Lori, Author at Fake Food Free

Lemon Rosemary Thumbprints with Peach Jam

September 4, 2010

I’m happy to say that Fake Food Free has transitioned to the Substack Newsletter called Every Corner of the World.

I hope to see you there.

Lemon Rosemary Thumbprints with Peach Jam | Fake Food Free

One of my favorite cookies that show up at our holiday cookie exchange is a creative combination of lemon and rosemary in a shortbread. A former coworker of mine brings these cookies and I usually get to go home with all the extras. We both love them, but others seem to be resistant to the savory herb flavor in something that is supposed to be strictly sweet.

It is surprising how delicious the rosemary tastes in the cookies. It isn’t an overwhelming flavor, but more of a crisp, refreshing background to the sweet lemon shortbread. I’ve been meaning to make these cookies for a while, but just haven’t gotten around to it.

All that time thinking about them has given me the opportunity to get creative. First, let’s talk about the jam.

I’ve wanted to try some jam with alternative sweeteners all summer, but I’ve been afraid of ruining all that wonderful fresh fruit if it didn’t turn out well. When I came across Stone Fruit Preserves from The Cilantropist, I finally decided to give it a try. The recipe already had honey in it so I added demerara sugar instead of white sugar.

I also cooked it according to other jam recipes I’ve used, boiling it hard for about 15 minutes. I canned the majority of it and left about a ¼ cup as refrigerator jam which I used in the cookies.

For the cookies, I decided to try out some brown rice flour which I have never baked with before. I really like the texture it gave to the cookies. They have almost a cornmeal-like feel in the mouth. I wouldn’t go overboard with it though. A little adds nice texture, but too much makes them gritty.

The rosemary adds that same refreshing flavor as the cookies I enjoy from our holiday party. Despite the fact that there is rosemary, lemon and peach going on here it all blends nicely for one delicious thumbprint cookie. Feel free to substitute any type of jam. I think a lemon curd would be tasty with them, too.

Lemon Rosemary Thumbprints with Peach Jam

Jam modified from Stone Fruit Preserves at The Cilantropist
Cookies modified from Jam Thumbprint Cookies by Ina Garten

Makes: About 18 cookies

Jam Ingredients

Peach Jam/Filling

2 lb. peaches, peeled, pitted and chopped
1 cup demerara sugar
¼ cup local honey
Juice of ½ a lemon

Jam Prep

Combine all ingredients in a heavy soup pot. Bring to a boil and cook, stirring often, for 15 minutes. You can check to make sure the jam has set up by spooning some on a plate and putting it in the freezer for a couple minutes. If it is thick and spreadable when you get it out, it is ready. Process as you would any jam if you choose to can it, otherwise, place it in a sealable container and store in the refrigerator for up to a week. Makes about 4 cups.

Cookie Ingredients

3/4 cup unsalted butter, softened
½ cup demerara sugar
½ teaspoon vanilla
1 cup brown rice flour
¾ cup white whole wheat flour
½ teaspoon fine ground sea salt
1 teaspoon lemon juice
1 teaspoon lemon zest
½ tablepsoon fresh rosemary, chopped

Cookie Prep

In a mixer, cream together the butter and sugar on medium to medium-high for about 2 minutes. Add the vanilla. Slowly mix in the flours, salt, lemon juice and lemon zest. Finally, mix in the rosemary. Form the dough into a ball, wrap in plastic wrap and refrigerate for at least 30 minutes.

Preheat the oven to 350 degrees F. Roll the dough into about 1 inch balls, maybe just a little larger. Place on an ungreased cookie sheet. Flatten the cookies slightly and make a small indentation in the center with your thumb. Fill the spot with about 1/8 to ¼ tsp of jam. Be carefully not to fill the space too full or it will bake out of the cookie.

Bake for about 12 minutes or until the cookies are firm and slightly browned. Let cool on the baking pan for about 2 minutes and carefully transfer to a cooling rack to allow the jam to set before serving.

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Thinkfood Cookbook Winner and Where I’ve Been

September 2, 2010

In hindsight it probably wasn’t the best decision to plan to announce the winner of the cookbook on the first day of my new job! Sorry for the delay!

My husband and I took a last minute trip to Las Vegas last weekend and had another wonderful time. With the trip and the new job, that’s why you haven’t seen me around lately. More posts will be up soon! I can’t wait to share a little food from our trip as well as details of a great run at Red Rock Canyon. I’m also looking forward to this holiday weekend and returning to my kitchen for a while.

Okay, finally, the news you want. The winner of the Thinkfood cookbook is #8 as generated by random.org, Melissa from My McDonald Meal!

Thanks for all your comments and for sharing your favorite brain food and recipes with me!

The Thinkfood Cookbook Is Here!

August 27, 2010

Exciting news! The hard copy of the Posit Science Thinkfood Cookbook arrived in my mailbox yesterday.

I am incredibly honored to be among the folks in this book. Some of my favorite bloggers and photographers are featured, and it really hit me as I was thumbing through and saw all the familiar faces. Such a wonderful collaboration on brain food!

I have one hardcopy of the cookbook to giveaway to one lucky reader so that you can enjoy it as well!

Just leave me a comment telling me your favorite food that is associated with boosting brain health and your favorite way to eat it. If you have a blog and recipe, leave a link, because I’d love to see it!

If you need some ideas for brain-healthy foods, here are few featured in the book:

almonds, artichokes, blueberries, butternut squash, chicken, dark chocolate, flaxseed, garlic, oats, sage, spinach, kale, tomatoes and turmeric

There are lots more, but this should give you a good start.

I’ll pick a winner at random next Wednesday, September 1, 2010. Open to everyone. I’ll ship international if you win. You just have to give me a valid address to receive it. Remember to comment answering both parts of my question to qualify!

Stuffed Poblano Peppers with Tomato Chile Sauce

August 25, 2010

Peppers are plentiful all over the Farmer’s Markets in central Kentucky right now. The varieties don’t get especially exotic, but I have been impressed by the diversity of the selection. In addition to colorful banana peppers and poblanos, I have seen some Hungarian wax peppers and habaneros. That’s in addition to the Anaheims, jalapenos, bell and cayenne peppers we have in our garden.

Mixed peppers at the Lexington, Kentucky farmers market

I made it to the Lexington Farmer’s Market this past weekend and I bought some small poblanos which put me in the mood for some pepper stuffin’. I finally decided to go with some pastured Heritage breed pork sausage I had left over for the stuffing and mixed it with a cornbread-like filling.If you haven’t used poblano peppers they are mild, especially once you remove the seeds and veins to stuff them. I did detect a little bit of heat in a couple bites, but it was not overwhelming at all.

Next, I needed a sauce. I decided to wing it a bit and cook down some tomatoes and onions for a puree. I haven’t cooked with our cayenne peppers at all so I added a half of one to the mix.

I was thrilled with the sauce. It ended up much sweeter than I had anticipated, but it went well with the mild heat from the cayenne. Once it got on the stuffed poblanos, it was even better!

The only thing I might change about this recipe in the future is to add just a touch more milk to the cornbread filling. I thought I had plenty and worried it wouldn’t bake well, but it actually ended up drying out more than I would have liked. Otherwise, this is going in the make-again folder.

Stuffed Poblano Peppers with Tomato Chile Sauce

Sauce:
1 large tomato, peeled and diced (about 1 ½ cups)
2 small Anaheim peppers, sliced
¼ cup onion, diced
1 clove garlic, sliced
½ large cayenne pepper, sliced
1 tsp salt

Peppers:
6 small poblano peppers, halved, seeds and veins removed
¾ cup cornmeal
1 tbsp white whole wheat flour
2 tbsp onion, minced or grated
1 tsp salt
¼ tsp black pepper
½ tsp cumin
¾ cup milk
½ cup cooked sausage, crumbled
¼ cup shredded cheese (I used Farmer’s cheese)

In a medium sauce pan, bring all the ingredients to a boil on medium-high heat. Reduce slightly to a simmer, cover partially with a lid and allow to cook down for about 15 minutes, stirring occasionally.

Once all the vegetables are very tender, transfer to a blender. Puree until a smooth sauce results. Transfer back to a sauce pan and add the salt. You can set it aside and heat it back up later, or keep it at a low simmer while you make the peppers.

Preheat the oven to 400 degrees F. Coat a baking dish will olive oil and line the peppers, cut side up in the dish.

In a medium mixing bowl, stir together the cornmeal, flour and onion. Add the salt, black pepper and cumin. Slowly add the milk a little at a time. You want the batter about the same consistency as it would be for cornbread or brownies. Stir in the sausage.

Spoon the cornmeal mixture into the peppers and divide evenly. Sprinkle each pepper with cheese. Bake for 18 to 20 minutes, or until the cheese begins to bubble and brown. Serve with the warm sauce. Makes 3 to 4 servings.

Love Isn’t the Right Word

August 22, 2010

I rarely do hodgepodge posts, but for some reason this weekend I have several things to share which all seem to be in completely different topic categories. So in case you’ve stopped by for something specific this weekend, here’s the order: training, review, links and big news.

After my race recap last Sunday I really enjoyed everyone’s comments and I was thrilled that for some it gave you a sense of motivation. One comment however has stuck with me all week. The reason being that it elicited a response in me that I’m not sure I’ve made clear when talking about my running.

One of my favorite health bloggers and inspirational entrepreneurs, Michelle, commented – run because you love to run. The second I read her comment which I know was meant to be positive and support (thank you!), I thought –

But I don’t love it. There are days I barely even like it.

My love for running hasn’t changed I’ve never been a person who can’t live without it, but what has changed is my attitude. My relationship with running over the past year and my decision to run half marathons has been as much an experiment with myself as anything else.

Simply put, I am exercising the power of a positive attitude.

The days my legs hurt, I’m so tired in the evening I know I’ll barely be able to wake up on an otherwise lazy weekend morning, and when I curse the next mileage increase to come, I go straight to my social media outlets. I talk about how great the weather is, how exciting it was that I reached my goal and some of the cool things I saw along my route. Guess what? It has kept me running.

So my decision to do weekly posts during my training this time isn’t about convincing everyone to be a runner. It is to convince people to step out of their comfort zone, do something that is uncomfortable and that you don’t like. Then change your attitude about it. Be positive and watch things change around you including the accomplishment of goals you never thought possible.

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All that being said, I could never be a daily runner. I would burn out quickly. Therefore, I run 3 days a week. That’s it. I’ve tried more and I begin to dread it. Three days has been enough to allow me to run a half marathon and I’m happy with that.

My challenge has been to keep up with my cross-training on the days I’m not running. I say challenge because it is so hard! My runs wear me out, even the short ones and I want every non-running day to be a rest day. This isn’t good for a lot of reasons, so I make my main motivation that cross-training helps me to avoid injury.

Yoga helps with my shin splits and focus, and strength training helps my core and decreases the back pain I used to have when running.

A few weeks ago, America’s Nutrition contacted me about trying some products. I’m not a supplement girl any longer so I knew that many of the items wouldn’t be for me. However, when I saw that they also provide fitness equipment I offered to review some, knowing I could use some new things for my cross training. I was sent a Zenzation Athletics yoga block and a Valeo 10 lb. medicine ball.

If you are new to yoga, which I still consider myself to be, get a yoga block. Wow, it makes me feel much less inferior during my practice. By sitting on it during poses and using it for forward bends and similar moves, I find I’m straining myself less and able to focus on the practice itself. One day I’ll be able to reach that far and get my legs into that challenging position, but for now I love the yoga block!

When I was working out in gyms before our move, I loved using a medicine ball so I’m thrilled to have one at home now. New gadgets are cool like fancy bands and kettle balls, but I tend to like old school equipment. I use the medicine ball for abs exercises and have incorporated it into strength training videos I do at home.

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Okay, so now you are holding out for this week’s links, I can tell. I came across some great stuff!

Waffleizer is a blog I can’t believe I’ve missed! It’s basically about how to make everything with a waffle iron. Incredibly creative!

Baking Without a Box featured the coolest food truck in LA, Austin and NYC in a post this week. Coolhaus is a design your own ice cream cookie sandwich dessert truck. You pick from six cookie varieties and then from eight ice cream fillings. Such a great idea!

Old Fashioned Lemon Bars from Culinary Travels has me so hungry for this dessert. I used to never crave lemon bars, but now I find I miss them when I don’t have them for a while.

Math Lessons for Locavores was an opinion piece on NYTimes.com. I am so glad that it was written by someone who grows his own food and understands the value in it. It brings up great points that not all transport is bad and reminds me why I embrace both local and global. I buy local because I like to support the farmers, I grow my own food for the flavor, but if I’d never be able to have sticky rice, coconut, and good coffee if there was no food transport.

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Finally for the news…

We’ve been back in the US now for about 10 months and I’ve decided it is time for me to go back to my work in community health education. I’ve accepted a job and begin September 1st! The great news is that I get to work with a huge variety of programming and not only nutrition and fitness as I have before. I’ll even be teaching a little cooking and canning!

No worries, the blog will still be going strong because I’ll never leave my passion for real food and travel. However, you will likely find me catching up on your blogs with multiple comments over the weekends!

Have a wonderful week!

Disclaimer: The products mentioned were sent to me free of charge from America’s Nutrition. I was under no obligation to write about them and received no compenstation for doing so.

Canning for a New Generation: A Cookbook Review

August 18, 2010

Call me easy to please, but there are few things more exciting than receiving an unexpected package in the mail. When that unexpected package turns out to be not only a cookbook, but a cookbook covering a topic and technique you are currently trying to master; well, the excitement goes beyond words.

I know you think I’m exaggerating, but I have no doubt that my neighbors heard me shout, “Awesome!” when I opened an envelope at the mailbox a couple weeks ago to discover a copy of Canning for a New Generation: Bold Fresh Flavors for the Modern Pantry by Liana Krissoff.

This summer is the first that I’ve finally been able to overcome the fear instilled in me by my food safety nutrition courses in college. I’m not kidding. The reason I have never canned is because of how strong the warnings were in those classes about botulism and all sorts of unpleasant things.

This year, however, things changed. One, we have our own garden, and two, I’ve been witnessing this canning craze going on in the food world accompanied by wonderful recipes and cookbooks.

My first sign that I’d love this particular cookbook came in the introduction as I read through helpful info that was down to earth and completely…well, me. For example, in an attempt to explain the basis for the book and how it relates to the reader, Krissoff writes:

“How an early-morning spoonful of perfect blueberry marmalade, made by a good friend you might know only via email and your perspective blogs, can help you make it through a busy day of office work.”

See? Perfect for me. Perfect for us. I’ve lost count of these types of relationships I’ve stumbled upon in the past couple years.

Before I go on and on with detailed stories about why I am a huge fan of this book (because I certainly could), let me break down the pros and cons.

Things I love about it:

There is a detailed, yet easy-to-read intro on the basics of canning including the purpose of different ingredients and equipment.
The recipes are divided by season and fruit or vegetable.
There are freezing tips throughout the book for some of the same ingredients used in the canning recipes.
The diversity in recipes is astounding, 200 total. There is everything from traditional U.S. jams, jellies and pickles to Indonesian and Indian vegetables and relishes.
In addition to weight measurements for the ingredients in some recipes, numbers are listed too which is helpful and the ones I followed were spot on.
While the author tells she uses white sugar, she does recommend a resource for using alternative sweeteners and aims to reduce the use of commercial ingredients. For example, she uses green apples for pectin in her canning.
All the recipes are for water-bath method which is the only method I’m interested in at the moment. A pressure cooker is a whole other canning animal for me.
After you can your fruits and veggies, there are plenty of recipes provided for using up your stock of homemade canned goods. Enchiladas Verdes and Toffee Topped Vanilla Peaches, to name a couple.

Things I’m not so crazy about:

Some of the instructions are in long paragraphs so you really have to sit down and read carefully before getting started. This makes it really easy to lose your place when you are going back and forth between the recipe and your pot.

My first success using the book came with the Whole Jalapeños with Honey and Allspice which is the recipe I have to share with you. First of all, I like the fact that there is so little chopping with this recipe. The author explains that these are barely hot, but I left the ribs and seeds intact so there is no mistaking the heat in mine.

Next time I may remove those parts, but otherwise this recipe is a keeper for me. The spiced honey adds an element that is surprisingly tasty with the hot of the jalapeño. It is like sweet pickle meets chile pepper. I served them up with the Vegetable Fried Rice I made recently and they were delicious!

My next success was the Charred Tomato and Chile Salsa. At first I wasn’t sure how I would like the charred flavor of the veggies, but I opened a jar today and it is fantastic! There is a slight sweetness that hits you first and then the spicy jalapenos come in with a punch. This salsa is gift worthy for sure.

I have so much left to try in this book that I’ll be using it for seasons to come. My next project includes the Spiced Apple Butter, Hot Chile Jelly and the Minted Cranberry Relish with Walnuts!

Whole Jalapeños with Honey and Allspice
Reprinted with permission from Abrams Books

Makes about 5 pint jars

2 ½ pounds jalapeño chiles
6 cups cider vinegar (5% acidity)
2 tablespoons pure kosher salt
2 tablespoons honey
5 cloves garlic
5 small bay leaves
1 teaspoon whole allspice
½ teaspoon black peppercorns

Slit the chiles almost in half lengthwise from the bottom and set aside. (I did go ahead and remove the stems on mine and cut them fully in half.)

Prepare for water-bath canning: Wash the jars and keep them hot in the canning pot, and put the flat lids in a heatproof bowl.

In a non-reactive saucepan, combine the vinegar, 2 cups water, the salt, and honey. Bring just to a boil, stirring to dissolve the salt and honey.

Ladle the boiling water from the canning pot into the bowl with the lids. Using a jar lifter, remove the hot jars from the canning pot, carefully pouring the water from each one back into the pot, and place them upright on a folded towel. Drain the water off the jar lids.

Working quickly, pack the chiles as tightly as possible into the hot jars (flattening them first with your palm if necessary), along with the garlic, bay leaves, and spices, leaving 1 inch head space at the top. Ladle the hot vinegar mixture into the jars, leaving ½ inch headspace. Use a chopstick to remove air bubbles around the inside of each jar. Use a damp paper towel to wipe the rims of the jars, then put a flat lid and ring on each jar, adjusting the ring so that it’s just finger-tight. Return the jars to the water in the canning pot, making sure the water covers the jars by at least 1 inch. Bring to a boil, and boil for 10 minutes to process. Remove the jars to a folded towel and do not disturb for 12 hours. After 1 hour, check that the lids have sealed by pressing down on the center of each; if it can be pushed down, it hasn’t sealed, and the jar should be refrigerated immediately. Label the sealed jars and store.

Disclaimer: This cookbook was sent to me free of charge. I was under no obligation to review it and received no compensation for doing so.

Chocolate Cashew Shortbread

August 17, 2010

It’s starting.

That point in the year where I see a cookie recipe and I think – oh, now that would be nice on my holiday cookie tray. I know it seems a bit early, but it starts for me about this time every year.

I had cookies on my mind this week because I still have some of the fabulous raw cashews that Oh Nuts sent to me a few weeks ago. While I haven’t tired of eating them as a snack or in stir-fry, I’ve felt the need to get a little more creative.

As a result I turned to my favorite shortbread recipe. I doubled the batch to make a few more for freezing, added cocoa because I’ve been hungry for chocolate, and then incorporated the cashews.

What I like most about these cookies is that they turn out pretty darn cute with very little effort. Few ingredients, easy to bake, and a rich, buttery chocolate flavor with a nutty crunch. Hello, holiday baking list!

Chocolate Cashew Shortbread

1 cup unsalted butter, softened
½ demerara sugar
2 cup white whole wheat flour
2 tbsp cocoa powder
1 tsp vanilla
½ cup raw cashews, finely chopped
24 to 30 raw cashew halves (optional)

In a mixer, combine the butter and sugar. Let it mix on medium and then high for about 3 minutes. The demerara takes a while to get incorporated. Mix in the flour, cocoa powder and vanilla.

On a piece of plastic wrap, spread out the chopped cashews. Remove the cookie dough from the mixing bowl and form it into a log with your hands. The length is up to you and depends on how big you want your cookies. Mine ended up being about 18 inches long, give or take a bit.

Place the cookie dough log on the plastic wrap and gently roll in the cashews until it is fully coated in nuts. Wrap the plastic wrap around the cookie dough and refrigerate for at least 30 minutes.

Preheat the oven to 350 degrees F. Remove the cookie dough from the fridge and use a serrated knife to cut the cookies about a ½ inch in thickness. Place on an ungreased cookie sheet, or on a baking mat on a cookie sheet. Press a cashew half into the top of each cookie if using.

Bake for 12 minutes or just until cookies are firm. The edges and cashews will brown only slightly, if at all. Allow to rest for 3 or 4 minutes and carefully move to a cooling rack. Makes about 24 to 30 cookies.

Disclaimer: I’m sure you are just dying to read one, so you can check out the original when I used Oh Nuts in a recipe a few weeks ago. Oh, alright, I won’t make you surf the web. Oh Nuts were sent to me free of charge for review, no obligation, no compensation.

Why I’ll Keep Running

August 15, 2010

I will continue to run until these legs can no longer carry me.

You never would have heard me speak these words three years ago. Instead you would have heard – running isn’t for everyone, or I can do lots of other things for a workout instead of running. Needless to say, I’ve changed.

Contrary to popular belief, it is not about catching the bug, or feeling a part of a group, or even accomplishing a goal. It is because I can.

I’m sure you have heard this phrase before – I run because I can. I have too, but last night it hit home for me as often occurs when I take part in race events. I moved from a feeling of because I can to one of I should be ashamed of myself if I don’t.

Last night was the Midsummer Night’s 5K in downtown Lexington, KY. It is one of my favorite races, but because of living abroad I haven’t been able to run it in three years. It begins at 8:30 so it is in the dark, and the course is through downtown where everyone out partying at the bars and restaurants on a Saturday night comes out and cheers for you.

It was almost rained out, but the weather cleared just before the start. The turnout was huge and I was in a pack throughout the whole run which is unusual for a 5K around here.

At about 1.5 miles, I saw a police motorcycle with flashing lights ahead. I realized that he was following the one wheelchair participant who started 5 minutes before the runners. The runners were now passing him in masses.

I ran by him debating on whether or not to cheer, then I decided when in doubt at a fitness event – open your mouth! I cheered and clapped as loud as I could as I passed. I then heard several others do the same behind me. I teared up immediately afterward. I can be so darn emotional!

I wondered what he felt as all the runners passed him. Maybe it was motivating. For me it would have been intimidating because there were so many people.

It was then that I thought how sad it would be if I didn’t take full advantage of these functioning legs I’ve been blessed with. Shame on me if I don’t take the opportunity to push myself, fight through the aching joints, and improve my health and wellness by running.

Thus far in training for this half marathon I’ve been having a tough time. I’m struggling with running 4 and 6 miles, the same way I was with running 9 and 10 for the last half. It’s a little too early to be having such a hard time in my opinion. I’ve blamed it on the humidity, the 3 lbs I gained which I’ve since lost along with the 10 more I still need to lose, sugar in my diet, and the occasional alcoholic beverage. A lot of things have received the blame for my sluggishness.

Now, though, I really think I just needed that extra boost. An event or person to motivate me again, to force me to appreciate this gift, these legs I have. After last night I’m ready to face this half marathon in October with full force!

My goal at the beginning of the summer was to run last night’s 5K at a 10:30 pace, but after struggling through a couple recent 5Ks at a pace of 11:30 and 11:10 I really didn’t think it was possible. However, I managed to pull out a 10:40 pace last night! It was close enough to my goal for me considering I had run 4 miles that morning to ensure I got a total of 7 for my training program. I definitely found the motivation I needed.

My goal this week is to focus as strongly on my cross training as my running, and I have a few products I received for review that I’ve been using in my cross training. I’ll mention those next week.

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Along with my weekend training recaps, I will keep up with Links to a Healthy Weekend. So even if you have no interest in the exercise side of things, you’ll still find some great links for your weekend reading! Here are some of my favorites this week.

Seed and Seaweed Bars from A Smart Mouth sound like the ultimate snack. Despite the name, which may make them appear overwhelming, they appear quite easy to make. I’m definitely going to give them a try especially now that we have a new Asian market open in town!

Whole Wheat Graham Crackers from Deliciously Organic is just the kind of recipe I’ve been looking for. I’ve wanted to make my own graham crackers, but have had trouble finding graham flour around here. As soon as I get my hands on some I’ll be making these!

The 50 Best Cookbooks of All Time from The Observer will help you round out your collection. I only have one updated version of those listed so I have a lot more to add. I was glad to discover so many with such history.

Bacon and Brussels Sprouts Pasta with Parmesan

August 13, 2010

Our local Farmer’s Market is small. We have about 20 members and an average of 5 to 8 sell on Saturdays and often only 2 or 3 on Sundays. Despite the size, it is amazing the amount of produce you can get your hands on by stopping by.

I’ve been helping out with media for the market this year and I enjoy heading out early when I can and chatting with the farmers and vendors. I have learned a lot about growing practices in Kentucky through my conversations. I usually try to help them get set up as we talk, which for me secretly means I get to go through their available produce first.

This led me to discover the small bag of Brussels sprouts one of the farmers had available on Tuesday. It was just a cup or two, and I immediately bought them as soon as I discovered the bag. I have only had Brussels sprouts on a couple occasions and have never cooked with them, but inspired by all the recipes on the web, I’ve had my eye out for some.

First of all, when you buy them from the farm, they don’t look like the ones in the supermarket. I wish I had taken a before picture, but let’s just say there was a ton of peeling off outer leaves and trimming stems involved. I ended up being very happy that my bounty included only a couple handfuls.

Once cleaned, however, they looked beautiful and I couldn’t wait to get cooking!

A few months ago I picked up a discounted pack of pastured heritage breed bacon pieces from St. Asaph farm. These are the little bits they trim off the pretty bacon. They are perfect for beans, or in this case, a pasta dish with Brussels sprouts.

I checked out a few recipes on the web and finally decided to modify the Braised Brussels Sprouts in Bacon and Shallots from White on Rice Couple. What I really needed from this recipe was the cooking method which worked out wonderfully.

I tossed the final dish with some whole wheat pasta and stirred in some freshly grated parmesan. The bacon was slightly crispy and the sprouts nice and tender. This is a dish I will be making more of as the Brussels sprouts become more available this fall!

Bacon and Brussels Sprouts Pasta with Parmesan
Modified from Braised Brussels Sprouts from White on Rice Couple

10 ounces dry whole wheat pasta
½ to ¾ cup bacon, chopped into small pieces
¼ cup onion, diced
2 cloves garlic, minced
1 ½ cups Brussels sprouts, halved if large
½ cup chicken stock
¼ cup grated parmesan

Cook the pasta according to package directions, drain, reserving ¼ cup pasta water, and set aside. In a deep skillet add the bacon and cook over medium-high heat. Cook for 5 to 7 minutes, you really want the fat to immerge in the pan.

Once bacon is browned, quickly stir in the onion, garlic and Brussels sprouts. Stir well and lower heat as necessary to avoid burning the garlic. Pour in the chicken stock and simmer on medium heat, stirring often, until the Brussels sprouts are tender about 5 more minutes.

Add the pasta to the skillet along with the reserved pasta water. Stir to incorporate all ingredients. Turn off the heat and stir in the parmesan cheese. Serves 3, for us anyway.

United Cakes of America – Cookbook Review and Cupcakes!

August 10, 2010

Sometimes practice makes perfect and other times practice makes presentable. The latter is how I feel about my cake baking and decorating skills.

If I haven’t mentioned it before, my mom has had a cake business for most of my life. So I was surrounded by beautifully decorated, great tasting birthday and wedding cakes for as long as I can remember.

Somehow the skill didn’t rub off on me. I’m not sure if it is lack of patience or creativity, but my cakes never turn out the way I want them to. However, it doesn’t keep me from trying, nor does it keep me from loving cakes and cake recipes.

I was excited to receive a copy of United Cakes of America by Warren Brown to review. I really enjoyed his show and story on the Food Network and the theme of this cookbook couldn’t be a better fit for me. It highlights the traditional cake, dessert or pastry from each state around the U.S. There are also a few extra recipes thrown in that utilize specific ingredients from select areas.

United Cakes of America: Recipes Celebrating Every State

It is full of recipes, some of which you may know such as Boston Cream Pie and Carrot Cake from Kansas, and some which may be new such as Chocolate Sauerkraut Cake from Michigan and the Tomato Soup Cake from New Jersey. Personally, I can’t wait to try the Kentucky Jam Cake and the Avocado Cupcakes which feature a California ingredient.

I read a less than stellar review a couple months ago which I can’t locate at the moment, so I wasn’t quite sure what to expect. The major complaint of this post was the freedom the author took with selecting recipes and putting on his own twists.

I really had no problem with Key Lime Pie, Whoopie Pies and Pumpkin Pancakes being in a cake cookbook. I say the more recipes the better. Overall, I’m glad to have this book in my collection. I think I will be referring to every time I need to make a special dessert or get creative with a birthday cake.

A few things I enjoy about this book:

The author highlights muscovado sugar and raw sugar for baking in the introductory chapters, two of my favorite baking ingredients.
The variety of recipes means I’ll be using it for a lot more than just cakes.
I found the steps for each recipe straightforward and easy to follow.
I really like all the tips throughout the book, from frosting tips with photos to variations for buttercream.
The little history lessons spread throughout the text are especially interesting if you are into culinary history as I am.

Things I’m not so crazy about:

With the recipe I made below, I had some major differences in yield. The recipe states that I should have gotten 24 cupcakes, but I got 12 and they barely rose to the top of the cup. I did have to leave out one ingredient, but it doesn’t seem like that would equal 12 cupcakes!
The recipe text has a bit of creativity. Each ingredient listed is shaded with a different color, incorporating a red, white and blue theme. I found this a bit difficult to read when I was glancing across the counter top at the book.

The recipe I got to try was the Connecticut Nutmeg Spice Cupcakes with Old-Fashioned Milk Buttercream. The one ingredient I had to leave out was the potato starch. The author says that it lightens the texture of cake and adds a slight flavor, but I was unable to find it at supermarkets here. I didn’t look everywhere, but I did check two with no luck.

The cake itself has a wonderful flavor. The nutmeg and rum (I used a spiced rum) blended so well together. I’ll likely make it again, maybe around the holidays.

As for the frosting, I was so excited to try a new variety. This one whipped up light and frothy and has a thin consistency. It actually reminds me of the fillings my mom used to make when recreating Hostess cakes. It doesn’t store very well, but if you are looking for a light buttercream, this may be a good choice. Next time I will likely use it for a filling rather than a frosting.

My next challenge will be substituting my favorite minimally refined sugars and whole grain flours to see how it turns out!

Connecticut Nutmeg Spice Cupcakes

Reprinted with permission
Yield: One 9-inch layer cake or 24 cupcakes (I got 12)

Dry Ingredients:

8 ounces (1 cup) superfine granulated sugar
5 ounces (1 cup) all-purpose flour
1 tablespoon potato starch
1/8 teaspoon kosher salt
½ teaspoon nutmeg, freshly grated
Pinch of allspice
Pinch of salt
1/8 teaspoon baking soda

Wet Ingredients:

3 ounces (6 tablespoons) butter, melted
¼ cup half-and-half
1 tablespoon rum
½ teaspoon vanilla extract
2 whole eggs
1 egg yolk

Preheat the oven to 325 degrees F and place the rack in the middle position. Lightly coat a cupcake tray with nonstick oil-and-starch spray and line 10 of the cups with paper liners.

Measure and combine all the dry ingredients in a deep bowl. Whisk lightly for about 15 seconds to blend.

Combine all the wet ingredients in a container with a tight-fitting lid and shake well for 15 seconds.

Lightly whisk the wet ingredients into the dry ingredients. This should take about 15 seconds.

Scoop or pour 2 ounces of the batter into the paper-lined cups. (Using a food scooper or ladle works best.)

Bake for 20 to 25 minutes, or until the tops of the cupcakes are golden brown and a wooden skewer inserted in the center of one comes out clean or with just a few crumbs.

Cool the cupcakes for 5 minutes before removing them from the tray. When they are room temperature, frost or decorate with Old-Fashioned Milk Buttercream.

Old-Fashioned Milk Buttercream

Reprinted with permission

Yield: Enough for one 9-inch layer cake or 24-cupcakes

1 cup milk
2 ounces (1/4 cup) all-purpose flour
8 ounces (2 sticks) unsalted butter
8 ounces (1 cup) superfine granulated sugar
Pinch of salt
2 teaspoons vanilla extract

Quickly whisk together 4 tablespoons of the milk with the flour. This slurry will be somewhat thick, so whisk thoroughly to make it smooth. Press out any lumps with a flexible spatula, if necessary.

Whisk in the rest of the milk and transfer the mixture to a 2-quart heavy-bottom saucepan. Bring to a simmer for about 30 seconds over medium heat, whisking the whole time.

Remove the pan from the stove and place plastic wrap directly against the milk’s surface. (This is the best method to prevent a skin from forming.) Cool to room temperature.

Combine the butter, sugar, salt and vanilla in the bowl of a standing mixer fitted with the paddle attachment and mix at medium to high speed for 5 minutes.

Pour the cooled milk-and-flour mixture into the bowl and beat for another 5 minutes, or longer, as needed to achieve a spreadable consistency.

Update on the yield: I checked out the recipe again and it looks like the yield mistake was in the press release. The press release says the recipe makes 24 cupcakes which is the recipe I followed and reprinted. However, when checking out the recipe in the book, it says it yields 10 cupcakes. That is much closer to what I got.

Disclaimer: This cookbook was sent to me free of charge. I was under no obligation to review it and received no compensation for doing so.