Brownies for Change

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Things are changing in the Gal Foodie kitchen. And actually, the kitchen is literally what is changing. The whole idea of change is bred into us Mainer’s as something to be avoided. “If it ain’t broke, don’t fix it,” as they say. Well, things here are “broke” and I’m about to fix it. And wow, has it gotten a little stressful around here.

Us islanders thrive on rumors, and this one is true. We’re moving. It is bittersweet to leave Mount Desert Island, and a lot of tears have already been shed for the lifestyle, place and people I’m about to give up. It has been a challenge living here – a hard life, surrounded by a beauty that can’t be denied. It’s a place that captures your heart… if you can survive the winter, of course.

There’s so much to look forward to where we’re going. Farmer’s Markets, and restaurants, and specialty food shops, fishmongers and grocery stores (!!). Family and friends and the familiarity of a hometown. And at the very least,  a burger and a beer within a reasonable distance! (That’s not even an option here 9 months out of the year!). Ben and I are excited about the change, and overwhelmed by the task of making it happen. So, to help relieve the anxiety, I looked no further this week than to the comfort of a food that hasn’t changed in my life in 36 years. Nana’s Brownies.

brownies

My mother is famous for knowing exactly when a giant pan of these needs to be made. We kids always called it “brownie brainwaves.” We would come home from some crazy adventure, and mom would have the brownies already done and cooling on the counter. How did she know?  I’m pretty sure my Nana had the same talent, and I’m pretty sure this recipe was created to ease the heart and soul in times of change. What better way to take your mind off the moment than falling head over heels into a pan of warm brownies?

Nana’s Brownies
1 1/4 cups Shortening, Melted
12 tbsp Cocoa
1 1/2 cups Flour
1 tsp Baking Powder
3/4 tsp Salt
4 Eggs
2 cups Sugar
2 tsp Vanilla
1 cup chopped walnuts or semi-sweet chocolate chips

1. Melt shortening and add the cocoa mix (I do this right in a glass mixing bowl in the microwave for 30 seconds)

2. In a separate bowl, beat eggs and add sugar and vanilla. Beat until smooth.

3. Add egg mixture to cocoa mixture

4. Add dry ingredients and stir until smooth, adding walnuts or chocolate chips (or both!)

5.  Grease a 9×13 pan and bake at 350 for about 35 minutes. Do not over bake.

6. Sit down, relax, enjoy the moment as you bite into the warm,  gooey yummy that is… Nana’s Brownies.

As my Nana said to my mother, and my mother to me, “This too, shall pass.” And so it will, even if I have to bake brownies every day until I’m in my new kitchen, starting my new life on the mainland.

Pass the milk and the packing tape, please.
~ Gal Foodie

Buffets, Blackjack and Bally’s, Oh My!

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For those of you who are regular readers of this blog, it’s been no secret that there has been little to no activity here in the last few months. It’s not that we’re not eating. Oh, we’re eating! It has more to do with as the warm weather starts to pick up the pace, so too, do we, and change, my friends is coming.

I’ll be posting soon about the new kitchen, the new food, and the “new life” menu. But for now, I’ll share that for the next 10 days, yours truly will be dining, dancing and driving across the deserts of the Southwest.

Thank you to all who contacted me about your favorite (and not so favorite) places to dine in Las Vegas. After many attempts at dinner reservations, we still do not have one for Sunday night. I may just wing it, and we may just end up in a long line for the all-you-can-eat Prime Rib dinner for $1.99.

Angel Food Cake with Strawberries and Whipped Cream

Angel Food Cake with Strawberries and Whipped Cream

I’ll leave you with a photo of one of my favorite meals from this week. This guy mysteriously appeared on my desk, smiling happily up at me in the flicker of the midnight oil. Ben, how did you know?

Life is short. Eat dessert first!
~ Gal Foodie

Celebration Food Recipe Contest Winner!

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You all continue to amaze me with your creativity, your interpretations of my contests, your stories and your delicious recipes! The winning recipe from last month’s Celebration Food contest was chosen not just for the recipe, but for the reminder to get outside and walk, look for the buds in my gardens, and smell the change in the air. After a long winter, I am feverishly celebrating Spring every day here on Mount Desert Island. Mindee Curtis, thanks for this month’s winning recipe!

asparagusCelebration…what comes to mind for me is the changing of seasons, especially the transition from winter to spring.  The chance to once again go out for walks, see the first spring flowers, and eat those delicious spring vegetables like leeks and asparagus, are reasons for me to celebrate.  I feel that this recipe is a reflection of that type of happiness.

Bacon Wrapped Asparagus Benedict
Submitted by Mindee Curtis
18 asparagus spears
6 slices bacon
Salt and pepper
3 egg yolks
1/2 teaspoon salt
1 cup (1/2 pound) melted sweet butter
1 tablespoon lemon juice
2 tablespoons vinegar
6 large eggs
3 English muffins, halved and lightly toasted.
Fresh dill sprigs for garnish (optional)

Directions

1. Preheat oven to 450 degrees. Separate asparagus into bundles of 3 stalks each. Carefully wrap a piece of bacon around each bundle, starting about 1/2 inch from the bottom of the tip.  Transfer bundles to a rimmed baking sheet. Sprinkle with salt and pepper. Roast, flipping halfway through, until asparagus begin to wilt and bacon is brown, 20 to 22 minutes.

2. Make hollandaise sauce.  Place egg yolks and salt in blender, blend for a few seconds at high speed until you have a smooth frothy mixture. Still at high speed, start adding hot butter in a thin, steady stream, not too slowly. As you add butter, the sauce should thicken. When half the butter has been added, add lemon juice. Continue blending until all butter is used.

3. Poach eggs.  Bring large saucepan of water to boil; add vinegar. Reduce heat to medium-low. Working with 3 whole eggs at a time, crack eggs open and add to simmering water. Cook until whites are set, about 3 minutes. Using slotted spoon, transfer 1 egg at a time to a plate, repeat with remaining eggs.

4. Place a toasted English muffin half on each of 6 plates. Top with a bacon wrapped asparagus bundle, then poached a egg, and hollandaise sauce.  Garnish with dill sprigs, if desired.

Delicious, Mindee! (Any food with “benedict” in the name is enough to keep me at the table!)

Happy Spring!

~Gal Foodie

Dining out in Vegas! What’s your pick?

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At the end of April, Ben and I are headed on a family outing to the great state of Arizona…by way of Las Vegas! I’ve been to Vegas several times and have experienced a little of everything when it comes to the food – but I haven’t been there in several years – and many new, amazing places have cropped up as fast as they can build casinos on the strip. There are so many choices – and if you want to think of it Vegas-Style – there are so many countries and cities to dine in. How does one choose?

It would be ridiculous to think I can plan a vacation without looking at the dessert list. Help us out by offering your “Foodie Favorite Picks” for dining on the Las Vegas Strip. We’re there for 2 Dinners, 2 Lunches and 2 Breakfasts.

What happens in Vegas, gets posted here.
Well, that goes for the food anyway…

~ Gal Foodie

Irish Soda Bread is Good for You.

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It’s one of my favorite food-oriented events, St. Patrick’s Day. It’s also a “holiday” that makes me laugh at my own country, because only us Americans celebrate it with a fervor not seen since the Gladiators entertained Rome. It’s our big excuse to leave work early and show back up the next day with a story about playing pool with a deaf man in zooba pants and a raging hangover (well, I guess St. Patrick’s Day has stiff competition with Cinco de Mayo). And of course, everybody is Irish on St. Patrick’s Day.

I’ll admit it. I’ve had my share of pub crawling on this very day – dodging work, wearing green and sporting a button or two declaring my desire to be kissed based on my heritage. I am, in fact, quite a bit Irish. My red hair, freckles, pale skin and name are the first giveaway – and a black and white photo of Nana Murphy on the lap of my Great Grandparents, fresh off the boat from Roche’s Point, has led me back to County Cork once already in my lifetime.

Irish Soda BreadAlas, lassie, since we’re all a little Irish today it would only be fitting to drink a little Guinness and bake a little Irish Soda Bread. This is one of my favorite family recipes. I got it from my cousin Molly, who got it from her mother, Sara, who got it from her Grandmother somewhere in between County Cork, Ireland and Boston, Massachusetts. I’ve modified it slightly to be a little healthier and heartier (at this I give you the mischievous look of a leprechaun who just told you a tricky limerick). And suggest it be eaten warm, and completely saturated with sweet cream butter.

Murphy Family Irish Soda Bread

5 tbsp unsalted butter
3 cups whole wheat flour
1 1/2 tsp salt
1 tbsp baking powder
1 tsp baking soda
3/4 cups sugar
1 cup dried currants
1 3/4 cups buttermilk (No buttermilk on hand? See my cool sub below)
2 eggs, well beaten
1 tbsp caraway seeds

Directions
1. Smear 1 tbsp butter evenly in a 10″ cast-iron skillet. Line the buttered skillet with wax paper. (The skillet is pretty important here, but a round baking pan will work)

2. Sift dry ingredients together. Add currants to dry ingredients and toss well to coat.

3. Melt 2 tbsp of butter and whisk together with buttermilk and eggs. Add to the dry ingredients, along with the caraway seeds, and mix just until blended, being careful not to over mix.

4. Spoon batter into the skillet and dot the top with remaining 2 tbsp. of butter. Mmmmm. Butter.

5. Bake at 350 for about 60 minutes until golden brown. Cool slightly before removing from skillet and cooling completely on a rack. Or, cut it into wedges and serve it warm. With lots and lots of butter.

Buttermilk Substitute: Instead of using real buttermilk, which can be hard to find, and harder to use up if you don’t need much, try this: Add 1 tbsp of white vinegar or lemon juice to a cup of milk and let it stand for 5 minutes. I used this trick with skim milk for my bread today and it worked great. You’d never know the difference! (Although I wouldn’t dare you to drink it straight!)

I needed to speed this recipe up today to expedite to the eating part, so I threw the wet ingredients into my KitchenAid Professional 600 Series 6-Quart Stand Mixer and whisked them well, then changed to the paddle and tossed in all the dry ingredients, starting with the flour. I mixed on medium speed until just combined and then spooned it into the prepared skillet. It came out just as good as it always does, but I could sense my Grandmother rolling over in her grave because I didn’t sift…

Today, may the road rise to meet you feet first. And for the sake of tomorrow, stick to overindulging in the soda bread. It’s good for you.

~ Gal “Ali” Foodie


Banana Bread from Far and Away

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Can you find us?

Can you find us?

My friend Darcy and I have known each other since we were 9 years old. We met every summer for a week of camp on Lake Cobbosseecontee, in West Gardiner, ME. All the way through our senior year in high school we looked forward to that week of late night giggles, days of swimming and singing, and building friendships that grew stronger as we grew older.

Eventually we moved away, formed new lives and new friendships. When I made the move from Seattle back to Mount Desert Island in 2005, where Darcy grew up, I wasn’t sure if she was still here, or if any of my friends were still here. It had been nearly 15 years since I last saw most of my camp friends. As I sat reading the local paper one morning, I came across an article about an artist on the island named Darcy Stillman. She made mirrors out of the island’s rocks and shells. Could it be her? An artist? There was an email address at the end of the article, and sure enough, a reply came back… “Yes! It’s me!! Let’s go swimming!”

Ali & Darcy aboard the O'Day Tempest Curlew

Ali & Darcy aboard the O'Day Tempest Curlew

How does this have anything to do with food, Gal Foodie? Well, it has a lot to do with food. As our friendship rekindled, so did the opportunity to share our talents as adults with each other. Darcy had become a teacher at the local high school, and an avid baker and artist. She was forever delivering loaves of bread, homemade granola and the like to my doorstep. When I had surgery, she showed up in her pajamas early my first morning home alone and stayed with me, nursing me back to health with her homemade chicken soup, breads, and smoothies. When she bought a motor boat that summer to island hop for her art-rock-hunting endeavors, I got a very excited call to meet her on the upper town dock with sandwiches for an island picnic. And when I finally bought my own sailboat, it was Darcy who brought lunch for the inaugural sail. We spent many an afternoon cruising the harbors and inlets of Mount Desert Island – a treat for anyone who loves this place as much as we do.

Darcy filled out an application for the Peace Corps and was accepted. She was headed to South Africa for 2 years. I received a frantic call her last day on the island. She was in panic mode. I had lived in Ecuador and traveled all over the world, and remembered well this feeling of sheer anxiety. I packed up breakfast and proceeded to pack up Darcy. As we sorted clothes, I recounted the story of the The Poisonwood Bible
, one of my favorite books – reminding her that no matter what you bring, it’s going to be the wrong thing so get over it quick, and be prepared to adapt. I couldn’t think of a better candidate for this kind of experience. I cried all the way home that day. I was really going to miss my friend. And I was scared for her too. However, Darcy can jump into anything with the gusto and enthusiasm of a pack of church ladies preparing for a Sunday supper. She was going to move mountains over there no matter what she did.

Aletuke, South AfricaThanks to the internet, she and I chat daily via Facebook IM. I am always prying her for info on what she is eating, cooking, seeing and doing. The customs and traditions there are so rich, and like our own, often revolve around the camaraderie of cooking together. She has fully immersed herself in it, and in true Darcy form, is bringing her own traditions to her village as a way to bridge the cultural divide and make new friends. When I asked her to send me a recipe from her village of Aletuke, she sent me way more than that. This recipe is Darcy in all her glory – baking, teaching and sharing.

Over the years, living through many a Maine winter, I have grown to love the joy of baking, especially bread. I could say that one of my signatures as a friend is showing up when least expected with a wonderful loaf of bread. Why bake one when you can bake two and give one away?

Now I’m a Peace Corps volunteer in South Africa. I live in a rural village and continue to fascinate the people around me with my baking. There are no fancy flours or seeds to drop into my bread so I find myself baking a lot of banana bread. Why? Because the ingredients are few, cheap, easy to find and there is never a shortage of old bananas. So I continue to bake an extra loaf and give it away. There is no better feeling then showing up at someones home and handing them a fresh baked loaf of banana bread. Their smile and energy are all the thanks I need.

Now I’m teaching the people I work with how to bake and they are teach the orphans we work with how to bake. But we are teaching them to make two, not one loaf at a time and we decide as a group who to give the extra loaf to. It’s a beautiful process to be a part of.

Far and Away Banana Bread
Makes 2 Loaves

Cream together:
1/3 cup shortening (or margarine, I can’t get shortening here in SA)
2/3 cup sugar (I usually use a 1/2 cup)
Beat In:
2 eggs
Add:
1 3/4 cup flour
2 1/2 tsp baking powder
Mix most of the way then add:
1 1/4 cup mashed banana.

Banana tip:  When you have ripe bananas beyond eating throw them in the freezer. When you have enough, make banana bread.  Bananas from the freezer are juicier.  Drain off most of the extra water and add a little extra flour to thicken batter.  This will make a little extra batter to add to your mini give away loaf.

Grease an 8X4 in. bread pan and a mini loaf pan.  Divide batter appropriately and bake at 350 for 50-60 min. Check the mini loaf after 20-30 min. for it will bake faster.

From childhood to adulthood, life experience teaches us a simple lesson: Make two and share. One is silver and the other is gold.

~Gal Foodie

Darcy Stillman’s Blog of her Peace Corps Adventures can be read at http://darcystillman.blogspot.com/

Gal Foodie Recipe Contest: Celebration Food!

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THIS MONTH’S CONTEST: Celebration Food!

It’s March and there’s lots to celebrate! March Madness is coming, the clocks are springing ahead, and as for me, I’m already into a good amount of Spring cleaning – which is always cause for celebration!

This month I thought it would be fun to see what you all could come up with for recipes that you usually have during a celebration. Be it the big game day, a birthday, a wedding, a special dinner –  a dessert, an appetizer, an entree – whatever inspires you to yell “Party’s On!”

The winner of this month’s contest will receive a set of 4 Libbey Vina Stemless 16.5 Ounce Red Wine Glasses! I love these for any celebration, and they’ll look good on your table too!

Here are the Rules:
1. Send me your favorite recipe for Celebration Food. The term “Celebration Food” can mean anything, so send me a recipe that you would normally make for a celebration in your life. You also must tell me a story about your celebration and WHY you chose this recipe. I prefer original recipes, however if you have one from a book or other resource YOU MUST disclose the source. Entries that appear to be plagiarized with no cited source will be tossed like a salad.

2. If I select your recipe it will be published on the Gal Foodie website along with your photo and you will also receive a set of 4 Libbey Vina Stemless 16.5 Ounce Red Wine Glasses.

3. Recipes will be judged based on your story, taste, originality/artistic flair, ease of preparation/practicality, and appearance.

4. Deadline for submission is March 30, 2009.

Submit Your Recipe [easy-contact].


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And the Winner Is…

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Wow you guys can cook!
I received recipe submission’s for last month’s “Comfort Food” recipe contest from all over the world! I really enjoyed the variety of dishes that inspired comfort in all of you, from Diet Coke cake, cheese balls, tuna casseroles (a myriad of combination’s) to chocolate frosting (eaten right out of the bowl!).

What I really enjoyed were the stories that accompanied the recipes. Food is such a memory-jerker. It was clear a lot of you hold very fond memories surrounding the recipes you submitted. Here’s an excerpt from one:

Grandma Gladys Christmas Ball
For about 45 years, my family and I spent Christmas Eve with a neighbor who became our family’s grandmother by proxy. She made this appetizer every year. We never found the exact ingredient amounts written down, she told us the ingredients a few times. Since she passed away in 2001, we have made this same ball and served it every Christmas. Grandma Gladys and Grandpa Harry had no children of their own, we were their only family. My memories began in the early 60’s, the cocktail era. Grandma always had a “toddy” in her hands on Christmas Eve, usually Southern Comfort and Cranberry Juice. The 80’s became my children’s memories, but Grandma and Grandpa were still stuck in the 60’s with their decorating tastes, cocktails and bouffant hair. Imagine sitting at their retro bar, paneling on the walls, red fur pillows on fake leopard print couch and a blazing white rock fireplace. Fabulous.

After reading through all the recipes, trying our favorites, and eating lots of leftovers, Ben and I have chosen the winner. We based our decision on a few key factors. One, we loved the recipe. It was easy, delicious, a pantry cleaner-outer,  and very comforting, especially with the current weather we are having in Maine. Second, we also agreed with the author – it can fix a bad day. Especially with extra cheese.

So congratulations, Lisa Speer! You are our Gal Foodie Favorite pick for February’s Comfort Food Recipe Contest! Hold the cheese!

The Winning Recipe…

Had a Bad Day Meaty Noodles by Lisa Speer
1/2 Pound Ground Beef (80/20 fat ratio)
1/2 Pound Ground Pork
1/4 Teaspoon Oregano
2 1/4 Teaspoons Fine Sea Salt
1/2 Teaspoon Freshly Ground Back Pepper
3 Cloves Garlic, minced
2 Tablespoons Unsalted Butter
1 Tablesoon Extra Virgin Olive Oil
1/4 Cup Dry White Wine
1 Can Whole Plum Tomatoes, Preferably San Marzano
1/4 Cup Chopped Celery
1 Large Sweet Onion, chopped
2 Bay Leaves
1/4 Cup Light Cream
1/4 Cup Parmesan Cheese, grated
4 Large Fresh Basil Leaves, chopped
Hot Prepared Egg Noodles
Grated Parmesan Cheese
Chopped Flat Leaf Italian Parsley

Directions:
After really bad day, heat butter and olive oil in in large saute pan over medium heat until butter is melted.  Raise heat to medium high. Add meat, salt, pepper and oregano. Brown meat, add onion, garlic and celery and cook until onion is almost translucent. Add wine, tomatoes and bay leaves. Reduce heat, cover and simmer for about 30 minutes. Add cream and Parmesan and simmer an additional 5 minutes.  Remove from heat. Stir in basil. Taste and adjust seasoning with additional salt and pepper if desired. Serve over egg noodles topped with plenty of Parmesan cheese. Sprinkle with parsley. If carb-a-phobic, omit noodles. AAaaaaahhhh!!!!

The Story
“This recipe is pure comfort food to me. I vary the ingredients with whatever types of canned tomatoes and pasta that I have around, usually whatever has been on sale in the previous weeks. When I’m feeling on the heavy side I omit the pasta and pretend the cream and cheese are my friends. It is guaranteed to make me feel better when I need comfort food, every time. If this recipe doesn’t win the Silver Palate Cookbook that I’ve wanted for twenty years (I don’t have the original either), I will have some. With pasta. And extra cheese.

Thank you to everyone who entered, and watch for the March Recipe Contest: Recipes for Celebrations

Gal Foodie Favorite: New Organic Olive Oils

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I’m a huge fan of the olive oil tasting bar at one of my favorite specialty food stores, ChefShop.com in Seattle. I always look to them when I’m interested in how olive oils can flavor or inspire a certain dish. It’s amazing to me how very different certain oils can taste on their own, and when combined with other ingredients. (My fav combo is a nice dipping oil, crusty bread and sea salt!) I just received a few product reviews that I would like to share with you about 2 new olive oils from a California producer. (No, great olive oil doesn’t have to come from Italy!)

Knowledge is power, and olive oil can be a complicated topic! ChefShop.com knows their olive oils, so if you are just getting educated about the different uses for olive oils, or are a seasoned professional looking for a new treat, you won’t be disappointed with either of these Gal Foodie Favorite picks!

New Organic Chef’s Pick Olive Oil
chefspickoil

Many of you know that one of the best deals in olive oil is Organic Chef’s Pick from Albert and Kim Katz. We often speak highly of their oils and, just recently, we let you know that Katz December Oil (2008) was their very best new oil ever. Their Meyer Lemon Olive Oil is a sure-fire and always-fun winner too.

Well, it is that time of year again. The new Organic Chef’s Pick is here… the first bottling and, as such, the most robust of the year. (Each shipment is a little different as the oil is kept in an airless stainless vat until it is bottled. So, the oil will mellow a little as the year progresses.) This year’s Chef’s Pick oil is a direct reflection of the December Oil. If you were one of the lucky ones to have ordered a bottle this year, you know what we are talking about! This year’s Organic Chef’s Pick oil is full of vitality, green with a punch, has a smooth feel, and a finish that doesn’t linger too long. It explodes in the mouth – full of expression. It really is good! This Gold Medal winner, at $25 for a 750 ml bottle, is by far one of the best deals in the world for such a great olive oil. If you like Italian oils, this oil will show you why California is a great place not only for wines, but for olive oil too!

Purchase Organic Chef’s Pick Olive Oil

New Organic Rock Hill Ranch Olive Oil

rockhilloil
It has been a rocky road for Rock Hill. For me, Rock Hill has never been my personal favorite. An oil with definite character and personality, but, like people, perhaps not your cup of tea. Its opinionated taste has brought it Gold Medal accolades for the last three years at the prestigious L.A. International Olive Oil Competition. The flavor characteristics in the past have been strong, with a sharp pronounced olive along the edge of the tongue, some bitterness, clean grass, and a strong, open flavor. Delicious, but never quite as appealing to me as the classic Chef’s Pick. But despite this oil’s bumpy start, it has an ever growing following, perhaps because of its strong personality.

New Organic Rock Hill has matured into a very special oil. With a grove of Allegra olives now producing enough olives to be the significant voice in the oil, Rock Hill seems to have found its song. I guess as a young oil that you expect to be a superstar, there comes likes and dislikes. This year it appears that all things have come together on top of Rock Hill…and here’s why. The olives that make up this year’s complex oil include Taggiasca and Casaliva olives, native to Ligurian and Lombardy regions in Italy. These two olives make up 40% of this oil and contribute a soft taste, a hint of fruit, and a rich mouth feel. The Leccino olives, which make up 10% of this blend, add the classic green grassiness and peppery finish, so typical of Tuscan oils. The Allegra olive makes up 50% of the blend. A slow growing (low-vigor) and very rare olive variety from Italy creates beautiful “clusters” of fruit, yielding full oil with wonderful round flavors. This is the “secret” ingredient! The Allegra olives (and trees) are just maturing and are making Rock Hill one of the most interesting oils of the year! If you haven’t tried it, this is the year to do so!

Purchase Rock Hill Organic Olive Oil

About the Olive Oil Producer
Albert and Kim Katz have completed their third transitional year for all of their olives using organic and sustainable farming practices. They are proud to have made this commitment, and Gal Foodie is thrilled to further her longtime support of organic farming.


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