Thu 27 Aug 2009

When Skies Are Gray | Chilled Carrot Soup

Posted by Bria under Soup
[2] Comments

carrot-soup-ss

I love the color orange, in spite of myself. It’s a loud color. A sarcastic color. Orange is the color that recites dirty limericks in front of your grandmother. But it is also the color of the meatiest part of the afternoon, when the sun is flexing its last bits of daytime muscle before retreating into the softer folds of pink and mauve. It is the color of the shag carpet from preschool – the tufted, polyester lawn that cradles small, dream-filled heads every afternoon. And it is the color that never fails to make me happy, even amidst a swirling sea of very gray days.

But what does the color orange taste like? It’s cheating to say it tastes like that citrus with the same name. Too easy. And too simple. I think the color isn’t quite so sweet. It’s more jumpy. More hyper. With an arched eyebrow and that throaty laugh that comes from eating too many sweet tarts. It’s just…more.

carrot-soup-grating-and-cutting-ss

I set out to make an orange soup the other day. In order to fit more easily into searchable categories and whatnot, I will hang my head and call it “carrot soup” here, though that’s a bit like describing Gene Kelly as an “actor.” It started with carrots, then onions, then wine. A note in the Flavor Bible reminded me that carrots lose some of their carroty brightness when they are cooked, so the carrots that make up the base are boosted by a generous handful of raw, grated carrots at the end. Garlic for integrity. Cumin for complexity. Lemon for acerbic wit. And a little mint for fun.

This is fine to eat right away and hot, but if you can hold out until at least a few hours later (if not the next day), when it has had time to properly chill and the flavors can really get to know each other, it’s so much better.  It really shines when eaten cold, like an orange gazpacho. Use it to brighten your day when all else fails. I have it on good authority that it works wonders.

Chilled Carrot Soup

Serves 6

Ingredients
1 yellow onion, diced
6 medium carrots, washed and peeled
1 cup water
1 cup white wine
1 cup broth - chicken or vegetable
2 cloves garlic, minced or crushed
2 bay leaves
Juice from half a lemon
1 T Cumin
10 fresh mint leaves, washed and dried
Sea salt, at least 1t

Rundown

  • Chop 5 carrots
  • Boil the liquid
  • Add the vegetables
  • Simmer for 15 minutes
  • Blend
  • Mix in the rest

Cut five of the carrots into small disks, no thicker than ¼”. Bring the water, wine, and broth to a gentle boil in a medium saucepan or dutch oven (whatever you cook it in, be sure you have a lid). Add the diced onion, sliced carrots, crushed garlic, and bay leaves and turn the heat down until simmering. Cover, and simmer for 15 minutes.

Remove the pot from the heat and carefully remove the bay leaves. Working in batches, blend until smooth in a blender. As I’ve mentioned before, be sure to keep a hand on the blender lid to avoid a painful geyser of hot carrot mess. After each round of blending, transfer the newly smooth contents to a large bowl or Tupperware (something that will hold the whole batch with a little room to spare).

After you’ve blended it all, set it aside and grate the remaining carrot. Chop the mint as finely as possible. Fold the grated carrot and chopped mint into the soup, stirring well until fully combined. Add the lemon juice, cumin, and salt. Once you’ve really stirred it up, taste it to see if it needs more salt. Adjust as needed, chill, and enjoy.

Tags: , ,

 

Sat 22 Aug 2009

While You Sleep | Challah

Posted by Bria under Baking
[14] Comments

challah-finished-loaves-ss

I can’t go another day without sharing my go-to challah recipe with you. It’s actually my mom’s recipe, which just goes to show that you don’t have to be born Jewish to inherit a perfect recipe for a most emblematically Jewish food. On occasion, I turn to the recipe in Joan Nathan’s splendid Jewish Cooking In America, her amazing oeuvre that reads the way I think a Jewish cookbook should – rich headnotes and historical asides paired with flawlessly-voiced procedures. Though I love Joan’s recipe, I confess that I find it a bit rich for regular use. I wax rhapsodically through phases of regular Shabbat observance in the form of Friday night dinners with candles and challah. For those weekly episodes, my mom’s recipe triumphs. Light and simple, the dough can be thrown together on Thursday evening and baked on Friday, either in the morning or just before dinner. To wit, I started a batch at 11pm a few weeks ago so that I could bake the loaves before work the following day in order to send them to friends in other cities (long story). A bit of mixing, a bit of kneading, a brief rest (while I cleaned the kitchen and brushed my teeth), and they were ready to shape before bed. Overnight, the refrigerator’s cool embrace slowly coaxed the yeast to plod along its flavor-making path gently and smoothly, just the way yeast prefers. Laboring while I slept, the bread readied itself for a morning bake. Perfect.

challah-kneaded-dough-ss

In the morning, the smell emanating from the kitchen was warm and sweet. It crept down the hall and into our bedroom, rousing my sleepy husband who wandered into the kitchen asking “are there pancakes?” as he rubbed his bleary eyes. Thankfully, he wasn’t disappointed to find that I was making challah instead, and that one of the three loaves was for him.

challah-shaped-loaves-ss

One request: please learn to say it correctly. HAH-lah. The first sound is a soft, guttural ‘h’ and not a hard ‘ch’ as in chalk.

challah-baking-loaves-ss

I should note that this dough is infinitely adaptable to whatever shape you like. In elementary school, my mom would shape the loaves to look like teddy bears, which we would adorn with chocolate chip eyes and noses before presenting them to my teachers as Christmas gifts. I will give you a few minutes to join me in giggling at the irony of using challah dough to make Christmas bears for my teachers in Utah, the only place where Jews are considered gentiles. It’s the little things that make me smile. Shabbat shalom, my friends.
(Keep reading Challah…)

Tags: ,

 

Sun 9 Aug 2009

Processing the Evidence | Chocolate Banana Bread

Posted by Bria under Baking
[6] Comments

cut-chocolate-banana-bread-small

Without fail, the purchase of a bunch of bananas implies that one of the bunch will end up entombed in my freezer. It’s always the same story. We buy bananas, intend to eat at least one a day and by the third or fourth day, we burn out. The banana that was lemony yellow and unblemished on Sunday becomes a brown-flecked tube of sickly sweetness on Thursday. That lonely, time-tattooed, orphan banana in the bowl always rides to the freezer on a sea of good intentions – I’m not wasting it, I’m preparing for banana bread! The fact that I found a brown, frozen banana in each of four layers of my freezer’s sedimentary melee of forgotten foodstuffs is evidence that it has been a while since my good intentions did anything other than pave paths. I’ve been so energized by yeast breads for the past several months that I’ve treated quick breads with shameful neglect. It’s probably good that we don’t buy bananas very often.

bananas-for-bread-small

As the name implies (and as discussed in the recent contest entries), they are quite quick. More of a batter than a dough, they are typically mixed, poured, and baked. The baking can last for upwards of an hour, since the batter tends to be quite wet, but that’s the most time-consuming part of the process. Getting yourself to the oven stage of a quick bread is, generally, a dump-mix-pour program. In that sense, it’s a lot like a cake.

bananas-and-rum-small

This recipe doesn’t produce the tallest loaf in the world. As you can see from the pictures, it’s rather compact. It is not, however, dense. The chocolate and chocolate chips add a sweetness and richness that make the shorter slices seem appropriate.

chocolate-banana-bread-small

I’ve jazzed up the bananas here by simmering them with a bit of rum. This is optional. If you find yourself with a pile of ready bananas and no rum, don’t worry. The recipe will still work. If you are worried about the alcohol content of the finished bread, fear not. The alcohol will completely cook off between the simmering and the baking. Whether or not you simmer the bananas, be sure they are very well mashed. If you leave big globs of banana in the batter, you’ll end up with boggy wet spots in the bread.

(Keep reading Chocolate Banana Bread…)

Tags: ,

 

Mon 3 Aug 2009

On The Road Again | Skillet Potatoes with Chickpeas and Salsa Verde

Posted by Bria under Advice, Beverages, Breakfast, Main Dishes, Sauces, Side Dishes
[2] Comments

potatoes-and-chickpeas-day-2-small

Oh lovelies. It feels like it’s been a while, probably because it has.  I was out of town for several days this past week, working like a madwoman on a case.  Though the work was kind of exciting and allowed me to keep the most delightful company all week, I was very glad to come home – to my own bed, my house, my sweet husband, my cats, and my kitchen.

I wrote up this recipe before I left but didn’t have time to post while I was on the road.  This is a perfect dinner for a night when you come home late, weary from the day but with a ravenous belly.  It’s quick, satisfying, and falls squarely in that tiny space in my mind where I turn when I say “it’s either this or chips and salsa.”  Bear with me, friends, and more regular posts will resume soon.  In the meantime, go bake some bread!

(Keep reading Skillet Potatoes with Chickpeas and Salsa Verde…)

Tags: , , ,

 

Sat 25 Jul 2009

It Came From Inside A Can | A Trio of Salads

Posted by Bria under Main Dishes, Pantry and Equipment
[6] Comments

salad-trio-small

Do you know what I have spent the past several weeks doing? I mean, aside from working and traveling and playing with my iPhone. I have been dealing with the fact that the dumbest of our three cats (which, really, is a dubious distinction) has a new-found and insatiable attraction to all power cords. As in, he wants to chew through them.

In some ways, this discovery has been a relief. I now know that I wasn’t crazy to think that the phone on my nightstand was just plain dead. Only instead of the rigor that eventually seizes all things with rechargeable batteries, this was the kind of deadness that comes when someone chews clean through the phone line to its base. Same for the keyboard on my desk. And the Kindle charger. Make that two Kindle chargers.

We have sprayed everything with Bitter Apple. We have replaced some cords and patched others with electrical tape. And we have embarked on an extended campaign of terror with respect to Charlie and these damned cords. The goal is to get him to think that cords are bad and scary and yucky and not interesting to chew. Sometimes, this campaign involves spraying him with water. Sometimes it involves waving a cord around and yelling in a menacing way. Sometimes it involves bringing him near a cord he has just chewed and smacking the cord whilst shouting BAD BAD BAD BAD. And sometimes – like, say, this afternoon – it involves all of the above.

the-perpetrator-small

He’s a fundamentally sweet cat, and he’s impossibly cute (see above - the perpetrator at rest), so it’s hard to stay mad at him. I would just appreciate it if he could postpone indefinitely his efforts towards a self-induced electrocution so I could spend more of my scarce free time in the kitchen and less of it crawling around spraying all of our cords with foul-tasting substances. (If you ever think you don’t have much in the way of electronics in your home, try coating the length of every cord with something wet and messy – you will be amazed).

One of the things I try to do with this site is provide a real-world glimpse into one approach to balancing a hairy schedule with a pattern of regular cooking. And it is, indeed, a pattern. A habit, even. I’ve become so entrenched in my preference for cooking dinner at home that I gravitate toward my kitchen even on nights when dinner doesn’t show up on the radar until after 9. Of course, I’m human and not a cooking automaton. Sometimes I’m just plain tired and hungry. Sometimes I need dinner to come together in a matter of minutes. And sometimes I need it to be an act of mixing rather than actual cooking.

Here is a trio of salads that, when put together as an ensemble, make a truly lovely dinner with absolutely minimal effort. Everything here, save the produce, are pantry/fridge staples in our house. If they aren’t staples in your kitchen, they should be. The first recipe comes from the lovely Molly Wizenberg of Orangette. The second is a variation on that theme. The third is a bit of a grownup’s approach to the mayonnaise-and-pickle-relish tuna salad we all know and love. The quantities here will handsomely feed two ravenous adults, or four with more demure appetites. All of it can be easily doubled, as well as tweaked and augmented to suit your taste. Think of these recipes as guidelines rather than strict prescriptions.
(Keep reading A Trio of Salads…)

Tags: ,

 

Thu 16 Jul 2009

It’s Hard Out Here For a Shrimp | Simple Shrimp with Capers and Garlic

Posted by Bria under Main Dishes
[16] Comments

shrimp-and-capers-small

Oh dear.  I have become a woman who carries a pile of gadgets wherever I go.  It started innocently enough – a small cell phone.  Then an iPod.  Then a Blackberry.  Then a Kindle.  Then the cell phone died.  Then I got an iPhone.

People, I have a phone that farts on command.  Sixteen different ways.  I’m not sure if this is a sign that we, as a society, have reached a cultural and technological zenith, or if the other three horsemen are going to be pulling up soon, but it pretty much blows my mind either way.

As I type this, I’m sitting on a plane home a quick work trip to Chicago’s strip mall-dotted suburbs with a laptop on the tray table and a bag at my feet full of the aforementioned cadre of gadgets.  How is it possible that I have become a person who travels with four different power cords?  Heaven forbid one of these things should run out of juice (really, it happened last week during another even shorter trip, and it kind of sucked).  If nothing else, the many feet of cords that fill the bottom of my suitcase would have made it possible for me to rappel from the 11th floor of the Hyatt Lisle should the need have arisen.  A sort of modern-day Rapunzel.  After all, it’s good to have contingency plans.

garlic-and-capers-small

It doesn’t seem like too terribly long ago that all I had was a cell phone.  A cell phone that did one thing: make calls.  It was years before I had a phone with a camera, which I used for nothing other than filling its memory card several times over with candid shots of the cats (Max in a box, Max next to a box, Max thinking about a box, Phoebe eyeing Max in a box with a glint of her trademark evil in her eye, etc.).  I eventually started work and received a Blackberry, the life force that sustains every modern attorney.  It was equipped with an even better camera, which afforded me the opportunity to take more completely inane cat pictures.  One day, however, the world turned on its axis when I found myself in line at Starbucks, realizing this Blackberry had been placed in my hands for the sole purpose of being able to discretely photograph the breast cancer awareness ribbon the Starbucks employees had made by taping packets of  Sweet N’ Low to the backsplash behind the barista.  That was technology at its finest.

It went downhill from there.  Forget an actress’s name while driving to Costco?  Google it from the Blackberry.  Need a makeshift flashlight to find a misplaced set of keys in the early morning without waking up a sleeping spouse? Turn on any one of the backlit screens and let its anemic glow light the way.  And the capacity, oh, the capacity.  Between an iPod and a Kindle, there’s enough capacity to fill even the longest, worst airport layover with thousands of diversions.

And then there’s the iPhone, which puts the rest of these things to shame.  The same little wad of metal and plastic that cheerfully woke me up on cue this morning (at the unholy hour of 4:45 pacific time) kept me entertained with a dozen games as I waited standby for my flight home (three times) and will help me pick a traffic-free route home from the airport.  It’s amazing, really.  And a little exhausting when I think back to the days when my purse held only a tiny wallet, a tube of lipstick, and that first single-purpose cell phone.

shrimp-and-capers-in-the-pan-small

Sometimes, a little simplicity is a welcome refuge from the complexities we heap upon our lives with such abandon.  Or maybe I’m easily amused by things like fried capers.

After seeing fried capers mentioned three or four times in the course of a weekend, I really had to try them.  Wow.  Just…wow.  When introduced to a skillet of shimmering olive oil, they bloom.  Literally.  They open up into tiny florets as they brown.  Briny and crisp, they are delicious by themselves and stunning alongside something equally simple like garlicky shrimp.  For kicks, I’ve added fried garlic to the mix here, but you can mix and match the garlic and capers as you please.  My garlic was a fantastically weird and wonderful smoked variety – almost a garlic pickle – but plain raw garlic works just as well.

As I’ve mentioned before, I keep bags of flash frozen shrimp from Costco on hand for dishes like this.  They thaw in a few minutes in cold water.  Once that’s covered, you can bang this whole dish out in about 15 minutes.  Marinate the shrimp for a few hours in a bowl in the fridge if you feel like it, or let them have a quick nap in the oil and lemon juice while you fry your capers.  Both will be lovely, and refreshingly simple.

(Keep reading Simple Shrimp with Capers and Garlic…)

Tags: , , ,

 

Fri 10 Jul 2009

Ensemble Cast | Roasted Zucchini Soup

Posted by Bria under Soup, Vegetables
[76] Comments

Cut to the chase and take me to the recipe

zucchini-small

Lately, I’ve been making my own vegetable stock on the weekends. I’m normally a chicken broth kind of girl – it serves me so well whenever a little extra liquid and extra flavor are needed, and there are several decent varieties for purchase in most grocery stores these days. Yeah, yeah, it’s wonderful to make your own chicken stock, but I don’t always have time to deal with it, and it’s one of those areas where I feel the store-bought version is good enough to justify the shortcut. Sue me.

uncut-leeks-2-small

But I’ve been trying to make more vegetable soups over the past few months, and they aren’t always conducive to chicken broth’s different melody. Sadly, I have yet to find a prepackaged vegetable broth that didn’t taste smurfy. I can’t put my finger on what I find specifically objectionable about the taste, but it’s just…off. It tastes like something completely wrong swam around in the pot for a bit while the flavors were mingling. A frog? A tuba? A mirepoix of tires and potato peels? Something totally weird.

leeks-small

Unlike chicken stock, which really wants several hours to simmer and amuse itself, homemade vegetable stock takes about 90 minutes, including chopping. It’s a true ensemble cast, too. Leeks, carrots, mushrooms, fennel, onions, tomatoes – all coordinate themselves together gracefully to produce a smooth, sweet, silky broth. No single element charges to the footlights to demand your attention. It doesn’t taste like fennel. It doesn’t taste like leeks. It tastes like a beautiful prelude to the fluttery melody that will come with the rest of the ingredients.

carrots-small

I had a pint of stunning roasted zucchini soup for lunch the other day. The restaurant in my office building has a take-out kiosk on the patio, and I often snag a quick lunch from them when I’m too lazy to pack something in the morning. The food there has gotten markedly better in the past three years, most notably the soups. This little roasted zucchini number was extremely simple – a delicate puree brightened with dill. It’s a good thing I like to keep my door closed when I eat at my desk, because nothing about the way I dove into that soup matched the delicacy of its gentle flavors. I scarfed. And promptly added zucchini to my shopping list so that I could make my own.

leeks-and-fennel-small

While the homemade stock isn’t life-and-death critical here, I really recommend you give it a shot. The stock can simmer while the zucchini roasts, so you aren’t adding much time to the whole venture. Let the pot on the stove and the tray in the oven do their thing while you amuse yourself with other stuff and before you know it, you’ll have everything ready for the final simmer.

zucchini-for-roasting-small

About the color. It’s not exactly the most beautiful soup you’ll ever see. I know. If you must, take a slurp with your eyes closed. Let it roll over your tongue and warm your belly, and see if it doesn’t look ever so much lovelier when you open your eyes again.

roasted-zucchini-soup-small

P.S. Like the third photo above? It’s called Simple Greens, and if you would be so kind, I would greatly appreciate a “yeah” vote in the Color Theory competition at JPG Magazine. Thanks!
(Keep reading Roasted Zucchini Soup…)

Tags: , ,

 

Wed 8 Jul 2009

Teal Tales | Maple Cinnamon Scones

Posted by Bria under Baking, Breakfast
[3] Comments

maple-cinnamon-scones-small

My first attempt at scones was, essentially, a disaster.  It ranks in my the top three episodes of Things I Can’t Believe I Asked Other People To Eat.

I was a newly-minted college grad trying to settle into my first apartment, a spartan one-bedroom with awful carpet.   In fact, the carpet was so horrible I couldn’t bring myself to purchase a vacuum in order to take care of it.  Rather than spend all that money on something so boring to use on something so ugly, I adopted the weekly ritual of wrapping my arms in masking tape and rolling around on the floor until I had sufficiently attracted all the errant cat litter.  Looking back, it’s really not hard to see why I was single.

The scones came about in the process of hosting my first dinner party.  It was the best kind – the guests were bringing everything but dessert.  At the time, my bakeware arsenal was limited to a single cookie sheet and a pyrex brownie pan, so my dessert options were relatively narrow and did not include the layer cake I would have preferred.  A pile of blueberries were lurking about in the fridge, waving their arms and shouting ME! ME! ME! ME! ME! as they threatened to grow fur and walk out if I didn’t use them soon.  So scones made sense.

raw-scones-small

If my bakeware stash was limited, my pantry bordered on barren.  Rather than pony up and stock it appropriately, I decided to grow my kitchen more slowly by adding a few staples to my grocery cart each week.  Baking powder hadn’t yet made the cut, a detail I unfortunately overlooked as I scanned the shelves to confirm that I had the necessary ingredients for my scones.  Let this be a lesson to you – make damned sure you have everything before you start cooking, lest you find yourself up a leavening agent creek without a baking powder paddle.

With less than an hour before the guests were set to arrive, I found myself staring at a bowl of dry ingredients in want of baking powder.  All I had was baking soda.  They are, sadly, not the same thing – baking powder has an acidifying agent that baking soda lacks, and without it the leavening action won’t be the same.  Panicked, I frantically searched online for something, anything, that would tell me how to augment my recipe to accommodate baking soda.  Acid! I had a lemon! Problem solved!

Sort of.

Remember those super ripe blueberries?  They sure were blue.  Purple, really.  Had everything gone according to plan, the scones would have been quite purple from the berries’ abundant, inky juice.  So it shouldn’t have been a great surprise to find that the introduction of the (faintly yellow) lemon juice turned the dough a striking teal.  Really teal.  Tourist-fanny-pack teal.  Trashy-nail-polish teal.  Pontiac-minivan-from-the-mid-90s teal.  TEAL.

The scones tasted fine, and the supplemental acid actually yielded appropriate leavening from the ill-suited baking soda, but I’m telling you they didn’t look like food.  After our lovely meal of roast beef, mashed potatoes, and roasted summer vegetables, I withered a bit and presented my monstrosities with the promise that they tasted better than they looked.  It is to my guests’ credit that they so ably concealed their horror as they choked down the first bite.  I promptly relegated scones to the realm of Things I Don’t Make (where they joined baklava and beef jerky), and forgot about them for almost a decade.

Scones and I have since reconciled.  They have made their way into my regular weekend breakfast rotation, and I hope you will give them a try.  If you aren’t moved by the maple cinnamon action, substitute nuts, finely chopped dried fruit, mini chocolate chips, or any combination thereof.  The underlying recipe comes from the lovely Clotilde Dusoulier.  If you aren’t familiar with Chocolate & Zucchini, please give it a browse.  Her sensibilities are nothing short of delightful.

(Keep reading Maple Cinnamon Scones…)

Tags: , ,

 

Sat 4 Jul 2009

Good Ideas Gone A-fry | Oven-Fried Chicken

Posted by Bria under Main Dishes
[2] Comments

cornflake-chicken-plated-small

I’m sorry to say that I’ve never had a fried Snickers bar.  Among the many inconveniences that come with my peanut allergy, I think the inability to eat something so uniformly described as “AWESOME” pretty much tops the list.  That, and the awkwardness that ensues whenever I realize food someone has just given me is peanut-laden only after getting it in my mouth.  There just isn’t much you can do to make spitting something out in your napkin look graceful or well-mannered.  Nor does the subsequent surreptitious wiping of one’s tongue with the same napkin ever achieve a quality you might associate with good upbringing.

So I can’t eat a fried Snickers bar.  Still, I’m tickled by the idea.  The increasing prevalence of Fry Daddies and the like isn’t helping anyone’s waistline, but it has fostered a hilarious environment wherein every eureka-like declaration of WE SHOULD FRY THIS is met with a hearty YEP!

I don’t own a Fry Daddy – I figure anything I do to make it more convenient to deep fry my food is probably a bad thing.  That’s not to say that I don’t occasionally fill a Dutch oven with oil and bang out some onion rings, but it’s just enough hassle this way to keep my love of fried bits in line.

Skillet frying is less cumbersome and less dangerous than full-throttle deep frying, but it’s still an absolute mess, both for your kitchen and for your insides.  Fried chicken, the best-known hero of the skillet frying world, is one of those favorites that I find myself making less and less frequently as I get, um, older.  If you had told 22-year-old Bria that she would find herself looking for baked alternatives to her favorite fried foods within the decade, she would have laughed and turned back to her experiments with fried cookie dough (verdict: not as good as it sounds like it should be).  And yet, here I am, giving you my recipe for totally fake fried chicken.

cornflake-chicken-floured-smallcornflake-chicken-cornflakes-small

It has all the same elements on the front end – dry layer, wet layer, dry layer.  The cornflakes are so crunchtastically heroic that they don’t need any help from hot oil in creating a satisfying, crisp exterior.  The oil is kept to an absolute minimum – just what you need to keep things from sticking to the baking dish.  Plus, you don’t have to stand over the stove, babysitting a sputtering skillet. There’s no need to turn the pieces or check in as they cook; just pop the dish in the oven and go about cleaning up the kitchen or readying the rest of dinner.

cornflake-chicken-in-the-pan-2-small

You should be able to have the chicken nearly ready in the time it takes the oven to heat up, making this a handy entree with the requisite speed for weeknight dining prep.  Pick up a few packs of boneless, skinless chicken breasts whenever you find them on sale and wrap them individually in plastic for easy freezing/defrosting.  As noted, this recipe can be easily multiplied to suit your needs, though I would always err on the side of having more crushed cornflakes than you need so you don’t end up with extra milk-dredged chicken pieces.  Leftovers will reheat better in the oven than the microwave.

(Keep reading Oven-Fried Chicken…)

Tags: , ,

 

Wed 1 Jul 2009

Selling Points | Roasted Garlic Rosemary Bread

Posted by Bria under Baking, Contest
[15] Comments

Welcome to the very first Salty Spoon contest! Tell me your favorite kind of bread and earn a chance to win an instant-read thermometer, the kind I (incessantly) recommend.  The contest will remain open for one week, until midnight Pacific time on Wednesday, July 8.  There are two ways to send me your entry, and you may use either or both once a day until the contest is over:
1.    Comment on this post
2.    Send me (@SaltySpoon) a tweet on Twitter
Good luck – I look forward to hearing about your favorites.

garlic-rosemary-bread-raw-garlic-small

I’ve heard that real estate agents recommend baking a cake or a batch of cookies just before an open house.  The hope is that the sweet smell emanating from the oven will beckon to prospective buyers. When we shopped for our place, we saw something like 40 houses in four days, so I can’t tell you with any certainty whether any of them smelled like cookies.  There was one place in Marina del Rey that smelled like old soup, and several new condos that offered the seductive chemical high of new carpet fumes, but there are none that sing out in my mind as That Place That Smelled Like A Big Fat Cake.

garlic-rosemary-bread-dough-cut-small

I would have remembered roasting garlic.  My allegiance to baked goods notwithstanding, if I were to select one aroma to illustrate the olfactory concept of Home, it would be the smell of garlic roasting in a hot oven.  As it roasts, garlic softens, both in texture and intensity.  It abandons the militant aggression it so favors when raw and matures into something warmer, friendlier, with a softer smile.  If raw garlic is an outspoken 19-year-old, defiantly braless and passionately committed to a new cause biweekly, then roasted garlic is the 45-year-old that kid grows up to be, who reads edgy historical fiction, drinks more green tea than coffee, and always listens patiently.

garlic-rosemary-bread-roasted-garlic-small

When I cook with garlic, I breathe a contented sigh every time I reenter the kitchen. The scent surrounds me, offering a time-worn flannel shirt for the nose.  It reaches in and puts me at ease; even the overhead Ikea tracklights seem fuller and more golden.  A simple batch of aigo bouido – a garlic soup from Mastering the Art of French Cooking – simmering on the stove sets guests’ faces aglow as they enter for dinner.  Graceful billows of garlicky steam tempt them to the table.  And a loaf of bread made with a rosemary garlic paste beams as it bakes, filling the whole house with herbed wizardry.  Almost enough to sell the place.

garlic-rosemary-bread-2-small

(Keep reading Roasted Garlic Rosemary Bread…)

Tags: , , ,

 

« Previous Page — Next Page »