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A Day in the Kitchen

A Day in the Kitchen

Yesterday, after I’d read as much of the newspaper as I could handle, and while listening to smooth jazz on my “Sunday station,” I heard the kitchen calling. It doesn’t call very often, so when it does, I try to listen.

First, I made a casserole, then I baked a quiche. And finally, I whipped up some granola. Nothing “went” with anything else. Nothing was supposed to. One dish was to give away, another to use up some leftovers. The granola was to replenish my supply.

The menu items aren’t important, though; it’s how I felt preparing them, what a few hours in the kitchen can do for a body (and a mind) when the body and the mind aren’t on deadline. There is something — much! — to be said for the whisking of eggs and cream, for the rolling of piecrust dough, for the slow stirring of a white sauce.

It gives one time to think, to gently unravel thoughts that may have gotten tangled earlier in the week. I won’t be spending today in the kitchen; that’s for sure. But I treasure the time I spent there yesterday.

(This time, I cleaned up as I went along.)

Dinner Before Breakfast

Dinner Before Breakfast

This morning I was up before daybreak preparing a crockpot dish for dinner tonight. It wasn’t like I had to rake the coals and start the fire, but the recipe did require a prodigious amount of chopping, and given the attention it gave to a meal hours away, I did feel a bit like a pioneer woman.

This is veering dangerously close to an earlier post about the habits of cookery. But it also brings to mind the fact that time spent in the kitchen is often time spent in one’s own head.

I don’t mind spending time in my head, depending upon what’s rolling around in there. This morning it was mostly thoughts of how I was making dinner before I even had breakfast. Luckily, donuts have arrived, so all is well.

“Fast Food”

“Fast Food”

With a new year and the pace of life picking up, I did something I’ve been meaning to do for weeks: I made granola. Nothing earth-shattering about this except the way I felt when I was making it, which was hungry. Very hungry.

It dawned on me as I stirred the oats, nuts, flaked coconut and other ingredients, that if I lived even 100 years ago, certainly 150, I would usually have had to bake, boil or toast my breakfast. There would have been no instant oatmeal, no cold cereals to pour into a bowl with a splash of milk (or not), no containers of yogurt at the ready. I would often have been hungry while preparing a meal.

As it stands now, much of my food is “fast food,” since I often get by with salads assembled or leftovers reheated. And if I’m preparing a meal and already starving, I just dip into the cupboard for a handful of almonds and the pangs are staved off until hot food is on the table.

What struck me this morning is how instantly gratified I am in the kitchen and how rare this condition is throughout human history. It’s an awareness I’d like to keep in mind. And I will … once I dig into the granola.

Midday Finish

Midday Finish

I think, I hope, that I’ve completed one of the two research papers due this weekend. This is welcome news since I have another one to go. The other one is well along but by no means finished.

The dilemma now is what to do while the first one “marinates.’ I learned long ago not to push send too quickly. It does any written work good to sit a while, to settle, much like a cake cooling on a wire rack after you take it out of the oven. Cut into that cake too soon and you’ll be sorry.

Should I plunge immediately into the next project? It takes some time to shift gears, to remember where I was when I knocked off working on the other one late Monday. There’s always lunch and the newspaper to while away an hour or so, to punctuate the time. A midday finish should mean taking a complete break, but today the break will be mini, with promises of a longer one to come.

(No picture of a cake cooling; this one will have to do. It’s making me hungry!)

Let the Cooking Begin

Let the Cooking Begin

We’ve measured the tables, all three of them. When joined, there will be 18 feet of dining space with almost as many chairs as we need.

The groceries are (mostly) in the house, and only minor cleaning remains to be done.

Which can only mean one thing: Let the cooking begin! Let the apples be diced and the vinaigrette stirred. Let the celery be chopped, the chestnuts, too, ready to assemble for tomorrow’s stuffing.

Let the turkey breast roast (the extra turkey I’ll have on hand to feed the large crew expected tomorrow). Let the pie crust be rolled and the casseroles baked.

In other words, let as much of tomorrow as possible begin today.

Celebrating Chocolate!

Celebrating Chocolate!

Luckily, I heard it was National Chocolate Day before yesterday ended. But I didn’t hear about it before writing yesterday’s post. So this tribute is one day late — but just as fervent.

As it turns out, it was the radio that gave me the news. I was on my way home from the grocery store — with five dark chocolate bars and three bags of chocolate Halloween candy (in case there are leftovers).

Chocolate: where do I start? That it makes every day a little bit better. That it is a tonic, an anti-depressive, a panacea. That it is the perfect mingling of sweetness and fullness on the tongue.

Luckily, I had some of my current favorites on hand to celebrate last night, a knock-off brand of M&M’s. Which means I consumed chocolate with a thin candy shell, perfect for portion control. Because if there’s one thing I know about chocolate, it’s that you must control it … or it will control you.

Breakfast of Champions

Breakfast of Champions

Already afternoon and no post! It’s as good a time as any, then, to write about granola.

I do as little cooking as possible these days, preferring to make large quantities of something and consume it for days. Granola fits that bill. A sweet-and-savory delight — made from a recipe supplied by my sister-in-law — this concoction has become my breakfast yogurt complement of choice.

It includes generous quantities of oats, coconut, seeds, nuts and dried fruit bound together by equal measures of olive oil and maple syrup. It seems to hit all the right taste bud notes.

Even though I skipped it today — I have to ration myself — it’s good to know it will be waiting tomorrow. After all, it’s the breakfast of champions … or something like that.

Elevenses

Elevenses

As a term it is a mouthful, and as a practice … it’s a mouthful, too. But just a nibble of a mouthful. 

Elevenses is a break Brits enjoy at 11 a.m., time to pour a cup of tea, nibble on a biscuit and catch one’s breath during a busy morning. 

I often find myself wanting a snack at 11 a.m., especially if I haven’t had much breakfast. And if I’m walking after a few hours of writing, this is the perfect time to stoke up for the expedition to come. 

Perfect for this repast is a handful of the animal crackers I impulsively bought last week. They have little taste but a satisfying crunch, and they certainly won’t interfere with lunch a couple hours later. 

So here’s to elevenses, a most civilized practice. 

Hyperlocal

Hyperlocal

Eating local conjures up images of farmers’ markets and $12 quarts of strawberries. But for the last week or two, we’ve been eating hyperlocal. 

Our chief suppliers are the basil growing in a pot on the deck, which just yielded enough leaves for a delicious pesto sauce — and mostly the next-door neighbors, with their well-tended garden of beans, squash, cucumbers and tomatoes. 

The beans have been lightly boiled, salted and buttered. (I usually steam vegetables, but these thrive with a more old-school treatment.) 

The cucumbers have been sliced thin and served in a peppercorn ranch marinade (this dish courtesy of yet another neighbor) or simmered in broth then whipped with yogurt and dill into a cold soup.

The squash have been mixed with onions and breadcrumbs and turned into a casserole. And the tomatoes … well, they’re yet to come. 

No Rise, No Fooling

No Rise, No Fooling

I’ve already heard about a couple of great April Fools pranks today. The one I pulled was accidental and happened a day early, when the Easter cake I baked and served turned out to be a sodden lump.

I just relived the process and realized my mistake: no baking powder… no fooling!

Some of the men in the family seemed to like the cake in its unrisen state, especially one of my sons-in-law, who took a few slices home, bless his heart. But others wisely stayed away. 

The cake still sits on the counter … but the garbage can beckons. 

Happy April Fools Day — or something like that! 

(A photo of the cake from the first time I made it, when I remembered the baking powder.)