Our daily bread

It's quiet around here. Things are in their place and there is a loaf of honey-wheat bread in the oven. It's beginning to feel like home. The dogs are napping on the couch and I am wondering what I am going to do with an entire loaf of honey-wheat bread...

 

 

...Just as I did, I'm sure it will find a lovely home. 

Honey-Wheat Bread

recipe adapted from Tammy's Recipes

Ingredients: 

1 cup warm water (110-115 degrees F)
1 tablespoon milk
2 tablespoons oil
3 tablespoons honey
2 tablespoons brown sugar
1 teaspoon salt
1 1/2 cups all-purpose flour (see additional notes for a 100% whole wheat version)
1 1/2 cups whole wheat flour
2 teaspoons instant active dry yeast (active dry yeast will work also; get more info on active vs. instant active dry yeast here!)

Directions: 

1. *Combine first 6 ingredients in a large mixing bowl; stir.

2. Add flours and yeast, and knead until dough is smooth and elastic, about 10-15 minutes. Place dough in a greased bowl, turning once to grease top. Cover with a clean towel and let rise until doubled, about 40 minutes.

3. Punch dough down; knead for a few minutes until smooth and then form into a loaf. Place in greased loaf pan and cover. [more info on loaf pan sizes] Let rise in a warm place until almost doubled in size, about 30 minutes.

4. Bake at 350 degrees for 30-35 minutes. If loaf starts browning too soon, lightly lay a piece of foil on top of the loaf to prevent too much darkening.

5. Remove bread from oven and allow to rest in pan for a few minutes. Remove to a wire rack and cover with a cloth. Slice and enjoy while still warm! (Easier-slicing tips here!) Leftover bread can be stored in an airtight bag or frozen until needed.

I can cook for them

My dad has been in a coma for twenty-three days due to complications from undergoing surgery to remove a tumor from his brain. While we are not about to give up hope, it is becoming very clear that his road to recovery is going to be a long one. Together, with my family's advice, I have decided not to rush home. At least not right away. That may sound a bit strange to some - my family is in crisis and I am not running to their aid? It's very complicated... but rest assured, despite the miles between us, we are closer now than ever. And not a moment passes that my heart is not connected to theirs.


Speaking of feeling connected... My friends here in Nashville have been incredible! People that I've met less than ten weeks ago are becoming like family. I have nuzzled my way into a cozy nook warmed with their support and acceptance. While it was tough at first, I feel I have made it through 'initiation week' and I am officially part of the crew. 

Lorie Jo, a.k.a. LJ, came over last week to help me unpack. Yes, I moved... again (long story). When she offered to spend her only day off helping me hang chandeliers and organize closets, I didn't know how I could possibly repay her. Then I remembered... I can cook.

I can cook for Monica and Ryan, though I'm not sure there is enough food in the United States that I could make for them to express my gratitude for their abundant support. I can cook for Lindsay Lawler, whose name is on a star along my Hollywood Boulevard walk of friends. And, thanks to the United States Postal Service, I can cook for my family.

 

Somewhere between moving and digesting the severity of my dad's condition, something important slipped by me: my aunt Shelly's birthday. Shelly is my dad's sister, two years his junior. For as long as I can remember, Shelly has offered immeasurable amounts of support to me and my family. I know my dad is as grateful as I am for her strength.

Belated Birthday Biscotti with Pistachios and Dried Cherries

Recipe adapted from Bon Appetit, The Italy Issue

Ingredients

• 1 3/4 cups unbleached all-purpose flour
• 1 cup sugar
• 1/2 cup old-fashioned oats
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. kosher salt
• 2 large eggs
• 3 Tbsp. vegetable oil
• 1 Tbsp. orange zest
• 2 tsp. lemon zest
• 1 1/2 tsp. vanilla extract
• 1/2 tsp. almond extract
• 1 cup dried cherries
• 1 cup unsalted, shelled pistachios

Preparation

• Preheat oven to 350°. Line a large rimmed baking sheet with parchment paper. Combine first six  ingredients in the bowl of a stand mixer fitted with a paddle. Blend on low speed for 30 seconds. Meanwhile, in a separate bowl, whisk together eggs and next five ingredients. Add egg mixture to flour mixture; beat on low speed until combined, about 1 1/2 minutes. Fold in cherries and pistachios.

• Transfer dough to a lightly floured surface; divide in half. Using floured hands, shape each dough half into a 16" long log. Brush off excess flour; transfer logs to prepared sheet, spaced 5" apart. Flatten each log into a 2" wide strip. Bake, rotating sheet halfway through, until browned and set, about 30 minutes. Transfer to a rack; let cool for 15 minutes. Reduce oven to 250° and arrange 1 rack in top third of oven and 1 rack in bottom third.
  
  
• Line a second baking sheet with parchment paper. Transfer biscotti to a work surface. Using a serrated knife, cut each strip diagonally into 2/3"-thick slices. Arrange slices, cut side down, on baking sheets.
  
  
• Bake biscotti, rotating baking sheets halfway through, until crisp, about 40 minutes. Transfer baking sheets to racks; let cool. DO AHEAD Can be made 3 days ahead. Store in an airtight container at room temperature.

"You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients."

~ Julia Childs

Reality

I want to write about the bakery two doors down from my new house. I want to tell you about the apple-cinnamon muffin I had for breakfast this morning that reminded me of the snickerdoodles my mom used to make. The crisp cinnamon and sugar crust followed by crumbly, cake-y goodness. I want to leave a trail of ingredients and directions that lead you to a pot of apple-cinnamom muffin gold. But, all I can think about is my dad and the fact that he is having a tumor removed from his brain tomorrow morning...

...And I am 2,500 miles away from home.

 Get well soon, Dad! I love you!

Granola Girl

                                 

It's 7:30 am sharp and six stiff-white-apron clad servers gather around a rustic farm table for lineup. A 15 minute briefing on the days menu delivered by the head chef as he informs us of the crepe, cheese, omelette, and soup de jour. After Chef fattens our knowledge of Spanish manchego, he calls out to the back of the house to determine whether or not the spring vegetable soup is vegan. Simultaneously, we pick up our pens and write as the sous chef verbally lists each ingredient in the soup. I circle the letter V and slash a line though it to indicate that the soup is vegan minus the garnish of crisp and buttery house-made brioche croutons.

It's now ten minutes before opening and customers are lining cement ramps leading to entrance doors on either side of the restaurant. They look excited, as if anticipating a ride on a newly unveiled roller coaster at an amusement park. The secret is definitely out that we have the best brunch in town. The 'closed' sign is flipped to read 'open' and the manager unlocks the doors. Instantly, the restaurant is full and the ride begins.

Wow. 

I majorly have work on the brain! So much so that I was inspired to make granola similar to the kind I serve at work. Not only is it delicious and nutritious, I have found that paired with yogurt, it is the most sustaining breakfast to eat before a long brunch shift. Granola also makes me think of my dad, who has been on my mind a lot. He doesn't know this yet but a bag of my homemade granola is in route to him as I write this. The first batch, toasted to the point that some may consider it burnt, had my dad's name written all over it! Dad likes his food toasty!

I call it 'Everyday Granola' because it is not too sweet nor heavy on the oil. It's perfect for breakfast with milk or yogurt or on its own as a snack. I haven't tried it yet, but I imagine it would be amazing over vanilla ice cream for dessert!

Everyday Granola

Ingredients

• 4 cups rolled oats
• 1/2 cup flax seeds
• 1/2 cup pumpkin seeds
• 1/2 cup sunflower seeds
• 3/4 cup cashew pieces-raw
• 1/2 cup currants
• 3/4 cup golden raisins
• 3/4 dried cranberries
• 1/2 cup dried, shredded, unsweetened coconut
• 1/3 cup brown sugar
• 1/2 cup honey
• 1/2 cup coconut oil

Directions

Pre-heat oven to 300 degrees F. Line two large baking sheets with parchment. In a large mixing bowl, combine all ingredients except coconut oil, honey, and brown sugar. Combine oil, honey, and brown sugar in saucepan over medium heat. Heat until coconut oil becomes liquid and brown sugar dissolves, about 5 minutes. Pour mixture over dry ingredients and toss with hands to evenly coat. Spread the mixture out evenly on the baking sheets. Bake in pre-heated oven until crispy and toasted, 40 minutes. Stir once half way through. Cool before storing in an airtight container.

 

I am learning...

...how to live in a new place. ...how to exist away from my family. ...how to make new friends. And... how to make shrimp and grits!



My new place of work is a swanky, artisan foods eatery with strong European influence behind the cuisine. Though located in the heart of Tennessee, I have yet to see any fried chicken or biscuits on the menu.  Crepes de jour, an artisan cheese and salumi plate (I learned that all salami is salumi but not all salumi is salami - long story), and omelettes with braised kale and Gruyere are among the ever changing daily offerings. All mouth watering no doubt, just not very southern, at least by stereotype. Except for Sundays when shrimp and grits is added to the menu. I must admit, being from California, shrimp and grits is as foreign to me as a stroll along the Pacific ocean is to many of my coworkers.

First of all, grits resemble cream-o-wheat. Don't get me wrong, I can most definitely appreciate a bowl of cream-o-wheat. Preferably lumpy, the kind of lumps that when you bite into them they are still slightly grainy in the center. Add a tablespoon of heavy cream and touch of honey and you will find it listed in my personal food dictionary under "comfort". Add shrimp to that?, seems a bit strange...  

True Grit
Grits are of native American origin and consist of coarsely ground corn. Generally used in breakfast, grits - much like polenta, can be served soft and creamy, or molded into a firm block, sliced, and pan fried with oil or butter. Here in the south, shrimp and grits go together like peanut butter and jelly. Having sold over 30 orders this past Sunday before 10am, I no longer questioned the unfamiliar duo. When I proposed the idea of making shrimp and grits for dinner Monday night to Monica, she shouted "Yes!" and I was sold.

While doing some research, I found that the recipes for grits were more consistent than the recipes for shrimp. The grits are most commonly served soft, usually with some combination of  garlic, butter, cream (or milk), and cheese. The shrimp may be served in a variety of ways. Cajun style with peppers, sauteed simply with garlic and lemon, even smothered in red sauce. There is no standard recipe for the shrimp in 'Shrimp and Grits'. At my work, they saute the shrimp with green peppers, garlic, and onions. Having personally witnessed the popularity of this preparation, I decided to go with it. 


Shrimp and Grits
Cajun style with Lia influence

Ingredients

• 3 gloves of garlic
• 2 medium bell peppers - I used 1 red and 1 yellow, I prefer their taste over green bell peppers.
• 1 medium yellow onion
• 2 tablespoons olive oil
• 4 tablespoons butter - divided in half
• 1/4 teaspoon chili flakes - more or less to taste
• dash of Cayenne pepper
• 20 large shrimp - fresh or frozen, raw, cleaned, and deveined. 
• 1 cup quick cooking grits
• 1 teaspoon garlic powder
• 1/3 cup Parmesan cheese
• 1/4 cup cream or milk
• salt and pepper to taste

Directions

Shrimp

If frozen, thaw shrimp in a bath of cold water for 15 minutes and remove tails. Mince garlic and chop onion and peppers. Saute garlic and peppers in olive oil for 5 minutes over medium heat. Add chili flakes and Cayenne pepper. Saute until peppers are soft. Add shrimp to peppers and garlic. Stir in 2 tablespoons of butter. Saute until shrimp are pink and firm. Do not over cook shrimp. Remove from heat.

Grits

Prepare as directed for 4 servings on package. Stir in milk, remaining butter, garlic powder, and Parmesan cheese.  Add salt and pepper to taste. Serve piled with sauteed shrimp and peppers.

Serves 3-4

Monica enjoying shrimp and grits!

A Friendly Biscuit

I look forward to Molly Wizenberg's blog posts like I imagine a military wife would a letter from her husband whom is over seas. They inspire me, always leave me craving more, and encourage me to keep on going-writing and of course cooking. This week, Molly's post about her friends made me want to jump out of bed in the morning, brew a pot of coffee, and make these biscuits...

So that is what I did.

Although the situation may be slightly reversed, as I am the house guest creeping down the stairs to start the coffee and make breakfast, the gratitude I feel towards my friends is equally cherished.

Cream Biscuits
Recipe from Orangette

2 cups all-purpose flour

1 tsp. table salt
1 Tbsp. baking powder
2 tsp. sugar
1 to 1 ½ cups heavy cream
5 Tbsp. unsalted butter, melted

Preheat the oven to 425°F. 

Combine the flour, salt, baking powder, and sugar in a mixing bowl, and stir with a fork to blend. Slowly add 1 cup of the cream, stirring. Gather the dough together gently: when it holds together and feels tender, it’s ready to knead. If it feels shaggy and pieces are dry, slowly add enough cream to make the dough hold together.

Place the dough on a lightly floured board and knead for 1 minute. (You don’t want to overwork it.) Pat the dough into a square about ½ inch thick. Cut into 12 squares. Brush each with melted butter so that all sides are coated. Place the biscuits 2 inches apart on the baking sheet. Bake for about 15 minutes, or until lightly browned. Serve hot.

Yield: 12 biscuits

Enjoy with your friends :)

Got Avocados?

Crazy how they go from ripe to you-better-figure-something-out-quick-otherwise-two-perfectly-good-avocados-are-going-to-end-up-in-the-compost almost overnight. Sure, a simple cheese (like maybe a horseradish cheddar) and avo sandwich is nice. Or, there is always the ripe avocado's best friend, guacamole. Today, however, I decided to go with something a little different, something that would compliment tonight's dinner (leftover slow-cooked shredded chicken with rice and beans), as well as cure my craving for chips and salsa.

Besides a questionably normal love of dogs, Monica and I have discovered that we share a similar affection for food influenced from south of the United States border. Conquering homemade tamales is next on my list!

But for now...

 Avocado Salsa 

Ingredients

• 2 ripe avocados, cut into small chunks
• 1/3 large red onion, diced
• 1/2 yellow bell pepper, diced
• juice from 1/2 of a lime
• 1/2 teaspoon red chili flakes
• 1 tablespoon white vinegar
• 1/3 cup cilantro, chopped 

 

Preparation

Combine all ingredients in a medium size mixing bowl. Avoid over stirring to keep avocado from mashing. Enjoy with tortilla chips or atop grilled chicken, fish, or tofu.