Happy Halloween!

I hope you have a wonderful day full of good food and festivities. Crunch in leaves, meet your neighbors, and enjoy cozying up with hot chocolate after going out.

Me? I will be going to an early evening get together and then later on curling up on the couch with my family for a best ever pizza-wine-musicals night. On the schedule is Bordeaux, Pagliacci, and (in honor of Halloween weirdness) "The Rocky Horror Picture Show."

Enjoy!

If theres one thing I learned.

At pastry school, like most schools I'm sure, we learned our trade by taking our projects apart into separate components. Also, like mastering other talents, my trade can be broken down into a few basic skills that are repeated. Once one understands these elements, the idea of baking and creating amazing pastries is much less daunting.

Is that confusing? Let me give you an example: Boston cream pie is my husband's favorite cake. It consists of layers of vanilla cake, vanilla pastry cream, whipped cream, and chocolate ganache. Each of these ingredients can be combined differently and slightly altered to make other delicious desserts:

Vanilla pastry cream = vanilla pudding or cream puff filling

Whipped cream = easy topping for pie, fruit, or hot chocolate

Chocolate ganache = chocolate truffles or tart filling

Vanilla cake = the base for marble cake, strawberry shortcake, pineapple upsidedown cake, etc...

My point is this- everything gets used and reused to make endless varieties of desserts. Not only is this economical, but it's time saving in a kitchen.

For this very reason I love this cookie recipe from Southern Living that I got from a friend. It starts with the "Ultimate Chocolate Chip Cookie," which alone is good enough. To make it even better, it has variations that start with the same basic cookie dough which include anything from peanut butter to oatmeal raisin.

Last night when I baked some, I split the raw dough in half. To part I added basic chocolate chips, and the other I put in coconut and white chocolate.

You don't have to stick to only the suggestions in this recipe, either. Try using your own ideas!

Ingredients

• 3/4 cup butter, softened
• 3/4 cup granulated sugar
• 3/4 cup firmly packed dark brown sugar
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 2 1/4 cups plus 2 tablespoons all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 (12-ounce) package semisweet chocolate morsels

Preparation

Beat butter and sugars at medium speed with an electric mixer until creamy. Add eggs and vanilla, beating until blended.

Combine flour, soda, and salt in a small bowl; gradually add to butter mixture, beating well. Stir in morsels. Drop by tablespoonfuls onto lightly greased baking sheets.

Bake at 350° for 8 to 14 minutes or until desired degree of doneness. Remove to wire racks to cool completely.

Peanut Butter-Chocolate Chip Cookies: Decrease salt to 1/2 teaspoon. Add 1 cup creamy peanut butter with butter and sugars. Increase flour to 2 1/2 cups plus 2 tablespoons. Proceed as directed. (Dough will look a little moist.)

Oatmeal-Raisin Chocolate Chip Cookies: Reduce flour to 2 cups. Add 1 cup uncooked quick-cooking oats to dry ingredients and 1 cup raisins with morsels. Proceed as directed.

Pecan-Chocolate Chip Cookies: Add 1 1/2 cups chopped, toasted pecans with morsels. Proceed as directed.

Almond-Toffee Chocolate Chip Cookies: Reduce morsels to 1 cup. Add 1/2 cup slivered toasted almonds and 1 cup almond toffee bits. Proceed as directed.

Dark Chocolate Chip Cookies: Substitute 1 (12-ounce) package dark chocolate morsels for semisweet chocolate morsels. Proceed as directed.

Chunky Cherry-Double Chip Cookies: Microwave 1 tablespoon water and 1/2 cup dried cherries in a glass bowl at HIGH 30 seconds, stirring once. Let stand 10 minutes. Substitute 1 (12-ounce) package semisweet chocolate chunks for morsels. Add 1 cup white chocolate morsels, 1/3 cup slivered toasted almonds, and cherries with chocolate chunks. Proceed as directed.

Coconut-Macadamia Chunk Cookies: Substitute 1 (12-ounce) package semisweet chocolate chunks for morsels. Add 1 cup white chocolate morsels, 1/2 cup sweetened flaked coconut, and 1/2 cup macadamia nuts with chocolate chunks. Proceed as directed.

Seriously?!?

I have a Mr. Coffee 4-Cup Programmable Coffee Maker:

It's $19.99

I need a Mr. Coffe 4-Cup replacement carafe (to replace the one that I broke):

It's $15.23 plus shipping.....

SERIOUSLY?!?

The first of the season, and a season of firsts!

The transition between summer and fall this year was an odd one. September was fairly warm and green, and then I went to Cambodia, where it was HOT and tropical (in fact, I couldn't remember being that hot in a long time). When I returned, it was frigid and the trees in front of my house were bright red! Rather than easing into fall, I kind of felt like I was blasted into a new season. I am jet lagged, but everyone else is thinking about Halloween and spiced cider....oh, well. Might as well ride the wave, right?

Enter my first pumpkin pie of the season.

Now, I do get tired of pumpkin pie after a while, but there's nothing like those first few silky bites that fill your mouth and head with the smells and spices of fall.

Speaking of firsts....MY GREEK BROTHER IN LAW IS FINALLY HERE!!!! I admit, I am guilty of complaining about many things about our US of A. But when it comes down to it (and I was harshly reminded of this in Cambodia), we live in a great country with great traditions and great opportunities. And when I called up George and invited him and my sister over for pumpkin pie, he thought I was inviting them over for a savory dinner. He has never had pumpkin pie! Nor has he had Thanksgiving, or driven on a freeway, or many things in between! It has been so much fun to re-experience and appreciate things through his Greek eyes. What a great reminder of things to be thankful for in the month leading up to my favorite holiday!

Back from the Bodge

So sorry about the 3 weeks of nothingness. It just so happens that I have spent the better part of the month of October in Cambodia. While this wasn't necessarily a culinary trip, I can't help but view the world through food goggles....and I got some pretty good shots.

Although we had a busy schedule learning about the history and politics of Cambodia, helping out our friends, and visiting the slum villages (where the government has forced thousands of families to move into so that they could develop the valuable city land), we managed to eke in some foodie time.

{We had several delicious home cooked meals}

{As well as some great restaurant food. This entire meal cost less than $10}

One day, we went with a Khmai woman to a traditional market. I have to admit, with my high reverence for food it was a bit difficult for me to see that some of the most dirty, malodorous places in the cities are these markets. It didn't, however, take the natural beauty away from the local produce.

{veggies}

{duck eggs}

{friends at the market}

{asian pears, dragonfruit, oranges}

{limes}

As long as one avoided the road side stands (a warning we heeded), the food there was pretty fantastic, fresh, and interesting.

{saomao aka rambutan aka sweet hairy lychee things}

Cats morphing into croissants

You may be getting tired of these nonsensical posts, but I just can't help it. Not when The Daily Wh.at has a post like this:

"If someone ever asks you to describe the Internet to them in four words look them straight in the eye and say 'cats morphing into croissants. The Internet is cats morphing into croissants.' Then walk away."

And since this is a pastry chef/ culinary school/ baking/ foodie blog, I shall leave you with a recipe. And since I am not patient enough to make croissants at home, here is a fantastic and fun (fantastically fun!) beignet recipe to make. Mmmmm....

Suddenly it all makes sense...and chicken salad

By now, I'm sure anyone who spends any amount of time on the internets and email has stumbled across this web phenomena:

Yes, I mean the "LOL Cat," who is the mascot and founder of icanhascheezburger.com

This cat, and that entire sense of humor, have never gripped me. Photos of cats and dogs with bad spelling and poor grammar? "Why is that supposed to be funny?" I thought, until just the other day when I was fixing this amazingly low fat and high protein chicken salad recipe. My so-adorable-we-wonder-if-he-is-indeed-actually-a-dog Yorkie, Toby, was standing next to me waiting to bum a chicken scrap (or five) and I managed to snap this picture on my phone:

When I looked at that pathetic photo, I could almost hear the little guy saying in my head...

"I can has chickin?"

And it all made sense.

I still don't die laughing like other people, and I doubt I'll ever subscribe to the website. However, the more I think about it, the more I think the creators of that first viral photo were on to something.

Married to the Baker

Hello, I thought I would take this opportunity to stow away an entry on this blog. It's something I've been thinking about for quite a while, but just didn't get around to it.

You see, I have been reading my wife's entries in this blog for the past few years and like you have enjoyed reading about her forays into all different types of dishes and deserts. However, I thought you all wouldn't mind a break, and hopefully a bit of humor...

So what is it like being married to a baker and general food lover? Well, here is what Naka's adventures in cooking have meant to me:

Culinary School:

The baking assignments in school always resulted in a box full of pastries, bread, cookies, fill in the blank coming home on one or more nights each week. This seemed great at first, but after gaining 20 lbs. I decided that taking the "assignments" to work to share was the best strategy.

Planting a Garden:

Great idea, and aesthetically pleasing. What is less understood is how physically taxing it is to get all of the soil for a 2' by 8' from a local hardware store into our trunk and then out and up the hill to our back yard.

Baking for things like wedding showers and brunches:

This usually produces reject baking items or scraps that a spouse can munch on. However, the prime stuff is left in plain sight to tempt you while at the same time you know you can't have any of the good stuff. Bittersweet :)

Experimenting with new recipes

9 times out of 10, this is pure goodness. Being able to come home to a variety of dinners keeps a hungry spouse like me happy. I also like variety in food and enjoy almost every type of food, so this is a real benefit.

Having a wife understand what good food is and wanting to buy the best quality:

Special cheeses
Organic, free range, grass fed, etc.

=EXPENSIVE

Well, that's it for me. Enjoy the blog...

Hot Buttered Toast

For a few weeks I have been meaning to blog about toast. I was just about to write about it, when I noticed that Molly from Orangette had beat me to it. But I want you to know, toast was my own idea...if toast could be anyone's idea. I think that's the think about toast.

Who is the pig in the picture you ask? Why, that's Mercy Watson. You see, I have a little friend* who loves to read Mercy Watson books. Mercy is a porcine wonder who lives at 14 Deckawoo Drive and loves stacks of hot buttered toast.** She gets in to all kinds of mischief and trouble, but unfailingly seems to find a way to resolve each situation by sitting around the table with friends and eating hot buttered toast. Sometimes I will read the books to my friend before he takes a nap. Every time I then go downstairs and fix myself some hot buttered toast.

I will say it again- hot buttered toast. Now, you tell me if you can read that phrase over and over again and not begin to crave the crispy, golden, savory flavor. Oh, you can spread jam on it if you like. It is your toast after all. I, however, like it plain in the afternoon with some sweetened black tea...and guess where I'm going right now....

*He's 3, and today happens to be his birthday, which is why I was thinking about it in the first place.

** Can you tell I 've read these a lot?

Healthy Peruvian Asparagus Locavore Mathematician Bitches

I am beginning to have a reasonably sized collection of articles that I want to share with you. Some I have gotten from friends, some I have found on my own, some I can't even remember where they came from. I haven't shared any yet, because I was having a hard time figuring out how to present them to you. One link per post doesn't seem like a sufficient blog, but it's hard to put them together, also.

But all that is not important. What is important is the contents of these articles, which I find informative and thought provoking. The three I am bringing you today really have no like themes whatsoever (hence the blog title). Some may even disagree at points. What they do have in common is that they all must be read critically, letting you, the reader, form your own conclusions on the matter. Hopefully they will spur you on to think for yourself. Can you do it??

Are toxins making you fat? Comes from the co-author of the semi-famous book Skinny Bitch. The two girls who wrote it certainly practice what they preach, and it's working for them, so I feel what they say must have some merit.

Math Lessons for Locavores was in the NY Times a while back. It's an interesting take on eating local- or at least one's environmental motivations for doing so.

And speaking of environmental issues, who knew asparagus would be one? This article explains how regions of Peru are in danger of permanently damaging water supplies in order to grow and feed the world (Namely, GB) asparagus. I'm not saying we need to stop eating asparagus from Peru, but I do think it's a good reminder of mindful consumerism. Everything you do, including eating vegetables, can have an impact.

That should keep you busy for a while!

PS. Just for fun, I googled the title of this blog and decided to post the #1 image that came up. It was Top Chef (I think?)


Is that host, Padma, Peruvian or something?

Nutella Swirl Banana Bread

I love this, and I think I shall forever more make banana bread in this fashion. I started with this recipe from Cooking Light as inspiration. However, I don't know if you want to use that recipe, because while it was low fat, it was bit on the dry side. You can really use any of your own, favorite banana bread recipes.

Start with:

1 recipe for plain banana bread batter

In a pyrex measuring cup, measure about 1/3 to 1/2 cup of Nutella. Microwave it for about 30 seconds until it's soft. Measure out 1 cup of banana bread batter and mix it with the Nutella. Alternate spooning in the plain batter and the Nutella batter until it is all used. Take a small paring knife and swirl around until the batter looks marbled. Bake as directed.

Me and Goji

I am still trying to decide what I think about this....It's quite a brilliant business idea. At www.meandgoji.com you can build your own custom cereal. You pick your own personal base, flavors, and add-ons...and you can name your own cereal, too! The ingredients are, indeed, whole and healthy.

Here's where someone got smart. Just for fun, I made a mix online. It's like ordering a pizza, but with cereal. Oh! Cocoa nibs I love those! Mmmm goji berries are so healthy. Well, this all needs a little nutmeg and cinnamon...and quinoa flakes for protein. And pouf! There you have an $11 cereal. Plus $4.99 shipping. In their defense, the ever so modern "cereal capsule" does hold about twice as much as a normal box of cereal, but that's still for at least three times as much money. Even for a high quality cereal.


I am inspired, though, to go to my local natural food store and make the same cereal out of the bulk section. I'm craving it now, anyway.

I just died in your arms tonight this morning

Ooooh Portland, how you tempt me. Besides having a plethora of beautiful old houses well within our price range of affordability, you also have some fantastic food (also well within our price range of affordability).

I just could not believe the prices when we went to the Waffle Window on Saturday morning. I really did just about die...but let me back up. The Waffle Window is exactly what it sounds like...a window...that sells waffles...with a couple of tables set up outside to eat on. I was snobbily reluctant to eat there when it was suggested to me, but I went along and am so glad I did. These are no ordinary waffles. Let me explain by telling you what we ordered.

Raj and I shared the "Farm Fusion"


{mushrooms, spinach, roasted peppers, tomatoes, bacon, and marinated chevre}

And the "Granola and Fruit Waffle"


{house made granola, vanilla yogurt, seasonal fresh fruit}

And though we were absolutely stuffed after these two, still ordered a banana nutella waffle for dessert.


{exactly what it looks like}

Our total bill? $13. Oooh, Portland, you do tempt me so.

Moussaka, Moussaka, Moussaka!

For those of you who don't know much about my personal life, my sister married a Greek man exactly a year ago next week. This past year has been an incredibly frustrating emotional roller coaster as we have been waiting (and waiting...and waiting...) for George's immigration to go through. Now FINALLY the wait is almost over. His interview is in Athens on September 15th, and he should be here by the end of the month! (Good vibes, everyone, good vibes...)

I can't imagine what it must be like to move on the other side of the world- especially from a place where the food is so good (Greece) to a place where McDonalds is still considered a treat (the US). I have been brushing up on my Greek food to help my brother in law feel at home when he comes.

I started yesterday with Moussaka. (what is moussaka?) I used a recipe from a Greek cookbook, but it was missing some of the essential elements that I remember eating when I was there. Because of this, I won't give you the recipe I made- although it was still pretty dang good. Next time I will make this one here. If you make it, don't substitute ground beef for ground lamb. It's just not the real deal. Nor is it as healthy.

Don't be put off by how many steps there are. It's no more labor intensive than lasagna. Not to mention it's a big recipe and will last you at least two meals. And it's better the second day, so it all works out. Worth it!

Flower Shower Power

Even though I am not currently working in any kind of pastry or baking job, I am- and forever will be- happy I went to pastry school. I had the opportunity to make the above cupcakes for a baby shower last weekend.

I have so much fun doing this stuff.

And I'm starting to sense a theme. Baby showers + flowers.

Remember these?

{Two other baby showers I baked flowery cupcakes for.}

That's me and the adorable Christi from flora+domus, who did the other 90% of the work for the shower.

I love these.

I

LOVE

THESE

These paintings were featured on DesignSponge the other day. If only I could make it to San Francisco on September 6 to see their opening in the art gallery....sigh...

Goin' Campin'

I used to think camping was such an economical way to have a relaxing weekend.

I went with my family (and friend's families!) frequently when I was growing up. As a kid camping, I never realized just how many details need to be planned in order to ensure these weekends are, in fact, relaxing.

This weekend is going to be the first camping trip ever for my husband and I in six years of marriage. It's not that we didn't want to go sooner, but rather that we just never got around to it. But finally, a few weeks ago, we started buying supplies (including the above tent). $600 later, we realized that for that much money we could have gone away on a fairly nice weekend escape. HOWEVER, we're hoping these supplies will be more of an investment and at some point prove, in fact, economical.

My lack of experience in being the one in charge has left me at a loss on what to cook while we are there. Since it's just the two of us, I wanted to make things that are special and delicious but still centered around the idea of camping.

I started with these ideas from Food and Wine, but wasn't all that wowed. Next, I began searching Sunset Magazine, because they are centered around travel and the outdoors anyway. They had a list of "21 Great Camping Eats," which I found much more inspiring. I place on making Honey-Rosemary Lamb Sandwiches and if I have time to prep, these Thai Turkey Sausages sound amazing.

Other than that, I think I am going to cook up a batch of my chili, bake some cornbread the day before, and maybe go buy some ground chorizo to have with eggs for breakfast. Add some snacks (and S'Mores!), lunch meat for sandwiches while hiking, and lots of fruits and veggies, and we're set!... I think......

Out of sheer laziness.

I officially really, really love quinoa. I know quinoa isn't the newest food on the market these days, but I kinda view it like I do skinny jeans: they have been popular for a few years now. At first, I shied away because they were different. Then, they got so trendy that I tried to avoid them out of principle. And yet, after awhile I grew to realize something- hey, this is awesome! (BTW- I officially really, really love my skinny jeans, too).

I could tell you that next to barley quinoa has the highest protein content of any grain. I could tell you that it serves the exact same purpose as couscous in every recipe I have tried so far. I could tell you that it really tastes so much better than brown rice (especially when made with chicken or vegetable stock). Yes, all these things are true, but if I'm honest, what's the real reason I started making quinoa so often?...because it cooks in 15 minutes.

Am I the only person who at least once a week has dinner hot and ready and then realizes that she forgot to start the brown rice 45 minutes ago? "Crap!" I say out loud in my kitchen, and then scramble to make something healthy and whole grain. (or sometimes I just give up)

Not only that, but you know what else takes 40 minutes to cook? Steel cut oats. I am not a morning person. I wake up crabby (I know what many of you are thinking right now. "No kidding."), and the last thing I want to do is wait 40 minutes for my breakfast to be ready. I have just discovered that quinoa is awesome when cooked in coconut milk and served as you would oatmeal; with maple syrup or brown sugar, fruit, and nuts. It's actually quite rich and filling.

If you don't want to start with a recipe, you can do as I did in the picture above and throw any and all of your leftover veggies together with a hot pan of quinoa. Then, throw in some chevre (simply because it never fails), and enjoy!

Only a Day Late...

...as I usually am.

Yesterday was National S'mores Day

Which is certainly no reason not to celebrate today.

Really, is there a greater combination of flavors?

If you somehow think so, you could always try a toasted marshmallow shake instead.


I'm all over it. {most of the photos courtesy Martha Stewart}



{Sorry about the bad quality, but I couldn't help but include this scene.}

"This is smores stuff. First you take the graham. You stick the chocolate on the graham. Then, you roast the mallow. When the mallows flaming, you stick it on the chocolate and cover it with the other end. Then, you scarf."

I'm a Berry Tart!!!

"You enjoy life's luxuries, from fresh food to beautiful land. Like a fine berry tart, you approach life with great detail, care, and thoroughness."

What summer dessert are you??