Cloverfield vs. Cucuy

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

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

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

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

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

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

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

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

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

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!"

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

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?

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

(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

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

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

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

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

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

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!