Ready Yourself for Lent!

It just occurred to me that I'm sending mixed messages. Last blog was about persevering through your diet drought and now I'm promoting fastnachts, beignets and pancakes, oh my! If you’re a family that observes Lent by making one or more of your weekly meals meatless until the Easter holiday then that also means you get to welcome the solemn season with one more night of revelry in the form of Mardi Gras, Shrove Tuesday, or Fastnacht Day (Pennsylvania Dutch doughnuts). Café du Monde, the original French market coffee stand of New Orleans, Louisiana recommends using cottonseed oil to fry your beignets. They serve the small square doughnuts in orders of three that they lavishly sprinkle with powdered sugar. If the beignets do not puff properly, chances are your oil is too cold. This recipe is a close second to Café du Monde’s. The dough is a bit sticky, so be forewarned. You can also make these the day before and fry the next day. Buttermilk Beignets (from epicurious.com) Makes about 4 servings 3/4 cup whole milk 1 1/2 cups buttermilk 4 teaspoons active dry yeast 2 1/2 tablespoons sugar 3 1/2 cups bread flour plus extra for flouring work surface 1/2 teaspoon baking soda 1/4 teaspoon salt Peanut oil for frying Confectioners' sugar for serving, as much as you think you'll need—then double that! Heat the milk in a small saucepan over medium-high heat until small bubbles form at the surface. Remove from the heat, add the buttermilk, and then pour into a stand mixer bowl. Whisk in the yeast and the sugar and set aside for 5 minutes. Add the flour, baking soda, and salt, and mix on low speed, using a dough hook, until the dry ingredients are moistened, 3 to 4 minutes. Increase the mixer speed to medium and continue mixing until the dough forms a loose ball and is still quite wet and tacky, 1 to 2 minutes longer. Cover the bowl with plastic wrap and set the dough aside in a draft-free spot for 1 hour. Pour enough peanut oil into a large pot to fill it to a depth of 3 inches and bring to a temperature of 375°F over medium heat (this will take about 20 minutes). Line a plate with paper towels and set aside. Lightly flour your work surface and turn the dough out on it. Sprinkle the top of the dough with flour, gently press to flatten, fold it in half, and gently tuck the ends under to create a rough-shaped round. Dust again and roll the dough out into a ½-inch- to ¹/³ -inch-thick circle. Let the dough rest for 1 minute before using a chef's knife, a bench knife, or a pizza wheel to cut the dough into 1 1/2-inch squares (you should get about 48). Gently stretch a beignet lengthwise and carefully drop it into the oil. Add a few beignets (don't overcrowd them, otherwise the oil will cool down and the beignets will soak up oil and be greasy) and fry until puffed and golden brown, turning them often with a slotted spoon, for 2 to 3 minutes. Transfer to the prepared plate to drain while you cook the rest. Serve while still warm, buried under a mound of confectioners' sugar, with hot coffee on the side. Make ahead: The beignet dough can be made up to 8 hours in advance of frying. Line a baking sheet with parchment paper and spray it with nonstick cooking spray. After cutting the dough, place the beignets on the paper and place another greased sheet of parchment paper, sprayed-side down, on top. Wrap the entire baking sheet with plastic wrap and refrigerate. The beignets can be fried straight from the refrigerator.

This is only a test...

I know there are countless people who made a New Year’s resolution to take better care of their bodies. I know it because the January issues of magazines and newspapers capitalize on the quest, which is usually to lose weight, whether the reason is to look better, or to feel better, or if we just believe that a smaller waistline will somehow make us better, more acceptable humans. I know it because the gym is full of folks I’ve never seen before and the trainers seem to have very full schedules on the gym floor. I also know, just from life experience that embracing new behaviors is challenging and can really take a toll on a person, especially in the dead of winter. Whose big idea was it to make winter the Diet Prime Time when the most prevalent fresh, seasonal items have muted, understated flavors compared to their warm-weather compatriots? It’s more than challenging to feel the pulse of your spirit broadcast, “I’m ready to jump and run and eat delicious fruits and vegetables!” only to swing the door wide open with fervor and be met with a grey day with temps in single digits with the prospect of cabbage for lunch. It’s downright discouraging. Well, I’m here to tell you that this is only a test. You can weather this storm. You’ve been through tougher tests than this one and bigger difficulties are probably on their way. If you can prevail over these trials, one at a time, then that’s what will make you better, not a smaller waistline. I’ve got a few tips for you (and a recipe that capitalizes on cabbage!). They’re not new, but they’re worth repeating, even if they come with a whacky perspective: • Develop your own team- including cheerleaders! Build your team with folks who know more about fitness than you and with people on the same journey as you. Have an inspiration and be an inspiration. Accountability, on different levels, works wonders. • Set reasonable, achievable goals- If this process is overwhelming, it’s up to you to diminish the threat in small doses. You deserve that. My most recent goal has nothing to do with a number on the scale or a tape measure. My goal is to sweat like Evelyn, my favorite fitness class instructor. I want to get the most of my workout, which means digging deep some days. You may choose a fitness goal or a food goal (such as finding recipes that are simple, nutritious and delicious) but make that goal your own. • Have a reward in mind- I have a stunning, eggplant-colored dress. Thank goodness the dress fits me beautifully. I refuse to reduce to fit into evening wear, but this garment inspires me to take better care of myself so that my heart is stronger for my next shopping trip when this dress outgrows me. • Just don’t give up. Here is the vegetarian version for Bounty Rice. You can replace the can of beans with ½-1 pound of ground beef or pork that’s been browned and then drained well. Bounty Rice 1 can of small white beans, drained (or your favorite bean) 1 cup onion, chopped 1 cup green pepper, chopped 2 cans diced tomatoes, drained 4 cups shredded cabbage 3 cups cooked rice (I use brown. Lundberg makes some really great blends) 1 teaspoon salt ½ teaspoon dried oregano ½ teaspoon dried basil ½ teaspoon garlic powder ½ cup sour cream (I use low fat) 1 cup mozzarella (I use low fat cheddar) Saute beans, onions and peppers until vegetables are just tender/crisp. Stir in all ingredients except the cheese. You can sprinkle the cheese on top and cover until melted OR you can pour ingredients into a greased 2-quart casserole and bake at 325 degrees for 30-45 minutes, top with cheese and let melt. I also individually portion into cup servings, top with cheese and freeze. Makes about 8 (1 cup) servings. Adapted from Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert (World Community).

Is it reality or is it fake?

I took a little break from producing food media. It wasn't on purpose...exactly. I thought, at the time that it was just the ways the stars aligned. Before the high-catering season of the holidays hit, I pre-recorded several radio shows, which also coincided with WNTI's move into a brand-new studio. Right before Christmas there were changes made in one of my writing contracts and then the holidays hit. AngelFood was too busy preparing and serving food for me to even want to think about writing/producing interesting, witty words to promote better planning, buying, cooking or eating. Almost a whole month passed, and all of a sudden, my exec producer at WNTI was barking up my tree..."We need your stuff by xxx!" That was one week, two large parties and two snowstorms away. It was just not gonna happen. But really, did I honestly think she would let me just fall off the face of the radio earth? Not her. I took myself to a quiet place and dug deep for a topic that interested me. Sometimes, very little about the food world interests me. Right now, I'm so busy enjoying other aspects of my life, such as getting physical exercise daily, eating in the name of fuel instead of lust, stringing sparkly beaded jewelry, and hanging with my family that there is very little passion or energy left for trendy dishes, whether on the page, on the air, or on my plate. I chose to interview Chef Eric LeVine, a buddy from a popular professional caterer's internet forum. I admire him, as so many do, for his trailblazing level of creativity and his generosity in helping others with ideas and answers. His newer claim to fame is that he was a contestant on the Food Network's competition "Chopped". I don't get a chance to view television often and when I do, I usually do not choose shows about food (it's a great big world out there!). So, after Eric agreed to be interviewed for my radio segment, I had to find the episode "Prove it on the Plate" in order to conduct a thorough interview. I found it on itunes. I love reality TV. So many naysayers will point out that the shows are edited and I appreciate that. My contention is that there are things you cannot fake and editors cannot change. If the words do not come out of your mouth, they cannot be recorded. If you body language isn't displayed, it cannot be filmed. The editors may move it around for a more dramatic story, but the heart of the actor is clearly on display. I knew from reading Eric LeVine's posts regarding cooking and catering that I would like this guy. Then I knew from watching his "Chopped" episode that his radio debut on WNTI would be fantastic. After I actually got him on the phone, I knew we'd end up being friends for a long time. So far, I'm winning two out of three. And I'm willing to bet we'll be friends for a long time, too. He took me to a place filled with hope (he's a cancer survivor and he just opened a restaurant). He took me to a place of inspiration (he pulled off an apparently delicious sauce with Bosc pears over New Zealand mussels). But best of all, he reminded me that his and my world is a place of belief. Belief that hard work, an attitude of gratefulness and graciousness, with a heaping dose of talent can provide a lifetime of rewards, even if you need to take a little break, here and there. And you can't fake that.

Autumnal Bounty Dinner Party

"It is better to give than to receive." Sometimes I wonder about that adage. I believe the outcome depends upon which side you're on, the giving or the receiving. It's really just a matter of perspective. Last spring, AngelFood gave a gift certificate for a 6-course dinner party to the Moravian Academy. The gift certificate held a place at a massive silent auction during the Moravian Academy Ball (which was a blast!). It seemed like the certificate was lost amongst the many other entries vying for attention at the ball. Well, if it was lost, that evening it certainly got found. The winning bidder was a lovely lady from a town just up the road from us. After some discussion about food preferences, we developed a menu that we kept secret until that evening. On the menu: Butternut Ravioli in Walnut Sage Butter (photo on left) Wild Mushroom Cappuccino Baby Greens with Pomegranate Vinaigrette, 5-spice Pepitas and Goat Cheese (photo on right) Cranberry Thyme Sorbet (photo on left, served in cordial glasses with rainbow rock sugar and demitasse spoon) Roasted Rack of Lamb with Fig Relish, Pear (shaped)Potato Croquettes and Romanesco (photo on right. Romanesco is Roman Cauliflower.) Pear Tart with Brown Sugar Ice Cream and Balsamic Syrup It's an understatement to report that a good time was had by all. Although we did provide the gift certificate, we were far from the giving end of this event. When all of the AngelFood stars align and we're able to offer the impeccable service of beautiful food to gracious hosts and their appreciative guests, we feel as though we are the recipients of wonderful gifts.

It isn't easy being Green (Dotters)

From the Lincoln Trail District Area (Kentucky) Green Dot website (bold emphasis is my own): Hundreds of research studies have shown that thousands in the US and around the world are victims of sexual assault, partner violence, stalking or child abuse every year. Each incident hurts us all. These acts of violence are like red dots covering a map, much like an epidemic spreading out of control if not stopped. But, we CAN stop violence and you are a part of the solution. Through your words, your choices and your actions in any given moment, you can add a “Green Dot” to our map-displacing a red dot-and making a difference. A “Green Dot” symbolizes a single moment in time that can be used to end perpetration or support victims of violence. Adding a Green Dot will increase community safety for everyone. If each of us adds 1 or 2 or 5 or 100 green dots-we will begin to reduce violence in our community one green dot at a time. On October 18, AngelFood participated in the 16th Annual Culinary Carousel, which is an event held at Hawk Pointe Golf Club, featuring the area's best restaurants and chefs. The proceeds from ticket and silent auction sales benefits the Domestic Abuse and Sexual Assault Crisis Center of Warren County. We've participated in this event as part of the restaurant committee and preparing the evening's hor d'oeuvre for 4 years.

This year's menu featured Edible Green Dots! We served miniature Arancini (risotto balls being cooked on right) dipped in Pesto (get it, little green dots?!)

And then we began playing with Molecular Gastronomy. On the left are Cilantro Pearls made by combining pureed Cilantro with other food additives. The result are tiny pouches (as seen in the photo on left, suspended in their finishing liquid) of flavor that burst in your mouth. We used the Cilantro Pearls to garnish Crab Cakes on Wontons (as seen in the photo on the right). When all was said and done, we realized we could've used capers but the Cilantro Pearls were much more adventuresome and fun!

The biggest hit of the evening, were the Molecular Olives. We took really good, traditional green olives, on the left, (still the whole green dot theme!) and put them through the Molecular process (in their finishing liquid on right).

We presented the olives on our custom-made spoon display, spooning them on right in front of guests (and fellow chefs) who were amazed by the texture and intense flavor!

We're happy to report that the event raised around $44, 000 for the shelter, helping to provide a place of refuge and safety for victims.

It's not easy being green. It's not easy taking steps towards ending violence. It's not easy speaking out or standing up for the lookout. Like creating Molecular Gastronomy, the process is arduous, time-consuming and frustrating. But as each small goal gets met and each small triumph is made, the results are truly amazing.

In May, I graduated from the one-day Green Dot Training. I wear my t-shirt proudly, helping to spread the message that "No one has to do everything, but everyone must do something" to put an end to violence.

Great is my Thankfulness

As printed in the Washington Messenger, November 2010

I practice living daily with an attitude of gratitude and I truly have countless reasons to be grateful. This year, however, I am made painfully aware of some of my most heartfelt thanks. I am grateful to my grandmother, Romaine. Grammy, as we called her, passed away this August, about 6 weeks shy of her 100th birthday. (She's the baby in the center of the photo on the left. How much fun is Pappy having??) Like everyone else, I dislike funerals. But if I could eulogize a life well lived with anyone, I was okay celebrating this woman’s life with this branch of my family. Grammy (on the right, enjoying a party with her BFF) was the type of woman who, on the spur of the moment, one morning at eight o’clock am, produced homemade fastnachts from a newspaper recipe because her grandkids asked her to. She kept a huge bowl of pie crumbs in the cupboard (for whenever she needed them) and never admonished anyone for taking a quick dip out of the bowl. When you slept over, there were two breakfast choices…cornflakes or Oreo cookies. Guess which one I chose? She provided a place for us to run free, secure in the notion that after a long day of play, there would be a nice dinner on the table, a warm bath, candy dishes that were perpetually full and lots of hugs and kisses. Grammy was the type of woman who, after losing her husband of 25 years to Type II diabetes on December 23 insisted on continuing our annual ritual of gathering on Christmas Eve. It was better to celebrate life surrounded by those you love rather than mourn alone, realizing, as in most cases, that our gain really is greater than our loss. On right: One of the greatest moments of my life, taking Grammy to lunch after her first grandchild graduated from college at the prestigious Culinary Institute of America. I think she deserved a nice lunch after all the meals she prepared.

So, this month, I’ll share a pie recipe that perhaps you can enjoy at your table of thanks. I’m sorry to report that it’s not her recipe because she didn’t use any recipes for pie. In a perfect world, you’ll take a bit of quiet time for yourself and while you’re attempting to get the dough the way you want it and the crumbs “just so” you’ll contemplate love, freedom and all the gains that outweigh your losses. Pear and Hazelnut Crumb Pie Easy Pie Crust: 1 cup all purpose flour 1/3 cup cake flour 1 tablespoon sugar 1/2 teaspoon salt 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch pieces 2 tablespoons chilled solid vegetable shortening, cut into 1/2-inch pieces 3 tablespoons (or more) ice water Blend first 4 ingredients in processor. Add butter and shortening and cut in using on/off turns until mixture resembles coarse meal. Add 3 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 1 hour. (Can be made 2 days ahead. Keep refrigerated. Soften dough slightly at room temperature before rolling out.) Roll out dough disk on floured surface to 12-inch round. Transfer to 9-inch-diameter Filling : 1/2 cup (packed) golden brown sugar 2 tablespoons all purpose flour 1 tablespoon butter, melted 1 tablespoon fresh lemon juice 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 3 pounds ripe Anjou pears, peeled, cored, cut into 3/4-inch pieces (about 5 cups) Topping: 3/4 cup all purpose flour 1/2 cup sugar 1 teaspoon ground cinnamon 1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch pieces, room temperature 3/4 cup hazelnuts, toasted, husked, coarsely chopped For filling: Stir first 6 ingredients in large bowl. Add pears and toss to coat. For topping Whisk flour, sugar and cinnamon in medium bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Mix in nuts. Preheat oven to 375°F. Spoon pear filling into pie crust. Sprinkle topping evenly over filling. Bake pie 15 minutes. Reduce oven temperature to 350°F. Continue baking pie until pears are tender and filling is bubbling thickly, covering edges with foil if crust is browning too quickly, about 1 hour 5 minutes longer. Cool pie on rack at least 2 hours. Serve slightly warm or at room temperature. Makes 1 (9-inch) pie. Source: epicurious.com

The Bahrain Challenge

I'm happy to report that AngelFood has been so busy that it seems I've had a hard time lifting myself out of the steamy kitchen to catch up with the world. But the world keeps on turning!

While I was cooking, I received a message from my younger sister, Audrey, a surgeon in the Navy who is currently waiting in the Kingdom of Bahrain for another ship to pick her up. It's not that she makes a habit out of hanging out in foreign countries, hoping to hop aboard a floating vessel. She was actually fulfilling time aboard the USS Elrod in the Gulf of Aden.

In the photo, right, Audrey is on the far right, armed with pan spray. This crew is baking cookies for 360 sailors from the recipes we sent them.

Her message said: Hey I have an AFPCS (AngelFood PCS) challenge for you. We are in Bahrain and we are trying to cook/eat on the local economy. The good news is that the foodstuffs here are GREAT. The bad news is that all we have to cook with is a gas grill and a microwave. Any meal suggestions? We've already done burgers, baked potatoes, fajitas and chicken.

She knows how I love a challenge. I wish she could get her hands on a crock pot. Then she'd really be in business. But for now, AngelFood is going to answer the call! The first dish I thought of was pizza. Here's a recipe from the book Grilling written by CIA (that's my alma mater, The Culinary Institute of America, not the government agency).

They recommend grilling the onions for the pizza before you begin. You can use uncooked sweet onions like Vidalia or Walla Walla. The tomato sauce you use should not be too watery.

Grilled Pizza

Makes 1 to 8 servings (we like pizza)

2 1/2 tsp active dry yeast

2 cups warm water

2 cups all-purpose flour

1 cup semolina flour, plus extra for dusting

1 Tbsp. salt

1/4 cup olive oil

1 1/2 cups tomato sauce

2 cups grated mozzarella

1/4 cup diced sauteed onions

2 Tbsp. basil chiffonade

Combine the yeast and water in a bowl and stir to dissolve. Let the mixture sit until a thick foam forms.

Add the flours and salt to the yeast and stir by hand, or mix on medium speed in an electric mixer using the dough hook attachment, until the dough is smooth and elastic, about 5 minutes.

Transfer the dough to a second bowl that has been lightly oiled. Cover the dough with a clean kitchen towel and let rest at room temperature until nearly doubled in size, about 1 1/2 hours.

Gently fold the dough over and allow it to rise for another 45 minutes.

Preheat a gas grill to high. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash. Spread the coals in an even bed. Clean the cooking grate.

Roll or stretch the dough into a 12-inch round. Lightly dust a 12-inch pizza pan with semolina flour and lay the dough round on top. Brush some of the olive oil over the entire dough round.

Lift the dough from the pan and place the pizza dough directly on the grill with the oiled side face-down. Brush the dough with the remaining olive oil. Grill the pizza until the dough is maked and puffs up slightly, 3 to 4 minutes. Flip the pizza over and spread the sauce evenly over the round, leaving a 1/2-inch border around the outside edges. Evenly sprinkle the cheese over the sauce and top with the onions. Close the lid on the grill. Cook the pizza until the crust is golden brown and the cheese is slightly brown and bubbly, about 2 to 3 minutes more.

Remove the pizza from the grill and sprinkle the basil chiffonade on top. Cut the pizza into 8 slices and serve immediately.

Just a couple of notes: Audrey can get pizza in a cone at the movies in Bahrain. It's called Kono Pizza and is from a licensed Italian Franchise. She says it's baked perfectly and is delicious. I hope she's not tired of pizza.

AngelFood recently catered a party at the Musconetcong Watershed Association and got to talking with our friend, Assemblyman John DiMaio about grilling pizza. (That's him on the left, enjoying an Antipasta Brochette) He's been making grilled pizza a lot this summer. His advice to Audrey? "Tell your sister to make sure the grill top is closed and the grill is turned on high. You want to get the temperature up to about 400 degrees. I use a pizza stone and it turns out great. You just gotta make sure the grill is good and hot."

Sometimes, at home, for a quick, tasty, thick pizza sauce, I use a can of tomato paste, seasoned and slightly thinned with water. I like the sweetness of the paste and the thickness can be adjusted to taste.

What do you think Audrey should be making with her microwave and grill? More ideas and recipes to come!