Today's blog is really a rant. I'm not a big complainer, but there is something sticking in my craw lately.
My husband is in the construction business. We specialize in custom homes. While I don't like to bite off the hand that feeds me - I find the excessiveness in this country a bit nauseating.
Perhaps it's my values. While I appreciate nice things, and consider myself to have good taste - it seems that our country has gotten out of hand with what is "necessary" to have a new home. My mother was a product of the Great Depression, so her appreciation for what we have has probably rubbed off on me some.
My husband and I are accustomed to seeing places and people that have "more" than us. We work in homes in excess of 10,000 square feet on occasion (and that's another thing, who needs all those rooms?) But the past couple of years, while the economy is sliding down a slippery slope - people are still installing complete home theaters in their 8,000 sq. foot basements, crown moulding that is carved and 2 feet high, and futuristic keypads that have buttons for all sections of your home to be lit in the exact path you wish as you enter the garage (or you can push a remote button in your car a block away for this). Hey, I know this is cool. But is this really necessary?
And here's the one that gets me the most. Since I dabble in gourmet and provide recipes for a website (among other culinary adventures), I am in the kitchen every day for at least an hour, actively COOKING. While I agree, everyone should have a nice big kitchen if you can afford it, because that's where everyone loves to be. However, I find that a majority of people with larger homes are spending ridiculous amounts of money on features like sub-zero refrigerators, double ovens that are professional grade, and drawers for spices they've never even heard of. I can count at least five people I know that have kitchens such as these, and three of them specialize in carry-out food and reservations.
I want to know who told these people they needed to have this stuff. These are things that real cooks can use - but then again, real cooks don't need them. Maybe I'm bitter, or a bit envious. But I know one thing for sure.
This afternoon, I'll be putting my Ham & Cheese Souffle Omelet (click here for the recipe) to roast into my still-well-functioning oven from 1989 with a broken door. I'm just happy that it's self-cleaning.
Busy parents: don't forget to stop at the One-Stop-Mommy-Shop for family fun, home inspirations & free recipes!
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Monday, March 3, 2008
Friday, February 15, 2008
CHEAP WINES UNDER $9!
Hey Moms & Dads, if you haven't checked out this new squidoo lens, click here & take a look:This is a great reference to readily available red wines for everyday drinking & eating - and if you have a wine habit, you know it can be an expensive one. The author (me)! will be updating this periodically as new wines become available and as the palate experiments. This will not just be me and my opinion, but the opinion of my husband and friends as well - several tastes are better than one! Anyone wanting to share their picks of favorite wines under 9? Add them to the lens! We're always looking for new ones. Check it out and let us know what you think!
Don't forget to hit OneStopMommyShop.com for a great recipe to make with your glass of wine!
Wednesday, February 6, 2008
TRUE STORY! HUSBAND COOKS?
It's tradition in my husband's French family, and in many apparently in France - to make homemade crepes with assorted fillings on the eve of Ash Wednesday (Mardi Gras), or Fat Tuesday. If you are unfamiliar with crepes - they are simply very thin pancakes, which can be made with either a savory or a sweet dough. They are filled with things like chicken in white sauce (bechamel), beef bourguignonne (stew), eggs, ham & cheese, or fruits with whip cream or chocolate.
In previous years, I had attempted this tradition - often to be met with little appreciation & even veiled complaints that it "wasn't done quite the right way" or words to that effect. Finding myself irritated that I had tried to sustain a family tradition but was met with chagrin - I informed my other half that as of 2007, he (my native French spouse, Franck) would now be in charge of preparing and serving the crepes, their fillings - and all accoutriments, in the manner in which he saw fit.
Franck asked me to pick up the ingredients he needed. He chose his favorites, and said he would be home early from work on Tuesday to begin making a stack of crepes to be prepared for filling, and was planning on chicken, sauteed spinach, and bechamel (white) sauce), and for dessert - bananas, chocolate sauce, and whip cream.
At 4pm on Fat Tuesday, he arrived, prepared to cook. I had laid out all the ingredients for him, and told him I was taking the kids to the library so he could unwind and get started on his cooking (a luxury I would love to have every night before preparing dinner!) Just before we exited, I gave him a brief reminder of how to make quick & easy bechamel (white) sauce:
Melt 3 Tbl. butter
Add 3 Tbl. flour
Stir till smooth, add 2 cups milk
Heat to just boiling, reduce & simmer to thicken
Season with salt, pepper & pinch nutmeg
Now, some of you would think this is difficult for a man. But I wasn't concerned in the least. Remember, this is a staple in France- and the equivalent of knowing how to scramble eggs here in America. To boot, Franck's father was a chef, and before he met me, his mother had taught him to cook. We agreed I would return with the children at 5pm for an early dinner.
At 4:12, I arrived at the library. No sooner had I gotten their coats off, and my text message alert had gone off. "we don't have enough butter" read the message. Hmmmm, that's funny, I remembered I had a stick of butter in the fridge left. I called him back. This is how it went:
me: "Did you look in the butter compartment of the fridge?"
him: "Yes, but there's only a little over a half a stick".
me: "Do you need more than three tablespoons for some reason?"
him: "No, I need three tablespoons, so what's here isn't enough".
me: "There's eight tablespoons of butter in a stick. If you have over half a stick, you have more than enough butter for the recipe. Look at the lines on the stick of butter."
him: "Oh."
That should have been my first clue. But I just figured - it's been a while since he's cooked, he's just forgotten his way around a bit.
A few minutes passed and the kids were getting into some serious play with some other kids. This was a welcome change from the cabin fever they'd been experiencing with the 10 inches of snow we've recently had here in Chicago.
The vibrate went off on my phone again. This time it wasn't a text.
him: "uuuhhhh, you're going to have to stop for some butter."
me: "what? why?"
him: "I put in two cups of flour instead of 3 tablespoons. I forgot it was the milk that was 2 cups".
This sent me back to another story of a girlfriend of mine that many years ago, had borrowed a lasagne recipe from me. She called me up the night she was making it, and said, "I don't understand, I looked everywhere - but I couldn't find egg yolks at the store. Where are they?".
I guess when you have been cooking as long as I have, you take these things for granted. And while I may have felt a mite smug for a moment - remembering how I had attempted this feat in previous years- I must give credit where credit is due.
After we arrived with the butter and cooking was resumed in the kitchen, my dear husband presented us with a fine crepe dinner - and a wonderful ambiance with French language and wine. What more could a woman ask for? I'll save my veiled complaints for when he attempts to make a Thanksgiving turkey.
____________________________________________________________________
In previous years, I had attempted this tradition - often to be met with little appreciation & even veiled complaints that it "wasn't done quite the right way" or words to that effect. Finding myself irritated that I had tried to sustain a family tradition but was met with chagrin - I informed my other half that as of 2007, he (my native French spouse, Franck) would now be in charge of preparing and serving the crepes, their fillings - and all accoutriments, in the manner in which he saw fit.
Franck asked me to pick up the ingredients he needed. He chose his favorites, and said he would be home early from work on Tuesday to begin making a stack of crepes to be prepared for filling, and was planning on chicken, sauteed spinach, and bechamel (white) sauce), and for dessert - bananas, chocolate sauce, and whip cream.
At 4pm on Fat Tuesday, he arrived, prepared to cook. I had laid out all the ingredients for him, and told him I was taking the kids to the library so he could unwind and get started on his cooking (a luxury I would love to have every night before preparing dinner!) Just before we exited, I gave him a brief reminder of how to make quick & easy bechamel (white) sauce:
Melt 3 Tbl. butter
Add 3 Tbl. flour
Stir till smooth, add 2 cups milk
Heat to just boiling, reduce & simmer to thicken
Season with salt, pepper & pinch nutmeg
Now, some of you would think this is difficult for a man. But I wasn't concerned in the least. Remember, this is a staple in France- and the equivalent of knowing how to scramble eggs here in America. To boot, Franck's father was a chef, and before he met me, his mother had taught him to cook. We agreed I would return with the children at 5pm for an early dinner.
At 4:12, I arrived at the library. No sooner had I gotten their coats off, and my text message alert had gone off. "we don't have enough butter" read the message. Hmmmm, that's funny, I remembered I had a stick of butter in the fridge left. I called him back. This is how it went:
me: "Did you look in the butter compartment of the fridge?"
him: "Yes, but there's only a little over a half a stick".
me: "Do you need more than three tablespoons for some reason?"
him: "No, I need three tablespoons, so what's here isn't enough".
me: "There's eight tablespoons of butter in a stick. If you have over half a stick, you have more than enough butter for the recipe. Look at the lines on the stick of butter."
him: "Oh."
That should have been my first clue. But I just figured - it's been a while since he's cooked, he's just forgotten his way around a bit.
A few minutes passed and the kids were getting into some serious play with some other kids. This was a welcome change from the cabin fever they'd been experiencing with the 10 inches of snow we've recently had here in Chicago.
The vibrate went off on my phone again. This time it wasn't a text.
him: "uuuhhhh, you're going to have to stop for some butter."
me: "what? why?"
him: "I put in two cups of flour instead of 3 tablespoons. I forgot it was the milk that was 2 cups".
This sent me back to another story of a girlfriend of mine that many years ago, had borrowed a lasagne recipe from me. She called me up the night she was making it, and said, "I don't understand, I looked everywhere - but I couldn't find egg yolks at the store. Where are they?".
I guess when you have been cooking as long as I have, you take these things for granted. And while I may have felt a mite smug for a moment - remembering how I had attempted this feat in previous years- I must give credit where credit is due.
After we arrived with the butter and cooking was resumed in the kitchen, my dear husband presented us with a fine crepe dinner - and a wonderful ambiance with French language and wine. What more could a woman ask for? I'll save my veiled complaints for when he attempts to make a Thanksgiving turkey.
____________________________________________________________________
Thursday, January 31, 2008
Busy Mom Cooks: Top 5 Ingredients for Easier & More Delicious Meals
- Coarse Kosher Salt
- Slow-cooker
- Mini Food Processor
- Wines for Cooking
- An Open Mind
Busy Moms, whether you enjoy cooking or not, you're probably doing it for your family. So why not make the food taste better, and the process easier on yourself? You don't need two hours in the kitchen to prepare a good meal.
When people ask me, "how did you get to be such a good cook?" I tell them, "I know how to read". Cooking is not hard, if you just follow the directions carefully. And being a good cook doesn't have to mean complex instructions or top shelf gourmet ingredients, either. A few, simple ingredients, a few minutes to prepare, and you can have a delicious meal on the table that will make your family happy. I've been practicing for many years, so some things come naturally for me. But they can for you, too, if you allow it.
If you don't have them already, I challenge you to add these few things in your kitchen, and you're on your way to chefhood.
Coarse Kosher Salt. I'm not sure where I picked up this tidbit (Sara Moulton, celebrity chef perhaps?), but it was the best cooking advice I think I ever got. She said [paraphrase]
"If you change only one thing about your cooking, it should be the salt."Coarse salt brings out the best in the flavors of your food. Use it just as you would table salt for any recipes. Do this for a week, and I want to hear from you if you don't notice a difference in how your food tastes! Most supermarkets now carry it. Or you can get it here This one will last a long time. I like to keep mine in an old fashioned salt container on my counter (you remember, the ones with the wooden lids) so I can just reach my hand in and grab a pinch, handful, whatever. The only time you wouldn't use this salt, "of coarse", is at tableside :) Oh! and this suggestion goes for black peppercorns, as well. Get yourself a good pepper grinder and keep it near the cooktop along with the kosher salt.
Slow Cooker. This is just a fancy name for what our moms called the crockpot, but I guess the foodie Gods felt we needed to reinvent the name - for fear of being considered outdated by using one. Get it! There's only one dish to clean up, and stuff can sit in there for hours without you having to worry about overcooking or starting the house on fire. Before the kids, I was kind of a crockpot snob - but now, its my saving grace. This is the one I have. Its cute for entertaining and doesn't look like its from a garage sale, works great - not too pricey and excellent for parties.
Wine for Cooking. You'll notice I didn't say "cooking wine". Whomever concocted that atrocity was probably not the greatest cook. You're better off substituting broth, it tastes better. Seriously? Even if you've sworn off alcohol, using wine in your cooking will enhance the recipes tremendously by adding a woody, fruity depth you can't get elsewhere. If you are concerned about the kids or allergies to alcohol, no worries - in cooking, at a low boil, the alchohol burns off usually within the first three minutes.
You don't have to have a wine cellar - just pick up a four-pack of individual bottles that your supermarket now carries. They're suitable enough for cooking and you won't waste much, if any, leftover wine - since the bottles are so small. That being said, remember that the flavor left after the alcohol cooks out will remain - so the better the wine, the better the food will taste. Many a great chef have been known to nip at a glass of wine during cooking, so if there's leftover, I'm sure you can find a use for it ;)
Mini-food Processor - I like the Cuisinart Mini-Prep Plus. I have a bigger one for big jobs, but this one sits on my counter to be used almost daily for chopping garlic, onions, vegetables, nuts for recipes, making breadcrumbs, "shredding" fresh parmesan, you name it. It doesn't take up much space at all, and I swear it cuts down about 10 minutes of prep time almost every recipe. The key to making this a snap to use - give the reservior a quick hand washing immediately after use so it's ready for the next job. It won't do you any good sitting in the dishwasher for three days.
An Open Mind. My children eat almost (of course exceptions) everything put in front of them. Mainly, it's because I never assume they won't like something. Just because I didn't when I was 2 or3, doesn't mean they won't. Present your children's food with a positive attitude. Let them know it's okay if they don't like something, but don't give up after two times. Just keep putting experimental things in front of them. Set a good example, and try new things yourself. Food has come a long way in our culture in the last 10 years or so - and lima beans are not the same when they're cooked down, pureed with olive oil, and seasoned with salt, pepper, lemon juice and parmesan cheese (they're delicious, try it!) I never even saw asparagus until I was an adult at 27, because my mother just thought all kids hated it. Its now one of my favorite veggies.
Listen, I'm not above throwing a few canned goods into a crockpot for a quick meal occasionally - as you'll see in my realistic weekly menus at the One Stop Mommy Shop.com. But what you'll also see there, is a few recipes that incorporate fresh, new & interesting ingredients that you might not think of as typical family food. Using the five ingredients above is a great way to add time and confidence back into your kitchen!
GET FOCUSED, ORGANIZED & SOME GREAT RECIPES AT THE ONE STOP MOMMY SHOP!
Sunday, January 27, 2008
CONFESSIONS OF A LEFTOVER CELERY STALK - & FREE RECIPE!
It's Sunday, and I've been lying here in this crisper drawer for almost two weeks. I know my days are numbered. The person who bought me had intentions of using a few of my brothers and sisters for soups, stews, and various stir-frys. She also, I overheard, was going to whip up some ranch dressing and cut me up into bite size pieces so her children could nosh and obtain a few nutrients.
I'm not sure what happened, but the dip was never made, I haven't seen the light of a kitchen since. It's dark, cold, and lonely in here - I had some big dreams, and time is running out. When I was only a seed, I would dream about vast, exotic places like gourmet Asian stir-frys, and warm, comforting places like some one's Grandmother's tuna noodle casserole. But here I stay, beginning to see signs of shriveling - with not a shiny knife in sight.
My worst nightmare impending.... a clammy hand, scooping me irritatingly upward and then being tossed, plunging, downward, to suffocate in a smelly, day-old-coffee-ground, crowded, paper towel and styrofoam hell.
OH! but alas, the light of the door opening... and the sound of a happy cook's enthusiastic inspiration:
"Hey, I forgot I had this celery. I'd better make a soup or something before it goes bad! I've got a great recipe that will be just the ticket".
I'm so excited, I can hardly keep from jumping out of the drawer myself. But I await eagerly for the gentle hands as they lift me to my destiny....
Cut leek in half lengthwise and rinse well in cold water. Drain, and slice halves crosswise into thin slices. In a large saucepan over medium heat, cook shallots in butter and oil until softened, about 2 minutes. Add leek and continue cooking, until softened, about 5 minutes. Add celery and potato and cook, stirring, another 2 minutes. Add wine and broth; bring just to a boil. Reduce heat to a simmer. Cover and cook until celery and potato are very tender, about 50 minutes.
Puree soup in batches in the food processor, or use an immersion blender until soup is smooth. Return to pan and bring to a simmer over moderately low heat. Turn off heat; season with salt and pepper and serve. Garnish with snipped chives, if desired.
For More Free Recipes, Family Activity Ideas and Help for Tired Mommies,- VISIT the ONE STOP MOMMY SHOP, an EASY WAY to get a GRIP ON YOUR DAY!
I'm not sure what happened, but the dip was never made, I haven't seen the light of a kitchen since. It's dark, cold, and lonely in here - I had some big dreams, and time is running out. When I was only a seed, I would dream about vast, exotic places like gourmet Asian stir-frys, and warm, comforting places like some one's Grandmother's tuna noodle casserole. But here I stay, beginning to see signs of shriveling - with not a shiny knife in sight.
My worst nightmare impending.... a clammy hand, scooping me irritatingly upward and then being tossed, plunging, downward, to suffocate in a smelly, day-old-coffee-ground, crowded, paper towel and styrofoam hell.
OH! but alas, the light of the door opening... and the sound of a happy cook's enthusiastic inspiration:
"Hey, I forgot I had this celery. I'd better make a soup or something before it goes bad! I've got a great recipe that will be just the ticket".
I'm so excited, I can hardly keep from jumping out of the drawer myself. But I await eagerly for the gentle hands as they lift me to my destiny....
CELERY'S DESTINATION SOUP
- 1 medium leek, bottom half only (root trimmed off and top greens discarded)
- 1 small baking potato, peeled and cut into 3/4 inch dice
- 3 medium chopped shallots
- 2 TB. butter
- 1 TB olive oil
- 1 full bunch of celery, including leaves - bottoms trimmed & chopped into 1-inch pieces
- 1/2 cup dry white wine
- 4 cups chicken stock
- 1/2 cup heavy cream
- coarse salt and fresh ground pepper to taste
Cut leek in half lengthwise and rinse well in cold water. Drain, and slice halves crosswise into thin slices. In a large saucepan over medium heat, cook shallots in butter and oil until softened, about 2 minutes. Add leek and continue cooking, until softened, about 5 minutes. Add celery and potato and cook, stirring, another 2 minutes. Add wine and broth; bring just to a boil. Reduce heat to a simmer. Cover and cook until celery and potato are very tender, about 50 minutes.
Puree soup in batches in the food processor, or use an immersion blender until soup is smooth. Return to pan and bring to a simmer over moderately low heat. Turn off heat; season with salt and pepper and serve. Garnish with snipped chives, if desired.
For More Free Recipes, Family Activity Ideas and Help for Tired Mommies,- VISIT the ONE STOP MOMMY SHOP, an EASY WAY to get a GRIP ON YOUR DAY!
Sunday, January 20, 2008
My New Beginning
An interesting ride so far, its been, at the new onestopmommyshop.com, my new project. "What a world we live in". As a 35+ mother, I hear myself now sounding like my own far too often (gaaaa!) with comments such as this.
I've spent the last three weeks spending every minute of my (ha!) free time learning about how to create a website, effectively. What a can of gargantuan worms. Never in a million years was I prepared for learning an entire new software, language, and culture. Granted, I've been out of the working world "outside" for about 5 years, but I don't even think my business background could have prepared me for this cybercrazy boxing ring.
My site will focus on helping overwhelmed moms, and preparing them for battle in an environment of hollering infants, unruly toddlers, and question-asking preschoolers - while also giving a great dinner recipe and an idea to get the house organized in the midst of chaos. Its fun, and I'm trying not to take myself so seriously.
Meantime, I'm not much of a creative writer, so this will be more like a rant until the skills improve. However, I'm excited about the endeavor I'm beginning for busy moms, and look forward to coming here to talk about the silly things that go on with young children.
I've spent the last three weeks spending every minute of my (ha!) free time learning about how to create a website, effectively. What a can of gargantuan worms. Never in a million years was I prepared for learning an entire new software, language, and culture. Granted, I've been out of the working world "outside" for about 5 years, but I don't even think my business background could have prepared me for this cybercrazy boxing ring.
My site will focus on helping overwhelmed moms, and preparing them for battle in an environment of hollering infants, unruly toddlers, and question-asking preschoolers - while also giving a great dinner recipe and an idea to get the house organized in the midst of chaos. Its fun, and I'm trying not to take myself so seriously.
Meantime, I'm not much of a creative writer, so this will be more like a rant until the skills improve. However, I'm excited about the endeavor I'm beginning for busy moms, and look forward to coming here to talk about the silly things that go on with young children.
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