Pots and Pins

My Leetle Flower Fairy House...

I suppose having a place for Fairies to come and stay might seem a bit crazy to some, but really, is it any crazier than say building a house for a Leprechaun or hunting Sasquatch or Yeti?  No, I think not.  And as you know, I'm quite proud of the Leprechaun houses I've built...

 

 

 

 

 

 

As my dear ol' dad likes to say, "You can't win if you don't enter!"  If I don't at least try to catch a Leprechaun I'll never even have a chance at snagging his pot of gold!  And as for Sasquatch and Yeti, well, let's just say it takes more than the building of a house, oh, if only it were that easy!  Sasquatch hunting takes hours of walking through the woods, at night, with flashlights, dropping Cheerios as we go so we can find our way back - thanks to Hansel and Gretel for that tip!  It's a lot of work, but then again, if I don't at least try to find Sasquatch or Yeti, how am I ever going to make the cover of the National Enquirer?!?

 

On my last Yeti hunt, my sidekick Max happily posed with the only Yeti we found...they are, after all, very elusive creatures!  So really, building a house for fairies, to encourage/lure fairies to come and stay, is not a stretch for me...in fact, it seemed like such a good idea that I decided to build my fairy lair in our front yard!  And, as you might expect, the neighborhood children love it as much as I do...they are always asking when I'm going to add more fairy stuff - but building a fairy house - or resort - takes time (and $$$ - the price of fairy crappola is outrageous!) so leetle by leetle the work slowly goes...

 

Yes, it's quite small - but then, so are fairies!  I have enlisted the help of a short-statured Gnome to stand guard while construction continues, and to feed, water and protect the animals...he's very trustworthy and came with excellent references.

Before I head back outside to discuss yard maintenance issues with the Gnome, I need to thank my dear Fairy-hunting friend Joni for telling me about the beautiful book, How To Find Flower Fairies. I ordered two copies so I would have expert knowledge on what to put into my fairy resort to make sure it's "fairy worthy!"  When my Fairy Resort opens for business, we'll have a small ribbon-cutting ceremony with the neighborhood kids...and maybe their moms if they promise not to roll their eyes and snicker!

  

The book has beautiful pop-up pages and lots of good tips...did you know a fallen flower petal may hide the entrance to a secret fairy tunnel?  Or that an empty nut shell is a sign that fairies have been there?   Or that fairies hang their washing out to dry on the webs of friendly spiders?  There's so much to learn!

That's it for now - the construction zone is calling, I've got a swing-set to install and a new path needs to be built!  Crazy is as Crazy does!

Pork Tenderloin with Grape Gravy...

Before I get down to Bizness...I want to wish my dad a happy 83rd birthday!! 😜😄😄😄😜😜😜😜😜😜😜😜😜😜😜😜😜😜😜😜😜😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄😄

I love this time of year - cool days, cooler nights, and the Crock-Pot on the counter, filling our home with the most delicious aromas!  I may have mentioned this a time or two, but the mister is no barometer of taste, he loves anything bland and boring and is quick to pull a face when served something with actual flavor.  Every once in a while though, the mister will surprise me - like when he bit into this - he was mid-sentence, giving me the latest doom and gloom forecast for Global Headquarters (according to him, we are always swirling down the drain), when he lifted his fork to his pork-hole, took a bite, stopped his diatribe and said, "Wow, this is great!"  I was, as I said, surprised, because while I think this is truly wonderful and delicious, I didn't think the mister would enjoy it...of course, he then followed his nice comment with, "Did you make this?"  I bit my tongue, yet again, as I slowly moved my arm, ala Vanna White, around me - pointing out the obvious dirty dishes, pots and pans...why yes, Sherlock, I did!

 

 

Now before you turn your nose up at the sound of grape gravy...first, think of it as a sauce and second, allow me to point out that many people enjoy pork with apples and pork with cherries...fruit and pork marry well...but let me tell you straight, pork and grapes make for a celestial marriage!  I went looking for Concord grapes for this dish, I wanted the more robust flavor they would provide, but couldn't find them anywhere - was told I'm a bit early and they should be in the stores (those that carry them) within the next few weeks.  I discovered Niabell grapes which are indeed Concord-like!!  And they worked just as I had hoped!

   

 

 

 

 

 

Pork tenderloin usually comes two to a package, I just used one and when all was said, done and eaten,  regretted not using both - we scarfed it up way too fast and now we have no left-overs!  While the pork is browning, not necessary but it does add extra flavor, apple cider and grape juice is added to the Crock-Pot with the grapes, diced yellow onion and salt and pepper...the gravy in the making!

 

 

 

 

 

The tenderloin is added to the Crock-Pot where it cooks in the delicious grape mixtures for four hours - and your house will smell amazing!  After four hours (my Crock-Pot cooks on the slow side, even on high) the pork is removed and everything left in the Crock is blended till smooth...except for the grape seeds!  Concord and Niabell grapes have seeds so the sauce has to be strained.

 

 

 

 

 

 

 

 

After straining the sauce, you cook it on the stove top until it's reduced by half - allowing those flavors to really be enhanced...do your best to resist the urge to just put a straw into the pan and suck it all up - it's that good.

There's only one more thing left for me to say...CREAM.  Yep, cream...just a teensy bit is added to the reduced grape gravy - voila!  Beautiful color, beautiful taste - pour the gravy over the sliced tenderloin and wait for the oohs and aahs...this is the perfect fall meal - the sweetness of the grapes with the savory pork makes this the perfect company dish - for those you want to impress, and they needn't know it required so little of you.

Pork Tenderloin with Grape Gravy - Pots and Pins

1 pork tenderloin (about 1 1/2 lbs.)

1 cup apple cider

1/4 cup grape juice

1/2 large yellow onion, diced

1 lb. Concord or Niabell grapes, stems removed (save a few for garnish, which I forgot to do!)

salt and pepper to taste

olive oil for frying

1/4 cup heavy cream

Turn the Crock-Pot on high and add the apple cider, grape juice, grapes and onion.  Using a potato-smasher, smash the grapes just a little bit to release their juice. Season the pork tenderloin with salt and pepper.  In a skillet over medium-high heat, add the olive oil and when hot add the tenderloin; brown on all sides.  Remove tenderloin to the Crock-Pot and nestle it in the grape mixture.  Put on the lid, and cook for four hours.  (As I mentioned above, my Crock-Pot seems to cook on a lower temp, even while on high, so check your tenderloin after 3 1/2 hours for doneness - it should be tender, without any pink.) 

When done, remove tenderloin to plate.  Using an immersion blender, blend the juices in the Crock-Pot.  (You can also use a regular blender, just process in small batches so you don't get burned!)  Once blended, strain the gravy into a saute pan.   Return the tenderloin to the Crock-Pot, turning heat to warm, to keep warm until ready to serve.   Over medium-high heat, cook the gravy until reduced by half, about 15 minutes.  Stir in cream, season with salt and pepper to taste.  Slice tenderloin into 1/2-inch slices, pour grape gravy over the top, top with some of the reserved grapes to garnish, then serve.  Serves 4. 

 

 

Book Bags...

Maybe this has happened in your community...you go shopping and the cashier asks if you'd like to buy a bag for your goodies for an extra 5 cents?  Or maybe you're at Trader Joe's and the cashier asks if you brought your own bags because if you did you'll get a prize?!?  Or maybe when you say, "Oh, sorry, I don't have my own bags" the lady behind you tries to stare holes at you with her heat-seeking-missle-eyes and when you ignore her she says out loud, "We should all try to do our part and bring our own bags, I did and it's such an easy thing to do, would you like one of mine?"

I don't mind paying the 5 cents for a bag, and I don't mind being left out of the latest PC grocery store game, but what I do mind is the looks and comments from Birkenstock-wearing-soy-latte-drinking-granola-eating-save-the-spotted-owl-bleeding-hearts who assume because I don't have my own bag that I am not doing my part.  (I own Birkenstock, love soy lattes, make and eat my own granola, think the spotted owl is beautiful and my heart bleeds for people who think I'm not doing my part just because I'm forgetful!) 

Perhaps to avoid a guilty conscience, or because of one, I ordered some canvas bags from Bagiva...super cheap and light-weight.  I thought I would use them for my little jaunts into the PC market-places around me...but then I had another idea.  I was hosting my book club and thought I would turn my blank-canvas bags into book bags for the ladies.  

They turned out cute, no?  I took a bunch of Sharpies and killed an hour by writing quotes about books all over the bags.  I used them as placemats for our book club luncheon - they helped liven up my table!

The next time I go to the PC markets or to Issaquah or Seattle, where they charge for bags, I'll make sure to have one of these in my back pocket so I can fend off any environmental-do-gooder's-comments...or maybe I'll write some new quotes on the extra bags I have...I recycle my trash, ride my bike to work, take 3 minute showers, relocate bugs and spiders in my home to the great outdoors, use cloth napkins, turn hair from my brush into clothing for preemies, drive a Prius but only on odd-numbered days, pick up roadside trash as a hobby, will only eat dolphin safe candy, I USE MY OWN GROCERY BAGS!  Of course most of those are PC lies...who has ever heard of a 3 minute shower?!?

Passion for Pesto...

Listen up!  If you haven't made pesto, and you don't know what you're missing - let me tell you, you're missing a lot!  Pesto is great tossed with pasta, mixed into a salad, on top of bread, spread over fresh tomatoes...that's a real treat and it's SUPER EASY to make!

My good friend Karon of Larder Love has written this beautiful little book that can be yours with one click, well, maybe two, but you'll get it really fast because it's an eBook!  

There are so MANY recipes in her book (over 75!) that sound so good I've decided to try to make them all...and so far, every pesto recipe I've made has been out of this world delicious!

Before the sun sets, before Summer takes the last bit of sun and fun, before you forget, click here to get your own copy of this beautiful book (the above pics are from Karon, as you can see she knows how to use a camera! )...you know I wouldn't lead you astray, this one's a keeper!

Salted Caramel Peanut Pie...

The mister isn't much of a praying man, nope, he thinks people who pray suffer from mental illness, why else would they "talk" to themselves?  Lately however, the mister has been uttering the most curious things - they almost sound like he's praying...Lordy, I hope this weather holds...Jiminychristmas, it sure would be nice if it didn't rain this week...I just might promise to behave if the clouds stayed away...yep, sounds like praying to me!  And what would bring this about you ask??  Well, as you might surmise, the mister has gotten himself into somewhat of a pickle...he started his "summer project" LAST WEEK...just a wee bit late, no?  He has been "goin' to" paint the front door for months...last week he sanded it and now the race is on to see if he can get it primed and painted before it rains!!  Oh sure, painting a door shouldn't take that long...but when you have to run to Home Depot TWICE a day for supplies things kind of drag out...we are on Day FOUR of the door painting saga...if I were a betting gal I'd say by the end of the week the mister will hire someone to finish the job...or I will!

 

 

 

Salted Caramel is everywhere...I fully expect to see clothing and shoe designers incorporate salted caramel into their creations...like the Salted Caramel dress...rich amber colors swirled together with a sprinkling of Swarovski crystals ...the Salted Caramel Stiletto, luscious shades of gold dotted with crushed diamonds for the gal who wants to step out in a delicious way!  Actually, that might not be a bad idea, because really, who doesn't like salted caramel anything?!?!?  Well, hold onto your salt shaker because this Salted Caramel Peanut Pie is the one salted caramel recipe you need in your designer recipe box!

Let's do some math:  Buttery crust + toasted peanuts + rich caramel + sea salt = one dang tasty treat!  And it's easy to make, too!  The first time I made this I took it to a birthday luncheon and it was met with raves!  That was in March, and since then I've probably made it five or six times...I tend to be obsessive with things that I love - and I do love this!

 

Honest to Pete, this one is worth the calories!  This can serve 12, because it's super rich so a little goes a long way.  Make this one kids...you'll thank me!

Salted Caramel Peanut Pie - Adapted from Bouchon Bakery Cookbook via Joyce Murray (Thanks Joyce - you gave me the cookbook years ago and I love it!)

For the Pie Crust:

1 cup all-purpose flour, divided

1/2 teaspoon salt

4 oz. cold butter, but into 1/2-inch cubes

2 tablespoons ice water

For the Caramel:

1/2 cup corn syrup

1 1/4 cups brown sugar

3 tablespoons butter

1 cup plus 1 1/2 tablespoons cream

1 teaspoon vanilla

8 oz. peanuts, toasted

sea salt, for sprinkling

To make the crust:  In a large bowl with somewhat flat sides (the flatter the better, if you use a bowl with straight sides blending in the butter takes longer ;-0) whisk together the flour and salt.  Sprinkle the butter pieces over the flour and using a pastry blender, rock the blender back and forth against the sides of the bowl until almost all of the butter as been "cut" in, leaving pieces that are about the size of a small pea.  Sprinkle the water over the top of the flour mixture and mix until just combined, where the dough just starts to come together.  Do not over-mix.  "Smush" dough together into a round disk, wrap in plastic wrap and refrigerate for at least thirty minutes.  (You can refrigerate overnight.)

Preheat the oven to 325 degrees.  lightly spray a 9-inch pie pan with cooking spray.  Set aside.  Roll out the dough on a lightly floured surface to fit a 9-inch pie pan.  Top with a sheet of aluminum foil or parchment and then add either baking beans, pie weights or raw rice, filling the pie pan almost to the top (this helps the crust not to shrink).  Bake for 20 minutes, then rotate the pan and bake for an additional 15 minutes.  Remove the foil and pie weights, then bake for another 15 minutes or until golden brown.  Set on a rack to cool completely. 

Put peanuts in a frying pan over high-heat, and stir continuously for about 3 to 5 minutes or until peanuts give off a nutty fragrance and are very lightly browned.  Remove and set aside.

While crust is baking, make the caramel:  In a large pan over high heat, bring the corn syrup to a boil.  Reduce heat to medium-high and add the sugar; cook until sugar has dissolved and the mixture turns a rich amber color.  Reduce heat to medium and stir in the butter and cream, stirring continuously until the mixture reaches 237 degrees on an instant-read thermometer or candy thermometer.  (You want the caramel to be soft-chewy, but not too soft because it has to hold up.  The original recipe said to cook the caramel until it reached 248 degrees, but in my way of thinking, that's WAY too long, so to make sure I had the caramel at the right consistency, I did the cold water test:  In a glass of ice cold water put a half teaspoon of caramel and let it sit for a few seconds, then remove it and if it holds its shape but is pliable and somewhat soft, then it's done!)  Remove from the heat and stir in vanilla.   

Pour peanuts into cooled crust.  Pour caramel over the peanuts while it's still warm, filling the pie pan.  Sprinkle with sea salt.  Let cool completely before slicing.  Serves 12.

 

Tomato and Cheese Tart...

Sit up and pay attention kids, this recipe is a bell-ringer/keeper/game-changer/show-stealer/most fantastic tomato tart ehhhhh-ver!  And I'm not just whistling Dixie!  Nuthin' but the truth...especially when it comes to tomatoes...what's that?  You want to know how many tomatoes I've picked thus far?!?!  Well brace yourself...it's a whopping TWENTY!!!  Twenty golf-balled sized tomatoes!!  Yay for me!  I'm a tomato grower at last!!  Go ahead and laugh, you with your ten plants and so many tomatoes that you have to give them away!  I shall still hold my tomato-growing-head high because growing ANY tomatoes in a rain forest without sun is the same as winning the Pulitzer, or an Oscar or even a Blue Ribbon at the Fair in Animal Husbandry!  (Don't you think it's curious that the word husband(ry) is used in regards to raising animals?  Go ahead, connect the dots, I'll wait, no I won't, let me connect them for you:  husbands=animals!  BadaBing!)  Every year at this time I am well into my annual tomato depression, but this year I have nothing to be depressed about - I have  picked TWENTY tomatoes and I just might get FIVE more before Jack Frost comes to town!!

 

 

 

 

Three cheeses give this tart the umppppffh-factor...Parmesan cheese, ricotta cheese and cream cheese...a trifecta of cheese!  But let's talk crust, shall we?  Years ago I posted about the best pie pastry/crust I had ever had...and even after a week of pastry classes at the pastry masters, King Arthur Flour, I have to say "my" pie crust recipe is still the best.  But if you want to use refrigerated pie crusts, I won't turn you in, it will work just fine and will taste just great (just not AS great!) 

 

 

 

 

 

If you don't happen to have a bunch of mini-tart pans in your cupboards, you can make this in one big tart pan, or even a 9x13-inch baking dish (I have not personally done this but I'm pretty sure it would work just fine...well 80% sure, okay, more like 65% but who's counting?!?)  The mini-tart pans are 6-inches and bake an individual size tart and who doesn't like their own individual pie?!?  They aren't expensive so if you've wanted them before but didn't know what to do with them, now's the time to buy them - just for this recipe!

Alas, I was not able to use any of my own home-grown tomatoes for these tarts...so I purchased beefsteak tomatoes, mainly because I wanted one large slice, however, you can use smaller tomatoes, just cut to fit. 

Two weeks ago I went to a new bakery, recommended by pastry-loving-people - Bakery Nouveau.  We went to the bakery in West Seattle (there is also one on Capitol Hill) and it was worth the drive over the bridge and everything we tried was worth the calories!  I brought home one of their tomato tarts and it was so pretty and just about the best tasting thing I have ever had...this tart is my attempt at recreating theirs...it's not the same, but it's every bit as good...in my humble opinion.  This isn't hard to make, so give this a go, really, you'll thank me while you're ringing the Dang Meter, because this one is dang, dang, dang, dang, dang good!

Tomato and Cheese Tart - Pots and Pins

(This recipe makes six 6-inch tarts)

1 package refrigerated pie crust OR 1 batch pie dough, recipe can be found Here

3/4 cup Ricotta Cheese

3/4 cup Parmesan cheese, shredded

1/4 cup cream cheese

1 large clove of garlic, minced

1 large egg

1/2 teaspoon black pepper

2 large tomatoes, sliced 1/2-inch thick

Kosher salt for sprinkling on top

Lightly butter or spray, with baking spray, six 6-inch tart pans.  Set aside. 

Slice tomatoes and set on paper toweling to drain just a bit while you roll out the dough and make filling.

Make pie dough according to directions here, or follow directions for rolling out refrigerated pie crusts.  For either homemade pie dough or refrigerated you will have to re-roll the scraps.  Roll dough out to about 1/4-inch thickness.  Cut dough and place into tart pan, push dough around edges and into bottom, then use the rolling pin to roll across the top of the tart pan, which will cut the excess dough off, leaving you with a perfect crust! 

Preheat oven to 425 degrees.  Set aside.  In a medium mixing bowl combine ricotta, Parmesan, cream cheese, garlic, egg and pepper and mix until blended.  Divide the cheese mixture between the tart pans, spreading evenly and almost filling to the top.  Top cheese mixture with tomato slice. 

Bake in preheated oven for 30 to 35 minutes or until pastry edges are a deep golden brown.  Remove from heat and sprinkle kosher salt over top.  Cool 10 minutes, then carefully remove tarts from pans.  Serves 6.  (These tarts are also great served for breakfast or brunch...just add cooked sausage or BACON to the cheese mixture!!  Serioulsy delish!)

September 11th...

Both the mister and I are news junkies...that is to say, we have to watch the news at least once, if not more, each day and preferably first thing in the morning and last thing at night.  We like to know what's going on in the world and especially in our neck of the woods.  Today, however, September 11th, I deliberately did not turn on the news.  I don't need to see the Twin Towers falling down, or the Pentagon on fire or the burned field in Pennsylvania or firemen erecting our flag on top of the ruins to remind me of what our country and we as Americans went through thirteen years ago.  My heart aches, as I know yours does, when I think about the events of 9/11, and the scenes from that day will forever be etched in my mind.  September 11th is now a day to remember, not just the horror, but the good that our country is and does and continues to do and not just for us, its citizens but for so many around the world. Today is also a day for action...a day to help someone, to reach out, to uplift, to show that we care.  It feels good to serve and today, of all days, who couldn't use a feel good moment?  I was a proud American on September 10th, 2001, and even more proud on September 11th, 2001, and every day since.   Just my two cents...

God Bless America

 

Quilt Group Friday...

To get to our quilt group meeting we had to take the ferry to Bainbridge Island - no problem there as it was one of the prettiest days for a sail across the pond.  We stopped in Winslow at the Blue Bird Bakery for orange rolls, only to discover they only make them on weekends...sad for us...but we quickly recovered by buying one of everything else they sell - all delicious.  One bakery trip was not enough however, so we stopped again at Bainbridge Bakers and this time we loaded up on chocolate croissants and some other divine pastry that had us licking our lips, even though we were so stuffed that one more crumb might have caused an explosion of sorts!

Three and a half hours later we arrived in Port Angeles at Terry's home - ready to see some quilts!   It was Janet's turn to receive blocks from us and she requested leaf blocks...one of these is not like the others - can you see it?  These will sew up into a beautiful quilt!

Helen cleaned out a few spots in her sewing room and brought these two little quilt tops and circle blocks to see if anyone wanted them...we all did so we drew numbers - Denise and Neva were the lucky ones! 

 

Helen then showed us her latest project.  My camera didn't pick up the color of this quilt top very well, but it's a pale greenish-blue - very soft and pretty.  And just look at some of those fabrics Helen used!  She is a Color Wizard, if you ask me!

 

 

 

 

 

Lori was super busy making these three Seahawks quilts for her husband and sons...Let's give a quick shout out to the Super Bowl Champions, shall we?  SEA...HAWKS!  SEA...HAWKS!  SEA...HAWKS!  In case you missed the NFL season opener, the Seahawks ran all over the Packers, 36 to 16...sad for them!

 

Lori backed all three of her Seahawks quilts with Seahawks fabric - how fun is that?!?  And she also made an Arizona Cardinals quilt for her son that lives in Phoenix...we'll forgive him for defecting. 

This sweet quilt by Ardith hasn't been bound yet, it's fresh from the quilter.  Terry quilted this and she did a beautiful job, take a close look and you'll be able to see her work. 

This is Terry's quilt - fun for Halloween with the cute border.  The quilting on this is pretty amazing, too!

 

This is another quilt by Terry - she was very, very busy last month!  Soft and pretty and I love how some of the blocks seem to fade in and out because of the lighter colored fabrics.

These are Terry's quilts, too!  Another circle quilt - hello old friend!  And her house quilt, which I love because Terry used black fabrics around the houses, so the houses are seen "at night."  Terry said years ago she would walk her neighborhood at night and some houses had lights on and some were dark and this quilt reminds her of that.  That's some kind of wonderful!

This is a navy blue and white quilt - looks black but it's definitely blue!  So perfectly pieced by Terry!  Her Japanese fabrics really stand out in this quilt - we all loved this one!

Denise made this red, white and blue top - it's foundation pieced, which makes using scraps and bits of fabric so much easier to work with!  I love this quilt - wonder if she's going to put a border on or not?  Guess we'll have to wait and see!

Marsha made this quilt for her huband Cole, who worked at the Seattle Times - these are some Cole's favorite headline/pictures.  Marsha did a great job incorporating all of those different elements.

Marsha also made these two beauties!  The quilt on the right was actually a group project - we made those blocks for Marsha and she somehow managed to put them together and have them look like they belong!  Way to go Marsha!

This is Stephanie's quilt - well, it is now.  Helen gave Stephanie the center part, which she didn't like and didn't want to finish.  Stephanie reworked it a bit, then added the colorful border and now has this great quilt, with a little help from her friend!

This is also Stephanie's quilt - very retro, no?  I love it, it reminds me of my mom's kitchen years and years ago...not sure why as I'm pretty sure she never had an orange kitchen but it's a happy quilt that has me conjuring up happy memories...and if Stephanie wanted to make me happier she would give me the quilt!

Stephanie was awarded Second Place in the Washington State Grange Quilt Contest a while back...she surely could have won First Place if she'd been a member of the Grange!!  Congrats Stephanie!!  We got to see the Grandmother's Flower Garden quilt top one more time; Stephanie bought it at Value Village a while back and brought it to Terry to quilt for her.  She also brought in the Grandmother's Flower Garden-esque afghan she found at Value Village, too!  I NEVER find anything that cool when I go there!!!  I'm so glad Stephanie found it and bought it - she will give it a good home!!

This was the view from Terry's deck where we enjoyed a wonderful lunch!  We looked across the Strait of Juan de Fuca and could see Canada!  Terry lives up on the bluff, and those homes across the street are right on the bluff...and one day those homes will be down in the drink!  Years ago part of a yard fell down into the Strait and man went with it and died!!  Little by little the bluff is giving way...don't think I would sleep at night if I lived in one of those homes!  Good thing Terry is on the other side of the street...it's about a Hundred Foot Journey over to the edge...sounds like a good name for a movie!!

That's it!  Time to get busy and finish some things for next month's meeting!  Happy quilting to you!

Baking Tips From Baking Class...

I took copious notes in my classes at King Arthur Flour - for every tip I wrote down I would tell myself, "That was worth the plane ticket alone!"  So the way I figure it, each tip written below cost me about $225...as usual, if you happen to run into the mister, please do not mention any numbers!

 

Before we get to the nuts and bolts, I want to tell you about our side trip to Ben and Jerry's Flagship store in Vermont...in a word?  Dewishious!  Their silo's say it all Sugar Milk Cream !   We took a quick tour of the factory (we learned Ben and Jerry's original ice cream van blew up as they were driving around the country passing out free ice cream samples trying to get their name out there and when it burned to the ground they got the attention of the news media and the rest, they say, is history!), bought ourselves some ice cream (you can have up to three flavors in a cup or on a cone!) and then, as we licked away, we walked up to their Flavor Graveyard...where ice cream flavors that didn't make the cut have been sent to their eternal rest...

Here's a bonus tip for you about ice cream that I learned from visiting Ben and Jerry's...the more you eat the better you'll feel.  I'd say that's true...until the next morning when you get on the scale, but that's just me.

Okay, let's get to it: 

#1:  My very favorite tip has to be the "Standing Egg."  Sometimes I will put my eggs on the counter, turn around to grab something and then turn back around just in time to watch the egg plop to the floor...well no more!  Hit the larger end of the egg on the counter, not with enough force to crack it open, but just enough so the bottom cracks a little, giving the egg a flat bottom where it will stand at attention until you're ready to use it...good, no?  I can't tell you how many eggs I've left standing now just because I can!

 

 

 

 

 

#2:  You can freeze buttermilk!  After thawing, if it has separated just shake.

#3:  If using Kosher Salt, use a bit more, as it is hollow and not as dense as table salt.

#4:  When baking a two crust pie, slather butter to the underside of the top crust after you roll it out, before putting it over the top of pie.  What butter doesn't bake into the crust will drip down over the fruit...yummmmm.

#5:  Stir flour before measuring, at least three times, to aerate it - and then sprinkle it into your measuring cup.

#6:  When making pastry, blend in butter in two batches.  The first batch of butter should be blended in until small and pea-sized (you've all heard that, right?) but the second batch should not be blended that small, larger pieces of butter make for a flakier pastry.

#7:  When creaming butter and sugar, if you over-mix, you just add air pockets, which will cause the cake (or whatever) to expand in the oven and then collapse when removed.  Cream only for the amount of time it says and use a lower speed on the mixer, never cream on high speed.

#8:  There is no difference between super fine sugar and granulated sugar for baking purposes.

#9:  If your butter isn't at room temperature, smash it with the heel of your hand instead of putting in microwave.  It only takes a couple of smashes before the heat from your hand brings the butter to room temp.  Also, to bring eggs to room temperature, put whole, un-cracked eggs into a bowl of hot water for about 5 minutes.  When making a cake, if you use cold butter and cold eggs, the batter will not rise in the oven the way it's supposed to, so your cake won't turn out as good as it should!  Now you know!  (Perfect butter smashing hand-configuration is demonstrated in picture.  Jewelry, while not necessary for smashing butter, is certainly recommended.)

#10:  Using a scale is the most accurate way to measure and the only way to guarantee consistency...I bought a scale after my class - it's easy to use and they are not expensive, you can pick one up for about $30 at Bed, Bath and Beyond.

#11:  When making cookies, if the dough is too warm (from over-mixing) or if the oven is not hot enough when you put the cookies in, or if the dough was over-creamed (see #7) then the cookies will spread all over the pan...hate when that happens!

#12:  Chocolate Ganache that is whipped makes an excellent egg-less chocolate mousse!  Who knew?!?

#13:  When blending butter into pastry, use a larger, flatter bowl so the pastry blender can be used on the sides of the bowl.  If you use a bowl with straight sides it will take longer to blend in butter :-)

#14:  If your pastry dough is a bit dry, use a spray bottle to add water, that way you won't add too much.

#15:  If you ever have ANY questions about ANY baking issue you can call the King Arthur Flour Baking Hot Line:   855-371-2253  And you don't have to be a King Arthur Flour user!!  It's free!

 

 

Three Cheese Stuffed Onions...

The mister hired some guy to rebuild our deck a few years back...that guy, who we thought would be doing the actual work, then hired a guy with half a brain to do most of the work.  We were just so happy the deck was being done that we may have over-looked a few things and let a few other things slide...we didn't want to hurt the half-wit's feelings - no offense intended to any half-wit-deck-builders-out-there... Now, years later, the screws that were supposed to be down IN the wood have somehow surfaced, causing great pain to our tootsies if we venture out onto the deck barefoot.  Well, the mister had had enough!  He decided he would re-screw every screw in the deck this weekend!!  By golly, he was not going to be forced to wear shoes on his own deck!  So, with drill in hand, he headed outside...not even FIVE minutes later he was back, declaring the screws were not all that bad after all...translation:  He would not live long enough to get all of those screws screwed back into place, plus the mister declared that he no longer does manual labor - "I'm too old for this #$%!" - so from now on we will just have to wear shoes on the deck!

 

IF you are an onion lover, then you will love this side dish!  It's perfect for anything grilled...it's especially excellent with steak...you know how great Gorgonzola/Blue Cheese is on top of steak?  Well, this onion is stuffed with Gorgonzola, cream cheese and Romano...the Trifecta of Cheese creates a perfect storm of flavor for steak!  But wait!  There's more!  These are great with chicken and pork, too!

 

 

 

If you use large onions you can halve them after they are baked to share.  If you use small onions then you'll want the whole thing for yourself!

Use sweet onions, there's less "bite" and if everyone at your table eats these then there's no worry about onion breath - you'll all have it!

Three Cheese Stuffed Onions - Adapted From Taste of Home

4 medium sweet onions (Walla Walla or Vidalia)

1 cup crumbled Gorgonzola cheese

4 ounces cream cheese, cubed

1/2 cup grated Romano cheese

1 tablespoon olive oil

1/2 teaspoon salt

1/2 teaspoon black pepper

1 can (14.5 oz.) vegetable broth (or chicken broth)

Preheat oven to 375 degrees.  Peel onions to remove tough outer skin.  Cut a 1-inch slice down from top of each onion; remove centers with a melon baller, leaving 1/2-inch shell around outside.  In a small bowl combine Gorgonzola, cream cheese, and 1/4 cup of the Romano cheese.  Add salt and pepper; mix well.  Stuff cheese mixture into onion shells.  Place in an ungreased baking dish with sides and drizzle olive oil over top of each onion.  Sprinkle remaining 1/4 cup of Romano cheese over top.  Pour broth into bottom of baking dish around the onions.  Bake in 375 degree oven for 50 to 60 minutes or until onions are tender and cheese is bubbly.  Makes 4 servings, one onion each, or cut in half will serve 8.