Happy Mothers' Day Coconut Cheesecake Bars

Hope you all have a good one. Treat people with love all year long, not only on the "kissing up" holidays, like Secretaries' Day, Fathers' Day, Valentines, and especially Mothers' Day. My own mother and I did not have the best relationship, but we eventually made our peace. Forgiveness is not about the other person, we do it for ourselves to heal our own broken hearts and get on with it. I am grateful for the things mom introduced into my life, in particular Julia Child, Jewish delis and bakeries, Asian food, and Las Vegas before the suits and the big corporations took it over. She adored her grandchildren and was happy they called her Granny. I am so glad we eventually had some very good times together. She loved staying up late to watch GOAT BOY on SNL, and would invite me to come over to watch with her. We shared Marie Callender's salads and pie and laughed our butts off. Years later, although weakened by a stroke, she still kept her interest in events of the day and loved to have a manicure and pedicure. She passed away a couple of years ago. I miss her sense of humor, her beauty, and her political savvy. This one is for you, Granny!

Coconut Cheesecake Bars - adapted from Eagle Brand
1 1/2 cup graham cracker crumbs OR Marias
2 tablespoons melted unsalted butter
2 packages cream cheese, 8 oz. size, softened at room temperature
1/2 cup granulated sugar
1/2 cup cream of coconut
1/2 teaspoon vanilla extract
1 teaspoon dark rum, it couldn't hurt
2 large eggs, beaten
1/4 teaspoon salt
1 can sweetened condensed milk, 14 oz.
1/2 cup shredded coconut, for garnish

Preheat oven to 350 degrees F. Lightly grease a 9x12 pan. Combine crumbs and melted butter in a bowl and press into pan. Bake for only 5 minutes, to set crust. Let cool slightly. Place remaining ingredients, except shredded coconut, into mixer and combine till smooth. Pour mixture into crust. Sprinkle with shredded coconut. Bake for 20-25 minutes till set. Remove from oven and let cool. Refrigerate at least 3 hours or overnight before serving. May be kept covered with plastic wrap in refrigerator up to three days. Serves 16.

CIA Operations

Hey, don't get excited. I'm talking about the Culinary Institute of America, NOT the other one. The only CIA operations that interest me are within the instructions written in their recipes. This delicious bread formula comes from Kitchen & Cook, a periodical published by the CIA. Subscriptions go for $39 bucks a year, available by calling 800/513-8407. It's worth it, you gotta love a food magazine that features this bread formula, spring beer, and Passover desserts in the same issue.

WHEAT SANDWICH BREAD (pain ordinaire) - adapted from the CIA
Makes two loaves
2 teaspoons instant dry yeast OR one envelope instant yeast
2 cups warmed milk
2 tablespoons sugar
2 1/2 teaspoons plain salt
4 tablespoons unsalted butter, melted OR plain vegetable oil
4 cups unbleached bread flour
1 cup whole wheat flour OR King Arthur White Whole Wheat Flour*
additional butter or oil to grease loaf pans
additional flour as needed

In a sauce pan, warm milk on medium heat, just until tiny bubbles begin to form along the edge of the pan, to a temperature of about 90-110 degrees F. In the bowl of your KA stand mixer fitted with the dough hook (Arrghh, again the Pastry Pirate appears!) combine the yeast, milk, and sugar at LOWEST speed. You don't want a mess all over the place. Allow mixture to rest for a couple of minutes. Meanwhile, measure out the two flours and salt onto a large sheet of waxed paper. Add the melted butter to the mixing bowl, and starting at LOW speed, begin to add the flour mixture, holding the waxed paper, slowly pour into the bowl from the side, adding a bit at a time, not all at once. Otherwise you will be wearing the flour. Continue mixing at low speed for 5 minutes. Meanwhile lightly grease two 8-inch loaf pans and your stainless steel proofing bowl, or a "big salad" size bowl. Increase mixer speed to medium and continue kneading about 10 minutes. Dough should be smooth and elastic. Transfer dough to greased proofing bowl, turn once to coat and cover with plastic wrap. Let the dough rise until doubled in size, about 30 minutes. Remove dough and place on floured surface. Knead by hand 2-3 minutes, and divide in two. Form each piece into a smooth ball, then press into a circle, like a pizza. Starting at one end, roll into a loaf shape and pinch the seam to seal. Place each loaf in pans seam side down, pressing dough into corners. Cover with plastic wrap and let rise until doubled, about 45 minutes. Preheat oven to 350 degrees F. Bake for 35 to 45 minutes until crust is golden brown. To test for doneness, remove loaf from pan and tap on bottom for hollow sound. If not, place back in oven for up to another 10 minutes. When loaves are done, place on cooling rack and allow to rest for at least 30 minutes before slicing.
* available at Ralphs or online at King Arthur Flour

A Fish Tacos Tale

Many years ago we walked into a taqueria, a well-known Mexican restaurant chain which shall remain nameless. Michael and the girl-de-jour raved about it, especially about the freshness and quality. None of us ordered the large platters of food, or the specials, choosing to order ala carte. Between us we only had a couple of fish tacos, a burrito, and three sodas, with a small container of chips on the side. The food was so-so, nothing out of the ordinary. The fish tacos tasted like Mrs. Pauls or Gortons frozen "stick fish" with some wilted shredded cabbage and a sour cream sauce. They were nothing like the tacos I enjoyed in Ensenada. The bill with tax came to about $25 USD --- YIKES! I looked at the paper plates in front of us. That's it? For that kind of money, I could feed half the neighborhood, and still have money left over for brewskies! I vowed never again to eat their overpriced food. Mark liked the place, and once we stopped at a location on the way to a ballgame. He was driving, I had no choice; but no thank you, I didn't eat.

I have enjoyed grilled fish tacos with salsa, but the battered and fried versions served at some restaurants never tasted fresh to me, and the shredded cabbage was too soggy. Then I read an article in Gourmet written by Calvin Trillin about Tacos Baja Ensenada. I had to find this place, and Mark joined me. I had written down the address on a piece of paper, but left it at home, (DOH!) so we began our adventure on Whittier Blvd. near the I-710 Long Beach Freeway, and travelled east. Just past the intersection of Atlantic and Whittier, we found it. Now at this point I could go on about how the angels sang a heavenly chorus, and how the moon and stars sparkled and lit up the sky, but the article in Gourmet said it already. Apparently Mr. Trillin has been here before, his articles are framed and posted on the walls of the indoor dining area. These fish tacos are NOTHING like that other place! And I have yet to try anything that comes close. Bring your appetite and plan on staying a while to enjoy a leisurely meal of fish tacos, burritos, cocteles de mariscos, and cool drinks.

Tacos Baja Ensenada
5385 Whittier Blvd.
Los Angeles
323-887-1980

World's Fastest Guacamole Challenge

I will always remember the note from a customer, ordering her Mexican feast for a party. She wanted beans, rice, taquitos and "walk-o-molly" --- I couldn't stop laughing, my boss lady sent me to the back of the kitchen. Is that the Irish version of a fiesta? The customer was right, if you want to have a successful party, you gotta serve guacamole (correctly pronounced walk-a-MOE-leh) and with all the upcoming festivities for Cinco De Mayo, you want a good guac for your guests. La Vida Dulce offers two quick and easy guacamoles. For those of you who prefer the traditional method, we have from far across the Atlantic, the Hairy Bikers' Guacamole, and for the rest of us, the World's Fastest Guacamole. Amaze your family and friends with TWO guacs, and challenge them to choose which one they like best. And forget about leaving in the pit. Just squeeze a bit of lime juice to prevent excess discoloration. Our favorite tortilla chips come from Super A Market in the greater L.A. area, freshly made on site, and only $1.99 for a humongous bag in either plain or spicy hot. Andale walk-o-molly!

Hairy Bikers' Guacamole - adapted from BBC UK

4 jalapenos, seeded and ribs de-veined *see note
1 cup cilantro, chopped
2 tomatoes, finely chopped
Kosher salt and freshly ground black pepper, to taste
1 white onion, finely chopped
1-2 tbsp. water
1 medium lime, juice only
3 ripe Haas avocados, diced

Method

1. In a molcajete or mortar & pestle, pound the chiles, cilantro, tomatoes, and onion to a fine paste. You can also use a food processor and gently pulse a couple of times. Pour into serving dish.
2. Add a little water and lime juice to thin. Mash in the avocados. Salt and pepper to taste. Serve with tortilla chips. Go easy on the salt in the guac if the chips are salty.

*Note: the heat of the chile is in the ribs, not so much in the seeds, so if you want more kick, leave it all in. Otherwise, remove the seeds and ribs. Wash your hands thoroughly after handling any kind of chile, do not touch anything or it will burn like the dickens. Wear gloves if you must, but wash all utensils and cutting boards as well.

La Vida Dulce World's Fastest Guacamole
One container at least 8 -10 ounces of your favorite fresh OR jar salsa from the supermarket
Three large Haas avocados, slightly mashed
Juice of one lime
Kosher salt and ground black pepper to taste

Combine all ingredients in bowl, add more salsa if desired, adjust seasoning and serve with Super A tortilla chips!

Grilled Pineapple and Rum Sauce

This simple dessert is a real treat, makes people think you know what you're doing. It requires only a few ingredients, but the key is using fresh produce and good rum, don't go El Cheapo on this one. Great for backyard barbecue parties. If you have a cast iron grill pan, it works just as well indoors, to get those nice grill marks. Be sure to brush the pineapple with a neutral flavor oil, so as not to pick up anything that would clash and ruin this dessert. You can also skewer pineapple chunks, pop them on the grill and serve with the lovely rum sauce.

Grilled Pineapple and Rum Sauce - adapted from Chef2Chef

Makes 8 servings
Ingredients:

1/2 cup ginger ale
3/4 cup sugar
1 lime, zest and juice
1 lemon, zest and juice
1 orange, zest and juice
1 tablespoon grated fresh ginger
1/2 cup dark rum, we prefer Meyers
1 large fresh pineapple

Canola or plain vegetable oil, for grilling

Vanilla ice cream, optional, we prefer Rite Aid Coconut Pineapple Ice Cream

Toasted coconut, optional garnish

Combine the first six ingredients in a sauce pan. Bring to a simmer and lower heat. Once the sugar melts, then add the rum, doing this away from the burner to avoid any flare-ups. Reduce to syrup consistency and turn off heat. Meanwhile, clean and core pineapple and cut into 1/2 inch thick rings. Brush with a little oil and grill over medium heat, turning once, about one minute per side.

Serve with citrus rum syrup drizzled over top and top with ice cream and toasted coconut, if desired.

Margarita Pie

Can there be such a thing? We have tried the margarita jello shooters, the tequila brined pork ribs, the famous margarita granita (previously posted right here at La Vida Dulce), and the wickedly fun tequila body shots. But today, arriving by e-mail we have the sweetest of sweet, the Margarita Pie along with her tart little sister, the Strawberry Margarita Pie. Don't be El Cheapo and use a frozen whipped topping. This little sweetie deserves real whipped cream. Is Cinco De Mayo too far away?
Margarita Pie - adapted from Eagle Brand
1 1/4 cups crushed Marias cookies
1/2 cup butter, room temperature
3 tablespoons granulated sugar
1 can Magnolia or Eagle Brand sweetened condensed milk
1/3 cup fresh lime juice
3 tablespoons tequila
1 tablespoon triple sec
1 tablespoon fresh orange juice
1 1/2 cups heavy whipping cream, whipped
Garnishes: whipped cream, orange, lemon, or lime twist, mint leaves
Combine cookie crumbs, butter & sugar. Press into 9-inch pie pan and chill while making pie filling. In a large bowl mix condensed milk, juices and liquors. Gently fold in the whipped cream. Spread filling into pie shell and refrigerate or freeze at least 4 hours until firm. To serve top with your choice of garnishes. Makes 6-8 servings.
Strawberry Margarita Pie: Use only 1/4 cup lime juice and add 1 cup diced fresh strawberries, folding in with whipped cream.

La Vida Dulce Bread Pudding

OK, here's my entry :

La Vida Dulce Bread Pudding – serves 6 to 8

5 cups Bolillo bread cubes from about 2 large rolls, diced

½ cup dried cranberries

1 medium apple, peeled, cored and diced

3 large eggs, beaten

1 – 14 oz. can sweetened condensed milk

1 ½ cups hot water

2 tablespoons unsalted butter, melted

2 teaspoons vanilla

1 teaspoon almond extract or dark rum, optional

1 teaspoon ground cinnamon

¼ teaspoon salt

Preheat oven to 350° F. Grease a 9-inch square baking pan or 9-inch cake pan. Place bread cubes, cranberries and apple in pan, evenly distribute. In a large bowl mix eggs, condensed milk, water, butter and then add remaining ingredients. Pour over bread cubes, lightly press down to moisten completely. Bake 40-50 minutes until knife inserted in center comes out clean. Cool in pan. Serve warm with ice cream or whipped cream, if desired. Store in refrigerator up to two days.

White Castle 85th Anniversary

Oooh, Sliders. Ummm! Yes, it's what you crave. Those are the little burgers Harold and Kumar craved all through one rainy night in New Jersey, where they endured a car theft, raccoon attack, and even more unspeakable horrors. Stronger men would have given up and settled for other fast-food to satisfy their hunger. But they persevered and after that long, bitter night Harold and Kumar were rewarded with a bounty of White Castle cheeseburgers, fries and cokes. In honor of the 85th Anniversary Celebration, La Vida Dulce dedicates this post to those of you who have craved, and to those who have yet to experience a White Castle burger. You can buy boxes of frozen White Castle burgers at Costco and some supermarkets, like King Soopers in Denver. That was where we had our first taste. But until you've gulped down a few, (you gotta eat at least 3, they're so little!) freshly made right before your eyes, you haven't experienced a true American original taste. It's what you crave! Check out their website for more information: www.whatyoucrave.com

Cyclone Monica and Truffles

Hey, that's my Baby Girl's name! Here she comes, getting ready to slam into Australia. Look out! All those little roos and koalas better run and hide. That would make her very upset, to have her name associated with such a terrible disaster. Monica is nothing like a twister, the ones that go rolling through America, smashing up folks in mobile home parks and cutting a path of destruction in the heartland. She is sweeter than that. Better to let deep dark rich chocolate truffles roll through ground nuts, coconut flakes, jimmies, and candy bits, letting the destruction fall upon our waistlines. Happy 8th anniversary to my Baby Girl Monica and Jim, my beautiful son-in-law. You guys are my sweeties!

BABY GIRL CHOCOLATE TRUFFLES - adapted from Kraft
Makes 5-6 dozen
1 - 8 oz. package cream cheese, softened
3 cups powdered sugar, sifted
12 oz. bittersweet or semi-sweet chocolate, melted
1 1/2 teaspoon vanilla
Truffle Coatings: ground nuts (pistachio, pecan, almond, etc.) coconut flakes, jimmies, and candy bits
Optional: 2 - 3 tablespoons liqueur (Bailey's, Kahlua, Godiva, Amaretto, etc.)

Sift powdered sugar onto a sheet of waxed paper and set aside. Melt the chocolate. Beat cream cheese with electric mixer until smooth. Gradually add in the sifted powdered sugar, continuing to mix until well blended. Add the melted chocolate, vanilla and blend well. If desired, omit vanilla and add liqueur, mixing well. Cover with plastic wrap and refrigerate at least one hour. With a melon baller, OR an iced teaspoon, scoop out into balls about 1-inch in diameter, and roll in desired coatings. Keep covered in refrigerator until ready to serve.

Four Funerals and a Wedding and a Baby

Within the past several months we have lost four family members, including my nephew last week. Our grief at a loss of this size has been somewhat balanced with the joy of our new arrival, Princess Kaylie Jean, and with the recent celebration at the wedding of April & Jerrod. Life works that way, thank God. Today is also a reminder of Gramps and his beloved UCLA Bruins, as they get ready for the BIG NCAA CHAMPIONSHIP tonight. Wherever he is right now, there is a whole lot of joy, his team made it to the finals. Today is also a rainy Opening Day at Dodger Stadium. At this writing, it's Braves 4, Dodgers zip. Sure hope that changes soon, we could use a win today. I could sure use a tablespoon more of that joy.

Pastry Pirate's Booty

Michael never fails to amaze me. Today he walked in the room holding the dough hook to my KA mixer and declared, "You might want to think about going as the Pastry Pirate this Halloween." What a guy, already thinking of my costume! I actually did dress up as a pirate, once for a party and another time at a Jimmy Buffet concert. "Pastry Pirate Looks at 40", again and again. Yes, I still have the pictures! So in honor of this brilliant and creative use of kitchen attachments, we offer Rum Balls. These are another good companion to a cup of hot tea or cocoa, or even a hot buttered rum, while we wait for spring to warm us up. They are super easy to make, but keep these balls way from underage folks, and always use a designated captain, we are talking real rum here, matey. The Pastry Pirate says yo, ho, ho, and balls of rum! Arrgghh!!

RUM BALLS - adapted from FoodTV
Makes about 36 one-inch balls
2 cups finely ground vanilla wafer cookies or Marias
1 cup powdered sugar
1/2 cup very finely chopped pecans
1/3 cup dark rum, we like Meyers
1/4 cup dark corn syrup
2 tablespoons unsalted butter
additional powdered sugar for coating

In the food processor grind vanilla wafers, pulse lightly. In a large bowl mix the vanilla wafer crumbs, 1 cup powdered sugar, pecans, dark rum, dark corn syrup, and butter. Knead mixture together, wear gloves if you must. If the mixture is too dry or if the humidity in your area is low, add a tablespoon more of the rum. Couldn't hurt. With a melon baller or sturdy teaspoon scoop out mixture and shape into one-inch balls. On a pie pan sprinkle about 1/4 cup or so of additional powdered sugar and roll the balls, coating each with the sugar. Set the rum balls on a parchment lined baking sheet. Cover rum balls with plastic wrap completely sealing the baking sheet. Let the rum balls sit at room temperature for 48 hours to develop the flavor. You will be tempted to unwrap the plastic and sneak a ball or two for yourself, but wait and your patience will be rewarded with this Pastry Pirate treasure.

Big Buckin' Chicken Rodeo

Have you seen the Burger King commercial with the chicken rodeo, and the brokeback cowboy singing "Big buckin' chicken, you are big" while they take turns riding that monster poultry? Yeah, it's weird but it made me laugh. It also made me hungry for my Southern Fried Buttermilk Chicken. It's a simple recipe I developed at culinary school (perfected by Monica) and it is umm, umm good! (Safety note: Remember to wash your hands each time you touch the chicken, and avoid cross-contamination by washing all utensils, equipment, and surfaces.)
SOUTHERN FRIED BUTTERMILK CHICKEN - makes eight pieces
1 whole fryer, 3 to 4 lbs. cut into 8 pieces
1 quart buttermilk
4 tablespoons onion powder, divided
4 tablespoons garlic powder, divided
2 tablespoons dried thyme, divided
2 tablespoons dried sage, divided
2 tablespoons freshly cracked black pepper, divided
2 tablespoons kosher salt, divided
1 tablespoon cayenne pepper, divided
2 cups unbleached all-purpose flour
Oil, peanut or canola
Rinse cut up fryer chicken under cold water, pat dry with paper towels and set aside. In a large zip top plastic bag, add all the flour and half of the seasonings. Zip the top and set aside. In a large bowl mix the buttermilk and the remainder of the seasonings. Place the chicken in the buttermilk mixture. Cover bowl and refrigerate at least 2 hours, or overnight. In a large cast iron skillet add enough oil to come 1" up the side of the pan and heat to 350 degrees F. Remove the chicken from the buttermilk mixture with a pair of tongs and place in the flour mixture. Coat evenly then place into the skillet skin side down. Fry until golden brown then turn to fry the other side. Remove from skillet and place on wire racks over baking sheets to drain. If necessary, finish in a 350 degree F oven until chicken reaches an internal temperature of 165 degrees.

Bread Love

Ever get caught up with a friend's quest for culinary delights only to discover a world of new tastes and flavors for yourself? It happened when I accompanied Annie on her bakery visits for a report due this week. She really didn't need me to go along, could have done just fine on her own. And I could have used the extra sleep. But I was promised lunch at Porto's, so on our way to the new location in Burbank, we walked into a bakery about the size of a walk-in closet. The line stretched outside as the two counter girls quickly handed out brown paper bags as fast as they could. Of course I had to line up and see what all the fuss was about. As soon as a man carrying two large bags passed by me, the answer was clear. The aroma of the fresh bread followed him. I wanted to follow along, as he held the bags above his head to get through the crowd outside. A kind lady in line behind me smiled and said, "It is barbarie," and I was in love. For only $1.25 each, they come hot out of the oven, sprinkled with sesame seeds, slightly salty and baked to a lovely golden brown. I quickly bought two for myself and hurried back to the car to take a bite. Others were much less self-conscious and openly tore off pieces to eat as they walked by. Annie has a saying "It is so good I forget my mother-in-law," which generally applies to culinary delights, but could be useful on other occasions. Well, this lip-smacking bread made me forget everything. Except how to duplicate the formula. I searched all over and found a few formulas on the internet, but this will take some research & testing, and sampling, of course.
Masis Bakery
321 E. Alameda #D
Burbank, Calif.
818-842-3171

Basic Bread

This easy and delicious basic bread formula comes from Chef2Chef. With only five simple ingredients, allow a short time to rise, and you have a beautiful loaf of Da Bread. It has been made many times in the La Vida Dulce kitchen with excellent results. It can be made by hand, with just a wooden spoon and a big bowl. It also mixes up easily in the Kitchen Aid mixer. Remember not to go above speed #2 or you will burninate your mixer. Try adding in a bit of olive oil, minced garlic, and fresh rosemary. Or some diced fresh jalapeno with grated cheese. Be creative! Get out your kitchen scale, because in baking, the ingredients need to be weighed accurately. 3 1/2 cups of flour may weigh a pound one day, and then weigh something different the next day. Have fun!

DA BREAD – ADAPTED FROM CHEF2CHEF – makes two large loaves
You can tweak it up some by adding olive oil, spices, herbs, corn, or whatever feels right that day. Note that the salt in the recipe is fine sea salt. Do not use kosher salt because the grains are too big and do not break down as easily. They can tear the gluten, which holds the bread together, and can interfere with the rising process.
Ingredients:
2 1/2 cups water, warmed
2 tablespoons honey
2 teaspoons dry yeast
1/2 teaspoon fine sea salt
1 pound 10 ounces bread flour

Preparation:
Whisk the honey and yeast into 2 cups of pure filtered water. The water should be warm, like 100 to 110 degrees, not too hot or you will kill the yeast. This wakes up the yeast and makes ‘em happy. Once the yeast is dissolved add the salt then the flour, and stir it all up to form a dough ball. You may need a little more flour depending on the humidity. Add any additional seasonings or herbs at this stage. Knead for 5 minutes then let rest 5 minutes more. Divide into 2 BIG loaves. Line a sheet pan with parchment and sprinkle with a little corn meal or flour. Lay the loaves on top and brush with water.

Let rise in a warm place until doubled in size. Occasionally re-brush with water to keep a skin from forming. You will know the dough is ready when you poke it with your finger like the Pillsbury dough boy and the indentation stays, after about 1 to 1 1/2 hours. Brush with water once more and score three cuts across the top with a sharp knife. Bake at 425 degrees F in the center rack of the oven for 30 to 40 minutes until golden brown. You will hear a good deep sound from thumping the underside of the loaf. Cool slightly on a rack for 5 to 10 minutes. Place on cutting board, just do not cut into the bread yet. It is still cooking. For best results let cool for a full 30 minutes before slicing. Serve with butter or olive oil.

Papas con Huevos y Jamon

Here it is, Saturday morning in the midst of a bread baking blitz, working with a new starter, new flours, and learning new techniques. Flour everywhere. (More on this later next week.) The issue became what to make for a late breakfast or early lunch, without losing momentum. In need of potato water, an ingredient sometimes used in starters, this dish was put together with the potatoes I had left over. Pop it into the oven, which is already pre-heating for the breads, and there you have it, a quick skillet meal that can easily be reheated when everyone wakes up. Tell them it's Italian.

FRITATTA
4 large red potatoes, cooked and unpeeled
4 ounces cooked ham, diced julienne
1 tablespoon finely diced onion, if desired
4 large eggs, beaten
1 teaspoon water
2 ounces grated provolone cheese
Extra virgin olive oil
Finely minced Italian parsley
Kosher salt
Freshly cracked black pepper
Paprika

Preheat oven to 375 degrees F. Cook potatoes in pot of simmering water till fork tender. Remove and drain, set aside to cool briefly. As soon as potatoes are cool to the touch, slice each to about 1/4 inch thickness, leaving unpeeled. Preheat an oven-proof skillet, no plastic or wooden handles, cast iron preferred. Add enough olive oil to coat the bottom of the skillet, allow to come up to heat, then layer in potatoes. Add more olive oil if needed. Season potatoes with salt and pepper to taste. Allow potatoes to brown slightly, then flip over once to finish browning, do not burninate. Add onion at this point. Evenly distribute diced ham over potatoes. Beat eggs in a bowl with teaspoon of water. Pour eggs into skillet, then sprinkle with cheese, parsley, paprika, and addtional black pepper. Place skillet in oven for about 10 to 15 minutes, till eggs are set and cheese is melted. Cut into wedges. Serve with slices of sourdough bread. Makes 2 to 4 servings.

Dog Show Hot Dogs

I love watching the Westminster Kennel Club Dog Show. We cheer for the Pomeranian, who actually won Best of Show one year. This year's Pom was cute and foofy, but he was beat out by the Pug in the Toy Group. Of course our little Pom, Nikk is much cuter, even at the ripe old age of 16! Well, the Dog Show this year had the misfortune to be scheduled right in the middle of a snowstorm in NYC and the Winter Olympics, but the dog lovers didn't care. Madison Square Garden looked packed with people cheering for their favorites as the dogs were paraded in front of the judges.

Having also been long-time fans of our local brand of Farmer John hot dogs, it seemed like the perfect choice for watching the Dog Show. Well, we recently tried Nathan's and I am sorry to report, we have jumped ship. Nathan's are delicious, great flavor, meaty and they grill up nicely. Ralphs has them on sale 2 pkgs. for $7 bucks. What, $3.50 for a package of weenies! Calmate, and say adios to Farmer John, and bienvenidos to Nathan---at least till Opening Day at Dodger Stadium.

DOG SHOW HOT DOGS
One package Nathan's Hot Dogs
One package Roman Meal Wheat Hot Dog Buns*
Ralphs Dijon Mustard
Heinz Hamburger Pickle Chips
2 ripe tomatoes, diced
4 pepperoncini, thinly sliced, stems removed
1/4 cup diced onion
unsalted butter
*(If your store doesn't carry Roman Meal, select any other top of the line bun, these dogs deserve the best.)
Prepare the pickle chips, tomatoes, onion, and pepperoncini and place in separate bowls or on a condiment tray. Toast the buns in a toaster oven or on a dry skillet till lightly browned. Set aside. Heat a 10-inch skillet on medium, then melt about 1 - 2 tablespoons of unsalted butter. Do not burninate, you aren't making beurre noisette. Cut open the package and immediately add Nathan's hot dogs, along with the juices, and cook on each side till lightly browned, turning once or twice. Remove from heat and set aside. Invite your guests to assemble their own hot dogs, or if you must, place each hot dog in a toasted bun, add the pickles, tomatoes, onion, pepperoncini, dijon and serve them. Serves 4 - 6.
Note: If you have any leftover hot dogs as a result of not enough buns, save them for weenies con papas y huevos, another family favorite!

Hot Cocoa and Cookies

Snow shutting down the airports on the east coast---and we have sunny skies with temps into the high 80's. Go ask Fritz whatz up with that. Well, here is a decadent cup of hot chocolate to go with those little Italian cookies. Make it interesting with a liqueur like Kahlua. Too bad we don't have the weather to go along with hot cocoa and cookies.

LA VIDA DULCE HOT CHOCOLATE - adapted from "Barefoot Contessa"

2 1/2 cups whole milk
2 cups half-and-half
4 ounces bittersweet chocolate, chopped (Ghiradelli's is a good choice)
4 ounces milk chocolate, chopped (try Tobler or Lindt if available)
1 tablespoon granulated sugar
1 teaspoon vanilla extract
1 teaspoon instant espresso or instant coffee

Whipped cream, cocoa powder, ground cinnamon for garnish if desired

Pour the milk and half-and-half in a stainless steel saucepan and place on medium heat to just below the simmering. Look for little bubbles around the edge of the pan. Remove from heat and add both chocolates, whisking till combined. When the chocolates are melted, add the sugar, vanilla, and espresso and whisk vigorously. Reheat gently and then serve immediately in very large latte cups. Garnish with a dollop of whipped cream and sprinkle a bit of cocoa powder and cinnamon on top.

Note: You can kick this up with an ounce of Kahlua poured into the cup just before adding the hot chocolate. Stir gently, then top with garnishes. Serve with Italian cookies, in honor of the Winter Olympics. Makes 2 to 3 very large or 4 to 5 medium cups.

Bolle di Neve al Torino

These are "Snowball" cookies from the Italian mountains. In honor of the Winter Olympics we have a cookie formula adapted from "The Italian Baker" by Carol Field, another great find from Chef Bob. That man is brilliant, a walking encyclopedia of baking and pastry knowledge. Check out his book, "Gourmet To Go" for sale on Amazon, an excellent resource on starting a food business. I asked him about the cookie known as "ossi di morere" and he immediately knew where to look. Rather than going through the time and trouble of grinding up almonds and powdered sugar, which is sometimes not a reliable method, we are using Odense almond paste, a very good product, sometimes a bit expensive, but for these little "bolle di neve" it saves a lot of time and energy. Similar in appearance to little Mexican Wedding Balls, they have a hint of citrus flavor from the candied orange peel. Excellent paired with a warm cup of cocoa or brewed hot tea while watching the Winter Olympics.

Bolle di Neve - makes about 4 dozen
9 ounces Odense almond paste (in the supermarket baking section)
1/2 cup plus 2 tablespoons candied orange peel
1 level cup powdered sugar, minus 2 teaspoons
2 or 3 teaspoons egg whites, unbeaten
Powdered sugar for dusting

Preheat oven to 325 degrees F. Line a large baking or cookie sheets with parchment paper.
Place almond paste and orange peel in a food processor and grind to a coarse powder. Add to bowl of KA mixer, fitted with the paddle and add powdered sugar. Beat until blended, add 2 teaspoons egg white and mix well till dough becomes firm but not dry. If needed, add the last teaspoon of egg white gradually. Set aside. Dust the work surface with powdered sugar, keeping about 1/2 cup additional powdered sugar off to the side. Turn out the dough on to the work surface with a plastic scraper or large spatula and then roll into a log about 1 inch in diameter. Cut the log into 1 inch sections. Roll each section into a ball and then into the additional powdered sugar coating evenly. Place balls on cookie sheet about 2 inches apart. Bake for about 18 to 20 minutes till golden brown, turning pan from front to back about half way through baking time. Cookies will be soft inside. Let cool completely on racks.

Viola

Think of everyone in your life. Now narrow it down to the one person with whom you can confide your deepest secrets. Come on, think of only one. You can tell that person anything and you KNOW in your heart it will go no further. That person is someone you can trust completely, someone who will always listen, and who will always tell you the truth. Add to this, proven over many years, that if you needed it, this person would kick your butt. More than a sister to me than my very own siblings, Viola is that one person in my life. We have taken turns, being the butt kicker and the butt kick receiver. Through all my failures and my triumphs, Viola has been by my side. She is much a part of my life as anyone else in this world. She has seen her share of triumphs and failures as well. I admire her sense of humor, her devotion to her family, her dignity, and her strength as she faces any challenges in life. Her faith is strong. I could only hope to be as good a friend to her as she has always been to me. Viola's birfcake is this week, and in honor of my dearest friend, here's my own recipe for Lemon Bars, sweet, tart, and tangy---just like her! It is a simple recipe, takes only minutes to prep, and no KA mixer is involved. Happy Birfcake to Viola!

LEMON BARS - makes 16
Cookie Base:
1/2 cup unsalted butter, softened
1/4 cup powdered sugar
1 cup all purpose flour
pinch of salt

Lemon Topping:
2 large eggs, beaten
1 teaspoon fresh lemon zest, finely grated (thanks to Mark!)
1 cup granulated sugar
1/2 teaspoon baking powder
1 tablespoon flour
3 tablespoons freshly squeezed lemon juice
powdered sugar, for garnish

Preheat oven to 350 degrees F. Prepare cookie base by mixing all ingredients and press into a 8x8 inch pan. The amount of butter in the cookie is enough to require no greasing of the baking pan. Bake 15 to 20 minutes or until lightly browned. While cookie base is baking, prepare the lemon topping by mixing all ingredients together in a bowl. Remove cookie base from oven and immediately pour topping into pan. Return to oven and bake an additional 15 to 20 minutes. Sprinkle with powdered sugar and allow to cool completely before cutting into squares.

Bareback Mountain Brownies

Michael insists "Bareback" should be the name of the Oscar nominated movie "Brokeback Mountain" because he says it sounds better. In honor of his recent birfcake I came up with this formula. You can make these brownies without the KA mixer, but you gotta sift the dry ingredients. It is adapted from Fine Cooking magazine, which I discovered through Chef Bob's 1st semester Professional Baking class. It is an outstanding food magazine, and many of the recipes and baking formulas are available on the website. Google "Fine Cooking Magazine" and it will direct you to the publisher's site. Subscription rate is a bit pricey but well worth it.

These brownies are rich and nutty. Y'all giddyup, little buckaroos!!

BAREBACK MOUNTAIN BROWNIES - makes 16

1/2 cup unsalted butter, melted plus a little extra for baking pan if needed
3/4 cup sugar
1 teaspoon instant espresso powder, or instant coffee (I only use it for baking!)
1 teaspoon vanilla
2 eggs, at room temperature
1/2 cup unbleached all-purpose flour
1/3 cup cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup roughly chopped pecans
1/2 cup Rolo candies, unwrapped and cut in two, or chocolate chips
Powdered sugar, for garnish

Preheat oven to 350 degrees F. Take the wrapper off the butter and use it to grease an 8"x8" baking pan. Melt the butter in a small saucepan, do NOT burninate. With a wooden spoon stir the melted butter, sugar & vanilla in a large bowl. Add the room temp eggs in one at a time, mixing well. If you use cold eggs, the mixture will seize up and cause the sugar in the brownie to become grainy. Sift the flour, cocoa, espresso powder, baking powder, and salt into another bowl or onto a sheet of waxed paper. Whisk the flour mixture into the egg mixture a bit at a time, beating until blended. Add the nuts and spread batter into pan. Bake for 20 to 25 minutes, or until the brownies start to pull away from the sides of the pan. While still warm top with chocolate candies and let melt. Spread chocolate with an offset spatula for a rough texture. Dust lightly with powdered sugar for that "snowy bareback mountain" effect. Allow brownies to cool completely in pan placed on a rack, then cut into squares and serve with a scoop of ice cream, like toffee crunch or mocha.

Note: If using a glass pan, reduce oven temperature to 325 degrees F.