Part Deux of A.T.L.R.T.

Today on As The Lunch Room Turns Ethan and the Tiger bonded on how much they despise apple sauce and how they love tacos. "They're like the greatest food in the world, mom." To their dismay, Miriam, Tigers BF-does not- like tacos. Who knew?

Tiger: I told Ethan that he was nutty like a squirrel because he talks fast like me.

Me: Did he get mad?

Tiger: No, he smiled.

And then she smiled.

And then I smiled.

Gourmet Goodness and New Orleans Style Bread Pudding

We stopped by Petty's yesterday evening, my favorite little gourmet shop. The place has been around almost as long as I have (and that is a longggg time). Cafe Du Monde for me, hot pickle chips for John and a chocolate concoction called "1001 Chocolate Chips" for the Tiger. No, I did not buy her that insanely large chunk of cheddar cheese.

I've been going through a New Orleans inspired phase when it comes to cooking lately. Last nights guilty indulgence was Bread Pudding With Bourbon sauce.

Bread Pudding:

1 loaf French bread, at least a day old, cut into 1-inch squares (about 6-7 cups)

1 qt milk

3 eggs, lightly beaten

2 cups sugar

2 Tbsp vanilla

1 cup raisins (soaked overnight in 1/4 cup bourbon)

1/4 teaspoon allspice

1/4 to 1/2 teaspoon cinnamon

3 Tbsp unsalted butter, melted

Directions:

1 Preheat oven to 350°F.

2 Soak the bread in milk in a large mixing bowl. Press with hands until well mixed and all the milk is absorbed. In a separate bowl, beat eggs, sugar, vanilla, and spices together. Gently stir into the bread mixture. Gently stir the raisins into the mixture.

3 Pour butter into the bottom of a 9x13 inch baking pan. Coat the bottom and the sides of the pan well with the butter. Pour in the bread mix and bake at 350°F for 35-45 minutes, until set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan. Can also make in individual ramekins.

Bourbon Sauce:

1/2 cup (1 stick) butter, melted
1 cup sugar
1 egg
1 cup Kentucky bourbon whiskey

In a saucepan, melt butter; add sugar and egg, whisking to blend well. Cook over low heat, stirring constantly, until mixture thickens. (Do not allow to simmer, or it may curdle.) Whisk in bourbon to taste. Remove from heat. Whisk before serving. The sauce should be soft, creamy, and smooth.

Serve with bourbon whiskey sauce on the side; pour on to taste. Best fresh and eaten the day it is made. Makes 8-10 servings

* I altered this recipe a bit and used half and half instead of milk (gives it a richer taste). You might need to add extra bread, enough to make sure that all of the liquid is absorbed. I also doubled the allspice and cinnamon. I soaked the raisins for about 2 hours and they tasted fine however I'm sure if you left them for 24 hours they would be incredible (I didn't have the patience).

For the bourbon sauce, I added a little extra cinnamon and nutmeg and extra sugar to taste. I did let it simmer even though the recipe says not to. The sauce was too thin otherwise. I suggest a low simmer for 20 minutes stirring frequently and then take off heat and let settle for about 10-15 minutes. Give it a good stir before serving. It should be a nice syrup like consistency.

*I used brown sugar for everything.

The trick with both the pudding and sauce is to flavor to personal taste. Served with vanilla ice cream = outstanding! John ate about 1/4th of the pan. This dish would be perfect for Christmas time or cold weather in general.

Recipe courtesy of : http://simplyrecipes.com/recipes/bread_pudding/

As The Lunch Room Turns

She’s got her life living in her heart
She’s got these eyes well where do I start?
Like looking at the deep night sky
So many worlds inside her eyes


She’s a spectacular girl ~ The EELS

When I pick the Tiger up from school the first thing we talk about is Ethan. He sits by her at lunch (which delights her) and they chit chat...

Tiger (saying this all in one breath): Mom, guess what?! Ethan likes Chinese food and cherries and Nacho Cheese Doritos and he's been bitten by a dog... Well -he- wasn't bitten by a dog but his bird was. He likes fortune cookies, too. Today he read my fortune for me. (I put a fortune cookie in her lunch as a surprise) He told me that one time he ate his fortune and I told him about the time I ate toilet paper because Sissy was taking to long to fix me my hot dogs so we've both eaten paper, too (This one was news to me, lol). We have a lot in common, don't we?! He's  a lot easier to talk to than Andrew (she's a Gemini, after all, so a good conversationalist is important :) )... And today our feet touched at lunch! (HUGE SMILE)

So innocent, I love it! I think I might start living vicariously through her. Looking forward to what Friday brings.

In A Beatles Mood

Old video was too cool not to post.

Fall Must Have #1

Argyle socks! (Love the red suede shoes in the last pic more than the socks...)

La-Di-Da

Tell me that is not the coolest poster ever. If you don't think so then you're not an Annie Hall fan. Found it over at A Cup Of Jo, went to try and purchase a copy of the print and it was sold out. Bah. Shall try again in a few days. Don't know where I would put it just know I want one.

New York Street Chic -

Love those mustard yellow socks!

Courtesy of The Sartorialist

http://thesartorialist.blogspot.com/

Goopy

The only thing I've been cultivating is a round stomach. The only vision I have is of the tip of my red toenails peeking out from said stomach. But he still loves me. Still gropes me in public and private. Still looks at me all goopy and tells me how happy he is that I am in his life and how he wishes that we would have met 20 years ago. I tell him that I wish we would have met at the age of 4. I would of happily ridden off in the sunset on the back of his tricycle.

Today's recipe - Carrot Cake With Maple Cream Cheese Icing courtesy of Bon Appetit with a few changes from moi.

Cake

2 cups all purpose flour

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

2 cups sugar

1 1/4 cups canola oil

4 large eggs

3 cups grated peeled carrots

1 1/4 cups coarsely chopped walnuts

2 tablespoons minced peeled ginger

Icing

10 ounces cream cheese (such as Philadelphia), room temperature

5 tablespoons unsalted butter, room temperature

2 1/2 cups powdered sugar

1/4 cup pure maple syrup

12 walnut halves (for garnish)


For cake:


Preheat oven to 350°F. Butter two 9-inch-diameter cake pans. Line bottom of pans with waxed paper. Butter and flour paper; tap out excess flour. Whisk flour, baking soda, salt and cinnamon in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots, walnuts and ginger. Divide batter between prepared pans.

Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans 15 minutes. Turn out onto racks. Peel off waxed paper; cool cakes completely.

For icing:

Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy. Add powdered sugar and beat at low speed until well blended. Beat in maple syrup. Chill until just firm enough to spread, 30 minutes.
Place 1 cake layer on platter. Spread with 3/4 cup icing. Top with second layer. Spread remaining icing over entire cake. Arrange walnut halves around top edge. (Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 30 minutes before serving.)

I added 4 teaspoon's of cinnamon
omitted the fresh ginger and added 1 tsp of ground ginger as well as
1tsp nutmeg
1tsp ground cloves

I used pecans instead of walnuts however I'm sure that walnuts would have been a delicious addition.

Split the cake mixture between 3 - 8inch round tins to make a triple layer cake and doubled the icing recipe. (There will be a lot left over but more is better than less when it comes to homemade frosting.)

Warmth

How does fresh baked apple bread lightly toasted and topped with thin sliced sharp cheddar cheese sound? Yummy, right?!

I've been baking bread a lot lately mostly because it makes the house smell homey. I've also been searching for and contacting old friends, people that were around me during happier times in my life but we just somehow lost touch. I seem to need a lot of comfort right now. A soft blanket woven with baked goods and dear people. Bliss.

Little Kids Are Cool

The Tiger and I were talking about making a funny family video and posting it on Youtube so that we could become famous (her idea). I asked her if she wanted to be famous when she grew up to which she answered yes. When I asked her why she replied because I want people to know that I exist.

8 years old, folks.

Know what, Tiger, I totally respect that... I want people to know that I exist, too. You sure are a cool little kid!

*Insert beaming smile-here-*

The Babies Are Money

I felt as though this was the appropriate song to hum along to as I introduce my latest thrift store find: * drum roll, please*

TA~DA!!!

I drove and drove and drove... and drove around in F$#!ing circles looking for a certain Goodwill in a well to do neighborhood. The little voice (one of many) in my head told me not to give up. Finally, after what seemed like several sunrises and sunsets (about an hour) I found the store. Definitely quality over quantity. I spotted these babies as soon as I walked through the door. Chance? I don't think so... This was fate. They cost me right under $24.00, a bit more than I am usually willing to pay for thrifting finds but well worth it. Leather, made in Italy, perfect fit, mint condition and to add to the description -mine-.

Sing it, Astrud!

Pretty Is As Pretty Does

Note to self : add to wish list...

I realized today that if I am to look exquisite this second half of the year then I need to put a halt to my culinary pursuits and start going to the gym. Soon the big, thick September fashion issues will be out with all of the incredible fall colors and styles, that in all honesty, never really change. Style is personal, it's what you like and what makes you feel good about yourself when you look in the mirror. For me Fall = plaid, saddle shoes, wing tips, vintage cashmere, dark plums and teals, faded men's denim (year round), men's thin stripped button downs and khakis/ dress pants tailored to fit. And most importantly, the little black button down sweater.

Sigh...

Fresh juice it is.

I also realized after web browsing and finding this amazing vintage Chanel dress that I could never in a million years afford, I should probably learn to sew.

OMGosh I Want!

Found this over at La Petite Coquin

 http://lapetitecoquin.blogspot.com/2010/07/no-590-mr-and-mrs.html

I would love this for Mr. N and myself!

Sea Side Bark

This is an original by *me*.

I'm going to be honest, I didn't measure a thing.

I took a bag of white chips (out of convenience- next time I will pay the extra money for a few bars of good quality white chocolate.) and tempered the bulk of them (3/4) in the microwave. 15 seconds- stop-stir-repeat until not quite all the way melted. You should still be able to see remnants of chips but when you stir chips should easily melt and chocolate should be glossy. Add the remaining 1/4 of white chocolate, the coolness of the left over chocolate is the tempering trick. I learned this from watching Ina Garten. Loves me some Ina! Pour melted chocolate on to lightly greased parchment paper that is resting on flat pan. Give bowl with left over melted good stuff to the 8 year old that is standing directly over you. :) Sprinkle with crushed pretzels, finely diced black licorice, cinnamon and sea salt to personal taste. Gently smooth over with wooden spoon so that the cinnamon and salt evenly mix into the white chocolate.

This might not be for everyone but  I love it! Sweet, salty, crunchy with a burst of deep black licorice. Interesting mix that pairs wonderfully with a nice port.

*Next time I promise I will measure.

Treasures

Quick entry before I go walking (ugh). I inherited several treasures from my parents, among them are boxes full of  INCREDIBLE old photos. Due to my fathers job, he had the privilege of seeing most of the world. Thankfully, he had a love of photography and documented his travels. I'm not sure where this was taken, regardless the view is surreal. I do know that it was taken around the late 1940's to early 1950's. I can only imagine what it must  have looked like in color.

Morning Walk

The view from my walk yesterday Not to shabby, eh? Trying to get myself psyched up to go for another, longer, calorie burning 4 mile walk in like the next 30 minutes or so. The only downfall to having a culinary passion is gaining weight. Which makes it hard for me to enjoy my other passion: clothes. After last nights dinner (angel hair with a sun dried tomato/ cream sauce, french bread with olive oil dipping sauce and  soft mozzarella layered with tomato and basil .... ahhhh fresh basil, such an incredible scent! lest not forget the delicious pecorino romano- heaven.) , I definitely need to get out and move!  

Grilled Salt & Vinegar Potatoes

Photo by Heidi Swanson. Recipe adapted from Martha Stewart Living

2 cups / 475 ml white wine vinegar

1 pound / 16 oz / 450 g waxy potatoes (see head notes), cut into 1/4-inch slices

2 tablespoons extra virgin olive oil

1 teaspoon flaky sea salt, plus more for seasoning

1/4 teaspoon freshly ground pepper

fennel salt* to taste (optional)

Pour the vinegar into a medium saucepan, then stack (or arrange) the potatoes so the vinegar covers them completely. Bring to a boil, then reduce the heat and simmer for about 5 minutes, or until the potatoes are just fork tender. You want them to hold their shape, so they don't fall apart on the grill later. Let the potatoes cool in the vinegar for 30 minutes. Drain well, then very gently toss with olive oil, salt, and pepper.

Heat the grill to medium high. Grill potatoes, covered if possible, until golden on one side, then flip and grill the other side - roughly 3 - 5 minutes per side. Serve sprinkled with salt or fennel salt to taste.

Serves 4.

*To make fennel salt: toast 1 tablespoon of fennel seeds in a skillet, pound to a powder with a mortar and pestle, then combining it with about two tablespoons of flaky sea salt.


I found this over at 101 Cookbooks (see side reads). A few words come to mind: interesting, acquired taste and pucker. I used white wine vinegar like Heidi suggested but I'm sure (as she stated in her entry) you can use any vinegar you like. The fennel salt was a surprise treat, so aromatic! I loved everything about the deep, licorice scent and taste. Homemade fennel salt will be a regular in my spice collection from now on.
We paired the potato's with chicken but I think beef would have been a better accompaniment. Wash down with wine of your choice as this side seems like it would go with anything.

Dinner And Desert: Lobster Grilled Cheese And Fresh Cherry Sauce

Dinner tonight... Omg - yum! Photos and recipes via Kevin of Closet Cooking
http://closetcooking.blogspot.com/

Rainy night, jazz on low, cheap German wine in hand, delicious food, family at the table= nice evening

Lobster Grilled Cheese Sandwich

by Chef Chris Mills
(makes 4 sandwiches)

Ingredients:
1 pound lobster (cooked, shelled and diced)
1/4 pound brie (diced)
1/4 cup mayonnaise
1/2 teaspoon tarragon (chopped)
2 green onions (sliced)
1 tablespoon grainy mustard
1 clove garlic (chopped)
1/2 lemon (juice)
salt and pepper to taste
8 slices bread
4 slices cheddar cheese
salted butter (room temperature)

Directions:
1. Mix the lobster, brie, mayo, tarragon, green onions, grainy mustard, garlic, lemon juice, salt and pepper in a bowl.
2. Butter one side of each slice of bread and assemble sandwiches with the buttered sides of the bread facing out and fill with a slice of cheese and a quarter of the lobster mixture.
3. Grill until the bread is golden brown on both sides and the cheese is melted on the inside.

Sour Cherry Compote

(makes 2 cups)

Ingredients:
2 cups sour cherries (stemmed and pitted)
1/2 cup sugar
1/2 cup water
1 tablespoon cornstarch
1/2 lemon (juice)

Directions:
1. Bring everything to a boil in a sauce pan and boil for 2 minutes while stirring.
2. Strain the cherries from the liquid, set the cherries aside and simmer the liquid until it thickens, about 2-3 minutes.
3. Remove from heat and mix the cherries back in.
4. Let cool and enjoy. (Spoon over vanilla ice cream)

The only changes that I made was to use red onion in the place of green onion and regular, sweet-fresh cherries instead of sour cherries. Both dishes turned out better than delicious!!!
 

Third Fourth

This makes our third 4th of July together. He stood behind me the entire time the fireworks went off, holding my waist, kissing my neck and telling me he loves me.

John Doe and His Rockin' Band - "Fourth of July"

Crappy quality but I still like it because it's live. Happy Fourth!