Happy Birthday Julia Child!

Julia Child would have been 100 years old today.  What an amazing cook, person, and contributor to the culinary movement.  Even with all of the current chefs whom are popular today, Julia Child has made a lasting impression on cooking as we know it.  Also, she was one of the first culinary stars on television.

I personally love the book Julie and Julia and how we got to know Julia Child and her husband.  Cute, cute movie.

Happy Birthday, Julia! And Bon Appetit!

National S'mores Day

Who knew there was a National S'mores Day! August 10th is the official day.  We love s'mores in our family.  Lately, I've seen various combinations that look fun.

Picture one is from A Wedding Story Blog picture two Classic Chaos and picture three from Homestead Survival

Crockpot/Frozen Meals

I've been wanting to do this for a while, cook up a storm for a day and create enough frozen meals to feed my family. I've scoured several crock pot sites and a few of my own recipes and I'm ready to do it. I'll keep you posted to when I embark on this adventure and I'll provide a shopping list as well.

Here's what I plan to cook and freeze:
Vegetable Lasagna - my recipe
Spinach and Artichoke Pasta with Chicken - Happy Little Elephant's blog
Teriyaki Chicken - The Test Kitchen of Melissa Fallis blog
Pork Sirloin Roast with Spicy Peanut Sauce - Kalyn's Kitchen blog
Hamburger Soup - my recipe
Chicken Pot Pie - my recipe
Giada's Pot Roast - Everyday Italian
Chicken Tortilla Soup - Pioneer Woman
And - seasoned beef for tacos, nachos, and tortillas - shredded chicken, and steaks for my carnivore son.

There are freeze staples that are always in my freezer.  Frozen blueberries, Cubes of frozen herbs such as parsley and basil (basil is mixed with olive oil or made into pesto), raviolis, sausage, bread, butter (yes, you can freeze butter), steaks (both thin and thick), and hamburger patties that I make up myself.

Cookbooks!

I tend to go overboard when buying cookbooks. I have several, have been gifted many, and now with the Internet, I can search all over for recipes.  I have my mother's original Betty Crocker Cookbook. It's a classic that I reference it all of the time. My favorite Christmas cookie cookbook was a gift from a friend when I moved from Michigan (and away from our annual Christmas cookie baking spree). I love popular cookbooks as well.  Recent purchases are the latest Pioneer Woman and Theresa from Jersey Housewives (I know, but there are some great recipes!).

Many of the books are covered with food and pages are dog eared, but I love them.  I've recently started using my iPad, but I worry about spilling on it, so I'm very careful. I also subscribe to Martha Stewart Everyday and Bon Appetit Magazine. Truly, any where I can find recipes is great. In fact, my recipe book is bulging with paper, torn out recipes, and pieces of packaging that bears recipes. I have to rubber band it shut and I'm worried many will be lost. Hence, my cooking blog.

Blender!

I love my immersion blender.  I mean love, love, love. In the past, I have burned through several traditional benders. Some the motor went up in smoke, others I've dropped the glass vessel and all I had left was the base. I've tried Cuisinart-style blender/mixers, I've tried plastic blenders. All to no avail.

Now, I have this handy immersion blender that works so easily, cleans like a dream, and is inexpensive. I use it for my morning smoothies since it fits perfectly in my cup/straw combo.  I use it for my pumpkin soup recipe (it can be used for any recipe that needs blending). It is so much safer than transferring hot liquid into a blender and then worrying over the heat popping the lid off.  I also love it when I make my Dutch Baby. Really, anything that needs to be blended works!

What is your kitchen go-to-tool?

Vanilla Update!

My vanilla has been brewing for a 2 weeks.  The color has become a rich, chestnut hue and I'm so excited.

I opened the bottle and as you expect the aroma was delicious. A rich vanilla scent with the slight tinge of alcohol. I wanted to dab it on my wrists like perfume (yeah, my husband thought that was odd, too).

I'll keep you posted and I'm searching for the perfect recipe to test out the fresh vanilla.  I'm thinking a vanilla pound cake.

St. Patrick's Day

In honor of St. Patrick's Day, I'm going to share a few recipes from my ancestors (Irish/Scottish/and a few more things-American Mutt).  I've been watching a few shows that have highlighted food and cooking in Ireland. Chefs like Bobby Flay's show Bobby's Ireland is a great example of what Ireland has to offer and how young and contemporary Irish chefs are reinventing Ireland's food.  A few of my St. Patrick's Day specials have been Guinness Stew, Apricot Scones, and Irish Soda Bread.

Homemade Ricotta Cheese

This is nothing better than freshly made ricotta cheese.  It is quick and easy to make, taste delish and works with a ton of recipes.  YES, I use whole milk.  YES, I use heavy cream.  If you must reduce the fat in this recipe do 1 quart whole milk and 1 quart skim milk.  Once you make it, you will never eat store bought ricotta again.

Ingredients:

• 2 quarts whole milk
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/3 cup fresh lemon juice

Line a large sieve with a layer of coffee filters (or paper towels, or cheese cloth) and place it over a large bowl.

Slowly bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over medium heat, stirring occasionally to prevent scorching. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.  You will be able to see the curdling happen.  Make sure you cook for at least 2 minutes.

Pour the mixture into the lined sieve and let it drain 1 hour.  After discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator 3 to 4 days.

Awesome on pizza or in a pasta dish.  My daughter eats it with a spoon!

Vanilla

Vanilla is a key component of many, many desserts and lushly flavored dishes.  I have always wanted to make my own vanilla and today I did.  When I arrived home and saw the package on my front porch from Beanilla a company that sells vanilla beans and other flavorings.  I also ordered a little bottle to store the vanilla along with lemon extract which I can't wait to use in my Lemon Meringue Pie.

Here's a little history about vanilla. Vanilla is a flavoring derived from orchids of the genus Vanilla, primarily from the Mexican species, Flat-leaved Vanilla (V. Planifolia). The word vanilla derives from the Spanish word "vanilla", little pod.  Pre-Columbian Mesoamerican peoples cultivated vanilla and Spanish conquistador Hernan Cortes is credited with introducing both vanilla and chocolate to Europe in the 1520s.

Below is the recipe I used.

Recipe

-Sterilized Jar or Bottle with a tight, secure lid
-Vanilla Beans in your favorite variety (rule of thumb is 1 bean per 1/3 cup of alcohol) I used Madagascar Variety
-Vodka, but you can also use Bourbon, Rum or Brandy)

1. Use a knife to split the bean in half, leave about ½ inch at each end intact.
2. Put your vanilla beans in your glass bottle or jar and cover with vodka.
3. Close jar or bottle and store in a cool, dry place for at least 6-8 weeks. Give the bottle a shake every week or so. As you use the vanilla, simply add in more liquor to replace what you have used.

I have marked 6 weeks on the calendar because I can't wait to use my vanilla.  I did have 1 1/2 extra of the vanilla beans so I cut them lengthwise, scrapped out the seeds and added the seeds and pods to 1 cup of granulated sugar to make vanilla sugar.

Next time I will summon the Martha in me so that I can have a prettier label.  This is definitely low budget on my end.   I have seen recipes for lemon extract but I haven't tried them yet.  From my research and from other recipes having home made extracts is a great way to enhance flavor and make sure you have fresh ingredients.

Beloved Kitchen Aid Mixer

I love my Kitchen Aid Mixer. I didn't have a lot of experience with baking, but my mom had a white Kitchen Aid and she used it quite a bit.

I received mine as a Christmas gift from my dear hubby. This was after the birth of our second daughter and I was fast on my way to absolutely loving baking.  I'd learned a ton by searching for recipes, using family recipes, and watching Martha.

Today I used my mixer when making a pudding cake. Nothing beats whipping egg whites into submission than the high speed of a Kitchen Aid. Thick, fluffy, egg whites to fold into a rich custard.

Perfect every time!

Go To Tools

When we moved into our house nearly 20 years ago, this measurement chart was taped to a cabinet in my kitchen. At first I was going to remove it, but then I remembered I really didn't know how to cook and it may come in handy.

Well 20 years later, here it is still stuck to my cupboard and I use it all the time.  I have also told my children to use it as well.  As you can see, they have used it to color on and write down phone numbers!

Do you have any tool like my measurement chart or my grandmother's whisk that you just can't part with?

Cooking 101

One thing I must say about cooking is that you need to have the right tools.  I've collected many gadgets in during my marriage, some I've used, others need a good dusting.  Some of my favorite utensils are wooden spoons and whisk.  I have spoon made of cherry wood, olive tree, bamboo.  I have whisk that are modern, need to be tossed, and one that my grandmother used and my daughter swears is unsanitary to use.  I just can't throw it away.

Grandma Garner's Whisk

 So, I should tell you now, I'm not a photographer.  I know it's obvious, but I wanted to add a disclaimer as there are sure to be horrible images to come.

So, on to more essentials in the kitchen.  I love my mixer.  It's a Kitchen Aid, cobalt blue, and lovingly taken care of.  I monitor the kid's use of it, nothing goes in the dishwasher--no siree, hand washing is the only way to go.

I also like stoneware for baking.  I make killer Panettone and I use stoneware bread pans.  I also have bundt cake and pizza pan stoneware that oddly is never used for pizza but for cookies.

I use glass dishes for lasagne, although there are a few pieces of cast iron constructed dishes.

Speaking of cast iron. Nothing, and I mean nothing cooks a steak better then cast iron.  Nicely seasoned, my cast iron pan is one of my go to pieces.  It has ridges so that my steaks aren't sitting in a pile of grease.
 

Notice the Color!  Will match my Kitchen Aid

I recently purchases a dutch oven that is large and has a great, thick bottom so things don't burn.  But this is the one I want next, just waiting for it to go on sale.