Monthly Archives: March 2013
My child's school counselor called me a few weeks back, and my first instinct was, "Oh, no! What did she do?" The counselor laughed and reassured me that my daughter is a model student and they were actually calling for me. "Oh, no. What did I do?" Luckily, it was a friendly call to request my presence at the middle school career day. After a brief conversation of what would be required of me, I politely accepted the offer and went about my day.27 Mar
It’s been a long but productive week, and it’s only Wednesday! By mid-week I am very ready for the weekend, and tired of cooking. Takeout would be a simple solution, but not always the healthiest choice. So, when I am tired, my simple recipe of choice is mango salsa. Bright, sweet and fruity mango is diced and combined with spicy jalapeño, juicy red tomatoes, red onions and chopped garlic. The addition of a Tahitian vanilla bean to my salsa adds a sweet and floral flavor and enhances the natural sweetness of the mango. Mango salsa with Tahitian vanilla bean is the perfect complement to grilled fish, sautéed chicken or savory flank steak fajitas.
The combination of fresh fruit, crisp vegetables and vanilla may seem like a strange concoction. I assure you that it is incredibly delicious!25 Mar
There is no aroma quite as comforting or as intoxicating as freshly baked bread. The art of bread-making dates back to the ancient Egyptians; grains were cultivated, and a simple mortar and pestle were used to grind the grain into a very course flour. The first bread was unleavened, similar to a tortilla or a naan bread. The addition of yeast to these breads began when wild yeast was attracted to the ground grains and "contaminated" them, and then the warm climate and the addition of water activated the yeast and caused the dough to rise.
Although the ancient Egyptians had no working knowledge of how the yeast microorganisms caused the dough to rise, each time the dough would rise they would remove a small piece to add to the next batch of dough. In modern times this would be considered the mother. Many bakers have one or two mothers that they start their artisanal breads from, assuring consistency in flavor from one batch to another. I have worked with many artisanal bread bakers that keep a storage container that holds the original mother from when they began their career as bakers. They feed and care for it as if it was more precious than gold.21 Mar
I think it is essential that we send our children out into the world with a working knowledge of basic cooking skills! Essential skills such as how to boil pasta, create a stellar grilled cheese, bake chicken to the correct temperature, cream butter and sugar together to create a warm gooey chocolate chip cookie and, without a doubt, how to easily assemble a delicious chocolate mousse recipe. A great chocolate mousse recipe is the perfect tool to impress a date, woo a potential spouse, or soothe a broken heart.
Cooking with children is not only fun and builds fundamental skills such a fractions, whole numbers, science and reading, but it also creates wonderful memories. Chocolate mousse is a fantastic intermediate recipe to create with your pre-teen or teenager. Simply divide up the components of the recipe into the chocolate mixture, egg whites and whipped cream. Give the child (or children) the individual component and bring all the items together in the end to create the recipe.18 Mar
One of my very first jobs was working as a barista for a small coffee company. I really enjoyed working with the coffee and the customers, and the aroma of the shop was delicious. The only drawback of working with coffee was the fact that I did not drink coffee. I had no idea what it tasted like, nor could I tell the customers the difference between a dark espresso roast and a Sumatra (I can’t imagine surviving the mornings without at least one cup nowadays!) I was able, however, to trade the leftover coffee at night for pastries at the bakery next door. One of the most decadent trades was their peanut butter dream bar.16 Mar
I am not Irish, not even a little bit. I do, however, enjoy an Irish coffee along with dessert or occasionally with brunch. In this post, I'll share with you how to make your own Homemade Irish Cream Liqueur. Never buy Bailey's again - this homemade Irish Cream Liqueur recipe is even better!14 Mar
Spring is almost here. I could not be more excited!
As a child, spring brought mud puddles, thunderstorms and tulips. Tulips are a garden staple here in Michigan. You know that spring is here to stay when tulips begin to pop through the cold winter soil. The tulips haven't shown up yet, and there is still a thin layer of snow in our front yard, but that doesn't mean I can't celebrate spring's impending arrival with a classic spring dessert.11 Mar
Have you ever had something so simple, but deliciously decadent at a restaurant that you risked embarrassing your dining companions to take a photo of it? This happened to me while recently on vacation. The waiter arrived with my selection and it looked so delicious and beautiful, that I struggled with the dilemma of standing up, hauling out my professional camera and taking the shot. I am often faced with this dilemma, and many times I have passed up the opportunity to photograph an amazing dish as a courtesy to fellow diners. (However, there are times that I regret it later!)
This time, however, I forewarned my companions, and chalked it up to research for work. I can always blame it on my relentless pursuit of photographic and culinary perfection! I am so thrilled that I did because bananas foster french toast was one of the most decadent and beautiful breakfast entrees I had had in a very long time. The soft egg-based french toast was grilled to perfection -- not too crunchy and definitely not soggy. Cascading over the top of the bread were toasted walnuts, fresh bananas, a brown-sugar caramel sauce and a scoop of Tahitian vanilla bean ice cream in the middle. "Yum" does not even begin to describe this sweet breakfast masterpiece.07 Mar
The beignet is a classic New Orleans breakfast treat. It is a staple in the New Orleans food culture, dating back to the early 1900’s. Café Du Monde is the most famous and well recognized purveyor of beignets, but many bakeries in and around the French quarter have their own recipes for these light and filling breakfast treats.
The easiest and simplest way to describe a beignet is a cross between a rich and dense egg-based French pastry (such as a profiterole) and a classic American yeast donut. The beignet dough is fried to a light golden brown and covered in powdered sugar. They are served in sets of three and brought to your table piping hot. A simple pairing of a classic café au lait with your beignet, and you will feel as though you are transported to French Quarter café.04 Mar
Granola can be a pretty boring breakfast option. It often is dry and practically void of flavor. In addition to that, most store-bought versions are loaded with fat, sugar and preservatives (you thought you were being healthy, didn’t you!?). However, Homemade granola is easy to create in your own kitchen. In addition to ease of preparation, it is easily portioned and can keep for up to a month in a tightly closed container. The addition of dried exotic fruits, sweet coconut and maybe the occasional dark chocolate chip adds flavor and texture to a basic, tasteless granola. Adding Tahitian vanilla beans amps up the flavor even more; the sweet, fruity and floral notes of the beans mix with the dried fruits and coconut to create an exciting granola you will jump out of bed for. Plus, it looks beautiful in the bowl!