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Monthly Archives: March 2012

Forever Brownies

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Too bad the title doesn’t mean that they last forever.  Apparently they are called forever brownies because they are an ever-changing recipe.

Now that I’ve tempted you with the chocolate, let me show you the beautiful book. 

Even though I don’t need another book on baking, how am I supposed to resist this work of art? 

Especially when you look inside.

Fascinating that this, with some flour, sugar,  and eggs, will turn into this:

After 30 minutes in the oven and 30 minutes of cooling, we had to suffer through four hours of chilling time before we could dig into these babies.  I know, I’m a stickler for directions.

When I mentioned the eggs I should have said that there are five in there.

You know I had to try the little heart-shaped cookie cutter too.

You know I can’t resist a closeup, especially one that’s so ooey-gooey.

As you can tell in the pictures, this is from Lisa Yockelson and Baking Style.    I think we’ll be seeing more of her in the future.

Eat Well and Savor.



Sausage, Egg ‘N Cheese Chickgriddle

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Here’s the lesson I learned today:  when Hungry Girls talks, you should listen. 

Here’s the mistake I made:  using regular maple syrup when it should have been sugar-free. 

The problem with the syrup was, obviously, it was way too sweet, and I think the sugar even crystalized a little and it made it very difficult to flip.

As if I wasn’t in enough trouble with the syrup issue, I waited too long to flip the pancakes because I was having a little SD card incident.  Still, I was fascinated by this breakfast treat, which consists of a Morning Star sausage patty, fat-free American cheese,  and egg substitute, sandwiched between pancakes.  I am so amazed by the ingredients in said pancakes that I am even going to treat you to the recipe.

1 teaspoon light whipped butter

2 1/2 tablespoons sugar-free pancake syrup

1 1/2 tablespoons whole-wheat flour

1/4 teaspoon baking powder.

Melt the butter and mix in the rest of the ingredients.  This makes two mini pancakes for a single serving and it comes from 300 under 300

In other news:  Jake and I went to Canoe for dinner tonight.  I wasn’t necessarily planning to share that, but when my Duck N’ Beef Burger with Fried Egg, Wilted Spinach, Pickled Cabbage and Truffle Pommes Frites came I had to take a picture.

If you’re in the Atlanta area and a chance to visit Canoe, I highly recommend it.   The view along the river alone is worth a stop for a drink or dessert. 

Eat Well and Savor.


Pasta a la Gwendal

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This is basically one of those recipes where you clean out the fridge and throw it in your pasta.  Of course I didn’t have lardons in the fridge, so I had to get a hunk of pancetta. 

This is one more from Elizabeth Bard and Lunch in Paris.  Gwendal is her husband’s name.  I found it quite amusing that she did the old “some names have been changed to protect privacy” but her husband didn’t get so lucky. 

It really pays to write things down.  In this case to blog them I guess.  I’m beginning to learn that I’m smarter than I think.  I just need to learn to listen to myself.  I’m quite anal about following the directions, even when in doubt.  Hey, I figure these people wrote books, not me.   I knew the pancetta wouldn’t get crispy if I followed directions, but I did it anyway. 

Hiding in there with the obvious zucchini and carrots is some fennel, and sun-dried tomatoes too.   At first I thought there was way too many vegetables, but it wound up being a nice balance.  The recipe says it serves four, but I think it’s going to be a few more servings than that.   

Eat Well and Savor.

Goat Cheese and Strawberry Grilled Cheese

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I’m not really a fan of the name, but it was great.  Honestly, I made this one a couple of days ago, and I’ve had it for lunch three days in a row.   I did leave out the watercress, though.  I just didn’t have any on hand and I managed to live without it. 

I’m no Top Chef, but it occurs to me that this would be just as good with cream cheese.   I pulled this out of Southern Living last March and since there is a plethora of strawberries out there, and in my fridge, at the moment, I thought it would be the perfect lunch.

Here’s the recipe.  I almost forgot the most exciting ingredient:  red pepper jelly.

Eat Well and Savor.

Peanut Butter

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That’s right I said peanut butter.  I made my own peanut butter.  I can’t believe how easy it was:   peanuts and peanut oil.   Done.

I know.  It looks like soup.  

What’s more important is why I made peanut butter.  Of course I have a new book:  Make the Bread, Buy the Butter by Jennifer Reese.  In the beginning she tells a charming story about Uncrustables.  If you don’t know what they are, I’m happy for you.  They are premade PB&Js in the frozen section, made by Smuckers.  Her reaction was similar to mine:  what has the world come to that you can’t even make your own sandwich?  Now, even though I don’t have kids, I realize these are targeted to busy moms.  To whom I say:  shame on you. 

Anyway, now that I’ve fallen off of my high horse, it occurred to me that it wasn’t too many years ago when housewives probably made their own breadcrumbs.  I confess, at the moment I have three different cans in my cupboard.   

The gist of the book is that the author did the research on what’s worth making and what’s worth buying.  So stay tuned.

I give this one two thumbs up.

You know I love a good closeup.

Eat Well and Savor.



Marinara Sauce

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There’s nothing fancy about that name and there’s nothing fancy about this recipe, but, man, it was good.  So far Giada is 2 for 2 on simple and delicious.  This is from Everyday Italian

My husband kept saying how you could tell that this wasn’t Prego because it tastes so fresh.  My response:  really, it’s still canned tomatoes, so I don’t know how fresh it is.  Two thumbs up for Hunt’s I guess, and the basic onion/garlic/carrot/celery combo.

Eat Well and Savor.

Admiral’s Golden Buck

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If you were lucky enough to hang out with me on a regular basis — insert sympathy for my husband here — you would know that I’m always pontificating about the downfall of America.  I believe this mostly because of reality TV, but also because I am routinely subjected to witnesses that obliterate the English language.  And, yes, I know I’m not perfect when it comes to grammar, but you would be surprised at what I run into. 

Another thing I criticize whenever I get the chance is how children are raised these days.  The lack of respect for elders exhibited by my nieces and nephews is astonishing.  I don’t necessarily mean that they are rude or fresh, as my cousin would say, but just a simple lack of regard.  They just aren’t interested.  When I was 12 years old I couldn’t wait to go to my grandparents’ house on a Saturday night.  I was so honored that I was allowed to play cards with the grownups and drink coffee with Entenmann’s.  On the rare instance that I didn’t play, I was more than happy to sit around and listen to the adults tell stories. 

As a court reporter, I think that has paid off when it comes to hearing phrases like vim and vigor and knowing how to spell Durante, as in Jimmy.  I love to tell the story of a younger reporter friend that was forced to put suptanuts in her transcript, because she was not familiar with the phrase soup to nuts.  

My point is just that I fear that the younger generation does not respect the one that came before it.  In the interest of practicing what I preach, I recently picked up The Great American Cookbook.  Apparently it was originally called How America Eats, by Clementine Paddleford.  Yeah, I’ve never heard of her either.  From what I can gather, Julia Child led the way for television chefs, but Mrs. Paddleford has been around longer.  In the 1930s she was  the first American food journalist.  Her book was first published in the ’60s and it was a result of her travels around the country. 

Switching gears, I barely left Franklin County, Ohio, for the first twelve years of my life.  Well, technically I lived on the line in Fairfield County.  I think in the fourth grade we had to do a report on another state.  I chose Massachusetts because my cousins lived there.  Around that time I think is when I decided that I wanted to travel to every state in America.  At this point I’ve lived in at least half a dozen and traveled to probably double that.  In fact, when I travel, my souvenir of choice is a regional cookbook.  I know, no one is shocked by that. 

Essentially, this book is going to serve two purposes:  respect for the past and exploring our country.  On a side note, if you’re interested in the latter, I highly recommend Aerial America on the Smithsonian Channel.  It’s a show that focuses on each state from the air.  Along with amazing views, you get a little history lesson.

Here’s the scoop on Admiral’s Golden Buck:  It’s from Louisiana and it’s basically cheese on toast.  I couldn’t find any other definitive reference.  The book actually says it’s an appetizer, to be served with cocktails, but it could go with coffee or a salad.  We had red wine.

It’s cheddar cheese, egg, butter, Worcestershire.  My husband loved it.  I thought it was cute that it specified to cut your toast in half.   Blend until smooth, spread on toast, and put it under the broiler.

There were two slices left last night and as much as I hate to throw food away, I just didn’t think it would keep very well, so I left it on the cookie sheet.  Unbeknownst to me, my husband stuck it in the fridge, and then  had it for breakfast.

Eat Well and Savor, and then call your grandparents.