French Collapsible Wire Salad Baskets

I'm getting romaine lettuce and even arugula in my Produce Box these days. The leaves are crisp and bright green...and need a good washing. My standby method for cleaning salad greens is to rinse them under cold running water then lay out each leaf on a clean kitchen towel, roll them up jelly-roll style and, grabbing both ends of the towel firmly in one hand, swing the towel back and forth outside. Some people just use a salad spinner but I'm old fashioned like that. Plus I have so many serving platters and gadgets in my kitchen cabinets I don't have room for another bowl.

Enter an old-fangled gadget my Mom used when I was growing up--the french collapsible wire basket. It rinses off easily and lays flat in a drawer and fits an entire head of romaine lettuce. I can spray the lettuce inside the basket then send one of the kids outside to shake it dry. Just like when we were kids. Wait, does that make me my mother?

Earlier in the year when the spring greens were in season I searched everywhere, including online, for one of these beauties without avail. I asked Mom where she got hers. She couldn't remember but she started looking around in my hometown for another. Also no luck. Finally, she just sent me her old basket. "What am I going to do with it?" she said. "I have a salad spinner."

I haven't seen these in stores but if you want to get one I've seen them sold on Amazon and eBay and even etsy as "vintage" French egg or salad baskets. Even if other people have moved on, I personally use my wire basket all the time. At the very least it would look great hanging from a hook in your kitchen.

Make your own homemade bread in a Dutch oven

I recently picked up Ratio: The Simple Codes Behind the Craft of Everyday Cooking by Michael Ruhlman. I was intrigued by the author's promise to become unchained from recipes. I imagined myself freely inventing in the kitchen with a few basic figures and techniques to light my way. Bye-bye cookbook collection! Well, of course, it didn't really work out that way. Turns out you can't exchange years of schooling and real-life experience for a $16 book. Shucks. But I will say that Ratio  is full of essential information, techniques and tips that have started to change the way I cook.

For starters, I now own a digital scale so I can measure ingredients by weight (ounces) instead of volume (cups) if a recipe calls for it. (I'm so proud of myself). And I overcame my fear of yeast. Those little buggers have broken my heart time and again. Hours of rising and punching down and kneading and all that lovely flour gone to waste. It's enough to make a girl curse...the yeast, of course. The Ratio recipe was not fool-proof, because, well, I was cooking. The dough came out very sticky and gooey in my KitchenAid mixer with the dough hook.

 I fought back tears, covered it in Saran Wrap and tossed the whole lot in the fridge. I might have eaten a few of those Fudgey Cheerios bars in the background for consolation. Two days later and the cold, dry atmosphere of the fridge had apparently whipped the dough into submission. I was able to shape the dough into a boule or round loaf.

I let it rise again in an oiled Dutch Oven, cut an "x" into the top and sprinkled it with fresh rosemary and sea salt. Okay, actually, I cut it and sprinkled it with rosemary and then let it rise. Next time I'll follow Ruhlman's instructions and wait until the dough rises first so my "x" doesn't get so spread out. And I'll work the rosemary into the actual dough and give it an egg wash for shine before sprinkling it with the sea salt. I did follow his instruction to place the Dutch oven's lid on for the first 30 minutes and then take the lid off for the remaining time.

 When my thermometer read between 180'-210' (another great tip from the book) I took it out of the oven. Ta-da! Gorgeous. Delicious. A crispy exterior and chewy interior and it only took me two days to get there. No wonder we just buy this stuff in the store now. 

I'm sure with more practice I'll get better at this. I mean, you can't put a price on homemade bread fresh out of the oven, can you? Okay, maybe you can, but it's the principle of the thing. I can't wait to try a couple of his bread dough variations, like chocolate cherry bread and grilled focaccia. When I get a hang of bread dough, I'll move on to pasta dough. That's kind of the way this book works, moving from one passion or obsession to another. You learn as much as you can about one recipe--sorry, ratio--and move on to the next. I'm still going to need this book as a crutch for a while, but maybe one day I'll be able to set it aside.

Update 9/14/11: I have since made this bread again and got it in the oven in a single afternoon, in time for a late dinner. Hurrah! The dough was a great consistency, not at all sloppy and wet like the first time.

I'm not sure what I did wrong the first time but I think it probably had to do with too much water. This time I incorporated the rosemary into the loaf instead of sprinkling it on top and let the dough rise before cutting the x in the top and adding the oil and salt. It worked great. Good recipe and I'll be making it over and over.

Review: Dark chocolate bacon bar

I keep hearing about chocolate/bacon pairings. So when I saw this chocolate bar at a grocery store in New York I had to give it a try. The description on the back invites comparisons to chocolate-chip pancakes with bacon and Maple syrup, which sounds yummy. And I do love Vosges' unique, though pricey, chocolates (this bar set me back $5.99). But it's good quality chocolate. Here's a close-up of the artwork on the bar and the bacon bits in the actual chocolate.

I actually bought this bar for my husband to try. Bacon is like cat-nip for men. In the end though we both agreed that even with the great presentation and the excellent dark chocolate, it tasted like chocolate-covered bacon bits. Maybe it would go good on a salad. I've also seen entire strips of thick-cut bacon coated in chocolate, called Pig Lickers. They might be onto something despite the gross name, because when the bacon is broken into bits like this it loses its original taste and texture. Hmm, I could totally make that at home...

Must-have iPhone health food app

My grandmother took me and my mom to a ropa once on the Texas/Mexico border. What is a ropa? Picture a warehouse and a mountain of used clothes stretching up to the ceiling. We had to literally climb the mountain digging deeper and deeper into the pile as we went along. If you could fit it in a paper grocery bag then you could take it home for mere pennies. As if in evidence that sorting through all this trash was worth it, my grandmother insisted that my grandfather was sporting a $200 cashmere sweater found in just such a pile. This is my analogy for the iTunes app store. The sheer number of apps is overwhelming, and a lot of it's garbage, even if it's free or next to free. But once you've found an app that works for you, it all seems worthwhile, or at least bearable.

 

And here's my food app pick: It's called Fooducate. Here's how it works. As you're grocery shopping you can pick up an item, open the Fooducate program and scan the item's barcode. If the product is in their database you'll get a rating, A+ through D. (I'm assuming the lowest rating is D. I have yet to find a product that's rated lower than a C-.) The review will also give you a couple of messages stating why the food got the rating, such as:

• Contains controversial artificial colors
• Salty! Over 25% of the daily max
• Made with refined flours, not whole grain

There's an "Alternatives" tab with five better options and a very helpful "Compare" tab that allows you to scan two similar items and see which is the better of the two.

The Good: This app helps cut down on the time spent comparing incomprehensible ingredient lists, nutritional charts and tricky product labels. You might make up for that time however by scanning everything you put your hands on. I get a little scan happy in the privacy of my own pantry. Shhh. Love, love, love the "Compare" program. I know hotdogs aren't good for us but they're one of the only meat products the kids will eat. So even if Fooducate gives every death-dog (as someone once called them) a bad grade I can still chose the 'healthiest' option. Yes, I've tried a couple versions of the veggie dogs. Just gross people. I would say around 85-percent of the items I scan are in the database. Most store brands are absent with the exception of Wal-Mart, Whole Foods, Target and Trader Joe's.

The annoying: I can't help but bait this app. Scan a Lindt chocolate bar if you want to see Fooducate get worked up. He he he. This app can be a bit like having an annoying nutritionist in your grocery cart instead of a screaming toddler. I once scanned juice boxes and the alternative I was given was water. No duh. And granola bars' alternative? An apple. If you're looking for a snack with a rating over a C-, skip the entire chip aisle, including pretzels, baked and any organic, whole-veggie alternative. Also frustrating is the problem of no service inside some of these giant grocery stores. I'm actually thinking of switching where I shop just because I can't get this app to work anywhere but in the produce aisle--and who needs it there?!

Overall: I sometimes think Fooducate should have the disclaimer "Brought to you by Whole Foods" because of the number of times the brand's products show up under "Alternatives." It makes this app less practical but it's not surprising that the best choices are at health-food stores. Whether or not you can afford those alternatives, they're available in your area or your kids will touch them with a ten-foot pole is another story. The "Compare" feature makes it indispensable. I use it any time I'm shopping, and all joking aside I do find I scan less and less each trip. Now I've become familiar with the top two or three choices in each category, and that's pretty priceless. Except that it is priceless. Literally. This app is FREE.

Vianne Rochon Maya Brownies

"Why can't you wear black shoes like the other mothers?"

One of my favorite movies is Chocolat with Juliette Binoche, Alfred Molina, Leslie Caron, Judi Dench, Carrie-Anne Moss and, of course, Johnny Depp. Vianne and her daughter Anouk stir up trouble when they move into a religiously rigid French town and open a chocolaterie in the middle of Lent--right across from the church. What ensues is a tug-of-war between the town's dour sense of morality and decency and the freedom and pleasure represented by Vianne's "dangerous" chocolates.

The story is based on Joanne Harris' novel of the same name, and, for once, I prefer the movie. Harris' novel starts with the same sparkling, intriguing characters and setting but takes a dark and cynical turn that bursts the bubble halfway through. In contrast to the book, the movie's Vianne is one of my favorite cinematic characters, and I find the themes of faith, love, friendship and joie de vivre deeply satisfying. The story is perhaps a bit sweet but finds redemption in the stellar cast, transportive soundtrack (a mix of gypsy jazz, a la Django Reinhardt, and Latin, pan flute instrumentals), and sets that drip with nostalgic post WWII images of France.

I know, traditionally we fast things like chocolate during Lent and then celebrate by breaking fast at Easter. But watching Chocolat again today inspired me to celebrate Lent and the sacrifice Christ made once for all a little early with these Vianne Rochon Maya Brownies. They're rich and chocolaty with a crisp top and dense, moist crumb. As Vianne adds Maya-style spices to her chocolate in the movie, I added cayenne pepper and cinnamon for heat and spice and coffee for depth. Enjoy every morsel.

Vianne Rochon Maya Brownies

Recipe modified from http://www.joyofbaking.com/brownies.html

 5 oz semisweet or bittersweet chocolate, chopped 

(I used half of an 11 oz bag of Ghirardelli's bittersweet, 60% cocoa chips)

1 stick unsalted butter, cut into pieces

2 Tb cocoa powder

1/4 tsp cayenne pepper

1 tsp cinnamon

1 Tb instant coffee powder

1 cup granulated white sugar

1 tsp vanilla

3 large eggs

3/4 cup all-purpose flour

1/4 teaspoon salt

1. Using a double boiler, or a bowl set over a pot of boiling water, melt the chocolate chips and pats of butter. Stir constantly. When you see just a few chunks of chocolate and butter remaining, remove from heat and continue stirring until smooth.
2. Add the cocoa powder through the coffee powder. Taste to see if you want to add any more heat, spice or depth. 
3. Stir in the sugar and vanilla. Let cool slightly.
4. Add the eggs one at a time, mixing thoroughly.
5. Stir in the flour and salt.
6. Pour batter into a buttered 9" pan.
7. Bake 350', 30 mins.

Make me cookies you will!

More than anything, my five-year-old wants one of those T-shirts that says, "Come to the Dark Side...We have cookies!"  Well, now we really do have cookies on the dark side. One of my favorite Christmas gifts this year was from all my boys--the Star Wars Heroes & Villains cookie press set from William's Sonoma. Once I looked at the beautifully frosted cookies on the box I knew I would have to work out some other way to decorate them. I mean you have to have just the right green for yoda and it isn't the same green as Boba Fett. And how unappetizing is Darth Vader in all that black frosting? So after doing a little research online, I decided to doctor the recipe that came with the kit by adding 1/2 cup cocoa powder and 1 Tb instant coffee granules (to enhance the chocolate flavor) for an Oreo-type cookie. Then I whipped up a buttercream frosting for the filling. OMGosh! Fabulous. Of course, you don't have to use this cookie press. Any cookie cutter will do. Just be sure the image is symmetrical (I think that's the word I'm looking for), so the top and bottom cookies match up. For example, Boba Fett has a little pipe on the left-hand side of his helmet that was on the right-hand side on the bottom cookie, but Vader, the stormtrooper and Yoda worked perfect.

REVIEW: So if you're thinking about buying this set from Williams Sonoma, here's my two cents. I like them. They're $20, but if you have a little Star Wars fan (or a big Star Wars fan) in the house they're fun to have around. I can't wait for his birthday party this year. I feel a Star Wars theme coming on. Lincoln had a great time using them with me. I had to help a little because the dough is pretty stiff. They clean up well and although they don't come with a container, they fit easily in a quart-sized freezer bag for storage. I also kept the recipe info and cut out the small picture of the frosted cookies on the back of the box to keep with the presses for future reference if I decide to tackle actually frosting them.

The Dark Side Filled Cookies
2 1/2 cups all purpose flour
1/2 tsp salt
1/2 cup cocoa powder
1 Tb instant coffee granules
1 1/2 sticks butter (12 Tbs), room temperature
1 cup granulated sugar
1 egg
1 1/2 tsp vanilla

1.) Preheat oven to 350'. Line three cookie sheets with parchment paper.
2.) In an electric beater, beat the butter until smooth, 2 mins. Slowly add the sugar and beat until light and fluffy, 2 mins more. Add the egg and vanilla, scraping the sides to thoroughly combine.
3.) Combine the flour, salt, cocoa powder and coffee granules in a separate bowl. Add the flour mixture to the butter mixture in batches until a stiff dough forms.
4.) Turn the dough out onto a floured surface and shape into two balls. Wrap each ball in Saran Wrap and refrigerate 2 hours to 2 days.
5.) Remove the dough from the refrigerator one ball at a time and let stand 5 minutes. Roll the dough out onto a lightly floured surface (Try using powdered sugar instead of flour) until 1/4-inch thick.
6.) Using the SW press or a cookie cutter, cut out the shapes as desired and transfer to the pans. Be sure to cut out two of each shape so you can make a sandwich with the same images. For the SW presses, I lifted the dough into my hand while still inside the press and pushed the plunger again to get an extra clear imprint of the faces.
7.) Place the cookie sheets with the dough in the freezer for 5 minutes to avoid spreading and puffy cookies.
8.) Bake in the preheated oven for 10-15 minutes, depending on your oven. Remove from the oven and let cool on wire racks while you make the frosting.

Buttercream Filling
1 stick of butter, room temperature
2 cups powdered sugar
1 tsp vanilla
milk or cream, 1 Tb at a time

1.) Beat the first three ingredients until well combined.
2.) Add the milk or cream 1 tablespoon at a time until you get a smooth but thick consistency to your frosting, just thin enough to be spreadable but not so thin it will run off the edges of the cookie when you press them together. Transfer the frosting to a quart-sized freezer bag and cut off one small corner of the bag to use for piping.
3.) When your cookies have cooled, pipe a nice big blob of frosting on the blank side of the cookie and press the other cookie together. Let sit a few minutes to firm up before eating. 

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For Christmas, Lincoln got the LEGO Darth Vader Tie Fighter with Vader mini-fig. Just had to include. He's very proud of his handiwork.I also found this great Star Wars snowflake for my background this month.

2010 Disney Food & Wine Festival

It's been a while since I've blogged so this post is a little delayed. Rich and I celebrated our 15-year wedding anniversary back in October while we were at Disney World with family. We had a great trip and Mom and Dad took the kids for a day so we could enjoy the Food & Wine festival in EPCOT. Coincidentally it was also the festival's 15th wedding anniversary, so we got a picture of us taken in front of a "15" sign. Not my best photo, but the only one we have. :-)

So the Food & Wine Festival takes place in the World's Showcase part of the park, where many countries from around the world are featured. Each country had a kiosk or two with appetizer-size portions of food from that region. In the photo above, we were between Mexico and Norway. We sat near a display of Viking relics while sipping a giant Margarita and listening to a mariachi band. Interesting mix.

We didn't actually eat any of the festival food since we dove the EPCOT aquarium at dinner and needed a substantial meal to carry us through. Instead, we enjoyed lunch at the Chefs de France, our favorite EPCOT restaurant. We started the meal with champagne and escargot. Typical of me, I ate it faster than I could remember to take a photo. Scrumptious. Then I had a vegetable lasagna made with crepes while Rich had their gooey baked macaroni and cheese. We ended the meal with creme brulee and profiteroles. Yumm. Great way to celebrate 15 years and highly recommend it to anyone else.

The Art & Soul of Chocolate: Escazu Chocolates Tour

Chocolate. What can I say that hasn't already been said? I gladly embrace life with a few extra pounds just to have my daily dose of it. And when it's the good stuff, like the handmade chocolates by Escazu Artisan Chocolates, a little goes a long way. Rich and I have been a fan of Escazu since they had a small shop in Glenwood South but then they moved somewhere on the north side of the city. We spent one night driving in the dark into some interesting neighborhoods looking for them and finally gave up. Luckily, I was on their e-mail list and when they reopened on N. Blount Street, we skedaddled over to get our fix. The new shop is a little roomier but with the same Ikea furniture. They've added a glass window with a view behind the scenes into the chocolate-making process. And now they're also offering tours.

Escazu tours are available on the first Friday and Saturday of every month. They're free but you'll need to make a reservation. The cozy shop can only accommodate a limited number of visitors, so spots book up fast. I made my reservation a month in advance because we missed out on the first set of tours in August. My friend Sandi and I had a light dinner at Market Restaurant next door, and then joined in on the tour in progress. The tour lasted about 30 minutes and we were able to see the chocolate in all it's different stages. Escazu actually buys their beans from small farmers in Central/South America, hand sorts them, roasts them in a giant metal ball at a low temperature, tempers them and crafts them into bars and individual filled creations. They even hand wrap their bars. We tasted the chocolate at three different stages, including the cocoa nibs, then queued up for hot cocoa and chocolates to end the tour.

The spicy hot cocoa was divine. We also sampled four or five chocolates, which they cut in half for us to share. The chocolates are around $2 a piece, which adds up quickly. But really, any more of these chocolates in one sitting is asking for insomnia. It's like drinking an espresso before bedtime. My favorite flavors from last night include the caramel (top right), goat's milk ganache (bottom center) and dark chocolate basil (sorry, that one disappeared before I could get a photo). Sandi also really liked the white chocolate raspberry (left), although we couldn't find any hint of white chocolate in it. I think it was mislabeled. I've tasted their bars in the past and really prefer these tiny, potent creations. I'm hoping in the future they'll also add a chocolate tasting (for a fee of course), kind of like a wine tasting but with flights of single-source chocolates so you can taste the differences. I think I would need a designated driver.

A word if you're planning a girl's night to Escazu or Market Restaurant: parking in front is limited to five or six spots but there's plenty of parking on the street, and it's well lit. I'm not familiar with the neighborhood, so don't know how safe it is. We came out after dark and there were two groups of men hanging out across the street and behind the restaurant near some rundown looking apartments. Both areas were poorly lit. It was late and we were glad we'd parked under a streetlight close to the restaurant. Overall, I wouldn't let it deter you from a visit. Just be aware of your surroundings if you'll be coming out of the building after dark.

Also, it was a beautiful night to sit out on the patio at Market Restaurant and enjoy a pitcher of sangria and some ceviche and crab cakes. The food was light and fresh, a good prequel to Escazu. If I lived in the upscale townhouses across the street I'd be there a few nights a week, although I wouldn't drive across town for it. Of course, they're one of the few places I've seen goat on the menu locally, even if they were out of it last night. I'm sure we'll be back.

Foodie Family Road Trip: Hershey Chocolate World

On a recent trip to visit family in Upstate New York, I took the boys on a side trip to Hershey, PA. Even though I grew up a few short hours from Hershey Park, I'd never been. I suspected that the amusement park itself would be too much--for the boys, me, and the budget. But then I read about Hershey Chocolate World and decided it was just our speed.

Hershey Chocolate World is located just outside the gates of the amusement park, about a 10-minute drive off I-81, through some pretty dairy farm country. Parking was free for the first three hours and they opened at 9am. The timing was perfect for us, as we had just eaten breakfast and checked out of the hotel, and it wasn't that far out of our way. Admission to Chocolate World is also free, although if your kids are old enough to know better Hershey's has plenty of temptations inside to lighten your pocket book. My almost-five-year-old was blissfully ignorant of the other paid attractions and was more than satisfied to do the free 'factory' tour twice--so long as he got the free mini-Hershey bar at the end and was able to pick out a treat from the gift shop. My one-year-old was also wide-eyed by the tour, with its Disney-ish theatrical style; animatronic, singing cows; and amusement-park ride car. Also like Disney, they dump you out in the gift shop. :-)

If you're looking for a real factory tour, you'll be disappointed, but little ones will love it. I bet teenagers will get a kick out of it too, although they might not tell their friends. Also available besides the free tour: a 3-D adventure, Make-Your-Own Chocolate Bar experience ($15 a pop and they charge every member of your party), and a Trolley tour. All looked like fun for another day, especially for older kids.

My only complaint was that they made us leave our stroller outside, and since I was on my own, it made it more difficult to get around. Note to the world at large: If you see a woman lugging a baby and a preschooler through a chocolate factory, hold the d--n door! Also, full disclosure: I believe very strongly that the only good Hershey bar is one served with roasted marshmallows and graham crackers, but the tour does make you feel good about supporting dairy farmers. Also, the animatronic cows seemed happy. I do have a soft spot for York Peppermint Patties and their dark chocolate bars with the nuts and berries. Both boys will apparently eat anything that starts with an H and ends with -ershey.

I see many more stops at Chocolate World in our future. Maybe next time we're up that way we'll give the museum a shot (A shuttle will take you to the museum from the Chocolate World parking lot) or Hershey gardens. Lots of fun photo ops; smelled great; low cost; and we were back on the road in time to miss the morning commuter traffic. See you next year, Chocolate World!

Foodie Read: The Particular Sadness of Lemon Cake

To pass the time on a l-o-o-n-g road trip recently (Read: driving four days, two kids, just me.), I checked out my first e-audio book from the library. How cool is this? If you haven't already, go to your library's on-line site and see if they have a digital media section or--gasp!--talk to your librarian. I downloaded 'Lemon Cake' to my computer and then uploaded it to my iPod for the trip with only minimal help from my techie husband. Very easy and FREE. Can't beat it. And if I'm way behind on the times here, sorry. They must not have advertised it on NOGGIN. :-)

So, what's the book about? I can't tell you yet. Because I can't stop myself from talking about the cover. The first thing I thought when I saw the cover was, "Hey, wait, that's a chocolate frosted yellow cake. Who in their right mind would frost a lemon cake with chocolate frosting? Seems like a waste of perfectly good lemon cake...and chocolate frosting." Actually, the mom in this book does make such a cake for her daughter, Rose, for her ninth birthday. And when Rose tastes the cake she is awakened to an uncanny ability to taste her mother's emotions through her food. The book, set in Los Angeles, follows Rose's development as she learns to live with and finally embrace and use her strange ability. She eventually discovers, however, that she's not the only member of her family with special skills.

The charm of 'Lemon Cake' is not necessarily the exciting plot or sparkling prose. I confess to being a scanner, and I hit the FF button a couple of times during the first half of this e-book. (Life is short; don't waste it reading bad prose or dull story lines.) But as Rose grew, I became more interested in her life, her brother's strange disappearances, and her ever-so-slightly deepening relationship with her dad. Of course at one point I wondered if she only ate the food of very depressed, angry, annoying people. Apparently not many happy cooks or chefs or, for that matter, people in L.A. But by the final chapters, when my iPod died and I was still two hours from home, I found myself rifling desperately through the suitcase in the trunk looking for my charger. I even unplugged the kids' movie and listened to the whining and ranting for the last 30 minutes just so I could find out how it would end. And that, my friend, is the best compliment I can give a book.

So, chocolate iced lemon cake...really? Any one? Am I alone in this?

Chachingonashoestring.com

Don't you love Facebook? OK, those who know me, know I have a love-hate relationship with Facebook. But I "friended" my sister-in-law the other day and then found a couple of ladies that I played soccer with in high school. Hi ya'll! So our goalie, Kaley, is now a mom of two boys and has a great blog on saving money called www.chachingonashoestring.com. Kaley launched into a whole new world of savings when her husband lost his job in 2008 and they had their second baby. She has some great tips and resources. Check it out!

Review: Eat This, Not That

There are a baffling number of these books. The supermarket guide. The restaurant guide. The cookbook. The book for kids. They vary in content some but mostly in focus. A friend in my MOPS group recommended them so I checked three of them out of the library. Upside: User friendly with pictures of products I find in my grocery store. And it's realistic to how the average family eats, with like comparisons. You can make many small changes to how you eat without the fam noticing. Also, good illustrations of otherwise dull numbers. Did you know that one jar of Snapple iced tea has the same amount of sugar as six fudgecicles? Downside: It can be hard to find what you're looking for when you want to refer back to it. And the suggested items might be "healthier" than other options, but that doesn't make it health food. Overall, really helpful.