10 Years Of Foodie Pantry!!

2018 marks the ten year anniversary of Foodie Pantry! I can't believe it,because it doesn't feel like a decade has elapsed. It started  from  two little  paragraphs  and grew into pictorials about cooking polenta and icing cakes. There have been interviews with famous chefs , and cookbook reviews , analyzing Times Food section  articles and delving into the history of our favorite foods. Unfortunately I have lost my greatest adviser ,my Mom, on the long trip to this point.I will miss asking her for advice or how she made a certain recipe.

The upcoming year will reflect what this poor writer has been writing about  - trends, eating healthy , and recipes. There will be posts or my new favorite  - the pommelo - the granddaddy of the orange. along with forays into crockpot cooking and turns with Mexican and Indian cuisine. The fun thing about writing this blog is that I get to explore different cuisines from around the world along with tasting  new trends and traditional dishes.

I'm grateful for all you readers and promise that  this anniversary year will be a palatable one.

Special thanks to Pete Burley and Mitch Rappel fr for letting me create this blog for their Fyxx Caffeinated Water in the spring of 2008.

The Marble Cake To Do

The second day oof the baking extravaganza commenced. As often as I write about baking to be honest I haven't made a two layer cake in over thirty-two years. To be honest I can see why.

The bake started out OK.

Of course I went to my go to cake mix brand - Duncan Hines. I can;'t say enough about how consistent their cakes are. This is my first foray into two pan baking. I used I Can"t Believe It's Not Butter to grease the 8 inch circular pans. These are the best to bake with.

Marble cakes requires two packages, One is a yellow cake mix, the smaller white one is the cocoa powder that is to be mixed with a cup of batter

Below is the chocolate batter swirled with a knife in the batter. You can use a knife, I used a Slushie spoon which gave the two layers a nice swirl effect.

See/// The upper picture is the baked layers, Even the raw batter looks cool.

Now comes the fun part., Home made chocolate buttercream icing.

Again to be honest I borrowed from a few recipes on line and cobbled them into my own.

The most important ingredient is butter and I used the best  - twelve tablespoons of Kerry Gold

Second most important is the cocoa.I used Hershey's baking powder .abotu a cup to create a rich , fudgy flavor.

To give it smoothness and flavor I used Stop & Shop's whole cream. about  half the carton and two tablespoons of Neisnen Massey vanilla. I could have added sea salt to balance out that sweet, but that may create too much of a contrast. The icing was a pain to blend, even when using an electric mixer.

My kitchen and self were coated in this.

The end result was pretty good - a very smooth  and creamy fudg elike frosting that held its' own. I used an icing knife which is a must have for any home baker.

It looks like a giant Dingdong doesn't it?

T

his is the perfect cake and frosting for a fun get together. It is labor intensive but worth it.

The Second Big Baking Extravganza

Today was the start of the second holiday extravaganza. Since the oatmeal chocolate chip cookies were such a success I decided to try y hand with the Betty Crocker sugar cookie mix. I made a double batch because the oatmeal chocolate chip ones basically went overnight (thanks to friends - not me.)

This is the mix

These are the eggs.

You can see the two eggs peeking out from behind. Two sticks of butter were also needed. Again I used the best - Kerry Gold and microwaved them for only five seconds this time as opposed to ten. The reason, so they wouldn't get all melty and runny when I would take them out of the microwave.Bad idea. It took Herculean strength to mix the two sticks with the two eggs and two packages of mix. I seriously thought of putting the whole thing into the microwave to melt the butter but that would also cook the eggs. I just had to add extra muscle.

Truth be told it was the hardest dough to work with, by far. I had leftover Christmas sprinkles so they also went into tthe batter for some color and fun

Since I like the bigger cookies, I used tablespoon sized balls.

I also had help, from my girl, Sunny..

Here is the finished product. 100, yes 100 Christmas funfetti sugar cookies. that took just two cookies trays(used repeatedly and three hours.

Would I do this again? Only with help from friends and family.

Tomorrow it's tackling  marble cake with choclate buttercream icing . Stay tuned.

Monkeying Around With Bread

One of the items on my New Year's must bake list is bread. I haven't baked a loaf or roll since high school -yikes - and would like to start up again./One recipe in yesterday's New York Times intrigued me. Monkey bread. It looks like a fun bake for when friends stop over.

Julia Moskin wrote about this popular loaf that is only about thirty or thirty-five years old. It was Nancy Reagan, former First lady of the nation and California that made this Golden State creation popular. Mrs. Reagan's recipe called for a dinner roll recipe in which two layers of  butter dipped dough balls were placed in a pan and baked. Beaten egg was brushed over the surface to give the top layer a burnished brown color.This version could be used for breakfast with the rolls slathered with butter or jam or a Sunday lunch or weeknight dinner where the rolls could be dipped in gravy. Thirty years later extra's have been added . One of the first combinations were sugar and cinnamon, taken from Hungarian coffee cake that many bakeries made at the time.American home bakers have gone crazy and creative with the recipe. There are savory versions that feature pepperoni in one recipe, while peanut butter figures prominently in another. There's even a gorilla bread that includes cream cheese and canned buttermilk biscuits/ Pastry chef Claudia Fleming of  The North Fork Table and Inn  on Long Island's North Fork gilds her with a maple bacon glaze.

Ms. Moskin  prefers a simple version, opting for the modern classic. Hers is one with  the sandy sweet filling of a cinnamon roll and the coating of pecans and caramel of a sticky bun. It also has the plump majesty of a Bundt cake, resembling an edible crown. It will also be a scratch bread. She advises not using those buns such as Pilsbury's.. It may be an easy and convenient way to make the bread however keep in mind that there will be  that salty flavor, a dough loaded with preservatives and a funny chemical aftertaste. Ms. Moskin uses fellow Food writer, Melissa Clark's, of  A Good
Appetite column bread recipe. It seems simple enough  It's a basic white bread dough. There's no need to go on a hunt for a starter. There are no long risings or unfamiliar flours. It can even be transformed into a pull apart garlic bread with melted garlic butter for the coating and Parmesan cheese and parsley for the filling.As with any bread recipe , it is a labor intensive one.that involves a lot of kneading and proofing. The caramel sauce Ms Moskin gives looks like a fun and tasty one, especially with the addition of a  lot of heavy cream and butter.

Monkey bread is definitely on my radar in the New Year. A sweet version would be great for breakfast or brunch. A savory version would be great alongside pasta or homemade soup. Either way it'll be an interesting bake,

The Maine Shrimp Drought

Once again global warming is ruining how we eat. This time it's the Maine shrimping industry that's being hit. What that translates into is shutting down fisheries and locals losing jobs. It also means that the taste of Maine shrimp will be a memory.

Mary Pols who's more into sustainability than cooking and a regular contributor to Down East wrote this extensive and in depth look into her native Maine's  shrimp industry.It's the main story in today's New York Times Food section. This won't be the first time the industry will be closed. It first happened in 2014 when regulators shut down fishing. The hope was that the shrimp would reproduce enough to replenish the waters and jump start a local industry that was ion the verge of dying. Now the fisheries are being closed through the upcoming year - and it's not the fault of local fisherman. Rather it's climate change - and in effect - all of us that are responsible for this problem. To the average person Maine waters may still seen chilly - even in the summer but water temps have been rising four and a half degrees since 1906. This results in poor egg production and even poorer survival rate for shrimp larvae. Fisherman still want to bring them in. After all, they reason, why not reap what's left?There's also a plus in all of this. Prices for them will rise thanks to the scarcity which means a bigger profit.

Maine shrimp isn;t really widely known outside the state. They're a very small breed, usually used in shrimp cocktails, soups and shrimp salads. They similar to Oregon shrimp in color - a bright reddish pink and size.  Many Downeasters prize it, using it in all sorts of dishes. There have always been cookbooks written about it, the first starting in 1906 with the Proved And Tested Cooking Receipts by The Ladies of The Universalist Society of Rockland. The dish reflected the times, shrimp a la creme, a dish similar to Lobster Newberg. Local home chefs even canned it.Politicians tried to raise its' profile as did Everett F Greaton, the executive secretary of Maine's Development Commission and a booster of all Maine products.He served Maine apples stuffed with the crustaceans (!!) to the governor of the time. Mind, you this was back in 1942.More modern recipes include the roadside favorite, deep fried shrimp served piled high in a paper tray and doused with ketchup. For home chefs interested in cooking Maine shrimp, be warned. They are very expensive.Prices can range from $70  fro just two pounds!use them in bisque or salads, They're not really good for kabobs or as an hors d'ouevres.

Maine shrimp are just the latest victims in the climate change disaster. Hopefully the ban starting January 1st will help in saving them. However, it's up to us to also try to preserve them.

Boxing Day Repurposing

Today is Boxing Day - usually referred to as Christmas' sad sibling. It's the day when leftovers from Christmas rule and that means cold turkey, ham, or prime rib sandwiches . However those leftovers can be repurposed into tasty and hot dishes  that are so delicious , they'll overshadow yesterday's meal. It's just getting creative with what's in the fridge.

One of the best renditions of leftovers comes from the Great British Baking show judge, Paul Hollywood.His is a take on Chelsea Buns a kind of cinnamon bun. This one is both sweet and savory thanks to the addition of leftover shredded turkey, stuffing and cranberry sauce. The dough is a surprisingly sweet  which actually works well with the other ingredients .It's rolling the yeast  dough out into a square,letting it proof. and then spoon and spread out the cranberry sauce first. It's then sprinkling on the shredded turkey and crumbled stuffing.The dough is later rolled like a jelly sponge and cut into pieces. Place the rolls, swirly, side up in a deep roasting pan or baking tray. Let it go through a second rise for an hour before baking it at 400 degrees Farenheit. You probably can do the same with shredded ham too but instead of cranberry sauce, try a layer of mustard for some kick.Another of Mr. Hollywood's recipe is a Boxing Day pie made with the same ingredients as the buns, turkey, stuffing and cranberry sauce, done in layers. The crust is a hot water crust.I don't see why this can't be done with leftover ham and possibly scalloped potatoes.

Another way of getting rid of that holiday turkey or ham is turning it into a tasty salad. For the turkey mix it with mayo, celery and tarragon. Serve it on warmed croissants for a lovely lunch. The same can be done with the ham,  Ham salad can be served on pretzel rolls for a hearty lunch or even dinner.Ham can also be repurposed in homemade pea soup. Definitely save the bone for this. Prime rib is an elegant meal the first time its' served. It becomes a hearty ingredient as it transforms into leftovers.Try making a hash with it. Add any leftover baked potatoes,preferably Idahos along with a chopped white onion and celery .You can also use leftover mashed potatoes too. Rosemary and parsley are added for more flavor.  First the onion and celery are sauteed in butter, then the meat and potatoes are added along with Tabasco and ketchup.everything is cooked in an eight inch saute pan for only a couple of minutes. The pan is then transferred to a 450 degree Farenheit oven for ten to fifteen minutes. Serve with fried or sunny side up eggs. You could also turn the leftover prime rib into a soup.Combine with cubed potatoes and fresh sliced mushrooms with two cups of beef stock.Serve with crusty , buttered rolls for a hearty soup on a cold day,

Boxing Day doesn't have to mean cold leftovers. Turn yesterday's feast into hearty tasty dishes. They'll be tastier the second time around.

A Christmas Full Of Flavor

Today is Christmas and one of the things everyone remembers is the flavors and aromas of the day. who ca forget the salty ,sweet taste of a ham or the spiciness of a gingerbread man? This is the day for home chefs and home bakers to create the best memories for their families.I will always remember my Mom's swan cream puffs, the delicate shape of the swans"necks and the airy vanilla creme filling I will never forget her German style ham, with the crunchy crackling crust along with the family recipe potato salad, made crunchy with the addition of celery.

Never be afraid to make  memories and lasting impressions in the kitchen It's the sign of an excellent cook and baker.

MERRY CHRISTMAS TO ALL MY READERS WORLDWIDE!!!!!!!!