Back in the kitchen

I'm officially back in the kitchen. The weather has been perfect and the view is getting colorful.

Two weeks ago I had a 15 hour marathon session which started with two kinds of cookies (Chilmark Chunk and peanut butter Chocolate Chip).

I moved from there to grilling up some chicken piallard with a southwest seasoning mix (to be used later for a light supper over greens) and then realized I wanted to make adjustments to my seasoning mix. So I created a new one and popped a container of it onto the spice rack. T

hat got me thinking about staple foods, so I immediately set to work to make a gallon of granola (Seeded Maple).

I got hungry so I whipped up a Tuscan white bean salad for lunch which became an antipasto melange when I realized that I had some fantastic artichokes to add. And the artichokes got me to thinking about my favorite soup (from Giada DeLaurentis) Artichoke Leak soup - a kind of vichyssoise that can be served hot or cold (I omit the marscepone because it is rich enough without it!) A batch of that was created to compliment our light supper.

I realized that we might need another desert (because there's always a reason for more sweets) so I made Triple Chocolate Sorbet and poured it into my rocket pop molds. Its a kind of portion control. If I don't do that, Doug will finish the whole container before I get a taste!

After a short break I created our dinner salads with the chicken and served a spot of that yummy soup. Not satisfied enough to stop, after cleaning up, I thought I should make a treat for the folks I work with so I whipped up a chocolate pecan pie. This time I used Ghiradelli's bitter sweet chips and I must say, I 'm not thrilled with the result. I like darker chocolate but am not thrilled with the flavor of these chips. I've got to find a new chip source for my semi-sweet, bittersweet and white chips.

As soon as I figure out how to create and organize a new section for this blog, I'll add recipes for each of edibles I reference. Until then - enjoy the view!

New York On Fire

New York is hot. So hot I haven't cooked a batch of cookies in 2 months. Haven't slipped in a batch of granola. Simply won't attempt a roasted anything.

I promise when the temperature (outside) reads 72 degrees or less for 3 days running - the baking and steady blogging will begin anew.

And I'll figure out how to get multiple topics going so I can share the recipes that go along with the all the rest of this.

Peaceful Co-existence

Only in New York City do bagels and buses exist in such close proximity.

Each day as I make my way to work I marvel at the food vendors that appear like mushrooms popping up under pine trees after the rain.

And magically, by noon, they have all returned to deep earth. Out of site...
until the next morning.

How it all started...

I've been cooking for a long time. It all started at age 6 or so when I'd park myself in front of the TV, a reward for having finished my chores (though it felt more like indentured servitude to me). And there, on public television I'd find Julia or the Galloping Gourmet sautéing and sasheying (respectively).

My Mother went to work full time when I turned 7. My brother and I were left in my sister's care and lucky for me - that meant a whole lot of freedom! Each day at 4:00pm I'd ring my Mother at work for dinner preparation instructions. It usally involved taking the strip streak out of the freezer so it would be just defrosted enough for her to make a quick stirfry when she got home. But when I was lucky, it would be about dressing the chicken, prepping the baked potatoes and putting everything up to bake at 400(f) for an hour. Little did she (or anyone else) know that this task would take on dimensions never imagined. I prepped my "studio" and staged all my ingredients in small bowls. I'd pretend that over the counter there was no wall, but a television camera and a studio audience. And I went about my task, explaining every move I made while offering hints and tips, dishing dirt on my siblings, and sharing my hopes that I would make it through recess tomorrow unscathed by yucky boys.

I've graduated from slathering store bought barbeque sauce on chicken quarters. I've obsessed over a chocolate chip cookie recipe. Made gallons of granola. And honor my Mother's beef stew recipe without the slightest alteration. I've been inspired by the food revolution, and with it the dawn of The Food Network and fantastic new cooking shows on Public Television. And I've been blessed to have a man in my kitchen (now that I realize boys aren't really all that yucky) who is astoundingly speedy and whose skill is awesome!

In this space I'll continue my tradition of looking across the counter and connecting with my audience. But I promise to spare you all the details of recess and the trials and tribulations of things unrelated to wonderful food and the pursuit of the perfect cookie.