Mission Kids in the Kitchen

I'm done.

I have heard the dreaded words, "What's for dinner?" one too many times...

Upon my response, "spaghetti... or meatloaf... or fajitas..."

I repeatedly got one of the following:

"Ewwwwe, I don't like that."

"My teeth hurt and I can't eat that tonight."

"My throat hurts..."

"My stomach hurts..."

"Can I just make myself a macaroni bowl?"

The answer to all of these is the same... "No you can't have something else... This isn't a restaurant. You can eat what I made or have some bread."

Note: Bread alleviates any possible fragments of guilt I might encounter for forcing my children to bed with "a sore throat/stomachache, etc" and "no dinner".

So... a colleague at work brought me an article from the New York Times written by Leslie Kaufman titled "My Sons, the Sous-Chefs" about a Mom with a brilliant idea...

Enlist the little "ungrateful imps"...

Oops I mean "snot dragons"...

I meant to say "darling children" to offer their own contributions in the kitchen.

So last week we started

"Mission Kids in the Kitchen"

(imagine that spoken by James Earle Jones with a Star Wars type echo).

Here's the plan:

1) Each child (2 in my case) chooses a meal that they would like to eat in the coming week.

(Mom or Dad gets to assist with suggesting side items so that a well rounded meal is achieved... No one wants to end up with macaroni, rice and potatoes people!)

2) We grocery shop for the week every Sunday afternoon, so the menu must be picked by then so we can stock the pantry with the needed ingredients on Sunday.

3)  On the evening of the chosen meal... the child who made the selection... helps with meal preparation.  From start to finish.

4) After dinner the opposite child helps the adult with clean up.

Here's how it looked at my house this week:

Monday was Conner's night to cook. He's 13.

His meal of choice was Fettuccine Alfredo from scratch. 

He located a recipe from the internet.

He served mushrooms, shrimp and asparagus on the side (so anti-mushroom members of the household) could have their meal fungi free. We also made some Texas Toast. 

He measured.

He salted.

He delivered.

Brother had KP Duty!

Tuesday (Valentine's Day) was Logan's night to cook. He's 8.

His chosen meal was a Rachael Ray recipe called Mini Cheeseburger Pizzas (Italian Style). He found his recipe in one of my cookbooks.

His side dishes were strawberries, grapes and chips.

He cut pizza crust into circles with a cookie cutter.

He sauced. 

He delivered.

And big brother was in charge of clean up.

Lesson Learned?

I asked both boys what 3 things they had learned...

Conner

1) Add a "little" before you add a "lot". 

2) Lemon juice is probably the perfect zing to everything.

3) If you're baking bread, check it constantly.

Logan

1) Sometimes you can use a lot of seasonings.

2) You can be really creative when you're cooking.

3) It's fun.

Well... I have to say I'm pretty pleased with those conclusions!

I also have to say that I had fun too! It required a little more planning and dinner took a little longer to prepare... but it was well worth it! 

There was one very satisfying moment when Husband popped into the kitchen on Conner's Chef Night and asked, "What's for dinner?"  When Conner proudly stated "Fettuccine Alfredo"... husband promptly began whining loudly... and proclaimed that he didn't like Fettuccine Alfredo and declared he was going to cook himself a macaroni bowl instead".  There was a MOMENT of shock on the faces of my children, and then the sudden realization that he was acting... just... like... them.  Hmm... Made them think a little.  Thanks hon!
 

Note: I do realize I'm still in the "honeymoon" period of this little experiment... and future resistance to my secret plan to groom one of my children into chef material is likely... but I am counting this as a "WIN"! 

Bring on next week's menu!

Conner: Asian Honey Chicken

Logan: Mom's Chicken Spaghetti

 

Tricky in the Kitchen: Take 1

~ Elevate the Humble Cake Mix ~

1) Mayo in the Mix: Add 1 heaping tablespoon of full-fat Mayo. 
I know it sounds weird... but mayo is really just "emulsified oil". 
Think of it as a rocket booster to the oil or butter already in the recipe. 

2) Vanilla makes everything better!
Add 1 teaspoon vanilla extract to the mix. 
When aded to almost any cake mix vanilla adds a little "extra"...
whether white, yellow, strawberry or chocolate...
vanilla can add another layer to the flavor. 

3) Beat the Buzzer! Do NOT overcook the cake! 
A cake will continue to cook for a few minutes once it is removed from the oven... so take it out just a minute or two before it is really "done" so that not one drop of extra moisture is lost.

One bite... and you'll thank me!!

C³ ~ Corn on the Cob in a Cooler

A friend sent me this recipe and I tried it that very same evening!

It was so easy and worked like a charm...

When cooking for a crowd it's the only way I'll do it... from this day forward.

Pre-Party Prep

• Shuck and clean corn (or purchase the pre-shucked variety).
• Place the corn in the bottom of a cooler that seals with a tight lid.
  (I'm not sure a Styrofoam cheapie would do the trick in this case...
  It's the insulated quality of a real deal igloo-type cooler that makes this work.)
• Boil enough water in a large pot to cover the corn in the bottom of the cooler (a couple of gallons).
• Pour water over the corn (CAREFUL Peeps!  I'm not kidding... the water is boiling for a reason... it is VERY hot.)
• Close the lid and set the timer for 30 minutes.
• In the meantime... set out all the fixins.
• Butter (of course)
• Salt and Pepper
• Gourmet Salt (Black Sea Salt anyone??)
• Fresh Grated Parmesan Cheese (ooh la la)
• Chili Powder and Lime (ole')
• Lemon Pepper
• Garlic Salt
• Cayenne (some like it hot!)
• Times Up!  What are you waiting for??  Open the lid, and chow down!

After-Party Makeover

Happily... I overestimated (just a little) the corny consumption of our crowd... so I sheared the leftover cobs and threw the extra corn in a Ziploc.  The next day the the golden kernels made another star appearance in a simple corn, hominy and black bean relish to accompany fajitas for the family. 
It was just as good in the re-run as it was in the premiere!

Three Cheers for the Ears!!

Homemade Marshmallows... Happy Sigh.

So I guess it's time to explain the "marshmallow" piece of my blog/life. 

A few years ago my Colorado Mom introduced me to

Homemade Marshmallows...

(did you just hear angels and harps in the background??)

I admit... I have become more than a little obsessed. 

I don't know why... but beating gelatin and sugar into fluffy goodness...

just melts all the stress smooth out of me. 

Not to mention the fact that at the end of the day,

you're left with little bites of melt-in-your-mouth squares

(yes homemade ones are square). 

You can tint, flavor, dip, sprinkle, and toast these gooey cubes,

into an ENDLESS array of delicacies.

Are you a Marshmallow Skeptic?

I DARE you to try again.

No disrespect to the store-bought puffs...

they have their place in rocky road ice cream and
perhaps sprinkled on sweet potatoes at Thanksgiving... 

but these homespun creations are a different breed altogether. 

(Like comparing a store-bought tomato in December

with a sun-warmed crimson globe plucked straight from a Texas garden in the middle of July.)

Some comparisons are just not fair.

My favorite mallows (so far) are good old-fashioned vanilla!

Until you have had one of these toasted over an open fire...

I daresay you haven't lived. 

Kitchen Necessities:

• Glass baking pan (you choose the size depending on the size of marshmallow you desire... 8 1/2 x 11 for a thinner (mini-mallow)... 9 x 9 for a fatter (bonfire-worthy mallow)
• Mixer - you just can't pull this off without at least a hand mixer... but a stand mixer is ideal.
• Candy thermometer OR a cup of ice water (I'll tell you more about that in a minute).
• Pizza Cutter (or just a large knife will work).

Here's the Potion:

• 3 Tbsp (packages) unflavored powdered gelatin
• 1/2 c. cold water
• 2 c. granulated sugar
• 2/3 cup corn syrup
• 1/4 c. water
• 1/4 tsp salt
• 1 Tbsp vanilla
• Powdered Sugar
• Raw Sugar (colored sugar)... (if desired)

Step by Step:

1)  Bloomin' Gelatin ~ In your mixing bowl pour 1/2 cup of cold water and sprinkle the 3 packages of gelatin over the top stirring just until all the granules are damp. Let it sit while you prepare the stove top concoction.  

   

2)  Stove Top Rock ~ In a small sauce pan combine sugar, corn syrup, 1/4 cup water and salt.  Stir until combined. Turn heat on medium high and stir frequently.

3)  Firm Ball ~ If you have a candy thermometer, you're looking for "firm ball stage" or 250 degrees (244 if high altitude).  If you don't have a candy thermometer, then fill a cup with water and add 3 ice cubes.  Keep beside your pot (I'll tell you why in Step 4).

 4)  Stages of the Moon... (I Mean the Syrup) ~ Your mixture is going to go through some stages... it will start out kind of cloudy looking... once the sugar dissolves then it will be clear and syrupy... then bubbles will begin... next it will later bubble like crazy and "foam up"... finally the bubbles will settle down and lose their "foamy" quality.  It is at this stage that you want to start testing the temperature of your mixture.  Very carefully drop one or two drops of the mixture into the ice water.  The drops will sink to the bottom of the cup.  Immediately put your hand into the ice water and touch the "glob" at the bottom.  You are looking for a "firm ball" consistency... this means that the glob will still be "ball shaped" and will be "firm" to touch... not hard as a rock, but firm.  If it is still too soft, then keep cooking... the mixture has not yet reached the correct temp.  After a minute more... try again. 

  

5)  Mix It Up ~ Turn your mixer on low and begin combining the gelatin and water mixture that is now in full bloom. CAREFULLY pour in the HOT mixture. Did I say carefully?? I mean it! This is hot folks, and if it gets on your skin it will stick and burn.  It is a fabulous idea to wear a kitchen mitten when performing this stunt. Once the hot mixture is completely poured into the gelatin, turn up the mixer speed to the top level.

6)  Prepare the Pan Man ~ While your potion is mixing and fluffing, prepare your glass pan.  Spread shortening onto the bottom and sides of the pan.  GENEROUSLY sprinkle powdered sugar on top of the shortening.

7)  Nearing the Finish Line ~ After the mallow potion has been whipping for 10 minutes or so, it will be white and will have at least  doubled in size. You will suddenly hear your mixer begin to strain a little... this is your signal that you're almost there!

8)  Flavor Time ~ Turn down your mixer speed to low (If you don't turn it down, you may end up with a ghostbuster's-like glob of mallow on your counter or floor... consider yourself warned!)  Add 1 Tbsp vanilla to the  mixture and continue beating just until combined.

9)  Sticky Business ~ Now for the fun part.  Transfer your mallow mixture out of the bowl and into your prepared pan.  A little "Tricky in the Kitchen" tip here... If  you spray your hand with "Pam" you can handle the mallow mixture (a little) more easily.  It is still extremely sticky, so just do your best.

10) Pat Down ~ Once the mixture is in the glass dish... wash your hands and dry thoroughly. Pour 1/2 cup or so of powdered sugar onto the top of the potion. You can now pat down the mallow mixture using the powdered sugar as a barrier between your skin and the VERY sticky surface.  Pat down until the mixture is evenly dispersed and level.





11) Time to Rest ~ Let sit overnight on the counter covered with a dry kitchen towel.  (Try to wait patiently.)

12) Un-Pan That Mallow ~ The next day... sprinkle powdered sugar onto a large cutting board and turn out the mallow onto the surface. It will be in one piece (like a pillow). 

13) Divide and Conquer ~ Use a large pizza cutter (or knife) to cut the pillow into 2 inch squares (or whatever size you so desire).  The edges of the marshmallows will be very sticky so roll in either powdered sugar, or raw sugar if you want a little sprinkly crunch on the outside.  (I usually do a combination of the two methods so that people can choose).  BOTH varieties toast well... the sprinkled version giving a sort of "brulee" outside once toasted... careful though!! Hot sugar is really HOT when heated so be sure to let either version cool down before popping into your mouth (or between layers of graham crackers and chocolate).

14) Store and Share ~ Store in a large Ziploc bag... mallows are most intensely soft when they are fresh, but will last for 2 or 3 weeks if kept in a dry cool place.  The texture will get a little more chewy as they get older... Some people love these the older they get (not the people... the marshmallows).  I have a DEAR friend who loves those crazy peeps Easter marshmallows for Halloween... each to their own.  I've never tested the outermost extremes of Marshmallow Life, but since there are no milk or perishable products in them, I guess they could last indefinitely.

Don't let the steps frighten you... If you're not an adventurer in the kitchen... pass this along to a friend with the promise to let you taste the spoils. (And if you just happen to wind up with some homemade mallows right around the time of an upcoming camping trip... serendipity!)

Outstanding in the Field

I attended a FABULOUS event this afternoon!  When wine is involved at 2:00 in the afternoon it is off to a very good start... just sayin'.

So check out http://www.outstandinginthefield.com/... beautiful table settings... local farms... fresh food... this is the "real deal" if you're a foodie.

The setting was http://www.lattedadairy.com/.

The centerpiece is... the table.

Set in a long sequential row along the available landscape...

in this case a sidewalk on a goat farm.

What? Does a goat farm not sound very inviting?  Well mix in a 5-course gourmet meal, (did I mention wine pairings), artisan cheese makers, a chef, a great friend, unknown strangers who share a love of all things delicious and delectable, the great outdoors, some really cute furry creatures (goats)... and equally impressive "guardian" dogs and you have a combination for an extremely lovely afternoon! (understatement).

This is the menu... simple, elegant and filled from tip to top with layers of rich deep flavors... and of course goat cheese!

So your only assignment is to bring a plate... any plate... this way each table setting... at each event... is unique... and lovely... and filled with stories. They stacked them up like mismatched jewels.

 

I chose this one...

I picked it out when I was only 15 years old.  At a darling little antique store in Brenham, TX that was once a drive in theater.  When I was 12 we moved from Houston to Austin and we journeyed this route maaaaany times.  With each passage I would stop in and leave a little cash in order to pay down my "layaway" plan. 

Finally... when my grandparents came for my high school graduation, they stopped in and paid the ransom left on my china set and brought it to me as a graduation gift. happy sigh.

It now lives in my china cabinet and comes out on special occasions.  It is very old fashioned... and quaint.. and not progressive... and I adore it.

My friend brought this one... Her grandmother dined upon it.

The gentleman across from us was charming... hilarious... enthusiastic!

His wife a doll.

He asked a great question!

"What is the most amazing thing you have done in your life?"

That's a biggie! Wedding and children weren't allowed as an answer... those are the obvious ones. 

Something else? What?

Not sure the answer... Something epic? 

I'll have to hover over the options.

I've got to ponder this one.  I love questions that require pondering.

We shared stories with strangers... we laughed... and almost cried... and tantalized our senses.

In addition to the layers of flavor... there was laughter and faith and friendship folded into the afternoon. 

It was good. It was very good.

   



Family Forest

I am very proud to say that I don't have a family tree... it's a forest. 

Seriously.

 

In high school I was assigned the task of drawing my family tree on a chalkboard.  Needless to say, I filled every square inch of green.  It was then that I realized that my "tree" was more like a wilderness... with quirky little poplars and towering pines.

• I am one of 8 children.
• I never lived with a sibling full-time until I was 17.
• I have no "full" siblings... they are all steps or halves.
• I am an "only", "oldest", "middle" and "youngest" depending upon which branch of the family tree you are exploring (however I have only/oldest personality traits... primarily).

I will not bore you with the mind-numbing details of marriages, divorces, who belongs to whom, etc... it's all fine print anyway.

The bottom line... the whole brood is family...

We are loud... opinionated... loyal... imperfect... elaborate... simple... often musical... definitely dramatic... down-to-earth... deep thinkers... desperate for grace... salt and light... soiled... deeply rooted... moody... and beyond. 

To deliciously complicate matters, almost 18 years ago, I was grafted into another large family when my husband and I tied the knot!  Though not nearly as complex, they are also a meandering vine!

We even get to count many of them as neighbors since we live on a family farm.

To keep it as simple as possible, I have 3 distinct sets of family... 

The Colorado Parents, the Houston Parents... and the Farm Family. 

It's been really fun recently that some of my different trees have begun to intertwine. Last Christmas we spent the holidays with my Colorado Parents... and my Houston Sisters came with us.  At one point Colorado Brother queried as to exactly how he was related to the Houston Sisters (not at all actually)... he created a new familial definition...

Non-Descript-Half-Step-Sisters... I love it!!

I did manage to fit my Farm Family's immediate leaves into the traditional structure of a tree a few years ago.  My Farm Mom specifically requested it for Christmas and then my Farm Sister had to have one too. =) 

I started the design on a piece of paper with MERRIFIELD as the "trunk" and then simply started attaching the names (crossword puzzle style) trying to keep things in the general correct "shape" of a tree... (not too lopsided... wide or tall).  

When the names were all added (be sure to double check... you would not want to accidentally omit a leaf!) I sketched in the curved branches and then worked with paint and canvas to achieve the final product.  

We've added two new leaves (Catherine and Caleb) since the original painting, so if you attempt something like this at home, be sure to leave room as the family grows. =) 

Finger Limes

I'm a complete pushover when it comes to trying some new flavor or taste that I've never experienced before... so when I saw "finger limes" advertised in the October 2011 edition of the Food Network Magazine (a must-have subscription btw)...

I didn't even wait a single day.  I logged onto www.shanleyfarms.com and placed my order. 

I anxiously awaited the arrival of 25 to 35 finger limes.  Total order cost was $25, so about a buck a lime, which is a little steep, but who could resist this pink and green experience?  

I sternly directed the coupon clipping side of my personality to settle down and clicked the "place order" button. 

I imagined a "crate" of sorts arriving with my limes (which I could then generously share with my food curious friends). 

A few days later my limes were in my hands... not in a crate so much... or even a medium sized box... but in a tiny US postal service parcel.  My "crate" turned out to be more the size of a pint of blackberries. 

I immediately went to the kitchen and sliced one open.. amazing!  Exactly like the picture (except smaller).. little glorious individual beads of pulp filled the rind.  With a little gentle nudging with the tip of the knife, my co-workers and I sampled the "citrus caviar" (some more willingingly than others). 

I knew immediately that these bead-like bubbles had a swimming date with a salt-rimmed glass, filled with Corona (it was Friday after all).

As you can see, the limes are significantly smaller than the regular sized version.

And here are those little magical beads spilling out (just as promised)...

So I know what you're all wanting to know... What did they taste like?

When you slice open the rind of the lime (some rinds are a dark purplish hue and some are green) there is a fragrance not unlike honeysuckle... very aromatic... a little bit like perfume.  I found that if you sliced the lime from tip to tip instead of into circles, that the little beads were easier to scrape out of the skin.  The beads have a tendency to stick together so they need a little encouragement to abandon their segments. 

When you bite into the pearls there is the tiniest popping explosion and burst of sour on your tongue (similar to a caviar experience without the brine).  I have to say that they were quite addictive floating in a carbonated malt!! You can sprinkle them on top of tuna fish and crackers... salmon... anywhere you want a little pop of sour goodness. 

I have to say I'm a fan.

I did share a few (only to those worthy of appreciating this culinary experience)... but mostly I have kept them for myself.  And although I was a little disappointed at first at the size of the delivery, I have gotten beyond that hiccup... since now,  more than 2 weeks later (and several happy cocktails), I still have some to spare.  (I guess I shouldn't have been so stingy). And although they're getting a little dry on the outside, the plump spheres inside seem to be holding their own. 

Would I order them again?? I'm hoping they will become more readily available in local markets so I can save on shipping, but I don't regret a penny of my citrus expenditure. 

"Thumbs Up" to finger limes... pun intended. =)