Happy Memorial Day To All.............
This post was meant to be a recipe for Broccoli Salad, with a paragraph acknowledging Memorial Day.
It now, rightfully, is a post HONORING Memorial Day. It evolved into a 'stand alone' post after I did some quick online research, and I'm glad I did.
One of my grade school teachers (I mean nuns -- eyes in the back of the head and ruler in hand), at St. Thomas Aquinas probably made me memorize what I have to share with you, but at the time 'history' was of no interest to me.
Age ---- I meant to say 'life experiences' ---- helps me greatly appreciate history. Now, I cannot get enough of it. That appreciation was ignited by a teacher I had a lifetime ago, at Milwaukee Area Technical College, and I will always remember him.
Memorial Day. The last Monday in May. Long weekend. Get the grill out. Hope it is not raining so that you can plant some flowers. Countdown to last day of school.
Think deeper.
Memorial Day, begun as a result of the Civil War. Initially, it was called Decoration Day because people would go out to the graves of Civil War soldiers and decorate their graves.
Formal acclimation was given on May 30, 1868, at Arlington National Cemetery. Flags were placed on the graves of Union and Confederate soldiers, on that day to honor and remember all who died in that War. I am humbled to say that I have a 'many times great' grandfather who lies in Arlington, having given his life in the Union cause. It is due to the loving geneological efforts of Ms. Waters Edge that we have recently come to know this.
From 1868 until 1971, Memorial Day was always on May 30th. In 1971, Memorial Day was moved to the last Monday in May.
Memorial Day has evolved to encompass honoring and remembering all those who have given their life in service to our great country.
If you ever get to Washington, D.C., go to Arlington. Stand on the porch of Robert E. Lee's home and look out, not only at the Washington Monument in the distance, but to the ground around you. That's where the Union and Confederate soldiers lie.
Go to The Tomb Of The Unknown Soldier. Think of ALL who have given their lives in the service of our country - from the Revolutionary War to today. Stay for the Changing Of The Guard. Be awed by the quiet, by the reverence.
And remember them.......................
Life is good
Sunday, May 24, 2009
Saturday, May 9, 2009
White Chocolate Macadamia Nut Cookies
It is great to be back...........
Restaurant Quality has been on a brief hiatus while in The Great City On A Great Lake. Flew back for some family events, and of course, to be with My Little Sweethearts, #1-4. We had FIVE sleepovers in 17 days. Lots of fun to be had at Grandma's house. Lots of conversations involving the musings of an eight year old, a seven year old, a four year old and a two year old.
Ms. Oconomowoc and I had Fun Day in The Windy City, visiting FD #2 ---- actually for lunch and then for cocktail time (there are those amongst us who feel that's the best time of the day). In between, we started out at FD's office building and walked about six miles to/from 'Marshall Field's' on State (we never call it Macy's) and to/from The Art Institute. Ahhhh, to stand and marvel at the 'blue' in Renoir's "The Two Sisters".
Now, here I am, back in The Great SouthWest.
It's Mother's Day weekend and I threw myself into some baking. I have been saying for quite some time that I was going to make White Chocolate Macadamia Nut Cookies for Mr. Restaurant Quality.
Well, Mother's Day weekend is the perfect time to make them for the Father of all The Fabulous Ones and the Grandfather of all The Little Sweethearts. (I would not be a Mom or Grandma without him..............)
So, I cranked up my ipod and starting hauling out all the ingredients. I HIGHLY recommend baking to Bobby Darin's 'Call Me Irresponsible'. It is a great song ---- the musical arrangement is sooo good ------ and I blast it. It made these cookies especially good.
Life is good...........................
White Chocolate Macadamia Nut Cookies
350 degrees
parchment lined cookie sheets
makes about 4 dozen
1 cup butter, room temp
3/4 cup packed light brown sugar
1/2 cup sugar
2 eggs, room temp
1/2 t. vanilla extract
1/2 t. almond extract
2 1/2 cups all purpose flour
1 t. baking soda
1/2 t. salt
1 cup coarsely chopped macadamia nuts (about 3/4 pound)
1 cup coarsely chopped white chocolate
In medium bowl, combine the flour, baking soda, and salt. Set aside.
In large bowl, cream together the butter, brown sugar, and sugar, until smooth.
Beat in the eggs, one at a time.
Stir in the vanilla and almond extracts.
Gradually add the flour mixture into the butter mixture.
Mix in the nuts and white chocolate.
Drop dough by teaspoonsful, onto parchment lined cookie sheets.
Bake for 10 minutes, or until golden brown.
Remove from oven and place pans on cooling racks. Let cookies 'rest' about five minutes, then remove from pan and place cookies on cooling racks.
My Notes:
A disclaimer: I am not a White Chocolate Macadamia Nut Cookie gal. In fact, I step forward to say that I have never had one. You see what true love is ----- I baked something for Mr. Restaurant Quality that I don't care for. Mr. Restaurant Quality wishes to advise all that he is "The Tester" for this recipe, and he advises that they are good.
I tried one (ok, I tried three). They are tasty, but I prefer eating the dough.................
RE: baking for 10 minutes. I rotated the pans (top rack to bottom rack and vice versa) at the
five minute mark.
Start watching for 'doneness' at 9 minutes.
RE: the 'resting' of the cookies on the pan after coming out of the oven. I read somewhere that if you do this, you'll get a chewier cookie. I think 'chewy' does this cookie proud, so I let them 'rest'.
If you prefer a crisper cookie, remove the cookies from the pan, directly to a cooling rack, as soon as you take them out of the oven.
I am lucky to have a Sprouts grocery store near me, here in The Great SouthWest. Bought the nuts there, from a bulk bin, for $5.39/pound.
Restaurant Quality has been on a brief hiatus while in The Great City On A Great Lake. Flew back for some family events, and of course, to be with My Little Sweethearts, #1-4. We had FIVE sleepovers in 17 days. Lots of fun to be had at Grandma's house. Lots of conversations involving the musings of an eight year old, a seven year old, a four year old and a two year old.
Ms. Oconomowoc and I had Fun Day in The Windy City, visiting FD #2 ---- actually for lunch and then for cocktail time (there are those amongst us who feel that's the best time of the day). In between, we started out at FD's office building and walked about six miles to/from 'Marshall Field's' on State (we never call it Macy's) and to/from The Art Institute. Ahhhh, to stand and marvel at the 'blue' in Renoir's "The Two Sisters".
Now, here I am, back in The Great SouthWest.
It's Mother's Day weekend and I threw myself into some baking. I have been saying for quite some time that I was going to make White Chocolate Macadamia Nut Cookies for Mr. Restaurant Quality.
Well, Mother's Day weekend is the perfect time to make them for the Father of all The Fabulous Ones and the Grandfather of all The Little Sweethearts. (I would not be a Mom or Grandma without him..............)
So, I cranked up my ipod and starting hauling out all the ingredients. I HIGHLY recommend baking to Bobby Darin's 'Call Me Irresponsible'. It is a great song ---- the musical arrangement is sooo good ------ and I blast it. It made these cookies especially good.
Life is good...........................
White Chocolate Macadamia Nut Cookies
350 degrees
parchment lined cookie sheets
makes about 4 dozen
1 cup butter, room temp
3/4 cup packed light brown sugar
1/2 cup sugar
2 eggs, room temp
1/2 t. vanilla extract
1/2 t. almond extract
2 1/2 cups all purpose flour
1 t. baking soda
1/2 t. salt
1 cup coarsely chopped macadamia nuts (about 3/4 pound)
1 cup coarsely chopped white chocolate
In medium bowl, combine the flour, baking soda, and salt. Set aside.
In large bowl, cream together the butter, brown sugar, and sugar, until smooth.
Beat in the eggs, one at a time.
Stir in the vanilla and almond extracts.
Gradually add the flour mixture into the butter mixture.
Mix in the nuts and white chocolate.
Drop dough by teaspoonsful, onto parchment lined cookie sheets.
Bake for 10 minutes, or until golden brown.
Remove from oven and place pans on cooling racks. Let cookies 'rest' about five minutes, then remove from pan and place cookies on cooling racks.
My Notes:
A disclaimer: I am not a White Chocolate Macadamia Nut Cookie gal. In fact, I step forward to say that I have never had one. You see what true love is ----- I baked something for Mr. Restaurant Quality that I don't care for. Mr. Restaurant Quality wishes to advise all that he is "The Tester" for this recipe, and he advises that they are good.
I tried one (ok, I tried three). They are tasty, but I prefer eating the dough.................
RE: baking for 10 minutes. I rotated the pans (top rack to bottom rack and vice versa) at the
five minute mark.
Start watching for 'doneness' at 9 minutes.
RE: the 'resting' of the cookies on the pan after coming out of the oven. I read somewhere that if you do this, you'll get a chewier cookie. I think 'chewy' does this cookie proud, so I let them 'rest'.
If you prefer a crisper cookie, remove the cookies from the pan, directly to a cooling rack, as soon as you take them out of the oven.
I am lucky to have a Sprouts grocery store near me, here in The Great SouthWest. Bought the nuts there, from a bulk bin, for $5.39/pound.
Thursday, April 16, 2009
Stuffed Pasta Shells
Here's a quick post, as I prepare to go and see my Little Sweethearts, 1-4.
Mr. and Mrs. Hawley Road were here for dinner on Monday. Decided to make stuffed pasta shells, with homemade pasta sauce. Ahhhhh, it is so good.
The recipe makes alot of stuffed shells. If there are more than you want to bake for dinner, you can freeze the unbaked stuffed shells. (After you fill them, place on a cooking sheet; freeze. Then, place the shells in a ziploc bag and keep in freezer.)
The pasta sauce has been posted on 12/14/08.
A nice chianti goes quite nicely with this (both in preparing and in eating).
Life is good...........................
Stuffed Pasta Shells
adapted from one of Giada's recipes
Lightly oil a 9x13 pan
12 oz (1 box) jumbo pasta shells (make sure box says 'jumbo', as in Mrs. Jumbo from Dumbo)
1 pound ground beef
2 (15 oz) containers whole milk ricotta cheese
1 1/3 cups grated parmesan cheese
4 large egg yolks
3 T chopped Italian parsley
3 T chopped fresh basil leaves
1 1/2 t salt
1/2 t black pepper
1 Cup shredded mozzarella cheese
5 cups pasta sauce (posted on 12/14/08)
Cook pasta shells in large pot of boiling salted water until slightly tender but still firm to the bite, about 4-6 minutes. (Shells continue cooking in the oven after they have been stuffed.)
Using slotted spoon, drain and scoop out shells and place on a lightly oiled cookie sheet, spreading them out so that they do not stick together; allow to cool.
Brown and drain the ground beef. I add a tablespoon of Italian herb seasoning to the meat, while browning.
In a large bowl, combine the ricotta, parmesan, egg yolks, basil, parsley, salt and pepper.
Add the ground beef and combine.
Place about 1 1/4 cups of pasta sauce in the 9x13 pan.
Fill the cooled shells with the cheese/beef mixture; about 2 T. in each shell.
Place the filled shells in the 9x13 pan.
Spoon remaining sauce over the shells.
Sprinkle with the mozzarella cheese.
Bake in the lower third of the oven until filling is heated through, about 20-25 minutes.
350 degrees.
My Notes:
The pasta sauce I use is very good and does not take much time to bring together, at all. But, if you don't have the time, just use whatever store-bought pasta sauce you would like.
Recipe calls for 5 cups of pasta sauce; rarely do I use the full amount. Use as much or as little as you like. This is where the glass(es) of chianti helps you to assess the amount of sauce to use.
All the shells do not fit into a 9x13 pan. If you need more room, just get out another pan.
Generally, I end up freezing some of the unbaked stuffed shells.
Reheating the leftovers is a breeze. Already baked shells will reheat in about 15 minutes.
If the shells are coming out of the freezer, let shells come to room temp. Place in pan (pasta sauce on the bottom of pan and remember to sprinkle with the mozzarella cheese). Bake at 350 degrees, 20-25 minutes.
Of course, you can put the frozen shells right into the oven (in a pan, of course, not a ziploc bag). You'll just have to adjust baking times.
Mr. and Mrs. Hawley Road were here for dinner on Monday. Decided to make stuffed pasta shells, with homemade pasta sauce. Ahhhhh, it is so good.
The recipe makes alot of stuffed shells. If there are more than you want to bake for dinner, you can freeze the unbaked stuffed shells. (After you fill them, place on a cooking sheet; freeze. Then, place the shells in a ziploc bag and keep in freezer.)
The pasta sauce has been posted on 12/14/08.
A nice chianti goes quite nicely with this (both in preparing and in eating).
Life is good...........................
Stuffed Pasta Shells
adapted from one of Giada's recipes
Lightly oil a 9x13 pan
12 oz (1 box) jumbo pasta shells (make sure box says 'jumbo', as in Mrs. Jumbo from Dumbo)
1 pound ground beef
2 (15 oz) containers whole milk ricotta cheese
1 1/3 cups grated parmesan cheese
4 large egg yolks
3 T chopped Italian parsley
3 T chopped fresh basil leaves
1 1/2 t salt
1/2 t black pepper
1 Cup shredded mozzarella cheese
5 cups pasta sauce (posted on 12/14/08)
Cook pasta shells in large pot of boiling salted water until slightly tender but still firm to the bite, about 4-6 minutes. (Shells continue cooking in the oven after they have been stuffed.)
Using slotted spoon, drain and scoop out shells and place on a lightly oiled cookie sheet, spreading them out so that they do not stick together; allow to cool.
Brown and drain the ground beef. I add a tablespoon of Italian herb seasoning to the meat, while browning.
In a large bowl, combine the ricotta, parmesan, egg yolks, basil, parsley, salt and pepper.
Add the ground beef and combine.
Place about 1 1/4 cups of pasta sauce in the 9x13 pan.
Fill the cooled shells with the cheese/beef mixture; about 2 T. in each shell.
Place the filled shells in the 9x13 pan.
Spoon remaining sauce over the shells.
Sprinkle with the mozzarella cheese.
Bake in the lower third of the oven until filling is heated through, about 20-25 minutes.
350 degrees.
My Notes:
The pasta sauce I use is very good and does not take much time to bring together, at all. But, if you don't have the time, just use whatever store-bought pasta sauce you would like.
Recipe calls for 5 cups of pasta sauce; rarely do I use the full amount. Use as much or as little as you like. This is where the glass(es) of chianti helps you to assess the amount of sauce to use.
All the shells do not fit into a 9x13 pan. If you need more room, just get out another pan.
Generally, I end up freezing some of the unbaked stuffed shells.
Reheating the leftovers is a breeze. Already baked shells will reheat in about 15 minutes.
If the shells are coming out of the freezer, let shells come to room temp. Place in pan (pasta sauce on the bottom of pan and remember to sprinkle with the mozzarella cheese). Bake at 350 degrees, 20-25 minutes.
Of course, you can put the frozen shells right into the oven (in a pan, of course, not a ziploc bag). You'll just have to adjust baking times.
Tuesday, March 31, 2009
Stu's Enchiladas
About a month ago, Mr. and Mrs. Green Bay came to The Valley Of The Sun. Primary purpose: cuddle their Darling Granddaughter (AKA my Little Sweetheart #5).
Secondary purpose: cooking and eating (ETA, golfing comes in above cooking and eating).
One evening, Mr. Green Bay made his much sought after enchiladas. They are really, really good and very easy to make.
Stu's Enchiladas
375 degree oven 15 minutes
1 pound ground beef
chopped onion, optional
1 cup refried beans
1 small can black olives
1 package taco seasoning mix
3/4 cup water
tortillas (I used 8")
1 can enchilada sauce
8 oz. shredded cheese
Brown the meat (with the onion if you are adding it).
Add the taco seasoning mix and water. Bring to boil; reduce to simmer and cook for five minutes.
Add refried beans and olives.
Heat through.
Spoon into tortillas and place in pan.
Cover with sauce and cheese.
Bake for 15 minutes.
My Notes:
I substituted chicken instead of beef. Here's how I did it: 2 boneless, skinless chicken breasts, pounded flat between two pieces of plastic wrap. Season with salt/pepper. Pan saute in olive oil until nicely browned on both sides. Cut into small bite size pieces.
I did not use the black olives, because I am not a black olive gal.
I bought a more expensive enchilada sauce. In the past, I've made enchiladas but always thought the sauce tasted 'tinny', so with this recipe I paid more for a more authentic brand. It paid off; the taste was very good. (I cannot remember the brand name --- I know, what kind of foodblog is this, that cannot provide a brand name. The next time I make these, I will edit in the brand. Lo siento.)
Mr. Green Bay serves his enchiladas with El Rio Spanish Rice (no substitutions for him).
I served mine with a side salad. Mr. Restaurant Quality does not care for spanish rice, and that's putting it mildly.
Secondary purpose: cooking and eating (ETA, golfing comes in above cooking and eating).
One evening, Mr. Green Bay made his much sought after enchiladas. They are really, really good and very easy to make.
Stu's Enchiladas
375 degree oven 15 minutes
1 pound ground beef
chopped onion, optional
1 cup refried beans
1 small can black olives
1 package taco seasoning mix
3/4 cup water
tortillas (I used 8")
1 can enchilada sauce
8 oz. shredded cheese
Brown the meat (with the onion if you are adding it).
Add the taco seasoning mix and water. Bring to boil; reduce to simmer and cook for five minutes.
Add refried beans and olives.
Heat through.
Spoon into tortillas and place in pan.
Cover with sauce and cheese.
Bake for 15 minutes.
My Notes:
I substituted chicken instead of beef. Here's how I did it: 2 boneless, skinless chicken breasts, pounded flat between two pieces of plastic wrap. Season with salt/pepper. Pan saute in olive oil until nicely browned on both sides. Cut into small bite size pieces.
I did not use the black olives, because I am not a black olive gal.
I bought a more expensive enchilada sauce. In the past, I've made enchiladas but always thought the sauce tasted 'tinny', so with this recipe I paid more for a more authentic brand. It paid off; the taste was very good. (I cannot remember the brand name --- I know, what kind of foodblog is this, that cannot provide a brand name. The next time I make these, I will edit in the brand. Lo siento.)
Mr. Green Bay serves his enchiladas with El Rio Spanish Rice (no substitutions for him).
I served mine with a side salad. Mr. Restaurant Quality does not care for spanish rice, and that's putting it mildly.
Lemon Sugar Cookies
Sunny afternoon greetings from The Warm, Sunny Happenin' West Valley............
We are going to the Brewer game (third-last Spring Training game) tonight, with Mr. and Mrs. Verrado. I see beer and peanuts in my immediate future. It will be 'chilly' tonight. I'll have to wear jeans, a long sleeve shirt, and A JACKET (horrors!). However, it will not be too chilly to relax with a few beers.
We went to a Brewer night game last week, and I would have bought hot chocolate had they been selling it. I would have had to unwrap myself from my blanket to do so.
I digress...............
Before I don my Brewer attire, I reminded myself to sit down and let you know about these cookies.
I found the recipe on one of my favorite food blogs: Baking Bites. It's a great site; check it out some evening while enjoying an Adult Beverage.
The dough, the dough. I ate at least five cookies worth of dough.
The taste, the taste. Light, refreshing; the lemon flavor is just a brush of a kiss. (Not a 'big' kiss like I give The Little Sweethearts.)
When you opened the blog, you saw my first efforts at jazzing up Restaurant Quality. Like it? I sure do. Fabulous Daughter #1 was my inspiration and tutor. the cutestblogontheblock.com was the conduit.
If I can remember what FD #1 showed me, there will be ongoing updates to what Restaurant Quality looks like.
Life is good........................
Lemon Sugar Cookies
Adapted from bakingbites.com
375 degrees About 4 dozen cookies
2 1/2 cups all purpose flour
2 t. baking powder
3/4 t. salt
1 cup butter, room temp
1 1/2 cup sugar
2 T. lemon zest
2 large eggs, room temp
3/4 t. vanilla extract
Sugar for rolling the dough
In a large bowl, whisk flour, baking powder and salt. Set aside.
In a medium bowl, blend sugar and lemon zest with your fingers until combined thoroughly.
I used a stand mixer for the following. A hand mixer will work out just fine. In large bowl, cream butter on medium speed. Add the sugar/zest mixture and cream until light and fluffy. About 4 minutes.
Beat in eggs, one at a time.
Add vanilla and blend.
Gradually mix in the flour mixture at low speed. If using a hand mixer, you may have to switch over to using a wooden spoon to mix in by hand.
Chill dough in frig for about one hour.
Set up to roll the dough in sugar. Here's how: get out a small baking pan, such as an 8" round cake pan; a pie plate. Put about 1/2 cup sugar in the pan. You're ready to roll.
Remove bowl from frig and shape dough into 1" balls.
Roll the balls in the sugar.
Place onto cooking sheets/baking pans, lined with parchment paper.
Bake 9-11 minutes. Cookies are done when set, but not browned.
Cool in pan for one minute; remove cookies from pan and cool on cooling rack.
My Notes:
When you are combining the sugar and the lemon zest, the aroma will be so enticing. The sugar will take on a slightly yellow hue. And, you'll feel like you are a pastry chef.
I use a cookie scoop. If you don't have one, consider buying yourself a 'prize', or put it on a birthday list. Been using one for about two years and cannot imagine making cookies without one. Advantages: cookies are uniform in size (more or less), speed in getting the cookies onto the pans.
When in the oven, I started watching the cookies at 8 minutes. Mine were finished at about 9 minutes.
When the cookies come off the pan, place the pan in the freezer for a couple minutes to cool off for the next batch. This gets the next batch in the oven in no time.
We are going to the Brewer game (third-last Spring Training game) tonight, with Mr. and Mrs. Verrado. I see beer and peanuts in my immediate future. It will be 'chilly' tonight. I'll have to wear jeans, a long sleeve shirt, and A JACKET (horrors!). However, it will not be too chilly to relax with a few beers.
We went to a Brewer night game last week, and I would have bought hot chocolate had they been selling it. I would have had to unwrap myself from my blanket to do so.
I digress...............
Before I don my Brewer attire, I reminded myself to sit down and let you know about these cookies.
I found the recipe on one of my favorite food blogs: Baking Bites. It's a great site; check it out some evening while enjoying an Adult Beverage.
The dough, the dough. I ate at least five cookies worth of dough.
The taste, the taste. Light, refreshing; the lemon flavor is just a brush of a kiss. (Not a 'big' kiss like I give The Little Sweethearts.)
When you opened the blog, you saw my first efforts at jazzing up Restaurant Quality. Like it? I sure do. Fabulous Daughter #1 was my inspiration and tutor. the cutestblogontheblock.com was the conduit.
If I can remember what FD #1 showed me, there will be ongoing updates to what Restaurant Quality looks like.
Life is good........................
Lemon Sugar Cookies
Adapted from bakingbites.com
375 degrees About 4 dozen cookies
2 1/2 cups all purpose flour
2 t. baking powder
3/4 t. salt
1 cup butter, room temp
1 1/2 cup sugar
2 T. lemon zest
2 large eggs, room temp
3/4 t. vanilla extract
Sugar for rolling the dough
In a large bowl, whisk flour, baking powder and salt. Set aside.
In a medium bowl, blend sugar and lemon zest with your fingers until combined thoroughly.
I used a stand mixer for the following. A hand mixer will work out just fine. In large bowl, cream butter on medium speed. Add the sugar/zest mixture and cream until light and fluffy. About 4 minutes.
Beat in eggs, one at a time.
Add vanilla and blend.
Gradually mix in the flour mixture at low speed. If using a hand mixer, you may have to switch over to using a wooden spoon to mix in by hand.
Chill dough in frig for about one hour.
Set up to roll the dough in sugar. Here's how: get out a small baking pan, such as an 8" round cake pan; a pie plate. Put about 1/2 cup sugar in the pan. You're ready to roll.
Remove bowl from frig and shape dough into 1" balls.
Roll the balls in the sugar.
Place onto cooking sheets/baking pans, lined with parchment paper.
Bake 9-11 minutes. Cookies are done when set, but not browned.
Cool in pan for one minute; remove cookies from pan and cool on cooling rack.
My Notes:
When you are combining the sugar and the lemon zest, the aroma will be so enticing. The sugar will take on a slightly yellow hue. And, you'll feel like you are a pastry chef.
I use a cookie scoop. If you don't have one, consider buying yourself a 'prize', or put it on a birthday list. Been using one for about two years and cannot imagine making cookies without one. Advantages: cookies are uniform in size (more or less), speed in getting the cookies onto the pans.
When in the oven, I started watching the cookies at 8 minutes. Mine were finished at about 9 minutes.
When the cookies come off the pan, place the pan in the freezer for a couple minutes to cool off for the next batch. This gets the next batch in the oven in no time.
Saturday, March 14, 2009
Irish Soda Bread
Cead mile failte romhat (a hundred thousand welcomes to you),
It's the Saturday before St. Patrick's Day. That means I dig out the recipe for Irish Soda Bread and have it ready for the morning of the 17th. And that means, you'll have it ready if you so desire to bake the best soda bread I've ever had. And, I am pursuing 'special achievement' in assessing Irish soda bread.
Second best soda bread: The Landmark Tavern, 12th Avenue and 46th Street in Manhattan. Opened in 1868 by Patrick Curley, on what at the time was the banks of the Hudson River. (Said same 'banks' are now just a touch further away.)
The Landmark's soda bread is very good. Mr. and Mrs. Cedarburg have been to The Landmark with Mr. Restaurant Quality and myself; they agree it is very good. Of course, it's the only thing on which they can comment regarding the food. You see, immediately upon being seated, our waitress brought the soda bread, The Guinness and Smithwick's. We ordered (the homemade meatloaf for me, please). Another round of beer, please. More soda bread, please. More soda bread, please. That's the last we saw of our waitress, until we saw her leave the restaurant and run down the street. We never got our dinner. Ahhhhhhh, but that soda bread..............
You're asking yourself: How did Ms. Restaurant Quality stumble upon such good soda bread, at such a delightful tavern?
Your answer: Many years ago Mr. and Mrs. Oconomowoc took me there. It was at my first visit that I discovered the world's BEST mashed potatoes (but this post is not about mashed potatoes), as well as the world's best Irish soda bread.
The mashed potatoes. Those of us who grew up in a household of Irish descent know full well of the nightly mashed potatoes. The nightly mashed potatoes developed a highly sensitized palate toward our food of the gods (or at least Granny Rohan, whom my Dad thought of as a god-dess).
Upon my first visit to The Landmark Tavern, we ordered the mashed potatoes. With the first forkful, I looked Mrs. Oconomowoc (she, also, of the nightly mashed potatoes) straight in the eye and swooned. Have never had better mashed potatoes. Only other food to cause the same sensation is Warm Butter Cake at Maestro's (I go limp just thinking of it).
The soda bread. I found this recipe on the Cooking Light website many years ago. It's the recipe of someone's great-great, brought over from Ireland. (But, if you go to Ireland, you won't find alot of soda bread. In all our travel there, we found one bakery with soda bread and it was not very good. St. Betty Ann, Patron Saint of all things Irish, would send me to bed without a Bailey's on the rocks for saying that!!)
It's very easy to make. No yeast, so you won't have 'will it rise' anxiety. Other than buttermilk and raisins, you already have everything you need, right on your shelves. And the aroma.......
You'll think you are in a whitewashed, thatched roof cottage, with a view of the rolling green hills right outside your window.
May your blessings outnumber the shamrocks that grow...........................
Irish Soda Bread
375 degrees for 40 minutes
8" round cake pan, lightly oiled (canola or vegetable)
2 cups all purpose flour
2 T. sugar
1 1/2 t. baking powder
1/2 t. salt
1/2 t. baking soda
2 T. butter, cold and cut into smaller pieces
3/4 cup AND 2 T. buttermilk
raisins, optional (1/2 cup) 'plumped' See My Notes
Combine dry ingredients; mix with whisk.
Cut in butter.
Add raisins.
Add buttermilk.
Mix into soft dough.
Knead on a floured surface, about three minutes, until smooth.
Form into a 7" round; place in lightly oiled 8" round pan.
Cut a cross into top of dough. About 1/2" deep. The cross should be about 2" long.
Bake at 375 for 40 minutes.
Remove from oven; cool on cooling rack for about 5 minutes, then remove from pan and cool
to room temp.
My Notes:
Raisins are optional. If you are going to use them, 'plump' them first. To plump: place raisins in small saucepan. Cover with water. Bring to a boil; reduce heat and simmer for about 10 minutes. Drain the water. Place raisins in a bowl; add about 1 T. flour and mix to coat the raisins. Now, they are plumped (and they won't sink in the batter).
If you think 1/2 cup raisins is not enough, add more. I'm a 'raisin' gal and always add more.
The 'cross'. It is VERY important that you cut in the cross ---- it lets the devil out.
If this was not an Irish recipe, the 'cross' would be called an 'X'.
Buttermilk. I don't buy buttermilk. I 'make' it. 1 T. plain old vinegar in a measuring cup, then add milk to equal one cup. Stir. Let sit for 5 minutes. Measure out the 3/4 cup and 2 T. One of these times I'll buy buttermilk and see how it works.
Best eaten the day you make it.
Mr. RestaurantQuality has something to add: Best served with three fingers of The Jameson.
It's the Saturday before St. Patrick's Day. That means I dig out the recipe for Irish Soda Bread and have it ready for the morning of the 17th. And that means, you'll have it ready if you so desire to bake the best soda bread I've ever had. And, I am pursuing 'special achievement' in assessing Irish soda bread.
Second best soda bread: The Landmark Tavern, 12th Avenue and 46th Street in Manhattan. Opened in 1868 by Patrick Curley, on what at the time was the banks of the Hudson River. (Said same 'banks' are now just a touch further away.)
The Landmark's soda bread is very good. Mr. and Mrs. Cedarburg have been to The Landmark with Mr. Restaurant Quality and myself; they agree it is very good. Of course, it's the only thing on which they can comment regarding the food. You see, immediately upon being seated, our waitress brought the soda bread, The Guinness and Smithwick's. We ordered (the homemade meatloaf for me, please). Another round of beer, please. More soda bread, please. More soda bread, please. That's the last we saw of our waitress, until we saw her leave the restaurant and run down the street. We never got our dinner. Ahhhhhhh, but that soda bread..............
You're asking yourself: How did Ms. Restaurant Quality stumble upon such good soda bread, at such a delightful tavern?
Your answer: Many years ago Mr. and Mrs. Oconomowoc took me there. It was at my first visit that I discovered the world's BEST mashed potatoes (but this post is not about mashed potatoes), as well as the world's best Irish soda bread.
The mashed potatoes. Those of us who grew up in a household of Irish descent know full well of the nightly mashed potatoes. The nightly mashed potatoes developed a highly sensitized palate toward our food of the gods (or at least Granny Rohan, whom my Dad thought of as a god-dess).
Upon my first visit to The Landmark Tavern, we ordered the mashed potatoes. With the first forkful, I looked Mrs. Oconomowoc (she, also, of the nightly mashed potatoes) straight in the eye and swooned. Have never had better mashed potatoes. Only other food to cause the same sensation is Warm Butter Cake at Maestro's (I go limp just thinking of it).
The soda bread. I found this recipe on the Cooking Light website many years ago. It's the recipe of someone's great-great, brought over from Ireland. (But, if you go to Ireland, you won't find alot of soda bread. In all our travel there, we found one bakery with soda bread and it was not very good. St. Betty Ann, Patron Saint of all things Irish, would send me to bed without a Bailey's on the rocks for saying that!!)
It's very easy to make. No yeast, so you won't have 'will it rise' anxiety. Other than buttermilk and raisins, you already have everything you need, right on your shelves. And the aroma.......
You'll think you are in a whitewashed, thatched roof cottage, with a view of the rolling green hills right outside your window.
May your blessings outnumber the shamrocks that grow...........................
Irish Soda Bread
375 degrees for 40 minutes
8" round cake pan, lightly oiled (canola or vegetable)
2 cups all purpose flour
2 T. sugar
1 1/2 t. baking powder
1/2 t. salt
1/2 t. baking soda
2 T. butter, cold and cut into smaller pieces
3/4 cup AND 2 T. buttermilk
raisins, optional (1/2 cup) 'plumped' See My Notes
Combine dry ingredients; mix with whisk.
Cut in butter.
Add raisins.
Add buttermilk.
Mix into soft dough.
Knead on a floured surface, about three minutes, until smooth.
Form into a 7" round; place in lightly oiled 8" round pan.
Cut a cross into top of dough. About 1/2" deep. The cross should be about 2" long.
Bake at 375 for 40 minutes.
Remove from oven; cool on cooling rack for about 5 minutes, then remove from pan and cool
to room temp.
My Notes:
Raisins are optional. If you are going to use them, 'plump' them first. To plump: place raisins in small saucepan. Cover with water. Bring to a boil; reduce heat and simmer for about 10 minutes. Drain the water. Place raisins in a bowl; add about 1 T. flour and mix to coat the raisins. Now, they are plumped (and they won't sink in the batter).
If you think 1/2 cup raisins is not enough, add more. I'm a 'raisin' gal and always add more.
The 'cross'. It is VERY important that you cut in the cross ---- it lets the devil out.
If this was not an Irish recipe, the 'cross' would be called an 'X'.
Buttermilk. I don't buy buttermilk. I 'make' it. 1 T. plain old vinegar in a measuring cup, then add milk to equal one cup. Stir. Let sit for 5 minutes. Measure out the 3/4 cup and 2 T. One of these times I'll buy buttermilk and see how it works.
Best eaten the day you make it.
Mr. RestaurantQuality has something to add: Best served with three fingers of The Jameson.
Sunday, March 1, 2009
Pina Colada Cake
This cake is soooooo good. Very light in texture; perfect anytime.
It's base is a boxed cake mix (cake snobs: do not flog me with your wood spoons). The rum in the cake will make you oblivious to the cake mix base.
The frosting's base is Cool Whip (frosting snobs: do not come at me with your hand mixers twirling at the highest setting). The rum in the frosting will make you oblivious to the Cool Whip base.
While you're eating a piece, you'll feel the warmth of the tropical sunshine on your face. You'll hear the surf pounding into the beach. And, then you'll say 'I'll have another drink, I mean piece, please'.
I bring you Pina Colada Cake.
Life is good..............................
Pina Colada Cake
350 degrees
2-9" round cake pans, buttered and floured
Cake:
1 pkg (2 layer size) white cake mix
1 pkg (4 serving size) Jell-O Coconut Cream Flavor Instant Pudding
4 eggs, room temp
1/2 Cup water
1/3 Cup dark rum
1/4 canola oil
Blend all ingredients in mixing bowl. Beat four minutes at medium speed. Pour into prepared pans.
Bake at 350 for 25-30 minutes, until cake springs back when lightly pressed. If you insert a cake tester or toothpick in middle of cake, it should come out clean.
Cool in pans on cooling rack for 15 minutes. Remove from pans and continue cooling on rack, until completely cooled.
Frosting:
1 can, 8 oz, crushed pineapple, with its on juices
1 pkg (4 serving size) Jell-O Coconut Cream flavor instant pudding
1/3 Cup dark rum (I used 1/4 cup)
1 8 oz container Cool Whip (I used the Extra Creamy), thawed
Sweetened coconut
Combine the can of pineapple (do not drain), pudding and rum. Beat until well blended.
Fold in the thawed Cool Whip.
Assemble:
Place one layer on serving plate. Top with frosting.
Place second layer on top of first. Frost top and sides.
Sprinkle coconut over top and sides; use as much or as little as you like. It's easy to get the coconut on the top of the cake. See below for how I got the coconut on the sides.
Chill.
Refrigerate leftover cake.
My Notes:
I rarely make cakes, but I have to tell you: this cake looked like I bought it from some 'best of' bakery . It is a thing of beauty. Your family/guests (and remember, treat family like guests and guests like family) will be impressed when they see this fluffy cloud put down in front of them.
This is a Bacardi Rum recipe, so the recipe calls for Bacardi. If you have other rum, use it.
Really important to mix the cake batter for the full four minutes. It really builds up the volume.
No problem making the cake early in the day. Just keep it in the fridge until ready to serve.
I did not butter and flour the pans. I buttered the bottom of the pan and then placed a round of parchment paper over the butter. Worked very well. When I took the cake out of the pan, I removed the parchment paper and let it continue to cool sans parchment paper.
The 'how to' of the coconut application. History first. This recipe came to me from my neighbor, out here in the Happenin' West Valley. First, this cake gets your attention with its appearance, then it gets your attention with its taste. So, when she handed me a piece, I immediately noticed the coconut on the side of the cake.
'How'd you get the coconut on the sides of the cake', I queried. Her response: I held the plate over the sink and just threw the coconut at it.
That's exactly how I did it. I held the cake over the sink. I did not measure out any amount of coconut. I just kept reaching into the bag. Putting the coconut on the top of the cake is EASY. Sprinkle, sprinkle, sprinkle. Getting the coconut on the sides required the throwing technique. It worked very well. And, it was fun to do.
It's base is a boxed cake mix (cake snobs: do not flog me with your wood spoons). The rum in the cake will make you oblivious to the cake mix base.
The frosting's base is Cool Whip (frosting snobs: do not come at me with your hand mixers twirling at the highest setting). The rum in the frosting will make you oblivious to the Cool Whip base.
While you're eating a piece, you'll feel the warmth of the tropical sunshine on your face. You'll hear the surf pounding into the beach. And, then you'll say 'I'll have another drink, I mean piece, please'.
I bring you Pina Colada Cake.
Life is good..............................
Pina Colada Cake
350 degrees
2-9" round cake pans, buttered and floured
Cake:
1 pkg (2 layer size) white cake mix
1 pkg (4 serving size) Jell-O Coconut Cream Flavor Instant Pudding
4 eggs, room temp
1/2 Cup water
1/3 Cup dark rum
1/4 canola oil
Blend all ingredients in mixing bowl. Beat four minutes at medium speed. Pour into prepared pans.
Bake at 350 for 25-30 minutes, until cake springs back when lightly pressed. If you insert a cake tester or toothpick in middle of cake, it should come out clean.
Cool in pans on cooling rack for 15 minutes. Remove from pans and continue cooling on rack, until completely cooled.
Frosting:
1 can, 8 oz, crushed pineapple, with its on juices
1 pkg (4 serving size) Jell-O Coconut Cream flavor instant pudding
1/3 Cup dark rum (I used 1/4 cup)
1 8 oz container Cool Whip (I used the Extra Creamy), thawed
Sweetened coconut
Combine the can of pineapple (do not drain), pudding and rum. Beat until well blended.
Fold in the thawed Cool Whip.
Assemble:
Place one layer on serving plate. Top with frosting.
Place second layer on top of first. Frost top and sides.
Sprinkle coconut over top and sides; use as much or as little as you like. It's easy to get the coconut on the top of the cake. See below for how I got the coconut on the sides.
Chill.
Refrigerate leftover cake.
My Notes:
I rarely make cakes, but I have to tell you: this cake looked like I bought it from some 'best of' bakery . It is a thing of beauty. Your family/guests (and remember, treat family like guests and guests like family) will be impressed when they see this fluffy cloud put down in front of them.
This is a Bacardi Rum recipe, so the recipe calls for Bacardi. If you have other rum, use it.
Really important to mix the cake batter for the full four minutes. It really builds up the volume.
No problem making the cake early in the day. Just keep it in the fridge until ready to serve.
I did not butter and flour the pans. I buttered the bottom of the pan and then placed a round of parchment paper over the butter. Worked very well. When I took the cake out of the pan, I removed the parchment paper and let it continue to cool sans parchment paper.
The 'how to' of the coconut application. History first. This recipe came to me from my neighbor, out here in the Happenin' West Valley. First, this cake gets your attention with its appearance, then it gets your attention with its taste. So, when she handed me a piece, I immediately noticed the coconut on the side of the cake.
'How'd you get the coconut on the sides of the cake', I queried. Her response: I held the plate over the sink and just threw the coconut at it.
That's exactly how I did it. I held the cake over the sink. I did not measure out any amount of coconut. I just kept reaching into the bag. Putting the coconut on the top of the cake is EASY. Sprinkle, sprinkle, sprinkle. Getting the coconut on the sides required the throwing technique. It worked very well. And, it was fun to do.
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