kitchenmage

Mother's Day giveaway at A Year in Bread

We all know I am not a huge fan of the usual holidays - dont' believe me? I'll wait while you fruitlessly search my archives for food designed to be served on a specific holiday - but I am making an exception for Mother's Day. Maybe it is just because I am one, but I sort of like the idea of taking one day a year and cooking for mom. (Hey, theKid, I am looking at you!)

Sure there are other things that you could do for mom, but I vote you start her day with breakfast (in bed or not) and continue feeding her wonderful things all day long. If one of those wonderful things is bread, get yourself over to A Year in Bread where we are having a Mother's Day bread contest.

It's a pretty simple contest, but you do have to work for it a bit. Bake mom some bread, post it to flickr, and you might win your very own pre-release A Year in Bread t-shirt.

So, go, bake, post...and while you are at it, hug your mom for me. She deserves it!

M is for mom - and a giveaway!

Nutella Swirl Ice Cream Recipe

This one's for Inv Robbins, who died on Monday after helping to make about a zillion kids happy by creating the first American food franchise: Baskin-Robbins.

When I was a munchkin, I loved Baskin-Robbins. There was a BR store within walking distance of all my usual haunts and they gave you free ice cream on your birthday. Even better, my older brother's best friend was a shift manager. For him, this mostly meant he, at 17, got to herd 15 and 16 year-olds, which I am sure was a pain. For him.

I, on the other hand, thought that the point of being a shift manager was free banana splits. Not for him. For me.

Since then, I have switched to making my own ice cream. Last year, I happened upon a sale which tipped me over the edge and I bought a really good ice cream maker, which has led to more than a bit of creamy, frozen goodness around my place. It really doesn't take much effort to whip up a batch of ice cream base and with my machine, which doesn't require pre-freezing a bowl, I can have ice cream almost on a whim.

There is a downside to making ice cream, however: making the custard base.

Standing over a hot stove attentively stirring a pot of cream and eggs lest it scorch may not be as painful as herding minimum-wage teenagers, but it's nowhere near as fun as eating a banana split.

Well, I've got the answer.

food porn: pancakes (in very late beta)

This is about half an inch from perfect. And that bite right there, the one with the banana and the chocolate chip and the coconut - that bite rocks.

food porn: testing pancakes

Pancakes under development. Not exactly what I want, but tasty nonetheless.

I, sadly, have to eat my not-quite-it experiments. Tough job, but somebody's gotta do it.

food porn: Breakfast with a side of editing

Over the last few weeks, I have had more than my fair share of extravagant food for one: More pounds of asparagus than I care to admit have passed through my kitchen as I chopped and cooked, mixed and measured, tweaked and twiddled, before finally settling on a recipe, only to discard it the next day. I have a shelf full of goodies that I bought for the sole purpose of cooking an entire recipe to take 3-4 bites (and, when I couldn't freeze it, throw it away before I ate it all), before repeating it the net day - the food waste around here lately is appalling! Tomorrow's agenda includes baking a chocolate cake, not because I have a party this weekend, oh, no, this is going to sit here and taunt me for however long it takes me to eat it...one teensy little slice at a time.

But other days, days like today, I spend the entire day with my head down over a computer, only to look up as the sun drops behind the hill wondering how it got to be dusk. Days when my 'break' from the computer, such as it is, involves a stack of paper covered with red squiggles. Days when, if I am smart, I start with something that will keep me going all day.

Something like this: simple, old-fashioned oatmeal, cooked with 1/4 cup of apple cider and a sprinkle of cinnamon in the cooking water. I put it in a beautiful blue bowl that fits in the curve of my hand (50 cents at Goodwill!), top it with a drizzle of manuka honey and I have food so comfortable it darned near hugs me.

Canadian bacon, cheddar and souffle recipe

I am a big fan of food that delivers showy results with a reasonable amount of effort. I like food that scares people even better. I don't mean "scares" like some of the stuff that Steve eats - that just weirds me out - but rather stuff that scares the cook, not the eater. Like soufflés.

Soufflés can definitely be intimidating, even though they consist of two dead simple parts: a simple white sauce that functions as a base and a mound of stiffly-beaten egg whites. The base provides all of the flavor and the whites elevate the dish, literally, above the simple ingredients. Combine the two, however, and even experienced cooks cringe.

birdhouses

Birdhouses stand sentry over the pond at the Inn at Lucky Mud. (file under: beauty that elicits a wistful sigh, found while sorting through photos at 3am)