TARALLI PUGLIESI

I woke up to snow again this morning.

I moved to the desert, this was not in the cards. It is not like we moved to Summit County, at least not yet. There is a supposed 300 days of sunshine here in the south east corner of Washington. I think they are just trying to get people to move here.

Everyone in their right mind gets excited form snow and then makes a mad dash for the mountains.  It seems like a great way to spend the endless dark days between fall and spring. Mountains of any kind are good for the soul, anytime of year. The thought of sliding down a hillside scares me, my hair stands on end. Really, seriously. I am scared stiff to ski. I might be the only person in the world to feel this way.

I comfort myself with baked goods and a healthy dose of yoga. It is nice.

My camera (my fantastic early Christmas present, thanks J!) is keeping me busy!

Instead I pass the winter squirreled away in my humble little abode. I craft, write, read, and bake. I channel my Grandma. I love it. The time slips away, my mind spins with possibilities and I learn. I am learning to follow directions, learn that if I am actually going to have true success baking I must use a digital scale when baking, I learn patience and the value of quality ingredients.

A quality olive oil will make these nibbles shine.

On this snow chilled weekend I found self on Ilva's blog, Lucullian Delights, a fellow baker, who is part of an on line collective called Bread Baking Babes. This month's challenge were an Italian treat called taralli pugliesi.

Fennel is key. I would use at least 2 teaspoons salt next time.

Lets be honest.

I have no idea how to pronounce these little nibbles, I have never had them before, I have never even heard of them. It was a challenge that took a better part of a day to say the least. I followed through and rolled out every last cracker circle thingy, boiled them and then baked them to a crisp. I was skeptical the entire time, thinking I was spending this huge amount of time and nothing felt right - I had no idea what right was supposed to be.

Fresh cracked pepper to add a bit of bite. Go for it, grind and combine!

These are no cinch to whip out but once they cool and you find yourself eating handfuls, I see where they get their appeal.

There is still time to play along with the Bread Baking Babes. Give it a whirl!

TARALLI PUGLIESI

Copied from Lucullian Delights

adapted from Anna Maria Gostti Della Salda's monumental food bible Le ricette regionali italiane

1 kg/ 2,2 lb flour, I think she intends AP flour
200 g/ 7 oz extra-virgin olive oil
tepid water
50 g/ 1,75 oz fennel seeds, optional as you already know
12,5 g/ 0,45 oz (or more if it is cold in your kitchen) fresh yeast and about 5 g/ 0,176 oz instant yeast (they say)
1 tsp salt
2 eggs or the equivalent of dry white wine

Dissolve the yeast in 2 tblsp of tepid water. Mix the yeast water with the lightly whisked eggs and the olive oil.

Mix flour, fennel seeds and salt and then add the liquid. Start working the dough and continue to add small amounts of tepid water until you have a firm but pliable dough.

Start rolling 10-12 cm/ 2-2,5 in long ropes that are as thick as your little finger and pinch the ends together to make an oval. Put the taralli on a parchment paper, cover with a towel and leave them to rest about 20 minutes.

Turn on the oven to 200°C/390°F.

While the taralli rest, bring a biggish pan with water to the boil.

Dump 3-4 taralli at a time in the simmering water and when they surface, take them up and put them to dry on a kitchen towel or a rack.

Put them on baking sheets covered with parchment paper and bake in the oven for about 20 minutes but it is best to try them so that they are properly baked, we don't want them to be soft in the middle!

Read more: http://www.luculliandelights.com/2010/12/bread-baking-babes-in-december-taralli.html#ixzz18c9DRSzm

Also featured in Yeast Spotting. Check it out!

The Greatest Gift

The greatest gift we can ever poses is health. It is something that most all of use are capable of to differing degrees.

Health is a our greatest wealth.



No Joke.

It is impossible to fully enjoy life and all the little pleasures when our bodies feel sub par.

You know what you need to do in order to feel good.

DO IT! It is worth it, the pain, time and effort. It may be hard to muster at times but I promise in the long run you will be thanking yourself.

I often need inspiration to get my body moving. Sometimes It is as simple as a burning desire to feel good, other days tell myself that my jeans will be so much more comfortable if I do go to the gym for even 30 minutes, I can think clearer after I get my blood flowing or we just go play on our bikes or walk the dog.

Each time it gets easier and with consistency it has become my every day routine. I feel great because I work at it. I do it for myself and NO ONE else. Actually I also do it for the people around me because I am a much more complete woman when I excersise.

You get the point I will get off my soap box.

I was just getting a little concerned I just posted a recipe for parmesean cream crackers. They are great, they are made with cream and cheese, what is not to like..... I am making them again today....

I just want to express my fondness for everyone, so please especially this time of year strike some balance as best as possible. Go for walks as families. Walk and look at the Christmas lights instead of driving. Walk to the corner store to get another pint of eggnog or bottle of wine (whatever your vice may be) instead of driving. Walk the dog one extra time a day (they will love you even more!). My favorite these days is to turn up the music and dance while I make cookies. It seems silly but makes me happy!

Parmesan Cheese CRACK(ers)

Ya'll might remember me raving about the wonders of cheese straws (mouse your way back to it, totally worth a whirl). Remember now?

Were you the one that ate half of the platter when I took them to a friend's birthday?

They go fast. I have warned you! To make up for it, they are just as fast to make. We all win.

Even before Cheese crackers are baked, the dough smells heavenly and yes it is worth nibbling on. Go ahead, just see for yourself. When they are baking - you will get the munchies - no drugs required.

Baked cheese.....

As with so many easy and simple Mark Bittman recipes, crackers require a few simple ingredients that you will most likely have in your kitchen. The crackers in this post require the same ingredients the presentation is slightly different, they are rolled then cut into little squares as opposed to long "straws."

I use whatever cheese we have on hand, even a combination. The most ideal is sharp white cheddar, but really, I live in a conservative rural area, most people think cheddar should be yellow/orange and I don't think I could find white cheddar at the store. White cheddar seems purely aesthetic for this recipe (well I am sure it probably tastes a little better). If using white cheddar, the final product won't be speckled with yellow flecks of cheese. It is ok. I have used anything from pepper jack, Parmesan and sharp cheddar and a combination of all. What ever is fine, use your imagination and discretion. 

I utilize the milk product on hand as well. I recommend at least half and half, this batched I splurged for cream. The final product was far superior using cream. Splurge! Cream it is!

See Jonny is turning 90. Not many people turn 90. We should all be working on it. Jonny works on it. She still lives on her own in a rural Tennessee (she probably couldn't find white cheddar either so it is ok), oh yeah - she still has a horse she looks after.

Jonny is J's Grandma. I heard that she once skated through the house on her roller skates just to turn some heads. She still pulls tricks out of her bag to get attention. Jonny lets us stay at her house for as long as we want. She also has made the best cornbread I have ever ate. I still crave it from time to time but never seem to come across a recipe.

When J and I were trying to figure out a few shippable treats for his dear Grandma Jonny, cheese straws were the first thing that popped into my head. She likes to snack on crackers, so do we. I made a double batch one afternoon and we skipped dinner that night. CRACK(ers). You know what happened there!

They are best the first day but I know once they get there they won't last long.

Oh Nibble NIBBLE!

I had to make cute little crackers for a cute little lady!

Jonny with two of her grandkids, JMS and CBS Thanksgiving 2010

Parmesan Cream Crackers
Adapted from Mark Bittman



Rolling the dough 1/4-inch thick, yields 30 1 1/2-inch square cookies that shrank slightly and puffed to 3/8-inch thick

1 cup all-purpose flour, more as needed
1/2 teaspoon salt
1/2 cup finely grated fresh Parmesan cheese
1/2 cup grated sharp cheddar cheese
4 tablespoons unsalted butter
1/4 cup cream or half-and-half, more as needed
Coarse salt, pepper, or whatever you like for sprinkling (optional).

Heat oven to 400°F. Line a baking sheet with parchment paper or lightly dust with flour. Put flour, salt, cheese and butter in bowl of a food processor. Pulse until flour and butter are combined. Add about 1/4 cup cream or half-and-half and let machine run for a bit until a dough forms. If it does not come together, add more liquid a teaspoon at a time, until mixture holds together but is not sticky.

Roll out dough on a lightly floured surface until 1/4-inch thick or even thinner, adding flour as needed. From here, you can either form them into individual crackers (I went for 1 1/2-inch squares cut with a fluted pastry wheel) and bake them an inch apart on your baking sheet (the method I used) or transfer the entire rolled-out sheet to your baking sheet (draping it over the rolling pin will make it easier) and score them lightly with a knife, pizza or pastry wheel to break into crackers after they are baked. For either method, dock all over with a fork and sprinkle with salt or any other toppings you are using.

Bake until moderately browned, about 12 minutes. Cool on a rack; serve warm or at room temperature or store in a tin for a few days.

This post is shared at:

Tackling Bittman Blog Hop

Girlchef
girlichef: Book Review & GIVEAWAY: The Food Matters Cookbook by Mark Bittman in conjunction with Tackling Bittman!

A few pretty things

 It is the season and all. I just have to share a few of my favorite things with you right now.  A few simple things for the house and and the most important part of the equation - you! 

Make life easy.

Make life simple.

Make life PRETTY!

This by far is my favorite new toy in the kitchen. A simple 5 quart dutch oven. Have you used a dutch oven before? They are amazing! It is French, and the design has been around for centuries. Need I say more? From braising meats, sauteing veggies, to baking bread, the versatility won a place in our kitchen. We loved it so much we went and went and got the cute little 2 quart little sister. Spoiled! Spoil yourself! Winner winner chicken dinner!  

This is a non stick baking mat - sorry most of you probably know this. I had no idea until a friend wondered why I didn't have one. Good question. I used parchment paper for all my cookies, breads and roasting of vegetables it makes the clean up so easy.  This is reusable and easy to clean up. I have two. I love them. You will too. Make it easy on yourself. Come on! The French use it !

If you have spent any time in my house you will pick up on one thing right away.... I love red. The furniture, the art, the curtains. Sometimes it is a bit much, but I LOVE red. If you happened to open my closet or be so privy to see the explosion of the closet onto the bedroom floor ( sorry J! ) my shoe fetish might be apparent. I LOVE shoes. Comfy shoes. I have a stash of heels but they make my knee hurt and that is not fun. 
I came across TOMS and have been lusting after them for some time. The best part - for every pair of shoes you buy, they give a pair to someone in need. Win - win!
They are fun Check 'em out!

I picked up this cookbook early in the summer. The pictures are incredible - bonus. The recipes are captivating. The ingredients are easy to come across and spot on. It is all about being creative, 12 different kinds of flour in 75 recipes. The flavors and textures she creates are unbeatable. Score!

I have been coming across Jim Lahey's name for some time. Well, as soon as I heard about the no knead method of bread making. The day I finally splurged on this book I read it cover to cover in the sunshine on my deck with a glass of wine. Perfect pairing. Anyone can make bread with very little effort. This book will help. Trust me. Enjoy!

I love my hair. You should love your hair too. It is easy, on most days. A good hair stylist helps. Find one if you don't have one. You have one shot at it. Honey Salon in Bellingham is top shelf. I love this place. You might too. They introduced me to Moroccan oil. It does amazing things to my hair. It will love on your hair just as much. Another treat. Do it!

Our wild and crazy cat it one of a kind. Seriously. She looks sweet but never judge a book by a cover. She gives us good belly laughs. Priceless.

 

This dog/wonder woman is incredible. She is one of my very favorite things in the world. She keeps me amazed everyday and keeps my heart soft. Natasha reminds me the the best things in life are playing outside, eating, sleeping, cuddling and making sure our hair looks really good. She just gets better with age. 

The best for last! This man - o - wonder. He is my love, my best friend, my play buddy, my inspiration and my port in a storm. He balances me out ever so perfectly. He has made me a very happy lady, supporting me in whatever my little heart desires to do. He makes me feel like a princess. He is amazing and I am such a special lady to have him! Yep - it is that choked up, a little weak, kind of sappy feeling and I LOVE it!

Brrrr....

I have officially hit my holiday wall. Just in time - or not - I have a few more nights this weekend of holiday cheer. Please no more sugar! Nothing sweet. NOTHING! While I am asking for the world, No more snow and especially no more ice. Keep that stuff in the mountains. I will go visit!

With all the nasty weather I managed to get gift packages made and in the mail in a relatively timely manner.

Christmas cards addressed - I need a label maker..... not fun.

This little recipe can help make any boring house task a bite more exciting!

Don't say I never gave you anything - that is a treat!

Well I must not to forget my favorite little (BIG) blog these days. The recipe I just mentioned is one of many of hers. This lady, Ree, is witty, sassy and cooks up a storm while taking great pictures an writing that keeps the eyes peeled. Please check out Pioneer Woman. This keeps me distracted several hours a week.

Official work holiday party... over. We were definitely there and taxed the open bar and dance and then danced some more to the worst DJ ever then danced unit it was over. Big check off the list. Yeah I won't go into details but John in a suit and me it a great little holiday dress, we had a great time.

Food poisoning... or the flu. Whatever you want to call it, we got it. We paid our dues and may that not strike any of you. It was a great opportunity to take the sugar and other nasties out of my body and try to feel a bit more healthy in the coming weeks. 

I Hope ya'll have a wonderful weekend filled with just exactly what you want to be doing. J will be skiing, I will be crafting, rewatching Mad Men, decorating the house ever so modestly, hiking with Natasha and playing with my new camera. I should have lots to share!

Take care! 

'Tis the Season - Oreos for Santa

What makes you happy?

Oreo Cookies? I hope so!

I am talking about something that you can do, experience, observe that can capture your complete attention. Nothing else matters, besides what you are doing at that exact time.

In Bellingham, it started out that I could run for hours, hours and hours. I. loved. it. I could do it. It happened.  I got injured, I re focused. My sweets built me the best ride in town. It is hot. It is a mountain bike extraordinaire. I could ride that thing like there was no tomorrow on Galbraith. I miss it. I miss my great ridding partner who also has a dreamy bike, who pushed me out of my riding comfort zone but knew I would walk my bike around silly little roots. Yep. Miss.

Today I found myself, again, consumed by projects in the kitchen. I love it, I love baking. Not as much as being in the trees, mountains and trails but I can stay very focused and engaged in the kitchen.

It makes me happy.

This is part two of the gift baskets. Homemade baskets that is...

First salted butter carmels 

now oreo cookies....

wait..... there is more to come!

Cute little cookies makes me very happy.

New cameras also make me a very happy little blogger! Enjoy!

This makes J happy, well not the waxing skies on the dinning room table in a cramped apartment but..... he finally went skiing....  that also makes me happy.

He makes me happy.

But the cookies. They will make you smile. Just try it.

I dare you!

Once again - dance on over to Smitten Kitchen. She is the shit. Really. She makes me happy too! I want to eat almost everything she makes.

Salted Butter Carmels - gift giving

My parents were crafty growing up. From stained glass, wood working, cabinetry, sewing, crafts, jewelery making - they tried a lot of different things. We spent a considerable amount of time at craft shows.

My Grandma was the ultimate crafter. I did a new project every time I visited.

Grandma watched a lot of Martha.

Grandma had two rooms in her house devoted to crafts. I love this woman and miss her even more.

Her birthday is/was Christmas day.This time of year my thoughts are filled with warm memories of our time together. I believe she is smiling down on me today, in the kitchen and in my art room.

The holidays, especially this year, with some serious free time on my hands (which I am ever so grateful for), I get inspired and want to make homemade gifts for my friends and family. I am on a mission to figure out a few gifts that are shippable to my great, wonderful, beautiful, dear friends on the west side of the Cascades.

I just received a package in the mail from my dear friend B. Packages are the best - absolutely the biggest smile possible when getting the mail.

As you probably are aware I love to bake but I am fascinated by candy making. The possibilities are endless and the mistakes are grand messes but a successful attempt returns a great feeling of satisfaction.

Carmel. Salted butter carmels.

I have to try it.

This is the first addition to the gift boxes that are to be shipped off this week. 

Have you dove into candy making? What have you made? If not, what better time than now to try something new.

Challenge is GREAT!

I followed David Lebovitz's Salted Butter Carmels. It was spot on with lots of tips and hints. I would use it again.

I also looked through these for more advice:

101 Cookbooks

Zoe Bakes

Smitten Kitchen



Happy Holidays Everyone! Keep it light, happy and fun!

Lets talk!

 Hola! Como esta? Bien! Bien!


I woke up this morning with great hopes that the snow would be gone. Nope! DOH! It has been ages! I was under the impression that there is good weather here. Mucky slush for weeks does not count.


I prefer not to be out in these conditions and honestly I have no need to go anywhere. I have been getting to know our kitchen and exploring new cooking techniques, cooking through the pantry and trying to eat in as much as we can. Yet, as much as I love to bounce around a kitchen, I need some company.

I thought this would be a great time to get to know each other a bit better.


Copy and paste this brief questionnaire in the comment section with your own answers or post it yourself on your blog and leave a link for me in the comment section.


I truly look forward to your comments!


Thanks Lottie + Doof for the idea!




Sweet or salty?

Salty. Salt. Salt. Salt. Then, I usually crave something sweet, usually an apple. Totally predictable.


Chocolate or vanilla?

Chocolate. Dark chocolate to be exact.

Hot or mild?

Hot.

What won’t you eat?

Organ meat. Ribs. Grissel. Yeah, meat has always kind of grossed me out.

Most memorable meal?

While in college, a girlfriend and I went to Mt. Baker and I was going to learn to snowboard. I tried. We were, like many college kids, very broke. We skipped any sort of food offered at the mountain, hungry we drove the hour + it takes to get down from the mountain. My Grandma lived on the way home, I had to stop in. We open the door to the most amazing smell, the richest and most satisfying smell of a roast with veggies in the oven. She invites us in. We sit. The next thing we know there are plates covered in piping hot veggies, mash potatoes and gravy with a slice of roast squeezed in between. She was the only one home and had no idea she would have company. She was an amazing cook. We probably had pie for dessert. That is how she was.


Favorite object in your kitchen?

My cast iron skillet.

What are you scared of in the kitchen?

Dull knives. I also have being a spaz with sharp knives.

Do you prefer to cook alone or with others?

I really enjoy cooking with my husband. He knows exactly what I like.

What country would you move to for the food?

I am not sure yet. I still have a lot of traveling and reading to do before I can even narrow down my selection.

If you were to come back as a fruit or vegetable, what would you be?

Grapes! They are such prestigious vines with an incredible versatile fruit. I like warm moderate climates as well.


What’s for dinner?

Black eyed peas and kale in beef broth.


YOUR TURN!!!!!!

Stuff - ing

I love stuffing.

I know. Thanksgiving is over. I know.

I am going there. I am going to rave about stuffing.

We didn't have stuffing on T-day and were craving a fix. It seems that we reserve the savory bread pudding for this time of year. Absurd. The weather is cold. Some people are dreaming of lots of time in the local mountains. Other of us can't get enough yoga and this other silly workout. We need stuffing.

I am really trying to increase the amount of veggies I eat. It is called "less-meat-atarian"

A rather healthy stuffing that is.

I am about to share with you the best stuffing I have ever had.

There are some people out there who know me and my eating habits all too well that are thinking that this is BS. But I do, I love stuffing.

I had three helpings. The proof is in the pudding! (sorry)

My love was not around for the holiday, but we all make sacrifices, I ate stuffing for the warmth. I believe that some times we are put in situations for some greater good, I needed to make the perfect stuffing and I needed to hang out with my brother even more. My brother was here from the west side, my sweets was across the country. Things change. I learned that brother has grown up. We have arrived. We are pals. He made us breakfast every day. He brought us a truck load of fire wood.

Tonight was the first time that I had made my own stuffing. I am converted. I love the stuff-ing.

There is a secret to not making it a heart attack disguised as a casserole. Lots of soft vegtables.

Artichoke stuffing. There were vegetables everywhere, some bread, an egg, seasoning, beef broth. I will live another day after way too much of the stuff - ing.

Here is what we came up with.

Perfect!

Parmesan Artichoke Stuffing

Serves 4 as a light side

2 cups sourdough bread, cubed and toasted
1 1/4 cup grated Parmesan cheese, divided
salt and pepper to taste
1 can of artichoke hearts, drained
1 tablespoon butter
1 onion finely, diced
4 cloves garlic, minced
1 cup diced celery, diced
1 cup diced mushrooms, chopped
1 egg, lightly beaten
2 cups beef broth

1. Toast 2 cups bread. We used sourdough which gave the finished dish a bit of tang. Use what you have on hand and be really excited if it is sourdough. To crisp up the bread, it is okay if it is stale, 300 degrees for about 20 minutes. Don't worry, this is not an exact science, just dry the bread out. That is all.

2. Saute the onions, mushrooms, celery, and garlic in the butter. Cook them down until nice and soft, playing together well.

3. In a nice sized mixing bowl, toss the crutons,  1 cup of cheese, salt and pepper together. Add the vegtables, mix. Add the broth and the beaten egg, mix it all together.

4. In a lightly greased baking dish, pour the batter evenly across the pan. Top with the remaining 1/4 cup of cheese.

5. Bake at 400 degrees for about an hour, the top should be nice and brown.

Enjoy!

Last Minute Prep - Mood!

I can't but help to share this with you on the eve of the biggest cooking day of the year. I mean this is a day devoted to food, not material gifts, just the presence of food.

I often fret over dinner - even breakfast can be a bit overwhelming - for me - add my sweetie (who eats anything) and  still I worry.

Thanksgiving - wowzers, stress test!

Read up - the most you can do for your company is be a fun host, either chill out - or crack another bottle of wine....

Enjoy - Mark Bittman - One of the finest food writers in my book - At his finest 

Bread - Part II

I decided that it would be better to share the second step of baking the no knead bread before Thanksgiving. You could even make this the day after the big feast - to make little sammies or a vehicle to plow through all the leftovers.











Follow through with this little recipe and I almost guarantee that you can make your own loaf of crusty bread.

I made some little rolls to have cheese steaks al la Juan. Dee - lish!















Have a blessed holiday


Enjoy your day - weekend

Travel safe


Love your company - friends & family


Love the food & the people who prepare it


Cheers!