September Brings New Beginnings

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Here it is September and at Skidmore College where I work, the second week of classes has started. My daughter Tricia has happily enrolled in an art class here in pursuit of personal fulfillment and developing her incredible artistic talent (says her mother!). In the College's museum, where my day job (and sometimes nights and weekends!) is Events Manager, we've opened a wonderful new exhibition, Classless Society.

September is that month of new beginnings for almost everyone associated with the academic world, whether you're a student, a teacher, an administrator, or know someone who is. Those of us who are not currently affected by an academic calendar can recall that time in our lives when September meant a big transition. In the movie "You've Got Mail," Meg Ryan's character speaks fondly of this time of year, imagining "bouquets of sharpened pencils" along with other hallmarks of a brand new season.

The biggest new beginning in this house is that my grandson Henry started kindergarten last week. It's a huge deal for all of us as we witness his excitement and the newness of this next phase in his young life. Little brother Peter starts nursery school this week, and he can't wait.  Here's a photo of "my boys" anticipating Henry's school bus that first day...

This September is a month of birthdays for good friends, a wonderful sister-in-law, and the very first birthday for the just-born grandson of my very good friend Sue. She's spending this week in Boston bonding with her daughter and brand-new family. Sue retired from Skidmore a few years ago, and we still get together once a week to have lunch. This past Friday, my friend Kim and I had planned a very small (just the three of us!) surprise Grandma shower for Sue to celebrate baby Louis's birth, but since it was a surprise Sue wasn't aware what we were up to and had to cancel to get some things done before leaving for Boston to meet the baby. So, Kim and I had our shower-less lunch and I brought our new-grandma gifts and lemon confetti cupcakes to Sue later that day.

My own new beginning commences tomorrow night at 8 pm when I begin a 12-hour fast prior to medical testing for a 10-week food study with Skidmore's Exercise Science program. It's a big commitment and a big change, one that I'm very excited about. It'll be days of supplements in the form of bars and shakes, with my own snack and dinner. I'll be cooking up lean-and-green meals over the next 10 weeks, inspired by a number of resources including a few really interesting boards on Pinterest.  It's not going to be Caesar salad and grilled chicken every night of the week, that's for sure. I need more excitement than that! It's good to know that I can eat out and choose from a variety of protein and veggies. The fact that there is little room for decision making is actually a benefit to me. I've done a number of Skidmore studies in the past (guess I enjoy being a Guinea pig), and I am never so compliant as when the results are important to a larger purpose. It's a privilege to help with this study, especially since my daughter Katie is participating as well. Instant support and team work. It'll be great doing this with her.

So, tonight, in my own last big meal before the big commitment, I made linguini with homemade tomato sauce, and enjoyed a big chunk of chocolate cake with chocolate frosting. No salad. No veggies. Just a carb-laden meal of my favorite things. Henry and Peter helped me make this double chocolate cake that is launching me into the cake-less 10 weeks ahead!

Here's a photo of that chocolate cake!

Hope you're all doing very well, and that September brings exciting new beginnings to you, too.

Photo credit: http://www.charmofthecarolines.com/.a/6a01156faa621f970c0120a9166d13970b-800wi

Blueberry Maple Muffins from Eating Well

Like yesterday's Morning Glories, this recipe for Blueberry Maple Muffins comes from Eating Well. My daughter Katie uses Eating Well as a source for healthier versions of her favorite foods. She packed up a batch of these for this weekend's camping trip. What makes them even more special are the blueberries -- grown right here on our own bushes. We just have a few, but they are producing a nice crop of berries as July ends and August is on the horizon. It's definitely blueberry season in Upstate New York!

It's been quiet here at home while Katie, Bill, and the kiddos are camping north of Indian Lake in the Adirondacks, though I've been busy while they're away. Yesterday, I went to a graduation party for the nephew of two good friends, Cathi Jackson and Barbara Doane (sisters). My contribution to the party was the graduation cake. Delos Jackson is a great kid who graduated in June from Hartford (NY) High School where he was very active in sports, but especially basketball. He's a tall, blond stretch of a kid, with sparkling blue eyes and a shy smile. I've known him since he was a very little boy. His Aunt Cathi was my daughter's Girl Scout leader, and Delos and his family joined us on many of our excursions, but I especially remember the fun we had on our trips to Disney World. My sister-in-law Carolyn and I had rented a sporty convertible on that trip, and Delos, then about 8 or 9, loved riding in that car.  He sat in the back, with the top down, on our way back from a day at the beach in Daytona to our hotel, near Orlando. His excitement just made it all the more fun!  Delos is going to start at SUNY Adirondack in the fall, and I know he'll have a great first year of college. His mom Vicky and dad Ken (along with the rest of his family) have a lot to be proud of in Delos.

Hartford High School Colors - Black and Red!

My Saturday night was pretty quiet. I thought of taking a walk on Broadway in Saratoga Springs, THE summer place to be this time of year! Instead, I settled in here in Middle Grove and did some laundry, checked Facebook, watched a little TV, and talked to Russ (our pretty-much nightly ritual in this long-distance relationship - 16 years next month!). Of course, I'd much rather have a face-to-face conversation (especially with his handsome face!), but we'll catch up soon. We both have such busy lives it's a wonder we manage at all! But we do, and it works for us. I sometimes joke that we are the only two people who can put up with each others' crazy schedules! Fortunately, we can.

On this Sunday I look forward to doing a little shopping in preparation for my trip to North Carolina in just two weeks (!). When I get home this afternoon, I'll prepare a dinner for Katie, Bill, and my little men. After three days of camp food, and with today's rainy weather, comfort food like lasagna or meatloaf and mashed potatoes will be a welcome change. Later tonight, it's more baking for my favorite Saratoga hotel, to be dropped off in the early morning before I head to the track. Tomorrow there's a special race sponsored by Skidmore College's Tang Museum (home of my day job!) at the historic Saratoga Race Course, and our entire office staff will be there for the festivities. We'll be hosting an information booth near the paddock, from 10 am - 6 pm, for anyone who wants to stop by to say hello and pick up some Tang merch!

Looks like my quiet morning is leading into a busy couple of days!  Before the busy-ness kicks in, here's the recipe for Katie's Blueberry Maple Muffins, from Eating Well. Hope you are all enjoying a terrific Sunday!


BLUEBERRY MAPLE MUFFINS
very slightly adapted from Eating Well

Ingredients:
1/3 cup whole flaxseeds (Katie used flax meal that I keep in my freezer - King Arthur)
1 cup whole wheat flour
3/4 cup plus 2 tablespoons all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs (ours came from our chicken coop!)
1/2 cup pure maple syrup
1 cup nonfat buttermilk (or sour 1 cup milk with 1 tablespoon lemon juice or vinegar - let stand 5 minutes)
1/4 cup canola oil
2 teaspoons freshly grated orange zest (Katie used lemon)
1 tablespoon orange juice (Katie used fresh lemon juice)
1 teaspoon vanilla extract
1 1/2 cups blueberries (homegrown!)
1 tablespoon sugar

Preparation:
Preheat oven to 400 degrees F.  Coat 12 muffin cups with cooking spray.

1. Grind flaxseeds in a spice mill or clean coffee grinder or dry blender (Katie used King Arthur Flaxmeal, already ground). Transfer to a large bowl.Add whole-wheat flour, all-purpose flour, baking powder, cinnamon, baking soda, and salt; whisk to blend.

2. Whisk eggs and maple syrup in a medium bowl until smooth. Add buttermilk, oil, orange zest, orange juice and vanilla (Katie used lemon zest and juice).  Whisk until blended.

3. Make a well in the dry ingredients and stir in the wet ingredients with a rubber spatula just until moistened. Fold in blueberries. Scoop the batter into the prepared muffin cups. Sprinkle the tops with sugar.

4. Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 26 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto wire rack to cool slightly.

Nutrition information from Eating Well:
Per muffin: 208 calories; 8 g fat (1 g sat, 4 g mono); 36 mg cholesterol; 31 g carbohydrates; 6 g protein; 3 g fiber; 184 mg sodium; 149 mg potassium
Carbohydrate servings: 2
Exhanges: 1 starch, 1/2 other carbohydrate 1 1/2 fat

Link to original recipe:  http://www.eatingwell.com/recipes/blueberry_maple_muffins.html

A Wedding Dessert Table, and Apple Pie Bars

Yesterday was a very busy day in my baking life. My co-worker, Pam, had trusted me to bake for her wedding (she's a former wedding planner!). So, a little after noon yesterday, Katie and I packed up my Jeep with the goodies I'd been baking for days, before and after work, and I was on my way. In the back of the Jeep: wedding cake tiers (to be assembled on-site - makes for a much less stressful commute!), and a variety of desserts - his and hers - for the dessert table. On the "hers" side: cupcakes and carrot cake petit fours. Pam was also having a fruit platter and coconut macaroons provided by the caterer. On the "his" side: big squares of brownies with, and also without, nuts; apple pie bars (recipe follows), as well as Italian cookies, also provided by the caterer.  Pam and Joe were married at Pat's Barn, part of the RPI (Rensselaer Polytechnic Institute) Industrial Park, but there was nothing industrial about the setting, it was much more park-like. They had a beautiful day, with blue skies, a light breeze, and temperatures in the 70s. Pat's Barn is a beautiful venue, and I enjoyed the hour or so I spent there setting up the wedding cake and dessert tables. While I was setting up, a representative for RPI events came through with a number of couples showing the space as they prepared for Pam's reception. They stopped to watch as I worked, as the blank canvas of two white tiers came to life with vines and flowers. It was fun to explain what I was doing, and to reiterate that I am NOT a professional when asked for a card!  I explained that I bake only for good friends and family when I have time, and enjoy that so much. To become a professional would take the joy out of my part-time passion, I am afraid. Who knows, maybe one day when I retire from the 9-5 I may become more active, but for now, I am happy to share my amateur pursuits with you!

And speaking of sharing, below you will find photos of the cake and desserts, followed by the recipe for apple pie bars, one that I requested from my BFF Sue Valenti. This is her recipe, word for word, with no changes. Sue grew up in the UP of Michigan, where "bars" are a favorite dessert.  There are all kinds.  But her recipe for apple pie bars is one of her specialties! I found a number of variations on-line as well. (Here's another version, from Taste of Home - interesting to see the regional differences.)

Sue and I worked side-by-side for a few years, and became very fast, and life-long, friends. She retired from Skidmore College three years ago, but we still have lunch together at least once a week, and dinner once in a while. She and her husband Pete are terrific people, and I love their kids. They are like a second family to me, and I am so glad to have them in my life. So thank you, Sue, for sharing your best recipes with me, but more, your time and friendship.

Apple Pie Bars, Brownies with and without nuts, assorted cupcakes, petit fours

Congratulations to Pam and Joe!

APPLE PIE BARS

Crust:

3 cups flour
1 1/2 cups butter or margarine (not shortening)
1 egg plus 1 egg yolk
1 1/2 tablespoons lemon juice
7 1/2 tablespoons cold water

Mix flour and butter like pie crust. Mix the egg, egg yolk, lemon juice and water in a separate bowl.  Add liquid to the flour mixture and blend well with a fork ( the mixture will be quite moist, not dry like a pie crust). Roll out half of the dough and place in a jelly roll pan. Roll out the remaining half for the top. (This dough tends to rip easily because it is so rich, but it patches well and doesn't show.)

Filling:

10-14 apples
1 1/2 cups sugar
3 tablespoons flour
3 tablespoons tapioca
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg

Peel and slice apples like you would for a pie.  Combine dry ingredients and mix with the apples.

Place the apples onto the crust and distribute evenly.  Place the top half of the crust on top of the apples and seal the edges (I usually have the bottom crust hang over the edge of the pan a bit and then fold that up onto the top of the top crust).

Bake at 375 degrees F for 30-35 minutes.

While still a little warm, frost with powdered sugar frosting.  It will be like a heavy glaze.

**********

Thanks for stopping by! I look forward to bringing you more recipes and stories about my baking, so come back again!

The Barbershop, Whole Foods, and a Prize-Winning Cookie!

Congratulations to one of this blog's faithful followers, fellow blogger Colleen Barber,  the proud winner of Whole Foods' "Your Best Recipe with Pecans" contest!  The Whole Foods tester wrote that Colleen's "...pecan-studded cookies have incredible flavor and are so easy to make. The balance of textures in this recipe is spot on, and I loved the bright pop of the cranberries..."

 As the contest finale drew near, Colleen kept us notified that her cookie, Pecan Cranberry Cinnamon Chip Cookies, was still in the running.  Then, it was down to the final two!  And yesterday, Friday the 13th was Colleen's lucky day as she announced that her cookie was the winner! 

This is especially exciting in blogging/baking world!  Colleen is an inventive baker, and her blog is very interesting.  She takes simple, every day ingredients, and combines them in new and non-traditional ways.  She makes a salty-sweet cookie with cake mix and Pretzel M&Ms.  She continually tries new things and in her writing you can hear her passion for baking.  Outside of baking and blogging, Colleen has very full life; in addition to her full-time career, she is a devoted runner (more than burning up any calories from taste-testing!) and is planning her wedding this coming fall.

I'd been reading Colleen's blog for a while (What's Baking in the Barbershop) and later we became facebook friends.  Only then did I realize that she is a fellow Skidmore College alum, and that she has family nearby though she lives in Boston.  It's a small world!  We have yet to meet in person, but the next time she is in Saratoga Springs, I'd love to get together and talk about our shared passion - baking! 

I am so happy for Colleen, and I am sure this is just the first of what will be a collection of prize winning recipes coming from her kitchen! 

PECAN CRANBERRY CINNAMON CHIP COOKIES

 6 ounces unsalted butter, melted
1 cup packed light brown sugar
1/2 cup sugar
2 large eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
1 cup whole wheat flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup chopped pecans, toasted
3/4 cups dried cranberries
3/4 cups cinnamon flavored baking chips

1. Preheat oven to 350 degrees. Place the chopped pecans on a baking sheet; toast in the 350 degree oven for 5 minutes or until lightly browned. Remove and set aside to let cool.

2. Melt the butter in the microwave and allow it to cool slightly. Using a whisk, combine the butter and both sugars together in a large bowl. Whisk in the eggs and vanilla.

3. In a medium bowl, sift together the all-purpose flour, whole wheat flour, salt, baking soda, and cinnamon. Add this flour mixture to the butter and egg mixture and fold until just combined.

4. Fold in the pecans, dried cranberries, and cinnamon chips until well-incorporated, but be careful not to overmix.

5. Line baking sheets with parchment paper. Drop cookie dough by the tablespoonful on baking sheets, placing at least 2 inches apart. Bake for 10 - 14 minutes.

6. When the edges are just lightly golden brown, remove from oven. Allow the cookies to cool on the sheet for a couple minutes before removing to cooling rack. Once fully cooled, the cookies can be stored in an airtight container.

Photo of Colleen's cookie, and link to Whole Foods' site:  http://raleigh.wholefoodsmarketcooking.com/recipes/12171_pecan_cranberry_cinnamon_chip_cookies/1

Happy Thanksgiving 2011!

Today is almost too busy to blog, but I'm going to take a few minutes to wish all my family and friends, and each and every reader, a very Happy Thanksgiving!

Thanksgiving is my favorite holiday.  I love the unloaded simplicity of this day, family and friends gathering together to share a meal and gratitude for the blessings in our lives -- abundance, not of things, but of family, friends, good food, and time together.

Today I am grateful for so much, especially my family, including my ex-husband Gene and his wife Kathryn who are hosting the big feast, but also for the friends who are another form of family to me.  I'm grateful for five healthy, beautiful, and now grown kids.  I am grateful for my two grandsons, for whom the sun rises and also sets (!).  I am grateful that Russ is here with me today, as he has been for the past fourteen Thanksgivings, along with his little dog Jette.  I am grateful for Skidmore College, the place where I have been employed since "the beginning of time" and also where my daughter Katie and I received degrees, and where my other children have taken classes from time to time. It is also a place where deep friendships have blossomed, a true blessing in my life.

I am grateful for memories of life lived, even the sad memories, because everything we experience is a lesson allowing us to appreciate all the good that comes our way, and the people who were there for us during the trials and tribulations, and also there to share our celebrations.  It may seem funny to say this, but I am grateful for facebook, because it has renewed friendships that had slipped from my grasp and brought old friends back into my life.  The power of social media...

I usually write about food, but Thanksgiving is about so much more than that.  So no food notes in this posting, just gratitude.

I wish all of you a truly Happy Thanksgiving.  May we appreciate all that surrounds us, and give thanks for every person who has touched our lives.

Now go eat!

Roasted Red Pepper and Smoked Gouda Soup

At Skidmore College, there's a cafe called "The Spa" (in the tradition of all things Saratoga), and I eat lunch there at least a couple of times a week.  Each day The Spa offers specials, one of them being a small container of soup with half-deli sandwich.  I love to see what the soups of the day are, and this week I lucked out -- they had Roasted Red Pepper and Gouda soup!  Oh, how I love that soup!  It's right up there with my two other favorites, butternut squash and cream of mushroom.  I was in lunch nirvana!  Then yesterday, my email inbox had a message from Smitten Kitchen where Deb had posted her recipe for roasted tomato soup with a giant cheese crouton on top!  Holy moly!  How many favorite soups can I have on my list?

I could have soup for every meal and never get bored!  It all harkens back to those childhood days of Campbell's tomato soup and grilled cheese sandwiches, which I've written about before.  Seems I keep coming back to comfort foods that continue to provide comfort, even at age 57-and-a-half!  I searched on-line for a good recipe for roasted red pepper soup (with gouda).  The recipe that follows is the winner.  It sounds great, and because you use jarred,roasted red peppers, it's easier than other recipes where you have to roast your own over an open flame (dangerous and risky, and not a good idea when I'm in a hurry for soup!)... 

Here's what I found:

Roasted Red Pepper Soup with Smoked Gouda
recipe from McClatchy Newspapers


Makes 4 servings (total yield 5 cups)
1 tablespoon olive oil
1 medium onion, chopped
2 medium carrots, peeled and cut into small pieces
1 (12-ounce) jar roasted red peppers, drained and diced
4 cloves garlic, minced
2 cans (14.5-ounce) reduced sodium, fat-free chicken broth
2 teaspoons dried basil leaves
1/2 teaspoon dried thyme leaves
Salt and pepper to taste
1/2 cup shredded smoked Gouda

1. Heat olive oil in a 4-quart saucepan over medium high heat. Add onion and cook, stirring frequently, 3 to 5 minutes or until tender. Add carrots, roasted red peppers, garlic, chicken broth and seasonings. Bring to a boil; reduce heat and simmer, uncovered, 25 to 30 minutes.

2. Remove from heat. Carefully use an immersion blender and purée soup.

3. Return soup purée to saucepan; add cheese.

4. Cook over low heat, stirring frequently, until cheese is melted.


Per (1 ¼ cup) serving: 161 calories (43 percent from fat), 10 grams total fat (3 grams saturated), 16 milligrams cholesterol, 15 grams carbohydrates, 14 grams protein, 165 milligrams sodium, 4 grams dietary fiber.



Recipe and photo source:  McClatchy Newspapers

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

Getting Ready for the Transformation

This morning I arrived at the Skidmore College Sports Center at 6:55 a.m. to undergo initial testing for an exercise science study.  It was an earlier-than-usual morning.  My cell phone also serves as my alarm clock, and the alarm can be set eight different ways.  Slept right through the first one at 6:10 a.m.  I did hear alarm #2 at 6:15 and chose to ignore it.  The third blast at 6:20 got me up out of bed.  Once at Skidmore, I was greeted by two student interns who escorted me back to the lab area where I underwent a number of (personally) humiliating measurements.  Height, not so bad. I'm pretty consistent there and know what to expect.  Weight -- well, I am SO glad they weighed me in kilograms rather than pounds -- it's a much smaller number.  Waist and hip circumference - ugh.  Dexoscan, where your body mass is calculated...is it optimistic or pessimistic to think of my body as half-empty of fat rather than half-full? What an eye-opening experience!  The technician who conducted the scan showed me the picture on the screen.  It looked like a shadow of the Staypuff Marshmallow Man with a skeleton hidden within.  And yes, I am my own worst enemy and my humor tends toward self-depricating, but I gotta tell ya, this is a tough way to begin the day!  On top of that, my blood draw didn't go particularly well.  My friend Patty, the RN, had a little trouble with me (my curly veins' fault, not hers) and I left there with more than one Band-Aid.

To prepare for this test, I had to cut back on caffeine yesterday (just one cup of tea rather than the three Diet Cokes I typically consume).  And then there was no food allowed after 8: 00 p.m. last night, which would never really be a problem because I usually have dinner and that's it, but knowing you CAN'T eat anything after 8:00 makes one very hungry at about 10:00 p.m., especially when that person is baking a last-minute batch of really perfect chocolate chip cookies as bartering currency for a friend doing my taxes (only to find out that I owe Uncle Sam, as usual).

When I was leaving the Sports Center this morning, I was struck by what a beautiful spring day we have.  I thought about all the leaves that are just beginning to unfold from their buds (early this year) and how I hope to unfold from the bondage of too much good living and begin to enjoy a healthier life.  I'm on my way!

Photos:  Budding tree, and shadow, near the Skidmore College Sports Center this morning

Almond Crusted Salmon Fillet

My friend Joanne has asked for a good recipe for salmon or for a mild white fish.  I found this recipe from my treasury of old Skidmore College Dining Services recipes. It's among those in a gift note pad that was printed for alumni at Reunion time.  This one little note pad is loaded with really terrific recipes, some of which I've featured on this blog in the past. 

Serve this salmon fillet with your favorite vegetable and rice pilaf for a truly delicious and nutritious dinner.


Baked Salmon Fillets with Almond Crumb Crust

3 tablespoons fine plain dry bread crumbs
2 tablespoons finely chopped fresh parsely
1 tablespoon finely chopped almonds
1 teaspoon dried Italian seasoning
Dash salt
1/8 teaspoon pepper
1 egg white
1.5 lb. salmon fillet, cut into six pieces

Heat oven to 425 degrees F.  Spray 12x8" (2 quart) baking dish with non-stick cooking spray.  In shallow dish or pie pan, combine bread crumbs, parsley, almonds, Italian seasoning, salt and pepper; mix well.  Place egg white in aother shallow dish or pie pan; beat well.  Dip tops of salmon fillets into egg white; coat with crumb mixture.  Place skin side down, crumb side up, in spray coated dish.

Bake at 425 F for 10-20 minutes or until fish flakes easily with fork.

Makes six servings. 

Photo image: http://images.google.com/images?hl=en&source=hp&q=almond+crusted+salmon+fillet&btnG=Search+Images&gbv=2&aq=f&oq=&aqi=

Chocolate Covered Strawberries for your Valentine!

I've made chocolate covered strawberries on different occasions, and people are just in awe of them.  It seems they have no idea how truly simple a treat these are to make.  Just make sure your strawberries aren't too ripe or they won't last long.  It's a good idea to make the strawberries within a day of serving them.

Chocolate covered strawberries are romantic.  They are big sellers, at a big price, for Valentine's Day.  They are not expensive if you make them yourself, and what a great impression you'll make, having taken the time to select the perfect berries and hand-dip them in melted chocolate.  It that doesn't indicate your love for someone special, I don't know what to tell you!

For lovely Liza's wedding a few years ago, chocolate covered strawberries took center stage. I made her beautiful cake, inspired by a photo in New York Magazine.  The magazine's version was a tiered and unfrosted carrot cake, the layers defined by a filling of sweet cream cheese.  Liza's cake was unfrosted as well, its vanilla layers filled with a chocolate buttercream.  Each tier was surrounded by an assortment of hand-dipped, chocolate-covered strawberries.  The variation of dark, milk, and white chocolate made for a beautifully adorned cake.

The Food Network has a very simple recipe and I've posted it here.  It doesn't have to be more complicated than this, so go buy some beautiful strawberries, some good chocolate (and use real white chocolate, not vanilla flavored morsels) and dip away!

• 6 ounces semisweet chocolate, chopped
• 3 ounces white chocolate, chopped
• 1 pound strawberries with stems (about 20), washed and dried very well

Put the semisweet and white chocolates into 2 separate heatproof medium bowls. Fill 2 medium saucepans with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowls of chocolate over the water to melt. Stir until smooth. (Alternatively, melt the chocolates in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.)

Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries. Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries. 

Set the strawberries aside until the chocolate sets, about 30 minutes.

Copyright 2003 Television Food Network, G.P. All rights reserved 

Recipe and Photo Credit:  http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_26022_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html

Creamy Spinach and Tortellini

This recipe might be categorized as Extreme Comfort Food. It’s warm and creamy with a stick-to-your-ribs heartiness, all true earmarks of comforting foods. This cozy recipe, from the talented chefs at Skidmore College, brings in a healthy portion of vegetables to boot. I found it in that note pad I love, the one that’s interspersed with recipes every five pages or so.

Creamy Spinach and Tortellini

1 pound fresh or frozen cheese tortellini
½ cup chopped onion
3 garlic cloves, minced
2 tablespoons olive oil or oil
1 nine-ounce package frozen, chopped spinach, thawed
1 cup seeded, cubed tomato
¼ cup chopped fresh basil leaves
½ teaspoon salt
½ teaspoon pepper
1 cup whipping cream (forgive me!)
¼ cup grated Parmesan or Romano cheese

Cook tortellini to desired doneness as directed on package. Drain; rinse with hot water. Meanwhile, in large skillet over medium heat, cook onion and garlic in oil until lightly browned, about 4 minutes. Add spinach, tomato, basil, salt, and pepper; cook 5 minutes, stirring occasionally. Stir in whipping cream and Parmesan cheese; cook until mixture just comes to a boil. Reduce heat to low. Add tortellini; mix well. Cook an additional 4 to 5 minutes or until thoroughly heated. Serve with additional Parmesan cheese, if desired.

Makes 4 servings.

Photo credit: http://www.recipeshare.ca/html/images/regular/creamy-spinach-and-tortellini.jpg

I'm Not a Student Anymore

Even though I walked across the stage in May for my graduation for my masters degree, I am just now finishing the big final project for that diploma. I am what is referred to, in academia, as a “star baby,” someone who’s finished all but the very last requirements and is able to march at Commencement, though with an asterisk by her name. My final project will be handed in tomorrow, and it marks the end of a very long journey.

I’ve been a college student for sixteen years. As a response to my marriage failing, I looked for an outlet, and it started with just one class, then another, and another. It took me nine years to earn my undergraduate degree in English here at Skidmore College, as a part-time student in the University Without Walls program. I took all my classes here at Skidmore, some seminars, but most sitting in classrooms with traditional students. I had to fit in evening and lunch-hour classes in order to get it all in, and it took a long time, this part-time student thing. Some semesters I took one course, others three, and sometimes, when I couldn’t jive my work schedule with course offerings – none. Most summers were spent with a course or two. My original goal was to complete the degree in ten years, by the time I was 50. I beat it by a year and graduated in 2003 at the age of 49, two years after Katie’s graduation from Skidmore in 2001. During those nine years I was often doing homework alongside my kids. Sometimes they’d complain because I often had my nose in a book. I looked at it as more than education. It was post-divorce diversional therapy, and I’d say something like, “It could be worse. I could be drinking or smoking crack!” Nice mother.

I’m not certain what motivated me to apply to Skidmore’s MALS program (Master of Arts in Liberal Science) other than the fact that I really enjoy the academic experience and didn’t feel “done.” There’s this insatiable curiosity that’s not always convenient. It all comes with a price: sometimes I’m overwhelmed. Often times I procrastinate and then have to work like a maniac to get it all done (my ususal M.O.). Sometimes what I write is crap and I have to start all over, or at least rearrange all the crap until it makes better sense. It’s expensive. And I never considered putting the rest of my life aside, so I tried to jam it all in, all at once. I won’t give up spending time with my family. I have to hang out with my friends. I continue to bake like a fool. I look forward to every visit with Russ even though any other couple would give up trying to jive two impossible schedules. I travel whenever possible, and it is possible at least once a year. And now I’m a granny, with little Henry just footsteps away in our new, shared home.

I’m handing in my final project. There may be revisions to make, but in my mind, I’m done. I won’t be a student any more, and it is going to feel weird after so many years. How will I fill that void? I don’t know. Hey Henry, how about taking a long walk with Grandma?




Photo Credit: http://images.google.com/imgres?imgurl=http://www.artsjournal.com/bookdaddy/Home_Photo_books.jpg&imgrefurl=http://www.artsjournal.com/bookdaddy/2008/07/&usg=__ARB-T0JxtXv3IYRbaeHYRsrhDLo=&h=362&w=311&sz=28&hl=en&start=6&tbnid=6POhx7Li7bQXYM:&tbnh=121&tbnw=104&prev=/images%3Fq%3Dbook%26gbv%3D2%26hl%3Den%26sa%3DG

Skidmore College's Chicken, Strawberry, and Spinach Salad

On a hot summer night, a dinner salad might be the most refreshing thing to serve. My dad used to make us tuna salads on plates of iceberg lettuce with slices of tomatoes and cucumber, dressed in Good Seasons Italian, the kind you mix in the free cruet. The thought of it makes my mouth water!

I love a nice dinner salad, and was very happy when I came across this Chicken, Strawberry, and Spinach Salad (recipe follows) a number of years ago. It was so delicious that I had to find the recipe right away. It’s another gem from award-winning Skidmore College’s Food Services. It is served at many of the fanciest dinners, and the presentation is beautiful. The fact that it is easy to throw together, and the flavor combinations are so delicious, makes this a recipe you’ll reach for over and over again on warm summer nights.

Chicken, Strawberry, and Spinach Salad
6 side servings/3 main-dish servings

½ c. poppy seed dressing
1 teaspoon orange rind, grated
1 tablespoon orange juice

6 cups spinach, or assorted greens, torn
1 pound asparagus
2 cups fresh, sliced strawberries
1 pound baked chicken, cut in to julienne strips
¼ cup pecan or walnut halves

Snap woody base from asparagus and, if desired, scrape off scales. Cut asparagus into 1” pieces and cook until just crisp-tender. Drain and rinse with cold water. Mix poppy see dressing, orange peel, and orange juice; set aside.

Combine greens and put on serving plates. Mix the asparagus, chicken, and strawberries. Place in the middle of greens and top with pecans. Just before serving, drizzle dressing over salad.

Photo credit: http://www.greengiantfresh.com/images/recipes/chicken_strawberry.jpg

Katharine Hepburn's FAMOUS Brownie Recipe!

One day at work a few years ago, one of my favorite professor friends in the English Department at Skidmore College brought in a crinkled foil package and placed it on the counter in my office. Suspicions aroused, I immediately investigated the contents of the package and was hit with the most intense chocolate aroma. Asked if she'd made the brownies, she confessed she had, and said that these weren't just any brownies, they were Katharine Hepburn's brownies. The best she'd ever tasted. Knowing that this professor is a chocolate fanatic if not epicurean snob (that's a compliment), I tried the recipe and agree completely. These are the best brownies I've ever baked.

This recipe is written, from what I understand, in Katharine Hepburn's exact words! You can almost hear her distinctive voice say "and beat like mad!" Please make these. You just have to.

Seriously!

Katharine Hepburn's Brownies

2 squares of unsweetened chocolate (2 oz.)
¼ lb. sweet butter (1 stick) (aka unsalted butter)
1 cup of sugar
1 cup of walnuts
2 eggs
1/2 tsp. vanilla
¼ cup flour (yes, just ¼ cup)
¼ tsp. salt

Melt unsweetened chocolate and butter in a heavy sauce pan. Remove from heat and stir in sugar. Add eggs along with vanilla and beat like mad. Stir in flour, salt, and chopped walnuts – not smashed up, you know, but just chopped into fairly good sized pieces. Now mix that all up. Butter a square tin (8x8 inches) and dump the whole thing quickly into the pan. Stuff this pan into a preheated 325 degrees oven for 40 minutes. Take out the pan and let it cool. Cut into 1 ½ inch squares.

Photo credit: http://www.katharinehepburntheater.org/blog/wp-content/uploads/2008/06/chs_nn_katharine-hepburn-seated-possible-with-golf-club-4.jpg

Summer Confetti Salad

This is one of the most colorful, healthy, and refreshing salads you can make. It's also one of the easiest. I first had it when I participated in a comparative weight loss study at Skidmore College sponsored by the Exercise Science Department and Body for Life. We were all monitored for six months and exercised six days a week! We started in August and by Thanksgiving I’d lost the equivalent of a good sized Butterball turkey! You know how it goes -- once the discipline and oversight of the study ended, life got in the way and the structure of the program faded. Still, there are remnants of that experience that have stayed with me, and among them are recipes for good, healthy food. This recipe is one that I use again and again. It’s a huge hit at summer barbeques. With the rice, beans and colorful veggies, it's very pretty and looks like confetti, so that’s where it got its name.

Summer Confetti Salad

4 cups cooked brown rice (instant or regular), cooled
1 can black beans, rinsed and drained
½ green pepper, chopped
½ red pepper, chopped
½ yellow pepper, chopped
½ cucumber, chopped
1 rib celery, chopped
2 tbsp. chopped red onion
1 small container feta crumbles
1 small bottle light Italian dressing, more or less to taste

In large bowl, combine rice with beans and chopped vegetables. Add feta and Italian dressing. Mix well. Chill. That’s it!

Next blog: Girls Night In Food!

CALLING FAMILY COOKS WITH RECIPES! Please join in as a follower (you know you want to!) and start sending me your recipes and stories to jeddy001@hotmail.com. I'd love to feature something that's special to you. You don't even have to like cooking, but if you have something you remember fondly or are loving today, make a suggestion and I'll put it up! Thanks! - Jeannie

photo credit: http://images.google.com/imgres?imgurl=http://soul-sides.com/uploaded_images/SummerSunflower1-742749.jpg&imgrefurl=http://soul-sides.com/labels/summer%2520songs.html&usg=__RG8WSvWYg82UYvX4RMGZQMqm35c=&h=216&w=320&sz=12&hl=en&start=29&tbnid=5QN1qt0Ao3Hv2M:&tbnh=80&tbnw=118&prev=/images%3Fq%3Dsummer%26gbv%3D2%26ndsp%3D20%26hl%3Den%26sa%3DN%26start%3D20

Welcome to Adirondack Baker!

Welcome to Adirondack Baker! My name is Jeannie O'Farrell Eddy and I've been an avid baker since I was a young child. I also love to cook, a passion that has taken off in recent years. I'll write about my life in the Saratoga Springs region of New York state. In this blog you'll find frequent entries about baking and cooking (and life!) as well as my adaptation of recipes (from many sources including friends, family, favorite cookbooks, magazines, etc.). When possible, I'll provide action photos to highlight each step of creation for a contributor's favorite dish. I find the history of a recipe as interesting as the recipe itself, so you'll not only be treated to some delicious offerings but the story and nostalgia behind the dish as well.

About me: I've been a single mom to a house-full of children since the youngest was eleven years old. Now they're all grown up (and away!). Anticipating life after child rearing, I went back to school and earned my bachelors degree in 2003, and just this May graduated with my masters degree, both from Skidmore College. My final thesis is entitled "Concoctions and Life-Long Connections: Women's Relationships in the Kitchen." As you can see, kitchen life is something that takes up a lot of academic and non-academic thinking! My most recent passion is grandson Henry, who recently celebrated his first birthday. As he grows up, he'll surely spend many hours in my happy kitchen. Making his first birthday cake was something I'd looked forward to for a long time! No second-fiddle is long-time squeeze Russ Ebbets, whose sense of humor is second only to his good looks (and he loves my oatmeal raisin cookies!).

If you have a favorite recipe you'd like me to consider posting, please send it to me at jeddy001@hotmail.com.

Thank you for visiting Adirondack Baker. Whether you just stop by or want to try some recipes yourself, I hope you visit often.
(photo of my cupcake by Leah Lanci Dwornik)