Road Trip to King Arthur Flour and Refrigerator Boxes

I've had a couple of nice summer days in a row.  Yesterday I joined "Eddy women" Kathryn, Lynn, and Carolyn on a day trip to Norwich, Vermont, where we visited the King Arthur Bakery and gift shop.  We allowed Lynn's Magellan GPS system, which she nick-named "Maggie" to guide us (in her beautiful new car) from Saratoga Springs north toward Lake George and eastward through the beautiful Vermont landscape to Norwich.  It seemed about a three hour ride, but it is hard to say because we never stopped talking the entire time!  Once at King Arthur, we  had a lot of fun checking out all the merchandise, from cook books to their own mixes to baking supplies.  KA has a wide range of products for the occasional baker/cook to someone who is always in the kitchen (me!).  I bought a few things, including Madagascar vanilla bean paste, and a nifty cooling rack.  It's tiered and holds four baking sheets at once.  That'll free up a lot of counter space on busy baking days.  The shop is home to KA's test kitchen as well as a small cafe where sandwiches, soups, pizza, and baked goods are available.  We all chose a slice of pizza for our lunches, and the roasted red pepper slice was delicious!  After lunch we browsed some more and then headed home, stopping at garden shops along the way.  I really love a day like that.  There's nothing like spending time with good women friends and talking, laughing, and solving the world's problems, enjoying each other's company.

This morning started with a visit to an antique show at the Washington County Fairgrounds.  I'm on the lookout for old-fashioned refrigerator boxes, the precursors to Tupperware and Rubbermaid.  There are a lot of reasons why I prefer these old kitchen relics, but mainly it is because I don't like reheating food in plastic in the microwave.  Glass is a much better alternative.  It doesn't stain and you know it's clean.  Besides, these are prettier and food is easily identified through the glass.  No more chemistry experiments under those plastic lids!  Once I found my refrigerator box (limited myself to one this time) we had a good time exploring the fair grounds for little treasures.  Katie and Bill bought Henry a kid-sized rocking chair, in great shape.  It looks like maple and it has a Windsor back.  My big find on the way out of the show was two Welch's grape jelly jar glasses with Winnie the Pooh images on the outside. We had those glasses when my kids were little -- ours had Flintstones characters.  I just loved those and still have two that are perfect for a small serving of orange juice.

My Saturday evening will be spent dog-sitting Hayden the bloodhound, and later I'll do some baking (of course).  Hope your weekend is off to a good start and that you have a chance to relax and enjoy the end of July and the beginning of August!

Photo image: http://images.containerstore.com/images/catalog/90575/GlassRefrigeratorStorge_xl.jpg

Double Chocolate Bundt Cake

I was thinking about what would be a good dessert after a light summer meal, and fruits and light & polite-colored sweets kept getting pushed out of my brain by that alpha-confection, CHOCOLATE.  "No," I told myself, "No!" -- it's summer and we must keep things light.  Well, my intuitive baker side said, "Wait, chocolate knows no season!  Chocolate is universal.  Chocolate is always welcome!"  This recipe, from Good Housekeeping, does something no mix can ever do -- it makes a moist, rich, scratch cake that can't be duplicated by any manufactured dessert.  And nothing's easier, really, than baking a cake in a bundt pan. Once it's in the oven, your work is basically done.  If you want to make the simple glaze to top it off,  that's no work, really.  If you want to keep things simpler, just sprinkle this already-moist-enough cake with confectioners sugar, as the original recipe suggests.  So have your grilled chicken, corn on the cob, and a nice green salad. Then slice up this cake as a perfect ending to a summer day.

DOUBLE CHOCOLATE BUNDT CAKE

2 1/4 cup(s) all-purpose flour

1 1/2 teaspoon(s) baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup unsweetened cocoa
1 teaspoon instant espresso-coffee powder
3/4 cup hot water
2 cup(s) sugar
1/3 cup vegetable oil
2 large egg whites
1 large egg
1 ounce (1 square) unsweetened chocolate,, melted
2 teaspoon(s) vanilla extract
1/2 cup buttermilk (or 2 teaspoons vinegar and 1/2 cup milk, let sit for 5 minutes)

Mocha glaze, (optional)


DIRECTIONS
Preheat oven to 350 degrees. Grease 12-cup Bundt pan.

On sheet of waxed paper, stir together flour, baking soda, baking powder, and salt.

In 2-cup measuring cup, mix cocoa, espresso-coffee powder, and hot water until blended; set aside.

In large bowl, with mixer at low speed, beat sugar, oil, egg whites, and whole egg until blended. Increase speed to high; beat until creamy, about 2 minutes. Reduce speed to low; beat in cocoa mixture, chocolate, and vanilla. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat just until combined, scraping bowl occasionally with rubber spatula.

Pour batter into prepared plan. Bake 45 minutes, or until toothpick inserted in center of cake comes out clean. Cool in pan on wire rack 10 minutes. With small knife, loosen cake from side of pan; invert onto wire rack. Cool completely.

Meanwhile, prepare Mocha Glaze. Place cake on cake plate; pour glaze over top of cooled cake, letting it run down sides. Allow glaze to set before serving.

Mocha Glaze: In medium bowl, combine 1/4 teaspoon instant espresso-coffee powder and 2 tablespoons hot water; stir until dissolved. Stir in 3 tablespoons unsweetened cocoa, 3 tablespoons dark corn syrup, and 1 tablespoon coffee-flavored liqueur until blended. Stir in 1 cup confectioners' sugar until smooth. Makes about 1 cup.
 
Recipe and photo source: http://www.goodhousekeeping.com/recipefinder/double-chocolate-bundt-cake-2567

From KAF: American-Style Vanilla Biscotti

I love King Arthur Flour.  In fact, on Friday a few of us are taking a day trip to visit their store/shop/bakery in Norwich, Vermont!  I often go to the KAF Web site for recipes and inspiration.  This recipe for biscotti is among their top-rated, and its basic vanilla flavor complements summer fruits beautifully.  If you are wanting something more than basic vanilla, see the "variations" note below, where KAF makes scrumptious-sounding recommendations to make this recipe your own.

BISCOTTI

6 tablespoons (3 ounces) butter
2/3 cup (4 3/4 ounces) sugar
1/4 teaspoon salt
1 to 2 teaspoons vanilla extract
1 1/2 teaspoons baking powder
2 large eggs
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour

Preheat the oven to 350°F. Lightly grease (or line with parchment) one large (about 18" x 13") baking sheet.

In a medium-sized bowl, beat the butter, sugar, salt, vanilla, and baking powder until the mixture is smooth and creamy. Beat in the eggs; the batter may look slightly curdled. At low speed of your mixer, add the flour, stirring until smooth; the dough will be sticky.

Plop the dough onto the prepared baking sheet. Shape it into a log that’s about 14" long x 2 ½" wide x ¾" thick. Straighten the log, and smooth its top and sides; a wet spatula or wet bowl scraper works well here. Note: For extra-long, bistro-style biscotti, pat the dough into a lightly greased 12" x 5 1/2" biscotti pan.

Bake the dough for 25 minutes. Remove it from the oven, and allow it to cool on the pan anywhere from 10 to 25 minutes; just work it into the schedule of whatever else you’re doing in the kitchen. Using a spray bottle filled with room-temperature water, lightly but thoroughly spritz the log, making sure to cover the sides as well as the top. Softening the crust just this little bit will make slicing the biscotti much easier.

Reduce the oven temperature to 325°F. Wait another 5 minutes, then use a serrated knife to cut the log crosswise into 1⁄2" to 3⁄4" slices. Or cut the biscotti on the diagonal—for fewer, longer biscotti. As you’re slicing, be sure to cut straight up and down, perpendicular to the pan; if you cut unevenly, biscotti may be thicker at the top than the bottom, and they’ll topple over during their second bake.

Set the biscotti on edge on the prepared baking sheet. Return the biscotti to the oven, and bake them for 25 to 30 minutes, till they feel very dry and are beginning to turn golden. They’ll still feel a tiny bit moist in the very center, if you break off a piece; but they’ll continue to dry out as they cool. Remove the biscotti from the oven, and transfer them to a rack to cool.

Yield: 3 dozen 3 1⁄2" biscotti, when cut crosswise. Or about 1 1/2 dozen biscotti cut on the diagonal; the exact yield will depend upon just how much of a slant you cut them on.

Variations: Add up to 2 cups nuts, dried fruit (dried, not fresh), or chips to the dough, along with the flour. Adjust the spice to suit the add-in, if desired; e.g., add 1 teaspoon cinnamon with 1 cup chopped dried apple and 1 cup diced pecans. Or substitute hazelnut, butter-rum, or your favorite flavor for the vanilla. A classic Italian anise biscotti is made with 1/2 teaspoon anise extract (or 1/8 to 1/4 teaspoon anise oil, to taste), and 1 tablespoon fennel seeds.

Photo and recipe source:  http://www.kingarthurflour.com/recipes/american-style-vanilla-biscotti-recipe

Last Night's Spaghetti and Meatballs

Last week I bought everything necessary to make a nice pot of spaghetti sauce.  It took me a week to get around to it, but something about finally having A/C in my kitchen made it seem a good idea last night.  I have to say, it was delicious!  I used Barilla spaghetti, the regular width (not thin, not angel hair) and cooked it for 9 minutes to the perfect al-dente stage.  I just wanted one little plate, so there are lots of left-overs, which is especially good with sauce.  The longer it sits, the more the flavors intensify.

Here's my recipe for last night's dinner.

Meatballs - your own recipe or your favorite frozen (I love home-made).

SAUCE

4 tablespoons good olive oil
1 vidalia onion, finely chopped (almost minced)
4 cloves garlic, finely chopped
1 32 oz. can tomato puree
1 32 oz. can diced tomatoes
1 4 oz. can tomato paste with Italian seasonings
4 oz. water
4 oz. red wine
2 teaspoons dried Italian seasoning
1 teaspoon dried basil
2 tablespoons brown sugar


Directions:


In a large, heavy-bottomed pot, saute onion in olive oil over medium-low heat until it is translucent.  Place chopped garlic over top of onions and let the heat from the onions start them cooking.  After a few minutes, stir the onions and garlic, careful not to let it get too brown.  Add tomato puree and diced tomatoes.  With a whisk, stir in tomato paste and then water, wine, and seasonings, including sugar.  Bring to a boil and reduce to a simmer.  Cook for an hour or so, stirring every now and then so nothing sticks to the bottom of the pan.  Add cooked meatballs and let them hang out in the sauce for about another hour, simmering away as the sauce thickens a bit. 


This, from an Irish girl, herself!

Image:  http://www.kraftrecipes.com/recipes/boca-spaghetti-meatballs-66207.aspx

From Liz: The A&P's Spanish Bar Cake Recipe

The other day I had lunch with my friends Liz and Karen.  We were talking about early memories of downtown Saratoga Springs, and what used to be, and where.  The old A&P was on Broadway, where Soave Faire is now.  Later, it moved to Division Street, where the Shoe Depot now exists.  Once on the subject of the A&P, I said that my most distinct memory is the aroma of freshly-ground coffee.  It's what I remember most.  Karen agreed.  Liz grew up in Connecticut, but an A&P is an A&P, and she had very fond memories of the store's Spanish Bar Cake.  It was such a happy memory for her.  Later that day Liz sent me this recipe, which is (according to reviews) as close to the real thing as possible.  If you have fond memories of A&P's Spanish Bar Cake, you can relive them by making this and spending nostalgic time with an old favorite.


A&P's Spanish Bar Cake


Dry ingredients- mix these together first in a large bowl:

2 cups flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
1 tablespoon cocoa
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon nutmeg
1 teaspoon allspice

Then add these:

1/2 cup vegetable oil
2 cups applesauce
2 eggs
1 cup raisins (add these last, after everything else is mixed)

Frosting:
8 ounces cream cheese, softened
4 tablespoons butter
2 teaspoons vanilla extract
2 1/2 cups confectioner's sugar
1/3 cup milk
1 tablespoon lemon juice or lime juice

Mix all ingredients together and beat well. Beat in more milk if needed for easier spreading.

Bake at 350 degrees 30 to 35 minutes in a 9x13 pan, or 40 to 45 minutes in a bundt pan. Cool thoroughly before frosting.

Enjoy!


Recipe source: http://www.squidoo.com/spanishbarcake


Photo credit:
http://i243.photobucket.com/albums/ff134/layers_of_eli/Cooking/Spanish%20Bar%20Cake/IMG_2180-1.jpg

American Macaroni Salad from the FN Kitchens

This American Macaroni Salad is from the Food Network Kitchens.  I made it last week for Alison's party, and it is really good.  It has a five-star rating on the FN Web site.  I'm not a fan of raw red onion so I substituted the milder Vidalia for red.  I used seeded and diced Roma tomatoes, and left out the parsley because I didn't have any.  I made about ten pounds of this salad, and loved the flavor.  The vinegar and sour cream provide a little bit of a welcome tang, and the sugar adds a nice balance.  It reminds me of a cole slaw dressing but is fantastic with elbow macaroni.  Give it a try for your next barbeque or as a nice side dish for a simple dinner. 

AMERICAN MACARONI SALAD

• 2 cups dry elbow macaroni, cooked, rinsed, and drained
• 1/3 cup diced celery
• 1/4 cup minced red onion, soaked in cold water for 5 minutes, drained
• 1 tablespoon minced flat-leaf parsley
• 1/2 cup diced vine-ripened tomato (optional)
• 1/2 cup prepared mayonnaise
• 3/4 teaspoon dry mustard
• 1 1/2 teaspoons sugar
• 1 1/2 tablespoons cider vinegar
• 3 tablespoons sour cream
• 1/2 teaspoon kosher salt, plus more to taste
• Freshly ground black pepper

Directions

In a large bowl combine the macaroni, celery, onion, parsley and tomato, if using. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Serve. Store covered in the refrigerator, for up to 3 days.

Photo credit: http://www.kingsdale21.com/macaroni-salad.jpg

And Tomorrow, They're Off!!!!

David Letterman does it.  So does Jay Leno.  Even Oprah.  Every now and then a repeat is featured.  Today I'm re-running a post from last July 29 which was Opening Day for the historic Saratoga Race Course.  Things are starting a little bit earlier this year, and tomorrow is the first day of racing.  I thought you might enjoy reading today's rerun of last year's Opening Day post, just in time for tomorrow's big day:

When Saratoga Race Course opens for the season, there’s a lot of talk about how the city comes alive with all the associated excitement due to social goings-on and increased tourism, business and traffic.

For local residents, the change to our community is measurable in the simple things, like how long it takes to drive from one end of Broadway to the other, and many of us devise alternate routes for six weeks. While traffic is high on the list of locals’ complaints, I welcome much of what comes with racing season. During this late summer run, the vitality of our downtown is palpable. Sometimes it’s nice to get a new perspective on our home town by “playing tourist” and taking a day to experience Saratoga the way our visitors do – breakfast at the track, a stroll down Broadway going in and out of shops, lunch outside a restaurant under a canopy watching the world go by, maybe a visit to the Racing Museum. We full-time residents take a lot for granted here in Saratoga Springs. How many of us have enjoyed all it has to offer?

The New York Racing Association’s on-line Media Guide (found at www.nyra.com) devotes pages 13-16 to Saratoga Race Course, and its page on the history of Saratoga reads:

“Thoroughbred racing has no finer setting than Saratoga Race Course, named one of the world’s greatest sporting venues by Sports Illustrated. For six weeks every summer, the past comes alive in the historic grandstand as fans experience not only the best in racing, but the unmatched ambiance and charm of historic Saratoga Springs.”
The article continues:

“Already famous for its mineral baths, Saratoga held its first thoroughbred meet just a month after the Battle of Gettysburg. Staged by gambler, casino owner, ex-boxing champion and future Congressman John “Old Smoke” Morrissey and beginning on August 3, 1863, the four-day meet drew thousands of locals and tourists who saw Lizzie W. defeat Captain Moore in the best-of-three series of races…Emboldened by the success of the first meet, Morrissey promptly enlisted his friends John R. Hunter, William Travers and Leonard Jerome to form the Saratoga Association. Its first responsibility was the construction of a new, permanent grandstand on the current site of Saratoga Race Course. Across the street, the “old course” became the barn area known as Horse Haven, with the vestiges of the original track still encircling the stables.”

And later:

“Today, looking over the jam-packed backyard and grandstand on any sunny summer afternoon, it’s hard to fathom that racing at Saratoga once teetered on the brink of extinction. In the early 1960s, there was a movement to conduct summer racing exclusively at the new and modern Aqueduct Racetrack. But in 1962, New York State Governor W. Averill Harriman, who owned Log Cabin Stud, signed “The Harriman Law,” which mandated a minimum of 24 race days at Saratoga every year.”

From the New York Bred website, I found this:

An 1863 description of the track could still be written today:

". . . The main street of the place is a wide and handsome one. It is chiefly composed of hotels which are very large, well adapted to the comfort of summer visitors and no doubt well kept. We soon learned that all the hotels were full . . .The race course is well situated and quite near enough to the town. You can stand in the stable doors and look over a rich cultivated valley, many miles in width, to purple hills curtained with light summer haze far beyond."

My own personal connection to Saratoga Racecourse is that if it weren’t here, I wouldn’t be here. Not in terms of existing, but in terms of location. My father’s father, Valerian O’Farrell, and his family spent every summer in Saratoga Springs. Valerian O’Farrell was a famous New York City detective and loved the horses. There’s a lot of information about him now on Google, and, if you’re interested, you can do a search or read a little about him here.

My father had such fond memories of his own childhood summers in Saratoga that he and my mother decided to raise their family here. He used to take us, all seven children, to the backstretch and introduce us to people—horse owners, trainers, and track workers—his father had known. We’d be given carrots and told to open our hands flat to feed the horses. I was always afraid I’d lose a finger, but it was exciting and a special time in our lives.

Had it not been for the track, my family would never have arrived here, and my life would have played out very differently. I think of that almost every time I drive by the racecourse’s beautiful grounds on Union Avenue, aware that my family’s personal history is intertwined with that of this historic place, and knowing that my father, too, was grateful for the connection.


Photo credit: http://www.racing.saratoga.ny.us/postcards/pc18.jpg
NYBred quote: http://www.nybreds.com/racing/trackhistory.html