Tram used my kitchen to film another cooking segment, this time with the whole family. Steve & Tram’s new home will be finished in late December, so my kitchen is their surrogate TV kitchen until then.
The last time Tram filmed a cookie baking segment with Zak & Zoey. I had a hair appointment that morning, so I wasn’t home for the filming. Here is a LINK for that. So cute!
This time, all four of them were here to make a Christmas casserole and it was so much fun to be a fly on the wall and watch it unfold. Look how adorably skeptical Zoey is of Zak’s cheese grating abilities.
Zak was going to town on that poor block of cheese the entire time … I was dying. Mom, Dad and Zoey were all so focused on their own tasks that none of them noticed what Zak was up to. Late the next day I got a text from Tram saying that she just finished putting the piece together and couldn’t believe what Zak was doing to the cheese. I can’t wait to see how Tram edited it. It will air next Monday (Dec 12th) early morning (in the 6:00 hour) on (NBC) 12News.
My photos of the food aren’t all that great, since I was too focused on taking photos of the action, but trust me Steve’s family recipe is delicious.
December 6, 2016 4 Comments
I first created this cocktail for the last class, a Comfort Food themed menu, in my 3-week cooking series at Les Gourmettes. I served it again as my Signature Cocktail on Thanksgiving. If ever there was a Comfort Food Menu – it is Thanksgiving!
To me, it’s important to use one big ice-cube for this cocktail, either a square cube or a round ice ball.
I have both types of ice molds, but my round ball mold only makes one at a time, whereas the square mold makes 6 cubes at once. Since I had 16 cocktails to make for the cooking class and 12 more for Thanksgiving, of course, I went with the square cubes.
I did find THIS cool multi-round ball mold on Amazon. I’m adding it to my Christmas list!
December 5, 2016 No Comments
I loved this Thanksgiving. It was such a joy to cook a big meal for more than just our immediate family.
For years it’s just been the five of us; Dave, Marissa, Connor, my dad and me. Every few years, Dave’s mom would join us, which made the six of us. Still, that’s not many people to eat a meal that you go to so much work for.
Happily, in 2014, Jeff and his parents, Dean and Amy, joined us for the first time. Since my mother-in-law was here too, that took us all the way up to nine people, the most ever at our table! I was over the moon!
Fast forward to this year. Steve and Tram are in a rental while their new home is being built. Steve’s parents are in town.
Add in the twins, Zak and Zoey and there are fourteen of us! I am in heaven.
For the first time in… ever… I am actually cooking for a respectable number of people, thus making the huge Thanksgiving feast worthy of being called a feast. I am in my element!
I mean, it’s the same number of dishes I make every year, but this year it made sense to go to all that work. Love it!!
And, of course, having 2 ½-year-old twins join in the day, makes everything more fun! Zak and Zoey are so adorable, well-behaved and, well, I’m just in love with them and so are Connor, Marissa and Jeff.
I posted a few photos on Instagram and my friend, Sheila, called them Bigs and Littles.
OK, how about some tablescaping?
Since we were at fourteen and my dining room table seats only eight comfortably, we had to eat outside. Not a problem in Arizona, even in November. But just in case it did rain, I flip-flopped the furniture arrangements. Moving all the seating that is under the long covered “fireplace patio” to the open patio area and moving the oblong table that is usually out in the open, to the covered area.
I also brought over the rustic 60-inch wood round table from the other covered patio to create one long table. The photo above is of the two tables under the covered patio and the beginnings of my table arranging. This all took place early on Wednesday morning.
At the same time that I was setting this up, I was also cooking; smoking a turkey breast, making bread dough, cranberry-pomegranate sauce, butternut soup and prepping the sweet potatoes and stuffing. So by the time this photo was taken of the finished tables, it was late afternoon.
The oblong table was covered with a tablecloth, since it’s a patio table and not attractive enough for placemats. Not to mention that I don’t have 12 matching Thanksgiving placemats and napkins anyhow.
The two tables were joined by two large green Jarrahdale pumpkins along with a large white pumpkin. Jarrahdale are my favorite pumpkins. I drove all the way Chino Valley to buy some a few years ago when I couldn’t find them locally. Now that they are available a few places, I’ll drive to half a dozen different stores to find them.
December 2, 2016 5 Comments
Sometimes it seems as if sweet potatoes are the ugly stepchild at Thanksgiving dinner. The dish that is expected but not overly anticipated or appreciated.
I remember looking forward to them when I was a kid, but today we eat them more than just once a year. Sweet potatoes are in fashion all year long. Then there are sweet potato fries, which are offered and ordered nearly as often as their French fry cousins. If you’re like me, you select them over potato fries more often than not.
I have to admit that this was the case with this dish at our Thanksgiving buffet. Most guests took a small portion for their plate, but chose to fill up on the stars of the day; the turkey, dressing, cranberry sauce, mashed potatoes and gravy.
And that was just fine with me. These maple roasted sweet potatoes made great leftover dishes for breakfast (sweet potato hash with eggs) lunch (added to a turkey taco) and dinner (part of a black bean chili or puréed and added to risotto).
When shopping for the sweet potatoes, I bought three varieties for a pretty trio of colors.
November 30, 2016 No Comments
I don’t know how other bloggers get recipes up for the holidays before the holiday! I suppose I could write up this recipe and date it to post in early November 2017, but that seems like much more forethought than I ever want to have to think about!
Instead, I’ll post this and another Thanksgiving recipe, along with my Thanksgiving tabelscapes this week and remind you about them next year, that sounds more reasonable and realistic to me.
Two Notes: The first concerns the brine bag in this recipe: While shopping, I was in a hurry and could not immediately find a brine bag at the grocery store. Instead of asking for assistance, I spotted slow-cooker liners and thought, “They’ll work!”
Yeah, not so much! The liner was a smidgen too small. I could barely gather it all up and seal the bag. I was paranoid about the bag opening and leaking, so I put it into another bag. I still wasn’t secure in the leakage possibilities, so I put that into another bag. By then, I’d used 3 of the 4 bags in the box, so I thought, “What the heck!” and put all that into another bag! All ended well, as the four bags held and not a drop escaped.
My advice – for peace of mind – search out and use a true brine bag!
Second: I was at Cost Plus World Market the Wednesday before Thanksgiving and I found a yummy brine mix. I used 1 ¼ cups of it in place of the salt, peppercorns and Italian seasoning in the recipe below. If you come across a good looking mix, you can do the same or just follow the recipe as written.
November 29, 2016 1 Comment
It’s no secret that I don’t like to bake. I considered buying dessert for the German-Swiss Dinner Party. At the last-minute, I caved. I was inspired to make a gingerbread cake by the beautiful gingerbread-like towns in Switzerland and Germany.
As usual, my baking experience wasn’t great. I coated the bundt pan heavily with softened butter and then coated it with flour.
Unfortunately some of the cake STILL stuck to the darn pan. This, right here, is why I hate to bake! I really should rename this website that. Hate2Bake.com. I just looked it up and the name isn’t taken. Hmmm.
It’s OK, it all worked out because I carefully lifted out the stuck pieces and gingerly put them in place. See what I did right there, gingerly!
Along with the gingerbread, I served Swiss Hot Chocolate with Asbach brandy from Switzerland.
October 20, 2016 4 Comments
It’s an extremely easy and quick recipe and a great side dish for just about any main course.
The other thing I’m sharing today is a few photos of a quick taping I did yesterday for Channel 12. I received a text message from one of Tram’s colleagues, Nico, at 7:45 in the morning asking if he could come by in a couple of hours to film a “how to set the table” segment. I told him sure, that I could be ready by 10:00.
I knew it wasn’t going to air until November, so I started pulling out the Thanksgiving stuff. Luckily, I’d just hauled the Halloween decor out of the shed over the weekend, so I knew exactly where the Thanksgiving tubs were located.
Next, I went out into the Miscellany Shed and pulled out the wood slabs to use as chargers and a handful of antlers.
Finally, I dug through the various china cabinets to round up the dishes, crystal and flatware.
One unfortunate thing happened though, I broke one of the wine glasses from my wedding crystal. I’d love to blame it on the cats (they were annoyingly underfoot) or on my rushing, but it was just general clumsiness. Even after sweeping twice, I kept finding glass, long after the shoot was over.
I didn’t get my Halloween decorations put out, which was my plan for the day before the text arrived, but I was ready when Nico arrived… and that’s saying something!
October 18, 2016 1 Comment
Until recently, in Germany and Austria, one was not allowed to call a dish Wiener Schnitzel unless it was made with veal. If the dish was made with pork instead, it needed to be called Wiener Schnitzel vom Schwein.
In 2009, they lighted up and a “Wiener Schnitzel” no longer refers exclusively to a veal dish, but instead to a breaded steak in general.
Since I didn’t want to offend or cause confusion, I just called it Pork Schnitzel on the menu skillet at my German-Swiss Dinner Party.
The recipe is an adaptation of a Tyler Florence recipe. From it, I learned a new technique for breading meat. Tyler suggests letting the breaded meat rest in the refrigerator, uncovered, for 10 minutes to allow the coating to dry out and adhere. It worked great! I’ll be doing that on all my breaded recipes from here on out.
Since I was cooking for 20, it was especially important to make this ahead. I cooked all the schnitzel, refrigerated and then reheated and finished cooking it in the oven. If you are serving immediately, reduce the oven time to about 12 to 15 minutes.
October 14, 2016 1 Comment
The first course for the dinner party was this cheesy soup. I told you yesterday that this party was all about the cheese and I wasn’t kidding!
Then there was the beer. Since I was serving 20 people, I tripled the recipe. And since I’d bought a nice variety of German beer for the party, I used a variety for the soup too. Honestly, any beer will do. No need to go out and buy anything special, whatever you have on hand, German or not, will work perfectly.
A few photos of my sweet guests!
October 13, 2016 2 Comments
These tasty flatbreads have so much going for them.
- They are easy and quick to make
- They have bacon
- The bread is prepared naan, no dough to knead
- Did I mention that they have bacon?
- The ingredient list is short, only five things, one of which is bacon!
I haven’t had bacon in a long time, as you can tell, I’ve really missed it.
October 3, 2016 1 Comment