French Tart Tatin - This One's For You, Jenn!

I made this classic French caramel apple pie last night and we enjoyed it with a scoop of Mitchell's Toasted Almond Ice Cream. As I made this, I thought of my good friend Jennifer. As a chef and fellow foodie, here's to good eats!

Fish & Chips Proper

When I make fish and chips for my family - they absolutely love it and it gives me a chance to use my wonderful, shiny fryer. I only use high oleic, GMO free expeller pressed safflower oil for frying and baking. It's the healthiest seed/vegetable oil out there outside of extra virgin olive oil. I peeled and sliced 4 giant russet potatoes - only russets will do when making french fries. After being sliced they get rinsed under cold running water for a minute or two and then go in to an ice cold water bath. The initial fry is for blanching and is done at 325 F. the Second fry is for their golden color and shattering crispness. A light spinkling of sea salt finishes the fries. The fish is fresh snapper and I use a classic batter which produces golden-crisp strips.

Welcome to My Baking Station...

This post will undoubtedly be the epitome of boring for those of you who do not get in to the kitchen often. Suffice it to say, I am a "culinary geek" and this little mat has revolutionized a corner of my kitchen where bread doughs are rolled, biscuits are cut, and pate a choux piped. I am so smitten with this gizmo, I am compelled to blog about it.

The table top of my baking station is solid untreated hard wood which has been good for many baking applications including pasta rolling. The 6 ft. butcher block counter already included many baking staples such as my KitchenAid professional mixer, French rolling pin, Zojirushi bread machine and all of my favorite go to baking books. That being said, it's never felt as complete until the arrival of this nifty silicone pastry mat. It's 24" x 18", non stick, oven safe, non-slip and dishwasher safe. When I roll out pastries and wet doughs such as ciabatta on this this mat, no matter how sticky, it practically repels the dough from it. As soon as I got it I put it to the test by baking a free form plum crostata on it. After rolling filling and shaping the crostata dough on said mat, I simply lifted the whole thing on to a commercial baking sheet and threw it in to the oven. The mat worked magnificently at browning the bottom of the crostata and once cool, it slid off effortlessly - no flour- no cooking spray! Even the caramelized, gooey plum filling that had leaked out here and there peeled right off the surface - bellissimo! Here's the only catch... it's not cheap. You'd think a flimsy piece of silicone less than 2'x2' would be an inexpensive little trinket, but not so. I will say this however, it's worth every penny I spent on it. I love it better than any pastry surface I've worked on including my marble pastry board. I would highly recommend this for the serious or even casual baker.

Dark Chocolate Dipped Brandied Apricots

Oh yes, don't rush out ant get your hearing checked, you heard me right. This is a recipe I've been making for the past 6 years. It was reluctantly given to me by one of my customers who makes huge batches of these to sell during the holidays. I've been sworn to secrecy and therefore I cannot give out the exact recipe but I can tell you that it starts off with a very special apricot that is only commercially cultivated in California. These apricots have a supple sweetness that is simply lacking in imported, sulfer laden Turkish apricots. Lastly, only the finest dark chocolate and lastly only the highest quality *___________* will do. It's a bit spendy, but I like to use *____________* which makes the most unbelievable apricot liquor as a by product.

Without letting the cat completely out of the bag, I can tell you that it's a process that takes several weeks which is why I'm starting them now. They'll be ready just in time for the holidays. These are potent little devils too. Just a few can put me under the table and they are so delectable that it's easy to wake up under said table wondering what got you there. I will post pics. of the process and the finished product in good time.

Sorry, I Can't Help It!

You'll have to endure more pictures of my Winter vegetable garden. I just love how it's coming along. I find it to be even more pleasing in the early morning when it's covered with dew. The worms are having an absolute field day in the wet compost I recently added. I overturned a tiny shovel full and there were a dozen worms right under the surface doing what they do best.

Sunday Gravy On Thursday Night

Here's the low down on dinner last night... Yes, you do see "greens" in the line up. I picked them right after the light evening rain and they were so sweet and fresh... words fail me. I cooked up with some extra thick, apple wood smoked bacon which enriched the "pot liquor". Pot liquor is a Southern or soul food term used to describe the rich, delicious juices left in the bottom of the pot after the greens have finished cooking.

I also made an extra large helping of "gravy", the Italian term for a long cooked red sauce. My gravy was in part comprised of fresh basil from the garden, sweet Italian sausage, super groovy olive oil, white wine and and assortment of other fresh picked herbs and tomatoes I canned previously. Not pictured is a loaf of home made ciabatta garlic bread made with real garlic butter and a nice shaving of Asiago cheese. There were also chocolate pots de creme which I had made and allowed to set up the night prior using Rechiutti's decadant noir chocolate.

Evolution

Just some pics. of the silvery cole crops in my garden. Cabbage, broccoli, collards, kale, and cauliflower all
share similar siler-gray leaves. Vegetables with this coloration happen to be some of the most nutritional as well. My peppers and tomatoes are still going gang-busters with new flowers, tomatoes and peppers forming daily. I put a nice compost mulch over the bed and carefully worked it in around the baby and mature plants. Even though I did this just a few days ago, it seems like it's already having an effect on the garden's vitality. My new mantra is, "it's all about the soil". I believe that without absolutely pampering the soil, you will always just get ho-hum results. I also believe that exactly how nutirient-dense the soil is translates in to how nutrient rich the vegetables grown there will be. These days, I am always looking for ways to improve my soil with better compost. I could go to the store and buy bat guano and all that but I've had far better results by manipulating compost and vermiculture than buying "ingredients" at the store. From what I understand, it can take years to finally get a garden bed's soil optimal. I'm on my third year and even though I'm pleased with the progress, I have a way to go yet.

Five Million Pounds of Banana Bread at Midnight...

and a batch of lemon curd shortbread bars just for kicks. I love baking when the house is still and I am left to meditate quietly over rising loaves and the rich aroma wafting from the ovens. Last night I decided to partake in a mini baking marathon which wrapped up just around midnight. I made a triple batch of my family's favorite whole wheat banana bread along with a 9"x13" pan of lemon curd shortbread bars. These are a staples in our house and the husband and kids go bonkers when I make them.

When I woke up this morning the whole house still smelled heavily of fresh baked banana loaves and buttery shortbread. It was an instantaneous perk. I packed a couple of pieces of the fragrant banana bread in to Michael and Jason's school snack today... I love sending them off with an edible token of my love.