Life's a bowl of cherries has new meaning...

Fresh, washington cherries in season.. I am dying here.  They are that good.  I love them just on ice.. so good.  And Scarlett loves them in popsicles.  Found this recipe here for banana blueberry popsicles on Martha Stewart and changed it a bit.  The results are loved by Scarlett and I noticed a few keep disappearing when she's not around.  

 I use Trader Joe's Vanana yogurt (banana + vanilla.. have you tried this yet?  Total fav) and I only add sugar to taste.  Depends on the ripeness of the fruit... I usually use bananas that are over-ripe and too sweet to just eat.  Taste the mix before adding sugar, you might not need

any.

As far as popsicle trays, I have a great set from williams-sonoma in storage (yes, my life is somewhat in storage as I have 75% left the tri-state area) and I love them.  You insert wooden sticks, which is just reminiscent of childhood, to me. But I got some great trays at IKEA at the beginning of the season which are plastic and fun colours.. so inexpensive, you can grab a set for a friend. (and pass along this recipe!)

Vanana & Cherry Popsicles

2 ripe bananas
1.5 c. vanana yogurt
squeeze of lime (or lemon.. I just prefer lime with cherry)
1-2 T. sugar to taste, if any
1/2 c. cherries, pitted

In food processor, blitz bananas til smooth
add yogurt, lemon, (sugar.. if any) and blend till smooth.  Pour 1/2 in a small container and set aside.

To the remaining 1/2 add the cherries and blitz til somewhat smooth.
Pour into popsicle containers, alternating vanana and cherry mixture.  Use a skewer to swirl or leave for layered look.  (if making layers, pour very very slowly otherwise they will mix)
Freeze.  Makes 6 popsicles

Pyrex measuring cups with spout are perfect for filling.

Blitzing cherries.  Cuisinart makes this recipe so easy.

a little helping hand is always good. having patience is even better!

 These IKEA popsicle trays are cheap, fun colours and do the job well!

 

Here's to a great summer treat.  I just saw a Bobby Flay Throwdown where he made some sangria popsicles.  Can you say.. yum?  These cherries would be so good in that.  

So, the longer I am here in Seattle.. the more we are doing and seeing what an amazing area this is.  The cherries are just one more reason we are liking it here. 

Heaven= spaghetti + cherry pops for dinner! Life is good.

Update (08/01/10): Noah and Scarlett lovin' the popsicles.  These have truly become a staple, even Kiki (kylee) loves them.

the perfect whole roast chicken. no, really. (and easy, easy!)

So, just a little background..   I have been avidly cooking since around the 10th grade.  In that, I mean watching cooking shows, reading cookbooks and trying pretty much every recipe that I could afford.  Time and money, that is.  Well, roast chicken.  The perfect bird. I cannot tell you how many recipes, techniques and different chef's instructions/tips I have tried over the years.  And to, I guess, decent success.  Nothing to write home about.  But never-the-less.. I'd say bi-weekly in the cooler months, I would roast up a bird.  After all, it is quintessential home-y-ness. It has been said that a chef is only as good as well as they roast a chicken.  As far as whole foods diet, it's kinda perfect.
Well, after 20-some years.. I happen to catch Thomas Keller on Anthony Bourdain's show, detailing his technique for perfect roast chicken.  He was very adamant about it and it was too darn simple, I just had to try it.  Lemme just say, I wish I had heard from him years ago.
It is the least amount of fuss and is done under an hour and it really comes out perfect every time.  I served it to mom and pop who had enjoyed my other birds... But this one got the comments.  That was the best, etc. etc.  Maybe a fluke?  Tried it again.  Comments ensued like, "You really have gotten down roasting a chicken." "This truly is the best chicken, ever."  ..and on and on.  Seriously, save yourself and try it out on someone you love or simply want to impress.




the bird...

 

Basic Whole Chicken (easy steps)....

Preheat oven to 475º F

1 whole chicken, rinsed and dried with paper towel (very well) 

   Salt and pepper inside cavity.

   Stuff inside: 

   head of garlic, unpeeled and halved 

   1/2 lemon, organic & unpeeled

   fresh rosemary and thyme sprigs

Tuck wings underneath (see pics) and tie legs with kitchen twine.

Sprinkle generously & evenly with (kosher or sea) salt and pepper.

Place in oven and don't touch for 50-60 minutes.

Check using thermometer. (170º minimum)

Remove from oven.  Spoon juices over bird.  

Let rest 15 minutes while you make some gravy.

Basic Gravy...

Melt 2T. butter in sauce pan

Add 2 T. of chicken pan juices

Add 1/4 c. flour, whisking and let cook till starts to brown

Slowly whisk in chicken stock or more pan juices until desired consistency

Add some fresh thyme leaves. S+P to taste

Add a splash of cream, whisking in

Here is what I found on Thomas Keller, regarding his Simple Roast Chicken ...   which is who inspired me in this method.

My Favorite Simple Roast Chicken 

  Epicurious | October 2004

by Thomas Keller
Bouchon

Mon Poulet Rôti

Yield: Makes 2 to 4 servings

 

One 2- to 3-pound farm-raised chicken
Kosher salt and freshly ground black pepper

2 teaspoons minced thyme (optional)

Unsalted butter
Dijon mustard

Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.
Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.
Now, salt the chicken—I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.
Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone—I don't baste it, I don't add butter; you can if you wish, but I feel this creates steam, which I don't want. Roast it until it's done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.
Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I'm cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip—until one day I got the crispy, juicy fat myself. These are the cook's rewards. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be superelegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You'll start using a knife and fork, but finish with your fingers, because it's so good.

Source Information
Bouchon

*My notes on Bouchon's method:  I didn't use butter or mustard and it was fabulous in itself.
I did however stuff 1/2 a lemon, sprig of thyme and rosemary, 1/2 head of garlic, unpeeled in the cavity... I just love the essence it gives.
Be sure to check for doneness.  I use a meat thermometer.  Registering at least 170.
And always let your meat rest 15 minutes before carving into.

reading..

and really enjoying Mark Bittman's Food Matters.  have always enjoyed his writings and look forward to his new posts on the NY Times.  His recipes have always lined up with the way I cook and feel he is a kindred spirit, in that regards.  Loved seeing him tour spain with gwyneth and mario.. have you checked out On the Road Again, Spain... yet? A show I just watch and drool after.
Well his book basically sums up all the things I have been concerned or read about regarding our diets, food, the US, the planet... It's like reading a cliff-notes on what my brain has been absorbing for the past few years from a zillion different resources. Kinda mad, cause I coulda saved myself a lot of worry and just read the book. Oh, well.  

If you get a chance, get the book.. it's an easy, yet shocking at times, read.  And then there are some great recipes and guidelines in there too.

Love, love, loving it. It truly has so much information about our country, our food... that really needs to be heard. 

Scarlett's favorite breakfast

We are lucky to know someone who we get fresh organic eggs from every week.  The most delicious eggs I have ever had before.  When Scarlett was a couple of months old, she had eczema really bad.  I researched and decided the best remedy was to change my diet, which I did.  I cut out all dairy, eggs, caffeine, nuts and wheat.  I already eat a pretty much whole foods diet.  Rarely do I consume processed foods.  Well, the changes made a huge difference in my baby.  Almost immediately.  And from time to time, I would think.. really?  and then have an egg and she would show an immediate reaction. I had heard that farm fresh, organic eggs were a whole other animal, completely different but never really knew what that meant.  We got these eggs from a friend at church and thought I'd give it a try.  No reaction and Oh, sooo good.  Hmmm.  Tried a store bought egg.. just to see.  Major reaction.  Had some more of the farm fresh... no reaction.  Really unbelievable.  Except I witnessed it. A couple of times.  This was no fluke.
When Scarlett started weaning and eating food herself, I was very cautious and went very slow. Introducing homemade grain milk and purees.  Taking it slow, I was curious if she was going to have a major food allergy, especially to eggs. I dreaded this, as I love to cook. Eventually, I tried a little bit of the eggs... no reaction.  And now is a staple and her favorite breakfast food.
The following is both hers and mine, favorite breakfast.  I had heard of this in Italy.  Most moms fix leftover plain pasta with scrambled eggs.  The eggs warm and cohere to the pasta, and it is the most delicious.  I can't believe it hasn't caught on here.  Sooo, so good.  It's our new favorite thing.

Warm butter in a nonstick pan. 

Add cooked macaroni/pasta. Farfalle are our favorite, but you can use any kind from spaghetti to fusilli.. And it's even better if they are cooked just beyond al dente for this.

Gently warm and then add 2 eggs. 

Using spatuala, scramble eggs around pasta.  

Cook gently stirring til eggs are done.

S+P

Serve. 

*Note:  I was told to add parmesan at the end, but me no likey.  I am a simple egg, butter, salt and pepper girl.. nothing else.   But you can do as you like.  I hope you try this.

hot in the city tonight.. Time for Granitas

Hot, hot, hot.  Baby had a hard time falling asleep tonight it was so hot.  Who'd known that in seattle, most homes do not have central air.  Well, this is unheard of in NYC or Jersey.  People say east coasters, especially those two states have anger management issues.. well, the humidity and lack of ac would drive them over. 

So, here we are in the great north-west and it is freaking hot and muggy.  Ceiling fan and room fan are both on and it's not really making a dent.  Funny thing is, on Monday.. just 2 days ago.. we were wearing sweaters and I was freezing.  Crazy temperature change.  They say this is normal.  And to even expect snow next week. (I kid)  At least it's not raining.  Did I mention the rain lately?

Well, it was way too hot to turn the oven on tonight.. so, we had hot dogs.  Yes, hot dogs.  Yummy salty frankfurters on soft white processed (not a bit healthy) buns. mm.mmm.  Before the shock knocks you off your chair.  Relax... at least the hot dogs are... I'll call them.. "responsible".  Where the ingredients are able to be mentioned.  Meat. and no nitrates.  That's important, especially with children. Heck, it's important for all of us to get the nitrates out of our diet.  AND you can.  Nitrate free hot dogs and bacon are available.  You have to search, but it's there..  and thank God!.. I am sorry, but I love me a hot dog every now and then.

But this post isn't about hot dogs, we'll save that for another time.  And how I love them blackened to a crispy black blistered outside.  Another time, another time.   This post is about watermelon granita.  The easiest thing in the world to make and oh, so delicious.  Especially on a hot one like today.  And you can make it with practically anything.  Left over fruit, juice, coffee, wine.. the list goes on. But start here, with some watermelon and then go from there.
My granita usually starts with some left over watermelon balls, just starting to expire. Not in taste, but texture.. from being cut up.  You know how melon gets once it's cut.  Well, it is perfect for popsicles for scarlett and granita for us.

Watermelon Granita

Now this is more a technique than a recipe and it works well with a lot of fruit juices, drinks..

The thing to know is the higher the sugar content, the lower the freezing temp must be.  But with this one, no sugar needed.  Not for me.  I am not looking for a desert here, just a really practical delicious cooling down application that will immediately lower my temp and better my mood.

1.  Simply blitz watermelon chunks in blender til frothy and smooth. About 4 cups will do. 

2.  Pour into a flat shallow glass dish and place in freezer. 

Now this is the important part...

3.  Set a timer for about an hour.  (if you don't and you forget.. then you will have a solid block of ice and it really takes more effort to get it back to the right consistency than it is worth.  trust me. been there, done that.)  

4.  After an hour, then rake with the tines of a fork into gorgeous, slushy snow.  Let freeze for another hour.  

5.  Rake again, and freeze once more. 

Each time it becomes more dry.  Once it is like snow-coneish (shaved ice) dry .. it will stay that way.

This delicious pink snow is just amazing by itself.  But also try it for a cool course at dinner with a slight drizzle of a very good balsalmic vinegar (one that is thick and syrupy).  This combo sends me, it is so good. Perfect intro to intermezzos. 

If you want to make it more like a dessert...   Most recipes will call for 1/2 c. sugar and juice of a lemon.  (to counter the sweetness of course) Top with some mint is just gorge.
You can also add some vodka to the watermelon.. and hello? yum! for the grown-ups, of course.  But remember, don't add too much, as it won't ever freeze!
Try this with raspberry lemonade or orange-strawberry-banana juice.. yum! Use this method with margarita mix... so good.  I like to serve it in a salted  glass with a shot of patron.
Lots of options, sky's the limit.   Hope this becomes a standard technique in your repertoire and helps with these hot summer nights.

well, colour me purple...

Saw this absolutely beautiful nail polish shade and am now obsessed with finding it and getting it on my nails!  I'd like to call it orchid purple.

just a little trailer park...

Well, it's the 4th.. already!  Had a busy week with work and heading to a bbq on sunday.  Too busy to get too creative with my dish to bring.. so I am pulling out the Mississippi Mud Pie recipe.   It pains me to do so.  It is that bad.  That bad, yet... it is soo good. If you had it, you totally get this.  If not, you better try it.  There is a little trailer park in all of us and I like to think mine comes out with this recipe.  
Now, I don't know where the original credit for this goes.  It was given to my family back in middle school by my friend Keri and her mom, Mrs. Toro.  We've been making it that long.
It is one that is a sure thing.  It delights everyone and is the easiest way to please a crowd, a crowd of every age.  I have also made it for a New Year's Eve party.. in champagne flutes.  Dressed up,  still knocks it out of the park.  I think it brings out the kid in everyone.  Which ain't a bad thing.

So, here's the note about the cool whip.  I am sooo against using this type of product, it goes against every grain in me.. but you cannot substitute whipped cream (tried it).  It doesn't hold up and you end up with a mess. So, just let it go and get on with your cool whip.  Just don't make it every week!
Another note,  I usually halve the butter in the crust.. it comes out more crumbly but it still is major delish and I don't think you miss it.  At least I can lose some guilt there.
This is the recipe, as it was given.

Mississippi Mud Pie

15oz. chocolate sandwich cookies (like TJ's jo-jo's or oreos)
1 stick of butter, melted

Blitz cookies in a blender.  (reserve 3 T. for topping) Mix together with melted butter and press in bottom of 9x13" glass dish.  Refrigerate. 

8oz cream cheese, room temp.
1 cup confectioner's sugar
1 cup cool whip

Mix together cream cheese and sugar til perfectly smooth.  (Hand mixer works well here)  Then fold in cool whip.
Spread over cookie crust and refrigerate.

2 sm. packages instant chocolate pudding
3 cups of milk

Mix together using hand mixer.  Pour over cream cheese layer.  Refrigerate till set.

Top with Cool whip and sprinkle reserved cookie dust over top.

Chill for a couple of hours.

stand back.