Buc Mrow

Posted on March 12, 2013 by The Pilot's Daughter

As I was walking through the grocery store today, regretting my decision to skip my Sunday shopping and save it for Monday because that is what everybody does, I saw it. I had already had the great realization that it was that time of year since it is in the stores again, but this re-reminded me. The it I am referring to is the cadbury egg. You either have a love or a hate relationship with this Easter candy and for me its definitely love. I love eggs so a chocolate egg with a cream filling that is colored like an egg gets me every time. And the commercial makes it even more irresistible. (Watch the video and the title of this post will make more sense).

Cadbury Egg Commercial

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Book Signing – The Smitten Kitchen Cookbook

Posted on February 26, 2013 by The Pilot's Daughter

Last night I went to The Smitten Kitchen Cookbook book signing with Deb Perelman. I went straight after work and got there probably 10 minutes after they started handing out tickets. I got number 131. It didn’t really dawn on me what that meant. What 131 means is if Deb took the time to chat with each person for one minute per person that means two hours till my turn.

Deb spoke and filled the room with her humorous stories and advice. It was fresh and fun and lots of question time. Deb was great and gave each person the time they wanted. I sat around for about 45 minutes till it dawned on me what my number 131 meant. It meant time to just go switch my cookbook for a signed one and head to sushi and wine with the sister. I figured I already got my time when I interviewed her.

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Q & A With Deb Perelman of Smitten Kitchen

Posted on February 25, 2013 by The Pilot's Daughter

Check out my interview with Deb Perelman from Smitten Kitchen talking about her new cookbook!

More French

Posted on February 20, 2013 by The Pilot's Daughter

This past weekend was my sister’s birthday, which brought the birthday count to four for the month of February alone. February is not about Valentine’s day its about birthday’s, or at least those are the cards that Hallmark is making a profit off of from me. One perk of all the birthdays is it give me an excuse to head into the kitchen to bake. And not just bake but to bake things I wouldn’t normally think to bake. When I sat down to think of what to make for Kara, I decided to shy away to the tycical favorite dessert of her’s such as crème brûlée or a fruit tart and go for the old favorite eclair.

I’ve made cream puffs before which is the same batter mixture, so I wasn’t intimidated by these delightful pastries. From this time baking I decided to stop living in denial and believe that the altitude is affecting my results. I’ve found things to be a bit dryer, cook quicker and not rise as well. Luckily the only one I saw that effected the eclair was the rising part. Some puffed up but some not too much, but fortunately though it might have not look as fluffy and delicate as it should have, but it tasted like cloud. A chocolate, covered, cream filled heavenly cloud that is.

Eclair recipe

Pate a Choux

Cream filling for eclairs

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~Happy Chinese New Year~

Posted on February 10, 2013 by The Pilot's Daughter

Happy Chinese New Year everyone!! Make sure to eat at least one dumpling today to ensure yourself good luck in this new year of the black snake! That’s my motto at least.

Check out some of my dumpling posts from the past years.

Dumplings in Sydney Australia and a recipe to make dumplings at home .

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The Tale of the Butter

Posted on February 9, 2013 by The Pilot's Daughter

This is a story of the butter that just would not soften…

On a cool winter evening the butter was purchased from the local grocery store. The butter took a bumpy ride in the back seat of the car in the plastic bag, then was carried inside to the warm house. By his forgetful owner he was then put into the fridge when he was supposed to be on the counter warming for the cake he was to be put into. An hour passed by when the owner jumped from the couch and realized that the butter was in the fridge. She moved the the butter to the living room with hopes that it would warm quicker there. But as the night crept on the butter stayed hard and cold. The butter’s owner finally accepted defeat and knew the butter would not be soft enough to whip with the sugar and decided the cake could not be baked till tomorrow. She decided to put the butter by the vent in her room while she slept so it would be perfectly soft in the morning.

When she arose she was excited to check on the butter, but once again she was disappointed by the lack of softness. The butter felt responsible but he knew deep down that it was just that he lived in an older house that was colder. The owner of the butter decided there was only one solution, she would take the butter to work. Off he went back into the plastic bag and into the backseat again.

He was set out on the desk and left to warm for eight long hours. When 5:30 p.m. rolled around she reached to the butter it at last was soft. It was perfect and ready to be whip with the sugar.

THE END

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Real American Meal

Posted on February 1, 2013 by The Pilot's Daughter

I recently just realized the beauty of the crock-pot. I don’t know what it is about cooking a little, tossing everything in a pot, then coming back to a perfectly cook meal that gets me so excited, but I can’t believe it took me this long to realize my love for it. Sure my mom had mad me slow cooker meals back in the day, but I just didn’t appreciate them. It’s also perfect timing for me to discover my new found love. Chilly Sunday’s make me pop out of bed and skip to the kitchen to cook or should I say slow cook.

This Sunday I did another first. I made chicken and dumplings. I don’t think I’ve ever even really had good honest home made chicken and dumplings—unless you count Cracker Barrel. So when it was cooking and I started to get my first wiffs, I was surprised by how rich it smelled and then when I took my first bite I was absolutely blown away with the depth of flavor. With every bite I just kept saying “I can’t believe I have not made this before” and then I would say that again while shoving another spoonful into my mouth. The only reason why I’m hoping it stays cool is to make this meal. I take that back; this meal would still be amazing in the summer.

America’s Test Kitchen Chicken and Dumplings

3 lbs boneless, skinless chicken thighs, trimmed

salt and pepper

3 tbs vegetable oil

2 onions, minced

2 celery ribs, sliced ¼ inch thick

6 garlic cloves, minced

1 tbs tomato paste

2 tsp minced fresh thyme

1/3 cup all-purpose flour

¼ cup dry sheery

4 ½ cups low-sodium chicken broth, plus extra as needed

4 carrots, peeled and sliced ¼ inch thick

2 bay leaves

1 cup frozen peas

3 tbs minced fresh parsley

Dumplings

2 cup all-purpose flour

1 tbs baking powder

1 tsp salt

1 cup whole milk

3 tbs unsalted butter

For the stew: Dry chicken with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-heat until just smoking. Brown half of chicken lightly on both sides, 5 to 8 minutes; transfer to a bowl. Repeat with 1 tablespoon more oil and remaining chick; transfer to bowl.

Heat remaining tablespoon oil over medium-high heat until simmering. Add onions, celery, garlic, tomato paste, and thyme, and cook until vegetables are softened and lightly browned, 8 to 10 minutes. Stir in flour and cook for 1 minute. Slowly whisk in sherry, scraping up any browned bits. Whisk in 1 cup broth, smoothing out lumps; transfer to slow cooker.

Stir remaining 3 ½ cups broth, carrots, and bay leaves into slow cooker. Nestle browned chicken with any accumulated juice into slow cooker. Cover and cook until chicken is tender, 4 to 6 hours on low.

Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces. Let stew settle for 5 minutes, then remove fat from surface using large spoon. Discard bay leaves.

Stir shredded chicken, peas, parsley into stew, and season with salt and pepper to taste. (Add broth as needed) Cover and cook on high until simmering.

For the dumplings: Whisk flour, baking powder, and salt together in large bowl. Microwave milk and butter together until warm, about 1 minute, then whisk to melt butter. Stir milk mixture into flour mixture until just incorporated and smooth.

Drop golf ball-size dumplings on top of simmering stew, leaving about ¼ inch between each dumpling (about 18 dumplings). Cover and cook until dumplings have doubled in size, 25 to 35 minutes. Serve.

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Joyeux Anniversaire

Posted on January 24, 2013 by The Pilot's Daughter

I have officially turned 24. The scary 24. The 24 that is oh so much older than 23. I’ve been dreading it but its just waltzed into my life. And surprise, surprise, its nots that bad. One bonus, I finally got the Mastering the Art of French Cooking, Julia Child cookbook. Another bonus my almond raspberry cake with buttercream frosting.

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Checks and Balance

Posted on January 10, 2013 by The Pilot's Daughter

As I sat at my nine to five desk today, I felt a twinge of pain when I looked at my phone at 4:23 pm and read a text. At 4:22 pm I received a text from my friend Becky that said, “330 to tel aviv.” Becky and three of my other friends were on their way on a A330 aircraft, to decipher for you, to Tel Aviv Israel. I responded with I wish I could go and knew that I had to work instead.

After I read that I sat there continuing to work and it sunk in, this is real life. I’ve bounced around a lot in the past year and have been fortunate enough to be unemployed in between and been able to travel and basically have whatever schedule I want. And of course the flight benefits were the best. As I thought about this I felt a moment of, I wish I was unemployed. How wrong is that? I wished for the time again when I could just jump on a plane with my friend Becky, or visit people, whenever I wanted. Once again I was hit with the reality of life. I started to weigh the pros and cons. Thinking about this I realized life really is about balance. I’ve lived the past year in this la la land where I was extremely fortunate to be able to accept internships where I worked for free, find jobs that work with my unpaid jobs and the best part, have about a month off in between. So as I sat there at my nine to five job I was able to think for a second that it was ok. I am so fortunate to have lived the easy life and be able to find a job. I sat there and thought about my year of fun and all my past college years of living on a spontaneous life plan. I thought back to all the moments I had experienced and tried to think of moments I had missed. None stood out and I realized that was all that mattered. I took those moments when I could and now I’m going to work hard to play hard again to. It’s all about the checks and balance.

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Good Luck Pretzel’s

Posted on January 1, 2013 by The Pilot's Daughter

Happy New Year!! I hope everyone had an amazing time welcoming 2013 last night. I found a recipe for a German new year’s pretzel that is supposed to bring good luck throughout the year. We used the pretzel loaf for French toast this morning— fingers crossed we ate enough.

German New year’s Pretzel from America’s Test Kitchen

Makes 2 large loaves

Dough

1 cup whole milk

3 large eggs

1/3 cup warmed water (110 Degrees)

4 tbs unsalted butter, melted and cooled

6-6 1/2 cups of all-purpose flour

1/2 cup granulated sugar

4 1/2 tsp instant or rapid-rise yeast

2 tsp salt

1 tsp ground mace (I used nutmeg)

1 large egg for eggwash

Glaze

1 3/4 cups confectioners’ sugar

1/4 cup whole milk

1/4 tsp almond extract (optional)

pinch salt

1. For the dough: Whisk milk, eggs, water, and melted butter together in liquid measuring cup. Combine 6 cups flour, granulated sugar, yeast, salt, and mace in stand mixer fitted with dough hook. With mixer on low speed, slowly add milk mixture and let dough come together, about 2 minutes.

2. Increase mixer speed to medium-low and knead until dough is smooth and elastic, about 8 minutes. If after 4 minutes dough seems very sticky, add remaining 1/2 cup of flour, 2 tablespoons at a time, until dough clears sides of bowl but sticks to bottom.

3. Turn dough out onto lightly floured counter and knead by hand to form smooth, round ball. Place dough in large, lightly greased bowl and cover with greased plastic wrap. Let rise in warm place until doubled in size, 1 to 1 1/2 hours.

4. Line two rimmed baking sheets with parchment paper. Turn doug hout onto lightly floured counter, divide into two equal pieces, and cover with greased plastic. Roll one piece of dough into 36-inch rope, about 1 1/4 inches thick, then transfer to prepared baking sheet and shape into large pretzel following photos. Repeat with remaining piece of dough.

5. cover pretzels with greased plastic and let rise in warm place until nearly doubled in size and dough barely springs back when poked with knuckle, 45-75 minutes.

6. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Brush pretzels with egg mixture and bake until deep golden brown and centers of pretzels register 200 degrees, 30 to 35 minutes, switching and rotating baking sheets halfway through baking. Let pretzels cool on baking sheets for 15 minutes.

7. For the glaze: whisk confectioners’ sugar, milk, almond extract (if using ), and salt together in bowl. Brush glaze evenly over warm pretzels. Transfer glazed pretzels to wire rack and let cool completely before serving.