Gyros

When I lived and went to school in Chapel Hill, I would study at Bean Traders all morning, head over to Baba Ghannoush for a gyro at lunch, and then return to BT for more afternoon studying. Needless to say, I am so thankful to be done with law school! It was mostly terrible to sit by the window on a beautiful day, unable to enjoy those sunny skies of spring for fear that the guilt of leaving my books would consume me. What's amazing, though, is that sometimes I actually miss sitting in a coffee shop, listening to my music, sipping on my chai latte, and working on an outline. Well, let's not go too crazy -- there isn't a bone in my body that misses outlining. More reasonably, I also miss those gyros. There is something about hot lamb with tangy tzatziki that hits the spot every time. I've tried to replicate how they serve their gyros, adding diced green pepper, which the Hero House does here in Winston.

Gyros

Kelley Gondring

Serves 4

Tzatziki Sauce
In a medium bowl, combine:
3/4 cup Greek yoghurt
1/4 cup grated cucumber*
1 1/2 tablespoons finely diced red onion
2 cloves minced garlic
1 teaspoon dill
1/2 teaspoon salt
1/2 teaspoon black pepper

*It will take about 3/4 of a cucumber to yield 1/4 cup of grated cucumber once all is said and done. Peel and deseed the cucumber. It is easiest to cut it in half lengthwise and then into quarters lengthwise, making it easier to remove the seeded middle. Finely grate the cucumber and place it in a fine sieve over a small bowl. Allow the cucumber to sit for 15-30 minutes so that much of the water drains. Add the grated cucumber to the yoghurt mixture.

Lamb
In a medium bowl, combine:
1 pound ground lamb
1/4 cup finely diced red onion
4-5 cloves minced garlic
2 teaspoons black pepper
1 teaspoon dill
1 teaspoon salt
Use your hands to mix the onion, garlic, and spices into the lamb. Use your hands to shape eight equally sized thin patties.

Heat skillet on medium. There is enough fat in lamb that it is unnecessary to add oil to the skillet. Once hot, add the patties, browning on each side until no pink remains in the lamb.

While the meat is cooking, place on a cookie sheet:
4 pita pockets
Drizzle with olive oil. Place in a warm oven for 3-4 minutes.

Dice and place in small bowl:
1/2 cup red onion
1/2 cup green pepper
1/2 cup cucumber

Assembly
1. Line plate with one sheet of aluminum foil.
2. Place one pita bread on each plate.
3. Spread 1-2 tablespoons of tzatziki sauce over the middle third of the pita bread.
4. Place a handful of lettuce (iceberg works best, though I used baby greens) on top of tzatziki sauce.
5. 2 pieces of the lamb on top of the lettuce.
6. Sprinkle diced cucumber, red onion, and green pepper over meat (and even though I personally find them icky, lots of people enjoy diced ripe tomatoes on their gyro).
7. Top with a dollop of tzatziki.
8. Pull up the sides of the aluminum foil and fold together on the back half of the sandwich.
9. Eat up!

Front Porch Flowers

For the second Monday evening in a row, I've come home to flowers on my front porch. There's no note attached; no message of explanation in my voicemail. She doesn't take credit for them at all, but I know they're from my next door neighbor, Ann. They aren't there because we've done anything to deserve them. They aren't there because she wants anything from us. They are just there because Ann is a kind person.

I must admit that at the end of a taxing day, my job leaves me feeling drained. Between unaddressed mental health diseases, alcohol, crack, and heroin addictions, gang violence, and the overarching poverty that touches all of these issues, it is easy to lose sight of the fact that most people are redeemable.

Coming home to unearned flowers is a wonderful reminder that kindness is out there -- sometimes only as far away as your neighbor's front door.

Sunday Morning Buttermilk Pancakes

One of my favorite things as a kid was weekend breakfast. Mom and Dad both helped make these weekend breakfasts happen, normally choosing between waffles, pancakes, and country ham biscuits. All three of these recipes came from a tattered paperback copy of Betty Crocker's recipes. At some point the book's bindings came apart, leaving it in two pieces with neither a front nor a back cover. Though I transcribed the recipes for both pancakes and waffles onto recipe cards prior to moving into my first apartment and haven't opened that beat-up recipe book in over 10 years, I am pretty sure that the page number for one of these recipes is on page 82. That's how often we made them.

My friends loved Sunday morning breakfast, too. Apparently, making pancakes from scratch as opposed to using Bisquick was a foreign concept to most of them. If you've never had a made-from-scratch buttermilk pancake, make these. Even if you're not a cook, this basic recipe is tough to mess up. If you have issues, let me know what they are and I'll see what I can do to help.

Buttermilk Pancakes
taken from Betty Crocker Cookbook

In a medium bowl, combine:
2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 cups buttermilk
2 eggs
1/4 cup veggie oil
Mix until all the ingredients are incorporated. The batter won't be completely smooth, but that's okay.

Heat on medium a large skillet or griddle.* If you're using teflon, there is no need to use oil, though I always do because I like the edges slightly crispy.

Pour 1/3 cup of batter per pancake. Cook on one side until bubbles form in the top of the batter. Flip. Cook 30-60 seconds more.

Place on a cookie sheet and into a warm oven (~200º) until ready to serve.

*Using high heat is probably the place where most people mess up pancakes. Using high heat will cause the outsides of the pancakes to burn while the insides never cook all the way through. Err on the side of lower heat; the worst that can happen is the pancakes take a little longer to cook.

[While plain buttermilk pancakes are my personal favorite, I'd have to say that one of the best things about pancakes are the numerous variations you can create. Here are three favorites:

For German Chocolate Pancakes, sprinkle shaved chocolate, finely diced pecans, and sweetened shaved coconut on top of the pancakes as they cook on the griddle.

For Blueberry Banana Pancakes, add 1/2 teaspoon vanilla and 1/2 cup mashed banana to the batter. Drop 5-6 blueberries on top of the pancakes as they cook on the griddle.

For Pumpkin Pancakes, add 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, pinch of ground cloves, and 1/2 cup pureed pumpkin to the batter. If you like nuts, sprinkle finely diced walnut or pecans on top of the pancakes as they cook on the griddle.]

Serve with powdered sugar, syrup, and/or fresh fruit.

Eat up!

Half Birthday Cake

Several weeks ago, my friend and coworker, Rebecca began strategically advocating for the celebration of her half birthday -- a ploy for which I would be required to make her a birthday cake. Somehow she managed to work this half baked idea into nearly half of our conversations. Discussing a plea set for 3/23, she coyly said: You know that's my half birthday? Or when she mentioned going to her Dance Trance class at the YMCA last Thursday, and I told her I couldn't because I was making a birthday cake for my buddy, David, she matter-of-factly stated: Oh, you're practicing making my birthday cake?

I don't know how it happened, but sometime between last Thursday and this Wednesday, I began to half way consider it. Sure, making a birthday cake to commemorate a half birthday would set bad precedent in the office; I could barely keep up with our office's baked good demands as it was. Then again, it would be quite hilarious to show up with a half birthday cake.

As you can see, I succumbed to Rebecca's oh-so-subtle requests. It was quite the hit with the half birthday girl, as well as with the half of the office still there on a Friday at 3:30pm. My co-worker, James, even followed me into my office, had me pull out my calendar, pointed to his half birthday, and put in a half birthday cake request.

I guess I was right about precedent.

White Chocolate Whisper Cake

adapted from The Cake Bible by Rose Levy Beranbaum

Makes one 8" round.

Preheat oven 350º

In a small bowl, combine:
3 ounces white chocolate, chopped into small pieces
Microwave for 30 seconds. Remove and stir vigorously for 30 seconds. If unmelted chocolate still remains, microwave a bit longer, being careful not to overcook the chocolate. Set aside.

In a small bowl, lightly beat together:
2 ounces egg whites
2 tablespoons milk
3/4 teaspoon vanilla
Set aside.

In an electric mixing bowl, combine:
1 1/2 cups cake flour
1/2 cup + 2 tablespoons sugar
2 1/4 teaspoons baking powder
1/4 teaspoon salt
Mix for 30 seconds to incorporate the dry ingredients.

Add to the dry ingredients:
1/4 cup + 2 tablespoons milk
1/3 cup butter
Beat at a low speed for 30 seconds. Scrape down the bottom and sides of the bowl. Beat at a medium speed for one minute.

In three batches, add the egg mixture, mixing for 20 seconds, and scraping down the bottom and sides after each addition.

Add the melted white chocolate and incorporate by mixing for 30 seconds at medium speed. [Note: Make sure the chocolate is still very warm so that it incorporates fully.]

Pour into a greased, floured, and lined cake pan. Bake 35-40 minutes or until toothpick comes out clean. Let cool completely before assembling and icing.

Chocolate Espresso Icing [I just used the leftovers from David's birthday cake, which turned out to be the perfect amount. Buttercream frostings can be refrigerated for up to a week; frozen they will stay good for months.]

Sing half of the birthday song and eat up!

Genoise w/ Chocolate Espresso Buttercream

An Ode to David Naff

The twelfth of March - a day most adorn
For twas on this day our dearest David was born.

Fashionista most extraordinaire
Who wouldn't love that spiky hair?
But with his orange deep V, he would not part
'Til it was painted by Traci, the key to his heart.
Though robbed from the cradle, his wife he loves true
Almost as much as his bros and his brews.
Yes, David is sensitive, subtle, and sweet
A kinder, gentler man you will never meet.

Nervously waiting for his double date,
He slowly leans over and tells Kel he cant wait.
Finally, he's here - What to ask first?
He crosses his fingers and hopes it won't sound rehearsed.
Well, Benjamin, I must ask - What is your sign?
Whoa, really, a Pisces, that's totally MINE!
Bro besties we'll be forever more
You can sleep over, I'll even give you the tour.
And you can come to our Game Night and sit right by me
There's lots of laughter, some snorting, you'll love it, you'll see!

So let's celebrate David for all that endears him to us
Not just the things that I've mentioned, though those were a must.
Raise your glass to your husband, your friend, and your bro
For he is a good one we're all privileged to know.

Genoise Classique
taken from The Cake Bible by Rose Levy Beranbaum

Preheat oven 350º

In a medium bowl, combine:
2.5 ounces clarified butter*
1 teaspoon vanilla

*To make clarified butter, melt over low-medium heat 1 stick of unsalted butter. Do not stir. Let it heat for 10-15 minutes, reducing the heat if the butter begins to sputter or boil. Remove from the heat and pour through a fine sieve. Next, pour through cheesecloth or a paper towel (I always use a paper towel) to remove all of the remaining grit.

In a large electric mixing bowl with handle, combine:
14 ounces whole eggs
7 ounces sugar
Holding over a pan of simmering water, constantly whisk together until the mixture's temperature is just lukewarm. The length of time will depend on the material of your bowl. I used a metal bowl and it took about 3 minutes (I also had to take a break or two or three because my arm got tired!). Remove from the heat and immediately whisk on a high speed for 5 minutes.

While the eggs are whisking away, sift together in a small bowl:
2.5 ounces cake flour
2.5 ounces cornstarch

Remove a scant 1 cup of the egg/sugar mixture and whisk together with the clarified butter until completely combined. Set aside momentarily.

Pour 1/2 of the flour mixture over the remaining egg/sugar mixture. Using a rubber spatula or a balloon whisk, rapidly fold in the flour mixture. Make sure to get all the way to the bottom of the bowl, as the flour will sink. Repeat with the remaining flour. Finally, stir in the butter until just combined.

Immediately pour batter into two greased and floured 8" cake rounds.

Bake 30 minutes or until cakes are golden brown and the edges begin to pull away from the pans.

Let cool completely before sprinkling with syrup and applying icing.

Syrup
adapted from The Cake Bible by Rose Levy Beranbaum

In a glass Pyrex container, combine:
2 ounces sugar
4 ounces water
Heat in the microwave for 45 seconds. Vigorously stir to help the sugar dissolve. Return to microwave and heat for another 45 seconds. Stir again. Let cool completely.

Add:
1 ounce Bailey's Irish Creme (or your liqueur of choice)

Chocolate Espresso Buttercream
adapted from Professional Baking by Wayne Gisslen

In an electric mixing bowl, add:
3 ounces egg yolks (4-5 egg yolks)
Beat on high until the yolks are light yellow in color and thick. This will take a good long while to happen - like 10 minutes. When I say thick, I mean thick! The number one way that I've screwed this up this recipe in the past is by not getting this step right.


Meanwhile, in a small saucepan combine:
8 ounces sugar
2 ounces water
Bring to to a boil, constantly whisking so that sugar does not burn. Have a candy thermometer close at hand to measure temperature. Once the temperature reaches 240º remove from the heat and pour into a glass Pyrex measuring cup. Very slowly pour the syrup into the egg yolks (I generally have a stream going down the side of the bowl to avoid hitting the whisk attachment). Continue to whisk on high until all the syrup is added and the mixture is completely cool. Again, getting this to cool takes a good bit of time. Go check your email or call your grandma and come back in 10 minutes.

A little at a time, beat in:
10 ounces unsalted butter
Be careful not to add the butter to quickly, otherwise the mixture won't absorb it.

Finally, in a separate medium bowl melt:
3 ounces semisweet chocolate

Once the chocolate is melted, add:
3/4 teaspoon vanilla
3-4 tablespoons espresso or very strong coffee
Thoroughly combine. Let cool a bit before adding 1/4 of the prepared buttercream to the melted chocolate and thoroughly blend together. Add the remaining buttercream.

Assembly
Cut each of the cake layers in half. Place one of these layers on top of your cake plate. Sprinkle with one fourth of the syrup. Cover with a thin layer of the buttercream. Repeat with the remaining layers. For your final layer, however, do not cover the top with buttercream first. Instead, frost the sides of the cake first and then the top. The outside layer of buttercream should be a bit thicker than the layers between the cakes.

Decorate as desired.

Eat up!

German Chocolate Cake

You know that saying, "third time's the charm?" Yeah -- that's the story of this German Chocolate cake. What happened the first two times, you ask? Well, I may just have to tell you.

Last Saturday morning started out like many others. I was going to try a morning yoga class at the YMCA with my friends, Jessa + Traci. Knowing that my mom's birthday party was that evening at 6:30, I thought I'd better go ahead and make the cake, giving it enough time to cool off before icing it. As is often the case, I underestimate how much time it is going to take to make the cake. It's five minutes until I need to leave for yoga when I finally put the cake in the oven and set the timer for sixty minutes. I call outside to Jason and ask/tell him that he'll need to take the cake out when the timer goes off. He agrees and off I go to yoga.

When I walk in from yoga, I immediately see that I'd made a mistake. I should have told Jason to take the cakes out of the pans after about five minutes, but there they were...still in the pan...completely cool. I sigh, cross my fingers, use the butter knife to scrape around the edges, place the cooling rack over the cake pan, and flip both the rack and the pan upside down. Nothing. I bang on the bottom of the pan with the heel of the knife to see if that will loosen things up. Still nothing. After more banging and some pretty forceful shaking, the top half of the cake falls from the pan, the bottom half still firmly glued to the bottom. Well dammit. I futilely repeat with the remaining pans. Okay, I think. I have the rest of the day. Don't get mad...go ahead and start #2.

So I do, this time lining the pans with parchment paper just to be extra safe. The timer goes off. The toothpick comes out clean. The cakes fall out of their pans. I am delighted. I leave them on the cooling rack and tell Jason that I am heading to the store for milk and eggs. He kisses me goodbye.

When I pull back into the driveway, I notice that Jason is on his cell phone, looking through the recycling bin. Hmmmm...that's weird. I try to listen in on the conversation - to no avail - when Jason mouthes the dog ate the cake. Suffice it to say I was pissed. Apparently, our little angel got up on her hind legs, placed her front legs on the edge of the counter, and began chomping away at my precious cake. By the time Jason sees this going on, she's ingested about a third of one of the layers. He immediately pulls her away and proceeds to try to shove his fingers down her throat so that she vomits (remember, this is a chocolate cake and Jason's not too keen on the dog dying from her gluttony). Of course this doesn't work. So he's on the phone with the vet, trying to determine whether to go get her stomach pumped. I conclude that she's probably had a little under an ounce of chocolate and at thirty-five pounds, she'll probably be alright; I am also still trying to channel my anger and frustration about another ruined cake, so I leave Jason and Sydney and head out for a run.

[Apparently, by the way, Jason had not come to the same conclusion about Sydney's welfare, and so he continues researching novel ways to get a dog to vomit. Just as he is getting ready to force-feed her hydrogen peroxide - the favorite internet solution - he remembers that she gets stupidly car sick. So he spreads out the tarp over his backseat, puts Sydney in, and proceeds to drive to the elementary school parking lot where he drives in circle after circle after circle until Sydney finally parts with my mom's chocolate birthday cake. Hooray!]

When I return from my run, I briefly consider starting on cake #3. But I just can't do it. So instead I shower and drive to Dewey's Bakery, where I buy a chocolate cake with chocolate icing and have the nice girl write "Happy Birthday Kathy" in green icing. Not ideal but better than nothing.

On Tuesday I was still thinking about those ruined cakes and what they'd come to symbolize. Remember when you were a kid and you counted down the days until your birthday? And you felt somewhat, well really a lot, entitled to a day all about you, complete with presents, party, and cake? But then you grew up and realized that your birthday is often just another day - a day where there are still late afternoon meetings at work; a day where there are still sick family members to care for and worry about; a day where the dog eats your stinking birthday cake. Those cakes represented the everydayness of a birthday, where things can go wrong and sometimes disappointment prevails.

So I decided to rage against this everydayness. By God, my wonderful mother whose actual birthday was not until Wednesday, deserved a real birthday cake! Really, she deserved more than just a silly cake. But since that was out of my control, I focused on the things I did have control over, like pushing cake #3 as far back on the counter as possible where Miss Sydney's paws could not reach.

Happy Birthday, Mom. I love you.

German Chocolate Cake

Kelley Gondring

Makes two 6" rounds.

Preheat oven 350º

Cake
In a small bowl, combine:
3 ounces semisweet chocolate, chopped into small pieces
1/4 cup water
Microwave for 30 seconds. Remove and stir vigorously for 30 seconds. If unmelted chocolate still remains, microwave a bit longer, being careful not to overcook the chocolate. Set aside.

In a small bowl, lightly beat together:
1/2 cup butter, softened
2 large egg yolks
1 teaspoon vanilla
Set aside.

In an electric mixing bowl, combine:
1 cup + 2 tablespoons cake flour
1 cup sugar
3/4 teaspoon baking soda
dash of salt
Mix for 30 seconds to incorporate the dry ingredients.

Add to the dry ingredients:
1/2 cup buttermilk*
plus the melted chocolate. Beat at a low speed for 30 seconds. Scrape down the bottom and sides of the bowl. Beat at a medium speed for one minute.

In three batches, add the butter mixture, mixing for 20 seconds, and scraping down the bottom and sides after each addition.

Pour into greased, floured, and lined cake pans. Bake 35-40 minutes or until toothpick comes out clean. Let cool completely before icing.

*If you are out of buttermilk (which I was), substitute by combining 1/2 cup yogurt + 1 tablespoon vinegar in a small bowl. Let sit for 5-10 minutes before adding to the flour.

Icing
In a small saucepan, combine:
2/3 cup sugar
8 ounces evaporated milk
2 egg yolks
1/3 cup butter
1/2 teaspoon vanilla extract
Bring to a simmer, constantly whisking.

Once thick, add:
1 1/2 cups shredded coconut
2/3 cups pecans, coarsely chopped

Eat up!

Sheppard's Pie

Sheppard's Pie

adapted from The Joy of Cooking

Preheat oven 350º

In a medium pot, bring water to a boil and add:
5-6 red potatoes, diced

Once tender, drain water and place potatoes back in the pot. Add:
1/4 cup whole milk
2 tablespoons butter
1/4 teaspoon black pepper
1/4 teaspoon white pepper
Mash potatoes.

Meanwhile, heat in a medium skillet:
2 tablespoons olive oil

Add:
1 medium white onion, peeled + diced
1 carrot, peeled + diced
1 celery stalk, diced
Saute veggies on medium heat until tender, about 10 minutes.

Add:
1 pound lamb
1 tablespoon rosemary
pinch nutmeg
Break-up meat using the back of a wooden spoon or a potato masher. Cook until no pink remains in the lamb. Pour into a small casserole dish. Cover and set aside.

In the same skillet, heat:
2 tablespoons olive oil

Add:
2 tablespoons flour
Whisk the flour into the oil until it is completely absorbed.

Constantly and slowly whisk in:
1 1/2 cups beef broth

Stir in:
2 teaspoons rosemary
salt + pepper to taste

Pour the gravy over the veggies + lamb. Cover with the mashed potatoes. Bake in oven about 30 minutes or until the gravy begins to bubble up through the potatoes. Remove from oven and let rest for 5 minutes before serving.

Eat up!

Paneer

Before Jason and I went to India, I thought nothing of Paneer. I knew it was cheese and that my friend, Liz, ordered and raved about it whenever we ate Indian food in Chapel Hill, but other than that I didn't really know anything about it. I certainly wouldn't have thought to make it myself. But being the nerd that I am, I found that making this was awesome because of the chemical process that causes the curds to separate from the milk liquids. Its like watching magic unfold right before your eyes!

Paneer

taken from Anjum's New Indian by Anjum Anand

In a large pot, bring to a simmer:
2 quarts whole milk

Stir in:
2 tablespoons lemon juice
The curds should immediately begin to separate from the liquid. Stir for another minute and remove from the heat. Pour thorough a fine sieve. Using the back of a wooden spoon, push out as much liquid from the curds as possible. Let sit for ten minutes so that the liquids continues to drain. Use the back of the wooden spoon to give it one final push.

Remove from the bowl and use your hands to form a block. Wrap in a clean kitchen towel. Place several heavy books on top of the towel and let sit for 40 minutes.

Remove the books and unwrap the towel. Using a sharp butcher knife, cut the cheese into bite-sized cubes.

Use immediately or store in tupperware container with water.

Eat up!

Almond Cake w/ Chocolate Buttercream

I made this cake for my nephew (well, really his newly minted parents) to welcome him into the world back in December. Because there was such a flurry of activity surrounding both his birth and the holidays, I never got around to posting this until now. This cake is my golden standard and I love the icing because it is an easier buttercream to master. This recipe is for a two-layer 6" cake, which is actually ideal when serving a smaller crowd and you don't want leftovers. All in all, I was pretty pleased with how this one turned out.

Almond Cake

taken from The Cake Bible by Rose Levy Beranbaum

Preheat oven 350º

In a medium bowl, lightly combine:
2 large eggs
1/3 cup sour cream
1 teaspoon almond extract
1/2 teaspoon vanilla extract
Set aside.

In a large mixing bowl, combine:
1 2/3 cups cake flour
1/3 cup almond flour
1 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Add:
3/4 cup butter, softened
1/3 cup sour cream
Mix on low speed until the dry ingredients are moistened, about 30 seconds. Increase the speed to medium and mix for 1 1/2 minutes. Scrape down the sides and add one third of the egg mixture. Mix 20 seconds. Repeat twice more.

Pour the batter into two 6" cake pans that have been greased and floured. This cake generally doesn't stick, but to be safe you can also cut out parchment paper and place it in the bottom of the pan.

Bake 35 minutes or until the edges have started to pull away from the pan and the top is golden brown. Let cake cool 5 minutes in pan before removing and placing on wire rack. Let cool completely before icing.

While the cake is cooling, prepare icing.

Chocolate Buttercream

adapted from Professional Baking by Wayne Gisslen

In an electric mixing bowl, add:
3 ounces egg yolks (4-5 egg yolks)
Beat on high until the yolks are light yellow in color and thick.

Meanwhile, in a small saucepan combine:
8 ounces sugar (~1 cup)
2 ounces water (~1/4 cup)
Bring to to a boil, constantly whisking so that sugar does not burn. Have a candy thermometer close at hand to measure temperature. Once the temperature reaches 240º remove from the heat and pour into a glass Pyrex measuring cup. Very slowly pour the syrup into the egg yolks (I generally have a stream going down the side of the bowl to avoid hitting the whisk attachment). Continue to beat until all the syrup is added and the mixture is completely cool.

A little at a time, beat in:
10 ounces unsalted butter (~1 1/4 cups)
Be careful not to add the butter to quickly, otherwise the mixture won't absorb it.

Add:
3/4 teaspoon vanilla

Finally, in a separate medium bowl melt:
3 ounces semisweet chocolate
Let cool a bit before adding 1/4 of the prepared buttercream to the melted chocolate and thoroughly blend together. Add the remaining buttercream.

I had extra buttercream, which I froze and used on a birthday cake a couple of weeks ago. To defrost, just remove from the fridge a couple of hours before you want to use it.

Eat up!

White Sandwich Bread

Jason loves bread and goes through at least a loaf every week. He often eats toast for breakfast, two sandwiches for lunch, and a hunk off a french loaf for dinner. So you'd think that I bake more bread, yet because of timing constraints I often rule out making it. Its not that there is a ton of active time, but you've got to be able to be in your kitchen for multiple 10-30 minutes increments throughout the day. One thing to remember is that you can control the timing a bit by either refrigerating the dough when you need to buy yourself more time or placing the dough in a warmer area of your kitchen (or house generally) when you need the dough to rise more quickly. Because there is nothing quite like fresh-from-the-oven homemade bread, pin this recipe and give it a whirl. It will definitely be worth your while.

White Sandwich Bread

taken from the bread bible by Rose Levy Beranbaum

Starter
In a large mixing bowl, combine:
2 1/4 cups + 2 tablespoons bread flour
scant 1 3/4 cups room temperature water
2 tablespoons + 1 teaspoon honey
3/4 teaspoon yeast
Whisk ingredients together until smooth, about 2 minutes, periodically scraping down the sides of the bowl.

In a medium mixing bowl, whisk together:
2 cups bread flour
1/4 nonfat dry milk
3/4 teaspoon yeast
Working through a sieve, sprinkle this flour mixture over the dough. Cover tightly with plastic wrap and let sit at room temperature 1-4 hours.

Mixing + Rising
Remove the plastic wrap from the large bowl. Add to it:
1 tablespoon butter, melted
2 teaspoons salt
Using a wooden spoon, mix together so that the flour is moistened. Using your hands, begin to knead the dough together while it's still in the bowl. Once all the dough comes together, remove from the bowl and place on a lightly floured countertop. Continue to knead together, adding a little flour if too sticky to handle, about 5 minutes. Cover the dough with an inverted bowl and allow it to rest for 20 minutes; this will make it less sticky and easier to handle.

Remove the bowl and knead an additional 5 minutes, again adding flour if too sticky. Remember that the dough should still be tacky. Adding too much flour will result in a drier crumb.

Lightly oil a large bowl. Place the dough in the bowl and drizzle with oil. Cover with plastic wrap. Let dough rise at room temperature 1 1/2 to 2 hours or until the dough has doubled in size.

Remove the plastic wrap and place dough on a lightly floured counter. Press the dough down gently to form a rectangle. Pull the each corner of the dough into the center to form a tight package. Re-oil the bowl, replace the bowl in the bowl, and again let it rise 1 to 2 hours or until the dough has doubled in size.

Remove the plastic wrap and again place the dough on a lightly floured counter. Cut the dough in half and shape each piece into a loaf. Place the dough into greased bread pans. Cover loosely with plastic wrap and let the dough rise for the final time, 1 1/2 to 2 hours.

Baking

Preheat oven 350º

Place bread pans on the center rack of the oven. Place 1/2 cup of ice into a shallow baking sheet and place sheet on the bottom rack of the oven. Bake for 50 minutes or until bread is golden brown. Remove from oven and let cool on wire rack.

Eat up!

Yellow Pound Cake w/Orange Glaze

Funny story: I put Jason in charge checking to see if the cake was done so that I could take a shower before company came over. You know, the normal drill...timer goes off, open oven door, pull out rack, insert toothpick; cake is done if toothpick comes out clean; cake needs more cooking if batter sticks to toothpick. Pretty easy, right? Well, when I got out, he had a giant wooden skewer in his hand, coated with not-yet-done cake. I gave him a look and started to ask what he was doing, when he cut me off and defensively stated that he couldn't find the toothpicks. I did a one hundred and eighty degree turn and pointed at the windowsill where there are three different toothpick holders (which have been there for at least a year). He gave me a look of disbelief and broke into a guilty grin. Good thing my husband has a wonderful sense of humor.

I really like this cake, though it doesn't taste like your traditional pound cake. Not only is it extremely moist but its the lightest, fluffiest pound cake I've ever eaten.

Yellow Pound Cake

taken fromThe Cake Bible

Preheat oven 350º

In a small bowl, combine:
1/3 cup + 1 tablespoon whole milk
6 large eggs
1 tablespoon vanilla

In a large mixing bowl, mix together:
3 cups cake flour
1 1/2 cups sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt

Add:
1 1/2 cups + 2 tablespoons butter
plus half of the milk mixture

Mix at a low speed to moisten the dry ingredients. Increase the speed to medium for one minute more. Scrape down the sides. Add one half of the remaining milk mixture. Mix for 20 seconds. Repeat.

Pour the batter into a greased and floured fluted tube pan.

Bake for 45-55 minutes or until a wooden toothpick (or giant skewer . . . ) comes out clean. Let the cake cool about 10 minutes on wire rack before removing from the pan.

While the cake is cooling, prepare orange glaze.

In a small bowl, combine:
zest of half an orange
3 spoonfuls sugar
2 tablespoons water
1 tablespoon Grand Marnier
Microwave for 30 seconds, stirring halfway through.

Using a toothpick, poke holes all over the bottom of the cake. Pour half of the syrup over the cake. Remove the cake from the pan. Poke holes all over the top of the cake. Use a basting brush to spread the remainder of the glaze over the top of the cake.

Eat up!

Hummus

Hummus is one of the easiest and most delicious appetizers you can make, as you literally dump all your ingredients into the food processor and turn it on. Its also great because it is easy to make many different variations, such as black bean + cilantro or roasted red pepper. I've also added a half can of white kidney beans to give it a slightly different taste with a smooth as silk consistency.

Hummus

Kelley Gondring

Add to your food processor:
1 can of chickpeas, well-drained
4 cloves garlic
1 teaspoon cumin
1 1/2 teaspoons salt
1 t lemon juice
1 tablespoon tahini
1/4 olive oil
pinch of cayenne pepper

Process one minute. A little at a time, add water until it reaches the desired thickness. Process until smooth, about three minutes.

Variations
Roasted Red Pepper: Add one roasted red pepper, de-seeded and de-skinned
Black Bean + Cilantro: Add 1/2 can black beans + 1/4 cup packed fresh cilantro; leave out tahini

Serve with pita bread/chips or fresh veggies.

Eat up!

Lemon Poppy Seed Cookies

A little over a year ago now, Jason and I were introduced to our current group of friends via a little Thursday night activity called Game Night. Invited by Joshua + Liz and originally orchestrated by David + Traci, Game Night has not only added excitement to our Thursday nights but more importantly, it has transformed our social life. And then there is the other added bonus for me: people to feed! While I was making cookies Wednesday night for our weekly fun, I was also on the phone with an old friend of mine. He was looking through pictures on Facebook, trying to understand why we were all dressed up -- one friend in a giant bow tie and another with giant white balloons attached to her shirt -- standing around with various items (awards, actually) in our hands in someone's living room. It made me smile to think of all the varying personalities that come together and all the inexplicably funny inside jokes that come out of our weekly fun.

Lemon Poppy Seed Cookies

adapted from The Joy of Cooking

Preheat oven 375º

In an electric mixing bowl, cream together:
1 cup butter, softened
1 cup superfine sugar*
1/2 teaspoon salt

One at a time, mix until well-blended:
1 large egg yolk
1 large egg

Add:
2 teaspoons vanilla

Gradually add in:
2 1/2 cups flour
After each addition, scrape down the sides of the bowl.

Add:
zest of one medium lemon
1 tablespoon poppy seeds

*If you don't have superfine sugar, you can make it yourself by pulsing 1 cup sugar in your food processor for 30-45 seconds

Wrap the dough in plastic wrap and refrigerator for at least an hour (don't skip this step, otherwise your dough will be very sticky and nearly impossible to work with). I refrigerated it overnight.

Remove dough from refrigerator. Cut in half and place half back in fridge. With the remaining half, cut into 1/2 inches slices and then into small cubes. Using your hands, roll into balls and place on parchment-lined cookie sheet. If dough is too sticky, lightly flour your hands. Using the bottom of a floured spatula or water glass, flatten the balls into discs. Repeat with remaining dough.

Bake 8-10 minutes or until edges are golden brown. Immediately transfer to wire cooling rack.

I was originally going to ice these cookies, but I didn't want to mask the taste of the cookie so instead I opted to glaze the cookies.

Glaze
In a small bowl, combine:
juice from one medium lemon
4 spoonfuls of sugar
Microwave for 20 seconds. Remove and stir. Repeat until the sugar granules have dissolved. Using a basting brush, spread of light layer of the glaze on each cookie.

Eat up!