The Culinary Cellar

Bake-Off # 40: Chicken Florentine Panini

2012-02-15T05:00:00.008-06:00

During the cooking competition of a Bake-Off contest, the area with the 100 ovens, lights, cameras, and nervous cooks is always bustling and busy; but you usually don't hear pounding, and pounding, and pounding. If you were cooking anywhere near Denise Yennie, an accountant from Nashville, Tennessee, you would know why. As Denise developed her "chicken-pounding elbow," as she called it, it may have been noisy and turned some heads, but there were a million reasons why it needed to be done. You see, Denise was pounding her chicken breasts, preparing them for her fabulous panini sandwich which won her a cool million dollars at the 2002 contest in Orlando, Florida.

Denise with host Marie Osmond right after announcing Denise as the million dollar winner. The winning panini is made with Pillsbury's refrigerated pizza crust, sauteed chicken breasts, spinach, provolone cheese, red onion, and garlic-flavored mayonnaise. Denise also won new kitchen appliances valued at $5,000. Denise said she would use her prize money to finance her business consulting company.

The night before the big announcement of the winner, Pillsbury hosted a lavish party for the contestants at the Hard Rock Cafe, where the Doughboy boogied away while Denise's own husband dazzled the Bake-Off crowd with his Elvis impersonation. One special little girl who loved all the hoopla was Alyssa DeSantis from Pennsylvania who made "meatball pops" using meatballs and cheese wrapped inside Pillsbury's Grands biscuits, coated in crushed croutons and baked, then dipped in warm pizza sauce. Alyssa was a third generation Bake-Off contestant, following in the footsteps of her talented family of grandma, grandpa, dad, uncle, and aunt. A contestant who was there for her third and final contest was another Pennsylvanian, Pat Harmon, who made a delicious "Baja Chicken Salad with Taco Vinaigrette," which she developed one summer when visiting her daughter in Arizona. In Pat's first contest, the contestants were given a $50 gift card from Sears; at her second contest, they received a hand mixer, but what she really wanted was an Advantium oven that was given to contestants at the next contest, which Pat did not attend. She was determined to make it a third time to try for the oven. Low and behold, she did. Here are Pat's words about her third and final experience:

"I had hoped that I might score a monetary prize with my salad, but alas, not to be. As usual, it was a great time in Orlando seeing some friends that I had met before and meeting some new ones. And I FINALLY got one of those Advantium ovens which I still use today. However, it didn't fit into my little kitchen so I decided to remodel my kitchen so it could fit under the cabinet. My husband used to tell folks that I won that appliance worth about $1,000 and spent THOUSANDS to make it fit! I designated those first three years of my social security checks to pay for it. My experiences with Pillsbury remain as some of the most memorable in my contesting life and I am so happy that I got to go when I did."

Another contestant attending this Bake-Off was Patrice Hurd from Minnesota. I first met Patrice when she was competing at another contest where my daughter Kristina and I struck up a conversation with her and found out she was of Finnish heritage, as is my husband. We had a good time sharing stories of various Finnish foods. However, it was not a Finnish recipe that got Patrice into the Bake-Off, it was an all-American recipe of yummy pretzel bars made with mixed nuts, peanut butter, toffee bits, chocolate chips, butterscotch chips, chopped pretzels, and Pillsbury's refrigerated sugar cookies. And as contestants always say, they have the time of their lives and make wonderful friends. Patrice had a marvelous time and made one of the most special friends of her life at this contest. I will let her tell the story:

Funny story about the creation of my 2002 PBO entry: I had such a wonderful over-the-rainbow-experience at my first 2000 PBO appearance, that the day after I got home, I wrote a recipe, scribbled, “2002 PBO entry” on top of the scrap of paper and filed it away. Miraculously, I found it for the next entry period, and my Nutty Chocolate Pretzel Bars took me back to the land of Oz.

This contest was amazing in a couple of respects, above and beyond the usual PBO euphoria. I met the very charming Denise Yennie and we had a great time dancing with the Doughboy at the big, blow-out party the night before the Awards Ceremony. My husband had his video camera along and got hilarious footage of Denise’s husband as he was dragged onstage to be in an Elvis impersonator contest. While he appeared an unlikely fit for Elvis, he surprised the entire audience with his spot-on impersonation and delighted everyone! Later, as Denise and I waited in the food line, she looked over the huge floor filled with people and said, “Just think . . . tomorrow, one of these people is going to be a millionaire.” Little did I know that I was standing right next to that person :)

The most amazing memory I came away with from that 2002 contest, was a sweet friendship I made with Cindy Schmuelling, a finalist from Kentucky. I don’t even remember how we met there, but we kept running into each other everywhere we went, and she just had such a glow of excitement and exuberance around her. As we sat next to each other at the early breakfast before we made the march to the Bake-Off floor, she explained the large assortment of pills she was trying to down, along with her breakfast: she had stage 4 ovarian cancer. Her physician had tried to dissuade her from making this trip, but Cindy had waited her whole life to be at the Pillsbury Bake-Off . . . and she was savoring every second of it. As a marching band led us from the breakfast room, we both had tears in our eyes as she sighed and said, “Isn’t this just the best day of your life?”

We continued our friendship through emails and phone calls, through treatments and surgeries, through the ups and (mostly) downs of her illness. Cindy never lost sight of another trip to the PBO again, hoping she would get well enough to make a second appearance someday. I’ll never forget the 2004 July morning when I opened up my email and saw a message from Cindy’s husband, with the subject line, “An angel got her wings.” I’ll also never forget the joy in the eyes of someone who loved being at the Pillsbury Bake-Off more than anybody I’ve ever known - even me. This memory alone always reminds me of how lucky we are to have a hobby that rewards us with such riches . . . whether we win any money or not.

My Nutty Chocolate Pretzel Bars didn’t win any prizes at the 2002 Pillsbury Bake-Off, even though spectators swarmed my station when the tasting samples were ready. It was like throwing chocolate bait to hungry fish, and some even returned to fill little plates to take back to their groups. Oh well, it wasn’t my day, my planets weren’t aligned and my lucky star was on vacation . . . who cares, being a Pillsbury Bake-Off finalist is as close as I’ve ever been to seeing that other side of the rainbow!

Thank you, Patrice. This blog is forever dedicated to your friend and angel, Cindy.

Prize winners from this Bake-Off:

Easy Weeknight Meals Category:
$10,000 winner:
- Mille Meehan- Bow-Thai Chicken
$2,000 winners:
- Merrill DeGroot- Chicken Cordon Bleu Pizza
- Barbie Lee- Chicken Cheese Enchiladas
- Jen Riley- Spinach, Prosciutto, and Roasted Red Pepper Calzone

Luscious and Lighter Main and Side Dishes Category:
$10,000 winner: (and Grand Prize winner)
- Denise Yennie- Chicken Florentine Panini
$2,000 winners:
- Helena Crutcher- Sloppy Joe Loaf
- Susan Runkle- Saucy Pork Medallions with Spiced Couscous
- Karen Welch- Tex-Mex Pasta

Fast and Fabulous Desserts and Treats:
$10,000 winner:
- S. Lea Mead- Grands! Little Pigs
$2,000 winners:
- Kathy Ault- Pecan Pie Ginger Cheesecake
- Kathleen Kildsig- Caramel Cashew Bars
- Steven Mandell- Milleniyum Chocolate Torte

Casual Snacks and Appetizers:
$10,000 winner:
- Pat Murphy- Mexican Party Wings
$2,000 winners:
- Jann Stricklin- Crab Quiche Squares
- Misty Waltman- Seafood Appetizers
- Ann Zovko- Bacon Spinach Pizza

GE Innovation Award:
- Maria Baldwin- Spicy Asian Lettuce Wraps

To read more about the Pillsbury Bake-Off go to http://www.bakeoff.com/

To find the recipe for "Chicken Florentine Panini" go to:

http://goo.gl/26dJT

Photo of "Chicken Florentine Panini" is by my daughter, Kristina Vanni. Visit her blog at: http://www.betterrecipes.com/blogs/daily-dish

To read all my previous Bake-Off blogs:

Bake-Off #1: http://su.pr/7gmylO
Bake-Off #2: http://su.pr/2zgjZn
Bake-Off #3: http://su.pr/7VZzZS
Bake-Off #4: http://su.pr/292acQ
Bake-Off #5: http://su.pr/2yOSvP
Bake-Off #6: http://su.pr/28VYBh
Bake-Off #7: http://su.pr/1hk3nb
Bake-Off #8: http://su.pr/22JMGd
Bake-Off #9: http://su.pr/2KkA2E
Bake-Off #10: http://su.pr/8awD1k
Bake-Off #11: http://su.pr/1CmPvD
Bake-Off #12: http://su.pr/3ogo5M
Bake-Off #13: http://su.pr/1a4HYQ
Bake-Off #14: http://su.pr/3tgiV5
Bake-Off #15: http://su.pr/7tQXBu
Bake-Off #16: http://su.pr/9nPW7c
Bake-Off #17: http://su.pr/9WIaqm
Bake-Off #18: http://su.pr/6MMS45
Bake-Off #19: http://su.pr/2A7GXI
Bake-Off #20: http://su.pr/2MwjlD
Bake-Off #21: http://su.pr/1nIgIJ
Bake-Off #22: http://su.pr/1nkUgJ
Bake-Off #23 http://su.pr/20jQDK
Bake-Off #24 http://su.pr/AMfFSj
Bake-Off #25 http://su.pr/4btzLZ
Bake-Off #26 http://su.pr/2sJrvp
Bake-Off #27 http://su.pr/9cG4B1
Bake-Off #28 http://su.pr/24CMm0
Bake-Off #29 http://su.pr/8th5eg
Bake-Off #30 http://su.pr/AUUGkZ
Bake-Off #31 http://su.pr/9j9TQ6
Bake-Off #32 http://su.pr/76Fl0s
Bake-Off #33 http://su.pr/26Q4KJ
Bake-Off #34 (part 1) http://su.pr/3TlcVI
(part 2) http://su.pr/7suCub
Bake-Off #35 http://su.pr/1lZC8X
Bake-Off #36 http://su.pr/1Ogl7Q
Bake-Off #37 http://goo.gl/39Fh0
Bake-Off #38 http://goo.gl/5xrPz
Bake-Off #39 http://goo.gl/ca52t

For Your Special Valentine

2012-02-14T11:11:00.000-06:00

This lovely cookbook was originally published as "La Cuisine des Amoureux," and translated into English. Thankfully, the ingredients were converted to cups and tablespoons. There are over sixty recipes which are easy to prepare and guaranteed to seduce your special Valentine. Not surprising - it is a French cookbook after all. And doesn't "La Cuisine des Amoureux" sound more enticing than "Table for Two?"

Whatever your idea of a romantic dinner might be, the recipes will indulge your tastebuds. You can enjoy a romantic picnic for two with tuna tartare, tiny pastry tarts, and tomatoes stuffed with goat cheese and herbs. Dinner by candlelight could include oysters and fresh herbs in a filo pastry, a foie gras terrine with asparagus and truffles, scallops with ginger and lime, and a chocolate heart with raspberries. In the cold of winter cuddle up near a crackling fire and enjoy chicken breasts with chanterelles and wild rice, baked apples in spiced milk, and a coffee-cognac cocktail with cardamom and cinnamon. You get the picture - pure romance and indulgence.

And what are you and your Valentine doing tonight?

Thank you to My Valentine!

2012-02-14T11:09:00.001-06:00

Don't you love it when your Valentine buys you exactly what you want? My Valentine of 35 years knows me all too well. I don't care about chocolates and flowers - the way to my heart is a box of my favorite Chanel face creams!

Thank you, Sweetheart! Happy Valentine's Day!

Move Over Popeye - Kale is Here!

2012-02-13T05:00:00.009-06:00

It used to be that kale was used mainly in soups or as a garnish, but now it seems to be on everyone's plate and on trendy restaurant menus. Kale is high in vitamins A, C, K, along with being high in fiber and many minerals. It is cholesterol-lowering, anti-inflammatory, and found to be a cancer fighter. Both of my daughters love kale and introduced me to baked crispy kale chips, which are as addictive as potato chips! My youngest has favorite restaurant in New York City called "Candle Cafe" where she bought a green tee shirt that says "Kale" on the front. Now that the whole family loves kale, I decided to try a new recipe this past weekend.

These are chicken breasts stuffed with kale and mushrooms, and proved to be a huge hit. I will be making this again, and adapting it to different flavors and vegetables, but always including the kale.

I am also a huge fan of panko bread crumbs. While grocery shopping last week, I discovered that Progresso has different flavors of panko crumbs including lemon pepper and Italian. I couldn't wait to try them and decided the lemon pepper would be perfect for the chicken idea. We loved this dish, especially that it is baked instead of fried. I hope you enjoy it, too, and try experimenting with other flavors and vegetables - just be sure to include the kale!

Lemon-Pepper Coated Chicken with Kale and Mushroom Stuffing

4 boneless skinless chicken breasts

Salt and pepper

2 teaspoons olive oil

1 cup thinly sliced mushrooms

1/2 cup finely chopped onion

2 cloves garlic, minced

1 teaspoon minced fresh oregano (or 1/4 teaspoon dried)

1/8 teaspoon crushed red pepper flakes

2 cups stemmed and chopped kale

2 Tablespoons white wine

2 Tablespoons mayonnaise

2/3 cup lemon pepper Panko crumbs

1. Heat oven to 400 degrees. Coat a shallow baking dish with cooking spray; set aside.

2. Pound chicken breasts to 1/2-inch thickness. Sprinkle salt and pepper on both sides of flattened chicken; set aside.

3. Heat the olive oil in a skillet. Add the mushrooms, onion, garlic, oregano, and red pepper flakes. Cook, stirring frequently, until onions are softened, about 5 minutes. Add the kale and white wine. Cook, stirring frequently, until liquid cooks away and kale is wilted. Remove from heat and set aside to cool slightly.

4. Divide and spread the cooked vegetables on each flattened chicken breast. Roll the breasts up starting at the short end, and secure well with small metal skewers or toothpicks.

5. Spread some mayonnaise over each rolled breast, then roll each in the panko crumbs. Place chicken in prepared baking dish and bake for 25 minutes, or until the chicken is golden and the juices run clear. Remove toothpicks and serve. Serves 4. (we liked this served with brown rice and a tossed salad)

The Queen of Hearts, She Made Some Tarts...

2012-02-12T05:00:00.002-06:00

Just in case you have too much chocolate to eat for Valentine's Day (although who can ever get enough chocolate!), here is a delicious alternative to a chocolate treat. These frangipane tarts are made with a rich orange pastry, and they are the perfect item to take into the office since it makes 18 tarts, or enough to happily fill the stomachs of several special Valentines in your life! I found this in the January 1983 issue of Cuisine magazine where it says the recipe was inspired by and adapted from Paula Peck's amazing book, "The Art of Fine Baking" from 1970. (make a mental note to yourself to find this book and make everything in it! It's the best!)

Frangipane Tarts

Rich Tart Pastry: recipe follows
Frangipane Filling: recipe follows

1/4 cup apricot preserves
2 to 3 Tablespoons finely chopped unsalted natural pistachios or almonds

1. Make Rich Tart Pastry.
2. Roll cold pastry on lightly floured pastry cloth with rolling pin covered with stockinet to 1/8-inch thickness; dough will be very fragile. Cut dough into eighteen 3-inch rounds to fit into 2-1/2-inch tart pans. Using a wide spatula, carefully lift rounds from pastry cloth. Place a round of dough on each tart pan and press into pan with fingertips. Stack, reroll, and cut out any scraps. Place pastry-lined tart pans on large baking sheet; refrigerate, lightly covered, at least 1 hour.
3. Make Frangipane Filling.
4. Heat oven to 350 degrees.
5. Divide filling equally among pastry-lined tart shells, filling each one to about 1/4-inch from top of pan. Bake tarts until tops are light golden brown, about 25 minutes. Remove to wire rack to cool.
6. When tarts are cool, heat apricot preserves in small heavy saucepan over low heat, stirring until melted. Press through a sieve with rubber spatula. Brush thin coat of preserves lightly over the surface of each tart. Sprinkle with pistachios or almonds. Makes eighteen 2-1/2-inch tarts.* (see note below)

Rich Tart Pastry

1-1/4 cups all purpose flour
1-1/2 Tablespoons granulated sugar
1 teaspoon grated orange zest
6 Tablespoons cold unsalted butter, cut into 1/2-inch pieces
2 hard-cooked egg yolks, at room temperature
1 raw egg yolk

Sift flour, sugar, and orange zest together in large bowl; cut in butter until mixture resembles coarse meal. Mash the hard-cooked egg yolks and work in the raw egg yolk until thoroughly blended. Make a well in the center of the flour mixture and add egg mixture. Work the egg mixture into flour with fingertips or fork until mixture cleans sides of bowl. Shape dough into a ball; flatten with heel of hand and refrigerate, tightly wrapped until very cold, at least 1 hour.

Frangipane Filling

1/2 cup unsalted butter, softened
1 cup pure almond paste
2 eggs, at room temperature, beaten
2 teaspoons all purpose flour
1 teaspoon grated orange zest

Beat butter in small mixer bowl until light in color. Divide almond paste into 8 equal parts; beat into butter alternately with small amounts of beaten egg until mixture is smooth. Stir in flour and orange zest until thoroughly blended. Let stand, covered, at room temperature until ready to use.

*Note: If you really want to make a lot of tarts, you could make thirty-six 1-7/8-inch size tarts. When rolling out the dough initially, just make the rounds 2-inches instead of 3-inches, and continue to follow directions as written.

A Delectable Oven Pancake for a Family Breakfast

2012-02-11T05:00:00.003-06:00

As promised last week, here is another amazing pancake recipe from cookbook author Jolene Worthington, her version of the ever-popular German Apple Oven Pancake. Serve it with some crispy bacon on the side for a special family breakfast or brunch.

German Apple Oven Pancake

2 Tablespoons unsalted butter, melted
3 medium (about 1 pound) tart-sweet apples (like Jonathan or Winesap), pared, cored, and cut into eighths
3/4 cup packed light brown sugar
1-1/2 teaspoons ground cinnamon, divided
1 cup all purpose flour
1-1/2 teaspoons baking powder
5 large eggs, at room temperature
1/4 cup granulated sugar
1/2 teaspoon salt
1 cup milk, at room temperature
1/4 teaspoon vanilla
1 Tablespoon confectioner's sugar

1. Place oven rack in lowest position. Heat oven to 450 degrees.
2. Brush bottom and sides of a 10-inch cast iron skillet or heavy ovenproof skillet with the melted butter. Heat skillet over medium-high heat until butter foams. Add apples; saute 30 seconds. Add brown sugar and 1 teaspoon of the cinnamon. Increase heat to high and cook apples, turning frequently but gently, until apples are evenly coated and sugar is thick and bubbly, about 3 minutes; remove from heat.
3. Sift together flour and baking powder onto sheet of waxed paper or into a small bowl; set aside.
4. Beat eggs, granulated sugar, and salt in large bowl on high speed until very light and tripled in volume, about 5 minutes. Gently stir in milk and vanilla. Fold flour mixture into egg mixture just until moistened. Do not over mix.
5. Arrange apples in skillet in circular fan shape. Heat over medium heat until sugar bubbles; immediately pour batter over apples. Place skillet in oven on bottom rack. Bake until top of pancake is browned and center is springy when gently pressed with fingertip, about 15 minutes.
6. Remove skillet from oven. Immediately loosen pancake from sides of skillet with thin spatula; let stand for 15 minutes. Invert pancake onto heated platter. Combine confectioner's sugar and remaining 1/2 teaspoon cinnamon in small bowl; sift over edges of pancake. Cut into wedges to serve. Serve immediately. (Note: Pancake is best served immediately because the apples begin to lose juices right away and the pancake will become soggy). Serves 6.

When Only Chocolate Will Do...

2012-02-10T05:00:00.007-06:00

From all of the food newsletters filling my mailbox this past week, it seems chocolate is about the only dessert most people want for Valentine's Day. I have quite a few chocolate cookbooks, but when I pulled this one out and the cover says, "Achingly Delicious Recipes When Only Chocolate Will Do," I knew it should be the cookbook blog for today.

Chocolate is sinfully rich and sensuous, while setting the stage for romance. Fine chocolate is like fine wine; buy the good stuff. Just as each vintner has a formula for selecting and processing grapes, each chocolaterie has a formula for selecting, roasting, blending, and conching (a method of stirring) their precious cocoa beans.

The author suggests learning about the different kinds of chocolate, such as cocoa powder, sweetened and unsweetened, bittersweet, semisweet, German, milk, white, and coverture, so you will understand how each behaves under melting and cooking conditions. Taste different brands and kinds to see what appeals to you most. Even more fun is finding special dessert plates, saucers, or anything you would like to display your chocolate masterpieces that reflect your chocolate mood. Sometimes all you want is chocolate chip cookies, and sometimes, like Valentine's Day, maybe only a rich and creamy chocolate mousse will do.

There are certainly enough ideas in the cookbook for Valentine's Day, or any day you feel like chocolate - which for some is just about every single day. If you want chocolate and you want it now, there is a chapter called "Immediate Gratification Days," where you will find easy and fast ideas such as layering quartered mint chocolate cookies with mint chocolate chip ice cream, adding a little ice cold milk and stir to make a slushy chocolate treat; or layering brownies with chocolate fudge ice cream topping and chocolate ice cream, topped with cream that has been whipped with cocoa powder. Another chapter has the comfort chocolate recipes like chocolate chip cookies, brownies, hot fudge pudding cake, or chocolate cake. For an "ultra-rich day" try a bittersweet creme brulee, truffles, or chocolate bread pudding. But since it is almost Valentine's Day, simply turn to the "Chocolate Nights" chapter, filled with sensuous chocolate aphrodisiacs such as chocolate-dipped strawberries, chocolate fondue, tiramisu, or "finger paints" where chocolate is melted with butter, cream, and cinnamon and peppermint schnapps, and then you "paint" your chosen canvas. How's that for your special Valentine? Don't forget the soft glow of candlelight and some relaxing music...

Bake-Off # 39: Cream Cheese Brownie Pie

2012-02-08T05:00:00.004-06:00

Bobbie Sonefeld, of Hopkins, South Carolina, and her husband Steve, had never been to the West Coast. They certainly picked an amazing place to start - the opulent downtown San Francisco Marriott Hotel, site of the 39th Pillsbury Bake-Off contest in 2000. With all of the excitement of this dazzling trip, including gourmet meals and sight-seeing, Bobbie said she "already felt like a winner; it doesn't matter what happens next." They even called it their "second honeymoon." Well - the honeymoon wasn't over yet. It got a million times better.

Bobbie's gorgeous and delicious "Cream Cheese Brownie Pie" won the grand prize of $1 million. The second honeymoon suddenly became even more extravagant as Bobbie and Steve flew to New York City for a whirlwind of television and radio appearances, as well as to Philadelphia to appear on QVC. After an amazing, and I imagine, a tiring week, Bobbie and her husband returned home to Hopkins to their extremely excited two sons.

Bobbie's beautiful pie is a showstopper, with two of everyone's favorite ingredients - chocolate and cream cheese- all inside a Pillsbury Refrigerated Pie Crust. Looks like a million dollars to me!

Now take a look again at the cover of this contest book. You will see a yummy-looking and different kind of Shepherd's pie, called "Smoky Southwestern Shepherd's Pie," which happens to be close to my heart because that pie is from a special contestant at this contest - my daughter, Kristina, competing for her second time at the Bake-Off.

We were all so excited when Kristina made it into the contest because it was going to be in San Francisco, where my mom lives. But here's the sad part of the story. The newspaper photo above with Kristina and her Grandma is the only one I have of Kristina at this Bake-Off. Not that I didn't take photos; I took dozens and dozens. When we returned from the Bake-Off, the first thing I did was take the film to a camera store. (There were no digital cameras yet!). It was a place I had been going to for years and they had never messed up. Ever. Until now. Not one single photo turned out. They apologized profusely and admitted it was their error in the processing, but that didn't do much good. I was heartbroken not to be able to have those precious memories in print to look at for years to come. They felt bad; really bad. Let's just say I got lots of free stuff.

Even with the photo fiasco, we still have amazing memories of this contest. Kristina had the time of her life, and it began way before the contest even started. First of all, not only was Kristina's dish selected for the cover, she was also featured inside the book.

The story inside was titled "A Day in the Life of the Bake-Off Contest," featuring a tester (from the Bake-Off test kitchen), a taster (also from the test kitchen), and a recipe maker - Kristina! Not only that, but Pillsbury decided to also film her for a special video presentation that was shown at the Bake-Off Awards program. A film crew from New York was sent to Northwestern University near Chicago, where Kristina was a student at the time of the Bake-Off. The cameras followed her around campus, in her kitchen making her entry, and even popped into one of her theatre acting classes as it was in session. It was a thrill of lifetime for Kristina - and it wasn't even over yet. After the excitement of being filmed on campus was still fresh in her mind, Kristina received a call from Pillsbury again. This time they wanted to fly her to New York City to be on the CBS Morning Show to promote the Bake-Off right before the contest was to be held. Kristina appeared on the show with host Jane Clayson, who called her dish a chicken pot pie instead of a shepherd's pie! After the show, Kristina could have flown to the Bake-Off one day early before the contest, but instead she decided to stay one more day, and Pillsbury was fine with that, but she was on her own for the hotel for that evening. If there was one place Kristina always wanted to stay, it was The Plaza. Knowing she couldn't afford it, I called my friend Roxanne who was a travel agent. Roxanne not only got Kristina a very affordable price, she asked the hotel for what I think was called "the run of the house." If certain, usually upgraded, rooms are not taken, then a guest can be upgraded at the hotel's discretion. Imagine Kristina's surprise when she told she was upgraded at no extra cost - to the Penthouse. A Penthouse at the Plaza. Not so bad for a college student on a budget.

Kristina took these photos of her Penthouse Suite, and thankfully, they turned out. These only show a small part of the suite. If you have ever seen a movie called "The Holiday," there is a scene when Kate Winslet discovers that the house that she has "swapped" with another person, turns out to be a mansion. She runs from room to room jumping up and down and squealing with delight. Kristina said when she entered the suite, she did the same thing. But let's back up a bit. At the hotel desk when Kristina was told she would receive this upgrade, she was handed a large skeleton key. Since she had never seen such a key, Kristina just smiled and held the key as she went up the elevator to the Penthouse. Upon reaching her floor, she got off the elevator to see her suite and another suite close to hers, with a bodyguard standing outside the door. Kristina went to her door and couldn't get the key to work. The bodyguard who obviously observed her fumbling with the key, made no attempt to help her. After several minutes of trying she asked the bodyguard if he knew how the keys worked. He very hesitantly came over to help her and got the door open. It wasn't until later that Kristina learned the bodyguard was protecting the door of a Prince of Saudi Arabia.

Kristina entered her suite, gazed out the window, and took in New York City. It was then that she decided to do something else she had never done- take a ride on one of the horse carriages around Central Park. So instead of spending the last of her money on dinner, she spent it on a ride around the park of the city she fell in love with, and feeling like the luckiest college student in the world.

The next day, after sleeping on what Kristina called "the softest sheets on the most comfortable bed in the world," she left for San Francisco and the Bake-Off. She was very excited to begin another adventure and see her Grandma, me, and sister Kara. The Bake-Off always treats contestants like royalty, so we all had a grand time with all the dinners and sight-seeing trips. At the contest, Kristina was a little tired, and forgot to put the milk in her mashed potatoes, but was able to make another dish and all was well. She didn't win any money at the contest as she did her first, but had million dollar memories. When she returned to her apartment at school, her friends were all excited to hear her stories, and had seen her on the Bake-Off telecast, which was on in place of "The Price is Right." One person who was not happy, however, was an old woman who lived in the apartment below her. As Kristina was going up her stairs, the woman saw her and said with an angry tone - "I saw you on TV. You were on instead of my Bob Barker!!" Ah, the life of a Bake-Off contestant...

Winners of Bake-Off # 39:

Easy Weeknight Meals Category:

$10,000 winner:

-Lorraine Maggio- Ham and Swiss Crescent Braid

$2,000 Winners:

-Kristina Snyder- Fiesta Shrimp Tacos with Cucumber Salsa

-Elizabeth Dell- Seaside Shortcakes

-Debra Kelly- Double Cheeseburger Pizza Rounds

Yummy Vegetables Category:

$10,000 Winner:

-Judith Mettlin- Island Paradise Salad

$2,000 Winners:

-Inez Duke- Carolina Brunch-Style Grits

-Rosemary Leicht- Cauliflower Crunch

-Mary Jones- Cheesy Potato Corn Cakes

Fast and Fabulous Desserts and Treats Category:

$10,000 Winner (and Grand Prize Winner):

-Roberta (Bobbie) Sonefeld- Cream Cheese Brownie Pie

$2,000 Winners:

-Janice Kollar- Thick 'n Fudgy Triple Chocolate Pudding Cake

-Marjorie Bergemann- Chewy Chocolate-Peanut Butter Bars

-Heather Wight- Banana-Nut Cupcakes with Maple Frosting

Casual Snacks and Appetizers Category:

$10,000 Winner:

-Julia (Judy) Wood- Pesto Crescent Twists with Feta Spread

$2,000 Winners:

-Kelly Roos- Italian Ham Appetizer Squares

-Thomas Stuteville- Pesto Cheese 'n Chicken Bundles

-Tracie Ojakangas- Mozzarella and Pesto Crescent Tarts

GE Innovation Award: Pat Parsons- Guess Again Candy Crunch

Good-Bye San Francisco!

To read more about the Pillsbury Bake-Off go to http://www.bakeoff.com/

To find the recipe for "Cream Cheese Brownie Pie" go to http://goo.gl/t19DM

Photos of "Cream Cheese Brownie Pie " are by my daughter, Kristina Vanni. Visit her blog at: http://www.betterrecipes.com/blogs/daily-dish

To read all my previous Bake-Off blogs:

Bake-Off #1: http://su.pr/7gmylO
Bake-Off #2: http://su.pr/2zgjZn
Bake-Off #3: http://su.pr/7VZzZS
Bake-Off #4: http://su.pr/292acQ
Bake-Off #5: http://su.pr/2yOSvP
Bake-Off #6: http://su.pr/28VYBh
Bake-Off #7: http://su.pr/1hk3nb
Bake-Off #8: http://su.pr/22JMGd
Bake-Off #9: http://su.pr/2KkA2E
Bake-Off #10: http://su.pr/8awD1k
Bake-Off #11: http://su.pr/1CmPvD
Bake-Off #12: http://su.pr/3ogo5M
Bake-Off #13: http://su.pr/1a4HYQ
Bake-Off #14: http://su.pr/3tgiV5
Bake-Off #15: http://su.pr/7tQXBu
Bake-Off #16: http://su.pr/9nPW7c
Bake-Off #17: http://su.pr/9WIaqm
Bake-Off #18: http://su.pr/6MMS45
Bake-Off #19: http://su.pr/2A7GXI
Bake-Off #20: http://su.pr/2MwjlD
Bake-Off #21: http://su.pr/1nIgIJ
Bake-Off #22: http://su.pr/1nkUgJ
Bake-Off #23 http://su.pr/20jQDK
Bake-Off #24 http://su.pr/AMfFSj
Bake-Off #25 http://su.pr/4btzLZ
Bake-Off #26 http://su.pr/2sJrvp
Bake-Off #27 http://su.pr/9cG4B1
Bake-Off #28 http://su.pr/24CMm0
Bake-Off #29 http://su.pr/8th5eg
Bake-Off #30 http://su.pr/AUUGkZ
Bake-Off #31 http://su.pr/9j9TQ6
Bake-Off #32 http://su.pr/76Fl0s
Bake-Off #33 http://su.pr/26Q4KJ
Bake-Off #34 (part 1) http://su.pr/3TlcVI
(part 2) http://su.pr/7suCub
Bake-Off #35 http://su.pr/1lZC8X
Bake-Off #36 http://su.pr/1Ogl7Q
Bake-Off #37 http://goo.gl/39Fh0
Bake-Off #38 http://goo.gl/5xrPz

Cookie Cutters for Valentine's Day

2012-02-07T05:00:00.002-06:00

Valentine's Day is one week from today. If your sweetheart likes cookies, you can get a jump start. Here are some photos of my Valentine's Day cookie cutters that I have been using for years. Specialty cookies are a fun way to say "I Love You," and are easy to make. Right now, you can make the sugar cookie dough, cut out the cookies, bake, and freeze them until Valentine's Day. The cookies can be frosted, sprinkled, painted, or even left plain. Any way you make them, they are adorable and appreciated because you made them yourself.

And just in case you need a sugar cookie cookie recipe, here is my grandma's favorite, which I use for all my cut-out cookies for any occasion.

Gram's Sugar Cookies

1 cup unsalted butter, softened

1 cup granulated sugar

1 egg

2 teaspoons vanilla extract (or use your favorite flavor like lemon, almond, peppermint, etc.)

3 cups all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

Desired color of food coloring, optional

1. Cream together butter and sugar until light and fluffy. Add egg and vanilla; beat well. Add sifted dry ingredients and mix well. Tint with desired color of food coloring, if you like. It can be pink or red for Valentine's Day. Form dough into a ball and wrap in plastic wrap. Refrigerate at least several hours or overnight.

2. When ready to bake cookies, heat oven to 350 degrees. Line several cookie sheets with parchment paper.

3. On a lightly floured surface, roll out dough until thin and cut into desired shapes. Place shapes on prepared baking sheets. Bake for 8-12 minutes or until golden. Remove and cool on wire rack. Decorate as desired.

The Game May be Over, but Clint Says It's Halftime

2012-02-06T05:00:00.002-06:00

The Super Bowl is over. I'm happy for all you Giant fans (Robert) and sorry for you Patriot fans (Marla), but for me, I'm more into the commercials and reading other blogs to see what people make for Super Bowl food. I usually find myself laughing at the commercials, but the one last night with Clint Eastwood put a big lump in my throat. As the commercial begins, all one can hear is a voice, and Clint Eastwood's voice is unmistakable. As it continued, it seemed more like a short movie for Sundance than a commercial. I knew when he began to speak, it was going to be something with a message, as he does in his movies. I can't begin to describe it, so watch it and prepare to be blown away.

As for the food, did you know that Super Bowl food is second only to Thanksgiving? Needless to say, I think Americans enjoy their football. But now it is the next day and many people are thinking- why did I eat all those hot chicken wings? Or they woke up to green skin from eating so much guacamole. But never fear - a cookbook is here - even if it is from 1976. Low calorie cooking was just as popular back then, and people did, and still do, want to lose weight in the New Year.

Author Barbara Gibbons did it the old-fashioned way. She simply changed her eating habits by making small changes and lost almost 100 pounds. It may have taken her almost two years to lose it, but does that really make any difference? She did it and it changed her life. As one always hears, slow and steady seems to be the best way to go for most people, and in the end, is usually more successful than losing those 100 pounds in six months. When losing weight, you need to change your mindset and habits, along with cooking and eating healthier every day. It's amazing how small changes add up, sometimes just by not drinking soft drinks, or not slathering your toast with butter and more butter.

I think of Barbara Gibbons as the first "Cooking Light" enthusiast. She penned a nationally syndicated column by the same name as her book, and also a column in Family Circle magazine called "Creative Low-Calorie Cooking." People were clamoring for her cookbook while it was being written. The demand was so great, that she had to send out form letters saying that the book was not yet published. Barbara went on to write many more low calorie books, all with great recipes. You can find her books easily on Amazon. I have never seen any of her books at book sales, as I do other low calorie cookbooks, which usually means people keep them because the recipes are good.

Now is around the time that many people give up on their New Year's resolution to lose weight, and may feel especially bad about eating too much for the Super Bowl, or are looking ahead to enjoying chocolate on Valentine's Day. But like Barbara would probably advise, just don't eat the whole box of chocolates - just have one or two and savor each bite. You can walk it off. Just start with baby steps and your efforts can add up. After all, it's only "half-time," and there's plenty of time in the rest of the year to eat well, be healthier, and feel good about your efforts.

A Couple Dishes for Super Bowl Sunday!

2012-02-05T05:00:00.010-06:00

On one of her recent blogs, my daughter Kristina posted a recipe for an amazing dip to make and enjoy for the Super Bowl called "Cheesy Italian Sausage Dip." She said it was so good, she had to give it away before she devoured it all herself! Go to the link to find the recipe:

http://www.betterrecipes.com/blogs/daily-dish/2012/01/25/super-bowl-dip/

Here's another recipe I like for Sundays. Stratas are easy and delicious, and even good for game day! Many strata recipes call for overnight chilling, but this one only has to stand for 30 minutes before baking.

Ham and Spinach Strata

1 package (about 9 or 10 ounces) fresh spinach, cleaned, drained and stemmed
2 cups shredded sharp cheddar cheese, divided
3 slices stale white bread, crusts removed, and diced to make 1-1/2 cups coarse crumbs, divided
1 cup minced onion, divided
1/8 teaspoon freshly grated nutmeg
1 cup minced baked ham
2 ounces prosciutto, shredded
4 large eggs
1-1/4 cups half-and-half
1/2 teaspoon salt
Pinch of cayenne pepper
Unsalted softened butter for pie plate

1. Steam the spinach until wilted; drain and rinse under cold water. Squeeze out as much moisture as possible. Chop fine and place in a medium bowl. Stir in 1 cup of the cheese, 3/4 cup of the bread crumbs, 1/2 cup of the onion, and the nutmeg; set aside. In another medium bowl, combine ham, prosciutto, remaining 1 cup of cheese, remaining 3/4 cup bread crumbs, and remaining 1/2 cup onion; set aside.
2. Beat eggs lightly in a medium bowl; stir in half-and-half, salt, and cayenne pepper until well combined. Pour half of this egg mixture over spinach mixture, and the other half over the ham mixture. Let both stand for 30 minutes.
3. Meanwhile, heat oven to 400 degrees and generously butter a 10-inch glass pie plate or quiche dish. Spread the spinach mixture evenly in pan. Spoon ham mixture evenly over spinach layer. Bake until the top rises in the center and is browned, about 30 to 35 minutes. Let stand 10 minutes before serving. Makes 4 to 6 servings.

Soup and Salad for Cold Nights

2012-02-04T05:00:00.007-06:00

When the winds blow and the windows rattle, what's better than a hot bowl of soup, a salad, and some hot crusty bread? Here is a flavorful soup with an item many people don't know what to do with - celery root. It's a rather ugly and scary-looking root, but so delicious. Give it a try! The easy salad and is made ahead of time to be ready when you are. Round off the meal with some warm whole wheat bread or rolls, and soon you will be nice and warm no matter what Mother Nature is dictating outdoors.

Celery Root, Onion, and Potato Soup

2 Tablespoons unsalted butter
2 cups sliced onions
1 cup sliced leeks, white part only
1 teaspoon salt
4 medium bulbs celery root (about 2-1/2 pounds)
Lemon juice
2/3 cup pared and sliced potato
3-1/2 cups chicken stock or water
1-1/2 cups milk
Pinch of ground mace
1/2 cup heavy cream
Unsalted butter and chopped fresh parsley

1. Heat 2 Tablespoons butter over medium heat in a heavy, large Dutch oven. Add onions and leeks; sprinkle with salt. Toss vegetables well to coat with butter. Cook, covered, until vegetables are tender, 12 to 15 minutes, stirring frequently to prevent sticking.
2. Meanwhile, prepare celery root. With a sharp knife, pare off and discard skin and any blemished areas. Quarter bulbs; drop into bowl of cold water containing a few drops of lemon juice to prevent discoloring. Cut each quarter into thin slices; return to acidulated water.
3. When onion mixture is tender, add drained celery root, potato, 3-1/2 cups stock, milk, and mace; stir to combine. Cover; heat over low heat to simmering. Let simmer, partially covered, until vegetables are very tender, 45 to 60 minutes. When done, skim off any foam that rises to surface.
4. Place a colander over a large bowl and drain soup, reserving liquid. Puree solids in batches in blender or food processor, making either a coarse or smooth puree, whichever you prefer. Whisk puree back into the reserved liquid.
5. Return puree to rinsed Dutch oven. Whisk in heavy cream. Heat to simmering and taste for seasoning. Thin, if necessary, with stock, water, or milk, as you prefer. Simmer 5 to 10 minutes. Ladle into warm soup bowls. Add a thin slice of butter to each serving for added richness; garnish with parsley. Serves 4 to 6.

Easy Make-Ahead Romaine and Watercress Salad

6 Tablespoons olive oil
Juice of 1 lemon (about 4 Tablespoons)
1 Tablespoon Dijon-style mustard
2 to 3 Tablespoons finely minced green onion with some tops included
1 teaspoon sugar
Salt and freshly ground pepper, to taste
1 head romaine, outer leaves discarded, shredded into bite-size pieces (about 8 cups)
1 large bunch watercress, stemmed (about 2 cups)

1. Whisk oil, lemon juice, and mustard in glass salad bowl until thoroughly blended and smooth. Add green onion, sugar, and salt and pepper to taste; whisk until well blended. Let dressing stand at room temperature or in refrigerator for 2 hours. Prepare greens and chill.
2. Just before serving, rewhisk the dressing. Add romaine and watercress; toss. Sprinkle generously with fresh cracked pepper, if desired. Serves 6-8.

Hmmm... Eli Manning, Tom Brady, or... Grant Achatz?

2012-02-03T05:00:00.014-06:00

We all know the Super Bowl is this Sunday. How can we not know with all the ads and articles everywhere? I have to say I enjoy some of the Super Bowl commercials, like the Clydesdale horses, and I'll watch the Matthew Broderick/ Ferris Bueller one. But overall, I don't care who wins, and I had to ask my husband the names of the quarterbacks of the two competing teams. The only Super Bowl game I have ever watched all the way through was the Bears in 1985 (or was it '86?) because I liked "The Super Bowl Shuffle," and some of the Bears players lived in my hometown.

Super Bowl food can be fun, but I was astounded at these statistics I just read in Time magazine: On Super Bowl Sunday, people will consume 125 billion chicken wings; 71 million pounds of avocados; there will be a 35% surge in pizza deliveries; and a 20% spike in antacid sales. But here's what really caught my eye - the cheapest Super Bowl ticket one can buy is $800. Really? That's a lot of money. And if you are a football fan, I am sure you would gladly pay it. Me? I would rather use the $800 to buy a couple tickets for Chef Grant Achatz's "Alinea" or "Next" restaurant where you actually do purchase tickets. Or for that amount, I could even fly to see either one of my daughters in Los Angeles or New York City and have an incredible meal of some kind. But I'll stick with the renowned chef here in Chicago. I have been extremely lucky to have enjoyed his "Tour of Thailand," and "Childhood" menus at "Next." An El Bulli menu is the next offering, but I haven't scored tickets for that one yet.

So who wants chicken wings, guacamole, screaming fans, and traffic - or who votes for vibrant curries, fiery chile-laced seafood dishes, perfumed plates with lime leaves and lemongrass, ornate vegetable carvings, palm-sugar-tamarind sweetened dishes; or even a real campfire at your table? For me, the chef just made a touchdown and won the game. Bon Appetit.

But, okay, I will watch the Ferris Bueller commercial.

Bueller?
Bueller?

My Jaw is Still Dropping...

2012-02-02T05:00:00.006-06:00

Thank you, Bruce Shaw, of The Harvard Common Press, for this:

http://flavorwire.com/254434/the-20-most-beautiful-bookstores-in-the-world

Just as it says, the link will take you to twenty of the most incredible bookstores you will ever see. I just made a new bucket list! Who wants to go with me?!

Here's a sneak peek of a neo-gothic bookstore in Portugal built in 1906. Talk about a stairway to heaven!

Wait until you see the other nineteen.

Now if only my culinary cellar steps led to this...

Bake-Off # 38: Salsa Couscous Chicken

2012-02-01T05:00:00.018-06:00

Ellie Mathews from Seattle, Washington wanted to dream up something to do with a can of refrigerated biscuits that no one had tried before. What would happen, she wondered, if she boiled a tube of refrigerated biscuits. Why not? After all, bagels are boiled before baking them, right? Don't try it, she advised. But it's a good thing she tried, because after that experiment, a million dollar recipe was born.

Ellie prefers to keep her cooking simple. "I typically buy ingredients that look good and wrestle them into a pan and serve a meal," she related in an interview a few years ago. "I don't do a lot. I'm not a fussy cook. I don't put four kinds of sea salt into something or 18 different kinds of vinegar or whatever. I wouldn't say I'm a plain cook, but I'm fairly practical."

Initially, Ellie thought her winning recipe, "Salsa Couscous Chicken," would be a way for her to hopefully make it to the Bake-Off with the idea of being "in training" so she could get a feel for how the contest worked, so she could "go back another time in earnest." Instead, Ellie nailed it on her first try. The dish is easy and delicious, using couscous, a trendy item at the time.

Ellie and her million dollar dish!

Ellie is a former cartographer and graphic software designer, and proud mother and grandmother. She is also an award-winning author, one book being about her experience at the Bake-Off titled "The Ungarnished Truth: A Cooking Contest Memoir."

Ellie was featured on "Oprah," and "The Rosie O'Donnell Show," along with other appearances preparing her now famous dish. Here is a link to a fun and interesting interview with Ellie on NPR:

http://www.npr.org/player/v2/mediaPlayer.html?action=1&t=1&islist=false&id=89530790&m=89551906

Read more about Ellie on her website- http://www.elliemathews.com/

Here are the other prize winners for each category:

30 -Minute Main Dishes:

$10,000 winner (and grand prize) Ellie Mathews- Salsa Couscous Chicken

$2,000 winners:

-Westy Gabany- Chicken Salad Focaccia Sandwiches

-Debbie Powyszynski- Speedy Spinach Squares Alfredo

-Ellen Nishimura- Seven-Layer Chinese Chicken Salad

Simple Side Dishes:

$10,000 winner- Betty Schroedl- Texas Two-Step Slaw

$2,000 winners:

-Ellen Marie Anders- Broccoli and Corn in Gingered Curry Cream

-Jennifer Morten- Nicaraguan Red Beans 'n Rice

-Dorothy Crow- Sherried Mushroom Bisque

Quick Snacks and Appetizers:

$10,000 winner- Richard McHargue- Tex-Mex Appetizer Tarts

$2,000 winners:

Elizabeth Dell- Pepper-Jack Crescent Twists with Salsa-Ranch Dip

-Barbara Jones- Zesty Cheese Bread

-Florence Neavoll- Chicken Macadamia Appetizers

Fast and Easy Treats:

$10,000 winner- Edwina Gadsby- Brownie Souffle Cake with Mint Cream

$2,000 winners:

-Rose Weikel - Apple Crunch Coffee Cake

-Wendy Hart- Country Blueberry Coffee Cake

-Brenda Elsea- Bananas Foster Tart

Whirlpool Quick and Easy Award: Carmen Hunter- White Chocolate Macaroons

To read more about the Pillsbury Bake-Off go to http://www.bakeoff.com/

To find the recipe for "Salsa Couscous Chicken" go to http://goo.gl/HNJu8

Photo of "Salsa Couscous Chicken " is by my daughter, Kristina Vanni. Visit her blog at: http://www.betterrecipes.com/blogs/daily-dish

To read all my previous Bake-Off blogs:

Bake-Off #1: http://su.pr/7gmylO
Bake-Off #2: http://su.pr/2zgjZn
Bake-Off #3: http://su.pr/7VZzZS
Bake-Off #4: http://su.pr/292acQ
Bake-Off #5: http://su.pr/2yOSvP
Bake-Off #6: http://su.pr/28VYBh
Bake-Off #7: http://su.pr/1hk3nb
Bake-Off #8: http://su.pr/22JMGd
Bake-Off #9: http://su.pr/2KkA2E
Bake-Off #10: http://su.pr/8awD1k
Bake-Off #11: http://su.pr/1CmPvD
Bake-Off #12: http://su.pr/3ogo5M
Bake-Off #13: http://su.pr/1a4HYQ
Bake-Off #14: http://su.pr/3tgiV5
Bake-Off #15: http://su.pr/7tQXBu
Bake-Off #16: http://su.pr/9nPW7c
Bake-Off #17: http://su.pr/9WIaqm
Bake-Off #18: http://su.pr/6MMS45
Bake-Off #19: http://su.pr/2A7GXI
Bake-Off #20: http://su.pr/2MwjlD
Bake-Off #21: http://su.pr/1nIgIJ
Bake-Off #22: http://su.pr/1nkUgJ
Bake-Off #23 http://su.pr/20jQDK
Bake-Off #24 http://su.pr/AMfFSj
Bake-Off #25 http://su.pr/4btzLZ
Bake-Off #26 http://su.pr/2sJrvp
Bake-Off #27 http://su.pr/9cG4B1
Bake-Off #28 http://su.pr/24CMm0
Bake-Off #29 http://su.pr/8th5eg
Bake-Off #30 http://su.pr/AUUGkZ
Bake-Off #31 http://su.pr/9j9TQ6
Bake-Off #32 http://su.pr/76Fl0s
Bake-Off #33 http://su.pr/26Q4KJ
Bake-Off #34 (part 1) http://su.pr/3TlcVI
(part 2) http://su.pr/7suCub
Bake-Off #35 http://su.pr/1lZC8X
Bake-Off #36 http://su.pr/1Ogl7Q
Bake-Off #37 http://goo.gl/39Fh0

Happy Anniversary to The Culinary Cellar!

2012-01-31T05:00:00.132-06:00

Today marks the two-year anniversary of starting my blog! What an adventure it has been so far. My first blog was all about one of my oldest and cherished cookbooks, my grandmother's copy of "The Boston Cooking School Cook Book" from Fanny Merritt Farmer, and since then, I have written over 800 blogs. I remember wondering who in the world would read my blog except family and friends. I can happily report that I have made new friends all over the world from my little blog that was born from my love of cookbooks.

Here is a Top Ten List of some of the things I have learned from writing my blog:

1) It's worth it to me just to know it is the first thing my mom reads when she wakes up. She always looks forward to it, and since she lives so far away, we have an instant connection every morning. If no one read it but my mom, I would still write it just for her.

2) People all over the world, and all walks of life love cookbooks. I hear from so many people about their favorite cookbooks, recipes, and food traditions, and how food and cooking are such an important part of life.  In every country, family and friends gathering around the table is one of life's greatest pleasures.

3)  If I didn't have my computer savvy daughters to get me started, I might not have started the blog at all - but I am learning! It was months before I clicked on the "stats" on my blog site. I thought it was something technical, so I never bothered. I was thrilled when I realized on these stats, I could find out all the countries where people read my blog, which posts were most popular, and I could see these results for what is happening right now, during one day, one week, one month, and one year! I get thousands and thousands of people reading every week and that just stuns me. My biggest following is the USA, of course, but I have hundreds of daily readers in Canada, England, France, Germany, Australia, Scandinavia, and many more.  Sometimes a single one will pop up from some country I have to go look up because I don't even know where it is located! This is what makes a blog such fun. But I don't have the answer to this question - how do so many people find me? It still amazes me.

4) People love photos of pretty food. I bought a new camera recently and am still playing around with it, but whenever I post a photo, my readership jumps up immediately. I am starting a Pinterest site, and even though I don't have much up yet, I get new people adding me daily. I need to work on that! The first photos I took, I got lucky and they were selected by sites such as Tastespotting and Food Gawker.

5) I am still learning how to schedule my time for blog writing. In a perfect world, I would always be one month ahead of myself. Ha! Like that ever works. Most of the time I might be one day ahead, but I usually just write one blog a day, just as a newspaper reporter writes a column a day. I never take weekends off, and I used to even write cookbook reviews seven days a week - until I realized that was too much work, so now weekends are just for recipes. That was a good choice.

6) A blog is like a job - a fun job, but still a job with a lot of work and effort put into it. I get asked all the time why I don't have advertisers. The answer is that I don't really care. I am not a blogger who blogs to make money; I write it for the pure joy of talking about cookbooks. Pure and simple. If any perks come along, and they most definitely have, to me that's just icing on the cake.

7)  I have learned that even though millions of recipes can be downloaded, there is still nothing like holding a cookbook in your hands. And thank goodness, millions of other people around the world agree - or I wouldn't be writing this at all!

8) A blog is like a diary of sorts, and you can say anything you want. There is no one breathing down your neck or telling you what to do. Blogging is good for the spirit and can even be a good release of emotions at times.

9) Blogging is a great way to keep in touch with family and long lost friends. Besides my mom, my daughters and husband love reading my blogs, too, and I have reconnected with old high school and college friends. My girls live on opposite coasts, and I think they feel more connected to home just by reading the blogs - plus I love posting old childhood photos of them, then they call and say - I forgot about that picture!
Some day, I will have great-grandchildren who will hopefully enjoy reading about their long-gone great-grandma and her obsession with cookbooks!

10) Blogging enriches my life because there is the potential of making new friends and learning new things about our world. I am convinced if more people sat down to meals together, many problems could be worked out. We all have more in common than we think we have. Food speaks to the heart.

Simply the Most Amazing Pancakes (and special syrup!)

2012-01-30T05:00:00.002-06:00

Pancakes are universally loved. They can be thick or thin; folded, stuffed, slathered with jam, syrup, sugar, butters, or served with whipped cream. One of the most delightful rituals of a lazy weekend is having pancakes in the morning. I made some yesterday morning that made me swoon, and I decided to post this instead of a cookbook. That's how good they are. Wait until you taste these - but don't make any substitutions or think they will be just as good with maple syrup. They won't. You must make the honey-lemon syrup. The special syrup adds something unique and necessary to the flavors.

This recipe is from the February 1983 issue of Cuisine magazine- 29 years ago! When I saw the recipe was from one of my favorite cookbook authors, Jolene Worthington, I knew it would be amazing. (Look for her German apple pancake in a later blog ). But for now, make these and put a smile on your face this morning! (And P.S. - this would make a lovely breakfast for your special Valentine in a couple weeks!)

Banana Pocket Pancakes with Honey-Lemon Syrup

1/2 cup (packed) cottage cheese
1/2 cup sour cream
1/2 cup plus 1 Tablespoon honey
1/4 teaspoon vanilla
1/4 teaspoon salt
2 eggs, at room temperature
1/2 cup sifted all purpose flour
1/2 teaspoon baking powder
1 small firm banana, peeled, cut into 18 thin slices
Vegetable or canola oil
2 Tablespoons fresh lemon juice

1. Blend cottage cheese, sour cream, the 1 Tablespoon honey, vanilla, and salt in a blender until very smooth, about 1-1/2 minutes. Beat eggs in a medium bowl until frothy; beat in the cottage cheese-sour cream mixture.
2. Sift together flour and baking powder in a small bowl. Gradually stir into cheese-egg mixture; do not over mix.
3. Lightly dust the banana slices with some flour and set aside. Brush a griddle pan with a thin film of vegetable oil. Heat over low heat, then medium heat until a few drops of water splashed on hot surface continue to sizzle several seconds. Drop batter by spoonfuls (or a scant 1/8 cup measure) onto hot griddle. Immediately top each pancake with one banana slice in the center, and spoon about a 1/2 teaspoon batter on top of each banana slice. Cook pancake 1-1/2 to 2 minutes or until bubbles form on the surface. Turn pancakes over and cook another minute or so until golden and puffed.
4. Remove pancakes to an ovenproof platter; keep warm in oven set at lowest setting. Lightly re-oil griddle pan as needed. Continue to cook all the pancakes.
5. In a small saucepan, heat the remaining 1/2 cup honey and the 2 Tablespoons lemon juice over low heat just until warmed, about 2 minutes. Serve the hot pancakes on the platter or warmed individual plates. Pass the warm honey-lemon syrup. Makes about eighteen 2-1/2-inch pancakes.

Ham for a Sunday

2012-01-29T05:00:00.007-06:00

Ham always seems like a good choice for Sunday dinner, and leftovers are handy for quick meals during the week. This recipe calls for a large smoked ham and it will feed ten people. An easy raisin sauce is made with the cooking juices, and the meal is rounded out with baked sweet potatoes.

Maple Syrup Ham with Raisin Sauce

1 smoked ham (6 to 7 pounds)
1 quart apple juice
1 cup pure maple syrup
1/3 cup all purpose flour
1/2 teaspoon dry mustard
1 cup golden raisins
Baked sweet potatoes, halved

1. Heat ham, apple juice, and maple syrup in an 8-quart iron pot or Dutch oven over medium heat to boiling. Reduce heat to low; cover and simmer for 2-1/2 hours. Remove ham from Dutch oven; trim outer skin from ham. Place ham on a serving platter; cover and keep warm.
2. Measure the cooking liquid. Return 1 cup of the cooking liquid to the pan. Reserve 3 cups of the remaining liquid. Whisk flour and mustard into the 1 cup liquid in Dutch oven. Cook over low heat, stirring constantly, until smooth. Add raisins and 3 cups reserved liquid to the flour mixture; cook, stirring constantly, until bubbly, about 10 minutes. Serve ham with baked sweet potatoes and pass the raisin sauce. Serves ten.

Savory Cheese and Mustard Muffins

2012-01-28T05:00:00.003-06:00

These muffins, savory and rich, make a sensuous accompaniment to soups and salads. Best served hot from the oven, they will melt in your mouth. The recipe is from Martha Rose Shulman.

Cheese and Mustard Muffins

6 Tablespoons safflower oil, divided
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1 cup all purpose flour
1 cup whole wheat flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 cup milk
2 Tablespoons Dijon-style mustard
1 Tablespoon mild-flavored honey
1 cup grated Cheddar or Monterey Jack cheese

1. Heat 2 Tablespoons of the oil in a small skillet. Add onion and bell pepper; saute for about 5 minutes or until tender; set aside.
2. Heat oven to 375 degrees. Generously grease a 12-cup muffin pan.
3. Sift flours, baking powder, and salt into a large bowl. Beat eggs, milk, remaining 4 Tablespoons oil, mustard, and honey in a separate bowl. Stir in cheese, along with sauteed onion and pepper. Quickly stir wet ingredients into dry ingredients just until flour is moistened.
4. Spoon batter into prepared muffin cups. Bake until muffins are golden, about 15-18 minutes. Serve immediately. Makes 1 dozen.

A Truck Named Sugar

2012-01-27T05:00:00.139-06:00

If you live in or around a large metropolitan area, you learn to avoid trucks at all costs on the highways. But not this truck. Not a truck named "Sugar," aka, "The Treats Truck." This is a truck you want to find and follow.

The happy face you see hanging out of Sugar is Kim Ima, or to New Yorker's, "The Treats Truck Lady." Or how about "Mom of Sugar!" Kim's luscious treats have won the "Vendy Award" for Best Dessert Vendor, and was the first food truck to serve only desserts. The treats are baked in Brooklyn, then head out to neighborhoods in the boroughs of New York. In Midtown Manhattan, the choice of favorite treats is a peanut butter and jelly sandwich cookie, while the Upper West Side prefers a sugar cookie with sprinkles, and caramel cremes.

Kim says she believes in treats; in those little moments in the middle of an ordinary day when you can treat yourself to a cookie. "Cookies might just be one of the best inventions on earth," says Kim. "A cookie can really brighten up a day or be the best gift ever."

You will find cookies and much more in Kim's delightful new cookbook. Besides every kind of cookie recipe from chocolate chip to pumpkin swirl, other recipes include brownies, cakes, cupcakes, pies, frostings, fillings, toppings, and specialty items such as dessert nachos, cake "sandwiches," strawberry shortcake, ice cream pies, and hot chocolate. There is something for everyone.

When our local library decided to host Kim this past Wednesday for one of their programs, I called immediately and signed up. I also called my friends Mary and Lyn to see if they wanted to go, too, for a fun girls night out. The place was filled to capacity, and we all had a great time listening to Kim's stories and advice. As she was speaking, Kim was preparing treats for the audience.

Kim is placing frosting in mini ice cream cones. Next comes a piece of cake, topped with more frosting, and then covered in sprinkles. Adorable - and delicious.

Another delectable treat she passed around was "Pecan Butterscotch Bars," which tasted similar to a butterscotch brownie, but better. As everyone swooned over the desserts, Kim took questions from the audience. Many questions were about the business of owning a food truck, how she developed her ideas, how many hours she worked, what was her favorite recipe, and everything in between. When Kim mentioned she loved collecting cookbooks, of course I couldn't resist asking her a question. I told her I was a collector myself and wondered how she felt about having a cookbook to hold in your hands versus finding recipes online, a question I am asked frequently. I was elated when she spoke exact words that I have said many times myself - of how nothing compares to cooking from a book that has splattered pages from use, or finding long lost treasures between the pages, like an old grocery list from her Grandmother- and reasons why you should buy this cookbook. It has great recipes, wonderful stories and photos, and as you read through the lines, it is evident that Kim has put her heart and soul into it. It's a book you will treasure, and it will someday have many splattered pages.

Everyone was able to buy copies of Kim's book brought in from nearby Lake Forest Book Store, and then have Kim autograph it for them. What would we do without libraries and local bookstores?

My beautiful friends, Mary and Lyn

After Kim signed my book, she handed me the above card. I told her my youngest daughter lived in New York City, and next time I visited, I would find her truck. Kim hands out these cards because after one accumulates ten punches in the card from purchases, you get a free treat. She punched out all ten holes, which means I get a free treat right away!

Next time you are in New York City, find Kim and "Sugar." And if you see me with my punched card getting a free treat, maybe I will share it with you... maybe....

For the Ecologically Aware Seafood Gourmet

2012-01-26T05:00:00.022-06:00

After viewing Julia Child's kitchen at The Smithsonian last summer, the first place I headed for was the museum's gift and bookstore. The selection of cookbooks in the store are inspired by American kitchens and the sale of the books support the educational purposes and activities of the Smithsonian Institution. There you will find Julia's books along with other celebrity chefs and many more. Since I love seafood, it was one of the first ones I picked up from the cookbook area. Not only that, it has an appealing title and recipes from such great chefs as Rick Bayless, Jacques Pepin, Mario Batali, Thomas Keller, Alice Waters, Ming Tsai, Norman Van Aken, Charlie Trotter, and many more. But most importantly, the book helps make us informed cooks to make a difference in the purchase of sustainable fish.

Authors Carole Baldwin and Julie Mounts not only bring marvelous recipes to try at home, but also help us to be environmentally aware consumers. Dr. Baldwin is a marine biologist at the Smithsonian and the star of the IMAX film, "Galapagos," and Julie is a research assistant. The book informs, educates, and inspires us to cook wonderful dishes, and at the same time, save our fish and oceans. Overfishing has led to the depletion of once abundant fish and shellfish, yet we still want to enjoy the healthy choice of seafood in our meal planning. The book spells out what species from which oceans are considered sustainable and why. There are lists of environmentally sound choices, some fascinating fish facts, and ways to make our choices into delectable meals.

Each recipe lists the scientific name for the fish used, the U.S. distribution, seasons when available, what to look for in purchasing, and cooking methods. The recipes are some of the best you will ever find for seafood. Chef Chris Hastings from Alabama offers an unusual Southern-style bouillabaisse using crawfish, stone-crab claws, mussels, clams, scallops, and bass. Chef Tory McPhail from New Orleans has a crawfish cognac with andouille grits. From Montana, Chef Dan Shapiro makes rainbow trout tacos with a corn relish and avocado sauce. Alice Waters stole my heart with a slow-cooked King salmon with a Meyer lemon relish and an herb sauce. I am only touching on the magnificence of this cookbook. It needs to be in the kitchen of everyone who loves seafood, and everyone who wants to help save our precious oceans.

Julia Child's kitchen at the Smithsonian

Bake-Off # 37: The Million Dollar Man and His Macadamia Fudge Torte

2012-01-25T05:00:00.005-06:00

I can still recall someone telling me that the 37th Bake-Off grand prize would be one million dollars. One million dollars. I thought it was a joke. No cooking contest has ever come close in prize money. The iconic Pillsbury Bake-Off has continuously captured America's attention since 1949, but now all bets were off. American cooks headed to the kitchen to start cooking, each with the full intention of becoming a millionaire. And why not? The odds were good- only one hundred contestants- and one would become an overnight celebrity with a million dollars.

One of these potential millionaires was Kurt Wait from Redwood City, California. Kurt liked baking desserts for his then eight-year-old son, Cy, because Cy loved licking the bowls and spoons. Kurt had been a devoted fan of the Bake-Off for years, and grew up enjoying his mother's pies, cakes, and cookies. When he was in college and cooking on his own, Kurt bought his first springform pan when the "Almond-Filled Cookie Cake" won the Bake-Off in 1982, and bought his first bundt pan to try the famous "Tunnel-of-Fudge Cake" from another Bake-Off contest.

Kurt, who worked in marketing, credits his marketing instincts and his son's love of desserts for his torte's success. He picked chocolate for its popularity, macadamia nuts for their beauty, and Cy encouraged Kurt to enter the macadamia torte because of the tasty sauce served with it. I think they made a good choice, wouldn't you say?

A million dollar smile!

Kurt with host Alex Trebeck

The beautiful winning Macadamia Fudge Torte!

The torte is simply fabulous and one of my favorites. Since no one can tell the story of the first million dollar Bake-Off than Kurt himself, here is his memory of being not just the winner, but the first male to ever win the Bake-Off!

"I started entering the Bake-Off for the 1994 contest and put a lot of effort into my entries, but failed to get invited, so I was really excited when I got the call for the 1996 Bake-Off in Dallas.
I must have practiced making my entry 15 times or more in preparation for the 37th Bakeoff. By the time I headed off to Dallas, it was getting to the point that my neighbors had eaten so much cake they wouldn’t answer the door anymore.

My sister Virginia, who is always up for a fun trip, attended as my guest. What stands out in my mind about the first part of the contest was meeting so many people whose names I recognized but had never met. Gloria Bradley, Edwina and Bob Gadsby, Virginia Moon, Linda Morten, and Mary Hawkes were all there. I also had a chance to see old friends like Roxanne Chan. It was fun to talk about contests, recipes, and families.

About the cooking itself, I remember being really stressed. I'd practiced my recipe lots of times but never in a huge ballroom with 99 other people or with a strange oven and with all sorts of people walking around asking questions. When my first cake came out of the oven I looked at it and thought "boy, this is an also ran". The top was scorched.

Now that I was getting more used to the oven and the surroundings I went to work on my second attempt. To my relief, this one turned out fine. After preparing my presentation plate and carefully walking though the cooking area and delivering my dish to the judges, I was completely drained and didn't even start a third cake. I went to the buffet lunch and chatted with the Gadsby's to relax.

Next came the awards ceremony. I was in Special Occasion Desserts, the last group to be called. After the first three category winners were announced I was thinking that it had been fun, but as luck would have it my name was the last one announced. Number 16 out of 16. Pretty lucky. Next the $10,000 winners were announced and walked up to the stage. Again, I was the last one called.

The four category winners were on the stage and Alex Trebeck was keeping the suspense high. Finally a covered silver platter was brought to the stage. Before the lid was half off I recognized my cake. What a stunning surprise!! The rest was kind of a blur. I remember answering questions on the stage and being escorted around but what I remember most were the muscle cramps in my cheeks from smiling so much.

I was whisked off along with my sister Virginia to New York for a whirlwind media tour including an appearance on Good Morning America. I also went on Jay Leno a couple of days later and found out actor Anthony Hopkins loves chocolate cake. The Bake-Off will always stand out as one of the great highlights of my life and I'll never forget it."

I also wondered what this Bake-Off would have been like for the other contestants, since the million dollars was at stake. Can you imagine the stomach jitters of every contestant sitting the audience waiting to see if they had won a million dollars? I asked several of the contestants sitting there that very day about their experiences:

From contestant Edwina Gadsby:

"The 37th Bake-Off was the first time I had ever entered the Pillsbury Bake-Off, so to say I was more than a little surprised to receive the call telling me I was a finalist, is an understatement. A relative newbie at recipe contesting I had no idea what to anticipate. Let’s just say it definitely exceeded all my expectations.

The Fairmont Hotel in Dallas was beautiful and the welcome dinner that evening set the tone for the entire contest. Each and every finalist was made to feel like a million bucks. One of the highlights of the dinner was an incredible 7-layer Texas fudge cake, and all the contestants at my table commented we were glad we wouldn’t be competing against it the next day. It brings a smile to my face to think the million dollar winner turned out to be another incredible chocolate cake.

After a tiring day on the Bake-Off floor we were whisked away to our own private “dude ranch,” complete with a down home barbecue, Texas line dancing and armadillo races. There was also the “photo op” sitting astride the live Longhorn bull, which my husband repeatedly encouraged me to do, and I repeatedly declined. After conceding it wasn’t going to happen, he wandered off to get the inside scoop on what is required to become an armadillo wrangler. All in all, the perfect remedy after a stressful day.

Alex Trebek hosted the live televised event and being a Jeopardy fan, it was fun to have the opportunity to meet him.

Here’s a trivia question for you in case you ever appear on the show:
Question: Alex’s mother used to make this for him on his birthday.
Answer: What is the Tunnel of Fudge Cake?

After all these years, what truly stands out to me is the friendships I made at that Bake-Off and that they endure to this day. While my “Pineapple Galette with Caramel Rum Sauce” was not in the money, I feel like I won the grand prize having gotten to know and now call friend, Pat Harmon, Mary Hawkes, Roxanne Chan, Julie DeMatteo, Loanne Chiu, Mary Lou Cook, and Kurt Wait."

From contestant Mary Hawkes:

"One hundred finalists. One million dollars. The excitement was palpable—100 finalists, each hoping to be the one to win the Pillsbury Bake-Off with the first ever million dollar prize!

I had entered the Bake-Off every contest year, since I was 10 years old. Other little girls were dreaming of being ballerinas or veterinarians, but I wanted to be at the Pillsbury Bake Off. Let’s just say that a couple of decades passed before one of my recipes was chosen. (Yes, perseverance does pay off!) But this Pillsbury Bake-Off in Dallas would be a bittersweet one—it was my third time as a finalist so I knew I could not participate in another.

Nothing compares to a Pillsbury Bake Off—the sights, sounds, action, the media, the cameras, and 100 people busily cooking at their kitchen areas. And this Bake Off was no different—except that it had a MILLION riding on it…

That Grand March into the ballroom on the morning of the Bake Off—what an experience! We marched to our stations, and soon afterwards fragrant aromas filled the air. I worked at my kitchen area, and the dishes that everyone was preparing around me looked so good.

I didn’t know that I would have to guard my entry, “Banana Chocolate Brunch Cake” with my life! (Well, I am exaggerating here…) After preparing my first and then my second cake, I still was not satisfied. The topping was not crunchy looking enough, the second didn’t raise as much as I thought it should, so I sent those to photography and one for tasting. So the third attempt would be my entry to the judges—no matter how it turned out.

So my third cake was cooling on a rack at my station—I was just going to wait a few more minutes until I took it to the judges. I was standing a few feet from my range, when a camera crew carrying a very large boom traveling at a fast clip, walked between me and my prep area. As they started to pass by, the boom started to come down with the very large microphone headed right for my cake! I made a mad dash to move it, hoping the boom wouldn’t hit me! Luckily I saved the cake.

One evening the Pillsbury folks had planned a wonderful cook out under the stars. The food was great, entertainment toe-tapping, and the armadillo races a real hoot! Hoping my armadillo would win, I remember how hard it was to hold onto that little feller until the bell rang for me to let him go to run his race! (He was really strong and didn’t want anyone touching him!)

I remember during the competition seeing Kurt carrying his torte—and I remember thinking “That’s going to be hard to beat—it looks beautiful!” And that torte did indeed win the Grand Prize.

But the Bake Off is not just about competing or winning a prize—it’s about the people and the friendships that you form in the hubbub of the event. I remember chatting with so many wonderful people—what a pleasure it was to share in this great event."

From contestant Pat Harmon:

"The 37th Pillsbury Bake-Off in 1996 was my first experience as a finalist in a major contest competition. When I received THE call, I was overwhelmed that I would be competing for the first $1,000,000 prize ever given at this contest. Even though I didn’t think for a minute that my Toffee Apple Coffee Time Bars would be the winner, I was sooo excited to just be there and participate in this renowned contest that I was familiar with since my teens.

It was before the Internet was as prolific as today so there wasn’t a way to try to meet others who are now known contesters unless by a chance meeting. Even though I have participated in a dozen cook-offs, I think this stands out to me as one of the most memorable in my years as a recipe contester."

From contestant Roxanne Chan:

"I had been entering Pillsbury since 1984 when I began to enter national contests. I never felt comfortable about creating recipes with the processed products as that is not my style of cooking so resigned myself to never getting to the big dance. Then Pillsbury introduced more savory products to choose from and I had renewed hope. It was such a thrill to get that first call. I was lucky to have entered a couscous recipe just as it became the in grain. As you probably already noticed there were several couscous recipes as finalists in 1996 and of course the next GP winner featured couscous. The whole experience was like a dream come true- the beautiful hotel, the incredible food,the wonderful excursions, the friendly people( Mary and Reed Hawkes and MaryLou Newhouse helped calm my nerves), the huge gift bag. And then the big event itself- so exciting. And of course I knew the GP winner! I guess like any other first time experience it is the one that always stands out. It took me 10 years to get back then the 3rd was the very next one. I was more relaxed and had more fun at the other 2 but the first Bake-Off is the experience I remember in detail and relive the most in my mind."

It's such a joy to read about the experiences of the contestants, and I thank all of your for your memories. This Bake-Off will go down in history as the first million dollar contest, the first male winner, and one of the best recipes ever to win the Bake-Off. And - Kurt is one heck of a nice guy, too!

To read more about the Pillsbury Bake-Off go to http://www.bakeoff.com/

To find the recipe for "Macadamia Fudge Torte" go to http://su.pr/1t9pkp

Photos of the "Macadamia Fudge Torte" are by my daughter, Kristina Vanni. Visit her blog at: http://www.betterrecipes.com/blogs/daily-dish

To read all my previous Bake-Off blogs:
Bake-Off #1: http://su.pr/7gmylO
Bake-Off #2: http://su.pr/2zgjZn
Bake-Off #3: http://su.pr/7VZzZS
Bake-Off #4: http://su.pr/292acQ
Bake-Off #5: http://su.pr/2yOSvP
Bake-Off #6: http://su.pr/28VYBh
Bake-Off #7: http://su.pr/1hk3nb
Bake-Off #8: http://su.pr/22JMGd
Bake-Off #9: http://su.pr/2KkA2E
Bake-Off #10: http://su.pr/8awD1k
Bake-Off #11: http://su.pr/1CmPvD
Bake-Off #12: http://su.pr/3ogo5M
Bake-Off #13: http://su.pr/1a4HYQ
Bake-Off #14: http://su.pr/3tgiV5
Bake-Off #15: http://su.pr/7tQXBu
Bake-Off #16: http://su.pr/9nPW7c
Bake-Off #17: http://su.pr/9WIaqm
Bake-Off #18: http://su.pr/6MMS45
Bake-Off #19: http://su.pr/2A7GXI
Bake-Off #20: http://su.pr/2MwjlD
Bake-Off #21: http://su.pr/1nIgIJ
Bake-Off #22: http://su.pr/1nkUgJ
Bake-Off #23 http://su.pr/20jQDK
Bake-Off #24 http://su.pr/AMfFSj
Bake-Off #25 http://su.pr/4btzLZ
Bake-Off #26 http://su.pr/2sJrvp
Bake-Off #27 http://su.pr/9cG4B1
Bake-Off #28 http://su.pr/24CMm0
Bake-Off #29 http://su.pr/8th5eg
Bake-Off #30 http://su.pr/AUUGkZ
Bake-Off #31 http://su.pr/9j9TQ6
Bake-Off #32 http://su.pr/76Fl0s
Bake-Off #33 http://su.pr/26Q4KJ
Bake-Off #34 (part 1) http://su.pr/3TlcVI
                      (part 2) http://su.pr/7suCub
Bake-Off #35 http://su.pr/1lZC8X
Bake-Off #36 http://su.pr/1Ogl7Q

Here are the other prize winners of this Bake-Off:

30-Minute Main Dishes Recipe Category:
$10,000 winner: Linda Morten - Cowboy Steak 'n Veggie Soup
$2,000 winners:    Loanne Chiu- Southwest Tortellini Chowder
                            Greta Eberhardt- Fiesta Chicken Salad
                            Virginia Moon- Black Bean Mole and Coconut Couscous

Special Side Dishes and Simple Breads Recipe Category:
$10,000 winner: Frances Neavoll- Orange-Glazed Tropical Fruit Scones
$2,000  winners: Linda Greeson- Hungry Jack Biscuit Mini Focaccia
                           Christina Hurst- Savory Mashed Potato Pie
                           Thelma Zieammermann- Apricot Pecan Hungry Jack Biscuit Pull-Apart

Quick Treats and Snacks Recipe Category:
$10,000 winner: Joyce Bowman- Quick Apple Cranberry Pear Muffins
$2,000 winners: Karla Kunoff- Sugar-Crusted Almond Pastries
                          Teresita Larcina- Walnut Date Snack Bars
                          Agatha Roth- Choco-Nut Sweet Treats

Special Occasion Desserts Recipe Category:
$10,000 winner- Kurt Wait- Macadamia Fudge Torte
$2,000 winners:   Mary Lou Cook- Apple Nut Cookie Tart
                           Beverley Ann Crummy- Chocolate Swirl Coconut Almond Tart
                           Julie DeMatteo- Caribbean Truffle Pie

Memories Between the Pages - Part II

2012-01-24T05:00:00.002-06:00

As in yesterday's blog of hidden bits of history between the pages of my cookbooks as I renovate my Culinary Cellar, I find that things keep popping up. Like this old, yellowed receipt from Williams-Sonoma from September of 1988. I couldn't read it all because it was so crinkled and fragile, but I am betting it was for a large bottle of Nielsen-Massey Vanilla, probably to make my daughter Kristina's 9th birthday cake, as her birthday was only about a week away.

These two cards brought back some memories!

Our youngest daughter, Kara, loved everything "Waldo" when she was in grade school. Knowing this, I found the birthday card for her 8th birthday, and for some reason, it got lost over the years ending up in the cookbook where I found it yesterday. I bet at the time, I was looking everywhere for it, never guessing I had stuck it between the page of a cookbook. The other card is one I bought for fun, just telling Kara how much she was loved. I probably was going to put it in her lunch bag, as she loved getting little notes from me. It says: There will never be anyone else like you, because you are one of a kind..." And she certainly is.

Finding the cards made me recall how she wanted to dress up as Waldo for Halloween.

Not only that, Waldo also had to greet the Trick-or-Treaters on our front porch! I remember we had so much fun making Waldo. He was a popular guy with the neighborhood kids.

After finding how fun it was to make Waldo, we decided to carve pumpkin after pumpkin.

But what's really funny is the fold-out tables that the pumpkins are sitting on - they are the same tables that are in the basement at the moment holding up my piles of cookbooks to be shelved! Some things never change...

Memories Between the Pages

2012-01-23T05:00:00.003-06:00

During the ongoing renovation of my Culinary Cellar, I think the most fun is finding little items I had placed between pages, or special thoughts written by the giver, if the book was a gift. Friends, and everyone in my family know that if they don't know what to buy me for Christmas or a birthday, a cookbook is the safest bet. I can never have enough cookbooks. Obviously.

My cousins Carol and Barbara knew this when they bought this great cookbook for Christmas back in the early '80's. They always knew to feed my obsession, especially Barbara. I know that she didn't just grab any book off a shelf; she looked through many I am sure, before she selected this one. Barbara loved to cook, too, and she would select one that she also liked. Carol and Barbara used to have legendary Oscar parties every year, always with Barbara's great food. Buying a cookbook from Los Angeles was no coincidence - Barbara loved everything Hollywood, and was even a personal assistant to Marlon Brando. (Who, by the way, adored Barbara and was so good to her).

Barbara passed away from a rare form of cancer way too young. She never got to hold her darling grandson, Eli. I miss her all the time, especially when I see her beautiful smiling face in photos holding my girls when they were little; or seeing all my Bake-Off books, which Barbara loved, and was in the process of finding each book for her collection, but it was never completed. My daughter, Kara, still keeps the teddy bear Barbara gave her on her bed. It was her last gift from Barbara, and Kara treasures it.

Every cookbook has a story, and this is one of my favorites. I miss you, Barbara. Always.

Wine Mousse for a Special Birthday

2012-01-22T05:00:00.002-06:00

I have made some wonderful friends through this blog, and one of the first was Madonna, from Indiana. Madonna is a wine connoisseur and is in the process of developing her wine blog. When I saw this recipe in a January 1982 Cuisine magazine, it had her name written all over it. Happy Birthday, Madonna! You have enriched my life with your kindness and wit, and enthusiasm for the culinary world.

Wine Mousse

1 Tablespoon plus 1 teaspoon unflavored gelatin
3 Tablespoons water
8 egg yolks, at room temperature
1 cup sugar, divided
1/2 cup fresh lemon juice, strained
1/2 cup fresh orange juice, strained
3/4 cup fruity white wine, preferably Liebfraumilch
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1 Tablespoon kirsch
10 egg whites, at room temperature
Pinch of salt
1 cup cold heavy cream
2 Tablespoons slivered candied or fresh orange peel

1. Sprinkle gelatin over water in small bowl; set aside until softened, about 5 minutes.
2. Whisk egg yolks, 1/2 cup of the sugar, lemon juice, orange juice, and wine in medium saucepan until completely blended. Cook over low heat, stirring constantly, until mixture begins to thicken, about 10 minutes; do not allow to boil. Stir in softened gelatin until completely dissolved. Remove saucepan from heat.
3. Strain custard through medium-mesh sieve into medium bowl, preferably stainless steel. Fill a large bowl halfway with some ice; add 1 cup cold water. Immerse the bowl of custard almost to the rim in ice; do not let any water seep into custard mixture. Stir custard frequently until it begins to feel cool to the touch and thickens to the consistency of unbeaten egg whites. Stir in lemon zest, orange zest, and kirsch.
4. Beat egg whites and salt in large bowl until soft peaks form. Gradually beat in remaining 1/2 cup sugar until whites form stiff peaks.
5. Fold one fourth of beaten whites into cooled and thickened custard mixture until thoroughly blended. Pour custard mixture over remaining whites and fold gently until completely blended.
6. Beat heavy cream in chilled bowl with chilled beaters until soft peaks form. Fold heavy cream gently but thoroughly into custard and egg white mixture.
7. Spoon mixture into glass serving bowl of at least 2-1/2 quart capacity. Cover lightly with plastic wrap and refrigerate until set, at least 3 hours, but is best when served the same day as prepared.
8. Garnish top of mousse with slivers of orange peel. Spoon into glass dessert bowls to serve. Serves 12.

A Soup to Keep you Warm

2012-01-21T05:00:00.003-06:00

Here is a lovely and creamy spinach soup with a hint of cumin, cayenne pepper, and freshly grated nutmeg.

Creamy Spinach Soup

7 Tablespoons unsalted butter
1 cup chopped onion
1-1/2 pounds fresh spinach; stemmed, rinsed, dried, and finely chopped
6 Tablespoons all purpose flour
1 Tablespoon Dijon-style mustard
3/4 teaspoon ground cumin
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground red (cayenne) pepper
2 cups heavy cream
8 cups chicken stock (preferably homemade)
2 teaspoons salt, or to taste
Freshly ground black pepper, to taste

1. Melt butter in a large heavy saucepan over medium heat. When foam subsides, add onion; saute, stirring often, until softened, about 3 minutes. Add spinach; cook, covered, until spinach is wilted, 4 to 5 minutes.
2. Sprinkle spinach with flour, mustard, cumin, nutmeg, and ground red pepper. Whisk mixture, still over medium heat, until smooth, 2 to 3 minutes. Stir in cream; cook, stirring occasionally, until mixture thickens slightly, 2 to 3 minutes. Reduce heat to medium-low. Gradually whisk in the chicken stock. Cook just until soup is heated through; do not allow to boil. Remove from heat; add salt and pepper to taste. Serve immediately. Makes about 9 cups soup, serving 8.

Arctic Blast on the Way!

2012-01-20T05:00:00.014-06:00

The wind chill is in the single digits and snow up to eight inches is expected. So guess what I am going to do today - stay inside and keep warm, working on my new cookbook shelves! I was going to post a photo now, but think I will wait until I get more done. Come back later today for a photo update of the shelves - and maybe even of the snow!

(The weather won't be quite this bad!)

Someone Else with Shelves of Cookbooks

2012-01-19T05:00:00.005-06:00

If you have been reading my blog this week, you know about my basement project of building new shelves for my thousands of cookbooks. I came upstairs at one point and started reading the Chicago Tribune. On the front page of the business section was this photo of Chef Charlie Trotter, and the story about his retiring from his restaurant to return to college for his master's degree. Of course what caught my eye was the floor-to-ceiling collection of cookbooks behind him! "I know it looks like clutter with the books," he explained in the article. "Sometimes just by seeing them or reminding yourself of certain titles, it brings you back to something." This statement rang true because as my husband and I were moving hundreds of the books to make room for the first row of new shelves, we talked about certain books as he handed them to me. We recalled when I bought them and where we were. We talked about some of the Disney cookbooks when I was competing at a Bake-Off in Orlando; or the one I bought on our honeymoon in Carmel and Monterey, and how he liked one of Clint Eastwood's recipes from his "Hog's Breath Inn" in Carmel. When my daughter Kara was not quite two years old, she used to scribble in whatever cookbook happened to be on the kitchen table. I found lots of those. Chef Trotter is right. Every cookbook has a story. The remake of my cellar is a huge project, but it's also a time to reflect on so many of the books and how they are a part of our lives because of the memories that are contained in each and every one.

Bake-Off # 36: Fudgy Bonbons; And a Tribute to an Incredible Young Man

2012-01-18T05:00:00.010-06:00

Every time I make the winning recipe from this 1994 Bake-Off, "Fudgy Bonbons," I feel sorry for the winner Mary Anne Tyndall, a former school teacher from Whiteville, North Carolina - because this was the last Bake-Off before the million dollar prize went into effect - and Mary Anne deserves a million dollars for this recipe! To say they are good is an understatement. I can tell you many stories about the popularity of these delectable bonbons, but my favorite one is from my daughter Kristina who loves these as much as I do. She hosted a holiday party with a group of friends and placed them on her dessert table. People initially picked them up because they were so visually beautiful and tempting, but after that first bite, Kristina said it was a free for all. She observed some friends sneaking back and taking handfuls, then hiding them in places like behind her microwave, under chairs, and of course in pockets and purses. No one could get enough. Since then, every time there is a party, someone will always ask - are you bringing those chocolate fudge things again? Those "chocolate fudge things" are a staple in our family and definitely on our list of one of the all time favorite Bake-Off recipes. Remember "bon" means good in French, so bonbon means double good. And they are.

Mary Anne at her winning moment!

So beautiful!

I hope you try these. Mary Anne was quoted as saying "her passion is chocolate." You will understand why when you taste them. Just be warned that they are addictive! Mary Anne's husband is a big supporter and has always appreciated her good cooking; so much that he gained thirty-five pounds the first year they were married! However, she said, over the years they learned moderation!

The contest was held at the stunning Hotel Del Coronado in San Diego. This is probably one of the most luxurious Bake-Off venues ever!

My dear friend, Lisa Keys from Middlebury, Connecticut, was a contestant at this Bake-Off. Lisa is one of the most creative cooks I know. These beautiful "Middleberry" Scones consist of a whole wheat scone made with cinnamon and orange zest, and a filling of raspberry preserves; then served with a spread of cream cheese, raspberry preserves, and more orange zest. Gorgeous and delicious!

Lisa shares some of her memories with us:

"Middleberry Scones is one of my all-time favorite recipes. Not only does it celebrate my New England hometown, but it also represents that phase of my life when I started cooking and baking healthier. I was just so delighted when I got the call to go to San Diego. This Bake-Off was a big deal because the second time around, I felt more like I knew what I was doing, and my whole family was going to San Diego with me. It was the vacation of a lifetime as we had Sea World all to ourselves for a private Bake-Off party and my children got to play with the dolphins. I was so proud to give them such a gift as staying at the Del Coronado Hotel, exploring tide pools in La Jolla, and spending time on a warm sunny beach in the middle of February. As a matter of fact, while mom was baking her heart out, they were enjoying a day at the beach. It was there that my five-year-old son, William, watched US Navy SEALS practicing maneuvers and declared one day he would grow up and be one of those guys. He never wavered from that dream except to join the Navy as a Corpsman. His first assignment was Balboa Hospital in San Diego - talk about full circle. Really, attending that Bake-Off was life-changing in so many ways. Plus - I won $2,000!! The prize money translated into the entire vacation being free which was really a nice bonus, but mostly my family was just so excited when my name was called. Just priceless to have them so proud of me. The other thing I was able to do was get Sally Pillsbury to autograph my first Bake-Off book experience which is just one of my favorite keepsakes of all time."

Gorgeous!

Here is Lisa and her family at the contest. Lisa pointed out that her mischievous little William was stepping on the foot of the Jolly Green Giant. She also related a story about her sweet William a few years later at another contest. Lisa was accepting a prize at this particular contest, and as she was up at the podium, little eight-year-old William turned to the other contestants at the table and said, "I know your recipes were as good as my mom's and I am sorry that you did not win, too." A little boy with a big heart.

Here is Lisa with her beautiful son, William, and as you can see, proudly wearing his Navy shirt. An unspeakable tragedy happened last spring when William lost his life in a car accident. Lisa is not only an incredible mom and wife, a great cook, and now, the bravest woman I know. Lisa says her goal is to honor her son every day for the rest of her life. This blog is dedicated in honor of William, who so many loved and cherished. Lisa said William loved her cooking and was so proud of her contest wins. Please say a prayer for Lisa and her family and remember to thank our brave military men and women who guard us all and keep us safe. William was one of those honorable men. And the most wonderful son any mother could have.

To read more about the Pillsbury Bake-Off go to http://www.bakeoff.com/

To find the recipe for "Fudgy Bonbons" go to http://su.pr/1eR4pV

Photo of the "Fudgy Bonbons" are by my daughter, Kristina Vanni. Visit her blog at: http://www.betterrecipes.com/blogs/daily-dish

To read all my previous Bake-Off blogs:

Bake-Off #1: http://su.pr/7gmylO

Bake-Off #2: http://su.pr/2zgjZn
Bake-Off #3: http://su.pr/7VZzZS
Bake-Off #4: http://su.pr/292acQ
Bake-Off #5: http://su.pr/2yOSvP
Bake-Off #6: http://su.pr/28VYBh
Bake-Off #7: http://su.pr/1hk3nb
Bake-Off #8: http://su.pr/22JMGd
Bake-Off #9: http://su.pr/2KkA2E
Bake-Off #10: http://su.pr/8awD1k
Bake-Off #11: http://su.pr/1CmPvD
Bake-Off #12: http://su.pr/3ogo5M
Bake-Off #13: http://su.pr/1a4HYQ
Bake-Off #14: http://su.pr/3tgiV5
Bake-Off #15: http://su.pr/7tQXBu
Bake-Off #16: http://su.pr/9nPW7c
Bake-Off #17: http://su.pr/9WIaqm
Bake-Off #18: http://su.pr/6MMS45
Bake-Off #19: http://su.pr/2A7GXI
Bake-Off #20: http://su.pr/2MwjlD
Bake-Off #21: http://su.pr/1nIgIJ
Bake-Off #22: http://su.pr/1nkUgJ
Bake-Off #23 http://su.pr/20jQDK
Bake-Off #24 http://su.pr/AMfFSj
Bake-Off #25 http://su.pr/4btzLZ
Bake-Off #26 http://su.pr/2sJrvp
Bake-Off #27 http://su.pr/9cG4B1
Bake-Off #28 http://su.pr/24CMm0
Bake-Off #29 http://su.pr/8th5eg
Bake-Off #30 http://su.pr/AUUGkZ
Bake-Off #31 http://su.pr/9j9TQ6
Bake-Off #32 http://su.pr/76Fl0s
Bake-Off #33 http://su.pr/26Q4KJ
Bake-Off #34 (part 1) http://su.pr/3TlcVI
(part 2) http://su.pr/7suCub
Bake-Off #35 http://su.pr/1lZC8X

The Culinary Cellar Make-Over- Day Two

2012-01-17T05:00:00.003-06:00

Before I went to sleep last night, I had to go in the basement and smell that beautiful wood aroma! Even though the transformation has barely begun, I can see it all in my mind's eye. I feel asleep anticipating today's work.

These beautiful shelves are being constructed by my sister-in-law's husband, Larry. Larry makes all kinds of furniture, closets, and much more. I am guessing this is the first time he has built a culinary cellar!

Larry arrives!

The blank basement wall is ready!

Tools ready to go!

Time to get started!

First piece up!!

Then before I knew it - the first group of shelves!

And then there were two! Great job, Larry!! One more to go in this row. That's for tomorrow. After the first long row of shelves is done, then we have to stop for a few days - because then we are getting a new kitchen floor installed! Come back next week to see how what's happening next. How this all happened in one week is beyond me. It's just they way it worked out. But that's okay, because it means progress and new things to look forward to very soon. Change is good. And I am so ready for change...

It's Make-Over Time for The Culinary Cellar!!

2012-01-16T05:00:00.004-06:00

My Culinary Cellar looks like a disaster zone. Since I started this blog two years ago this month, I have tried to keep up with all the new books, gadgets, dishes, and other items I have accumulated for my basement playground. However, it finally got away from me and now it's time for a make-over. A big make-over.

I went down the basement stairs and who greets me first but the Pillsbury Doughboy. He is holding a welcome sign, but I don't know who would feel welcome down here at the moment.

Next I look across the room and see my favorite vintage James Beard bear. He doesn't look very happy being tossed onto my great-aunt's old rocking chair.

There is an old day bed down here; for what reason I am not sure because no one sleeps down here. (Although being in a cookbook basement, wouldn't one have delightful "visions of sugarplums" in their sleep?). Anyway, the bed became just another place to store books.

My beautiful card catalog was piled with books and folders.

Bins of plates and fabric for photos.

I couldn't even open some of the drawers of recipes!

I don't even know what's in those bags..

No more room..

This one is even worse.

And worse...

Can't you hear them groaning?

A few of the dishes. More are in old dressers and bins.

Way too much on the card catalog.

But wait....!

First shelves and catalog cleared off!

But where did they go??

Piled behind the day bed!

And piled...

End of Day One of the Make-Over!!

Whew! I think this is about all I can handle for today! Come back tomorrow and see what's next!

Another Recipe Today from Perla

2012-01-15T05:00:00.003-06:00

I can never seem to get enough of Perla Meyers' recipes. Scroll down to find yesterday's savory tart with cabbage and bacon. Today is a beautiful dessert of poached pears in an orange sauce. Both of the recipes are wonderful for the cold weather months.

Poached Pears in Orange Sauce

2 Tablespoons fresh lemon juice
Water, to cover pears
6 large pears, Bosc or Bartlett, of uniform ripeness
6 cups water
1-1/2 cups plus 1 to 2 teaspoons sugar
1 (3-inch) piece vanilla bean
1 (3-inch) piece cinnamon stick
Zest of 2 oranges, cut into 1/8-inch julienne
2 teaspoons cornstarch
3/4 cup fresh orange juice, strained; divided use
1 cup red currant jelly
1/2 cup Cointreau
2 Tablespoons Cognac or brandy
1/4 teaspoon ground cinnamon

1. Stir lemon juice into large bowl of cold water, enough to cover pears. Peel the pears and immediately add to lemon water.
2. Combine the 6 cups water, 1-1/2 cups sugar, the vanilla bean, and cinnamon stick in small Dutch oven; heat to boiling. Remove pears from lemon water (discard water) and add to boiling water. Reduce heat to low and simmer pears until tender, about 20 minutes. Gently transfer pears and liquid to a bowl and let cool to room temperature.
3. Meanwhile, blanch the julienned orange zest in some boiling water for 5 minutes; drain. Mix the cornstarch with 2 Tablespoons of the orange juice; set aside.
4. Melt jelly over low heat in medium saucepan until smooth. Gradually stir in remaining orange juice. Taste and add 1 to 2 teaspoons sugar, if needed; heat until sugar dissolves. Heat mixture to boiling; cook, whisking frequently, until sauce is reduced to 1 cup. Reduce heat to medium. Whisk in reserved cornstarch mixture; cook, whisking constantly, until sauce thickens and bubbles for 3 minutes. Reduce heat to low. Stir in Cointreau and cognac; simmer 2 minutes; remove from heat. Stir in ground cinnamon and reserved orange zest. Refrigerate, covered, until cool but not cold.
5. To serve, remove pears from poaching liquid; gently pat dry. Place on individual serving plates. Spoon orange sauce over pears and serve. Serves 6.

A Savory Tart from Perla

2012-01-14T05:00:00.002-06:00

Here is a flavorful and interesting tart from one of my favorite cookbook authors, Perla Meyers. It's wonderful for brunch or dinner.

Cabbage and Bacon Tart

Tart Shell (recipe follows)

1 small head green cabbage (about 2 pounds), quartered
2 Tablespoons unsalted butter
1/2 pound slab bacon, finely diced
1 medium onion, finely minced
Salt and freshly ground white pepper, to taste
3 eggs
1 cup heavy cream
3/4 cup shredded Swiss cheese
1/4 cup freshly grated Parmesan cheese

1. Make Tart Shell.
2. Discard outer leaves of cabbage. Cook cabbage in boiling salted water over medium heat, partially covered, until crisp-tender, 20-25 minutes.
3. Melt butter in large heavy skillet over medium heat. Add bacon; saute until brown but not crisp. Remove bacon with slotted spoon. Drain off all but 2 Tablespoons of the fat from skillet; add onion; saute until lightly browned, about 5 minutes. Return bacon to pan.
4. Heat oven to 350 degrees. When cabbage is cooked, drain, core, and cut into thin shreds. Measure 3 cups of the shredded cabbage and add to bacon-onion mixture. Cook, covered, over low heat until the cabbage is quite limp, about 15 minutes. Season to taste with salt and white pepper. Beat eggs and cream together in medium bowl until pale yellow.
5. Spread cabbage mixture in tart shell; sprinkle with Swiss and Parmesan cheeses. Pour in cream mixture. Bake until custard is set and top is browned, 30-40 minutes. Cool on wire rack for 20 minutes before serving. Serves 6-8.

Tart Shell:

2 cups sifted all purpose flour
Pinch of salt
3/4 cup cold unsalted butter, cut into 1/2-inch pieces
4 to 6 Tablespoons ice water

1. Combine flour and salt in large bowl. Cut in butter with pastry blender until mixture resembles coarse meal. Gradually add water, mixing with fork, just until mixture cleans sides of bowl. Gently gather mixture into ball; roll ball around on floured surface to coat lightly. Refrigerate, wrapped in plastic wrap, 30 minutes or longer.
2. Roll out dough on lightly floured surface into circle 1/8-inch thick, always rolling from center, away from you, and turning dough a quarter-turn after each roll. Roll pastry onto the pin; unroll onto 9-by-2-inch tart pan with removable bottom. Gently press pastry into pan without stretching it; roll pin over pan to remove excess dough. Pierce bottom in 3 or 4 places with fork; refrigerate 30 minutes.
3. Heat oven to 350 degrees. Line pastry with aluminum foil; fill with dried beans or rice to prevent the crust from shrinking and puffing up. Bake on baking sheet in center of oven for 10 minutes. Remove foil and beans; bake until pastry is crisp and golden, about 10 minutes. Cool on wire rack.

Someone I Would Love to Meet

2012-01-13T05:00:00.008-06:00

The snow is falling here in Chicago, as promised by the weatherman. It's the first significant amount of the season, and actually very late. We usually have a lot more by this time. Whenever the snow begins, all I want to do is stay in the kitchen and cook all day and warm up the house, which is exactly what I am going to do. I'm going to steam up all the windows and just go from one recipe to another. But I wanted to share an article with you first, from Russ Parsons of the LA Times. A man after my own heart.

It seems Mr. Parson's home is swamped with cookbooks. He divides his books into three groups: the cookbooks used every day for research; the ones used for deep research only looked at every once in a while; and the ones almost never used at all, the latter being the one he treasures most - in other words - the ones we buy for love. It's because they all tell a story. I would love to hear the stories of his cookbooks. But like I said, right now all I want to do is cook and bake. Here is the link to Mr. Parson's article. If you are a cookbook lover, it will make you smile. Of course you are a cookbook lover, or you wouldn't read my blog. I am anxious to head for the kitchen now, bright and early, with the glow of the snow starting to shine through the windows. I love winter.

While I am cooking, I will try to figure out how I can meet Mr. Parson and his cookbooks and see how he arranges his collection, or at least see a photo. My Culinary Cellar is going to be going through a make-over very soon and I will be posting lots of photos on the progression. I love seeing what other people do with their massive cookbook collections. What I do know for sure is that they are all very much loved. Every single one.

Time to cook.

Low Fat, Low Calorie, Big Flavor Soup

2012-01-12T05:00:00.103-06:00

Soup has healing powers, or so they say, working wonders for the body and spirit. Author Judith Barrett says it also is an ideal meal if you are counting calories and grams of fat. When she decided to shed some pounds, she found the appeal of healthy ingredients in soup to be part of a sensible eating plan. Soup is a popular and flexible choice to keep you filled up, but guilt free.

In the mail yesterday, I must have received 8 or 10 magazines that screamed on the front cover - Lose weight in the new year! Do this exercise! Eat this- don't eat that! and so on, ad nauseam. It happens every January, then by the next issue, everything is chocolate for Valentine's Day, then Easter eggs, then Shamrock shakes, and in the blink of an eye, it's Halloween and it all starts again. But Judith says soup will save you.

Soup became the pillar of Judith's eating plan to lose weight. A balanced diet low in fat and calories with sensible exercise can be a good way to live each day. Low fat soups filled with fresh ingredients can be created without compromising taste or texture. The world loves soup - the French have potage, Italians have zuppa and brodo (broth); Asia has miso and dashi, and Vietnam's noodle soups (pho). Don't forget gazpacho, pozole, dal shorba, and borscht. Drawing upon this vast gastronomic diversity, there isn't any soup that can't be made delicious and healthful.

The soups in this book are as low in calories and fat as possible, without compromising flavor. Oil is kept to a minimum, broths are homemade, and nonfat yogurt and sour cream are used in place of calorie and fat- laden cream. The recipes range from an elegant vegetable consomme with angel hair pasta and spinach chiffonade, to a hearty Ligurian minestrone. Bean soups include a lemony chickpea with escarole, a lentil and portobello mushroom, and a fava bean with Swiss chard. Seafood soups like a creamy fennel with shrimp, or a puree of leek and celery root with crabmeat and dill will forever keep you away from even thinking about having a hamburger and fries. There is chapter after chapter of some of the most amazing soups you could ever want on a cold winter's day or a sweltering July afternoon. I heard Dr. Oz say on one of his shows that he enjoys a healthy soup every day for lunch and it keeps him going all day with his crazy schedule.

The weatherman here in Chicago says that we are supposed to get from 4 to 6 inches of snow today and tonight. Sounds like a soup day to me. My husband just split some logs for the fireplace yesterday, and all it needs is a cup of warm soup to hold while gazing at the crackly fire. Good thing the soups are low in fat and calories because s'mores sound pretty good, too...

Bake-Off # 35: Pennsylvania Dutch Cake and Custard Pie (and my mom and daughter's first Bake-Off!)

2012-01-11T05:00:00.010-06:00

The 1992 winner of the 35th Pillsbury Bake-Off was Gladys Fulton of Summerville, South Carolina. The winning recipe, "Pennsylvania Dutch Cake and Custard Pie" has a filling of applesauce, sour cream, and molasses, and a vanilla-flavored cake mixture baked inside a Pillsbury ready-made pie crust. "I combined three of my favorite foods- applesauce, cake, and pie to come up with this recipe," said Gladys, who recently had retired from a supermarket delicatessen. "But I never in my wildest dreams thought I'd be here," she added. At the awards ceremony, Fulton's husband, Wilton, burst into tears. He said the couple would keep a little of the prize money for a vacation, and put the rest into a college fund for their four grandchildren.

Gladys (center) at the exact winning moment!

The winner! Pennsylvania Dutch Cake and Custard Pie

This contest is the favorite of all my contests, even though I wasn't a contestant - but my daughter Kristina, and my mom, were selected to compete. The joy of watching them both together on the Bake-Off floor is a memory that is forever with me. I will never forget when Kristina got the call from Pillsbury. She was a 12-year-old and in middle school at the time. Anyone who has a middle school age daughter knows that everything is dramatic and illuminated, including talking on the phone with girlfriends. When the call came and Kristina answered, all I could hear was her end of the conversation, and thought something had happened to one of her friends. She had a look on her face like I had never seen, and was just answering yes, yes, yes... hung up the phone - and screamed. And screamed. It took quite a while for her to calm down, actually for all of us to calm down. And that was just the beginning.

Two days later my mom called, very excited, and told me she had just received the call that she was also a contestant. I was so thrilled, that I went to Kristina's school office and asked if I could talk to her for just a second. They got on the intercom and called her down to the office. I told her about her Grandma being selected and we were laughing and hugging, and then the office ladies and the principal joined in, too. Everyone was so excited. Then it hit us- they were going to be competing against each other!

The first thing Kristina did was think about what she would wear to all the events and even what she would wear on the plane to Orlando. She wasn't nervous about the cooking part; she wanted to plan her wardrobe! Being the organized person that she was (and still is!), Kristina made up a list of all the events at the contest with what outfit to wear for each. I kept the list for what I knew would be fun to look at in her scrapbook someday - and it is!

Notice that what to wear while "cooking" was temporarily left blank. She waited to find out what color the apron would be! When she heard it was to be blue, she decided on a red shirt. But not just any red shirt. She wanted the Doughboy on the back. We still have the shirt, of course.

By now, the local newspapers received press releases and Kristina became an instant celebrity in town and at school. She loved every minute of it and I loved getting some great newspaper photos to keep:

So now it's time to explain about the ventriloquist dummy in the photo. When Pillsbury interviews the contestants to have a bio for the Bake-Off book, they learned that Kristina was a multiple award-winning ventriloquist, and they asked if she would bring the dummy to the contest. Kristina had won talent shows, fairs, and two years running, was the International Junior Ventriloquist Champion. Kristina immediately dressed up the dummy, named "Jack,"as a chef. Pillsbury loved Jack, and he appeared many times in this Bake-Off.

Now it was time to leave for the contest. Clothes were packed, Jack was packed, and we were ready to fly to the contest in Orlando where we would meet up with my mom, who was flying in from California. However, Jack turned out to be a bit of a problem at O'Hare. Ventriloquist dummies have a very intricate system of wires and bolts in their head for all the gears to move the eyes and mouth. When Jack went through the security x-ray, all the wires and hardware looked like a bomb - and this was only 1992! If it were now, I don't even think TSA would let it board a plane- that's how scary it looked. Jack eventually got approved and we were off. Upon arrival, we had a lovely buffet lunch, Kristina and mom had orientation, followed by a gala welcome dinner. We fell into bed that night tired and excited for the events to come. Our youngest, Kara, fell asleep immediately with her Doughboy doll:

The next morning, Sunday, we had breakfast, another contestant orientation, then free time at Disney World for the afternoon. In the evening, dinner was at Pioneer Hall for a "Hoop-De-Do" dinner with Willard Scott as host, who was also hosting the Bake-Off. I don't remember ever seeing my girls laugh so hard. It was completely joyful. Later that evening, a dessert buffet was set up overlooking a lagoon with a beautiful light show. Would the fun never end? At Bake-Off's, there is so much to do that you tend to forget why you are actually there!

It was now Bake-Off cooking day! Mom found the photo of her dish in the gallery of the contestant photos before walking the "Grand March" into the cooking area. Kara was all ready with her sign of good luck to Kristina and her Grandma.

On the Bake-Off floor, Kristina and my mom received immediate media attention for being the grandmother-granddaughter competitors. This photo is probably my all time favorite that was taken that day:

I LOVE this photo!

So off Kristina went to her cooking area:

And mom went off to her cooking area:

Kristina waiting for her cake to be done!

Contestants must prepare their recipes two times, once for the judges, and once for photographers. There is an optional third time to either make one more and compare it to the other two, or share it with the media and other contestants to sample. Here are the official photographs of mom and Kristina's dishes, as well as them holding their dishes:

Mom's "Creamy Broccoli and Wild Rice Soup"

Kristina's "Raspberry-Filled Apricot Cake"

After the excitement of cooking, and endless interviews and photographs, the cooking was over. Now it was time for even more fun. That evening was the Beach Party, another memorable event. The girls had a ball and even danced with Mrs. Pillsbury:

The next and final day was the awards show, televised on CBS. As all the contestants were seated, the cameras were testing to get ready for the broadcast, something happened that I have never told anyone before now, because I think Pillsbury would have died! For just a split second, someone in the control room, or somewhere, flashed on a screen, the six $10,000 winners. And at that split second, Kristina was in view of the screen and saw her Grandma's name. She turned around and tried to find us in the audience. When she caught our eyes, she put up both hands, showing all ten fingers, and mouthed "Grandma!!" We had no idea what she was trying to say. Before the telecast begins, the $2,000 winners are announced in a separate awards show because there are too many (18) for the half-hour national telecast. When Kristina's Cake and Brownie Mix Category came up, we held our breath. When Willard Scott announced Kristina as a $2,000 winner he gave her a huge hug, with Kristina's happy tears running all over his suit jacket. She was elated. I must mention that the $2,000 was spent on saving bonds for her future and put into Kristina's savings account and is still there - by her choice. It's just waiting for her whenever she wants to use it, along with her winnings from selling Girl Scout cookies.

It was time for the telecast. The room became silent, except you could swear you could hear the faint sound of 100 hearts beating with excitement. As my mom's "Frozen Vegetable" category was about to be announced, Kristina turned around and looked up at us with a thumb's up and a grin on her face. Good grief, I thought in that second - Kristina's earlier flashing of her 10 fingers meant that my mom had won the category prize of $10,000?? Yes, in fact, it did. Mom was temporarily immobilized in her chair, but then managed to somehow make it up to the stage with the other $10,000 winners, with one of them about to be the winner of the entire contest. The winners sat in giant chairs that looked like a throne awaiting the final announcement. Willard Scott dramatically removed the lid off the winning dish, and there was Glady's dish. Everyone began clapping and screaming with excitement. I'm sure Gladys can still hear it in her ears.

Kristina and Mom received their checks, and I also managed to snap a photo of Kristina up on stage. Cameras were not allowed to be used during the telecast, so I wasn't able to get a photo of mom - but I do have it on tape. There have been only a few grandmothers and granddaughters competing together in the Bake-Off, and Kristina and my mom are down in Bake-Off history books as the only duo to both win money at the same Bake-Off.

But this is not the end of the story. After the Bake-Off, Kristina continued to receive media attention, not just because of the Bake-Off, but because of Jack, her dummy! She was invited to appear on "The Mike and Maty Show" to make her Bake-Off winning recipe - but Jack was not invited. Instead, "Julia Child" was invited. "Julia" was Kristina's newest dummy. After she and Julia appeared on the show, Julia Child herself actually found out about it through cookbook author, our family friend Bernard Clayton, Jr, who was friends with Julia. He sent her the info and a photo. Julia wrote back to Bernard (on her personal engraved stationary!) saying how much she loved the dummy of herself. That letter was framed and is proudly displayed to this day on the wall of Kristina's dining room in Los Angeles. It is one of our family treasures.

Kristina and Julia with Mike and Maty

It's funny how things happen in life after something like the Bake-Off or from a young girl enjoying her hobby of ventriloquism. Kristina went on to appear on a national sitcom, LA comedy club gigs, and other shows and commercials, either with her dummy or cooking. She graduated from Northwestern University's Theatre School. While no longer practicing ventriloquism as the love of cooking took over, it has become her life. Kristina now has a successful and exciting career with her cooking talents, and it only continues to grow. And to think it started with baking muffins at age seven, and a career as a comedian with a dummy. You never know where a Bake-Off will take you!

To read more about the Pillsbury Bake-Off go to http://www.bakeoff.com/

To find the recipe for "Pennsylvania Dutch Cake and Custard Pie" go to http://su.pr/8PMmNv

Photo of the "Pennsylvania Dutch Cake and Custard Pie" are by my daughter, Kristina Vanni. Visit her blog at: http://www.betterrecipes.com/blogs/daily-dish

To read all my previous Bake-Off blogs:

Bake-Off #1: http://su.pr/7gmylO

Bake-Off #2: http://su.pr/2zgjZn

Bake-Off #3: http://su.pr/7VZzZS

Bake-Off #4: http://su.pr/292acQ
Bake-Off #5: http://su.pr/2yOSvP
Bake-Off #6: http://su.pr/28VYBh
Bake-Off #7: http://su.pr/1hk3nb
Bake-Off #8: http://su.pr/22JMGd
Bake-Off #9: http://su.pr/2KkA2E
Bake-Off #10: http://su.pr/8awD1k
Bake-Off #11: http://su.pr/1CmPvD
Bake-Off #12: http://su.pr/3ogo5M
Bake-Off #13: http://su.pr/1a4HYQ
Bake-Off #14: http://su.pr/3tgiV5
Bake-Off #15: http://su.pr/7tQXBu
Bake-Off #16: http://su.pr/9nPW7c
Bake-Off #17: http://su.pr/9WIaqm
Bake-Off #18: http://su.pr/6MMS45
Bake-Off #19: http://su.pr/2A7GXI
Bake-Off #20: http://su.pr/2MwjlD
Bake-Off #21: http://su.pr/1nIgIJ
Bake-Off #22: http://su.pr/1nkUgJ
Bake-Off #23 http://su.pr/20jQDK
Bake-Off #24 http://su.pr/AMfFSj
Bake-Off #25 http://su.pr/4btzLZ
Bake-Off #26 http://su.pr/2sJrvp
Bake-Off #27 http://su.pr/9cG4B1
Bake-Off #28 http://su.pr/24CMm0
Bake-Off #29 http://su.pr/8th5eg
Bake-Off #30 http://su.pr/AUUGkZ
Bake-Off #31 http://su.pr/9j9TQ6
Bake-Off #32 http://su.pr/76Fl0s
Bake-Off #33 http://su.pr/26Q4KJ
Bake-Off #34 (part 1) http://su.pr/3TlcVI

(part 2) http://su.pr/7suCub

Hawaii in a Christmas Stocking

2012-01-10T05:00:00.001-06:00

My daughter Kristina recently enjoyed her first trip to Hawaii. Lucky for me, she bought enough gifts to fill a Christmas stocking, which is exactly what she did. It was like the Hawaiian Islands followed her home. I couldn't even fit everything in the photo, but there was a beautiful robe, which I used to cover the table with all the gifts; potholders, hot pads, and dish towels; Kona coffee; dozens of packages of macadamia nuts in every possible flavor, chocolate-covered macadamias; a hula girl Christmas tree ornament; special sea salt; and of course, cookbooks.

This first one is the companion book to the PBS series, Hawaii Cooks with Ray Yamaguchi. The chef combines his local ingredients of Hawaii with French cooking techniques, such as crab and taro cakes with a bearnaise sauce. His palate and cooking are also influenced by the memories of food he ate as a child in Hawaii and Japan, and his culinary training in Europe.

Before Chef Yamaguchi offers his recipes, the first part of the book is dedicated to flavors, explaining each, such as salty, sweet, sour, tart, bitter, spicy, and even "oceany," like the saltiness and briny flavor of caviar. Core ingredients used in his cooking include seafood, vegetables, tofu, meats, and starches. After learning the basics, it is then you can dive into the recipes: Shrimp on a Sugar Cane with Pineapple-Mango Jam; Crab with Vanilla Sauce; "MediterAsian" Saffron Chicken; Mahimahi with Citrus Sauce, Apple Bananas, and Macadamia Nuts; Coconut Panna Cotta; and Minted Mango Martini Float with Crystallized Ginger. You get the picture- Hawaii is on the list for your next vacation! This is a beautiful cookbook.

If you are interested in not just the cooking but history and culture of food, you will love this book. For example, did you know that macadamia nuts are not native to Hawaii, but to Australia? A man named William Purvis introduced the macadamia to Hawaii in 1882. Today, Hawaii is the largest grower of macadamia nuts in the world, producing 90% of the annual supply. The Hawaiian state fish is the "humuhumunukunukuapua'a?" Try ordering that from your fishmonger! Hawaiian salt is different from table salt in both taste and appearance. This special salt was one of the first commodities traded to foreigners during the beginning of the nineteenth century. Notice my Hawaiian sea salt in the gift photo - it's in the little woven bag with a red flower on it.

This book threw me for a loop. I had no idea that Hawaiians were obsessed with of all things- Spam! Hawaii consumes more than six million cans per year, or six cans per person per year - the most in the United States! Hawaiians are passionate about their Spam, creatively combining it into just about everything, including sushi. You will literally find every way possible to prepare Spam in this book. I had no idea there were so many flavors, like Spam with cheese, bacon, garlic, black pepper, hot and spicy, and hickory smoked. I remember Spam from my childhood. I didn't like it then, and I don't like it now. I still remember that little key you pulled off to open it, and then it made a squishy, icky sound when it came out of the can, covered in some gelatinous goo. My memories are not good. Sorry Hawaii... I'll stick with Chef Roy's recipes! But if you love Spam, you will find this cookbook endlessly fascinating with interesting recipes.

Aloha! (which means more than hello or good-bye; it means "the presence of divine breath." ...but not if you just ate SPAM!)

Healthy Take-Out Meals (From Your Own Kitchen!)

2012-01-09T05:00:00.000-06:00

Many people are making their New Year's resolution to start a weight loss program. It's probably the number one resolution each and every year. I'm sure there are statistics somewhere that will tell us how long this particular resolution lasts. I have read that gym memberships have a resurgence every January but it bottoms out by the end of February. Everyone wants to look and feel better, but sometimes life gets too hectic and many resort back to a fast food habit because it easy and ready to eat at any given moment.

We all know that fast food can be high in calories, fat, and sodium. It seems like every day there is a new article in newspapers, magazines, and the internet about the health dangers of some fast foods. But all is not lost if you find this amazing cookbook. It's from Weight Watchers, so you know it will not only be good, but all the nutritional information is figured out for you. There are over 150 recipes of fast food favorites made healthy.

Starting with the deli chapter, there are recipes for jumbo bran muffins, reuben sandwiches, roast beef sandwiches, pasta salads, and chicken wraps. The Chinese take-out chapter has some of my favorites like wonton soup, potstickers, cold sesame noodles, Hunan shrimp, Kung Pao shrimp, fried rice, chow mein, moo goo gai pan, General Tso's chicken, Chinese barbecued pork, Mu Shu pork, sweet-and-sour pork, and beef with broccoli. For Greek offerings, try the avgolemono soup, hummus, tzatziki, spanakopita, pastitsio, lamb souvlaki, dolmades, and phyllo ideas. If Mexican food is a favorite, you will love the lower fat and calorie versions of quesadillas, empanadas, tortilla soup, burritos, tacos, enchiladas, chimichangas, nachos, taco salad, and tostadas.

I was in the mood for some Indian food and tried the chickpea and cauliflower stew, above. (I'm having fun playing with my new camera!) The dish was wonderful. I like a lot of spice, so I used tomatoes with hot green chiles instead of the plain crushed tomatoes called for in the recipe, and added more curry powder. I would definitely make this again. Some other Indian recipes are for Keema samosas, Tandoori chicken, shrimp vindaloo, saag aloo, cucumber raita, and chapati.

One of my favorite chapters is Italian, which includes antipasto, bruschetta, focaccia, several kinds of pizza, calzone and panini, lasagne, spaghetti and meatballs, pestos, sauces, minestrone, and cannoli. There are chapters on sushi and Thai foods, too.

With this book you will be able to still enjoy your favorite fast foods without all the fat and calories, not to mention they will taste superior. Keep those resolutions!

A Soup for Watching Football

2012-01-08T05:00:00.001-06:00

Like many husbands, mine will be watching football today. He enjoys a having a hearty soup while watching the games. I think he will like this one!

Chunky Sausage and Cheese Chowder

3 Tablespoons butter
1 cup chopped carrots
1 cup chopped celery
1/3 cup finely chopped onion
3 Tablespoons flour
2 cups water
1/2 teaspoon salt
1/2 teaspoon celery salt
1/4 teaspoon paprika
1/8 teaspoon pepper
11 ounce can Mexicorn, drained
2-1/2 cups shredded sharp Cheddar cheese (about 10 ounces)
6 smoky-cheese sausages, cut into 1/4-inch slices
12 ounce can evaporated skim milk
Chopped parsley, for garnish

1. Heat butter, carrots, celery, and onion in a large saucepan until bubbly; reduce heat and cover. Simmer, stirring occasionally, for 20 minutes.
2. Stir flour into vegetable mixture. Cook over low heat, stirring constantly, until mixture is bubbly. Stir in water, salt, celery salt, paprika, pepper, and corn. Heat to a gentle boil.
3. Stir cheese into chowder gradually. Cook and stir constantly until cheese is just melted. Stir in sausage and milk. Heat until hot. Sprinkle parsley over each serving. Serves 6-8.

The Old-Fashioned Sweetener

2012-01-07T05:00:00.005-06:00

In colonial times, there was scarcely an American kitchen that did not have a jug of molasses handy at all times - in New England for doughnuts, in Pennsylvania for shoofly pie, and everywhere it was poured over pancakes and biscuits. Therapeutic properties were even attributed to molasses if taken with sulfur, when it then became "spring tonic." But for now, rich and fragrant molasses can be used in these delectable sticky buns to enjoy this weekend.

Molasses Sticky Buns

1 package active dry yeast
1/4 cup very warm water (105 to 115 degrees)
1-3/4 to 2 cups all purpose flour
1/4 cup plus 2 Tablespoons sugar
3/4 teaspoon salt
1/3 cup milk
2 Tablespoons unsalted butter
1 Tablespoon grated orange zest
1 egg, beaten
Molasses glaze (recipe follows)
2 Tablespoons unsalted butter, softened
1/2 cup raisins
2 teaspoons ground cinnamon

1. Dissolve yeast in warm water in medium bowl; let stand 5 minutes. Mix 1-3/4 cups flour, the 2 Tablespoons sugar, and salt in a large bowl; make a well in the center. Heat milk, 2 Tablespoons butter, and orange zest in a small saucepan over low heat until mixture is warm (90 to 100 degrees) and butter melts. Stir into yeast mixture. Stir in egg. Pour yeast mixture into well in dry ingredients. Stir to form a soft sticky dough.

2. Turn dough onto floured surface; knead in as much of the remaining flour as needed to form a soft dough. Knead until smooth and elastic, about 5 minutes. Let rise, covered, in large greased bowl in warm place until doubled, about 1 hour.

3. Meanwhile, make molasses glaze (below). Spread glaze evenly over bottom of greased 13-by-9-by-2-inch baking pan.

4. Punch down dough; let rest, covered, for 5 minutes. Roll on lightly floured surface into a 14-by-12-inch rectangle. Spread 2 tablespoons softened butter evenly over dough, leaving a 1-inch border on all sides. Sprinkle evenly with raisins. Combine the remaining 1/4 cup sugar and the 2 teaspoons cinnamon in small bowl; sprinkle evenly over dough. Roll up dough, beginning at long edge; pinch seam to seal. Cut roll crosswise into 12 slices. Arrange slices, cut side down, in prepared pan with glaze. Let rise, covered, in warm place until doubled, about 45 minutes.

5. Heat oven to 350 degrees. Bake until buns are light brown, about 20 minutes. Invert onto serving platter; cool slightly. Serve warm. Makes 1 dozen buns.

Molasses Glaze:

1/2 cup granulated sugar
1/4 cup unsalted butter, melted
1/4 cup light molasses
1 Tablespoon orange juice

Mix all ingredients in a small bowl until blended.

Scrabble for Foodies!

2012-01-06T05:00:00.016-06:00

How fun is this?! Santa put this game under the tree this year. It's a must for those who love anything in the cooking world - as long as you can spell and know your food.

Of course I had to spell Culinary Cellar!

There is a tiny recipe card in the game for mac 'n cheese with corn. I had to make it for you and spell it out!

And I had to find ways to use those ten pointers. What else starts with a "Z?" I am looking forward to hours of fun with this game! Why not go out and buy it for a weekend of fun?

Since it is the new year and many decide to begin a D-I-E-T, I'll have some cookbook reviews coming up that might be of help. (but don't eat the mac 'n cheese from above!)

Pillsbury Bake-Off # 34- Part II: My Second Bake-Off Experience

2012-01-05T05:00:00.030-06:00

Welcome to Part II of the 34th Pillsbury Bake-Off Contest from 1990. I hope you read yesterday's blog about the winning recipe, "Blueberry Poppyseed Brunch Cake" from Linda Rahman of Petaluma, California. If you haven't yet made this wonderful cake, you are missing something special. Find the link to the recipe on yesterday's blog and on today's blog at the end.

I made a Part II of this Bake-Off blog because there was so much to say and see. The contest was my second time as a contestant. With me were my husband, Bill, daughters Kristina and Kara, and my mom, Pat Bradley. It was my mom's first time to be at a Bake-Off contest, but..... if you read next week's blog there will be a big surprise and I guarantee that you will see more of my talented mom... and you just might see more of Kristina, too. And again, I will have lots and lots of photos!

This book was one of the first items given to contestants at the registration area. It contains some Bake-Off history and photos, along with the names and a short bio of each contestant. There is also a map of the Bake-Off cooking floor so we can see at which range we will be cooking our dishes. It was so exciting to see old friends again and make new ones. In this contest was my friend Shirley DeSantis's husband, Alex, and son, Tony. This marked the first time a father and son competed against each other in the same Bake-Off. My friends Lisa Keys and Priscilla Yee were there. Bake-Off's tend to be like a high school reunion, and you will hear squeals of delight as people meet up with their friends from previous Bake-Off's. Lisa sent me some of her memories, of this, her first Bake-Off contest:

"I didn't have a clue about contesting. I sent in one hand-written recipe and thought it was a joke when I got the call. My husband I were in complete shock that we were treated like celebrities - and all for my little recipe which I called "Glastnost Apple Pie." I had never been out West, never saw a real cactus before, and had never been to a rodeo- it was all such fun. George Bush was President and the barriers between our country and the Soviet Union were coming down. My recipe was good old American apple pie with touches of what I thought represented Russia - sour cream and vodka. Pillsbury changed the name to "Sour Cream Apple Raisin Tart." I suppose the part that touched me most was Sally Pillsbury telling us that we were the best cooks in America and then she led us in the song "God Bless America." It just felt good and I was bitten by the bug. Little did I know that I started at the top. There was an elderly fellow contestant who said to me that she had tried most of her life to become a contestant and now she could die happy - imagine that. I felt so honored to be a part of it."

Lisa may have started at the top, but she stayed there. There were more Bake-Off's and contests to come and Lisa is a superstar in the cooking world. She also makes this world a better place because of who she is, and she is very much loved.

Here was the entrance to the Bake-Off cooking area.

This was my entry for the Bake-Off, "Shrimp and Feta Greek-Style Pizza." I used Pillsbury's All-Ready Pizza Crust, and the filling consisted of shrimp, feta cheese, garlic, mozzarella, green onion, fresh rosemary, and ripe olives. I still love this recipe as it has so many of my favorite ingredients, although gourmet-type pizzas were not the norm at the time. One food editor stopped by my cooking station and said she loved "those new-age pizzas," whatever that meant! Even in the Bake-Off book, Pillsbury described it as a tempting "change of pace." I think my pizza was a little too offbeat for the Bake-Off!

Outside of the Bake-Off area was a gallery of all the winning recipes. It was such fun to look at all 100 of the entries and scope out the competition. The photography and food styling was marvelous. Every single one looked like a winner.

My girls got right into the swing of things in Phoenix. Everyone got a cowboy hat and the Bake-Off scarf, which was made to look like the Arizona state flag. The hats were too big for their little heads! All the contestants wore the hats and scarves to a local rodeo. I hadn't been to a rodeo since I lived in Oklahoma. It was great fun for the girls to enjoy their first Bake-Off adventure.

Wild Kara in the Wild West!

My mom with the girls at one of the dinners.

Mom wore her scarf, too, but I don't think she wore the hat!

The Doughboy looked different back in the '90's!

I love this photo. Before we left for the contest, Kristina pulled out some computer paper (the old kind with perforations!) and wrote this sign. Associated Press picked it up and I saw it in many newspapers, plus Pillsbury still uses it in some of their video footage about the Bake-Off. You can probably find it online somewhere.

Some parts of the contest are a big blur. I remember making the pizza twice as required, but have no recollection if I did the optional third time. I just remember having lots of fun walking around when I was done cooking, and talking to the other contestants.

This is a photo of the awards ceremony. Now let me explain a little bit about it. If you go back to my Bake-Off blog of contest # 32, my first contest, I was seated way at the front and center with several of the eventual winners, including the grand prize winner. At that table I was seated with my back to the camera so I pretty much knew I wasn't going to win anything. Now look here at this photo where you can see me sitting right behind the person with the long blond hair. Here I really, really knew I wouldn't win anything because the cameras were practically on top of my head! The closest I would get to being on camera is if one of them fell on top of me. But here's what I have to say about not being a grand prize winner at the Bake-Off. It's okay. Truly. If I had won either one of my two contests, then according to Pillsbury's rules, no one in my family could ever enter. And as you will see in the blog next week, and again in Bake-Off # 39, it changed the life and future of my daughter Kristina. Some things in her life now would not be where they are had she not been a contestant herself. I am so grateful for the times I have been, and wouldn't change a thing.

This is the grand prize winning recipe, "Blueberry Poppyseed Brunch Cake." It deserved to win, hands down. The recipe link is below. Try it!

Here is another shot of my pizza. I will leave you with the recipe just in case you would like to try it!

Shrimp and Feta Greek-Style Pizza

1 pound uncooked fresh medium-sized shrimp

1 Tablespoon cornmeal

10 ounce can Pillsbury Refrigerated All Ready Pizza Crust

4 ounces (1 cup) shredded mozzarella cheese

1 Tablespoon olive oil

2 cloves garlic, minced

2-1/2 ounces (1/2 cup) crumbled feta cheese

1/4 cup sliced green onions

1 Tablespoon chopped fresh rosemary

2-1/2 ounce can sliced ripe olives, drained

Shell and devein shrimp; set aside. Heat oven to 425 degrees. Grease a 12-inch pizza pan and sprinkle with the cornmeal. Unroll the dough and place in greased pan; starting at the center, press out with hands. Sprinkle with the mozzarella; set aside.

Heat the olive oil in a large skillet over medium-high heat. Add shrimp and garlic. Cook until shrimp are light and pink, about 1 minute, stirring frequently. Spoon over mozzarella cheese. Sprinkle feta cheese, green onions, rosemary, and olives evenly over shrimp. Bake at 425 degrees for 18-22 minutes or until crust is golden brown. Makes 6-8 servings. (Each slice is 230 calories and 9 grams of fat).

To read more about the Pillsbury Bake-Off go to http://www.bakeoff.com/

To find the recipe for Blueberry-Poppyseed Brunch Cake go to: http://www.pillsbury.com/recipes/blueberry-poppy-seed-brunch-cake/d71cb63f-cbff-42da-8733-77808af19bef/#

Photo of the "Blueberry-Poppyseed Brunch Cake" are by my daughter, Kristina Vanni. Visit her blog at: http://www.betterrecipes.com/blogs/daily-dish

To read my previous Bake-Off blogs:
Bake-Off #1: http://su.pr/7gmylO
Bake-Off #2: http://su.pr/2zgjZn
Bake-Off #3: http://su.pr/7VZzZS
Bake-Off #4: http://su.pr/292acQ
Bake-Off #5: http://su.pr/2yOSvP
Bake-Off #6: http://su.pr/28VYBh
Bake-Off #7: http://su.pr/1hk3nb
Bake-Off #8: http://su.pr/22JMGd
Bake-Off #9: http://su.pr/2KkA2E
Bake-Off #10: http://su.pr/8awD1k
Bake-Off #11: http://su.pr/1CmPvD
Bake-Off #12: http://su.pr/3ogo5M
Bake-Off #13: http://su.pr/1a4HYQ
Bake-Off #14: http://su.pr/3tgiV5
Bake-Off #15: http://su.pr/7tQXBu
Bake-Off #16: http://su.pr/9nPW7c
Bake-Off #17: http://su.pr/9WIaqm
Bake-Off #18: http://su.pr/6MMS45
Bake-Off #19: http://su.pr/2A7GXI
Bake-Off #20: http://su.pr/2MwjlD
Bake-Off #21: http://su.pr/1nIgIJ
Bake-Off #22: http://su.pr/1nkUgJ
Bake-Off #23 http://su.pr/20jQDK
Bake-Off #24 http://su.pr/AMfFSj
Bake-Off #25 http://su.pr/4btzLZ
Bake-Off #26 http://su.pr/2sJrvp
Bake-Off #27 http://su.pr/9cG4B1
Bake-Off #28 http://su.pr/24CMm0
Bake-Off #29 http://su.pr/8th5eg
Bake-Off #30 http://su.pr/AUUGkZ
Bake-Off #31 http://su.pr/9j9TQ6
Bake-Off #32 http://su.pr/76Fl0s
Bake-Off #33 http://su.pr/26Q4KJ

Bake-Off # 34- Part I: Blueberry Poppyseed Brunch Cake

2012-01-04T05:00:00.007-06:00

For the first time on my Bake-Off blogs, I am going to have to write a Part I and Part II, so look for Part II on this contest tomorrow, which will feature my 2nd Bake-Off experience. I have so much information and photos that it needs two blogs!

This was a great Bake-Off with the winning recipe "Blueberry Poppyseed Brunch Cake" from the lovely Linda Rahman of Petaluma, California. The cake is as beautiful as it is delicious, and for the first time since 1982, the winning recipe did not use a cake mix, refrigerated dough, or can of vegetables. It was just Pillsbury flour. I have to say that this spectacular cake is one of my all-time favorite Bake-Off recipes. The cake is fragrant, golden, and made-from-scratch with a light scent of sour cream offset by toasty poppy seeds and a hint of lemon. Can't you just taste it?

The cake can be served at breakfast, for a brunch, or dessert. Linda first created it as an experiment using fresh fruit which her family loves and it quickly became a favorite. One day while grocery shopping, it occurred to Linda that she ought to enter it in the Bake-Off. Linda, a tax accountant, had her husband Greg and two sons as taste-testers. At one point for about three years, every Friday night was a foreign cooking adventure. Linda followed the Time-Life series "Foods of the World" cookbooks, sometimes spending days preparing for the meals. Linda was lucky enough to grow up in a period when mothers and grandmothers passed their cooking skills along to the family's children. Linda became interested in cooking as a child, and prepared meals with her sister. They were so young, they had to stand on boxes to reach the stove and sink. She can't recall the first time she actually cooked, but remembers the first time she was really proud of what she cooked. "I was about ten years old when, by myself, I prepared meatballs surrounded by a ring of rice decorated with peas, served with gravy on the side. I had seen it in a photograph in a magazine." Little did she know that someday, countless people would duplicate her prize-winning cake, which has been published many times.

Linda in her beautiful home kitchen. You can tell it is definitely a kitchen where someone loves to cook. There is a large chopping block, made by her husband, in the middle of the floor. There are numerous bowls and pans hanging from the ceiling, and shelves filled with cookbooks.

Now that is one serious cook!

And now it's time for the best part- Linda's own words of her Bake-Off experience. Linda was kind enough to provide us with her fond memories of her winning Bake-Off, which was the first time she had ever entered the Bake-Off and first time she had ever won a contest.

REFLECTIONS ON THE UNEXPECTED

The 1990 Pillsbury Bake-Off

By

Linda Rahman

When I was a child, my grandmother Mimi and I would see recipes in the grocery store from the Pillsbury Bake-Off, and would speculate about the contest. Neither of us ever thought about entering. Then many years later I actually submitted a simple recipe and found myself to be part of the 1990 Bake-Off. Winning was the furthest thing from my imagination. That was twenty-two years ago; it was a most unexpected event.

“My” Bake-Off took place at The Pointe at South Mountain, resort in the hills outside Phoenix. Had I any idea of what an exceptional event the Bake-Off is, I would have brought my husband Greg with me. Thankfully, I did bring my friend and colleague Priscilla Yee. I had never entered a contest before and she was a veteran. We savored every moment of the very classy three-day event. Alas for Greg, he soon became my 24/7 answering service at home in Petaluma, California.

Linda and Priscilla at the Bake-Off

A unique thing about the 1990 Bake-Off is that it was the last year that the Pillsbury Company was owned by the Pillsbury family. The company was purchased by a holding company out of Great Britain. As the winner that year, I had the special privilege of meeting Mr. and Mrs. Pillsbury, lovely gentle people of a bygone era. There was much speculation at the contest as to whether this would actually be the last Bake-Off ever. How would the new owners run the company? What would they do about the Bake-Off?

We all have such grand ideas of what it is like to be “famous,” even if that fame is only for a moment in time. The Bake-Off is all about publicity for the Pillsbury Company, so there is great fanfare for the winner as media on all levels spreads the word throughout the land. But what is it really like?

There had been a delay in the schedule the morning the winner was announced. Word was that Willard Scott was waiting for his wig, which had to be flown in by special courier from New York City. That was before Willard decided his head looked just fine without a rug. When my Blueberry Poppy Seed Brunch Cake was unveiled as the winner, I was seated at one of the tables occupied by the one hundred contestants. My legs suddenly felt like limp spaghetti. All I saw between myself and Willard Scott was about a million electrical cords all over the floor, secured haphazardly with duct tape and a set of stairs leading up to the stage. As I attempted to walk normally, my heart beat loudly in my ears. I wasn’t sure if I could pull off being famous!

Did You Get to Ride in a Limousine?

When I was selected as one of the Bake-Off contestants, I was told to bring an extra outfit to wear on the Today Show if I were to win. Well, I certainly was not going to win so there was no point in bringing clothes to wear in New York. Besides, even though I am not superstitious, bringing that extra outfit was for certain going to guarantee that I would not win. So I did not bring one.

The outfit I got to wear on the big day of the Bake-Off, I bought in Santa Rosa, CA at a wonderful store that is long-gone: The Great American Short Story. (I’m short.) It was a long-sleeved blouse and matching, calf-length skirt in a linen-like fabric in a solid color of hot fuchsia. It was a good color for me and the photographers loved it. They told me to wear it in New York as well.

On the plane flight east, I sat in my seat as calmly as possible, accompanied by Marlene Johnson of Pillsbury and a publicist from New York City. All I could think about was my now-seriously-wrinkled skirt and my poor blouse; it was not only wrinkled, but stained in the armpits. I sometimes sweat profusely. This was one of those times, and I discovered the fabric showed water stains. I did not tell anyone of my dilemma as I mentally explored my options.

We arrived at the small, antique hotel near Rockefeller Center at about ten o’clock at night. I was told to get some sleep since we had to be on the set of the Today Show at four o’clock in the morning. The thought was that some sleep might help with the dark circles under my eyes. Me? I was thinking about my skirt and blouse! As soon as I was safely behind my closed door, I called the hotel desk to see if I could get my outfit cleaned overnight. I mean it was New York City after all! No such luck; go to Plan B.

Plan B involved trying to wash the armpits of my blouse in the bathroom sink with the little complimentary bottle of shampoo. The water turned bright pink. The water stains in the arm pits grew. The only thing to do was to wash the whole (dry clean only) blouse…including the big thick shoulder pads. A while later, with the blouse on a hanger, and all the baths towels now hot fuchsia, the question was how to get the thing dry in the next three hours. The little antique hotel had antique radiators. I turned the heat up as high as it would go and then stacked up chairs in order to suspend the blouse over the radiator. The room was now very hot! Had to get naked! Felt like a fool. Can fools be famous? Okay. Now, if I closed my eyes for a while would the dark bags go away?

Two hours later, I concluded that the shoulder pads would never get dry. It’s really hard to remove something like that without scissors but somehow I managed. The blouse was only damp now so, forgetting the bags under my eyes, I retrieved one of the chairs as an ironing board and with my little travel iron, attempted to press the skirt to some degree of wear-ability. All the time, I’m thinking how I’m not very good at being famous. I’m acting more like a little farm girl from Mosquito Lake Road, in Deming, Washington.

Amazingly, the next morning at the studio, I did not look too badly put together. Thanks to the “food stylist” (a new term for me; they come with a portable kitchen in a tackle box), the place smelled like a bakery. Gene Shalit was very friendly as he waited impatiently for a slice of cake, and I actually had fun in my on-camera interview with Bryant Gumbel. However, I had to smile a little later in the day when I talked with my sister. Her vision of the grandeur of celebrity was so contrary to how I had spent my sleepless night. She asked, “Did you get to ride in a limousine?”

The Rest of the Story

I won $40,000 in cash at the Bake-Off, as well as a $10,000 kitchen make-over from Sears. Federal and state income tax collectors took $20,000 of my cash. With two sons in college, the remaining $20,000 was most welcome and gone fast!

In the months after the Bake-Off, we used the publicity locally to raise money for Petaluma Valley Hospital. Pillsbury sent the Dough Boy costume out and my husband and sons wore it in parades and other fundraisers. We had a lot of fun and I felt (and still feel) extremely fortunate in all ways for the marvelous experience.

Several months after the Bake-Off, I was sitting in my office in San Francisco when I received a phone call from my son Brian, then an engineering student at WSU in Pullman, Washington. He said, “Mom, have you seen the newspaper today?” “Not yet,” I replied. “Are you sitting down” “Yes, why?” “Mom, they are going to continue the Pillsbury Bake-Off. And, Mom, the prize will be a million dollars!” And that, as Paul Harvey used to say, is the rest of the story.

Come back tomorrow to read Part II of this Bake-Off!

To read more about the Pillsbury Bake-Off go to http://www.bakeoff.com/

To find the recipe for Blueberry-Poppyseed Brunch Cake go to: http://www.pillsbury.com/recipes/blueberry-poppy-seed-brunch-cake/d71cb63f-cbff-42da-8733-77808af19bef/#

Photos of the "Blueberry-Poppyseed Brunch Cake" are by my daughter, Kristina Vanni. Visit her blog at: http://www.betterrecipes.com/blogs/daily-dish

To read my previous Bake-Off blogs:

Bake-Off #1: http://su.pr/7gmylO

Bake-Off #33 http://su.pr/26Q4KJ

Julia's Boeuf Bourguignon and The French Chef cookbook

2012-01-03T05:00:00.007-06:00

We decided Christmas Eve was the perfect time to make something from Julia's French Chef cookbook and settled on her marvelous beef in red wine. Julia says that "When beef stew is in the oven, all's right with the world." How right she is. The aroma that filled our home on Christmas Eve was intoxicating.

The recipes in The French Chef Cookbook grew out of the television series "The French Chef" back in the 1960's and were designed to cover as much as possible of French cooking in several seasons of weekly half hour programs. The shows ranged from sauces, stews, appetizers, desserts, cakes, pastries, and meats from the very simple to the fairly complicated. The book represents 119 of the programs, with the first recipe and show starting with number 14. Unfortunately, show numbers 1-13 no longer exist. The tapes literally wore out before duplicates were made. Several others are missing for other reasons, but thank goodness show number 96 lives on with the Boeuf Bourguignon. About a third of the recipes from this book were taken from "Mastering the Art of French Cooking," Volumes I and II.

For this recipe, first the bacon and beef are browned and placed in a casserole with red wine to simmer in the oven for several hours. While the beef cooks, an onion and mushroom garniture is prepared with pearl onions and one pound of mushrooms. When the beef is done the cooking liquid is poured off and thickened with butter and flour; the mushrooms and onions are added back to the liquid along with the beef. It simmers again briefly and then is served with noodles, rice, or boiled potatoes, and sprinkled with fresh parsley. We did as Julia suggested, serving with French bread (I made two loaves), a tossed salad, and the same red wine used in the cooking.

In addition to classic recipes such as bouillabaisse, ratatoutille, Coq au Vin, cassoulet, quenelles, petit fours, and dozens of others, there is an amusing chapter about the adventures of making the television series. There were incidents such as Julia forgetting to put the cornstarch in her flaming souffle and it collapsed on its way to the dining room, or while making a lobster dish, Julia was shocked by a short circuit in the microphone every time she touched the cooktop, and she kept grabbing her chest. Some of my favorite cue cards Julia read while cooking said things like, "Wipe your face," Stop gasping," and "Don't gallop!" Gallop??

If you ever find these wonderful shows on a PBS station, be sure and watch. And now you will know why Julia looks a little flustered making that lobster dish.

Bon Appetit!

Go Cats!

2012-01-02T05:00:00.004-06:00

Okay, I'm just a little prejudiced. No matter what, I will always be behind the Northwestern University Wildcats. My daughter Kristina is a graduate of this incredible school. As I was browsing in my downtown area at our wonderful local kitchen and cookware store called "Someone's in the Kitchen," the owner Bonnie asked me if I had bought Kristina this cookbook for Christmas. I immediately grabbed the book without even looking at it. Sometimes school cookbooks can be a little lackluster, but I was pleasantly surprised at the quality of the recipes.

The chapters are divided into the various athletic departments: Appetizers are cross country, beverages are swimming and diving, breakfast is football, salads are lacrosse, main dishes are soccer, tennis is side dishes, soups and stews are golf, breads are basketball, desserts and confections are baseball/softball, volleyball has a this 'n that category, field hockey is the training tables, and wrestling has cooking and tailgating tips. The index has facts on the fencing team. The recipes are really good - too many to name- but there is everything from "Willie's Purple Pride Cookies," a thumbprint cookie using concord grape jam as the filling to give an NU effect, to Food Network celebrity Bobby Flay's "Coffee-Rubbed Filet Mignon with Ancho-Mushroom Sauce." His wife is actress Stephanie March, a Northwestern graduate.

The cookbook was undertaken by the Northwestern CatBackers as a fundraising initiative. The recipes are favorites from loyal tailgaters, former student athletes, coaches past and present, university staff, parents, and even intensely loyal fans. Not only recipes, the book will also take you on a tour of athletic facilities, show photos of former stand-out players, and historical facts relating to each of the nineteen NCAA sports teams. All the proceeds from the cookbook directly benefit the Wildcat Fund which provides scholarships for future student athletes who will proudly wear a Wildcat uniform.

Women's basketball coach Joe McKeown gives us his recipe for success: "I can't cook like my wife, who is tremendous, but my Wildcat soup would include a little dash of point guard, a touch of power forward, and a kitchen full of quickness. Put it all in a pot, let it simmer for an entire pre-season and freeze it 'til the NCAA Tournament."

If you love college sports, love Northwestern, or just love good recipes, you will also love this great little cookbook. Since my daughter Kristina graduated with a theatre degree, I think the next Northwestern cookbook should be filled with recipes from all the famous actors who have attended or graduated from Northwestern. Wouldn't you love to try recipes from Charlton Heston, Warren Beatty, Ann-Margret, Garry Marshall, Meryl Streep's daughter Mamie Gummer, Tom Hank's son Chet, and about a gazillion more. But until that happens, any recipe you will open up in Willie's Wildcat Cookbook will be enjoyed while cheering on the Cats of every sport throughout the year.

Are You Ready for a Football Snack? Score with a Football Cheeseball!

2012-01-01T05:00:00.012-06:00

With all of the New Year's football games, here's a fun snack everyone will love. It's from my daughter Kristina's website. Click on the recipe here and make it for your favorite game.

Hot Drink Ideas for New Year's Eve or New Year's Day

2011-12-31T05:00:00.003-06:00

Here are some drink ideas to enjoy on New Year's Eve or a delicious start to the New Year tomorrow.

Old Swedish Glogg

1/2 cup dark raisins
2 prunes
2 cinnamon sticks
7 cardamom seeds
2 cloves
Peel of 1 orange
1 cup water
2 bottles (1 fifth each) tawny port
1-1/2 cups brandy
1 cup rum
1/4 cup sugar

Heat raisins, prunes, cinnamon, cardamom, cloves, orange peel, and water in a large saucepan to boiling. Reduce heat; simmer uncovered for 10 minutes. Combine port, brandy, rum, and sugar; pour into fruit mixture. Heat to boiling. Pour into punch bowl; ignite; let burn for 15 seconds. Serve in punch cups. Makes 18 servings, 4 ounces each.

Hot Butter-Spiced Brandy

1 quart apple cider
1/2 cup lemon juice
1/3 cup honey
1/2 teaspoon pumpkin pie spice
2 cups brandy
4 teaspoons butter
8 cinnamon sticks

Heat cider, lemon juice, honey, and pumpkin pie spice in medium saucepan to boiling. Pour 1/4 cup of the brandy into each of 8 mugs; add about 1/2 cup of the cider mixture into each mug. Top each with 1/2 teaspoon of the butter; garnish each with a cinnamon stick. Makes 8 servings, about 7 ounces each.

Tahitian Coconut

1 cup milk
1 cup Cream of Coconut
4 cups hot strong coffee

Heat milk and cream of coconut in medium size saucepan just to boiling. Stir in coffee. Serve in mugs. Makes 6 servings, about 8 ounces each.

Orange Liqueur Tea

3 orange-spice tea bags
4-1/2 cups boiling water
3/4 cup orange-flavored liqueur
6 lemon wedges
18 cloves

Steep tea bags in boiling water for 5 minutes; remove and discard tea bags. Stir in liqueur. Serve in mugs, garnishing each with a lemon wedge pierced with 3 cloves. Makes 6 servings, about 7 ounces each.

The Culinary Cellar Top Ten List for 2011

2011-12-30T05:00:00.011-06:00

My daughter Kristina suggested that I put up a top ten list of my favorite cookbooks reviewed this year. I thought it would be easy. It's not. I have a list of fifty at the moment, which was hard - but a top ten?! I actually don't know if I can do it. I like cookbooks way too much to narrow them down, but I will give it a try and include the links so you can go back and read them. These are not in any particular order, because that would be even harder to do.

1) The Breads of France by Bernard Clayton, Jr.  If you read my blog regularly, you know how much I loved this man and his recipes. I have written about his other books, too.   Bernard died earlier this year, so I have also included the link of my tribute to this great cook.
http://theculinarycellar.blogspot.com/2011/10/still-worlds-best-bread-baker.html
http://theculinarycellar.blogspot.com/2011/04/tribute-to-great-man.html

2) Judith Olney on Breads    I love all Judith Olney books.
http://theculinarycellar.blogspot.com/2011/01/judith-olney-where-have-you-been.html

3) Mama Agata   This was sent to me to review. Thank you, Barbara Maldonado- I may never have seen it otherwise! Great recipes, photos, and history.
http://theculinarycellar.blogspot.com/2011/01/secret-recipes-of-mama-agata.html

4) Blue Ribbon Preserves by Linda J. Amendt. I love to preserve foods all year round. One of my favorites to use.
http://theculinarycellar.blogspot.com/2011/07/can-do.html

5) The Weekend Baker by Abigail Johnson Dodge. You will want to bake more than just the weekends!
http://theculinarycellar.blogspot.com/2011/06/stress-free-baking-for-busy-people.html

6) Cold Weather Cooking by Sarah Leah Chase. How can a Midwest girl like me not crave cold weather foods?! Love this book.
http://theculinarycellar.blogspot.com/2011/11/wishing-for-snowflake.html

7) Life, on the Line by Grant Achatz. This is not a cookbook, but a definite read for anyone interested in the food world. The chef has a heart-breaking and inspiring story that you will not soon forget.
http://theculinarycellar.blogspot.com/2011/05/life-on-line.html

8) Burger Bar by Hubert Keller. Gourmet burgers at their best.
http://theculinarycellar.blogspot.com/2011/07/burgers-for-body-and-soul.html

9) Sphere Magazines. Again, not a cookbook, but each issue is like a cookbook in itself. I first wrote about my obsession with this now defunct magazine last year, and again this year. I have almost all of the issues now, thanks to my wonderful readers.
http://theculinarycellar.blogspot.com/2011/07/oh-sphere-where-art-thou-part-ii.html

10) Pillsbury Bake-Off Cookbooks. Another obsession of mine. The books I am referring to are the contest books starting in 1949 to the present. I am writing about every book and the winning recipes. Start with this latest blog and the links at the bottom will take you to all the previous ones. The blogs post every Wednesday and will continue until next March, right before the next Bake-Off is scheduled.
http://theculinarycellar.blogspot.com/2011/12/wednesday-winner-bake-off-33-chocolate.html

Like I said, there are so many more that I love. Do you have any favorites from this past year? I would love to hear!

So Just What Do the Rich and Famous Eat?

2011-12-29T05:00:00.008-06:00

On New Year's Eve, many people love to dress up, go to a fancy party or restaurant, and live high on the hog for one special night. But what if you are one of the "rich and famous" and can indulge like this anytime. What exactly is the lifestyle of the rich and famous, and what I want to know is, what do they eat?

Many of you may remember Robin Leach's very 1980's television show, "The Lifestyles of the Rich and Famous." With this cookbook, not only will you know what the celebrities eat, but you will be able to make the dishes yourself. Robin takes us on a culinary tour through the entertaining styles of fifty-five rich and famous, taking you into their homes, to dinners on private yachts, or to the world's most renowned restaurants and hotels.

Let's start with the wedding reception of a very rich-and-famous who married a not-so-rich-and-famous: The wedding of Elizabeth Taylor and Larry Fortensky. At what other wedding would you find the bride escorted by her son on one arm and Michael Jackson on the other arm. How many receptions include guests such as Nancy Reagan, Valentino, Diane von Furstenberg, and Eva Gabor, to name a few. The wedding feast included smoked salmon, lobster salad on artichokes, fettuccine with seafood, roast chicken with a morel sauce, and a five-tiered chocolate mousse wedding cake.

Once a year, when Hollywood invades the South of France for the Cannes Film Festival, it becomes seven of the most glamorous days imaginable. Celebrities and movie stars fill the hotels and have a grand time, indulging in coveted invitations to the best food and wine in the world. The invitations cannot be sent out until four days before the festival because no one knows exactly who will be there. The invitations must all be hand delivered to the hotels. If you are one of the very famous, you would be dining on a terrine of fois gras, medallions of beef, John Dory fillets and langoustines, and celeriac slices with artichokes.

The book is one indulgence after another with hundreds of celebrity photos, and also beautiful food photographs and great recipes. But there was one that caught my attention, simply because this particular family oozes of celebrity, money, and an unbelievable lifestyle that some people seem to be obsessed with on a daily basis. They were all very young then, but I think you will recognize the Kardashian family. Good grief, they are everywhere...

Oh, yeah? If they are so rich, how come they are wearing jeans and have bare feet?!

Wednesday Winner: Bake Off # 33: Chocolate Praline Layer Cake

2011-12-28T05:00:00.014-06:00

The 33rd Pillsbury Bake-Off Contest in 1988 started off with a kidnapping, complete with news coverage and reward money. The contest was held at the Sheraton Hotel on Harbor Island, San Diego. Pillsbury thought it would be fun to have a 4-foot-tall Doughboy figure and a 7-foot-tall Jolly Green Giant figure greet the 100 contestants at the hotel lobby as they arrived for the competition. Someone else thought it would be fun to kidnap them. Around midnight one evening, the hotel night clerk noticed a man carrying off the Jolly Green Giant right out the front door. To no avail, the clerk yelled "STOP!" as an assistant manager set off in pursuit of the kidnapper. The perpetrator decided to drop the Giant before jumping into a waiting car which sped away, but the Doughboy was already taken and in the back seat. The beloved missing Doughboy dominated the local television news and Pillsbury offered a reward for the safe return of the pudgy little fellow. A few days later, probably because it would be hard to hide the Doughboy, and maybe hoping to avoid charges, the kidnappers returned him to one of the television stations, blindfolded and gagged. (Maybe they got tired of hearing him giggle). He recovered quickly, however, because he was returned to the hotel arriving in a jeep, looking like a Southern Californian by wearing sunglasses. Anyway, he was safe and sound, and Pillsbury donated the reward money to a local charity. It still remains a mystery who the kidnappers were, but there was speculation it was members of a high school prom that was held that evening in the hotel.

What wasn't a mystery is that the judges of this Bake-Off loved Julie (Konecne) Bengstson's "Chocolate Praline Layer Cake." Julie, a college music teacher, oboist and saxophonist from Bemidji, Minnesota, had just become a mother two weeks before the contest! Julie said during the event that she was using two things Americans love - "chocolate and something gooey in between." The recipe developed after a few tries, with Julie borrowing her mother's time-tested caramel roll recipe for the praline mixture. "I kind of did this on a whim," said Julie. "There was a lady from my hometown who won in her category four years ago. She is the mother of one of my high school classmates. She won $15,000, and I thought at the time that it seemed like a pretty good deal for just sending in a recipe, so I thought I'd give it a try." Julie also won a $10,000 kitchen make-over, but the big reward came later when Julie's showstopper cake recipe was inducted into the Pillsbury Hall of Fame.

When Julie flew home after the contest, she was greeted with "a reception you wouldn't believe." Neighbors, relatives, fellow faculty members, and music students chartered a bus and went to the airport to meet her. As Julie looked out her airplane window, she saw a huge cardboard Pillsbury Doughboy standing in the terminal window. Her music students had formed an impromptu band. The mayor presented her with the key to the city. Photographers were everywhere. "I knew that the whole neighborhood would be out there because we have a crazy neighborhood and we do a lot of things together, but this was more than I expected. It was pretty fun."

Julie's winning cake uses Pillsbury's Devil Food Cake Mix as a base, and is poured into cake pans containing a homemade praline mixture (butter, cream, brown sugar, and pecans) in the bottom of them. After baking, the layers are turned out upsidedown, placed on top of each other with a whipped cream filling in between and on top, then garnished with chocolate curls and whole pecans.

There were some firsts in this exciting contest. For 73-year-old Olga Jason of New Bedford, Massachusetts, it was her first contest after trying every year to make it into the finals since the first Bake-Off in 1949. Olga made a spinach soup whose secret ingredient, she explained, was nutmeg. After learning she was finally going to be able to compete, Olga said, "I'm telling you, it's like a dream." There were also finalists from the 1957 and 1961 contests who made it to the finals this time after all those years of trying.

Olga Jason working hard on her soup entry.

Another first was the first husband-wife team to compete against each other in the same contest. Joan Wittan, a health educator from Rockville, Maryland made the finals with her "Almond Raspberry Torte," while her husband, Mark Schiffman, an epidemiologist at the National Cancer Institute, entered with his "Cranberry-Filled Layer Cake." When they learned they were both finalists, Mark explained, he and Joan "found ourselves yelling for joy in the middle of winter, outdoors, because this is such a fun thing." If you remember from previous Bake-Off blogs about the "Maryland Group" who enter the Bake-Off together, this husband-wife team are members of this competitive group who hold their own "mini-Bake-Off's" to find the best recipes. Their system obviously works, because many of them have made it to the finals.

Joan Wittan and husband Mark Schiffman fight it out at the Bake-Off!

This contest was also the first time that Pillsbury added Green Giant canned or frozen vegetable categories. The company also described the Bake-Off for the first time as a "cooking and baking contest," with any preparation method allowed, and sought recipes to fit contemporary eating styles by asking contestants to send their best recipes for indulgent treats, ethnic specialties, quick ideas, and wholesome alternatives. Pillsbury hoped that by adding the new ingredients along with unlimited means of cooking methods, that it would broaden the contest's appeal, which it did, but it also showed that America still likes desserts - and especially if they contain chocolate!

Here are other prize winners:

$10,000 winners:

-Party Spinach Cups, by Beverly Ann Crummey of Brooksville, Florida

-Pizza Quiche, by Marilyn Erickson of San Jose, California

-Orange Date Crescent Claws, by Barbara Rhea of Beavercreek, Ohio

-Raspberry Chocolate Truffle Pie, by Carol Hird of Madison, Wisconsin

-Lemon Kiss Cookies, by Sandi Lamberton of Solvang, California

$2,000 winners:

-Italian Country Loaf Rustica, by Miranda DeSantis of East Windsor, New Jersey (Yea, Miranda!)

-Garden Chicken Salad, by Edith Shulman of Grapevine, Texas

-Crescent Chick-Be-Quicks, by Rosemarie Berger of Jamestown, North Carolina

-Mexicorn Spoon Bread, by Carol Fassbender of Phoenix, Arizona

-Quesadilla Quiche, by Laurie Keane of Escondido, California

-Vegetable Frittata Pie, by Karen Stephens of Hamden, Connecticut

-Chicken 'n Artichoke Crescent Sandwiches

-Chocolate-Filled Caramel Buns, by Jeanne Holt of Mendota Heights, Minnesota

-Lemon Almond Breakfast Pastry, by Sharon Richardson of Dallas, Texas

-Golden Sesame Loaves, by Grayce Berggren of State College, Pennsylvania

-Marsala Raisin Torte, by Thomas Albrecht of Plymouth, Minnesota

-Lemon Macaroon Cake, by Rose Cordas of Lyndhurst, Ohio

-Pina Colada Cheese Tart, by Gloria Pleasants of Williamsburg, Virginia

To learn more about the Pillsbury Bake-Off contest go to: http://www.bakeoff.com/

To find the recipe for the grand prize winning "Chocolate Praline Layer Cake," go to:

http://su.pr/2ANY9W

Photos of the "Chocolate Praline Layer Cake" are by my daughter, Kristina Vanni. Visit her blog at: http://www.betterrecipes.com/blogs/daily-dish

To read all my previous Bake-Off blogs:

Bake-Off #1: http://su.pr/7gmylO
Bake-Off #2: http://su.pr/2zgjZn
Bake-Off #3: http://su.pr/7VZzZS
Bake-Off #4: http://su.pr/292acQ
Bake-Off #5: http://su.pr/2yOSvP
Bake-Off #6: http://su.pr/28VYBh
Bake-Off #7: http://su.pr/1hk3nb
Bake-Off #8: http://su.pr/22JMGd
Bake-Off #9: http://su.pr/2KkA2E
Bake-Off #10: http://su.pr/8awD1k
Bake-Off #11: http://su.pr/1CmPvD
Bake-Off #12: http://su.pr/3ogo5M
Bake-Off #13: http://su.pr/1a4HYQ
Bake-Off #14: http://su.pr/3tgiV5
Bake-Off #15: http://su.pr/7tQXBu
Bake-Off #16: http://su.pr/9nPW7c
Bake-Off #17: http://su.pr/9WIaqm
Bake-Off #18: http://su.pr/6MMS45
Bake-Off #19: http://su.pr/2A7GXI
Bake-Off #20: http://su.pr/2MwjlD
Bake-Off #21: http://su.pr/1nIgIJ
Bake-Off #22: http://su.pr/1nkUgJ
Bake-Off #23 http://su.pr/20jQDK
Bake-Off #24 http://su.pr/AMfFSj
Bake-Off #25 http://su.pr/4btzLZ
Bake-Off #26 http://su.pr/2sJrvp
Bake-Off #27 http://su.pr/9cG4B1
Bake-Off #28 http://su.pr/24CMm0
Bake-Off #29 http://su.pr/8th5eg
Bake-Off #30 http://su.pr/AUUGkZ
Bake-Off #31 http://su.pr/9j9TQ6
Bake-Off# 32 http://su.pr/76Fl0s