If you’ve found this blog because you are trying to train your dog, don’t read further. When I am able to get our 71lb, 9-month old Swissy to stop jumping on us, I’ll let you know. For the rest of … Continue reading
Kid #4 now eats mushrooms. Victory is mine. This is more than just a silly little fungal triumph; this is about getting a kid to trust, to tackle apprehension, and most impressively to admit she was wrong and adopt a … Continue reading
Kid #1 has finally chosen a university to attend next year. Let the heavens sing. This event called for yet another celebration. Having three teenage boys among the four kids left in this house gives one perspective on so many … Continue reading
Sometimes society’s notion of “classic” food pairings leaves me completely confused and annoyed. Take the standard “peas and carrots” malarky that we’ve been led to believe, as evidenced by Forrest Gump himself, were made to go together. Cooked peas and … Continue reading
I recently had the opportunity to be a guest teacher for a few of the local high school’s culinary classes. Their teacher left instructions for them to make plans for a Cooking Challenge that was to happen later in the … Continue reading
I took a couple of my kids to the restaurant supply store downtown today; kid #2 has wanted to go since the first day I joyfully received word that I had been approved for membership to this private and oh-so-amazing … Continue reading
I don’t usually put desserts on The List, simply because I don’t frankly care if they all agree/disagree on whether or not to eat a particular sweet dish. But recent events in the house prompted me to share this musing… … Continue reading
I am notorious for letting my gas tank get as far below empty as possible. I don’t know why, and it drives my husband crazy, but I do. So this morning I was in a desperate state of affairs, knowing that unless I filled up immediately, I probably wouldn’t make it home. Between two of my three school drop-offs I begrudgingly pulled into the gas station, and as I was unenthusiastically filling the tank, I realized how completely hideous I looked.
Many mornings I go to work, so I leave the house at least looking like a mentally stable grown-up. However, on my now-rare days off, I try to squeeze in a few extra minutes of sleep between the puppy’s 5am trip outdoors and the Rousing of the Natives. Fortunately, they can all fend for themselves now (except the puppy) and I don’t have to do things like remind them to brush their teeth or find two shoes that match, so I do have the luxury of going back to bed for a little while after they show signs of life. Eventually I get up, make sandwiches for the lunches they’ve already assembled, and we’re off.
Of course, this leaves about 57 seconds to get dressed, and since I know I’m coming straight home, I don’t think much about it at all. So as I stood there filling my gas tank, I realized I looked like an oreo cookie — class on both ends, with crap squeezed in the middle. A UCLA alumni sweatshirt on top, a pair of nice patent flats on the bottom left in the car from work the day before (don’t even ask about my Shoes in the Car thing), but hideous microfleece sweatpants that I made specifically for snow camping, meaning no one was ever supposed to see their blue and yellow plaid-ness, ever, since we wear several layers when backpacking in snow and this particular layer was designed to be covered by at least one more at all times. Yet here I was, thankfully without any high school kids left in the car to remind me how embarrassing I was to them, flaunting my complete trade-in of self-respect for comfort, for all the world to see.
I’m frankly too old to really care, but it did make me think about food, of course. Sometimes three nice-on-their-own parts, with their own purposes, can be complete crap when combined. The first example that comes to mind really should have its own post entirely, but I’ll preview it here. Once my husband and I were treated to a very expensive dinner in a very trendy restaurant — but it was honestly the very worst dinner either of us had ever experienced. The other nauseating details will have to wait, but if you take a nicely glazed fish, seared on a very hot griddle, and then without cleaning that griddle you brown homemade marshmallows upon it, you get barf-inducing Fishmallows. This is what the restaurant (hopefully accidentally) served us that night.
In this same category of Foods Not To Be Mixed fit some of my teenage backpacking memories of being the last one out of the sleeping bag in the morning only to find all the flavored oatmeal gone. An inventive leader, dead-set on making me, a verified plain oatmeal hater, eat something, made it his 11-day mission to come up with some concoction of oatmeal and backpacking leftovers that seemed palatable. Why we didn’t just add hot chocolate or apple cider mix, I don’t know; but instead I tried oatmeal mixed with dehydrated red beans, bits of beef jerky, the dry sauce mix from some sort of backpacking lasagna nightmare, etc. But I think the worst mixture was plain oatmeal, squeeze cheese (EZ Cheez, I think it was called, thus making it about as Un Cheese as tire rubber) and dry butterscotch pudding mix, three things acceptable on their own (though EZ Cheez is questionable as technically a food, but on the trail and in the right context I suppose it can qualify here, if nowhere else) but meant never to come in contact with one another, ever. Despite this daily culinary adventure, the prospect of facing a new and always inventive precursory version of the Denny’s Skillet (so I’ve heard) wasn’t enough to rouse me out of my warm-ish bag in time for the coveted blueberry or maple brown sugar oatmeal, so I suppose it serves me right.
On the other hand, just the opposite can be true, too. This obviously does not apply to my fashion statement sort of morning, but often rather mediocre beginnings can have a profound effect if combined properly. Take gelatine, for example. Cooks have a choice — one may either turn plain gelatine into, say, some sort of nasty blue jello mold seated atop wilted lettuce with sugared fruit suspended inside and pink-tinted Cool Whip on top (yes, I’ve seen this…people do make this stuff), or one may use it to make a beautiful buttermilk eggnog panna cotta with caramelized rum sauce (our dessert this weekend). There are only three ingredients to my buttermilk eggnog panna cotta, and each taken alone is really nothing to shout about. Yet combined they become a dessert with the silkiest, smoothest texture you’ve ever experienced, definitely greater than the sum of its parts.
Buttermilk Eggnog Panna Cotta
I originally used a version of this buttermilk panna cotta for a large celebratory dinner for 100 that I recently catered. That dessert included a luscious lemon curd and rosemary lavender shortbread, too. However, panna cotta was designed as Italian comfort food, akin to Jell-O Instant Pudding these days here (ick, by the way). The original version included the addition of sugar, vanilla and lemon zest; however, the eggnog already contains sugar and vanilla, so I omitted it here — thus the three ingredient dessert, perfect for everyday but easily spiced up for a very formal affair. I like to add caramelized sugar ornaments or spun sugar tiaras (depending on the weather, as spun sugar doesn’t tend to work properly in high humidity), or preserves or curds or… Really, we’ve had this so many ways that I can’t even begin to list the variations.
Find the recipe for Buttermilk Eggnog Panna Cotta here.
The List currently sits at 18…
The newest member of our two parent-four kid-two cat-one lizard-one snake household is a Greater Swiss Mountain Dog puppy named Ella. At nearly 50 lbs, this 5-month old is in the middle of her puppy training, though it’s really more … Continue reading
Think about it. We generally feed our kids what we like to eat. We generally don’t feed our kids what we don’t like to eat. It’s a nasty cycle.
Take our house, for instance. I hate hot dogs and cooked peas. Setting aside the bare and basic truth that hot dogs aren’t even really a food, it follows that I probably wouldn’t serve my kids these things anyway. I don’t. Three out of my four kids claim to hate hot dogs too, though I know from my ancient and as-yet-unused UCLA degree in psychology that their hatred is most likely perceived and not real, thanks to mom’s years of conditioning them with my gagging noises and barfing charades whenever either food is mentioned.
My hatred of these two things is so well known that every year the cooks at the camp I run manage to slip some form of both into some dish or craft or other, served especially for me. I’ve been served hot dog chimichangas with pea salsa (even grosser than it sounds, believe me); I’ve returned to my tent to find it decorated with very, very carefully dried and hand-strung pea strings, like tiny little disgusting Christmas lights (in Bear Country, no less); once I found a giant pea sculpture hanging from the trees over my bed (a “pee-nata” instead of a pinata. Awesome, and it’s still hanging in my garage); I’ve even been awarded an honest to goodness Miss America-style Pea Queen sash and tiara, made of peas, of course. One year they made hot dog men and hung them from the trees, welcoming me into camp. One especially crafty cook took a hotdog, dressed it up to look like a Hawaiian hula dancer, and left it in my mailbox. I perched it in the kitchen (the only real Bear-proof building in camp) and we watched it sort of dry out a bit but remain rather unchanged over the course of the summer. I accidentally left it there when we closed camp for the season, only to find it the following summer in exactly the same condition we left it ten months earlier. If anyone ever had any lingering beliefs that hot dogs are truly a food, they were dispelled that July when we opened the kitchen door to find Hula Hot Dog smiling happily back at us. Even the winter mice left her alone. Winter mice will eat other winter mice poop. They’ll also eat each other. But not hot dogs.
So of course it’s natural for us to want to spare our children the horrors of the foods we have grown to loathe. This is fine when it comes to hot dogs, but can be extremely troublesome when a parent’s palate is not very evolved or varied. I figure my kids will survive if the only vegetable I refuse to serve is cooked, nasty, squishy, smelly peas; but what about the kids whose parents are truly vegetable haters? It must be quite a drag to have to constantly respond to the question “but if you don’t have to eat it, why do I have to eat it?” with the answer “because I said so” or some other such nonsense. I have three kids who swear they hate hot dogs, though I’ve never, never served them. I’m actually sickly (and now publicly) proud of their choice, but I know it’s my own dislike of hot dogs that has made them believe they, too, hate the things. What if (heaven forbid) I hated something, or many things, that would actually enrich their palates or health?
Fortunately, this is a recipe that can turn a vegetable-hating-parent into someone who can actually serve vegetables to a kid and eat them too. Of course it includes bacon, my own personal form of Kid MSG and the very best way to get kid #1 to try absolutely anything. It also uses one of the coolest looking vegetable creations ever — Brussels sprouts, especially if you can get them in their natural state — still attached to the stalk. Trader Joe’s carries huge stalks for $2.99 this time of year, and they’re fantastic. Stick the stalks into a bowl of cool water and they’ll stay fresh and alien-looking on the counter for a week or more. Then when you snap off the little sprouts, speaking from recent experience, the kids can use the stalk as a light saber.
I know several people who will automatically ignore this recipe because they think they hate Brussels sprouts. You know who you are…just add more white wine to the recipe and get over it. Try it before you decide they’re gross — and especially before you convince your kids they’re gross, before they even get a chance to decide for themselves. Find the recipe here, on my site.
The List currently sits at 16…