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5/7/10

Mother's Day Menu 2010 -Part 5- Sweet and Sticky Grilled Chicken

Mom,

Thanks for:

Hot breakfast every morning. I begged for cold cereal, but you would only let us have it two mornings a week. Because you thought eggs, ham, potatoes and toast were healthier :) Remember the phase I went through in jr high when I wanted soup & sandwich for breakfast? Of course, you accommodated me. Weird kid.

All of those home made lunches, because I wouldn't eat school lunch.

All of the drill and cheer costumes/uniforms and all of the school clothes you hand made for me. The sequined hat you made when I was in baton with matching wrist cuffs (red white and blue, of course). The mint green and white striped poncho you crochet in the 4th grade ( still have it), with pom poms, and fringe on the ends that Dad helped cut, while I waited for the school bus. All of the Mother -daughter matching dresses. How did I miss out on the sewing gene?

Always welcoming my friends into our home.

An endless supply of brownies, cookies and your favorite, Hawaiian Punch for fam and friends.

You taught me about love for family. Family was always first for you and Dad. I look back on my childhood with fond memories. Now that my third child is about to graduate from high school, I'm starting to really understand how wonderful you were/are. I'm just beginning to "get" what you gave up for me. You moved thousands of miles away from your mom. You left all of your friends and family in Japan to be with your husband, and raise your kids in a country where you struggled to learn the language. You had to learn how to drive a car at 30. How to write checks, keep a house, take care of us, all without the support of your family. Sometimes, Dad was on a ship for months at a time. The pay of a Navy Chief was small, and somehow, you seemed to make it all work-without credit cards! About once a year you could call home and talk to your family. I remember those calls- lots of laughing and loud talking in Japanese; the call always ended with a few tears.

You never had anything negative to say, about friends, neighbors, Dad or your kids. You just loved us. All of us. My lasting memory of our days on Country Lane will be you- leaning out of the side door in your house coat saying "Play nice". That's been your life motto. Play nice. Treat others with love and kindness. I'm still learning. When I grow up - all the way, I hope to be like you.

Love you Mom.

If you are lucky enough to be with your mom this Mother's Day, treat her to this yummy and simple Sweet and Sticky chicken. She'll absolutely LOVE the ginger pomegranate sauce!

This completes our Mother's Day menu for 2010, check out these links for recipes:

Sweet and Sticky Grilled Chicken
Mixed Greens with Jicama and Orange
Parmesan Baked Potatoes
Grilled Veggies
Mama's Pound Cake with Berries and Lemon Cream

Sweet and Sticky Grilled Chicken

printable recipe

1 1/2 cups Pomegranate juice

1 cup plus 2 tablespoons packed dark-brown sugar
1/2 cup soy sauce
2 tablespoons finely grated fresh ginger
1 garlic clove, minced
8 chicken breast halves, or equivalent amount of assorted chicken pieces
Coarse salt,pepper

olive oil to prevent sticking to grill

Bring juice, sugar, soy sauce, ginger, and garlic to a boil in a saucepan. Reduce heat, and simmer until mixture has thickened to the consistency of honey, 35 to 40 minutes. Let cool.
Using a sharp knife, make three diagonal slashes through the skin and flesh on both sides of each piece of chicken (this will help the flavors permeate the meat). You may also use skinless chicken.
Preheat grill to medium-low. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 7 seconds.) Generously salt and pepper chicken and brush with olive oil. Place chicken on grill, cook for about 5 minutes. Turn chicken and begin basting side that was just grilled. Close cover, and grill 4 minutes. Flip chicken, and brush with additional sauce. Continue to cook, flipping and brushing with sauce every 4 to 5 minutes, until cooked through, about 20 minutes total.

12/4/09

Lemon Gingerbread Cookies

A couple of weeks ago, Melinda's 94 year young grandmother passed away. I went to the funeral with my dear friend Laura. We laughed and cried as we heard funny stories about Grandma Butters. As we listened to grandchildren, aunts and uncles talk about their mother and grandmother, I was touched to hear over and over again that she taught them:

"People are more important than things".

I've thought a lot about that the past couple of weeks. You know how we all get so caught up in the festive part of Christmas. I do. Decorate, decorate, clean, cook, shop, shop, shop. Wrap, mail, wrap. Some years by the time the 25th rolls around I want to shout Hallelujah! And not because we are celebrating the birth of Christ. Sad :(

"It" all started a little early this year. Thanksgiving was wonderful. Always is. I love the holiday that celebrates giving thanks. I don't ever put up Christmas decor until after Thanksgiving. No Christmas music or movies allowed until after the turkey dinner is over and tucked in the fridge for leftovers at our house. Oh-side note- last week...Grant had surgery on his foot. Major. Five hours of surgery. Took a bone out of his pelvis, yes his pelvis, to repair his foot. He now has 3 pins in his toes and is motoring around on a "knee-cruiser" and crutches for 8-10 weeks. I would post a pic, but trust me you don't want to go there. Especially on a food blog.

So I got a little anxious when I started thinking about all I have to do before Christmas. The surgery and trying to be a good nurse to a bad patient set me back a bit. December hit: Hurry- get the tree up. Get the decor out. The Christmas card isn't done yet. Not one present purchased. Hang the outside lights. Mail presents out of state. Forget mailing, buying the presents first - good idea. YIKES. Can you feel the stress building?

Then I remember Grandma Butters. And my friend Laura, who sat next to me at the funeral. Laura, and her husband Eric are special people. Parents of six children, and one unruly dog named Brutus. We have known Laura and Eric for 15 years. Shortly after we moved to Bountiful, their youngest daughter Sarah passed away. Then seven years ago, their oldest son, Bubba died. Through all of their heartache, they have figured out what I am still striving to learn. The Grandma Butters lesson. When my oldest daughter Corrine was sick for about 3 months in her early teen years, Laura stopped by regularly to talk to her and see how she was doing. No cookies (cooking? uhh. let's say this is her one deficiency) or flowers in hand, just a warm heart and listening ear. Laura was a lifeline for Corrine. Laura has a gift for making people feel like they are the most important person in the world. She always has time for her family and friends. And everyone is her friend. Seriously. Anyone who knows her, knows she loves them.

So what's the point of all of this rambling? As I started in a frenzy to put up the decor, and make 40 different lists of things to do, I asked myself, if people are more important than things, and I don't have time to do everything, what is most important?

Taking out the Santa and Angel collections- no.

Taking out the nativity collections - yes.

Black Friday - no.

Lunch with someone I love - yes.

Baking for someone I love? yes. I'm axing some trivial traditions. But keeping those that have special meaning to my family. And making more time for people I love.

Baking, of course, made the "cut" so I started out with this yummy gingerbread cookie recipe. Tweaked it a bit and added some fresh grated lemon zest. I must say, it is the best gingerbread cookie recipe ever. Not too sweet, or spicy. The molasses doesn't overpower the flavor of the cookie.

It's the 4th of December. Sit yourself down. Ask yourself, What Matters Most? (love this short message). Trim down your list and give yourself the gift of peace. And love. And sanity. Take time to tell those you love -

"I love you".

Note to me: Remember, people are more important than things.

Merry Christmas.

Lemon Gingerbread Cookies

3 cups flour

1 teaspoon soda

1/2 teaspoon baking powder

1 egg

1 1/2 teaspoon salt

1/2 cup brown sugar

2/3 cup shortening (Butter Flavor Crisco)

1 1/2 teaspoon ground ginger

1 teaspoon cinnamon

1/4 teaspoon allspice

3/4 cup molasses

grated zest of 1 lemon

Cream together shortening, brown sugar, spices and salt. Add the eggs and mix thoroughly. Add molasses and grated lemon zest and blend. Mix the flour, soda, baking powder and add to the molasses mixture. Stir well until all of the dough is mixed well. Divide the dough into four portions and wrap each portion in plastic wrap or waxed paper. Chill for at least one hour.

When ready to bake, roll out dough onto generously floured surface. Flour the rolling pin as well.

Preheat the oven to 350 degrees.

Work with one piece at a time. Keep the other pieces wrapped and cooled until ready to roll out. Roll out 1/4 to 3/8 inches thick depending on how thick or thin and crispy you want your cookies. Cut with gingerbread or other shapes of your choice.

Bake on a lightly greased cookie sheet. For thin and crispy, roll thin and bake for about 8-10 minutes. For a slightly thicker cookie, roll to about 3/8 inch, cut and bake for about 6-8 minutes. Cool cookies on baking sheet. Remove, let cool completely before frosting.

White Decorator Frosting:

2 cups powdered sugar

1/4 cup whole milk

1/2 teaspoon vanilla or 1/2 teaspoon fresh lemon juice

Whisk together, until smooth. Spoon mixture into a pastry bag, fitted with a small tip. Decorate cookies as desired. Or make a simple white frosting and frost the entire cookie and decorate with sprinkles.

Tips:

-Don't worry about adding flour when rolling out. These do not get tough when extra flour is added.

-You can roll the dough thin or thicker for a soft or crispy cookie.

9/11/09

Amy's Bakery Yellow Cake with Pink Buttercream Frosting & Giveaway WINNER!

Thanks for all of the fun comments about your favorite food memory of summer '09. The winner of a million dollars and the "Sweeter Side of Amy's Bread" cookbook is ... comment #19 (chosen by the random counter) Michelle, who said:

"First I want to tell you how much I enjoy your blog. I have tried so many of your recipes and love every one! My favorite summer food memory was sitting at Fisherman's Wharf eating the most incredible clam chowder with three of my favorite boys Mark, Dan and Sam."

Congratulations Michelle! I hope you love Amy's cookbook. For all of the non winners out there, you can still try Amy's recipes, many are found online, or to order a copy of her beautiful book online go to: Amy's Bread .

When we were in NY, we ordered a slice of this yummy cake at lunch. The cakes looked so delicious, it was hard to make a choice. Since we were already toting around a to-go sack from the Little Pie Company (with some of their oh-so-delish sour cream apple walnut streusel pie and a brownie and a Red Velvet cupcake) we decided on some ginger snap cookies and a slice of this yummy "Simply Delicious Yellow Cake with Sweet Pink Buttercream Frosting". We were not disappointed. The frosting is sweet, and goes perfectly with the not too sweet cake. Amy's book recommends using a scale to measure ingredients by weight, instead of volume. I decided to give it a try. Purchased a small inexpensive digital scale, and set out to re-create our NY experience, here in B-town. Goodness. The results were mmmmm. Wouldn't this be the perfect cake for a little (or big) girl's birthday party? So beautiful. Oh and the million dollars? Just wanted to see if you are still paying attention. Happy Friday!

Simply Delicious Yellow Cake with Buttercream Frosting
adapted from Amy's Bakery
adapted to mountain elevation on 10-1-09 see measurements in ( )

print recipe

Unbleached all-purpose flour, sifted 3 cups or 14.81 oz (3 cups +2 tablespoons)
Baking powder 1 tablespoon + 1 teaspoon or .71 oz (2 teaspoons)
Kosher salt 3/4 teaspoon 3/4 teaspoon
Milk 1 1/4 cups + 3 tablespoons or 12 oz (1 cup)
Vanilla extract 2 teaspoons
Unsalted butter, slightly softened 1 1/4 cups + 2 tablespoons or 11.29 oz.
Sugar 2 3/4 cups + 2 teaspoons or 19.75 oz
Eggs 5 large or 9.17 oz
Sweet Pink Buttercream Frosting

Preheat the oven to 350ºF (325 for mountain elevation). Grease the cake pans. Line the bottoms with rounds of baking parchment then dust them lightly with flour. Shake out the excess. Or use Baker’s Joy baking spray that contains both oil and flour, so you don’t have to flour the pan. With Baker’s Joy, put the parchment liner in after you spray the pan.
In a large bowl, combine the flour, baking powder, and salt and whisk them gently for even distribution. In a separate bowl combine the milk and vanilla.
Using an electric mixer with a paddle attachment, cream the butter and sugar on medium speed until it is light and fluffy, 3 to 4 minutes. Add the eggs gradually, mixing well after each addition, scraping the sides and bottom of the bowl often.
Lower the mixing speed to medium-low and add the flour mixture to the butter in 3 parts, alternating with 2 parts of the milk mixture, beginning and ending with the flour. Mix just until it is evenly incorporated. This is a thick, fluffy batter, resembling whipped cream. There should not be any lumps or dry pockets of flour remaining. If the batter has a curdled appearance it has not been mixed enough. Increase the speed to medium and mix for another minute or until it is thick and fluffy.
Divide the batter equally between the 2 or 3 prepared cake pans. Weighing the batter into the pans is the most accurate way to do this. This ensures that both layers are uniform in size, and finish baking at the same time. You’ll have approximately 930 g/32.8 oz. of batter per pan. The pans should be about ⅔ full. Smooth the batter so it fills the pans evenly. Place the pans on the center rack in the preheated oven. Bake them for about 35 to 40 minutes (40-45 min), or until the cake is almost ready to pull away from the side of the pan and a toothpick inserted into the center of the cake comes out with a few moist crumbs. Rotate the layers carefully from front to back after 20 minutes, for even baking if pans are unable to bake side by side.
Cool the pans on a rack for 10 minutes, then invert them onto a wire rack that has been sprayed with cooking spray and lift off the pans. To prevent cracking, carefully right each layer so the top side is up and the parchment-lined bottom is down. This is where I use the wrap and freeze method. Wrap all layers in saran wrap and freeze immediately. When cakes are completely frozen, remove from refrigerator, and frost. Cool them on the rack completely. Before frosting, be sure to remove the parchment from the bottom of each layer. While the layers are cooling, prepare the frosting. To assemble the cake:
Place one layer, top side down, on a flat serving plate. Cut several 4-inch-wide strips of parchment or waxed paper to slide under the edge of the layer, to keep the plate clean. Using a thin metal spatula, spread the top of this cake round with a ½-inch thick layer of frosting, leaving a ¼-inch unfrosted border around the edge. Place the second layer top side up on the first, aligning the layers evenly. Spread a generous layer of frosting around the sides of the cake, rotating the plate as you work so you’re not reaching around the cake to frost the other side. Try not to let any loose crumbs get caught in the frosting. Let the frosting extend about ¼ inch above the top of the cake.
Starting in the center of the cake, cover the top with a generous layer of frosting, taking it all the way to the edge and merging it with the frosting on the sides. Try to use a forward-moving, circular motion, not a back-and forth motion to avoid lifting the top skin of the cake. Rotate the plate as necessary. Use the spatula or a spoon to make decorative swirls. Slide the pieces of paper out from under the edge of the cake and discard them. Store the cake at room temperature.

Pink Buttercream Frosting

Confectioner’s sugar 7½ cups or 29.80 oz
Unsalted butter, slightly softened 1⅓ cups or 10.56 oz
*Poured (not rolled) fondant generous ⅓ cup or 4.87 oz
Milk, whole ¼ cup or 2.19 oz
Vanilla extract 1 tablespoon + ¼ teaspoon or .46 oz
Kosher salt ⅛ teaspoon
Red food coloring 1 to 2 drops
In a mixing bowl, using an electric mixer with the paddle attachment, beat 21 oz. or 5½ cups of the confectioner’s sugar, the butter, fondant (if using), milk, vanilla, and salt in the bowl until they are smooth and creamy, 2 to 3 minutes; start out at low speed and increase the speed to medium when the powdery sugar has been moistened. Gradually add the remaining sugar 1 cup at a time until the frosting is of good spreading consistency, scraping the sides and bottom of the bowl often. You may not need to use all of the sugar. The frosting should be stiff enough to hold its shape but not so stiff that you’ll be unable to spread it easily on the cake. Add 1 or 2 small drops of red food coloring and continue beating the frosting on medium-low speed until you have a uniform pale pink color. This frosting is heavy but it should still have a fluffy quality.
The frosting can be used immediately or stored in an airtight container at room temperature, but it should be used within 3 days.

Tips:

-I measured and weighed everything, just to compare the difference. I know serious bakers weigh their ingredients, and swear by it. It was amazing to me to see the difference in the true volume vs weight. Sometimes a whole 1/2 cup difference!
-The recipe yielded more than the 32.8 oz of batter per pan. I believe it was around 40 oz per pan. One pan overflowed just a bit. Not enough to set off the smoke alarm, but just a tad. Next time, I will cut some of the liquid (milk) and baking powder. We are at about 4,300 ft. (elevation) so, normally I adjust cake recipes that are created in other parts of the country. I really wanted to try this recipe just as it was printed. When I experiment to suit mountain elevation, I will add the adjustments to the original recipe with an update. Updated 10-09 see changes for mt. elevation in red ( ). Still sank a little, one more try and we should have this perfect for high altitude!
-*I did not use the poured fondant. Simply made the frosting without the fondant addition.

8/16/09

Asian Grilled Flank Steak Salad

Goodness, this was yummy.

Here is the manly part of the salad (below). BEEF.

Tomorrow is my little brother's birthday. He is my one and only sibling. Harold. Uncle Harry to my kids. The favorite uncle, on my side. He has a fun, YELLOW (if you are into the COLOR CODE) personality. I asked Jacob, my youngest to describe him: "Funny, strong, loud, cool, garbage gut, always happy". My little bro is always game for the park, basketball court, carnival rides, swimming pool, sledding, shopping mall- you name it- he's up for it. The two of us rode for countless hours in the back of my parents camper on road trips all over the Western U.S. We fought a little, but mostly got along, because we only had each other.

Kind. Friendly. Thoughtful. Generous. Considerate. He married a great person, Kaari, who brings out the best in him. They have two beautiful and sweet daughters. Harold is a great dad! I admire him for always putting his family first. When I go home to visit, and watch him with his own little family, I think - when did he grow up?? When did I grow up? It seems like it wasn't that long ago we were riding around in that gold camper. When we were kids, we mimicked our parents eating habits. I was just like Dad, give me anything sweet, and I could make a meal out of it. Pie and cookies for breakfast, lunch and dinner - that's me. Harold was just like Mom. A piece of fruit was a great dessert. Salads? I would tolerate a salad with dinner, but mom felt like a meal wasn't complete without salad. Harold's tastes have changed a little, he likes sweets more now than in his younger days, but he still loves to eat salads with meals. He also LOVES meat. When I made this salad a while ago, I instantly thought of him. I wished we lived closer, so I could run over a big platter of this salad to him. It's a delicious summer salad. Big hit at our house. Enough meat to satisfy a manly appetite, and enough green and pasta to please the lady like eaters in your fam. We absolutely LOVED this. And I know you (and your brother) will too.

Happy Birthday little brother, I love you.

I used these noodles I brought back from my trip to Japan last October...

had to guess what this said (see package below).

Asian Grilled Flank Steak Salad

printable recipe

For Flank Steak and Marinade:

1 flank steak (about 1 1/2 pounds)

2 cloves garlic minced

1 tablespoon peeled, minced fresh ginger

3 scallions, white parts only, sliced (may sub chopped onion)

2 jalapeno peppers, seeded and minced

3 tablespoons sugar

1/3 cup soy sauce

1/3 cup lime juice

2 tablespoons dark sesame oil

For Dressing: (to be mixed with remaining 1/2 of marinade)

2 tablespoons vegetable oil

2 tablespoons honey

For Salad:

1 oz Asian rice noodles, or other Asian noodles

1 head leaf lettuce- Boston, red or green leaf

1 cucumber, thinly sliced

1/2 cup small sweet onion, chopped or sliced into

thin rings (optional)

1 pint cherry tomatoes, or two medium sized tomatoes, sliced

1/3 cup fresh mint leaves

1/3 cup fresh cilantro leaves

1/3 cup fresh basil leaves

1/4 cup dry roasted peanuts, chopped (I used honey roasted)

1. Score the flank steak on both sides, across the grain. This helps the meat to absorb the marinade. Place the steak into a 9x9 or 9x13 glass dish.

2. Place all of the marinade ingredients into a bowl and mix together well. Make sure the sugar is dissolved. Pour about half of the marinade over the steak in the glass pan. Let marinate in the refrigerator for 1-2 hours. Save the other half of the marinade for the dressing.

3. Add to the remaining (for dressing) marinade the 2 tablespoons vegetable oil and 2 tablespoons honey. Whisk and set aside.

4. Bring about 2-3 quarts of water to a boil and cook the Japanese noodles, according to package directions. You may use soba noodles, or rice noodles. Rice noodles only need to be soaked in cold water, then drained after about 1 hour. If the rice noodles are not tender after an hour, you may need to boil in water 1-3 minutes. Drain noodles in colander, rinse with cold water, toss with a little oil. Set aside.

5. Pre-heat barbecue.

6. Place all of the salad ingredients in a large bowl, except peanuts. Toss together.

7. Brush oil or lightly spray PAM on heated grill. Place the flank steak on the hot grate and grill until cooked to taste 4-6 minutes per side for medium rare. Transfer to cutting board and let rest for at least 3 minutes. Cut the steak into paper thin slices across the grain by holding the knife blade at a 45 degree angle to the top of the meat.

8. If serving in a large bowl to a crowd, toss the salad ingredients and mound the noodles in the center of the salad, drizzle dressing over all of the greens and noodles. Top with sliced steak, and garnish with chopped peanuts and mint. Toss all together just before serving. If serving on individual plates, lay salad ingredients on plates, top with small amount of noodles and few slices of steak. Drizzle with dressing, sprinkle with peanuts. Serve immediately.

Tips:

-Rice noodles are available in Asian specialty stores, or many grocery stores. They usually only need soaking, but some varieties require soaking and a brief boil.

-This salad may be made with any type of meat: chicken, pork tenderloin, or even tofu.

adapted from: How to Grill cookbook by Steven Raichlen