Let it Flow

Summer is the perfect time for many things; Vacations, swimming, picnics, and the like. To me though, summer represents an opportunity to take advantage of some of the freshest produce you can get your hands on. Sometimes this is a necessity to escape the heat, while others it's the perfect excuse to heat up your gatherings.

Case in point: Sangria, one of my favorite adult beverages. Why? Well, because with many of my other favorites, it's easy to make ahead, looks amazing, and is always a huge hit with friends. When you pair all of this with some incredibly fresh fruit, you've got the makings of quite the crowd-pleasing cocktail. Be it a Traditional sangria or something more inventive (Read: try making a spiced sangria with sliced pears, etc) people never seem to lose the intrigue that comes along with such a beautiful drink.

Now as you may already know, Sangria is a Spanish word meaning bleeding. This is because traditionally, sangria is made with red wine and citrus fruits. Nowadays though, it has come to mean any wine based drink that is infused by soaking pieces of fruit in it. I always encourage breaking with tradition and so, you can see that the end result is not deep red, but rather a nice pale yellow. In this version, I've used a decent but not overly complex white wine. Try to pick something that lends itself nicely to the flavors of the fruit you're using. White wine is almost synonymous with summertime because of it's clean, crisp flavors and often the fact that it's served chilled. It's for this reason that it was the obvious choice for my end of summer soirée.


Even moreso here than with my other recipes, sangria can be tweaked to meet the specific needs of your party. Therefore, I'm generalizing on some of the specific portions in the recipe.


Summer Sangria:


1.5L of Semi-dry White Wine.
2c Sliced fruit (Take free license here, but I used: White Grapes, Nectarines, Strawberries, and Mango)
3T Fresh Lemon Juice
3T Triple Sec
1/3c St. Germain (if unavailable, use 1/4c more Triple Sec)
1/4c sugar (optional)


Preparation couldn't be simpler. In a large airtight container, mix the wine, sugar, triple sec, st. germain and lemon juice until sugar is dissolved. Add the fruit and seal the container. Allow to sit in the fridge overnight, at least 3 hours to allow all the flavors to infuse.


When it's time to serve, use your favorite punch bowl or pitcher, and just watch how fast it disappears.

The Lessons of Cheryl's Kitchen - Dessert Comes First

[UPDATED: Added my Mother's Comments Below.]

I've always considered my mom to be more of a baker. The list of cakes, pies, cookies, breads, and other goodies from the oven are far more prevalent in my mind than the other things she makes. Within these recipes, the highest order of them are the sweets. My mom is definitely a force to be reckoned with when it comes to dessert recipes. From the simple covered dish-style desserts, to rather complex cakes and pies, she's a whiz with things of the sweeter persuasion. Which, I'm sure is why I have such an insatiable sweet tooth.

Now, although I'm sure I'll write about a few of these different desserts over the course of this series, one recipe sticks out as the first one due to its flexibility, simplicity, and irresistibility. Not to mention that I made it just the other day for a picnic, in lieu of my mom making it, and saw exactly how popular it is. (we'll get into this in more detail a bit later.) If you've ever been part of the equation: Cheryl Coalmer + Fruit + Summer|Fall + Oven = _____, you'll know that the best answer is her Cobbler. Not only that, but my brother and I knew it too. If she left one on the counter too long, I'm sure she knew to expect that it would be gone by days end.

For a single mom raising two (often challenging) boys, cobbler was always a good option. It's simple to make, tastes AMAZING, is downright heavenly with Ice Cream, transports well, and is always a crowd pleaser. Because there are so many traditions surrounding food in my family, the opportunity to make this one often presents itself. Thus was the case this summer at my Aunt's annual summer picnic. The only problem was, my mom wasn't able to attend. I guess this meant I was going to need to fill that void.

Although I'm not certain where the origins for my mom's affinity for making cobbler lie, I am certain that it's only grown steadily in popularity. From The blueberry cobbler I made here in the summer, to peach cobbler right before fall, it always seems to be a perfect fit no matter what produce is in season. The simplicity inherent to the batter is perfect for letting the best produce shine through. To top this one off, it's got a crunchy sugar crust that makes you want to break through the beautiful browned goodness.

  

Cheryl Coalmer's Fruit Cobbler:
[note: to simplify, I'm giving the recipe for blueberry cobbler (mine and my Uncle Keith's favorite.) feel free to change up the fruit, but there are certain alterations you'll want to make to the recipe for various fruits.]

To start, prepare a pan for the cobbler.
You'll need:
An 8"x8" pan, medium casserole, or a deep pie pan.
1 to 1 1/2 quart(s) of fresh blueberries washed, dried, and stems removed.
2T fresh lemon juice
2T flour
1T sugar

Place the blueberries in the baking dish and add lemon juice. Coat the blueberries with the juice using your hands. Next sprinkle the flour and sugar evenly over the blueberries and again mix with your hands to coat the blueberries. Set aside.

Next prepare the cobbler batter.
You'll need:
1/2c unsalted butter, melted.
1/2c 2% milk
1 1/2t pure vanilla extract
1/4t kosher salt
1 1/4c all purpose flour
1/2c sugar
1 heaping teaspoon baking powder.

Mix butter, milk, vanilla, and salt in a large mixing bowl. Set aside. In a separate bowl stir flour, sugar, and baking soda together. While stirring add flour mixture to the butter mixture. Continue to stir batter until the flour begins to agglutinate (my mother's recipe card reads: for a few minutes longer than it takes to mix, until the batter gets stretchy)

Next prepare the cobbler for baking.
You'll need:
1c sugar
1/4c water

Take the batter and spread it over the blueberries until all the batter meets he edges of the pan and covers all the blueberries. Next, in a pourable cup, mix the sugar and the water thoroughly. Pour this mixture evenly over the top of the batter. Bake in a 350 degree oven for 50-60 mins or until toothpick inserted in the center comes out clear. Allow to cool and serve while warm (over vanilla ice cream, yum! Or, allow to completely cool before covering. (note: it's the sugar crust that makes this cobbler so wonderful, and if you cover the cobbler while it's warm, it won't be so crunchy/delicious.)

I hope mom isn't upset at me for sharing her famous cobbler recipe, but I doubt she is. My mother always seems more than happy to share all of her best. Hopefully this will be the case with her stories about this fantastic dessert. (She might be for the photos, though)

Mom's Official Response:
"Firstly,did you get the blog I sent last tues??  

  

I would just like to comment that your dad loved cobbler, so I was always on the lookout for a good cobbler recipe... though I never could get it exactly right for him. He would say "that's really good but I just want you to drop the batter on top and I want it to be firm"  So I think he would have loved this recipe, but unfortunately I found it after he passed in a cookbook that grandma alice bought for me from the Methodist Church (church people can sure cook and eat) so they always have the best recipes

 

Also, at Thanksgiving time I would like you to post my Pumpkin Chiffon Pie recipe that I won the Review cookbook contest with back in 1985 or 1986. I won $25, but spent at least that much making it because eggnog was a seasonal item and was not out in the stores yet. So, I had to make my own Eggnog too!!!!! I have a copy of the paper with my picture holding the pie that you can scan and put on blog also.

 

Talk soon. Love ya

So... perhaps we'll have a photo of my mom from the paper in the 80's soon.

Plaisirs Simples

Lately, French cooking seems to be on a huge upswing in popularity. This is a trend that seems to periodically crop up from time to time in American food culture. This time around the popularity is likely attributed to pop culture, specifically movies like Julie and Julia. Although, I believe the reason it keeps making it's comeback is because, as a general rule, French cooking is steadfastly rooted in classic methods that are cornerstone to cooking.

Now, when someone mentions French cooking, one almost invariably thinks of complicated soufflés or odd main ingredients (escargot, anyone?). But as with any style of cooking, these are extreme elements of the style, and should not discourage you from making the easier, more mainstream stuff.

These little chocolate truffles are such a great example of one such dish. Simple to prepare, but as I found out, one that can still present it's own unique challenges. This was definitely the case this time around, because I know that chocolate can be a wildcard ingredient.

So undaunted, I set about making my homage to Julia Child's chocolate truffles.

It's not often that I will suck up my pride and write about mistakes that I make cooking, so this is a very special blog entry. Turns out that even though I preach about using the best ingredients when making food, sometimes I fail to heed my own advice. In this case, using run-of-the-mill chocolate yielded a result that was overly bitter and had an oddly soured taste. I guess this is why I always say to treat your cooking as an experiment, and learn from the results that are yielded by the various things you try. In this case, always the best chocolate for chocolate candies.

The recipe is based on the recipe from the 2nd volume of Mastering the Art of French Cooking by Julia Child and Simone Beck. However, since I had just acquired a bottle of Port wine, I decided to substitute this in place of the orange liqueur. Keep in mind the following recipe is the one where I've corrected my mistakes, so you'll also see that I've omitted the coffee as well.

Start by preparing for melting the chocolate. You'll need two saucepans; one smaller than the other so that it can fit into the larger pan. If possible use a pan with an unclad (thin) bottom.
Fill the larger pan 1/4 full with water and bring to a simmer over med-low heat.

Next prepare the chocolate.
You'll need
1/3c Chambord
1T honey
9oz semisweet chocolate broken into small pieces.
In the smaller saucepan stir the chambord and honey together and simmer over medium heat. Allow to reduce to 1/4c. Stir chocolate into the reduction and remove from heat. Cover and place into larger saucepan and allow a few minutes for the chocolate to soften.

Now prepare the ganache:
You'll need:
1/4c + 2T chilled Unsalted butter cut into about 20 thin squares.
1/4c port wine with 1t honey stirred in.
Remove the smaller pan from the larger and using a whisk or an electric mixer beat until smooth and all the chocolate is melted. Next add butter 1 slice at a time and beat rapidly adding the next slice just before the previous one is melted. Once all the butter is incorporated, beat in the port wine mixture a couple of drops at a time.

Next chill the ganache for about 1 1/2 - 2 hours until firm.

Last form the truffles and enrobe in cocoa powder.
You'll need:
1/3c cocoa powder
2T confectioners sugar
2t kosher salt ground into a fine powder in a mortar.
In a small bowl, mix the cocoa, confectioners sugar, and salt. When the mixture has become thoroughly firm, use a melon baller to scoop small balls out of the pan and enrobe in the cocoa mixture. Place each ball into a small muffin cup.
Place and keep in the fridge or freezer in an airtight container.

Again, play with the ingredients, but mostly, make sure you have someone to pass them off on, or you'll eat them all yourself. (unless they turn out like my first batch)

Posted from Brett's iPhone

The Lessons of Cheryl's Kitchen - Introduction.

Welcome to part one of a multi-part series of indeterminate length whose posts will be about my memories that stem from my mother's cooking. I've often said that if it weren't for my mother that I would have never picked up a mixing spoon for the first time. It's this connection of mine to food that I find to be one of the most fascinating. As I lay them out, I'll try my best to document my mother's stories, recipes, and of course my own incoherent ramblings on the subject. 

Now, I would be remiss if I didn't give a little background info on my mother before we began. So, much to her dismay, let me tell you about one Mrs. Cheryl Coalmer...

My mom was born in the same town as I was, East Liverpool, Ohio, the third of five children. Now, although my grandfather has given me a number of stories about her childhood nicknames, family photos, and other stories, not many of them (other than a noted disliking of vegetable soup) are pertinent to this blog. My mom met my dad in high school and they were married a few years after graduation.

Many of my mom's recipes seem to be borne of this time in my mom's life. Between her adapting to married life, a new home, and the influences of friends and neighbors, my mom often mentions this time as the origin of many of the items she frequently makes. Recently, my mother has given me a number of recipes that she's very fond of. Along with these recipes are the stories that she remembers surrounding the various food items. Obviously, this has become one  of my most cherished gifts. Many of these recipes (much like my own repertoire after moving out of my childhood home) are borne of this time of change in her life. From her many recipes made through the miraculous ease of Bisquick, to learning the ropes of using the first grill that she and my dad purchased, to her friendship with our neighbor (Aunt) Virginia and many others, the love of the kitchen that I've now inherited has its roots planted firmly in this place in time. 

Over the years my mothers food has become pretty popular and considerably more complex. I admire her curiosity and her open mind when it comes to food. She always seems to have the ability to impress at picnics, at dinners, at holidays and many more. I think more than a lot of the ink in my mom's pens have been spilled on 3x5 notecards given to others. I think it's from her willingness to share in her love of these items that I saw the social value that food has in enriching so many lives.

It's because of this passion that so many of my great childhood memories are possible. Although I would love to write about the incalculable number of beaters I've licked, plates of cookies for Santa, times I've nearly burned down her kitchen etc., for now I'll focus on the most fond of my memories surrounding cooking with my mother. Be sure to check the comments sections of these posts to see if she's corrected any of the recipes, facts, stories, etc., or just to see if she's vengefully posted any embarrassing stories about me.


Mom's official response:
Well son all I can say is Thank You very much for recognizing my love of cooking and for carrying on the traditions of my love for feeding friends and family. 


It seemed whenever we had company at the house we always ended up sitting at the kitchen counter... I always felt I had to feed people when they stopped by. Almost every weekend of our married life we had friends over for dinner and to play cards. 


Most of my adult life has been spent in the kitchen. Some people may think that is odd, but I do feel the kitchen is the heart of the home. Cooking has always been my vice... when I am happy, sad, depressed or just bored it has always been what comforts me. I still believe in the sanctity of the family dinner. There is nothing like sitting down to a good meal and good conversation. If this is not something you do on a regular basis with your family, then please give it a try. Get out those recipes you've been wanting to try or log onto Brett's blog and try something new!!!! 


Thanks Mom!

New phone = better photos.

Happy birthday to my real boss, Tonya!
I took the after-work celebration at SoMar wine cellars as an opportunity to test out the capabilities of my new phone's camera, and was pleasantly surprised with the results. Now, I know that wine is perennially a very photogenic subject, and a staple that makes any gathering instantly classier, but the beautiful weather just accentuated the beauty of the wine shop and especially the natural beauty of the wine.
Hopefully this means that I will be able to upload even more mouth watering photos to the blog. Keep your eyes peeled for more temptation.
Posted from my iPhone.

Unconventional wake-up call

So, this one is going to be just a quick entry. I'm trying out adding entries by phone, so that I can share more of what I make.

This one though is about these amazing little corn fritters I had a craving for the other morning. I don't know what exactly brought this on, but my tummy is quite content that it did.
Although I like pancakes, I was craving something with a fair amount more flavor. These just fit the bill perfectly.

First, I made a small batch of cornbread batter: (all are approximate)
3/4c masa harina (Corn Flour),
1/4c flour,
1/8t Baking soda,
1/8t kosher salt,
1/2-//3c milk,
1/3c oil,
1egg,
2 ears corn (remove and blanch the kernels) [Or use 1c Canned Corn Drained and Rinsed]
Mix dry add in wet ingredients, stir till consistent. Add blanched corn.

Then, as many a wonderful recipe entails, I deep fry the batter:
In a deep skillet heat about 3/4" oil to medium-high heat. Scoop batter slow and low into the pan in ice cream scoop amounts. Cook each side 60-90 seconds. Scoop out of the oil and allow to drain to remove the excess oil. Place on a paper towel lined plate.

Last, add some flavor:
Here I made mine with bananas and maple syrup. You could do powdered sugar and strawberry jam, toasted pecans and honey, etc. The possibilities are endless.

A tale of a late dinner.

Sometimes, your best ideas are borne out of necessity and scarcity. Thus was the case for Horacio and my dinner the other night. As it often does, it seems like it took almost no time for us to end up at the crossroads of dwindling daylight, closed grocery stores, not enough ingredients, and (most importantly) two very empty stomachs. A truly critical situation indeed.

So what was the solution to making a satisfying meal that was quick, simple, and tasty? Horacio's answer was Flautas, and I jumped at the opportunity to learn how to make one of my favorite dishes (and add a little of my own invention to boot.

Now, I'm almost embarrassed to say that my experience with Mexican food preparation consists of emptying the contents of a box, stirring everything together, and eating the whole thing on some variation of fried cornmeal. I've been slowly introducing myself to Latin cooking over the course of the last few months, but I've failed to focus on one regional style. Perhaps this was my time to change that... perhaps.

We quickly ran to the closest open store to pick up just a few remaining ingredients, but for the most part we had everything we needed. It never ceases to amaze me that most people need look no further than their own cabinets for the ingredients to make a great meal, and this was no exception. Too often I find myself heading to the store to buy groceries I just don't need, when I have the ingredients I need to make a fantastic meal on hand. I am usually just too lazy to think creatively about it.

The flautas were simple: take chicken breast, boiled in water, salt, and just a bit of olive oil (Horacio's task). wrap them in corn tortillas, and fry in a pan. Now, trust me when I say that you could stop right here. These were so simple yet so delicious that I could have just ate them as they came out of the pan. (I believe I may have even done this with once or twice without Horacio noticing.) Fear not though, this writer hasn't lost his mind. I was ABSOLUTELY NOT content with just the flautas and proceeded, while Horacio was preparing the chicken, to make a smoky, tangy, and most importantly hot-spicy sauce to compliment the delicious little flutes. I adapted my recipe for a chipotle-lime marinade to make a thick mole perfectly adapted to top or dip these finger foods in.

I am a huge proponent in the addition of heat to my cooking, but ONLY if it has flavor. I have little respect for sauces that are hot for the sole purpose of being hot, as they usually numb your tongue and have as much flavor as my gel insoles (when new, of course). But this sauce manages to be fresh and smokey, hot and bold, flavorful and full of a heat that conjures images of the coals of a campfire where the flames have just gone and all that's left are the red hot coals; a slow burn that simply builds and builds without getting in the way of all of the flavors that are present.

The best part is, the whole meal came together in less than an hour because there were two hands on the work, and the result was every bit as good as the meals I've spent days planning. Just remember, if you can't take the heat, stay out of our kitchen.

Chipotle Lime Mole:

1 can of Chipotle Peppers packed in Adobo.

The juice of 2 limes

3T of tequila

1T Water

1/4c Cilantro (optional)

Place all ingredients in a blender and blend to desired smoothness.

Flautas:

4 medium chicken breasts

Kosher Salt

Olive oil.

Queso Fresco

Chipotle Lime Mole

Vegetable oil for Frying

In a medium stock pot bring 6-8 cups of water and a healthy amount of salt to a boil (enough to cover the chicken breasts completely.) reduce to a lightly rolling simmer and add the olive oil and chicken to the water. Allow to boil for at least 40 mins until the chicken breast is tender and can easily be shredded with a fork. Remove breasts and shred on a plate. Then, in a deep skillet, add enough canola oil to fill about a 1/4" deep portion of the pan and bring to medium-high heat. Take a small amount of the shredded chicken and spread a thin line of the chicken onto a heated corn tortilla. (horacio proved me wrong that these should be heated in a microwave for about a full minute or so prior to adding the chicken in order for them to be pliable enough. Do so while they are wrapped in a wet paper towel.) Wrap the tortilla tightly around the chicken to create the "flute" and place, flap side down into the oil for about 90 seconds. Flip and continue cooking on the other side for another 60-90 seconds. Remove from oil, tilt to drain excess oil, and place on a paper-towel lined plate.

Plate the flautas on a plate, and top with the queso and the mole. Be sure to enjoy with your fingers, or you'll be missing out on all the fun. Last, be sure to keep a big glass of milk nearby for when the chipotles max out your tolerance.