As a young adult, I lived life as if it were one big tour de force. I have ridden rodeo as a barrel racer; been thrown off of a Brahma bull; gone white water rafting; scuba diving in the cerulean waters of the Caribbean; explored caves; swam with dolphins, sharks and octopi; earned a living singing Amazing Grace at funeral parlors. I even tried sniffing coke once, but the ice cubes stuck in my nose.
Because of my plucky spirit of adventure, I sometimes found myself in hazardous situations of uncertain outcome. As spine-tingling and downright scary as they sometimes were, these enterprises were invigorating to this probing mind and became fodder for my pencil pushing ingenuity.
My parents had high hopes that someday I would outgrow this keenness for escapade and become normal like them. Normal people have always worried me and while I loved them dearly, it always disappointed me that my family could not understand my bold and usually risky undertakings. Believing me to be a foolhardy ne'er-do-well; the black sheep of the family, I was for years referred to as that “crazy Aunt Linda” but then crazy is a relative term in my family!
I have however, lived these last few decades, cleverly disguised as a responsible adult. Although the gusto that has tinted my life with color has not diminished, it has become a bit iridescent and at times hard to glimpse. Some of the past is beginning to fade and though I once had a photographic memory, every now and then I believe my brains camera is out of film. My mind still works like lightning though; one brilliant flash and it's gone.
I continually love a good challenge; living for the moment and from time to time still living on the edge even if it is only on my bed. I often wonder where life’s journey is going to take me next. Perhaps as I head out on new quests for adventurous exciting new activities like…oh I don’t know…bowling maybe, some of the things on my bucket list can be crossed off. Learn to dance; tour the country in a hot air balloon; ride from the East coast to the West coast on horseback; get married again (who said that?), and tour Italy on a bike. Someday Lord willing they will all come to fruition.
One of the biggest exploits of late however is the commitment made on this blog. Commitments may not have meant what they should have in my younger days, but they mean everything now. Sometimes commitments can be difficult to honor and often times seem like an uphill skirmish. Today is no different.
I have spent these past several days going through each and every can and box in my tiny little pantry. I call it tiny because it truly is. Everything I had could fit in half of most peoples dish cabinet. It took up less than two square feet of space.
After double checking all boxes and cans I had, I discovered I was already eating products that were God given. Perhaps not in their original form as Hal chose to eat but healthy they are. My meager pantry held 2 cans of green Chile and lime refried beans; 1 can of tomato paste and one can of diced tomatoes, none of which had any additives. There was organic chicken broth, and two cans of Dole pineapple chunks in pineapple juice, which I promptly drained and froze in individual serving bags for my favorite pineapple smoothie.
As far as boxes went I had 2 boxes of penne whole grain pasta; 1 box of Oat Bran; 1 box of Multi Grain cereal and 1 of Kashi Autumn Wheat cereal. In my refrigerator you will find various types of cheeses, massive amounts of veggies and fruit along with my coveted milk.
So are these exceptions to the rule or do we again re-invent the wheel and soak beans overnight only to boil them, mash them and re-fry them ourselves? Do we make pasta from scratch each time we have a yen for Italian or do we use take from the arsenal provided by our nearest healthy green grocer?
I say it’s already been invented, so why not use the wheel for the purpose of improvement. By all means eat your favorites that are in the cans; the boxes;the bags, and I know it's painful to hear, but read labels. That is what I find myself doing now each time I walk down an aisle and reach for something I want. Like the coffee creamer I love so much. I won’t buy that anymore and although I certainly prefer the dessert tasting result of those sweet drinkable confections, I realize after doing a bit more research that even if they do contain preservatives, they will only, in the end, destroy the body.
So now that I have this new found knowledge, what do I do with it? If I know I am already eating fairly healthy why am I obese? Psychologists may establish that I am addicted or perhaps even obsessed with food. Let’s look at those options. Am I enslaved to the routine of food because it has become psychologically or physically habit-forming? Am I addicted to such an extent that its cessation will cause severe trauma?
Or are my thoughts and feelings dominated by food so much so, that I eat just because the billboard for Marie Callender's turkey pot pie is luring me even if I'm not hungry? After all inside me lives a skinny woman crying to get out. But I can usually shut her up with chocolate. Consequently, if I kept quiet and let that skinny woman talk, what would she say?
I believe she would confess that almost three decades ago, my spirit of adventure was reduced to rubble by a traumatic series of violent acts. After salvaging what was left of my persona from what should have been my demise, I made the conscious decision that I never again wanted to be attractive to men. Within a year I had gained 100 pounds.
I can not tell you the exact day I realized that the answer isn’t in what I am eating that is keeping me this size. The answer is what’s eating me.
At some point though, in these last few months, I took a good long look at my weight fluctuations and how they came about. I would loose a large amount of weight and begin to feel good about myself. I’d begin looking in the mirror again without sticking out my tongue. And then someone would say “Hey you’re looking great,” and the old fears would come back, and the invisible force field of my weight would no longer be able to keep out the monsters that have kept me victim for more than half my life.
Over this last week, I have blogged about coffee, beef, Jewish Penicillin, Julia Child’s French cuisine, chocolate, and being honestly willing to share the good with the bad. Although it was the Paulie pants that opened my eyes, each of these items are the first “exceptions to the rule” and the beginning of living a healthy lifestyle.
So with the few exceptions of the exceptions, we will continue to learn to live each week, with no bag; no box; no cans and most of all, no more victim.
If you’ve liked what you’ve read, I invite you to become one of my followers and maybe even share it with someone whose lives have been touched by an act of violence. They may need to know they are not alone.
Showing posts with label coffee. Show all posts
Showing posts with label coffee. Show all posts
Thursday, August 20, 2009
Wednesday, August 19, 2009
If the Answer is Chocolate – the Question is Irrelevant
Before I moved from California to Oregon, my best friend; 'Mother V' (as my kids call her), and I spent much of our time touring the local eateries. I am sure the entrees were good, but let’s face it, with both of us being serious last course snobs of sweet ambrosia, we weren’t there for the Etouffée. Thus we ventured forward each week in our quest for the best of the best.
Of course we had our frequent flyers. There was Max’s Opera Café in Palo Alto, with their football sized éclairs; Maurice’s Bakery in Campbell, with their brilliant Bee Hive; the hot apple caramel walnut pie ala mode from Baker’s Square in Log Gatos; and of course our moods often coincided towards those ever so succulent nice, thick, juicy…coffee milkshakes from Swenson’s Ice Cream Parlor.
We used most of our frequent flyer miles however, at Dick’s Bakery in San Jose, with their burnt almond cake. You only had two choices of this heavenly design; chocolate or white…at least until the autumn weather settles and then it was pumpkin all the way! Moist and delicious with brown sugar whipped cream frosting and delicately toasted praline almonds; mmm mmm mmm. My taste buds are saluting right this very minute. Mother V and I never get together without a visit to Dicks. As a matter of fact, I can hear that molded mass of sweet bliss calling our name out now, anticipating our next holiday.
It undeniably doesn’t hurt that Mother V is also my binge buddy, which means when it comes to cakes, half for her and half for me.
We do believe there are only three things in life that matter - good friends, good chocolate and’…oh dear, what was that other one? Oh well.
We have our gastronomic likes and dislikes, and for many of them we were on the same page, when it came to chocolate though we didn’t always agree. Mother V liked her chocolate the way she likes her coffee; light, sweet and milky. I on the other hand like mine the way I like men. Rich, dark and dreamy…I mean creamy. The chocolate I mean.
Seriously though, I love all men. It’s chocolate I’m much more particular about. Now I am not one of those women that use chocolate as a substitute for men, but let's face it, chocolate is far more reliable!
I never could understand why so many "so called" chocolate lovers complain about the calories in chocolate, when all true chocoholics know that it is a vegetable. It comes from the cocoa bean, beans are veggies, 'nuff said. And, have you ever noticed that there is no such thing as Chocoholics Anonymous? That’s because none of us want to quit.
For many of us, chocolate is not a matter of life and death - it's much more important than that! I am a serious chocoholic and for the serious chocoholic, chocolate is better than sex. (If you believe that, you REALLY need to meet that special someone who can change your mind). If you HAVE met that special someone and still believe that, I REALLY NEED to know where you get your chocolate!
Actually I know where to get my chocolate fix from. Does it meet my requirements? Absolutely. Rich- exceedingly; Dark- extremely; and smooth with a voice like velvet. I learned to listen to the crystal clear voice of chocolate at the coffee festival in Seattle. I am sure you all feel as I do. Coffee makes it possible to get out of bed, and chocolate makes it all worthwhile.
I digress. There were many Chocolatiers giving away samplings of their company’s wares. The piece given from the final Chocolatier was about the size of a Hershey’s kiss. I didn’t really want it as I had been eating chocolate for days. (Did I just say that? Not want chocolate!) As I was lifting it to my mouth this chap had the bravado to suggest I should not just eat it. Well what else do you do with it? It took everything in me to follow his advice. But follow it I did.
He recommended I take a sip of cold water which he handed to me in a small paper cup. He explained that he wanted my palate clear of all other flavors before trying this miniscule bite. I couldn’t help but think it was a lot of trouble for just one bite. I was then instructed to take this brunette colored bonbon and break it into quarters.
“Surely you jest?” I thought. No. He was quite serious.
“Place just one piece on your tongue. Save the rest for later. Do not chew. Just let it sit there. Listen to the chocolate. Let the chocolate tell you what to do next.”
I did as bid, but looked around for the hidden shutter bugs of Candid Camera. While searching for these non-existent photographers, I became aware of this new sensation coming from the area of my orifice. My tongue now held the control buttons and I was rapt with every command.
“Close your eyes. Feel the texture. How does it feel? Is it grainy or smooth? Savor the flavor. Let it drift past your taste buds into the recesses of your nose; your ears; your brain.”
Forget falling in love - I'd rather fall in chocolate!
As I was leaving this three day binge of coffee and chocolate I found myself inspired, philosophizing “With enough chocolate and coffee, I could rule the world!”
I promise you, the more you ‘listen’ to chocolate; the easier it will be to tell the good from the bad. And you'll never go back. I now go to just about any length for superior chocolate. In fact my family and I make the 173 mile journey from our home in Hillsboro, Oregon to Seattle for that perfect cup of Dilettante hot Chocolate as often as we can.
Research seems pretty mixed up these days as to the health benefits of chocolate. I have this theory that chocolate slows down the aging process....It may not be true, but do I dare take the chance? If it doesn't then, what a way to go. Death by Chocolate! If mother V and I share our chocolate indulgences, then we'll only be in critical condition! Always remember that man can not live on chocolate alone, but women can!
In the mean time, while the experts are doing their research, maybe I’ll volunteer my services and do a few chocolate experiments of my own. Anyone care to help?
The Black Beast – La Bête Noire
1 cup Guinness stout (or other dark beer)
1 cup unsalted butter
3/4 cup cocoa powder
2 cups flour
2 cups sugar
1/2 tablespoon baking soda
3/4 teaspoon salt
2 large whole eggs
2/3 cup sour cream
3/4 cup heavy cream
8 ounces good quality dark chocolate, chopped
1 1/2 cups heavy cream
1/3 cup cocoa powder
1/3 cup powdered sugar
Place large glass mixing bowl in freezer.
In a medium sized saucepan, combine Guinness and butter. Over medium heat cook until butter is melted. Whisk in cocoa and mix until smooth. Set aside to cool.
In a separate bowl, cream together beat eggs and sour cream. Add beer mixture and whisk until just combined. Sift in sugar, baking soda, salt. Fold gently until combined. Pour into 2 prepared* 8" inch baking pans. Bake at 350° for about 25-30 minutes or until it passes the toothpick test. Let cool for about 10 minutes before turning out on to cooling rack. Set aside and let cool completely.
In a small saucepan over medium-high heat, bring the cream just to a boil. Remove from heat and immediately add chocolate. Let sit for about 5 minutes. Gently whisk, until smooth. Set aside.
While ganache is cooling, remove glass bowl from freezer. Add remaining cream. Whip until thick but not peak forming or about 4-5 minutes. Add remaining cocoa and powdered sugar. Whip until stiff peaks form or another 2-3 minutes. Place in refrigerator until ready to use.
To Serve: Place 1 cake layer on serving platter. Pour 1/2 cup warm ganache over the top of the 1st layer. Place in refrigerator and let cool for about 30 minutes. When ganache is fairly solid, remove from refrigerator and top with 3/4 of the chocolate whipped cream, spreading evenly over top.
Place second cake layer on top of chocolate cream. Pour remaining ganache over top of cake allowing the ganache to pool on the platter. Top with dollops of the remaining chocolate whipped cream.
*There are two ways to properly prepare cake pans.
1.) Lightly spray the baking pan with cooking spray. Place a piece of parchment paper cut to the shape of the pan on the bottom only. Coat the parchment paper and the sides of the pan with butter.
2.) Coat the bottom and sides of the baking pan with butter. Sprinkle with enough sugar to coat the bottom and sides of the pan. Gently invert pan and tape out any remaining sugar.
Never butter and flour a dessert pan. It leaves a white film, can sometimes taste bitter which sweet should not do and also makes it more difficult to frost. Either of the above eliminates all of those problems.
Chocolate is the greatest gift to women ever created, next to the likes of Paul Newman and Gene Kelly. It's something that should be had on a daily basis. - Sandra Bullock
http://www.savorchocolate.com/chocolate_personality_quiz.aspx
Of course we had our frequent flyers. There was Max’s Opera Café in Palo Alto, with their football sized éclairs; Maurice’s Bakery in Campbell, with their brilliant Bee Hive; the hot apple caramel walnut pie ala mode from Baker’s Square in Log Gatos; and of course our moods often coincided towards those ever so succulent nice, thick, juicy…coffee milkshakes from Swenson’s Ice Cream Parlor.
We used most of our frequent flyer miles however, at Dick’s Bakery in San Jose, with their burnt almond cake. You only had two choices of this heavenly design; chocolate or white…at least until the autumn weather settles and then it was pumpkin all the way! Moist and delicious with brown sugar whipped cream frosting and delicately toasted praline almonds; mmm mmm mmm. My taste buds are saluting right this very minute. Mother V and I never get together without a visit to Dicks. As a matter of fact, I can hear that molded mass of sweet bliss calling our name out now, anticipating our next holiday.
It undeniably doesn’t hurt that Mother V is also my binge buddy, which means when it comes to cakes, half for her and half for me.
We do believe there are only three things in life that matter - good friends, good chocolate and’…oh dear, what was that other one? Oh well.
We have our gastronomic likes and dislikes, and for many of them we were on the same page, when it came to chocolate though we didn’t always agree. Mother V liked her chocolate the way she likes her coffee; light, sweet and milky. I on the other hand like mine the way I like men. Rich, dark and dreamy…I mean creamy. The chocolate I mean.
Seriously though, I love all men. It’s chocolate I’m much more particular about. Now I am not one of those women that use chocolate as a substitute for men, but let's face it, chocolate is far more reliable!
I never could understand why so many "so called" chocolate lovers complain about the calories in chocolate, when all true chocoholics know that it is a vegetable. It comes from the cocoa bean, beans are veggies, 'nuff said. And, have you ever noticed that there is no such thing as Chocoholics Anonymous? That’s because none of us want to quit.
For many of us, chocolate is not a matter of life and death - it's much more important than that! I am a serious chocoholic and for the serious chocoholic, chocolate is better than sex. (If you believe that, you REALLY need to meet that special someone who can change your mind). If you HAVE met that special someone and still believe that, I REALLY NEED to know where you get your chocolate!
Actually I know where to get my chocolate fix from. Does it meet my requirements? Absolutely. Rich- exceedingly; Dark- extremely; and smooth with a voice like velvet. I learned to listen to the crystal clear voice of chocolate at the coffee festival in Seattle. I am sure you all feel as I do. Coffee makes it possible to get out of bed, and chocolate makes it all worthwhile.
I digress. There were many Chocolatiers giving away samplings of their company’s wares. The piece given from the final Chocolatier was about the size of a Hershey’s kiss. I didn’t really want it as I had been eating chocolate for days. (Did I just say that? Not want chocolate!) As I was lifting it to my mouth this chap had the bravado to suggest I should not just eat it. Well what else do you do with it? It took everything in me to follow his advice. But follow it I did.
He recommended I take a sip of cold water which he handed to me in a small paper cup. He explained that he wanted my palate clear of all other flavors before trying this miniscule bite. I couldn’t help but think it was a lot of trouble for just one bite. I was then instructed to take this brunette colored bonbon and break it into quarters.
“Surely you jest?” I thought. No. He was quite serious.
“Place just one piece on your tongue. Save the rest for later. Do not chew. Just let it sit there. Listen to the chocolate. Let the chocolate tell you what to do next.”
I did as bid, but looked around for the hidden shutter bugs of Candid Camera. While searching for these non-existent photographers, I became aware of this new sensation coming from the area of my orifice. My tongue now held the control buttons and I was rapt with every command.
“Close your eyes. Feel the texture. How does it feel? Is it grainy or smooth? Savor the flavor. Let it drift past your taste buds into the recesses of your nose; your ears; your brain.”
Forget falling in love - I'd rather fall in chocolate!
As I was leaving this three day binge of coffee and chocolate I found myself inspired, philosophizing “With enough chocolate and coffee, I could rule the world!”
I promise you, the more you ‘listen’ to chocolate; the easier it will be to tell the good from the bad. And you'll never go back. I now go to just about any length for superior chocolate. In fact my family and I make the 173 mile journey from our home in Hillsboro, Oregon to Seattle for that perfect cup of Dilettante hot Chocolate as often as we can.
Research seems pretty mixed up these days as to the health benefits of chocolate. I have this theory that chocolate slows down the aging process....It may not be true, but do I dare take the chance? If it doesn't then, what a way to go. Death by Chocolate! If mother V and I share our chocolate indulgences, then we'll only be in critical condition! Always remember that man can not live on chocolate alone, but women can!
In the mean time, while the experts are doing their research, maybe I’ll volunteer my services and do a few chocolate experiments of my own. Anyone care to help?
The Black Beast – La Bête Noire
1 cup Guinness stout (or other dark beer)
1 cup unsalted butter
3/4 cup cocoa powder
2 cups flour
2 cups sugar
1/2 tablespoon baking soda
3/4 teaspoon salt
2 large whole eggs
2/3 cup sour cream
3/4 cup heavy cream
8 ounces good quality dark chocolate, chopped
1 1/2 cups heavy cream
1/3 cup cocoa powder
1/3 cup powdered sugar
Place large glass mixing bowl in freezer.
In a medium sized saucepan, combine Guinness and butter. Over medium heat cook until butter is melted. Whisk in cocoa and mix until smooth. Set aside to cool.
In a separate bowl, cream together beat eggs and sour cream. Add beer mixture and whisk until just combined. Sift in sugar, baking soda, salt. Fold gently until combined. Pour into 2 prepared* 8" inch baking pans. Bake at 350° for about 25-30 minutes or until it passes the toothpick test. Let cool for about 10 minutes before turning out on to cooling rack. Set aside and let cool completely.
In a small saucepan over medium-high heat, bring the cream just to a boil. Remove from heat and immediately add chocolate. Let sit for about 5 minutes. Gently whisk, until smooth. Set aside.
While ganache is cooling, remove glass bowl from freezer. Add remaining cream. Whip until thick but not peak forming or about 4-5 minutes. Add remaining cocoa and powdered sugar. Whip until stiff peaks form or another 2-3 minutes. Place in refrigerator until ready to use.
To Serve: Place 1 cake layer on serving platter. Pour 1/2 cup warm ganache over the top of the 1st layer. Place in refrigerator and let cool for about 30 minutes. When ganache is fairly solid, remove from refrigerator and top with 3/4 of the chocolate whipped cream, spreading evenly over top.
Place second cake layer on top of chocolate cream. Pour remaining ganache over top of cake allowing the ganache to pool on the platter. Top with dollops of the remaining chocolate whipped cream.
*There are two ways to properly prepare cake pans.
1.) Lightly spray the baking pan with cooking spray. Place a piece of parchment paper cut to the shape of the pan on the bottom only. Coat the parchment paper and the sides of the pan with butter.
2.) Coat the bottom and sides of the baking pan with butter. Sprinkle with enough sugar to coat the bottom and sides of the pan. Gently invert pan and tape out any remaining sugar.
Never butter and flour a dessert pan. It leaves a white film, can sometimes taste bitter which sweet should not do and also makes it more difficult to frost. Either of the above eliminates all of those problems.
Chocolate is the greatest gift to women ever created, next to the likes of Paul Newman and Gene Kelly. It's something that should be had on a daily basis. - Sandra Bullock
http://www.savorchocolate.com/chocolate_personality_quiz.aspx
Friday, August 14, 2009
The Wild Brewed Yonder
Coffee. Is there anything more decadent than that first pot of coffee in the morning? The rich aroma of those darkly roasted kernels of instant energy being deluged for our aphrodisiacal enslavement?
It is certainly my drug of choice. It’s not that I can’t start my day without that first sip, but more that I choose not to. There is something comforting about holding that freshly brewed cup of battery acid in my hands, letting the aroma open my baby blues before that black pungent yet tantalizing liquid passes these withered middle aged lips.
I was raised on coffee milk in the 50’s and 60’s thinking it quite the treat to have a cup ‘o’ Joe with my folks. It of course was more like the new McCafé version of coffee with an exuberance of sugar and milk, but it was a grown up drink therefore I was cool, hip, with it.
My tastes haven’t really changed all that much, in as much as I do enjoy cream and sugar in my coffee. I also enjoy the flavored coffees. Coconut, hazelnut, butternut and every other nut flavor there is. Then we move on to the fruitier blends of chocolate raspberry, cherry cordial and even a blueberry cream.
And how do you know which type of ‘roast’ to buy? I mean this decision isn’t like choosing a cut of meat. With meat you basically have, rib roast, ribeye roast or tenderloin roast, round tip or eye round. Five choices from melt in your mouth tender to a bit tougher but if done right can be superb.
With coffee however you have a dizzying array of types available. Different roasts come with wildly different tastes and nuances. There is light roast, medium roast and dark roast. Then we have American roast, French roast, Vienna roast, European roast, Turkish Roast, Italian roast; and the list goes on to assure you that you have a world of coffee in every cup. Next decision is do you want these caf, decaf or extra caf.
STOP! I just want a cup of coffee. I do have to say however as I start my second pot in 90 minutes, nobody’s…not even the jolly green giant’s can compare to an authentic Italian cappuccino, in which milk is brought to a dense-textured, soupy froth and then poured into a single serving of espresso. Aaahhh.
I am an avid participant in the Coffee Fest held in Seattle each autumn. There in the confines of the Seattle Convention Center you will find not just a handful but more than 100 of the country’s top coffee roasters. I have learned by experience that when I go (last year was the first year I have missed in 6 years) bring a rolling suitcase with you.
The powers that be hand you this little grocery sized bag as you walk through the door and your first thought is “Oh goodie. I get to go home with a lot of useless information.” NOT! You not only don’t go home with a lot of useless information but you do go home with pounds of free coffee. Yes that’s right, I said pounds! From Caffe D'Arte to Zoka Coffee Roaster & Tea Co., you will go home with a suitcase of free half pound to full pound samplers.
Now…although this may have sounded like a plug for Coffee Fest, it’s truly a plug for a coffee addicts blissful long weekend coffee spot. I mean what could be better than to spend 72 glorious hours drinking that marvelous legally addictive stimulant. This is where I discovered that divine Italian Cappuccino.
Now that we have tasted (even if only by osmosis) from all of those fabulous around the world roasters, and decided which coffee will gratify our morning fix, we must then decide do we want cream, sugar, or one of those delightfully flavored cream substitutes that contain no God made ingredients except sugar.
I mean have you read the labels of any of these enticing concoctions? Water; sugar; partially hydrogenated soybean and/or cottonseed oil and less than 2% of sodium caseinate.
Then of course we can not forget about those delightful ingredients that make you glow in the dark; dipotassium phosphate; disodium phosphate; mono and diglyceride, cellulose gel and cellulose gum (as if I haven’t got enough of those wrinkly little unwanted dimples in my thighs already), color added, natural and artifical flavors and last but definitely not least carrageenan.
Okay, think I will take Hal's advice and switch to something natural like milk.
OREGON FILBERT CAKE
2 1/3 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 1/2 cups sugar
2/3 cup butter
3 large egg yolks
2 teaspoons vanilla extract
1 cup strongly brewed coffee
1/2 cup filberts (hazelnuts)
In a large mixing bowl, sift together the first 4 ingredients. Set aside.
In a separate medium sized bowl, cream together, sugar, butter, and vanilla, until thoroughly combined. Beat in egg yolks and blend until light and fluffy or for about 2-3 minutes more. Pour into lightly buttered & sugared 9 X 13” rectangular pan.
Bake at 350° for 30—35 minutes or until toothpick inserted comes out clean. Let cool for at least 15 minutes before serving. Top with freshly whipped cinnamon laced cream
It is certainly my drug of choice. It’s not that I can’t start my day without that first sip, but more that I choose not to. There is something comforting about holding that freshly brewed cup of battery acid in my hands, letting the aroma open my baby blues before that black pungent yet tantalizing liquid passes these withered middle aged lips.
I was raised on coffee milk in the 50’s and 60’s thinking it quite the treat to have a cup ‘o’ Joe with my folks. It of course was more like the new McCafé version of coffee with an exuberance of sugar and milk, but it was a grown up drink therefore I was cool, hip, with it.
My tastes haven’t really changed all that much, in as much as I do enjoy cream and sugar in my coffee. I also enjoy the flavored coffees. Coconut, hazelnut, butternut and every other nut flavor there is. Then we move on to the fruitier blends of chocolate raspberry, cherry cordial and even a blueberry cream.
And how do you know which type of ‘roast’ to buy? I mean this decision isn’t like choosing a cut of meat. With meat you basically have, rib roast, ribeye roast or tenderloin roast, round tip or eye round. Five choices from melt in your mouth tender to a bit tougher but if done right can be superb.
With coffee however you have a dizzying array of types available. Different roasts come with wildly different tastes and nuances. There is light roast, medium roast and dark roast. Then we have American roast, French roast, Vienna roast, European roast, Turkish Roast, Italian roast; and the list goes on to assure you that you have a world of coffee in every cup. Next decision is do you want these caf, decaf or extra caf.
STOP! I just want a cup of coffee. I do have to say however as I start my second pot in 90 minutes, nobody’s…not even the jolly green giant’s can compare to an authentic Italian cappuccino, in which milk is brought to a dense-textured, soupy froth and then poured into a single serving of espresso. Aaahhh.
I am an avid participant in the Coffee Fest held in Seattle each autumn. There in the confines of the Seattle Convention Center you will find not just a handful but more than 100 of the country’s top coffee roasters. I have learned by experience that when I go (last year was the first year I have missed in 6 years) bring a rolling suitcase with you.
The powers that be hand you this little grocery sized bag as you walk through the door and your first thought is “Oh goodie. I get to go home with a lot of useless information.” NOT! You not only don’t go home with a lot of useless information but you do go home with pounds of free coffee. Yes that’s right, I said pounds! From Caffe D'Arte to Zoka Coffee Roaster & Tea Co., you will go home with a suitcase of free half pound to full pound samplers.
Now…although this may have sounded like a plug for Coffee Fest, it’s truly a plug for a coffee addicts blissful long weekend coffee spot. I mean what could be better than to spend 72 glorious hours drinking that marvelous legally addictive stimulant. This is where I discovered that divine Italian Cappuccino.
Now that we have tasted (even if only by osmosis) from all of those fabulous around the world roasters, and decided which coffee will gratify our morning fix, we must then decide do we want cream, sugar, or one of those delightfully flavored cream substitutes that contain no God made ingredients except sugar.
I mean have you read the labels of any of these enticing concoctions? Water; sugar; partially hydrogenated soybean and/or cottonseed oil and less than 2% of sodium caseinate.
Then of course we can not forget about those delightful ingredients that make you glow in the dark; dipotassium phosphate; disodium phosphate; mono and diglyceride, cellulose gel and cellulose gum (as if I haven’t got enough of those wrinkly little unwanted dimples in my thighs already), color added, natural and artifical flavors and last but definitely not least carrageenan.
Okay, think I will take Hal's advice and switch to something natural like milk.
OREGON FILBERT CAKE
2 1/3 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 1/2 cups sugar
2/3 cup butter
3 large egg yolks
2 teaspoons vanilla extract
1 cup strongly brewed coffee
1/2 cup filberts (hazelnuts)
In a large mixing bowl, sift together the first 4 ingredients. Set aside.
In a separate medium sized bowl, cream together, sugar, butter, and vanilla, until thoroughly combined. Beat in egg yolks and blend until light and fluffy or for about 2-3 minutes more. Pour into lightly buttered & sugared 9 X 13” rectangular pan.
Bake at 350° for 30—35 minutes or until toothpick inserted comes out clean. Let cool for at least 15 minutes before serving. Top with freshly whipped cinnamon laced cream
Thursday, August 13, 2009
Nutritional Therapy 101 - A little self-indulgence is good for everyone
Day 1 of the journey to smaller and better things like jeans that fit, or a bathing suit I don't look like a beached whale in. No box, bag or can. Hmmm. How can I do this?
At first I was thinking that breakfast was going to be difficult. I mean most breakfasts come in boxes right? Fruit Loops; Cocoa Puffs; Granola bars; Pop-Tarts; Oreos; even Carnation instant breakfast or Slim Fast (the latter of which by the way goes great with the pop-tarts, Oreos and granola bars). They all come in boxes!
Actually what’s difficult for me is remembering to eat the meal at all. I am usually busy working on this project or that; sending out resumes to places I’d really rather not work but need the job; working on one of the books I’m writing which is the toughest thing for me cuz I have an incredible imagination and am always coming up with new stories, but the hours in each day are not increasing to accommodate all those thoughts swimming around in my head.
Anyway, by around 11:00 AM and 5 or 6 cups of coffee later, my stomach reminds me, none so gently I might add, that I have forgotten it yet again. By the way I’m not so good at punctuation so if I have a participle dangling off the page somewhere, please forgive me.
So...back to breakfast.
Eggs; The perfect meal unto itself. Whether scrambled, poached, fried or baked you can eat this little protein miracle that comes in its own cute little container, all by itself. So for today, since I am preparing the food for a High Tea for 14 this evening and quiche will be served, I think I am going to make an extra one just for me. After all I'm worth a little indulgence now and then aren't I? Aren't you worth it?
Okay. So maybe you can't make it just before you herd your six kids and a harried husband out the door so you can put in 10 hours behind a desk, while daydreaming of the tropical island you found for sale and wish you were on, on The Write Way to Travel web site, but you can make it this weekend right? I mean the kids can forgo the 4-H judging at the county fair this one year, right? Besides, you're not going to eat the whole thing, so however many slices are leftover, they can be individually wrapped and frozen to be taken out any morning of the week when you feel a little self-indulgent.
Basic Pastry Dough
3 cups all-purpose flour
½ teaspoon sea salt
1 cup unsalted butter, chilled and cut in small pieces
2/3 cup chilled water
Place the flour and the salt in the bowl of a food processor and process to mix. Cut the butter in chunks and add it to the flour. Process it, using pulses, until the butter is incorporated into the flour and the mixture looks like coarse cornmeal.
With the food processor running, add the water and process briefly, using pulses, just until the pastry beings to hold together in large clumps. Divide the pastry into two equal portions, placing one of the halves onto a floured work surface and gather it into a ball. Proceed with the following recipe:
Quiche au Fromage
12 large eggs
1 cup heavy cream or crème fraîche
1/3 cup sour cream
2 cup milk (preferably whole)
6 ounces each gruyère, brie, and extra sharp cheddar
1/4 teaspoon freshly ground nutmeg - optional
Roll out the pastry to fit a 10-1/2 inch glass or metal pie plate (NOT removable bottom). Crimp the edges, poke the bottom with a fork or the tip of a sharp knife, and place the pastry in the freezer for 30 minutes.
Preheat the oven to 425°F. Line the pastry with aluminum foil and pastry weights (a bag of beans will do in a pinch, but please take them out of the plastic bag they came in!) and bake in the bottom third of the oven until the pastry is golden at the edges, or about 15 minutes. Remove from the oven and take off the aluminum foil and pastry weights (or beans). Return the pastry to the oven to bake for an additional 5 minutes. Remove from the oven and set aside.
In a medium-sized bowl, whisk together the eggs, cream, and the milk until thoroughly blended. Season with the salt and pepper, then add the cheese and stir until it is blended. Divide the mixture evenly between the pre-baked pastry shells, and spread evenly over the bottom of the pastry. Sprinkle the top with nutmeg and bake in the center of the oven until the filling is golden and puffed, and is completely baked through, about 30 minutes.
To test for doneness, stick a sharp knife blade into the center of the filling and if it comes out clean, the quiche is done. Remove the quiche from the oven and serve immediately.
Now...if this seems like an awful lot of quiche...it is. Remember I was making quiche for 14, but the recipe actually makes enough for 20, so feel free to divide the recipe in half if you just want one.
Oakie Doakie. Talk to you guys later.
At first I was thinking that breakfast was going to be difficult. I mean most breakfasts come in boxes right? Fruit Loops; Cocoa Puffs; Granola bars; Pop-Tarts; Oreos; even Carnation instant breakfast or Slim Fast (the latter of which by the way goes great with the pop-tarts, Oreos and granola bars). They all come in boxes!
Actually what’s difficult for me is remembering to eat the meal at all. I am usually busy working on this project or that; sending out resumes to places I’d really rather not work but need the job; working on one of the books I’m writing which is the toughest thing for me cuz I have an incredible imagination and am always coming up with new stories, but the hours in each day are not increasing to accommodate all those thoughts swimming around in my head.
Anyway, by around 11:00 AM and 5 or 6 cups of coffee later, my stomach reminds me, none so gently I might add, that I have forgotten it yet again. By the way I’m not so good at punctuation so if I have a participle dangling off the page somewhere, please forgive me.
So...back to breakfast.
Eggs; The perfect meal unto itself. Whether scrambled, poached, fried or baked you can eat this little protein miracle that comes in its own cute little container, all by itself. So for today, since I am preparing the food for a High Tea for 14 this evening and quiche will be served, I think I am going to make an extra one just for me. After all I'm worth a little indulgence now and then aren't I? Aren't you worth it?
Okay. So maybe you can't make it just before you herd your six kids and a harried husband out the door so you can put in 10 hours behind a desk, while daydreaming of the tropical island you found for sale and wish you were on, on The Write Way to Travel web site, but you can make it this weekend right? I mean the kids can forgo the 4-H judging at the county fair this one year, right? Besides, you're not going to eat the whole thing, so however many slices are leftover, they can be individually wrapped and frozen to be taken out any morning of the week when you feel a little self-indulgent.
Basic Pastry Dough
3 cups all-purpose flour
½ teaspoon sea salt
1 cup unsalted butter, chilled and cut in small pieces
2/3 cup chilled water
Place the flour and the salt in the bowl of a food processor and process to mix. Cut the butter in chunks and add it to the flour. Process it, using pulses, until the butter is incorporated into the flour and the mixture looks like coarse cornmeal.
With the food processor running, add the water and process briefly, using pulses, just until the pastry beings to hold together in large clumps. Divide the pastry into two equal portions, placing one of the halves onto a floured work surface and gather it into a ball. Proceed with the following recipe:
Quiche au Fromage
12 large eggs
1 cup heavy cream or crème fraîche
1/3 cup sour cream
2 cup milk (preferably whole)
6 ounces each gruyère, brie, and extra sharp cheddar
1/4 teaspoon freshly ground nutmeg - optional
Roll out the pastry to fit a 10-1/2 inch glass or metal pie plate (NOT removable bottom). Crimp the edges, poke the bottom with a fork or the tip of a sharp knife, and place the pastry in the freezer for 30 minutes.
Preheat the oven to 425°F. Line the pastry with aluminum foil and pastry weights (a bag of beans will do in a pinch, but please take them out of the plastic bag they came in!) and bake in the bottom third of the oven until the pastry is golden at the edges, or about 15 minutes. Remove from the oven and take off the aluminum foil and pastry weights (or beans). Return the pastry to the oven to bake for an additional 5 minutes. Remove from the oven and set aside.
In a medium-sized bowl, whisk together the eggs, cream, and the milk until thoroughly blended. Season with the salt and pepper, then add the cheese and stir until it is blended. Divide the mixture evenly between the pre-baked pastry shells, and spread evenly over the bottom of the pastry. Sprinkle the top with nutmeg and bake in the center of the oven until the filling is golden and puffed, and is completely baked through, about 30 minutes.
To test for doneness, stick a sharp knife blade into the center of the filling and if it comes out clean, the quiche is done. Remove the quiche from the oven and serve immediately.
Now...if this seems like an awful lot of quiche...it is. Remember I was making quiche for 14, but the recipe actually makes enough for 20, so feel free to divide the recipe in half if you just want one.
Oakie Doakie. Talk to you guys later.
Wednesday, August 12, 2009
REAL Women DON'T Diet
Have you ever really taken a good look at all the hundreds of diets out there and thought...surely you jest?
I have heard it said that you are what you eat. Let me just say that if you sink your hard earned money into one of these ‘we’ll get you skinny if it kills you’ diets, then you are probably a rump roast.
I mean come on, there's Jenny Craig...LA Weight Loss...Nutri-system...Bob Greene…to name an insignificant few of the ones that cost you the most amount of money per pound.
And let us not forget of course the oh so ever popular Oprah Diet of the month club. I mean get real. If Oprah can't get it right who can? I'm not knocking Oprah. Believe me I'm not, but if Oprah with everything she has at her disposal can not loose weight and keep it off, then how do we, the average Jane, know which will work for us? Eeny, Meany, Miny, Moe?
Do you choose the one where you not only have to weigh yourself in front of another human being who is not dressed in a white coat with a stethoscope hanging around her neck, but you also have to weigh every morsel that passes your lips or count each item in the fat-free, taste-free category…I HATE SCALES...I don't have time for scales...When it comes to snack time, by golly, if I want fruit, I am going to eat more than just 12 raisins, I don't care if that is a full serving.
There's the one that matches your personality. Well…I’m fat and sassy and I don’t know about you, but most diets stay away from fat and I have never heard of a sassy diet.
One where you eat only grains and no protein…I tried that one once and gave it up when I started whinnying.
If all else fails, there is a diet that caters (no pun intended) to your blood type...Well what if you don't know your blood type? But I did so I looked into it anyway, and it said I should eat nothing but grains. Once more, I am not a horse.
And of course there is the constantly in the news, all you can eat beef, pork or chicken diet...Oh PULEEZE! Again you can eat a pound of bacon but you can’t have an apple. Make sense to you or am I the only idiot who doesn’t get it?
So what now? I have no clue but I will tell you about something someone said to me years ago that I have never forgotten.
I had a customer come into my store every single day. A little guy from Korea; Just the cutest thing; Anyway…He would buy his one item, pay for it; bow and leave.
One day he came in and as he was paying for it he said “It’s my birthday today.”
“It is? Well happy birthday.”
“Tell me how old am I missus.”
I am horrible at the age game and I didn’t want to offend him. What if I was wrong? Oh well. I’d give it the old college try.
“52 maybe?” I cringed thinking perhaps he was one of those old looking 45 year olds. He just smiled, so I knew I had under guessed by a few years.
“I have lived 84 years today,” he beamed.
“Yeah right” I said. There was no way I was off by 32 years. He just smiled and nodded and I knew he wasn't lying. “What’s your secret?” I asked.
“I eat only what is given from God.” Well, I am not really sure what that meant but it’ always stuck with me just the same.
So here I am six years later, an overweight, out of work pastry chef, creating a blog that probably no one will read, wondering what do I do with the rest of my life?
Do I start one of those ‘I’ll try it, but will more than likely forget about it by the end of the week’ fad diets anyway? Probably not. Do I binge on the half gallon of homemade Piña Coloda ice cream I have hidden from my roommates in the freezer? Probably shouldn’t.
The truth is I love food too much to diet. I am not disciplined enough to diet and have absolutely no desire to go on a diet.
So tomorrow maybe I'll try to start getting younger.
I don't know if this is really what the old man meant (by the way, his name is Hal), but my take on it is…if it comes in a bag, a box or a can, you shouldn't eat it. Of course there are exceptions to even that rule for me. I mean I am a huge milk drinker and as much as I am an animal lover too, I can’t just bring home an udder. Ya know? But we will learn about these as we go along.
Tomorrow, August 13th, 2009 this 5 foot 8 inch 264 pound chef is going to give up everything that isn’t real. For the next 107 pounds I will share the good the bad and the ugly with you as well as the recipes I’ll create ‘out of the box’.
I have heard it said that you are what you eat. Let me just say that if you sink your hard earned money into one of these ‘we’ll get you skinny if it kills you’ diets, then you are probably a rump roast.
I mean come on, there's Jenny Craig...LA Weight Loss...Nutri-system...Bob Greene…to name an insignificant few of the ones that cost you the most amount of money per pound.
And let us not forget of course the oh so ever popular Oprah Diet of the month club. I mean get real. If Oprah can't get it right who can? I'm not knocking Oprah. Believe me I'm not, but if Oprah with everything she has at her disposal can not loose weight and keep it off, then how do we, the average Jane, know which will work for us? Eeny, Meany, Miny, Moe?
Do you choose the one where you not only have to weigh yourself in front of another human being who is not dressed in a white coat with a stethoscope hanging around her neck, but you also have to weigh every morsel that passes your lips or count each item in the fat-free, taste-free category…I HATE SCALES...I don't have time for scales...When it comes to snack time, by golly, if I want fruit, I am going to eat more than just 12 raisins, I don't care if that is a full serving.
There's the one that matches your personality. Well…I’m fat and sassy and I don’t know about you, but most diets stay away from fat and I have never heard of a sassy diet.
One where you eat only grains and no protein…I tried that one once and gave it up when I started whinnying.
If all else fails, there is a diet that caters (no pun intended) to your blood type...Well what if you don't know your blood type? But I did so I looked into it anyway, and it said I should eat nothing but grains. Once more, I am not a horse.
And of course there is the constantly in the news, all you can eat beef, pork or chicken diet...Oh PULEEZE! Again you can eat a pound of bacon but you can’t have an apple. Make sense to you or am I the only idiot who doesn’t get it?
So what now? I have no clue but I will tell you about something someone said to me years ago that I have never forgotten.
I had a customer come into my store every single day. A little guy from Korea; Just the cutest thing; Anyway…He would buy his one item, pay for it; bow and leave.
One day he came in and as he was paying for it he said “It’s my birthday today.”
“It is? Well happy birthday.”
“Tell me how old am I missus.”
I am horrible at the age game and I didn’t want to offend him. What if I was wrong? Oh well. I’d give it the old college try.
“52 maybe?” I cringed thinking perhaps he was one of those old looking 45 year olds. He just smiled, so I knew I had under guessed by a few years.
“I have lived 84 years today,” he beamed.
“Yeah right” I said. There was no way I was off by 32 years. He just smiled and nodded and I knew he wasn't lying. “What’s your secret?” I asked.
“I eat only what is given from God.” Well, I am not really sure what that meant but it’ always stuck with me just the same.
So here I am six years later, an overweight, out of work pastry chef, creating a blog that probably no one will read, wondering what do I do with the rest of my life?
Do I start one of those ‘I’ll try it, but will more than likely forget about it by the end of the week’ fad diets anyway? Probably not. Do I binge on the half gallon of homemade Piña Coloda ice cream I have hidden from my roommates in the freezer? Probably shouldn’t.
The truth is I love food too much to diet. I am not disciplined enough to diet and have absolutely no desire to go on a diet.
So tomorrow maybe I'll try to start getting younger.
I don't know if this is really what the old man meant (by the way, his name is Hal), but my take on it is…if it comes in a bag, a box or a can, you shouldn't eat it. Of course there are exceptions to even that rule for me. I mean I am a huge milk drinker and as much as I am an animal lover too, I can’t just bring home an udder. Ya know? But we will learn about these as we go along.
Tomorrow, August 13th, 2009 this 5 foot 8 inch 264 pound chef is going to give up everything that isn’t real. For the next 107 pounds I will share the good the bad and the ugly with you as well as the recipes I’ll create ‘out of the box’.
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