Cookbook Baking and a Trip to the Ritz

Christmas changes as we age. I have grown into a young lady of almost 21 and unfortunately I do not derive as much joy from things I enjoyed as a child. For instance, empty boxes, sugary candy, Sarah Specialties (a meaty, cheesy, carb-y sandwich that I created and named after myself over ten years ago), and dolls such as Suzy Stretch (if you don’t know what I am talking about, please watch the linked video!) don’t make give me the simple happiness that they used to. Now, I really don’t want a lot of stuff for Christmas; instead, I have come to cherish experiential gifts, books, cooking/baking equipment, and everyday things like warm slippers the most.

This year, my sister and I picked out what we wanted from each other. This seemed easier than trying to figure out what to get each other and she doesn’t like surprises anyway. I asked for Peter Reinhart’s Whole Grain Breads. It teaches techniques for evoking flavor form whole grains to create nutritious breads with a sweet, not too dense crumb. I read through the book completely and have tried three recipes. So far my consensus is this, I want to meet Peter Reinhart! Based on this book and other things I have read about him, I have so much respect for him as a person and as a baker that makes use of science and a little bit of creativity. Below are the three recipes I have tried so far, they are all healthy but span the range of taste and technique. Next on the list to try: pizza dough, cinnamon rolls, and bagels. Needless to say, the book was an excellent gift.

Transitional Whole-Wheat Sandwich Bread: this was the first recipe I tried and it was perfect for just that. I kept thinking that I was going to burn the bread, but trusted the book’s guidance about cooking it until it was a rich brown because it was perfectly baked inside. This bread was great for sandwiches, mopping up egg yolks, or just eating plain.

Seeded Crackers- I still have to master rolling dough out to an even thickness, so my crackers were not uniform. However, these are great spread with peanut butter or  hummus (homemade curry hummus pictured).

Steamed Boston Brown Bread- This bread is one of the most unique in the whole book. It requires no yeast, but depends on baking powder and soda for leavening. Also, it is steamed in a tin can (in a pot of water) on the stove rather than baked in an oven. The bread itself is sweet because of the addition of molasses and raisins; the denseness of the bread comes from a combination of whole wheat flour, rye flour, and cornmeal. I found this bread best eaten for breakfast toasted with butter.

 

Below are some pictures from a recent visit to Bar Cocoa in the Ritz-Carlton Charlotte. My mom, grandmother, and I had the chocolate tea as my early 21st birthday present. There was recently an article in Our State about Bar Cocoa (although I have wanted to do this for a year, I am no follower).  Needless to say, we had excellent service. We were able to try as many teas as we liked and I especially enjoyed learning about each one before making my selection. The food was delicious, from the finger sandwiches to the plethora of desserts. I couldn’t choose a favorite dessert but I especially enjoyed the layers of flavor in the Bar Cocoa, the creaminess of the tiramisu (my first time), and the playfulness of the s’mores macaron. Also, at the end I was given a box of truffles to take home since it was my birthday. Although it took me a few days to want chocolate again, the truffles were delicious; the flavors included white chocolate strawberry, dark chocolate mint, milk chocolate, cinnamon roll, and caramel (my favorite).

Earl Grey Tea, left, and Hot Chocolate, right

Madame Cocoa- elegant and fashionable, she is completely made out of chocolate

Vegetarian finger sandwiches, clockwise from front: salmon and dill; roasted red pepper hummus; cucumber; mozzarella with roasted tomato and olive tapenade; ratatouille (center)

Dessert tray: top: Opera Torte, Bar Cocoa; middle: peanut chocolate tart with caramel (reminiscent of a Snickers), s’ mores macaron, tiramisu; bottom: white chocolate and orange scone (served warm with lemon curd, Devonshire cream, and raspberry jam)

The three lucky ladies- my grandmother, me, and my mother

Peering in the display cases with my grandmother after our tea

I would highly recommend this tea for anyone who wants a decadent meal to treat themselves. I am off to pack! Enjoy!

The Christmas Spirit

Exams are quickly approaching at Davidson. Friday is the first day of exams, but already the stress is suffocating. I just don’t like being in an environment of sleep-deprived and stressed, often sick, people. Therefore, I find it very difficult to have Christmas cheer at this time of year here. Christmas in Davidson, a community Christmas celebration is an exception.

This year to get in the spirit, Jerry and I decorated a gingerbread house together (from Trader Joe’s). Jerry was definitely better at cementing everything together and other important things like decorating the roof and gluing the people on with the royal icing. I was the one that was more creative. I incorporated cereal and other random food laying around into our design. I was a little bit more fearless decorating; for example, I put the gummy fruit on the Christmas tree. I didn’t even realize how little sense this made until Jerry so kindly pointed it out to me. However, it was so much fun to do this. With a stomach full of Pops (I didn’t even know these existed) and royal icing, I was able to start to anticipate the Christmas season.

    

The Masterpiece, left: back of the house, right, front of the house (the people and dog/cat? were included)

Earlier, over Thanksgiving break, I participated in the centuries old Christmas tradition of making fruit cake. My parents like it (I do not but am always up for baking) and had not made it in several years. So, my dad hauled the huge pot done from our attic and we scraped out the cobwebs. He repeated many times (I think it was directed at me) that we could not mess this up because it was an expensive cake to make. I think this clues you in to my unreliable track record with baking. After 16 hours of steaming on the stove, the cake actually turned out just as it was supposed to. Whether it is making a fruit cake or decorating sugar cookies, whatever fun food tradition (or soon-to-be tradition) you have  I encourage you to do it with people you love and get in the Christmas spirit!

So, what do you eat?

When I tell people that I don’t have a meal plan and that I am not in an eating house (Davidson’s version of sororities) their first reaction is, “So, what do you eat?” Although I don’t find it strange that I am competent enough to shop for and feed myself, evidently some of my friends and peers do. For all of those doubters and students who don’t think they could do it, let me just say that you could. I happen to be passionate about food and about eating healthy, minimally processed food so honestly you couldn’t pay me to go back to a 19 meal plan. I love the gratification that comes from making a delicious concoction, even if it is totally random or not the most visually appealing (like that one time I mixed together tuna, guacamole, and Sriracha).

In case you are interested, here are some of the things I eat. I would hope that you might just learn something or find some inspiration to try to cook for yourself.

Breakfast

0% fat Fage with Trader Joe’s cranberry sauce mixed in

Whole grains with almond milk (unsweetened vanilla), dried fruit (right now I love apples and cranberries), and nuts (walnuts and almonds are my favorites!)

Oatmeal (made with water in the microwave) with Greek Yogurt (for creaminess) and something delicious mixed in (caramelized pears, baked sweet potatoes, and sweet potato butter are all delicious!)

Waffle stacker (this one made with pumpkin puree, agave nectar, and cinnamon + cranberry sauce+ spiced almonds, buckwheat waffle base)

Overnight oats with almond milk, peanut or almond butter, and dried fruit

Go to: anything with peanut butter and bananas, peanut butter on toast

 

Lunch/Dinner

Waffle sandwich (with organic freshly ground peanut butter, local NC apples, and chia seeds on buckwheat waffles) [yep, this could be breakfast too, but many of the meals I eat blur the line between lunch/dinner and breakfast]

Carrots with peanut butter or yogurt dip (dijon mustard, Greek yogurt, and Trader Joe’s 21 Seasoning Salute)

Apples with peanut or almond butter

Hummus wrap

Egg mugs (egg, milk or water, and veggies, heat in the microwave)

Go to: Whole grains (brown rice, farro, wheat berries, quinoa) with falafel balls, tempeh, or veggies (and usually Sriracha) [I have a rice cooker in my room that makes this super convenient]

 

Hot Drinks

Mum tea (the dried blossoms unfold in the hot water and make it turn a beautiful pale yellow color)

Almond milk with spicy fair trade hot chocolate mix

Almond milk with sweet potato butter and cinnamon

Organic chai tea or white tea with roses (loose-leaf)

 

 

When I am feeling gourmet (or just want to procrastinate):

Whole wheat bread bowls from How Sweet It Is, the one on the left with leftover veggie chili (mine) and the decidedly carb-loaded one on the right with white cheddar macaroni and cheese (Jerry’s)

Egg poached in the microwave (crack an egg in a mug with 1/2 cup water and a tablespoon or white vinegar, microwave for a minute)

A fried egg on anything (toast, eggs, roasted vegetables)

Tuna burger (canned tuna, egg, peppers, Sriracha, wheat germ, cook in a frying pan)

Noodle dishes (mainly with peanut butter and veggies)

Pancakes!

Cake in a mug

 

 

 

Honestly, the main principles I follow for feeding myself are simple:

1) Take advantage of free food, especially if it is ethnic or healthy (this is easy for college students)

2) Don’t waste food, eat food that are will go bad soon first (Duh!)

3) Embrace leftovers (they can be just as good as the original but allow for more experimentation)

4) Be creative!

Middle of the Week Treat

Pumpkin Petit Four from Amelie’s. Enough said.

Of course I am not serious. I think that something deep down inside me would be seriously disturbed if I just posted a picture and a seven word caption. However, the pumpkin petit four from Amelie’s is certainly good enough to deserve that kind of a spotlight, a big picture with just a few words. The attention to detail in the layering is what makes this one superb and seasonal petit four.The top layer has the most pumpkin flavor that hits your taste buds first but is very smooth, almost like a less sticky caramel. Then, there is a cream cheese layer that is fluffier and has a slight tang to balance the sweetness of the other layers. Next is a spice cake layer that is truly has lots of spice but is not dense or too sweet. Rounding out the petit four, on the bottom is a graham cracker cookie crust that is buttery with a slight crunch. The textures in this multilayered cake confection are perfectly matched. You probably know that I am generally obsessed with pumpkin; but, regardless of this obsession, this petit four is truly remarkable and worth a try if you are in the NoDa neighborhood. Also, this two or three bite small treat is very satisfying and will only cost you just over $2.

Sweet Potato Truffles

Sweet potatoes + truffles, where can you go wrong?

First of all, I love sweet potatoes! Fun fact: these vitamin-packed tubers are my favorite vegetable! Second, truffles (as in the chocolate confection, not the very different but equally delicious fungus) can be the perfect little treat to satisfy a chocolate craving. They are creamy and chocolate-y and normally have a fun filling (I once had a divine white chocolate Kahlua truffle from 20 Degrees Chocolates). So, why not combine the two?

This week I wanted to make a snack for a club and as usual wanted to try something new. This club advocates for and tries to engage students in making responsible consumption choices. My thought process was as follows: “I have local, organic sweet potatoes in my room (from the Bowers house and as mentioned in the past blog post) and I want to find something that is easy and fast to make. Hmmm… Healthy Home Market is a few minutes away and they have delicious fair trade, organic chocolate that I haven’t had in a while. How can I combine the both of these?”

Several Google searches later, I had a base recipe for my sweet potato truffles. Below is my recipe, very responsibly made, delicious (they were a hit at the meeting!), and fairly ugly (but I would like to think the first two descriptions make up for this).

Orange Sweet Potato Truffles

Inspired by Ginger Beat

Yield: 12-15, depending on the size

Ingredients

1/2 cup chocolate chips (dark chocolate is best)

1 cup mashed sweet potato

1-1/2 cups raw chopped walnuts (pecans, cashews, hazelnuts, or pistachios would work here too; also, toasting the nuts would give a nice flavor)

Salt to taste

2 teaspoons orange essential oil (orange zest would work well, but use 1 to 1 1/2 tablespoons)

Optional:

1/4 cup cocoa powder

chopped nuts

Chop walnuts and set aside. Place the mashed sweet potato in a glass bowl. Add chocolate chips and microwave for about 45 seconds (more or less depending on the microwave) until the chocolate chips start to melt. Add nuts, salt, and orange essential oil to bowl and mix together by hand.** Smooth mixture out and place in the refrigerator for at least two hours.

Line a cookie sheet with parchment or wax paper.

If using, place cocoa powder or chopped nuts in a shallow bowl or dish. Use a spoon to scoop out a tablespoon of mixture. Roll by hand into a ball shape and then gently roll in cocoa or nuts until covered.

Place on cookie sheet and store in the refrigerator until serving.

**For more uniform and truffle-like balls, you can combine all ingredients in a food processor and process until smooth (no need to microwave chocolate chips). Then, roll truffles out in the same way as mentioned above.

I hope you enjoy these as much as I did!

New Blog Design

Well, one thing lead to another and instead of doing homework I redesigned my blog. Tell me what you think and leave a comment! (It’s okay to be honest, I can take it.)

Digging Sweet Potatoes, a Davidson County Adventure

When asked what my plans were for this weekend, I responded that I was going home to dig sweet potatoes. I got quite a few strange looks and unsure “that’s cool”s. Some of my friends are from Charlotte or Chicago or South Korea and have probably never seen a sweet potato in a context other than on their plate. However, my family treasures our garden. During the summer it is a bounty of fresh produce and provides hours of enjoyment through picking and watering (I understand that this only constitutes “fun” to a certain segment of the population).

Our family garden’s growing season extended a bit longer than usual last summer when I bought six sweet potato plants on a whim. My rationale was that I like sweet potatoes and that we probably had a place to put them, so why not? Sweet potatoes are meant to be dug up before the first frost (according to my 93 year old great-grandmother whom I trust more than most gardening authorities). Therefore, last year my parents dug up the little plot of land in which we had planted the 6 plants in beginning-mid October. I think they were initially surprised to find way more than six sweet potatoes and were surprised that they were of any size since we had literally ignored them. But, the whole bed was filled with sweet potatoes, and some were really huge (like bigger than a football). Unfortunately, I was studiously occupied at Davidson during this inaugural digging of sweet potatoes. Fortunately, I was able to enjoy sweet potatoes until well into the spring. This year, I helped plant the sweet potatoes again. The only change from last year was that we planted more sweet potatoes and one time I sprinkled chili powder around the perimeter of the sweet potato patch (deer or rabbits had been eating the leaves off of the vines and I wanted to deter them but I can’t really confirm how well this worked). I have to say that digger sweet potatoes was way cooler than it sounds.  Ripping away the leaves and vines to see sweet potatoes bulging up out of the earth, with many more hidden below the surface is a way of seeing what nature can produce and connecting this back to what you eat.

Jerry and Dad cutting away the vines

Me holding up some small sweet potatoes

Our bounty of sweet potatoes, stored in the basement on newspaper these will last for a LONG time

Below are a few things I learned from digging sweet potatoes:
-the ones on top are the easiest to spot and dig up (obvious, but true)
-the ones that you can’t see at first are prime targets for shovels or trowels to slash into or for me to snap in half while trying to pull out (oops!)
-digging sweet potatoes can be a good excuse for playing in the dirt, a trowel or shovel is not necessary as long as you use your digits
-don’t discriminate; oddly shaped and broken in half sweet potatoes are still perfect for making sweet potato butter (recipe here)
-scrubbing the dirt off of sweet potatoes is messier and more time-consuming than it seems
-sweet potato butter is right up there with pumpkin butter and apple butter in terms of deliciousness

The above mentioned sweet potato butter on top of a healthy pumpkin cake. I have also found the sweet potato butter delicious in oatmeal!

Enjoy this fall weather and please eat something with pumpkin or sweet potato, lots of spice, and everything nice!