Eating Suburbia

Godmothers and Gnocchi

2012-02-16T08:15:00.000-08:00

While not everyone has a fairy godmother—or even a godmother,for that matter—I am one of the fortunate few. (You may remember me recountingthe many joys of my extraordinary godparents in my post “Counting MyBlessings.”

The home in which my godmother currently resides is in theCalifornia desert—one of my favorite “happy places.” I love to spend lazy daysby the pool, basking in the sun’s rays, no matter what month it is. Looking outthe back door at the expanse of green (the home sits on a golf course), I canalways be sure that I will not only be warm, but warmly received with openarms.

On my recent trip, I requested that we make gnocchi, a dishthat my godmother’s family had experience in, and that I have been unable tomaster. The twist was the recipe, which my godmother had sent only weeks earlier: sweet potato gnocchi. Ithought it would pair magnificently with a brown butter-sage sauce. And so weembarked on the adventure, donning aprons and assembling ingredients.

We baked the sweet and russet potatoes, peeled and mashedthem, and then went about preparing the dough. There is an art to the doughmaking;under-knead and you have a lumpy sticky mess; over-knead and you have toughgnocchi, an absolute no-no.

During the process welooked at each other and found that we were in the middle of an “I Love Lucy”episode gone wrong. We had flour on the counter, on the floor, covering theaprons, on our arms and on our sleeves. Thankfully our hair and faces escaped thewhite powder, and in the end we were rewarded with two trays of yummy gnocchi waiting to becooked.

I was happy with the consistency of the dough, and mygodmother showed me how to take the little pillows and roll them down a cheesegrater to produce a more cylindrical gnocchi. I didn’t quite grasp thetechnique, but I have a point of reference for the next time, and as we allknow, practice makes perfect.

Fancy Stove-side Pot Filler

The gnocchi turned out wonderfully, light and airy, pairingperfectly with the nutty brown butter and crispy sage, with a hint of gratedparmesan. I heartily recommend this Italian favorite, which was actually quitesimple to make and doesn’t really take any fancy ingredients. (The only hard part is shaping the gnocchi, but leaving them in little pillows works just as well and takes half the time!)

An added bonus is that the gnocchi can easily be frozen forlater use. Just pop the cookie tray in the freezer and once they are firm,transfer to plastic container or Ziploc bag. Cook as directed, allowing for anextra few minutes to cook.

Recipe on next page

Sweet Potato Gnocchi

1 pound russet potatoes

1 pound sweet potatoes

1 ¾ cup all-purpose flour

1 large egg

1/2 teaspoon salt

1/2 cup parmesan cheese, grated

Extra flour for dusting and rolling

Heat oven to 450 degrees. Wash and pierce potatoes and placein heated oven for one hour, or until center is soft. Cool for 15 minutes whileyou assemble the rest of the ingredients.

Peel and mash potatoes with a standard masher or put througha ricer. Let cool slightly, so as not to cook the egg when added.

Line two baking sheets with parchment and sprinkle withflour.

When potatoes have cooled down but still slightly warm, addin flour, salt and parmesan cheese. Stir thoroughly with rubber spatula. Addthe four and stir to incorporate. Once most of the flour is mixed in, pourdough out onto floured surface.

Knead the dough, adding flour as necessary, until you have asmooth but slightly sticky dough.

Cut dough into six pieces and roll each out into a longsnake, no more than one inch in diameter. Cut into 1-inch pillows with a sharpknife and place onto floured cookie sheet.

Cover with plastic wrap and chill for several hours.

To cook, bring large pot of salted water to boil and add ingnocchi. Boil until pillows float to the surface, about 3 minutes or so.

Serve with Brown Butter-Sage Sauce.

Brown Butter-SageSauce

3/4 cup salted butter

¼ cup sage leaves*

Parmesan cheese for topping

In large skillet, melt butter over medium high heat,stirring occassionally. It willbegin to foam and will take about 3-4 minutes to start turning brown at thebottom. As soon as you see the color turn, add in your sage leaves and continueto stir. The idea is to get the leaves crispy and a dark brown speckled (butnot burnt) liquid base. Add in the cooked gnocchi, toss, and plate. Top withparmesan cheese.

*It’s best to use small individual sage leaves, but if largeleaves are only available, cut into thirds.

Serves 4 as main dish, 8 for side dish

(Self) Exploration in the Kitchen: Bacon Jam, Citrus Marmalade, Chai Spread

2012-02-05T08:07:00.000-08:00

I learned two things yesterday in my kitchen: (1) I love toexperiment and (2) I am an overachiever. Now some might say “Duh!!!”, but Ihave always looked at my productivity as maximizing the use of my time andbeing able to multitask on a very high level. I think I was just usingeuphemisms, as the word “overachiever” has a harsh tone to it, a badconnotation, if you will (and if you do think of it in a good context then itsounds like you are “tooting your own horn,” as my Nana used to say).

I started out the day innocently enough, planning on makinguse if the year’s first batch of Meyer lemons. My Meyer lemons are finallystarting to get ripe, which means the ritual of making and canning lemon curdis on the agenda this month and next.

Once I haul out the canning kettle, jars, lifting tongs,funnels, pots, pans, bowls, and all the ingredients, it seems logical that Ishould make the best use of them by canning more than just the curd. Makessense, right? Well, it started out with a citrus marmalade, fell into a baconjam, and ended with a chai spread. What began at 10am ended at 4pm, with a verytired Mrs. B and 20 glorious jars of goodness.

The lemon curd is a recipe I have been making for more than20 years; one that didn’t have directions to can it, so I called into the ChefNarsai David’s radio show one day—at the insistence of my father—to ask how topreserve my precious curd. It’s been an annual ritual ever since. The recipe canbe found hereon my blog, or in my little cookbook, EatDrink Merry.

The citrus marmalade was born out of a need to use theoranges that had arrived in my CSA box, some limes that I had on hand and, ofcourse, the Meyer lemons. I turned to several of my canning cookbooks forinspiration, and chose to freeform a recipe, not measuring anything. I used thefruit, along with orange juice, orange blossom water, sugar, and some honey. Themarmalade turned out pretty good, still having that bite (or bitterness) alongwith the sweet. The orange blossom water was very subtle, and I might try toadd more next time around.

The bacon jam has been in my recipe To Do file sinceDecember of 2010. I am not sure what took me so long to make it, but it isfriggin’ delicious and next time I will make a triple batch. As I set about tomake it, Brilliant Daughter complained about the name. She didn’t want to callsomething savory “jam.” (She also believes dessert shouldn’t have any kind ofcheese in it.) We searched our vocabulary for a suitable word and settled onconfit, although in the strictest sense, it is not really a confit. But itsounds fancy and more appropriate for this savory thick mixture.

I used a pound of my home-cured and smoked bacon, whichupped the quality of the jam considerably, in my humble opinion. The originalrecipe was on NotQuite Nigella, but I altered the recipe a bit, using a red onion, more garlic,Sriracha, smoked paprika and a last splash of red wine vinegar. I also deleted thefresh ground black pepper, as the jam had enough kick without it. How do Iknow? Because I constantly tasted it. I mean constantly. It was all I could do to not eat it all. I fixed Mr. Band myself a sandwich with it: whole wheat bread, toasted, a light swath ofmayo, and a thick slab of cheddar cheese. Butcher Son asked if we were supposedto eat it on a peanut butter sandwich. Hmmm…. Maybe I will just try that too!

After the bacon jam was finished, I got the inspiration totry and fashion some sort of chai spread. For Christmas, a friend brought me ajar of this luscious café au lait spread she found at the Ferry Building. It’swonderful on morning toast or crumpets. Because my family loves, LOVES, chai, Ithought I would try and make a similar spread.

I started by steeping cardamom pods, cloves and cinnamonstick (all lightly smashed with a pestle), along with an inch of fresh slicedginger, in some water with loose black tea leaves. After boiling for 15minutes, I had a strong reduced base, to which I added a cup of sugar and a cupof heavy cream. I simmered for 10 minutes and then tempered 6 beaten eggs andpoured them into the mixture. I stirred on a very low heat for a very longtime. I got some small globs when I turned up the heat, but my immersionblender took care of those nicely. Once it had thickened, I poured into jarsand processed for 15 minutes.

Mr. B and I couldn’t wait for morning to try the chai spreadon French toast, so we sliced a baguette and gave them a generous schmear. Yummy. Not exactly the same consistency as the café au lait spread, andthe color may not be terribly appetizing (your basic beige), but it is a tastychai addition to my recipe files (see chaidoodles,chaibread pudding, chai-spicedcinnamon rolls).

Pretty productive and tasty day for me, along with the blueberry muffins Imade for breakfast, all the living room baseboards and trim that I sanded, andthe grocery shopping I did. Guess I’m going to have to own the moniker of “overachiever”and wear it proudly!

Absolving Guilt with Salted Caramel Cookies

2012-02-01T09:31:00.000-08:00

I just returned from a week away from my family. While I was productive in my absence (working on a website, babysitting my granddaughter, visiting relatives), I have a modicum of guilt for leaving, albeit with plenty of soups and stews in the freezer for their fortification. Part of the guilt stems from having so much fun with my granddaughter, who we call Coradorable, and the fact that it was 70 to 75 degrees with sunshine every day in Carlsbad, California.

To make up for my desertion, I thought a sweet treat was in order. Instead of one of my old standbys, I thought I would try something new. I had a hankering for salted caramel and found this recipe for a salted caramel cookie, a new spin on the old thumbprint cookies of my youth. Originally featured on A Cozy Kitchen, it seemed pretty simple to make and would (according to the comments), yield a tasty treat. And it’s the kind of cookie for which I usually have all the ingredients on hand. (Yes, I do keep whipping cream in my refrigerator at all times!)

I did modify a few of the techniques to make the process go faster; always a good thing for those of you with little time in your schedule to make scrumptious food. My tips: Instead of using a regular spoon to scoop out the dough and rolling it into a ball, use a small cookie/ice cream scoop with release lever. It won’t get your hands messy and it takes less time than individually rolling the balls. To yield more consistent indentations than a thumbprint makes (I am a bit of a perfectionist), use a manmade rubber wine cork. (I scoured my kitchen for a suitable tool and went through several, including an antique corncob holder, before spying these in my display jar on the bookcase.) The rubberized cork didn’t stick and made nice even indentations.

Timing: It took 5 minutes to make the dough, another 5 minutes to scoop and put in the oven, 5 more to make the caramel and less than 5 to fill the cookies and salt them (using two different salts, a red Hawaiian sea salt and a flaked sale de siciliano). Add in the 12 minutes to cook and you have about 30 minutes total start to finish, plus the 1 hour chill time. Not to mention I have some leftover caramel that I can play with….

Cookies:

1 1/2 stick of unsalted butter, room temperature
1/2 cup of granulated sugar
1 large egg
1/2 teaspoon of pure vanilla extract
1 3/4 cup of all-purpose flour
1/8 teaspoon kosher salt

Caramel:
1/2 cup of granulated sugar

2 tablespoons water
2 1/2 tablespoons unsalted butter, room temperature
1/4 cup heavy whipping cream

Sea salt (for topping)

Using an electric mixer, cream together the butter, sugar and egg. Add the vanilla and mix thoroughly. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture all at once to the creamed mixture and combine just until the dough comes together. Cover and refrigerate for a minimum of 1 hour, although you can do this the night before.

Preheat oven to 350 degrees and line cookie pans with either silpat or parchment paper. Using a small ice cream/cookie scoop, use one level scoop per cookie. Release cookie onto sheet, spacing about 2 inches apart. (Alternately, you can use a spoon to scoop out the dough and your hands to roll into a ball.) Using a manmade rubber cork (or similar object) depress into cookie to form a well. Don’t be afraid to press hard, you want a good size well to hold the luscious caramel.

Bake for 12 to 14 minutes, until they’re barely golden on the sides. Remove from oven and immediately use your cork to push down any center dough that has popped up. Cool on racks.

While they’re cooling, make the caramel by combining the sugar and 2 tablespoons water in a heavy medium saucepan (high sides). Do not stir. Cook over medium-high heat to a dark caramel color, swirling as it begins to brown to distribute the sugar.

While the sugar and water are going at it, heat up the cream in a saucepan or microwave just until warm.

Once the caramel has turned a nice dark brown, take pan off the heat and add butter. Whisk the butter in and combine thoroughly. Add the cream and whisk vigorously. The mixture will bubble, but will settle down to a velvety caramel.

Spoon as much warm caramel as you can into the indentations of your cookies and sprinkle with sea salt.

Yield: approximately 3 dozen

Love in the Refrigerator

2011-10-03T17:33:00.001-07:00

As acknowledged in my last post, I have been remiss in posting to Eating Suburbia. During my absence, I often looked at it longingly, wishing I could find more time in my day to share thoughts and recipes with you. But circumstances prevented me from doing anything other than my paid job and being with my mother at the hospital. And I mean that literally.

I did not exercise, I did not shop, I did not have lunch with friends, and…most of all…I did not cook. In the two months my mother was in the hospital, I cooked two meals, both breakfast/brunch. Which of course made me sad. I love my remodeled kitchen, and I love to cook.

But during that terrible, awful, depressing time, a wonderful thing happened. Actually a lot of wonderful things happened, but the one that is pertinent to this blog is that my daughter stepped in and filled my shoes. And she did so brilliantly, meaning that she is living up to her moniker.

With my commute to the hospital, and long hours there, I completely neglected my household duties. All my focus was on my mother and her recovery. But during that time, Mr. B and Brilliant Daughter trekked to the store every Sunday and did the shopping. And then my daughter would spend the day in my kitchen cooking a week’s worth of meals. She cooked enough for my stepfather, for our household, and for her own household. Wonderful soups, chicken potpies, enchiladas, pasta sauce, quiche Lorraine, and the list goes on.

It was a blessing.

It was love in the refrigerator.

Sunday cooking was a ritual that lived in our house while my children were growing up. I started it when they were in elementary school. I would shop on Sunday morning then spend 3 hours making 4 meals for the week, along with some sweet treat. Then no matter what we were doing—Little League, Girl Scouts, art classes, soccer—there was always a good solid meal to eat every night. Sometimes we were able to share it together at the table, sometimes we ate in shifts, but I always knew they were eating well and I didn’t have to stress over cooking in between work and carpool runs.

I developed a repertoire of recipes and now my daughter is developing her own. And during this family crisis, she showed she could run with the big dogs. Creating great meals out of surprises in the CSA box, learning to cook in large batches that could feed eight or more, and providing a lot of comfort food, something we all desperately needed.

While I have often thanked her, I’d just thought I would share how special she is and how lucky we all are to have her. I am one proud mama and she is one brilliant daughter.

The Return of Eating Suburbia

2011-09-23T08:49:00.000-07:00

You may have noticed my absence over the last 6 months; something that was a bit out of my control and left me too drained for anything creative. My mother was diagnosed with ovarian cancer in March of this year. For two solid months I sat by her hospital bed, through each Code called on her, through 3+ weeks in intensive care, through septic shock, a C diff infection, and several touch-and-go episodes. I spent too many nights trying to sleep next to her, at times not leaving the hospital for 36 straight hours. On May 18th she finally succumbed to complications from multiple surgeries.

Upon her death, I threw myself into two projects: helping my stepfather cope and go through her things, and a backyard project with Butcher Son, where we completely tore out the back lawn to build 4 huge raised beds for vegetables. It wasn’t until last week that I had the impetus to write again.

In going through another round of boxes of my mother’s possessions, I found a binder, which she had lovingly hand-painted. Inside was a printout of each and every column from this blog. The fact that she had done this left me with both a smile and a tear. (Well, more than one.)

My mother was intensely proud of her two children. We were the first in the family to graduate from university, and we both went on to have successful marriages, meaningful engaging jobs, and raise some really wonderful children. She regularly praised me on my writing, which often brought her to tears, not only because of the subject matter, but because it touched her so that I could manipulate words in a way that was heartfelt, passionate, and deeply personal at time.

My mother was an inspiration. She battled back from heart failure more than once, living with both a pacemaker and a defibrillator; went through two knee replacements and a heart valve repair, and multiple other surgical procedures. The cancer was just another in a long line of challenges, and one that she should have recovered from.

Her gynecological oncologist was a master, able to remove all the cancerous tissue and give us hope for a full recovery. But the heavy dose of antibiotics required allowed a C diff infection to flourish, eventually causing septic shock and a body that was not strong enough to fight back. After several rallying episodes, her heart gave out. And our hearts went with her.

But her belief in me, and my joy in writing this blog, was reignited when I saw the binder. So I hope to put pen to paper (or keyboard to computer) and get back on track, weaving words from my food experiences. And, I hope to tell you a little about my first attempt at raised bed gardening and the glimpse of joy my whole family found in making the project happen when all we could do was cry.

Makin’ Bacon

2011-02-09T12:29:00.000-08:00

I have always loved cooking with my children. When they were little, they would sit on the counter and help add ingredients to the mixing bowl, happily licking the beaters afterward. They would stand on stools and stir pots, picked veggies from the garden to help make salads, and gleefully made my nana’s shortbread recipe, which they would mix only with their hands, butter and sugar gushing between their little fingers. But I still enjoy that kitchen time with my kids today, even though they are adults.

Brilliant Daughter is my frequent companion in both savory and sweet endeavors, and was my collaborator on Eat Drink Merry. She is my canning assistant every spring, summer, and fall and often brings some really good recipes to light. I spend far less often in the kitchen with Butcher Son and, not surprisingly, the main ingredient involves meat of some kind. We’ve tried more than a few sausage recipes and he experiments with marinades on a regular basis. More recently we have had a yen to try our hand at smoking.

So we started out with pork belly. Butcher Son brought home two slabs for us to try our hand at smoking.

I had purchased a bacon cure when we were out visiting family in Colorado last January (and which caused me a bit of grief at the airport due to its nitrate/nitrite content.) I poured over several of the books I had (Smoking Food: A Beginners Guide and Jam It, Pickle It,, Cure It) and came up with a bit of a hybrid cure. I mixed it up, rubbed it on and sealed the two slabs in Ziplocs. (I should note here that there was one small hesitancy on my part when rubbing up the belly. There were actually nipples on the belly, which were so pale and small, you might have missed them, but which was a vivid reminder—to me—that I was looking at what had been an animal. Some might find this a bit uncomfortable, but it is the reality of what feeds us.)

Each day I checked the plastic packages in the fridge, turning them over and poking and prodding to see how they were coming along. They were probably ready after seven days, but there was one little problem: We didn’t have a smoker. No one we know has a smoker. So, Butcher Son, who has a knack for being creative, asked around and found someone willing to donate an old Weber barbecue for transformation. And boy did it need some transforming.

When the Weber landed in our driveway it was a rusty, dirty, falling apart hunk of metal. But on his lunch hour Butcher Son took it apart and started cleaning it. He washed, he scrubbed, he sanded. Then the thing literally fell apart in his hands. So on his day off, he redrilled holes, put the legs back on with reinforcement, scrubbed some more, and then headed out to buy some charcoal and wood chips.

Last Thursday he assembled the grill, and we began the process to cold smoke the pork belly, after a 10-day cure in the refrigerator. For four hours, I babysat the smoker, adding coals and wood chips as needed, making sure that smoke was still curling out of the upper vents. I watched as the pork belly went from pale white to faintly brown, to heavily tea-stained slabs. I worried that the coals weren’t hot enough, that they were too hot, that they would go out. But everything went well. And we had our first product.

Friday morning, we sliced it up and fried a few the bacon on the stove. I always find it more gratifying to eat the things I have taken the time to make. In fact, I always prefer to make things from scratch and if I had all the time in the world, I would probably make just about everything myself. But I am a realist and I cannot store all the ingredients or equipment needed and I will probably never have that much time. (Now I understand why large families were the norm back in the day, as it takes a lot of hands to make your daily bread and butter…literally.)

And despite my worrying, the bacon tasted great. Smoky, not too salty. And really not all that hard to do. Just takes time and patience, and a little creativity from my son.

Happy Accidents

2011-02-08T08:25:00.000-08:00

Wednesdays are a full house for dinner. Brilliant Daughter stops by after her weekly afternoon volunteering at NCEFT, an equine therapy facility for children and veterans, plus Butcher Son and his girlfriend are here. So I try to make something special, with the occasional dessert thrown in. Not as full out as Sunday dinner, but close.

Today I wanted to make a big batch of chili and cornbread. But my pantry had other ideas. Despite turning over every can on the shelves, Mother Brady’s cupboard was apparently devoid of any beans other than cannellini and garbanzo, neither of which I wanted to use. But I did spy a large can of white hominy, kept on hand to make pork pozole. While I wasn’t feeling like making a variation of pozole, I liked the idea of creating something new. A Southwestern stew, perhaps?

I started by browning lean ground beef and tossing in a bit of garlic. Then finished off the cooking with a bit of beer from Butcher Son’s kegerator (which I guess makes us a full service restaurant and bar!). I added a teaspoon each of ancho chili powder and regular chili powder, plus a half teaspoon of chipotle chili powder. Then dumped in one can of fire-roasted tomatoes, plus two cups of the homemade tomato sauce we jarred last summer. This conconction simmered for a half hour before I added in the hominy. Back on the heat for another half hour.

I finished it off with a cup of my homemade chipotle cream sauce, an all-purpose sauce that has a bit of heat to it and which can be used in a variety of Mexican dishes—from tacos to burritos—as well as a dressing for taco salad, sauce for pasta or a dip for chips! (It’s featured in my Eat Drink Merry cookbook, but I’ll provide the recipe below as well.)

Talk about YUM! I kept going back and sneaking tastes all day long. In fact, I was afraid I would eat the whole pot before the family came home. But I tempered myself, and managed to save enough to share. And to top it off, I made cornmeal dumplings, which sat nestled together on top and concealed the fact that I had been depleting the main stew for the last four hours.

And so my happy accident will now become a standard, owing to my own rave review and that of my family. Sometimes it pays to dig around the pantry and be creative….

Chipotle Cream Sauce

This is an all-purpose sauce that has some heat to it. I have used it in all varieties of Mexican dishes, from tacos to burritos and as a dressing for taco salads. It also works well as a pasta sauce and a dip for chips.

4-5 chipotles (dried or canned)

8-10 ripe tomatoes

1 large yellow onion, sliced

3 carrots, sliced

3 cloves garlic, minced

2 tablespoons olive oil

3/4 cup sour cream

1 mashed avocado

cilantro

white pepper

salt

If using dry chipotles, remove stems and seeds and soak in hot water for 15-20 minutes until soft. If using canned chipotles (en adobo), take seeds out and pour 1/2 cup hot water over to soak for a few minutes. Drain and chop the chipotles, saving the liquid.

Roast tomatoes until blackened. This can be done on a barbecue grill, over a gas flame on the stove, or under the broiler. Roughly chop up the roasted tomatoes and put into a bowl.

Saute onion and carrot in oil on medium heat until soft, but not brown. Put garlic in at the end of the saute. Add tomatoes and any residual tomato juice. Bring to boil and simmer 10 minutes. Add chipotles and cilantro. Simmer another 10 minutes. Cool mixture.

Once cool, puree with immersion blender, standing blender or food processor. Use additional chile water if you need to thin the sauce. Stir in sour cream and mashed avocado, add salt and pepper to taste.

First Attempt: French Bread

2011-02-03T08:16:00.000-08:00

For Christmas in 2009 Butcher Son bought me Peter Reinhart’s Artisan Breads Every Day, a book I had been wanting. But with kitchen reconstruction, all my cookbooks were consigned to a cabinet in the garage for 5 months. Once the kitchen was complete, I had no display piece for my collection and they remain relegated to the far regions of our home, blocked by our treadmill and various other household items. Periodically I clear a path, open the cabinet doors and look longingly at them. I touch their spines, pull one or two out, and remember fondly recipes I have tested out of them. Once and a while I get a bug up my butt to use one of them, which was the case this week.

My brother, who shares my love of the kitchen, sent me a recipe for last week for La Daube de Boeuf with Press Wine. His missive, short and sweet, said, “From the Wine Spectator – sounds excellent (uses lardons!). Would go great with Bordeaux.” (He is also a oenophile.) So we both decided to make it for Sunday dinner. We chose a marbled stew meat over the hard-to-find beef cheeks and he traveled over to Bristol Farms to get pork belly, while I was fortunate to have three pounds of it curing in my fridge (courtesy of Butcher Son). We marinated our meat for 24 hours in red wine, chopped our veggies, and cooked away, 380 miles apart.

I got to thinking that some fresh French bread would go great with stew, and since my mother had generously offered to bring dessert, I had some extra time to make it. So I grabbed that aforementioned Artisan Breads Every Day, and went straight to the French bread recipes. To my disappointment, the dough needs to be started 24 hours prior, something that I should have done while marinating my meat in a whole bottle of wine. But hubby went out and got me the requisite flour and yeast, and I scoured around for an alternate recipe.

I found just such a recipe on a post on Steamy Kitchen blog. Titled, “Baking the Perfect Loaf of French Bread,” it was a recipe I could accomplish by dinnertime. I followed the directions and in a jiffy had a two-loaf batch mixed, kneaded and ready to rise. So easy, I decided to make another batch, thinking that four loaves would be better than two, right?!? I left them alone to bubble and rise and then shaped them into long loaves. I placed them in baguette pans that I have had sitting in my baking cabinet for a decade, a gift from my grandmother who used to bake bread. The second rise was only 30 minutes and then came the baking.

I used my handy dandy Thermoworks digital oven thermometer, a holiday gift from Brilliant Daughter, which allows me to place a thin metal probe into whatever is baking and set a temperature timer. (Takes a lot of the guessing out of baking and worked wonderfully in this instance.) Within 20 minutes, I had four browned baguettes. I resisted the temptation to tear into one right away and set them to cool.

Taking them out of the pan, I noticed that the underside was not browned nor crisped, probably a function of the pan. I, personally, like a crisp crust all the way around, but the rest of the family steadfastly maintained that the softer crust was better. And given that two loaves disappeared along with the stew, I can’t argue with their preference. It was light, tasty and a great sopping utensil for the winey broth of the stew.

This recipe was easy and quick to make (excepting the rising time). I would definitely recommend it to anyone who is hesitant to tackle breads. I was somewhat disappointed overall with the results, however. It was more like the type of French bread you would buy at Safeway rather than a good French bakery. The interior was closer to a standard white bread than the airier French version. It would be great for hoagies or deli sandwiches (or banh mi), but not what I would use served with cheese or to make crostini. Which means that I am going to make the time to try Peter Reinhart’s version.

And la Daube de Boeuf? Both my brother and I decided that it was just okay, nothing spectacular. And that our own versions of stew were superior in taste and ease of cooking.

My New Favorite Breakfast: Jam & Bread Pudding

2011-01-27T06:26:00.000-08:00

Sometimes I get into a rut in the kitchen. It can be due to the ingredients in my pantry, the ease of a recipe, or my sheer laziness. One such item is Cafe Beaujolais Coffeecake, a breakfast favorite. Torn out of the Food section of the San Francisco Chronicle two decades ago, this recipe is from Mendocino's famous Café Beaujolais. Delicious and easy to make, it is my default breakfast dish, great for larger crowds and holidays. But I’ve been looking for a companion dish, something that is easy and goes together quickly. Scanning my archives of clippings, I found it. Sitting there, waiting to be seen for five years!

Jam and Bread Pudding is a recipe I clipped from Food and Wine in December of 2005. Why I have never made this before is beyond me, and is clearly a mistake on my part. It takes about 30-35 minutes from start to finish and the ingredients are simple. I’ve served it twice now and it gets raves each time.

It is somewhat delicate in the mouth, due to the use of challah or brioche bread, and has just the right amount of sweet for kids and adults alike. The original recipe suggests you serve it with maple syrup, but there is absolutely no need. It is terrific all on its own.

I used homemade strawberry jam but I think this would work well with seedless raspberry, plum, or peach jam as well. Give it a try, you won’t be disappointed.

Jam and Bread Pudding

From Food and Wine, December 2005

One 1-pound loaf challah (or brioche) bread, sliced 1/2 to 3/4 -inch thick

3/4 cup plus 3 tablespoons strawberry jam or preserves

4 large eggs

1/2 cup sugar

2 1/2 cups plus 1 tablespoon whole milk or half-and-half

1 teaspoon pure vanilla extract

6 tablespoons unsalted butter, melted

3/4 cup confectioners' sugar

Preheat the oven to 375°. Butter a 9-by-13-inch glass baking dish. Arrange half of the challah in the dish; tear the slices to fit. Spread 3/4 cup of the jam on top; cover with the remaining challah.

Whisk the eggs, sugar, 2 1/2 cups of the milk and the vanilla and pour over the challah; press to soak and brush with 4 tablespoons of the butter. Cover with foil and bake for 24 minutes, removing the foil halfway through, until the pudding is set; remove from the oven.

Preheat the broiler. Blend the remaining 1 tablespoon of milk with the confectioners' sugar.

Add the remaining butter and jam and stir until the glaze is smooth. Spread all but 1/4 cup of the glaze over the pudding and broil until the glaze is golden. Drizzle the bread pudding with the remaining glaze and serve.

An Organized Cooking Style

2011-01-23T08:05:00.001-08:00

I am a Virgo*. Many say that makes me well organized, methodical, efficient, and apparently I cook in that same manner. And it works…for me.

It makes perfect sense to set out all my ingredients prior to starting a recipe. The French call this mis en place, “everything in place.” Then as I use each item, be it flour, sugar or a spice, I put the remainder away. Once I have come to the end of a recipe, my counter should be empty except for the finished product. In this way I know I have used all the ingredients. I don’t do this with everything, as I wing it a lot with savory dishes. But I am pretty faithful to this preparation in all things sweet or bread-related. I have had a few disasters in the past when I have failed to do so (like bread pudding without any sugar).

This method also keeps me from opening cabinets or drawers to retrieve ingredients or tools when I have dirty hands. Just as important, is using this technique when teaching someone to cook. Starting them out with good habits, like mis en place, gives them an edge in delivering a successful final dish. Success means they want to try again, try something new. And when a novice cook is unfamiliar with a kitchen, ingredients or tools, it keeps them from getting flustered in the middle of a recipe.

This doesn’t mean that I don’t improvise from time to time and throw something in spur-of-the-moment, like chopped pecans into my buttermilk banana muffins or some fresh orange zest into chocolate cupcakes (to celebrate the Giants World Series final game).

I’m not saying that this is the best method for everyone, but it does seem to make my kitchen life easier. What works for you?

* Out of curiosity I checked out the traits of a Virgo woman, and this description—while it has a few misspellings which make me crazy (part of my nature)—is scarily accurate. Kinda makes me a believer in astrology.

Experimentation: Bacon Candy

2010-11-11T06:44:00.000-08:00

My newest fixation is cupcakes. I love the individual portions, the fun ways to frost them, and how much flavor you can bake into each bite. Oh, not to mention the joy on peoples’ faces when they see them in the cake stand on the counter. Anyone entering my house knows that baked goods that appear in the cake stand are free for the taking, and very few are shy about it.

The one flavor I’ve been really wanting to make is maple-bacon. (I subscribe to the theory that everything is better with bacon.) But I haven’t been completely satisfied looking at the recipes for the cake, frosting, and bacon candy, so I decided that I would take matters into my own hands and create something I was happy with. Thus began a day of experimentation, starting first with the bacon candy.

I wanted to try various methods of making the candy, so I started by cooking bacon first. Given that the bacon would be used in candy, I used a good, high quality bacon: Wellshire Dry Rubbed Center Cut (all natural, raised without antibiotics). I like the heft of the pieces and it has a good flavor (it is both thick sliced and applewood smoked). It is available at Whole Foods and you can order it online (for about $2/lb cheaper).

I took 6 slices of the smoked bacon and cut each in half. I decided to slow bake (300 degrees) the pork strips to get an even cook and to preserve the flat shape of the bacon. I remember reading about baking bacon on Cooking for Engineers, although he used a much slower oven and put the bacon on racks. It seemed to be a good way to get the bacon just right for the candying. Baked at 300 degrees on a baking sheet took about 50 minutes. I did turn the bacon about two-thirds of the way through, but I do not think this is strictly necessary. What I got at the end of the cooking process was a flat, evenly colored, chewy piece of bacon. No burnt or overly crisp edges. Perfect for making bacon candy.

My first experiment involved melting 1/3 cup of raw turbinado sugar in a small sauté pan to make a dry caramel. I started this on a low heat but because turbinado sugar is larger and harder granules than plain old granulated sugar, it did not melt readily. I turned up the flame to med-low to get a melt. Once there, I turned the flame to low and dropped in 2 pieces of the bacon. Turning them once and cooking for about 30 seconds, then taking the pan off the heat. I removed them to a parchment-lined baking rack to cool. (Note that if you cook on too high of a heat or for too long, your caramel will become burnt – so watch very carefully.)

Second, I made a dry caramel with granulated white sugar and did the dip, 30-second cook method. This caramel was much thinner than the turbinado sugar, but yielded a heavier caramel coat.

Third: brown sugar two ways: I packed brown sugar on one side of two pieces of bacon and put them in a preheated sauté pan. I let them cook on low until the sugar had melted on top and then flipped the bacon to cook the sugar in. I also tried this a second way by dredging one piece of bacon in brown sugar, packing it on both sides (which is a bit difficult to do). I then put it in the preheated pan, cooked until the sugar melted and then flamed the gas up high to really melt the sugar good onto the bacon.

Fourth: I heated maple syrup to a light boil and sauteed two pieces of bacon for 30 seconds.

Fifth: Ditto #4 but with molasses.

Once all was said and done Mr. B and I did a taste test. Great way to start the morning, I might add.

The white sugar caramel completely encased the bacon into a hard shell. It was stiff as a board but did cut fine with kitchen shears. It was crunchy and stuck to the teeth with a lot of chewing needed to get to the bacon flavor. Mr. B thought this tasted like caramel corn. Too much sugar/caramel for my liking.

The turbinado sugar caramel was darker than its white sugar counterpart and not as thick on the bacon, but just as hard. It cut fine with kitchen shears and had more depth of flavor. Not quite as crunchy as the white sugar caramel and I really liked the flavor and the way it would hold up as a garnish on a cupcake.

The two-sided brown sugar was also a favorite. Both single- and double-sided brown sugar bacon were slightly overcooked due to the candying method. The edges got crispy and they looked the worst by far. But they cut easily and were crispy and crunch with more bacon flavor than sugar. This could be a very good method if the bacon started out slightly undercooked to compensate for the fact that a second cooking period occurs.

The maple syrup and molasses were both sticky—the maple more so. Given that, they would not work as a garnish. But the molasses was the best looking by far, shiny but not hard. The maple flavor was OK but not great, while I loved the molasses flavor, albeit found it too strong for the cupcake purpose.

The consensus is that either a turbinado caramel or two-sided brown sugar candy coat should be used to make the bacon candy for the garnish.

One experiment down, two to go (cupcake batter and frosting).

Buttermilk Banana Muffins

2010-11-06T09:24:00.000-07:00

I found myself with some extra buttermilk and bananas this week and in searching for a suitable recipe for both found a wonderful recipe on Taste of Home. These muffins are light in every way – both in cake and flavor. This is not the overwhelming thick banana taste of my favorite banana bread but much more subtle and perfect for breakfast with its crumb topping. I like a lot of topping, so I doubled that part of the recipe. I have also found that adding ½ cup chopped pecans or ½ cup mini chocolate chips enhances the recipe ever so slightly.

Muffin:

1/2 cup butter, softened

1 cup sugar

2 eggs

2 large ripe bananas, mashed (about 1 cup)

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1 cup buttermilk

Topping:

1/2 cup all-purpose flour

1/2 cup packed brown sugar

1/2 cup quick-cooking oats

4 tablespoons cold butter

Preheat oven to 400 degrees. Fill 20 muffin tins with paper liners.

In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Add bananas and vanilla; mix well. Combine the flour, salt, baking powder and baking soda; add to creamed mixture alternately with buttermilk.

Fill greased or paper-lined muffin cups two-thirds full. I used a full size ice cream scoop. One slightly overflowing scoop is perfect.

For the topping, combine the flour, brown sugar and oats. Cut in butter until crumbly. (You can use your hands for this.) Sprinkle a rounded tablespoonful over each muffin. I use a small ice cream scoop for this. One rounded scoop is a good amount. Do not push down the crumb topping onto the muffin.

Bake for 16-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans.

Yield: 20 muffins.

On Sharing

2010-10-03T12:19:00.000-07:00

First, let me say that I have been terribly remiss in posting. We’ve had a lot of visitors in the last two months who have graced us with their presence, so I have been spending a lot of time in the kitchen. But between enjoying our friends and family, I have just been working too hard. Not that I’m not still working hard, but its 6 a.m. on a Saturday, the house is quiet, and I don’t have it in me to work until another cup of coffee makes it way through my system. So, I thought I’d tell you about the sharing experience I had with my friend, fellow food blogger and writer extraordinaire, Tea of Tea and Cookies (and author of The Butcher and the Vegetarian).

Tea lives in Seattle but had occasion to come down to the Bay Area for a few days. She called and wanted to cook with me in my new kitchen. Can’t say I blame her, it really is a wonderful working environment. She proposed marathon gnocchi and pesto-making session. She showed up with a big box from the farmer’s market with a dozen bunches of basil and various other ingredients and we set to work, with an ice-cold gin and tonic. To keep our whistles wet.

And it was fun. We work well together in the kitchen, even though both of us were clearly exhausted, had not had enough sleep and were overworked. Something about being in the kitchen instantly makes us happy. Most of the time it felt like a choreographed dance, working together. She peeled the cooked potatoes while I riced them. She massaged the egg and flour in, and we rolled, cut, and scored the gnocchi. She cleaned the basil, while I pulled off the clean leaves. Many hands lighten the load. And all the while chatting.

We laughed at our attempt to properly score the gnocchi, with various shapes and sizes that would probably make an Italian nonna wince and shake her head in disgust. We constantly tasted the pesto and lamented the fact that we had peeled 9 heads of garlic, but only needed 3. She shared her wonderful experience at Mighty Summit and revealed a bit of her life list. I got to tell her about my upcoming trip with Brilliant Daughter to the U.K. and France. (Departure date just one week away!)

Next thing you know, four-plus hours have flown by. We’ve made tubs and tubs of pesto and a double batch of gnocchi—enough for 12. As we cleaned the kitchen, we snatched bites of gnocchi bathed in brilliant green pesto, the soft pillows melting the mouth and the whole thing leaving us with a breath strong in garlic. We washed the dishes, cleaned the counters, swept the floor of basil debris and smiled at our accomplishment.

At the end of the night, we both lay flat on our backs, she on the floor, me on the couch, and let out a big sigh. While we have cooked together before, this time it seemed more effortless. We were able to share the task at hand, but carry on a conversation like we were sitting around on the porch relaxing. It was joyous and exhausting, all at the same time. Which means that I look forward to sharing my kitchen again with Tea…any time.

Suburban S’mores

2010-08-10T06:51:00.000-07:00

I’m not going to get a vacation this year. No Pinecrest Lake in my summer plans. Even though we bought a new tent, it will not have a chance to leave its box until next year. So I had a bit of a pity party.

I was making homemade graham crackers for my sweet little Cora, who is coming to visit from England.

As I was making them I got to thinking how good they would be in s’mores.

So as soon as they came out of the oven I started in making homemade marshmallows.

And when those were cooling, I went down to the store and bought some Hershey’s Special Dark bars. So that’s how I spent my Sunday, by making by hand the goodies for s’mores.

Of course, we ran into one small problem: no campfire. And we don’t own a fire pit, portable or in-ground. I guess we could have built a fire in the fireplace, but when its 80 degrees in the house, that’s not such a good idea.

So we did what any good suburban camper would do, we fired up the 6-burner BlueStar range, got out our skewers, turned on the overhead fan and roasted some of those marshmallows!

MMMM, good…..

Cupcake Tester Extraordinaire

2010-07-31T11:41:00.000-07:00

Electrician Son and girlfriend brought over their nephew Damarian for Sunday dinner. His only request: cupcakes. I was happy to oblige.

The Intersection of Two Grandmothers

2010-07-28T06:24:00.000-07:00

I had two wonderful grandmothers, both of whom provided me with very different outlooks on life. They were like night and day in most respects but they shared one thing other than their love for me: they gave freely of themselves, providing both life skills and memories that I cherish and carry deep inside. Today, I was reminded of this as I plated a simple jam tart on a fancy Fitz & Floyd dessert dish.

Both women had suffered through the Great Depression, my Granny on a farm in rural Nebraska, my Nana in the middle of urban San Francisco. Both ended up living in the same California suburb.

Granny (of rural Nebraska) had married 3 times, was independent, loved fancy antique furnishings, nice jewelry, and beautiful silk blouses and wool suits (which took up the whole of a 2nd bedroom). She ran her own tax business, frequented the horse races, and regularly threw little soirees for her gal pals. In the kitchen she was a whiz with a pressure cooker, made her own noodles, and was best known for her crab potato salad.

Nana was married to the same man for 52 years (and when my Papa died it was the first time she had ever lived on her own), always thought of others before herself, and lived a spartan existence, primarily in a small 35-foot trailer that she kept immaculately clean inside and out. Her clothes did not fill one whole closet, she worked odd jobs in between raising first her own two children and then helping with my brother and me. She cooked simply, dishes like pot roast, liver and onions, poached fish.

When each had to move out of their home, it took me less than one day to clear out my Nana’s small one-bedroom apartment, even though she had lived there for 20 years. It took me the better part of 6 months to clear my Granny’s two bedroom house (along with several other relatives), where she had lived for 35 years. I had long suspected my Granny was a hoarder, a common result of living through the Depression, but I had no idea the extent. A painful experience.

Both of my grandmothers had a hand in shaping my culinary talents, for which I am immensely grateful. They also had a significant hand in my development into an adult. My degree in social work, my constant need to “mother,” to help, to provide love and guidance comes straight from my Nana, probably the most selfless person I have ever known or ever will know. My love of shoes and good clothes is courtesy of my Granny, along with my penchant for antiques and the joy of serving food on beautiful china. Which brings me full circle….

Today I was making fruit tarts for Sunday dinner. I had extra pie dough left and immediately rolled it out and stamped out big scalloped circles, filled them with a dollop of my homemade plum jam and made little jam tarts, just like my nana would do for me when I was a child. After they had baked, I pulled out a china dish to serve them upon and realized that both my grandmothers were represented there, right in front of me, evoking a smile, a tear and a flood of memories. A simple tart served on a fancy plate, my Nana and Granny side by side.

Calendar Notation: Pickling Time!

2010-07-23T12:04:00.001-07:00

When I flipped over my large 12x18 monthly calendar to July I saw a notation in the upper left corner that said “Pickle Time.” I must have marked the calendar when I transferred all the birthdays and anniversaries from last year’s calendar. Pretty smart idea, if I do say so myself.

Last July Brilliant Daughter and I went on a canning frenzy last July after trips to LJB Farms in San Martin. In addition to jams, salsa and barbecue sauce, we put up 24 quarts of pickles. We have been generous with our crunchy dill spears and consequently Mrs. B’s cupboard is just about bare of pickles, hence a need to haul out the canning equipment.

We made a quick trip down to LJB Farms on July 3rd and picked up a lug of the full-flavored Blenheims—since they have such a short season—and I made about 20 half-pints of jam on the 4th of July. I didn’t have time to go to the farm the following weekend, so I made a trip down to our local farmer’s market and bought 10 pounds of pickling cucumbers and some fresh dill, an investment of $12. I went across the street to Safeway and picked up a gallon of white vinegar and made my way home to begin pickling.

Pickling is a very simple process and really takes very little time. While I put the canning kettle on to boil, I washed out my jars and put them in a 250-degree oven to bring them up to temperature.

I washed and quartered all the cucumbers into spears and put them in an ice bath to stay cold and crispy.

Then I set got the pickling liquid on to boil*.

While I waited, I trimmed and cut the dill, peeled garlic (I do love my pickles with garlic), and found the peppercorns. (I even added some chili pepper flakes to a few jars to add some kick.)

Once the canning pot was ready I pulled out 6 jars, added my dill, 3 garlic cloves, 5 peppercorns and then stuffed the spears in tight. I filled them up with the vinegar mixture, sealed them and put them into the bath for 20 minutes. I repeated the process and second time and after 1 ½ hours—start to finish—I had 12 quarts of pickles ready for the pantry. (Not near enough to last the year, unless I decide not to share.)

Now comes the waiting…..

*Ratio of pickling liquid is 3 cups vinegar, 3 cups of water, 1/3 cup salt. For 12 quarts of pickles I used 4x this recipe.

Bake Sale: Vietnamese Coffee Cupcakes

2010-07-20T18:11:00.000-07:00

Brilliant Daughter was participating in a bake sale at her place of employment to raise funds for local schools. I thought it would be a good idea to contribute, being as I work as a contractor…at home…with no co-workers to feed. Since I had been hankering to make some cupcakes, I dug around for something a little unique. I finally settled on Vietnamese Coffee Cupcakes, cobbling together recipes from various sites to come up with something that would work for me and utilize ingredients I had on hand.

The cupcakes turned out rather well, light and tasty, reminiscent of a sweetly fragrant Vietnamese coffee. They are a bit of work, as they are made from scratch and have a filling, but I think they were worth it.

Cupcake Batter

1 cup unsalted butter, room temperature
2 cups granulated sugar
4 large eggs, room temperature
2 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
3/4 cup strong brewed coffee (preferably espresso)
1/4 cup heavy cream
1 tablespoon finely ground coffee (espresso grind works best)

Preheat oven to 350 degrees and prepare 24 cupcake pans.

Beat butter on high until soft, about 30 seconds. Add sugar and beat on medium-high until light and fluffy, about 3 minutes. Add eggs one at a time, beat for 30 seconds between each.

Whisk together flour, baking powder, and salt in a bowl. Put coffee and cream into a measuring cup together.

Add a quarter of the flour to the butter/sugar mixture and beat to combine. Then add one-third cup of liquid mixture beat until combined. Repeat the process two more times and end with last addition of the flour mixture. Fold in ground coffee.

Fill cupcake liners two-thirds full and bake 25 minutes. Let cool completely

Make filling (below).

Filling:

1 teaspoon unflavored (Knox) gelatin

1/4 cup cold water
3/4 cup sweetened condensed milk

Sprinkle the gelatin over the water and let sit for 5 minutes. In a small pan over medium heat, heat the sweetened condensed milk until warm. Prepare ice bath by putting ice cubes and water into a bowl that will accommodate the pan. Add the gelatin to the heated milk and stir over heat until the gelatin melts, about 2 minutes. Transfer mixture to water bath set. Stir constantly until the mixture thickens. Once mixture has cooled put into pastry bag with medium round tip. (Alternately a Ziploc bag with corner cut or even baby spoon will work to fill cupcakes.)

Using a large pastry tip, core out the center of each cupcake. Carefully pull out any crumbs and remove the cake round from the tip using a toothpick. Fill each whole three-quarters full with filling and replace cake round on top.

Frosting:

1 8 oz. package cream cheese, softened
¾ cup heavy cream

¼ cup very strong coffee (preferably espresso)

3 tablespoons sweetened condensed milk
1 ½ pounds confectioners sugar

Beat the cream cheese in a bowl until light and fluffy. Gradually beat in the heavy cream, coffee, and sweetened condensed milk. Slowly mix in the confectioners’ sugar. If you like a thicker frosting that will stand up to fancy piping tips, you might want to add more sugar.

Finish each cupcake with a heap of frosting (piped or spread), dust with a bit of finely ground coffee and a chocolate espresso bean.

P.S. The bake sale raised over $300 for local schools. My cupcakes sold out. : )

My New Favorite Breakfast Treat: Jam Crumb Cake

2010-06-27T06:46:00.000-07:00

I’m a recipe clipper. I subscribe to a number of food-related magazines, as well as my local newspaper (yes, I know that is soooo old school) and I regularly cut out recipes I’d like to try. Originally filed separately by category (breakfast, soup/salad, veg/side dish, main, dessert and misc), each file folder had become so fat that I needed to take action. I spent one cold, rainy May afternoon sorting recipes into additional categories, and for the really big files (breakfast, main and dessert) I split them into Tested and Untested. It so made me want to get in my brand new kitchen and cook, and so I did.

I woke up this morning and decided to make something new for breakfast. Butcher Son had pulled an all-nighter the day before, finishing a particularly difficult art project for college. He had slept for almost 12 hours and I wanted to surprise him with a treat. I found a recipe clipped from Gourmet back in December of 2007. No sure what I was waiting for, and after all was said and done I wish I had tried the recipe earlier.

The recipe took 5 minutes to make and another 25 minutes to cook and utilizes staples from the pantry and refrigerator. Couldn’t have been much easier unless I opened a box of muffin mix. While the original recipe called for raspberry jam, I had some lovely Blenheim apricot jam that Brilliant Daughter and I canned last summer. It smells so heavenly every time I open it (and it is just amazing stirred into plain Greek yogurt).

The recipe would lend itself to using any kind of thick jam or preserves and you could add a pop of flavor by stirring in a few drops of almond extract or a tablespoon of liqueur like Grand Marnier, Framboise, or Amaretto.

For cake

1 cup all-purpose flour

1/2 cup sugar

1 3/4 teaspoons baking powder

1/4 teaspoon salt

3/4 stick unsalted butter, melted

1/2 cup milk

1 large egg

1/2 cup raspberry jam or preserves

For crumb topping

3/4 stick unsalted butter, melted

1/4 cup packed brown sugar

1/4 cup granulated sugar

3/4 teaspoon cinnamon

1/8 teaspoon salt

1 cup plus 2 tablespoons all-purpose flour

Preheat oven to 400°F with rack in the middle. Generously butter a 9-inch square or round cake pan.

Whisk together flour, sugar, baking powder, and salt.

Whisk together butter, milk, and egg in a large bowl, then whisk in flour mixture until just combined. Pour batter into cake pan. Dollop jam all over surface, then swirl into batter with spoon.

Make crumb topping:
Whisk together butter, sugars, cinnamon, and salt until smooth. Stir in flour, then blend with your fingertips until incorporated. Sprinkle crumbs in large clumps over top of cake.

Bake cake until a wooden pick inserted in center comes out clean and sides begin to pull away from pan, about 25 minutes. Cool in pan on a rack 5 minutes. Serve.

Yield: 6 servings

The Best Use of Lemons…EVER

2010-06-22T12:34:00.001-07:00

You may think I’m exaggerating, but I am not and I do not come to this decision lightly. I have the full backing of my lemon-loving family.

As is tradition in our household, the children get to choose to go out on their birthday or stay home and have me cook whatever they want. We’ve had some odd choices over the years, like Butcher Son once asked if we could go to Dennys for his birthday, so he could have one of their Grand Slam breakfasts, and Electrician Son wanted Shake and Bake pork chops, which I had never made in my life. Those are the exceptions, rather than the rule, because let’s face it, these are my children and they know good food.

This year for Brilliant Daughter’s birthday, given the nice weather, she wanted Cowboy Burgers. You might remember this recipe from last summer. My family was so wowed they hardly spoke the whole time they were eating, hence the post tile of “Seriously Good Eating.” They really are that good. In fact, it is one of the 100 recipes featured in my cookbook, Eat Drink Merry. She also wanted a lemon dessert made with our Meyer lemons. That meant digging into the archives, the recipe clippings, the downloaded notes, to find just the right thing. And I found a gem. A home run. A grand slam. (Well, it is baseball season after all….) I found a recipe for the. best. lemon. dessert. ever. It was in my clipping file, cut from an April 2005 Bon Appetit magazine.

Simply called Lemon Curd Mousse Cake, it was a creation of light and air, summertime and sunshine, and put a smile on everyone’s face…immediately. We all knew right away that this was a keeper. Fans of lemon meringue pie will especially be wowed with this cake, as it tastes like the culinary love child of the light creamy meringue and the tart lemony custard. It’s refreshing, silky, and above all – heavenly. (I just wish that I could capture that heaven in a picture for you, as the one here just doesn’t do it justice.)

While this cake does take some extra effort and dishwashing, it is one that is well worth the effort – and I don’t say that lightly!

Warning: This recipe really does require lots of pots, pans, bowls, spatulas, and spoons. Set your sink up with warm sudsy water and just drop the used items in as you go along. It will make clean-up much easier.

Lemon Curd Mousse Cake

Adapted from Bon Appetit, April 2005

Crust

2 cups Lorna Doone cookie crumbs

1/4 cup unsalted butter, melted

Mousse

2 1/2 cups lemon curd (my recipe here)

5 tablespoons water

4 teaspoons unflavored gelatin

6 large egg whites

3/4 cup sugar

1 1/2 cups chilled heavy whipping cream

Lemon slices, cut into quarters (garnish)

Preheat oven to 350°F. Spray bottom of 8-inch-diameter springform pan with nonstick spray.

Blend cookie crumbs and butter in small bowl. Press onto bottom of pan. Bake until golden, about 15 minutes. Cool.

Pour 5 tablespoons water into small saucepan. Sprinkle gelatin evenly over. Let stand until gelatin softens, about 15 minutes. Meanwhile, place 1 3/4 cups lemon curd in large bowl.

Stir 3/4 cup curd in another small saucepan over medium-low heat until very warm. Then

stir gelatin mixture over medium-low heat until dissolved and liquid is clear (do not boil). Whisk warm gelatin mixture into 3/4 cup warm curd. Gradually whisk gelatin-curd mixture into curd in large bowl.

Using electric mixer, beat egg whites in medium bowl until soft peaks form. Gradually add sugar, beating until whites are thick and glossy. Fold whites into curd mixture in 3 additions.

Using same beaters, beat cream in another medium bowl until peaks form. Fold into egg white-curd mixture in 3 additions.

Pour enough mousse over cooled crust to fill pan completely. Pour remaining mousse into small bowl and reserve. Cover and chill mousse cake, reserved mousse, and remaining curd overnight.

Using a long thin knife, cut around cake to loosen. Remove pan sides. Gently spread 3/4 cup of remaining curd over cake. Transfer reserved mousse to pastry bag fitted with small star tip. Pipe rosettes of mousse around top edge of cake. Chill cake until ready to serve. (Can be made up to 8 hours ahead.)

Arrange lemon slices between rosettes. Cut cake into wedges.

Cinco de Mayo Dessert: Dulce de Leche Cupcakes

2010-05-05T12:24:00.000-07:00

We had a very festive party over the weekend to celebrate our new kitchen. Given the proximity to Cinco de Mayo, the party had a decidedly Latin flair. I made two kinds of mini-empanadas; one with some fresh chorizo Butcher Son had made for me, and a vegetarian option with black beans, avocado, cheese, green onion and salsa. We also had a very fresh ceviche, again courtesy of Butcher Son who had ordered a fresh halibut and filleted it out for me. I also made two batches of spicy almonds, mini corn cakes, and grilled some japaleno chicken sausage. Brilliant Daughter made a double batch of her roasted tomato salsa, as well as a tub of fresh guacamole.

On the drink menu was homemade sangria, right out of my cookbook, as well as Corona beer and margarita jello shots. To top the night off, I did skewers of fresh fruit (seedless watermelon, pineapple, strawberry and grape) and some tasty dulce de leche cupcakes. I used a batter that was featured on JustJENN Recipes, but used a dulce de leche buttercream with a button of dulce de leche on top.

The cupcake batter is made from scratch but is not terribly time consuming and you should have everything on hand. The trick seems to be the addition of brown sugar to the batter, which is not something you would normally see. It adds an extra dimension and makes for a heartier cupcake. In less than 10 minutes I had made a double batch of the batter and was scooping out 60 mini cupcakes, with enough left over for 8 regular-sized cupcakes.

After they cooled sufficiently, I made the dulce de leche buttercream. Dulce de leche has been cropping up more and more the last few years as a flavor component, primarily in ice cream and cakes. It is a milk-based product that has a wonderfully sweet caramel flavor. Due to the number of party menu items, I took the shortcut and used canned dulce de leche.

Nestle makes a good La Lechera Dulce de Leche, which can be found at Safeway or at Latino markets. If you cannot find it, you can take a can of sweetened condensed milk and either bake it in the oven or cook it in the crockpot. Barring that you can make it from scratch.

The buttercream icing was smooth with a dense caramel flavor, perfect for the cupcakes. Using a pastry bag, I piped rosettes on the top of each little cupcake and then Brilliant Daughter used a piping tip to make little buttons of pure dulce de leche on top. They were adorable and good and pretty much gone by the end of the night. Which is good for our guests, but not so good for us because we wanted to gorge on them the next day. Guess I’ll just have to make some more….

Cupcake Batter
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup brown sugar
1/2 cup granulated sugar
1/2 cup (1 stick) butter, softened
2 large eggs
1/2 teaspoon vanilla extract
3/4 cup milk

Preheat oven to 325 degrees and prepare your pans (12 regular sized or 40+ minis).

In small bowl, mix your flour, baking powder and salt. Set aside.

In the bowl of an electric mixer, cream together the sugars and butter. Add the eggs and vanilla until combined. Alternate the flour mixture with the milk until you get a smooth batter. Spoon batter into the muffin pans, filling no more than 2/3 full.

Bake for 18-20 minutes (full size) or 10-12 minutes (minis), or until a tester comes out clean.

Cool completely before frosting.

Frosting

1 1/2 cups unsalted butter, softened
3 tablespoons heavy cream
1 teaspoon vanilla
4 cups powdered sugar
pinch of salt
3/4 cup dulce de leche

Cream together softened butter and powdered sugar on low using an electric mixer. Add cream, salt, and vanilla and beat on medium speed until smooth and no lumps appear. Scrape down the sides of the bowl. Add the prepared dulce de leche and beat to incorporate.

Frost cooled cupcakes using a knife or a pastry bag. Decorate with drizzled dulce de leche.

Long Overdue Thank You

2010-04-30T06:00:00.000-07:00

Tomorrow we are having a Kitchen Christening Party to celebrate the completion of our kitchen renovations. Started in January, the work was pretty much completed in two months, but we’ve had a few small niggle items that have taken a while to resolve. While we still are not exactly 100% done (our new front doors won’t be in until May 20), we decided it was time to show it off. But before doing so, I want to send some love to the key people who contributed to this project. While I served as the contractor on this project, it could not have come together without the feedback, patience, guidance, generosity, hard work, and honest opinions of many, many individuals. Bless their hearts, every single one of them. We could not have completed this project without them!

First to Mr. B for allowing this project to move forward, despite his reservations. He was a trooper, schlepping deconstructed materials to the debris box, making hardware runs, pitching in when needed, and eating crap for two months. He knew that he would bear the fruits of his hard labor when this project was done, and so he has. But lots of kisses to him for trusting in me and this renovation.

My children also had a hand in the renovations. Brilliant Daughter and Electrician Son hosted Sunday dinner throughout our kitchenless time. We could always count on one good meal per week that was not amid the rubble and dust. Brilliant Daughter also found the tile combination that we utilized in our backsplash, which was a fantastic find, and spent a lot of time trooping around Urban Ore for doors and bits and bots.

Electrician Son did all the electrical work, rewiring our whole kitchen to code, as well as doing parts of the foyer and dining room/ office, installing all the cans, new outlets and switches, under cab lights, and a new outlet on our front porch. He took time off work, put in late night hours, and gave up some weekend time as well. He came up with some wonderful decorative features, such as the clip-on black stainless outlets by our stove and the foyer light. He also scrounged a few things from kitchen demos he has worked on which saved us some $$$.

Butcher Son not only helped when asked, but never once complained about the early morning nail guns, excessive dust, bad food, or unloading all the heavy items we brought home, including 24 boxes of flooring. And he occasionally brought home fresh food for us to eat.

Valerie Dakin, for getting this whole thing started, and providing guidance, suggestions and support throughout the whole project. Valerie, realtor extraordinaire, has helped us sell 3 homes over the years. Always cheerful (and well dressed), she insisted that our kitchen had to be updated before we put the house on the market (our plan in a few years). She came in and saw what we couldn’t, suggesting we move the kitchen door to accommodate a new run of cabinets and to remove part of another wall to create a more open space with the dining room/office. While both of these suggestions cost us significantly more in the long run, they were well worth it, making the house more open, light, and it actually functions better. Great insight.

Loren Dakin, husband of said realtor extraordinaire, and a real estate agent in his own right. A former contractor, he was instrumental in making structural suggestions, helping with building permits, solving problems, and always being at the ready when we needed something. He made the process much easier than it should have been.

Mikey Cocco, our main man and a potential contestant for the next American Idol (not so much). Mikey is a longtime friend of Butcher Son. He and his father have built some absolutely beautiful—very upscale—homes in the area, which I have had occasion to visit (3881 Jefferson, Redwood City and 401 Buena Vista, Redwood City). I loved the look, the craftsmanship, the attention to detail, so he was an obvious choice. Mikey had moved to Oregon, but when he came back during the holidays we approached him to work on the project and to our delight he agreed. One of the things that made him so wonderful to work with was his smile and upbeat personality. He was always happy. He also made great suggestions, took changes with a grain of salt, and rarely got flustered. He worked around ill-fitting cabinets, wonky walls, and our budget. He was responsible for everything but the electrical (although he is a licensed electrician), drywall texturing, and painting. A wonderful human being and a joy to work with.

Tony Gomez, Mikey’s partner in crime. Tony, a licensed plumber, was Mikey’s sidekick during this whole project. A big bear of a guy, Tony hoisted beams, redid all our plumbing, tiled backsplashes, installed flooring, fixed our refrigerator water line so we can finally get chilled filtered water from it, and did it all with a smile. Having worked with Mikey and his dad for many years, there was an easy working relationship between the two, and he occasionally joined Mikey in song.

Chad Nessi, owner of Nessi Electric and employer of Electrician Son. Before ES got started on rewiring the whole kitchen, Chad generously took time out of his day to come over. He spent several hours here, advising on the best way of doing things, as well as doing some of the work himself. I think I owe him more than a lunch.

Mark Schaeffer of Schaeffer Drywall in Redwood City. Mark came over on very short notice, and at the request of Electrician Son. He was able to start right away, not only taping and texturing the new drywall but also retexturing the dining room/office. We had planned on leaving the skip texture alone in the dining room, but Mark kept wrinkling his nose and hinting it should be replaced, and he was right. Because the two rooms open to each other, creating a great room, it would have looked odd with two entirely different textures. He and Joe did a great job for us.

Shane, our painter, also fit us into his already hectic schedule. Because we had glitches here and there, we weren’t sure when we could paint, so this was another last minute call. Mr. B and I primed both the rooms, but Shane did the first coat of paint before any cabinets were even installed. He then came back once we had finished, sealing all the baseboards, the granite, etc. and doing a second coat on the baseboards, ceiling, and walls of all the rooms. He was quick and efficient, and you hardly even knew he was here.

I’d also like to give a warm and sincere thanks to our families, who help fund various parts of this venture. My godmother made it possible for me to have the stove of my dreams, a 6-burner BlueStar beauty that has a huge convection oven and makes canning a breeze. My father-in-law paid for all the Jerusalem Gold Honed Stone and Red Onyx accents for the foyer floor. It lightens up the foyer so much and I love the Escher-like pattern. And finally, to my mom who bought us new front doors. We have been living with the originals, hollow-core doors that were both hideous and felt unsafe. We await the arrival of two solid wood doors with shaker panels and 3 vertical windows.

While the project was not without its hiccups, for the most part it went smoothly and was completed in a timely manner, and pretty much on budget, too. All the aforementioned individuals had a hand in that feat and we appreciate it immensely, more than words can convey. I hope they will grace our home for many years to come and enjoy the bounty that will be born in that kitchen.

XOXOXOXOXOXO

Mrs. B

Bet You Can’t Eat Just One

2010-04-28T06:00:00.000-07:00

I love snacking on raw almonds but they can be a bit boring. So I took one of my favorite snacks and turned it into a party munchie for the upcoming kitchen christening. The problem is, there may not be any left by the time the party rolls around because they are just that good.

I wanted a spicy almond, something that had a little bit of kick to it. A little fire, a little crunch, a great combination. I call them South of the Border Spiced Almonds and they are tasty. They leave just a little burn in the mouth, along with a bit of garlic, but will pair well with both the Coronas and the sangria. Yummmmmm.

I took raw almonds and used the egg white method of adherence, then experimented with different spices and seasonings. It didn’t take long to come up with a winning combination and they really are very easy to make. You can substitute regular chili powder for the chipotle chili powder for less kick, add more chili powder or chili flakes for more heat, a little minced fresh rosemary for an additional flavor. I was trying to figure out a way to add some lemon to the mixture, but couldn’t. Although I think that a bit of lemon or lime might add a bit of tang.

I’ll be serving them on Saturday and my guess is that there won’t be any left at the end of the night.

South of the Border Spiced Almonds

1 pound raw almonds

1 egg white

1 T water

1 T chipotle chili powder

2 t chili flakes

2 t garlic powder

1 T dried garlic minced garlic

1 T sugar

1 T seasoning salt

Preheat oven to 250 degrees and spray a large rimmed sheet with Pam.

Whisk the egg white and water until very foamy. There should be little liquid left. Add in the almonds and stir with spoon to coat each almond. Pour into strainer to remove excess liquid. Leave in strainer for a minute or two.

Mix up all the spices in a small bowl. Pour drained almonds into a dry bowl and spinkle with spice mixture. Stir well with a spoon to evenly distribute. Place almonds onto baking sheet, being careful to make sure there is only one layer and they are not too crowded.

Bake for 40 minutes. Turn almonds over using a spatula, spreading out into a single layer. Bake for another 30 minutes. Remove from oven and loosen almonds from pan with spatula. Let cool on pan.

Party Fare: Mini Empanadas

2010-04-26T08:09:00.000-07:00

I am trying to get ready for our kitchen christening this weekend, a cocktail party which has a Cinco de Mayo theme, given that it is close enough to the holiday to warrant it. There is always so much preparation for a party, but I find that if I do a little bit each day the week before the event, I am soooo less stressed when the day rolls around.

I have given Mr. B a Honey-Do List, and I am working on my own. This weekend entailed preparing a few of the appetizers. First up were the mini ricotta corn cakes, which were a big hit three years ago for an engagement party I hosted. These are pretty simple to make and I just popped them in the freezer when I was done. I’ll defrost and reheat them the day of the party, topped with a piping of sour cream and a cilantro sprig. Pretty simple.

I also tried my hand at mini empanadas. Little filled pastry half moons, these were a bit more work. Utilizing a dough recipe from America’s Test Kitchen, I made a vegetarian version based on black beans. The dough itself is the complicated part, having freeze the butter, carefully and quickly mix the dough, refrigerate, roll half, refrigerate, roll half, refrigerate, fill. I ended up doing the dough one day and the rolling and filling the second day. The tricky part was getting the dough thin enough. Too thick and all you taste is the pastry part of the empanada, too thin and the filling breaks through. I finally got the technique down though. I baked several to make sure the flavor was there, but froze the rest for baking the night of the party. They are cute and you can make any manner of filling: beef, chicken, pork, chorizo, pepper and cheese, the combinations are endless. I used a combo of black beans, avocado, shredded cheese, and green onions, bound by salsa and with a few spices thrown in.

Mini Empanadas

3 3/4 cups unbleached all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons salt
¾ cup unsalted butter, chilled

1 1/4 cups ice water

Filling of your choice

1 egg, beaten

Cut up the butter into small cubes and freeze for 10 minutes. Assemble the rest of the pastry ingredients.

Process the flour, sugar and salt in a food processor until combined, about 6 seconds. Scatter the butter pieces over the flour mixture and pulse until the mixture resembles coarse crumbs with butter bits no larger than small peas, about 16 pulses.

Transfer flour mixture to a large mixing bowl. Working with 1/2 cup of water at a time, sprinkle the water over the flour mixture and stir it in using a rubber spatula, pressing the mixture against the side of the bowl to form a dough, until no small bits of flour remain (you may not need to use all of the water).

Turn the dough out onto a clean work surface and divide it into 2 equal pieces. Press each dough half into a cohesive ball, then flatten the ball into a 6-inch disk. Wrap each disk in plastic and refrigerate until firm but not hard, about 2 hours or up to 2 days.

Line 2 baking sheets with parchment paper; set aside. Remove 1 disk of dough from the refrigerator (if refrigerated longer than 2 hours, let sit at room temperature until malleable). Roll the dough out on a lightly floured work surface into an 18-inch circle about 1/8 inch thick. Using a 3-inch round biscuit cutter, cut out 24 rounds and transfer them to the prepared baking sheet. Do not reroll the scraps as the dough gets very hard and makes for an unpleasantly tough empanada.

Wrap the baking sheet with plastic wrap and refrigerate. Repeat with the second disk of dough and the second prepared baking sheet.

Working with the first batch of dough rounds, place about 1 teaspoon of the chilled filling in the center of each dough round and moisten the edge of the dough round with water, using either your finger or a pastry brush. Fold the dough in half over the filling, making a half-moon shape. Pinch the seam along the edge to secure. Using a dinner fork, crimp the sealed edge to secure. Arrange them on a fresh, parchment-lined baking sheet. Wrap the baking sheet tightly with plastic wrap and refrigerate while making a second batch of empanadas using the remaining dough rounds and filling.

Brush empanadas with beaten egg and bake in a 425-degree oven for 20 minutes.

TO FREEZE FOR LATER USE: Place trays of empanadas in the freezer for 6-8 hours, until empanadas are frozen. Place in a Ziploc bag until ready to use. To cook, place frozen empanadas of parchment lined baking sheet, brush with beaten egg, and bake at 425 degrees for 25 minutes.

Black Bean Filling

1 can black beans, drained and rinsed

1 avocado, diced

½ cup green onions, minced

1 cup finely shredded cheese (jack, cheddar, jalapeno jack)

½ cup drained medium or hot salsa

1 teaspoon seasoning salt

1 teaspoon chipotle chili powder

Mix all ingredients and use as filling.

Secret Find in Reno: The Gas Lamp

2010-04-20T08:07:00.000-07:00

Mr. B and I found ourselves in Reno last weekend, cheering on our niece and her club volleyball team as they played to earn a bid to Nationals in June. A four-hour drive was followed by 5 hours of volleyball matches, after which we deemed it necessary to indulge in some decent sustenance.

My first choice would have been to eat at one of the three Charlie Palmer restaurants, not only because we would be assured a good meal, but because they were located in the hotel we were staying in. But, alas, the gun show was in town, meaning the hotel was packed and reservations unavailable. Traveling for the first time in at least 5 years without my laptop, I had no way of investigating local eateries and making an informed decision. Not wanting to eat at the nearby Claim Jumper or a random hotel buffet, I called on Brilliant Daughter to Yelp me some choices.

The two most promising finds were the 4^th Street Bistro, a hip localvore eatery that garnered rave reviews and was in the $$$ price range, and a local fave called The Gas Lamp. Also with good reviews, The Gas Lamp hit the $$ price point. What was most intriguing was it was kind of out of the way, frequented by locals, and had one review that stated, “Don’t let the outside appearance fool you.” I learned long ago not to judge a restaurant by its façade, and was now curious as to what it looked like.

Joined by our sister-in-law and fellow volleyball mom Linda, we all agreed we should at least drive by and check it out. Besides, it gave us a chance to cruise down Virginia Street, the main drag and home to the famous “Smallest Big City in the World” sign. Amazing how many tattoo and piercing parlors there are, mingled among the hotels, bars and casinos. Not sure that alcohol-fueled body modifications are a wise idea, but they certainly would serve as a unique souvenir.

Located off Virginia Street, between the downtown and the convention center, The Gas Lamp is in a nice but nondescript stucco building with ample parking and a bright red door. All four of us voted to take a chance and check it out. We were greeted warmly upon entering and the staff quickly set up a table for us.

Seated on eclectic antique chairs around a large antique table, we perused the one-page menu that consisted of starters, soups/salads, and entrees. While the salmon carpaccio and ahi tuna tartare sounded wonderful (and probably much healthier), we opted on the grilled artichoke ($5) and the spicy fries with garlic aioli ($5). The artichoke was cooked perfectly, steamed and grilled, served with a pesto aioli. The only downside—it was only half an artichoke. The fries, however, were plentiful and had a bit of a kick to them. Thin and light, we managed to whittle the pile down to nothing while partaking in witty banter and snarky criticism of the day’s events.

We passed on the soup of the day, homemade roasted tomato, and the choice of three salads, as reviews indicated it worth saving room for dessert. Dinner choices included the house specialty, a 14-ounce pork chop, brined for 24 hours then cross-grilled, and served with a Yukon mash and stuffed baked apple. While we all seriously considered this selection, 14 ounces of pork is way too much to eat in one sitting, so we passed. The adjoining table did order this dish and we all agreed we had pork envy upon seeing it. Still, we opted for lighter fare, with three of having the grilled tilapia with toasted almond rice and grilled asparagus ($18) and Mr. B salivating over the orange-jalapeno prawns, also served with the rice and some very nice al dented French green beans ($19). Also available were two pastas, steelhead trout, rib-eye steak, and a burger.

The tilapia was grilled and had a slight smoky flavor but was moist. The portion was perfect, as was the rice and asparagus. Mr. B enjoyed the prawns, and although they were liberally sprinkled with diced jalapenos, he would have liked a bit more heat. I found them to be just a tad too sweet, but with good flavor overall.

Dessert was the highlight of the meal. The chef rotates desserts ($8) regularly and makes his own ice cream. There is no menu, just a short recitation from Sean, our helpful waiter. The night’s offerings: Black, blue and marionberry crisp with the homemade vanilla ice cream, pineapples Foster, and a triple chocolate brownie (no nuts) served with the same vanilla ice cream. Needless to say we ordered one of each for the table.

I’m not a fan of bananas, so I’ve never ordered bananas Foster (although Mr. B loves it), but this twist on an old standard was divine and clearly my favorite of the evening. Two moderate sized scoops of vanilla ice cream topped by the sautéed and carmelized fresh pineapple and finished with toasted coconut. Yummy to my tummy, really. The berry crisp drew rave reviews from all and was the fave of my three dining companions. My sister-in-law was ready to come back and have it for breakfast…and lunch…and dinner. The brownie was generous with hunks of chocolate throughout. The sweetness and dense chocolate flavor was cut by a scoop of the chef’s ice cream. Nothing spectacular but enjoyable nonetheless.

The Gas Lamp has a one-page wine list with several single glass options (most $7-10), as well as a full bar.

4 people – 2 apps – 4 entrees – 3 desserts – 2 ice teas – 1 glass merlot – 1 tequila = $126 + tip. I would highly recommend trying this local eatery, both for the pleasant staff and good, fresh food.

Gas Lamp Cafe & Bar

101 East Pueblo Street, Reno, NV

(775) 329-5267

Wednesday – Sunday: 4 to midnite

Counting My Blessings

2010-04-16T16:36:00.000-07:00

I have been blessed along the way with many different food influences, family and friends who have helped guide me down a path in a specific direction. My nana and my mother-in-law both taught me heritage cooking, while over the years my friends have contributed with Chinese, Italian, and even vegetarian cuisines. One strong influence, beginning in my late teens and continuing to this day, has been my godparents, Joyce and Max Sosebee. It is because of them that I cherish my annual garden, learned to can, and my children know the taste of fresh fruit eaten right off the tree. They, as well as their whole extended family, have helped to shape who I am in the kitchen. And today is the day to honor and give thanks for that.

Most people know little about their godparents. Bonded by ritual, the need for godparents has decreased in our society, where individuals live an average of 78 years. There is no longer that pressing need to appoint a spiritual or physical guardian for our children under the assumption we will die an early death. While the rite is still practiced, godparents don’t have the same role or meaning they once did. But that doesn’t make them obsolete or unnecessary. I recently witnessed a wedding where the godparents were intimately involved, not just in planning, but in the ceremony itself and it was touching. I, too, have been on the receiving end of generous godparents, and am eternally grateful to my parents for having brought them into my life. They have been a gift beyond imagination; an extra set of parents to guide me, provide counsel, and who taught me the value of food, the garden, and the joy of family.

Growing up, contact with my godparents occurred on holidays and birthdays. A quick few hours here and there, at our house, at theirs, and at my godmother’s family home nearby. In fact, it is at that home that I have the fondest of memories. It is a house I visited every Christmas as a child. We would drive up the road to the house, pull into the circular driveway and enter a holiday wonderland that was filled with family. And I do mean filled. Grandma and Grandpa, three daughters with their spouses and six children. Fourteen people cohabitating for several days under the auspices of Santa Claus. It made my own family seem so small by comparison. I loved all the activity, all the food, all the joy that was in the air. (This made me realize early on that I wanted my own big family, and I now have something that approximates that, although in truth many of these “relatives” are not related by birth or blood or marriage, they are family of my own making, but family nonetheless.)

As I got older, I began to spend more time with my godparents both in work and play. During one college summer I was hired on to work the swing shift at the family’s food business, Carriage House. Producers of high-quality jams, jellies, peanut butter, and pie fillings (among other items), I worked the line, enjoying the daily aromas of strawberry jam, fishing for pineapple “eyes,” making cute little individual jam cups for restaurants. I lived in their home, gained two brothers, and had my first real exposure to a home garden. Tucked behind the garage in what seemed to me a secret garden was a bounty of tomatoes and peppers and vegetables of all kinds. I was introduced to the world of canning. I saw tomatoes come right off the vine that at the end of the day made beautiful jars of tomato and pizza sauce. I ate my first homemade pizza with this sauce, on even fresher dough my godmother had made. I had my first taste of green-fried tomatoes, stuffed zucchini flowers, fresh chard, and other foods influenced by both my godfather’s Southern Tennessee roots and my godmother’s Italian heritage. It opened my eyes.

Not long after my own children came along, my godparents moved closer, back to the family home I had known only at Christmas. It was a suburban oasis, an acre and a half of fruit trees, multiple vegetable plots, and a glistening blue pool. From apples to figs to nectarines, almost every fruit was represented there. Some of the largest onions I have ever seen were dug out of this soil. We played horseshoes next to the artichoke plants, putted golf balls under the pomegranate, and played hide-and-seek among the apple trees behind the garage. My children learned to swim here, but more importantly they learned how food is grown, able to pluck a carrot out of the ground or a peach from the tree for a snack. When my godparents traveled, my children helped me water and tend to the garden. I learned about drip systems, rotating crops, and the joy of Meyer lemons. I made pies from the apples, curd from the lemons, pizzas topped with fresh vegetables.

I was inspired to plant my own garden and my own Meyer lemon trees in our first house, which my godparents helped us acquire. We had an herb box, a large vegetable garden on the side of the driveway, and even our own secret garden, hidden behind a fence in what was a narrow unused side yard. I began canning my own salsa, jams, fruits. The shelves in my small basement were lined with the offerings from both our gardens and saw us through some leaner times.

It wasn’t just my godparents who contributed to my development, as their own large family has also aided me on my journey to be a better cook, to make better food, to try new things. While I never did try my godfather’s fried okra, I had my first introduction to biscotti courtesy of Grandma Mary, my godmother’s mother. Loving the crunch and “dipability” of this twice-baked cookie, I began experimenting with different flavor profiles to suit my own tastes. I now regularly make four versions of this Italian treat: a somewhat traditional almond (no anise for me), lemon-pistachio, almond crunch, and espresso).

And then there is the farm. LJB Farms in San Martin, about an hour south of my home, has been owned and operated by the Bonino family for 92 years and is currently run by Judy (my godmother's sister) and Louie Bonino and their two sons, Russell and Brent. In addition to everything they grow, they operate a farmstand, in what is called "The Barn." This renovated barn is filled with the fruits of their labor, along with other local growers and purveyors. This is where I come to get my lugs of Blenheim apricots, Santa Lucia peaches, heritage tomatoes, strawberries, pickling cucumbers and anything else in season. Brilliant Daughter and I drive the 53 miles to fill up the back of the car and then spend the whole weekend trying to can as much as possible. One weekend last summer we went a bit overboard and ended up with 24 quarts of pickles, 43 half-pints of jam, 3 quarts BBQ sauce and 1 ½ quarts of salsa. Yeah, the produce is just that good.

The lessons learned, however, were not just about family and food. I learned the value of hard work, the need to treat people fairly, and generosity of spirit. I have watched my godparents persevere through the darkest of days and been amazed at their strength, dedication and sheer will power. I have shared with them life and death, joy and grief.

The path I have taken, both in my food and personal life, has been directly influenced by this generous family, by the love of my godparents, by their willingness to share their home, their heart and their heritage with me. For this I will be forever grateful and I thank them today, and every day for the blessings they have provided.

Happy Birthday, Joyce!

Lemons, lemons, lemons…

2010-04-07T11:40:00.000-07:00

As you may know, my Meyer lemons have been waiting patiently on the tree to be picked and utilized once the kitchen was complete. While we are still missing a few crucial items (like 5 cabinet doors!), we started out with lemon curd two weeks ago and I have been testing lemon recipes for Easter dessert.

First up was a lemon budino, which I made for Sunday dinner a few weeks ago. We were having pork sugo over pappardelle and we needed something light to finish off the meal. The budino is a cross between a cake and a custard, baked in little pots de crème or ramekins. They are light and airy with a bit of soft custard at the bottom of the pot. Kind of like a surprise ending to the meal. They puff up and brown in the oven, only to fall slightly and crack upon cooling. I served them with just a topper of whipped cream. While I thought they were okay, they were nothing to really rave about or even pass on the recipe.

Last Sunday I tested out a recipe for a lemon mousse. A recipe I had been saving since 2006. It involved making a lemon pudding on the stove, then cooling it down and mixing it with whipped cream. I served these in wine glasses topped with a berry, but it was too much lemon, not enough berry. Part of the problem could have been that it made 8 servings, but I crammed the mousse into 6 wine glasses. (One of those things where you think more is better.) But in actuality, I think it should have been layered with berries, like a parfait. A dollop of lemon mouse, some fresh berries, more mousse, and topped with berries. You could easily get 10 servings out of the recipe this way and it would have been tastier, less caloric, and actually prettier to look at.

I followed all this up with a Meyer Lemon Semifreddo, a recipe I had clipped out of Bon Appetit in June of 2008. I needed a make-ahead dessert for Easter. My nephew was getting married on Saturday about 3 hours away. So we needed to get up early, get on the road, and had to stay the night. We wouldn’t be returning until Easter at noon, and 14 guests were expected at 2pm. So in addition to my bittersweet mousse torte, I made this light and delicious semifreddo.

A semifreddo is a semi-frozen dessert. It doesn’t freeze as hard as ice cream but has a similar custard base. This particular recipe has an extra step where you whip the lemon custard base, making it fluffy and almost ethereal, (I realize ethereal is not really a word associated with food, but it just seemed to fit so perfectly.) Served with toasted almonds and a fresh berry medley, it was the hit of the party.

While it takes close to an hour to make, it can be done up to 3 days ahead. I used a longer and narrower loaf pan (11x4x3), as I think that standard loaf pans make too big of a slice. This is very rich, and you can only eat just so much, but it does serve 10-12, depending upon the thickness of the slices.

Meyer Lemon Semifreddo

1/2 cup sliced almonds, toasted

1 3/4 cups chilled heavy whipping cream

1 1/4 cups plus 2 tablespoons granulated sugar

7 large egg yolks

1/2 cup fresh Meyer lemon juice (or regular lemon juice)

1 tablespoon plus 2 teaspoons finely grated Meyer lemon peel (or regular lemon peel)

1/4 teaspoon salt

4 cups mixed fresh berries (such as raspberries, blackberries, blueberries, and quartered hulled strawberries)

Line 9x5x3-inch metal or glass loaf pan with plastic wrap, leaving generous overhang. (You can also use a longer, narrow 11x4x3-inch pan to make smaller slices and serve more guests.) Sprinkle almonds evenly over bottom of pan.

Using electric mixer, beat whipping cream in large bowl until soft peaks form. Refrigerate whipped cream while making custard.

Whisk 1 1/4 cups sugar, egg yolks, lemon juice, lemon peel, and salt in heavy medium-sized saucepan. Place on medium-low heat, whisking constantly until yolk mixture is thick and fluffy and instant-read thermometer inserted into mixture registers 170°F, about 4 minutes. (You can also do this in a double boiler.) Remove bowl from over simmering water.

Using electric mixer, beat mixture until cool, thick, and doubled in volume, about 6 minutes. Fold in chilled whipped cream. Transfer mixture to prepared loaf pan and smooth top. Tap loaf pan lightly on work surface to remove air pockets. Fold plastic wrap overhang over top to cover.

Freeze semifreddo until firm, at least 8 hours. (This can be made up to 3 days ahead of time.)

Gently mix all berries and remaining 2 tablespoons sugar in large bowl.

Unfold plastic wrap from top of semifreddo and invert dessert onto platter; remove plastic wrap. Dip heavy large knife into hot water; cut semifreddo crosswise into 1-inch-thick slices. Transfer to plates; spoon berries alongside and serve.

Easter Egg Creativity

2010-04-01T12:44:00.000-07:00

I'm having to prepare in advance for our Easter dinner, as we head to Marysville on Saturday for my nephew Marshall's wedding. I am expecting 14 for a 5pm supper, meaning lots of advance work on my part.

This morning was the Easter eggs. I was determined to use what was in my house. I scoured my office and my yarn and craft closet for anything that I could find. I discounted all the Celtic stamps, the silver glitter and the multi-colored sequins, the latter two a bit gaudy for my taste. But I did have some fun.

After dying my 18 hard-boiled eggs in the standard 1 cup water/1 tablespoon vinegar/6 drops of food coloring, I organized my finds. Laid out on the red rosin paper that the contractors used to protect my new hardwood floor from injury, it all seemed a bit random and you will probably laugh at my attempt to be Martha Stewart. (I am much more creative in the kitchen than in the craft arena.) Assembled to the left are a few samples of my efforts.

The first is a simple egg, wrapped with ribbon and some little rosettes I had (for what, I do not know). Number 2 is made of tissue paper that I cut with pinking shears. All I had was some shimmery white paint to use as glue, but it seemed to work find. Number 3 has white correction tape bands and then is painted with a coat of the same shimmery white paint. 4 and 5 allowed me to take advantage of my large button collection, something I inherited in an old large canning jar. The last one is for my niece and nephew, both Catholic and missing their annual Easter church festivities to come north and visit family.

Next task is to head out to do some shopping. The menu as it stands now is a tribute to my late mother-in-law, who always put on a wonderful Easter feast, in the tradition of her husband's family who are of Lebanese descent.

Shish Kebab
Lebanese Rice
Green Beans in Homemade Tomato Sauce
Cucumber, Tomato and Feta Salad
Flat Breat
Hardboiled Eggs (of course)

Meyer Lemon Semifreddo with Berries
Chocolate Truffle Loaf with Berry Coulis

Happy Easter!

Kitchen Remodel: Office Space Bonus

2010-03-30T10:48:00.001-07:00

In the course of remodeling the kitchen, we inadvertently remodeled the adjoining room. Initially designed as a dining room, the previous owners had used it as a family room, dark with paneling, recliners, TV and shag rug. We renovated the space when we moved in, tearing out the paneling and carpet, retexturing the walls, and making it into my home office (that also did double duty as a guest room).

For several years early on this room served as the unofficial office for the small publishing company I worked for, with three of us busily tapping away on keyboards. Then the room became the bedroom for Electrician Son, the one we “adopted” in high school. Most recently it has served as my primary office, as I am a freelance writer and editor. It’s pretty handy, being right next to the kitchen to test recipes, cook dinners, and bake cookies. Closed off enough to work without distraction, but near enough to the heart of the home. Now that has all changed.

This new space, designed to be the dining room when we eventually put the house on the market, is open to the kitchen. We tore out one wall, moved it 5-6 inches into the adjoining room and rebuilt it as a pony wall. The original plans called for a granite countertop bar to sit on the pony wall and extend into the adjoining room. We found the cost to be prohibitive. While the granite itself was only $190, it would be $400 to mill the four edges and another $250 to install. Plus we would have had to pay for a deck to be built, making the total cost about $1000. Not in the budget. So we went for a black IKEA countertop with a stainless steel edge that only cost $99. It really blends well with the granite and black and stainless appliances and we were able to install it ourselves.

So now we have what they call a great room, combo kitchen/dining/living space. I no longer have any privacy but I do get to see my brand new kitchen as I work from my new desk, which puts a smile on my face all day long. My old desk, a cheap Office Depot model, fell apart when we moved it. Since the budget was limited, I got creative again and headed to IKEA. I found a black 6-foot desk top for $45 and some brushed stainless legs. The legs were actually too wide for the desktop, so we angled them, adding a bit more visual interest.

I also purchased a larg e cubed bookcase from IKEA to fill up one wall. They replace two sagging bookcases, which we found a new home for. We even added frosted window film to the large 4x8’ window in a decorative pattern, so we don’t have to look at the neighbor’s wall. It still lets in a lot of light but allows privacy. And given the cost of window treatments, it was the best option. Two boxes of Gila window film (4x6.5’) and an install kit cost less than $100, whereas shades or drapes would have been three times that. I really didn’t want to use drapes anyway, as the window is framed in the Craftsman style, with a wide 5 .5” header and 4.5” sides. It matches the kitchen windows and not something I would want to hide.

So my previous office space now houses a countertop eating area, desk and filing cabinet, my husband’s small leaning Crate and Barrel desk, the bookcase and a couch (which still converts to a bed for nieces and nephews). You can sit on the couch and talk to the person(s) working in the kitchen. You can sit at the bar and watch the kitchen wizardry that goes on while you nosh on cheese and swill some wine. You can smell the aromas of simmering stew, chaidoodles baking in the oven, or even the dirty dishes in the sink. (Oops!)

While I lost all privacy, I gained light and beauty (because it really is a beautiful kitchen) and a more efficient office. I have a great space for friends and family to hang out in while we cook, and it expands the area in which to use when we throw parties. So now the question is: When is the next party?

Sunday Dinner, The Slow Way

2010-03-23T17:01:00.000-07:00

I am finally getting back into the swing of things in my new kitchen. When Sunday rolled around, I had a hankering for pork sugo, a comforting dish that makes me wish I were Italian. I imagine a kindly looking nonna, bustling around the kitchen, chopping up vegetables, stirring away at the stove, rolling out her fresh pasta in front of an open window, all in preparation for the family meal. She probably has a sugo recipe handed down from her own nonna, and it isn’t written down, just something she does instinctively.

I am not so lucky. I am not Italian, did not marry an Italian, and have had to teach myself how to cook my own sugo. (A sugo is a very-rich flavored, long-simmering sauce traditionally served over pasta.) I found a recipe some time ago for a pork version that I really like, thick and redolent of herbs and wine (and it was good enough to put in the cookbook I put together over the holidays). It takes about 8 hours to cook from start to finish, but don’t let that keep you from trying. Most of that time is just simmering away on the stove, perfuming the house in a most heavenly way. The main prep can be done in less than an hour, and the rest of the time you can curl up on the couch with a good book, getting up now and then for a cup of tea and a quick stir of the pot.

I traditionally make this in a heavy All Clad stew pot, but this time I was able to use my new Le Crueset oval doufeu oven. A generous gift from friends over the holidays, everything just tastes better in a pot like this. While I have used it before (with the ice cubes on the lid and everything), this time it served as a stovetop Dutch oven. It cooks evenly and looks darn good doing so.

I had every intention of making my own pasta as well, but I had a tea date with Brilliant Daughter and a friend, so left the stirring in Mr. B’s capable hands and purchased some fresh egg pappardelle from Sergio’s Pasta Shop in San Mateo w hile I was out. Seems kind of like cheating, spending 8 hours on a sauce and only having to boil fresh pasta for 2 minutes, but I wasn’t going to resort to dry pasta if I could avoid it, and I really like fresh pappardelle with this sugo.

I used two pounds of pappardelle for this recipe. I mix about two-thirds of the sauce with the drained pasta and serve that in a bowl, with the extra sauce on the side. One thing to remember is to adjust the salt content when you add the cream. You want it to be just on the salty side to act as a counterpoint to the pasta.

Serve this with a generous amount of fresh shaved or grated Parmigiano-Reggiano, a big salad, some rustic bread, and…of course, some good red wine.

Pork Sugo

1 carrot, trimmed
1 onion, peeled
4 stalks celery
2 cloves
2 peppercorns
2 ounces dry porcini mushrooms, soaked in 2 cups warm water, liquid strained and reserved
1/4 cup olive oil
2 pounds ground pork
salt and pepper to taste
1 bottle red wine
4 cups beef broth
1 tablespoon fresh rosemary leaves, finely chopped
1 tablespoon fresh thyme, finely chopped
1 tablespoon fresh sage leaves, finely chopped
1 bay leaf
1 cup crushed tomato (fresh or canned)
1 cup cream
2 pounds pasta
Parmigiano-Reggiano

Chop the carrot, onion, celery, and mushrooms in a food processor. In a spice grinder or mortar and pestle, grind the cloves and peppercorns until fine and set aside.

In a large Dutch oven or stew pot, sweat the vegetables and mushrooms in the olive oil over medium heat until they become soft, 5-7 minutes, then add the pork, stirring until cooked through. Season lightly with salt and pepper. Add the wine, broth, herbs, spices and mushroom liquid. Bring to a boil, reduce to a simmer and reduce by half, 1 to 1 1/2 hours. Stir occasionally.

Once reduced, add crushed tomatoes and simmer on very low for 5 hours, stirring occasionally.

Add the cream and allow the sauce to simmer gently until has emulsified, about 15-20 minutes. Serve over a heavier, thicker pasta, like pappardelle with fresh Parmigiano-Reggiano cheese.

YIELD: 8-10 servings

Canning in the New Kitchen: First Up, Lemon Curd

2010-03-21T09:15:00.001-07:00

My Meyer lemons have been waiting patiently out on the bush for my kitchen to be finished, and while it isn’t completely done, I could no longer ignore their stare. They were so ready to be picked, beckoning me day after day, begging to be transformed into lemon curd. This last week of sunshine convinced me that it needed to be done, particularly since Brilliant Daughter calls lemon curd “sunshine in a jar.”

So it was that yesterday I took my basket out to the back yard and removed all the best, juiciest, ripest lemons for use in our batch of lemon curd. The first canning project of 2010 and the first for my new kitchen. Also new to our repertoire is Butcher Son’s girlfriend, who was ready to learn what lemon curd was (poor deprived child) and what it means to “can.”

Given that we got quite a late start, 4pm to be exact, we chose to only triple my recipe, as we had a long-awaited surprise in store for us at the end of the project. The girls set to work zesting, while I easily juiced the lemons. Even with the kitchen windows open, the lemons perfumed the whole space, bringing smiles to our faces. And oh how easy it was working together in the new space, utilizing the extra counters, the heavy-duty stove, the big sink. Several times throughout the process, Brilliant Daughter remarked how much she loved the new kitchen. I, myself, am still in awe. Lovingly cleaning counters, amazed at how much I can fit into the sink, and how quickly my kettle whistles on its new burner, it has turned out well. (And I promise to get pictures up soon! Still waiting on a few items for install.)

With three of us sharing the kitchen duties, the process went by fast and by 6:30 we had not only canned 20 jars of lemon curd, but Brilliant Daughter had made scones to taste test the lemon curd. You know, just in case it was bad or anything. : )

Oh, and the long-awaited surprise? We finally, finally watched Julie & Julia. I know, you are all wondering what took me so long. Brilliant Daughter and I tried to go see it when we were in Portland last year, but missed the show. Then it was the holidays (when BD got her very own Julie & Julia DVD), and then once the kitchen deconstruction began we made a conscious decision that we would celebrate at end of the process by watching the movie. Which we did, with big pots of tea, warm scones, and fresh lemon curd. Not exactly a French meal, but I didn’t have the strength to bone a duck anyway.

Kitchen Odyssey: The Final Stretch

2010-03-02T07:50:00.000-08:00

We are sooo close to being finished. I am aching for the chance to fill the shelves, clean the one-inch dust cloud that has settled on furniture throughout the house, and cook on my new stove. I was so sure that Saturday would be the magic day (and one day ahead of schedule), but alas, it was not to be. Monday came and went as well and today, Tuesday, we have our fingers, toes, and eyes crossed that the end is near.

So what’s with the hold up? Meticulous and additional backsplash tile installation, extra plumbing and parts runs for the new dishwasher/disposal/sink configuration, missing part for the refrigerator water system, and extra prep work for the final paint coat.

We chose three types of tile to go on our backsplash, 2x2 textile, 12x12 textile, and 2x2 mixed glass. Add in the problem that the cabinet salesman measured the space incorrectly (he was off by 4 inches), and instead of using the full 12x12 tiles, all had to be cut to fit. Then there are also 4 outlets/switches along the sink run, making for more detailed cuts and you get the picture. Painstakingly slow, but better slow and steady without ruining any tiles. And the result is fantastic. The backsplash goes so well with the granite and the kitchen and adds a lot to the character. We found that the tile salesman overestimated by almost $200 worth of tile (really, I did give him the exact measurements), so now we are going to use the leftover tile to cover the wall on the pantry run of cabinets, meaning some finish work over the next two days. But it will be worth it.

As for the plumbing, we changed the configuration of the sink and attendant parts. We now have a one-tub sink, rather than a two-tub, and we added in an air button for the disposal, all necessitating different parts than we used originally. Two parts runs to get what we needed resulted in being about 30 minutes away from completion last night. But this morning, Tony will work his magic and we will have a functioning sink and dishwasher. I have not wanted to unbox the dishes and pots/pans until the dishwasher was running, as everything will need to be washed before load in. So tonite we will start on that.

Our refrigerator, only two years old, is the first we have ever had with an ice maker and filtered water system. When it was installed there were some glitches and the result was that the water pressure was never quite right. We ended up not using the filtered water unit, and the ice took too long to make. Tony tore out the rinky-dink set-up that Best Buy installed and has replumbed a (correctly sized) water line from the kitchen sink (under the house) to the fridge. One small part, which probably got tossed during move-out had to be found before we hooked it all up. Mr. B finally located the part yesterday at 5pm and it’s set to go in this morning.

We had primed all the walls early on. Our painter, Shane, came and did the first coat two weeks ago. Since then we have painted all the trim and baseboards, which Mikey installed for us. I then filled the holes and sanded. I thought that all that was left was to do one more quick coat of paint, but that shows how naïve I am. Apparently all the baseboards and windows should be caulked. So Shane spent most of yesterday afternoon caulking and painting the back door. This afternoon he will come back and do the final coat of paint on the walls and ceiling, and touch up any trim. I've included a before and after picture of the back door (altho not a great photoshop effort on my part). I always hated that door and didn't realize it looked so awful and tacky, even more so next to the new drywall. It is much improved after Mr. B took it off, sanded it down, filled in the nicks, and primed it.

Not much left on the agenda. The additional backsplash will get done today and tomorrow and then we have a few days rest while we wait for the scribe molding, top molding, thresholds, and stair nose to come. Then there will be one more round of detail work and the laying of the foyer tile. I still need to figure out a bar top and a barn slider, but those will wait until another round of funds become available, as will the new front door.

I’ll have a full round of pictures soon. So stay tuned…..

Kitchen Odyssey: The Waiting Game

2010-02-27T08:51:00.000-08:00

We are very fortunate to have friends who can help us with this remodel, keeping costs down. Well, I should say we are fortunate that our children have friends who can help us out. Mikey (yes, that is what he calls himself) and Tony have both worked in construction their whole lives. In addition to general construction, Mikey is a journeyman electrician and Tony is a plumber. Both are happy individuals, who work hard, sing off-key, and love to play golf.

It’s a good thing they like the golf, because there are frequently days when they cannot work due to delays not of their own making. They had a two-day delay thanks to a local building inspector. Maybe he was being overly cautious, maybe I am just a rookie who didn’t prepare the plans well enough, maybe a bit of both. We also had 4 hours of standing around and hand-wringing when the cabinets started to be installed. Then another day waiting for the granite installer to come and measure.

Let me just say that I am a timely person. I show up at the appointed hour for events, dentist appointments, airplanes. I am not very tolerant of those who are late, unless they have small children that inevitably cause delays. So when someone says they will be at our house at a specific time, I plan everything around that. Like the granite installer. When he came to measure, he assured us he would be back the next day mid-morning. Now mid-morning to me means 10-11 am. When he had not shown up by noon, we started calling him.

Now I don’t want to piss this guy off, because he is installing a lot of granite and I want it done right. So I try to play it nice. But Mikey and Tony showed up and were going to install my new hood vent. But since they start at 9am, they wouldn’t have enough time before the granite guy showed up. So they picked up our baseboards, measured out all our window and door trim, made their cuts…and still no granite guy. We put a call into the granite guy and they went off to get lunch. When they came back…still no granite guy. He finally returned our call at 1pm and said he would be over in an hour. Not enough time for Mikey and Tony to install the vent hood, again. So they left to play golf.

And what time did the granite installer arrive? 3:15 pm. I was out getting more primer and paint for the trim, which was probably a good thing. It gave me time to cool off.

Of course, installation was not without its hiccups.

· They had to cut into our sink wall to get it to fit tightly. Not sure if that is because the granite wasn’t square or the wall wasn’t square.

· One counter run is longer than 8 feet, so we knew there would be a seam. I had assumed that it would be in the middle of the sink. But the granite installer recommended it be a foot or two to the left of the sink, as he could get a 9-foot piece. He said that seaming is much better these days and that is preferred. I took him at his word, but now I think he was full of shit. While the seam is nicely done, granite varies so much in its look and color, that now I have a 2-foot seam of mismatched granite, rather than a 3-inch seam at the center of the sink. It doesn’t look terribly bad, but in hindsight, it should have been seamed on the sink.

· He also said the cabinet wall that cases in our refrigerator was not square and gave us a choice of placing the granite tight to the wall, meaning the edge next to the stove would not be straight, or making the edge next to stove straight, leaving a slight gap next to the wall. He said we could always adjust the wall to tighten it to the granite, so we went with the square edge next to the stove. But when he placed the backsplash, he did so tight to the wall so it now cannot be adjusted. We have to hide the small gap with a piece of scribe.

While there were issues, Mr B was fascinated during the whole process. He kept relaying interesting tidbits about the installation process to me, kind of like a kid reports a baseball score every half inning. It was cute to watch.

While granite was never my first choice for countertops, several factors played into it ending up the kitchen, namely our realtor recommended it, potential buyers’ expectations dictated it, and the pocketbook could afford it. At $190 per 8-foot slab, it was cheaper than almost anything else. And it does look nice. But I have learned a wealth of lessons here that will serve me well on my next kitchen remodel.

And for your viewing pleasure: our new stove and vent hood, and the fancy outlets that Electrician Son installed on the sink run.

Kitchen Odyssey: Weekly Update

2010-02-24T12:00:00.000-08:00

We are now on Day 31 of our kitchen demolition and rebuild. I had a mental target completion date of February 28, which everyone told me was unrealistic. When you move a whole wall, relocate a door, rip out everything (and I do mean everything), and install everything new (except fridge, dishwasher and disposal), it is typical to expect 8 or more weeks, but I had faith in my team and they have not disappointed. All the main elements will be installed by the 28th. All that will be left are small details to finish up next week (two cabinet doors that need glass, paint touch-up, etc.) I should be able to cook my first meal this weekend, assuming I have the time to drag the boxes out of our storage shed and get all my dishes/cooking utensils/food put back in place.

Here is where we are today:

Kitchen

· First coat of paint done (Ralph Lauren Roadster White).

· All cabinets have been installed (KraftMaid Huntington Maple Praline). Toe kick trim and scribe installed, although we are waiting on additional scribe (we were short 16’) and all the top molding (we chose 1½” solid stock to keep with other design elements of the rooms. Waiting to hear from the KraftMaid rep to come and correct deficiencies.

· Hardwood floor installed (Aztec Cherry from Lumber Liquidators).

· Sink install today (Ticor SS3510 Undermount 16-Gauge Stainless Steel Kitchen Sin.).

· Granite installation underway today (Giallo Fiorito granite from Brazil).

· Faucet (Moen 90 Degree Pull Out Faucet), air gap and disposal air button to be installed.

· Disposal and dishwasher to be reinstalled.

· Water line to be run from sink to refrigerator (under house).

· Electrical outlets, switches to be installed.

· Undercabinet flourescents to be installed.

· Vent hood purchased yesterday and to be installed.

· Stove to be delivered Friday between 10 and 12 (BlueStar stainless steel 36-inch all-gas range).

· Backsplash to be installed (comprised of 12x12 tiles, 2x2 tiles, and random glass/rock tiles).

· Baseboards (5½ inch), window and door trim to be painted, cut and installed - using a Craftsman style trim. ¾” x 3½” side trim with a 1” x 5½” top trim. Still debating sill vs. bottom trim.

· Install stair nose floor trim to garage

· Final coat of paint.

· Install ceiling light trims.

Dining Room

· First coat of paint done.

· Hardwood floor installed.

· Need to paint and install baseboards and window trim (same as kitchen).

· Final coat of paint.

· Install 2 outlets and all outlet covers.

· Reinstall light fixture.

Foyer

· First coat of paint done

· Going to be starting on the new flooring (Jerusalem Gold Honed Stone with Red Onyx accent). See sample layout at right.

· Paint and install trim.

· Final coat of paint.

· Install new light fixture.

· Keep my eye out for a door that will work with a barn slider.

Hallway

· Hardwood floor installed.

· Walls painted.

· Need to paint trim and finish trim install.

· New lighting was done several years ago by Electrician Son. Center lights the whole run of the hallway, which not only has a dimmer switch but also can be focused on our Rogues Gallery (family portraits).

· Install threshold trim to each bedroom.

· Install doorbell chimes in cold air return vent (brilliant idea by Electrician Son – hides the hideous nature of doorbell chimes).

Cabinetry 101: Learning as You Go

2010-02-19T13:43:00.000-08:00

Warning: this is a long post, but hopefully it will help you avoid the problems and pitfalls we encountered.

In a perfect world, I would have hired a designer to plan out my whole kitchen. It is the wisest thing to do, and usually provides the best results. It also takes an enormous amount of stress off of your shoulders. But I had a budget, and a designer was not something that I could afford. In all honesty, I did enjoy going and looking at cabinets, mock kitchens, open houses, all to get ideas. I enjoyed the research and hunt for sinks, faucets, and especially my stove. But with the big items, it’s a little trickier. I needed to trust in my own judgment and that of the sales rep who helped develop a floor plan and what cabinets to purchase. And the lesson here is, that I have a lot to learn and need to be more wary of salespeople of any kind, no matter how nice they are.

Given that many kitchens, including mine, don’t adhere to standard cabinetry sizing, the best way to go was probably custom-made cabinets. Not that they would have come without issues, but slightly odd wall sizes can be accounted for. Again, this is a pricier option, and not in the cards. So I took my chances, picking out the exact style I wanted (realtor approved, for future sale purposes) and what company to get it from (based on consumer reviews from a variety of sources). Our final choice was KraftMaid Huntington in Maple Praline, which is a shaker-style cabinet in a warm wood tone.

I brought a floor plan into Grand Tile and sat with Neil while he mocked up the kitchen on screen. We went through various incarnations before choosing the best layout, for maximum cabinet space given the allowable vacant walls. I specifically asked for spice inserts, vertical shelving in the cabinet over the fridge (for cookie sheets and serving trays), pull-out drawers for pots, pans, appliances, and a few other items.

Lesson #1: Bring in your written laundry list of needs/wants. Make sure that each one is checked off and guaranteed. And make sure you understand how each feature works. I, clearly, did not. My understanding of the spice drawer inserts was that they were removable, in case we did not need/want all three. Not so. They are permanently glued in. The vertical shelving in the tray cabinets are missing or non-existent.

As we went along, our sales rep would recommend certain features (flat front drawers, heavy-duty pull out trays). Often he would say he would throw those in for free, but I am not so sure that he did.

Lesson #2: Review your itemized bill very, very closely. If you do not do it at the store, do it at home that night. Go through each item. If there is any question, call them immediately. Or ask what the price difference is when the subject is broached. Is it really an upgrade? Think about the necessity of each item they recommend. Remember, they are in the business of making money.

Once we purchased the cabinets, I brought home the plans and started to decide where everything would go. But I didn’t really look at the plans closely. Had I done so I would have noticed that the sink run is not centered under the window, that the left cabinet is further away from the window than the right cabinet. Little things, but they can be important.

Lesson #3: Look at the plan closely. All those measurements can be confusing, but double check each one. Make sure that tall cabinets are not too tall, make sure that there is adequate space for appliances, make sure that sink is centered on the window!

Delivery time was reasonable on these cabinets and KraftMaid was very good about calling to schedule a delivery date, later confirming that date. Even the drivers called when they were on the way to deliver. Good customer service on the delivery end of things. But we were not quite ready for the cabinets when they came, so we had to find space to store 21 boxes. Not an easy task. We were lucky, we have a large garage and they all fit easily and tightly together so that damage wasn’t really a possibility.

Lesson #4: Try to time your cabinet delivery as close to the install date as possible. The longer boxes are stored, the more that can go wrong. And if they sit for too long, the company may not honor any defects because they were not disclosed within a certain time period of delivery.

Once we were ready for the installation, we started opening boxes. Cabinets go through a lot in their lives. They are manufactured, inspected and boxed. They sit in a warehouse until they are needed. They are loaded on a truck and taken to the rail yard. They are loaded on a train to travel across the country. They are unloaded into storage. They are loaded onto a truck. They are offloaded at your home. A lot can go wrong. Damage can occur at any stage. Fortunately KraftMaid packs their cabinets well. Nonetheless do expect issues. We have a door that is warped, as well as several warped shelves, plus some damage to the pantry, and a few scratches.

Lesson #5: Inspect every part of a cabinet when it arrives. All corners, all drawers and doors. Look for dents, dings, scratches, warps. Take pictures of anything you find, while the cabinet sits on the box. Detail everything in writing for later use. Do not trust your brain to remember. I can hardly remember what all the electrical outlets are for, let alone 21 cabinet pieces and what shape they arrived in.

Unpacking the first install item, the pantry, brought about panic. The 4-inch toe kick was actually 4.5 inches. The toe kick, along with the 91.5 inch pantry = 96 inches. But we have a new subfloor and new ¾-inch hardwood, meaning we only have 95 inches, and you need at least 1/2–inch clearance. So we were 1.5 inches too tall. The salesperson did not take the floor into consideration when he came to measure. The solution is to cut down the toe kick, but we did not want to void any warranty.

Lesson #6: Make sure your salesperson knows what type of flooring you are using when s/he is measuring the space.

Lesson #7: Before you modify any part of your cabinetry, call your sales rep to make sure that it will not void any warranty. We waited and were assured it would be okay, but every company is different.

Modifying the pantry meant that the companion lower cabinet to its right does not line up along the bottom cabinet door level. The pantry sits on a 3-inch base, while the cabinet sits on 4.5. In the case of the pantry, the toe kick is separate and easily modified. With cabinets, the toe kick is integral, and is difficult to modify when the cabinet has an outside face. Any little misstep and you can ruin a cabinet. Our choices: return the pantry for one that fit, modify only the pantry toe kick, or modify both toe kicks. In the end we decided to just modify the pantry toe kick and not risk damaging the cabinet. To the untrained eye, the issue isn’t noticeable. Of course, we know its there and it will probably always bug us.

Lesson #8: Before modifying, look at companion elements. Make sure you will be happy with the overall look once modified. If not, hold out for replacement parts.

The pantry also has a small door issue. All the other upper cabinets have a gap between the top of the cabinet and the door, but the upper pantry cabinet doors are flush to the top of the cabinet, making it impossible to put up molding. Our sales rep has said that KraftMaid will come out and deal with all the problems, and will provide us with the proper doors.

Lesson #9: Document, document, document every single issue. As soon as install is complete, send the sales rep a laundry list of issues. Wait a suitable amount of time for him to respond with corrective action. If you do not hear back or are unsatisfied with the answer, go to the manufacturer directly.

Per the plans, the cabinets on the pantry run were installed. The only problem is that the sales rep had ordered the upper cabinets with doors that opened the wrong way. The left cabinet opens right and the right cabinet opens left. We found this problem with one other cabinet. Looking at the plans, this could have been avoided if I had understood how their stock numbers worked. For instance, B18L.2DXFWT means it is a bottom (B) cabinet, 18 inches (18), with a left hinge (L). The rest of the gobbledy gook has to do with the drawer insert and pull-out shelving. But what was important is the L. It opens to left, when I am at my stove and I want to open this cabinet on my right cabinet to get the oil, I can’t just open it and get what I want. I have to walk to the other side of the cabinet and open it so I can see inside. I have been assure that KraftMaid will take care of this (even though it is the sales rep’s fault.)

Lesson #10: Ask what the stock numbers signify. Or go online and figure it out for yourself. If I had, I could have avoided this issue.

The little things can also be most annoying. What do I know about scribe, wall filler, and molding? I had (incorrectly) assumed that either the cabinets came with molding or that it would be ordered in a sufficient amount. Truth: No molding was ordered whatsoever, other than scribe molding which goes around the side edges of cabinets, and for which there was too much ordered.

Lesson #11: Make sure you ask about the finishing touches. KraftMaid has at least 80 different above-cabinet moldings to choose from. Who knew? Pour over the brochures, look at the pictures, look at the extras. Did you know the toe kicks are unfinished and that you have to add a front veneer? The devil is in the details.

Overall, we are happy with the look and finish of the cabinets. We are disappointed in the issues, almost all of which could have been avoided if our sales rep had been more detail oriented. Now we will have to have KraftMaid come out and correct those issues, such as switching doors, which will leave holes in the cabinetry. Not ideal, but it is the price we pay for not being able to hire a designer, trusting our sales rep, and not knowing enough beforehand.

Live and learn….

P.S. Mikey and Tony rock!!!

New Cabinet Run
(replacing the beloved chalkboard)

New Stove Run

New Sink Run

Kitchen Odyssey: Status Update

2010-02-15T08:29:00.000-08:00

I think it will be cutting it close to finish this project by the 28th, but we have no one to blame but ourselves. Small design changes can cost days, not to mention one delay caused by the city inspector. I’d say overall we are about 4-5 days over schedule (that would be the schedule in my head, because I have never bothered to actually write it down, although I had the best of intentions). By all accounts we are whipping through the project and people are always shocked to think we did a total demo (including moving a wall and relocating a door) in one month. Mind you, I am not complaining, just stating the facts.

Last week was the week of mud. This is not something an amateur should do, and our main man Mikey wanted it done right, so he opted out. Electrician Son sent us over the best, Schaefer Drywall (they just got done doing Condoleeza Rice’s home here in the Bay Area). Owner Mark lives about 6 blocks from us and could’ve walked over if he didn’t need to bring so much equipment and supplies. When we moved in 15 years ago, the kitchen had wallpaper, which we stripped. The walls were essentially flat with no texture. The adjacent dining room (aka my office) had been used as a family room and had paneling. We removed the paneling and did a skip trowel texture on the walls, mostly because it was the easiest and quickest texture to accomplish and it hides a multitude of sins. This type of texturing can be found on any 1970s-1980s tract home and I could tell right away that Mark didn’t like it. He hinted about it. He called Electrician Son and asked if he thought we would consider changing it. Eventually he asked us himself and we agreed to do something a bit classier. This meant retexturing the whole dining room, rather than just the one pony wall. So an extra day with Mark and Joe, but it looks wonderful and we are very happy.

Then came the paint decision. Our realtor wanted us to keep in neutral, although she did say we could have an accent wall in the dining room. I brought home paint samples and stared at them for 3 weeks. I took them outside, I took them up to the realtor while she held an open house, I asked everyone’s opinions. No consensus. I finally decided that the color in the foyer and hallway, Ralph Lauren Roadster White, would work well throughout. It is a warm creamy color that we like and it would tie the rooms together. Mr B and I primed the two rooms and one foyer wall on Friday, which made me realize I am not as young as I used to be. We fired up the hot tub to relieve the sore muscles and aching joints earned after 6 hours of hard work. But it was ready for the painter on Saturday morning and we now have a completely blank canvas, ready for floors, cabinets and counters.

We have also ordered our faucet. Again, not an easy thing to do. There are so many choices: one handle or two, two handle centerset or single hole, with or without side spray, integral spray feature with or without pause mode. Chrome, nickel, bronze, stainless, black, white. Retro, modern, traditional, classic. Hot water dispenser, cold water dispenser, soap dispenser. You get the picture. I had to whittle things down one by one.

• One hole, one handle
• Integral spray (aerated and rinse functions) with pause mode
• Stainless steel, to go with the sink
• Modern, but in keeping with the detailing on our cabinets

I’ve gone to several showrooms and looked online. Prices range from $200-1,500. I have had enough faucets to know I should not skimp and to get a brand that is well built and will not fall apart in a year or two. We finally settled on a Moen 90 Degree Pull Out Faucet. It’s got square features, which fits in with the cabinetry, and it is about 12 inches high, meaning only an inch will be visible above the windowsill. I’m still debating a soap dispenser. I hate having too many holes in the counter, and because we already have the air gap and are installing an air button for the disposal, I am hesitant to add the 4th hole. But I like the idea of a dispenser and it gives us the option of using the hole for something else later.

I was also able to check off the foyer title from my list. The current flooring is 4x4 puke gold tiles with grout that probably was beige back in the day but is now dark brown (no amount of scrubbing can return it to its original incarnation, believe me, I have tried). We keep it covered by a rug. So it’s time to chip it up and do it again. Budget constraints meant using slate or getting something from the clearance aisle. My goal was to keep it under $500, which wasn’t terribly easy for 77 sf. It can also be a difficult choice. The first showroom we went to, back when we were also looking at backsplash options, almost caused me to have a meltdown with sheer volume of choices. I’ve since been to several other showrooms and have built up my tolerance for wandering aisles ten times over to look at samples. On Saturday we went over to Grand Tile, where we bought our cabinets and counters, as we knew they had a good selection. But they were closed. So we headed to a nearby store, Artistic Stone Gallery in San Carlos.

The young salesperson was quick to help us find something within our budget. I don’t like anything shiny and Mr. B has been expressing his reservation about slate, which can have some pretty irregular color variations, so we looked at other natural stones and perused the sale aisle, which had some very good choices. We found one 12x12 stone option at $2.69/sf that was displayed in a pattern with 2x2 accent stones. While we liked the layout, the stone wasn’t quite right. Samantha found us a similar stone that was on sale in the main showroom that worked perfectly. The final decision was 12x12 Jerusalem Gold Honed Limestone with 2x2 Red Tumbled Onyx to use as accent. We will put an enhancer/sealer on the tiles once they are set to liven the colors a bit and I think it will look great with the hardwood flooring. This actually came in about $20 over budget due to the 2 sheets of 2x2 that were $9.50 each. But without the accent, the floor would be a bit boring, so it was worth the extra little bit.

We also ordered some register vents for the 2 rooms. I wanted something a bit more decorative but not overly so. Some of the nicer ones do not have a damper (that can be opened and closed), so I opted for a 4x14 Wicker Brushed Nickel Floor Register. Simple but a nice accent in both kitchen and dining room.

I am doing my best to ignore the thick layer of dust that has built up. I did sweep, vacuum and dust once last weekend, but I know it is futile. I think the hardest thing about doing a project like this is the lack of control that I feel. I have to let go of the need to cook and keep the house clean, try not to worry about delays and glitches, and just have fun with it all. Fortunately every one who has been involved in the project has been upbeat and happy, keeping the mood light around here. Now if Mikey would just stop singing to the radio….

Kitchen Remodel: Mud, Mud and More Mud

2010-02-14T06:52:00.000-08:00

When I say mud, I mean joint compound. Boxes and buckets of it. All day every day. Well, that is a bit of an exaggeration. We started taping on Monday, cleaning up the joints and corners, thanks to Mark Schaefer of Schaefer Drywall. Tuesday Mark sent in Joe, who has been evening out all the walls. Fans and heaters going trying to dry it all out but apparently to no avail. Wednesday morning the coat from the previous day wasn’t completely dry. But Joe soldiered on, stirring up bucket after bucket of mud, artfully smearing it on every wall. We’ve chosen a new texture, necessitating that the dining room/office walls be redone, adding time to the project. It is looking good and I am happy with the decision, but hate any delays.

We’ll prime tomorrow and the painter will be here Saturday. We get a day off on Sunday and then the hardwood floors begin on Monday.

The Cost of Remodeling: The Little Things

2010-02-03T09:20:00.000-08:00

When I started this project, I didn’t sit down and work out how much each item would cost. I had a set amount of money that I needed to work within and I did a lot of research to get the best possible materials/appliances for the best cost (without using big box stores). So far, we are doing pretty good and I think we will come close to within 10% of what we had to spend. But I am always surprised at the cost of the miscellaneous or unaccounted for items. Some examples:

Backsplash: Just trying to find something we liked for the backsplash was a daunting task. We initially went into a really nice tile store that probably had 5,000 samples (seriously). I crawled around on the floor with my counter/cab/floor samples checking every one out. By the time we left I was almost in tears—due to both the price of things and the overwhelming number of choices. By happenstance, while looking for slate for the foyer at United Tile, Brilliant Daughter found the perfect combination for the backsplash. It is comprised of 12x12 tiles (14 sf), 2x2 tiles (7sf), and random glass/rock tiles (3 sf). I paid $533.14 for the order. When I went to pick it up a week later it was in two boxes. Two 12x12x4” boxes. I told the man there must be some mistake. I mean, really, how can two small boxes like this cost $533.14? But there was no mistake. Dammit.
Wood: Yes, we decided to move a small wall and change the doorway, as well as lay hardwood floors. While I knew this would necessitate lots of plywood (16 sheets to be exact), 2x4 lumber, 2 new beams, and nails—four trips to OK Lumber yielded receipts totaling $798.02. That’s with the contractor’s 10% discount! To be fair, there are also non-wood items purchased: a large roll of insulation (to meet current code), a 500 sf roll of kraft paper, 7 joist hangers, several saw blades, and a few other things that I don’t even know what they are. I feel bad not only for my pocketbook, but for all the trees.

Electrical Supplies: We are fortunate to have a son who is a licensed electrician, which saved us paying for 18-20 hours of labor (at a minimum of $50/hr). But code required us to redo every single piece of electrical wiring in the kitchen. This means all the old had to be pulled out and we had to install all new wiring, boxes, junction boxes, GFI outlets…and the actual lighting configuration. In order to decrease energy consumption, California adopted an energy code (Title 24) that significantly impacts lighting in new and remodeled homes. This necessitates that at least 50% of installed wattage in a kitchen must be from fluorescent, CFL or HID lights. We just put in new ceiling cans last year, but we could not reuse the three large center cans, as they were not fluorescent. That meant pulling those out and replacing them with fluorescent, as well as adding two undercabinet fluorescent lights. So far, supplies have run $640.30 and I still do not have the undercab lights, switchplates, outlets, or the eating area light fixture. While we did get the contractor discount on most of those supplies, and the labor was free, this is gonna run us over $1000. A bit more than I had budgeted for, unfortunately.

Such is the way of things I guess.

Kitchen Renovation: First Week Recap

2010-02-01T10:37:00.000-08:00

It’s been a very exciting week with the start of kitchen renovations. It’s going rather quickly. There have been a few changes to our original [loose] plans, based on suggestions, which has resulted in additional work we did not factor in initially, but I think we are pretty much on track.

Monday, while it was pouring, we went and picked up the hardwood floors at Lumber Liquidators in San Jose. They are currently sitting in what was my office, acclimating to the house. Tuesday Mr. B took off all the cabinet doors, and deconstruction began. All hands on deck to take out the cabinets, appliances, flooring. On Wednesday walls were ripped into, and we made the first design change. Our refrigerator, which resides next to one run of cabinets, sticks out into the door jamb. It is awkward and a bit unsightly, so we made the decision to move the whole wall back about 3 inches. This will necessitate changing the vent shaft for the hood and moving the gas line for the stove, but I do think it will be worth it.

Thursday a new load-bearing beam was installed in the ceiling, the wall torn out and relocated, and the structural elements to the ceiling, walls and floor were taken care of. More deconstruction ensued on Friday when the wall with the foyer door being relocated to the center of the wall. A heavy duty header was installed all the way across the wall (in case we want to use the barn slider doors), and the old door was framed out. Electrician Son came over and ripped out all the electrical, made some changes on where things would go, and started install. Electrical is about 50-60% done. (New fluorescent cans below - consistent with Title 24 requirements.)

I picked up our backsplash tile. When I got it home I realized they had given me the wrong glass tiles. A quick call to United Tile and they reordered the right sheets and they should be in early next week. Good thing I caught that now, instead of when it was ready for install. I spent an hour looking at knobs and pulls, and am just as confused as when I started. Should I use knobs? Pulls? A combo of both? Should they be silver, brushed, black, rustic? My final decision is to wait until the major items are installed and then bring home samples to decide. In other words, I’m gonna procrastinate on this issue……

On Saturday there was a few hours of work on the kitchen, including new plumbing for the sink, dishwasher, and refrigerator, and then we drove across the Bay to Urban Ore in Berkeley to donate some recyclable kitchen items, like the sink, faucet, cabinet door hinges, etc. We looked at doors to use on the barn slider. Couldn’t come to a consensus.Very overwhelming. We'll have to go back once we have a more concrete idea of what we want.

As an aside, we had a great meal at 900 Grayson while we were in Berkeley. Brilliant Daughter ordered the Demon Lover’s breakfast, spicy buttermilk fried chicken paillard over waffle with lovely real maple syrup. I had The Charlie, a fresh piece of seared ahi, sliced and served on a fresh bun with an Asian slaw and wasabi mayo. Mr. B ordered the Grayson Burger that came with some yummy bacon slices and crisp thin onion strings. Great herbed fries and the ginger Rickey was so refreshing.

Kitchen Renovation: Utilizing Barn Slider Doors

2010-01-30T10:55:00.000-08:00

In designing my kitchen, we are moving our kitchen door to accommodate a new run of cabinets (which includes a much-needed pantry). The door will be relocated to the center of the wall that leads into our foyer. In my mind, a traditional door just won’t work. My first thought was to leave the doorway open. But as an alternative I am thinking about utilizing barn sliders on the foyer side of the wall and hanging an architecturally interesting door. Kind of like one of these:

Remodelista has a whole article on sliding barn doors and I am drooling at the thought. In fact, I am thinking about doing the same thing on the opposite foyer wall for our coat closet. It could be a nice way to add a design element that is functional.

Musings on Convenience Food

2010-01-29T08:45:00.000-08:00

With our kitchen renovation going on, I am a bit strapped for cooking vessels. No stove, no sink, no ovens. I do have a microwave in the garage, and I kept out Butcher Son’s electric fry pan, the rice cooker, the crockpot and the toaster. But with no good way to wash dishes other than in a bathroom sink or tub, and with me disinclined to wash dishes at all during this time, I’m trying to limit the use of these appliances.

While many people have offered up their kitchens to me, it’s kind of nice to have a reprieve from cooking, not to mention that all my foodstuff is packed away in the shed, unreachable to even take to someone’s home. (But I do appreciate all the invites people!) I might change my mind in a week or so if the progress of the kitchen is slower than anticipated, but I have faith and I am hoping to make my next full meal on my new Bluestar range.

On Sunday Mr. B and I walked the aisles of Safeway looking for food that could be cooked easily. I am amazed at the amount of microwavable dehydrated and frozen foods—none of which looked appealing but I was willing to give a few a try. Hate to make snap judgments without meeting a food first and giving it a fair ~~shake~~ taste. What I realized during this somewhat futile exercise is that I am really a food snob. Not a highbrow, I-need-caviar kind of gal. I am just partial to fresh food; simple ingredients that I combine myself. I like meals with ingredients that I can pronounce and that do not prolong the shelf life of a product for one year.

The first few days I found myself just making toast or cold cereal for breakfast. Easy, no real cleanup but the knife or spoon. I’m not a huge carb fan, so I knew this would have to change. I’ve picked up sandwiches at Whole Foods, but that can get expensive. We sprung for pizza one day for the work crew, but I can only eat pizza a few times a year. Dinner was the worst. We tried a Harris Ranch beef stew that I found in the meat section of the supermarket. Now I love Harris Ranch meat and we often stop at their restaurant when traveling I-5—so much better than fast food. But their prepared stew was awful. There is no other way to put it. It tasted like the plastic pouch had leeched flavor into the stew. I could barely choke it down. We also tried several frozen dinners. A bit more palatable, but barely. We splurged on sushi Wednesday night and that was great, but at $60 for the 4 of us, not exactly economical, especially when we need to be saving money for the remodel.

I still have some kind of dehydrated soba noodle thing to try, but I’m thinking I need to be desperately hungry and exhausted to go that route. I have several cans of Progresso soups, which aren’t bad in a pinch and which we will definitely try, but I was really in need of fresh food, good food, not really expensive food. Leaving my one-on-one training at the Apple store, it hit me as I glanced across the street and saw…Trader Joes.

I have been a fan of TJs since it first opened in SoCal. I remember my brother and I going to that first store with its tiny parking lot. We now have 4 TJ stores within a 15-mile radius. I favor their nuts, pastas, and cheeses, but I also buy their fresh juices, the Fage yogurt that I love, breads, teas, salsa, and the occasional convenience food. I grabbed my recyclable bags and a cart and started to troll the aisles. I found cut up fresh fruit and yogurt for breakfast, sliced cheese and salami for lunch, falafal-hummus-pita fixings, prepared green salads complete with dressing. I even bought their mushroom tortellini with asparagus, pulled BBQ chicken, and chicken enchiladas to try for dinner. Everything looked fresh, had a good ingredient list, and seemed palatable. We shall see.

Kitchen Renovation: Before and After Demolition

2010-01-27T07:33:00.000-08:00

It's amazing how little time it takes to deconstruct a room. After 8 hours, everything in the kitchen was gone, including the majority of the drywall and part of the ceiling. All that is left is the interior framing, subfloor, and pipes.

Only one small mishap. Cutting into the wall where the sink used to be yielded a nick in the water pipes. Small geyser ensued. Good thing we had a plumber handy. He made short work of that mistake.

Kitchen Side
Mr B spent the day taking the remnants of the kitchen to the dumpster on the street. He then proceeded to practically fall asleep in the hot tub. Needless to say, he slept very well last night but is sore this morning.

Stove Side
Today the rest of the ceiling will come down and they are moving one wall 2-3 inches, so that my refrigerator will fit properly. Not sure what else is on the agenda, but that makes it exciting.

Saying Farewell to My Kitchen

2010-01-26T07:40:00.000-08:00

Yes, it is outdated, and the oven door is falling off, and the stove will no longer come clean, and the faucet leaks, the tile is cracked, and the paint is chipping, but this kitchen has been a huge part of my life since we moved in 15 years ago. Funny, it was raining that day, too, just like today….

This kitchen has seen a lot. It’s been through a semi-major renovation when we moved in (new tile counters, paint, linoleum floor, stove, hood, dishwasher and refrigerator), as well as little upgrades here and there over the years (paint, new fridge and dishwasher, FLOR carpet tiles). It has weathered myriad mishaps, misuse, and mistreatment. It has been the setting for business meetings, cooking lessons, canning parties, and tears.

This kitchen is the scene of approximately 4,600 loads of dishes, 4,000 dinners, and 360 batches of cookies. I sliced off the outside of my right pinkie finger in this very place, necessitating a trip to the ER, 6 stitches, and an unusable hand for a week. I have baked children’s birthday cakes, made soup for sick friends, and roasted 15 Thanksgiving turkeys. My canning kettle has perched precariously on the gas burners, boiling away with jars of pickles, lemon curd, jams, jellies, onion marmalade. I have churned out pounds and pounds of homemade sausage on these counters.

My children learned to cook in this kitchen. I have tested an untold number of recipes for my blog and food column here. This kitchen has nourished our family, our friends, our co-workers. It has been a welcome hangout for friends of all ages. Its life is coming to an end, never to look the same again.

For the most part I will not miss it. But there is one very special piece of this place that will pain me to lose. I’ve already confessed to a friend that I will shed tears upon its removal. It is our chalkboard. This 4x6 foot chalkboard has been the communications center of our household for 15 years. Phone messages, reminders, shopping lists, To Do lists, funny drawings—this board has seen it all. Every holiday it is decorated with a festive message. Every party we’ve ever had yielded funny bon mots from our guests, which could get downright X-rated after a night of serious debauchery. My new kitchen will not have a wall to accommodate the chalkboard and so we must sadly bid it adieu. In fact, last night I asked Brilliant Daughter to write a farewell message on behalf of the family.

And so we say goodbye. I will gladly take the sledgehammer and knock out the first cabinet and then go back to my temporary office in the guest room and get to work, while my busy bees make short work of the existing kitchen. In less than a month everything will be brand new, and I will start making new memories in a new kitchen.