Monday, August 31, 2009

Best in Show? Well....almost.

Something that I don't talk much about in my blog posts is my husband's hobby/sport. If you've spent your entire life in a city, like I did, you may not even realize that things like this exist. And yet, they do. When I first met my husband, and subsequently moved to the sticks, I discovered a whole different world than the one I grew up in. That much, you already know.
Until recently (and I've lived hare about ten years now), I still thought that his chosen pastime was a local or regional thing, but it isn't. If you look in the rural areas in your own region, you might just be surprised to find that it exists there as well, as surprised as I was, in fact, to recently learn that there are groups dedicated to this kind of activity very close to where I was born and raised.
My husband hunts......pretty much anything that moves. When I first met him, his main interest was fox hunting. (and no, to all you out there who are horrified, they do NOT actually kill the fox) although in the modern era, fox hunting is generally equivalent to coyote hunting. The main point of it is to have a dog that can hunt and trail, identify his quarry, and corner it for his master. Lately, however, his tastes have veered toward Coon Hunting (yes, that means 'raccoon' to all you city folk). The main differences between the two are:
1. fox hunting is a day time sport, coon hunting is at night
2. with fox hunting, you run a pack of dogs, the more, the better. With coon hunting, its usually just one per hunter.

The major differences end there. There are other slight differences, such as the breed of dog, etc., but there are many similarities as well. For example; with both sports, you can hunt individually, or as a group. Group hunts are often in competition form. And, as with any dog-related competition, there is always a 'show'. A bench show for hunting dogs is not like the fancy dog shows you see on TV, and often (but not necessarily) being called a 'show dog' in hunting circles is not a compliment. But, I've also found that that depends on whether or not you have a dog pretty enough to show. Mainly, at group hunts, the bench show looks for the composition of the dog, his composure on the bench, how well the dog 'stands', and how well the handler keeps the dog on the table and in his stance, etc. The hubs had a group hunt Saturday night, and, of course, there was a bench show. However, this show was strictly for the youth hunters. Now, Ty is not a hunter....yet. But he does want to be just like his Daddy, and the club that Matt hunts with is a very strong proponent for youth hunting. This time Ty got to show his first dog. Daddy took his pride and joy, Chevy (formally known as Leach's Hot Rod Chevy) who isn't just a pretty dog, but a darn good hound, too. Ty had never shown a dog before, so this was his learning experience....for which he took second place. Don't get me wrong, he didn't have much competition this time, which was a big part of why we took him. It gave him an opportunity to learn from the club, and win a prize, which made his just proud as a peacock, and now he can't wait until next month's bench show, where he'll surely do a better job of handling Chevy, and maybe get another plaque, just like this one.

Monday, August 24, 2009

The Litmus Test

When I received a package of White Whole Wheat flour from the King Arthur Flour company last week, I wanted to be sure I gave the product a good, thorough test. If you missed the first installment of this test, it is part of my participation in BloggerAid Changing the Face of Famine's View and Review program. My first recipe was a savory one from the King Arthur website and was definitely a winner in my book. I also plan to do a "sweet" recipe (maybe pancakes or cinnamon rolls or something), but in my mind, if you're going to truly rate a flour on any scale, the best way to do it is in the raw (or as close to raw as you can get) to catch the flavor, texture, and quality at its most blatant....and in my book, that is by baking bread. I call that, the Litmus Test.

Now, I am not a baker. Not even close. I commonly equate cooking and baking to the subjects in which I excelled or was dismally poor at during my school years. To me, cooking is like an art....a little of this, a little of that, add some color for flair, and give it a personality. I was good at the arts. Baking, on the other hand, reminds me of science and math. Measurements, quantity, temperature, time, and you need to be accurate. Science and Math were not my strong suits (and that's putting it mildly).

On that note, I want to send a big thanks out to PJH from the King Arthur Flour company for leaving a comment on my last post, suggesting their No Knead 100% Whole Wheat Bread recipe for my first effort in yeast breads. This recipe could not have been easier. Still, I was nervous. Serious baking has always intimidated me. I don't even get along very well with bread machines, and that's cheating.

So, let me start with the recipe, and then I'll tell you how it went.
No-Knead 100% Whole Wheat Bread
1 cup lukewarm water
1/4 cup orange juice
1/4 cup melted butter or vegetable oil
3 tablespoons molasses, maple syrup, dark corn syrup, or brown sugar corn syrup (I used maple syrup)
2 teaspoons instant yeast
1/4 cup Baker's Special Dry Milk or nonfat dry milk
1 1/4 teaspoons salt
3 cups King Arthur whole wheat flour, white whole wheat preferred
Directions
1) Heavily grease an 8 1/2" x 4 1/2" loaf pan. This loaf tends to stick, so be sure to grease the pan thoroughly with non-stick vegetable oil spray.
2) Combine all of the ingredients in a large bowl. Beat the mixture vigorously for about 3 minutes; an electric mixer set on high speed works well here. You should have a very sticky dough. It won't be pourable, but neither will it be kneadable. Scoop it into the prepared pan.
3) Cover the pan with lightly greased plastic wrap, and let it rise for 60 to 90 minutes; it should just about rise to the rim of the pan, perhaps just barely cresting over the rim. While the dough is rising, preheat the oven to 350°F.
4) Uncover the bread, and bake it for about 40 to 45 minutes, tenting it with aluminum foil after 20 minutes. The bread is done when it's golden brown on top, and an instant-read thermometer inserted into the center registers between 190°F and 195°F. Remove it from the oven, and after 5 minutes turn it out onto a rack. Brush with melted butter, if desired; this will keep the crust soft. Cool the bread completely before cutting it.Notes: Since I am new to baking, I made sure to follow the recipe to the letter. I timed and measured everything carefully, tented the loaf after exactly 20 minutes, and used my instant read thermometer to make sure it also hit the right internal temperature (don't mind the probe sticking out of the loaf in the pictures!).

Who can argue with a recipe that just says, "Combine all of the ingredients in a large bowl"? That prospect won me over from step one. My only thought is that I should have let the yeast bloom a bit in the lukewarm water before adding the other ingredients, as my bread didn't really rise much. I even made sure I bought fresh yeast for the project.

Now, that being said, this bread was great.

My main curiosity with the White Whole Wheat flour was whether or not it would be dramatically different from traditional whole wheat flours. So many of them produce doughs that are either dry or gritty (in my opinion), not that I mind some texture in my breads, but the whole point here is that it should be smoother and milder (in theory, to pass a healthier version on to my picky eaters).

And it worked.

Now, granted, I did not blind fold anyone (come on, like I'm going to take the time to do that when the house smells like freshly baked bread? Please, you're lucky I held off on inhaling the lovely golden stuff long enough to take pictures), but I don't think you could pass this off as white bread. On the other hand, its absolutely nothing like any whole wheat breads I've ever had, either. It had a lovely, somewhat dense consistency, without being heavy, and a texture that was neither airy nor tough. The loaf was moist, but strong. It held up to buttering, and manhandling by my son, who, as you can see, gobbled it up like it was a chocolate chip muffin.
(yeah, I know, there's a lot of butter on that piece of bread, I got a little carried away)The hubs even tried it willingly and enthused that it was really good. Not that I needed any extra positive reinforcement after that, but the girls at work really enjoyed it this morning, as well.
So, how would I rate King Arthur Flour's White Whole Wheat Flour? And, I will be baking bread again. My loaf is gone and I want more.
Don't change that station, folks! I've got one more recipe up my sleeve - I hope to have it out to you later this week!
On a side note, we are also the proud owners of a pretty spiffy new charcoal grill. The hubs has been wanting to start smoking his own meats, and we were looking at something a little fancier, but we ended up going with a basic, but heavy duty model. Here's the proud papa grillin' away after 3 measly hours of assembly time.

Friday, August 21, 2009

TFF - Grilled Cheese and Tomato Soup...a classic!

Well, everyone, summer is, unfortunately, beginning to decline. I know some of you look forward to winter, but I most definitely do not. I will mourn the end of summer fiercely...I guess its a good thing I have plenty of wine to cry my tears into.
Meanwhile, the weather has taken a mild turn to the cooler side, and that immediately puts me in the mood for soup. I've had a recipe marked in Tyler Florence's Stirring the Pot for some time now, and was just waiting for the right moment to bring it out. Tomato Soup is one of my all time favorite comfort foods, especially in the winter or when I'm sick; and I don't know about you, but when I think of tomato soup, my mind automatically adds a grilled cheese sandwich to the menu. Lucky for me, there is also a recipe in the same book for a wonderful grilled cheese sandwich with smoked mozzarella and basil pesto.

These recipes couldn't have come at a better time. I have a mountain of fresh garden tomatoes, a freezer chock full of pesto from last year's basil crop, and I was finally able to find a chunk of smoked mozzarella at Meijer! I couldn't believe how hard it was to find that! (Special thanks to Melyssa for snaring that prize for me!). Admittedly, the flavor of the smoked mozzarella is a little pverwhelming to me on its own, but paired with the pesto, it takes on a nutty flavor and blends in perfectly. I am really glad tha I held out for the smoked mozzarella instead of settling for regular, which I honestly thought would be fine. I am very glad I waited.

Being me, I couldn't help making a few adjustments to the recipe. For one, I either doubled or tripled the amount of basil I added to the soup. In my book, you can NEVER have too much fresh basil. Also, instead of plain white bread for the sandwiches, I broke out some pretty little ciabatta rolls. I love a chewy bread when there is cheese on a sandwich.

While I was cooking supper last night for the hubs, I had the tomatoes, onions and garlic roasting in the oven for the soup. I have to say, I am actually surprised the hubs didn't end up trying the soup when it was finished. He was walking around the kitchen like a foxhound with his nose in the air, telling me how great it smelled. "There's something in there that smells really good!" he kept saying. And I'll tell you what, he was right. My kitchen was just bursting at the seams with the wonderful fragrance of the roasted vegetables, and when I put the fresh chopped basil on top of the stewing tomatoes and plunged the immersion blender into it, the whole atmosphere changed. It smelled like we were in an Italian grandma's kitchen.

The sandwiches were gooey and chock full of flavor, and the soup was rich and creamy. I have a feeling this soup is going to become a staple in my kitchen. Since tonight is Friday and its my night off from cooking each week, I plan to cook up a little pasta and toss it with the soup as a sauce, top it with some freshly shaved Parmesan....Oooo! I can't wait to see how THAT turns out!

Until then, I hope you enjoy the pictures of last night's indulgence. And do't forget to check back later for the roundup at Tyler Florence Fridays - this is my submission for this week!Grilled Cheese (Smoked Mozzarella and Basil Pesto)
4 slices white sandwich bread
4 slices smoked mozzarella
1 garlic clove
2 tablespoons unsalted butter
Freshly ground black pepper
BASIL PESTO:
2 cups fresh basil
1 cup fresh Italian parsley
1/2 cup Parmigiano Reggiano
1/2 cup pine nuts, toasted
3 garlic cloves, roughly chopped
1/4 teaspoon kosher salt
1/2 cup extra-virgin olive oil
To make pesto combine pesto ingredients in a food processor and pulse until well combined but still has a rough texture.
Assemble sandwich by smearing insides of bread slices with pesto. Arrange a layer of mozzarella and season with a few turns of fresh pepper. Layer the mozzarella slices over the top and then place the bread over to make the sandwich. Set a large sauté pan over medium heat and add butter. Add sandwich and cook 2-3 minutes per side until golden brown and crispy. Remove from pan and rub toasted bread with garlic.
Roasted Tomato Soup with Fresh Basil
2 ½ lb fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes)
½ cup extra virgin olive oil
2 small yellow onions, sliced
6 cloves garlic, peeled
1 qt chicken stock
2 bay leaves
4 tablespoons butter
½ cup chopped fresh basil leaves
¾ cup heavy cream, optional
Salt and freshly ground black pepper
Fresh basil, for garnish

Preheat oven to 450˚F.

Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. Also add the vine cherry tomatoes if using for garnish, leave them whole and on the vine. Drizzle with ½ cup of olive oil and season with salt and pepper.Roast for 20-30 minutes or until caramelized.Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later use). Pour in any liquid, ¾ of the chicken stock, bay leaves and butter. Bring to a boil, reduce heat and simmer for 15-20 minutes or until liquid has reduced by1/3. Wash and dry basil leaves and add to the pot.Puree the soup using an immersion stick blender until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with three or four roasted vine cherry tomatoes and a splash of heavy cream.

Wednesday, August 19, 2009

King Arthur Flour - Spicy Cheddar Muffins

Good Morning, everyone! I have some very exciting news to share with you today. I recently became involved with a group called BloggerAid Changing the Face of Famine, which is a group of bloggers who are dedicated to making a difference in the face of world famine. You can read more about the group and how to become a member here.

Through BloggerAid, I have also become part of a group of their members who takes on the challenge of receiving products from various companies to test and review on our own blogs. I am thrilled to say that I was recently contacted by the King Arthur Flour company (who, if you are a baker, you know provides us with absolutely the highest quality flours and baking ingredients around!) and asked to try one of their products, their Unbleached White Whole Wheat Flour.

Now, you all know the struggles I have at home with providing my family with healthier options (you know, that they will actually EAT) and it is something I struggle with. The white whole wheat flour is reputed to be a lighter whole wheat, that makes lighter-colored, milder-tasting baked goods. Hmmmm....so, what that says to me is heart healthy, whole wheat flour that I might be able to sneak by my picky eaters! Now THAT calls for a celebration! IF it works. And this is my challenge. In the next ten days, I'll be testing a minimum of three recipes using the whole wheat flour and feeding it to my guys (and probably all my ladies at work, too!) to get feedback on how it rates.

For my first experiment, I decided to use a recipe that I found on the King Arthur site, in the form of a savory (you know I'll take savory over sweet any day) Spicy Cheddar muffin.

On the site, King Arthur recommends: "Be sure to use an assertive sharp cheddar. The flavor of mild cheddar doesn’t shine through like extra-sharp does." And I have to say, they are so right. I used the only extra sharp cheddar that I could find locally, and it was good, but I will be making this again when I can find some really nice, pungent cheddar. I also couldn't resist amping up the spices just a bit, and after baking and tasting, the hubs and I bot agree that I could add even a bit more next time.

Next time? Did I say "next time"? Yes, there will indeed be a next time. These muffins were so easy to put together, and baked up in about 16 minutes. Fresh and hot from the oven, we scarfed down several while they were still steaming.
Watching my husband tearing into his first muffin (and yes, he had more than one), I could tell he was trying to do his best to be helpful and was considering the flavor and texture carefully. He was a real sport about it, which surprised me since he has a natural aversion to anything remotely healthy. When he started in on the second muffin, I couldn't stay silent any more, I had to know what he thought. "Mikey likes it!!!" Yep, he sure did. Now, he DID know that these had whole wheat in them, so I am not certain I could have slipped it by him secretly, but he really enjoyed the muffin. He described the texture as being a cross between cornbread and banana bread. I my words, they had a nice texture without tasting gritty, like I find with so many whole wheat products. They were dense without being heavy, and flavorful.

So, I'm calling experiment number one a success - one that I look forward to repeating soon! The next test will be passing something off to my picky little boy. (no, we didn't give him a muffin, he's still fairly sensitive to spicy foods)

So, I'm thinking that for the rest of the experiment, I want to do something sweet, like pancakes or cinnamon rolls, and the true litmus test...I'm going to bake bread. Which should be interesting, you now, since I don't bake bread....ever. But I'm going to give it a try! I expect to still have a little flour leftover after these three tests....anyone have any suggestions for a recipe I should try?

Stay tuned! The next episode of the King Arthur Flour experiment will be coming soon!

**note: I bought this great fluted muffin pan from Wolfgang Puck a while back and hadn't had an opportunity to try it until now.I don't know whether it was the recipe, the cooking spray, or the non-stick pan, but these little guys literally just fell out of the pan. And just look at the gorgeous little fluted pattern on the sides of the muffins! I just love a recipe that works and a cool new kitchen gadget/dish to prepare it in! You know I have a fetish for fun dishes.)
**note: The original recipe calls for All-Purpose Flour, but offers a healthier substitution for 1 cup all-purpose and 1 cup whole wheat. This is what I used for my test.Spicy Cheddar Muffins
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour*
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
1 1/2 cups (6 ounces) extra-sharp grated cheddar cheese, divided
1/4 cup (1/2 stick, 2 ounces) butter
1 cup (8 ounces) milk
1 large egg

*To add fiber to your diet in delicious fashion, substitute 1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour + 1 cup (4 1/4 ounces) King Arthur All Natural White Whole Wheat Flour (or 100% Organic White Whole Wheat Flour All-Purpose Flour) for the 2 cups all-purpose flour.
Preheat the oven to 425°F. Lightly grease the wells of a 12-cup muffin pan, or grease muffin papers and place them in the wells.

In a medium-sized bowl, whisk together the flour, baking powder, salt, peppers, and 1 cup of the grated cheese. In a microwave-safe bowl, heat together the butter and milk, stirring until the butter melts.

Cool to comfortably warm (e.g., it doesn’t burn your finger when you test it), whisk in the egg, and pour the wet ingredients into the dry ingredients.

Stir just till everything is thoroughly moistened. Spoon the batter into the muffin cups, filling them nearly full. Sprinkle with the reserved cheese, then very lightly with paprika, if desired, for added color.

Bake the muffins for 16 to 18 minutes, until a cake tester inserted into the center of one comes out clean. Remove them from the oven, cool them in the pan for 5 minutes, then serve and enjoy warm; or transfer from the pan to a rack to cool completely. Store muffins wrapped, at room temperature. They’re best enjoyed warm, so when you’re ready to serve, reheat briefly in the microwave (15 seconds or less), or in a preheated 350°F oven, lightly wrapped in foil, for about 10 minutes.Yield: 12 muffins.

Tuesday, August 18, 2009

Ty has a new best friend....and his name is Chuck E Cheese!

Okay, okay, his name is actually Brayden. But they both sure like Chuck a lot, too! I never got around to posting about our first trip to Chuck's last month, when the boys just had a blast running around and playing all the games, so I thought I'd include some pictures from each visit. Brayden's mom and I took the boys back up last Friday night for another visit and they just couldn't get enough. We were both very proud of how well they behaved and treated them to an extra special prize at the end of the night. We are already envisioning the trouble these two are going to get in together when they are older.
Last time we went, Ty's favorite game was the "water shooting game".This time is was the "helmet" game.Some of the games are more like rides, and one even takes the kid's picture with Chuck.My favorite may be the one that actually "draws" your picture while you wait.And then, there is not much more precious than getting a "yee-haw!" out of your four year old while he's riding a"horsie".All in all, it has become one of our favorite places....I just have to try not to spoil him by taking him there too often!

Monday, August 17, 2009

View and Review!

Let the blogging begin!

Grasshopper.....

Yes, that's right, my Little Grasshopper earned his first belt in karate. I was on the fence about whether or not he would pass (and yeah, I know his instructor let him slide on a couple of things...but hey, he IS only FOUR), but Saturday after class, the students who passed their recent belt test were presented with their certificates of rank and their new belts (in Ty's case, it was just adding a stripe to his white belt). He was so proud of himself (as we were of him!) that Mommy started a new tradition of taking her boy out to breakfast whenever he gets a new belt.
We went to my favorite place to eat in town and I treated him to silver dollar pancakes with chocolate chips while I had my favorite Eggs Benedict.
I just can't get over how handsome my Little Guy is!!