La Vida Dulce

Julia & Company on the Cooking Channel

2010-08-09T11:57:00.000-07:00

On today's episode, Julia baked a flourless chocolate cake. She carefully folded the melted chocolate mixture into the beaten eggs. Immediately it transported me to my days as an eager student of her TV classroom. I know how important she is to my culinary history and I treasure how much her influence fueled my passion for cooking and baking. Bon appetit!

5 Guys Burger

2010-07-13T11:48:00.000-07:00

We tried the 5 Guys in SD this weekend and it was quite a burger. Of course, I left the camera -- (Homer says, "DOH!") --- but the aroma lingered in the car! Only critique we had was the scent of chili in the place was really from the mixture of cajun spice, grillin' onions and fries. Would have been over the top if they had chili, but maybe later. Anyway, good thing we did order the hand-cut fries, man, they tasted like real potatoes. I should have gone for the smaller burger, but the monstrosity I chomped down was awesome. Big beefy patties, fixed to order, you choose what toppings you like, and melty cheese all over the place. Definitely needs another try, but sure would like some chili. I hear there are five 5 Guys in the area now. Hmm...gotta gas up the old jalopy!

The Oinkster!

2010-07-03T19:40:00.000-07:00

Oh man, should have had the camera going, just so you could see the heavenly feast I enjoyed recently. Surely this place is where all good pastramis are born, and then gratefully eaten! Go for yourself and taste the difference. I am a lifelong fan of pastrami dips, known only to us who live in Southern California. Try and order one out of the area and they give you a deli stack sandwich---not the same thing. I've had pastramis from The Hat, Chronis, Rick's, Jim's, J&S on Garfield (open 24 hrs., right off the 60 Fwy), Garduno's and many other burger joints over the decades. This one gets my vote for the best! Planning another trip soon, so next time I'll post photos. Go there now, don't wait!

Turkey Carnitas!

2010-05-06T19:34:00.000-07:00

Thank God! Something new to do with turkey---carnitas! Oh man, these are so good, they sell out almost everyday. Super A Foods is a local supermarket chain, more along the lines of a tienda. You still have to shop at other stores to get everything on your list. But years back, during the retail clerks strike, we found the chain was very accommodating. I asked the manager if he could stock Kosher salt and the next week, there it was. So imagine my surprise when visiting the new location in Rosemead/San Gabriel/Temple City (next to one of the best KMart stores!) and finding the most tender, delectable turkey carnitas. Pick up some in-store homemade tortillas, a couple of avocados, lettuce & tomato and dinner is ready!

Wally Green goes to the vet!

2010-04-25T07:44:00.000-07:00

This morning I woke up to find the puppy has an eye problem. Why is it these things happen on a Sunday morning, when no vet offices are open, when I have a zillion things to do, the car is on the fritz and when I have no budget! Challenges, obstacles, whatever, still very annoying. Oh well, we shall see.

Hace Mucho Tiempo

2010-03-21T10:51:00.000-07:00

Long time no posting. Very involved with school, working on a B.S. degree. Which means writing papers. Working full time at a ministry that raises money for Africa. Cooking for a local church, feeding the community once a week. Today we are serving a homemade enchilada casserole. Expecting about 200+ so I gotta get going. Buena suerte, salud y blessings to all!

Roast Pork Mondays at Gene's Grinders

2008-10-28T20:22:00.000-07:00

I should have known this was the place to go for a great sandwich. Fire trucks and emergency vehicles were everywhere. Hungry firemen were all in line and each one ordered the Monday special, the roast pork sandwich. The picture does not do justice to this creation. This is an awesome sandwich! On Mondays it is the special of the day, along with the kielbasa sandwich, but I went for the pork, of course! Oh man, and this is the small. Look at that ton of meat! Layers and layers of moist, tender roasted pork, sliced thin and just enough, topped on a fresh French roll. Mayo, a big helping of tomato slices, lettuce, and if you like, pepperoncini. Worth the wait, though the line was long. Hey, those cute firemen can always go ahead of me!
Gene's Grinders
800 S. Myrtle Ave.
Monrovia CA 91016
For fast pick up, phone in your order
626-358-8016

There's a New Thai in Town - Thai House in the Plaza

2008-07-11T14:50:00.001-07:00

Directly across the street from the McD's, is a tiny little Thai restaurant. Parking is available in the mall, but they face a very busy street and on more than one visit, they were closed. Same thing with the taco place next door. I have never seen that place open either. Well, on a frightfully mucky summer night, armed with a coupon in hand, I dragged myself into the Baskin-Robbins 31 Flavors here in town. There it was, Thai House has branched out and just recently opened up a beautifully decorated, chic and modern larger location near the ice cream store. This one is down the street from the old one, less than a block. If you stand outside one location, you can see their other location. Quickly, I placed my to-go order, ran to the 31 Flavors, where I knew there would be a wait, got my mini sundae, and ran back to the Thai House and just in time, because my order was ready.

OK, so I wimped out and ordered the #87 pad thai chicken & boba tea, but it was my first time. It won't be my last. Tender pieces of lightly sauteed chicken, crispy fresh veggies, and a ton of pan-fried noodles all in a delicately flavored sauce. It went perfect with my 31 Flavors dessert. The Thai House menu offers over 114 dishes, plus they have a lunch menu Monday thru Friday. It's gonna take me a while to get through their menu, wish me luck!

Thai House (in the Plaza)
2080 S. Atlantic Blvd.
Monterey Park, CA 91754
323.726.2340
Open Monday thru Sunday (?)
9 am - 9 pm
$20 minimum on credit card

Remembering Food Pioneers in America

2008-06-30T08:36:00.000-07:00

This year we have lost a number of folks who were pioneers in local and national food history. Gone to that big soda fountain, big hot dog cart, big burger joint, and big grocery store in the sky. Though not generally considered "gourmet" or "celebrity chef" status, their contributions to American cuisine are as important and iconic as the "Bon appetit!" wishes from Julia Child, or the hearty "Bam!" from Emeril. Among this dearly departed group are the Pringles can inventor, the man behind "Great food close to home" Baker's Drive-Thru located in the Inland Empire, one of the 31 Flavors Ice Cream founders, and the guy who started with a simple hot dog cart and turned it into an empire, Carl's Jr., and the partner in CKE, the founder of Hardee's.

In their honor, and since soon we will celebrate Independence Day, let us remember these American food pioneers. Over the month of July we will take a look back at these five and how they earned their place in food history. Each one will get a special post dedicated to them here at La Vida Dulce. I am currently in the midst of working on some projects, but things should settle down around the middle of the month. Ay, que cosas! Keep cool, hasta luego amigos!

National Donut Day!

2008-06-06T16:48:00.000-07:00

Yes, amigos, today is National Donut Day. Around here we believe everyday should be donut day. And they have no calories. Ha! But don't laugh too much, because there is a real history behind this holiday that dates back to WWI and the Salvation Army. Click on the "Serious Eats" link and enjoy reading more about doughnuts.

La Vida Dulce also has a history of donut admiration, dating back to the Helms Man and the yummy glazed donuts. Those delicious Helms donuts called your name out loud! Helms has gone away to the heavenly place where all good things dwell. Since then I have been on a quest for donut perfection.

Donut Numero Uno at La Vida Dulce is the buttermilk glazed and the apple fritter is a greasy close second, with raised glazed coming in at number 3. The best buttermilk glazed are served up at the Olympic Donuts located at the corner of Brooklyn (Chavez) and Mednik. Crunchy outside, tender and light inside, covered in a sweet sugary coating---it doesn't get any better. But this is a mom & pop shop and sorry, amigos, no freebies here. Not an everyday choice, but a nice little piece of heaven once in a while or once a month.

Close behind in second place in creating buttermilk donut perfection is the Shell Gas Station at the corner of Atlantic Blvd. & Riggin/Brooklyn/Chavez (you know how street names change from one city to the next) where they actually make fresh donuts in a tiny space next to the counter where you pay for cigs, lottery tix, & gas. Winchell's used to be pretty good, but try and find a real Winchell's anymore, but that would be third place.

So go out and enjoy a warm donut with a cuppa joe! Couldn't hurt.

Indiana Jones and the Temple of Boom(ers)!

2008-05-17T19:14:00.000-07:00

Yeah, amigos, we are all getting older, even that beefy burrito of manhood, Indiana Jones. Hope he has plenty of Salonpas for all those sore muscles from saving the world. Must be getting harder for him to open up that can of whoop-ass, and crack that whip. A few years back, I was upset when Harrison left the wife and took up with a younger chick. (I hear the divorce settlement was $$$$$.) Lots of boomer guys take that route. So do the "Cougars" the older women who go after younger men. That works for them and I sure hope they are happy. Didn't work for me. It was hard for me to date out of my species. "See honey, this is the Beatles," I held up the CD and explained to my much younger companion about John, Paul, George and Ringo. He was sweet, always a gentleman, but the age difference made things impossible, since I was constantly having to stop in the middle of the conversation, to ask if he understood what I was saying---ay!

So what kind of mischief does our Indy get into this time? Well, I'd like to think he's up late, sitting at the dining table, room dimly lit, smoke rings wafting about. He puts down the cigar into a dirty ashtray, and he takes a swig of whiskey. Then the camera moves in and he's going through his Medicare supplemental health insurance plan. Suddenly he stands up, picks up the papers and flings the stack into the fireplace, ashes and sparks fly everywhere.

Or he's standing in line at the DMV and suddenly they make him take his behind the wheel test over again. Or he's at the table again, only this time he's putting all his meds into the little plastic SMTWTFS container, all the time swearing because he can't get the child-proof lids open. Or better still, he gets pulled over on the bus going down to Mexico for the El Cheapo Rx's, fighting with the Federales, "Chuy, I have a real Americano prescription for these pills!" I'd like to think of him as being just like the rest of us boomers. Getting kinda creaky around the edges, but still full of fire and passion. Raiders of the assisted living center, that's us!

Come sit over here, Indy, and let me fix you a "mock-tail" granita that won't interfere with your meds. It's from another little hunk of beef-cake, the "Take-Home Chef" Curtis on TLC Channel. Yeah, I'd consider being a cougar over him in a heartbeat! His version is with passion fruit, of course! This one is watermelon, so cool and refreshing. Just what Dr. Jones ordered. Salud, viejo!

WATERMELON GRANITA - adapted from Chef Curtis Stone, The Take-Home Chef
4 cups diced watermelon, or other tropical summer fruit
1 cup simple syrup, made from 2 cups water & 1 cup granulated sugar
brought just to a boil in a small saucepan, then cooled to room temp
1 oz. jigger rum or tequila, optional or omit on Doctor's orders
Blend the watermelon and cooled simple syrup till liquefied. Pour into an 8x8 glass pyrex or corning ware pan. Place in freezer. After an hour, remove and scrape the top, making fruit snow. Return to freezer, and repeat again. Serve in a cocktail or martini glass, garnish with a lime slice or mint leaf. Paper umbrella and jigger of rum or tequila optional. Note: Equal or Splenda may be used instead of simple syrup.

Play a word game, win free rice!

2008-05-17T12:12:00.000-07:00

Check out this link I found over at the fine folks who blog at Peanut Butter Etouffee, their link is:
http://pbetouffee.blogspot.com

At Free Rice, you take a guess at the word definitions and collect grains of rice for distribution to those in need. Enjoy your day and keep thinking good thoughts. Our world sure needs them.

Remember the Taco Truck!

2008-05-15T21:16:00.000-07:00

Hola! Join Pulitzer Prize winning food author Jonathan Gold, Barry Glassner, the author of "The Culture of Fear and The Gospel of Food," Chris Rutherford, co-founder of the groundroots movement site saveourtacotrucks.org, and fellow foodie Chowhound.com's C. Thi Nguyen as they present "Remember the Taco Truck" on May 22nd at the Los Angeles Center Theatre. The link above has all the info. "Carne Asada is Not A Crime!" We present our evidence.

Above right we have for your pleasure carne asada, marinated in secret herbs and spices that would make the Colonel lick his chops. Prepared on a flat top, and grilled with onions, peppers, pickled zanahoria (those hot and spicy sliced carrots!), and served with potato salad, spicy beans, and freshly warmed corn tortillas. Hombre, it doesn't get any better.

To the left, for your non-beefy enjoyment, try either the fresh fish or fresh shrimp tacos, no Mrs. Paul's or Gorton's fisherman for our amigos. So fresh, you could swear they were still flapping! Served al estilo de Mazatlan, with thinly sliced cabbage, crema, spicy fresh salsa with onions, and lime wedges. Warmed fresh corn tortillas, a hefty portion of beans (no rice this time) and to wash it down, a frosty cold bottle of Coca-Cola from Mexico, sweetened with cane sugar, no high fructose corn syrup. Try it with a lime in the bottle, Corona-style. Que sabor!

Por favor, can you show me, amigos, where is the crime here? Just plenty of good food, freshly prepared, and priced to feed the whole familia. Sounds like, in the words of an aging Parrothead from Georgia whom I once knew, some "serious changes in attitudes are desperately needed 'round here." C'mon, man, it's just food, it's La Vida Dulce.

Can you hear the jailhouse conversations?
"What you in for?"
"Tacos, man."
"You robbed a taco stand?"
"No, man, I make carne asada tacos and sell them from a truck."
"Whaaat?"

No, it makes no sense at all. And don't even get me started on the bacon dogs controversy over at Drew Carey's Reason.tv!

National Chocolate Chip Day

2008-05-13T20:09:00.000-07:00

Check this link for chocolate chip recipes from Nestle---enjoy!

Stud Muffins for Mothers Day

2008-05-10T10:13:00.000-07:00

Happy Moms day to all. Here's a little gift from La Vida Dulce to moms everywhere, a big batch of freshly made Stud Muffins! Our local news team featured this new cookbook and you can click the title of this post for the link. Why didn't I think of that? Pretty as a bunch of posies, almost tastier than a box of Sees chocolates, and a close second to breakfast in bed. Enjoy!

One Bowl Espresso Nut Brownies

2008-05-05T20:37:00.000-07:00

I've been working on a quick-to-fix brownie for quite some time, trying to come up with just the right taste, not too sweet or too heavy. The good folks over at "Coffee Bucks" make a drink concoction with lots of sugary caramel and mocha. What I wanted to do was capture that that same caramel mocha flavor, but without the diabetic coma or the increased waistline. The flavor comes from the addition of instant espresso and vanilla paste. Also, the brown sugar has a deeper sweet taste even though you use less. One brownie recipe called for TWO CUPS in only an 8x8 pan. YIKES.

While this little gem has less sugar than the usual brownie recipes, and it has a soft, cakey texture, not the heft of a dense and chewy brownie. Not that there's anything wrong with those brownies, they certainly have their place on the dessert tray. However, sometimes you just want the flavor, and this one fits just fine. More along the lines of a snack cake, 3 out of 4 college students give these a big thumbs up!

The other challenge was to find the right size pan and I think this little hand-me-down from Granny's glass bakeware collection might be the right fit. The standard 9x13-inch pan resulted in a brownie that was too flat, and the 8x8-inch pan made the batter overflow into a big chocolate mess. This little 12x8 green Pyrex pan saw plenty of pot luck action in its day, and it was just right. I know how Goldilocks must have felt on her third try!

These brownies are dark, rich, and full of flavor. Serve them with or without the cajeta or caramel sauce, and maybe a glass of milk. Measurements are given in volume and weights.
Enjoy!

ONE-BOWL ESPRESSO NUT BROWNIES - Makes 16-24 squares,
depending on how you cut them

3.35 oz. or 1 cup cocoa
4 oz. or 1 stick unsalted butter, plus extra for pan
5.10 oz or 1 cup brown sugar, loosely packed
4 eggs
1 tsp. vanilla paste or extract
1 tsp. instant espresso powder
1/2 tsp. baking soda
1 pinch salt
1 bar Hershey's milk chocolate with almonds, broken
1 oz. or 1/4 cup chopped pecans, optional
Cajeta or Caramel sauce, optional

Preheat oven to 350 degrees F. Line pan with foil so that it extends about 2-inches over the side. Spray with pan coating or brush with melted butter. Melt the butter in a large enough microwaveable bowl and nuke for about 1 minute at 10 second intervals, taking care so butter does not burn. Remove from nuker and add cocoa & brown sugar, whisking until completely dissolved. Add eggs one at a time, beating in until batter becomes glossy. Add vanilla, espresso powder, salt, soda. Add flour and nuts, mix well. Pour into prepared pan, then add pieces of chocolate bar, if desired. Bake for 25-30 minutes, until springy to the touch. Let cool in pan, then remove using the foil to lift from pan. Cut into squares, garnish with caramel sauce, ice cream, or a simple dusting with powdered sugar.

In Taco Truck Battle, Mild Angelenos Turn Hot - New York Times

2008-05-04T00:12:00.000-07:00

In Taco Truck Battle, Mild Angelenos Turn Hot - New York Times

Even the New York Times has gotten the word about our Taco Trucks! Read on.

The 1847 Oregon Trail Sourdough Chronicles

2008-05-03T08:19:00.000-07:00

Let's get it started here! If you send a SASE (self-addressed stamped envelope) to:

Carl Griffith's
1847 Oregon Trail Sourdough
PO Box 321
Jefferson MD 21755 USA

(and enclose a buck or two to help the cause), the good folks at the 1847 Oregon Trail Sourdough Preservation Society will send you a portion of dried sourdough starter. Directions on how to grow the starter are on the website, click the link above for more information. http://home.att.net/~carlsfriends/

The site includes the history of the 1847 Oregon Trail Sourdough, directions to reactivate the dried start, recipes for breads plus pancakes and more. Over the next few days we will watch how this new start grows and post recipes from Carl's original brochure.

In a small clean container, mix in one tablespoon of lukewarm water, bottled water is best to use if you have hard water. Stir in 1/2 teaspoon of Carl's dried start and let stand for a few minutes to soften. Mix in one tablespoon of AP flour, adding a drop or two of water to make the consistency of thin pancake batter. Let sit until the mixture gets bubbly. Then add 1/4 cup water, stir then pour into a larger clean container and then add 1/4 cup flour. When it gets bubbly, add 1/2 cup water and 1/2 cup flour. When this gets bubbly you should have about a cup of active start.

Now we are ready to get baking!

Bacon Dogs, the real L.A. street food

2008-04-26T13:13:00.000-07:00

One of the reasons I love to shop the flower mart and garment district of downtown L.A. is the street food, like the tacos, tamales, and licuados other stuff. But the best street is the bacon dogs, complete with grilled onions, peppers, and zanahorias con chiles. Those are the pickled jalapenos with carrots, not quite as hot, yet they still pack a punch. Drew Carey at reason.TV has lots to say about the subject.

Well, now things have changed and what was once a thriving little entrepreneurial concern has now become a bigger issue, involving fines, arrests and jail time. Are we the only major city in the world that has no real street food culture? And to make things worse, now the taco trucks are getting a bad rap, with the Los Angeles County Board of Supervisors enforcing new rules that will eventually put most of the trucks out of business.

We find it strange that in the midst of all this food legislation, Food & Wine magazine, the folks who bring you that top-rated and sometimes over-the-top reality show, "Top Chef" currently features an article about some of the best street food to be found in these here United States. We are sorry to find that Los Angeles is not included in the list. And remember last season in San Francisco? The chefs had a team challenge to take street food up a notch and yet keep its simplicity. Hmm. There is a link to that article above.

We should all use common sense when we make choices about what we eat, whether in a real sit-down restaurant or at your Aunt Matilda's. If the food doesn't look or smell good, don't eat it. Fish should smell clean like the ocean. Chicken should not be red in the middle. Keep hot things hot and cold things cold.

I have had my share of bad meals, and the stomach upsets that follow. Yet I never got sick eating a bacon dog from the cart vendor downtown. The fresh orange juice lady on the corner across from culinary school had the cleanest shopping cart I have ever seen. And the pupusa lady on the next corner always had folks queuing up early in the morning. I have had the most delicious meals in places with a red "B" rating, and some of the worst disasters at squeaky clean "A" restaurants.

Here is the response to a letter I sent to my local county supervisor in support of our local street food vendors:
"Thank you for contacting my office to share your views regarding the proposed changes to the Los Angeles County peddling ordinance. Please be aware that this ordinance is effective only in the unincorporated areas of Los Angeles County and it will become effective after May 15, 2008.

The changes to the ordinance allow vendors to remain in one location in a commercial zone for one hour, which is one-half hour longer than permitted under the existing ordinance. Los Angeles County is not the only jurisdiction that places time restrictions on vending; cities that
border the unincorporated areas have similar restrictions.

Although not everyone is pleased with this ordinance, please be aware that sidewalk vending has never been permitted in Los Angeles County. Our ordinance is a compromise that will allow vending in a manner that protects the health and welfare of our residents, and respects the needs of our business community."

I appreciate your taking the time to express your views. If you require additional assistance with a County-related matter, please do not hesitate to contact my office at (323) 881-4601. Thank you."

Looks like it's a done deal. All that is left to say is that if you are fortunate to have street food vendors in your 'hood, please give them your support.

Peter Reinhart's Pizza

2008-04-22T19:42:00.000-07:00

Peter Reinhart is one of my food heroes and if you are the sort who love cookbooks, then La Vida Dulce highly recommends any of his books. His best is "The Bread Baker's Apprentice" and it should be on every baker's bookshelf. The current issue of Fine Cooking magazine dated May 2008 features his pizza formula. This is one dough that takes a bit of time, between kneading, chilling, even freezing, but it is worth every minute. Pages 66-67 show a beautiful classic pizza Margherita, and the article goes on to feature his delicious versions of calzones and strombolis. The pizza pictured here is topped with herbage, fresh tomatoes, mozzarella, grated parmesan, hot pepperoni and homemade sausage. The ground pork and pork belly is from my local 99 Ranch Market. It would take me all night to type up this article, so pick up the magazine at newstands everywhere or check it out online at www.finecooking.com. Tutti mangia!

HOMEMADE ITALIAN SAUSAGE - makes about one pound

16 oz. freshly ground pork belly with some fat added (do not fear, fat is flavor, just ask Batali!)
1/4 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. dried sage
1/4 tsp. dried rosemary
1/4 tsp. garlic powder
1/4 tsp. crushed red chili pepper flakes, optional
1/2 tsp. freshly ground black pepper
1 tbsp. kosher salt or to taste
(***Note: if you like the taste of dried fennel, add 1/4 tsp., sorry, it's not my favorite seasoning)

Keep ground pork well chilled. In a medium bowl, crush all spices and then combine with the ground pork. Take a small scoop of the seasoned sausage mixture and press into a small patty. Cook over medium heat in a small skillet pan. As the grumpy chef says, cook it till it's done. Test for flavor, then adjust seasonings as necessary. As with all raw meats, wash all surfaces in hot soapy water, and wash your hands. Cover bowl with plastic and let the raw sausage chill in the frige overnight. Like your Granny's potato salad, it tastes better the next day. When you are ready to make the pizzas, scoop out teaspoon-sized balls of sausage and place on top. Sausage will cook completely when baked in a 500 degree oven. Also makes good sausage balls for pasta sauce and for sandwiches.

Bunz of Cinnamon

2008-04-19T18:30:00.000-07:00

Look all around and it's bad news everywhere. Higher prices at the gas pump and the grocery store, people getting sacked and not in a good way, politicians slinging dirty low-down garbage at each other, money woes on every level. What is it all about, this Vida Dulce? Well, some folks make lemonade out of lemons, and some can make a smile out of limes. Don't quote me, I read that on a Daisy sour cream label. But hold on, I think I have a temporary solution.

Going through some old favorite baking formulas, I came across this one---let's make our life a little bit sweeter with sweet rolls. Buns of steel? Hardly, although these are quite hefty though airy, yet they are not recommended for everyday consumption. Sure, they can be adapted to include nuts (we like pecans) or re-hydrated dried fruits like golden raisins or cranberries, or sticky toffee glaze, even adding chocolate bits to make this simple recipe more delicious and rich. I kept these bunz plain cinnamon iced.

Perhaps the best part is the aroma as they bake and infuse your home with an intoxicating perfume. Yeah, those HIGH PRICED BUN makers know what they are doing as you stroll through the mega mall. I dare you not look their way as pans of "sin"-a-mon bunz (admit it, they are evil) are removed from the ovens and placed in front of the shop windows for all to see. Ahh! Deliciously evil little things, torturing all who breathe in that scent. One bite and you are hooked. But these here bunz are much better for you, actually cost-effective, plus you have the benefit of bragging to all creation that you baked them yourself. Gosh, look at that, I couldn't help myself and ate one before I could find the darn camera. Yep, sure takes the bite out of a lousy economy!

This recipe takes a bit of time, especially waiting for the pre-ferment and the raising of the dough. It is given in weights for accuracy and volume for the heck of it. Hang in there, like all good things, you will be pleasantly rewarded for your efforts. Bon appetit!

CINNAMON ROLLS - adapted from "Crust and Crumb"
by Peter Reinhart
Makes 12 large or 24 regular
Pre-ferment:
13 oz. AP flour (3 cups or less)
4 oz. Cake flour (1/4 cup or more)
Lemon zest, fine (2-3 tsp.)
16 oz. Buttermilk (2 cups)
Mix the buttermilk, flours, and lemon zest in a large bowl by hand, cover with plastic wrap, put in frige for up to 24 hours. Best left in the frige overnight for baking in the morning.

Dough:
Pre-ferment all 33 ounces of it
15 oz. AP flour (3-1/2 cups or more)
4 oz. granulated sugar (1/2 cup)
2 tbsp. instant yeast
1 tsp. plain salt, not Kosher
1/2 tsp. baking soda
4 oz. unsalted butter, softened (1/2 cup)
Combine all above ingredients, including the pre-ferment in a mixer bowl fitted with the dough hook. Mix on low speed 1 minute, then on medium speed for about 8 minutes, stopping to check that motor does not overheat. Many KA mixers have gone to meet the Mater Baker In The Sky due to mixing heavy doughs, so make sure you check the top of the mixer for heat. Dough should be soft, smooth, a bit sticky (sounds like one of my ex's) and pass the windowpane test. Take a small piece and stretch it out, it should be translucent. Place kneaded dough into a clean large bowl, take the softened butter wrapper and wipe the top of the dough, cover bowl with plastic wrap and allow to rise 45 minutes to double. You can also place the dough in the frige for one hour, or even freeze it for later use. It will firm up as it cools, the texture is really very nice. When you are ready to rock, remove from frige or freezer and let it come up to room temp. Lightly dust your table surface with flour and roll out the dough into a rectangle about 1/4" thick. Sprinkle on top with a mixture of:

2 tbsp. ground cinnamon
3 tbsp. granulated sugar
and if desired, mix in
2 tsp. vanilla paste (optional)
Rehydrated raisins, cranberries, etc. (optional)
Chopped nuts, pecans, walnuts, etc. (optional)

Roll up from one end like a jelly roll. Prepare cake pans or a baking sheet with non-stick cooking spray or with parchment paper. Cut dough roll into 1" wide pieces and place them spiral side up on prepared pans, allowing 1/2" between them. Cover loosely with plastic wrap and let rise at room temp for about 1 hour, until the dough swirls thicken and the pieces are touching. Preheat oven to 350 degrees F. Place pans in oven on lower third rack. Bake for about 20-30 minutes, until bunz are a deep golden brown and firm to the touch. When done let cool slightly on pan while mixing glaze:

Glaze icing:
8 oz. confectioners sugar (2 cups sifted)
2-4 tbsp. cream or 1/2 and 1/2
2-3 drops vanilla, orange, almond or lemon extract
OR 1/2 tsp. vanilla paste

Drizzle glaze on bunz evenly and pull apart to enjoy. You will never crave those mall bunz again.

"Happy, happy happy anniversary..."

2008-04-04T20:21:00.000-07:00

"It seems like only yesterday I was yelling at her to clean her room!" I told myself in disbelief. Yes, it is true, today is the 10th anniversary of the Frog Daughter's wedding to my beautiful son-in-law. The young ladies in the wedding party stayed over at our house the night before. Then the brother-in-law to be showed up, due to a late flight, so we put him in the living room on the sofa. To get everyone in the proper mood, we all watched "So I Married An Axe Murderer" which is truly Mike Myers' best performance. "Heed!" as the dad yelling at the bushy-haired son to get out of the way of the TV, and then going off about "The Colonel" and his "wee beady eyes" just cracks me up! Click the post title and to see a snipet from the wedding reception.

Hair dryers, clothes, make-up everywhere, the house looked like a college dorm. Weeks later, I was still finding curlers under the sofa cushions! It was a beautiful wedding, baby girl. Enjoy the day, and remember to start planning the "Vegas" trip. Con mucho carino y besitos to you both!

Too Late For Pullet Surprise

2008-04-02T09:16:00.000-07:00

Mea culpa, missed entering this year's contest held over at Peanut Butter Etouffe. Click the title of this post for the winners, and just like Kip, don't I love technology. By the time I looked at my calendar it was a dia late and a peso short. Up to my elbows in changes, drama, and La Vida Dulce in general, I am so glad March is over. On to the good stuff, bring it! So here it is, a late entry, Burritos de papas con huevos y jamon. You will need 2 potatoes, eggs, ham, onions, grated cheese, s/p to taste, (plus salsa, sour cream, jalapeno & cilantro optional), and of course large size tortillas.

In a preheated cast iron skillet on medium-high, brown two potatoes, medium dice, in a bit of olive oil and a splosh of butter. When potatoes are almost ready, add 1/4 cup finely diced onion and 1/4 cup diced ham, and seeded, ribs removed and diced fresh jalapeno, optional . While these are cooking, beat 4-6 large AA eggs in a bowl, then pour into pan. Gently mix in eggs and let set slightly. Turn over with a spatula, then add the grated cheese on top, 1/4 cup or more, turn off the heat and cover. We like the cheddar/jack blend, it is your choice. While the cheese is melting, warm the tortillas on a clean hot griddle or over the gas flame, just like abuelita did.

This quantity will make 3-6 monster burritos, depending on the size of the tortillas. We like the Sonora size for burritos, around 12+ inches in diameter. Smaller tortillas are just as good, only resist the temptation to eat more than two burritos, their small size can be deceiving and very filling.

Here is a short guide on how to fold big stuffed burritos. Start with placing your warmed tortilla on a large dinner plate. Then add your fillings, not exactly in the center, but more towards the bottom third of the tortilla as shown. If it gets too close to the center, fold the tortilla over the fillings, then pull it all to the edge. Fold over that side, the one closest to you.

Next, fold in the two sides to the center of the filling, keep it covered. Then bring the sides in.

Just before you get ready to roll, check to see if you want to add anything, like salsa, more cheese, salt and pepper, Tapatio hot sauce, whatever you like. Now get ready to start rolling. In one continuous move, roll the burrito over itself, keeping it on the plate. Grab both sides and get rolling!

OK, we are almost there! You can see why using the dinner plate is important, it provides a good support, especially when you want to add additional ingredients, like a good salsa, making it easy to transport back and forth from the stove to the counter.

It is also ready for serving once the rolling is done!

Tah-dah! There you have it, a big breakfast egg burrito.

For presentation, cut in half at the center at an angle, and serve with additional salsa, cheese, sour cream or go way over the top covering it with a warm chile sauce, and serve it "wet" topped with some chile strips. A breakfast like that calls for an afternoon nap! Enjoy, amigos.

Dodgers Win Home Opener of the 50th Anniversary

2008-03-31T17:37:00.000-07:00

We did it, the Bums kicked SF butt in a win that counts! Sure, the exhibition game on Saturday at the Coliseum was memorable and a tribute to that first season here in Los Angeles. I was there for that first season back in 1958, just a chiquita La Vida Dulce child. So a win would have meant a lot on Saturday, but heck, I'll take a 5-0 win over the hated ones any day! In honor of the 50th Anniversary, we got together with the cousins and celebrated with bacon-wrapped ballpark dogs, complete with grilled onions, tomatoes on a soft bolillo, (did you know that the city has banned the street vendors from selling the famous hot dogs from their makeshift carts?) and carne asada soft tacos. I hear that Canter's now has a concession stand at Dodger Stadium. That certainly calls for a ballpark grub review this season. For the real story, sports fans, click the title of this post. Let's go Dodgers! BTW---that baseball is signed by both Ron Cey and Jerry Reuss.

It's What You Crave, Amigo, Que No?

2008-03-29T09:39:00.000-07:00

Here at La Vida Dulce we are major league fans of those greasy little sliders. Here's why:
When we moved to Colorado back in the 1980's, there was no Major League Baseball. They had a team called the Zephyrs, but after sitting in a showplace of a ballpark like Dodger Stadium, it just wasn't the same. The entire state of Colorado is big on sports, but lacking in MLB back when we were there, long before the Rockies came to town. So one day while scrolling through the cable we found WGN and the Cubs, who once in a while played against my beloved Bums. We also discovered White Castle burgers sold in the frozen food section at the King Soopers markets, and we watched the ballgames while enjoying our little nuked sliders. We soon adopted the Cubs as our substitute team to root for and I have a fondness for them to this day.

Years later, while in that wonderful town of Chicago, I was honored by my hosts with a trip through the drive-thru line of a real honest to goodness White Castle burger stand. Immediately I was transported back to L.A. with the sound of a heavily accented "May I take your order?" My host had no clue and kept yelling "What? What?" into the speaker. I moved up to the car window and relayed our order in Spanish and at the window we were presented with so many White Castle swag freebies and extra burgers and fries. My hosts were so astonished and we thanked them for their generous and courteous service. Like peanuts or potato chips, when it comes to sliders, you can't eat just one!

Recently I received a kind email in response to my request for the company to open a White Castle burger stand out here in sunny California. Here is part of that letter:

"Thank you for your recent suggestion directed to our corporate office
that we locate a White Castle restaurant in your area.  We appreciate
hearing from customers who enjoy our products.  We have noted your suggestion
and have forwarded it to our real estate department for consideration;
however, at this time we have planned all of our construction for 2008
and are now looking for sites for 2009 and beyond.

Sure, in California we have In-N-Out, Bob's Big Boy, and we are the birthplace of McDonald's. But for White Castle lovers like Harold & Kumar, nothing would stop them on their mission to find what they craved, and in the end, they were triumphant. In spite of Doogie Howser. Maybe one day the Burger Gods will descend upon the Golden State and honor us with a real White Castle stand, maybe in my lifetime. Ah yes, I can dream of those real sliders, so meanwhile enjoy the frozen ones from Ralphs and the new Harold & Kumar movie, amigos. White Castle is truly like no other burger. Click the title of this post and it will take you to the "crave quiz" on the White Castle site. Enjoy!

The Car

2008-03-18T10:00:00.001-07:00

The Frog sent this image of her newest acquisition. The Car has a devoted following, and it is known throughout the city. "Your wife drives The Car?" people stop her husband on the street and ask. Having once owned a Honda Accord, I know she made a wise choice as far as quality. Dependable, good gas mileage, but the camo paint job is above and beyond the valley of good taste. Still I have to laugh, she is her mother's daughter!

No Cookies for Old Men

2008-02-26T18:12:00.000-08:00

Gramps was one tough cookie. He had a list of ailments that would have made the toughest movie outlaws and bad guys cry big baby blubbering tears. Any single one of his illnesses would lay them out flat. Not Gramps, he was tough. Man, they don't make them like that anymore, Gramps and the guys from his generation. Gotta love 'em!

However, there were times when his sweet tooth would act up, and right at the exact moment, I was dealing with a fidgety little kid, caught with his hand in the cookie jar. His usual sugar fix of choice was either black cherry ice cream or pineapple sherbet from Thrifty (now Rite-Aid), and in a pinch, any ice cream bar or paleta would do him just fine. But he sure did love cookies. He denied it, of course, but he would sneak a pack of those chocolate covered grahams into the house. And boxes of vanilla wafers and plain grahams always seemed to disappear, exactly when I needed to make a pie crust or a layered dessert. Cookie crumbs were scattered everywhere--- the cold hard evidence gave him away, little crumbs and chocolate smudges all over the place. Of course he blamed the fact that they were already in the house, so that's why he ate them. "Are you eating cookies again? Better let me take a look at your numbers, old man," I would threaten to read the meter. "It's not my fault, you bought them!" "What?" and that was the argument nobody ever won.

Lots of us sandwich generation folks are living our lives, stacked like a bunch of Oreo sandwich cookies---with aging and frail parents on one stack, kids growing up and moving on another, and whatever is leftover goes to our significant others, if we are fortunate to have their love and support. It is truly a miracle how we divide ourselves up, and not come up a cookie or two short. Talk about tough cookies, God bless you if your life is like that. I know how hard a task you have.

This is the first year since the late 1950's that I haven't seen a single Oscar nominated movie. Watching the trailer for "No Country, etc." makes me crack up, because on a good day, my hair looks like the wig on the gimpy menacing evil bad guy, played by Javier Bardem, who won the Oscar. Oh, big woo, he's so mean and tough! Nah, not even close with that funky lady hairdo, it only makes him look like a tough old broad, and I mean that with all respect to tough broads everywhere.

We sure loved to watch old movies together, Granny & Gramps and me. Our numero uno family favorite will always be "The Godfather"---all 3 parts, (although I don't care much for Al Pacino's hair in Part 3). It should have its own cable channel running 24/7, heck, they show it practically every week. Granny loved musicals and mysteries, Gramps loved war movies and westerns, like "Stagecoach" with the Duke. Tough guys, just like him. Tough broads like Granny.

Well, if you happen to have a couple of tough cookies in your familia, like our Gramps & Granny, share a sweet cookie or two with them. Once in a while won't hurt. Plain grahams and vanilla wafers actually have less sugar, but chocolate covered grahams are so tasty! Get together with them and talk about old movies on AMC or Turner Classics, the ones they grew up watching. Sit back and watch an old flick. You deserve to enjoy the moment. They don't make them like that anymore.

Menudo, the real Culinary Cucuy

2008-01-23T17:52:00.001-08:00

Umm...Look at that warm comforting bowl of steaming hot menudo. All around are the traditional accompaniments. Hot corn tortillas fresh off the comal. Freshly diced onions, cilantro, lemon wedges, dried oregano, even a couple of drops of Tapatio to kick it up heatwise. Nothing to fear, que no? Wrong-o, amigos. Let's look carefully at the menudo bowl.

There within lies the real Cucuy, not the hideous beasts terrorizing the citizens of a major metropolis, like "Godzilla" or "Cloverfield" on film and DVD. Not the guy on the Mexican FM radio. No, my friends, be afraid, very afraid---it is menudo bowl. Way down deep, beneath the depths of gallons of cooked hominy and chile colorado the nasty Cucuy bits are lurking: honeycomb tripe, a cloven hoof or two, and other assorted organ meats, depending on what's around. Nothing goes to waste, it's all in there. Some folks swear by this soup as a cure for the dreaded hang-over. Menudo for the crudo, as it is known in these parts.

But waiting for you inside that bowl sits a tasty treat. Surely not meant for sissies, but for fearless women and men, it is delicious beyond belief. It must get its flavor from the slow cooking of all those nasty bits. Good to eat morning, noon or night...if you are brave enough, or suffering from the bacchanalia of the night before! For those less inclined to tackle the Cucuy beast within the menudo bowl, may we suggest pozole, menudo's domesticated cousin. If you haven't tried it yet, add a bowl of menudo to your own Culinary Bucket List.

Here at La Vida Dulce we enjoy a can of Juanita's Menudito now and then. Cooking a pot of homemade menudo is EXTREMELY time consuming, due to the slow cooking required for the pata (hoof) and the tripe to become tender. Another alternative is the time-honored tradition of taking your own soup pot to the local panaderia or tortilleria early on Saturday or Sunday morning. Any way you serve it, menudo is the real cucuy!

Cloverfield vs. Cucuy

2008-01-22T11:09:00.000-08:00

Back in the old days, we had black & white monster movies that in comparison to movies today look pretty lame. We grew up with the Channel 9 Million Dollar Movie running "Godzilla" every night for a week and twice on the weekends. Corny as it seems when I watch it now, that post-atomic era reptilian creature stomping through the streets of Tokyo still gives me the creeps!

Here's why: In the summer we slept with the windows wide open and from somewhere far away outside you could hear a scary noise late at night. If you got to bed early enough, you didn't hear it. We couldn't figure out where it came from, that loud, slow "WHOOSH-WHOOSH" seemed to be off in the distance, like big heavy footsteps. I swear, it sounded like Godzilla was marching up Brooklyn Avenue. Add to this, the family tradition of discipline by instilling fear. "That's the Cucuy coming to get you if you don't go to sleep." Any menacing creature is given the name of the Cucuy, regardless of country of origin. When the nearby brickyard finally closed, I learned the truth about the sound, coming from the bellows that stoked the fire for the bricks. So much for trying to scare us anymore!

A 21st century version of the Cucuy appeared in movie theaters this past weekend, and from the trailers, it has that same creepy Godzilla thing going on, stomping around the streets of New York, upsetting everyone and everything. This movie has the silly name of "Cloverfield" but don't be mistaken. This has the makings of a truly scary movie. Not the crap where blood is gushing everywhere, saws, machetes, guns, torn limbs, with flying mummies and psychopaths running amok. Yawn. Nah, I like the slow Mummy, the dusty scraggly one nobody can out-run, even though he's slower than your Granny. I appreciate a good "things-that-go-bump-in-the-night" movie. In a claw-to-claw smackdown, the Cloverfield monster would defeat any Cucuy from the 'hood.

Well, you can imagine my surprise the other day when on my way to work, I got stuck behind the radio DJ Cucuy and his tour bus. That was really scary, I was almost late!

Candidates' Cookie Platform

2008-01-07T20:01:00.000-08:00

The cousins were over here the other night, for dinner and to watch the debates on TV. We pretty much came up with our slate, plus a new set of cabinet officers, all of them winners and bipartisan, too. Go figure. So I came up with my own platform, or rather, a cookie platter of candidates. All of them must be pretty tough cookies, going after a job that one commentator mentioned will literally take years off your life. YIKES! Some of these candidates already look rode hard and put away wet. Here's to 'em all and may the best cookie win! Names were randomly drawn, not in any order of personal preference:

McCain - vanilla iced shortbread

Richardson - drop cookies (UPDATE: he quit the race)

Kucinich - cookies from the Keebler elves

Clinton - ginger snaps

Romney - snickerdoodles

Obama - macadamia nut chocolate chip

Huckabee - moon pies

That's all we have so far, but the only thing that really matters is that we get out and vote.

Emeril and the Dodgers 50th Anniversary Float

2008-01-02T20:31:00.000-08:00

Happy New Year! Hope you all have a wonderful year full of love and all the good things. Well, I almost broke with tradition to watch the Tournament of Roses Parade in person this year. Came pretty close, but no cigar. Two reasons. The Los Angeles Dodgers are celebrating the 50th anniversary this year, and a float was entered. Can you believe it, I actually attended two games that first season in 1958. Gramps worked for a company that printed the programs, and he was given the tickets. I will always cherish the memory of watching Major League Baseball at the Coliseum. Next reason, Emeril was the Grand Marshall of the parade this year. Gotta love the guy, he put Food TV on the map, bamming his way to a well-deserved success. His "Essence of Emeril" show is the best, and he is a great teacher and an inspiration to all of us foodies. I thought about it for a while, but neither event was enough for me to go out into the cold morning. Better to watch on TV curled up with a warm cup of coffee, some Cranberry Bliss clone and a blanket, "Northern Exposure" and "Twilight Zone" marathons, and endless football. Ahh, what a country!

An Auntie Mame Christmas

2007-12-24T18:30:00.000-08:00

This is another one in the long list of Christmas movies we love. If you scroll down, you can click on a scene from the movie. I love technology. Like Auntie Mame's Christmas, this season has been a little rough. But what we lack in "stuff" we make up in laughter, joy and love. And good food. We were blessed to have my sister spend the Christmas weekend with us and once again we had great time. A baked ham, potatoes, salad, bread, and no less than two desserts, a simple meal yet so delicious. I forgot to take pictures of the "60 Second Chocolate Mousse" darn it, maybe next year! We are grateful for our blessings and to be able to share them with others.

Sure, it's been a little rough this season, but you know, nothing gets you out of feeling sorry for yourself like helping somebody else. I stuffed gift bags and we cooked a Christmas meal at the church for those in the community who are in real need. I set out cots and blankets, put up tables and chairs, and helped cook at the shelter. I helped the parish nurse administer flu shots, doing the necessary paperwork with the clients.

I tell you this personal data about me, not to sound like a goody-goody, but to let you know who I am and what I believe is the answer to the big questions---Action. I am not Oprah nor do I have the resources to do grand things like the great and powerful. I admire her resolve and determination, and I look to this coming year for the great and powerful to lead us. (GET OUT AND VOTE!) What I can offer are the small things, minor tasks, simple meals. If you need to know more, look up Isaiah 58 and Matthew 25. Enough said.

While I poured the punch and coffee for the clients, I realized that Penny Lane, the kitty at the top of this page, lives a better life than the folks we serve. She sleeps on top of a brand new comforter on my bed, has all the food and water she wants, and gets lots of love from us. I also thought about how lovingly so many folks come out and give of themselves during the holidays. Bless you all for doing your part. One last thing---Remember that men, women and children are in need all year, and if you get a chance, please support your local organizations with your time, your talents, and your financial contributions.

God bless you and Merry Christmas!

Coffee Bucks Cranberry Bliss Clone

2007-12-20T21:13:00.000-08:00

Face it, you can't get away from them. The love of my life, comedian Lewis Black does a bit about being stuck in Houston, standing on the street between two "Coffee Bucks" on opposite corners of each other. ARRGH! They are everywhere, and if you try to run and hide, they will be there waiting for you. "Coffee Bucks" is the stage name for the coffee house on "Scrubs" where everybody goes to get a java fix. And I really don't want to upset them so the name is changed, but you get the idea, verdad?

A few years ago I tried their Cranberry Bliss bar, and based on the in-store advertising, I was expecting a taste similar to a less-fruity fruitcake flavor. Boy, was I wrong. Yikes! It was dense, waaay too sweet, and the spices were off. I was on the verge of a sugar buzz and had to wash it down with a Venti. Hmm? Maybe that was their ploy, make me gag on this yucky sweet stuff so I'd buy a bigger coffee. I give up, it worked. But this little "limited time only" confection deserved a better fate. The concept was good, it just needed to be tweaked and toned down a bit.

Monica and I both worked on our own formulas. There were a few Cranberry Bliss clones out in the blog-o-spheres, but none had the taste and texture I was trying to achieve. I wanted something more tender and less chewy, so I used a combination of baking soda AND baking powder. I also wanted to try almond flavor instead of vanilla, to work with the tartness of the cranberries. Next time I may use rum or brandy and see what happens, but that is for another day. Then the spices were adjusted, decreasing the cloves and nutmeg, and adding cinnamon. Most important, I cut waaay back on the sugar, the amount of white chocolate chips and left off the thick coating of icing altogether. Instead these little clone bars get a light dusting of confectioner's sugar or icing sugar, making them just sweet enough without putting anybody into a coma. Here is my 2007 Edition of the Cranberry Bliss Clone---enjoy!

CRANBERRY BLISS CLONE - by La Vida Dulce
3/4 cup unsalted butter, softened at room temp
1 1/4 cup brown sugar, packed
3 large eggs, beaten
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 1/4 teaspoon vanilla OR rum OR brandy
---OR 1 teaspoon vanilla AND 1/4 teaspoon almond extract
1/4 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 cup unbleached AP flour or King Arthur White Whole Wheat flour
1/2 cup old fashioned rolled oats, not quick cooking or instant
1 cup dried cranberries
1/2 cup coarsely chopped pecans
1 cup white chocolate chips, plus more if desired
Confectioner's sugar for garnish

Preheat oven to 350 degrees F. Grease a 9x13 inch baking pan.
Cream butter and sugar until smooth. Beat in eggs, spices, vanilla, salt, baking powder, baking soda. Add flour and mix just till smooth. Mix in cranberries, nuts and chocolate by hand, gently scraping the bottom of the bowl. Spread into prepared pan, and even out the top. Bake for 25 to 35 minutes or until it pulls away from the side of the pan and a tester inserted in the middle comes out clean. Allow to cool in pan for 10 minutes. Cut into bars. Dust with confectioner's sugar and if you must insist on making them sweeter, go ahead and melt 1/4 cup of white chocolate chips and drizzle over the top. But let me warn you, it's sweet enough already.
Makes 16-24 bars depending on how you cut them up.

I'm Dreaming of Flaming Ice Cream Snowballs

2007-12-18T10:53:00.000-08:00

Last week I was thinking about things that are no longer around, like Bonomo's Turkish Taffy and Toddy. Then I remembered an ice cream treat we enjoyed as a kids. I did a Google search and there they were. Other people were also interested, there are quite a few posts about this special ice cream. See them, flying throughout the blog-o-sphere! Yes, folks, they were real, Flaming Ice Cream Snowballs, the Holiday Treat dreams are made of. Vanilla ice cream covered with a soft icing, dipped into finely chopped coconut, iced with green and red frosting to look like holly. They came in a kit, I think there were 6 in a box, with doilies, candles, and holly icing. My Grandma served them to us kids every Christmas. The Foremost Dairy company made them and we enjoyed this special dessert at Grandma's house. My parents were strict about sugary stuff, only on holidays and birthday. "Snowballs!" we screamed when Grandma set them out on the dining table. She used her very best china, and one by one, she lit each candle. The trick was to keep the flame going, not let it blow out, while eating the ice cream. Sometimes the candle fell over, sometimes it just blew out. But it was delicious, and I wish these Flaming Ice Cream Snowballs from Foremost were still around.

Persimmon Madeleines

2007-12-10T19:51:00.000-08:00

Like I have nothing better to do, I was reading David Lebovitz's blog. Lo and behold, through one of the posted links I found another recipe for persimmons! This time they are used in a beautiful madeleine cookie. We will attempt this one sometime this week. Don't touch that dial, we'll be right back.

Note:
This is way cool, all you have to do is click on the title above and cookandeat.com will automatically pop-up! "I love technology" especially when I know how to use it. Scroll down to the persimmon madeleine recipe, it sounds delicious. Be patient with me, I am still learning---enjoy!

"Reese's" Peanut Butter Cookie Correction

2007-12-08T23:37:00.000-08:00

Muchas Gracias! Thanks to a reader for bringing this to my attention. This was part of our cookie extravaganza last year. A photo will be posted later this coming week. Keep those cards and letters coming in, we need all the help we can get!
Correction:
"REESES COOKIES" - adapted from Spirit of Christmas
makes about 30 cookies

1 1/2 cup unbleached AP flour, or King Arthur White Whole Wheat AP flour
1/2 cup unsalted butter, softened
1 cup creamy peanut butter, divided---NO CHUNKY!
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup cocoa powder
1/2 teaspoon baking soda
1 tiny pinch of salt
3/4 cup powdered sugar
1/4 cup granulated sugar on a plate for dipping

Pre-heat oven to 300 degrees F. Line two baking sheets with parchment. In a mixer fitted with the paddle attachment, beat the butter and 1/4 cup peanut butter until creamy smooth. Gradually add in the two half-cups each of the brown and granulated sugars. Add the egg and vanilla. In another bowl, combine the flour, soda, salt and cocoa, stir to aerate. Add to the peanut butter mixture and blend well.

In another bowl, combine the remaining 3/4 cup of peanut butter and the powdered sugar. With clean, floured hands, scoop out and shape into 1-inch balls.

Scoop out a tablespoon of the chocolate dough, flatten it out just a bit and then carefully it shape around a peanut butter ball, covering as best you can.

Place the covered cookie balls about 2 inches apart on the baking sheet. Dip a flat bottomed drinking glass into the plate with the granulated sugar. Gently flatten each ball to about a 1-1/2 inch diameter circle with the glass bottom. Dip the glass bottom into the sugar each time. Do not go squisha-squisha on them, you are not Trogdor! Bake for 10-12 minutes. Cool on the baking sheets and then transfer to racks and cool completely before tasting.

"That's What Friends Are For" Tea Cakes

2007-12-03T20:14:00.000-08:00

Rod Stewart sings that famous song in the final scene of the comedy "Night Shift" while Shelly Long, Michael Keaton and Henry Winkler walk into the cold dark night, after reconnecting as friends in yet (yes folks!) another New York-based movie. An uptight clerk, a goof-off, and a call girl, yeah, doesn't that spell Christmas? This time the story really does take place around the holidays, beginning with spending time in night court on Thanksgiving night. Later on in the movie, Henry Winkler's character receives a unique Christmas present, a fur-trimmed pimp hat! Nothing says the holidays like a sleazy gift from hookers. I won't give too much away, but it really is funny.

But the real charm of this movie is the genuine friendship that grows between these three unlikely characters and it actually changes them. Where I come from, the message of Christmas is to save us all "when we had gone astray" just like in the carol. What more can I say, it's a wacky Christmas story. Through their support of each other they all give up their sleazy ways, and really, isn't that what friends are for? Tidings of comfort and joy, that's true friendship.

Martino's Bakery in Burbank makes the most delicious little cakes, these two are the cranberry cake and the tea cake. You are sure to make lots of friends if you bring these little gems along to your next holiday function. Moist, tender with a hint of honey in the icing. The cranberry cakes are also wonderful, with the tartness of the cranberries to offset the sweetness. They are plated next to my favorite Christmas mug, a hand-painted import from Italy. Stop by Martino's and check out their selections of gelatos and many other holiday treats, like their beautiful Gingerbread Houses and Christmas Tree Coffee Cakes. Offer some comfort and joy to your friends with these sweet treats from Martino's, that's what friends are for!

The Original Martino's Bakery
335 N. Victory Blvd.
Burbank CA 91502
818-842-0715 phone
818-842-5111 fax

"My Favorite Year" and a cookie

2007-12-02T21:00:00.000-08:00

Another one of our family's favorite movies is "My Favorite Year," about a young comedy writer on a TV show during the 1950's. The story is about the time he is called upon to "babysit" the show's guest star for the week, a character based on the actor Errol Flynn. I know, it's not about Christmas, but there's a cringe-worthy scene where Benjy must take his guest star to have dinner with his family in Brooklyn, oy! I am sure none of you have folks who embarrass you and your guests---you lucky ones. With my folks it was mandatory to make me squirm and blush with their little family tales. Hey, what good are the holidays without your family trying to make you look like a fool, especially in front of someone you are trying to impress.

This cookie recipe reminds of watching this movie with my kids. It originally came with a little booklet (no longer published) by the good people who make M&M's candy. Like this movie, this cookie is tender, soft, sweet, and a little nutty. Enjoy!

M&M’s Classic Christmas Cookies – adapted from M&M’s website

1 cup (2 sticks or 240mL) butter or margarine softened
1/2 cup (120mL) granulated sugar
1/2 cup (120mL) firmly packed brown sugar
1 large egg
1 teaspoon vanilla extract
2 cups (480mL) all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
2 cups (12 ounces) M&M'S® Red & Green peanut candy
Preheat oven to 350°F (180°C). In a mixer bowl fitted with paddle attachment cream butter and both sugars until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda and salt onto a sheet of waxed paper. Slowly blend into creamed mixture. Stir in M&M'S gently by hand. Drop by heaping tablespoonfuls about 2 inches (50mm) apart onto cookie sheets lined with parchment. Press one or two additional candies on top of each cookie if desired. Bake 10 to 13 minutes or just until edges are lightly browned and centers are still soft. Do not burninate these cookies. Cool 1 minute on cookie sheets to allow carry-over cooking, and then gently remove with a spatula to cool completely on wire racks. Some candy pieces will split, and the color will spread, fear not, this is normal. Store in a tightly covered container, or place in bags for gifts. Makes about 3 dozen cookies.

"Hark, I hear the cannons roar!"

2007-12-01T15:58:00.000-08:00

TCM ran "Radio Days" this afternoon, my favorite Woody Allen movie. This begins my tribute to Christmas movies and treats. Yeah, you're right, it's not about Jesus, but a lot of the action takes place during the holidays. I've never seen winter in New York, but the scenes of the city dusted with snow make it look like a Christmas globe. My favorite line in the movie happens while Mia Farrow's character tries to get rid of her heavy accent with the help of a dialect coach. "Hark, hark," she tries over and over in front of the bathroom mirror. There is another scene where she ends up in the kitchen of a gangster's Italian mama. I won't give it away, but you must see the movie for yourself.

This easy and delicious "Farm Wife's Tart" comes from Marcella Hazan's "Essentials of Classic Italian Cooking" by way of "The Amateur Gourmet" blog. The original recipe calls for fresh peeled pears, but I have made this simple tart many times using different fruits such as pineapple chunks, apples, and even fresh berries. Right now there is an abundance of Fuyu persimmons, and at a good price at the local 99 Ranch Market on Atlantic & Garvey in Monterey Park. These are the sweet, crunchy, apple-like texture persimmons, not other ones that must be fully ripe and mushy before using. In honor of Italian mamas everywhere we present the Farm Wife's Persimmon Tart.

THE FARM WIFE'S PERSIMMON TART - adapted from "Essentials of Classic Italian Cooking" and "The Amateur Gourmet" blog

2 large eggs
1/4 cup milk
1 cup granulated sugar
pinch of plain salt
1 1/2 cups all purpose flour
1 to 2 lbs. coarsely chopped persimmons
dash of cinnamon
dash of nutmeg
1/4 cup cold butter, cut into small pieces, plus more for pan
additional flour or fine plain bread crumbs for pan
confectioners or icing sugar for dusting

Preheat oven to 375 degrees F. Butter a 9-inch cake pan and dust with flour or bread crumbs. I usually omit the dusting step, this cake easily comes out of the pan. Beat the eggs and the milk together in a medium bowl. Add sugar and salt, continue to beat. Add the flour, seasonings and mix to the consistency of a thick pancake batter. Add the chopped chunk fruit and fold in, scraping the bottom of the bowl. Spread into the prepared cake pan, smooth the top, then add the 1/4 cup of cold butter pieces, dotting the top. Bake for about 45 to 50 minutes, or until the top is browned. Invert the cake onto a plate, then onto the serving platter. Dust lightly with confectioners sugar, serve warm. Makes 8-10 servings.

Cranberry Upside Down Cake

2007-11-22T16:57:00.000-08:00

Si, comadres, it has been quite a while since the last post. Much is going on, most of it very good. However, after a few courageous attempts at putting a bit more sabor into this blog, it was nearly was wiped off the dashboard. Ay-yai, yai! After much time spent in prayer and a good deal of persistence, La Vida Dulce came back to life. Gracias a Dios!

Just in time for a post-Thanksgiving dessert, we present a lovely little confection, adapted from an Emily Luchetti recipe recently presented on the PBS show, "The Holiday Table" with that kind looking gentleman, Chris Fennimore. Dede Wilson hosted the show with him in seasons past, but Emily is truly up to the task. She is one of my favorite pastry chefs, you must check out her books from the library or on Amazon.com. Rather than individual little cakes, this one was baked the old-fashioned way in an old cast iron skillet. Add a dollop of sweetened whipped cream, or serve with vanilla ice cream as shown above, it's a nice contrast to the tartness of the cranberries. Enjoy!

CRANBERRY PUMPKIN UPSIDE DOWN CAKE - makes 8-10 servings
adapted from Emily Luchetti, "The Holiday Table"

1 stick unsalted butter
1 cup firmly packed dark brown sugar
1 cup plus extra fresh cranberries
1/2 cup coarsely chopped pecans
2 large eggs
1/2 cup pumpkin puree
1/4 cup canola oil
1 cup AP flour, white whole wheat is OK, it gives a nuttier flavor
1/2 cup granulated sugar
3/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt

Preheat the oven to 350 degrees F. Into a 10" cast iron skillet, add the butter and brown sugar and place in the oven. While the butter is melting, into a large mixing bowl whisk the eggs, pumpkin and oil. Sift the dry ingredients onto a sheet of waxed paper, then stir them into the pumpkin mixture, do not over-mix.

Remove the cast iron pan from the oven and stir the butter and sugar until smooth. Place a layer of cranberries on the bottom of the pan, then add the chopped pecans. Spread the pumpkin batter over the top, in an even layer. Return to the oven and bake for 20-25 minutes or until a dinner knife inserted in the middle comes out clean. Cool for 15 minutes, then place a cake plate on top of the skillet and invert the cake. Serve warm with sweetened whipped cream or vanilla ice cream.

What Kind of Pizza Are You?

2007-10-04T00:29:00.000-07:00

What Your Pizza Reveals

People may tell you that you have a small appetite... but you aren't under eating. You just aren't a pig.

You are a very picky pizza eater. Not any pizza will do. You fit in best in the Northeast part of the US.

You like food that's traditional and well crafted. You aren't impressed with "gourmet" foods.

You are generous, outgoing, and considerate with your choices.

You are cultured and intellectual. You should consider traveling to Vienna.

The stereotype that best fits you is guy or girl next door. Hey, there's nothing wrong with being average.

What Does Your Pizza Say About You?

Chef Chadwick's Foccacia

2007-09-09T12:02:00.000-07:00

(Please note: Since my last post there have been a number of funerals. It has been a tough couple of months. Vaya con Dios a todos.)

This is probably the best foccacia formula ever. Chef added caramelized onions on top, cooked in olive oil with a splash of balsamic vinegar, along with some herbage. The smell from the oven was intoxicating. When it was taken out of the oven and placed on the bread table, all the baking students came around and begged for a piece. In memory of Chef Gordon Chadwick, it is posted here. Muchas gracias a Chef. Enjoy!

FOCCACIA - yield one full sheet pan or two large cookie sheets
Ingredients:
1/4 oz. instant yeast
18 oz. water
14 oz. bread flour
3 oz. instant potato buds, not flakes
2 oz. corn flour or semolina
1 oz. olive oil
1/4 oz. honey
1/4 oz. salt
dried oregano or basil, coarse salt, fresh rosemary sprigs, to taste
additional olive oil
parmesan cheese
Sponge - 5 parts AP flour and 6-7 parts water

Procedure:
Mix sponge, cover and let sit overnight in a large plastic bucket. Next day when ready, assemble equipment and all ingredients.
Use the straight dough method, which basically means to dump it all into the mixer at once. Mix with dough hook on medium speed to incorporate all ingredients. Place mixed dough onto a well oiled sheet pan and spread it out as far as it will go. Let rise in a warm place, preferably in an oven with the light on. After about an hour, remove dough and dimple the top with your fingertips. Sprinkle with herbage and a good amount of olive oil. Don't be stingy. The bottom crust will absorb the oil in the pan. Top with a generous amount of onions. Bake at 450 degrees F about 15 minutes, until golden brown. Sprinkle on parmesan cheese and continue baking for another 5 minutes, so as to not burn the cheese. Let cool in pan, cut into squares and serve.

Chef Chadwick

2007-08-27T21:26:00.000-07:00

Chef Chadwick was our baking instructor in culinary school, specializing in breads. Thank you Chef, for your guidance, your laughter, your bread formulas, and your spirit.
We will all miss you so much. Vaya con Dios, Chef Chadwick.

Here is the obit from the Pasadena Star News:
CHADWICK-Gordon "Tommy" Thomas, Jr., born August 17, 1954 in Utica, New York to Gordon Thomas Chadwick,Sr. and Marie Irene Chadwick, joined his mother and father in heaven on August 17, 2007, returning to God in honor. Gordon, known as Tommy to his family, was raised in California, where he worked at his mom and dad's restaurant. He then became a Chef, and then a Chef Instructor, at the California School of Culinary Arts Le Cordon Bleu and Los Angeles Trade Tech Community College. He was loved and appreciated for his kindness and soft teaching methods, passing on his love of baking to his students. Gordon received many awards for his baking techniques. Tommy was kind, gentle, giving, nurturing, forgiving, and humble - he was all that God expects us to be. If we all strived to be more like him this world would be a much better place. His favorite celebration was Christmas. He was an excellent son and brother, and he loved his Momma above all else. He will be missed by all. Gordon was a giving and patient companion to his fiancee, Merida, whom he loved dearly. Surely the Angels are singing as Tommy is baking his secret sourdough bread formula, and now Heaven smells even better. Walk worthy of the Lord, fully pleasing him, being fruitful in every good work. I Cor. 1:10 The Lord is near to those who have a broken heart. Psalm 34:18 Chef Chadwick is survived by his brother Daniel and his wife Rhonda, his uncle John and his wife Ann, and his fiancee Merida. Goodbye sweet beloved brother, nephew, teacher, friend, and companion. We will all surely miss you until we meet again.
Cabot & Sons, Pasadena Published in the Pasadena Star-News on 8/26/2007.

We'll Be Right Back After These Messages

2007-07-13T23:36:00.000-07:00

1. Finally got our new hookup and we're back online. Thanks Mike!

2. Camera is ready. New computer is ready. New keyboard is ready. Now I gotta find the photo connection plug. Ayyayyay!

3. JURY DUTY. We shall see how this goes with regard to time, but I do hope to have a few posts while I serve. For now I will catch up with posts from last month, during the computer changeover.

4. New cookbooks arrived at the La Vida Dulce cocina, so we must try out these new recipes.

5. Thanks to my MD and my amiga Viola, I am on Weight Watchers. It is amazing what you can do with portobello mushrooms, salsa, whole wheat tortillas and a smidgen of frijoles.

Mas chismes y mas recetas. Y menos de calorias! Tastes great, less filling. That will work for me!

Back Into The Kitchen

2007-06-20T09:36:00.000-07:00

Must be feeling better. Went into the kitchen and saw all the old, out-dated spices, herbs, condiments, and seasonings in the pantry. Dumped all that stuff out. Yeah, I am feeling better.

Thanks to everyone for all the phone calls, cards, e-mails, and good thoughts. All your kindness has helped tremendously, and it is the best medicine in the world. Nothing is better than having good friends and family. Nothing.

Now it's back to the store to stock up the pantry again. And maybe shop around for a Weber smoker or grill---or both!

On The Back Burner

2007-06-16T07:40:00.001-07:00

Yes, it has been quite some time since something was posted here. Didn't exactly fall off the face of the earth, but it felt like that. Let's just say that here at La Vida Dulce it has not been very Dulce lately. All things Vida have mainly been on the back burner for a long time now.

It began with showing up at work one morning, and then promptly heading back home. A sudden illness knocked me flat and it was weeks before I could even begin to feel and look human again. Thanks to an understanding and compassionate doctor, I am hoping to get back on track soon, and moving along those greased grooves. Keep sending all the good thoughts, it helps.

Meanwhile, back at el rancho, as the strength was returning to these old bones, it was time to get off the couch and find something to do that didn't require a nap afterward. I am happy to report I finally finished organizing the mountain of recipe clippings I collected into notebooks and sheet protectors. That stack of paper was on the back burner for years, tucked into file folders and boxes. But now it's all neatly stored into TWELVE volumes.
Chef Gio's Hor's D'oeuvres - from 2nd semester
Culinary Information - mostly miscellaneous info
Chocolates, Jams & Candy, Beverages - real good stuff
Soups, salads, sides, veggies - gotta have my taters
Quick breads, breakfasts, snacks - more good stuff
Seafood & Fish - shrimp masala, shrimp tacos, ginger shrimp, sesame shrimp...
Cakes, Frosting & Icing, Decorating - good and fun stuff
Meats, Pastas, Poultry - mostly pork
Pies, Tarts & Tortes, Desserts - this should be split into two volumes
Cookies, Bars, Brownies - who knew there were so many
Breads, Flours, Techniques - mostly info ala Harold McGee/Alton Brown/Shirley Corriher
Bread Formulas - wonderful stuff

It is awesome to read through these notebooks. I had no idea what a treasure I had kept on the back burner, so now it's time to get back in the kitchen and try them out.

Mark Ruffalo on Bravo This Monday

2007-03-17T23:36:00.000-07:00

Yes, I did mention that I'd post the luscious chocolate cupcake recipe but, here's some equally tasty info. One of my favorite yummy actors will be interviewed on Bravo this coming Monday night. You gotta love a guy who can play a stoner dude in one movie, then do the "Thriller" dance in a sappy little chick flick. I am sorry to admit I watched that one, and regret that I'm never gonna get that time back. I have seen almost all his movies, so catch this interview, from the promos, it looks like a good one.
As they say, watch what happens!

David Lebovitz Chocolate Cream Cheese Cupcake

2007-03-03T14:35:00.000-08:00

One of our students made this decadently luscious confection this week. It was even better the next day, the flavors more richly developed. I am encouraged that one of the students in this class would be adventurous enough to try such a complex dessert, but this class is amazing. I am looking forward to more exciting desserts, creativity, and challenging culinary efforts from this class. I will post the recipe next week, they borrowed my David Lebovitz book on chocolate!

Beatles Redux by the Smithereens

2007-02-24T09:09:00.000-08:00

Just checked out the Smithereens official website and found out they released a Beatles tribute album "Meet The Beatles" doing every song in order. What, you say, why that's unheard of, blasphemy! Well, check it out for yourself. They have captured the spirit and energy of the first Beatles album released in the USA, and it is brilliant! It may be the best tribute album ever. Although I love Frank Sinatra, his vocals on Beatles songs were corny and cringe-worthy. The same for all the other artists, and they only seemed to get cheesier. The one exception was Dionne Farris' "Blackbird" on her "Wild Seed Wild Flower" album. But now this new Smithereens take on a classic album of mostly forgotten tunes, (except for "I Saw Her Standing There" and "I Want To Hold Your Hand") is astonishingly fresh and vibrant. Too bad for me, missed them last week in Hollywood, and the concert was only $20 bucks! Darn it, I'll be sure to catch them next time around. Yes, I know, this has nothing to do with cuisine or pastry, but anything about the Beatles is so much a part of the person I am, the news of this new album had to be announced here. Funny, there was a metal button in my jewelry box that said "Viva Los Beatles" --- wish I knew where it went.

Harvest King Foccacia

2007-02-23T11:17:00.000-08:00

Rose Levy Beranbaum is one of my culinary heroes. Not only is she the author of "The Bread Bible" and "The Cake Bible" but she is also a wonderful teacher. Her PBS show "Baking Magic" is one of the best for learning baking techniques. The blog site "Real Baking with Rose Levy Beranbaum" is one of the best. Lots of recipes, photos, product info. Check out her archive posts. If you have a question that has not been previously addressed, write to her. She actually will respond to your baking questions. I especially like that she gives the measurements of her recipes in volume and weights, in both ounces and grams.

This weekend we are baking her "Harvest King Foccacia" using the new flour from Gold Medal, and adding in a bit of sun-dried tomato from Trader Joe's, chopped pepperoncini from Costco, and a sprinkling of Bel Gioso grated parmesan from Ralphs to finish after it is done (we don't like that burnt cheese taste you sometimes get from topping the parmesan at the beginning of baking). A glass of wine, a big salad, and that makes a meal. Tutti mangia!

HARVEST KING FOCCACIA –
adapted from "Real Baking with Rose Levy Beranbaum"
(Also makes great pizza!)
Yield:
Almost 2 pounds/876 grams of dough

Ingredients:
3 cups/1 pound/454 grams Harvest King flour
1/4 cup/1.25 ounces/35 grams whole wheat flour
1-1/4 teaspoons rapid rise, bread machine or other instant yeast
1-1/2 teaspoons fine sea salt
1-1/2 cups/12.5 ounces/354 grams room temperature water
1 teaspoon mild honey, such as clover
1/4 cup olive or vegetable oil plus 4 teaspoons for oiling the pan and top of bread
2 tablespoons fresh rosemary needles
fleur de sel or kosher salt
freshly ground pepper to taste
4 oz. sun-dried tomatoes rehydrated in olive oil
2 oz. chopped pepperoncini
4 oz. grated parmesan
Equipment:
A baking sheet or half size sheet pan

Procedure:
In a mixing bowl, whisk together the bread flour, whole wheat flour and yeast. Then whisk in the salt. Stir in the water, honey, and oil. Using a mixer with a dough hook or by hand with a wooden spoon, knead (if by hand stir vigorously) for about 3 minutes or until the dough begins to come away form the sides of the bowl. It will not come away completely and should be very sticky to the touch.
Scrape the dough into an oiled bowl and lightly spray or oil the top of the dough. Cover tightly with plastic wrap and set in a warm spot. Allow the dough to rise until doubled, about 1 1/2 hours. After the first 30 minutes, scrape the dough onto an oiled counter and with oiled hands stretch it and give it a business letter fold. Repeat this a second time. The dough will no longer stick to your fingers.
Set the dough back in the bowl and let it finish rising. (Stick a finger into the center of the dough and if it keeps the indentation it’s ready.) If baking it the following day, press down the dough and set it in a large oiled zipper type storage bag, leaving a tiny bit unzipped for the forming gas to escape, and refrigerate it. Remove it to room temperature 1 hour before shaping.
When ready to shape the dough, spread 2 teaspoons of oil onto the baking sheet and set the dough on top. Flatten the dough gently with your fingertips to about 12 inches by 5 inches and 1/2 inch high. Try to keep as much air in the dough as possible. Oil the top of the dough with 2 teaspoons of oil. Cover with a large container or oiled plastic wrap and allow it to rise until doubled to 1 inch high--about 1 hour.

While the dough is rising, set the oven rack toward the bottom and place a baking stone or baking sheet on it. Set a cast iron skillet or heavy baking pan on the floor of the oven or on the lowest shelf.
Preheat the oven to 475F. for 45 minutes or longer.
With your finger tips, deeply dimple the dough all over. Sprinkle with the rosemary, sun-dried tomatoes, pepperoncini, salt, and pepper. Quickly but gently set the baking sheet on the hot stone or hot baking sheet, and toss 1/2 cup of ice cubes into the pan beneath. Immediately shut the door and bake 5 minutes. Turn the sheet half way around and continue baking 10 minutes or until the bread is golden brown and a skewer inserted in the middle comes out clean. (An instant read thermometer inserted into the center will read about 210°F.).
Remove the bread to a wire rack and immediately sprinkle on grated parmesan. Allow to cool completely or until just warm.

All Da Kine

2007-02-19T07:40:00.000-08:00

The daughter and her husband have been visiting with us. It happens to be right in the middle of changes in schedules, work on the house, birfcakes, and a whole assortment of family adventures. We have spent some relaxing time together, enjoyed some delicious meals, and visited local museum exhibits. But no matter how long the trip it is never enough time, because it went by so quickly, and now they have to return to their island paradise home. Take me along with you! Next time for sure. Thanks guys, and a special thank you for my Lewis Black autographed poster and for all da kine.

"Chef, where do they keep the elbow grease?"

2007-02-16T09:19:00.000-08:00

New kitchen, new surroundings, new faces. Lo siento mucho, I have been so blog-deficient lately. Even missed the "Poulet Surprise" deadline on Peanut Butter Etouffee, darn it. However, time spent sleeping over-rules the time for blogging. Yes, 4:00 a.m. comes around real quick, no more Conan O'Brien, no more David Letterman for me. The reality is that while most of you are fast asleep in a warm bed, and maybe lucky enough to share it with a warm someone, I am already at work, firing up the ovens, unlocking the walk-ins, starting up that first pot of coffee, proofing the doughs. And I love every moment of it!

As soon as I get into a groove, and things settle down a bit, I will be able to devote proper time to be posting on a regular basis. For now, please keep those good thoughts coming, I need all I can get! Muchas gracias a todos.

Overheard once in the zen kitchen:
"Chef, how long do I cook it?" the student asks.
"Till it's done!" replies the chef.

Groundhog's Day Culinary Style

2007-02-02T14:28:00.000-08:00

Comedy Central is running this movie all day today. It had me thinking about what day would I choose to live over and over again, like the Bill Murray character. Of course, my choices were related to a favorite meal, restaurant experiences, or the days spent in culinary school. It was hard to narrow it down, there are so many.

That one experience would have to be the day I spent making fresh pasta with my kids. Fetuccine was everywhere, all over the house! We opened all the cupboard doors and hung the freshly made noodles over the top. Flour all over our faces and the pasta bubbling, ready to eat in just moments. I made a meat sauce and we ate all of it, all that pasta, no leftovers. Probably one of the best days of my life.

So, I ask you, what culinary moment in your life would you like to re-live, and do it over and over again? Maybe you have a few, that's fine. Let me know, and if your Groundhog's Day moment includes a recipe, so please post that as well.

They will all be out here next week, so look for our pasta post coming up soon!
"You're the best!"

Tokyo Lobby & A Very Merry Un-Birfcake!

2007-01-22T20:01:00.000-08:00

As schedules would have it, we decided to forego our usual January family Birfcake celebrations and chose instead to enjoy an evening out on the town. This was truly going to be a very merry Un-Birfcake! We didn't need the freeway, not even the major streets. I guided our driver, one of the celebrants, through my neighborhood short cuts. Of course he complained about having to drive like an old geezer. "Which way? Left or right?" "Follow the curve." "What!?" That had us laughing for the rest of the trip. I try to keep away from the Saturday night traffic with the fender-benders, the looky-looz, and the careless drivers who are always preoccupied and distracted. Driving in and around my 'hood is dangerous, especially at night. However, since finding my way through these side streets, it is a safer and more enjoyable ride. Our driver did eventually agree, it was safer.

I hadn't been to Tokyo Lobby in years. Not exactly the hippest or fanciest Japanese restaurant. The plate presentations are nothing spectacular. But the place is always packed, with lots of families and groups out to have fun. It has an atmosphere that is friendly and although it presently has a "B" rating, that did nothing to stop the crowds from lining up at the hostess station. Neither did the cold weather, and since we had to wait to be seated, that front door kept opening and closing, letting the brisk air to keep our minds off the wait. All around us were smiling people, knowing that soon they'd be served food like on the platters and boats and bridges that passed by. I actually observed a group conversation stop mid-sentence to watch a server with a boat. Yes, boats and bridges filled with tempura, ribs, steak, chops, fish and sushi!

As soon as we were seated our server presented us with a huge menu offering countless combinations, boats and bridges. Pages and pages of sushi. Nearly everything is pictured, so if you are uncertain, just point at the picture! The "hi sign" is to close the menu book, then your server quickly appears to take your order. Being a small group, we declined to order a boat or bridge, but watching them pass by tempted us to re-think our order. We are served the usual tea, tsukemono and soup. Then the first platter of shared sushi is served. Dragon roll, tempura roll and salmon skin roll.

The salmon skin roll was our least favorite, as if it was thrown together, messy and not neatly wrapped, the small salmon pieces falling out. It was hard to decide about which of the others we liked better, the dragon or the tempura, since both were delicious. Next came our individual orders.

These were served promptly and we were surprised to find that they actually looked better than the photos in the menu.Even I cannot eat that much food! Good thing we shared, that sushi combination was delicious, except for the boring California roll. The steak was tender and perfectly cooked, although overly sauced. The tempura was crispy, my favorite piece was the sweet potato. Or was it the shrimp? And since we each ordered combination plates, we were rewarded with a generous scoop of green tea ice cream. It was more food coloring than green tea, but I managed to eat it anyway! Real green tea has an unusual color when mixed into ice cream, a dusty grayish green, not exactly visually appealing. I would have preferred ginger ice cream, but that was not an option here. We sang happy birfcake right along with the large group seated across from us. They served one of those famous Chinese strawberry whipped cream sheet cakes.

It was really more like taking home groceries than a "doggie bag" from Tokyo Lobby. We were shocked to have so much left over and wasted none of it. It may not the hippest, but it sure was lots of fun to celebrate a very merry Un-Birfcake at Tokyo Lobby.

TOKYO LOBBY
927-K East Las Tunas Drive
San Gabriel, CA 91776
626-287-9972
Located in the Albertson Center

Remembering the Cup Noodle Inventor

2007-01-15T09:58:00.000-08:00

Look into the cupboard of any American office breakroom, college dorm, or kitchen and you might find one or two styrofoam containers of Cup Noodle. Go open your own cupboard and check. See, I told you so! For many years now these little instant ramen soups have been a staple for college students, soccer moms, busy workers, anyone in a hurry for a quick meal or snack. Even during our current "winter weather" way down into the low 20s and 30s, (yes, laugh at us wimpy Southern Californians, but last week it was over 85 degrees F!) a warm container of Cup Noodle can take the chill off a cold evening.

We noticed the marketing strategy, aimed at the growing numbers of Latino foods purchasers. That shrimp picante flavor is an example. Earlier this month the inventor of the Cup Noodle passed away, Mr. Ando. With respect and admiration for bringing the simple instant ramen soup into the homes of so many around the world, all of us here at La Vida Dulce offer our thanks and appreciation for years of providing a quick lunch, a late night snack, or an after-school treat. Vaya con Dios!

A Snack Fit For The King, Uh Huh!

2007-01-13T10:24:00.000-08:00

Elvis Presley was taken from this world way too soon. Tacky impersonators in bad makeup and polyester suits, slimy lounge singers and many drunken karaoke nights have done nothing to stop our love of the King of Rock and Roll. Somewhere in my cousin's house is her black velvet painting. Elvis is still the King.

In honor of his birthday this month, we would like to present our version of a dulce snack that Elvis might have enjoyed. Sweet enough but not too icky sweet, with some added healthy ingredients, this little treat is yummy with a glass of milk or cup of hot cocoa. That's how I'd like to remember him, up late at night in the kitchen with a couple of these little snacks and maybe hot cup of tea.

This is yet another version of the famous Eagle Brand Magic Cookie bar. Filled with stuff that make it crunchy, sticky, gooey and sweet. Kinda stuck on you!

THE ELVIS MAGIC BAR
makes about 3 dozen bars
1 1/2 cups galletas Marias cookie crumbs
1/2 cup melted unsalted butter
1 can Eagle Brand Sweetened Condensed Milk
2 cups Nestle milk chocolate & peanut butter chips
1 cup dried banana chips
1/2 cup salted peanuts
1 cup miniature marshmallows

Preheat oven to 250 degrees F. Combine cookie crumbs and melted butter. Press firmly into bottom of 9x13 baking pan. Pour entire can of Eagle Brand onto crumb mixture. Top with remaining ingredients, then press down firmly. Bake for 20-25 minutes or till marshmallows are browned. Cool completely before cutting into bars.

Back To School Winter 2007 & Updates

2007-01-10T14:54:00.000-08:00

Ay, que la fregada! (Translation: "What a bother!" It's a colloquial term used in the USA, meaning "a bothersome chore," like doing dishes by hand.)
No posts for a while, too much homework and studying!
Coming up soon right here at La Vida Dulce:
A dessert salute to Elvis in honor of his birthday this month
A tribute to the inventor of a culinary and cultural phenomenon
A search for a perfect hunk of pork in time for Chinese New Year
A happy birfcake celebration
A big Aloha
Don't touch that dial!

Tamale Time 2006 Edicion Numero Cuatro - Ya Basta!

2007-01-03T17:49:00.000-08:00

Well, theFrog just called and her care package of tamales just arrived. 4 days too late. Oh well, we tried. The TPO was saddened by having to throw it out in the trash, such a waste. Good thing it was sealed, so as not to stink up everything. I hope they never opened the box.

So, as we finish up our story, here are the other photos. One with the newly folded tamales placed into the big foil roasting pan, ready to get steamed. The next shows them in the pot, with the steam rising up. Ooh, they're almost ready! The last photo is Cousin Johnny holding an empty plate. Lucky guy, he got to eat the first one.

No matter, 1 dozen or 12 dozen, they take about an hour to steam. Save your money, don't pay for a large steamer. I inverted an old Marie Callender's pie tin at the bottom of a stock pot. Then made a large base of scrunched foil and placed that on top the pie tin. You don't want your tamal to bathe in the water, just take a sauna! I made sure there was enough water at the bottom, about a quart at least till it touches the foil. Then we placed the tamales, folded side down, in a circular manner inside the pot. Bring to a boil, then lower the flame to a very low simmer and cover tightly. Check to make sure there is enough water at the bottom, but try to keep the lid on it, or you'll lose the steam. You will know it needs water, because it will start to burn the pot, that smell is nasty and it gets onto the tamales. Yucko! The tamal is ready when it separates from the hoja. Tah-dah!

In all we had about 9-10 dozen to split between us. Not bad, because the cost of our little Tamale Time was less than what we would have paid for only two dozen tamales at the tienda. The left over masa was used for some roasted green pasilla pepper and red bell pepper tamales with two cheeses. These were small but very flavorful, from roasting the peppers.

It is sad that theFrog couldn't taste this batch, but when Michael goes for a visit soon, he promised to bring some along. Store bought? Maybe, we shall see. Adios!

Tamale Time 2006 Edicion Numero Tres

2007-01-02T10:13:00.000-08:00

I had hoped to have good news by the time we finished our Tamale Time stories. Unfortunately, the package that was shipped to Monica never arrived. Somewhere between California and Hawaii, there's a soggy box of defrosted tamales, probably stinking to high heaven. Now I have to deal with the carrier. I hope to remain a lady at all times when I talk to these philistines tomorrow. Sorry, baby girl!

The small photo above is the old pyrex bowl filled with the prepped meat combination of pork butt and chuck roast, just taken out of the frige. Next to it is the chile colorado, both a jar of canned and a container of the fresh sauce from my Monterey Park connection. We were hard at work by this time, whipping up the masa, nearly killing the motor of my KitchenAid mixer, testing "will it float?" and checking the seasoning. We finally determined that since it had a good flavor, and our little test tamal separated just fine from the hoja, the masa was ready. We all looked at each other after tasting that little tamal---these are gonna be good!

The hojas (dried corn husks) were soaked in the sink with warm water. I was amazed how clean and sturdy they were. Nana Della always said that if the Christmas hojas were good, it was going to be a good year. Works for me, I love superstitions and old wives tales. Tamale Time 2006 was full on!

Cousin Nicky mixed the meat and chile sauce. I spread the masa, choosing only the best hojas. They were large enough, so you didn't have to piece any together. That comes later, when you start to run out. I spread out the masa only about half way up the hoja, right to the top edge, not too thick and not too thin. Hand off the hoja to my cousin. Then Nicky filled the tamal with the meat mixture, making these tamales more meat than masa. The meat goes in the center, fold over the sides, then turn up the "tail" and you're tamal is done. There's a great instruction sheet on Rick Bayless' Frontera grill site. Now at this point some gente like to tie the tamal. For my family, it just gets in the way of good eatin', having to untie a tamal. Soon the foil roasting pan was filling up with these gorgeous tamales, all ready to be steamed. PS---muchas gracias to theFrog for the camera!
(To be continued...)

Happy Birfcake from La Vida Dulce!

2007-01-01T19:04:00.000-08:00

Feliz ano nuevo and happy new year to all! This is the one year anniversary of my blog. Thanks to all who visit and leave comments. Best of everything to you for this new year. Tequila shot in hand, everyone salud!

Larry

2006-12-31T14:01:00.000-08:00

There are a few people we meet along the way who are unique. As Granny used to say "they threw away the mold" and it was true about Larry. There were no strangers in this world, only friends he hadn't yet made. You had a problem, Larry would listen. Your secrets were safe with him. Got car trouble, if he couldn't fix it, he knew someone who could. On moving day, Larry was there with his truck to help you out. If you enjoyed yourself at his house parties a little too much, Larry took the keys and made sure you slept over. If you needed it, he was there with a cold one. He could tell just by looking at you if there was something going on. Always laughing, brewsky in hand, watching the game, sitting at the round table. Talk about living a sweet life. A very dear friend to all who knew him, more like a brother to most of us, Larry passed away recently. Anyeurism, gone in his sleep. He had just moved out of state and was looking forward to his new home. Knowing Larry, he was probably getting ready to start remodeling, landscaping the yard, knocking out walls, putting in a spa, he could do all those things and more. But above all, Larry was my friend at a time when I desperately needed one. He helped me through a disastrous event in my life, so horrific and so terrifying. Larry did what he could to help ease the pain and tried to make it all go away. For that he will always have a special place in my heart. My prayers go out to his family in the hope that they will be comforted knowing how much he was loved by so many of us. Tonight, as I ring in the New Year, I will fondly remember all the New Year's Eve parties and celebrations we all shared.
Here's one for you, Larry. Salud!
Vaya con Dios, amigo.

Tamale Time 2006 Edicion Numero Dos

2006-12-30T18:09:00.000-08:00

Thank goodness for good butchers. They are the people behind the counter or the case at the market where you buy fresh meat, poultry and fish. Get to know these people. Ask questions. If you don't see what you want, ask them to order it for you. You are more likely to find a helpful butcher at one of the smaller market chains, like Stater Bros. (God, please send a Staters to me!) There is no excuse why the supermarket butcher cannot be helpful and accommodating. But more often than not, there's nobody around to help. "Everyone is on break." I have a major "beef" with the lack of service at a local unnamed major supermarket. I only shop there for the items SuperA doesn't have room to stock.

So it was no surprise that in addition to the great price on masa, SuperA also had the big ass pork butt on sale. Nothing in the case---Dios mio! No problema, their butchers are always helpful. In no time at all the butcher had a huge pork butt ready for me, cut into three pieces and beautifully trimmed with just enough fat. I also bought a large piece of beef chuck roast, for "mas sabor", like our Nana Della and Tata did when they made tamales. In all it was about 15 pounds of meat.

The meat was prepped the day before our tamale time, drying the beef and pork pieces with paper towels and then salting all surfaces. After searing the meat in olive oil, I added smushed garlic cloves, a couple of whole peeled brown onions, then enough water to cover. Brought to a boil, it was seasoned with salt & pepper, then simmered until the beef was tender and fell apart. That was how my grandmother did it, how she knew the when meat was ready. Nothing worse than biting into a tamale made with tough stringy meat.

The meat was placed in a large bowl, the broth was strained, then poured it into another pot to be used later. Then I had to work quickly. Cleaning and shredding the meat is actually better to do while it is still hot. The pieces of fat, connective tissue and the nasty gristly parts come apart easier. I was amazed at how delicious that meat tasted. The combination of the beef and pork had such a great flavor. I couldn't help myself, so I made a burrito with a hunk of the meat and a splosh of that chile colorado. Man, that's some good eating, besides it's the chef's advantage! The meat was ready, very lean, not much waste. I gotta thank my butcher again.
(To be continued...)

Tamale Time 2006 Edicion Numero Uno

2006-12-28T12:21:00.000-08:00

What is Christmas without tamales? NADA! We can deck the halls all over the place. We can come a wasailing and bring a figgy pudding. But it wouldn't be Christmas without serving tamales at the table. After many hours of field research and compiling information for a fiscal study, we determined it was not in our best interest to invest in store-bought tamales this year. $15 bucks a dozen is a lot of dinero for keeping our tradition of enjoying a simple tamal during the holidays. I was very disappointed with the filling of thin shreds of meat and mushy gristly fat in the store-bought tamales I tasted recently. The masa was heavy, and it felt like a brick. Try getting up off the sofa after eating one of those tamales. And the lighter version of a "veggie" tamal was nothing to get excited enough to fork over that kind of money. One place actually used canned school cafeteria "Veg-All" in their cheese tamal. Que barbaridad! "It's $15 a dozen for all the tamales, cheese or meat." What?!

Time was running out, so I quickly made an executive decision to skip the tiendas, panaderias and tortillerias. I called my cousin Nicky to make a deal: come over and help make tamales and we'll split them up between us. It was an offer she couldn't refuse. Her favorite tamale place had also raised their prices. And her husband's primary tamale maker was too ill this year. Tamale making requires tremendous physical strength. Seriously. So Tamale Time 2006 was on!

Like with any good food, the key to making a good tamal is using quality ingredients. And with the holidays, it is hardly the time to skimp, but we had a goal of keeping our food cost low. Should we use a packaged sack of dry masa harina from off the supermarket shelf? Maybe another time, but not for Christmas. I opted for the fresh masa from SuperA market, and at only 89 cents a pound, it fit our budget. Regardless of what type used, a good masa requires beating, broth, and some additional fat. Some cooks use shortening (YUCK!) and others use a ton of lard (DOUBLE YUCK!) but for 15 pounds of masa, I only used one pound of lard. The additional broth is for flavor. The traditional test of masa readiness is to drop a teaspoonful into a glass of water. If it floats, the masa is ready. David Letterman should try that one on a "Will It Float?" segment! While mixing the masa, we discovered that it didn't have to be heavily laden with fat to be tasty. As long as it came together and didn't cling to the hoja, it would work. The result was a masa closer to a lighter firm polenta. Not that heavy brick. Who knew?

Canned red chile sauce? No, I have a trusted connection in Monterey Park that makes their chile colorado sauce from scratch. I could make it myself, but we were under the gun. That extra three to four hours to make homemade chile colorado sauce would have put me well into the wee small hours, staying up long after Conan and Carson Daly.

With the masa ready and the chile colorado well-chilled it was time to cook the meat for the tamale filling.
(To be continued...)

La Vida Dulce Holiday Movie Guide 2006

2006-12-23T09:02:00.000-08:00

FELIZ NAVIDAD! We love watching these movies over and over again during the holiday season. No disrespect to "It's A Wonderful Life" and its place in movie history, but it has gone into the vault for safekeeping. Of course it would not be the holidays without the modern classic "A Christmas Story" with Ralphie and his BB gun. Several movie versions of Dickens' "A Christmas Carol" are out there, my two favorites are with George C. Scott and Reginald Owen as Scrooge.

But we have a whole other slew of Christmas flavored movies that convey the feeling of the season. La Vida Dulce believes that these offbeat, often irreverent movies deserve a special place in moviedom's holiday classics. Our list is filled with stories of merry gentlemen and lovely ladies in various states of dismay, folks who may have taken a wrong turn and are somehow brought back from the brink. Some have only strayed off the path. Some are downright evil and nasty. But the meaning of the holiday season is about hope, comfort and joy. The promise of Christmas is that we all are worthy of love and respect, no matter how or when we have gone astray. These films convey the message of good tidings in their own special way. So heat up a cup of cocoa with or without spirited embellishment, grab yourself a plate of cookies before Santa gets his mitts on them, relax and watch these films with us. Peace on earth, goodwill to all men and women.

LA VIDA DULCE HOLIDAY MOVIE GUIDE 2006
(in no particular order of preference)

THREE GODFATHERS - Cowboy outlaws and a baby

BETTER OFF DEAD - Do they have Christmas in France?

THE REF - Denis Leary wearing a St. Lucia wreath. Enough said.

BAD SANTA - He's so bad he's good!

O'HENRY'S FULL HOUSE - John Steinbeck is the host

PENNY SERENADE - This one makes me cry like a baby

RADIO DAYS - Yeah, it's not about Christmas, but it's about families

AN AFFAIR TO REMEMBER - And this one makes cry like an idiot

THE MAN WHO CAME TO DINNER - Bette Davis is great in this one

GREMLINS - Don't let them get wet!

TRADING PLACES - Is that Bo Diddley behind the pawn shop counter?

SOMEONE LIKE YOU - Hugh Jackman all dressed up for the holidays

Don't Kiss Santa

2006-12-21T12:56:00.000-08:00

When Monica was a very young girl she got together with her cousin Gabrielle and the two of them tried to remember the words to "I Saw Mommy Kissing Santa Claus" but instead they came up with their own version:

Don't kiss Santa, Santa, Santa
Don't kiss Santa
You will get his germs
If you kiss him, kiss him, kiss him
If you kiss him
You'll get sick and die

Little girls are not always too excited to have their picture taken with a fat old stranger, and to some it becomes a traumatic experience. Dirty gloves, scraggly beard, smelly red suit, noisy crowds of people, not exactly a Norman Rockwell or Kodak moment with two little girls crying and the baby making a fuss. Broken candy canes and See's candy lollypops stuck to clothing and full of lint didn't help. Looking back on that day, I can laugh now, but at the time, it was a total mess!

That little song of theirs, probably a reaction to that horrible day at the mall, became the anthem for our family at the holiday season. And it still cracks me up to this day, some 25+ years later. Merry Christmas and remember, don't kiss Santa!

Holiday Baking 2006

2006-12-17T13:03:00.000-08:00

We will be baking all this week. Revisting a few old favorites, and testing out some new additions, La Vida Dulce is up to her sobacos (armpits!) with flour-sugar-butter-eggs-chocolate, all the things that make this life so sweet. Last year we used the red Hefty "plates are lids, lids are plates" large platters and they suited us nicely as baked goodie gift trays. Wrapped up in pretty snowflake cellophane and shiny ribbons and bows, they are so very Festivus for the rest of us.

For starters, family favorites like the little Christmas Wreath donut cookies we made last year are sure to be chomped up quickly. Monica's Mexican Wedding Balls will be on the platters along with our English Toffee Cookies. Biscotti flavor for this year will be chocolate almond, made even richer with the new Nestle Chocolatier products.

This season I discovered some really interesting new goodies to try out and possibly add to our gift trays. No Chocolate Bark this year, opting instead for a White Chocolate Cranberry & Pumpkin Seed Fudge, adapted from those nice folks at Kraft. A new sublimely decadent Chocolatier recipe from Nestle is called the "Rated R" brownie. We shall see if it lives up to its naughty but nice name. Since I am the only one who enjoys drinking a good nog, I'm baking Egg Nog Coffee Cake, instead of the traditional L.A. City School Coffee Cake. Can't let a good nog go to waist!

Another new treat is my take on mini fruitcakes, which earned a plateful of homegrown tomatoes from my neighbors. They are my best customers! Not your standard doorstop fruitcakes, these are filled with diced fresh fruits and tasty dried fruits, none of that nasty candied stuff. Ugh! Instead we use fresh gala apples, mangoes, Fuyu persimmons, bananas, and a variety of dried fruits like apricots, cranberries, pineapple and coconut. And toasted pecans. Definitely not your granny's fruitcakes.

If I am so inclined and not too worn out, I may even add a crusty holey loaf, the world famous New York Times No Knead Bread to my 2006 gift platter. This is the bread we had to try out a few times to get it just right. It needed another pinch or so of salt. Bittman had to write a second column and made some adjustments to the original formula. My baking buddy George divided the dough into smaller loaves, and that may be the answer for gift giving. He also used sourdough starter in a test batch with excellent results. Think I'll stick to the revision Bittman wrote. Although time consuming, it is worth all the effort to enjoy a slice of this bread. The aroma in the house while it bakes, the crumb, the flavor, and the crust are all so intoxicating, it's like a controlled substance. What would be its street value? Laws governing proper fermentation and rise would be enacted, you'd read about pudgy politicians taking bribes of warm loaves and butter, and bakers in possession of banettons for this bread would have to be licensed.
Yes, it is that good. Happy Baking!

Hanging Up Another Stocking!

2006-12-13T09:10:00.000-08:00

We have a new baby in the family! Her name is Sophia. Weight 8 lbs. 15 oz. and her mom and dad are doing just fine. Yay!

Cookbook Gifts For The Holidays

2006-12-06T22:46:00.000-08:00

My family knows me well. They have generously given me many cookbooks as presents. I love it! Last year Monica gave me a copy of the beautiful fundraiser cookbook that she complied and edited. She knows how much hard work goes into putting one of these together. She saw me do the very same thing with our church cookbook when she was a very young girl. (And when I was domestic!) But she has done a much better job and used a publishing house with hers.

Michael Ruhlman, author of "Charcuterie" (now in its 5th printing!) has made his suggestions for holiday cookbook gifts on his blog: http://ruhlman.typepad.com/

(I am sadly blogger challenged but if you can Google, you will find his wonderfully written food blog.)

I'd like to share a list of my own cookbook gift suggestions:
There's a brand new edition of Joy of Cooking. If yours looks like mine, the spine is bent and the pages are stained.
Anything by Julia Child. My favorite is Baking With Julia, with some excellent recipes for croissants and brioche.
Anything by Lidia Bastianich. That woman is the sweetest and friendliest chef I have ever met.
I missed Ina Garten when she was out here in Southern California recently, but any of her cookbooks would do nicely. They are beautifully photographed, the food looks spectacular.
King Arthur Flour has a new whole grain baking book.
"Baking from My Home to Yours" by Dorie Greenspan is another new book on my list. She is one of my favorite writers, author of the Pierre Herme pastry books.
The Bread Baker's Apprentice, Beard on Bread, The Bread Bible, The Italian Baker, are perfect for your serious bread baking friends.
Diana Kennedy has written some of the best cookbooks on Mexican food and its history.
And I will add a shameless promotion here with a personal recommendation for any of Chef Robert Wemischner's books, you can find them on Amazon.
I could go on forever, but you get the idea. Have fun shopping for the foodies in your life!

In-N-Out Burger Break

2006-12-04T12:30:00.000-08:00

We were all so done with turkey, the soup, the tacos, the sandwiches, ay ya basta! Enough already. Although I still have some dark meat in the freezer, nothing sounded so good as In-N-Out cheeseburgers, root beer and fries. Michael had the double-double, Lauren and I went for singles. No onions this time, although I love that you have a choice of either raw or grilled onions. So tell me why was the place so packed with people late at night? Don't these people have homes, why aren't those children in bed? You'd think they were giving away free burgers. I sound like Grandpa again! I saw two suvs, with both drivers yakking on their cellphones, nearly crash into a third suv. The drive-through line moved slowly yet steady, and my patience was rewarded with some cool 80's music on the radio. All the way home I could smell the yummy fries, good thing I put the box on the floor, well out of my reach. They'd be gone before I got home.

A few years back, at his book signing for "Bouchon" Chef Thomas Keller was asked which restaurants in Los Angeles were his favorites. Immediately, without missing a beat he said In-N-Out Burgers was one of them. Hearing that made me laugh, then I let out a "woo-hoo" and others joined in cheering and applauding. Can you believe all these foodies getting excited over Keller's stamp of approval on a burger! He's right, these burgers are amazing stuff, and that's what a hamburger's all about.

IN-N-OUT BURGERS
Locations throughout Southern California

Fuyu Persimmon Bundt Cake

2006-12-02T14:29:00.000-08:00

My new next door neighbor was kind enough to bring over a big sack of Fuyu persimmons today, the last of the bunch off the tree in his yard. He apologized because his mother-in-law took the rest this week. I apologized for my "mal Espanol" thanks to a strict upbringing that insisted we speak only English and made it necessary to take four years of Spanish in high school and two years in college to understand what the elders in the familia were talking about. He laughed and said I spoke very well for an American. That made me laugh!

These Fuyus are crisp and sweet. Earlier this fall he gave me some of the Hachiyas. I made a big batch of persimmon bars for them, and they had no idea it was made from their own fruit tree. What lucky guys to have both persimmon trees! This time he gave me so many, I had to search around for another recipe and came upon this one. When the familia comes over for Sunday dinner tomorrow, I'll bake this to have with cafe con leche.

FUYU PERSIMMON BUNDT CAKE – adapted from Sunset Magazine and the California Fuyu Growers Association

Grease and flour a Bundt cake pan. Preheat oven to 350.
Blend 2 tsp. baking soda into 3 cups of chopped and peeled firm Fuyus, discard seeds. Set aside. In a large bowl, beat 1/2 cup soft butter with 1 2/3 cups sugar. Add 2 eggs, 2 tsp. lemon juice, and 2 tsp. vanilla and beat until fluffy. Stir in Fuyu mix.
Sift together 2 cups flour, 1 tsp. baking powder, 1 tsp. salt, 1/4 tsp. ground cloves, 1 tsp. cinnamon, and 1/4 tsp. nutmeg. Stir flour into Fuyu mixture just until blended. Add 1 cup chopped walnuts or pecans. Add in 3/4 cup golden raisins or dried cranberries, dusted with a tablespoon of flour. This prevents them from sinking to the bottom in a big clump. Pour batter into prepared Bundt pan. Bake at 350 degrees F for 55 to 60 minutes or until long skewer inserted in the center tests clean. Cool in Bundt pan 15 minutes. Turn onto rack then onto a cake plate when cooled. Dust with powdered sugar. Serve with a scoop of vanilla ice cream if desired.

Dark Chocolate Truffles

2006-12-01T14:10:00.000-08:00

Long ago, way back during my domestic goddess days, I made up my mind to get serious about cuisine. I read everything I could get my hands on, clipped recipes from magazines and newspapers, watched all the PBS cooking shows, and tried out new foods and recipes on my family. My poor kids, once we made fresh pasta and hung fetuccine to dry all over the house! That was incredible pasta, it was so delicious we ate the whole batch. It was also during that time I decided to try candy making and after a few experiments, I came up with this recipe for truffles. I entered it in a local contest and won second place, not bad for a first time entry. The comments were very nice from a judge who appreciated the taste of rich dark chocolate. The other judges preferred milk chocolate. Oh well, you can't please everyone. I was still very happy with my win and spent the small cash prize on my kids. At the time, the only good chocolate I could find in our area was either Tobler or Lindt. How fortunate we are today to have so many fine chocolates available in supermarkets. Try this surprisingly simple recipe with the best quality chocolate and ingredients you can afford, you will not be disappointed. It is easy to make by hand, so let that electric mixer have the day off and have some fun making candy!

DARK CHOCOLATE TRUFFLES
makes about 28-32

8 ounces fine dark chocolate, "Chocolatier" or "Guittard" or "Valhrona"
3 tablespoons quality unsalted butter, room temperature
1 cup heavy whipping cream, or "manufacturing" cream sold at Smart & Final
Dark cocoa powder, chocolate candy melting discs, ground nuts, or other decorations
Additional flavorings or seasonings, see *NOTE

Scald cream in a heavy saucepan. Remove from heat and let cool to room temperature. Strain cream through a very fine sieve or clean cheesecloth. Melt the chocolate over a double boiler or a heat-proof bowl set over simmering, not boiling water, and do not allow bowl to touch the water. When melted, remove from heat. Beat butter into chocolate until smooth. Add in flavoring, if desired, at this time. Vigorously beat cooled scalded cream into chocolate/butter mixture with a sturdy whisk, until it becomes light and fluffy. Cover with plastic wrap and refrigerate until firm. Be proud of yourself, you have just made ganache! Chill ganache for about 1 to 3 hours. Form into balls using a sturdy melon baller, or pipe with a pastry bag fitted with a star tip into little paper candy cups, found at craft stores like Michael's. Dust with cocoa powder or powdered sugar. Or gently roll in chopped nuts, candy decorations, etc. Or if you dare, melt dark chocolate couvature discs, also found at Michael's, and cover each little chilled ball, carefully dipping into the melted chocolate using two forks, and transferring to a sheet pan covered with waxed paper. Let these chill and place in the paper cups. It kind of reminds of "I Love Lucy" when Lucy and Ethel were chocolate dippers! Enjoy making these little truffles.

*PLEASE NOTE: any additional flavorings can be added to this recipe EXCEPT liquids. You must reduce the amount of cream by the same amount of liquid to be added. For example, if you want to add two tablespoons of Bailey's Irish Creme liqueur, you must adjust the amount of liquid by removing two tablespoons of the whipping cream. If you decide to add a dry ingredient like a teaspoon of instant espresso powder, you do not need to make any liquid adjustments.

Dark Chocolate Pecan Pie Bites

2006-11-30T22:22:00.000-08:00

On the day after Thanksgiving, my little sister helped herself to the remaining pecan bites for breakfast, the sneak! Turns out she got to the tray left out in the dining room before I could put them away. They are divinely decadent, with the addition of that fabulous new product "Chocolatier" the deep dark chocolate from Nestle. This simple recipe comes from Eagle Brand, it's just taken to greater heights with drizzles of melted dark Chocolatier. I was originally going to make these into little tarts, but the lack of time was the determining factor and this one fit the Thanksgiving schedule perfectly. Make them up the day ahead, somehow they taste even richer. Ask my sister!

DARK CHOCOLATE PECAN BITES - adapted from Eagle Brand
makes 32 - 36 small bars

2 cups unbleached all purpose flour, try the new "Harvest King" from Gold Medal
1/4 cup firmly packed brown sugar
1 stick cold unsalted butter, cut into pieces
1 1/2 cups coarsely chopped pecans
1 can 14 oz. size Eagle Brand Sweetened Condensed Milk
3 large eggs, beaten
2 tablespoons freshly squeezed lemon juice, no bottled stuff
tiny pinch of Kosher salt
1/4 cup "Chocolatier" morsels, or your favorite chocolate chips

Preheat oven to 350 degrees F. In a medium bowl combine the flour & sugar. Cut in the butter till crumbly. Press down mixture into the bottom of a 9x13-inch baking pan with a measuring cup or flat-bottomed drinking glass. Bake crust for only 10 to 15 minutes to set. In a small bowl combine the pecans, Eagle Brand, eggs, lemon juice, salt. Pour directly onto hot crust and then bake 25 minutes or until filling is set. Cool in pan. Melt chocolate in microwave oven at 10 second intervals, stirring until smooth. Drizzle on melted chocolate, let cool slightly to set, then cut into bite size bars. A pizza cutter works nicely. Serve in little paper cups or decorate a tray. Store covered with plastic wrap at room temperature. And that is assuming you have any leftover.

Mystery of the Missing Pecan Bites Solved!

2006-11-29T15:06:00.000-08:00

We had a whole pan of chocolate pecan pie bites for a Thanksgiving treat and they mysteriously disappeared overnight. I was sad because I only got to eat a couple, including one on Thanksgiving night. There was about half a tray leftover that evening, after plating up some for our guests to take home. Next morning, they were all gone! DOH! Nothing left but an empty tray...DUN-DUN-DUN!! Where did they go? My younger sister was visiting with us for a few days. Although she has multiple disabilities and illnesses, she can get around on her own just fine. That morning I went to take my shower and when I came into the dining room after getting dressed, the tray was empty, only crumbs. Darn it, and I was looking forward to having one with coffee that morning. Oh well, I assumed that Michael and Lauren divvy-ed them up and that was that. Later I asked Michael how he liked the pecan bites. Come to find out he never touched them and neither did Lauren. AHA! Turns out my sister got up early, sneaked into the dining room and helped herself to them for breakfast! I should have known, she had such a playful look in her eyes and she was giggling and smiling all morning. Clever girl, she waited until the coast was clear and made her move! And they call her disabled? No way!

Chocolatier by Nestle

2006-11-26T19:23:00.000-08:00

When I was a kid, just after the end of the covered wagon days, there was a Nestle's commercial with a guy and his dog named Farfel, singing "N-E-S-T-L-E-S, Nestle's makes the very best choco-late" and the dog would snap his chops together at the last syllable. If I could sing like Farfel, you would hear me go "C-H-O-C-O-L-A-T-I-E-R, Chocolatier makes a dark rich bar!" No kidding, this is really good stuff. Check for coupons in the paper, it is a bit pricey, but well worth it. I used the Chocolatier dark chocolate morsels on top the little pecan pie bites, and oooh was that a rich treat! I made a whole pan, ate two pieces myself, shared some with guests, and now we have none left! ARRRGH! If you go to the Nestle site at verybestbaking.com, sign up for the monthly coupons and recipes. Chocolatier morsels are larger in size than regular chips, but the total weight is less, only 10 oz. per package, the bar is 8 oz. It is available in both 53% and 62% cacao. Use them wisely, in something meant to be decadent and flavorful, and share with those who really appreciate good dark chocolate. Save the milk chocolate for the unwashed. They whine, "Eewww, I don't like dark chocolate." Forgive them, for they know not what they miss. Enjoy this new product this season in your holiday baking.
NOTE: La Vida Dulce does not receive any compensation for product endorsement. But I am open to persuasion.

A Slightly Southern Thanksgiving

2006-11-22T12:18:00.000-08:00

Happy Thanksgiving to everyone! May we always be grateful for what we have and may we always have room to share with others.
Menu for Friday, November 26, 2006
Soup
Charleston Shrimp Bisque

Salads
Cabbage and Carrot Slaw
Green Salad with Bleu Cheese and Pecans

Appetizers
Assorted Cheeses and Crackers
Crab Stuffed Mushrooms

Main Courses
Roasted Herb Salted Turkey
Green Corn Pork Tamales with Tomatillo Sauce

Side Dishes
Mashed Potatoes and Country Gravy
Four Cheese Macaroni
Sautéed Mustard & Collard Greens
Sausage and Sage Cornbread Dressing
Ruby Port Cranberry Sauce

Desserts
Pumpkin Pie
Cranberry Mandarin Chiffon Ring
Pecan Tartlets
Cranberry Pear Cobbler
Butter Pecan Ice Cream

Wine
Spiced Hot Cocoa
French Roast Coffee
Sweet Tea

100 Posts on La Vida Dulce MeansTequila Time

2006-11-21T16:19:00.000-08:00

In celebration of the 100th post on this blog, let's have cocktails from an old recipe booklet published by Tequila Sauza, another little gem from Granny's collection. Granny and Gramps visited Mexico, often during the holidays. While Gramps played in golf tournaments for charity, Granny would shop and relax by the pool. During one trip they were given a personal tour of the Tequila Sauza plant. Must have been fun, since they brought back some very fine tequila. Salud!

BERTHA - adapted from Tequila Sauza Cocktails
makes one cocktail
1 1/2 oz. TEQUILA SAUZA SILVER
1 1/2 teaspoons granulated sugar
Juice of 1/2 a lemon or lime
Dash of red wine, like a cabernet or zinfandel
Pour into a shaker, gently swish around once or twice, then pour into a tall highball glass filled with commercially made cracked ice. Garnish with a twist of lemon and a stemmed cherry.

SUNSET SAUZA
makes one cocktail
1/2 oz. simple syrup or light honey
1 oz. lemon juice
2 oz. TEQUILA SAUZA GOLD
Mix well and serve in cocktail glass with shaved ice.

DAIQUIRI
makes one cocktail
1 1/2 oz. TEQUILA SAUZA GOLD
Juice of 1/2 lime
1 teaspoon powdered sugar
Shake well with ice and strain into a wine glass.

SILK STOCKINGS
makes one cocktail
1 1/2 oz. TEQUILA SAUZA SILVER
2 oz. half & half
1 oz. White Creme de Cacao
1 oz. Grenadine syrup
Place all ingredients into a blender with 1/2 cup cracked ice and mix for about 1 minute. Pour into cocktail glass and garnish with a stemmed cherry and a sprinkle of cinnamon.

If I Did It, This Is How I Baked It---Kitty Litter Cake!

2006-11-21T00:56:00.000-08:00

What a load! While the media is busy patting each other on the back for NOT going forward with an extremely distasteful subject, book, and interview, allow me to add my humble yet more appropriate contribution. Grandpa on "The Simpsons" says it best when commenting on the state of the world---"In a handbasket!"

KITTY LITTER CAKE – adapted from Roseanne World
Ingredients:
1 pkg. German chocolate cake mix
1 pkg. white cake mix
2 large pkg. Jello French vanilla instant pudding mix, prepared
1 large pkg. vanilla sandwich cookies, crumbled and divided
a few drops of green food coloring
12 small Tootsie Roll candies

Equipment:
1 new plastic kitty litter pan
1 new plastic kitty litter pan liner
Large sheet of aluminum foil
1 new plastic kitty litter scooper
newspaper

Prepare cake mixes and bake according to directions, using any size cake pans. Allow to cool on racks.

Prepare pudding according to directions and chill until ready to assemble.

Crumble sandwich cookies in small batches in food processor, scraping often. Or place in ziplock bags and pound the heck out of them. Set aside all but about 1/4 cup. To the 1/4 cup cookie crumbs, add a few drops of green food coloring and mix until completely colored, resembling the little green flecks found in Johnny Cat or other similar cat litter.

When cakes are cooled to room temperature, crumble cakes into a large bowl. Toss with half the remaining white cookie crumbs and the chilled pudding. Very important step: mix in just enough of the pudding to moisten the cake. You don't want it too soggy. Combine ingredients gently.

Line a new, clean kitty litter box, letting the liner hang over the sides. Cover the bottom with a long sheet of foil. Place the cake/pudding/cookie mixture into the litter box. You may want to enlist the help of the kids for this step.

Put three unwrapped tootsie rolls in a microwave safe dish and heat until soft and pliable, a few seconds at a time. Shape ends so they are no longer blunt, curving slightly. Repeat with 3 more Tootsie rolls bury them in the mixture. Sprinkle the other half of cookie crumbs over top. Scatter the green cookie crumbs lightly on top of everything.

Heat three more tootsie rolls in the microwave until almost melted. Scrape them on top of the cake, and toss around in the cookie crumbs. Spread remaining Tootsie Rolls over the top. Take one and heat until pliable, hang it over the side of the kitty litter box, sprinkling it lightly with cookie crumbs. My three cats seem to miss the box once in a while. To serve, place the box on top a sheet newspaper, set the scooper in the box, and sprinkle a few of the cookie crumbs around for a truly disgusting effect. The kids will love it!

Retro Recipe Challenge #4 - Fall Favorites

2006-11-14T10:04:00.000-08:00

Laura Rebecca's Kitchen is hosting her 4th Retro Recipe Challenge. La Vida Dulce's contribution is this recipe from one of Granny's cooking booklets. It's a charming little 16-page collection called "Happy Holiday," published by the Southern California Gas Company back in the late 1960's or early 70's, but the exact date cannot be verified.

Here is the introduction from the title page:
A Recipe for a Happy Holiday
High Spirits Genuine Kindness Large Amount of Love
Generous Portions of Cheer Complete Contentment
Tender Sentiments Pleasant Company Milk of Human Kindness
Mix all ingredients well and heat in the warmth of true friendship.
Partake of freely during the holidays.
Any leftovers may be used throughout the coming year.
Result: A very HAPPY HOLIDAY from the Gas Company Home Economists

Granny loved making jello mold salads, her favorite was one that included lime jello, pimentos, and cottage cheese. Yuck! Apparently, these salads were very popular back then, and recipes for them can be found in many fund-raiser cookbooks. This one reminds me of her Thanksgiving cranberry mold, which included canned mandarin orange slices. I wonder where her mint green Tupperware jello mold went?

CRANBERRY WINE MOLD - adapted from the Southern California Gas Company
1 can size 1lb, 2 oz. crushed pineapple in juice, drained
and 3/4 cup liquid reserved
1/4 cup fresh orange juice
1 package size 3 oz. raspberry jello
3/4 cup rose or white zinfandel wine
1 tsp. fresh lemon juice
1 can size 1 lb. whole cranberry sauce (not jelled), drained
1 tablespoon grated orange rind

Combine reserved pineapple juice and orange juice in a small saucepan. Heat over medium flame until liquid comes to a boil. Dissolve jello in hot juice. Stir in wine and lemon juice. Refrigerate until mixture becomes the consistency of of unbeaten egg white. Fold in crushed pineapple, cranberries and orange rind. Pour into oiled 1-quart mold. Refergerate until firm. To serve, unmold onto greens. Makes 6-8 servings.

Veterans' Day

2006-11-12T13:50:00.000-08:00

THANK YOU.

Mudslide Brownies

2006-11-08T12:32:00.000-08:00

A bunch of my single friends swear they love to drink Mudslides, but that big bottle of pre-made stuff is not my cup of tea. Or mug of booze. It's made by the same folks who put out a pre-made margarita. Ayyy! Come on now, how hard is it to make a decent cocktail with real ingredients? Well, these Mudslide Brownies come pretty close to the flavor of a true Mudslide. Don't buy pre-made cocktails, what's the matter with you. Drink like an adult, not a frat boy! Oops, I'm starting to sound like Grandpa again! Be a gracious host, your guests are surely worth a little time and effort. I forget where I stole this brownie recipe, but I am eternally grateful, so wherever you are, muchas gracias! Please keep these brownies out of the reach of children.

BAILEY'S MUDSLIDE BROWNIES
makes 24

2 cups unbleached all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup unsalted butter
4 ounces Bakers unsweetened chocolate or 4 squares, chopped
3 large eggs
1 cup granulated sugar
1/2 cup brown sugar
4 tablespoons Kahlua liqueur, or your own homemade stuff
2 tablespoons Bailey's Irish Creme liqueur
1 tablespoon vodka, any brand, Stoli vanilla would be nice
3/4 cup chopped pecans
Glaze: 1 1/4 cup powdered sugar mixed with 3 tablespoons Kahlua
Optional: chocolate covered coffee beans, roughly chopped
and ice cream

Grease a 9x13 inch pan. Preheat oven to 350 degrees F. Sift flour, baking powder & salt onto a sheet of waxed paper. Melt the butter and chocolate in a small saucepan over low heat. Do not burninate. Set aside to cool slightly. In mixer bowl fitted with the paddle attachment, beat both sugars and the eggs added in one at a time. Add in the sifted dry ingredients, then chocolate mixture, and all the booze. Mix just to combine, do not overix. Fold in the nuts by hand. Pour into prepared pan and bake for about 25-30 minutes. While baking, prepare glaze. Cool brownies in pan. Drizzle on the Kahlua glaze and sprinkle with the coffee beans, if desired. Cut into bars and serve with coffee ice cream, and drizzle additional Kahlua glaze on top. Do not serve to underage diners.

Election Day

2006-11-07T12:42:00.000-08:00

La Vida Dulce is "vieja" enough to remember when you could walk up to the counter at the 7-11 store, show your voters' tag and get a free cup of coffee on election day. I also can remember that long ago booze and brewskies were not allowed to be sold while the polling places were open. Ha! Times have certainly changed. But not the importance of voting. I don't give a hoot how you vote, just do it.

Persimmon Bars

2006-11-06T08:33:00.000-08:00

Our new next-door neighbors have graciously given us a basket of persimmons from the back yard trees. When Candace lived there, we had no problem and could freely enjoy the kumquats, tangerines, grapefruit, lemons and the most delicious persimmons, both the crunchy Fuyu, the ready-to-eat variety, and the other ones you have let fully ripen, called Hachiya. You will end up with a horrible taste in your mouth if you eat them before they are ready. The most horrible taste ever, ugh, yuck. A lesson in patience that must be obeyed. The reward is enjoying these little persimmon bars, one good way to savor a marvelously flavorful and juicy fruit. I sent over a batch of persimmon bars to our new neighbors, paid my culinary insurance!

PERSIMMON BARS - adapted from MasterCook 9.0
makes 16 to 20 bars

3 large eggs
1 cup granulated sugar
1 1/2 cup fully ripe mashed persimmon pulp, Hachiya variety
1/2 cup chopped pecans
1 teaspoon vanilla
1/2 teaspoon salt
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 tablespoon canola oil

Grease a 9"x13" glass baking pan, or use smaller rectangular pan for more dense bars. Preheat oven to 325 degrees F. In a medium bowl, combine salt, baking powder, soda, cinnamon, ginger, set aside. In mixer bowl fitted with paddle attachment, beat eggs, then gradually add sugar, till frothy. Add in persimmon pulp. With mixer set at low speed, add in flour mixture and combine. Add oil, vanilla, chopped nuts and blend. Do not overmix. Spread into greased pan and bake for about 30 to 35 minutes, turning pan halfway through baking time. Cool in pan slightly, then cut into bars. Dust tops with powdered sugar if desired.

Donut Day!

2006-11-05T20:44:00.000-08:00

I just read an article from the New York Daily News that declared this very day to be Donut Day. This is a day I gladly celebrate. Being well acquainted with donuts and all their species, let me raise my Los Angeles Dodgers mug of steaming hot coffee in honor of this day. To those many sprinkled, frosted, glazed and plain wonders, who so sweetly and gallantly gave their all, I hereby pledge my loyalty, and swear to uphold my coffee mug and cheer. Well done, my precious little buttermilk bars made fresh at the Shell gas station, well done. And to you, my little Krispy Kremes, whose stores are closing left and right, we'll meet again soon. And to the many Winchell's who are also fading from the scene, hold on, old man, I'll find you. To the Helms Bakery Man and his truck, who visited our block twice a week, thank you for those fond childhood memories of glazed donuts, you are gone but not forgotten. And finally, to Van De Kamp's and their plain cake donuts that I can still find at Ralphs supermarket, though their grand old baking facility is closed, thanks for sticking around all these years. To all of you who delight in that freshly made warm donut and a cup of coffee---Happy Donut Day!

Another Peanut Butter Chocolate Cookie

2006-11-04T15:31:00.000-08:00

Can you stand it---one more cookie? This will be the last cookie post till Christmas time. It comes from the Spirit of Christmas series, (it's in the volume Monica has---HINT!). Before I gave her the book, I copied down the recipe for this little gem. It's kind of a "Reeses-Turned-Into-A-Cookie" that's fun to make with the kids. You have the two dough combinations to mix, a rich chocolate cookie dough, and the creamy peanut butter filling. Then with the procedures of the counting, the covering and the squishing, there's plenty for the kids to do. So is it the peanut butter in the chocolate cookie, or the cookie in the peanut butter that makes it so yummy? Let the kids decide! As with all activities, please supervise the children in the kitchen, do not leave them unattended. Enjoy!

"REESES COOKIES" - adapted from Spirit of Christmas
makes about 30 cookies

1/2 cup unsalted butter, softened
1 cup creamy peanut butter, divided---NO CHUNKY!
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup cocoa powder
1/2 teaspoon baking soda
1 tiny pinch of salt
3/4 cup powdered sugar
1/4 cup granulated sugar on a plate for dipping

Pre-heat oven to 300 degrees F. Line two baking sheets with parchment. In a mixer fitted with the paddle attachment, beat the butter and 1/4 cup peanut butter until creamy smooth. Gradually add in the two half-cups each of the brown and granulated sugars. Add the egg and vanilla. In another bowl, combine the flour, soda, salt and cocoa, stir to aerate. Add to the peanut butter mixture and blend well.

In another bowl, combine the remaining 3/4 cup of peanut butter and the powdered sugar. With clean, floured hands, scoop out and shape into 1-inch balls.

Scoop out a tablespoon of the chocolate dough, flatten it out just a bit and then carefully it shape around a peanut butter ball, covering as best you can.

Place the covered cookie balls about 2 inches apart on the baking sheet. Dip a flat bottomed drinking glass into the plate with the granulated sugar. Gently flatten each ball to about a 1-1/2 inch diameter circle with the glass bottom. Dip the glass bottom into the sugar each time. Do not go squisha-squisha on them, you are not Trogdor! Bake for 10-12 minutes. Cool on the baking sheets and then transfer to racks and cool completely before tasting.

IMPORTANT NOTE: A BIG "SHEETAZ" GOES OUT TO JIM!

Black Russian Brownies

2006-11-01T14:39:00.000-08:00

Here's a great little treat to make with that homemade coffee liqueur. I am not sure where this one comes from, but it sure is a delicious batch of rich deep dark brownies, especially served warm from the oven, and topped with a scoop of coffee or mocha ice cream.

BLACK RUSSIAN BROWNIES - source unknown
makes 16 large or 24 small brownies

4 squares Bakers unsweetened chocolate, 1 ounce each
1 cup or 2 sticks unsalted butter
1/4 teaspoon freshly ground black pepper
4 large eggs, lightly beaten
1 cup granulated sugar
1/2 cup brown sugar
1 1/2 teaspoons vanilla
1/2 cup Kahlua or other coffee liqueur
2 tablespoons vodka, any brand
1 cup unbleached all-purpose flour
1/3 cup white whole wheat flour, King Arthur
1/2 teaspoon plain salt
1/4 teaspoon baking powder
1 cup chopped pecans or toasted sliced almonds
Optional garnishes: powdered sugar, cocoa, ice cream

Preheat oven to 350 degrees F. Grease and line the bottom of 13x9 inch baking pan with waxed paper. Melt chocolate and butter with pepper in small saucepan over low heat. Remove from heat and cool. Combine eggs, sugars and vanilla in large bowl, beat well. Stir in cooled chocolate mixture, Kahlua and vodka.

Combine flour, salt and baking powder and add to chocolate mixture. Stir until blended. Add chopped nuts. Spread evenly in prepared pan. Bake in preheated oven just until toothpick inserted in center comes out clean, about 25 minutes. Do not over bake. Cool in pan on wire rack. Cut into bars. To serve, dust with powdered sugar, cocoa, or if desired, serve with a scoop of quality ice cream.

Homemade Coffee Liqueur

2006-10-31T19:16:00.000-08:00

Since we recently posted a cocktail, I thought this would be a good time to pass along this wonderful homemade "coffee liqueur" (sorta like a Kahlua-type flavor) which Diane graciously shared with me. This is much easier than other recipes, and can be enjoyed the same day, no hiding it under the kitchen sink and waiting forever. Gotta love that instant gratification. I make this liqueur around the holidays, to give as gifts, to use in baking, in desserts, and for our own enjoyment. One year, we made up half a dozen bottles, and only gave away two! It was that good. Depends mostly on the brand of instant coffee. I have used Tasters' Choice and Nescafe instant, which happens to be a brand widely used throughout the world. Another time I used an instant espresso, and it was so strong that it needed a simple syrup to balance the bitterness. Don't splurge on an expensive brandy, since you are already adding it to a coffee and sugar mixture. Make up a batch and enjoy it with friends and family this holiday season. Have fun!

HOMEMADE (Kahlua-type) COFFEE LIQUEUR - adapted from
Diane's personal recipe
makes two bottles - see note

One bottle 750ml E&J Brandy, or an inexpensive brandy
1/2 cup instant coffee crystals, Nescafe preferred
3 cups granulated sugar
1 tablespoon pure vanilla extract
2 cups boiling water, bottled water preferred
2 clean dry wine bottles, glass measuring cup, funnel, ladle
all equipment completely washed and sterilized in dishwasher or boiled
2 corks, boiled and cooled

In a large heavy stockpot, pour the boiling water over the instant coffee and sugar. Stir well to dissolve completely. Let cool at least two full hours. When completely cooled, add in vanilla and entire bottle of brandy. Stir well. Ladle into a clean glass measuring cup with a spout and carefully pour into bottles, using a clean funnel. Seal with corks. Serve straight, or with hot coffee, in cocktails, in desserts and baked goods. Makes a great hostess gift.
NOTE: recipe can be doubled.

Ed Levine Eats Contest and Donuts

2006-10-30T19:41:00.000-08:00

I don't live in New York City, but if you are in the vicinity, quickly head over to this blog and enter Ed Levine's contest. His blog is located at this address:

http://www.edlevineeats.com

This blog actually makes me hungry. All those fabulous restaurants, so far away. Sigh!

One of Ed Levine's recent posts describes a "donut tasting" which included sampling from several local donut masters. There was also a "donut dessert" from one of the umpteen million NYC restaurants, at a cost of $9.00 USD per serving. For that kind of money, those donuts better get up and dance. Geesh, I sound like Grandpa! Still I envy New Yorkers, having so many wonderful restaurants to choose from. We have our own share of wonderful restaurants in Southern California, but we must drive over the river and through the hoods. Not like in NYC, where you walk down the street, jump in a cab, or ride the subway and there you are. How lucky is that!

Now, if you really want to try some great donuts, check out the recipe in James Beard's classic cookbook "Beard on Bread" which is one of my absolute favorites. His donut recipe was a real life saver last year, when our family was in the midst of a major crisis. Making up a batch of these homemade donuts made a terrible situation just a little bit easier to endure. If making your own donuts doesn't do it for you, there's a donut shop inside the Shell Gasoline station down the street from here that makes an incredibly light, non-greasy glazed buttermilk donut. Take that New York!

Hot Chocolate for Grown Ups

2006-10-28T00:32:00.000-07:00

Baking and posting all these cookies has me plum tuckered out. I have two more holiday cookies left to finish. Ah, time for a martini break. Did someone say cocktails? Yeah, baby! Keep this martini out of the reach of children. Do not operate farm or industrial machinery while sipping. You must be this tall to savor this cocktail. May cause serious enjoyment to spontaneously occur if unsupervised. This Hot Chocolate Martini may be enjoyed without the expressed written consent of Major League Baseball. Ladies and Gentlemen and everyone else, start your shakers!

Hot Chocolate Martini - adapted from 101 Martinis
Serves One (so go ahead and make some more!)

3 ounces cooled Swiss Miss hot chocolate, prepared as directed on package,
OR homemade hot chocolate, cooled to touch, preferred
1 ounce Bols dark crème de cocoa
1 ounce Bailey's Irish Cream or Carolans Cream liqueur
3/4 ounce Stoli Vanilla Vodka
Crystal clear store bought cracked ice, please!
NOT that stuff in a dingy plastic tray from the back of your freezer
3 to 4 Kraft miniature marshmallows
OR a spritz of Reddi Whip, for garnish
(put away that darn cool whip!)

Combine the cooled hot chocolate, dark crème de cacao, cream liqueur, and vanilla vodka in a cocktail shaker filled with clear ice and shake moderately. Strain into a chilled martini glass. To garnish, drop 3 to 4 miniature marshmallows into the glass and carefully toast them with a crème brûlée torch, if desired. I love a man who can harness the power of fire, even if it's through a butane cigar lighter. OR if you prefer, SLOWLY spritz a shot of whipped cream on top. Careful, don't spray this martini all over the place. Now go make another one!

IMPORTANT NOTE: Congratulations to the Cardinals on their World Series win. Is it too soon to be saying wait till next year, and THINK BLUE? Nah!

Chocolate Macaroons

2006-10-27T09:49:00.000-07:00

Here's a macaroon for our cookie marathon, but these are not the traditional coconut macaroons you may be accustomed to eating. We were very fortunate to make these last year in class with Chef Bob. These are light and delicious, filled with a decadent ganache, which is prepared the day before, and yet really not that difficult to make. If you are blessed with having a beautiful shiny new food processor, you are half-way there. For the rest of us, a small electric food chopper or a blender may also be used. The key to success is to get everything set up before you begin, all the equipment, ingredients, baking sheets, everything ready. If you have a friend or relative to help, the more the merrier. Once again, Chef Bob is the trend setter, because these little French macaroons are a big hit. You'll be seeing them in all the patisseries and upscale bake shops, available in a specatular array of flavor combinations. We offer a chocolate version here. More chocolate, why not. Enjoy!

CHOCOLATE MACAROONS - adapted from Pierre Herme
makes 24 cookies

3/4 cup whole milk
5 tablespoons unsalted butter
8 ounces bittersweet or semisweet chocolate, chopped
2 cups whole blanched or slivered almonds, no skins
1 pound powdered sugar
6 tablespoons unsweetened cocoa powder, divided in fourths
6 egg whites (about 3/4 cup)
Optional: drizzling of white and dark chocolate

To make the chocolate filling for these little bites, combine the milk and butter in a saucepan and bring just to a boil. Immediately remove from heat and whisk in the chopped chocolate. When smooth, pour into a bowl, cover with plastic wrap and chill overnight.

To make the macaroons, preheat the oven to 400 degrees F. Line 4 baking sheets with parchment. Mix the sugar and almonds in the food processor until the almonds are finely ground. Add the cocoa and mix. In an impeccably clean mixer bowl fitted with a clean whisk, free of any grease, beat the egg whites until they are smooth and form stiff peaks. With a rubber spatula gently fold in the cocoa powder in fourths, ending with a thick batter. Spoon tablespoons of the batter onto the prepared pans, leaving about an inch apart. Bake for 11 minutes. Slide the parchment off the baking sheet onto the counter to cool.

To assemble these little delights, spread about a tablespoon of the ganache on the bottom of one macaroon and seal with the bottom of another, making a sandwich. Place on a tray and chill them for about on hour before serving. If desired, drizzle melted white and dark chocolate to garnish.

Florentine Cookies for Two

2006-10-26T12:26:00.000-07:00

We are finishing up my cookie marathon with some fancy French cookies. Have no fear, the next few are beautifully simple. This lacy Florentine comes straight out of a new cookbook called "Cooking For Two or More" from Pampered Chef. These are really simple to put together and will definitely dazzle your dinner guests. Serve up a generous scoop of your favorite ice cream in a large wine glass, add a few fresh berries and place a Florentine on top. Viola! (yes I know, that's a family joke!) You have a treat that looks like the $9.95 desserts served in white tablecloth restaurants. From a cart, pushed by a indifferent server, and you still have to leave a tip! If you are blessed to have Silpats, these Florentines will turn out perfectly. To assure success, please do not make substitutions with the recipe ingredients. If you want to get seriously decadent, drizzle melted white and bittersweet chocolate over the cooled cookies or dip one side into melted chocolate for a beautiful dessert garnish.

FLORENTINE COOKIES - adapted from "Cooking For Two or More"
makes 2 to 4

1 tablespoon unsalted butter, melted
1 tablespoon light Karo syrup
1 tablespoon all purpose flour
1 tablespoon granulated sugar
2 tablespoons finely chopped almonds
Optional: one ounce melted bittersweet or white chocolate

Preheat oven to 350 degrees F. Line a baking pan with parchment or, if you have one, a Silpat, you lucky baker! In a bowl, whisk together the melted butter, Karo, flour, and sugar and mix well. Scoop mixture by spoonfuls onto baking pan, making either two large or four small circles, placing each at least two inches apart. These cookies will spread out quite a bit, so allow enough room. Spread the mixture evenly with an offset spatula or the back of the spoon. Sprinkle the chopped almonds on top. Bake for 12-15 minutes, until golden brown. Slide parchment sheet from pan onto cooling rack to cool completely for flat Florentines. If you desire a curved cookie, then immediately remove from pan, carefully placing them onto a rolling pin to shape while still warm. When completely cool, decorate with the melted chocolate, if desired.

Doughnut Muffins

2006-10-24T14:23:00.000-07:00

It's back to class again next week! Going through my syllabus from last year, while looking for another recipe, I came upon these delicious muffins. This is one of the best recipes Chef Wemischner gave us. Easy to make, these muffins have the flavor and texture of old fashioned doughnuts, but without the added soaking in a bath of hot grease. Calories saved---a ton! Mind you they do get brushed with melted butter, but only a bit. They make a nice weekend brunch treat, are no more difficult to make than other muffins, and require ingredients found right the pantry cupboard. With the cool fall mornings finally here, why not wake up the house with the aroma of freshly baked doughnut muffins.

DOUGHNUT MUFFINS - adapted from Fine Cooking
Makes about 24 muffins

Muffins:
12 oz. or 3 sticks unsalted butter, room temp.
1 3/4 cups granulated sugar
4 large eggs
6 cups unbleached all purpose flour
1 tablespoon plus 2 teaspoons baking powder
1/2 teaspoon soda
1 3/4 teaspoon plain salt
1/2 teaspoon freshly grated nutmeg
1 2/3 cups whole milk
1/4 cup buttermilk

Dipping:
2 sticks unsalted butter
2 cups granulated sugar
2 tablespoons ground cinnamon

Preheat oven to 350 degrees F and place rack in the middle. Grease and flour two regular muffin tins. In a mixer fitted with the paddle attachment, cream the butter and sugar. Beat in eggs one at a time. On a sheet of waxed paper, sift the flour, baking powder, soda, salt and nutmeg. In a glass measuring cup combine the milk and buttermilk. By hand with a wooden spoon, mix in one 4th of the dry ingredients, and then one 3rd of the milk mixture. Continue adding ingredients alternately, and ending with the dry. Combine until smooth, but do not overmix. With an ice cream scoop or a serving spoon, scoop batter into muffin tin filling each about 1/2 cup, so it comes up even with the rim. Bake muffins until firm to touch, about 30 to 35 minutes. While muffins are baking, melt the butter for dipping in a small saucepan. Combine the sugar and cinnamon in a bowl. When muffins are just cool enough to handle, remove from tin. Brush each with melted butter, then roll in cinnamon sugar coating evenly.

Chocolate Chunk Cookies

2006-10-22T10:23:00.000-07:00

Back in the early days of the FoodTV network, David Rosengarten and his show "Taste" featured many wonderful recipes. His show on the origins and creation of Tarte Tatin is one I will fondly remember. But this chunky cookie is also quite memorable. Rich, loaded with chocolate, huge, and delicious. Yes, we can always use another chocolate cookie! In case you were wondering.

CHOCOLATE CHUNK COOKIES - adapted from David Rosengarten
makes about 2 dozen

2 cups unbleached all purpose flour
1/4 cup white whole wheat flour, King Arthur
1/4 teaspoon baking soda
2 sticks unsalted butter, softened
1 cup granulated sugar
1/2 cup light brown sugar
1 teaspoon vanilla extract
1 large egg
1 tablespoon light cream, not milk
2 cups or 12 ounces semisweet chocolate chunks
Optional: 1/2 cup chopped nuts

Preheat oven to 350 degrees F. Onto a sheet of waxed paper, sift flours and soda. In mixer bowl with paddle attachment cream the butter and sugars till fluffy. Add vanilla and mix. Beat in egg and light cream. Set mixer at low speed, gradually add in the flour mixture about one-third at a time, mix well to combine. Stir in the chocolate chunks by hand, so as to keep them whole. Scoop out dough by huge tablespoons or use a large ice cream scoop, and drop onto parchement lined baking sheets. With a clean fingertip dipped in a little water, gently flatten the cookies a little bit. Don't smush them down flat. Bake for 11 to 13 minutes, no longer, or just until the edges are lightly brown. Cookies will still be soft. Allow cookies cool on baking sheets for 2 minutes, then place on racks to finish cooling.

Chocolate Biscotti

2006-10-21T11:28:00.000-07:00

The first time we made this biscotti, back in 1998, we had nothing left, nothing to share---gone, all gone. Every last one. It was sad. So I went and made up another batch right away. But it was no trouble, they are very easy to make, no oil, no butter, no shortening. Seriously. It's wise to make a batch for keeping and then another for gifts. They look fancy wrapped up in those cellophane gift bags, tied with raffia or grosgrain ribbon. If you want to be generous, fill a large glass jar with these biscotti, and give a batch of them to someone you love. Enjoy!

CHOCOLATE DIPPED BISCOTTI - adapted from FoodTV
makes 24 to 36 cookies SEE NOTE*

2 cups unbleached all purpose flour
3/4 cup white whole wheat flour, King Arthur is best
1 cup cocoa powder, use a quality brand
2 cups granulated sugar
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 tablespoons instant espresso powder
1 3/4 cups almonds or pecans or hazelnuts
2/3 cup semisweet chocolate chips
5 large eggs
1 1/2 teaspoons vanilla
For dipping: 12 ounces white chocolate, good quality

Preheat oven to 325 degrees F. Combine flours, cocoa, sugar, baking soda, salt and espresso powder in mixer fitted with paddle and mix at low speed. Add nuts, semisweet chocolate. In another bowl whisk eggs and vanilla, add to flour mixture at low speed. Mix only until dough comes together. Place dough onto a lightly floured surface and knead to incorporate any dry ingredients. Divide dough and shape into four logs about 2 inches wide and place on two parchment lined baking sheets. Bake for 25 to 30 minutes. Logs will be firm and dry to the touch, slightly cracked. Turn oven down to 300 degrees F. Allow logs to cool for 5 minutes on baking sheet. Cut each log on the diagonal, slicing the biscotti about 3/4" wide, cutting straight down. Place cut slices flat on the baking sheet and return to the oven, baking for another 25 to 30 minutes. Place on racks and cool completely. While the biscotti are cooling, either nuke the white chocolate for a few seconds at a time to melt, or melt the chocolate in a double boiler. Dip the biscotti into the melted white chocolate and place on sheets of waxed paper to dry. When finished drying, store biscotti in airtight containers.
*NOTE: If larger biscotti are desired, shape dough only into two logs, increase first baking time about five minutes, and slice baked logs about 1-inch wide.

Chocolate Crackle Nut Cookies

2006-10-20T16:01:00.000-07:00

I don't know where these come from, there are many chocolate crackle recipes out there, including the ones found in my favorite church and school fundraiser cookbooks. This one is simple to throw together and the process is fun for the kids to help bake. With all the separate bowls, there's enough for everyone to have a turn at participating in the baking process. The cookies actually take on a crackle effect, puffing up while they bake. Again, please supervise the kids in the kitchen.

CHOCOLATE CRACKLE NUT COOKIES
makes 4 dozen

1 cup semisweet chocolate morsels
1 cup brown sugar
1/3 cup canola oil
2 large eggs
1 teaspoon vanilla
1 cup unbleached all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped pecans or walnuts
Powdered sugar on a plate for dusting

Melt the chocolate morsels in the top of a double boiler OR set a heat-proof bowl over a large saucepan with simmering water, do not let the bowl touch the water. In another bowl, mix the brown sugar and oil, then add in the melted chocolate. Add eggs one at a time, beating well with each addition. Add vanilla. In yet another bowl, combine the flour, baking powder and salt. Stir this into the chocolate mixture, add the chopped nuts. Cover the bowl with plastic wrap and refrigerate for at least 4 hours.

When ready to bake, preheat the oven to 350 degrees F. Scoop out cookie dough into one-inch size balls. Roll each ball in the powdered sugar and place on parchment lined baking sheets. Bake for only 10 to 12 minutes, or until the cookies puff up, crackle and no longer look wet. Do not burninate. Cool completely on rack. Store the uneaten ones in airtight containers.

English Toffee Bars

2006-10-19T13:49:00.000-07:00

I love the flavor of Heath Bars and See's Toffee, so when this cookie recipe showed up in the Food Section of the L.A. Times, I had to try it. Well, it became a holiday tradition because now I bake them every year. With a taste and texture more like a crisp candy than a cookie, you will be amazed by how fast they get gobbled up. The original recipe says it yields 24 bars, but these little guys are rich, so they are cut to yield 36 bars. This might be a good one to try with that new $5.00 USD Nestle Chocolatier bar, if you like your chocolate on the darker side like me, and you don't mind making the investment. Call your financial adviser first. Ay, mucho dinero, hombre! On the frugal side, try Hershey's Special Dark bars, available for far less dinero, Ralphs has them on sale for only a buck apiece. Using fresh ingredients is the key here, so buy a new pack of brown sugar, don't use that lumpy rock stuff from the back of the cupboard. And buy fresh unsalted butter, not the one that absorbed all the odors from the frige. But do save those wrappers, use them to butter the baking pan. Enjoy!

ENGLISH TOFFEE BARS - adapted from the L.A. Times
Makes 24 to 36 cookies

2 sticks or 8 ounces unsalted butter, room temp.
1 cup brown sugar
1 egg yolk
1 teaspoon vanilla extract
1 cup unbleached all purpose flour
1/4 teaspoon plain salt
1 or more bars of milk chocolate---7 ounces total, broken
1/2 cup toasted slivered almonds or pecan pieces

Preheat oven to 350 degrees F. With the butter wrappers, grease a 9"x13" baking pan. In a small dry skillet, lightly toast the almonds, moving them around over medium heat for only a couple of minutes. Do not burninate. If you can smell them, they're burninated. Set aside to cool. Break up the chocolate into small pieces, set aside.

In a mixing bowl, beat the softened butter and brown sugar till light and creamy. Add egg yolk, vanilla, flour, salt and mix. Spread the cookie batter into the prepared pan. Bake until browned, for 15 to 20 minutes. Batter will rise and fall, do not be alarmed.

Remove pan from oven to a heat-proof surface and immediately sprinkle the broken chocolate pieces on top. Be careful working with the pan, it is still very hot. With either a dinner knife or an offset spatula, spread the melting chocolate evenly and gently. Do not tear up the cookie base. Top with the toasted almonds and let cool in the pan completely. When cooled, cut into bars. Store them in an airtight container, if you are lucky enough to have any left.

Chocolate Shortbread Cookies

2006-10-16T16:00:00.000-07:00

OK, now we're back to our cookies again. We tried Martha Stewart's first, but Michael said they were too dry. I liked the firmness, but taste is what really matters, so it was on to another recipe. I found an old volume of Spirit of Christmas and this one added vanilla extract and salt. Maybe that's what it needed. They were much better than the first batch and I think the process of cutting out the cookie shapes after baking was great. I wanted a thicker cookie, so I used a narrower baking pan than the one listed.

CHOCOLATE SHORTBREAD COOKIES - adapted from Spirit of Christmas
makes about 2 dozen cookies

1 cup unsalted butter, room temp.
2/3 cup powdered sugar
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1/4 cup cocoa
1/4 teaspoon table salt
additional powdered sugar for dusting

Cream butter, sugar, vanilla in a large mixing bowl. In another bowl stir together the flour, cocoa and salt. Blend the flour mixture into the butter mixture, combine well. Wrap dough in plastic wrap and chill for 30 minutes. Preheat oven to 300 degrees F. Press dough into a 15" by 10" jellyroll pan. Bake for 30 minutes, turning pan halfway through baking time. Remove from oven and cut out shapes with a cookie cutter, about 2" wide or cut into squares or bars. Remove cookies from pan onto cooling racks. Sprinkle with powdered sugar. When completely cooled store in an airtight container. (May also be decorated with an icing glaze made of 1 cup powdered sugar mixed with 3 tablespoons of milk, and a tiny drop of food coloring.)

News From Hawaii

2006-10-15T18:18:00.000-07:00

I tried calling about the earthquake but couldn't get through. Then Monica called to say that she is fine. The power is out, but she was finally able to call on her cell. Her houseguest is fine. My furry grandchildren, (the dog and cat!) are fine. And my beautiful son-in-law will be returning from duty later this week. Then everything will be fine. Gracias a Dios.

Retro Recipe Challenge #3 - Macaroni Saute

2006-10-15T11:07:00.000-07:00

Another cookie break! Laura Rebecca's Kitchen is hosting this challenge, making a recipe published within five years of your birth year. I chose a recipe from Betty Crocker's Good and Easy Cook Book, Macaroni Saute. The cooking process is similar to making "sopa de fideo" which is a wonderful Mexican side dish using coiled vermicelli. The vermicelli is first broken into pieces, lightly browned in oil in a large skillet with some diced onion, then liquid is added, either plain water or a boullion cube added, and tomato sauce. Mexican restaurants rarely offer it and serve a side of rice instead, which usually tastes either too bland or too mushy. An informal survey found that 4 out of 5 diners preferred sopa de fideo to Mexican rice.

Mom actually made this macaroni dish, but she gave it her own flair. Her technique was to leave it uncovered, use canned crushed tomatoes instead of tomato juice, a tiny pinch of comino (ground cumin) and then she added grated Monterey Jack cheese to finish. If it got too dry during cooking, she added more water. It was one of our family favorites. Enjoy!

MACARONI SAUTE - from Betty Crocker's Good and Easy Cook Book published 1954
2 cups elbow macaroni, uncooked
1/2 cup chopped onion
1/2 cup green bell pepper (I used red)
1 clove of garlic, minced
1/2 cup cooking oil
3 cups tomato juice (I used crushed tomatoes)
1 teaspoon salt
1/4 teaspoon pepper
2 teaspoons Worcestshire sauce

In a skillet, saute macaroni, onion, pepper and garlic in hot oil till macaroni turns slightly yellow. Add tomato juice and seasonings. Bring to a boil. Cover and simmer 20 minutes. Makes 6 servings.

This one tasted rather bland until I added Mom's touches.

Broken Cookies Have No Calories

2006-10-14T11:47:00.000-07:00

Just a moment for a few random thoughts while I finish up with a baker's dozen posts on some basic cookie recipes:

Broken cookies have no calories.

Mom and Grandma made some pretty good cookies. Thanks!

Did you see that creepy commercial? No thank you, I don't dream about playing chess in the kitchen with a talking beaver and Abe Lincoln. Ever.

Maybe Starbucks should hand out information on how people can get a good night's sleep.

Kinda like a cigarette company telling you how to talk to your kids about smoking.

If he is the oldest person to have a number one album on the Billboard charts, why can't Bob Dylan crack a smile?

Can there ever be too many chocolate chip cookie recipes? I'll give you five seconds to answer that one.

Will the non-dysfunctional family please identify yourselves?

Once again, it's wait till next year. Hey, it could happen. THINK BLUE!

Why does chili, spaghetti, and cold pizza taste so good the next day?

If they are bringing "sexy back", then where has it been hiding all this time?

I am confused. Doesn't "farewell tour" mean you aren't going to be doing it anymore?

Nobody knows who ate the last cookie. Ever.

Russ Parsons' Snickerdoodles

2006-10-13T15:27:00.000-07:00

OK, let me get this part out of the way first, then we'll move on to these yummy little Snickerdoodles. I LOVE THIS MAN! I have been a major fan of Russ Parsons for years. His "Lamb and Lentils to Eat With a Spoon" from the Los Angeles Times made me a devotee for life. And his "Chicken For A Crowd" is another killer recipe. I had the pleasure to meet him at a book signing and his recommendation for my practical final earned me a solid "B" in my culinary arts class. Watta guy! I have notebooks filled with yellowing newsprint pages, copies of his recipes from the Food Section. Thank goodness for sheet protectors and scanners.

These Snickerdoodles have a flavor and texture similar to "Bizcochos", Mexican cinnamon cookies. He gives a wide range for baking time in his recipe, a full five minutes to finish. Adjust to the desired crispness you prefer.
Thanks Russ, I love you!

SNICKERDOODLES - adapted from Russ Parsons, Los Angeles Times
makes about 4 dozen cookies

1 cup Crisco shortening
1 1/2 cup granulated sugar
2 large eggs
2 3/4 cup unbleached all purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon plain salt

Cinnamon Sugar: mix 1/4 cup granulated sugar plus 1 tablespoon ground cinnamon in a small bowl.

Cream shortening and sugar until light and fluffy. Add eggs one at a time, beating thoroughly with each addition. On to a sheet of waxed paper sift the flour, cream of tartar, baking soda and salt. Add to the shortening mixture, beat well. Scrape bowl and gather into a ball, wrapping in plastic wrap. Refrigerate until firm for one hour. Heat oven to 350 degrees F. Line two baking sheets with parchment. With a small melon baller or an iced teaspoon, scoop out a piece of dough and roll into a ball about the size of a walnut. Roll in cinnamon sugar and place on baking sheet leaving two inches apart. Bake for about 10 to 15 minutes. Cool on baking sheet for 5 minutes, then transfer to cooling rack. Store in an air-tight container.