A Staycation with Style

With the exception of this Thursday and next, I’m on a two-week break—finally using up my remaining vacation days before the new fiscal year begins on June 1. Unless travel money miraculously drops into my bank account, this will be a staycation. And honestly, I’m okay with that.

My only real plans for the next couple of weeks are simple ones: I’ll be keeping up with my Monday, Wednesday, and Friday workout sessions with my trainer, and I’ve got dinner plans with a good friend on Friday night. That dinner, in particular, is something I’ve really been looking forward to.

We're going to the only place around here that serves a wine I truly enjoy: Henri Perrusset Mâcon-Villages Chardonnay, from Burgundy, France. Now, I don’t drink often—maybe the occasional margarita, a vodka cranberry, or a hard cider—but this chardonnay is something special. It’s a bit of an exception for me, since I usually prefer sauvignon blanc or pinot grigio, typically French or Italian, with a particular fondness for wines from the Loire Valley.

I’m sure the wine aficionados reading this might cringe at my taste, but I gravitate toward crisp, dry white wines. I’ve never really learned the proper terminology to describe wine, but every time I look up the ones I like, they all seem to fall under that “dry and crisp” category.

The restaurant’s food is good, though maybe not exceptional. I usually order the lobster and shrimp scampi—it’s solid, even if lobster isn't my favorite seafood. (Let’s be honest, sometimes it feels like restaurants throw lobster into a dish just so they can hike up the price.) What really makes the meal, though, is dessert. Their flourless chocolate cake is rich, dense, and downright decadent. And the cheesecake? Also worth the calories.

I'm also surprisingly looking forward to my workouts. That’s not a sentence I ever expected to write, but here we are. My trainer has found the right balance—he doesn’t push me too hard, knowing I haven’t seriously worked out in years, but he still challenges me just enough. It’s early days, but we’re making real progress. It feels good.

And while food and wine are lovely perks, what I’m most excited about is the simple pleasure of getting dressed up and heading out. I don’t often get the chance to really put together an outfit and enjoy an evening out, so Friday night will be a treat. Good wine, decent food, indulgent dessert, and—most importantly—a great friend whose company I know I’ll thoroughly enjoy.

Staycation or not, it’s shaping up to be a good couple of weeks.

Cooking Breakfast

I don’t often get up in the morning and make much for breakfast. I always eat breakfast, but I usually only have time to pop something in the toaster or microwave, but occasionally, I get in the mood to make more. I’m will sometimes make biscuits and gravy or cheese grits. If I am feeling particular energetic, I might even fry up some bacon, dice some potatoes and cook them in a bit of the bacon grease, and scramble some eggs. I feel like doing that this morning. I’d love to have someone here to cook for and share a nice breakfast with, but it’s just me and Isabella, who would prefer her salmon for breakfast. This morning, I am feeling somewhat energetic, and I got some bacon at the grocery store yesterday and when I finish writing this, I plan to fry up some bacon, eggs, and potatoes. I’m working from home today, so I have the leisurely ability to do so. However, unlike the guy in the picture, I put on a pair of sweatpants and a t-shirt to cook in. There is one rule of cooking to always keep in mind, don’t cook bacon naked. Bacon grease is going to pop out of the pan, and you do not want a grease burn on a sensitive area. At least the guy above put on an apron.

Have a great weekend everyone! I have nearly two weeks off work for the holidays. One of those weeks will be spent in Alabama and the other at home recovering/relaxing. I will send some updates while I am in Alabama, but most of my posts will be set up before I leave. Internet can be unreliable where my parents live, but I’ll do my best to let y’all know how I am handling being back in Alabama.

National Cookie Day

Today’s is December 4th, National Cookie Day. Growing up, I remember my mother baking cookies throughout the month of December for different holiday parties and get togethers. When I was in elementary school and we still had a Christmas party, everyone would bring some kind of treat. Our fellow students would only allow me and my sister to bring one thing: Mama’s cookies. They were basic cookie recipe from the Betty Crocker Cookbook with icing on them. I never thought there was much special about them, but everyone else seemed to love them. I much preferred my mother’s pecan cookies or her snowball cookies, which were my favorite. (See recipe below.)

We can thank the Dutch for more than windmills and tulips. The English word "cookie" derives from the Dutch word koekie, meaning "little cake." Hard cookie-like wafers have existed for as long as baking has been documented. Not surprisingly, they traveled well, too. However, they were usually not sweet enough to be considered cookies by modern-day standards. The origin of the cookie appears to begin in Persia in the 7th century, soon after the use of sugar became common in the region. They then spread to Europe through the Muslim conquest of Spain. Cookies were common at all levels of society throughout Europe by the 14th century, from the royal cuisine to the street vendors.

Cookies arrived in America in the 17th century. Macaroons and gingerbread cookies were among the popular early American cookies. In most English-speaking countries outside of North America, the most common word for cookie is "biscuit." In some regions, both terms, cookies, and biscuits are used.

To celebrate National Cookie Day, pick up some cookies at your local bakery and share some of your cookies with your family and friends! A great way to get started is by making a list of your favorite cookies to bake and enjoy. Then organize your baking tools and start your assembly line.

Snowball Cookies

Prep Time: 30 Min
Cook Time: 15 min
Servings: 60

Ingredients
• 1 cup unsalted butter, softened
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 2 ¼ cups all-purpose flour
• 1 cup very finely chopped pecans
• ¼ teaspoon salt
• ⅓ cup powdered sugar, or more as needed

Preparation Steps
1. Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. Beat butter, 1/2 cup powdered sugar, and vanilla with an electric mixer in a large bowl until smooth.
3. Gradually mix in flour, pecans, and salt until completely incorporated.
4. Roll dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets.
5. Bake in the preheated oven until bottoms are light golden brown but tops are still pale, 12 to 15 minutes. (Try not to let cookies get too brown: it's better to undercook them than to overcook them.)
6. Remove cookies from the oven and let sit on the baking sheets briefly before removing to wire racks.
7. Place 1/3 cup powdered sugar in a shallow bowl; roll hot cookies in sugar to coat, then return to the wire racks to cool.
8. Once cooled, roll cookies in the powdered sugar once more.

Note
Snowball cookies are incredibly easy to make for rich and buttery, melt-in-your-mouth festive treats rolled in powdered sugar to resemble snowballs.

Nutrition
Calories: 63 kcal
Fat: 4 g
Saturated Fat: 2 g
Unsaturated Fat: 0 g
Cholesterol: 8 mg
Sodium: 9 mg
Carbohydrates: 6 g
Fiber: 0 g
Protein: 1 g

Source URL
https://www.allrecipes.com/recipe/11171/snowballs-ii/

Breakfast

I eat breakfast every day. That has not always been the case, but I often wake up hungry. The change came for one of two reasons. It’s either because I wake up earlier in the mornings and have time to actually eat before getting ready and running out the door for work. I get up earlier because I sleep better with my CPAP and feel more well-rested in the mornings, and also, Isabella is so insistent that she wants to be fed early in the mornings. The other reason I eat breakfast is that once my diabetes was under control, I woke up with lower blood sugar in the mornings and was thus hungry. The problem with eating breakfast every morning is that I don’t have much variety in what I have for breakfast. I do not like sweet breakfast foods except on rare occasions. If I am somewhere that serves good French toast, then I’ll have French toast. So, more often than not, I have a biscuit, cheese toast, or an English muffin. If I have enough time, I will make some grits, biscuits and gravy, or maybe even savory scones, but I usually only have time for that on the weekend and when I have done some preparation the night before. On rare occasions I might make some bacon and eggs, but as a general rule, eggs are not one of my favorite things and can occasionally make me nauseated.

This morning was one of those mornings when I looked in my refrigerator and freezer and thought, “There isn’t anything that looks appetizing this morning.” So, I made a cup of tea. I’m still waking up congested, so a cup of hot tea seems better to break up the congestion than coffee does, especially since I put cream in my coffee. As I write this, I have been thinking of what I want to make for breakfast, or do I want to hold off on eating until after I leave for work? If I hold off, I can go by Dunkin’ Donuts, McDonald’s, or stop at one of the local delis to get a breakfast sandwich. While I did wake up hungry this morning, I think I could easily wait to get breakfast on my way to work. When I finish typing this I will make my decision on what I will be doing for breakfast this morning. Tomorrow, I will be working from home, so I will have a little extra time and will likely either fry up some ham and cook a biscuit or two so I can have a ham and cheese biscuit, or I may make a bowl of cheese grits. This morning, I just don’t have the energy for either of those. 

I am still feeling a lot of fatigue from having Covid last week, so I will be glad to when today is over and I can be a little more relaxed for the next few days. Next week is going to be very busy as I am hosting some guests at the museum, which will likely have me working longer days than usual. I need my energy back to get through next week. The week after that, I will be gone for a conference all week. So, there won’t be much rest for the weary over the next couple of weeks.

Moment of Zen: Autumn in Vermont 🍁

There are certain times of year in Vermont that most people are not particularly crazy about, mainly winter and mud season. Summer is not a favorite of mine because so many places don’t have air conditioning, but I don’t mind the winters too much. I think the snow is beautiful. The only time I really hate is mud season.

Whether you like the weather in Vermont, there is one time of year that makes it all worthwhile: the beginning of autumn. When the leaves begin to change to the rich hues of yellows, red, and oranges always still mixed with a bit of green here and there, it feels like living in a postcard. Vermont is a beautiful state, but it’s so colorful this time of year.

Usually, leaf peeping season is a few weeks at most before stick season followed by winter hits us. Autumn in Vermont makes it all worthwhile. Some Vermonters don’t like this time of year because of the leaf peppers, people who come to Vermont just to see the leaves. They come from all over the world to experience Vermont in the fall. The leaf peepers usually drive slowly to take it all in and cause traffic problems constantly. They often also have no regard for private property.

Not only is it beautiful, but it’s also the perfect temperatures. It’s cool in the mornings and very mild in the afternoons. It’s that time of year when it’s the loveliest to be outside and hike the trails in the mountains just to enjoy the temperatures and the beauty of nature.

While many Vermonters complain about the tourists this time of year, it’s not that bad. Vermonters seem to be professional complainers. It’s just in their ornery nature. Vermonters have strong opinions, and they don’t mind telling you all about them. Vermonters also love their peace and quiet, which is why the tourists this time of year drive them crazy.

Leaves are not the only reason to love this time of year. It’s also apple picking season. There will be lots of apple festivals with abundances of cider and cider donuts. When it comes to donuts, I love the light airy texture of a yeast donut glazed to perfection. Few things beat hot donuts at Krispy Kreme, but since moving to Vermont, the have a definite rival with cider donuts.

Fresh cider donuts are out of this world delicious. They aren’t light like a hot Krispy Kreme donut and have a more cake like texture. However, the crispness of the outside juxtaposed with the soft velvety interior is wonderful. Instead of a glaze, they are most often dusted with cinnamon and sugar. It’s a really delicious treat.

People will also tell you about the wonders of a slice of apple pie with cheddar cheese. I’m not an apple pie fan, but people swear by the combination of apple pie and sharp cheddar cheese. To each his own I suppose. It’s certainly not the strangest of Vermont desserts, that belongs to Grape-Nuts pudding.

Quick Health Update: I had my ultrasound yesterday, and it showed now issues. My spleen, pancreas, kidneys, and gallbladder all look fine. I have a fatty liver, but that usually doesn’t cause any symptoms. When the radiologist reviewed the ultrasound images, he found no issues that could explain the abdominal pain I’ve been experiencing. The nurse practitioner I’ve been seeing forwarded the results to my primary physician for him to decide the next step. I’ll keep you posted.

Moment of Zen: Pizza, Burgers, and Beer

Sometimes, you just need some junk food.

While I think all these pictures are Yummy, if you want to see this last one uncensored, click below to see more.

I Need a Vacation

It’s been a while since I’ve taken a vacation. I’ve had a few days off work here and there, but I haven’t taken enough time to go anywhere. Partly, this is because work has been incredibly busy, and partly, it’s because it’s so expensive to travel right now. I think we all need a vacation from our everyday worries and responsibilities. Maybe something will give, and I can actually get away for a bit or at least take some time for myself.

Shopping

I need to go grocery shopping today. I’m working from home today and have nothing on my schedule, so I could run out anytime and do my shopping. I’ve put it off for a few days. After my Botox on Wednesday, I just wanted to get back home. Yesterday, I had a migraine, so I didn’t go then either. Today, I have to go. I’m not excited about having to leave my apartment today, but maybe once I get out, it won’t be too bad.

I use an app called AnyList to make my grocery list. the app allows you to create grocery shopping lists and collect and organize your recipes. I use it all the time to add recipes I think I might want to cook. Then when I want to make that recipe, I pull it up, add the ingredients and how much I’ll need to my grocery list. 

So, my list is made out, and I’m ready to go buy groceries, but I’m not excited about it. Normally, I enjoy shopping, but I’m just not today. Oh well, we do what we have to do.

I hope everyone has a great weekend ahead! Maybe you even have Good Friday as a holiday today, in that case, enjoy an early start to your weekend!

Happy Thanksgiving! 🦃

In the United States, Thanksgiving means different things to different people. For some, it’s about the food. For others, it’s about family and friends. The one thing it should be about is what we are thankful for. I am thankful for many things. I am thankful that Susan is in my life and is such an important person and a wonderful friend. I am thankful for my little furry companion, Isabella. I am thankful for all of my friends and blog readers. We may wish for some things to be different in our lives, but hopefully, we all also have much to be thankful for. On this Thanksgiving, wherever you are in this world, know that I am thankful for you.

 

This Thanksgiving, I will be cooking just for me. I have a small turkey breast to bake along with some Brussels sprouts. I am also going to make a pan of cornbread dressing. It is one of my favorite holiday dishes, and I thought I’d share the recipe with you. This recipe makes a big batch. I will use less than half of this for mine today since it will just be me.

 

First, you have to start with making the cornbread. This is a recipe for the cornbread I usually make, but I add in the spices that I need for the dressing: celery salt, onion powder, Cajun seasoning, freshly cracked black pepper, sage (or Bell's seasoning), and poultry seasoning (to make regular cornbread, omit those spices and just add in one teaspoon of salt). If you’d prefer to have celery and onions in your dressing, chop one to two stalks of celery and a small onion. I prefer for mine to have the taste of the vegetables, but I don’t like either of the vegetables cooked in my dressing. So, here’s the recipe for the cornbread:

 

Cornbread for Dressing

 

Prep Time: 7 min

Cook Time: 25-30 min

 

Ingredients

• 2 cups self-rising cornmeal mix (if you use plain cornmeal, add 2 tablespoons baking powder and one tsp salt)
• 1/2 cup self-rising flour (if you use plain flour, add 3/4 teaspoon baking powder and 1/8 teaspoon salt)
• 3 tablespoons butter
• 1 3/4 cups buttermilk or regular milk (Start with 1 cup of liquid if you are using regular milk and add the rest as necessary)
• 1 teaspoon celery salt, or to taste
• 1 1/2 tsp onion powder
• 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste, optional
• 1/4 teaspoon of freshly cracked black pepper, or to taste
• 1/2 teaspoon of sage (or Bell's seasoning), or to taste, optional
• 1 teaspoon of poultry seasoning

Preparation Steps

1. Preheat the oven to 400 degrees.
2. Melt butter as the oven preheats in an 8" x 8" pan.
3. Add cornmeal, self-rising flour, and seasonings in a bowl and mix with a fork. Make a well in the center of the mixture for the butter and buttermilk.
4. Add the melted butter and buttermilk to the well.
5. Mix until combined.
6.  Grease the pan well so it does not stick. I spray the pan liberally with additional butter-flavored PAM. Pour batter into the baking pan.
7. Bake for 25-30 minutes or until golden and set.

Note: You can also mix in two beaten eggs to this recipe, but I have never liked eggs in my cornbread. Also, never, ever, add sugar, honey, or any other sweetener to this cornbread. If you like sweet cornbread, it's fine on its own, but you need a more savory cornbread for dressing.

 

Once the cornbread is done, let it cool enough to be able to handle it. I sometimes take leftover cornbread that I have frozen, thaw it out, and add the additional spices.

 

Cornbread Dressing

 

Servings: About 10 to 12 servings

Prep Time: 5 min

Cook Time: 45 min

 

Ingredients

• 6 cups of cooked, crumbled stale cornbread, as directed above (fresh is also fine)
• 1 cup of turkey gravy (canned is fine)
• 4 to 6 cups of turkey or chicken broth or stock, more or less

Preparation Steps

1. Preheat oven to 350 degrees F. Butter a 9 x 13-inch pan and set aside.
2. Add the crumbled cornbread to a large bowl. Add the gravy and 2-4 cups of the stock. Taste and adjust seasonings.
3. Add more of the broth as needed, taking care not to make the dressing too soupy. The dressing should be the consistency of cooked oatmeal. Lightly spoon into the casserole dish, but do not pack down. Bake at 350 degrees F for 45 minutes. For moister stuffing, bake covered. For a drier stuffing with a crunchy top, bake uncovered.

Cook's Notes: Make cornbread a day or two ahead when possible and allow it to go stale. This dressing is also excellent with cooked turkey or chicken. Mix in about 2 cups of roughly shredded, cooked chicken or turkey before baking. Serve with gravy on top. My Grandmama used to add shredded chicken or turkey to hers, and it was especially delicious and could become a main dish instead of a side dish.

Make-Ahead Tip: While dressing is best when freshly assembled and baked, you may prep most of the ingredients ahead to save time. To prepare the entire dish ahead, assemble it all the way up to the baking stage the day before, using additional broth to make it more soupy, but don't bake it. Cover tightly and refrigerate. Any longer ahead than that freeze it. You'll need to allow for a day for it to thaw in the fridge before baking.

How to fix a too-dry or too-wet stuffing: If you find your stuffing is too dry, add additional warmed broth to it, stir well, and return to the oven, checking periodically. If the stuffing is overly wet and too gummy, cook it uncovered for a bit longer, checking periodically.

PS My leftover turkey is going to become a recipe for a special turkey “chili” that I love. Maybe I’ll post that recipe tomorrow, if anyone is interested. It’s more of a soup than a chili, but it is delicious. It calls for wild rice, which is impossible to find in New England. I had to order it special, and hopefully 🤞 it will come tomorrow.

A Century

Tomorrow, my grandmama would have been 100 years old. I lost her nearly 10 years ago, and a day never passes that I don’t think about her. I think she was the only person in this world that loved me unconditionally. She taught me a lot of life lessons. One of the many things that she taught me was how to cook. My mother never cared to teach me how to cook. She was only intent on teaching my sister how to cook, who to this day can barely cook a can of soup. My sister did master cornbread, but I doubt anyone could really live on cornbread alone. Anyway, I’m off topic.

Mama tried to teach my sister how to cook so she’d have the “skill” when she got married. My grandmama taught me how to cook because she recognized it was something I loved to do. I can’t remember Grandmama ever using a recipe. She had a box full of them that she’d cut out of magazines or newspapers. The box mostly sat on top of her refrigerator untouched. She cooked by instinct and years of practice. I’ve never known a better cook.

Part of it was the fresh ingredients she grew herself, but another part of it was that she cooked with love. I’m not going to try to be modest here because I’m a damn good cook. I learned to make Grandmama’s recipes from her showing me step by step. I also learned a lot from watching Food Network back when it was about cooking and not food competitions.

If I ever found a man I wanted to marry but he needed convincing, I think if I cooked for him, I’d have a ring on my finger before dessert. When I have cooked for or talked about cooking to non-family members, they all say I’d make a great husband to a lucky man. I think my charm and personality would help, but I’ve yet to find the Mr. Right. Again, I’m off topic. 

I miss my Grandmama every day. Whenever I cook, I think of her. For years after she passed away, I’d round the corner in her house or walk through the kitchen and expect her to be there. At first, it made me so sad every time she wasn’t. Eventually, the expectation became less and less, but things remind me of her every day. For example, when I was young, we ate supper with Grandmama and Granddaddy every Wednesday night. She would often cook food she new I loved, but at some point in my life she got convinced that I loved meatloaf. I don’t know where she got that notion from, and I never had the heart to tell her that I hate meatloaf. If I had to eat it, I preferred hers, but it was not a favorite by a long shot. Nowadays, I’ll sometimes make a meatloaf and think of her. I always convince myself that it is something I want, and while, like Grandmama, I can cook a pretty good meatloaf, it also reminds me of how much I dislike meatloaf.

I loved her dearly, and I don’t think I’ll ever stop missing her.

Happy St. Patrick’s Day

I got up bright and early this morning. Since it's my day off, I made a nice breakfast. Last night, I mixed up the batter for some Ham and Cheese Scones. I just had to put them in my scones pan this morning and pop them in the oven. To go with the scones, I made some scrambled eggs and sausage. Honestly, I didn't need anything but the scones, but I had eggs left over from the egg wash that I brushed on top of the scones, so instead of throwing it out, I made scrambled eggs. Then, I just popped some sausage links in my air fryer. It was a good breakfast, but the scones were the best part.

When I lived in Alabama, my aunt always wanted corned beef and cabbage every St. Patrick's Day. I am not a big fan of corned beef, though I can eat it. I like cabbage if it is cooked well. When my mother would cook it, she would basically cook it to mush. I like there to be a little firmness to it. To make corned beef and cabbage is a bit much for just me, especially when it is something I'm not crazy about eating. Instead, I plan to make some pork chops for dinner tonight. I have not yet decided what I will cook with them, but it should be a good dinner.

Damn Delicious Scones

Friday, I was not feeling very well and ended up going to bed at 8 pm. I usually go to bed between 10 pm and 10:30 pm, but I was feeling completely worn out and went to bed early. I was also a little depressed, but I don’t know why. I was just feeling down. I slept for about an hour and a half before I was wide awake again and could not fall back to sleep. 

 

Earlier in the day, I had planned to mix up some ham and cheese scones. I usually make them up the night before and put them in the refrigerator, so they are ready to take out and put in the oven the next morning. However, with the way I was feeling, I had not done this, but when I woke up after sleeping for an hour or so, I decided to mix up a batch of scones. I mostly use my food processor to mix everything up but the buttermilk, so it’s a pretty easy process, and cooking always puts me in a better mood if I can get myself motivated enough to start.

 

I put the dough in the refrigerator and went back to bed. Once I got up Saturday morning, all I needed to do was preheat the oven and knead and roll out the scones. It makes it a lot easier in the morning to do it this way. I am putting my recipe below. This is an adapted recipe from the site Damn Delicious, and let me just say, “These scones are damn delicious.” Once they come out of the oven, they are hard to stop eating. If you can resist eating them all, just put the leftovers in a container or Ziploc bag and save them for later. If you do save them for later, you will realize they aren’t quite as fluffy, so what I do is toast them before I eat them. It brings them back to nearly the way they were when they first came out of the oven.

 

I hope you enjoy this recipe. Whenever I make these, it makes my whole day better.

Ham and Cheese Scones

 

Yield: 8 Servings

Prep time: 15 Minutes 

Cook time: 20 Minutes 

Total time: 35 Minutes

 

Ingredients:

 

·      2 cups self-rising  flour¹

·      1/2 teaspoon garlic powder

·      1/2 cup salted butter, cut into cubes

·      3/4 cup buttermilk

·      1 cup shredded cheddar cheese²

·      1/3 cup diced ham³

·      2 tablespoons chopped fresh chives

 

Optional:

·      1 egg

·      1 tablespoon milk

·      1/4 cup finely shredded cheddar cheese

 

Directions:

 

1.     Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone baking mat or spray a cone pan with non-stick cooking spray; set aside.

2.     In a food processor, combine flour and garlic powder. (For slightly sweeter scones, you can also add 1 tablespoon of sugar.)

3.     Add cold butter, and pulse the food processor until the butter and the dry ingredients resemble coarse crumbs. 

4.     Add cheese, ham, and chives, and pulse to combine.

5.     Pour the mixture into a large bowl and stir in buttermilk until a soft dough forms.

6.     Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pill, roll the dough into an 8″ circle, about 1-inch thick, and cut into 8 wedges.

7.     Place scones onto the prepared baking sheet or into the scone pan. 

8.     (Optional) Beat egg and milk in a small bowl and brush onto the top of the scones. You may also top the scones with additional cheese.

9.     Place into oven and bake for 18-20 minutes, or until firm to the touch and lightly browned.

10.  Serve warm.

 

Notes:

^1.             If you don’t want to use self-rising flour, you can use 2 cups of all-purpose flour, 1 tablespoon baking powder, and 1/2 teaspoon kosher salt. If you use these ingredients, use unsalted butter.

^2.             I like to use Cabot Seriously Sharp Cheddar

^3.             I use Smithfield Hickory Smoked Diced Ham

Gumbo Ya-Ya

I’ve been craving gumbo for several days now, and since I did not have a headache yesterday, I decided I’d make a pot of gumbo. To make an authentic gumbo, it takes time. I miss New Orleans, a city I used to go to regularly when I was in graduate school because it was nearby, about an hour and a half away. I’ve heard that the only thing more New Orleans than a dented pot of gumbo simmering on the back burner is arguing about the right way to make it. Most places, especially seafood restaurants along the gulf coast, make a pretty tasty gumbo.

Gumbo has a heritage claiming both French, Native American (Choctaw), and West African roots. If you’re not familiar with it, gumbo is a thick stew served over rice and made with a roux (a mixture of butter and flour) and a wide variety of ingredients such as celery, peppers, okra, onions, sausage, chicken and/or seafood. With so many options, everyone seems to have perfected their own treasured recipes, which leads to impassioned debate on which one is best. Even so, gumbo does more to bring us together than divide us, as queen of Creole cuisine Chef Leah Chase said, “There've been a lot of problems solved in that dining room over a bowl of gumbo.” 

The late famed chef Paul Prudhomme created "Gumbo Ya-Ya,” the recipe I chose to make. Making Chef Paul’s “Gumbo Ya-Ya” completely from scratch took much of my day yesterday. I love to cook and try out new recipes. Sometimes I really enjoy making complicated and time-consuming recipes. I started by roasting a chicken to be used in the gumbo. Then, I began to prepare the rest of my ingredients by dicing the peppers, celery, and onions and slicing the andouille sausage. Once the roasted chicken had cooled, I deboned it. Some gumbo chefs don’t debone the chicken or remove the shell from the seafood used. I prefer for it to be ready to eat when done and not have to work separating bones or shells from my gumbo.

Once all the ingredients were prepared, I began making the roux. A good roux takes a long time. It must be stirred constantly for 30-45 minutes. Mine took the full 45 minutes to get the “color of dark mahogany.” I started out with a moderately low heat, but ended up turning the heat up to medium to get the desired color. If you make this recipe, let me give you a few tips and make a few suggestions. 

• First, the roux is going to begin to smell nutty and eventually smell a bit like burned coffee, but don’t despair. It should smell that way to give the gumbo a dark, rich flavor. 
• Second, I would use unsalted chicken stock to be able to control how much salt you want to use as the gumbo cooks. 
• Third, I halved this recipe. I did not need six quarts of gumbo. 
• Finally, suggest adding a pound of small or medium peeled and deveined shrimp at the end. You can either add cooked shrimp, or if you want to add the most flavor, add the raw shrimp and let them cook in the gumbo. They won’t take long to cook. If you want to forgo the chicken and use crab instead, then I’d suggest adding okra and making a seafood gumbo. I did not go this route because it seems impossible to get fresh okra in Vermont.

So here’s the recipe for “Gumbo Ya-Ya” and a picture of my finished product.

GUMBO YA-YA 

Ingredients:

• 1 lb. (4 sticks) unsalted butter 
• 3 cups all-purpose flour
• 2 red bell peppers, in medium dice
• 2 celery stalks, in medium dice
• 1 medium onion, in medium dice
• 1 ¼ gallon (20 cups) chicken stock
• 2 tablespoons Creole seasoning
• 1 teaspoon ground black pepper
• 1 teaspoon dried hot red pepper flakes
• 1 teaspoon chili powder
• 1 teaspoon dried thyme
• 1 tablespoon chopped garlic
• 2 bay leaves
• 2 tablespoons kosher salt
• 1 lb. andouille sausage, cut into ¼ inch-thick slices
• 3 ½ lb. chicken, roasted and boned
• hot sauce to taste
• boiled rice as accompaniment

Instructions:

1. In a 12-quart stockpot melt butter over moderately low heat. 
2. Gradually add a third of the flour, stirring constantly with a wooden spoon, and cook, stirring constantly, 30 seconds. Add a third more flour and stir constantly, 30 seconds. Add remaining third of flour and stir constantly, 30 seconds. Continue to cook roux, stirring constantly, until it is the color of dark mahogany, about 30 to 45 minutes. 
3. Add bell peppers and stir constantly 30 seconds. Add onions and celery and stir constantly 30 seconds. Add the stock to roux, stirring constantly to prevent lumps. 
4. Add all remaining ingredients except chicken, rice, and hot sauce and bring to boil. Simmer gumbo, uncovered, 45 minutes, skimming off any fat and stirring occasionally. 
5. Add chicken and simmer 15 minutes. Adjust seasoning with hot sauce. Serve over rice.
6. This recipe yields about 6 quarts, but gumbo freezes well and can be thawed without losing flavor.

Dinner and Drinks

I went out last night for dinner and drinks with our new curator. I really do like her. She’s very nice, and she’s very easy to talk to. When I first met her in person, I knew I’d get along with her. She’s a very perceptive person and very bright. She just seems to be a genuinely warm and interesting person. I love meeting someone and the conversation just flows. I feel like we’re old friends not like she’s just a new coworker.

She seems to be setting in just fine. Though she’s from the South, she has worked in New England before in her previous job. So, she’s familiar with some of the quirks and charms of New England. She’s also realizing that Vermont weather is not quite like that of other parts of New England. I warned her to make sure to dress warmly Tuesday. Our low temperature is supposed to be -8 degrees Fahrenheit with windchills as low as -35. Our high Tuesday is supposed to be 5 degrees. She’s getting an early taste of how bitterly cold Vermont can be in the winter. I was lucky that my first winter in Vermont was fairly mild.

Moment of Zen: Christmas Cooking

I love cooking for holidays whether it’s Thanksgiving, Christmas, New Years, or the Fourth of July. You name it, and I love the food traditions on holidays. Usually, when I go home to Alabama for Christmas break, I do most of the cooking for our Christmas get togethers. My mama isn’t as able as she used to be, so I take up the slack. I usually stay through New Years to cook for that holiday as well. My grandmama always made a very traditional southern New Year’s meal, and after she died, I kept the tradition alive. This year will be the third year in a row that I haven been there to cook for New Years, but maybe next year will be different. My mother has assured me that I will be home next year for Christmas “come hell or high water.” 

This year, like last year, I’ll be doing all the cooking just for myself, though I may take some cornbread dressing down to my neighbor. My plan is to have some turkey, dressing, and a few vegetables. I have some ice cream for dessert.

MERRY CHRISTMAS

Just Desserts

I hate being cooped up in my apartment all day, so I decided to drive up to Williston, Vermont, to have lunch yesterday. I realized once I started up there that the restaurant (Texas Roadhouse—I love their rolls) I had planned to go to (my boss had given me a gift certificate for it as a Christmas present) was not open for lunch during the week. However, there are plenty of restaurants to choose from. I decided I’d go to 99 Restaurant. If you’ve never heard of 99 Restaurants, they are a New England staple. The food is pretty good too, and I’ve been to the one in Williston enough that the hostess takes me straight to what she refers to as my “usual table.” They are really nice, but while I like the food, it’s the music that I love. They always play ‘90s rock music, which is the music of my high school and college days. I always get their Country Fried Chicken. The first time I had it, I thought the gravy was odd, but it’s grown on me. Anyway, on my way up there, I decided I really didn’t want the Country Fried Chicken, so I decided I’d go to Chili’s and have their Chicken Enchilada Soup, one of my favorites. I got to Chili’s and realized that the parking lot was full, and if there was not parking, there would be no tables available.

Since Chili’s, Ninety-Nine, and Texas Roadhouse we’re all out of the question, I decided to go to Vermont Tap House. Vermont Tap House, as the name implies, has a large selection of beers and hard ciders, but I wasn’t in the mood for alcohol. They also have a large selection of wood-fired pizzas along with appetizers, sandwiches, and salads. I usually get their buffalo chicken pizza. While not a traditional pizza, it is pretty good. As I was waiting on a table, I saw their dessert menu (now we get to the point of this post). They had Maple Creme Brûlée, Chocolate Mousse, Death by Chocolate Cheesecake, Tap House Dough Bites (fried dough balls covered in cinnamon sugar and powdered sugar), and Bread Pudding (ask for the flavor of the day). When I finished my pizza, I asked for the dessert menu and decided to ask about the Bread Pudding. Being from the South, I’ve had a lot of bread pudding, so I was a little skeptical about how well a Vermont restaurant would make bread pudding. My waitress told me that the bread pudding this week was a Chocolate Stout Bread Pudding topped with Toasted Oak Ice Cream and Candied Pecans. It sounded a bit unusual (What flavor is “toasted oak” anyway?) but also intriguing, so I thought, what the hell, I’ll give it a try. Thank God I did. It was wonderful.

The bread pudding was soft and creamy on the inside with a layer of delicious chocolate on the bottom and just a little crunchy on top to give it a contrasting texture. I’ve never had ice cream on bread pudding. Usually, it’s a warm bourbon or rum sauce. The ice cream was a perfect complement. I can’t describe what flavor toasted oak is, but it had a light brown color like a coffee ice cream and had a hint of vanilla. The rest of the flavor was indescribable but delicious nonetheless. There was nothing left when I was finished, and I usually don’t eat all of a dessert unless it is creme brûlée. When my waitress came by to check on me, I did something I never do, I told her to tell whoever made the bread pudding that it was truly delicious. It told her that I was from the South and had eaten my fair share of bread pudding and this ranked as one of the best. She was very pleased to hear it and told me she’d tell their pastry chef. The pastry chef only comes in once a week, and when she does, she prepares all the desserts for the week. My waitress said that she didn’t think she was in today, but she’d definitely give her the message. She said she’d be thrilled to hear it.

I did not have high hopes for a Vermont bread pudding, but it far exceeded anything I would have imagined. The best bread pudding I’ve ever had was at Stonewall’s BBQ in Oak Grove, Mississippi. Many places make bread pudding with whatever bread is available. Stonewall’s made theirs with cinnamon rolls and drizzled it with a delicious white icing. Nothing else ever came close to their bread pudding until the Chocolate Stout Bread Pudding topped with Toasted Oak Ice Cream and Candied Pecans I had yesterday. I don’t often brag about food I’ve eaten in Vermont. I think some of y’all already know how I feel about Vermont “cuisine,” but when I find something good, it’s worth writing about. This bread pudding was worth writing about.

Busy

Yesterday was a busy day, and by the time I was able to stop and write my post for today, it was nearly 11 pm, well past my usual bedtime on a work night. I’d planned to write my post earlier in the day because I had finally remembered what I had planned to write for Thursday’s post. However, I was busy yesterday morning at work and couldn’t work on it then, and I took yesterday afternoon off to run some errands. The errands took longer than I had expected and by the time I got home, it was time to cook dinner. 

I’d found an interesting recipe for Wintertime Braised Beef Stew that I wanted to try out. It was a unique take on beef stew and I thought I’d try it. I’m always trying to improve on my recipe, but I think I’m going to give up on that quest. My simple beef stew recipe from my mother is still the best. Stew beef, potatoes, carrots, and onions cooked in a rich beef stock is far better than anything else I’ve tried. I know some people add celery, but I use celery salt because I hate cooked celery. Other people add peas at the end, but I’m not a fan of that either.I’ve read a few recipes that use red wine to make the stew richer and more robust in flavor. I tend to think it makes it too robust. The one thing I have found that I just can’t handle is putting tomatoes in a beef stew, like the recipe for the Wintertime Braised Beef Stew called for. I do flour and season the stew beef before browning it, which makes for a thicker broth, and honestly, the simple tried but true recipe is still the best.

Anyway, I’ve had a few ideas for posts that I’ll write for next week. I hope y’all will enjoy them. I guess we’ll just have to wait and see. Until then, I hope all of you have a wonderful Friday and a good weekend.

Cooking vs. Baking

I can cook most anything. Sometimes, I use a recipe, but sometimes I don’t. However, baking is a different story. Other than cookies, I’ve never been much of a baker. I can make a very tasty coconut custard pie, but I inevitably overfill the pie crust and it overflows when cooking and causes a hell of a mess. Before i go further, let me explain what I think of as the difference between cooking and baking. For me, cooking usually refers to a savory dish that you eat as part of a meal, whereas baking is sweets or desserts made in the oven, such as cookies, cakes, or pies. For a more detailed and precise definition of the two, see this article about “Cooking vs Baking.” Cooking is an art, while baking is more of a science. With cooking, you can experiment with the ingredients to make the dish a creation of your own, and the variations can be endless. Baking, however, requires exact measurements. The order in which ingredients are added is also often a factor in baking. While I can follow a recipe just fine, I’ve often not been very successful with more elaborate cakes. Cookies and pies, I’ve pretty much mastered. The exception is pound cakes.

 

I have been craving a good pound cake for a few days now, and I plan to make one. But, what kind should I make? My mother is a master at cake making, and while measurements have to be exact during baking, my grandmama could make most of her cakes with her eyes closed. Also, pound cakes are usually a pretty simple recipe with only four ingredients and one measurement: a pound each of butter, flour, sugar, and eggs. But there are many variations of the pound cake: classic, butter, sour cream, cream cheese, etc. I love a good buttery pound cake, but my favorite is a brown sugar pound cake, so that s what I plan to make, a Brown Sugar Pecan Pound Cake. I doubt I’ll have the energy to make one after work tonight, and I probably won’t make one tomorrow night. However, this weekend is supposed to be cool (our high Saturday is 65) and rainy, so what better day to make a cake and have the oven on for over an hour. 

 

This recipe is a Southern twist on a classic. I’ve never made this particular recipe. It comes from dinnerthendessert.com,which claimed that this Brown Sugar Pecan Pound Cake is rich, moist and full of pecan crunch and takes just over an hour to cook. I’ll let you know how it turns out.

Brown Sugar Pecan Pound Cake

 

Prep Time: 10 min 

Cook Time: 1 hr 

Serves: 12 Servings

 

Ingredients

·      3/4 cup Unsalted Butter

·      1 cup Brown Sugar, (packed)

·      1/2 cup Sugar

·      3 large Eggs

·      1 teaspoons Vanilla Extract

·      1/2 cup Whole Milk

·      1 1/2 cups Flour

·      1/4 teaspoon Baking Powder

·      1/4 teaspoon Salt

·      1 cup Chopped Pecans

 

Preparation Steps 

1.     Preheat oven to 325 degrees and spray a 9x5 loaf pan with baking spray.

2.     In a stand mixer on medium high speed, add together the butter, brown sugar and sugar until light and fluffy, about 2-3 minutes.

3.     Add in the eggs one at a time until fully combined, then add in the vanilla.

4.     Add in the milk and flour, baking powder and salt (alternate them in thirds) until just combined.

5.     Add in all but a handful of the chopped pecans and stir.

6.     Pour batter into the loaf pan and sprinkle on the rest of the pecans.

7.     Bake for 55-60 minutes, or until a toothpick comes out clean.