Pie ala Stove

Since my budget is too tight to afford full cable, and I would be terribly distracted by a full offering of channels, my Food Network obsession has been limited to watching Paula Deen and Giada De Laurentiis over lunch at my parents' place. Then, a few months ago while flipping stations on a Saturday morning, I came across a cooking show on PBS. I had watched some of PBS's culinary offerings before but had not been overly impressed. But then I caught an episode of America's Test Kitchen and I had met the public television's version of Alton Brown. Each episode, they make one or two dishes "the right way" after having tested recipes numerous times and variations to come up with what they think is the best way to make the food item. Each episode also features an equipment corner, where testers evaluate cooking utensils and accessories, and the tasting lab, where testers vote on the best brand of food product (chocolate, Italian dressing, red wine vinegar, etc.).

I usually am able to catch an episode over the weekend, and their dishes look great, but I had never actually made any of them. Sure, they looked good on screen, but did it translated to me and my kitchen? The test came when they did an episode on skillet dinners. The first dish they made was skillet chicken pot pie, which looked good even though I am not a chicken pot pie fan. I think it is due to the frozen meal pot pies more than an actual aversion to them as a whole.

However, their second skillet meal offering piqued my interest, Skillet Tamale Pie. This appealed to me more both because it was not a pot pie and because I already had most of the ingredients on hand. So, I decided to test America's Test Kitchen. Could I make this in thirty minutes or less? Would it actually work? How would it taste?

I am not sure if I made it in thirty minutes or less, but it was simple to make, and half the time was baking. Yes, baking. It is a half stove top, half oven dish. You mix all the tamale ingredients in a oven-safe skillet (or, pour it into an oven-safe dish if you were not sure about it, like me), then you dollop cornbread on top of the skillet mixture, smooth it out, and pop it in the oven for ten minutes. And the results? See for yourself...

And the taste? Wonderful. Warm, hearty, tasted like something mom would make on a cool Monday night growing up. The meat (I used turkey because it was in my freezer) was tasty, the tomatoes were a nice burst of flavor, and I should not have cut the chili powder dosing in half because it could have used more heat. The cornbread was fabulous - not doughy, not dry, the thing I was most worried about with the skillet-to-oven action. Skillet tamale pie is like having a bowl of chili with the cornbread on top like a thick "crust." And it reheats great. Add a little more cilantro on top of the reheated dish, little cheese, maybe some sour cream, and you are good to go.

Allison's America's Test Kitchen test results - a solid "A."

Why I Love HEB, Part 2

As if HEB had not given me enough reason to adore it already, it recently reaffirmed my devotion to the grocery store. Sometimes, it is the small things that count the most. As I was waiting to check out at HEB one afternoon, I noticed a green bag hanging on a hook to the right of the cashier's area. Upon closer inspection, I saw that it was a reusable grocery bag. "Neat, " I thought and looked to see how much the purchase of one would set me back. 99 cents, something I think I can spare. So, on the conveyor belt it went.

When I got home, I noticed a small insert in the bottom of the bag that explained HEB's environmental stance. Since I cannot find the verbiage on HEB's website, I will write what the bag's insert says,

"Doing Our Part to Take Care of Texas
We believe that our work to care for the environment not only makes us better neighbors - it helps us serve you better. By being energy efficient and conserving natural resources, we're not only helping the planet, we're also creating savings we can pass on to you in the form of everyday low prices.

"Doing Your Part
We know many of our customers share the same concern for the environment as we do. By purchasing and using reusable shopping bags, you can make a difference, one trip at a time.

"About Your Bag
This bag is made of non-woven polypropylene, which is tough, strong, water resistant, and recyclable. It is the same type of material typically used for yogurt containers, syrup bottles, straws and medicine bottles."


And, though it may have looked small on the shelf, the bag opens up to about an 12x12x12 bag. On my last grocery trip, one bag held:

3 46-ounce V8 VFusion Tropical Orange bottles
2 Yoplait Fridge Packs
1 Kashi Frozen Entree

And it could have held more. It even has a flap on the inside that you can tuck a glass bottle, celery stalk, or loaf of bread in so it does not tip over or get squished. With two of the HEB bags, and one Half Price Books bag, I was able to buy about a month's worth of groceries and only use 3 plastic bags. In that past that number would have been 12-15 plastic bags. If I have not given you reason enough to go buy one or two already, here is a final selling point - the handles on the HEB green bags will not tear away and the bottom will not fall out.

Also, check out everything HEB is doing to promote environmental awareness to both their customers and as a company. I think they are doing a wonderful job at being pro-active and paving the way for other stores locally and nationally to look at how they can be environmentally conscious. What HEB is doing is helping them as a company keep costs down through checking air filters and seals, updating equipment and structures in their older stores to be more cost and energy efficient, and much more. What is phenomenal about this is that that focus as a company will seep into the day-to-day lives of its employees and customers as they assess their places of work and home for cost and energy savings. And all it cost was 99 cents.

Christmas, Italian-Texan Style

Christmas dinner is the more casual of the two winter holiday meals for my family. And no year was it more apparent than this. After poring over dishes and dinners, we reached a consensus. Christmas Dinner 2007 would feature green beans, fruit salad, and star mashed potatoes and chicken fried steak. It was a great Christmas dinner. Nothing screams "holly jolly Christmas" more than fried steak and white gravy.

I was in charge of dessert and, having planned the dessert before the dinner had been decided on, it did not quite fit the rustic Texas dinner. I made tiramisu. And let me tell you, it is so much simpler than I thought it was to make. See for yourself!


Isn't it beautiful? It came out perfectly, which is hard to do the first go 'round. The only thing I will do differently next time is not soak the ladyfingers in the espresso as long. I did 3 seconds this time around, and should have done 2 seconds. The bottom layer of ladyfingers melted into mush quickly. But the second layer turned out well, but that was because I started running low on espresso and therefore only dunked them for a short time. Lesson learned.

The recipe I used is from Giada De Laurentiis and I only changed one ingredient. Not having any rum on hand, and not wanting to buy a bottle for two tablespoons, I substituted Kahlua and it did not appear to adversely affect the dessert. Oh, and in case you had no idea how many cheese ounces were in a pound, it is 32 ounces. Also, the recipe, though it says to put this in a 13x9 dish, that is not true. Something closer to a 9x9 would work better. Or, you could double the recipe for a 13x9. If you tried the recipe as is in a 13x9, the ladyfingers would be few and far between and the cheese layers quite thin.

The taste of this dessert is wonderful. The cheese has been whipped up so it is light, creamy and sweet. The espresso is sharp and cuts through the cream excellently. Taking a bite, you want to let it sit and marinate on your tongue, getting all those scrumptious flavors. I think I could eat tiramisu every day. I would be overweight, but my taste buds would be very happy.

Warm drinks for cold days

Yes, it is that time of year when cookies, candies, and chocolate come out of the woodwork tempting you with "just one." Thus far, I have managed to avoid baking or eating cookies, though I fear Friday night's party may destroy me with the latter. However, I think one of my favorite parts of the holiday is not the sweets as much as the beverages. So, to mark this season, some of my favorite hot beverages: (in no particular order, since I have decision issues)

1. Hot Cider. Not powdered or warmed up apple juice. The cider my mom would make over the Christmas holiday and let simmer on the stove all day. I cannot recall everything she put in it, but here is was a do remember: apple juice or cider with cinnamon sticks, cloves, and some other whole spice bobbing along in the brew, infusing their flavors in both the liquid and the air. Perfect when paired with the sugar cookies we would spend all day making.

2. Hot Chocolate. Sure, most of what I know come from a powder-filled can or packet, but it is darn good. I am sadly not a fan of marshmallows in my drink, though whipped cream is always welcome.

3. Orange Spice Tea. Yet another powdered mixture made from Tang, instant tea, cinnamon, sugar, and red hots. Citrus and spice and everything nice.

4. Something I have fallen for, thanks to my new boss (he is my fourth new boss this year, in addition to the old one I cannot get rid of) is Starbucks Peppermint Hot Chocolate. Oh my goodness is this good. Better than its kin, the Peppermint Mocha. As someone put it excellently this week, it is like drinking a York Peppermint Patty. I think, given the opportunity, I could drink a gallon of it in a day. It is minty, clean, warm and creamy.

5. Then, there is always, hot tea. You pick your favorite. I prefer green and black teas, depending on my mood, time of day, and what I may be eating with it. Tazo is a reliable brand. I drink mine straight up, no cream, sugar or honey.

I know, there may be some of your favorites that I am leaving off. Eggnog, for instance. Being that last year was the first time I tried it, and never attempted it warm, I shall hold off on crowning it worthy of my list until further research has been done. And wassail. I do not even know what that is. Maybe I have had it, I don't know. Doubt it, though.

So, whatever you drink this winter season, I hope it keeps you warm. Unless you live where I live and the thermometer is flirting with 80 degrees right now. Then you may need a Cherry Limeade.

Thanksgiving 2007

Another Thanksgiving Day has come and gone, filled with floats, football, and, of course, food. This year, as in every other one, I spent mine with the family enjoying an unstressful, relaxed day watching the dog show on TV. This is a recently added "tradition" for Turkey Day, watching the dog show after the parade ends. We each choose our favorite pooch and pray that the poodle does not win. It is adorable, furry, and is a great way to talk yourself into getting a dog. I think I may have only a slight crush on my pick this year - the Norfolk Terrier.

Now, the food - with pictures!

First things first, the turkey. After years of roasting her own bird, my mom decided that Popeye's can do it better. I present to you, the Cajun-fried turkey.

Why fried turkey? Gone are the stringy, dry pieces of turkey you spend half of your Thanksgiving dinner gnawing on. And, it means you the cook do not have to baste or season or stuff the gobbler.

And now, the sides:

Dressing, of course. We here in the South are all about cornbread dressing. None of this white bread or (shudder) oyster dressing. We do not need walnuts or fruit in our dressing. It is thick, it is a perfect textured compliment to the turkey residing on your fork. Paired with giblet gravy, it does not get much better than that. (Yes, that's right. Giblet gravy. You got a problem with that?)


Cranberry Relish. I do not know what is in this, but it is mighty fine. The tart fresh cranberries and a hint of citrus (orange I believe) makes for a nice refreshing burst in your mouth after the dressing and corn and bread.


Candied yams. I have only had sweet potatoes with marshmallows on top once in my life that I can recall. And it was nasty. This, this is what yams were made to be. Creamy on the inside with a nice sugared crunch on the outside. I do not know how my mom creates these, I know there is Karo syrup involved, but I fear should I ever get the recipe, I will make them as often as possible.

Marinated vegetables is a year-round side dish for my family. Equally welcome at tables both turkeyed and barbecued. It, like the relish, is a nice cool refreshment between the creamier and warmer bites. Consisting of cucumbers, carrots, celery, red onion, vinegar, celery seeds and some other stuff, it is delightful and one of my all-time favorites.


My contribution to the dinner table - Herb Stuffed Tomatoes. Turned out pretty good, if I do say so myself. Hollowed out tomatoes stuffed with parsley, provolone, bread crumbs and tomato guts, then cooked until cheese is melted and tops are crisp.


Sides not featured:
Giblet gravy - creamy, little chunky, good
Creamed corn - I did not try this. I think I got spoiled on the picked on a farm, shucked, made-from-scratch kind.
Dinner rolls -They came pre-fab. You probably had them at your table too.


Dessert. Oh dessert. This year's dessert options featured two lovely pies. First up is the seasonal favorite pumpkin pie. My family seemed to like it, so I guess it was good. I am not personally a pumpkin pie fan, but to each his own. Mom wanted me to make sure I noted that this pie (minus the crust) was made from scratch.


And now, the piece de resistance. Lemon Meringue Pie. My mouth waters just thinking of it. This is, by far, the best pie ever created by mankind. I have tried many lemon meringue pies in my life and all have fallen short. Why? Some crusts were soggy, fillings jello-y, meringues fake. But all, all have fallen short in the most key area. Tartness. Lemon meringue pie should smell like lemons and make you pucker just a little when you take a forkful. I need to taste the lemon. Get that? The Le-mon. Not the lemon pudding or jello or that juice from a lemon-shaped squirter, actual lemons. This, this is what pie is meant to be.


I leave you now with before and after photos of one of the Thanksgiving plates. I hope your Thanksgiving was as filling and tasty as mine!

Blueberries ala mode

What do you do when you have a bunch of fresh (frozen) blueberries, a pie crust too shallow to make a decent quiche recipe and no eggs? Blueberry pie! Blueberry crumb pie, to be more exact. I have been in quite a baking mood of late, which probably means there is some issue or thought process I am deeply devoted to avoiding. But it sure does make my place smell tasty!

I found myself Saturday looking for something to occupy my time for a few minutes, and the reminder that I had blueberries in my freezer begging to be used sent me on a recipe hunting expedition. A few immediate problems: I had no eggs, no lemons (used often to enhance the flavor), and no raw pie dough. I finally came across a recipe that I could amend to meet my needs, Blueberry Crumb Pie.

I did not have enough blueberries, even with my bagged frozen ones, which ended up making the filling a little too heavy on the sugar and light on the tart, but recipes are made to be tweaked with and I tweaked not so well. And then there is the issue of my oven which has been running hot lately, which I forgot when I baked the pie. This led to blackened edges, but was great for the crumb topping which melted into a decent crust. Not bad for a spur of the moment dessert, if I do say so myself. One of my friends asked me who I was going to share my pie with. Um, do you not think I will eat it all myself? I am a generous person when it comes to food, but some things are for my comfort alone, and my pie is one of them.

Unfortunately, I did not have the presence of mind to remember next week is Thanksgiving and I will be eating the best pie ever - Lemon Meringue Pie. I puck a little just thinking about it. Feeling the light meringue slowly melt in my mouth, ushering in the custardy lemon filling and flaky crust. Maybe some day when I have to put on my own Thanksgiving feast, it will be nothing but carbed-up sides and pies. But, until that day, Blueberry Crumb Pie will work well enough.

And, no, I have not been eating it from the tin. It may be my personal pie, but it still needs some amount of respect and care.

History and 'staches

One of the most difficult things for me in college was a task that, on paper, looked rather innocuous. It would say something along the lines of "Write a #-page paper on a topic related to Xth-century history." A whole century to choose whatever topic I liked! And then came the avalanche of options. Do I write about a person? An event? A battle? A war? An election? A crisis? Do I try to find a topic that is not commonly written about in Xth-century history?

One of the most popular history courses in college was one I honestly feared to take - History of the Holocaust. I feared it because it is a hard subject to read about, not be biased toward. And, I wondered, if after a whole semester of reading about the horror and atrocity, would I be a little more immune from it? It was not something I wanted to be immune to. I did not want to think of it in so-called academic perspective, rolling off the statistics and quotas and percentages. So, I did not take that class. Or any class related to World War 2.

However, if I had been in a World War 2 class and been asked to write an essay, and I had as much time and creativity I could muster, this would be the essay I would want to have written. There are a few things that come up quickly that would not have worked for my situation. I am not Jewish and I am not a man. But to study the history of the toothbrush "Adolf" mustache, see where it began and how it changed the world, that would have been an excellent paper.

Rich Cohen, the author of the article, alludes to something, but does not say it outright. He writes about some of the US presidents and their facial hair of choice. After World War 2, no president has sported facial hair of any kind. It is like to have facial hair at all risks reminding people of that last famous political facial adornment. And, as Cohen mentions, the so-called "evil" political leaders after the war to today are the ones with facial hair. Castro, Guevara, Pinochet, Abdullah, Hussein.

This is not to say all people with facial hair are evil. I know men sporting the face hair and they are wonderful, kind people. But it is an interesting facet of history to look at.