Fresh Corn Chowder

Serves about 6

1. Stand corn on end. Using chef’s knife, cut kernels from 4 ears corn (you should have about 3 cups); transfer to medium bowl and set aside. Grate kernels from remaining 6 ears on large holes of box grater, then firmly scrape any pulp remaining on cobs with back of knife (you should have 2 generous cups kernels and pulp). Transfer to separate bowl and set aside.

2. Sauté all of the pancetta in Dutch oven or large heavy-bottomed saucepan over medium-high heat, turning with tongs and pressing down on pieces to render fat, until cubes are crisp and golden brown, about 10 minutes. Remove half of the pancetta to a paper-towel lined plate. Reduce heat to low, stir in butter and onions, cover pot, and cook until softened, about 12 minutes. Add garlic and sauté until fragrant, about 1 minute. Stir in flour and cook, stirring constantly, about 2 minutes. Whisking constantly, gradually add stock. Add potatoes, bay leaf, thyme, milk, grated corn and pulp; bring to boil. Reduce heat to medium-low and simmer until potatoes are almost tender, 8 to 10 minutes. Add reserved corn kernels and heavy cream and return to simmer; simmer until corn kernels are tender yet still slightly crunchy, about 5 minutes longer. Discard bay leaf. Stir in parsley, salt, and pepper to taste and top with reserved pancetta. Serve immediately.

Potato Seed

Included in the rationale for acknowledging the potato plant, was the understanding that the tuber is a central food source for many of the world’s vast populations. By food source, I am not talking about what we commonly see in mainstream settings—french fries, baked white potatoes or potato chips—all flavored with various oils, butters/fake butters, salts and preservatives. Instead, a nice example to point to is the potato of the South American Andes—or should I say potatoes, meaning the thousands of varieties of potatoes cultivated over thousands and more thousands of years.

In Peru, Andean Quechua-speaking family members tell beautiful stories of the potato—of its origins and symbolism of our humanity. Like corn and quinoa, potatoes occupy a special place in the lives of Andean people that link this food to our spirituality, to the earth and to the very practice of what it means to be a living, working human being.

Grandma plants potatoes

As with other sacred crops, the women in my community in the Andean highlands plant the seeds. This is because women represent fertility, life and nurturance. From the very young to the very old, community members are taught to plant this crop, to care for it compassionately and to harvest the varieties we plant with great joy.

Potato plant

Once potatoes are harvested, they are of course, consumed fresh by family and community, taken to the local market for sale or barter, and also stored using special methods and herbs.

Potatoes in storage

The potatoes stored in this manner will last in the dry Andean climate for over 10 months, feeding family members, friends and visitors.

While the stories, cultivation, harvesting and storage of various potato varieties is fascinating and wonderful, this piece is really a love letter to the women in my family—the women like my mother, my grandmothers, my aunties, who worked the land to plant these seeds, but who also prepared these potatoes with their deepest devotion to the art of cooking, and with love. Women the world over, like my cousin, Herminia, who today continue to pass on the tradition of farming and cooking to their children—this is my ode to you.

Herminia, Wanka cook with a conscience

Everyone is blessed with gifts—gifts of mind and gifts of heart. An Indigenous scholar, Mary Eunice Romero (Cochiti Pueblo), conducted a beautiful project known as the Keres Studies (1994) that examined the way in which Indigenous people in her community understand the concept of giftedness. Her work revealed gifts of four domains—humanistic or from the heart, linguistic, knowledge or reflection of ingenuity, and creativity associated with psychomotor abilities. But what her work also revealed is that it’s not really a gift unless it’s used to contribute to community.

In this light, one of the highest expressions of giftedness is exemplified by cooking, and cooking with a conscience. One of my favorite Peruvian dishes of all time hails from Wanka lands and takes its name from one of the three regions that the Wanka people occupy—Huancayo. The dish is called Papa a la Huancaina (pronounced pa-pa a-la wan-ka-eena), and is essentially a yellow chile cheese sauce covered potato. YUM. Or as we would say in our Quechua language, Añañao! (Pronounced a-nya-nyow. Remember to say it with a flair!). There are many many recipes for this dish, but my favorite is the simplest.

Washed starchy potatoes ready to boil

What makes this dish, prepared at home in our village, so special is that the chile is grown locally in the community, pesticide-free. The Andean cheese (similar to a queso fresco) is made from my grandmother’s cows (who are fed only alfalfa and other products grown alongside our corn). The starchy potatoes that my cousin uses are also pesticide-free, grown from our own fields. Nevermind that a worm or two might have traveled through the potato, leaving it relatively unscathed—as the women say, “Poor thing, I suppose the worm has to eat too.” And to boot, everything is prepared by hand here in the highlands, even the grinding of the chile.

Grinding stone

So without further delay, I present to you, Papa a la Huancaina, estilo Herminia (Herminia-style). And while we are no longer celebrating the International Year of the Potato, our conscientiousness can still make an impact, starting in our own kitchens and in our own “villages,” indeed wherever it is we call home.

Papa a la huancaina served!

Papa a la Huancaina

Ingredients: Yellow chiles, known as aji amarillo (4); Cheese (100 grams for 4 portions); Milk (1/4 liter); Eggs (hard-boiled, amount is your preference); Boiled Potatoes (1/2 kilo); Salt (to taste); Olives; Lettuce (for garnish)

1. Wash potatoes. Wash the chili. Remove seeds

2. Slice the chili to blend in a blender or use a stone grinder (If you use a stone grinder, the sauce will not be completely smooth)

3. Cook the chile for 30 minutes over strong heat until it boils and continue boiling at medium heat for the remainder of time

4. Let the chile cool

Preparation:

1. Use a stone and grinder to grind down the cheese (or use a blender for smoothness)

2. Stir the cheese into the milk

3. Combine the cooled chile with the cheese-milk mixture and mix well (or use blender, depending on your preference for smoothness)

4. Add salt to taste

5. Pour the mixture over the potatoes and sliced boiled eggs

6. Garnish with sliced olives and lettuce

Anyway, I hear many of you shout out “what has all this got to do with food and African cuisine?” Ok, ok, enough of my Azzurri ramblings.  So, seeing as the World Cup final will be taking place this coming Sunday, I felt it was crucial that we put up a post on Zomppa with a quintessentially African dish.

I have the great pleasure and honor of having a wonderful friend here in Northern Ireland who is half-Italian, half-Ethiopian/Eritrean and she cooks the most divine Zighini (also known as Wot).  I have known Veronica for like 20 years, and her Zighini on Injera bread is one of my most favorite dishes on the planet.  She loves making this dish, and all that love sure does come out in the flavor.  Beats any restaurant version I have ever tried.

I was over at Veronica’s place the other night to feast as we watched one of the World Cup matches.  She went all the way and prepared all the special trimmings. For those of you not familiar with this dish, Zighini stew is served on top of the injera along with various trimmings like Shiro (a chick pea sauce), salad, and many other bits and bobs.  Oh, and you eat it with your hands! It’s certainly finger-licking good food!

Injera Bread

• 1 espresso sized cup to measure the teff flour
• 1-3 espresso sizes cups of sorgo (another ethiopian flour)
• 500gms of flour
• Mix in two sachets of yeast
• Mix in luke-warm water until it reaches a smooth consistency like a mix for crepes
• Leave it to ferment for 3-4 days in the fridge
• The mixture is the cooked like a crepe

Zighini

• Finely chop two large onions
• Fry onions in a butter milk based butter (if possible) and a mix of oil
• Place 4 Tbsps of berbere in the golden fried onion
• Add a glass of water till it evaporates, and repeat this three times
• Add a can of sieved tomato, a little water, and bring to the boil
• Add two pounds of lamb/ beef(cut into small pieces) or you can also use chicken or fish.
• Cook for 45 minutes

As a first for Zomppa, I thought I would also film proceedings with my new toy, the iPhone 4! So, check us out on ZomppaTV Youtube!!! We will definitely develop our filming skills as we go forward so keep an eye out. Oh and thank you, thank you Veronica for the fantastic meal!

To blood.

To True Blood.

Yes, the HBO show about vampires. Now I’m not a usual vampire fan - but this could possibly be one of the best shows out there. Granted, there is enough nekkidness to make anyone blush, but this show has truly some of the best acting and casting EVER. The show is also an incredible commentary on the blurry and fluid lines between good and bad, blind faith and committed faith, love and hate, homophobia, xenophobia and whatever other phobias are out there.

Bottom line is: you must watch it!

The Season 3 premiere was this past Sunday and since I had spent the previous week watching the entire Season 2 (I don’t have HBO so I went to a friend’s house and spent HOURS catching up…which is great, but watching 4 hours in a row makes you dream about coffins. No joke.), I was beyond excited to join a potluck True Blood party with some pretty amazing girlfriends.

Our job: bring something bloody-esque. Note: enjoy these “bloody” photos!

And boy, did these women rock it!

One kicked it off with a Sookie Sunrise – a concoction of pomegranate, lemon, seltzer, and of course, gin.

Followed by a ridiculously amazing baked brie with almonds and brown sugar…and when you cut into it…raspberry preserves come oozing out….

Then it was a summer salad with strawberries, beets, and a raspberry vinegrette.

Of course there was dessert…red velvet cupcakes…

And at the end, one shocked us with this oo-ey, goo-ey, gross-looking but absolutely delicious concoction of marshmallows, chocolate, and sour cherries – complete with a wooden stake!

So you see the level of creativity and culinary geniuses I was dealing with. I wasn’t sure what I was going to make until I saw that episode in Season with Tara and Eggs eating…(I’m not going to spoil it if you haven’t seen it, but if you have, you know what I’m talkin’ about!) that dish.

I love liver – love liver – and though I’m trying to cut down on my meat intake, this was a good enough reason for me to go all out. (Sorry, vegetarians, these photos are a bit…graphic!).

So I decided do my own version and called it the Huntress Pie. I wanted to use biscuit topping but couldn’t find an organic version so I went with pizza dough. When you cut into this…the proper effect comes out. Of course, the Andouille sausage is homage to Louisiana, vodka to Sam’s bar, and the liver is homage to…you know what! Recipe below.

With these bloody awesome dishes (they were as tasty as they looked gross), what’s not to like about watching True Blood with some true friends?

Huntress Pie
Note: my measurements are not always exact

1/2 pint organic chicken livers, chopped (make sure it’s organic!)
1/2 lbs. Andouille sausage, chopped
1 pt. cooked whole wheat elbows
1 cup beef broth
1 3/4 cups Vodka garlic marinara sauce
1 onion, chopped
1 Vidalia onion, thinly sliced
2 TB butter
1 small pizza dough ball

1. Heat butter in large skillet
2. Saute both onions until translucent
3. Add chicken livers and sausage and saute until brown
4. Slowly add beef broth, 1/4 at a time and let boil, then reduce heat
5. Let simmer for about 20-25 minutes until meats are cooked and tender Add beef broth as necessary
6. Add cooked elbow pasta and marinara sauce and combine well, heat for a few minutes
7. Pour meat and pasta mixture into Dutch oven
8. Cover with a thinly-rolled pizza dough and brush with olive oil
9. Bake at 350F for about 30 minutes until dough browns

As a mom, many times I find myself reflecting on the grandiose nature of my responsibility – Wow, the fate of this little person completely rest on: the values that I teach him, my commitment to reading to him, the food that I feed him and the knowledge that I share with him.  Seriously, think about the pressure.  For example, in our household, my husband and I made a commitment to build our boys’ vocabulary – essentially giving them the gift of self-expression.  As a result, most days we are constantly bombarded with questions such as  “what does ‘independent’ mean?”  Most days, I live up to our commitment, but I will be honest and say that some days I just don’t want to put in the effort to find the answer.  On days when I have a “Homer” (and not the author Homer of the Iliad and Odyssey, but more Homer Simpson) moment,  a question like “what does ‘independent’ mean?” may get the answer “it means whatever you want it to mean!”  Moms are constantly under pressure to always do and say what is right.  The same pressure applies when it comes to nutrition.  With the innovation of the internet, we have real-time access to information about parenting and nutrition and real life examples of the Ms. Honeys of our time.   As a result, decisions, including the less stellar ones like feeding your child white rice, are often very well informed.

When we learned of our oldest son’s food allergies, we introduced rice into his diet.  It was the first real food that he ate sans vegetables and protein and he loved it.  In fact, three and a half years later, my little person loves to indulge in a bowl of plain white rice.  That’s right, we didn’t introduce brown rice even though I am aware of brown rice and its benefits (when compared to white rice).  We opted for taste.  White rice has served as a building block in our son’s diet.  Whenever we want him to try a new vegetable or protein filled food, we add it to rice or rice-based products like rice noodles or rice flour.  One of our early and simpler recipes was “Spinach rice”, and later, “Spinach rice noodles.”

Spinach Rice recipe:

-3 handfuls of  organic spinach

- 1 and 1/2 cups of rice

- 2 teaspoons of olive oil

- sea salt

To make “Spinach rice”, we  saute spinach in a pan with a little salt and olive oil.   We add three cups of water to a pan and let it come to a boil.  We then add the rice to the boiling water.  After most of the water in the pan evaporates, we add three teaspoons of olive oil along the boarder of the rice and tightly seal the lid on the pan.  Decrease the temperature to low heat and let the rice simmer for a 1/2 hour or so.  We then put the sauteed spinach in a food processor for 2 to 5 pulses.  After the rice is cooked, we mix the spinach in with the rice and let it simmer for an additional 5 minutes.  The result: Spinach rice.

When using rice as a building block, we didn’t worry about our son’s taste buds becoming dependent on rice.  His buds didn’t.  Our son now loves to eat leafy greens like spinach and collard greens sauteed with garlic and red onions.

So now what?  Should I try to correct my decision and introduce brown rice into my boys’, especially my oldest son’s, diet?  Of course.  I know the benefits of brown rice.  My goal is to introduce brown rice and my wish is that brown rice will eventually replace two to three servings of white rice per week.  As a mom, I became comfortable with the fact that accomplishing the greater goal of raising a healthy child who enjoys nutritious and healthy foods may require small compromises along the way.  White rice was a compromise, but one that proved to be an incredible and fundamental building block to healthier eating.

My affirmation statement for today -  I’m ok with not being perfect!

“Hey Girlfriend.” Casanova sighs. “What’s up with you today? “

“Oh, I’m well!”  I exclaim.   “Thanks for asking!  Seriously, though, I am SO happy to be here – you’ve got to do something about this tumbleweed on top of my head.  Can you do something about this?  Can you help me?  Also, craziness at the house  – what’s new, right?  I have to make a couple of whoopie pies this afternoon.”

“What in the world is a whoopie pie?”  He teases. “ Sounds nasty.  Dirty.  Scandalous.  Suspicious, you know?”

“Huh?  Dirty?  Oh geez, no!  Not this time.   It’s nothing dirty.  Essentially, it’s marshmallow-y gooeyness pressed between two semi-sweet, chocolate-y cookies.  Like an Oreo cookies…except the cookie isn’t crisp.”

“ Humph.  Oreo cookie, you say?   Whateva.  I have a little Oreo cookie situation going on right now, you know what I mean??  Maannnn….”

Casanova is a 40-something, 5’2 Caucasian, heterosexual male and career hair dresser from a very small mining town in PA with limitless knowledge of all hair textures and types.  My man is a genu-WINE hair styling genius with a very soft, palpable spot in his heart for Black and Latino women.

His current love interest is a 20-something, 5”8 African-American female with a body that rival’s J-Lo’s and Beyonce’s (put together) and legs that could easily envelope the mid-section of a large rhino (with extra leg to spare).

The situation?  Mommy long-legs won’t commit and Casanova is love struck and heartbroken.  While Casanova normally plays the therapist, I took on that role today, doing my best to help him think through the current scenario and sort out why “homegirl was actin’ so shady.”

After five minutes, it dawned on me that “homegirl” simply isn’t interested in my dear friend.  But how could I tell him this?  The realization would devastate him and obliterate the romantic and sentimental remnants he retains after years (rather, decades) of heartbreak and disappointment.  Maybe, with a little more tender love and care (and something along the lines of a miracle) she’ll come ‘round and decide that this small, sentimental, creative and talented man IS the one.  Maybe?????

I dedicate this post/recipe to my hair dresser and all the other pint-sized romantics out there! !  There’s ****BIG***** love out there for you and the rest of us!

Whoopie Pie
Serves approximately 15 large pies

I used Martha Stewarts whoopie pie recipe to make the cookies; however, I created my own whoopie pie filling.  See the whoopie pie filling recipe below.

Whoopie Pie Cookie recipe:

http://www.marthastewart.com/article/whoopie-pie

Whoopie Pie Filling Recipe
Adapted from Martha Stewart’s Whoopie Pie Filling Recipe

Ingredients:
3 egg whites
2 cups of mildly flavored honey like Clover
¼ teaspoon of salt
4 cups of powdered sugar
2 tablespoons of pure vanilla extract
2 sticks of room temperature butter

Directions:

In an electric mixer with the whisk attachment, mix 3 egg whites on high for approximately five minutes, or until you see stiff peaks.

Once you see stiff peaks, reduce speed to medium and slowly drizzle in the honey.  Once full added, increase mixer speed to high for another 1-2 minutes.

Add salt.  Mix for 30 seconds.  With the mixer on low, slowly add 2 cups of sifted powder sugar.  Add 1 tablespoon of vanilla extract.  Once incorporated, increase speed to high for 1-2 minutes.

Put half of the marshmallow fluff in an air tight container.  Will stay in refrigerator for up to 2 weeks and can be used just like any store bought marshmallow fluff!

Put the other half of the marshmallow fluff in a separate bowl for use in this recipe.  Clean out your mixing bowl.

In the cleaned mixing bowl, mix, with the paddle attachment, on medium to high speed the butter and remaining two cups of powdered sugar.  Mix for about 3 minutes.

After three minutes, add the marshmallow fluff (remember, only half of the amount you originally made!) to the butter/sugar mixture and mix until thoroughly combined.  Slowly add the remaining 1 tablespoon of vanilla.

Using an ice cream scoop, place 1 scoop of filling on the flat side of a cookie.  Place another cookie (flat side down) on top of the filling and flatten slightly.  Ta-da!  You’ve got a whoopie pie!

Since then, we have had the honor of sharing with you our thoughts and views on food, recipes, travels, musings. Most importantly, we have met and gained a lot of wonderful foodie-friends! So thank YOU for your encouragement, support and friendship.

To learn a bit more about us,  check out our Contributors page.

In addition to year 2 of new blogs, stories, and recipes, this weekend was a happy birthday to other new phases of lives.

Cake from my sister’s shower – baked by a new baker in Massachusetts!

Happy Birthday #1: new contributors
With two new regular contributors, the Zomppa ladies bring their multiple voices from different perspectives. We have vastly different experiences and come from all backgrounds, representing every continent (except Antarctica – anyone out there?), ethnicities, religions, professions. Some are married, some have babies, some are single, some have pets, some have plants. What brings us together is our love and passion for food, and belief that, well, food is more than what we eat.

We always welcome new voices from guest contributors, so please let us know if you are interested!

Happy birthday #2: new soon-to-be-life
In addition to Zomppa, happy birthday number #2 came in the form of celebrating soon-to-be-new-life. I’m about to be an aunt for the first time. The Kid decided to keep his gender a secret until Friday (first boy in my family! Yes, my poor dad in a house full of five women….). So months ago, my little sister (aka Monkey) decided on a surprise baby shower – the theme: “It’s Under Wraps.” Get it?

Teresa and Mary, two of the most gorgeous, kind-hearted people I know, hosted. Teresa is one of my sister’s best friends and her sister, Mary, is one of my oldest friends from high school). Confused yet?

Long story short, we spend the last couple months devising a secret shower, complete with a menu of all appetizers “under wraps” (everything had to wrapped, rolled or stuffed like well-kept secrets or swaddled babies).

Unfortunately, due to another set of events , the whole thing almost fell apart because of happy birthday to #3. So instead of the menu I wanted, thank goodness for Whole Foods and their prepared foods section. I was still able to make my smoked salmon pinwheels, but adapted a few items: including sopressata wrapped with Parmagiano-Reggiano, stuffed tomatoes, orzo pasta stuffed in pita, and chicken sausage hoagies. This was topped off by Italian sodas and one of the best cakes I’ve ever had – not too sweet but perfect – baked by Mary’s friend.

For shower gifts, I pushed a bit of my agenda…I made reusable lunchbags out of old burlap coffee bags I got from Counter Culture Coffee. I included bulk items: quinoa, chocolate covered almonds, oats, cherries, sunflowers, and an Odwalla bar…trying to push healthy, economical, and environmentally friendly eating on the new mom and friends!

Although I didn’t get to make everything I wanted to, I have included a couple recipes of EASY party recipes that you can make ahead of time but sure to delight.

Happy birthday #3: new house
I didn’t get to really cook because of happy birthday #3 to new beginnings. After over 30 years, my parents decided this was the weekend to move from my childhood home to be closer to my preggers sister. Instead of hanging out and enjoying the last night, however, I spent 48 hours with 2 hours sleep moving, lifting, moving…I’m still recovering. It was kinda nice to clean out, but wish I had more time to enjoy seeing the old toys and childhood memorabilia before tossing them out.

What a weekend. New beginnings in so many areas – scary sometimes but in the end, always good.

Happy Birthday, Zomppa!

Quinoa Stuffed Pita
1 cup quinoa
2 cups chicken or vegetable broth
1 TB olive oil
1/2 cup chives, chopped
1/2 cup dried cherries
1/2 cup toasted pecans, chopped
Salt
Pepper

1. Toast quinoa in oven or skillet for a couple minutes (adds great depth)
2. Heat oil over medium heat in skilled
3. Add chives and cook until soft (about 1 minute)
4. Meanwhile, heat broth in another panel until simmers
5. Add quinoa and stir a couple minutes until dry
6. Add broth to quinoa, season with salt and pepper
7. Reduce to simmer, cover and cook for about 20 minutes until quinoa is tender
8. Add in cherries and pecans

Parmagiano-Reggiano Stuffed Dates
1 chunk Parmaginao-Reggiano
Dates
Marcona almonds

1. Simply put the three together

Smoked Salmon Pinwheels
1/2 package whole wheat Lavash bread
8 oz. smoked salmon
1/4 red onion
1/2 bunch dill
4 oz. organic cream cheese spread

1. Spread cream cheese with hands on Lavash bread
2. Add chopped dill
3. Add chopped red onion
4. Add smoked salmon
5. Roll and slice

I lost my wedding ring.

You might ask, “How could anyone lose their wedding ring?”  Maybe you are wondering, “Did she REALLY lose her wedding ring?  How does anyone ‘lose’ their wedding ring?  Was it conveniently ‘misplaced’?  Does this lady want an upgrade? Is she a deviant, moonlighting as a single-lady, looking for an escapade?  A rendezvous?  An extra-curricular activity?”

My husband and I have been in a relationship for 14 years and married for 7.  We have 2 beautiful children and I am, in fact, happily married.  So, for all you skeptics out there, I am NOT seeking an alternative relationship and/or mate.

We are in the process of replacing my wedding ring.  In the meantime, I wear nothing on my wedding finger.  I’ve tried on my other jewelry, but nothing fits as my hands have doubled in size since my last pregnancy (not sure if it is because I’ve gained weight or because I’m still retaining mass quantities of water)  So.  As I traipse around town with my two children in tow, I find myself wondering whether folks assume I am: 1) divorced, 2) widowed or 3) a lesbian.

Not that I really care what folks think.

One thing I didn’t anticipate was getting hit on at my neighborhood grocery store.  During a recent grocery run (with my children), I asked a staff member whether they had any blueberries in stock.  He ran in the back.  Few minutes later, the store manager came out to assist.

What kind of store manager gives one (me) heart palpitations?  One that seriously looks like my husband from approximately 10 years ago.  They aren’t so much alike that that they look like brothers, but there are some general (frightening) similarities.  Like the goatee.   The swagger.  The gorgeous smile and brilliant white teeth.  The overall rugged/bad-boy/I can’t be bothered-with-societal-pressures.

Humm…..he was extraordinarily friendly and attentive.  And also, incredibly observant.  On multiple instances during our exchange about the blueberries, I noticed him observing my very empty, lonely looking ring finger.  Long story short?  I bought way too many pints of blueberries from this younger look-a-like.

What to do with these blueberries? Make blueberry muffins, of course.  Here is a delicious recipe for all those blueberries that will shortly come in to full season.

To say  the least, I’ll be avoiding that grocery store for some time…at least until I make my status blatantly clear to everyone …including the grocery store manager.

Blueberry Muffins
Serves 18 medium muffins
Revision of http://www.recipezaar.com/recipe/Blueberry-Buttermilk-Muffins-6653

Ingredients:
1 1/2 cups whole wheat pastry flour
1 cup all purpose flour
1 teaspoon of lemon zest
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup sugar
1/4 teaspoon salt
2 eggs, beaten
1 cup buttermilk
1/2 cup canola oil
1 1/2 cup of blueberries
1 teaspoon vanilla

Directions:

Pre-heat oven to 400 degrees.

Sift the pastry flour, all-purpose flour, lemon zest, baking powder, baking soda, sugar and salt.

In a large bowl, beat 2 eggs.  Stir in buttermilk, vanilla and oil.  Add the flour mixture and mix until just combined.  Add 1  cup of blueberries, gently.

Using an ice cream scoop, fill 18 muffin tins.  Add additional ½ cup of blueberries to the top of the muffins.
Bake for 25-30 minutes.  Cool for 5 minutes.  Serve and enjoy!

I went to Atlanta, aka Hotalanta, to celebrate with Cake Mountain Man’s family. The long drive prohibited any major cooking which could have resulted in food=hot car=the runs. So, I tried to make candy instead.

I learned: 1) I don’t have patience and 2) pretty paper can help cover mistakes.

I first tried to make ZomppaPatty’s Crispy Honeycomb. I used the Lyle’s Golden Syrup that ZomppaKat brought me back from the UK.  While Patty’s indeed turned into Golden Goodness, my first try ended up an Amber Goopiness. My second got the right texture, but ended up a Blackened Burnt Crisp. And I even had a candy thermometer.

The third try I decided that they would turn into Golden Taffy – and they turned out pretty yummy and chewy. Just follow ZomppaPatty’s recipe but don’t let it get to hard crack and it will end up chewy – like a taffy or caramel.

I also made a Chocolate Truffle with Sea Salt (recipe below), which was surprisingly easy. I highly recommend adding flavors you want to have (i.e. chili powder, white chocolate, hazelnut).

The third candy I tried was a Buttermilk Pecan Praline, which turned into a Buttermilk Pecan Melt (recipe below). Why? I didn’t have the patience to let it get to the right temperature. However, this actually turned out soft and melt-in-your-mouth sweetness.

Cake Mountain Man’s family was terribly nice and said they were great, but I know they still need some work. But I sure had fun packaging them…even though this project left my kitchen floor sticky for a week.

On Easter, we feasted and feasted on cakes, honey-baked ham, deviled eggs, rice salad…there was a WONDERFUL matzo-pudding with pineapples – who knew matzo could make such an incredible tropical dish?

The day after we ate and ate and ate, we went on a Segway tour of Atlanta. It’s been a while since I’ve really seen Atlanta, and it is an impressive city! It seems to have really changed from what I remember as a big anonymous city to one with unique and charming neighborhoods.

We took the City Segway tour, and if you’ve never been on a Segway, try it. It is so friggin’ cool. It’s so second nature, it’s kinda creepy.

Of course, our trip wasn’t complete without a stop to The Varsity, an 82-year old hot dog/hamburger institution with car service, where throngs (literally) lined up and the experienced cashiers shout out “What’ll ya have?” And if you don’t know or don’t have your money in hand, they’ll forget you and move on.

Ah, yes, Easter/Passover/Spring…welcome warm weather (and bathing suits), meaning to all you chocolate bunnies – bis spaeter!

Chocolate Truffle with Sea Salt

Makes about 80 truffles

Note: I used Ghirardelli because it’s such a fine, rich, smooth chocolate and of course, Kerrygold butter, which is rich, rich, rich. Separate with truffles with wax paper if stacking.

1/3 cup heavy whipping cream
12 oz. semisweet chocolate
6 TB unsalted butter
1/8 cup course Fleur de Sel

1. Bring heavy cream into simmer in small pot
2. Break chocolate into tiny pieces in the meantime
3. When cream is ready, remove from heat and add chocolate and butter
4. In larger pot, bring some water to simmer and put small pot in large one (or if you have a double boiler, that works too!).
5. Stir until completely melted
6. Take off stove and pour into shallow bowl.
7. Cool, cover with with plastic, and refrigerate for at least 2 hours
8. On silpat or wax paper, dip a melon baller or small teaspoon (I used teaspoon), into warm water and scrape surface into ball.
9. Continue until mixture used up.
10. Sprinkle with Fleur de sel.
11. Cover with wax paper, refrigerate until set.
12. Enjoy!

Buttermilk Pecan Melts
Adapted from Cooking Light
Makes about 80 melts

Note: By not letting the candy thermometer get to 234, it won’t make a praline, but a light, almost flaky, melt-in-your-mouth texture.

1 1/2 cups sugar
1/2 cup buttermilk
1 1/2 TB Kyle’s Golden Syrup
1/2 tsp baking soda
Salt, pinch
2/3 cup pecans, chopped and toasted
1 1/2 tsp butter
1 TB vanilla

1. Combine sugar, buttermilke, Golden Syrup, baking soda and salt into pot and cook over low until sugar dissolves. Stir constantly.
2. Let it cook over low, stirring occassionally. When thermometer hits about 220 (10 minutes), remove and let stand for about 5minutes.stir occassionCombine first 5 ingredients in a large saucepan. Cook over low heat until sugar dissolves, stirring constantly. Continue cooking over low heat until a candy thermometer registers 234° (about 10 minutes); stir occasionally. Remove from heat; let stand 5 minutes.
3. Stir in nuts, butter and vanilla and stir for about 7-8 minutes until it’s not as shiny
4. Put teaspons on a silpat or waxx paper.
5. Put in freezer for about an hour and let harden a bit
6. Enjoy!

Rather than potentially bore you with stories about the fabulicious time I had in The City of Lights with Brit-Girl (shout out!!!) and her crew of très chic friends, how about I discuss something you might not readily read on the regular (particularly on a food-related blog)????

Something like taunt, agile, smooth and out-of-this-world gorgeously, minimally clad, French burlesque dancers demonstrating their extraordinary talents for making old women boil over with a nostalgic crave for their younger, more sensual days while simultaneously tempting heterosexual males to feel….????  Oh yeesss.  You guessed it and I’m too much of a modest person to say it here.

It was my idea to go to the burlesque show.  If you knew me (well) then this would come as absolutely no surprise.  The ladies at the Crazy Horse performed the most classy, aesthetically pleasing, awe-inspiring and temperature-rising show for the most appreciative audience I have ever seen.  Each woman (and all 5’11 inches of her frame, over half of which is leg) gave her audience an opportunity to transcend our earthly habitat and temporarily enter her sparkly, bejeweled world of enchantment and sexuality.

There was one performer who, for me, really made an ‘impact.’  In red 5” heels and a black, full-body spandex (well…the chest area was completely missing some spandex material) she deliberately, vigorously and delicately thrashed/danced/spun in the air above the stage, intertwined in thick red rope.

Wow.  Wow.  Wow.

As I sat there nervously gulping down my champagne as if it was water, I couldn’t help but think about how flexible this performer was.  She was SO flexible.  She could twist her body into positions I didn’t think was possible.  This woman and her limber limbs reminded me of a….pretzel?

I have had the worst craving for a pretzel since my time in Paris and I have finally done something about it.  Below is a recipe for a pretzel.   To say the least, I have thoroughly enjoyed every bite of my chewy, soft-baked pretzels.  Dipped in a little mustard??  Gives me heart palpitations.

Soft Baked Pretzel

Based on Alton Brown’s Soft-Baked Pretzel Recipe

Serves 7

Ingredients:
1 1/2 cups warm water
1-tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
2 cups of whole-wheat pastry flour
2 cups of all-purpose flour
2 ounces unsalted butter, melted
Some vegetable oil
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Fleur de Sel (or pretzel salt if you have it)

Directions:

In a standing mixer, combine the water, sugar and yeast.  Let sit for 5 minutes or until yeast foams at the top of the water.

With the mixer on low (and the dough hook on), slowly add the flour.  Then add the salt.  The dough should completely come off the sides and there should be a ball around the dough hook.  Let mix on low-medium for 5-6 minutes.  If dough is sticking to sides, add a little bit more flour a tablespoon at a time.

Remove the dough from the mixer and put in a well oiled bowl and let rise for about 1 hour or until doubled in size.

In a large pot, bring 10 cups of water and baking soda to a boil.  In the meantime oil 2 large cookie sheets lined with either parchment paper or silpat.  Cut the dough into 7 pieces.  Take one of the pieces and roll out into a rope about 24 inches long.  Then, put the rope into the shape of a U.  Holding the ends of the end, cross them over each other and then press them into the bottom of the U.  Do this to the rest of the dough.

Pre-heat the oven to 450 degrees.

Once the water comes to a rolling boil, add the pretzels one at a time for about 1 minute.  Remove from water and place on the cookie sheet.  Brush each pretzel with your egg wash and sprinkle with salt.  Place pretzels in oven for 13-15 minutes.  Let cool for 5 minutes and then enjoy!