Sweet Comforts and the Smells of Winter

It’s Snowy, cold and windy in NYC and what a great day to stay in and bake for comfort and some sweetness. There is nothing like homemade hot cocoa and the aroma of cinnamon permeating throughout the house.

I do love when I stink up the entire apt building with wonder aromas of fresh baked bread, sweet & savory spices, and cakes and of course when I cook with garlic! Ahhh, the smell of something cooking that hits all senses in an eye rolling; mouthwatering temptation is just delicious heaven. No fishy smell here!

I’m sure the neighbors in my building are wondering what I am baking today and if any of them are home, I will knock on their door, show some neighborly love and offer them my sweet of the week.

About a year ago, when I was laid off from a company I gave over 9 years of my life to, I decided, since I had to cut back on costs to use some of my Credit Card points and get me a bread maker. It was one of the best decisions I made! Not only do I not buy bread from the store anymore, I am also making healthier breads with no crazy chemicals in them. I do save a lot of money believe it or not. It also got me cooking again and wanting to branch out a bit more in my cooking capabilities.

But today is not about bread, it’s about Cinnamon Rolls/Buns using my bread machine! You never forget the smell and taste of a Cinnamon Roll/Bun even if the years have passed since the last gooey bite. I’ll be honest, I don’t usually eat these that often, actually I think the last time I had one was about 8 or more years ago. I have heard that there is a chain out there, in which these lovely breakfast/brunch treats are the main attraction and people go crazy for them (I personally have never had one from this chain and never will).

So, since I am using my bread machine and the recipe that came with it, all instructions are machine only (I don’t feel like translating out of machine today). But if you are a savvy baker, then you know how to make the dough outside of the machine (It’s really not that hard). I’ve made some personal adjustments to this recipe, specifically to the filling and topping. This will yield approx 24 rolls/buns depending on how thick you cut them.

Cinnamon Rolls
Ingredients: Makes2 1⁄2 pounds dough = 24 cinnamon swirl rolls

• 2⁄3 cup Lowfat milk, warmed to 80°–90°F
• 3 Eggs, large, at room temperature
• 6 tbls Unsalted butter, cut in 1⁄2-inch pieces, at room temperature
• 1⁄2 cup Granulated sugar
• 1 tsp Salt
• 1 1/2 tsp Vanilla extract
• 4 cups Bread or AP flour
• 2⁄3 cup Cornstarch
• 2 1⁄4 teaspoons Yeast, active dry, instant or bread machine

-Place the milk, eggs, unsalted butter, granulated sugar, salt, vanilla, flour, cornstarch, and yeast in the bread pan fitted with the kneading paddle in the order listed. Place the bread pan in the Bread Maker. Select

Dough option. Select dough size. Press Start to mix, knead and rise. When cycle is completed remove dough and punch to deflate. For large and medium recipes, divide into 2 equal portions. Let rest 10 minutes.

-Roll the dough out into rectangles 12 inches wide and 1⁄2-inch thick. Brush each rectangle with melted butter to within one inch of one long side and to the ends of the other 3 sides, and sprinkle evenly with sugar/cinnamon mixture. Roll as for a jelly roll, ending with the unbuttered side. Pinch along long side to seal.

-Cut with a serrated knife into 12 equal portions. Arrange in prepared pans, cover with plastic wrap, and let rise 35 to 40 minutes. Preheat oven to 350°F.

-Bake for 25 to 30 minutes, until puffed with golden tops, and hollow-sounding when tapped.

-Let cool 20 to 25 minutes before frosting. Spread or drizzle cream cheese frosting to taste.

Filling

• 1⁄2 cup Brown sugar, packed
• 1⁄4 cup Granulated sugar
• 2 1⁄2 tbls Cinnamon
• 1 tbls Unsweetened Cocoa Powder
• 6 tbls Butter, unsalted, melted –Reserve 2 Tbls for brushing Dough.

-Place the filling ingredients in a small bowl and stir with a whisk until well blended; reserve.

-Lightly coat 2 ten-inch round/2 nine-inch round/1 ten-inch round cake pan(s) with cooking spray and reserve.

Cream Cheese Frosting

• 4 oz Cream cheese
• 1⁄4 cup Unsalted butter, at room temperature
• 1 tsp Vanilla extract
• 1 1⁄2 cups Powdered sugar, sifted
• 1 tablespoon Milk

-Combine frosting ingredients and stir with a whisk until smooth (this may also be done in a food processor fitted with the metal “s” blade, or with a hand mixer).

Movies and Meat

I just finished watching the HBO Special Temple Grandin Starring Claire Daines. I’ve known about Temple Grandin for many years now, thanks to a PBS special I had seen. I think she has brought amazing insight to the meat industry and I hope that she will continue to better our national treatment of cattle and hopefully other animals we consume as a nation. BTW-Claire Daines was an amazing portrayal. Kudos to HBO for this personal documentary.

There have been plenty of movies these days and over the years about the food we eat, especially meat. I honestly believe we should listen to the premise of these movies and move forward as a better human race that does care about what it eats.

I do believe that we as a nation have no idea what it means to be with nature. We as a human race, like the matrix, are a virus ready to destroy anything in our way for survival. We lose all perspective of what Nature really is and only a few have interest in sustaining what we should covet.

I am not and will never proclaim myself as a vegetarian, but as I have learned over my years, eating any kind of meat has to come with a price of conscience. There are places in this world that do respect what they eat and what bothers me as a meat eater in the U.S. is that we forget what it means to eat and the respect that animal deserves while we eat it.

The U.S. is such a greedy, unconscionable nation. We expect with all our hard work we deserve anything and everything, no matter how it’s obtained. We claim to be the major morality and political conscience, but we are a nation of fools and fat protagonists. We preach, but don’t practice because we are lazy jerks. We think we deserve respect just because we are a nation that pretends to be of fair justice.

When it comes to the meat eating population, we tend to forget that what we are eating is real, alive and has a purpose in our eco system other than just our stomachs. By Nature, humans are carnivores, but it should not mean that we treat those we eat with disrespect.

Think about the fact that Humans are Carnivores. That would mean in any dire situation we could potentially eat each other. Would you just drown or purposely slain someone without feeling and respect just to have a meal at your expense? That is the philosophical question of the day.

I am tired and sad that I live in a nation that has no heart. That is willing to treat this world like crap. I am not an exception to this either, as I am also responsible for being lazy and not respecting my environment. But, I am willing and want to change.

Although Temple Grandin is still with the major beef industries that are more “industrial” and still do not treat animals with the respect they deserve, we cannot fault her. She has improved this industry to at least be somewhat humane. Although it still could be better, Temple has made more of an impact than the rest of us could and should on the massive beef and meat industry.

Now I truly understand the cost factor in all of this, as I am poor and can’t afford more humanely driven meat in my current circumstances. So, to me what that means is that I will only buy good meat (grass fed and antibiotic free) when I can afford it. That means less meat for me in the long run, but also better for my health and the environment overall.

Let us remember, not only are humans carnivores, but we are ultimately omnivores, which means we also eat greens…vegetables…fish etc…Humans are not exclusive and we are not really supposed to be a part of the overall eco system mother nature intended. Humans are creating havoc among mother earth and that needs to change immediately.

If we as humans were intended to be a part of the eco system, then let us be worthy of it, instead of being a race that destroys everything in its path.  We should not be the cause of the Eco System demise but a part of the revision of it.

For those who can’t forgo meat like I can, at least try to buy locally and buy from a local butcher instead of a supermarket. Buying meat from a supermarket is not a good thing and promotes more mass slaughter and disrespect of the animals you are eating.

Thank you!

Tomato Soup and Processed Sin

I will admit that even though I consider myself a food snob of sorts, I do love a classic American grilled processed cheese sandwich with tomato soup, especially during these winter months. Now, you might think this is about the classic canned Tomato soup and all American Grilled Cheese, but you are half wrong.

I did buy a can of that classic canned Tomato soup a few weeks back and found it very strange tasting. As a kid I loved this soup (but what kid doesn't?). After not having that canned soup for years and years and then buying it, because I was lazy, a huge mistake and a waste of my taste buds and time. I ended up adding homemade croutons, parmesan cheese and other herbs just to make the soup bearable and even that didn't make it very edible. So, for now on, Tomato soup will be all homemade for me.

Back to the sandies...In this case it's totally all American born or it ain't the processed sin we all but hate to admit we love to crave. You can't argue the sinful taste of the buttery, oozing American Grilled Processed Cheese. I'm a bit of a purist with this processed cheese sandwich. When I do make it, I use soft white bread (yeah-the balloon brand) and room temp butter and in a fry pan, not a grill and not a waste of space Panini maker. Sometimes I have a hankering to add some sliced tomato and/or add bacon. Spicy or just yellow mustard on top makes it the Bomb!

Don't get me wrong...a Caprese, Fontina w/Arugula, Munster w/Caramelized Onion (my French Onion Soup Sandy), Goat Cheese w/Chive, Tarragon and a drizzle of Honey and other "couture" grilled cheese sandwiches are just mouth watering heaven and higher on my list of amazing eats, cooked on a stove top grill or grill pan. Give me any good artisan melting cheese, herbs, crusty bread, olive oil and garlic and I can't even describe the pleasure I get, even just thinking about making and eating it.

Even though the canned soup was a waste of my time, it should also be yours too. Homemade is the better, tastier, easy and most economical to make believe it or not. I'll do my best here to list the Soup Ingredients and Instructions as my cooking...not baking...is a measured by eye, taste and whatever I have in the pantry. This will make approximately 12 Servings. It's a lot of soup! 

 

Winter time is hard to find good ripe plum tomatoes, so I've gone with canned tomatoes that I usually use for pasta sauce. Don't worry, at first the soup may tast a little tinny from the canned tomatoes for the first taste test, but after it simmers for a bit, all flavors will combine and the tinny flavor will go away.

Tomato Soup

Special equipment: Either a Blender or Handheld Blender or a Food Processor

• 
  
  2-28oz cans of Whole Plum Tomatoes
• 
  
  1-15oz can of fire roasted Chopped Tomatoes with ancho chili pepper
• 
  
  (if you cannot find this item, 1-15oz Can of Chopped Tomatoes and 1 Roasted Red Pepper can be substituted)
• 
  
  3 Cups Vegetable or Chicken Broth-Approx
• 4 Cloves Garlic-Chopped Finely
• 2 Medium Shallots-Chopped Finely
• (1 half of Medium Onion can be substituted)
• 3 Tbls Extra Virgin Olive Oil-Approx
• 1 Tbls Dried Oregano or Italian Herb Mix-Approx
• 1 Tbls Fresh Rosemary-Chopped-Approx
• 1 Half Pint Heavy Cream or Half and Half
• 1/2 Lemon
• S/P to Taste

-In a large pot (Pre-Heated) on medium heat add Extra Virgin Olive Oil and Shallots and sweat (about 1-2 min), then add garlic to sweat (another 1-2 Min).

-Add Rosemary and Dried Herbs-A couple of quick stirs to incorporate. Add Tomatoes with their juice and bring to a simmer. At this point-take the mixture and puree. If you like it a bit chunky, make sure you reserve some of the tomato mixture.

-Add back to pot (on medium heat) and add Broth, stir and bring to a simmer again for about 15 minutes. 

-Add S/P to taste with a squeeze of lemon juice and stir for another minute or 2. Then add Heavy Cream and stir while bringing the soup back up to a simmer. DONE!

-Serve with your Favorite Grilled Cheese Sandy or just toasted garlic bread

-Add a dollop of Sour Cream or just drizzle with some olive oil.

Joking the Joker?

Ever been stupid enough to fall for the loose salt cap and more salt than you bargained for ends up all over your food? Well, salt didn't exactly happen in my most recent case, but what makes it worse is that not only was I the sucker of this cruel act, I was the perpetrator as well and that's what makes this doubly stupid.

I had recently realized after a full day of cooking confections, I hadn't eaten a thing for myself and suddenly found myself hungry for a quick late night meal before I retired for the evening. My usual idea of quick eats is a bowl of pasta with a quick parm cheese/alfredo sauce or just olive oil, garlic and herbs.

So I got my pasta cooking, start grating some parm cheese, peel a few cloves of garlic and in this case I had no fresh herbs so I decided I would use some dry Italian herb mix I had in my pantry.

When it came time to make my quick alfredo, I do what I always do...Add some milk in a sauce pan, use my beloved microplane and grate in the garlic, add freshly grated parm cheese, add salt and pepper to taste and my herbs. However this time when I went to add my herbs, I opened the jar, without realizing I had removed the "sprinkle" cap from previous use, and with 2 rapid shakes my sauce was drowning with dry herbs. So you can imagine my reaction...nothing but un flavorful comments spewed from my mouth.

So, I scooped out as much herbs as I could to try and save the sauce. What resulted from a classic joke and cooking blunder was a pretty tasty meal. The joke was still on me, as there were still more herbs that over powered everything, but I see it as, a lesson learned...NEVER PERMANENTLY REMOVE those Sprinkle caps from your jars of Herbs and Spices.

Green Brownies-Was Money Involved?

Well, it looks like, at least at my local bodega, my brownies won't make any money. According to the son of the owner, no one wants to pay $2 for a 2.5x2.5 brownie. Most of the customers would rather pay $1.50 for a mass made and unknown ingredient filled piece of crap. And this bodega doesn't even sell brownies from the vendor they purchase from!

I kind of knew in the back of my mind folks in my neighborhood would have no sense of what really good food is. But it is disappointing that folks have no concept of wanting and expecting healthier and good food. I'm not so sad about not making money as I am more sad about the unhealthy customer decisions.  I do however, in these times understand that every penny not spent is a penny saved.

My Brownies may be a sugary treat, but they are much better than a brand that uses crazy chemicals, artificial flavors, and ingredients you can't even pronounce and have to look up in the dictionary or Wikipedia to find out what it is. 

Pounding the Pavement and Getting Lemons

My job search goes on, still with no real success. I seem to attract lots of recruiters, but the jobs I'm either not qualified for or nothing seems to pan out. It's all been lemons!

Don't get me wrong though, I love lemons. So I thought in honor of me still "pounding the pavement", I thought why not take all the lemons from my job hunt and make Lemon Pound Cake (It's too cold for Lemonade)!

I am a "pound cake" newbie, so there are no alterations to the recipe I chose. I picked this one from a Bon Appétit Mag-July 1993 by Darren DiPietro: State College, Pennsylvania. The instructions are very well done, but I do have a bit more advice.

Now, I have a Kitchen Aid Stand Mixer (These last forever!) and I would not recommend using a general electric mixer, but if that's all you have then make sure you use a very large bowl. Also, make sure your Mise en place is within your reach, it will make your life so much easier. Plan this recipe to ensure your eggs and butter are at room temperature.

So all went well, but I would have liked a heavier lemon flavor and I think the pan that I had was a tad too small or I just needed to add a bit less batter than what was yielded. I also think for my oven, I will need to drop the temp to 300 degrees vs. 325 degrees as recommended. The end result was that the cake baked with a slight overflow on the edges of the pan and got a little darker than I would have liked. But that can all be fixed anyway. Note that this recipe makes 12 Servings, I do know that Pound Cake does freeze well. So if you can’t use all of it, freeze the rest-Just cut in slices beforehand.

 

Sour Cream and Lemon Pound Cake

Bon Appétit: July 1993; by Darren DiPietro: State College, Pennsylvania. Yield: Serves 12

• 3 cups cake flour

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup (2 sticks) unsalted butter, room temperature

• 3 cups sugar

• 6 eggs, room temperature

• 1/4 cup fresh lemon juice

• 1 tablespoon grated lemon peel

• 1 cup sour cream

Cooking Instructions:

• Preheat oven to 325°F. Grease 16-cup tube pan. Dust pan with cake flour; tap out excess flour.
• Sift flour, baking soda and salt into medium bowl. Using electric mixer, beat butter in large bowl at medium speed until fluffy. Gradually add sugar and beat 5 minutes. Add eggs 1 at a time, beating just until combined after each addition. Beat in lemon juice and peel. -Using rubber spatula, mix in dry ingredients slowly. Mix in sour cream. Transfer batter to prepared pan.
• Bake cake until tester inserted near center comes out clean, about 1 hour 30 minutes. Let cake cool in pan on rack 15 minutes. Cut around cake in pan. Turn out cake.
• Carefully turn cake right side up on rack and cool completely. (Can be prepared 2 days ahead. Wrap in foil and let stand at room temperature).

Green Brownies

Nooooo...These are not brownies baked with illegal substances.  However, they can be considered somewhat "green"-the ingredients are mostly organic and no delivery services required.  Though the green I am really hoping for is monetary.

About a year ago, I had made a batch of Brownies with Peanut butter swirls and brought them to my local bodega owner and his kids.  His kids loved them so much, they've been begging me to make them again and they offered to sell them in their store.  So, I finally broke down and made a batch this past weekend.

I didn't want to go with my traditional recipe, so I scoured the web looking for just the right recipe.  Nothing seemed to be going well, so I took bits and pieces from a bunch of recipes and this is what I came up with...

Decadent Dark Chocolate Browings with a Peanut Butter frosting.  So wish me luck on selling these...I hope I can atleast make my money back!

Dark Chocolate Brownies With Peanut Butter Frosting:

• 2 oz unsweetened chocolate, chopped
• 2 oz semisweet chocolate, chopped
• 2/3 cup butter = 1 Stick + 2 Tbls + 2 Tsp.
• 1 c Organic Cane sugar
• 3/4 c brown sugar, packed
• 3 eggs - Free Range/pastured
• 1 1/2 cups flour
• 1/2 tsp salt
• Approx 2 tsp Real Vanilla Extract (Please don't use imitation)

Prep:

Preheat oven to 375 degrees. Melt butter with chocolate in a large saucepan, Over a double boiler. Remove from heat and stir in both sugars, add eggs when inital mix is cooled, flour, salt and vanilla. Spread batter into a greased 9x9x2 or 7x11x2 baking pan. Bake uncovered for 35-40 minutes depending on your oven, or until they start to pull away from the edges of the pan. Cool for at least half an hour before slicing. Makes approx 16 brownies.

Peanut Butter Frosting:

• 1/2 cup smooth organic unsweet peanut butter
• 5 Tbls Butter,softened
• 1 cup powdered sugar
• 1-3 Tbls milk (if needed)

Beat peanut butter and margarine with an electric mixer until smooth.Add sugar.Beat until incorporated. If the frosting is too thick,add milk,a tablespoon at a time until you get the desired consistency.