Well, folks, it's mine and Matt's anniversary. 8 years and still kickin'. While William was in day care, Matt and I used to take the day off and have a lunch date each year. We chose that option after our second anniversary when William was 22 days old (I honestly don't remember our first anniversary). I was desperate to get out of the house but William couldn't be left with anyone yet as I was still nursing and often. So we chose Applebee's car side to go and I had the honor of picking it up. It got me out of the house for a whole 15 minutes or so. LOL Then we settled in so we could eat and William decided it was time for his vittles too. So our first anniversary post-child was spent with me trying to eat over the head of a nursing baby.
After that, we decided a lunch date was the most practical. Well, this year William is in kindergarten and there is no day care anymore. He's home with me all day and Matt worked today. But something had to be done so I decided to make a special dinner. My choice...rib eye steaks, twice baked potatoes, and corn. We enjoyed this along with a bottle of Clos du Bois that my dad bought me for Christmas.
Let me tell you a little about my twice baked potatoes. I think I found the original recipe for these in Gourmet magazine. Of course, I had to tweak it and, while I'm happy to share how I make this, once again keep in mind I don't measure. So this is close to the original but I use more or less of some of the ingredients (mostly more). To Matt these are the only twice baked potatoes and steak is not the same without them. Without further ado...
Rena's Special Twice Baked Potatoes
2 medium to large potatoes (I prefer red but russet would work too)
4 oz. white mushrooms (crimini are also yummy), brushed clean, stems removed and rough chopped
2 green onions, chopped
3 T. butter, divided
2-3 oz. cream cheese
sour cream
shredded cheddar cheese
salt and pepper to taste (I prefer kosher salt)
French fried onions, optional
Preheat your oven to 375 degrees. Bake the potatoes using whatever method you prefer. Personally, I "bake" them in the microwave to save time. While the potatoes are baking, melt 1 T. butter in a small skillet. Add the mushrooms and saute until browned. Salt and pepper as desired. Add the green onions and saute 1 minute or so until you start to smell the onions. Take off the heat.
Place the remaining 2 T. butter in a medium bowl. Cut the potatoes in half length-wise and scoop the pulp into the bowl. Leave about 1/4 inch of a "shell" in each potato peel. Mash the potatoes and butter together until the butter is incorporated. Add the cream cheese and at least a serving spoon sized dollop of sour cream (enough to make the mixture moist and fairly smooth). Stir in the as much cheese as you like and salt and pepper to taste. Then add the mushroom mixture and stir.
Divide the mixture evenly among the potato skins. Bake for 30 minutes. If desired, sprinkle French fried onions over the top for the last 5 minutes of baking.
You will never buy pre-made twice baked potatoes again.
Tuesday, December 28, 2010
Monday, December 20, 2010
Let the Christmas baking begin
I actually feel a little behind this year but I think that is because I am scaling back so I'm not starting as soon as I normally do. There year there will be no Christmas candy. I'm not that good at making it and we rarely eat all of it. My speciality is cookies and I've narrowed that down to a handful of our favorites. Matt will get his favorite chocolate star cookies and, of course, William will help bake some sugar cookies for Santa. Don't worry, there will be plenty for everyone though and they will have lots of icy and sprinkles. My guys love their sweet icing. To a few of those I plan to add some cocoa to make chocolate reindeer. And a sleeper hit from Christmas past will be eggnog cookies which, ironically, contain no eggnog. When I first made them Matt was skeptical but he ended up loving them.
Also on tap is a gingerbread cake with a cream cheese topping, pecan "surprise" pie, and perhaps a pumpkin pie just because we all love pumpkin pie.
Later I'll get into Christmas dinner. And our weight loss plan for 2011.
Also on tap is a gingerbread cake with a cream cheese topping, pecan "surprise" pie, and perhaps a pumpkin pie just because we all love pumpkin pie.
Later I'll get into Christmas dinner. And our weight loss plan for 2011.
Thursday, December 9, 2010
The Christmas Cookbooks are Collecting Dust
O.K., so not really because I read them all year long but for the first time in I can't remember how long I am not making a Christmas Day or Eve dinner for a large crowd. My husband's family gets together on Christmas Eve and it's one big meal and celebration. Grandparents, aunts, uncles, cousins. You name it they will be there. Last year we hosted for the first time and I was in heaven. I loved opening my home, my heart, and my table to the family that I am now fortunate enough to call my own.
Before that I always had the immediate family over on Christmas Day for dinner. Last year I decided it was getting to be too much. I was focusing too much on the meal and stressing myself out. They were in no way contributing to the stress. It's all me for as much as I love to cook, I put too much pressure on myself and it was time for a break. And I was starting to lose sight of the season's greatest gift...time with my son. So I'm on hiatus for a while with Christmas dinner. But, as I said, we hosted Christmas Eve last year so I still got to scratch that entertaining itch. And William is already asking when we will have another "Christmas party" so he's ready as well.
I just booked my dad's flight tonight so he will join us over Christmas and I will cook a Christmas dinner. It just won't be to the scale that I'm used to. Matt will probably rejoice when he sees my December grocery bill. That doesn't mean the meal won't be special though. Since my dressing disaster on Thanksgiving I vow there will be dressing on Christmas day. And probably turkey. That's just the thing in my family and I do love turkey. We'll see what else I conjure up.
In the meantime I am going to work on a shopping list and cook enough to get me by until then. It is called the Christmas season after all so my cooking isn't limited to one day. Though it's not knock your socks off exciting, I'm thinking chili is on the menu for Saturday as we may get our first snowfall. Even if the snow doesn't come it will be cold and chili is never a bad thing. Then I hope to get my family interested in a family Christmas movie night and prepare some snacks that will calm any snack attacks. I also have some eggnog in the fridge that needs a purpose. Eggnog French toast or waffles one morning perhaps? Hmmmm And if we do end up with this early in the season snowfall William and I must bake cookies. I'm feeling a monster cookie with holiday M&M's perhaps.
I am typing this by the light of Christmas lights and already feeling that sense of sadness and dread that comes at the end of the season. But, by golly, I've barely started to live it up so it's time to put a smile on my face and fatten up the family.
Before that I always had the immediate family over on Christmas Day for dinner. Last year I decided it was getting to be too much. I was focusing too much on the meal and stressing myself out. They were in no way contributing to the stress. It's all me for as much as I love to cook, I put too much pressure on myself and it was time for a break. And I was starting to lose sight of the season's greatest gift...time with my son. So I'm on hiatus for a while with Christmas dinner. But, as I said, we hosted Christmas Eve last year so I still got to scratch that entertaining itch. And William is already asking when we will have another "Christmas party" so he's ready as well.
I just booked my dad's flight tonight so he will join us over Christmas and I will cook a Christmas dinner. It just won't be to the scale that I'm used to. Matt will probably rejoice when he sees my December grocery bill. That doesn't mean the meal won't be special though. Since my dressing disaster on Thanksgiving I vow there will be dressing on Christmas day. And probably turkey. That's just the thing in my family and I do love turkey. We'll see what else I conjure up.
In the meantime I am going to work on a shopping list and cook enough to get me by until then. It is called the Christmas season after all so my cooking isn't limited to one day. Though it's not knock your socks off exciting, I'm thinking chili is on the menu for Saturday as we may get our first snowfall. Even if the snow doesn't come it will be cold and chili is never a bad thing. Then I hope to get my family interested in a family Christmas movie night and prepare some snacks that will calm any snack attacks. I also have some eggnog in the fridge that needs a purpose. Eggnog French toast or waffles one morning perhaps? Hmmmm And if we do end up with this early in the season snowfall William and I must bake cookies. I'm feeling a monster cookie with holiday M&M's perhaps.
I am typing this by the light of Christmas lights and already feeling that sense of sadness and dread that comes at the end of the season. But, by golly, I've barely started to live it up so it's time to put a smile on my face and fatten up the family.
Wednesday, December 1, 2010
My Thanksgiving Disaster
I pride myself on cooking under pressure. The simple fact is I love to entertain and my main focus is for my family and guests to enjoy my food while feeling relaxed and de-stressed. There have been moments when my dear, "I'll try anything once" husband has suggested I consider catering since I love to put together delicious delights...who has the time. BUT...this Thanksgiving went as wrong as wrong could be. I bought a 21 pound turkey which, according to every source I consulted, should cook in about 4 1/2 hours. Since I got up at 6:30 and had the turkey in by 7:00 I was expecting it to be out of the oven around 11:30 to 12:00 just in time to put the sides in the oven. So here was the disaster...
I noticed my turkey thermometer was rising more rapidly than I had hoped. By 10:00 it was signally the minimum done temp. I gave it another boost on the temp. At 10:30 another signal. Crud! I pulled the turkey out and by all signs it was done! How did that happen??? So I had to figure out how to keep a turkey hot and bacteria free for another 2 1/2 hours as we were eating at 1:00. I put the roasting pan on the back burner of my oven which stays hot and kept checking on it...salmonella be damned!
So next, I mixed my dressing and what a beautiful dressing it looked to be. I placed the baking dish on the counter next to the oven for the right time to put it in. And did I mention dressing is my favorite Thanksgiving dish? Yes, sir. I love dressing! Minutes before it was time to put the dressing in the oven I decided to go ahead and carve the turkey. I carefully lifted the heavy beast and started to move it to a sizable counter top when I felt a slight tug and heard *CRASH SPLAT* I had forgotten the thermometer was still in the bird and the cable was behind the pan of dressing. There was my precious, perfect uncooked dressing on the floor in a sloppy heap of bread and shattered glass. I won't mention my favorite, hard to find sized baking dish that is now is Pyrex heaven. At this point I wanted to crumple in a heap and cry. It was too late to even call anyone to bring Stove Top IF they could find an open store.
And, oh yes, there is more. The gravy. By golly if I was going to have a dry, bacteria laden turkey I was going to have excellent gravy to ladle on top. So I took tip from Food Network and put my roasting pan full of delightful drippings across two burners and added some flour and, perhaps, a hail Mary. I stirred and seasoned and took delight in the thickness that ensued. I tasted and holy mother of all that is good and pure...YUCK! Really? Fortunately I had some boxed turkey broth on hand and whipped up a reasonable substitute.
Have I said finally yet? Because if I haven't this is it because I can't take much more. My mother-in-law is diabetic. I wanted to wow her for dessert and whip up a fabulous sugar-free pecan pie. She loves pecan pie. Oh how I mixed and baked and delighted at the sight of it. I even artistically arranged pecans in a delightful pattern on top. She ate it without complaint. Then I tasted it. I still don't know how she finished it. Let's just say the remainder of the pie went into the trash after everyone left and I owe her a pie she can indulge in.
Despite all of this my family gave me a multitude of compliments. One of our nieces even ate pumpkin pie to the surprise of her dad. But, to me, I failed. I hate when anything in the kitchen goes wrong. If I have an off night and Matt and William are not pleased with dinner I either make a mental note never to serve that again or figure out how to fix it. So to blow a holiday dinner was a major defeat.
My blog is about my love of food and the fun I have but, let me tell you my followers, I'm still licking my wounds after this shame of a meal.
I noticed my turkey thermometer was rising more rapidly than I had hoped. By 10:00 it was signally the minimum done temp. I gave it another boost on the temp. At 10:30 another signal. Crud! I pulled the turkey out and by all signs it was done! How did that happen??? So I had to figure out how to keep a turkey hot and bacteria free for another 2 1/2 hours as we were eating at 1:00. I put the roasting pan on the back burner of my oven which stays hot and kept checking on it...salmonella be damned!
So next, I mixed my dressing and what a beautiful dressing it looked to be. I placed the baking dish on the counter next to the oven for the right time to put it in. And did I mention dressing is my favorite Thanksgiving dish? Yes, sir. I love dressing! Minutes before it was time to put the dressing in the oven I decided to go ahead and carve the turkey. I carefully lifted the heavy beast and started to move it to a sizable counter top when I felt a slight tug and heard *CRASH SPLAT* I had forgotten the thermometer was still in the bird and the cable was behind the pan of dressing. There was my precious, perfect uncooked dressing on the floor in a sloppy heap of bread and shattered glass. I won't mention my favorite, hard to find sized baking dish that is now is Pyrex heaven. At this point I wanted to crumple in a heap and cry. It was too late to even call anyone to bring Stove Top IF they could find an open store.
And, oh yes, there is more. The gravy. By golly if I was going to have a dry, bacteria laden turkey I was going to have excellent gravy to ladle on top. So I took tip from Food Network and put my roasting pan full of delightful drippings across two burners and added some flour and, perhaps, a hail Mary. I stirred and seasoned and took delight in the thickness that ensued. I tasted and holy mother of all that is good and pure...YUCK! Really? Fortunately I had some boxed turkey broth on hand and whipped up a reasonable substitute.
Have I said finally yet? Because if I haven't this is it because I can't take much more. My mother-in-law is diabetic. I wanted to wow her for dessert and whip up a fabulous sugar-free pecan pie. She loves pecan pie. Oh how I mixed and baked and delighted at the sight of it. I even artistically arranged pecans in a delightful pattern on top. She ate it without complaint. Then I tasted it. I still don't know how she finished it. Let's just say the remainder of the pie went into the trash after everyone left and I owe her a pie she can indulge in.
Despite all of this my family gave me a multitude of compliments. One of our nieces even ate pumpkin pie to the surprise of her dad. But, to me, I failed. I hate when anything in the kitchen goes wrong. If I have an off night and Matt and William are not pleased with dinner I either make a mental note never to serve that again or figure out how to fix it. So to blow a holiday dinner was a major defeat.
My blog is about my love of food and the fun I have but, let me tell you my followers, I'm still licking my wounds after this shame of a meal.
Monday, November 22, 2010
I'm sorry, Food Network, I just don't agree
The great debate...red or russet potatoes for mashing??? Food Network stars consistently extol the virtues of russet but every time I use russet for mashing I get a grainy, mealy texture. I am a red potato fan all the way. My mashed potatoes are always creamy and delicious. I pride myself on putting enough seasoning in that you don't need gravy but, if you do use it, you'll be in heaven. :) Plus, reds have a nice thin skin so peeling is optional. I would love to hear other opinions on this great potato debate. But, for me on Thanksgiving I am serving my family mashed red potatoes.
Friday, November 19, 2010
Thanksgiving won't be pretty...literally
I may have mentioned this in the past but my skill set is not plating and presentation. My friend, Linda, can take a recipe and produce something that looks and tastes like it came out of a magazine. I simply can't and, for the most part, that's O.K. I look at plates on Food Network (or from Linda LOL) that I envy, but I know mine should taste just as good. I say should because I always have to put my spin on food. Unless I am baking, I never follow a recipe. Baking requires me to follow a recipe because of the chemistry involved but cooking doesn't. If I don't like an herb or spice or even a cut of meat I change it up. Normally with good results. I am not a fan of fennel seed so I usually leave it out or replace it. If I'm out of a liquor that a recipe calls for I'll substitute. Veal or venison...beef works for me. You get the idea.
So my Thanksgiving menu looks like this:
turkey
drippings for gravy
mashed potatoes
dressing
sweet potatoes (my pride and joy since my marital family swore they didn't like them until the met me)
brussel sprouts with shallots and pancetta
creamy green beans with bacon
Parker House rolls
honey wheat rolls
deviled eggs
celery stuffed with herbed cream cheese and smoked salmon
pumpkin pie
sugar-free pecan pie for my diabetic mother-in-law
And I won't lie...those pies will have a frozen crust because I'm hopeless at making pie crust. My serving dishes will match, drink will flow, flavor will be there but I can guarantee no one will take a picture of my presentation. Hopefully everyone will be too busy filling their plates and eating to care.
So my Thanksgiving menu looks like this:
turkey
drippings for gravy
mashed potatoes
dressing
sweet potatoes (my pride and joy since my marital family swore they didn't like them until the met me)
brussel sprouts with shallots and pancetta
creamy green beans with bacon
Parker House rolls
honey wheat rolls
deviled eggs
celery stuffed with herbed cream cheese and smoked salmon
pumpkin pie
sugar-free pecan pie for my diabetic mother-in-law
And I won't lie...those pies will have a frozen crust because I'm hopeless at making pie crust. My serving dishes will match, drink will flow, flavor will be there but I can guarantee no one will take a picture of my presentation. Hopefully everyone will be too busy filling their plates and eating to care.
Friday, October 22, 2010
Wow! It's been a while
It seems like late-summer and early-fall activities completely consumed us for a while. They still are really. But, alas, food fans I'm going to do my best to get back in the swing of things. My dilemma at the moment is fall cooking. I love it. I love the flavors and the comfort and the cozy feel of a hot and rich meal. The problem...it's been hot. Not sweltering hot but near 80 hot which does not make for very good chili or beef stew weather. My other problem are veggies. The summer veggies are no more. I made the mistake of buying a tomato the other night and it was a sad sad tomato. Yet, the male counterparts in my household are not big fans of squash which I could go crazy with if they let me. So this weekend I'm defying the weather and cooking what I want. What's on the menu?
Friday is usually a fun meal and often involves pizza delivery. Fortunately on this particular Friday I am off work and will have more energy for cooking. And since it is nearing Halloween, tonight we will dine on monster eyes and finger bread sticks. Our monster eyes will involve cheese filled pasta shells with a meatball and sliced olive for the "eyes". The fingers are breadsticks with an olive "nail". I'm sure this will be a popular meal for the 5 year old in the house.
Saturday I'm ignoring the forecast of 82 degrees and throwing beef stew in the crockpot in the morning. Normally I would simply make some refrigerator biscuits to go along with that but now that I'm blessed with a bread machine I'm going to try homemade rolls. I found a recipe for Housewarming Rolls that involves dough dipped in butter seasoned with parsley, marjoram, sage, and rosemary. They sound like the quintessential fall roll to me. I'll let you know how they turn out.
My other quest into the experimental world this weekend will come Sunday. I got inspired by latkes and decided to try a fall version so the plan is to combined shredded potato, carrots, parsnips, and beets. Yes, beets. Just don't tell anyone. Again, I will let you know if they are a success. Mental note: pick up some rubber gloves before shredding the beets.
If I get really energized this weekend I have a layered pumpkin cheesecake I'm dying to try but that will be a wait and see recipe.
I hope everyone is enjoying fall so far. We have been but I'm very grateful that, as of this moment, we really have no plans for the weekend. It's been a while and I'm looking forward to a quiet weekend with my boys and cats.
Friday is usually a fun meal and often involves pizza delivery. Fortunately on this particular Friday I am off work and will have more energy for cooking. And since it is nearing Halloween, tonight we will dine on monster eyes and finger bread sticks. Our monster eyes will involve cheese filled pasta shells with a meatball and sliced olive for the "eyes". The fingers are breadsticks with an olive "nail". I'm sure this will be a popular meal for the 5 year old in the house.
Saturday I'm ignoring the forecast of 82 degrees and throwing beef stew in the crockpot in the morning. Normally I would simply make some refrigerator biscuits to go along with that but now that I'm blessed with a bread machine I'm going to try homemade rolls. I found a recipe for Housewarming Rolls that involves dough dipped in butter seasoned with parsley, marjoram, sage, and rosemary. They sound like the quintessential fall roll to me. I'll let you know how they turn out.
My other quest into the experimental world this weekend will come Sunday. I got inspired by latkes and decided to try a fall version so the plan is to combined shredded potato, carrots, parsnips, and beets. Yes, beets. Just don't tell anyone. Again, I will let you know if they are a success. Mental note: pick up some rubber gloves before shredding the beets.
If I get really energized this weekend I have a layered pumpkin cheesecake I'm dying to try but that will be a wait and see recipe.
I hope everyone is enjoying fall so far. We have been but I'm very grateful that, as of this moment, we really have no plans for the weekend. It's been a while and I'm looking forward to a quiet weekend with my boys and cats.
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