Under a Red Roof

Plenty

May 31, 2011 in Cooking + Baking, Eating, Exploring, Friendship by Colleen | 1 comment

Sometimes, as you’ve likely read, I believe that I don’t have enough, that I am not enough. Time, love, money, friends, clothes, flowers, patience: insert a noun here and wonder how to multiply it. Thankfully, most times, I realize that I have plenty, more than enough even. An abundance to share, put out at the curb with a “free” sign, and send out to the rest of the world. I am rich, if only in my own mind. That’ all that matters. This weekend is a perfect example of that. Three perfect days, almost endless, with fun, food, friendship, laughter, and hard work.

To start, we rose early on Saturday for a splendid outing, caravaning to Hood River for glorious vistas, one cool car (a Ford Cobra), books (I bought two: Dashiell Hammett and Aravind Adiga – hoping they are good), sunshine (I wore sunglasses and actually felt hot for a moment!), the best company (Lori, Bert, and Beanie), and, of course, super yummy food (thanks to Lori’s family – Apple Valley BBQ – plus honey and jam for home). As if this weren’t enough, we made a stop to wash our dirty car before heading across town to Old Town Pizza. We sat in chairs worthy of napping, sipped beer, an Arnold Palmer, and ate a rather fine pizza pie (most of it, anyway).

Sunday we celebrated our 18th wedding anniversary. Huzzah! (The photo is actually from a couple weekends ago.) A blur of not much, we ate leftover pizza for breakfast. We went for a walk. I baked bread (as a delivery vehicle for the honey and jam purchased Saturday) and hot dog buns and must admit they look rather, ahem, phallic before putting in the oven. They were yummy, despite the imagery, though not as soft as Franz. We watched a movie (Jack Goes Boating – very good) and ate a bowl of popcorn.

Yesterday called for a fancy looking breakfast, which I made (recipe below). It was also dry enough to mow the very long lawn, so the hubster was in charge of that. I dead-headed the iris, pruned the glory bower, weeded (we have some very healthy clover), moved a few plants in the garden, and planted two agastache (hyssop) for the pollinators. This was followed by a long bath to clean my farmer feet and hands, another hot dog, the finishing of a book (That Old Cape Magic – just okay), the baking of a batch of cherry walnut brownies, and an early bed time. Plenty, all of it good.

Saucy Breakfast Sandwich

equal amounts butter and white flour (rice or wheat)

milk (I used rice)

grated cheese (I used a jalapeno gouda. Any soft cheese that you like will do.)

salt

pepper

cayenne pepper

Sliced bread (I made a variation of this bread {1/2 whole wheat flour, rice milk, no herbs or raisins}, use an English muffin if you like), lightly toasted

egg, prepared any style to go on top (I made ours my favorite way)

bacon, sausage, sautéed mushrooms (or see ideas below)

This can be adapted to serve as many people as you like and the reason I’m not specific with the ingredients. Since there were only two of us, I used 1 tablespoon each butter and flour. Melt the butter over medium heat, whisk in the flour. Allow this mixture to cook for a minute before slowly whisking in the milk. I used about 2/3 – 1 cup. It thickened, but was still a little runny. Sprinkle in the grated cheese (I used about 1/3 cup), and stir until it is smooth. Taste it, and add as much salt, pepper, and cayenne as it needs. Cover and keep warm (very low heat, if any) while you cook your eggs, bacon, sausage, mushrooms, whatever you like. Place a slice of toasted bread on a plate, pile on the goodness, and pour the sauce over the top. The sauce was enough for three sandwiches, with very generous portions. Look at that pool!

Some ideas:

Mexican: jalapeno jack, sliced avocado, roasted peppers (jalapeño, bell, poblano), pinto or black beans.

Italian: fontina, tomato, fresh oregano, red pepper flakes

Spanish: Petit Basque, roasted tomato and red pepper, smoked paprika instead of cayenne, a splash of sherry in the sauce

French: gruyere, finely chopped fresh rosemary, thyme, tarragon, a splash of white wine in the sauce

Enjoy!

Tags: Cooking and Baking, Recipes

Speaking of Pretzels…

February 2, 2011 in Cooking + Baking by Colleen | 4 comments

Happy Wednesday!

I hope you are warm and happy and getting around safely in all the crazy weather. I think we Pacific Northwesterners have got the best of the lot, dry and frigid, so I won’t complain about my toes being in a permanent state of cold. Which also reminds me, the hubster brought home something nasty from the woodshed, tee hee, no not really, from somewhere virus laden, and has been battling a cold for a week. I was feeling a bit smug thinking my immune system superior and all the yoga I’ve been doing acting like a samurai defense system. Alas, I have been taken down a peg. My nose is stuffy and my throat a bright shade of crimson. Boo. I still practiced yoga this morning (there’s no stopping the challenge today!), and actually feel a tad better.

Anyhoo, I hosted a little Valentine making party last night with some of the ladies and made these pretzels. Truth be told, I’ve been on a bit of a pretzel bender. I’ve made a couple of batches, ordered them at restaurants (Gruner – you’re next! Sorry about the missing umlaut, too. I can’t make them here.), and gone to the mall just to feed my craving. As for these, they are pretty darn good: chewy, with a slight crunch, and super easy to make. The ladies and the hubster loved them, too. Double happiness! Or would that be triple?!

Pretzels

adapted from All Recipes

1 package or 2 1/4 teaspoons dry active yeast

2 tablespoons brown sugar

1 1/4 teaspoons salt

3/4 cup warm milk (110 degrees)

3/4 cup warm water (110 degrees)

1 1/2 cups whole wheat flour

2 1/2 cups flour

2 cups warm water (110 degrees – it’s the magic number!)

2 tablespoons baking soda

2 tablespoons melted butter

2 tablespoons coarse salt

Dissolve the yeast, brown sugar, and salt in the warm milk and 3/4 cup warm water. Allow to sit until the yeast blooms and is slightly frothy. Stir in flour, and knead dough on a floured surface until smooth and elastic, about eight minutes.

Place in a greased bowl, turning to coat the surface. Cover and let rise for one hour.

Grease two full size cookie sheets, set aside.

Combine the 2 cups warm water and baking soda in a bowl with enough room for you to swish your hands.

Cut the risen dough into 12 pieces. Roll each piece into a long, thin rope, about three feet long. If you leave it too thick, your pretzels will be more like rolls. Dip the rope into the warm baking soda and water mixture. Place on the cookie sheet, and twist into a pretzel shape. Sprinkle with salt.

Bake at 550 degrees for about 8 minutes or until a dark golden brown. Brush with butter immediately after removing from the oven. Remove to a cooling rack.

I recommend eating them as soon as they are cool enough to handle, served plain or with coarse ground mustard. They’d also be great sprinkled with cinnamon sugar, black pepper, or garlic. Come to think of it, I might add coarse ground pepper to the dough next time.

Enjoy!

Tags: Cooking and Baking, Recipes

The Egg That Changed My Life…

December 15, 2010 in Cooking + Baking by Colleen | 4 comments

To be more precise, the preparation of what is left of my egg. Raised by our friends’ hen, I might add. I should also mention that I am not engaging in hyperbole. This simple recipe knocked my socks clean off (now that is some hyperbole!). I don’t know if you, like me, sometimes have a struggle with egg preparation, specifically, over-easy. It can be over-difficult and not at all pretty. Maybe there’s not quite enough butter or oil in the pan; maybe I let it go a tad long; maybe the turn of the wrist isn’t just right, and out oozes the yolk.

Well, my friends, this solves all of those problems, is beyond easy (no flipping!), and the final product looks like something served at a restaurant. Here’s the score:

butter or olive oil – enough to lightly coat the bottom of the pan

Egg (s)

1 tablespoon water for every egg

Heat oil or butter in a small fry pan over medium heat. Have a lid or a plate large enough to cover the pan on the ready. When the butter bubbles somewhat briskly but does not burn, add an egg or two. I haven’t tried three but am pretty confident it would work fine. Once the bottom of the egg has cooked, meaning it is no longer translucent, add the water. Immediately cover with the lid or plate, and wait one minute. Remove the lid and slip the egg out of the pan. It will look gorgeous, and the texture, almost creamy, definitely delectable.

I should note that I found this method over at Duckspoon, (in the breakfast category – basted eggs) a terrific and very informative website focused on home cooking. They have a quick video if you want to watch the magic! I would also like to mention that Daniel, the man behind Duckspoon, is an ever so kind and skilled bartender at one of our favorite restaurants, the Country Cat. He does good things with whiskey.

It’s actually sunny here, so I better get it while the getting is good.

Enjoy!

Tags: Cooking and Baking, Recipes

Make This Soup!

November 15, 2010 in Cooking + Baking, Eating by Colleen | 3 comments

Well my pretties, we are knee deep in soup season. We’ve had all sorts around here lately: butternut squash, tortilla, white bean, chicken noodle, and this one here, German Potato. There’s a lot of ingredients down there, but it is super easy and delicious. It is unlike any soup I’ve had before, sweet and sour, with just a little kick. It begs to be eaten with pumpernickel rye slathered in butter and a glass of lager and maybe an Oompah Band playing on the hi-fi. Adapted from Ray L. Overton’s Winter Soups, a book I highly recommend, if you can find it. I bought mine way back in 1998!

German Potato Soup

1 teapoon olive oil

1 large onion, chopped

2 stalks celery, thinly sliced

2 cloves garlic, chopped

1 1/2 pounds medium sized new potatoes, thickly sliced

2 large bratwurst sausages

2 tablespoons + 1 teaspoon apple cider vinegar

2 tablespoons + t teaspoon coarse brown mustard

1 teaspoon caraway seeds

1/4 teaspoon allspice

1/4 teaspoon ginger

1 tablespoon brown sugar

1/8 teaspoon cayenne pepper

4 cups beef stock

2 tablespoons chopped chives or green onion

In a large soup pot or dutch oven, saute the onion, celery, and garlic in the olive oil. Cook until the onions are soft. Add the remaining ingredients, except the chives or green onion, and simmer for twenty minutes. For the bratwurst – you can either add it whole and slice it after it’s cooked (don’t burn yourself!), or slice it beforehand, your choice. Garnish the soup with the chives or green onion and serve. If you’d like to gild the lily, fry up some bacon and sprinkle over the top.

Enjoy!

Tags: Cooking and Baking, Recipes

Emmy Fare

August 30, 2010 in Cooking + Baking, Watching by Colleen | 3 comments

Good Morning!

Jimmy Fallon, cutie patootie of my television set, you did a terrific job as host of the Emmy Awards last night (I like your show, too). I’d go so far as to say that Billy Crystal probably thought you looked mahvelous, and that’s saying a lot. What a hoot that was, especially seeing Jimmy’s imitations – he’s good! Not to mention the belly tickling humor, all the touching speeches, and the great opening number. Jon Hamm, let’s be square dance partners some time. You can toss me up in the air. Yes? Okay!

Of course, the handsomeness of the tuxedos and the gorgeous gowns made me swoon. And they were mostly good too, pretty and sparkly and fine. Save a few, of course. I don’t think ladies should look like they are draped in blue plastic or are in the process of imitating a Victorian lamp, no, no, no. But who am I to judge, really? If you feel pretty and your boat is afloat, I should keep my lip buttoned. It’s not like I’ve ever had to choose a dress for the world to see.

As I am well aware that I become rather like a child once an award show comes on (as in, do not talk or distract me in any way unless there is a commercial), I thought ahead and made a simple supper that could easily be eaten directly in front of the television – Cauliflower cheese soup and our go-to green snack, crispy kale (recipe here). This soup is good, my friends, and for it’s mind boggling simplicity, it’s truly hard to beat. How about that crazy cauliflower color, too? Orange like cheetos, but totally natural, certified organic even. Mmm hmm. Here’s the recipe –

Cauliflower Cheese Soup

1 head cauliflower florets

1 quart vegetable stock

4 ounces cheese, grated fine – I used colby jack, but cheddar or gruyere would work nicely, too

1/2 teaspoon smoked paprika

dash cayenne pepper

salt, to taste

Place the florets in a soup pot (mine is 3 1/2 quarts) and add the stock. Unless your florets come from a very small head of cabbage, the stock won’t cover them all, so don’t fret. Turn the heat to medium-high, and cook, covered, for about 30 minutes, until very soft. Puree with an immersion blender until smooth – or you could leave some of the floret pieces whole if you like it chunky. Taste and add salt as necessary. Add the cheese, paprika, and cayenne pepper. Stir until cheese is melted and well incorporated, about one minute. Serve. We had ours with the kale, rye crisp and a little butter, but crusty bread would be nice, too.

Enjoy!

Tags: Cooking and Baking, Recipes