Bakin' Away

It's been a busy baking week.  On Sunday we celebrated my youngest daughter Tricia's 29th birthday.  Memories of the day she was born are very vivid.  It was April 3, 1982, and there was a blizzard!  She had been due on March 14th and was three weeks late.  After a long, exhausting day of induced labor and no results, Tricia was born by cesarean section just after 5 p.m.  She weighed in at 9 lbs., 3 oz., and had a full head of golden blonde hair. 

Tricia's birthday dinner was chicken parmesan and eggplant parmesan, along with a tossed salad, toasted garlic bread, and -- for the finale -- a triple layer chocolate cake with fudge frosting.  It was her special request and I didn't skimp on the chocolate.  I used the Hershey's Cocoa Cake recipe on the back of the cocoa tin.  For frosting, I made a whipped chocolate ganache that decided to become more fudge than ganache half-way through the icing process.  It was all good, though, because it ended up being a stately, if not rustic, cake and Tricia loved it!  We had a nice time with Katie, Bill, and the boys, Tricia's boyfriend Jeff, and me.  Very small, but full of happy energy and birthday wishes.

Tricia with nephew Peter 4.3.11

The baking continued as I made the cake for my office's celebration party Tuesday night.  I work in a college admissions office and we recently sent out decision letters.  The amount of collaborative work that goes into the process of preparing for that day is incredible.  I wouldn't have believed how intense it was if I hadn't experienced it myself first-hand.  So, letters out the door, and a party was planned to celebrate and appreciate the hard work of so many people.  The work continues as the class of 2016 takes shape.  Last night's dinner included all our staff and their families.  I brought my daughter Katie and grandsons Henry and Peter to the party.  Henry was very excited to be there and to meet the children of my co-workers.  He had a hug for every child, fist-pumps and high-fives all around.  He decided to sit with the big kids at their dinner table, and when Katie had to crawl under the table to get him out of there, she decided it was time to exit stage right and take Henry and Peter for a ride in the car until "Grandma" was ready to leave.  They came back for me a while later. 

Celebration cake!

The cake I made for last night's dinner was a simple sheet cake -- half vanilla and half dark chocolate -- with buttercream frosting.  I made two-tone rosettes with my pastry bag and a star tip, and used a writing tip for the message and to make little curved and dotted lines.  It was a fun cake to decorate and very simple.  One day in the not-too-distant future I would like to have a class for anyone interested to learn the basics of cake decorating, starting with cupcakes.  I know it would be a lot of fun and already I've had people say they're interested. 

In the meantime, I look forward to the next cake project, and I wish you all a warm and sunshine-filled spring!

Jody and the Chocolate Recipe!

Jody Shepson is a friend I've know since we were in high school, oh just a few years ago!  She lived just around the corner from me.  We lived on Salem Drive in Saratoga Springs, and she lived on Springwood Drive.  Jody's sister Cindy was in my sister Ginny's class in high school, a year behind me. 

We grew up in Saratoga when it was a simpler place, in a time before laptops, blogs, or I-phones.  There were no malls at exit 15 of I-87.  The big news was when a MacDonald's came to town in the late 60s!  Downtown was a simpler place too.  There were no national retail clothing stores as there are now.  We knew the shop-owners and they knew us.  They were our neighbors and friends.  We'd walk home from high school and stop at stores on timeless Broadway -- Patricia's, Erlangers, Mabou, Soave Faire (still there), The Economy Shop, Glickman's, Starbuck's (not the coffee), Covkin's...  Woolworth's, J.J. Newberry's, and Western Auto were the only chains, and they'd been there forever.  Farmer's Hardware was a great store where you could buy hardware, household items, and also pick up your new telephone from Ma Bell.  It was the only place in town to get a phone.   There was even a choice of grocery stores then:  A&P, Grand Union, Central Market (now Price Chopper).  We loved to go to the elegant and classic Community Theater, which is now home to a number of shops and businesses (makes me sad - I wish someone would win the lottery and convert it back to our beloved theater!). 

As kids, we rode our bikes everywhere, or walked.  We were outside all the time.  That all seems eons ago. It WAS decades ago!  I remember fondly those simpler times. 

Facebook has allowed us to stay connected, or reconnect, to people from our past.  Jody moved away from Saratoga a number of years ago, but it seems I know her better now because of her frequent (and hilarious) postings on Facebook.  Through her posts, I've learned that Jody is an enthusiastic and accomplished cook. 

Early on in my blog's life, I posted Jody's favorite recipe for Chocolate Slab.  Today I bring you two more chocolate-focused recipes that Jody's shared.  Don't get the idea, though, that she limits her culinary endeavors to all things chocolate.  Nope.  She often mentions the great dinners she's made for her husband, as well as his colleagues and students.  She also writes enthusiastically of meals she's had out (especially liking Thai food).  I'm hoping that there are a lot more recipes from Jody coming our way.  I'm saving another recipe she's shared for a future post; don't want to give it all up at once!  Below you will find recipes for two dishes she's mentioned recently on Facebook:  Country Chocolate Pie, and Rum Chocolate Mousse.  I asked, and she shared recipes and photos.  Thanks Jody!  And remember, friends, that I'd love to feature your favorite recipes, too, and photos to go along.  I might not make you famous, but you will be appreciated!

Shep, Jody, and the pups!

COUNTRY CHOCOLATE PIE

2 eggs
½ c flour
1 c. sugar
1 tsp vanilla
½ c melted butter
1 c walnuts
1 c semi-sweet morsels

Pour into unbaked pie shell.

Bake at 350 for 35-50 minutes. 
 
 
               ~~~~~~~
 



Jody's husband Shep and his Mousse Plane!



RUM CHOCOLATE MOUSSE
(Jody shaped this into an airplane for her husband's birthday!)

Cook over very low heat until dissolved but not colored brown: ¼ cup sugar
2-4 tbls rum
Melt in a double boiler
¼ lb semi-sweet or sweet chocolate

When the chocolate is melted, stir in
2-3 tbls heavy cream

Add the syrup to the melted chocolate and stir until smooth. When the mixture is cool but not chilled, fold into

2 stiffly beaten egg whites

Then fold very gently into

2 cups whipped heavy cream

Chill in glasses 2 hours before serving.
 
 
Recipes and photos from Jody Shepson

Weekend Road Trip and Mini-Cupcakes for a Special Baby Shower

It's been a busy weekend for me.  Yesterday morning I drove to Hatfield, Massachusetts (just outside Northampton)  to spend some long-overdue time with my good friend Jan.  We always have a lot of fun together.  Soon after I arrived, we took her golden retriever, Leila, for a walk along the banks of the Connecticut River.  It was bright and sunny and very COLD!  Later yesterday afternoon went to the movies, followed by dinner out at a pub near her house.  When we got back, I was pretty tired.  We watched a little TV before I fell asleep on the couch!

Leila

It had been an early morning; before heading to Hatfield,  I delivered over 100 mini-cupcakes to my friend Sue for her daughter Lisa's baby shower.  Lisa and her husband are expecting a son, their first child, to arrive in just a few weeks.  Lisa is the same age as my daughter Meghan, and I remember her as a baby and little girl.  She was an adorable little thing.  She's grown up to be a lovely and still very petite woman, and is so cute pregnant!  I bought a tiny outfit for the baby and I hope that he can wear it for a while before he outgrows it.  The other part of my gift to them was cupcakes for the baby shower.  Lisa mentioned she'd like mini-cupcakes, for a boy baby, with little ducks and flowers, etc.  I used some artistic license and just kind of created as I went.  Here are photos of the cupcakes, before and after.

Mini-cupcakes, beore getting dressed for the party!

Decorated with flowers and ducks!

Ready to go!

After all the baking, it was good to be on the road.  I love getting away, even if it is only for a day.  We did a lot yesterday.  This morning, after a yogurt-fruit-granola breakfast at Sylvester's in Northampton (where I also bought a loaf of their home-made oatmeal sunflower bread), Jan and I rode around the charming and historic streets of Hatfield.  It was soon time to go back to reality, so I said good-bye and was on my way, arriving home in the early afternoon.  I was happy to have time to play with Henry and Peter.  Something smelled wonderful -- Katie was making potato corn chowder for dinner (recipe on tomorrow's blog post!).  It was delicious! 

Now, reality is starting to set in:  I have to get in the mode for Monday.  The most difficult aspect of a Sunday night, for me, is shifting the awareness of being in the weekend to preparing for everything I have to do on Monday.  That means finishing up a load of laundry, getting my gym clothes, and work clothes, ready for the morning, setting my phone alarm for 5:30 a.m., and leaving the house by 6:30 to get to the gym on time.  Sunday nights are always a little overwhelming.  Glad I have happy weekend memories to distract me from the ominous Monday about to arrive!

Yoshi Birthday Cake for Breanna

Last night I made a cake for my friend Anne's granddaughter, Breanna, who's celebrating her twelfth birthday by having a party tonight for seven of her friends.  Breanna had requested a Yoshi cake.  First, I had to learn just who or what Yoshi is.  Yoshi, it seems, is a cute little dinosaur from the Super Mario video game.  I checked him out and thought, "I can do this."  My son Jeff was visiting so I asked, "Want to help me get creative with fondant?" and, as usual, he cheerfully agreed.

The night before, I had baked two 8-inch rounds, which were ready for frosting.  Using my standard decorating buttercream, I tinted 3/4 of the batch a sky blue and left the rest white.  I evened the layers with a serrated knife, filled them with white frosting, and covered the cake in sky blue.



With the fondant, Jeff and I crafted clouds, stars, flowers, shrubs, a mushroom, a potted tulip, and, of course, Yoshi.  If you've never worked with fondant before, don't be intimidated.  Wilton makes a ready-to-use fondant, in white and also a variety of colors, that rolls out beautifully. (You can also make your own, if you are so inclined!).  Fondant can be formed like edible clay to craft all kinds of cute little figures.  We opted for Wilton's basic white fondant and colored it ourselves with gel food colorings (which can be a messy process and I suggest vinyl gloves), rolled it into clouds, shrubs, stars, and flowers, shaped with cookie cutters.  Then we shaped the fondant into a potted plant, a mushroom, and finally, the star of the show, Yoshi. 

This is Yoshi

Jeff and I had a lot of fun playing - I mean creating - last night.  I hope Breanna and her friends have as much fun deconstructing Yoshi as we did putting him together!

College Classes and Family Dinners

Skidmore College Entrance

Yesterday I was the visiting blogger in my friend Anne Breznau's English 105 classes at Skidmore College.  I had visited her class last semester and Anne asked if I'd consider doing it again, and I was very happy to repeat such an interesting experience.  I met with Anne's  4 p.m.  class and also with her 6:30 p.m. class.  The students were so engaged and curious.  Each, as part of this class, has started a blog.  It was great to hear about their topics which varied widely to include music, riding (equestrian), snowboarding, theater, food and restaurant reviews, and much more.  One writes about "rediculousness."  Some students' blogs are simply reflections on their lives as they happen.  One student, JP,  writes a letter to himself and responds to it (from his future self) from the year 2049.  How smart is that?

I was asked technical and process questions:  How did I get started?; What's my inspiration?; Do I have a bake shop?(no); What do I see my blog becoming in the future? (cook book/s).  Do I track data? (yes, somewhat obsessively); Do I consider myself more a writer who likes to bake or a baker who likes to write? (I am a baker who likes to write with the goal of one day being the writer who happens to bake!)

I had the same question for the students in each class:  Do you have regular family dinners?  Many do not.  Most responded that their families used to, but then schedules, life, etc. seemed to put an end to that.  One student noted that her family didn't start having dinner together until she went to college, and now when she goes home, they do sit down together to eat, but that will probably fall to the wayside over the summer.  Others talked about how, in their families, they eat individually and that's the way it's always been.  Of those who do have family dinners, it seems the ritual is sacred.  Some families have breakfast and dinner together every day.   One lovely student, Kyle, talked about actually placing a laptop at her sister's seat one time when she couldn't be there for dinner, and Skype-ing her sister in to the meal!  It was interesting to watch and hear students react to the descriptions of others' routines.  Some may be inspired to start their own version of the family dinner here at college, and perhaps revive them at home.  That'd be terrific!

I'm so grateful for the opportunity to sit with these students, and with Anne, to discuss food and family.  They were so enthusiastically engaged in the conversation.  It makes me wonder if I should have been a teacher!

Thank you, Anne, once again!

Photo: http://www.skidmoremusic.org/bessie/tutorial/images/Skidmore1.jpg

Potatoes Romanoff from the Strip House

Recently I received the latest catalog from Williams-Sonoma.  I LOVE Williams-Sonoma for many reasons:  the store, the catalog, wonderful wares, great recipes, etc.  I appreciate the history and legacy of the company.  It's not unusual for me to drive forty-five minutes south just to buy a favorite vanilla bean paste there, even when I can order it on-line.  There's something about experiencing Williams-Sonoma that justifies the time and gas it takes for a road trip. 

Page 7 of the March 2011 W-S catalog (titled Steak House) features a recipe from Greenwich Village's Strip House.  It is for potatoes Romanoff, "...a delicious take on twice-baked potatoes that exectutive chef John Schenk learned from his mother.  The potatoes are baked a day ahead, chilled overnight and then grated and baked again with sour cream, shallots and cheddar for a rich, satisfying gratin." 

If you receive Williams-Sonoma catalogs in the mail, take the time to find the recipes, tucked subtly among beautiful photographs in the pages featuring avocado pitters and pepper mills.  The March 2011 catalog alone has eleven recipes from steak houses all over the country, for such things as Gruyere Popovers, Cavatappi Mac 'N Cheese, Red Wine-Braised Short Ribs, and Sesame Chicken Stir-Fry.

Enjoy!

Potatoes Romanoff
from the Strip House, Greenwich Village

3 large russet potatoes, about 2 lb. total, unpeeled and scrubbed
3/4 c. minced shallots
2 1/2 c. grated white cheddar cheese
2 tsp. salt
1/4 tsp. freshly ground white peper
1 1/2 cups sour cream

Preheat oven to 425 degrees F.

Pierce each potato several times with a fork.  Place directly on onven rack; bake until tender, about 1 hour.  Remove; let potatoes cool.  Place on plate; wrap with plastic wrap.  Refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Using large holes of box grater or food processor fitted with large-hole grater, grate potatoes, including skins.  Transfer to bowl; sprinkle shallots, 1 3/4 cups cheese, salt and white pepper on top.  Using your hands, gently toss together to combine, then fold in sour cream in 2 additons.

Transfer potato mixture to 1 1/2 qt. gratin dish; do not compress.  Sprinkle remaining 3/4 cup cheese on top.  Bake until potatoes are hot and cheese is gold brown, about 30 minutes.
Serves 6.

Photo credit:  http://www.williams-sonoma.com/recipe/strip-house-potatoes-romanoff.html

Sick Day Pasta

It's been such a busy time at work recently that I look forward to weekends with more happy anticipation than I ever have before.  Working in a college's Admissions office means that spring time is exceptionally hectic.  While others go on spring break or take a week to go south, we're busy working to put next fall's entering class together.  So, by the time 4:30 Friday afternoon arrived, I was ready to turn off my computer, flip the light switch, and leave the building.  Unfortunately, early on I realized that I wasn't feeling well, and that feeling only intensified as the day progressed.  Any day that I turn down a lunch hour, or lunch for that matter, means that something is very wrong!  Once I arrived at home, I settled in and had a very quiet night, having to cancel on babysitting for my two little grandsons (another clue that I am not well! - I'd never miss the chance to spend time with my boys). 

Having not eaten for the day, by late last night I was hungry but couldn't stand the thought of food - an odd conflict within.  So, I made what my mother might have made me when I was a little girl - some little pasta with just a touch of butter, salt, and pepper, which caused no problems and eased the hunger pangs. 

Today is a new day. 


Sick Day Pasta - so simple, yet so soothing

Small pasta, like acini de pepe or ditalini, cooked and drained
Pat of butter
little salt and pepper

...and, if you're feeling up to it, transform this simple dish to Pastina:
one beaten egg
grated parmesan, romano cheese
a little sprinkling of your favorite herbs
(beat egg and stir with drained, hot pasta, cheese, and herbs over low heat until egg is cooked through).

Hope you all have a great weekend!

Photo image:  http://www.dakotagrowers.com/images/products/shapes/soup%20cuts/36-Acini%20De%20Pepe.jpg