Snow Day

Our Nor-easter cake

In New York, it looks like we are getting 3 nor'easter storms in as many weeks. This time of year, as I start to yearn for spring, and am teased with a few above average spring-like days, I must remind myself that we are still in "moody-March." Even though I am over winter, winter is not over us.   Yesterday was our second nor'easter in March (the third is expected early next week). I was ready.  The refrigerator was stocked with multiple meal options, there was plenty of sidewalk salt just outside the back door and the shovel was in position for immediate use.  And, for this particular storm, I had stocked up on baking supplies. Because, when it's cold and the snow and sleet are braising the doors and windows, working around a toasty oven always warms the family.

One of my hearty Hellebore, with mayonnaise white flowers peaking out of the melting snow -- tempting us into thinking spring is here!  

I have been searching high and low for a dense, but moist cake recipe, the kind that I remember from my childhood and was popular in the 1970s (I was just a baby, of course!).  Back then, I think most home bakers used and referenced the Betty Crocker cookbook.  I fondly remember the cakes being a slightly different texture, thicker but still moist, probably because they relied on unhealthy ingredients such as Crisco shortening. Or, maybe today's flour is a bit less dense.  Or, maybe even, the standing mixer (ours was avocado green, below) didn't over mix? Whatever the case, I have been trying to replicate, somewhat unsuccessfully,  that seemingly long-gone, tender, yet dense, cake consistency.  It seems good cake, homemade or otherwise, is very hard to come by.

My childhood mixer.  I don't think it was as easy to over mix the batter back then with less powerful mixers like this one. 

So, for this week's nor-easter, we set out to re-enact my childhood favorite dessert! In the absence of the Betty Crocker cookbook, I turned to next best alternative -- The Dessert Bible. I highly recommend this cookbook and it's preceeding volume -- The Cook's Bible. Taken from the pages of the amazing Cook's Illustrated magazine, where classic dishes are meticulously tested, and retested, and the lucid outcomes are presented, these cookbooks answer the how and the why of perfected food and dessert. It's a little like science class in the kitchen and it's fabulous!

A cookbook that should be in every cook's kitchen.  Order it here:
https://www.amazon.com/Cooks-Bible-Best-American-Cooking/dp/0316735701

From the Dessert Bible,  I chose the well-rounded English pound cake.  Pound cake is named, not for its weight, but for its use of 1 pound each of flour, sugar, butter and eggs.  But, for this week's cake, I chose a slightly more American version, the 1-2-3-4 cake, which is made from 1 cup butter, 2 cups sugar, 3 cups flour and 4 eggs. When mixing batters, it's vital that the ingredients are room temperature so that they whip up properly, otherwise the cake will be too dense.  Butter should be slightly above room temperature. Butter that is too soft will not whip up well either.  For our cake, I neglected to take the eggs from the refrigerator early enough, so I warmed them in some warm water to get the temperature up.  It worked.

A little random, but I needed another image here.  So, here is an easy and delicious ricotta cheesecake.  Recipe can be found here: http://www.thenattydad.com/2015/09/

The best part of the cake was the buttercream icing. Most buttercreams are thick, and while ours was definitely not light, it was a touch lighter than most, and perfect for this cake as we only used it in the center.  The outside of the cake was iced in a simple home-made whipped cream. If you are looking for an excellent buttercream recipe, I again recommend the Dessert Bible.  Be sure to have a candy thermometer, though, as it is a little tricky bringing the egg-sugar mixture to 160 degrees.

Frosting the cake.  While the kitchen doesn't look too bad in this photo, in actuality, it was a bloody mess!

The only problem with baking, aside from the need to be fairly precise, is that it is messy. The counters and sink become filled with batter dripping spoons, egg sodden measuring cups, and buttered spatulas. It can be sloppy, really sloppy.  For me, the worst is the flour dust that settles on everything in the kitchen after pouring it into the mixer.  Baking with children exaggerates this many fold.  So, perhaps the best tool you can come into kitchen with when baking is patience.  Be prepared for a mess and be ready to spend time cleaning. And this is why setting out to bake on a snow day is the perfect activity.  What else is there to do?

The homemade chicken pot pie that we ate before having cake.
 It was an rich, snowy night, filled with indulgent food!
Now, off to the gym...

Saltimbocca

Pork Saltimbocca

Another all-time fave

Saltimbocca, which in Italian means "leap into the mouth", is a traditional Mediterranean dish that is commonly made with veal. Using veal is delicious, but I prefer to use pork. It can also be prepared with chicken. All three meats make mouthwatering Saltimbocca.  Some recipes call for the prosciutto to be rolled inside the cutlets, but I favor leaving the meat flat. Either way, it's an easy 30-minute meal, perfect for this doldrum time of year, and is a real crowd pleaser...

Here is what you will need:

6 thin sliced Pork Cutlets
6-8 slices of Prosciutto
12-14 pieces of Sage
1 cup of Flour
1/2 cup of Chicken Broth
1 cup White Wine
2 tablespoons Butter
1 tablespoon Mustard
2 tablespoons of Olive Oil
Salt/Pepper

If the meat is a cut thick, slice it horizontally into 2 separate cutlets.  It can also be pounded lightly (especially if using chicken).  Each cutlet should be 1/4 to 1/2 inch thick. 

Begin by lightly flouring each cutlet.  Put 2-3 sage leaves on top of the floured cutlet and place a slice (or two) of prosciutto over the leaves.  Secure prosciutto and sage to the meat with a toothpick:

Heat 1 1/2 tablespoons of oil (olive or vegetable) in a pan over medium heat. Add the meat to pan, sage side down, and agitate to avoid sticking.  Cook on this side until golden brown, or about 3 minutes.

Set the timer!

Flip the cutlets over and cook for another 1-2 minutes. Set aside and let rest, but keep the pan juices. 

Meanwhile, let's make some gravy.  

Add white wine to the sauté pan and simmer until it becomes syrupy.  Add 1/2 cup chicken broth, 1 tablespoon of mustard, 2 tablespoons butter, and salt/pepper to taste.  If a thicker gravy is desired, sift a tablespoon of flour into the sauce. 

Place the meat on plate, sage side up and drizzle with the delicious gravy.  

Delectable! 

Everyone is going to LOVE it! 

Back to School 30 Minute Meal

Thai Chicken Curry with Haricot Verts and Sweet Peppers

...in just 30 Minutes!

With the school year beginning, gone are days with enough leisure to properly lay the table, to artfully arrange the appetizers, to bring the cheeses to room temperature without haste, and to stretch the bedtimes.  Now, it's all about the 30 minute meal, the one that can be quickly prepared while simultaneously helping with homework, cleaning out lunch boxes and ensuring piano is practiced. This is the meal that must be cleaned up before everyone is to bath and bed, that is, before 8:00.  Autumn -- welcome back!

If you are looking for a fresh idea that everyone in the family will enjoy and can also be done quickly,  consider this easy, but delectable fave -- Thai Chicken Curry. Oh, by the way, this dish only uses one pan, for quick clean up!

Here is how to do it:

What you will need:

First, you will need a quality curry paste.  I prefer Kanokwan (to the left).  In my house, one package lasts months. It is very spicy and therefore, not much is needed. If you cannot find it in you local grocer, you can get it online:

http://www.amazon.com/Kanokwan-Green-Curry-Paste-Pack/dp/B00AUGN6TG

1-3 teaspoons of Curry Paste (above)

1.5 cups Basmati Rice

2 Red Peppers

5 shiitake mushrooms

6-8 chicken cutlets

1/2 lb green beens

2 cans of Coconut milk

1/8 cup soy sauce

2 tablespoons of brown sugar

3 limes 

basil

Since the rice and the preparation of this dish take about the same time, go ahead and cook the rice (bring 3 cups of water to a boil, add 1 1/2 cups of rice with some olive oil and salt, and simmer for 20 minutes)

In a large saucepan, sauté the cutlets in some vegetable oil. Olive oil can be used as well, but it tends to have a low smoke point, causing food to brown or burn more quickly. Therefore, vegetable oil is more ideal.

If the cutlets aren't too thick, time them for 3 minutes on each side.  For thicker cuts, do at least 4 minutes on each side.

While the cutlets are cooking, slice the pepper into thin strips and do the same for the mushrooms. Take the ends off the green beans.

Once the cutlets are done, take them out of the pan and set them aside.  Leave all the juices in the pan. 

 Into the same pan that was used for the cutlets, add the peppers and green beans, and some salt/pepper. Cook for 2 minutes.

Add in the mushrooms and cook for another 2 minutes.  Add in 1 teaspoon of curry paste.  If you prefer more kick, and if the dish is not being shared with children, add in more!  More curry paste can also be added into the pan after the children's portion has been plated.

 Stir in soy sauce and brown sugar.

Sauté for 3 more minutes. 

Cube chicken and add to sauté pan.  Squeeze 2 limes over the curry and serve with rice.
Garnish with some fresh basil. 

Everyone is going to love it!


If you have been following this site, you know that I am devoted to my All Clad cookware.  I saw that many of my faves are on sale at Sur La Table. If you need new pots, check them out here:

http://www.surlatable.com/browse/index.jsp?N=13554&No=48&Nrpp=48&pCat=cat360431

I also treasure my Staub cast iron pots, and while cyber-oogling the Sur La Table site,  I found these gorgeous creatures on sale in a beautiful deep, autumnal green (perfect for cleaning). Gorgeous! I think you'll be seeing them soon in some of my cooking posts.

Check them out here:

http://www.surlatable.com/product/prod1410087/


Also, if you would like another family favorite, 30 minute meal, check out a post that I did this summer -- it's delicious:

http://www.thenattydad.com/2015/06/kid-approved-pasta-with-squash.html

Shopping the Farmer's Markets in East Hampton.
The summer season is about to close!

Summer Ceviche

Refreshing Mid-Summer Cooking --

Ceviche

This time of year, when the outdoor temperatures remain warm and mostly humid, I try to prepare dishes that are refreshing, light and crisp.  My mid-summer go-to: Ceviche -- which is a fish dish popular in Central and South America, and therefore has a delectable Latin flavor, and some kick.  

The one catch to this dish -- the fish is undercooked, even raw in parts. The only cooking the fish receives is from a citrus marinade, often limes.  So if you aren't into raw fish, this may not be your dish.  Always be sure to buy your fish from a market that caters in super-fresh seafood, where the turnover is frequent. Markets that sell to sushi-making chefs are ideal. 

Ceviche can be made with fluke, sea bass, halibut and other white fish. While popular in many restaurants, I stay away from crustaceans. Shrimp, scallops, lobster, etc. are best cooked with traditional heat sources. 

Fluke Ceviche

 Here is what you will need:

1 pound of white fish (in this case fluke)
2-3 limes (about 1/2 cup)
1 cup of finely minced cilantro, plus extra leaves for garnish
8 teaspoons finely minced mint leaves (about 10-12 leaves)
8 teaspoons finely minced fresh basil
1 small onion chopped
20 cherry tomatoes
5 cloves of garlic diced finely
2 teaspoons honey
1 teaspoon of crushed chili pepper
Sea salt (preferably Maldon brand)
2 Avocados for garnish

Before cutting fish, be sure to wash under water and lightly salt.  Also, cut out any deep red sections and check for other areas that may contain bones. Remove these annoying rascals!

Using a sharp knife, cut the fish into thin pieces, preferably on the diagonal. I do not care for large chunks. Thin slices delicately delight the palate, and present a more gourmet texture. 

Place fish in a bowl and add lime juice. Add chopped onion. The fish and onion are the two ingredients that we are cooking here. Refrigerate for at least 30 minutes. All the fish pieces should have turned white on the outside. 

Meanwhile, mix the diced cilantro, mint, basil, honey and of course, garlic! 

Quarter the tomatoes and discard any juice.  Mix with the fresh herbs.

I prefer using tomatoes rather than red peppers in ceviche.  Tomatoes have less crunch and don't interfere with the smooth texture of the fish.  

Combine the herb mix with the fish and let chill for another 10 minutes.  Be sure not to over-marinate, it will overpower and overcook the fish.  

Serve the Ceviche over a bed of avocado, drizzle with olive oil and season with sea salt crystals, ground pepper and hot chili pepper. 

Did you know:

• Cilantro, is indigenous to the Mediterranean region, has been used for over 3,000 years, and is derived from the Coriander plant and therefore is the same herb. Mediterranean and Asian cultures are likely to call it Coriander, while in the Americas, it is more commonly referred to as Cilantro. 

• While I adore Cilantro, some seem to have an adverse predisposition to the herb, equating it to a soap-like flavor.  

• Cilantro/Coriander is used in both sweet and savory dishes and is an essential ingredient in curry powder. 

Food for Thought!

For those who read my last post, I cut my hair! 

Let the Holiday Decorating Begin

Holiday Warmth

There is something about the chill in the air and the excitement of the impending holiday season that makes me merry! The days are shorter and the food is a little more filling. I do love the warmth of winter!

And with the magical holidays quickly approaching, I decided that it was time to open the Christmas storage vault.  Unlatching the closet is a superb annual treat because in the 11 months when all the decorations are entombed, they are easily forgotten. When I enter the closet, it's almost like having just returned from a fabulous shopping spree, going through this box of finely patinated beads and that bag of sparkling white lights. It's great fun, getting reacquainted with all the familiar but somewhat forgotten trimmings! It's simply the best time of the year -- so much happy expectation. 

I put lighted wreaths everywhere! 

Luckily,  I have collected enough holiday trappings to decorate in different color themes from year to year, should I chose.  But, I don't.  I am always drawn to the rich golden tones, which I compliment with deep reds and silvers.  The result -- elegant, sophisticated and most importantly, warm.   

Some of my favorite holiday expectations:

Without doing much, some houses just scream Christmas.
Luckily for me, mine is one of them!

The frosted pine cone...so simple, yet so imperfectly fanciful!

Nothing has the same sense of childhood whimsy and
double-entre as the Nutcracker!

The glass trees by Simon Pierce.  The problem is that
you can't just have one!

Children! Girls in White Dresses...
For years, our daughter only wore dresses with big bows on Christmas. 

Tips:

For a quick, inexpensive and reliable outside holiday decoration,  spray paint a bunch of branches white and place them upright in an outside container.

Decorate your staircase with garland, use fresh pine boughs to fill the room with fragrance. 

Paper Whites -- put them on any table and wrap with a big white or red bow. 

Don't be afraid of imperfections. Antique glass ornaments and shiny new ones look fabulous together.  Use any large glass bowl/hurricane lamp to fill with unused ornaments.

Mix it up!

All ready for our first holiday party!