Monthly Archives: August 2012

On being an ant

I’ve spent the past week being an ant. Which is to say that I’ve been storing up the food and flavors of summer in the hopes that they will help get me through the dark, rainy winter months.

Summer sky

You remember that fable, don’t you? It is one of Aesop’s. In it a resourceful ant spends the waning days of summer storing up food for the winter while an irresponsible grasshopper fritters the days away having fun and playing his…legs (pfft! the nerve) When winter comes, the ant’s home is warm, cozy, and full of food and friends, while the grasshopper is hungry and cold and has nowhere to go.

You can probably tell from this rich description that I have a very specific vision of the fable in my head. The Grasshopper and the Ants, Walt Disney’s version of the fable, was a beloved cartoon that I watched more times than I can count.

I learned from Wikipedia (where most things are learned nowadays) that the fable has been politicized throughout history and that Disney’s adaptation of it has a – unmistakable, now that I think about it – Roosevelt/New Deal angle to it. I always identified more with the responsible ant than the carefree grasshopper anyway, making me the perfect audience for Walt Disney’s political agenda!

The Grasshopper and the Ants

Image from Wikipedia

Annnywho, now that we’ve had that little digression, let me tell you what I’ve been up to lately – besides spending too much time on Wikipedia.

Two weekends ago I took a class at The Pantry from Willi Galloway. It was about growing your own herbs and using them in the kitchen. The class was so inspiring! I immediately went out and bought her book and started planning my garden for next year.

During class we made her recipe for Rosemary Lemon Salt. I’ve been sprinkling it on nearly everything I’ve cooked since. It is so delicious that I took my scissors to my own overgrown rosemary bush (which I learned I should have been pruning several times a year!) and dedicated a large bunch to the same salty-lemony-delicious fate.

Rosemary Lemon Salt

And then this past weekend I bought a big bag of humble Roma tomatoes at the farmers market and roasted them in a low oven for several hours ala this recipe from Orangette. The slow roasting concentrates the flavors of these fleshy, oft-overlooked tomatoes into something that can only be described as magic. Summer magic.

Roasted tomatoes before

Half of those went into the fridge for immediate consumption, and the other half I wrapped individually in plastic and put in the freezer. It’s enough to make me almost wish for the dark, cold, drizzly night in January when I will pull a few of these babies out to toss into a soup or warm pasta dish. Almost.

Roasted Tomatoes after

Last but not least, inspired by this fascinating blog post on using peach pits, I made a peach and basil infused simple syrup. What says summer more than peaches and basil?!

Basil and peach pits

I plan on drizzling this fragrant, light syrup into plain seltzer water or adding it to iced tea any time I need to feel like I’m sitting on the patio with the sun in my face. Here’s to summer…and being an ant!

Basil Peach Vanilla Syrup

Basil Peach Vanilla Simple Syrup

Inspired by BraveTart and Willi Galloway
Makes ~3 cups

True to its name, this syrup really couldn’t be easier. The only thing it requires is time. I let mine steep for about 24 hours, but you could have a perfectly yummy syrup in as little as 4-6 hours. It all depends on how strong you want it to be. This same formula could also be used for any number of delicious combinations!

  • 2 cups water
  • 2 cups sugar
  • 1/2 cup basil leaves
  • 4-6 peach pits
  • 1/2 vanilla bean

In a saucepan, stir together the water and sugar and bring to a boil. Remove from heat.

Crush and tear the basil leaves with your fingers to release their oils, and then stir them into the hot liquid. Add the peach pits and vanilla bean.

Cover and set aside to cool. If you are going to let it steep overnight, put it in the fridge. Once done steeping, strain with a fine mesh sieve.

Store the syrup in a glass jar in the refrigerator.

Rosemary Lemon Salt

From Willi Galloway
Makes 1 cup

This salt is addictive. Willi said it is delicious over popcorn, which I can’t wait to try. I’ve been using it to season almost every dish I’ve made in the past 10 days. It adds a bright kick to pasta, rice, roasted veggies, fish, you name it! As with the syrup above, this formula could be used for any number of herb combinations.

  • 3 garlic cloves
  • 1/2 cup salt
  • 1 1/2 cups rosemary
  • 1/2 cup thyme (preferably lemon)
  • 1 tsp lemon zest

Place the garlic and 2 tablespoons of the salt into a food processor. Pulse until the garlic is roughly chopped. Add in the rosemary and thyme and continue pulsing until the herbs are finely chopped and the mixture looks like sand.

In a medium-sized bowl, stir together the herb mixture with the remaining salt. Then spread it out onto a sheet pan lined with parchment paper and set aside, loosely covered with a clean cotton towel or paper towel, to dry for a few days to a week (until the herbs are completely dry).

Store in a cool, dry place (like your spice cabinet).

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Filed under Food, Odds & Ends

Bake sale bestseller: Snickerdoodles

It’s 1986. It’s my first solo shopping trip. I’m walking through aisles of canned foods, boxes, bags, filling my basket with the makings of a wonderful feast.

This particular shopping trip, and many more that followed it, was on the floor of the kitchen in my childhood home. The wares I was choosing from consisted of nearly every single dry food item from our cabinets, which my mom had taken out at my request and neatly organized in rows. My mom was a very patient woman.

me at 8

As I got older, in addition to “shopping” for food, I liked to help cook it. Well, actually my particular interest was in baking. Around age eight I had also developed my entrepreneurial streak and decided I wanted to have a bake sale. So, my mom and I set about making half a dozen different treats (again, I’d like to mention the patience) that I then bagged up and sold from behind an orange and yellow plastic table in front of the town post office.

Most of the bake sale items came from a thin, tattered (even then) cookie cookbook. I’ve never forgotten that cookbook – the look of the pictures and drawings, the way the pages felt, even the few oft-made recipes whose pages were dotted with grease and chocolate stains.

When David and I visited my family a few weeks ago I asked my mom if she still had that cookbook, fully expecting she had tossed it years ago. But she thought she did indeed still have it, and after digging out a pile of cookbooks that filled the dining room table she had retrieved it for me (the patience is still there). She also gave me a couple other cookbooks that she said I used to like to cook from as a kid and said I could have them all, including the well-loved cookie book.

kid cookbooks

I don’t know what this cookie cookbook is called or where it’s from – the front and back covers are gone, along with most of the introduction and index, and the spine is barely holding. But to me, it is a treasure.

Once I got home and had a day where I could actually bake something from it, I knew immediately what cookie I wanted to make first. The Snickerdoodles. The Snickerdoodle is the cookie that stands out in my memory of my bake sale days. I’m not quite sure why, because when flipping through the cookbook I found other recipes that looked more popular with my child-baked-goods-selling self.

The Cocoa Brownies page is particularly grimy and covered in stars, check marks, and other marginalia that leads me to believe it was a favorite. The recipe for Peanut Butter Cookies is furiously circled and includes meticulous notes, in my mom’s handwriting, on measurements for a double batch. I’m assuming these were for the benefit of an ambitious eight-year-old who didn’t know her multiplication tables yet.

But maybe, just maybe, the humble Snickerdoodle was the bake sale bestseller, because it is the one I remember most distinctly. There’s something about it – it seems simple, just a plain sugar cookie dough rolled in cinnamon-sugar. It’s really so much more than just the sum of its parts though, isn’t it? At least it is to me.

Snickerdoodles

First, there’s the magic that every kid knows as cinnamon-sugar. It can make even the plainest foods delicious (read: sweet). I loved to eat it on buttered toast, which now that I think about it has a very similar flavor profile to Snickerdoodles. And then there’s the texture of the Snickerdoodles: wonderfully soft and chewy, with just the slightest crust on the outside from the cinnamon-sugar.

cinnamon-sugar

There’s something else about Snickerdoodles though, at least this version from my youth. They have a distinct savory, umami-like taste to them that is really what makes them memorable for me. I ate a lot of cookies in order to be able to describe this taste (oh the things I do for you!)…and the best I could come up with is that it is almost metallic in quality. Ha! So much for that research. But I promise it’s not unpleasant. Please for the love of god, someone tell me you know what I’m talking about!

cream of tartar

Anyways, in the course of eating a couple (dozen!) of these cookies, I decided that the source of this unidentified taste had to come from either the cream of tartar or the shortening – or the combination of the two, plus the dash of salt? I drew this semi-conclusion because they are the only two ingredients in this recipe that are not in the other cookie recipes I’ve made in the recent past.

Cream of tartar is in there to act as an acid that helps the baking soda do its thing, which I assume is what causes them to puff up into thick little burgers instead of spreading out into a flat cookie. And, as we all know from the dilemma of pie crust, the shortening makes the cookie tender. Luckily though, there’s still enough butter to make sure they taste good.

creamed

Whatever this specific combination of ingredients is doing, when added all together they equal my childhood. One bite of one of these soft, savory-sweet cookies and I am back in the kitchen of our little trailer in Colorado.

I can feel the cold, hard countertop under my hands. I can see the sink underneath the kitchen’s only window that looks out into the street. I can see my mom there, doing dishes, watching my sister and brother play through that window. I want to walk up to her there, her past-self, and give her a big hug – for the patience she had already showed me at that point, and for all the patience that was to come. Thank you mom, I love you!

childhood cookie

Childhood Snickerdoodles

Adapted from the name-unknown cookie cookbook of my childhood
Makes about 2 dozen cookies

I hemmed and hawed a bit about posting these cookies. I mean, there’s shortening in them! What kind of hip foodie uses shortening?! Well, it turns out that a) I am not really a hip foodie and b) these cookies are just too nostalgically good for me not to share. That being said, if you have a Snickerdoodle recipe that is a bit more modern, but still retains that nostalgic taste, I’d love to hear about it in the comments. In the meantime, I will be enjoying these and maybe tinkering with them to create such a recipe myself.

  • 1 1/2 cups sugar
  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 2 eggs
  • 2 3/4 cups all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 tbsp sugar
  • 2 tsp ground cinnamon

Heat oven to 400°.

Cream 1 1/2 cups sugar, butter, shortening, and eggs together in a stand mixer, or with a handheld mixer, until light yellow and fluffy.

In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt. Then add dry ingredients to wet, mixing until just incorporated.

Mix remaining sugar and ground cinnamon together in a shallow dish.

Shape dough by rounded teaspoonfuls into balls. Roll balls in cinnamon-sugar mixture. Then place about an inch apart on an ungreased cookie sheet.

Bake until set, 8-10 minutes. Immediately remove from cookie sheet to cooling rack.

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Filed under Dessert, Food