Overstuffed chicken and broccoli stromboli, or something

Overstuffed chicken and broccoli stromboli, or something

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There are a lot of names for the variety of Italian things that are like different ways to combine pizza dough and toppings. Calzones. Strombolis. Pepperoni rolls. P’zones. (Is that a real thing or just a like fast-food, pizza chain thing? I don’t even know. It doesn’t sound real.)

My confusion of these terms led to the visual downfall of this meal. It still tasted delicious, but appearance-wise it was a hot mess.

If I had properly understood that a calzone is essentially a pizza folded over on itself like an omelette and a stromboli is a stuffed sandwich, I think things would have worked out a lot better.

Whatever, we still ate this for lunches for several days, because it tasted fine.

I started with a rectangle of pizza dough. [Read more...]

Easter dessert: lemon poundcake

Easter dessert: lemon poundcake

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Lemons remind me of spring. And spring reminds me of Easter. And since I can’t stop the snow and the cold and the wind, I thought I’d bring a little spring inside for Easter.

I made adult Easter baskets for our parents, and I’ll be serving dessert to A.J.’s parents after Easter brunch at Latrobe’s DiSalvo‘s on Sunday.

This recipe — adapted from Dozen Flours’ recipe — calls for superfine sugar and cake flour, neither of which I had on-hand, but I was able to make it anyway. It also called for segmenting lemons, which was a new cooking technique I learned about. Segmenting kind of turned out into a frustrating mess, but the oven magically made everything delicious, so don’t freak out if it gives you trouble.

I used Meyer lemons for the cake, which aren’t really lemons at all, but a cross between either a lemon and a mandarin or a regular orange. They are known for thin skin, lots of pith and a sweeter, rather than sour, taste, which makes them great for desserts. They are often a deep yellow, smaller and rounder than regular lemons.

I started by zesting six Meyer lemons. It only takes a couple of swipes to get into the pith (white part) so tread lightly with these delicate citrus. [Read more...]

The historical importance of women, baking basic white bread and cooking with Michou

The historical importance of women, baking basic white bread and cooking with Michou

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I attended a meeting recently, where a speaker talked about educational opportunities for children at a local museum. She mentioned, children could dress up in historical garb and act out a day in the life of the men and women during the Seven Years’ War, known colloquially as they French and Indian War.

“Boys can dress up like soldiers or blacksmiths and girls can dress up like, well, women, because that’s all they were back then. There was some discrimination,” the speaker said.

While I think the historical and continuing discrimination of women should be acknowledged, discussed and rectified as we move forward, that discussion should never involve minimizing the importance of women during any era of history.

I also fear the discussion of women in a historical context has devolved into a simple list of  exceptional women. Women such as Joan d’Arc, Sybil Ludington, Helen Keller, Marie Curie, Amelia Earhart, Harriet Tubman, Cleopatra, Eleanor Roosevelt, Susan B. Anthony, Indira Gandhi and Sacagawea should be celebrated and their accomplishments lauded. But this is known as compensatory history. That is, the history of women has been truncated into a list of our highest achievers, instead of also including discussion on the importance of women collectively.

On the subject of compensatory history, renown historian Gerda Lerner said it best in her work, “Placing women in history: definitions and challenges,” which appeared in Feminist Studies:

The resulting history of “notable women” does not tell us much about the activities in which most women engaged, nor does it tell us much about the significance of women’s activities to society as a whole. The history of notable women is the history of the exceptional, even deviant women, and does not describe the experience and history of the mass of women.

In addition, there’s a great deal of research done on the rights (or lack thereof) of women through the ages, but not much research on their value to society despite the lack of equality.

Despite fiercely unequal human rights, women have been and will continue to be integral to society in innumerable ways. The omission in history of the collective contribution of women says to our children that women should not be valued until society treats them as equal.

Life in the early French and British colonies was very difficult for families. Homes among the rural landscape were self-sustaining. Clothes were handmade; every home had a loom and spinning wheel. Most of the food consumed was grown on the property. Meat came from hunting and the raising of some domestic animals such as pigs and chickens[1]. Women sewed, knitted, mended, spun, cooked and washed[2]. They cared for the domestic animals, preserved food and made household goods such as soap and candles[3]. In addition, women typically gave birth to between five and 10 children[1].

The women who did survive in the early southern colonies found themselves in a place where the old gender rules had been, it not abolished, at least temporarily suspended due to emergency conditions. It was a raw country, and the first generations of colonial women did things that their granddaughters would have found unthinkable … Well-born women labored like field hands and made their way through the roadless countryside on horseback or by waterway. “Many of the Women are very handy in Canoes, and will manage them with great Dexterity and Skill, which they become accustomed to in this watry Country,” reported a traveler in 1700. William Byrd described an acquaintance who lived on the Virgina frontier as “a very civil woman” who could nonetheless “carry a gunn in the woods and kill deer, turkeys … shoot down wild cattle, catch and tye hoggs … and perform the most manful exercises as well as men in these parts.”

Almost everyone lived on a farm — the whole point of the colonial dream was to get your own land and grow a profitable cash crop like tobacco. The English believed that fieldwork was a man’s task, but as the colonies were desperately short on labor, and young planters expected their wives to labor alongside them in the fields … Plantation owners were forced to be away from home for long periods of time on business, and they often depended on their wives, or even daughters, to drain swamps, tend cattle, cultivate the tobacco, and otherwise manage things while they were gone[4].

There are few online resources that espouse on the effect of the Seven Years’ War on women and families. We do know that during specific battles, women were responsible for bringing British and French soldiers and ammunition[2]. They often traveled with soldiers to cook, do laundry, sew and serve in hospitals[5]. One historian says colonial women fought alongside their husbands[6]. Women and children were often taken captive by the opposing militia[2]. And when they were left alone, they protected their family’s homestead by whatever means necessary[7].

I think it can also be argued that the effect of women during the Revolutionary War — which started just 12 years after end of the Seven Years’ War was similar. During the Revolutionary War, women were called on to clothe, feed and nurse soldiers, as well as hold down the family fort. Martha Washington began a formal effort to encourage women to volunteer on behalf of the Continental Army. She wrote letters to the wives of all the colonial governors, asking them to encourage the women living in their colonies to make financial contributions to the war effort, sew and gather supplies for soldiers[8].

“We are in no ways dispiritted here,” wrote Abigail Adams, who was holding down the fort at the family farm in Massachusetts. “We possess a Spirit that will not be conquered. If our Men are all drawn off and we should be attacked, you would find a Race of Amazons in American.”

Abigail spent much of her married life as a veritable widow to the Revolution — her husband John was always off serving his country as a statesman or diplomat. Now, she was sheltering soldiers and refugees from the conflict, and as the war approached Boston, she made contingency plans for grabbing her children and fleeing into the woods … She raised their five children, managed their finances, ran their farm, and kept the house throughout the war. The Revolution not only deprived her of her helpmate but of a companion she dearly loved [4].

So, while, I’m sure the speaker I mentioned earlier meant no harm by her comment, and, in fact tried to address the discrimination women faced; and while, I know the local museum she referenced has amazing resources on the important role that women played during the beginning of our nation, as well as women’s lack of rights while performing that role; I also think we could all do a little better job of representing the historical importance of women to our children.

They were not just women. We are not just women. We are valuable, and we are vital to society.

I am fortunate to be from a family full of women who are strong and brave and smart and funny and independent. From birth, I was raised to strive to be all those things, without shame or apology.

And even though we are not planning to have children, I hope that I can still impart some of those same qualities on young girls that I know.

My friend Michou is all of those things. She wants to own a bakery someday. And I think that’s awesome.

Last Sunday, Michou and I made dinner for her family. It included csirke paprikas, roasted green beans and freshly baked white bread.

We started by proofing the yeast. That means adding yeast to warm (not hot!) water and letting it sit for a bit. The water activates the yeast to get ready to work.

[Read more...]

Pancakes from scratch

Pancakes from scratch

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Here is what I learned yesterday morning:

  • Don’t try to make surprise pancakes for your fiance unless you’re sure you have all the ingredients, including the essential and delicious pancake syrup.
  • The world is very much awake at 5:30 a.m.
  • In Ligonier, the No. 1 morning hangout location is Sheetz, which does not carry pancake syrup.
  • Always wear a bra when you leave the house, no matter how few people you’ll think you’ll see.
  • Giant Eagle opens at 6 a.m. and if you look sad at its front doors a few minutes before that, a sympathetic employee will let you in early.

Also, I used to think that pancakes only came from a box. That is, you had to buy pancake mix to make pancakes. Did you know that is totally not true?! As long as you have some baking basics in your pantry, you can make the most delicious pancakes. No special mix required.

I started with some flour, baking powder, baking soda, salt and sugar in a bowl. [Read more...]

Better, easier corn bread pudding

Better, easier corn bread pudding

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I rarely make the same main dish twice, because I’m constantly trying new recipes for you all! But I do make the same sides a lot. One of the sides that appears on our kitchen table most frequently is this Irish spoon bread recipe that I got from A.J.’s mom.

But I recently simplified things a bit, and I think it tastes better. There’s less going on in there with the elimination of all cheeses, green onions and parsley.

Just six simple ingredients combined and baked for delicious corn pudding. [Read more...]

Best banana nut bread ever

Best banana nut bread ever

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I won a banana nut bread bake-off once. It wasn’t a real bake-off. We had stockpiled too many too-ripe bananas in our freezer in our college apartment and my roommate and I begin talking up our own banana nut bread recipes and before we knew it, Parker and I were challenging each other to a bake-off.

I won. (I think.)

So when my colleague asked me the other day if I had a banana bread recipe, I was shocked that I hadn’t uploaded it on the blog yet.

Five days later, banana nut bread batter was baking in the oven.

This recipe is one of those recipes that’s been passed down in my family.

I made two loaves of bread, so the pictures show a doubled recipe.

I started by peeling six bananas and mashing them up by hand with a potato masher. [Read more...]

Orangey buttermilk bundt cake

Orangey buttermilk bundt cake

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My parents bake cookies and brownies and bars and give a huge plate to our local police and fire departments twice a year — at the holidays and on the anniversary of 9/11.

This past Christmas, A.J. and I rode in the car to help deliver the giant, overflowing plates.

I think it’s one of the kindest things ever. I don’t know if people send baked good to the police and fire departments often, but I do know that the people accepting the items are usually surprised and appreciative.

I don’t have my life together enough to plan deliveries on specific days, but I did bake a cake for my local police department the other day.

The fire department is next, I promise.

I made an orangey buttermilk bundt cake for the police department adapted from Ina Garten’s orange pound cake.

Ina’s recipe is for two 8 1/2-by-3 5/8-by-2 5/8-inch loaf pans, which hold six cups each of batter. A 10-inch bundt pan holds 12 cups of batter, so there was no conversion needed.

(Sidebar: I have this awesome Family Circle chart that talks about the various volumes of baking pans, and it’s one of the most useful things ever. It appeared in the March 10, 1998 edition of Family Circle, and my grandma had saved it in one of her cookbooks.)

I started by zesting and then juicing a ton of oranges. [Read more...]

Mango iced tea breakfast rolls

Mango iced tea breakfast rolls

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Happy Friday everyone! The work at our house finished up this week and for the last three nights, after work A.J. and I have been trying to get all of our belongings back to where they belong, along with dusting the whole house. Construction work always creates so much dust!

I’ve done some rearranging and reorganizing of some of our spaces, which I’ll show you soon.

If you’ve had a long hard week, like us, reward yourself with some breakfast rolls Saturday morning.

I want to make them a little different this time around, so instead of sprinkling cinnamon and sugar or chai tea spices in middle, I sprinkled in mango iced tea drink mix and made an iced tea glaze. They turned out really good!

I started by making the dough for the breakfast rolls. I creamed some butter and sugar in a mixer, set some milk on the stove to scald and dissolved some yeast in some water and set it aside to proof, all at the same time. [Read more...]

Cauliflower crust “pizza”

Cauliflower crust “pizza”

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You know what I hate? I hate when people tell you light things taste better than full-fat things or that “it tastes just like the real thing.”

I am the first to admit that some “diet” things taste better than the “regular” things, such as Diet Coke (in my opinion!), but I’m not about to try to convince you that Diet Coke tastes just like regular Coke, because, you know what, it doesn’t.

So when Pinterest is telling you this “cauliflower crust pizza taste and texture is just like pizza dough!” they’re wrong. This doesn’t taste or feel anything like regular pizza dough.

When food bloggers tell you “you can’t even taste the cauliflower!” they’re wrong too. There is definitely a cauliflower flavor.

But if you’re looking for a gluten-free and/or low-carb pizza crust that doesn’t taste like cardboard (as so many do) this is a really great alternative.

It’s made out of — you guessed it — cauliflower.

So the first thing I did was use my food processor’s shredding wheel to shred half a head of cauliflower into tiny chunks. [Read more...]

Capirotoda: Mexican bread pudding with new ingredient piloncillo

Capirotoda: Mexican bread pudding with new ingredient piloncillo

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The other day at the grocery store, I found a food item that I had never seen before: piloncillo, in the produce department.

My grocery store is no Trader Joe’s or Whole Foods. It rarely has all the spices on my list, let alone wheatberries, creme fraiche or, you know, liquor.

Seriously, it just started stocking arborio rice, and risotto has been popular for at least a decade.

Even though I had no idea what it was or what I could use it in, I bought it. I couldn’t help myself. I needed it.

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After some research, I learned that piloncillo is called panela in Central and South america. It’s unrefined sugar made from boiling sugar cane juice. In Mexico, it’s called piloncillo because it’s formed into cones and it’s used in most dessert dishes from capirotoda to flan.

Since flan is jello-like and jello is gross, and because I had never heard of capirotoda, that’s what I decided to make.

Capirotoda is a delicious bread pudding made with piloncillo, nuts, dried fruit and zest and amazing seasoning such as anise, cinnamon and cloves.

First, I chopped up some stale bread into cubes, as if I was making stuffing. [Read more...]