SouleMama

The Splendid Table Cookbook Giveaway

I'm getting excited about food right now. I think there's a late winter point of despair (to put it in dramatic terms) when I am so sick of soups and the dregs of the 'root cellar' foods. I'm anxious for green and red and oh so much more. While it's still early, I can at least feel it coming. I think it has something to do with making the last installment in our CSA payment for the year, and the promise that fresh! local! yummy! produce will soon be ready for us each and every week. Ah...

Anyway, in anticipation of all that, I've been food-inspired lately. Opening favorite old cookbooks to find new things, and finding new cookbooks to put a spin on the old. One new arrival has been The Splendid Table's How to Eat Supper: Recipes, Stories, and Opinions from Public Radio's Award Winning Food Show. Amy shared a great review of it a few weeks back, and everything she said is so very true. I love the stories woven into the recipes. And the recipes are delicious, and well, 'different' than so very many other cookbooks. It feels like a 'fresh' cookbook if that makes sense.

I've actually photographed a bunch of the things we've made from this book in the past month, but this is the only one that I don't fear will have the effect of turning you away from the book. A food photographer, I am not (Delicious photos in the book - I'll leave it to the experts). Above is the Supper Tart of Red Onions, Greens and Grapes. See what I mean? "Different" - we make SOOO much pizza around here, and this was a perfect fresh spin on it for us - on puff pastry (I know, it's a tart, not a pizza, but the kids thought it was pizza). It was so good that looking at this photo is totally motivating me to make it again (for the fourth time) tonight. Yum. Another favorite has been Sweet Roasted Butternut Squash and Greens over Bow Tie Pasta. Again, just the right spin of yummy and new. Oh gosh, and the Retro Garlic Bread! Really good too.

Of course, I wanted to listen to the radio show after falling in love with the cookbook. And thank goodness for the internet (it's not carried on my local radio station), because you can listen to podcasts of the show on their website. (They've also got a really interesting year-long project going on, following 15 people eating a regional diet, each blogging about the experience - Locavore Nation).

As a little treat for YOU, the publisher, Clarkson Potter, has generously agreed to do a giveaway of The Splendid Table's new cookbook. All you need to do is leave a comment on this post before 7am (my time) tomorrow - Friday - at which point I'll choose a random number to send one copy of the book to, and announce it here at the end of this post. Good luck!

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Comments Closed. We have a winner! The Random Number Generator led me to Momma Roar, who wrote:

I'd love some new recipe ideas!! We live in PA in Amish country...where a lot of the meals I make are meat and potatoe AND basic. I'd love to have some new ideas!!

What fun!

Posted by: Momma Roar | May 01, 2008 at 04:45 PM

 

Congratulations! And thanks to everyone for playing!

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how we make dinner

With LOTS of help, of course. Seems to me the only way to get dinner made these days is to have someone across the kitchen island from me - either helping with my dinner plan, or more likely, choosing to work on their own dinner plan. Today, a favorite recipe of Adelaide's.

Needed:
every measuring cup, spoon and wooden spoon in the house
sifter - optional, but strongly desired
an apron - like Mama (or Papa) - (additional clothing optional)

Ingredients:
3 cups dinner-in-progress scraps - carrots, onions, leeks - anything will do
8 cups water - carried - cup by cup - across the kitchen
2 cups mystery pantry food - unidentifiable, forgotten dried beans? Yup.
2 tiny precious drops - something chosen from the fridge door
6 parts - clean up
2 parts - patience
10 parts - laughter

Mix & stir until everything has been added. If the other dinner isn't done yet, um....add more water. At this point, the excitement can usually be transferred to setting the table (seriously), 'showing' the soup to everyone, and then...carrying it very carefully to its ultimate destination outside with much fanfare.

We call it Compost Soup.

WHO Bread goes acoustic

How's all the WHO bread doing out there? I'm thrilled you're trying it and liking it. One very important thing I forgot to mention when I posted the recipe - you have to say WHOOOOOO Bread - like an owl. You just have to - it's a rule (my children say so).

A lot of you asked for a non-bread machine version of the recipe, and I'm happy to tell you that we have one! Allison from In A Nutshell sent along her translation, and was gracious enough to let me share it here with you, too. In her words:

WHO Bread - acoustic style
(bread machine recipe here)

1 1/4 cup water
2 tablespoons honey
2 tablespoons butter @ room temperature
1 tsp salt
3 cups of flour (we do 2 cups unbleached white, 1 cup whole wheat pastry)
1/2 cup rolled oats
1 tablespoons brown sugar
1 tsp cinnamon
2 1/4 tsp active dry yeast (or, one package)

Pour 1 1/4c. warm water (about 110 degrees F), honey, sugar, and yeast into a bowl. Whisk until well combined and mixture is frothy. Set aside to proof while you mix together the other ingredients.

In a separate large bowl stir together, flour, butter, salt, rolled oats, and cinnamon.

Pour yeast mixture into flour mixture, and mix until thoroughly combined. (I like to do this with my hands.)

Place dough into a lightly oiled bread pan. Cover with a damp towel and leave in a warm spot to rise for about an hour (45 min. if you’re impatient!). Punch down dough and let rise a second time for 45 minutes, covered with a damp towel.

Preheat oven to 350 degrees F. Remove towel from top of dough and place pan in the center of your oven. Bake for 20-25 minutes. Done!

Thank you Allison!

We gave it a go yesterday, and it was indeed yummy and light and quite fun to make. Adelaide thought it was worthy enough of a bread-with-tea party. Though I did have a toss-up between what I wanted to eat more - the bread or the baby.

I mean, seriously.

inspiration :: sweet and savory

Oh my.The internet is a very good and dangerous place. Full of inspiration of all different kinds. This weekend, in just one quick Flickr browse of my contacts, I stumbled upon this photograph, which in one click led me to this recipe, which promptly got me up off my chair and into the kitchen - stopping only on the way to gather my loves....for a little donut making. It was the perfect antidote to the blizzard that was storming outside.

That recipe? SO easy and SO good. For some reason I was comforted so much by the baked-not-fried aspect that I totally skipped reading the sugar quantities. Oh my. And really, oh well....because they're donuts, right? We don't eat them everyday. Still, if you make them, be sure you have all 8 of your children, or a few neighbors around to share them with. Otherwise, you'll eat them all up and have crazy sick too-much-sugar head. That's no good. The donuts, however, are good. And they are best eaten warm and immediately. Of course. (My babes like the middles.) Thanks for the inspiration, Liz!

And in other kinds of inspiration, I'm honored to be on Inspiration Boards today. You can find that interview here. Thank you Lori, for the interview and all the work you do to keep us inspired on Inspiration Boards!

WHO Bread!

So here, my friends, is the recipe for the WHO Bread I photographed last week. And here's a little surprise about it (and me): it's a bread machine recipe. I know, I know. You're surprised, aren't you?

I will admit - I wasn't interested in a bread machine for um, years. I'm not only stubborn, but I get a little skeptical about the latest and greatest 'thing' we're supposed to 'need'. Truth be told, elaborate kitchen gadgetry kind of irritates me (where to put it all?, to begin with). But then...last year I found myself staring right at a brand new one at a yard sale for $2 (I think used & good condition bread machines are plentiful in the thrift world), and I thought I should give it a try instead of just grumping about them, as I had been doing. I won't say that I'm hooked - I really love making bread by hand. I truly do. The entire process of baking bread by hand gives me so much pleasure. Except for the times when it doesn't give me so much pleasure. And then I happily use the bread machine.

We had experimented with a few different recipes, and never quite found one we liked. So we scratched them all and came up with one of our own. It's basic, but we think it's pretty yummy. When we make it, it's usually our 10 o'clock-ish snack - our 'second breakfast' if you will (c'mon - don't you have at least three?)

My absolute favorite part of making this bread (which is likely no surprise), is that the kids can be so easily involved. Ezra - who loves to cook- writes & draws the recipe over and over and can nearly do the process entirely by himself. If it weren't tasty anyway, the feeling of success that it gives him would win me over too.

WHO Bread

(makes 1.5 lb loaf, set to 'basic' with medium crust)

1 1/4 cup water
2 tablespoons honey
2 tablespoons butter @ room temperature
1 tsp salt
3 cups of flour (we do 2 cups unbleached white, 1 cup whole wheat pastry)
1/2 cup rolled oats
1 tablespoons brown sugar
1 tsp cinnamon
2 1/4 tsp active dry yeast (or, one package)

Enjoy! (And Happy Valentines Day!)

from the kitchen

Above: the (short) life of a brownie.

I had some rare and lovely solo cooking time earlier this week, and ended up at Martha's Super Fudgy Brownie recipe. It's a good one. I'm picky about brownies (I know I'm not alone in this) - and the chewiness factor on these are just to my liking. The particulars of mine (in addition the recipe) are 4 oz each of semisweet and bittersweet, as well as semisweet chocolate chips mixed into the batter at the end. Um...so good. I shared them at a little evening gathering of crafty gals, and saved a few for breakfast for my little ones. Because that's always a good idea - swapping out the oatmeal and yogurt for chocolate and sugar before 7 am. Yikes. But fun.

The kitchen is where I've already been this week, and it's where I'll happily plant myself (and all my helpers) for the next 48 hours. The lists are made, the bread is rising, and my apron is on. Tomorrow promises to be a lovely day and a yummy one, too. The kids have been talking about the gratitudes we share following our Thanksgiving meal blessing. "But how do you choose just one...or even two!?" one of them asked. Exactly. There is so very much to be grateful for.

For those celebrating Thanksgiving tomorrow...and for everyone else, too - I'm so grateful for each of you - the time you spend here and the many ways you contribute to my life. Thank you.  I hope your day is full of joy and goodness and many yummy things shared with those you love. 

Gluten Free Girl, by Shauna James Ahern

I grew up eating what most of us in this country were eating in the 70's and 80's. My sisters and I joke about the point - well into our teens - at which we learned you could bake a cake without a Betty Crocker box, or the discovery of lettuce other than iceburg. Oh, the food of our childhoods - The brands. The salt. The sugar. (and for me, like many others - the childhood ulcers, asthma, and allergies that went along with the diet). Oy. I remember clearly the moment when I was 13 years old and babysitting in another home - and opened the fridge to discover shelves full of green stuff. I had no idea what any of it was. But I knew I wanted it - needed it, in fact. Next came the discovery of an old, worn and tattered Moosewood Cookbook that I opened like it was some sort of precious artifact (well, it is, really), and brought home with me to devour the unfamiliar words in the recipes. It was then - much to my parents credit - that I began doing my 'own' grocery shopping. Wandering around the natural foods aisle grabbing tofu and fantastic foods mixes - having no idea what to do with any of it, but knowing that it was a start. I've learned a lot about food since that point 20 (gulp) years ago, and I'm still learning a lot about food. I can happily say that my fridge looks more like that one full of green stuff than I ever thought it would. Good food is important to me - important to my family. And the most basic - and yet, revolutionary - thing I've learned about food is how directly it is linked to every sense of my health - of mind, body and spirit.

I've had these food memories and thoughts on my mind since receiving Shauna's book last week, and reading her story of finding the 'right' food for her. And today, I'm honored to be a stop on her virtual book tour for the release of Gluten-Free Girl: How I found the Food That Loves Me Back & How You Can Too. The book arrived last week - and I gobbled up the entire book in one day's worth of our adventures - sneaking reads whenever I could until I reached the end. You could say I devoured it - laughing and tearing up throughout it. Shauna writes from such an open and honest heart - the one we've come to know through her blog - and the result is a truly beautiful book.

And, you might be wondering, no we are not gluten-free. This is a book about food, love, health - the whole 'life' picture. The story of her path to wellness through food is so inspiring. And throughout the flow of her storytelling in the book, she weaves in information about Celiac disease, tips on living gluten-free, and an array of delicious-looking recipes. Anyone already living gluten-free - or just beginning that path - will surely find much in this book to add more beauty, joy and good food to their lives. And everyone else who reads it will think a little differently about the food they eat, where it comes from, how it is prepared...and the kind life in which it all happens.

This weekend we made the Curried Carrot Soup from the book. It was a big hit - sooo good and deep in flavor, and so perfect for the fall evening in which we ate it, after a long walk in the woods.

Cheers, Shauna! It's a beautiful book you've shared with the world!

Apples for Jam

I might as well admit it. I originally bought Apples for Jam : A Colorful Cookbook for the cover (see below - next to the cake!). Sight unseen - I ordered it entirely based on the cover photograph. Crazy, I know - but luckily in this case, it turned out to be a really good choice. With a staggering amount of recipes (200 to be precise); stunning photography and writing of food, family and life; as well as artwork by her children scattered about - I really like this book. Oh, and the whole thing is organized by color. By color. Oh, so visually dreamy. I don't think I've ever had a 'cookbook' I've looked at like this one.

The recipes (oh right. the recipes! it is a cookbook after all) are really good, too. They're simple in nature and construction - family food, if you will. And with a little tweaking here and there, I think a lot of these will find their way into our own family food repertoire. We started with a dessert - we happened to have everything it needed on hand, and well, desserts are always a good place to start, don't you think? With some butter and buttermilk from dear Dulsie, and the very last of our backyard blueberries of the season - it made for a super yum mid-day, early afternoon snack. We barely saved enough for Papa's arrival home from work. (But we did. We would never forget Papa with the daytime dessert making.) And yes...I do know that this makes perhaps recipe #4 that I've shared that involves a baked blueberry thing. Hmn. Well. I don't really know what to say about that. Blueberries are good!

Berry and Buttermilk Cake, Adapted from Apples for Jam

1.5 cups unbleached flour
1 cup whole wheat pastry flour
1 Tablespoon baking powder
freshly ground nutmeg - a few grinds
2 eggs
1 cup buttermilk
4 Tablespoons butter, melted
1/3 cup maple syrup
1 Tablespoon grated lemon zest
1 cup fresh berries
2 Tablespoons brown sugar (for topping)

Mix dry ingredients in a bowl. Whisk eggs until fluffy in another bowl, then add all wet ingredients. Mix dry and wet gently until combined. Spoon mixture into a 12x8x2 inch pan. Sprinkle blueberries on top. Bake for 25 minutes at 400 degrees. Cool in pan before cutting.

(Oh, and since writing this post, I've made the winter squash fritters from this book, too. Um. Soooo good.)

i heart film #4

Late summer at the farm.

(You'll notice few pictures of the boys here - because, you see, I can never find them at the farm.)

summer's end

Farewell!
to a plentiful and lovely summer...