Goodbye July, Hello Peaches!

July is one month I hate to see end.  It's the ultimate summer month.  June is an introduction, and August is the prelude to summer's swan song.  So, good-bye July, but know that I will love you as much  next year as I do today, and for as many more renditions as I am fortunate enough to enjoy.

August 1st, though, is a notable day.  It is the birthday of three lovely women:  Jan McCoy Ebbets, Donna Jordan Malkowich, and Beckie Platt.  Happy birthday to all of you, who've been a part of my life since forever.  I hope it is a joyful birthday for each and every one of you!  Jan has been my friend since we met in 1997 and instantly became life-long friends.  I met Donna while we were in high school (me, Saratoga High, and Donna, St. Peter's) and we scooped ice cream at Stewart's together (along with her sister and my good friend and now fellow-blogger Carol) and it feels the same today as it did in 1972!  And Beckie has been my sister Patsy's best friend since my family moved to MacArthur Drive in 1955!  There's so much richness and longevity to these friendships, something you just can't put a price on.  They are the kinds of friends, as the saying goes, where a lot of time can go by but when you see them again, it's like it was yesterday.  No tallying of who called whom last, no keeping tabs, just happiness at seeing each other once again.  Good friendships...

So, about those peaches.  I had hot pants to make peach ice cream as the ripe peaches started dropping off Katie's tree yesterday.  Last year they had a bumper crop, but this summer's drought and some other issued limited the number of peaches to about 20 (like gold, these peaches) while the cherry tree produced NO cherries, and the same with the apple tree.  So, kudos to the peach tree for producing 20 fine peaches and better luck next year, cherry and apple.   I used the ugliest peaches of the bunch for my ice cream, figuring they were getting peeled and chopped up anyway, and Katie's saving the prettiest peaches (see photo above) for her husband Bill, who will be home Thursday night to enjoy them.

The recipe I used is from The Food Network (linked here).    It's really pretty simple.  There are a few steps, but I found it very do-able and not at all difficult.  I stopped at Stewart's on my lunch hour to pick up two half-pints of heavy cream, and since the recipe called for peach brandy which I couldn't find in a small bottle, I bought a 99-cent bottle of peach vodka at East Side Liquor store next to Stewart's.  The recipe only called for 2 tablespoons, so vodka it was!

This ice cream is made from a cooked custard that is strained and cooled, and then churned in an ice cream maker for about 15 minutes before adding the peaches, and then churned a bit more.  I knew when I tasted the custard that it was going to be incredible.  I put the soft ice cream into a glass container and it froze for about 2 hours when I just couldn't wait another minute.  It was frozen around the edges but the middle was still too soft, but I dished out a bit anyway, just to taste.  It was delicious, creamy and sweet with great peach flavor.  I'd call it a success, though I have to let it freeze longer to get the best photo.  Meanwhile, here's what it looks like, not quite frozen:

I'll add a photo of a nice scoop once it's firmed up a bit more in the freezer.  So come back, and take another look!

Fast forward and here's the finished product!

Taa Daa!!!!  (and yes, it's sooooo good!)

A Few Words About Paula Deen

As a baker who writes about it, I have a little bit to say about a current story in the news.

The revelation this week by Paula Deen that she has Type 2 Diabetes, and has known about it for three years, has the world buzzing.  Paula is being vilified by medical doctors and others who say that by continuing to promote her fat-and-sugar-laden recipes while negotiating a deal to be the spokeswoman for a Diabetes drug company is hypocritical if not downright unethical.  To paraphrase, Chef Anthony Bourdain calls Deen "...the most dangerous woman in America."  Doctors on morning talk shows are speaking out about Deen's irresponsibility in face of the dangers of obesity and its impact on Americans.  Perhaps negotiating with a drug company is what is really leaving a bad taste in peoples' mouths more than Deen's style of cooking.  Or, maybe some people are envious of a self-made woman who continues to fight to keep what she's earned.  Maybe Deen is looking out for herself, as she's always had to.  Look at her humble origins and the force she has become.   In business, she has always fought and won.  And now she's fighting a personal battle for her health while publicly advocating moderation when discussing the recipes that have made her famous.  I can't see her doing anything differently.

I don't know...

The Food Network, and cable television in general, I believe, have to diffuse some of the heat on this one.  They hired Deen to do what she does: to charm us as she delivers Southern goods, a smiling, cheerful, grandmotherly woman in a beautiful kitchen.  Her show is TV's version of comfort food as she lovingly combines the richest of ingredients and practically serves her fixings right to the camera's lens.  A good portion of her followers watch her as entertainment, but don't go out and make her recipes (true of many "foodie" fans).  For many who do use her recipes, it's likely not an everyday, or even an every week, thing.  Maybe you'll make her banana walnut cake for a special birthday, but you probably won't make it more than once a year.  And that hamburger with bacon and egg served up on a glazed donut?  I don't know anyone who'd ever actually do that, though the Food Network sure thought it would garner an audience, more as a Ripley-like "believe it or not" amusement than anything else, I'm guessing...  If we tune in to watch it, we're contributing to its promotion.

I don't have cable TV and haven't had it for almost three years, about the same time that Deen was diagnosed.  For me, now, food TV is what's offered up on PBS.  Cooks Country is one of my favorite shows, and to be sure, butter and cream abound there, as it does in reruns of Julia Child's cooking shows.  Lidia Bastianich is no stranger to butter, olive oil, fatty meats, and cheese.  And what about Rachael Ray?  She uses a lot of meat and dairy products, and cheese seems to dominate many of her recipes.  Popular baking shows like Cupcake Wars promote, what else, cupcakes.  And what are cupcakes but white flour, sugar, butter, cream cheese, and cream? Should all these shows be called on the kitchen mat for promoting unhealthy ingredients?  No.  They should not.  People watch these shows for entertainment.  Maybe more cupcake shops have opened up because of it, but how often does one go out specifically for a $4-plus cupcake? 

Cooking shows are more popular than ever, yet in researching the final paper for my masters thesis on the history and relationship of women in the kitchen, I discovered that more families are eating out, more often, than ever before. So, we're watching these indulgent food shows on TV, but most of us are not recreating that food in our kitchens. 

Maybe we should put the microscope to those massive meals and deals offered up by the national chain restaurants lining our highways.  Better yet, maybe we should take personal responsibility for what we order out, or put in our shopping carts, on our table, or in our children's mouths, and make healthy choices most of the time, and an indulgent one now and then.

That's my two-cents.

Tomato Pie, with a Little Paula Deen Influence

My friend Rose has suggested I post a recipe for tomato pie, something I'd never heard of.  I went on-line to research this interesting dish, and found a number of recipes.  They vary a little, but basically it's seasoned tomato slices in a pie crust, topped with melted cheese.  Seems simple enough, but what sold me are the enthusiastic endorsements from people who love any version of this recipe and serve it again and again.  I haven't made it yet, but the 343 people who positively reviewed Paula Deen's recipe on The Food Network Web site can't be wrong.  Based on some of their suggestions, I've made a few modifications.  I can't wait until Katie's tomatoes are ripe enough to give this one a try! (They're all still very, very green, but beautiful!).  If you try it, let me know how you like it.

TOMATO PIE
adapted from Paula Deen's recipe

2 lbs. tomatoes, peeled and sliced (blanch in boiling water for 15 seconds before peeling)
10 fresh basil leaves, chopped
1/2 c. chopped green onion

1 9" pre-baked deep-dish pie crust (if using your own, brush bottom and sides with beaten egg white before baking - that'll help keep it from getting soggy).

topping:
1/2 c. mayo
1/2 c. sour cream
1 c. shredded mozzarella cheese
1/2 c. shredded cheddar cheese
Mix all topping ingredients together

Directions:

Place sliced tomatoes in colander in sink, sprinkle with salt, and let drain for 10 minutes to remove excess water.

Layer tomato slices, basil, and onion in pie shell.  Season with salt and pepper.

Spread mayo/cheese mixture over top.

Bake at 350-degrees F for about half an hour or until lightly browned.  Slice and serve warm.

Photo credit:  http://img.foodnetwork.com/FOOD/2003/09/29/pa1a20_tomato_pie_lg.jpg

Coca-Cola Basted Ham

I've been doing a little research on the southern tradition of the Coca-Cola basted ham.  There are a number of different methods, it seems, but one consistency is that cola makes a wonderful ham.  This recipe from the Food Network's Paula Deen is simpler than many and has 5-star reviews.  Reviewers said it is the best ham they've ever had.  If you have an Easter ham sitting in your fridge and you're wondering just how you're going to prepare it, take a look at this recipe.  If you have a smaller ham, just reduce the rest of the ingredients proportionately.

Ingredients


•1 (18-pound) cured ham
•2 (12-ounce) cans cola (NOT diet)
•Canned pineapple rings
•Brown sugar
•Maraschino cherries
•Cloves

Directions

Preheat the oven to 325 degrees F.

Place ham in a shallow roasting pan. Baste the ham with cola. With toothpicks, stick some pineapple rings on the ham, about 4 or 5 rings. Sprinkle some brown sugar on the rings. With toothpicks, place a cherry in each pineapple ring hole and then stick some cloves in the rings. Cover it with foil. Bake for 15 to 18 minutes per pound of ham, or until the ham reaches an internal temperature of 140 degrees F. Baste with cola about every 30 minutes during cooking.

Original Recipe and Photo: http://www.foodnetwork.com/recipes/paula-deen/cola-basted-ham-recipe/index.html

Irish Food, Family Memories, and Soda Bread

Coming from 100% Irish origins through and through, it's surprising that I didn't grow up eating a lot of what is considered to be Irish food.  We did have lamb chops now and then (my father would buy 27 so our family of nine could each have three).  He broiled them with lemon pepper seasoning and they were delicious.  One time, just as dinner was coming together, he dropped the broiler pan with its just-cooked chops on the kitchen floor and couldn't bear to throw the expensive meat away, so he rinsed them under the faucet and put them back under the broiler! Every now and then there was a pot of stew, and sometimes my mother would leave the kitchen and my father would pour  a bottle of beer into the pot, something she did not approve of!  When my parents discovered the pressure cooker, stew became dangerous.  The little toggle on the top of the pot would start to hiss with steam and wobble, and my father would tell all of us to get out of the kitchen, in case the whole thing blew!  Eating at my house was an adventure.

I was never fond of the traditional corned beef and cabbage.  I didn't like the strong flavor of the meat, and cabbage was just too stinky a vegetable for me.  I've grown to like it in my later years (probably because my senses of smell and taste are less acute!).  Nope, not a lot of Irish food in my house, despite the bloodlines.  Still, I embrace tradition. 

In the spirit of Saint Patrick's Day which will be upon us in just eight days, I'm bringing you soda bread.  My Aunt Jeanne, mother of eight and now age 90, still makes it.  This timely recipe comes from Eating Well, and is featured on the Food Network's Website which states, "Soda breads are hearty Irish staples - wholemeal flour with large flakes of bran and wheat germ, or white flour or a mixture leavened with baking soda and moistened with buttermilk. The acid in the buttermilk reacts with the baking soda, which is an alkali, creating bubbles of carbon dioxide which rise the bread. Soda breads have the heft of a yeast bread but are made in minutes and the dough can be shaped into scones or a round loaf, depending on the occasion. Originally it would have been baked in a bastible (pot oven) over the open fire."

IRISH SODA BREAD from Eating Well and The Food Network

Prep Time:
    10 min
Inactive Prep Time:
    --
Cook Time:
    1 hr 20 min

Level:
    Easy

Serves:
    2-pound loaf (12 slices)

Ingredients

    * 2 cups whole-wheat flour
    * 2 cups all-purpose flour, plus more for dusting
    * 1 teaspoon baking soda
    * 1 teaspoon salt
    * 2 1/4 cups buttermilk

Directions

Preheat oven to 450 degrees F. Coat a baking sheet with cooking spray and sprinkle with a little flour.

Whisk whole-wheat flour, all-purpose flour, baking soda and salt in a large bowl. Make a well in the center and pour in buttermilk. Using one hand, stir in full circles (starting in the center of the bowl working toward the outside of the bowl) until all the flour is incorporated. The dough should be soft but not too wet and sticky. When it all comes together, in a matter of seconds, turn it out onto a well-floured surface. Clean dough off your hand.

Pat and roll the dough gently with floury hands, just enough to tidy it up and give it a round shape. Flip over and flatten slightly to about 2 inches. Transfer the loaf to the prepared baking sheet. Mark with a deep cross using a serrated knife and prick each of the four quadrants.

Bake the bread for 20 minutes. Reduce oven temperature to 400° and continue to bake until the loaf is brown on top and sounds hollow when tapped, 30 to 35 minutes more. Transfer the loaf to a wire rack and let cool for about 30 minutes.

Recipe and Photo Credit:  The Food Network and EatingWell.com

More from Food Network Health Star Ellie Krieger - Pork Piccata

Pork Piccata with Spinach and Garlic Mashed Potatoes

Ellie Krieger, So Easy

I've heard great things about this recipe for pork piccata from my friend Jody Shepson, so I'm passing it along to you.  Both Jody and our friend Diane Loviza are big fans of Ellie Krieger's recipes (as am I) and of her cookbooks. (My favorite EK cookbook so far is The Food You Crave.)  So here's a recipe they both recommend with enthusiasm. 

Also from So Easy are Ellie's recipes for spinach and garlic mashed potatoes.  Combined, it's a killer menu, loaded with nutrition and flavor but low on all the bad stuff!

 

Photo Credit: The Food Network, Ellie Krieger, Healthy Living

Ellie's Pork Piccata with Spinach and Garlic Mashed Potatoes

Ingredients:

1/4 cup all-purpose flour

3/4 teaspoon salt

3/4 teaspoon freshly ground black pepper

1 1/4 lbs. pork tenderloin, sliced crosswise into 1/4-inch thick medallions

2 tablespoons olive oil

3 cloves garlic, minced

1 cup dry white wine

1 cup low-sodium chicken broth

3 tablespoons fresh lemon juice

2 tablespoons drained capers

2 tablespoons chopped parsley

Directions:

Combine the flour and 1/4 teaspoon each of salt and pepper in a sealable plastic bag. Place the pork medallions in the bag and shake until well-coated.

Heat 1 tablespoon of the oil in a large skillt (not nonstick) over medium-high heat. Working in two batches, cook the pork until it is browned on both sides, 1 to 2 minutes per side. Transfer the meat to a plate.

Add the garlic to the same skillet, then immediately add the wine and cook over medium-high heat. As the wine reduces, stir to dissolve the small bits and juices remaining in the pan from the meat. Cook until the wine is reduced by about half, 4 to 5 minutes.

Add the chicken broth, lemon juice, capers, and remaining salt and pepper and cook until the mixture has reduced slightly, an additional 3 to 4 minutes. Return the medallions to the skillet along with the remaining tablespoon of oil and heat until the sauce thickens and the meat is cooked to medium doneness, about 3 minutes.

Serve over the Express "Steamed" Spinach and Garlic Mashed Potatoes, and top with the parsley.

Express "Steamed" Spinach

Ingredients:

5 ounces pre-washed baby spinach leaves

Directions:

Place the spinach in a large microwave-safe bowl and cover tightly. Microwave on high for 90 seconds.

Garlic Mashed Potatoes

Ingredients:

1 1/4 lbs. Yukon Gold potatoes, left unpeeled, and cut into 1 inch pieces

4 large cloves of garlic, peeled and quartered

1/2 cup low-sodium chicken broth

1 tablespoon olive oil

1/2 teaspoon salt

Directions:

Place the potatoes and garlic in a steamer basket fitted over a large pot of boiling water. Cover and steam until the potatoes are knife tender, 12 to 15 minutes. Warm the chicken broth in a small saucepan on the stove or in a glass container in the microwave. Remove the steamer basket and drain the water from the large pot. Transfer the potatoes and garlic to the pot, add the oil, salt, and broth, and mash until smooth.

Photo Credit:  The Food Network, Healthy Living, Ellie Krieger, So Easy

Sugar Cookie Hearts

This recipe for sugar cookies comes from The Food Network and Alton Brown.  He gets five stars from reviewers, many saying it is the best sugar cookie they've ever made.  It's an all-season recipe, great for whatever holiday or event you're celebrating.  For Valentine's Day, of course, hearts are the way to go, or Xs and Os if you have alphabet cookie cutters.  You can sandwich two baked and cooled cookies with a thin layer of jam and then dip one edge into melted chocolate (same as for yesterday's chocolate dipped strawberries) for a spectacular dessert.  Think of a platter of these with chocolate-covered strawberries.  How beautiful would that be?!

• 3 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup sugar
• 1 egg, beaten
• 1 tablespoon milk
• Powdered sugar, for rolling out dough

Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice* as desired. Store in airtight container for up to 1 week. 

*Use Royal Icing to frost (this link is a good recipe from joyofbaking.com)

Original recipe: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_25187_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html

Photo credit: https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0KPRDhYKZlhqEFdanMR75IT7MOUMwRPo7fM2uvgw-Ka0HLfKBx8kWk391AIN7nqqb7OoOofMiO4f9bDOfU6uHMPwVTCoWxw5K2qPVDsegWdP4oVxPpHIVofzOna9IjvnWmvpHHLK2UZk/s400/10_0209feat.jpg

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

Alton Brown's Buffalo Wings

With football comes hot wings, and we're right there, season-wise!  The Super Bowl is right around the corner, and people can't get enough of these savory, saucy treats.  Most are deep-fried, but not this recipe from Alton Brown.  Reviewers RAVED about this recipe (check out reviews at TFN site, linked below).

Alton Brown is the culinary scientist of The Food Network.  Sometimes his processes are more than the average cook or kitchen are equipped for, but reviews of these hot wings say they're easy - just take a little time.  The wings are steamed and then baked at a high heat for a while, and the result is a crispy wing that most would mistake for deep-fried.

I rarely eat wings - maybe once in a while out with my sisters, at Gaffney's in Saratoga Springs, or I'll make my own "mock" version with chicken tenders at home (quick and delish), but I love them.  A little celery and the cool creaminess of blue cheese dressing, and I'm a happy winger.  

Alton Brown's Buffalo Wings

Ingredients

• 12 whole chicken wings (about 3 pounds)
• 3 ounces (6 tablespoons) unsalted butter
• 1 small clove garlic, minced
• 1/4 cup hot sauce
• Kosher salt

Directions

Place a 6-quart saucepan, with a steamer basket and 1 inch of water in the bottom, over high heat, cover and bring to a boil.

Remove the tips of the wings and discard or save for making stock. Use kitchen shears or a knife to separate the wings at the joint. Place the wings in the steamer basket, cover, reduce the heat to medium and steam 10 minutes. Remove the wings from the basket and carefully pat dry.

Lay out the wings on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator to dry, about 1 hour.

Preheat the oven to 425 degrees F. Remove the paper towels on the pan and replace with parchment paper. Roast on the middle rack of the oven, about 20 minutes. Turn the wings over and cook 20 to 30 more minutes, or until the meat is cooked through and the skin is golden brown.

While the chicken is roasting, melt the butter in a small bowl with the garlic. Pour this along with the hot sauce and 1/2 teaspoon salt into a bowl large enough to hold all of the chicken and stir to combine. Remove the wings from the oven, transfer to the bowl and toss with the sauce. Serve warm.

Photograph by Con Poulos, credit: http://www.foodnetwork.com/recipes/alton-brown/alton-browns-buffalo-wings-recipe/index.html

Banana Cream Pie

This morning I was thinking about what we need, dessert-wise, this time of year. The holiday gorging is behind us (thankfully) but that doesn't mean we don't want a slice of comfort every now and then. Something cool and creamy that hits the spot but won't do too much damage would be perfect. This recipe is adapted from The Food Network's Ellie Krieger's highly-rated banana cream pie. Reviewers loved it but there were consistent suggestions for a few changes to make it spectacular, which I've incorporated here*. Ellie's recipes are always terrific and the bonus is that they are the result of a make-over. As a nutritionist who loves food, she has found a way to duplicate the taste and texture of our favorite recipes using less fat and sugar, and overall healthier ingredients. I'll be writing a lot about my favorite EK recipes which is a good thing as we try to incorporate healthier eating in 2010.

Banana Cream Pie

• Cooking spray
• 14 graham cracker squares (7 full sheets)*original recipe called for 6 full sheets
• 2 tablespoons butter, softened
• 1 1/2 teaspoons unflavored gelatin
• 3 tablespoons boiling water
• 1/2 cup, plus 1 tbsp. sugar *origindal recipe called for 1/3 cup sugarplus 1 tsp.
  
• 3 tablespoons all-purpose flour
• 2 egg yolks
• 1 1/2 cups 1 percent lowfat milk
• 2 teaspoons vanilla extract*original recipe called for 1 tsp. vanilla
  
• 2 cups sliced banana (3 medium bananas)
• 1/4 cup whipping cream *use more, according to reviewers, up to 3x more
  
• 1/2 teaspoon sugar

Directions

Preheat the oven to 350 degrees F.

Spray a 9-inch pie plate with cooking spray. In a food processor, process graham crackers until finely ground. Add butter and 1 tablespoon of water, and process until the crumb clumps together. Press crumb mixture into bottom of pie plate and about 1/2-inch up the sides. Bake in the oven for 10 minutes, then let cool.

In the meantime, make the filling. Put the gelatin in a small bowl; add 3 tablespoons of boiling water and stir until gelatin is dissolved. In a medium saucepan, whisk together 1/2 cup of sugar and the flour. In a medium bowl lightly beat the milk and eggs together. Add the egg and milk mixture to the saucepan and whisk so the flour and sugar dissolve. Cook over a medium heat, stirring constantly, for 10 minutes, until mixture comes to a boil and has thickened. Stir in the vanilla extract and gelatin. Set aside to cool slightly.

Arrange the sliced bananas on the graham cracker crust and pour the pudding on top. Place in the refrigerator until the pudding has set, about 3 hours.

Whip the cream with an electric beater. When it is about halfway done, add 1 tbsp. of sugar, then continue whipping until fully whipped. Put the whipped cream in a plastic bag, concentrating it in 1 corner of the bag. Snip that corner off the bag and squeeze the whipped cream out of the bag in a decorative pattern around the pie.

Photo credit: http://www.foodnetwork.com/recipes/ellie-krieger/banana-cream-pie-recipe/index.html

Saratoga's Olde Bryan Inn and Pumpkin Ravioli

The other night my friend Kate and I had dinner at the Olde Bryan Inn on the corner of Rock Street and Maple Avenue in Saratoga Springs. Known as the OBI to locals, the Inn has a lovely atmosphere, especially the cozy and welcoming front room, warmed by two fireplaces (one on each end). The dimly lit, intimate room hosts large wooden beams, original framed windows and rock-surfaced walls. Generations-old portraits of apparently important people survey the room ( with the rumor that there is, as witnessed by many, a resident ghost who reveals herself in the upstairs ladies room!). Wooden tables are framed by booth seats which are actually antique pews from an old church. In addition to booths that line the front wall, there are tables for two and tables for more. Live plants hang from the ceiling. Vines wrap around poles. Little white lights twinkle. It’s a great place to get away for lunch or dinner.

In addition to the front room, there is seating in the bar area, and two additional dining rooms. In the summer months, the OBI offers outdoor space, often with entertainment.

The menu is always good, and daily specials broaden the abundant choices. I typically order the soup, salad, and muffin combo, with my favorite, onion soup. This night I ordered a special: a small sirloin steak with mashed potatoes and mixed garden beans. It was very good but as I had my dinner, I coveted Kate’s selection: pumpkin ravioli, and vowed to order it next time.

I’ve been thinking about making pumpkin ravioli ever since, which I might have to do if I don’t get back to the OBI anytime soon. The following is how I will prepare this beautiful autumn dish, using wonton wrappers instead of pasta dough, since I don't own a pasta machine and wonton wrappers are used all over the Food Network. If they're good enough for Giada DeLaurentis, they're good enough for me!

Pumpkin Ravioli with Sage Butter Cream

• 1 lb. pureed pumpkin, canned is fine (or pureed sweet potatoes, or butternut squash)
• ½ cup thick Greek yogurt, plain (do NOT use regular yogurt – it’s too thin); or 4 oz. ricotta cheese, thickened by draining in a bowl over folded paper towels for one hour
• 2 tablespoons real maple syrup or 1 tablespoon brown sugar, packed
• 1 teaspoon cinnamon 1/2 Teaspoon salt
• 10-12 grinds fresh black pepper
• Wonton wrappers
• 8 tablespoons butter (1 bar plus 2 tablespoons)
• 10 fresh sage leaves
• ½ cup light cream
• Grated Parmesan cheese

Mix pumpkin well with yogurt (or cheese), maple syrup or brown sugar, cinnamon, salt, and pepper. Chill mixture for about an hour.

Put on a large pot of water to a boil. Add 1 tsp. salt and 2 tbsp. olive oil (to prevent ravioli from sticking). Meanwhile, assemble ravioli:

Place about 1 tsp.chilled pumpkin mixture in center of wonton wrapper. Moisten edges and press together to form a filled triangle, like a little pillow. Continue until you use up all of the pumpkin.

In large skillet over medium-low heat, melt butter. Add chopped sage and slowly bring butter to a foaming boil, noting when it just begins to brown. Continue cooking, but watch closely as you stir the butter in the pan with a wooden spoon, and bring it to a golden brown without burning. This happens very quickly. (Be careful to remove the pan from the heat if it shows any sign of burning.) With a wooden spoon or whisk, stir in cream. Heat through. Turn off heat.

Drop ravioli in boiling water and cook until they rise to the top, about two minutes. Remove from pot with a slotted spoon and place on platter that’s been warmed in the oven or with hot water. Cover with foil or lid until all are cooked.

Toss drained ravioli with hot sage butter cream. Plate for individual servings and sprinkle generously with grated or shaved parmesan cheese.

Photo credit and OBI website: http://www.oldebryaninn.com/images/fireplace.jpg

Grillin' Time - Hamburgers

It’s grilling season. If you’re a vegetarian or otherwise non-meat eater, you probably won’t be interested in what follows. Or, you can read on for fun and then just bring your own veggie burger to the next party, like my brother Steven does. No missing a barbeque just because he doesn’t eat barbeque!

This is about meat. Specifically, hamburgers.

All seven of my readers (!) know I love Ina Garten, a.k.a. The Barefoot Contessa. Must admit I’m a BC groupie, for her cookbooks and her show. This post is about Ina's burgers. I won’t pretend for one second that the recipe that follows is health food. I also won’t say you shouldn’t try it. Myself, I’m a hot dog girl—well done to the extreme, toasted bun, cheap yellow mustard and relish—but now and then a burger hits the spot. If you are one who likes to indulge occasionally in a great burger, you’ve gotta give this one a go. Here, you mix two types of ground beef with other simple ingredients (including additional fat from egg yolk and a slight pat of butter!). But before you lambaste me with the greasy side of the spatula, you should know that the result earned a respectable four stars out of five by the ninety-six enthusiastic burger reviewers on the FN site: http://www.foodnetwork.com/recipes/ina-garten/real-hamburgers-recipe/index.html. (Make sure to check out reviewers’ comments – they always add their own little tricks to personalize a recipe, and some may appeal to you.)

You can use this recipe as is or take the basic idea and change it up to your liking. I’ve even heard of using a few ice chips, instead of butter, in the center of the burger to keep it moist and juicy.

The Barefoot Contessa’s Real Hamburgers
(makes 10-12)

Ingredients

• 2 pounds ground chuck
• 1 pound ground sirloin
• 3 tablespoons steak sauce (recommended: Crosse & Blackwell) – that’s Ina Talking, I like Heinz 57 or A-1 just fine
• 6 extra-large egg yolks
• 1 1/2 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 4 tablespoons cold unsalted butter
• 12 hamburger buns

Directions

Carefully mix the meats, steak sauce, egg yolks, salt, and pepper with the tines of a fork, but do not mash it. Lightly form each hamburger and lightly press into a patty shape. Make an indentation and put a thin slice of butter inside each hamburger, making sure the butter is entirely encased in the meat.
Heat a grill, broiler, or saute pan and cook the hamburgers for 3 to 5 minutes on each side until almost done. Remove to a plate and cover with aluminum foil. Allow the hamburgers to rest for 5 minutes and serve immediately on buns.

Photo credit: http://www.panix.com/~clay/cookbook/images/hamburger02.jpg

For Dessert or Breakfast: Claufutis!

At lunch today my friend Sue shared some beautiful cherries from her little brown bag, and it reminded me of a dessert I made a long time ago: claufutis.

A claufutis is a French bread-type pudding, baked in the oven and featuring seasonal fruits. It can be served for dessert or for breakfast. I first made claufutis when my children were in high school and we hosted a French foreign-exchange student, Paul, one of a group of twenty or so who visited the Saratoga Springs area for a few weeks that summer. There was a pot-luck dinner reception in the high school cafeteria, and I thought it’d be nice for the students to have a taste of home.

It wasn’t the most French-American of experiences for Paul or for my kids. Paul was really an Irish national whose parents lived primarily in Canada but had been working in Lyon, France for a few years. Nonetheless, in the exchange-student lottery, Paul was assigned to us – an Irish-descended family of a single mother with teenagers. It worked out well and we enjoyed getting to know Paul and all his friends. I must say it was interesting listening to Paul speak French with an Irish brogue!

Paul was an interesting character. Slim with glasses and a Harry Potter-type physicality, he was mesmerized by my American daughters and their friends. He loved Wendy’s for fast food (the Wendy’s in Canada were far superior to the one on Congress St. in Saratoga Springs, we were told). I packed his lunch every day and he was completely repulsed by the tuna salad sandwiches I’d prepared. He had never heard of putting mayonnaise on fish and once he said that, it sounded odd to me, too! From then on, I gave him lunch money.

Our families had a lot of fun with our student guests, taking trips to Boston (all the historical hot spots, Quincy Market, the Boston Aquarium) and also to New York for all the requisite points of interests: museums, a Broadway show, a ferry ride across the Hudson River, and a memorable visit to the United Nations. It was a wonderful summer of cultural exchange for our kids and for the visiting students, and the most memorable times, I think, happened when they were just being kids, hanging out, swimming, and enjoying backyard meals together.

The Food Network’s Emeril Lagasse has a highly-rated recipe for claufutis. You’ll find my adaptation below, and Emeril’s original by following this link: http://www.foodnetwork.com/recipes/emeril-lagasse/cherry-clafoutis-recipe/index.html :

CLAUFUTIS

• 4 eggs
• 1 cup sugar
• 1 vanilla bean, split in half (or one teaspoon real vanilla extract – my substitution)
• ½ tsp. almond extract (my addition – goes nicely with cherries)
• 1 tablespoon brandy (if desired – not necessary)
• 1 cup flour
• 1 1/2 cups milk
• 1 pound stoned cherries

Preheat the oven to 350 degrees F. Grease an oval ovenproof dish about 13 inches long. In a mixing bowl, whisk the eggs and 1/2 cup of the sugar. Scrape the vanilla bean and add the pulp (or extracts) to the egg mixture. Stir in the brandy (if using) and flour. Whisk in the milk to form a smooth batter. In a mixing bowl, toss the cherries with the remaining sugar. Place the cherries in the ovenproof dish. Pour the batter over the cherries and place in the oven. Bake for 40 to 45 minutes or until the cake is sponge like. Remove from the oven and cool for 5 minutes before serving. Serve the claufutis warm. Garnish with powdered sugar for breakfast. Serve with a scoop of vanilla ice cream, or a dollop of whipped cream, for dessert.

A claufutis is a great way to get the most from the abundance of summer fruits showing up at farm stands over the next few weeks. You can switch out fruits/spices/flavorings to take advantage of whatever fruit is available, but cherries are classic.


Photo Image: http://www.food-info.net/images/clafoutis.jpg

Cake Season

It is cake season! This weekend I delivered three graduation cakes. The first one was for my nephew and godson Ben, who graduated from Marist in May. I put an edible photo of Ben and his long-time girlfriend Megan (also Marist ’09) on the cake. We cut around the photo so all that was left was the picture, but then I noticed someone ate Ben’s right leg! It was all over after that! The second cake was for twins Emmet and Jesse, sons of my friends Catherine and Michael. Emmet and Jesse graduated from Saratoga High this weekend and are on their way to Brown University in the fall. Their cake had Brown University’s logo as the design. The third was for a woman at work whose daughter graduated from Lake George High School, also this weekend, and hers was done in the school’s colors, blue and white. Luckily, the cakes were for parties on Friday, Saturday, and Sunday, so I was able to pace myself and get it all done. I can’t say I was fully functional by the time it was all over. After I was done baking Saturday night, I realized I needed more ingredients for Sunday’s baking. I went to Walmart after midnight, realizing I was wearing flour and sugar on my black shirt. I didn’t think too much of it. It was Walmart, after all, and it was after midnight. People were friendly and smiled as we passed in the aisles. When I got back to my sister Patsy’s house, I said “Yeah, I am a mess but I had to go to the store anyway.” She pointed to my shirt. I was unaware that I was sporting a good 2-inch circle of white frosting dead center on the right side of my chest – right there!!!! No wonder I got smiles in Walmart! Yikes.

I know a number of people who, when they hear I bake cakes, say “Oh, I used to do that.” Or “My mother used to bake cakes.” For a lot of people, baking party cakes seems to be something that used to be done. It’s a lot of work and takes precious time, and can be an expensive hobby. Still, I don’t see myself ever stopping this practice of baking cakes for people as long as I can make the time to do it (not always possible). It is a very big part of my life. I love to participate in celebrating important milestones in life. The actual design and decorating of the cake is usually an act of inspiration and based on impressions of the guests of honor, with knowledge of their particular personalities and passions. It’s that personal touch that seems to mean the most.

I watch cake TV: Duff and his Charm City Cakes, Food Network cake challenges, and now the Cake Boss on TLC (something has to take the heat off Jon and Kate!). If there’s batter going into a pan and fondant being rolled out, I’m hooked. It’s like cake school. I have learned so much just by watching these people work. You realize that baking cakes is a matter of consecutive steps. If you can follow through from A to Z, you can bake and assemble a cake. It helps to have some artistic inclination. I used to paint in oils and watercolors. Early in my twenties my artistic direction changed from paint and canvas to food coloring and blank cakes. Sometimes I think that I don’t want to bake cakes anymore. I want a break – nights to watch Law and Order or the Food Network, time to read a book for pleasure, or time to do nothing and be fine about it. I don’t see that day coming any time soon. As soon as I sit down, I start to think about the next cake, and then it starts all over again.

Ode to the Barefoot Contessa!

I REALLY love the Food Network. Sometimes I wonder if a twelve-step program is necessary to deal with the addiction. Turns out the FN has been my gateway "drug" to craving more reality programming. Recently I’ve been exposed to HGTV (interest due to construction of the new digs – love Property Virgins) and now I’m hopelessly caught up in TLC’s Jon and Kate plus Eight – a guilty pleasure. Despite all the doom-and-gloom press, there’s hope that they work things out and stay married. I am always so sad for divorcing couples and just love those kids. They’re so damn cute. Let’s face it, life is not easy and this show highlights just how hard it can be for young couples (they’re in their early thirties) facing challenges in their marriages, no matter the stressors. In my retrospective mid-50s mind, I wonder if they can get through this and be fine. (In my own life, I wouldn’t have known it might have been fine, but then, it might not have.) I watch it more than sometimes. It’s whenever I can catch that show. I can stop anytime, though. (Can you spell r-e-h-a-b?) Note: I do have a real life and it’s busy.

When I'm in TV world, I worship the Food Network’s Ina Garten, a.k.a. The Barefoot Contessa. She’s one of the best cooks I’ve ever watched on television. Her joyful manner and calm demeanor add to her charm. I’ve been told I “look like that lady on the Food Network” and while I don’t think so, I can see where people might make a comparison. We both have dark hair, are about the same age, and neither of us are a size six. She sees her husband Jeffrey, a professor, on weekends. I see Russ, also a professor, every third weekend or so. We both have important relationships with wonderful gay men in our lives. That’s where the similarities end. She lives in the Hamptons. I could only dream of living in the Hamptons (though my cousin Billy does!). She used to work in the White House as some sort of engineering, mathematical wizard. The last white house I lived in was a raised ranch on Salem Drive in Saratoga Springs. I took algebra three times before I finally moved on to geometry.

My admiration for the Contessa is great and I use her recipes all the time. She has a terrific approach to creating and serving wonderful meals. There’s no pretension as the food, rather than the cook, takes center stage. She presents a personalized, welcoming table geared toward her guests’ interests. My favorite of her recipes is for raisin scones, which I’ve changed up a bit. Ina calls for heavy or whipping cream and I use buttermilk. She kneads and shapes hers differently than I do. Still, it’s basically the same thing and it gets rave reviews. Rather than claim my scones as an old Irish family recipe (I’ve inherited no old Irish family recipes), I always give Ina credit. If I'm asked, I refer to the Food Network website (http://foodnetwork.com), my source for many favorite dishes.

If you're one of those who turns down scones because you find them too dry, do what our friends across the pond do - serve them with jam and/or clotted cream (found in specialty stores like Putnam Market in Saratoga Springs). No clotted cream? Just beat up a very firm batch of sweetened heavy cream, almost to the butter stage.

Next time I bake these I’ll take photos and add them to this post, but for now, here’s the recipe. (Though I swore I’d never use it after high school, algebra ultimately came in handy when I started baking and had to figure quantities! – and wasn’t there something about pie squared?!)

Raisin Scones - makes 24! (double batch – use your algebra and reduce by half if you prefer)

4 cups flour
½ cup sugar
2 tbsp. baking powder
2 tsp. kosher salt
3 bars ice cold butter, finely diced or grated (watch those knuckles)
scant cup of buttermilk – about a tablespoon short of a cup, or heavy cream
4 eggs, beaten
1 tsp. vanilla extract
½ - ¾ cup raisins, tossed in a little bit of flour
2 tbsp. brown sugar tossed with 1 tsp. cinnamon
egg wash (1 egg beaten with 1 tbsp. water)

In large mixing bowl, mix flour, sugar, baking powder, and salt. Cut in butter until it mixes in enough and is the size of small peas.
In separate bowl, whisk together four eggs. Add buttermilk and vanilla and pour all at once into flour mixture. Mix until all dry ingredients are incorporated.

On floured surface, separate batter into fourths. Flatten each fourth into a disk about six inches round and one inch thick. For each disk, press one fourth of the raisins into the surface and sprinkle with 1/4th of the brown sugar and cinnamon mixture. Roll up jelly-roll style and then shape into a ball, seam side down. Flatten the ball into a new six-inch round circle with more height in the center and tapered a bit at the sides (1/2 inch at sides, inch in the center). Cut each circle into sixths and separate scones. Place ½ inch apart on parchment-lined cookie sheet and brush with egg wash. If you don’t have a pastry brush, just dab the egg on with a scrunched-up paper towel. Sprinkle with coarse sugar if desired.

Bake in preheated 400 degree F oven for 20 minutes or until golden brown on top. Cool for 10 minutes and remove to wire rack to cool completely, or not.

You will be adored for these.


Next blog: The Food Network’s Ellie Krieger. Her incredible and healthy recipes are the perfect antidote for all the butter in this recipe, and for my future tribute to Paula Deen!

(photo of Ina Garten from Google Images: http://images.google.com/imgres?imgurl=http://www.cardiogirl.net/wp-content/uploads/2008/08/ina-garten.jpg&imgrefurl=http://www.cardiogirl.net/%3Fp%3D711&usg=__h-uAL2qHsN4pGx_ZQlEmK0-JdCk=&h=460&w=360&sz=40&hl=en&start=2&tbnid=rZYh1KzNXHl99M:&tbnh=128&tbnw=100&prev=/images%3Fq%3DIna%2BGarten%26gbv%3D2%26hl%3Den%26sa%3DG)