tag:blogger.com,1999:blog-31041334321391071872024-03-06T03:37:42.846-05:00Too Many Dirty DishesA food lover's reflections on good times in and out of the kitchenKelli Mackayhttp://www.blogger.com/profile/08872142244233023944noreply@blogger.comBlogger27125tag:blogger.com,1999:blog-3104133432139107187.post-80268705426697509092011-08-05T22:17:00.003-04:002011-08-05T22:27:58.095-04:00Soon Come<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif2w244I2UFkwhxSDNp4_4lJZUmSuGFM4fisRdnDASvrFmiu_oZiH8SP03SwRRueZZ5mrZKwZ9B3tDQsGXLQy0l70F8YgkjfrHGG81_3WXk8KUwnf3eS4IEkuPh15-zfZKhmP_Fw8-Z1nY/s1600/DSC00702.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif2w244I2UFkwhxSDNp4_4lJZUmSuGFM4fisRdnDASvrFmiu_oZiH8SP03SwRRueZZ5mrZKwZ9B3tDQsGXLQy0l70F8YgkjfrHGG81_3WXk8KUwnf3eS4IEkuPh15-zfZKhmP_Fw8-Z1nY/s320/DSC00702.JPG" alt="" id="BLOGGER_PHOTO_ID_5637561821404929218" border="0" /></a>Believe it or not, this is a nice memory from our visit to St Pete in June.<br /><br />We behaved.<br /><br />We also dined on wonderful fish and visited with long lost relatives. Hi Todd and Nadine!!!<br /><br />I'm happy to say that I've finally had the inspiration for an comeback entry, and it's a quick, weeknight roasted chicken. And I've been chosen for a major gourmet food company's food blogger tour!!!! Wooo-hooo!!!<br /><br />More soon, with no fighting, foul language, or lewdness. At least not here.Kelli Mackayhttp://www.blogger.com/profile/08872142244233023944noreply@blogger.com0tag:blogger.com,1999:blog-3104133432139107187.post-73599886466120020982010-09-05T19:28:00.009-04:002010-09-06T20:28:17.388-04:00TWD: Espresso Chocolate Shortbread Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzHfPwZAUjRYtIfqoACtc73T7GWH7WgKL7uBQQvuH1ws6XL-VNS-ae8ZOIBfA3ZiZyxKwpnEIjkdhwPeTung8i3-xtvEp82GbDESwldM465jkHXrWoEQjrLN-sJgJzGGw3nMTIxFsOKxYS/s1600/DSC00461.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzHfPwZAUjRYtIfqoACtc73T7GWH7WgKL7uBQQvuH1ws6XL-VNS-ae8ZOIBfA3ZiZyxKwpnEIjkdhwPeTung8i3-xtvEp82GbDESwldM465jkHXrWoEQjrLN-sJgJzGGw3nMTIxFsOKxYS/s320/DSC00461.JPG" alt="" id="BLOGGER_PHOTO_ID_5513576965870035858" border="0" /></a>If it looks like an egregious use of vacation photos, it probably is one.<br /><br />Here we are on July 31, enjoying our 5th wedding anniversary on the beautiful East End of St. John, USVI. In this photo, we are 20 nights into a glorious stay that included visits from a few really good friends. Hi Gina! Hi Lynne and John!<br /><br />All I know is that moment was so sweet and fun and true I don't care that the camera was much too close and the sun is making my chin look weird. It was THAT good. And the past 5 years have been pretty fantastic, too.<br /><br />Now, the cookies. The are incredibly decadent and delicious, but not photogenic. If you don't believe me, check out the brave posts of my Dorie Baking pals and see 'em. They are square, if you're lucky, and brownish little ugly ducklings.<br /><br />Shortbread is a tough gig. A few days ago, when it actually WAS Tuesday and 100 degrees, it would have been impossible to pull off. Today fall was in the air and I had a chance at success.<br />For cookies, organic, cultured butter gives you an edge. With shortbread and sables, however, it's how you handle the ingredients that really counts. If you beat too much air into the dough, the cookies will puff and flop in a dramatic comment on the baker's lack of finesse. The butter and sugar get a quick whirl (yea, that's a baking term), all the flour goes in at once and then it's into the fridge for a good, long chill. That's not including your Star Ingredients, of course.<br /><br />Baking is all about what you would do next time. For this recipe, I'd chop the chocolate a bit more. I'm really intrigued by the oatmeal spice version, too, because I gravitate toward those flavors at this time of the year. Most of all, I'd get them out of the house right away so my afternoon run would have some beneficial effect.<br /><br />A big Dorie thank you to all the bakers for having me back after such a long absence, and to Donna of <a href="http://lifes2shortnot2eat.blogspot.com/">Life's Too Short Not to Eat Dessert First</a> for the motivation to get back with the gang.<br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm4wXWXcWyyxsBs2rMtp1jeGGmwavzxqtxKFFT8-Iqw5F-NYwHp_-wq1hcnWAjerbgn7O_yfYr5awVmJYI2HRsKefk_LaggtjsBE2XU6fYxDE8eiyx7qXiv4gwO_jclHdi4VNCZtLQzjJE/s1600/P1010067.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm4wXWXcWyyxsBs2rMtp1jeGGmwavzxqtxKFFT8-Iqw5F-NYwHp_-wq1hcnWAjerbgn7O_yfYr5awVmJYI2HRsKefk_LaggtjsBE2XU6fYxDE8eiyx7qXiv4gwO_jclHdi4VNCZtLQzjJE/s320/P1010067.JPG" alt="" id="BLOGGER_PHOTO_ID_5513911530629595378" border="0" /></a>And finally, to my sweet husband, for eating the burnt and funny looking cookies, coaching me through the rough patches, and loving me so much.<br /></div>Kelli Mackayhttp://www.blogger.com/profile/08872142244233023944noreply@blogger.com2tag:blogger.com,1999:blog-3104133432139107187.post-28451131765276344002010-04-04T14:15:00.002-04:002010-04-04T14:45:50.452-04:00Easter Eggs<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikCCMXPkrD5Pf4NL3U8TAQJi0FKm-N2UCv-uBGrJpBEZtjxc7hKzZJdvAarnZODyRB6Ab39vpQBBimPOrFnKDLIrD-kNHrZYN7Bdgynk6SAdTG8dZ1RFGnsYojkDPhwL5Ca60lObGn3iO9/s1600/DSC00173.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikCCMXPkrD5Pf4NL3U8TAQJi0FKm-N2UCv-uBGrJpBEZtjxc7hKzZJdvAarnZODyRB6Ab39vpQBBimPOrFnKDLIrD-kNHrZYN7Bdgynk6SAdTG8dZ1RFGnsYojkDPhwL5Ca60lObGn3iO9/s320/DSC00173.JPG" alt="" id="BLOGGER_PHOTO_ID_5456343706260102674" border="0" /></a>Since I don't make hard-cooked eggs very often, I always have to look up a good technique. Usually I consult <a href="http://www.howtocookeverything.tv/">Mark Bittman</a>, but this week the current issue of C<span style="font-style: italic;">ook's Illustrated </span>arrived just in time with this effortless method.<br /><br />No, those eggs aren't turmeric and beet juice soaked or onion skin wrapped for <a href="http://www.marthastewart.com/article/natural-egg-dyeing-techniques">all natural color</a>. That's the good old fashioned Paas' kit <span style="font-weight: bold;"></span>with "new and improved" colors. <span style="font-weight: bold;"><br /><br />The Perfect Boiled Egg<br /><span style="font-style: italic;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"></span></span></span></span></span><span style="font-style: italic;"><span style="font-style: italic;">Cook's Illustrated, </span></span>May/June 2010<span style="font-style: italic;"><br /><br /><span style="font-style: italic;"></span></span>Place eggs in a single layer and cover with 1 inch of water. Bring to a boil over high heat. Remove the pan from the heat, cover, and let sit for 10 minutes.<br /><br />Meanwhile, fill a bowl halfway with cold water and ice cubes. Transfer the eggs to the ice-water bath with a slotted spoon and let sit for 5 minutes. Remove from cold water and use as desired.Kelli Mackayhttp://www.blogger.com/profile/08872142244233023944noreply@blogger.com1tag:blogger.com,1999:blog-3104133432139107187.post-2179277912410650662010-03-30T16:40:00.012-04:002010-04-02T22:44:35.951-04:00TWD Rewind: Trio of Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIfVbWd0jGNDl5A2v1A3mBkzQJQD8ejwCceFoEKBNCPzUWzPUGwno8L325JZZGeMvivh4WDHhNxN63uu65WZVMhf0z8t2_2fi1dVLVctinM0PSTLN2lXswcm6Bl7NPt9NME3-t7wjhRt7d/s1600/DSC00150.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIfVbWd0jGNDl5A2v1A3mBkzQJQD8ejwCceFoEKBNCPzUWzPUGwno8L325JZZGeMvivh4WDHhNxN63uu65WZVMhf0z8t2_2fi1dVLVctinM0PSTLN2lXswcm6Bl7NPt9NME3-t7wjhRt7d/s320/DSC00150.JPG" alt="" id="BLOGGER_PHOTO_ID_5455725330969105762" border="0" /></a><br /><br /><br /><br />Ok, I admit it. I'm a slacker. What kind of self-respecting Dorie baker logs three recipes in one entry? And it's not even a Tuesday.<br /><br /><br /><br /><br /><br /><br />Mike of <a href="http://uglydudefood.com/2010/03/tuesdays-with-dorie-thumbprints-for-us-big-guys/">Ugly Dude Food</a> chose these Thumbprints for Us Big Guys. He has the honor of posting the recipe, so check it out on his site.<br /><br />This is the best new cookie recipe I have tried in years, and thumbprints shall be a part of my holiday cookie sampler this year, for sure. I filled mine with Robert Rothschild Farm apricot spread and strawberry and Grand Marnier preserves. The hazelnuts pair <span style="font-weight: bold;">perfectly</span> with the apricots, so go for it the next time you are at Wegman's. The full Rothschild line of products can be found there.<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlpKi64Sg_vG4OHLzECwecX5T1_23md5QrPfhZoSGoSgBKMeO0n0rjV1L948PkPIkbTvkS2exgaCw3wy_AhcogAxKspaWxrEIsmL1utaojry3sbCoxOcSCK9pXMdOm3huVAsNfH9kHsPxt/s1600/DSC00160.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlpKi64Sg_vG4OHLzECwecX5T1_23md5QrPfhZoSGoSgBKMeO0n0rjV1L948PkPIkbTvkS2exgaCw3wy_AhcogAxKspaWxrEIsmL1utaojry3sbCoxOcSCK9pXMdOm3huVAsNfH9kHsPxt/s320/DSC00160.JPG" alt="" id="BLOGGER_PHOTO_ID_5454533906275043570" border="0" /></a><br /><br /><br /><br />The next cookie began with a trip to the local Asian grocery store for the sweetened condensed milk preferred by David Lebovitz.<br /><br />(Cue the music appropriate for the entrance of a God.)<br /><br /><br /><br /><br />Super-easy instructions for making dulce de leche can be found on his website <a href="http://www.davidlebovitz.com/archives/2005/11/dulce_de_lechec.html">here.</a><br /><br /><br /> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLmrGRyXuSm3V1jFH5LO5g3Cnv8usap9bZMrw7M0td7q1swiSchx0b8kmUPGfXzSsVDvUn09DUsJpME7fMXXrwnhFV7TI0AiCa855i5wuPe5O0FOnzDTW5fAyD4P3YTMTijVLX34ci-tjn/s1600/DSC00165.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 319px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLmrGRyXuSm3V1jFH5LO5g3Cnv8usap9bZMrw7M0td7q1swiSchx0b8kmUPGfXzSsVDvUn09DUsJpME7fMXXrwnhFV7TI0AiCa855i5wuPe5O0FOnzDTW5fAyD4P3YTMTijVLX34ci-tjn/s320/DSC00165.JPG" alt="" id="BLOGGER_PHOTO_ID_5455525789452513906" border="0" /></a> <br /><br />Jodie of <a href="http://beansylovescake.blogspot.com/2010/03/twd-dulce-de-leche-duos.html">Beasy Loves Cake</a> selected these lovely Dulce de Leche Duos. This is the first recipe I made with my new kitchen scale from King Arthur Flour.<br /><br />My Favorite Taster, Gina, remarked, "Ohhhh, they're sandwich cookies?!"<br /><br /><br />In a nod to the magical pairing of caramel and salt, I tripled the salt in this recipe. I didn't think they would be a preferred cookie - but WOW!<br /><br /><br /><br /><br /><br /><br />And finally ----<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGeFyAciKMD2TdbcxIZ5RBSV_09QMyt0_ovfBqjttikgBNO4CzFGhHIhU-YsFwhdVMwcVpXfdyGUFM4MCgH9l_oDrUEUvXoWPL7VdwYhlskmWcuIkCgQfNiCIKdH3Ydqb4gmNE9g0lGvfS/s1600/DSC00110.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGeFyAciKMD2TdbcxIZ5RBSV_09QMyt0_ovfBqjttikgBNO4CzFGhHIhU-YsFwhdVMwcVpXfdyGUFM4MCgH9l_oDrUEUvXoWPL7VdwYhlskmWcuIkCgQfNiCIKdH3Ydqb4gmNE9g0lGvfS/s320/DSC00110.JPG" alt="" id="BLOGGER_PHOTO_ID_5454533897529035186" border="0" /></a><br /><br />Michelle of <a href="http://homebakedsweetness.blogspot.com/">Flourchild</a> - one of my favorite Dorie bloggers - chose Dorie's Honey-Wheat Cookies.<br /><br />I thought these were just ok, but I used Meyer lemon for the first time and subsequently learned that I should have adjusted the sugar a bit.<br /><br />By the time I took the photo, this is what I had to work with, so I think the gang at <a href="http://moorebrothers.com/shopping-for-wine-at-moore-brothers">Moore Brothers </a>enjoyed 'em.Kelli Mackayhttp://www.blogger.com/profile/08872142244233023944noreply@blogger.com0tag:blogger.com,1999:blog-3104133432139107187.post-42458475417441790532010-03-27T21:50:00.015-04:002010-03-28T16:57:07.284-04:00Luccan Farro Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnnsnAw0zhq6onZpN6PQDOcHdImNz-19XfZGaIy9e2E4vceGu3Qj7zZ-BJl72AwrVjYCqr10WnTpotQiiFJkyWlwyt-cm3VG6erWLQMYKLrMFCQdQtBmTWL-RUls2lS-wZ1arv3WRnFgyW/s1600/DSC00107.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnnsnAw0zhq6onZpN6PQDOcHdImNz-19XfZGaIy9e2E4vceGu3Qj7zZ-BJl72AwrVjYCqr10WnTpotQiiFJkyWlwyt-cm3VG6erWLQMYKLrMFCQdQtBmTWL-RUls2lS-wZ1arv3WRnFgyW/s320/DSC00107.JPG" alt="" id="BLOGGER_PHOTO_ID_5453501416484882514" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />It's tough planning a second trip to Italy, especially when my sweetheart, the Wine Guy, has been so many times and wants to share all of its treasures. He wants me to see Cinque Terra, I want to camp out at Lake Como hoping for a glimpse of George Clooney. He wants to visit Gianni Piccoli at <a href="http://www.cortegardoni.it/azienda/aziendaINGL.htm">Corte Gardoni</a> on Lake Garda, I want to eat my way through Bologna.<br /><br />One thing we can agree on is there is never enough time in Tuscany. I'm not even there and I feel that rush of not wanting to leave so soon. Last time we became so enraptured with San Casciano and its environs that we couldn't blast ourselves to other villages. This time we hope to make it to Lucca.<br /><br />In his mouth-watering and delightful article <a href="http://travel.nytimes.com/2006/09/24/travel/24LUCCA.html?scp=1&sq=lucca&st=cse">"The Riches of Lucca,"</a> Mark Bittman says that the best food in Tuscany can be found in Lucca. This traditional soup certainly supports his claim. It is deceivingly simple, yet so satisfying with the toothsome addition of farro and the creamy white beans. It's perfect on those March days that feel more like winter than spring.<br /><br />If, like us, you are planning your trip to Italy well in advance, you can linger over travel books and enjoy a taste of Tuscany in this lovely dish.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguefqphazyM9xI0mAzr4aPyZJlUbUnXNWghSKGtknWEvf_pnJOJaRCCilJpWCGotVUKnZ0gsJv026nT_laS80ySjZLRzBw8aDvm92CKROpxa57Z7hC92SKBjCPH_hc7poBOtQlcyZtLnEx/s1600/DSC00141.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguefqphazyM9xI0mAzr4aPyZJlUbUnXNWghSKGtknWEvf_pnJOJaRCCilJpWCGotVUKnZ0gsJv026nT_laS80ySjZLRzBw8aDvm92CKROpxa57Z7hC92SKBjCPH_hc7poBOtQlcyZtLnEx/s320/DSC00141.JPG" alt="" id="BLOGGER_PHOTO_ID_5453790313214301538" border="0" /></a><br /><span style="font-weight: bold;">Luccan Farro Soup</span><br />Adapted from the New York Times <p> 2 tablespoons extra virgin olive oil<br />1 large onion, sliced<br />2 celery stalks, trimmed and chopped<br />2 carrots, peeled and chopped<br />Salt and pepper<br />1 tablespoon minced garlic<br />1 cup farro, spelt or barley<br />1 cup dried white beans, soaked for several hours or overnight<br />2 cups chopped tomatoes (canned are fine; do not drain)<br />6 cups stock or water, more as necessary<br />1/4 cup chopped fresh parsley<br />1/4 cup chopped fresh basil, optional<br />Freshly grated Parmesan and lots of your finest extra virgin olive oil for serving<br /></p><p>1. Put oil in a large, deep saucepan over medium heat; a minute later add onion, celery, carrots, a large pinch of salt and some pepper. Cook until vegetables are glossy and onion is softened, 5 to 10 minutes. Add garlic, and stir; add farro, beans, tomatoes and stock, and stir.<br /></p><p>2. Bring to a boil, then adjust heat so mixture simmers steadily. Cook until farro and beans are tender, at least an hour, adding stock or water as necessary if mixture becomes too thick. Stir in parsley and basil (if using), then cook another 5 minutes. Taste and adjust seasoning, then serve with lots of Parmesan and a healthy drizzle of olive oil.</p>Kelli Mackayhttp://www.blogger.com/profile/08872142244233023944noreply@blogger.com0tag:blogger.com,1999:blog-3104133432139107187.post-45510495149678429342010-03-17T20:11:00.000-04:002010-03-18T07:24:45.432-04:00Erin Go Bragh!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguB1fI8OLU3rEJPTJpEZd9aLMLBeN84U8kKAlbB73DEYgGq7iKyiVxrWxTCbf0Tg88Wd9AqqCp6C2TB_JcsUMSCG73Ixt51Cj31DojgcFQ4K9iCPiK9AJk5Dhj9rDNWMk_HcGleqinaXHp/s1600-h/PC270040.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguB1fI8OLU3rEJPTJpEZd9aLMLBeN84U8kKAlbB73DEYgGq7iKyiVxrWxTCbf0Tg88Wd9AqqCp6C2TB_JcsUMSCG73Ixt51Cj31DojgcFQ4K9iCPiK9AJk5Dhj9rDNWMk_HcGleqinaXHp/s320/PC270040.JPG" alt="" id="BLOGGER_PHOTO_ID_5449361327139188194" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />This is Dennis, my dear friend whom we affectionately call The Devil. Believe me, he's earned it.<br /><br />Today he's just my favorite Irishman.<br /><br />The photo was taken over the holidays in 2004, when we were celebrating what I found in the toe of my stocking that Christmas morning - the sparkly engagement ring on my finger. He had introduced me to the Wine Guy some 12 years before, and as you can see, I'm pretty thrilled.<br /><br />Dennis and I started making Irish Potatoes together a long time ago, and now he resides in Spain. St. Patrick's day just isn't the same without him on the sofa watching Riverdance and drinking whiskey.<br /><br /><br /><span style="font-weight: bold;">Mrs. Murphy's Irish Potatoes</span><br /><br />1/4 lb butter<br />8 oz package cream cheese<br />2 lb bag confectioner's sugar<br />1/2 tsp salt<br />1 1/2 tsp vanilla extract<br />1 lb coconut, chopped in food processor<br />cinnamon for rolling<br /><br />If you are using a stand mixer, the butter and cream cheese do not need to be softened. If mixing by hand, allow both to come to room temperature. Use<br /><br />Cream butter and cream cheese. Mix salt and sugar; add slowly to creamed mixture. Add vanilla, mix well, then add coconut a little at a time. Spoon the batter on a large cookie sheet and allow it to become crusty, about 2-3 hours. Shape into small balls and roll in cinnamon. If you put the cinnamon in a sandwich bag, you can roll several at a time.Kelli Mackayhttp://www.blogger.com/profile/08872142244233023944noreply@blogger.com2tag:blogger.com,1999:blog-3104133432139107187.post-21402824884479615942010-03-14T21:34:00.007-04:002010-03-17T18:36:45.334-04:00A Gift<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmBwVLCUE9bR1ScuwfAvDVgE3Jf0OOvL74xEuAhGnjTyxiV3RnZBoGdRHP9HzBFEN3iaOAu_ZU5KdGftWwEHxMtke8uFT8HGqxY58gUMpxnmnkDkJxuIkzaQF6s-jkv7pjlMq944VxKs9e/s1600-h/DSC00132.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmBwVLCUE9bR1ScuwfAvDVgE3Jf0OOvL74xEuAhGnjTyxiV3RnZBoGdRHP9HzBFEN3iaOAu_ZU5KdGftWwEHxMtke8uFT8HGqxY58gUMpxnmnkDkJxuIkzaQF6s-jkv7pjlMq944VxKs9e/s320/DSC00132.JPG" alt="" id="BLOGGER_PHOTO_ID_5448670348461381714" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />I know a lot more about being a daughter than having them. Actually, I can't even remember my first daughter. After teaching for 20 years, the blessings really start to add up.<br /><br />In the early years, I was blessed with my cheerleaders - Chrissy, Shanae, Candice, Michelle, Amanda. Gilmarie. Pammy. Damaris. I still keep the photo of all of us together at the Holiday Light Show at Wanamaker's in my desk drawer.<br /><br />There was Amarilys, my first "assistant." She made the tough days at Mastbaum so much better. Now she runs a household of 8 and I bet she doesn't miss a beat.<br /><br />Then came the Mini-Mac years. Nicole spent so much time with me that her peers named her Mini- Mac, and eventually she just became Mini. She still surfaces with good wishes - and sometimes a plant - on every holiday.<br /><br />Do you believe that children only come from our bodies? Well, I have news for you. I count all of these remarkable women - and more - as my daughters.<br /><br />Now - a new chapter begins. Say hello to Jaylani Anne, and her momma, Idalee. 2 weeks ago she arrived - perfect and adorable and so content in my arms. Although many of my girls are now incredible moms, Jaylani is my first "glam-baby." Idalee is a particularly special daughter, and I am so happy for her.<br /><br />Yea, yea, yea - I know - where are the cookies? What about the delicious dinners? Well, I have honey wheat cookies, and Cook's Illustrated chocolate chip cookies, and thumbprints to write about. This weekend I was really busy in the kitchen: shellfish squid ink pasta, pizza, and brioche buns.<br /><br />I'll be back soon.<br /><br />But first, I have to hold the baby.Kelli Mackayhttp://www.blogger.com/profile/08872142244233023944noreply@blogger.com0tag:blogger.com,1999:blog-3104133432139107187.post-49424605027483498212010-02-09T18:32:00.006-05:002010-02-09T22:38:35.609-05:00TWD: It Takes a Village to Bake a Brownie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9J5p__UrGAarCAnNAZCkK99Pph3k8nLBsIHOnqmnx0xBv3kaACjDv3mATT4xSm4-mGcYSwk4bLIiuDpsNZdh4KGuHnRF4DwzUHWxskjbSBAqF9lbajoCEVPQVlbKiOBgdbNG5FLgr95Zq/s1600-h/DSC00082.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9J5p__UrGAarCAnNAZCkK99Pph3k8nLBsIHOnqmnx0xBv3kaACjDv3mATT4xSm4-mGcYSwk4bLIiuDpsNZdh4KGuHnRF4DwzUHWxskjbSBAqF9lbajoCEVPQVlbKiOBgdbNG5FLgr95Zq/s320/DSC00082.JPG" alt="" id="BLOGGER_PHOTO_ID_5436422272094263394" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />One of my favorite things about being a part of the Tuesdays with Dorie baking community is the weekly P & Q. It's an opportunity to eavesdrop (or participate, if you dare) on a conversation about the week's project. My fellow bakers are so interesting; they substitute ingredients and pans, chatter about technique and baking times, and troubleshoot the tricky recipes.<br /><br />You wouldn't think that a brownie recipe would cause much of a stir with a group of accomplished bakers, but Rick Katz's Brownies for Julia (Child, that is) yielded no fewer than 47 comments. This validates a lot of my experiences in the kitchen; even with great recipes and the freshest ingredients the process for a home cook is probably going to be much different than the recipe implies. In this case, the key to success was a much larger pan than Dorie recommended (9 x 13 instead of 8 x8), a strip of parchment paper, and about 5 extra minutes in the oven.<br /><br />The coolest part of this recipe was splitting the egg and sugar mixture, incorporating half of it into the melted chocolate, then whisking the other half in a stand mixer until it tripled in volume. I wouldn't call them weeknight brownies because of that step and the number of bowls and pans involved, but they are by far the best brownies I have ever made.<br /><br />Since my friend Scott was turning 29 (for the first time - how nice!) I let him choose the addition of peanut butter chips. Bay-bee!<br /><br />Thanks to Tanya of Chocolatechic for choosing this week's confection. Check out the recipe and her blog <a href="http://chocolatechic.wordpress.com/">here.</a>Kelli Mackayhttp://www.blogger.com/profile/08872142244233023944noreply@blogger.com4tag:blogger.com,1999:blog-3104133432139107187.post-56637897010401226962010-02-07T11:52:00.015-05:002010-02-08T20:29:03.895-05:00Snow Day<span style="text-decoration: underline;"><br /></span>It's not often that the Wine Guy has a snow day, but on Saturday <a href="http://www.wineaccess.com/store/moorebrosnj">Moore Brothers</a> was closed and Paolo De Marchi's much anticipated visit was canceled because of the storm. We dug out, we puttered around in our comfy clothes, and of course, we ate.<br /><br /><span style="text-decoration: underline;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibaq-5fZ5wzVU4g6-pi5JFyM7mkCVoGFkeBs7OoiFKR4xtkISZIJWMdY2NLM3gwaqUk0O0oP4_99J1-NHSrWMz1OpUuZT7MnXWbD_OCT2b4Emv3t9twdhbBZB3VhdzfZaE5wgcolNn77Xc/s1600-h/DSC00073.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibaq-5fZ5wzVU4g6-pi5JFyM7mkCVoGFkeBs7OoiFKR4xtkISZIJWMdY2NLM3gwaqUk0O0oP4_99J1-NHSrWMz1OpUuZT7MnXWbD_OCT2b4Emv3t9twdhbBZB3VhdzfZaE5wgcolNn77Xc/s320/DSC00073.JPG" alt="" id="BLOGGER_PHOTO_ID_5435890986958683282" border="0" /></a><br /><br /><br /><br />The back of Madison Court blanketed in snow. <br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy9aD2UlbeUhmuXUlZmmddglKzhm2pqZW23Mw2se4dMnHgSZHJyaq1Y4lAR-d4WTZpJLgcP9IIa8zMN5-Idnq3ZZqiSfA5LGEqCX0Z2rlIYna_uSpc_14BYMMz0ISozKuHBTTkR4QkwY_I/s1600-h/DSC00060.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 257px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy9aD2UlbeUhmuXUlZmmddglKzhm2pqZW23Mw2se4dMnHgSZHJyaq1Y4lAR-d4WTZpJLgcP9IIa8zMN5-Idnq3ZZqiSfA5LGEqCX0Z2rlIYna_uSpc_14BYMMz0ISozKuHBTTkR4QkwY_I/s320/DSC00060.JPG" alt="" id="BLOGGER_PHOTO_ID_5435549464828200306" border="0" /></a><br /><br /><br /><br /><br />4th Street from our front door.<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNmpkTbSvvYqc0gLmxIhk8ZQn7tG4xaekKQ2jCxcMUuIw9-dgQzmLKj5fi_tXr9UDKJIZHGo_0ps07DRpppswOCJBRKe_obGwgs-HPpFAuJKfpPEbOvcH95ZiJRVMrj7XaCeUp673bzTmx/s1600-h/DSC00058.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNmpkTbSvvYqc0gLmxIhk8ZQn7tG4xaekKQ2jCxcMUuIw9-dgQzmLKj5fi_tXr9UDKJIZHGo_0ps07DRpppswOCJBRKe_obGwgs-HPpFAuJKfpPEbOvcH95ZiJRVMrj7XaCeUp673bzTmx/s320/DSC00058.JPG" alt="" id="BLOGGER_PHOTO_ID_5435548007148953394" border="0" /></a><br /><br /><br /><br /><br />The historical marker in front of our house should say, "Most cookies consumed in any location in Philadelphia."<br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyf69F8JWxfVEN6Ca_D_V0cprj_0rq3BTnoFLl6uI7wljNFpkzOExcu-vFrqAhISgQ36jS-Fij3Co41j3eOKQoXfDdPaGaRdLh8Na7dysOUVtdQcDbXlMxYoQteSCX5-_0FDihEAMZ1ScH/s1600-h/DSC00066.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyf69F8JWxfVEN6Ca_D_V0cprj_0rq3BTnoFLl6uI7wljNFpkzOExcu-vFrqAhISgQ36jS-Fij3Co41j3eOKQoXfDdPaGaRdLh8Na7dysOUVtdQcDbXlMxYoQteSCX5-_0FDihEAMZ1ScH/s320/DSC00066.JPG" alt="" id="BLOGGER_PHOTO_ID_5435561588488814594" border="0" /></a><br /><br /><br /><br /><br /><br />Finally roasted the turkey bones and made soup.<br /><br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1-XVRwLwrBB8I8kcYrVP808yQmWyBhyphenhyphentPvWXa1wpGPo2jfm7X_AnIcWlf6VFefa5mSBm1ARGeyNAD6E2hF_sS_OXKX1Ubs2ZlenOU_GtzJMXQge2fh_wLGGs_At-YY63cB0ZwBHKDYBCl/s1600-h/DSC00068.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1-XVRwLwrBB8I8kcYrVP808yQmWyBhyphenhyphentPvWXa1wpGPo2jfm7X_AnIcWlf6VFefa5mSBm1ARGeyNAD6E2hF_sS_OXKX1Ubs2ZlenOU_GtzJMXQge2fh_wLGGs_At-YY63cB0ZwBHKDYBCl/s320/DSC00068.JPG" alt="" id="BLOGGER_PHOTO_ID_5435881591569466578" border="0" /></a><br /><br /><br /><br /><br /><br />Eggs for lunch!<br /><br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTdROMUlMxgzhyphenhyphenhVG07z35UEfzQSIQ1chYWl_zYQIoBwDHEsRRxGj96_Mr6iUqJuM3cz4hyphenhyphenDO9nImE63nmqfhTqWMfc_JPvUL59hb3aG4JvoigmzwkKIonG7ZIyfbQMsIksx32wHh4wLmX/s1600-h/DSC00071.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTdROMUlMxgzhyphenhyphenhVG07z35UEfzQSIQ1chYWl_zYQIoBwDHEsRRxGj96_Mr6iUqJuM3cz4hyphenhyphenDO9nImE63nmqfhTqWMfc_JPvUL59hb3aG4JvoigmzwkKIonG7ZIyfbQMsIksx32wHh4wLmX/s320/DSC00071.JPG" alt="" id="BLOGGER_PHOTO_ID_5435883595571740610" border="0" /></a><br /><br /><br /><br /><br />Goldilocks called; she wants the bears' chairs back.<br /><br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKwptSkTI5E5pAcJFZOJSC13BVe62XKJ_IODdKL1UkQ5dU8NUit6dQtyjC05jgvsbo3kcXSFzXpbRfIbnY1T7WK3ptRTQ7Me7bxed1qr5ZUiXNLgkNS8T2e09py_SJLb9mJTervajM7Z-M/s1600-h/DSC00077.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKwptSkTI5E5pAcJFZOJSC13BVe62XKJ_IODdKL1UkQ5dU8NUit6dQtyjC05jgvsbo3kcXSFzXpbRfIbnY1T7WK3ptRTQ7Me7bxed1qr5ZUiXNLgkNS8T2e09py_SJLb9mJTervajM7Z-M/s320/DSC00077.JPG" alt="" id="BLOGGER_PHOTO_ID_5435885529731822034" border="0" /></a><br /><br /><br /><br /><br />Choosing the day's projects.<br /><br /><br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBy1J-4DJFnPU7mUIp3__2429ZamoEgTPOpr5_yKYG0IKxluj1BMrLDNhOGjA0g5IhJTg_2ivN-txnAaoupOH2rUl-gbM2hbqgU3fMEHeyzZhOKrTgQ8JDrEZvWO6Ut1LpWaYo3Au4dVUE/s1600-h/DSC00072.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBy1J-4DJFnPU7mUIp3__2429ZamoEgTPOpr5_yKYG0IKxluj1BMrLDNhOGjA0g5IhJTg_2ivN-txnAaoupOH2rUl-gbM2hbqgU3fMEHeyzZhOKrTgQ8JDrEZvWO6Ut1LpWaYo3Au4dVUE/s320/DSC00072.JPG" alt="" id="BLOGGER_PHOTO_ID_5435887031034517186" border="0" /></a><br /><br /><br /><br /><br />Trash can snowball.<br /><br /><br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM_6KEqKjI0fAKl8SNKgFPayuNv6nG2dPmfg1cl73KO6aj2NakfkV6Nj29bGqHQwtRJOAuZWPkWPhXvgU2a1uaI13qJTbrDoi51bDl1qWNMD4LqjUbQdIxKX6cdlwvO1Vbz0ajxr8WHCNd/s1600-h/DSC00078.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM_6KEqKjI0fAKl8SNKgFPayuNv6nG2dPmfg1cl73KO6aj2NakfkV6Nj29bGqHQwtRJOAuZWPkWPhXvgU2a1uaI13qJTbrDoi51bDl1qWNMD4LqjUbQdIxKX6cdlwvO1Vbz0ajxr8WHCNd/s320/DSC00078.JPG" alt="" id="BLOGGER_PHOTO_ID_5435888560312153794" border="0" /></a><br /><br /><br /><br />French TV snacks - salty, sweet hazelnut goodness.<br /><br /><br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-akM44_3gApQeENPgGZDF0xWq_66bcRJCru2msRr5NEAh3vkaM2eYLzq4LaG9FG4dp-pfl81YCAVG-Q-Ajon3ZpZo-4e2CAVUmZ9J0szvrA9-Vb3c0P2gf94Lfem7E-L8Y8XIUmOw2A5k/s1600-h/DSC00080.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-akM44_3gApQeENPgGZDF0xWq_66bcRJCru2msRr5NEAh3vkaM2eYLzq4LaG9FG4dp-pfl81YCAVG-Q-Ajon3ZpZo-4e2CAVUmZ9J0szvrA9-Vb3c0P2gf94Lfem7E-L8Y8XIUmOw2A5k/s320/DSC00080.JPG" alt="" id="BLOGGER_PHOTO_ID_5435915340836750514" border="0" /></a><br /><br /><br /><br />Roast chicken - the perfect ending to a beautiful day together.Kelli Mackayhttp://www.blogger.com/profile/08872142244233023944noreply@blogger.com1tag:blogger.com,1999:blog-3104133432139107187.post-5101698470475153782010-01-26T19:14:00.004-05:002010-01-26T20:13:05.162-05:00TWD: Cocoa-Nana Bread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5jMjBhETyzA21iYe9XGfvzdMrxuncSWUd4lClW3OW5XzRegXEQataBQl1ATYDiyD2-hO5fakMcQz7X4BEOCmzYx6tJI2bvkxvoREkc5GIOO1ufu184DungqiZ2Cbc1Q9MOtNLKPTZsn_9/s1600-h/IMG_0509.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5jMjBhETyzA21iYe9XGfvzdMrxuncSWUd4lClW3OW5XzRegXEQataBQl1ATYDiyD2-hO5fakMcQz7X4BEOCmzYx6tJI2bvkxvoREkc5GIOO1ufu184DungqiZ2Cbc1Q9MOtNLKPTZsn_9/s320/IMG_0509.JPG" alt="" id="BLOGGER_PHOTO_ID_5431207024111828162" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />I'm dedicating my first post of the New Year to our dear friends Gina and Al. Today - right at this moment, to be exact - they are celebrating 11 years of being in love. For 8 of those years, Gina and I have been working at Bodine High School and Al has been off in various exotic locations (like St. Louis) becoming a doctor. Now that they are married and Al is back in Philly I have to share her, but she's so happy I can't possibly mind.<br /><br />Gina is the secret ingredient in Too Many Dirty Dishes. She's my editor-in-chief, dedicated taster, and usually my only reader. She's also the friend who will come to the emergency room when I'm really, really scared. I love her for many things, but that's the one I will cherish forever.<br /><br />So where is the Cocoa-Nana bread, you ask? Well, let's just say it's not the most photogenic of baked goods. Not even with the fancy new camera the wine guy got me for Christmas. Gina is much prettier, wearing her traditional Korean hanbok and enjoying her wedding cake with Al. She gave the bread a rave review this morning, so there you go.<br /><br />The recipe created quite a stir on <a href="http://tuesdayswithdorie.wordpress.com/">Tuesdays with Dorie</a> this week as many bakers scrambled to find substitutions for the bananas. Apparently a lot of people have an aversion to this combination, but with Penzey's Dutch-processed cocoa and Scharfenberger and Ghirardelli bittersweet chocolate chunks, it's much more chocolate than banana. It's really rich and delicious.<br /><br />Thanks to Steph of <a href="http://obsessedwithbaking.blogspot.com/">Obsessed with Baking </a>for choosing the recipe this week! It's posted on her blog, so check it out.<br /><br />Happy Anniversary Gina and Al!!Kelli Mackayhttp://www.blogger.com/profile/08872142244233023944noreply@blogger.com2tag:blogger.com,1999:blog-3104133432139107187.post-69171046098014006602009-11-25T23:12:00.000-05:002009-11-25T23:12:43.981-05:00On the Eve of the Feast<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9V-_qwAgdV4YWqtpa6AuzVIYc0pnG2K3klTW7zpSOcpy0uByF7GvZz5b3wxWsL4kTvUZRkC-Vigbyw80ZNgXEh_yvmFRQqHbrU6UakLmhKgKcVaEuPHjlsxL4Sp_1BCdS5hQAUyIPHHBJ/s1600/IMG_1032.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9V-_qwAgdV4YWqtpa6AuzVIYc0pnG2K3klTW7zpSOcpy0uByF7GvZz5b3wxWsL4kTvUZRkC-Vigbyw80ZNgXEh_yvmFRQqHbrU6UakLmhKgKcVaEuPHjlsxL4Sp_1BCdS5hQAUyIPHHBJ/s320/IMG_1032.JPG" alt="" id="BLOGGER_PHOTO_ID_5408259384571383074" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Today when I described our menu a co-worker asked if I had ever heard of a little company called "Stove-top." Are you kidding me?<br /><br /><span style="font-size:130%;"><span style="font-weight: bold;">Thanksgiving 2009</span></span><br />Red Bourbon Heritage Turkey with Gravy<br />Cranberry Orange Sauce<br />Ciabatta Bread Stuffing<br />Chipotle Sweet Potatoes<br />Mashed Rainbow Turnips<br />Slow-Cooked Green Beans with Tomatoes<br />Wheat and Cornmeal Goat Cheese Rolls<br /><br />and (drumroll, please....)<br /><br />Caramel Armagnac Pumpkin Pie<br />Thanksgiving Spice Cake<br /><br />p.s. - the whipped cream is in a can. you can't make <span style="font-style: italic;">everything!</span>Kelli Mackayhttp://www.blogger.com/profile/08872142244233023944noreply@blogger.com1tag:blogger.com,1999:blog-3104133432139107187.post-57625045286095889502009-11-19T18:52:00.008-05:002009-11-20T18:14:12.643-05:00Bo Luc Lac - "Shaking Beef"<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5u_Fj8t3tHv8H65aAWmAyghRm7iqalBWRjkCpvwga0arwko5K668_6RTMjugo8OeIivN8GE_MM07fCHyP1-If06BXC3vL-8wxzyyK3WL_-qeK3VBNp4Ya-SJFlsgwszvltMwxf5hYkVTj/s1600/IMG_1029.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 347px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5u_Fj8t3tHv8H65aAWmAyghRm7iqalBWRjkCpvwga0arwko5K668_6RTMjugo8OeIivN8GE_MM07fCHyP1-If06BXC3vL-8wxzyyK3WL_-qeK3VBNp4Ya-SJFlsgwszvltMwxf5hYkVTj/s400/IMG_1029.JPG" alt="" id="BLOGGER_PHOTO_ID_5405630691719238882" border="0" /></a> <span class="bold">One of my fondest memories of </span><span class="bold">San Francisco is dining </span><span class="bold">at the <a href="http://www.slanteddoor.com/">Slanted Door</a>. On that trip, we stayed on the Embarcadero at the beautiful Hotel Vitale, which is conveniently located at Mission Street right across from the <a href="http://www.ferrybuildingmarketplace.com/">Ferry Market</a>. (convenient for eating, that is!)<br /><br />Last month I was delighted to see this simple recipe for Shaking Beef, which we first enjoyed at the Slanted Door. Its easy preparation makes it perfect for weeknight.<br /><br />I hadn't planned on writing about this meal, but a few bites in I realized it was too good to keep to myself.<br /><br /><span style="font-weight: bold;"><br />Bo Luc Lac</span><br />Adapted from Michael Huynh <span style="font-style: italic;"><br />New York Times, </span>October 21, 2009<br />Serves 2<br /></span><div class="recipeIngredientsList"><p><span class="bold">FOR THE MARINADE:</span></p><p>1 pound beef filet, (I used Wegman's organic), cut into 1-inch cubes<br /></p><p>5 garlic cloves, minced<br /></p><p>1 tablespoon low sodium soy sauce<br /></p><p>1 tablespoon sugar<br /></p><p>1 teaspoon sea salt<br /></p><p>Freshly ground black pepper</p><p><span class="bold"></span></p><p><span class="bold">FOR THE SALAD:</span></p><p>1 medium red onion, cut into paper-thin strips<br /></p><p>7 garlic cloves, minced<br /></p><p>2 tablespoons sugar<br /></p><p>1/2 teaspoon sea salt<br /></p><p>1/4 cup rice vinegar or cider vinegar<br /></p><p> 1/4 cup extra virgin olive oil<br /></p><p> Freshly ground black pepper<br /></p><p>most of 1 head butter lettuce, cored, leaves torn into large pieces<br /></p><p> 1 shaved fennel bulb<br /></p><p>1 bunch arugula, chopped<br /></p><p>1/2 cup mint leaves<br /></p><p>8-12 cherry tomatoes, halved<br /></p><p>2 tablespoons vegetable oil.</p></div> <p><span class="bold">1. </span> For the marinade: In a bowl, combine beef, garlic, Maggi or soy sauce, sugar, salt and black pepper to taste. Let stand at room temperature for 1 hour.</p><p><span class="bold">2. </span> For the salad: In a large serving bowl, combine onion, 2 minced garlic cloves, sugar, salt, vinegar and olive oil. Mix well, and season with black pepper to taste. Add lettuce, fennel, arugula, mint and tomatoes. Toss to mix.</p><p><span class="bold">3. </span> Preheat a large skillet over high heat, and add vegetable oil. Add remaining 5 cloves minced garlic. Add half the beef cubes and sear on all sides, shaking pan, until medium rare, 1-2 minutes. Reserve, then repeat with remaining beef. </p><p><span class="bold">4. </span> Transfer beef to salad greens and toss, or serve salad and beef separately, divided among four plates. Sprinkle with freshly ground black pepper. If desired, serve with rice or crusty French bread.</p>Kelli Mackayhttp://www.blogger.com/profile/08872142244233023944noreply@blogger.com0tag:blogger.com,1999:blog-3104133432139107187.post-62247668229303212152009-11-17T22:19:00.001-05:002009-11-17T22:20:24.302-05:00TWD: Sugar-Topped Molasses Spice Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfcEP9HcNLD_qUr8PyhoVq3TtiZdHy9rluIOmiOUyF7CYIqIQZ88yUcwvvDren9Vq3OOekoBTGD7bZp5iOs8rn7-G1NVQWw3YxfN5gf2TOcCLXANnJrh7F5Xvtw90FtNTKTuPoH-Ax338o/s1600/IMG_1012.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfcEP9HcNLD_qUr8PyhoVq3TtiZdHy9rluIOmiOUyF7CYIqIQZ88yUcwvvDren9Vq3OOekoBTGD7bZp5iOs8rn7-G1NVQWw3YxfN5gf2TOcCLXANnJrh7F5Xvtw90FtNTKTuPoH-Ax338o/s400/IMG_1012.JPG" alt="" id="BLOGGER_PHOTO_ID_5405245566204394706" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />There is nothing that says November like the perfect spice cookie, and this is it.<br /><br />I really should stop photographing the baked goods and instead capture the looks of delight on the faces of my eager tasters. They loved 'em!<br /><br />This is the time of the year when I take inventory in my baking cupboard and replenish my supplies for the holidays. The fresh spices I got from <a href="http://www.penzeys.com/">Penzey's</a> in Chestnut Hill really made a difference in this recipe. I used their Vietnamese Cinnamon, which is purportedly the highest quality cinnamon available in America today. It's intensely flavored and deep in color, and combined with Grandma's Robust Molasses, ginger and allspice, made some very dark and delicious cookies. I took Dorie's advice and added a healthy pinch of coursely ground pepper. Mmmmm!<br /><br />Other than over-baking the first tray a bit, I didn't have any issues with the dough. It was easier to handle the second day, and it didn't misbehave the way I'd heard it might. I loved the way the pressing the dough balls with a glass made the batch nice and uniform.<br /><br />A big thank you to Pamela of <a href="http://cookieswithboys.blogspot.com/">Cookies with Boys</a> for selecting this super-easy recipe. Stop by her blog and try not to fantasize about sitting at her dinner table - she makes some great food! The recipe and some baking tips can be found right <a href="http://cookieswithboys.blogspot.com/2009/11/sneak-peek-at-dories-cookies.html">here.</a>Kelli Mackayhttp://www.blogger.com/profile/08872142244233023944noreply@blogger.com3tag:blogger.com,1999:blog-3104133432139107187.post-27602248703427558252009-10-27T22:00:00.000-04:002009-10-27T22:01:44.243-04:00TWD: Cherry-Fudge Brownie Torte<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMzigrLprcnvOXCNsjNIZb62CvjPfAXRAC3SEVeuA2IRqA-zyn8yOEcSs7Tl3rwcrWJl-IzqkH_9ughRoxDZcgC0ZjR7usqAXailPUCxYgDDaH_FKV-DYIF9xDhH6j9Gkkl2WPHM0xoB0i/s1600-h/IMG_0953.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMzigrLprcnvOXCNsjNIZb62CvjPfAXRAC3SEVeuA2IRqA-zyn8yOEcSs7Tl3rwcrWJl-IzqkH_9ughRoxDZcgC0ZjR7usqAXailPUCxYgDDaH_FKV-DYIF9xDhH6j9Gkkl2WPHM0xoB0i/s400/IMG_0953.JPG" alt="" id="BLOGGER_PHOTO_ID_5397425505607303522" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />This week April from <a href="http://roseam21.blogspot.com/">short+rose</a> made an exquisite choice for the group: this delicious brownie torte. Melted and chopped Scharfen Berger chocolate, dried cherries cooked in kirsch and a touch of fresh ground pepper combine forces in the brownie base. If that's not enough, the topping is a delightful whirl of cream cheese, mascarpone cheese, vanilla, and heavy cream. Trust me - it's even more decadent than it sounds.<br /><br />Having a Trader Joe's nearby was really helpful in acquiring a few of the ingredients at a reasonable price, since I splurged on a good bottle of kirsch. Thanks to Margot at <a href="http://efforttodeliciousness.blogspot.com/">Effort to Deliciousness</a>, that's where I found the dried cherries. While I was there I found mascarpone cheese for $2.99 for 8 ounces, too. This was one pricey endeavor, but I have no regrets.<br /><br />I enjoyed working on this project over the course of three days, especially since I had a few other cooking projects underway. At one point I had beans soaking on the counter, apple chutney simmering on the stove, and a chicken trussed and ready to be baked as soon as the brownie was done. I figure if I'm in the kitchen, I might as well dirty every pan.<br /><br />Some of my baking buddies had problems getting the topping to set, but I had the opposite situation. Dorie describes it as pourable mousse, but mine was so thick that it denied Gina, my decorating recruit, the opportunity to make some fancy chevrons. We had a few laughs trying to get the piping bag to cooperate, then attempting to carve in the design with a bamboo skewer. (God, I hope Dorie never reads that...) All I know is if Gina can't do it, it can't be done, so in the end I just smeared the preserves over the top and dusted each serving with some cocoa.<br /><br />This is a great special occasion dessert, one that would be well received by any hostess. I got it out of the house as soon as possible before it could do too much damage. Needless to say, I had plenty of willing tasters between school and <a href="http://moorebrothers.com/">Moore Brothers.</a> Perhaps my greatest compliment came from Rafael, an 11th grade student at Bodine and <a href="http://rafaelscakes.blogspot.com/">a professional baker.</a> (yep, you read that right) He picked up a slice on his way to lunch, and halfway through my dreaded 9th period class walked by my door sporting a big thumbs up. Thanks for making my day, Rafi!Kelli Mackayhttp://www.blogger.com/profile/08872142244233023944noreply@blogger.com4tag:blogger.com,1999:blog-3104133432139107187.post-81496323999127924522009-10-26T21:45:00.001-04:002009-10-26T21:55:42.113-04:00TWD: Sweet Potato Biscuits and the Phillies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoEyYJ_XgykymRTvymezbqHsjmXlRXF_o8b6moFdE0sEvlNsQEWFgitTn-wEduNYJeIkesKk-Ngnqblt-3pyf8NrypDu95ebeXoKV1N6J1siaLiuNpIgj_4DKM27qh4eCuYP0rBgtwbMu2/s1600-h/IMG_0910.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 391px; height: 293px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoEyYJ_XgykymRTvymezbqHsjmXlRXF_o8b6moFdE0sEvlNsQEWFgitTn-wEduNYJeIkesKk-Ngnqblt-3pyf8NrypDu95ebeXoKV1N6J1siaLiuNpIgj_4DKM27qh4eCuYP0rBgtwbMu2/s400/IMG_0910.JPG" alt="" id="BLOGGER_PHOTO_ID_5397072284022525618" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Last week's Tuesday with Dorie recipe coincided with the Phillies' return to the NLCS, and we treated ourselves to tickets to Game 1. Perhaps I should begin by saying that baseball is a pretty big deal around here. Of the 162 games in the regular season, I bet we saw 150. We count down to the day when pitchers and catchers report to spring training and freeze our butts off on opening day. In fact, the two things that will lure us off our vacation deck <a href="http://www.destinationstjohn.com/drakes_lookout.htm">on St. John </a>are a tropical storm and a Phillies' game.<br /><br />Now that we've reached the postseason, we've started our lucky rituals. First, there was the pre-game sign making that once again made me wonder how I ever got out of kindergarten. I managed to burn up a few seconds of my 15 minutes of fame at the game when my made-with-love (if not talent) sign made it not only to the Jumbotron, but also to a TV montage that featured the posterboy of the postseason, Bon Jovi. (That noise is not your computer. It is the thumping of my born-to-be-your-baby heart...)<br /><br />Then there are the lucky shirts. I've been wearing two at a time, so that's a lot of laundry. John actually has a ritual that involves turning a shirt inside out if things look shaky, but I can't give any other details about that because, well, it may be bad luck. As Sunday night approached, the weather report indicated that lucky clothing, long underwear, and blankets would be in order.<br /><br />What does all of this have to do with biscuits, you say? Well, I was right on schedule for an on-time post, didn't have the strength to write. It's tough cheering for your team into the wee hours, along with working, baking, AND blogging!<br /><br />When John and I were recalling childhood biscuit memories, we realized our mothers used the same recipe: Pillsbury. A few months ago I was re-introduced to them when my mom insisted that I take some home with me. She had quite a stash of those tubes of refrigerated dough and was eager to share. Well, that's one convenience food that 21st century technology has really improved. We put aside our disdain for all things processed and devoured them.<br /><br />Dorie's biscuits, however, are the real deal. The sweet potato kept them from rising too much, but they were delicious anyway. I loved another baker's suggestion to serve them with butter and honey. The mascarpone cheese left from this week's recipe would be divine with them.<br /><br />A big Philly thank you to <a href="http://www.prudencepennywise.blogspot.com/">Erin of Prudence Pennywise</a> for choosing the recipe. She put barbecued shredded beef on hers. Erin and her blog persona, Prudy, have a lovely playlist to accompany their budget-conscious culinary adventures. Go give her blog a look and a listen.<br /><br />I wonder if she'd add "You Give Love a Bad Name." <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJuXGbyz-1GvyssspUc9t4urJ0V0Ifu_2Y2hndti0WKm5nMVLFgsaD6KlwOY4x07bCDqHJY2PJ6yoNTP86SGm5lWSQkXm_pPQ7BdM_IyyDD5SsHAa0wQwjLwGRVdEEwSvUTqijqY8vR-Ij/s1600-h/IMG_0946.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJuXGbyz-1GvyssspUc9t4urJ0V0Ifu_2Y2hndti0WKm5nMVLFgsaD6KlwOY4x07bCDqHJY2PJ6yoNTP86SGm5lWSQkXm_pPQ7BdM_IyyDD5SsHAa0wQwjLwGRVdEEwSvUTqijqY8vR-Ij/s400/IMG_0946.JPG" alt="" id="BLOGGER_PHOTO_ID_5394859248281446018" border="0" /></a>Kelli Mackayhttp://www.blogger.com/profile/08872142244233023944noreply@blogger.com0tag:blogger.com,1999:blog-3104133432139107187.post-86606753816772223322009-10-13T19:20:00.003-04:002009-10-13T20:57:48.662-04:00TWD - Allspice Crumb Muffins<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4GcoBlmdI5LkifO4fwpo4orWD9SRb8gKkz1rYyLSL-C2gQNfx8pgPXyHFgwmEXi2Lbt-2O3S3PfLuMBgKCrAXJ20xWoErZ5Sap1sw_pr6yEKdaywvGvXJgOjAd86oWN5MJbxEs2o8rTl8/s1600-h/IMG_0907.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4GcoBlmdI5LkifO4fwpo4orWD9SRb8gKkz1rYyLSL-C2gQNfx8pgPXyHFgwmEXi2Lbt-2O3S3PfLuMBgKCrAXJ20xWoErZ5Sap1sw_pr6yEKdaywvGvXJgOjAd86oWN5MJbxEs2o8rTl8/s400/IMG_0907.JPG" alt="" id="BLOGGER_PHOTO_ID_5391724989712057746" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />With all due respect, this post may be rather irritating.<br /><br />I know it's tough to believe that the photogenic little flying-saucer-of-a-muffin smiling coquettishly at you may be evil. But according to <a href="http://www.nutritiondata.com/">nutritiondata.com</a>, she's packin' a good 12 Weight Watcher points. It's a nightmare!<br /><br />I personally found this week's <a href="http://tuesdayswithdorie.wordpress.com/">Tuesday's with Dorie</a> recipe to be fairly unique. At this moment in time, muffins have become another food item Americans shouldn't of stuffed with too many ingredients. Dorie's allspice crumb muffins, however, are pleasantly pure and wonderful, with a moist cake center and a delicate, crunchy topping. Mmmm! I can't imagine why one of my fellow bakers described these as "too buttery." Whatever.<br /><br />Are you annoyed yet? You should be. Absolutely.<br /><br />A big baking thank you to Kayte of <a href="http://www.grandmaskitchentable.typepad.com/">Grandma's kitchen table </a>for choosing such a great recipe! Check out her website for all of the details, and adorable pics of Homecoming 2009. Teenage romance - it is what it is.<br /><br />Muffin making isn't rocket science. In fact, you could make this recipe 24/7, if you got up early enough. I made the topping the night before so I could send my husband to work with hot muffins for his co-workers. He didn't wait. Whatever. At the end of the day, it's all good.<br /><br />A shout out to <a href="http://www.telegraph.co.uk/news/newstopics/debates/3394545/Oxford-compiles-list-of-top-ten-irritating-phrases.html">Oxford University'</a>s list of the most annoying phrases for making allspice muffins a lot more fun. I've added a few of my own favorites, too. My apologies, <a href="http://www.economist.com/obituary/displaystory.cfm?story_id=14539483">Mr. Safire.</a>Kelli Mackayhttp://www.blogger.com/profile/08872142244233023944noreply@blogger.com2tag:blogger.com,1999:blog-3104133432139107187.post-16716067627108401872009-09-30T20:55:00.001-04:002009-09-30T22:39:44.747-04:00John and Lynne<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwsSkc5ulPA2u7x2UXtpe2iwFIyyr1CIhPKpXSFrQjvY8OW53PsSK0dnNcuoPDO0fTjKLIV2v26vbXSrQB8n2J1FREtUrPUvyQXt8-4qHQxCEWuu8kgyjeanaCWwT9jBeOLoWBSoQeDIiE/s1600-h/IMG_0638.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwsSkc5ulPA2u7x2UXtpe2iwFIyyr1CIhPKpXSFrQjvY8OW53PsSK0dnNcuoPDO0fTjKLIV2v26vbXSrQB8n2J1FREtUrPUvyQXt8-4qHQxCEWuu8kgyjeanaCWwT9jBeOLoWBSoQeDIiE/s400/IMG_0638.JPG" alt="" id="BLOGGER_PHOTO_ID_5387072055199751410" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />This weekend we went to Virginia to visit two of our favorite people - John and Lynne. We had the good fortune of sitting next to this amazing couple on the plane on our way to St. John in July. They weren't even supposed to be on our flight, and we changed our seats at the last minute. Coincidence? I don't think so.<br /><br />John and Lynne were on their way to St. Thomas to celebrate their 14th wedding anniversary, and we were on what has become our annual pilgrimage to St. John. They invited us to join them for a special meal at <a href="http://limeinn.com/">the Lime Inn</a> and we made plans to have some adventures together during the week. One day they picked us up in their rental boat, the Awesome, and we headed to <a href="http://www.jostvandyke.com/">Jost Van Dyke</a>. The Wine Guy and I had been trying to get there for years, but the charter services are prohibitively expensive and the ferry leaves at the crack of dawn. Now it would be tough to imagine a Caribbean vacation without a <a href="http://www.foxysbar.com/home.html">Foxy's</a> grouper sandwich or the swim to the <a href="http://www.soggydollar.com/">Soggy Dollar</a>. We made great memories at our favorite villa, <a href="http://www.destinationstjohn.com/drakes_lookout.htm">Drake's Lookout</a>, enjoyed burgers at <a href="http://skinnylegs.com/">Skinny Legs</a>, and had lobster rolls and "Drink Right, Keep Left" drinks at the <a href="http://wedontneednostinkingwebsite.com/The_Tourist_Trap/Welcome.html">Tourist Trap</a>. We all share a love for the reef and its inhabitants, so some of the best moments involved sea turtles and sting rays and other beautiful swimmers. They even hold hands while they are snorkeling like we do!<br /><br />Getting to know John and Lynne has renewed my spirit. They are the kind of people whom you proudly call family, whether you are related to them or not. When we're together, we laugh good belly laughs and dream about the possibilities that the future holds. Yes, we've had to overlook the fact that they are Redskins fans. But they have a tricked-out Tiki bar in their yard and that is a good indicator of their idea of a good time. It's a little structure John built himself, which isn't surprising once you know that basically he can build/do anything. It's filled with cool stuff from their travels, like the <a href="http://www.soggydollar.com/">Soggy Dollar</a> ring toss game. And it's where John makes his famous Green Drink, which I'm sure he intends to name after the Eagles once they are Super Bowl Champions.<br /><br />Right now, Lynne is busy beating cancer for the second time. When we met her, she was facing a couple of grueling rounds of chemo, but you never would have guessed it from her demeanor. In the next few weeks, she will be receiving her own stem cells for treatment as she goes for the cure. She's got the mind of a detective and quite possibly the most generous, gentle spirit I have ever met.<br /><br />Lynne doesn't know how brave she is, which is probably a blessing or she'd be rappelling off the side of the Tiki bar. I feel like she's the sister I always knew I had out there somewhere, and I'm so glad I finally found her.Kelli Mackayhttp://www.blogger.com/profile/08872142244233023944noreply@blogger.com0tag:blogger.com,1999:blog-3104133432139107187.post-82674188647932596892009-09-29T10:11:00.001-04:002009-09-30T15:07:36.968-04:00TWD: A Bye WeekThis week Carla of <a href="http://chocolatemoosey.blogspot.com/">Chocolate Moosey</a> chose Chocolate Crunched Caramel tart for the group. It's a gorgeous dessert, one I plan to make for a special occasion. Since we were enjoying a weekend getaway, I didn't participate this week. Visit Carla's blog for a full report and the recipe!<br /><br />I'll be back with the Dorie bakers on October 13 for the Allspice Crumb Muffins. In fact, I'm placing my order with <a href="http://www.penzeys.com/cgi-bin/penzeys/shophome.html">Penzey's</a> right now!Kelli Mackayhttp://www.blogger.com/profile/08872142244233023944noreply@blogger.com0tag:blogger.com,1999:blog-3104133432139107187.post-11037489810234506192009-09-22T22:42:00.000-04:002009-09-30T10:49:33.795-04:00TWD - Cottage Cheese Pufflets<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjenVPmFHLoEWoCJXrtZD7q4PexrAKL9NfRmMGu_t1byTy6T0wYqpkEM4-GslgRgmFMH2KWjop0f66I8PVLHmYCeI_QEaYuEW42wBSAnmJDCMz1C0Dx-8CzNVD7Kn9av907Xrg7cIknzZ4U/s1600-h/IMG_0861.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 400px; height: 281px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjenVPmFHLoEWoCJXrtZD7q4PexrAKL9NfRmMGu_t1byTy6T0wYqpkEM4-GslgRgmFMH2KWjop0f66I8PVLHmYCeI_QEaYuEW42wBSAnmJDCMz1C0Dx-8CzNVD7Kn9av907Xrg7cIknzZ4U/s400/IMG_0861.JPG" alt="" id="BLOGGER_PHOTO_ID_5384098130871331522" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />This week's recipe was a real challenge. The pastry, which is made with butter, cottage cheese, and just a touch of sugar, is tender and tangy. It's the perfect counterpoint to its filling, a dab of sweet preserves. Like most things in life, it was worth the effort.<br /><br />As the week unfolded, the chatter on the <a href="http://tuesdayswithdorie.wordpress.com/">Tuesdays with Dorie</a> site revolved around the various difficulties members were having with the dough. Undaunted by the warnings of brave bakers that ventured ahead of me, I opened the dough and began to roll like someone formally trained in the art of the pastry. Wow - it was the stickiest dough ever! I took the advice of one blogger who, when even waxed paper failed her, suggested using plastic wrap to prevent it from sticking to the rolling pin and countertop. Well, it worked, but not without a lot of coaxing, refrigerating, and even freezing. I wasn't able to roll it as thinly as the recipe indicates - a scant 1/8"- but the finished product was still a success. And I think using the pastry cutter made them really pretty. My trusted taster, gg, proclaimed them "amazing" and that's enough for me!<br /><br />When I finish with the dough tonight, I'm going to make the squares a bit bigger to increase the jam to pastry ratio. I'm filling them with strawberry preserves with Grand Marnier mixed with a little blueberry all fruit. I really love that this recipe, like last week's apple turnovers, can be shaped and frozen for baking at a later date.<br /><br />Thanks to Jacque of <a href="http://daisylanecakes.blogspot.com/">Daisy Lane Cakes</a> for moving cottage cheese from lunch to dessert! Check out her site for the recipe, as well as her adventures in baking.Kelli Mackayhttp://www.blogger.com/profile/08872142244233023944noreply@blogger.com0tag:blogger.com,1999:blog-3104133432139107187.post-29999716005115943562009-09-20T22:08:00.009-04:002009-09-21T10:54:05.337-04:00Congratulations Smitten Kitchen!<img alt="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWz9Ecp217U_1Skjwy3eGBilj6p7n_tJoKitt68zXeqeO-Qqf026h-ZnPKukaaCWEZ_gL20lDXv13RqVO5PZlQH7CL8n33m-L0t2bZq_f7hyYKvlrRiLgbYDYjptKcuC-EZ-98aSa7ke3N/s400/gerber+baby.jpg" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWz9Ecp217U_1Skjwy3eGBilj6p7n_tJoKitt68zXeqeO-Qqf026h-ZnPKukaaCWEZ_gL20lDXv13RqVO5PZlQH7CL8n33m-L0t2bZq_f7hyYKvlrRiLgbYDYjptKcuC-EZ-98aSa7ke3N/s400/gerber+baby.jpg" /><br />This week, one of the assignments in my 11th grade English class was for students to research the etymology of their names and present their findings to the class. Imagine my surprise when a young man stood up and presented this iconic image as his baby picture!<br /><br />Well, that was not the only notable baby event this week. Deb and Alex of <a href="http://smittenkitchen.com/">smitten kitchen</a> welcomed sweet-enough-to-eat Jacob Henry on the 17th. If you'd like to see their latest confection (all 7 pounds of him!), or to find a good recipe for just about anything with thoughtful, step by step advice and gorgeous photos, check out their site. We love the <a href="http://smittenkitchen.com/2008/07/blueberry-crumb-bars/">blueberry crumb bar recipe</a> they adapted from <a href="http://allrecipes.com/">allrecipes.com.</a><br /><br />And if you'd just like to see an adorable baby, head right over there.Kelli Mackayhttp://www.blogger.com/profile/08872142244233023944noreply@blogger.com0tag:blogger.com,1999:blog-3104133432139107187.post-34570509140914711232009-09-15T18:58:00.000-04:002009-09-15T19:08:35.251-04:00TWD - Apple Turnovers<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzLmHs-STx1-C8A2GO817UyLapiQyTG7d28MMbAQsJH_Z5-M00ICIPp6cH3jBZEr2lon9I2-mcrFggS_Phuvyf4ai5JE6bDAv2c7YJ_OU2G_I4vdLeKwIuo5fg_VfRWE6q4oa_nI7NKL1h/s1600-h/IMG_0849.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzLmHs-STx1-C8A2GO817UyLapiQyTG7d28MMbAQsJH_Z5-M00ICIPp6cH3jBZEr2lon9I2-mcrFggS_Phuvyf4ai5JE6bDAv2c7YJ_OU2G_I4vdLeKwIuo5fg_VfRWE6q4oa_nI7NKL1h/s400/IMG_0849.JPG" alt="" id="BLOGGER_PHOTO_ID_5381093564232390658" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />This week's recipe was a fun way to make my <a href="http://tuesdayswithdorie.wordpress.com/">Tuesdays with Dorie</a> debut. Although I've made many pies, turnovers had not yet made their way into my baking repertoire. Well, I think they are here to stay!<br /><br />This recipe is perfect if you are busy because it can be prepared in stages. The dough is made with the usual ingredients, with the lovely addition of sour cream. I prefer unsalted cultured butter for all of my baking, although it's a bit pricey. Ok, it's outrageously priced, but worth it.<br /><br />After the initial preparation, the dough is refrigerated for up to 2 days. Then, after it is worked and shaped, it can be chilled for another day. It's really pliable and easy to handle.<br /><br />Finally, Sunday was the big day. I added some chopped walnuts to the apple cinnamon filling and omitted the chunks of butter that were supposed to be inside. There were already 3 sticks of butter involved, so I thought we'd be ok. I think I overworked the dough a little bit, judging from the photos on my fellow bakers' blogs, but those little envelopes of goodness were delightful with a scoop of vanilla ice cream. And I have an unbaked bunch in the freezer ready for an unexpected dessert emergency.<br /><br />Thank you Jules from <a href="http://someonekitchen.blogspot.com/">Someone's in the Kitchen</a> for choosing such a delicious, seasonal recipe! Check out her blog for the recipe.<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrNTBBGhGpx4fd0Rov1HUxKQjuEnDXpoIqZbDMsZlmRWMzMbGkalaRkTv6-wJXAiO2-Gvvew7h7bm5FzCbu0uG2v4dEa6nCcywPBTPbsohF-7Ndy5uollN3URuPwDrDsNoHwgm90FGpWVr/s1600-h/IMG_0850.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrNTBBGhGpx4fd0Rov1HUxKQjuEnDXpoIqZbDMsZlmRWMzMbGkalaRkTv6-wJXAiO2-Gvvew7h7bm5FzCbu0uG2v4dEa6nCcywPBTPbsohF-7Ndy5uollN3URuPwDrDsNoHwgm90FGpWVr/s400/IMG_0850.JPG" alt="" id="BLOGGER_PHOTO_ID_5381414322208767442" border="0" /></a><br /><div style="text-align: center;"> Ta-da!!!<br /> I'd like to take a big basket of these to Jeff Garcia to welcome him back!<br /></div>Kelli Mackayhttp://www.blogger.com/profile/08872142244233023944noreply@blogger.com1tag:blogger.com,1999:blog-3104133432139107187.post-45900232235015654902009-09-13T19:21:00.017-04:002009-09-15T08:59:47.851-04:00Chénas: The New Vintage<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRg2_CfobGZOLONk98rR_21UeiVujkVyFRjO2DBUxbWP6AC7F4JiGPAC0AES2rx4W9YwU1ycnqe8347vXYvGIr0NHOStFvY8VyR-I3LtBfr0pwswDoCz2GpHxkwBBnGKSy4GDi_M5HqaoO/s1600-h/IMG_0851.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRg2_CfobGZOLONk98rR_21UeiVujkVyFRjO2DBUxbWP6AC7F4JiGPAC0AES2rx4W9YwU1ycnqe8347vXYvGIr0NHOStFvY8VyR-I3LtBfr0pwswDoCz2GpHxkwBBnGKSy4GDi_M5HqaoO/s400/IMG_0851.JPG" alt="" id="BLOGGER_PHOTO_ID_5381096803775497266" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />As summer reverie gives way to the responsibilities of fall, I'm sorry we haven't spent more time in our yard. It was especially pretty this year, as the perennials grew taller and lusher than ever before. This is such a lovely time of the year, and although the plants aren't in their prime anymore, the evenings are cool and the air smells so good. The mosquitoes seem a little slower in their attacks, too. It's tough to let such a great summer go, but it will be nice to sit outside in sweatshirts and reminisce about our time <a href="http://on-stjohn.com/">on St. John.</a><br /><br />Tonight at our picnic table, we enjoyed the new vintage of Trichard Chénas with marinated grilled chicken thighs, jasmine rice, and chopped cherry tomato insalada caprese. To use a highly technical expression often employed by the Moore Brothers cast and crew, this wine rocks. It has been one of our house favorites for many years, and this vintage is particularly delicious. Once the back doors are closed up for the season, it will be perfect with roast chicken and watercress salad.Kelli Mackayhttp://www.blogger.com/profile/08872142244233023944noreply@blogger.com1tag:blogger.com,1999:blog-3104133432139107187.post-55067516405452301992009-09-07T15:41:00.014-04:002009-09-13T21:44:03.704-04:00Tuesdays with Dorie<img alt="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinVbOy7XtFGeVI295p9OjCJn4piQNLUDFOVtpK24tQdcQOTl6-wrBedmlJ66wszTwahA2u2Oe1yU6kMpTeiUoBSNyqIzyThNPNFK6KBf4lNswSNyYfhHh2T06OTMUG4BcoaNVLroS58uU/s400/baking-from-my-home-to-yours.jpg" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinVbOy7XtFGeVI295p9OjCJn4piQNLUDFOVtpK24tQdcQOTl6-wrBedmlJ66wszTwahA2u2Oe1yU6kMpTeiUoBSNyqIzyThNPNFK6KBf4lNswSNyYfhHh2T06OTMUG4BcoaNVLroS58uU/s400/baking-from-my-home-to-yours.jpg" /><br />In what undoubtedly will be remembered as my most desperate back to school coping strategy, I have joined the <a href="http://tuesdayswithdorie.wordpress.com/">Tuesdays with Dorie</a> bakers.<br /><br />This could be trouble.<br /><br />It all began in January 2007 when Laurie of <a href="http://slush.wordpress.com/">Quirky Cupcake</a> received Dorie Greenspan's classic baking book, "Baking, From My Home to Yours" for Christmas. The rest is baking (and probably Weight Watchers) history. Today, approximately 250 blogging bakers are working their way through the book at a pace of one recipe a week. This week, I became one of them.<br /><br />Oh boy.<br /><br />I've been a Dorie Greenspan fan for a long time. I adore her <a href="http://www.seriouseats.com/recipes/2008/03/baking-with-dorie-corniest-corn-muffins-recipe.html">Corniest Corn Muffin</a> recipe, and just this weekend I made <a href="http://splendidtable.publicradio.org/recipes/dessert_peacecookies.shtml">World Peace Cookies</a> and <a href="http://tpox-proceedwithcaution.blogspot.com/2008/09/twd-chunky-peanut-butter-and-oatmeal.html">Chunky Peanut Butter and Oatmeal Chipsters</a> to take to a lovely Labor Day cookout hosted by our friends Pat and Sue. On the savory side, nothing beats her <a href="http://www.doriegreenspan.com/2007/06/opening-day-at-the-farmers-market-dinner-and-a-couple-of-recipes.html">Sea Scallops and Beet and Tomato Salsa</a>, especially if you belonged to our <a href="http://www.lancasterfarmfresh.com/csa.asp">CSA</a> this year and had to be creative with beets. I mean a lot of beets.<br /><br />I have been hinting about the book for months, but the wine guy prefers to give <a href="http://www.tiffany.com/?origref=http%3a%2f%2fwww.google.com%2fsearch%3fq%3dtiffany%26ie%3dutf-8%26oe%3dutf-8%26aq%3dt%26rls%3dorg.mozilla%3aen-US%3aofficial%26client%3dfirefox-a&siteid=1">little blue boxes. </a>Finally I broke down and got it myself with a 40% off Borders coupon. I like a little bargain with my butter.<br /><br />One of the rules, and let me add that I LOVE that there are rules, is that participants have to post about the week's confection on Tuesday. Since I'm going for "proficient" and not "advanced" in this endeavor, I won't be baking every week. But check on Tuesdays to see my progress!<br /><br />So this year, September brings a new crop of students along with Apple Turnovers and Cottage Cheese Pufflets. Ahhh, the hope and expectation of a new beginning.Kelli Mackayhttp://www.blogger.com/profile/08872142244233023944noreply@blogger.com0tag:blogger.com,1999:blog-3104133432139107187.post-51862230357094090392009-09-05T07:21:00.009-04:002009-09-05T19:51:59.653-04:00Sheila Lukins<img alt="http://www.cookstr.com/photos/profiles/134/medium/profile-134.jpg" src="http://www.cookstr.com/photos/profiles/134/medium/profile-134.jpg" /><br /><br /><br />With last week's passing of Sheila Lukins, the world lost one of its original foodies. She had been diagnosed with brain cancer just 3 months ago.<br /><br />Best known as one of the owners of the Silver Palate food shop in Manhattan, Ms. Lukins was an author of the cookbooks bearing the shop's name, as well as “The New Basics Cookbook” and “All Around the World Cookbook.” In all, her books have sold more than seven million copies.<br /><br />In our home, she was the reason to extricate Parade Magazine, a publication not known for its literary merits, from the recycling bin. She served as food editor for Parade since 1986.<br /><br />Ms. Lukins was one of my mentors in the kitchen. I never had the pleasure of meeting her, but I looked forward to reading her articles and recipes in Parade when they made their monthly appearance. One of the first meals I made for John - a pasta dish with tomatoes, brie (!), and basil - came from "The Silver Palate Cookbook." I didn't own the book at the time, and I recall scribbling the ingredients on a piece of notebook paper as she cooked the dish on TV.<br /><br />Hundreds of lamb chops and far scarier cuts of meat later, this remains my "go to" lamb recipe. I've committed it to memory, but revisited the dog-eared paper copy in my files to ensure accuracy.<br /><br /><br />Thanks, Sheila.<br /><br /><br />Lamb Chops<br />from <a href="http://www.parade.com/">Parade Magazine</a>, February 21, 1999<br /><br />1/4 cup red wine vinegar<br />1 tablespoon minced garlic<br />1 teaspoon lemon zest<br />1 1/2 teaspoons Dijon mustard<br />1/2 teaspoon salt<br />1/2 cup extra-virgin olive oil<br />8 rib lamb chops, cut 1 1/2 inches thick<br /><br />Combine the first 6 ingredients in a bowl. Add the chops; toss well. Let sit for at least an hour.<br /><br />Grill the chops over medium-hot heat, brushing with marinade, 3-4 minutes per side for medium rare. Or cover a baking sheet with foil and broil chops on a rack 4 minutes per side. Allow to rest before serving.Kelli Mackayhttp://www.blogger.com/profile/08872142244233023944noreply@blogger.com0tag:blogger.com,1999:blog-3104133432139107187.post-87443181065276460052009-08-27T22:01:00.002-04:002009-09-19T09:40:17.808-04:00Dragon Dance on 2nd Street<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF-XYaWk7nqd65CgfHGk_Cjuv9zJS-n9ve7Cl4eqG8gFu0nMg2-qNxfsBaKuo-vYlF4-Gk8BfYBqBVxvZteNE5btVHOzcmgjFg5CXAxJKXYYA3mmg6djLuPp9WE1_wTxgUp2o7Bq8GFoGa/s1600-h/IMG_0830.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF-XYaWk7nqd65CgfHGk_Cjuv9zJS-n9ve7Cl4eqG8gFu0nMg2-qNxfsBaKuo-vYlF4-Gk8BfYBqBVxvZteNE5btVHOzcmgjFg5CXAxJKXYYA3mmg6djLuPp9WE1_wTxgUp2o7Bq8GFoGa/s400/IMG_0830.JPG" alt="" id="BLOGGER_PHOTO_ID_5375399208158514690" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />In the bad old days, John and I lived in an apartment on 2nd Street that we affectionately called "The Shoebox." It was a painfully small but happy place. Since we didn't have a dishwasher, there were too many dirty dishes all the time. But we were in love, the rent was ridiculously cheap and we wanted to go out anyway. I'm sure you recognize the symptoms.<br /><br />There wasn't much in the neighborhood back then, but just a few steps away there was a glimmer of what might happen on the Northern Liberties restaurant scene. There Hadar Nisimi and his staff made Aden the perfect neighborhood byob with attentive service and simply prepared fresh ingredients. Up the street, the historic <a href="http://www.ushistory.org/philadelphia/drinkingplaces.htm">Bull's Head Inn</a> became <a href="http://www.standardtap.com/">Standard Tap</a>. And 702 North 2nd Street, which has housed Pigalle and Sovalo, established itself as a location with good restaurant karma. <a href="http://eatatkong.com/">Kong</a> has brought exotic flavors to this location.<br /><br />Kong arrived with a flourish of firecrackers and a traditional dragon dance, which for me bodes well for its success. Michael O'Halloran, chef-owner of Old City's <a href="http://www.bistro7restaurant.com/">Bistro 7</a>, brings this taste of Hong Kong street food to the Liberties. We enjoyed all of the dishes we sampled there last week, including the Stir-fried Egg with crab, asparagus, rice, and Lap Cheong (think sausage) and the Dan-Dan Noodles with snow peas and peanut chili sauce. Best of all, you can get a good glass of wine to accompany your meal. I enjoyed the Torrontes Finca el Retiro and the Falanghina Terra Dora di Paolo. Michael has put together a nice selection of beers, too.<br /><br />Now it is hard to believe that there was life before the Piazza, and the 2nd Street Renaissance, as my friend Rich envisioned it many years ago, is in full swing. We're homebodies since we've acquired more space and a dishwasher, but when we venture out it will be nice to dine at Kong and reminisce about the days in our little shoebox.<br /><br /><br />Note - You may enjoy reading Rick Nichols' article about Kong <a href="http://www.philly.com/inquirer/columnists/rick_nichols/20090823_Comfort_from_Kong.html">here.</a><br /><br /><span style="text-decoration: underline;"><br /></span>Kelli Mackayhttp://www.blogger.com/profile/08872142244233023944noreply@blogger.com0