Food!

April 19, 2013

http://http://www.sonypictures.com/movies/julieandjulia/site/

I have purchased the Art of French Cooking by Julia Child. After having a wonderful conversation with a passionate man, he made me realize I have no idea how to make anything French! Well, you know, beyond French Toast, which by the way is near the end of this page! It was one of my first posts on this blog. I do love cooking just as much as I do eating! Food, glorious food! Never apologize!

 

March 29, 2013~

I finally figured out that I can expand on pages by just going in and editing them! Like a page in a book, my mind had a hard time figuring out how to ‘add’ another page not add to the existing page! Ah well, I will persevere!

Here is another favorite food dish I’d like to share:

Cream – Braised Green Cabbage ~ found in A Homemade Life by Molly Wizenberg

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1 small green cabbage (about 1.5 pounds)

3 tablespoons butter (calls for unsalted)

1/4 teaspoon salt, plus more to taste

2/3 cup heavy cream

1 tablespoon fresh lemon juice

Fresh black pepper, to taste

Pull away any bruised or wilted leaves from the cabbage. Trim the root end to remove any dirt. Cut the cabbage in quarters, and then cut each quarter again, taking care to leave a bit of core with each cut to help keep the wedge in tact. You will end up with eight wedges of equal size. In a 12 inch skillet melt butter, add the wedges with one cut side down. Brown undisturbed about 5 to 8 minutes on med. high heat. You want to achieve a good color to the cut side, similar to a caramelization effect. Using a pair of tongs, gently flip over to do the same technique on the other cut side. Sprinkle salt over the wedges and add the cream to the pan. Cover the pan with a tight fitting lid and reduce the heat so that the liquid stays at a slow, gentle simmer. Cook for 20 minutes, remove the lid, and using the tongs flip the wedges, cover and cook for another 20 minutes. Add the lemon juice to the pan, shaking the pan to distribute. Simmer uncovered for a few minutes to thicken the cream to glaze the cabbage. Serve immediately with additional salt and fresh cracked black or red pepper. A comfort treat for anyone!

Serves 4 to 6 as a side dish or 2 as a main meal, with crusty bread.

********************************************************************************

This summer I have had A LOT of free time on my hands. I decided that since I would have three months of no college classes to occupy my time, I ought to focus on one or two things to keep me from diving off the slippery slope of insanity. I, with my family, moved to a new town from the town I grew up in, over a year ago. The transition of this move of only 60 miles from my hometown, has been the hardest on me. I have often thought I was a nomad throughout my adult years; someone who would live and die for adventure on the open road. I was ambushed when my soul decided that home meant regularity and familiar places and spaces. We were forced to move in with family after our house sold and the one we wanted to buy here fell through in the same week. It sold on the same day we had notification ours sold and although we were nearly crushed by the option of moving in with family, they were more than willing to accommodate us. That stress of sharing a single family home with family members in every possible way opposite of our own lifestyle was tremendous.

Here is an excerpt from a private blog I kept during that time:

“Transitions are always slightly painful. I bombed two tests last week. We didn’t find a suitable house to even consider living in. Dh is being extremely negative from house hunting to s-i-l …. he can’t see past the stumbling blocks of Gloom and Doom. That is having a negative affect on the kids, which of course gets my hackles raised.  I’m doing my best to keep on keeping positive about everything. What is, just is…and we can’t go backwards!”

And we didn’t go backwards. I am the proverbial woman who turns around and is cast into a pillar of salt. Abraham’s wife? I am so far removed from those enduring Biblical stories. I keep finding that my memories of the life in my hometown were difficult, yes, but far rosier than what is here, now. The three things I have had to ease my tormented thoughts of “What in the world am I doing here, now??” is my writing, my kitchen time and my college classes. My life must have been pretty shallow before attending college three years ago. What did I fill my days with? Of course my kids were younger and needed me more than now. They have made hundred’s of friends here, love the country – back woods-mentality, the woods instead of the city, the slower life. I can’t say they are any happier here, but they do like this town better than the city life they were accustomed to in our hometown.

In order to stay sane I turned to refining my love for making good food. Food that makes my soul sing! We have been in our own house for a year now and I have to moan that I still do not like living in this town. I often wonder if had we moved thousands of miles from here would I feel the same way? Only an hour from where we lived just isn’t different enough. My nomad self was looking for complete and total transformation to happen. As it stands it is the same life in different surroundings, and people. Closer to family we all have a love/hate relationship with.

I added a picture of my version of Fluffy French Toast that I made for the boys last night. I had made a batch on Sunday for  brunch &  the boys requested more made. I said, “Would you like me to make them tonight?”  So, at 10pm I was making Fluffy French Toast with Love. I have to add that in because I read an article about how Oprah cooks for Stedman, yesterday. She said while talking about her favorite dishes she makes for family and friends, about her Love Sandwich. She states on page 159 in April 2012 O magazine that ” If you’ve had me make the love sandwich for you, you would have to be someone I really care about.” The whole article was an interview with both Oprah and Stedman, just gushing over food, love, love put into food, love between them.

I hope that you enjoy making these dishes too. The ones I post on my blog will be filled with love. I am so happy to share them.

BTW ~ I REALLY like the word count option on WordPress.com! And I love, love, love that someone created a post-a -day. 🙂

Fluffy French Toast

1 loaf bread (sweet, multigrain, French, Italian…) cut into 1 -2 inch thick slices

1 cup whole milk (could use any type of milk I would guess)

3 eggs

vanilla extract ~ about a teaspoon

1/2 teaspoon salt

1 tablespoon sugar

1 teaspoon cinnamon

A handful of sliced fruits…

A dusting of powdered sugar…

1.) Heat a skillet (I use cast iron) smeared with oil. I use olive oil for all my cooking needs, but it is your own preference.

2.) Mix the remaining ingredients in a large bowl until well combined.

3.) Lightly dip the bread slices one at a time into the batter.

4.) Transfer coated bread to the hot skillet, cooking about 2 minutes on each side, or until golden brown.

5.) Remove from skillet and move to a warm plate in the oven while you cook the others.

6.) Wash and Slice fruit. I used strawberries and blueberries.

7.) Dust with powdered sugar and serve with syrup

Enjoy! Makes enough French Toast for 4 hungry teenage boys!

Oprah’s Love Sandwich

2 tablespoons chopped scallions

1/2 teaspoon olive oil

2 teaspoons mayonnaise

2 slices seven grain bread

2 large basil leaves

1 slice pepper jack cheese

4 oz. thinly sliced smoked turkey breast

3 thin avocado slices

3 thin tomato slices

Saute` scallions in olive oil over med- high heat. Spread 1 tsp. mayonnaise on each slice of bread and top with a basil leaf. Layer cheese, turkey, scallions, avocado and tomato on one slice of bread and cover with the other slice. Place on a panini press set to medium high and heat until cheese melts, 3 to 4 minutes. Makes 1 sandwich

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