Baby Pancakes makes a face

This is Baby Girl Breslin at 18wks, 5days. As of tomorrow she will be 23wks "old". Life is good.

Final Quiche shot

Mmmmm!

Well dinner came out great - no runny eggs here! I suppose had I added a light salad it would have been healthier but that didn't occur to me until just now while looking at the plate. Next time I guess.

Spazzy Spag Bowl

On top is spag bowl; bottom is the mystery macaroni referenced in the cous-cous recipe

This is a really quick recipe, and it's spazzy because you'd have to be a total spaz to mess it up. Do not make it the English way and use Heinz Ketchup instead of canned tomatoes; that requires a lot of beer to be enjoyable.

Ingredients:
Small onion
2 cloves garlic
1 lb ground meat
14 oz can tomatoes
Cooked Pasta

Dice up onion and sautee in frying pan over med-hi heat. Add minced garlic and meat. Cook meat until still pink-ish but not red. Add tomatoes, bring to boil and reduce heat and simmer for 10mins or so until liquid is reduced. Serve over pasta, or if you're on a diet, cook half a spaghetti squash and use instead. Feel free to skip even the onion part of it and use onion powder or Adobe salt instead. Add herbs if you're feeling fancy, or red wine if you're feeling boozy and fancy. Just don't leave the plate where the dog can reach it while you're out of the room! Serves about 3 people, or 2 people plus left-overs.

Quickie Quiche-y

I hated eggs as a child. Hated, hated, hated them. Unfortunately they were a common enough staple of my mothers' cooking repetoire that I had to endure them repeatedly. There were many things I did not like about eggs, but the way my mother cooked them did not help. She seems to favor the "wave a match near the pan" methodology, which means they always tasted raw and wobbly to me. I always knew it was going to be a bad day if I woke up and there were poached eggs waiting for me for breakfast. In hindsight I can't understand why I wasn't allowed to have cereal instead of being forced to eat runny egg yolks that touch EVERYTHING whether you want them to or not. I think it may have been part of a general campaign to make me very, very excited to leave home the minute I turned 18. I believe there is a song from Bread and Jam for Francis about soft-boiled eggs that sums it up best:

"I do not like the way you slide,
I do not like your soft inside,
I do not like you lots of ways,
And I could do for many days
Without eggs."

Now that I am an adult (technically if not in actuality) I realize that eggs are an important source of protein and are better for you than bowls of Frosted Lucky Charms, even if they lack marshmallow surprises. When I lived in France during an exchange for business school, I was able to try a "real" quiche or two and was surprised to discover I actually liked them. Cooking the quiche all the way through seems to make a huge difference. After hauling out the Cuisine de l'etudiant booklet to scan in a photograph, I decided to try a few of the easy-peasy recipes after all. Last night was Spaghetti Bolognese, which was so good the dog stole half my dinner when I left it unguarded in the basement for a few minutes. Tonight is Quick Quiche. If it ends up reminding me of my childhood, this will be the last time I make it. Hopefully that won't be the case.

I looked at the French version, and found a similar recipe on Epicurious.com and arrived somewhere in the middle.
Link to Madame Quiche's basic recipe:
http://www.epicurious.com/recipes/recipe_views/views/15850

Here's the cheater's version:
Pre-made crust + filling + eggs + heat = Quiche

Buy pre-made pie crust, either the frozen one or the refrigerator section one (look near the pre-made rolls). Pre-cook the crust according to the directions on the package after poking some fork holes in it. Don't do what I did, which is to follow pre-baking instructions for a real pate brisee and then the crust got over-browned. Leave aside to cool. Also I used a 9.5" tart pan with a removable bottom, but you can use a pie plate or whatever, but try to make sure it's relatively shallow. If it's too tall and deep, you end up with raw middles, the bane of my childhood.

Ham bits being cooked plus shallots and herbs minus bone which, yes, is still in the dog...

Fillings are as varied as your leftovers are. Just make sure that the meat is pre-cooked and in small pieces. I am not a huge fan of broccoli in quiches since it is too big, but if you like it, go for it. Basic rules are dice meat, stir over med-high heat in a frying pan, add onions or shallots and herbs until cooked through. Try stirring in some frozen vegetables for added nutrition. I am craving ham like crazy lately (thank you baby!) so that's what I was doing with a ham steak. I added some diced shallot, chopped parsley and minced thyme since I had that in the fridge. Once cooked through, put filling on the bottom of the pre-baked crust. I added canned marinated artichoke hearts too since who doesn't love artichokes and ham?

Quiche prior to being covered with egg filling

Egg mixture should follow the basic recipe of 3eggs + 1/2cup milk + 1/3cup cream or creme fraiche + 1/2cup shredded Gruyere or Swiss cheese + salt & pepper. Beat with a fork to combine and pour over fillings. Try using Egg Beaters instead of real eggs, or fat-free half n' half instead of cream, or plain yogurt instead of cream. You could probably switch the cheeses out for something different but make sure it's a semi-hard cheese that melts well. Fontina? Raclette? Dunno. Just don't substitute Brie, because that would be a mess. You could probably also go with the pre-shredded variety in the bag near where you found the pie crusts and not suffer any major dilemmas. If you're using a larger pie plate, double the number of eggs and milke, etc.

Bake at 425 F for 30mins, less if you're using two smaller tart pans, more if you're using a larger pan. Quiche is done when it is nice and brown and golden on top, and it doesn't wobble when moved. Stick a knife in it to see if the center is cooked all the way through. Since I pretty much burnt the crust, I used pie shields while baking the quiche to keep them from burning for real, but feel free to skip this and/or use tin foil instead.

Le Quiche au Jambon est pret!

Parenting Pop-quiz Failure

I just let the dog eat an entire ham bone. I mean he literally swallowed the whole bone. It was a little round circle, as found in a ham steak, bigger than a life-saver but smaller than a bagel. Maybe the size of a silver dollar? Somehow, even though the I-told-you-so part of me knew he was going to swallow the whole thing, my emotional brain convinced the strict part of me that he would just gnaw at it instead and leave the undigestible bone part on the floor. Ha. It was gone in 3 seconds.

I fear for my future child. What kind of parent am I going to be? I have just failed yet another mini-pop-quiz on how to be a good parent.

What am I doing up at 6:00am slicing up a ham steak anyway? Good question. I am planning on making a quiche for dinner and since I couldn't sleep thought I'd get started on it ahead of time. I'll post more about the quiche tomorrow.

Cuisine de l'étudiant

Cous-cous de l'étudiant

This blog entry is to demonstrate to my vast audience of two people that I do not in fact live on cookies, cake and brownies. But let's face it, those are far more fun to photograph and eat so that's usually what I remember to put into the blog. In the interest of appearing more healthy than I normally am, I include this delightful recipe for Cous-Cous de l'étudiant, which is not, in fact, something that I came up with as a college student, but it is more inspired by my little cookbook entitled Cuisine de l'étudiant which I picked up in B.H.V. department store sometime in the 90's in Paris. The photographs, however, were clearly taken at some point in the early 80's and are extremely hilarious. The food was photographed with papers in the foreground, or maybe a binder or two - no computers/ordinateurs mind you - just to remind you that this is food for the student, and not the pathetic bachelor. Often the same background was used for two different dishes with one minor change. Maybe this was meant as a memory game to keep the student mind sharp? I just hope the food was not left lying around on a set somewhere, forlorn and fuzzy with mold for a decade. I think the book was part of a "How-to" Series: How-to Fly Fish, How-to Taxidermy, How-to Pole Dance.

The cover photo features a plate of macaroni mixed with brown bits and little green bits, and is comfortingly surrounded by pencil sharpeners and magic markers in elementary school colors. Something tells you that it's all going to be ok, as they haven't set the bar exactly high. Even my limited French vocabulary should be able to get me through macaroni hoops with a side dish of markers. I bought it for a grand sum of 32,30 francs, about $6 at the time. Number of times I've used it? Zero. Being able to read a recipe for making tuna salad in French and feel vaguely international? Priceless.


(actual photo from the recipe book)
In college I liked to relax before a big exam with two meals and a glass of wine. I would often sit down in front of a closed window shade with a photo of my special friend, Monique. We hadn't actually met yet, but I could tell from the picture she included in the frame that I bought from the campus bookstore that she thought I was pretty special too. We had that kind of bond. It was unspoken. You wouldn't understand, really.

To get to the actual recipe portion of this rambling commentary, cous-cous is crazy easy to make. First you must accept that it is a PASTA and not a grain. There is no such thing as a cous-cous bush, and if you dare argue with me I will beat you senseless with a meat tenderizer, occasionally pausing to read from the Rumsfield Handbook for the Righteous to explain that it is not actually torture if you disagree with my religious position on cous-cousology.

Measure out 1 cup of cous-cous into a nice serving bowl. Boil 1 cup of water or stock, then add to the cous-cous and stir. Cover with saran wrap or a plate and wait 5mins. You now have cooked cous-cous. Start by adding the flavourings first, then the chunky stuff. For this recipe I added sliced almonds, dried cranberries, chopped green onion, orange peel zest, orange sections, grated ginger and a splash of sesame oil. Stir, stir, stir and taste to check the seasonings and adjust where needed. Then I added some pre-cooked turkey breast from Whole Foods and some steamed snap peas, again from Whole Foods, not that it wouldn't be easy to do those from the freezer but I happened to be in Whole Paycheck today and it was easier. You now have dinner. The beauty part of this is that you can either eat it hot or cold, whatever you prefer.

Did I mention that I also made sweet potato soup out of left-over roasted sweet potatoes that I didn't use for the pies I made on Thanksgiving? I did. Dump left-over mashed yams in a soup pot or alternatively crack open a can of pumpkin pie filling which is mostly made out of butternut squash, btw, add chicken broth and heat over med flame. Purée if needed with a stick-blender. Season to taste. This time I went with mild curry powder, cumin, paprika, dash of cayenne pepper and sea salt. Feel free to go the onion powder/thyme/sage route instead or even I suppose cinnamon, brown sugar and marshmellows but that might be more of a dessert soup, something that should be limited to the under 9 set and achieved through vigorous stirring of ice cream and toppings really.

The whole thing took literally 15mins to make tops and it was pretty tasty, pretty looking and pretty healthy. I must say when I get it in gear I do a nice job of Monday night dinners. Maybe tomorrow night I'll whip up a Clafoutis Salé which sounds complex but in actuality is just a baked omelet. Maybe I'll just keep that part to myself and beg for compliments from John anyway.


This is Un bon cous-cous. What makes it masculin instead of feminine? Why the nuts of course. D'oh!

Cranberries and Chocolate

Cranberries make it healthy!

What do you do with a left-over brick of white chocolate, a bag of fresh cranberries and a semi-sweet Easter Bunny? Why make mixed chocolate cranberry oatmeal cookies, of course! http://www.epicurious.com/recipes/recipe_views/views/231316
They tasted very nice, a really good blend, but they flattened out more than I would have wanted. I think either I left the butter out too long to soften or next time I make them I need to add more oats and/or flour. But they were very pretty and pretty tasty too. I made some cranberry brownies to keep them company, which means I added a handful of chopped cranberries to a box mix of brownies. They are actually a nice tart little addition to the unrelenting chocolate which means you don't eat all of them at once, just most. Having said that, I probaby have to throw the rest out since there is a limit to how much baked goods even I can eat at one time.

Update:

Frankie & I emailed Hi Monkey! with our Panda cake story, and he was gracious enough to respond to us. Here is the correspondance in its entirety:

At 03:00 PM 11/16/2006, you wrote:
Hi Monkey,

We made cupcakes for our new friend Jayce, who just came into this world yesterday. We thought it might be a nice present, but unfortunately we don't have a great photograph since we were rushing to get to the hospital in time to see everyone while they were still awake. There is a little story about it on the blog www.oyster-stew.blogspot.com, and here is a picture for you of just the cupcakes: *we included a picture of Frankie wearing his Lavender Wreath*

As you can see, we have had our license to operate a #12 spreader revoked and now have to go back to using the #14 safety spreader until our classes are completed. :(

I volunteered to eat all the cupcakes until Mommy gets it right but somehow she didn't think that was a good idea.

Love, Francis (aka Frankie)
(with some typing assistance from Mom Heather)
---------------------------------------------------------------------------
my dear frankie,

i can't tell you how delighted i am that you took the time to write me such a charming note. you are certainly a photogenic and festive chap!

you and your mommy are so smart to whip up panda cupcakes to celebrate jayce's premier. many people are not aware that new born panda cupcakes need time to develop their ears. i noticed that you even had some pandas that were a wee bit younger than the others because they still had their baby white noses. i must say i am concerned that you had your #12 spreader license revoked. i've seen many a master of the #12 spreader shy away from a panda cup cake. i'll be speaking to the licensing board immediately to have your license reinstated and see that you receive a commendation for frosting tinting.

i must say that is very compassionate of you to eat any unsightly panda cupcakes. just remind your mommy to remove those chocolate ears first!

all my best to jayce, his mummy and daddy and your mummy!

deliciously yours,
monkey
--------------------------------------------------------------------


Panda Bear Cupcakes for Jayce's 1st birthday

I decided to make some Panda Bear cupcakes for, alternatively, Jayce Preston's first birthday or Jennie's first dose of chocolate now that she's given birth depending on which excuse you prefer. When I first saw the recipe on HiMonkey.net I knew that I would have to try them at some point. If you'd like to see the original inspiration as well as photos of what they should look like, check out -
http://www.himonkey.net/cooking/pandacupcakes/
The only thing I did differently was to make the Devil's Food from scratch with a recipe from cupcakeblog.com (http://cupcakeblog.com/index.php/category/ingredients/chocolate/?s=devil) and I skipped the ganache filling because well, I had to get to the hospital at some point. Oh and of course the other thing I did differently was completely mess up the frosting. One would think that I could handle a simple buttercream recipe at this point but apparently not. I need remedial frosting class. Maybe I could take a pastry class just on making frosting because I don't think I could eat the sheer volume of cupcakes it would take to get it right on my own. I did however splash out on a set of nifty food coloring gels which not only mixed up the perfect color immédiatement but did not get all over my fingers, hands, countertop, dog's ears, etc. which the watery tear-drop old-school ones always manage to do. I am throwing those away right now as I doubt there will be much use for them except for easter egg dying, and quite frankly, with a newborn infant I don't think there will be much playing around with eggs this year, human or chicken.

Pandas ears actually develop post birth (well, the cake ones anyway!)