well-combined.

Pour the cake batter into the pan and bake for 45 minutes to an hour. Leave to cool completely in the pan on a cooling rack. It's a very damp cake. 

When it's completely cool, make the frosting. Lightly whip the cream cheese until smooth, sift over the confectioner's sugar, and then beat together. Add the cream and beat again until it makes a spreadable consistency. Ice the cake. (This makes a lot of frosting. You want to frost this cake thickly, so try to use all of it, if possible.) 

Saturday bonus! Two fullproof recipes for the Fourth

My family is sort of low-key when it comes to the Fourth of July. But recently I've discovered two easy recipes that I always make for Fourth of July celebrations. They're delicious, easy, and everyone loves them! 

So if you need ideas for your Fourth celebration, try these out. Both of these are Pioneer Woman recipes. 

Fourth of July Sun-Dried Tomato Pasta Salad

Raspberry Cream Pie (No baking!) 

Enjoy! 

Food Stories--Grilling in Houston

Two weeks ago, I briefly mentioned my cousin Diane and her take on Mexican food. Since she lives in Houston, she knows of what she speaks. But she's also a good cook in her own right, and I got to experience that when I visited her a few years back. 

She and her husband, Matt, now have three children (and two cats), but at the time, she only had one, her oldest daughter. I spent a week with them in mid-July (July in Houston? Was I crazy? Maybe.), and one night for dinner, Di and Matt served grilled chicken, butter beans, and brownies, which were delicious. It was simple, yes but sitting around the table with some of my favorite people made it more than just the food on the plates. 

Diane and I have always been close--we're only six months apart in age. While we're different personalities, and have different gifts (she can do higher-level math, for one), we always enjoy seeing each other and talking when we get the chance (which is hard to find, because you know, three kids, two cats--she's busy!). But we don't get to see each other as often as we'd like. 

Diane and I with her youngest, Frank. 

That's one of the great things about food. It has a power to bring back memories and people when you can't physically be together. So while we had a lot of good food on my trip there (steak! Real Mexican! Seafood by the Gulf!), this is a meal I can easily recreate when I want to be back in Houston. 

Houston Dinner

These recipes are all from Rachael Ray's 30 Minute Meals 2--which I'd gotten Di as a shower gift before her wedding. 

Honey Mustard Barbecued Chicken

Sauce: 

2 tbsp. vegetable oil

1/2 red onion, chopped

1/4 c. apple cider vinegar

1/4 c. brown sugar 

1 c. chicken stock

1/2 c. prepared honey mustard

1/2 tsp. allspice

1/2 tsp. curry powder

CHICKEN

4 pieces boneless, skinless chicken breasts

4 boneless, skinless chicken thighs

vegetable oil

salt and pepper

Preheat grill pan or griddle over medium-high heat. 

Add vegetable oil to a small saucepan over moderate heat. Add red onion and saute, 3-5 minutes. Add vinegar and reduce by half, one minute or two. Add brown sugar and cook one minute. Whisk in stock and honey mustard, allspice, and curry powder. Bring sauce to bubble and reduce heat to lowest setting. 

Coat chicken with a drizzle of oil and salt and pepper, to taste. Place chicken on hot grill and cook 4-5 minutes, then turn. Baste chicken liberally with sauce and grill another 5 minutes. Turn once again and baste. Cook 2-3 minutes more, than transfer chicken to a platter and serve.

Butter Bean Salad

2 15 oz. cans butter beans, rinsed and drained 

1/2 red bell pepper, diced

1/2 green bell pepper, diced

1/4 red onion, chopped (use the rest of the red onion from the chicken!)

2 garlic cloves, peeled and minced

1 tsp. ground cumin

2 tbsp. EVOO

the juice of one large lemon

coarse salt and pepper, to taste

Combine all ingredients in a medium bowl. Toss to coat beans and vegetables evenly in dressing. 

Corn on the Cob with Chili and Lime

4 ears sweet corn, shucked and cleaned

1 lime, cut into wedges

1/3 stick butter, cut into pats

chili powder, for sprikling

salt, to taste

In a medium pot, bring water to a boil and simmer corn, 3-5 minutes. Drain and arrange the ears on a shallow plat in a single row. Squeeze lime juice liberally over all the corn. Nest pats of butter into paper towels, and rub lime doused hot corn with butter. Season with sprinkle of chili powder and salt and serve immediately. 

Fluffernutter Brownies

1 package chocolate brownie mix, prepared to package directions

1 c. peanut butter chops

softened butter, to grease baking dish

2 oz. chopped nuts

1 c. mini-marshmallows

Preheat over to 425 degrees. 

To mixed brownie batter, stir in peanut butter chips. Grease an 8x8 baking dish with softened butter and spread the brownie mixture into an even layer in the dish. Sprinkle with chopped nuts and bake 20-22 minutes total, removing to scatter marshmallows on top for the last 3-5 minutes of baking time. Remove from oven and cut into pieces. 

Food Stories--South of the Border

Living in Ohio, the closest foreign country is Canada--where I've never been. But my parents both like Mexican food (and no, I've never been to Mexico, either), even though in the beginning of our lives here in Ohio, Taco Bell was the only "Mexican" food around.

As my cousin, Diane, says, "There's Mexican food, and then there's Taco Bell." (She lives in Houston, so she should know about legit Mexican food. You'll spend more time with Diane in a future Food Stories installment.) 

For most of my childhood, Dad and I would share tacos and burritos from Taco Bell. When I was in college, I was introduced to the wonder that is Chipotle. I was one of the news editor for the student paper, The Chimes, and Wednesday night was Chimes night, when we edited and laid out the paper for printing that night, so it could be distributed on Thursday morning. Chimes nights were long, and required more sustenance than we'd get out of the Lohman Complex vending machines. So usually a few people would make a run to the Chipotle on Main Street, and bring back bags overflowing with burritos, bols, and chips and guac. Chipotle was editing fuel. 

My brother loves Mexican food. Many times when we get together for dinner, it's at a Mexican place by his apartment. WE solve problems and talk about sports over never-ending bowls of chips and salsa and our chosen entrees, which, for me, is usually a fajita or a cheese enchilada. 

Mexican food brings memories of family, long nights at the ancient Mac consoles, and my one trip to Texas. It's much more than the chain restaurants we know. 

 I've tried my hand at a few actual Mexican recipes, and they turn out really well--and they're simple. Here's one of my favorites, from Marcella Valladolid's book Mexican Made Easy. 

Garlicky Buttered Baja Shrimp

From Marcella Valladolid

Serves four

I lb. medium shrimp (15-20 count) in the shell, deveined (You can also make this with peeled shrimp--just omit the step regarding cooking with the shells)

2 tbsp. unsalted butter

1 tbsp. olive oil

salt and black pepper

1/4 c. minced white onion

8 garlic cloves, minced

3 tbsp. dry white wine

1 tbsp. fresh lime juice

2 tbsp. chopped fresh parsley, or 1 tbsp. dried. (You can also substitute cilantro, if you don't have parsley on hand.) 

 Peel the shrimp and reserve shells. 

 Heat the butter and olive oil in a heavy medium skillet over medium heat. Sprinkle the shrimp with salt and paper. Saute the shrimp until almost fully cooked, about 3 minutes. Using a slotted spoon, transfer the shrimp to a plate and tent with foil to keep warm. 

Add the shrimp shells to the skillet and sauté until they turn pink, about 3 minutes. Discard the shells. Add the onion and garlic and sauté until the onion is translucent and the garlic is golden brown, about 6 minutes. Add the wine and bring to a boil, scrapping up the browned bits from the bottom of the pan. Boil for one minute. 

Stir in the lime juice and parsley, return the shrimp to the pan, and toss to coat with the sauce. Season with salt and pepper, if necessary. 

You can serve these in a tortilla, or just on their own, but they are delicious in a tortilla. Marcella says you can also make a burrito out of them by adding refried beans to a warm flour tortilla and filling with shrimp. You can also use them in a pasta dish--cook some thin pasta and add the shrimp once the pasta is cooked and drained. Top with fresh cilantro and some olive oil. 

My Italian Kitchens

My dad is 100% Calabrese (Calabria is seen above--it's the tip of the boot). His grandmother grew up on Mulberry Street, in NYC's Little Italy, at the turn of the 20th century.  Thus, when my grandparents got married, food was an important part of their household. 

My First Communion, April 1990, with my grandmothers: Grandma D is on the left, and Grandma H is on the right. 

One of the things I regret about my life is that I never got to know my Italian grandmother as an adult. She died when I was 20, and she had dementia for the last few years of her life, so I really only got to talk to her to my early teenage years. She scared me a bit a a child, because she was very particular about things. If I got an A on a math test, she'd ask me why I didn't get an A all the time. She didn't have  much of a filter when it came to talking to her family. But as I've grown up, I've realized how much we are actually alike. We both love food and cooking, and entertaining people. She received a college scholarship to study voice, but she couldn't take it. She did beautiful embroidery work. I would've loved for her to teach me how to cook. In a way, I guess, she did. 

Grandma D. certainly instilled a love of food and cooking in me. When I was a small child, we spent the Christmas holiday in Pittsburgh, and Christmas Eve was spent with my Dad's family. Grandma D's house was a great place for kids, because the basement was essentially another house. There was a kitchen down there, a TV, a bathroom, the parlor organ, a player piano, and furniture. A huge storage room held the tins full of Christmas cookies, wrapped in wax paper, that Grandma made all year. In the basement kitchen, my aunts would be peeling, chopping, slicing, and baking, their voices echoing off the concrete floor, which was covered in some sort of rough, fuzzy "carpet" material. The women always looked so happy, surrounded by cutting boards and knives, laughter ringing through the room. I wished I was old enough to help. I missed the Feast of the Seven Fishes, because I was too young. I ate at the kids' table, and we ate pasta. It was good, but it wasn't the magical meal of seafood that I would've loved (even the crazy parts). Her Christmas cookie plates and special desserts are still mentioned with longing by my dad. Mom got a pizelle maker a few years ago, and she'll make them at Christmas. They're a lovely throwback to Christmas at Grandma D's. 

Reggio Calabria 

When I was about eight or nine, Dad taught me how to cook pasta correctly. Our family al dente is a bit past "regular" al dente. In the Betty Crocker cookbook my mom had received as a wedding gift, Dad had scribbled a gnocchi recipe. He could make it from scratch, and his mom or grandma had probably taught him. We preferred red sauce to just about anything else; being Southern Italian, we didn't use the creamy white sauces of the north. The south is a poorer region not blessed with the dairy goodness of some other parts of Italy. Dad is a red sauce man all the way. I am too, actually. (Well, red sauce woman.) Not only is it easier to make, but it's so versatile. (You'll see what I mean in a second.) 

It's a cliche that food is love, but in this case--it really was. Grandma's affection for us might not have been in typical grandmotherly hugs and kisses and heaped up praise. It was hard, as a kid, to believe she really liked us. :) But now I think I would've understood her a lot better, and I hope we would've cooked together in the upstairs kitchen, overlooking the hills of her property that stretched farther than we could see. 

Basic Red Sauce 

yield: 4 cups

2 tbsp. extra virgin olive oil

6 garlic cloves, peeled and thinly sliced

4 large basil leaves, or a palmful of dried basil. (If fresh, chopped) 

1 28 oz. can whole tomatoes, and 1 28 oz can crushed tomatoes--both with their juices

Coarse salt (I use kosher salt)

freshly ground black pepper

Heat olive oil in a large sauce pan or Dutch over over low heat. Add garlic and cook for 5 minutes. Add half the basil and stir for one minute. Add tomatoes, their juice, and the rest of the basil. Turn heat to high and bring to a boil. Reduce heat to low, season with salt and pepper, and let cook for 45 minutes, stirring occasionally and crushing tomatoes with the back of the wooden spoon. Cool and refrigerate. Use within 3-5 days. 

This basic sauce can be turned into a puttanesca sauce with the addition of red pepper flakes and anchovies. It's great for any shape pasta and reheats beautifully. You can use this for lasagne, too.