Category Archives: Cooking

May 10 2013
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Books, Cooking, Crafting, Food, Uncategorized

On Life-Changing Things

Do cute new aprons count as clothes?

So, as I’ve mentioned here before, I made a New Year’s resolution not to buy any books this year until I’ve read the books I already have. I’ve done pretty well sticking to that plan, although I still haven’t made my way through “Lipstick Traces.” But the doing without a constant stream of Amazon boxes has got me thinking.

Every time I think I *need* a book it’s because I think it will somehow alter my life in some amazing way. Sometimes that happens (see Patti Smith’s “Just Kids”). Other times, not so much (see Bez’s “Freaky Dancin’: Me and the Mondays”). The books keep piling up, and life pretty much keeps rolling along.

With the book habit off limits, my life-improvement habit might have turned to another passion — food. I’ve tried a variety of healthy eating plans with weird limitations or wacky ingredients, and none of them have ever stuck. But somehow, the bread-making hobby we started a while back has rubbed off on us all and we’ve been generally eating in a healthier, manageable way. (Generally! Please do not tote up the calories we consumed at Smorgasburg. And I didn’t even tell you about the eggs mayonnaise we had at Reynard!)

Before food, there was the craft-supply habit. There’s always some new tool that promises to be a game-changer or some great deal on a bag of assorted geegaws that are bound to come in handy. But there came a day when I realized that just trying to sort through and find the supplies for a new project was so exhausting that I didn’t even want to make anything. So I did a major de-stash and have been keeping all that pretty much in-check.

As I was pulling my Spring clothes out of storage the other day it occurred to me that I have taken to “fixing” my life with clothes of late. We all know that everything will fall into place if we find that one perfect jacket or pair of shoes. Right? But I’m afraid my poor closet will explode before I find that magic article, so I am making a late-year resolution to only buy something new when something old wears out.

In the meantime, I’m hoping the time I save hunting down various life-changing items can be put to better use actually doing something life-changing. Or maybe I’ll just spend it making another batch of tortillas.

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Apr 11 2013
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Cooking, Food, Home

Safe Keeping

If I ever go looking for my heart’s desire again, I won’t look any further than my own kitchen counter.

As I’ve mentioned before, we’ve been making a lot of bread around here. We’re still amazed by the simple process: Four ingredients (flour, water, yeast, and salt) and five minutes of kneading. A bowl for the dough to rise in, a pan to bake the loaf in. It couldn’t be easier.

But as with every new endeavor, we’ve been looking at ways to improve the process. Not the recipe we learned from the Bread Man, because that seems to work up perfectly every time. But those bits before and after, they could use some tweaking, right?

We started with a big cupboard overhaul to get all our ingredients organized and easy to reach. We put in some shelf reinforcements to help hold the displaced containers and cleared out a nice easy-to-reach spot for the bread making stuff.

Then we decided that we needed some new containers for the various flours. So we hunted down the best options for size and purpose. And then we needed a container to hold all of those new containers. Now we have a handy bread-baking box that’s easy to grab when the baking mood strikes.

With everything tweaked on the front end, we turned to post-baking. How to store our bread? The folks at Niblack had some handy loaf-sized bags, so we snatched up a batch. But with all the baking we’ve been doing we’ve been burning through our supply pretty quickly. So we started the research process all over again to find some sort of reusable storage receptacle for our loaves.

I discovered that the Progressive International Adjustable Bread Keeper gets high marks from reviewers. I shared the Amazon link with The Mister, but he was quick to point out that it wouldn’t fit inside our bread box.

…

Bread box? Was it possible we could just put our uncovered loaves in that old thing? This stroke of insight lead to more research. I quickly discovered that the folks at eHow claim it’s entirely possible to store your bread in your bread box.

Who knew it could be that easy?

Now all I need is a good ice cube recipe …

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Mar 25 2013
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Books, Cooking, Food, Uncategorized

At Long Last

All accessorized and ready to press.

All accessorized and ready to press.

 

Another item crossed off the culinary to-do list.

Well, it finally happened — I made tortillas for the first time over the weekend! I was inspired to give this a go when I read Alana Chernila’s “The Homemeade Pantry” last spring.

I hustled to pick up a tortilla press, and … that press has been sitting in the cupboard since last May, still in its box waiting for the proper conditions. Earlier this month, I declared March 24 “Tortilla Day” and prepared to get to work.

The Mister had already hunted down a bag of masa harina, and the only other ingredient I needed was water. It turns out that I had already honed the skills required to give tortilla making a try during all those hours I spent with my Play-Doh Fun Factory as a kid. It’s basically some kneading and rolling and then the pressing and frying. (Well the frying isn’t really part of the Fun Factory experience, but the rest is pretty close.)

Although I am sure there are those who are much more graceful with their efforts and produce far more magical tortillas than mine, I am happy to report that both The Mister and The Kiddo appreciated my efforts.

To accompany my tortillas, The Mister brewed up some pork in the crockpot with a little Genesee beer and a little chinotto. We’ve had a chinotto stash in the garage fridge ever since we went on a tour of ethnic markets with my father and step-mother.

We’d never seen chinotto before, and figured we’d give it a try. It tastes sort of like tobacco-flavored soda, if you ask me. Wikipedia says it’s actually “produced from the juice of the fruit of the myrtle-leaved orange tree.” My folks claimed to like it, but we’ve only managed to reduce our inventory by sneaking it into various crockpot efforts. There has been some discussion of using it to make ice cream floats, but so far that’s only been a threat.

We had a lot better luck reducing the tortilla supply. Which means I’ll be making my second batch to go along with the leftovers tonight!

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Feb 01 2013
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Cooking, Crafting, Restaurants

Cured

Making time for date night.

Visiting Cure.

Visiting Cure.

Date Night

It was a fairly quiet weekend in these parts. The Mister and I started out with a Friday date night. So often our going out focuses around a concert, which is always nice, but this evening we centered around plans to check out a new restaurant.

We started out with a stop at Joe Bean Coffee Roasters on University Ave. We had sampled their wares at the Brighton Farmers Market over the summer and were impressed by their simple brewing method and incredibly tasty results. I do have a tendency to pour cream in every cup, while the hubby touts his preference of “coffee-flavored coffee.” During our first stop at their booth, I took his advice and forewent the cream, and I’ve gotta say I didn’t miss it.

Anyway, Joe Bean was celebrating being a finalist in the Good Food awards by offering up samples from a bunch of other contestants and favorite local businesses, so we figured we’d check out their shop. The place was packed, but we did manage to sample some bourbon cask aged chocolate, a roasted cocoa bean still in its husk, and a pork sandwich topped with roasted root vegetables from The Good Food Collective. Plus we got to visit with one of our favorite local wine guys, Jerod fromLeonard Oakes Estate Winery.

We never made it around to see the Hedonist Chocolate folks (thank goodness my good friend had already hooked me up with a birthday gift supply) or the local bakeries who were there, but if attendance is any measure, this evening was a success for Joe Bean.

Next, we headed over to Cure at thePublic Market for dinner. We’re big fans of the market, and happy to see more things going on here. On evenings, during the latter part of the week, Cure takes over the Java’s coffee stand next to Flour City Bread Company to serve upFrench bistro fare and craft cocktails.

There’s a gritty, pop-up feel to the dimly lit place with its industrial lighting and rustic table of linens and supplies. The staff is hip and artfully dressed, but very approachable and attentive.

On the bummer side, the tables are pretty close, and we managed to have coughers on both sides, but that’s to be expected during the Winter months.

The food was served for sharing — tapas-style and tasty, ‘tho pricey. We were wowed by the marinated mussels and the accompanied Asian sesame oil-spiked slaw. The pear tart with salty caramel drew raves. The charcuterie plate was full of tiny delights, but we couldn’t help but think that we could put together a similar array at a fraction of the price with help from VM Giordano Imports European Cheese Shop down the way.

All-in-all Cure was a fun adventure. Here’s hoping they lead the way to more night time establishments popping up at the market!

Later…

Pretty as pie.

Pretty as pie.

The rest of the weekend, we spent around the house for the most part. The hubby worked on perfecting his homemade pizza crust and dished out a traditional pie on Saturday followed by a brilliant Hawaiian on Sunday. We all raised our glasses to the bread man, Chet Fery, in thanks for his help in learning how to make some killer crusts.

Head and shoulders.

Head and shoulders.

Meanwhile, I continued work on my head. I have the basic structure done. Now it’s on to the inserts. First up, the Vacuumist.

Picture credits for the glorious pie belong to the Mister.

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Feb 01 2013
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Cooking, Crafting, Music

Sauced

Perfecting our pizza crust and playing with paper.

The Mister's tasty pizza.

The Mister’s tasty pizza.

I met my mother for a lovely lunch at the Highland Diner this past weekend. I used to live right around the corner from this Rochester landmark and spent many an evening there. The menu has changed quite a bit since those days, and I think the breakfast offerings are some of the best in the area. Mom and I both enjoyed the lobster eggs benedict — two poached eggs on English muffin halves with lobster, bacon, and hollandaise sauce with sides of fresh fruit and potatoes. The portions were so big I made two meals out of mine!

After lunch, we took a quick jaunt to Marianne’s Consignments. Marianne is a peach of a lady and her shop is always welcoming. I like meeting the other customers as much as I like the great bargains and cool vintage finds.

I once eavesdropped as Marianne and a spunky senior citizen discussed the virtues of cashmere. “Well, I’m off to Montreal for an anarchist book fair!” my fellow shopper declared as she left the shop.

Father John Misty.

Father John Misty.

Saturday night, the Mister and I headed out to the Club at Water Street to see Father John Misty. I knew we were in for an interesting ride when I saw the band passing around a bottle of Knob Creek as the show began.

Lead singer Josh Tillman was all lanky, swiveling hips and sweet twisted lyrics, leaving many a gal in the audience weak in the knees. The brazen flirting from the crowd was over the top even for a rock and roll front man“You can finger pick me!” one gal called out. But Tillman was quick to notice that his requests for a handkerchief to daub at the stitches on his recently injured nose brought outerwear versus the undergarments thrown at rock gods in days of yore.

I had expected more of a reverent, quiet show based on what little I had heard of the band’s recent album, but these guys really rocked the house. Definitely worth a look if they make their way back through the region.

I rounded out the weekend by spending the day making Sunday Gravy from “The Sopranos Family Cookbook.” It took most of the afternoon, but it was worth the effort! We have enough home made sauce for several meals, along with some delicious stewed meats and I think I have a new go-to meatball recipe, as well. Plus, the Mister used the sauce and his newly-acquired bread maing skills to make the lovely pizza shown above.

The Head.

The Head.

I did fit in a little time to work on my paper head, too. I’ve been doing a little bit just about every day. It’s been fun to see him take shape. Next up I’ll figure out something fun to do with the Gilda Radner paperdolls my mom gave me for my birthday.

Picture credits go to the Mister this post, except for the head shot.

Feb 01 2013
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Cooking

Cooking Up Some Kindness

Could pizza be the bait that nudges your kids out of the nest?

Our lovely loaves.

Our lovely loaves.

The Mister and I are big fans of food and always looking for new things to try in the kitchen. We have a lengthy mental list of recipes and techniques to master, and we’re hoping to check off a few things over the winter months. We’ll get that tortilla press out of the box yet!

One thing we love is a good loaf of fresh bread. Growing up, my mom made home made whole wheat bread on a regular basis. Of course the kids at school thought it looked weird, but my sandwiches were tasty. The Mister’s mom brought home bakery loaves, but they’d lose their luster after a day or two. So, fresh bread is a priority around here.

Enter The Bread Man

As you’ve probably guessed, learning to make bread was on our list. But now, thanks to Chet Fery, “The Bread Man” we can cross it off.

We won a bread making lesson from Mr. Fery in the Brockport Unitarian Universalist Fellowships’ recent silent auction. So, we invited a couple of friends to join us and all gathered ‘round the kitchen counter to learn the ropes.

Fery’s interest in bread grew out of a desire to replicate Buffalo’s beloved Bocce Club pizza in his home kitchen. If you want to nudge your grown kids to leave the nest, non-stop pizza production is one tactic, Fery suggests. Our boy, however, promises that this would only make him never want to leave.

At his son’s urging, Fery turned to making bread instead, and he has made and given away over 30,000 loaves since. Bread is kindness, Fery says. He has shared this kindness through his bread lessons with everyone from troubled students to senior citizens. Along the way, he’s gathered some wonderful stories which you can read on his website at http://breadtimestoriesandmore.com/.

Fery’s technique is straightforward and easy. He doesn’t even activate the yeast first! We made several traditional loaves in bread pans, including a whole wheat/white hybrid. The boy produced a handmade loaf inspired by Wegman’s Garlic Tuscan. We couldn’t believe how well everything turned out.

Added bonus: With the kid itching to make more bread even before we’ve finished our first loaves, maybe we can get started on those tortillas.

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