A New Cookbook, A New Resolution

My Christmas and New Year's blur of a week was amazing, albeit a bit stressful.  We trekked our way up to Ohio to spend Christmas with my family, trekked back to Memphis, and the next day hopped on a jet plane to Mexico.  To Mexico!  We had both decided early on that this New Year's needed a bit more excitement (plus just relaxation), so to Mexico it was.  Lots of money spent, lots of drinks consumed, and lots of wonderful food eaten, and all of it so, so worth it.  


But I wanted to tell you about one of my favorite Christmas gifts this year, which, incidentally, also involves Mexico.  I had bookmarked this cookbook right when it came out (I've been following her blog now for over a year), and I'm so glad that I told my mom that I wanted it.  Now, honestly, another cookbook is probably the last thing I need (seeing as I collect recipes almost daily and will never have time to get to all of them), but this one really seemed worthy of becoming part of my collection, mainly because I had no cookbook solely dedicated to Mexican/Tex-Mex cuisine. If you are curious about different peppers or spices used in Mexican dishes, or how to make your own salsa (or tortillas!), then take a look at this book.  I haven't had time to try the recipes first hand (see above sentence), but I cannot wait.  I'm thinking that I'll try my hand at making the Ruby Red Sweet Rolls this weekend.  Anyone have the book, and tried the recipes yet?  


And also, a resolution.  (What is yours?)  Our household's resolution this year is to be more conscious of how we consume - not just food, but the inevitable waste and garbage that is a by-product.  I got a jump start on this goal last year by sewing us some every-day use fabric napkins, which has eliminated our use of the paper kind.  We're now looking into starting a composting bin - I am especially fond of this design idea.  I'm already saving scraps of vegetables for stock, but I think composting will really be a great way for us to make our environmental footprint a bit smaller.  Every bit helps, right?

Edible Glitter

If this doesn't put you in the Christmas mood, well, I'm not sure what would.  These cupcakes (red velvet, with cream cheese frosting) were looking pretty ho-hum, and I needed to wow the recipients (well, not really.  They were for my husband's classes, and, let's be honest...the kids would have been happy with them being plain.  The glitter was really for ME).  Sparkle on, cupcakes.

Source

Plum Tart

When did fall get here?  While I absolutely dread the coming winter, I do enjoy the slightly cooler temperatures, that smell in the air, the pumpkin lattes.  But I always get a little flustered when a new season starts with regards to my clothes.  Just when I feel like I've mastered my closet for summer (skirts! sandals! flats!), along comes fall to throw everything out of whack.  I am still on the skinny jean phase (which probably means it's long gone out of fashion), but now I'm confused: can I wear other types of shoes with skinny jeans other than my flats?  I know I can wear boots up over the jeans, but what are my other warm options?  Low boots?  Flats with socks?  No.  And sweaters?  Do I need more of them?  I always seem to forget how I made it through the last autumn (and winter) season and so I find myself panicking.  


However.  At least I always know what to bake.  This plum tart is perfect for fall.  Not only is it a cinch to throw together (it only dirties your food processor, and a cutting board for the plums.  That's it.  No, really), it pairs a crispy, just-sweet crust with tart, wrinkly-skinned plums.  Simple enough for a weeknight, but also pretty for a dinner party if you paired it with some sweetened whipped cream.


Plum Tart
(originally found here, but tweaked)
1 cup flour

1/2 cup + 2 tbsp sugar
½ tsp. baking powder
1/8 tsp + scant 1/8 tsp salt (not quite 1/4 tsp salt total)*
1 large egg, lightly whisked
3 Tbsp. diced, unsalted butter
4 to 6 plums

1. Place rack in lower third of oven, and preheat to 375. Butter a 9" springform pan (mine was 10", which meant a little thinner crust, but I was ok with that).

2. Combine flour, sugar, baking powder, and salt in the bowl of your food processor, and pulse it a few times to combine. Add the egg and butter, and pulse until the dough is not quite the texture of cornmeal - it should be slightly clumpy and the butter should be cut up and distributed evenly throughout the dough.

3. Press the dough into the bottom of your greased pan and spread it to cover completely (but not up the sides!), using your fingers to lightly press down. Don't pack it too firmly.

4. Slice your plums either in halves or wedges, removing the pits. I placed my plums skin-side up, but you could place them cut-sides up as well. Arrange them however you please on top of your crust, pressing them slightly down into the dough.

5. Bake until the pastry is a light golden brown with slightly darker edges, about 25-30 minutes. Watch it carefully, as the original recipe called for 50 minutes (!) and I'm so glad I checked mine after 30, or else I would have had a burnt mess.

6. Transfer to a rack to cool for 10 minutes or so, then loosen the springform rim portion, and allow to cool completely.


*I prefer my baked goods to have a nice salt presence, so I upped the amount a bit. If you prefer to make it with less, then you can just stick 1/8 tsp salt total.

Challah

Saturday was a waste.  Friday night held in store some unexpected guests, delayed dinner plans, lots of imbibing, and staying up way too late (past midnight!  We were crazy!), which led to a pretty useless me on Saturday.  I used to be able to handle that sort of night, but not anymore.  So, my best intentions and plans went out the window for Saturday (vacuuming?  What?).  I did manage to get myself out of the house and meet a dear friend for lunch, and on my lazy drive back home I was struck with the sudden urge to bake some bread.  My headache was finally dissipating, the windows were down, and suddenly I had energy.  

I had bookmarked this recipe last week, for I'm always on the look out for bread recipes that a) don't scare me and b) look like I could handle all of the steps and not screw it up. I was determined to BAKE. SOME. BREAD.  (My desire to do this probably had a little bit to do with the fact that for the past two years, between farmer's market bread and my own baked bread during the winter, we have not had to eat store-bought bread at all, which is pretty impressive seeing as we eat lots of toast and sandwiches.  Well, I neglected to fit baking into my schedule last week and suddenly we were forced to buy bread at the store.  Horrors, I know.  My husband is very, very spoiled.)

As you can see, I almost braided the loaf on the left the correct way; the loaf on the right was my attempt at making up my own braiding technique, which was obviously not the way to go.  You can tell that I was doing this late at night - my energy spiked while I was mixing the dough in the late afternoon, but by evening I sort of took a nap and let the bread rest longer in the refrigerator, hence the less-than stellar nighttime iPhone pictures that I'm forcing you to look at now.

I also had a helper.  He made sure that I did not drop the loaves as I pulled them out of the oven.  Can't you see how hard he's concentrating?

A Wedding Cake

I have to take a moment and brag on my sister. While I'm the sister that has the cooking and baking blog, but rarely, if ever, updates it with the things she's making, my sister is the actual one who should be showing off her skills. My little cousin (28!) got married this weekend and my sister was in charge of the cake. Seeing as this is her actual daily job, she accepted it without even blinking, even though it entailed making cake for almost 300 people (!).

To accomplish this, she made a separate "show" cake, which served as a center piece but was actually just a tower of styrofoam and icing, into which she cleverly hid a large slice of real cake for the bride and groom to cut. Waiting in the back room, already cut into serving pieces, were the actual, edible sheet cakes. (I had never heard of this before...am I the last one?)

She made three sheet cakes, each a different flavor: chocolate, white raspberry, and a pina colada/pineapple/tropical combination, since the newlyweds are honeymooning in Hawaii. Truth be told, that last one sounded absolutely terrible to me, but as always, my sister convinced me otherwise, and once I tasted it I knew she was right. Job well done!

Italian Meals, Revisited: Venice, part II

So, third day in Venice. Our daily excursions consisted of the St. Mark's Basilica, Murano Island (which involved a scary water taxi ride), and the Accademia. But, let's get to the food, shall we?

Dinner, Night 3: Trattoria Da Bepi

Our first course: Pasta with olive oil and chili (me), and pasta with clams (my husband):

I ended up getting a small roasted pepper salad for my dinner because I was so full from the pasta, but my husband's meal really blew us away: cuttlefish pasta in ink! Look at it! It was the most beautiful and weird thing I had ever seen. I'm so happy that he ordered it, and even happier when he shared it with me. Amazing!


Dinner, Night 4: Our favorite, Ruga Rialto.

It's probably a sin to eat at the same place that you just visited the night before for appetizers, but guys. This place was so good. We didn't regret it one bit. Look at what we ate:

Appetizer plate consisting of: cud fish cream, calamari (again!), salmon, and squid. Divine.

First course (we split this): Spaghetti with clams (!)

My main: Grilled gilthead (the special that night).

My husband's meal: Grilled squid. Awesome.

Next up: Florence!

Mark Bittman's Blackberry Pie

I get really excited when we get invited to our friend's D and T's house for the 4th. Not only do they have a gorgeous house in the middle of Midtown, they also have a swoon-worthy pool with slate deck surround, a lovely sitting area, unlimited wine supply, and a great bunch of friends who, when invited to their house, bring a dazzling array of food to share. This year someone brought crag legs. Someone else made homemade corn salad, homemade guac, and remoulade sauce. The host grilled kielbasa and steak, and whipped up a sweet tea vodka concoction to share. My husband made his famous potato salad and deviled eggs. And I declared, a few days prior, that I was going to make pie.

Now. I have made lots of sweets. Crumbles, grunts, pandowdies, etc. But never have I attempted a double crust pie. And let me tell you...drumroll...it's so easy. Yes, easy. Just roll your pie crust out either on one sheet or between two sheets of wax paper. Really, that's the trick. (I hope I am convincing you with my confidence to go out and try this for yourself, but I was a little timid!) But really, just go for it! And my real goal (aside from the main goal of wowing everyone with this awesome pie at a party where everyone brings great food) was to get stars cut into the top of my pie crust. Priorities, right? As you can see, I pretty much succeeded. Just cut shapes out of your final pie crust (before you drape it over the fruit, while it's still on a sheet of wax paper), and then pray and mutter under your breath as you carefully position the wax paper (crust side down) over your pie, and then pray again as you sloooooowly peel the wax paper off and hope you don't tear it and have to start over. See? Easy!

I used used the flaky pie crust recipe (doubled), and the blackberry pie recipe (recipe is similar) out of Bittman's How to Cook Everything book. I increase the tapioca by 1 tbsp, as he suggested, and the filling was perfectly juicy.