Marshmallow Fascination

At the beginning of the year I made a few important resolutions instead of the usual 1000. One of which was to take more risks in all aspects of my life -- including in the kitchen. Thus I have ventured in the kitchen to try croissants and now thee fluffy marshmallow.

I had always imagined that marshmallows were out of the realm of the normal home-kitchen. But one day while flipping through one of my favorite culinary sites I caught out of the corner of my eye a recipe for marshmallows and thus began the marshmallow challenge. In truth making marshmallows was pretty easy (even the clean up was not bad). Really, the worst part was waiting for the marshmallows to set and boiling the sugar mixture which was sounded scary in the recipe.

The resulting marshmallows were quite satisfactory and in our humble opinion the recipe bears repeating. Junior and I gilded the lily by dipping the marshmallow in Valrhona milk chocolate thinned out with butter as per the recommendation on one of the sites I consulted.


Next time we'll dip the marshmallows in the chocolate without butter so that the chocolate adds a snap to the marshmallow. The thinned out Valrhona never quite set-up so the dipped marshmallow remained a bit sticky and messy to eat. The following is the recipe we followed is from a great blog called Baking Bites. Click on my marshmallows (Sounds a bit obscene doesn't it?) for more marshmallow creation pictures.





Yummy Marshmallows
Nonstick vegetable oil spray
1 cup cold water, divided
3 envelopes unflavored gelatin
2 cups sugar
2/3 cup light corn syrup
1/4 teaspoon salt
2 teaspoons vanilla extract
1/2 cup corn starch
1/2 cup powdered sugar




Preparation
Coat a 13x9 dish with nonstick spray. Pour 1/2 cup cold water into bowl of heavy-duty mixer fitted with whisk attachment. Sprinkle gelatin over water. Let stand until gelatin softens and absorbs water, at least 15 minutes.

Combine 2 cups sugar, corn syrup, salt, and remaining 1/2 cup cold water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves, brushing down sides of pan with wet pastry brush (I never brushed down the sides). Attach candy thermometer to the side of pan (This was the scariest part -- I was sure the thermometer was going to crack-- rest assured it didn't.). Increase heat and bring syrup to boil. Boil, without stirring, until syrup reaches 240°F, about 8 minutes.

With mixer running at low speed, slowly pour hot syrup into gelatin mixture in thin stream down side of bowl (avoid pouring syrup onto whisk, as it may splash). Gradually increase speed to high and beat until mixture is very thick and stiff, about 15 minutes. Add vanilla and beat to blend, about 30 seconds longer.

Lightly spray a spatula with cooking spray. Scrape marshmallow mixture into prepared pan with spatula and smooth top. Let stand uncovered at room temperature until firm, about 4 hours.
Stir potato starch and powdered sugar in small bowl to blend. Sift generous dusting of starch-sugar mixture onto work surface, forming rectangle slightly larger than 13x9 inches. Turn marshmallow slab out onto starch-sugar mixture. Sift more starch-sugar mixture over marshmallow slab. Coat large sharp knife, (scissors or cookie cutters work well too) with nonstick spray. Cut marshmallows into squares or other shapes. Toss each in remaining starch-sugar mixture to coat. Transfer marshmallows to rack, shaking off excess mixture. Enjoy!

There are countless variations one can make in flavoring marshmallows and Brownie Points (another great cooking blog) gives some ideas which I might make next time. For now another delicious risk has been taken and enjoyed.

Twelth Sunday and Scone Fascination

A beautiful Sunday morning demands something equally beautiful -- a fresh warm cranberry scone with delicious Plugra fits the bill. These beauties were made from a Cook's Illustrated recipe with a small change... more sugar (2 tablespoons more to be exact). They were thoroughly enjoyed with the Sunday paper. YUM!!!

Tonight's dinner was prepared by the man-chef. Fish is definitely his speciality. Pan seared pepper crusted Tuna with a delicious orange avocado salsa served on top of wilted spinach and steamed brown rice. About an hour later we enjoyed fresh lemon sorbet. I fell asleep with a smile on my face and a very dirty kitchen.

Pelbam Fascination

Hold on to your seats folks... we have a genuine Pelbam.

About a year ago, our first born gifted this to his father on Father's Day. He felt the eyes on this painting were especially riveting. Today, while cleaning the office I lifted the portrait and noticed the signature... Pelbam.

Researching it online I found other people curious about the artist but little information. According to one forum, the eyes on all Pelbam paintings have an eerie way of following the viewer. Another notes that he is in love with sea captains, and men with bushy facial hair. We seem to have hit the trifecta; wierdo eyes, bushy facial hair and sea captain.

Since I can't stand to keep this beauty's light under a bushel... I have for your delectation the old sea captain's eyes and some of his facial hair. Walk around your computer screen--- are his eyes following you?

Egg Fascination

Kansas is known for everything from twisters to Dorothy, but one of my favorite exports... is the Kansas egg, courtesy of my sister. She has a wonderful chicken coop where she breeds happy organic chickens. They frolic in the sun all day serenaded by Kansas crickets. They are even protected by an enthusiastic llama. The chickens are fed table scraps and forage for juicy worms and fresh grass. Because of this happy existence they produce the most beautiful eggs, of all colors, shapes and sizes.

I had never been a big fan of eggs, in fact for several years I avoided them like the plague. But then, something unexpected happened -- while at my sister's house I was fed these amazing golden orbs and became immediately addicted. These fresh eggs are a revelation.

Three times I have had egg shipments via carry-on in two high-tech containers (Costco-size Nonni's Biscotti plastic jars). This time I was able to hijack the shipment destined for another location so I got double the shipment. Behold the Kansas eggs... OMG.

My favorite egg? The blue ones of course! You just know that the chicken that produces these eggs has got to have a great sense of humour. If you want to see how cute the chicken is that makes these eggs, check out this page on Wikipedia.

Eleventh Sunday

Coming home from Boston, I was both exhausted and excited. Although the trip was fun and Mercedes jr. is lovely, there's nothing better than coming home to my menfolk. Imagine my delight to find my special friend waiting as well.

Tonight's dinner was a chile con carne prepared earlier in the week to make sure that the flavors gelled well. The chili was made with some of the organic meat donated by my lovely MIL and FIL. (The not so secret ingredient is fried tomato sauce and chipotle.) Two loaves of fresh bread (one white, one wheat)made by the menfolk while I was in Boston rounded out the meal. Dessert was a variety of cookies freshly baked for the occasion. The company was grand and "The Amazing Race" exciting. Have I told you how much I love our Sundays?

Blue Ginger and Ming

While in Boston visiting Jr. we were treated to a great (incredibly expensive) meal at a very famous restaurant run by a very famous celebrity chef. Do you feel like guessing? I'll give you one clue, the chef 's name rhymes with Bing....

Give up? Here's one more clue, the owner who came to talk to our table and who shook my hand is the love interest of a good friend... who's name rhymes with "Banita".

I won't keep you in suspense -- the restaurant located on a very cute street is called Blue Ginger and is owned and run by none other than Ming Tsai.

Our table shared three appetizers;

• Fragrant Thai Mussels with Lime Leaf & Green Papaya


• Ming’s Tea-Smoked Salmon & Beef Carpaccio* with Fresh Wasabi Emulsion


• Shiitake-Leek Springrolls with Three Chile Dipping Sauce.

Of those three the best appetizer hands down was the Thai Mussels which were incredibly fresh and lemony. The broth was slightly creamy but not heavy. The least favorite were the Springrolls which were overly salty.

The entrees ordered were;

• Mom’s Famous Three Vinegar Sautéed Organic Shrimp with Roasted Garlic Mashed Potatoes and Spicy Asparagus Salad;


• Teriyaki Glazed Hanger Steak with Red Miso-Dijon Sauce and Smoked Shiitake-Potato Croquette and Shiso Crème Fraiche


• Sake-Miso Marinated Alaskan Butterfish with Wasabi Oil, Soy-Lime Syrup and Vegetarian Soba Noodle Sushi


• Pomegranate Glazed New Zealand Lamb Rack with Soy-Sake Demi and Spicy Pesto Noodles and Persimmon Salsa

My entree was the organic shrimp which I hate to admit was a disappointment. The sauce was vinegary and the shrimp a bit rubbery. My original choice had been the hanger steak which ended looking quite good. My dinner companions were all satisfied with their entrees. At the end we all shared the Tahitian Vanilla Crème Brulée with cookies. The creme was good but the cookies were bad.

Overall the experience was exciting and the company scintillating. The wine was incredible and Ming's visit to the table was very fun. Was it worth the big bucks? Not for the food but the circus was grand.

Warning... Graphic Image Follows!

All over the household I'm finding these little squashed bodies -- even one on Lydia's nose. I know that they are not ladybugs from doing some research on the inter-web but that they are the notorious, and often misunderstood faux ladybugs -- the "multi-colored Asian lady beetles." (Click on the link for more information on this little lady.)

Every winter some manage to work there way into our house. In the spring and sometimes on a mild winter's day some come out and play footsie with the lights. I don't mind them, and they don't mind me. We generally ignore each other pretty well and I know they are wonderful for the garden.

I do not have an infestation, just a small occupation during a few months and I'm okay with that.

I am the first to admit that an occasional kamikaze lady beetle has faced the back of my hand, but I am for the most part, mindful of them. I try to usher them outside or place them out of harms way when I encounter said friends. This spring however, I have noticed many, many of their little dead bodies. In my bathroom alone (last night) I counted 6 bodies (squashed) on the floor.

So what is happening? Have I given into a hatred unbeknownst to my waking consciousness and in a fit of rage killed in my sleep... or has Lydia decided they might make an interesting topping/snack... or is it just a natural lady beetle catastrophe? Is it something in the air? I just don't know.

What is your opinion?

Spring Fascination

Sure it's 20 degrees outside, the sky is overcast, the wind is blowing quite hard and my nose is dripping but Buddha knows something and I need to know. You can tell by the secret smile that it's something good... something delicious.

I've been investigating and I think I know what it is. Click on his belly to see what this jolly fellow knows and what I know...

Hula Girl Fascination

I happen to know one of the most beautiful... if not thee most beautiful and mysterious hula girl. Girls want to be her, boys want to dance with her. She comes and goes shaking her hips and wearing the most glittery of glittery jewelry. She happened to wander close to my camera and through the bestest of good luck I was able to snap a quick pic. Look at her hair-bling, isn't she fabulous? With a swish of her hip she was gone, my elusive hula girl.

Tenth Sunday - Cupcakes Again?

What a lovely Sunday dinner -- this time spent celebrating a delicious birthday for a delightful friend (click on the picture above to see her in action). Thanksgiving in March was the theme this time with two new recipes and a variation on two other recipes. A dry brined turkey was the centerpiece of the meal with baby potatoes steamed and fried in chicken broth, asparagus with lemon dressing, white beans and a fresh baby green salad with goat cheese phyllo beggar's purses. For dessert we used the recipe from Martha Stewart's one pan chocolate sheet cake for giant cupcakes topped with white chocolate ganache and semi-sweet whipped chocolate ganache. The cupcakes were filled with strawberry jam or white vanilla bean/sour cream filling. YUMMM......

The turkey was a combination of two recipes from Fine Cooking flavored under the skin with a compound herb butter which kept the meat juicy and tasty and a dry salt brine. An interesting technique which made the skin nice and crispy. The potatoes were also from Fine Cooking and were truly amazing requiring very little supervision. The asparagus were a repeat and were equally delicious as last time.


The vinaigrette and phyllo beggars' purses were from the Barefoot Contessa's latest cookbook and were amazing! This was the first time I worked with phyllo and although the phyllo was a bit brittle (from age) it was pretty easy to form into the purses. For an extra pretty presentation a chive ribbon might be a nice variation.


The basic cupcakes which we've made several times were moist and extremely flavorful. The addition of a filling and a new frosting came from Cooks Illustrated. The secret of the filling is to bake the cupcake first, cut out a cone shape from the top of the cupcake, set aside the cone and fill. Re-top with the cupcake cone and frost covering the incision. Next time I'll try the Boston Cream Cake variation.

Isn't She Lovely?

Yesterday this little beauty was born. Isn't she delicious? All 9 pounds, 8 ounces and 20.5 inches scream "squeeze me., bite me, sniff me"!

I'm in love with this little bambina and her name just happens to be Mercedes Sofia. Hugs and kisses will have to be deferred until next week when I get to see her in person. I'm bringing an extra large carry on, I promise to be extra careful. I'm sure no one will notice she's missing.

His Fascination (and it isn't pretty...)

I've got a secret to tell... my husband has a crush... and it's a serious one. I've known about if for a while and it's something I can no longer ignore. He used to have a thing for Penelope Cruz, and frankly I completely understood, but this new one... I just don't know. I know that the others are jealous and they've been left wondering why and I can't explain it. I've asked him what it is about her that keeps him coming back and all he can say is that she's perfect.

I present to you his crush. She's not pretty, she's got rusty seams and she has definitely seen better days -- oh and she's small, very small.He loves her, he doesn't try to hide it and he makes no excuses for her. I think I'm jealous.

From Blogger Pictures

I'll go to the kitchen and there in the sink.... the mini whisk. I'll begrudgingly wash her and put her away. The next time I go to the kitchen she's there again -- her guilt hanging on her like a cheap suit upon her wires. It doesn't matter what time of day or night I know where she'll be... in the sink.

It doesn't matter what the size of the job, mini whisk is the first choice for him. At times, I admit I've put her away in a different spot hoping to let the others get their turn, but he just looks all the longer, sometimes getting desparate. I hear the grumble of the others hoping, asking, begging to be used... but it's all in vain. I know what I'll find in the sink after he's done wisking... her ... the mini whisk.

From Blogger Pictures

I guess I should be glad that I haven't found her on my side of the bed. Keep your fingers crossed.

Ninth Sunday

Theme for the evening's dinner was homey and easy -- which in the end turned out fair to middling and not that easy. The menu consisted of carrot soup, chicken breasts brined in orange juice, baby-red potatoes, buttermilk biscuits and chocolate mousse with tuille cookies. In attendance was the original clan minus Pinguica who had a previous commitment. The cooking commenced at 2:30 and ended at about 5:30.

As you can see from the picture the food inspector was on hand to make sure everything was being made properly. She's not quite sure that we have enough onion for the carrot soup -- thus the slightly diapproving look we were able to capture.

Our dinner review in a nutshell -- the soup was incredible; the chicken delicious but a bit dry, the potatoes good but not our favorite, the biscuits heavy and dry; the mousse with cookies excellent though very rich. I took the recipe for the Biscuits and the Tuille cookies from the Art and Soul of Baking. Although the book is beautiful and has a great introduction both recipes left much to be desired. My recommendation is to check this enormous book out from the library but don't buy.

The recipe for the Panfried Smashed Potatoes came from this month's Gourmet magazine (which somebody thoughtfully left behind at the healthclub) and was visually beautiful but required a little something-something to make it more memorable. This recipe is worth repeating with some alterations, I'm thinking white pepper, extra virgin olive oil and maybe some hot pepper flakes will give it some zing.

The carrot soup and Pan Roasted Chicken with Orange Brandy Sauce came from this month's Fine Cooking and are repeats here in our test kitchen. The recipe for the chicken recommends skin on chicken breasts which I regret I did not have -- I should have compensated with less cooking time. Next time I will. The recipe bears repeating.

The Chocolate Mousse was also from Fine Cooking and although quite tasty probably will not be a repeat. The Tuille Cookies were too sweet and too thick. I think we need a new recipe.

The night's entertainment beyond lively conversation and good food was of course -- The Amazing Race! You'll be happy to know that my team... is still in the running, but just by the skin on their respective noses. Keep your fingers crossed.