Foodie Friday - Train Wreck Edition

A Recipe for Disaster:

One heaping cup of arrogance
One dollop of impatience
One wet potholder
One hot cake pan
A major amount of stupidity

Blend all of these ingredients together and this is the result...

The recipe said to let the cake cool completely in the tube pan. Why would I follow those directions? I'm a hot shot, experienced baker, right? And I was in a hurry, so I used a pot holder that had fallen into the sink and was a little wet. Wet potholder + hot cake pan = steam. Steam = burned hand. Burned hand causes hot shot baker to drop cake on counter. Cake deflates like a punctured balloon.

After holding hand under cold running water, I run for the camera. Husband turns in to "The Cleaner" and disposes of all large pieces of cake on counter. (Yes, he ate the broken pieces and declared that the cake tasted fine despite its pathetic appearance.)

The moral of this sad tale: Kitchen Train Wrecks - They keep you humble.

(And no, I did not give the cake the dignity of the prescribed glaze. No amount of glazing could repair that damage.)

Now go visit Designs by Gollum and see who else is sharing a kitchen disaster this week. It's so comforting to know that you're not alone!

(Please note that I'm still on break because of a heavy work load, but I hope to make the rounds and visit over the weekend.)

Foodie Friday - A Little Cake and a Little Break

I honestly believe that most 'foodies' are genetically predisposed to their life long love affair with culinary endeavors. This yet unidentified gene may remain latent for a generation or two, but it will surface eventually, and yet another 'foodie' will be welcomed into the fold.

In my case, there was no escaping the call. My father, who was a baker by trade, (his father had owned and operated a large bakery), had also gone to The Culinary Institute of America when it was still located in New Haven, Connecticut. My mother and maternal grandmother were excellent cooks and bakers in their own right. So, what would Santa bring to a six year old girl who was born into this situation? How about a Betty Crocker Baking Set? It was my Red Ryder BB gun...the Christmas present that I just had to have...and Santa came through. While the potential of getting burned on an oven rack was always present, at least you couldn't shoot your eye out!

The picture below isn't my set. I'm sure that my set was given to a younger cousin when I graduated to full size kitchen equipment. I found this set on a vintage toy website. Guess that makes me officially old. Come to think of it, if I were a car I'd qualify for one of those special antique license plates!

Unfortunately, this was one of those gifts that had to wait to be used until December 26th. No matter how I pleaded, my mother would not take the Christmas rib roast out of the oven and allow me to start baking, so I half-heartedly had to occupy myself with my other presents.

In a bizarre turn of events, by the time Christmas dinner was on the table, my brother and I started to turn into chipmunks. By that night, we were chipmunks with high fevers and confined to bed. A quick call to the pediatrician the next morning confirmed my mother's diagnosis. The doctor gave my mother instructions and told her not to bring us into the office, because we had the mumps! They were spreading all over our little town, and ruining more than a few Christmas vacations. The baking set remained untouched under the Christmas tree.

It was almost the New Year before I got to bake my first cake. The sets came with mixes, and my first ever cake was vanilla with chocolate frosting. In the true spirit of a family who loved food, the moment was caught on film. That's my Dad supervising the frosting procedure. My Mother must have taken the picture.
This milestone became one of those stories that was repeated over and over at family gatherings. Seems I doled out teensy slices to my parents and brother and polished off the rest of the cake alone in one sitting. Before you judge me too harshly, it was a very tiny cake. Really, it was just a morsel!

I've baked hundreds, (maybe thousands???), of cakes since that first attempt, and I've also learned to share. In fact, I've gotten so good at sharing, that sometimes I don't get a piece! Recently, I baked my favorite cake, Chocolate Genoise, for a book club meeting. I forgot to take a picture before I left the house, and by the time I cranked up the camera at the meeting, this was the only photo I got! Luckily, the last piece was mine.

Let me assure you, that the cake looked like the photo in the Better Homes and Gardens Entertaining with Ease Cookbook that I've owned for over 20 years. I even bought, and learned to use, a decorating comb because of this cake.

It's not an easy recipe, but it's worth the effort. Light, airy chocolate cake is frosted with espresso buttercream and then decorated with the same buttercream that's further enhanced by semisweet chocolate.

I'll be a little short on computer time for the next several days because of the Postal Service food drive that's happening this weekend. It's going to benefit the pantry with which I'm involved, and that's brought some extra work my way, so I don't have time to post the recipe. If you would like the recipe, please leave a note and I'll tell you when I'm able to jot it down. Most likely, I won't have time to visit the other Foodie Friday blogs until later next week, but I will get around to visit at some point.

If you have time, please go to Designs by Gollum and check out who's posted what this week. The lovely Michael Lee, our hostess, provides Mr. Linky to make your tour a 'piece of cake'.

Foodie Friday - Cinco de Mayo para dos

For our Cinco de Mayo celebration we invited Jose... set a bright table...

and whipped up a batch of Shrimp and Black Bean Enchiladas.
This recipe uses corn tortillas, and features a salsa created from fresh tomatillos, green chiles, scallion, garlic, cilantro, black beans and corn. It's a tangy, refreshing change from the run of the mill red salsas, and it's heart healthy! The recipe comes from the Mayo Clinic Williams-Sonoma cookbook. If you need to monitor cholesterol and fats, yet still want to enjoy gourmet food, give this cookbook a try. You won't be disappointed.

For dessert, we kept it light too, and made Cinnamon Crisps.
The bases for these fabulous morsels are flour tortillas that are kissed with vanilla, sprinkled with cinnamon sugar, then baked. Top them with non-fat whipped cream and fruit and you have an easy and elegant dessert. Tonight we used fresh raspberries, kiwi and mandarin oranges. In short order, there was only one crisp left on the plate.
Alas, that too disappeared, but not to worry...they're so fast and easy we can make more any time! You can find the recipe here.

Now vamoose over to Designs by Gollum and see what everyone else has cooked up to celebrate Cinco de Mayo. Our hostess, Michael Lee, has Mr. Linky ready to serve as your guide.

Foodie Friday - Spring Fling

One of our favorite Spring vegetables is asparagus, and perhaps the way we like it best is in a stir fry with carrots, fresh ginger and a dash of soy sauce. Paired with teriyaki glazed Salmon and a wild rice medley, courtesy of Uncle Ben, it's a meal that can be on your plate in about 30 minutes.
It's the perfect, easy meal to prepare after a day spent working in the garden.


Looking for more Springtime meal ideas? Stop by Designs by Gollum and see the offerings for this installment of Foodie Friday.