Oh Baloney!

Last week my husband and I went to Memphis to see Eddie Vedder of Pearl Jam and Glen Hansard of Swell Season.  While it was my birthday, I still insist the gift was more for him and have joked with him that it was his present for my birthday. 

Anyway, it was an awesome evening in the ornately beautiful Orpheum Theatre.  Each man and an instrument.  No band.  No full set.  Just a guitar, or ukulele, or mandolin, or the cigar box guitar that some fan on the front row handed Vedder, and vocals.  Wow!  It really was an impressive, emotionally charged show.  I really hate to call it a show.  It felt more like we were simply peering into a private session with each musician.   Second row tickets made it even more surreal.  Eddie Vedder, always been a fan.  Glen Hansard, yes, I’m a fan now for sure! 

So how does this relate to baloney?  And yes, I mean baloney, not the proper bologna.  I know a Southern staple in Memphis is the bbq bologna sandwich but we didn’t have any of that while we were there.  Instead, we uncovered a whole new way to use the word baloney.  When I was a kid I remember it being referred to as “dear old baloney”.  And for the longest time thought that bologna was made from deer meat.  But now, I have good reason to think of baloney in a fond, new way. 

We ventured out early the morning of the show so that my husband could take some great downtown shots with his camera.  Now Memphis does have quite a few homeless folks that aren't shy about asking for money.  I usually have a pretty good eye for them and can easily avoid them while moving along on a sidewalk.  However, when you stop for more than 5 seconds to take some photos as we were doing, you get quickly approached and cornered.  It’s always at that moment that I wish I were bilingual.  With my luck, though, they would probably know French.  Or German.  Or whatever language I was pretending to speak.

After a surprise attack from behind while he was photographing an Elvis statue, I suggested that we have a code phrase I could use if I saw anyone approaching while my husband was preoccupied with picture taking.  My husband suggested “baloney”.  He said, “Just say baloney if you see someone coming who looks like they are going to ask for money”.  Needless to say, I got pretty good at using the phrase.  “Baloney on the right.  Baloney approaching from the left.  That restaurant serves bbq baloney.  Oh baloney!”

I’ve always said that I’m passionate about food because it evokes an emotion or a memory.  And thanks to the beggars on the streets of Memphis and my husband’s creative wit, I’ll now love baloney.  Not because I’m reminded of the beggars, but because baloney will always be attached to that wonderful birthday trip and the amazing experience from the second row of the Orpheum Theatre.  Oh, dear old baloney!

Meyer Lemons, O How I Love Thee

We all know the saying, “When life hands you lemons”.  Last week a friend literally handed me some lemons-right off the lemon tree in her backyard.  Who knew you could grow lemons in Alabama?  And not just any lemons.  These were Meyer lemons.  I was first introduced to the Meyer lemon about two years ago when Dove Chocolate Discoveries introduced a White Chocolate Meyer Lemon Baking Mix.  Meyer lemons are a cross between a standard lemon and an orange (something similar to either a tangerine or mandarin orange).  They have a unique sweet, tart taste and make the most amazing desserts.

So this weekend I got busy and started baking for the holidays.  First up, were Cream Cheese Lemon Tea Loaves from one of my favorite Southern Living cookbooks.  These are similar to pound cakes but not quite as thick.  It was a very simple recipe with cream cheese, butter, flour, etc. and pecans.  There was no lemon in the cake but just a lemon glaze you poured over the hot cake.  I wasn’t sure if it would be lemony enough, so I made extra glaze.  It was all I could do not to drink the lemon glaze with a straw.  I was so excited to try them, I didn’t even wait for them to cool.  As I suspected-warm, homemade cake with Meyer lemon glaze, how could it not be good?  Yum!

Next up was lemon curd.  I LOVE lemon curd.  The first time I had it was in the UK while on a college trip.  One of our host families served it with toast one morning.  From that first bite, I was smitten with lemon curd.  It was like lemon pie in a jar!  So I could only imagine what it would be like made with these homegrown Meyers.  These were the juiciest, plumpest lemons I had ever seen.  Again as suspected, those lemons took it over the top.  My lemon curd is intended for some lemon cookie cups.  After the first taste, not sure those cookie cups for serving the curd are even going to be necessary.  A bowl, a spoon, and a quiet corner to myself.  Yep, pretty sure that’s all that’s needed. 

Lastly, I made up some filling for one of my favorite Christmas candies-Lemon Cream Bonbons.  These have a creamy, sweet, lemony center with a delicious dipping of chocolate on the outside.  The Meyer lemons really took the filling over the top!  Wow!  It was a sweet explosion right in my mouth.  I can only imagine what they will be like once I actually dip them in chocolate.  White?  Milk? Dark?  Maybe all three!

All of these morsels are safely tucked away in the depths of my freezer awaiting a wonderful holiday celebration at which to share them.  Well, I use that term “safely” rather loosely.  These were some of the best lemon desserts I’ve ever made. 

I have lemons left so next up, I’m trying these: 

http://www.foodnetwork.com/recipes/melissa-darabian/ginger-lemon-oatmeal-cookies-recipe/index.html

Spiced White Chocolate Chunk Cookies

For the second time in a row, I’ve created a new recipe using a key ingredient that would surprise those who know me best-a store bought cake mix.  The shame!  The horror!  I know, I know.  I’m in disbelief as well.  But alas, even I couldn’t pass up the crazy good savings recently and grabbed a few boxes for some kitchen experiments.  Plus I figured once I doctored them up with Dove®, they would be so good, nobody could tell.  Except me.  Because I’m just like that when it comes to boxed cake mix. 

Yes I love to cook everything what I call “the real way”, aka scratch.  But I’m also practical, and for the next few weeks, short on kitchen time.  So practical is kinda winning out.  And no mouths are complaining, so it’s a good thing.  Wait, “it’s a good thing”?  I thought by shortcutting this recipe I could channel my inner Betty Crocker, but I sound more like Martha Stewart.

I’m not quite sure where the idea for this recipe came from but it just popped into my head.  Kinda like the Martha quote.  Spooky.  Anyway, these were quite simple and they just taste like Fall-not like a boxed cake mix at all.  Yes I said that.  So thank you Betty, you brought out the Martha in me.  It’s a good thing! 

Spiced White Chocolate Chunk Cookies

1 Box White Chocolate Cake Mix

2 Eggs

½ Cup Vegetable Oil

¾ Cup Dove Chocolate Discoveries™ Spiced White Sipping Chocolate

2 Bars Dove Chocolate Discoveries™ Chef Series, Chopped

On low speed of mixer, combine cake mix, eggs, oil and sipping chocolate just until mixed.  Fold in chips.  Chill dough 30 minutes.  Drop by rounded spoonfuls (I use a small ice cream scoop) onto non-stick cookie sheet or parchment lined sheet.  Bake at 350 for 8-12 minutes (depending on size) until firm and just starting to brown slightly.  Cool on sheet five minutes before transferring to a cooling rack.

Makes about 2 ½ dozen 3-inch cookies.

Hello Pound Cake!

Well it has been a bit since I’ve blogged.  Not that I haven’t been traveling, cooking and eating new things.  I’ve got lots of new recipes I’ve tried and some reviews of our recent vacation to Pittsburgh, Ohio, Niagara Falls and beautiful Cooperstown, New York.  Ah, Cooperstown.  Beautiful.  But I digress.  Today, it’s all about the pound cake!

Those who know me well know that my passion is scratch, homemade, good food-especially cake!  But I know that a lot of folks don’t always have the time and patience for a scratch-made dessert so I created this one just for those people.  It is quick, easy and pretty tasty. 

Sugar Cookie Pound Cake

1 Box White Cake Mix

1 ½ Envelopes Dove Chocolate Discoveries Frosty White Chocolate Smoothie Mix

4 Eggs

1/3 Cup Oil

1 Cup Sour Cream

4 Tbsp. Butter Softened and Cut Into Small Pieces

1/3 Cup Flour

1/3 Cup Sugar

Preheat oven to 350.  Add cake mix, one envelope smoothie mix (reserving ½ envelope for sugar cookie topping), eggs, oil and sour cream.  Mix on low for 30 seconds until incorporated.  Scrape down sides of bowl.  Beat for 2 minutes at medium speed.  Spray mini-loaf pans with baking spray.  Fill pans ½ full.  Top with sugar cookie topping.  Bake at 350 for 15-18 minutes or until a toothpick in center comes out clean.

Sugar Cookie Topping

Using fork tines (or your fingers) mix together remaining ½ packet of smoothie mix, butter, flour and sugar until crumbly.  Sprinkle evenly over cake batter. 

Makes approximately 10 mini pound cakes

I Left My Heart

Okay, so there’s an old song about someone leaving their heart in San Francisco.  Well I haven’t been to San Francisco recently but I was in Baltimore (also on the water) and I did leave a part of me.  Some skin, thanks to a running accident along the brick-paved harbor.

Several have asked, “How did it happen?”  Not quite sure other than I was running one second and the next I was up close and personal with the brick sidewalk.  I’m guessing I tripped.  At any rate I did a number on my right hand.  And my left hand.  And right and left knees too.  But I digress.

Baltimore is beautiful and I have so enjoyed visiting there the last two years for our National Conference.  This year was special and I had been looking forward to our “Evening of Stars Gala” for a good couple months.  Spent hours looking for just the right dress and tried on about three dozen before finding “the one” that I couldn’t wait to wear across that stage!  I also had invitation to sit at the company president’s table that night.  I rarely get so excited about an event but the anticipation had built for weeks leading up to this one big night.

Flashback to my morning run (yes it was the morning of the Gala) and the first thought upon rolling over and seeing the damage was , “How am I going to cover all this up for the Gala?”  Second thought was, “My hotel is how far from here?”  It was a long walk back to the hotel.  Long.  

I grabbed the first two gentlemen that I saw in the lobby and asked if they had first-aid supplies.  One ran off to grab a tackle-box size first-aid kit while the other winced as he looked at my wounds and asked if I was ok.  Anyway, they had me go sit in the lobby to bandage my wounds.  Sweaty, stinky, covered in blood and sitting in the lobby of the very nice Marriott Baltimore Waterfront, all I could think about was making it to the Gala and that hoped no one I knew saw me!

I really didn’t want to show them my hand.  But when the guy bandaging me said he had done combat field rescue in the Army, I politely thanked him for his service and felt confident he could handle seeing my hand.  I don’t recall if it was before or after he saw my hand that he asked if I would like a cab to go to the hospital.  I said, “No, our Gala is tonight and I’m sitting with the president and I tried on three dozen dresses looking for just the right one”.  Ok, I’m sure at that point they probably thought I had hit my head too.

Needless to say, the guy at the hotel was fabulous.  He brought ice and pain meds.  Turns out he worked security for the hotel.  He was back working that evening and I went up to him to let him know I was ok.  He said, “Oh I didn’t recognize you”.   I thought yes, showered, make-up, lack of sweat and blood, I can see why.  Well I wasn’t exactly ok, but I had made it to the Gala and enjoyed my moment in the spotlight.  I also learned that you can strategically pose for photos to block out most bandages.  Most.

Napa #3

So I decided I could call this post Napa #3 as I had refrained from calling either of my first two posts Napa #1 and Napa #2.  For obvious reasons.

The official title of my 3^rd Napa experiment was “Steamed Organic Eggs with Green Garlic, Asparagus, and Spinach with Pain de Mie Croutons”.   If they had simply added “Salt and Pepper” in the title you would pretty much have the entire ingredient list.  But I guess they wanted to save something for a surprise.  Hehe.

Anyway, I went on a quest for green garlic and was not able to find any before the asparagus and spinach I had purchased were nearing their expiration.  I did the unthinkable-I substituted plain old garlic.  I’m making a list of elusive spices and veggies and going to add them to next year’s garden. 

The recipe was pretty simple-sweat the garlic, add the asparagus and the spinach.  Wilt the spinach.  Add some salt.  Brown the croutons.  Cool the spinach.  Wait, cooling wasn’t mentioned in the title!  Dang it!  That was the surprise they threw on me.  Hmmm…..guess I’ll cool the spinach and this will be lunch tomorrow. 

Tomorrow lunch rolls around and finally I’m so close to tasting the fruits of my labor that I can smell it!  Actually I think it was the strong aroma of all the garlic. 

I toasted up a fresh batch of croutons while the eggs steamed because the ones I made the night before were eaten.  Right out of the skillet.  I’ve been making homemade croutons for years.  Whenever I serve them they come with a warning-once you eat a homemade crouton, you will forever be a crouton snob.  If you eat a homemade crouton, do not hate me.  I did not force feed you.  You willingly ate them after you were warned.  I serve homemade caramel with the same warning. 

Finally!  The dish which has taken as long to make as it has to type the title, is ready.  It was ok and there were certain elements I loved.  The croutons of course.  And yes the asparagus and spinach with garlic was delicious and would make a great side dish on its own.  Somehow though, when I put it all together, it just didn’t take any of it over the top.  So I rated it a 3.  My husband wouldn’t even try it and the fact that it had asparagus, it was already starting at below zero for him. 

Now, to find some fava beans for the next recipe.  

The Best Grilled Zucchini

I love grilling during the summer months.  With the scorching temps we’ve had it is nice to not turn on the stove and heat up the house.  Side dishes are one of those things that I always forget about making on the grill.  But not tonight.  I had a huge zucchini that I got at the Farmer’s Market and used it to make, quite possibly, some of the best grilled zucchini I’ve made.

When my husband bit into it and said, “It tastes like the grill”, I knew it what he meant and that it must be good.  It had that perfect grilled flavor and while it was cooked, it still had some texture and was not mushy.  They were the perfect complement to my herb marinated grilled chops and were the star of the meal!

The Best Grilled Zucchini

1 Large Zucchini (I used a Green Tiger)

1/3 Cup Olive Oil

Fresh Cracked Pepper

Smoked Sea Salt

Fresh Grated Parmesan Cheese

Preheat grill to 350 degrees.  While grill preheats, slice zucchini into ¼” thick discs.  When grill is ready place zucchini on grill and brush each with olive oil.  Sprinkle with pepper and smoked sea salt.  Close grill and cook for 5 minutes. 

Flip zucchini and sprinkle each disc with approximately 2 tsp. fresh grated parmesan.  Close lid and cook until cheese is bubbly-about 2 minutes.  Serve warm.