The Baker's Lady

Why helllooo there

2009-09-25T15:47:00.002-05:00

Okay, so it has been some time, but not without reason. In the last year, I found out I was pregnant, nurtured myself and my growing baby, and gave birth to a beautiful baby, now almost 5 months old. A lot has happened, to say the least. While living through this incredible journey, never had the importance of what we consume been so apparent. Through nutrition, I not only sustained my body, but cared for and gave life to another. Amazing to think each bite off my fork helped shape another. Nutrition has always been important to me, and this process really brought it to the forefront. That's not to say, however, that the little babe didn't inherit a sweet tooth : )

Snack Attack

2008-08-14T19:48:00.008-05:00

Often, when I am eating, I look down to see two sets of big brown eyes staring at me longingly. Their stares are not dependent upon cuisine. Whether eating brussel sprouts or chocolate cake, they follow me. I was raised to share, so I feel bad leaving my dogs out. Not everything I eat is safe for them, but on occasion, we can both enjoy a treat together. Once, on an evening alone, I decided we deserved something special and bought three t-bone steaks. I gave one to each of them fresh from the butcher block (although I did cook my own) and I think from that day forward they loved me more than ever. Not every treat has to be an extravagance though. This video shows how you can make an easy and heathy snack that will leave both you and your dog satisfied. You can also access the video on YouTube.

An Un-Indulgence

2008-06-27T17:03:00.006-05:00

I love chocolate the way I love long weekends, although similarly neither last long enough. As much as fudgey brownies, oozing cookies, and crunchy candy send signals of elation to my brain, the rest of my body sometimes takes issue with overindulgence. I have learned, however, that dessert doesn't always have to be decadent. While a bowl of grapes doesn't quite cut it for me, certain fruit desserts can provide the type of satisfaction I crave. Grilled peaches or roasted pineapple are great examples. The heat transforms the flesh to transcend the boundaries of the food group. Add a little fro-yo on top and you've got yourself an amazing un-indulgence. Listen here.

When Inspiration Moves

2008-06-19T14:13:00.004-05:00

You know the feeling when you are sitting at a computer trying to focus on some work, but all you get is nothing? Yet other times, ideas are rolling, work is engaging, and it is as if the planet Saturn is in whatever house it is supposed to be in for creative energy to flow. I try my best to take advantage of inspiration, and practice it in all areas of my life from work, to house cleaning, shopping, and even cooking. This ebb and flow is not to be confused with temporary dissatisfaction or lack of passion. Our lives are full of so many components that at various times, one or another piece needs to take center stage, and sometimes we just need to rest. When I hit a dull moment in the kitchen, I opt for easy meals that have some shelf life, like a bean salad that I can eat for a few days, make something classic, like tuna on wheat or a PB&J, or I pull something out of the freezer and reheat, like a soup that I made a few weeks back. After all, that soup is probably a remnant of when inspiration moved me.

Fan Favorites

2008-05-19T11:58:00.002-05:00

I was recently at a barbecue and brought an easy pasta salad with white beans and artichokes. It was tasty for sure, but also a cinch to make. I noticed a few people talking about it, asking, "Who made the pasta salad? Are those artichokes? This is delicious." It occurred to me just how much food can prop you up. I am not talking about depressed moments in which comfort food is sought to sooth, but genuine confidence boosters from its creation. I left the party feeling great, wine intake aside. It was like leaving a salon with your hair bouncing from a fresh blow-out. Those few whispers made me glow from within. With little effort, I had created a real crowd-pleaser, and that pleased me. Go ahead and try it. Cook something spectacular and let the crowd move you.

The Mighty Mid-Day Meal

2008-05-15T22:10:00.003-05:00

Breakfast is for champions and dinner is historically the meal that brings families together. What then is lunch? It is often an afterthought that comes along around 11A.M. as the stomach starts to growl. Yet it is the fuel that gets us through what can arguably be the most demanding part of the day. In the U.S., bagged lunches typically consist of turkey and cheese or a scoop of tuna salad (neither of which I am necessarily opposed to). Travel abroad and you will see the day meal savored and prolonged. Is there a happy compromise? We think so. What are your thoughts?

A Helping Hand

2008-02-27T13:21:00.001-05:00

Help in the kitchen is a great thing, wouldn't you agree? Sharing the act of cooking builds relationships and collaboration. Recently, I enlisted my husband's help to make an easy meal ...tacos. Nothing fancy other than perhaps a few interesting toppings. As far as food is concerned, my husband's core competency is tasting it, so I gave him some simple tasks: set the table, dice up some avocado, and toast the shells. Little did I know this seemingly uncomplicated task would take a turn for the worse as the shells went on fire, setting our toaster oven into a raging blaze. Fortunately, we had an emergency fire extinguisher under the sink that saved more than just our dinner. Next time, I think he can just do the clean up.

Going Digital

2008-02-22T18:48:00.002-05:00

The Baker's Lady has gone digital. We have done Executive Chef(TM) workshops around the country, but those are all live interactive cooking experiences. Check out this link for our first ever broadcast appearance. You know the saying, dance like no ones watching....?

Click here to view: http://www.youtube.com/watch?v=o_5qc9CVEUU

Longevity Can Outweigh Speed

2008-02-14T14:19:00.002-05:00

Speed is often the factor that drives us. With technology raising levels of productivity and multi-tasking a standard part of the day, the treadmill that we ride in our everyday can make life a blur. Coming home from work and figuring out dinner is often a game of beat the clock. I have found that longevity, however, can outweigh a quick meal fix. Creating a good meal that can last a few days, either on its own or reconcocted into a new entree is an amazing tool. I love to make soups or delicious pasta sauces for example on Sunday. I get to enjoy a relaxed meal at home on my day off and it can last me through the week. It isn't a leftover. It takes advantage of principals of mass production. Just as businesses can benefit from scale, making a big pot of caulifower soup or mom's meatballs can be a tool to help you and your family eat well throughout the week. Just make sure you have room in the fridge, first!

New Year, New Attitude

2008-01-07T17:14:00.001-05:00

I understand that January is typically a time of the year devoted to fitness and eating well. I too participate in this every year. If I didn't, my pants would probably not button. Besides, it is important to rebalance and the start of a new year is the perfect time. However, as much as I advocate healthy eating throughout the year, I also think it is important to enjoy our experiences and reflect on the past as we move into the future. As you move into the year pursuing fitness and health, allow yourself to do it without guilt of past indulgences. Take on healthy habits that last throughout the year, which will enable you to bounce back more quickly after a few weeks of parties and extra servings. Food is about nourishing your body, but it also is a vessel through which we share experiences with friends and family and the simple moments of the everyday. So enjoy today and push for tomorrow, but always relish in the good of yesterday.

A Whiff Versus a Bite

2008-01-03T10:16:00.003-05:00

Having rounded the corner of the holiday season, I considered some of the delicious food I had over the last several weeks. Some meals, I laboriously stirred, chopped and sauteed, only to find myself unhungry at mealtime, a common phenomenon after hours of inhale overload at the stove. While our sense of smell adds to our taste experience, it also plays with our sense of hunger. Think Auntie Anne's cinnamon sugar pretzels wafting through the air as you circle the mall on a midnight run for a forgotten gift, or Cold Stone Creamery luring you in as if tied to a fishing hook baited with freshly baked waffle cones. While in those instances, the sugary scent hypnotically calls you to abandon shopping for a quick snack, other times when we are working hard in the kitchen and are bombarded with constant streams of fragrance, the smells can make us feel full. Although admittedly, the feeling of satiation could be attributed, at least partly, to the tasting done to ensure everything is cooked "just right". While a whiff might not be quite as satisfying as a bite, it plays an important role in our experience. So breathe it in and enjoy.

Efficiency Overrules Time

2007-12-17T18:02:00.000-05:00

It's like rock, paper, scissors. Time might beat out many an obstacle for weeknight dinners, but efficiency can overcome the tightest constraints. How does a cook become efficient if not through practice? Practice certainly helps, but here are a few tips that are more mental that physical. 1) Rethink your concept of dinner: When you pull out the recipe books, you don't have to search for the perfect meal, complete with cocktails, innovative sides, and dessert. Keep it simple and broaden your repertoire as you go. 2) Prep: I cannot emphasize this enough. That means thinking through your shopping list in advance, marinating meat overnight, slicing veggies all at once even though you won't need them all for another day. Prepare whatever you can in advance, and leave only the final touches for when you come home. 3) Use leftovers: No longer think of these as the scraps from one night's meal. Turn pork tenderloin into wraps, broccoli into calzones, and roll spinach into chicken breasts. This saves money as well as time.

The Science Behind Cravings

2007-10-04T12:08:00.001-05:00

I just read an article from a summer issue of Time magazine about our evolutionary predisposition to over-eat and was fascinated. I am an admitted science geek and believe that my love of experimentation with food ties directly with this side of my brain. Today, grocery stores are lined with aisles of produce from around the world and ready-made mixes of just about anything you can imagine, but this was not always the case. Cravings once designed to make us actively seek out nutrition are now the source of gastric bypass surgeries. Finding balance is easier said than done. Enjoying the foods we love in moderation enables us to give into cravings, but with that comes discipline. I think the most important thing to remind ourselves when faced with the difficult position of walking away from a deliciously crispy, crunchy bag of Kettle Chips is that tomorrow is another day. That said, the next time I go over to the cabinet and reach for something salty, then sweet, then back to salty, I can blame it on science. How liberating! I knew I loved it for a reason : )

The Autumn Tide

2007-09-25T10:10:00.000-05:00

As we shuffle our closets to adjust for the changing seasons, let's also think about shuffling out the pantry. A great way to embrace autumn is with a menu that reflects the season. As the weather gets colder and you start to think more about soups, stews, and roasts that make you cozy and warm, think about how that impacts your shopping and plan accordingly. Some ideas for you to consider next time you walk down the aisle: 1) Potatoes: These last for a long time so they are great to keep on-hand. They can be baked, boiled, broiled, added to omelets, used in a winter salad, or made into fries.... Talk about versatility. 2) Nuts: These winterize a meal instantly. Add pecans or walnuts to greens, chicken or pork dishes. They last for a long time if you keep them refrigerated, and if you have any left over, add them to cookie dough for a crowd pleasing treat. 3) Roasted Red Peppers: Easy to keep on-hand in the jar and the color is beautiful for fall meals. Make a soup, puree with herbs and cheese for a quick pasta sauce, or toss together with pine nuts and oil and vinegar for an easy salad. 4) Provolone: Roll up with jarred caponata for a quick easy appetizer or bake it on top of pasta for instant comfort food. 5) Carrots: Not only are these healthy as a snack, but they are a key ingredient for many fall and winter favorites, and are great on their own roasted with honey. And this is one treat that you can feel good about sharing with your friends - dogs included.

What Would Martha Do?

2007-09-17T15:19:00.000-05:00

Martha Stewart represents my idea of domestic perfection neatly knitted into a tapestry worthy of shadowbox framing (corporate scandals aside). I love Martha and am constantly amazed at her pursuit of new opportunities. While I can cook up a mean leg of lamb, bake unforgettable cookies, and even dabble with my very own sewing machine and herb garden, my domestic prowess always seems to fall short of Master Martha. I contest that my shortcomings are not due to any lack of skill, desire, or willingness, but simply a matter of time. Ironing sheets is simply not in my repertoire. It can't be. So as we build our ideals, I think it is important to remember context. Pursuing perfection is alright so long as we accept when we have done our best, perfect or not. Whether you are in the kitchen, raising kids, working in the office, or dreaming about the future, don't think about what Martha would do, instead make it work for you.

Peach Parade

2007-08-27T08:18:00.000-05:00

Some measure the seasons by the weather, clothing designs, or perhaps even holidays. But how about by what's fresh on your supermarket shelves. This time of the year is one of my all time favorites. Not only because I am chronically cold and so 90 degree days are the only ones I can feel good about going sweater-less, but because of the glorious peach. I can actually remember the best peach I ever had: at a farm stand on the North Fork in Long Island on my way to the restaurant I worked at....in 1999. (Yes, those digits are typed correctly). That is not to say that other peaches I have had since then were bad. It is just that that particular peach was THAT good. A recent love story: peach halves brushed with molasses, grilled on the barbeque, and then drizzled with a port wine and basil dressing. YUM! I also love them diced with arugula and feta cheese or on top of a scoop of vanilla yogurt with a few slices of almonds. A couple weeks of marching left in this parade. Then it'll be time for pumpkins to take the batton.

Cooking Minus the Heat

2007-08-01T09:37:00.000-05:00

Does it qualify as cooking if no heat is involved? Technically - probably not, but in reality, food preparation (even it its raw form) involves much of the same skill set, knowledge, and creativity that goes into cooking with heat. Some diets are based exclusively on raw food, and what do you call the person that creates these wonderful dishes if not the cook? Food preparer doesn't have the same ring, I am afraid. And chef, well that really requires formal training. During the summer months, cooking minus the heat is particularly fabulous. So many varieties of fresh vegetables are in season and bursting with flavor that cooking them seems superfluous, if not wasteful. So chop some cucumbers and peaches, toss tomatoes and corn, and sprinkle with mint or basil for a home-uncooked meal that's a breeze.

Food TV

2007-07-27T14:18:00.000-05:00

OK, so I am mildly obsessed. I have been watching cooking shows since I was about 5 years old. Even then, with Julia Child hunched over a mixing bowl, I was enamoured. I would watch and learn, and then pretend I was her, only without the accent and with slightly better posture. I loved the way the finished product was waiting in the oven, and really appreciated the preparation that went into having each stage ready to swap out. Through food media, I have learned a ton - like how to make my own buttercream, appreciate new ingredients, and roast a killer turkey for Thanksgiving. So while Amy reigns as the new Food Network Star and the battle for the Top Chef title ensues, I will continue to be my own culinary queen and hopefully encourage you to be one too.

Calling all Executives

2007-07-18T13:20:00.000-05:00

Busy professionals, after 8+ hours at a desk what better to do than...cook? While it may seem like the last thing you want to do after a long day in the office, cooking is a great creative exercise, allows you to spend quality time with others or enjoy a peaceful night with yourself, and it's healthy because you control what you eat. Take-in, no matter how fast and convenient, just doesn't provide the same benefits. The Baker's Lady(R) recently started a new division, Executive ChefTM, that provides in-office cooking demonstrations to show people how they can balance work and life and encourage people to get in the kitchen. So far, the program has been a huge hit. We have found that most professionals really do want to cook or learn how to cook, but they don't know how or just find the task daunting. After demonstrating how easy and delicious it can be, most people walk away feeling empowered to cook more often. And that's good news for everyone. So share recipes with friends, watch a cooking show, or ask your employer to sponsor an Executive Chef workshop, and good food prepared by your very own self might find its way into your ordinary day. For more information about our workshops, visit http://www.exec-chef.com/.

Brand Snob

2007-07-02T10:59:00.000-05:00

I am, admittedly, a brand snob. I am not talking Ralph Lauren or Prada, but rather Delmonte, Chiquita, and Dole. I do not believe that all brands are created equal when it comes to preparing food. I have personally found that certain brands just taste better - they are higher in quality, cut a certain way, or have better flavor. While the rise of private label manufacturers has made generic brands a thing of the past, the change is largely a shift in marketing and perception than product differences. Some brands cost less and access to them allows cooks on any budget to be able to easily use a variety of ingredients - this is a great thing. However, among various brands, there are differences in taste, texture, and even product size, so figure out which you like best and which fit with your lifestyle. If something you prepare doesn't seem as good as it did when you ate it at your friend's house, it might not have anything to do with cooking skill, but simply be a matter of ingredients. Quality is not necessarily the same as price, so experiment and find the one that is right for you.

The Time Continuum

2007-06-21T09:24:00.000-05:00

Where does it all shake out in the kitchen? There are some days when time is non-existent and there are other days when you have some time to spare. How you decide what's on your menu should follow suit. Personally, I don't believe any one approach - I believe the solution is determining where you fit in the continuum any one night. By learning and practicing different styles of cooking, you will be able to switch gears depending on your mood and everything else you have going on that day. You have read about some super fast meals in my earlier entries: flatbread pizzas, quesadillas, salads and sandwiches. Those are excellent choices when time is of the essence. Other fast and easy solutions include sauteed shrimp, pan seared scallops, and grilled chicken, which you can make in less than 10 minutes. That being said, not every night is equally hectic, and there is something to be said for taking it a little slower (I can attest to this personally since I am affectionately know as "the hurricane" because of my typical whirlwind pace.) When you have time, enjoy it. Relish in it. Nourish yourself in it. When you don't feel the pressure of time, you might also be more likely to pick up a pot and pan and do some cooking. In those cases, try making a roast, or a big pot of stew. These dishes are more time intensive, but so what, you have a little to spare. You will find that something that takes a little time is not the same as being difficult. In fact, you might even enjoy it.

Reeling it in

2007-05-31T08:24:00.000-05:00

After almost two weeks of indulging in rich French food, it is time to reel it in. One of the best ways to get back in shape is by cooking at home. Besides, it saves money, and after two weeks of currency conversions to the Euro, I am broke! Staying true to French cuisine and a more relaxed frame of mind, omelets are this week's special. An omelet with egg whites (or partial egg and egg white) is a healthy and fast weeknight dinner. Try one with sauteed zucchini, onion and parmesan cheese, or with mushroom, olives and feta. An omelet takes all of about 5 minutes to prepare, is very inexpensive, and it's good for you. This must be why it is said that French women don't get fat (it's definitely not the croissants)!

A Tip from France

2007-05-22T06:59:00.000-05:00

Ahhh, the art of french cooking. While visiting France, I have sampled outrageously good fare. From simple croissants and pastries to incredibly fresh fish and cheese. While I may not be able to replicate all of these recipes easily at home on an ordinary day (probably a good thing for my waistline), I have learned an invaluable tip along my journey: Enjoy the food that we eat. Perhaps we can all learn from the French. Food is a great pleasure in life and it should be relished without stress and in the company of good friends.

Shortcuts

2007-05-18T12:22:00.000-05:00

One of the easiest ways to prepare dinner in a flash is to use shortcuts. Some in the culinary community frown upon them, but the truth is they can actually mean the difference between take-out and homemade, and restaurants and caterers live by them. One of the best shortcuts is actually not a shortcut at all: it's simple prepping. Prep, prep, prep. Use common ingredients throughout the week and cut them up all at once. Then just pull them from the fridge when you are ready and fresh ingredients are right there at your fingertips. It will save grocery dollars because you will make use of everything you buy, save time, and save clean-up (a favorite of mine). So chop, dice, slice, and saute in advance for a quick meal any time.

Cooking in double time

2007-05-10T09:47:00.000-05:00

30 minute meals are a wonderful thing, and we all know Rachael Ray has taken these quick meals to the spotlight. There are times however, when you are working late, tired, and still have a million things to do, that even 30 minutes seems like more than you can possibly squeeze in. I have found a few standbys that allow me to have dinner made in 15 minutes or less....yes, that's right, and not because I am moving at lightening speed. While these meals might not get you a James Beard award for culinary prowess, they are easy solutions that allow you to eat well in no time at all. 1) Quesadillas: The great thing about the tortilla is that they last long in the fridge, so you can always have them on hand, and they toast in minutes. By keeping some good quality canned items in your pantry, you can make innovative and delicious meals anytime. Try filling a tortilla with roasted peppers, mozzarella, kalmata olives, and basil (even store bought pesto works great here), or use corn, avocado, sharp cheddar and chopped peppers. The idea is that you can put anything inside a tortilla and grill it on your stove top or under the broiler in minutes. 2) Use leftovers: don't think of them as worthless, they can be great ingredients for new dishes. I recently made pork tenderloin on the grill (very easy in itself), and then used the leftovers the next day in a salad with some mixed greens, chopped fresh fruit and nuts. It was delicious and I didn't feel like I was eating the same thing twice. 3) Pasta: While you boil water and cook the pasta, combine a can of white beans with a high quality jarred sauce in a saucepan over medium heat. When the pasta is done, add the sauce and fresh spinach leaves. The spinach will wilt from the heat and give your dish great color and more nutrition. With any of these double time recipes, the key is to have some good quality ingredients on hand that you can use when you need them. So keep your pantry stocked with items that last as well as some basic fresh ingredients, and you will have all the tools you need for dinner in a flash.

No Entries, No Entrees?

2007-05-07T06:43:00.001-05:00

Well, it has been a while since I have written. It is not for lack of interest or passion, simply a matter of time. The Baker's Lady has been working like a dog due for one of my very own Doggie Delights. But there is no rest for the weary. That said, has my lack of entries correlated with a lack of entrees come dinner time? Truth be told, sometimes. It is indeed difficult to be a busy professional and make time for a wholesome meal at the end of the day. However, most nights I make it a priority. I consider it a to-do like brushing my teeth or showering at the start of the day - something that I just build into my routine. And the reward is really all mine. Eating well keeps me strong and energized, and no matter where you order take in from, it just isn't the same. Making a home-cooked meal a priority is one of the keys to getting it on the table. Well, that and finding easy solutions to help you along the way. As a professional, I have developed a number of solutions to prepare dinner after a busy workday and I think you will find them valuable. I am going to devote the next month to tips about how to get dinner on the table after clocking out. Stay tuned. Entries, and entrees, are coming your way.

Testing Recipes on Friends

2007-03-26T07:51:00.000-05:00

When it comes to entertaining, creating a meal that isn't stressful is a key to success. While a dinner party might seem like a great time to test out some new recipes, the element of uncertainty can leave you sweating from more than your oven. You have enough to worry about with creating the guest list, cleaning house, setting the table, arranging flowers, and deciding on music that the food shouldn't be a gamble. While logic tells us to stay safe with a menu we know, it is not uncommon to think of a gathering as the perfect time to try something new. I have found the best way to balance the need to feed feed hungry guests and experiment with new flavors is to only try one new dish at any dinner party. The majority of what you prepare should be tried and true. Side dishes area a great way to safely tapp into your recipe books. Food that can be prepared ahead of time is also a great outlet, because frankly if it doesn't work out and you have time on your side, the downside is minimal. If dinner doesn't turn out to be everything you hoped for, the best solution is to relax, smile, and open another bottle of wine. There's few things that a good laugh can't fix.

Pastry Bag

2007-03-01T14:16:00.000-05:00

One of the keys to great entertaining is a simple pastry bag. While those that don't bake may think it unnecessary to have one, the pastry bag is a great tool for any cook (or those that just want to pretend to cook). Although a nipped corner on a ziplock bag will get the job done, a real pastry bag is best because you can easily maneuver it with a decorative tip. Even the Baker's Lady needs a day off from baking on occasion and while not my first choice, I am certainly not above using a store bought mix. In addition to enhancing a store bought mix with a few additional ingredients, such as lemon juice or peppermint extract, icing Betty Crocker cupcakes with a decorative pastry bag tip makes them appear much more sophisticated than smearing them with a butter knife. Pastry is not the extent of this bag's function, however. For the Oscar party I attended last week, I used the pastry bag to make my simple finger food look not so simple. By piping on dollops of store-bought roasted tomato hummus onto english cucumber slices, I created a healthy and eye-catching appetizer that took less than 5 minutes to prepare. Add these goodies to a beautiful cake plate and instantly, your presentation has bumped your offering up for a Bon Appetit.

A Guest's Offering

2007-02-24T21:34:00.000-05:00

Tomorrow is Oscar night, and every year that means a party at my friend Jill's house complete with ballots and prizes for those that guess the most correct winners. While I contemplate which character I am going to dress as this year, I am also thinking about what dish I want to bring with me. I have found that when deciding what to bring to a party, the key questions to consider are 1) Is it something I want to eat? 2) Can it sit around for a while and still be appealing? 3) Is it something that is fairly likeable? and 4) Is it easy to make? Since my dish is the only one I can control, I should make sure it is something I will be happy eating it. With a long night ahead and a libation-enhanced appetite, my dish also has to be tasty after sitting out for a while. Cold foods are great for this purpose, because they don't congeal or need to be reheated. While my own appetite is a consideration, I also want others to want my dish. It feels good when people look at the plate of food you have set on the table and say, "Yum. Who made that?" as they take a big spoonful. Lastly, because hosting is hard work, being a guest should be easy. There's no need to overdo it. This is your hosts time to shine, so be glad to bow out gracefully this round, and enjoy every minute of it.

Hungry

2007-02-09T22:31:00.000-05:00

My stomach growls at obvious times: when too much time has passed since a meal, late night after a fun evening on the town, after a tough workout, and when I am watching the food network. The difference is that while I can satisfy my hunger from the first three, during the latter, my hunger is insatiable. Watching creamy batters being stirred, big bites of luscious food being taken, and eyes rolling in delight, make me want to cook something up for myself. I suppose I could simply not watch the shows, but that wouldn't be much fun. The challenge is that I usually turn on the TV at the end of a day, when the last thing I actually feel like doing is cooking. A dilemma indeed. Am I the only one in this quandry? Write and let us know.

Who Deserves a Treat?

2007-02-02T15:04:00.000-05:00

What makes you eligible for a treat? Is it good behavior, following the rules all day, or doing chores? Perhaps it is being kind to others, facing fears, or trying something new? The reasons for us to treat ourselves are limitless. The real question is, do we need a reason? Is waking up and going about the day enough to warrant a small reward? We treat our pets when they are responsive and praise children when they are well behaved, but what about ourselves? By definition, a treat would not be a treat if it happened all the time, and yet we all work hard every day and need to take time to acknowledge what we accomplish. How you decide to give a positive nod to the little successes in your life is up to you. Just don't forget that everyone deserves a treat now and then.

Desserts for Dogs

2007-01-28T23:56:00.000-05:00

Peanut butter isn't just for sandwiches with jelly. It also happens to be the pinnacle of treats for dogs. For my chocolate lab's birthday one year, we invited some friends over with their dogs, and while we played a board game, drank cocktails and ate brownies, the dogs feasted on freshly baked peanut butter cupcakes. While the treats were devoured in seconds, the dogs' absolute pleasure was evident in the way they licked their jowls and sat attentively hoping to earn the opportunity for one more taste. Baking desserts for anyone is fun, but baking knowing that your work is appreciated makes it a labor of love. As the dogs relished their warm cupcakes, it was clear that people aren't the only ones that show gratitude. Next time you bake, consider including everyone in the family. Just be careful to use ingredients that are healthy for dogs and remember, even pups need to watch their waistline.

Redefining the Bulge

2007-01-18T14:37:00.000-05:00

This time of year, resolutions are aplenty with commitments to better fitness. This is often accomplished by reducing sweet indulgences and spending more time on the treadmill. These are solutions that I am certainly not arguing against. However, when I think about my own post holiday bulge and the foods that make my jeans feel like a rubber band squeezing in on my waist, healthy foods are often to blame. Can that really be the case? The truth is, because I consider desserts to be a treat of sorts, I generally don't consume 5x the portion size in one sitting. Granola, on the other hand, is another story. Because it is nutritious, a few handfuls seem harmless, when in reality I have often just consumed breakfast, lunch, and dinner in one swoop. Banana chips are another one of those healthy foods that I have a hard time managing, and California Mix - full of almonds, coconut and dried fruit - is a food that I just cannot keep in the pantry on a regular basis. It is not that these foods are "worse" for me than desserts. It is simply that because I perceive them as healthy, snacking on them when I am not hungry doesn't seem so bad, and since they are nutritious, the concept of moderation is not as easily disciplined. Does this mean that granola is off limits, but I can eat all the cookies I want? Unfortunately, that is not the case. However, as with any food, balance is critical. Learning to enjoy desserts is not a deal breaker for wearing skinny jeans, although overdoing healthy foods that are high in calories will not get you into them either. Before you swear off any foods, consider what your weaknesses are and what foods you really enjoy. Then find a balance. Ultimately, you have to choose what works well for you.

Enough Already?

2007-01-04T12:11:00.000-05:00

Enough with the sweets already? After a few weeks of holiday indulgence, most people have temporarily had their fill of cakes, pies and cookies. The new year often brings resolutions of healthy living and better nutrition. Your sweet tooth can still be satisfied with a well balanced diet using some of nature's finest foods. Ingredients like beets, corn, and dried and fresh fruits can be used creatively to create healthful meals that are high on nutrition and low on calories. Try salads with arugula, beets and a little goat cheese tossed with lemon zest, orange juice, and salt and pepper for a light meal that still tastes sweet. You can also make brown rice and dried fruit and almonds for a delicious and flavorful mouthful. While satisfying your sweet craving with food doesn't necessarily have to replace enjoying dessert, keep in mind that every food group offers an opportunity.

Bad Cookies?

2006-12-22T09:45:00.000-05:00

Can a holiday cookie be bad? Recently I tasted someone's much labored holiday cookie platter. It was full of so many varieties, I couldn't help but calculate the time involved in preparing such a spread. They warmly offered the cookies: a gesture of giving. None were particularly attractive. The flavors of each one had partially rubbed off on the others beside it, and some looked somewhat dry and crumbly. Nonetheless, I sampled. Cookies are my specialty, so I am not an easy critic. Sharing cookies with The Baker's Lady is like offering a prayer to the Pope - I already have my fair share. Yet, while they may not have been coveted recipes, I enjoyed each bite I had. This person offered their hard work on a plate for me to enjoy. They offered them willingly and humbly. So as we enjoy one another's holiday givings, no matter what it is, consider more than just the appearance and take a bite of what's inside.

Cookie Lessons

2006-12-08T14:01:00.000-05:00

On the surface, cookies are a simple dessert. They are made up of all the traditional elements used in baking--butter, sugar, flour and so forth. Yet in them is a sort of magic. In minutes, a cold dough is transformed to a melt-in-your-mouth, chocolate-oozing, close-your-eyes-in-delight respite. They have the power to turn sadness into satisfaction and a boring afternoon into a holiday. Some of the greatest lessons I have learned have involved baking cookies. Once, after baking into the wee hours of the night on December 23rd, I awoke the next morning to find an army of ants had invaded and attacked my gorgeous platter. After a few tears and a thorough spraying of raid, did I give up on my holiday giving? No, I threw away the disastrous remains and started again. In addition to instilling in me a sense of resilience in moments of crisis, I have learned to relish simple pleasures, and on occasion, take time for myself because I deserve it. While I have learned about disappointment as I scraped the burnt edges off of a batch after forgetting to set a timer, I also learned about the thrill of adventure when I tasted new flavors and tried new recipes. As I began to create my own recipes, I learned that not every attempt works the way you hope, but some are a homerun. True to all lessons in life, some are indeed bitter to swallow, but that just makes the taste of success that much sweeter. Tell us about the lessons you have learned from baking.

Holiday Baking with Ease

2006-12-07T11:09:00.000-05:00

Isn't the idea of easy holiday baking an oxymoron? While baking cookies during the holidays certainly adds another item to the to-do list, for many people it is the only time of the year that they put their sheet pans to work and reward themselves with homemade treats. Approaching the season's baking as an opportunity to try something new and relish in the festivities allows you to shift the tradition from an obligation to a delicious moment. Along with a good attitude, there are also a few tricks that will allow you to create homemade cookies with a little less stress. Number 1) Make your dough ahead of time and store it in the freezer. Place the dough in plastic wrap and roll into a log shape. Place the wrapped dough in a Ziplock bag and label it with the flavor and date. The frozen dough will last for a couple of months. When you are ready to bake, just slice the dough and place it onto your cookie sheets straight from the freezer. In addition to saving time during the hectic shopping season, you can bake only what you need and save the leftovers for another day. Number 2) Limit the varieties you make. While it's great to have a selection of cookies displayed carelessly on a platter, the more varieties, the more work. Select a favorite flavor and make it every year. If you have time, make a second variety that changes every year so you can try new recipes. 3) Choose simple recipes. Drop cookies take the least amount of time, so consider making them instead of a cutout or a very complex recipe. 4) When all else fails, take the Cake Doctor's advice and apply it to cookies. Add Chai spice to pre-made sugar cookie dough, or dried cherries to a dark chocolate chunk flavor. Although not nearly as good as the real thing, just about any cookie takes good hot, so make them as close to eating time as possible.

Holiday Cookies

2006-11-28T21:22:00.000-05:00

Symbols of the holidays range from Mistletoe and Poinsettia to candles and candycanes. As far as food goes though, there is one item that is standard in just about every household in every religion and across all nationalities, and one, as you all know, that is near and dear to my heart in particular: The Cookie. There is something about the cookie that makes it universally appealing and irresistible at the holidays. Perhaps it is attributable to its handheld size, the variety of its flavors, its simplicity, or maybe it is our familiarity with them from childhood. Regardless, we love them, and I am no exception. Starting this week we will use our entries to share with you some of our favorite recipes and stories. And don't be shy about writing in to share yours.

Bread Pudding versus Stuffing

2006-11-25T22:03:00.001-05:00

They are alter egos, one a sidekick to a main course, and the other a well known, but underappreciated dessert. Both are made primarily of bread, but despite their similarities, they are worlds apart. Stuffing, or "dressing" as it is called in its casserole form, is practically a celebrity in November. It is a must have item that can be made any number of ways: how about sausage, or maybe you prefer it with fruits and veggies, or what about seafood...there are endless possibilities ranging far and wide. Despite all its glory though, it still stands in the shadows of the Thanksgiving star turkey. For me though, stuffing IS thanksgiving. Only once year, I look forward to the day when I get a big plate of those deliciously moist breadcrumbs with a side of turkey and green beans. Meanwhile bread pudding, with its custard-coated croutons complete in its own right, is often forgotten. Perfect in the winter months, this cozy, comforting dessert gets superceded by pecan pie, pumpkin pie, and apple pie. This dessert is scrumptious drizzled with caramel or raspberry sauce and doesn't need to be alamode to make you swoon. So while we celebrate the holidays with our turkey and ham, lets remember the beauty of bread in all its forms.

The Art of Substitution

2006-11-08T00:53:00.000-05:00

One of the beautiful things about cooking is learning the art of substitution. While I love the scientific method, substitution is much less precise and involves the development of a certain flair for flavor combinations and using what is available at any given moment. When you transition from following recipes to being comfortable adapting and creating them you are well on your way to culinary heights. One basic principle for success is of course trial and error. Another is to build your tool chest of tricks by reading cookbooks and watching cooking shows. Often times when I am unsure if something will work, I section off a portion of the food I am working with, and experiment with that versus risking failure on the whole thing. While dabbling with the untested may not always be successful, each failure teaches you for your next experiment. It's important to remember that even the best chefs in the world create food that doesn't always work. Learning when and how to substitute ingredients will allow you to maximize what's in your pantry and create fabulous foods that are all your own.

Wine as an Ingredient

2006-11-03T10:47:00.000-05:00

All that sampling in wine country left my libations satisfied, but my thoughts of tannins and oak barrel fermentation wandered. The thought of drinking anything more flavorful than water was completely unappealing, but I wanted to continue experimenting with all the flavors that wine had to offer. The obvious solution: cook with it. I have been cooking with wine for as long as I can remember, but somehow having toured the vineyards, I had a new appreciation for the flavor imparted on my food. Perhaps this is all in my imagination (which is probably indeed the case), but I now felt empowered to distinguish the difference between a pan deglazed with Chardonnay and a pan deglazed with Pinot Grigio. Those just beginning to cook are often intimidated by wine. It seems "advanced" to splash it into a recipe. But friends, hear me out, cooking with wine is easy. Now, I wouldn't recommend boiling spaghetti in it, but you can add it to any sauce, stew, soup, or roast easily. If you are a beginner, I would recommend experimenting with it slowly. Add about 1/4 cup of your favorite red to a pot of lentil soup for extra flavor, or after sauteing chicken in a skillet, add 1/4 cup of a good white wine, and let it simmer as it mixes with the juices in the pan. With practice, you will build your confidence, and once you are armed with that, the possibilities are endless.

Flavors of the West...Coast that is.

2006-10-29T22:30:00.000-05:00

Over the last week, I have eaten so much food that my stomach seems to be somewhat permanently distended. With so much nourishment, I could not even begin to think about "cravings", so I am writing unselfishly to help satisfy yours : ) While balance and eating in moderation are principles I live by, there are times when you just have to break the rules. Having flown across the country, I felt it was my obligation to sample as many flavors as possible since my next trip on the west coast would likely not be for some time. Hands down, our best lunch was at Mustards in Napa Valley. The place is elegant, but casual at the same time, so you can stroll in straight from sampling the local vino. They have classics such as ribs and burgers as well as sophisticated entrees such as goat cheese and sage raviolis (we had them, and they were delish!). The best dinner I had was at Cafe la Haye in Sonoma. I had the cauliflower soup and the halibut special and was so happy I wanted to dance back to our hotel. While it was a long flight out West, it was well worth the trip. Wine country not only has beverages abound, but has outstanding food to back it up.

Old Mother Cupboard

2006-10-18T21:35:00.000-05:00

Some days the pantry hosts a world of possibilities and other times it just looks bare, no matter what is inside. I have found most often when the selection is at an absolute low that is when my most creative recipes emerge. That is when the old dusty can of beans you had on the second to last shelf puts Jack and his bitty little beanstalk to shame. A little imagination can go a long way, but it also helps to keep a few basic items around at all times. One item that is a staple in my kitchen is the tortilla. Yes, that's right...this little Italian girl just said tortilla. A basic tortilla has infinite options. Sometimes I use it to make a low-fat quiche. All you needs are eggs, some frozen veggies, and a tortilla. (Milk and cheese help, but are not a requirement). Spray a round pan with some cooking spray, place the tortilla inside of it (pressing in the sides so that it takes on the shape of the pan), then bake it for about a minute at 400 degrees until it starts to toast. Remove it from the oven and pop any bubbles that formed (sometimes that happens). In a bowl, beat together about 6 eggs (I use about 3 eggs and 6 egg whites usually to keep it light), about 1/4 cup of milk, salt, pepper, a grated cheese of your choice, and some veggies. Then add the mixture to your tortilla crust and bake. In about 20 minutes, you've got dinner, and maybe even tomorrow's lunch. Another great trick with tortillas are flat bread pizzas. I actually like to use the grill for this one, but you can also do it in the oven. Place the tortilla on hot grill (spray the rack beforehand to avoid sticking). Let it cook for 1 minute, then flip it and cook it for another minute. Add your favorite sauce, anything from pesto to marinara to puttanesca (my favorite), cheese, and any other toppings you like. Close the grill and let it cook for about 2 minutes until all is melted. In less than 4 minutes, dinner is made. Next time you think you've got no food in the house, look again. Surprises await you in your pantry.

From Innovative to Odd

2006-10-17T13:25:00.000-05:00

Baking is, to me, complete expression of my creativity and simple giddiness in my taste buds. This weekend, I experimented with some new flavors, mixing herbs with butter, sugar and flour to create a new breed of cookies. The exercise was clearly in sync with my creative needs - I generated a new formula, concocted my ingredients, heated them all in the oven, and viola...a new flavor was born. But truth be told, my taste buds did not get giddy. I smelled the aroma, was eager to take a bite, broke the warm specimen in half to observe its delicate texture, and then...shrugged in recognition that my new creation was "just alright". I don't think the fault rested in the recipe. The cookie rose to perfection, caramelized slightly in texture, and was crunchy and moist at the same time. The problem was me. What I want in a cookie is something sweet, not savory. I want chocolate, peanut butter, or nuts to sink my teeth into, not basil and rosemary. While these new recipes were in fact new and different, and dare I say, tasty, they lacked the essence of what a dessert should be. Is there a line where desserts should not cross, where they go from being innovative to odd? Let us know your thoughts.

Tried and True?

2006-10-11T16:16:00.000-05:00

Let's talk for a minute about repeating the tried and true or branching out to untested territories. On my latest trip to Boston, after savoring simply scrumptious pancakes at a neighborhood restaurant (detailed below), I faced that very critical indecision: do I go back the next day to enjoy one last moment of pancake bliss or do I reach beyond what I know and try something new. For sure, restaurants are not hard to come by in Beantown and each one is cuter than the next, so my options for another superb experience were within easy reach...but my mouth watered for one last bite of the fluffy golden cakes I had one short day ago. The decision not an easy one, and particularly difficult when visiting a city where your days [and meals therein] are limited. In most cases, I would have let my adventurous spirit flow and relish in all that the city had to offer, but all that walking required some serious carb replenishment. So who won in the end? Me, of course. And the pancakes once again reigned supreme.

Beantown

2006-10-07T15:39:00.000-05:00

Today I visited Boston for the first time, and must say it is a great city. While it doesn't have quite the energy of New York, it more than makes up for it in charm. At lunchtime, it was time to decide where to eat and we settled on a cute neighborhood spot, The Paramount. While not quite the atmosphere I had in mind, the incredible line inside was magnetic. This place was packed! I overheard someone in the line talk about the omelets and pancakes, and although I really wasn't in the mood for that, one look at the food on the tables in the restaurant and my meal was chosen. Fifty minutes later in line (I wasn't kidding about it being packed!), I was savoring possibly the best omelet I have ever eaten and definitely the best pancakes known to man. The omelet was tomato, basil and mozzarella, and the pancakes were buttermilk. The omelet had fresh cheese it in that made the plate a little watery, but when I tasted it, I could not have been more pleased. And let's just take a minute to honor those pancakes. There was something uniquely flavorable about them...Cinnamon, I suspect. Once we slathered them in warm melted butter and real maple syrup, there was no doubting we had made a good choice. And while I enjoyed my unexpectedly delicious lunch, I remarked to myself about my newest travel tip - eavesdropping has its rewards.

Stolen

2006-10-06T11:00:00.000-05:00

While I may not have known what I wanted for dinner last night, I knew exactly what I wanted for dessert. I have been busy this week with orders of cookies and wedding favors, so I made sure to have make a couple extra as a reward for all my hard work. Alas, when I arrived home yesterday evening and looked on the cake plate that is a stationary fixture on my kitchen counter...no cookies. It seems my husband, the taster, did his job too well. While he may be the official tester, it is my job to provide a second opinion. What is the best way to avoid these these moments in life of utter diapointment? 1) Mark with "Do Not Eat" label, like food stored in an office refridgerator 2) Make enough for two 3) Hide them. All three are pretty good options. Blog your vote.

2006-10-05T19:18:00.000-05:00

At the end of this long day in the office, I am faced with the never ending question - what to have for dinner? That question is like laundry. It never goes away. But unlike laundry, at least it's fun. What about you? What are you having?