Food Idols, Volume 1

There will be quite a few of these posts, because I draw inspiration and strength from all areas.  Today, I want to focus on the people I actually know.

That's my Gram, in the red.  She had a VERY simple food philosophy: She'd feed anyone, and she'd feed them a LOT.  If you stepped away from her table hungry, it wasn't because she wasn't pushing serving platters at you. A product of her generation, it wasn't done unless it was slathered in gravy.  From her, I learned the basics- how to peel a potato, how to boil an egg.  Basically, how to feed a growing family.  She didn't do fancy, but she knew volume, and she knew comfort food. She was also quite intent that it was not a meal unless it had two vegetables (one green, one not), a meat, a starch and a bread. She also had an uncanny knack for turning nothing into something.  I've evolved quite a bit from the days spent in Gram's kitchen, but she's never terribly far away.  She'd never in a million years have voluntarily eaten the types of foods I cook, but she's forever with me in my attitudes about what food can do for your soul.  And to this day, eight years in to my marriage, my husband is still amazed that I can look at a chicken, and think of a never ending list of ways to serve it.

I don't have a picture of my next food idol, but he had as much impact on my ideas about the kitchen as my Grandmother had on my ideas about food in general.  My Uncle Jody (Gram's youngest son) is very adventurous in the kitchen.  He tends to have a very "Let's see if this will work together!" attitude towards food and ingredients.  And I have to say, it usually works out well for him!  He's got an incredible palette, and is able to pick dishes apart with amazing accuracy.  I keep telling my husband that he'd do very well on Chef Ramsay's blind taste test challenge on Hell's Kitchen.  He's a numbers guy by trade and a born leader, but he's absolutely at home in the kitchen.  He's taught me the confidence to be able to say "Hmm... What if I throw this in there?" and be okay with the chance that it'll all go horribly awry.  And just like with him, it rarely does!  He was recently in Vegas on business, and he had the chance to come to our house for dinner.  He's fed me countless times in the past, but I'd never had the chance to feed him.  I was so nervous for days... Poured over my menu time and time again.  He's very vocal with his opinions- sometimes brutally so.  I knew that if it wasn't great, I'd hear about it.  When the verdict was in, he loved everything.  I've never been so proud of my cooking as I was in that moment. And what shocked me was that I was able to teach him something!

So thus concludes volume 1 of "Food Idols".  Next installation: Food bloggers who inspire me!

Marshmallow Heaven

First of all, let me say that when I make marshmallows, my husband thinks I'm the coolest person ever to walk the earth.  It amazes him that I can put those things together, and magically make marshmallows appear.  It would appear that my baked goods have made me a minor celebrity at his place of employment as well. S has called me "Amazing!" and F has suggested that I open a bakery.  This is all very flattering, but the only type of bakery I'd ever really want to open would be a cupcake bakery, and there are already so many good ones so close to my house that I don't really think I'd be able to compete.  So, I'll stick to making awesome treats at home, and amazing the people in my circle of influence.

Now!  On to the marshmallows!  I used Alton Brown's recipe (found here).  I did exactly everything that he says to do, making the regular marshmallows, not the minis.  They turned out PERFECTLY!  They're great for melting in cocoa, and very yummy to eat as is.  The next time I make this, I'll be altering them a bit.  Playing with coloring and flavors.  But for a first time foray into "real" marshmallows (as opposed to marshmallow topping on s'more pies) it was a complete success.  Wanna see them?  You know you do!

Mint Chocolate Cupcakes with Mint Green Frosting

Cupcakes:
1 1/3 c flour
1/4 tsp baking soda
2 tsp baking powder
3/4 c unsweetened cocoa powder
1/8 tsp salt
3 tbsp butter, softened
1 1/2 c white sugar
2 eggs
1/2 tsp vanilla extract
1/4 tsp mint extract
1 c milk

Preheat oven to 350. Line muffin tin with papers. Sift together dry ingredients and set aside.
In a large bowl, cream together butter and sugar until light and fluffy.  Add the eggs one at a time, beating well between each. Stir in the vanilla. Add the dry ingredients alternately with the milk, beating well.
Fill the muffin cups 3/4 full.  Bake for 15 to 17 minutes, or until a toothpick in the center comes out clean.  Frost when completely cooled.

Mint Green Frosting:
16 ounces powdered sugar
1/2 c butter, softened
3 tbsp milk
1 1/2 tsp vanilla
1/2 tsp mint
green food coloring

Beat all but food coloring together with electric mixer on low speed until well blended and smooth.  If frosting is too thick for you, add milk by the teaspoon full until you reach the desired consistency. Mix in food coloring until you reach the desired shade of green.

Chicken Broccoli Alfredo

I'm calling this one a huge success.  Not only did Laura eat dinner (which is rare, to say the least), but Maddy had THREE helpings!  I think that next time, I'll double the alfredo sauce.  You could taste the cheese for sure, but it wasn't really "saucy" at all. Here's the recipe:

3 boneless skinless chicken breasts, seasoned liberally w salt, pepper and garlic
1 lb spaghetti (I used whole wheat)
4 crowns of broccoli
1/4 c butter
1 c heavy cream
1 clove garlic, crushed
1 1/2 c grated cheese (parmesan, gruyere, etc)
1/4 c parsley, chopped

Grill chicken until done, and cube. At the same time, steam the broccoli and drain. Boil pasta to al dente.  Put all in large bowl, and pour alfredo (see below) over top, then toss.

Alfredo:
Melt butter in saucepan over medium-low heat.  Stir in cream, simmer for about five minutes.  Add in the garlic and the cheese.  Whisk together, heating thoroughly to melt cheese. Stir in parsley.

Corn Chowder & Stuffed Hamburgers

Corn Chowder:
1/4 lb bacon, diced
1 med. onion, chopped
salt & pepper to taste
3 cloves garlic, minced
1/4 c flour
4 c chicken stock
2 lg potatoes, scrubbed and diced
1 c heavy cream
1 can whole kernel corn
1 can creamed corn
1 bay leaf

     Brown bacon, and remove to paper towel with slotted spoon.  Saute onion and garlic in bacon grease until tender and translucent. Season to taste with salt and pepper.
     Stir in the flour until thoroughly combined, and cook until it reaches a light blonde color.  Stir in chicken stock and potatoes and simmer ten minutes, until potatoes are soft. Add cream, corn and bay leaf.  Simmer 15 more minutes, and serve with a garnish of the reserved bacon.


Hamburgers:
2 lb lean ground beef
1 small onion, sliced thin
2 c shredded monterey jack cheese

     Caramalize the onions, and set aside.  Form patties and stuff with shredded cheese and onions. Grill to desired done-ness, and munch away!

Welcome!

Welcome to the inaugural post of my new food blog.  Here's hoping I don't fall on my face too often, that could be embarrassing! Up tomorrow: Corn Chowder and hamburgers. Also? Either Chocolate Chip Cookies, or a sponge cake.  We'll let that be a surprise!