Oh My Oh Orangette

Oh my gosh. There's nothing like getting into a new book and discovering it's exactly what you were hoping for, and more.
I just started reading Molly Wizenberg's new book, A Homemade Life. It's so wonderful I had to stop and tell you about it.

Molly is the blogger extraodinaire known as Orangette . She quit graduate school and started blogging about food in 2004. She actually met her husband through the blog, when he emailed her after reading it. How cool is that?
Her writing is warm and homey, like talking to a best friend. Who also happens to be funny and an excellent cook/baker. The stories are touching and each one ends with a recipe.
That is my kind of book.

Aside from the fact that she is an extremely talented writer, published author and no doubt speaks perfect French (I would love to hear her say mignardise), Molly and I do have a few things in common.

She believes that anything is better with chocolate.

That cake is a perfect breakfast dessert.

She loves the spicy sweet taste of crystallized ginger, which happens to be one of my favorite ingredients. Especially when used with chocolate.

She has a monthly column in Bon Appetit.
I read Bon Appetit!

There are many, many delicious-sounding recipes. I couldn't decide where to start, so  started at the beginning, with Blueberry-Raspberry Pound Cake. 
It's rich and buttery, loaded with berries. I think it would be the perfect ending to a Fourth of July barbecue.

I can't wait to try the other recipes in the book.
Espresso Walnut Toffee, anyone?

.

A Long Story About a Short Drink

Growing up in Massachusetts, one of the best go-to places for ice cream was Brigham's .
In New England, nothing says "hometown" like Brigham's.
 Wellesley, Newton, Arlington, Needham and many more towns were home to a Brigham's.
In fact, there was one right in the center of my town, making it easy to stop in for a mocha almond cone with jimmies or a black and white frappe.
(There was also Bailey's, but that's a whole 'nother post.)

Now if you are from New England, you'll have no problem understanding what I just said. If you are not from these parts, here's an explanation...

Jimmies are what you might call "sprinkles".  At Brigham's , the jimmies were not just sprinkled over the top of your cone. Oh no...the scoop of ice cream was dipped head first right into the bowl of jimmies, providing the most jimmies possible per square inch of ice cream. And they were FREE!

A frappe is what you might know as a milkshake. If you ask for a milkshake at an ice cream shop in Massachusetts, you will literally get milk that has been shaken, with syrup. If you want ice cream in your "milk shake", you need to order a frappe. A black and white frappe has vanilla ice cream, chocolate syrup and milk. I believe the word comes from the French frappe, meaning "to strike, or beat". By the way, when requesting one, the "e" is silent.

Brigham's also had the best topping ever for a hot fudge sundae - salted pecans. Why oh why does no one offer these today?

And back in those days, Brigham's also had a candy counter. You could point at the chocolates you wanted and the server (wearing a blue paper Brigham's hat) would fill up a white cardboard box with them. Orange creams, wintergreen patties, coconut haystacks and my favorite - Belmont Twigs, which was like a cross between a Butterfinger and a Heath bar.  They might have been created at the Brigham's in Belmont, MA, which was one of the most popular and is still there today. If only I could get my hands (mouth) on a Belmont Twig now!

It might seem superfluous, but Brigham's also served food, including a classic grilled cheese on white bread. Yes, you could have a frappe to go along with your sandwich. But really, the best choice was a raspberry lime rickey. A squirt of raspberry syrup and soda water with a couple of limes squeezed into it. On a hot summer day, there is NOTHING more refreshing than a raspberry lime rickey.

So in honor of the long weekend and the start of the summer season (though not quite yet in Maine), I have created an adult version of Brigham's raspberry lime rickey. I hope it will keep you happy and refreshed all summer long.

Raspberry Lime Trickey

In an old-fashioned glass, muddle a few fresh raspberries. Add a few ice cubes.
Pour in 2 oz. raspberry flavored vodka and 1 oz. Rose's sweetened lime juice.
Fill to the top with lime flavored seltzer.

Enjoy. Grilled cheese sandwich optional.
Pass the Belmont Twigs.

Keen-what?

Have you ever made quinoa? Why not?
 Is it because you aren't sure how to pronounce it? Say "keen-wa".

Uncooked quinoa

Do you know what it is?
Quinoa is an ancient grain (like spelt ), important to the Inca civilization ( also like spelt). The ancient Incas called quinoa the "mother grain" and revered it as sacred. Each year at planting time, it was traditional for the Inca leader to plant the first quinoa seed with a solid gold shovel!
It's a complete, high-quality protein, gluten-free and easy to digest.  Read more about this "super grain" here. 

Did I mention it's delicious? It has a light, nutty flavor, a little like couscous.
 And it's as easy to prepare as a pot of pasta.

I've been excited to share this salad with you because it's one of my favorites this time of year. Also because I actually made it up myself.
It's perfect for a potluck supper (think team dinner) or a quick dinner at home.

 Use this recipe as a jumping off point. You can really add whatever you have in the refrigerator (or freezer).
Try giving it a Mediterranean slant with sun-dried tomatoes, feta, olives and pine nuts with a lemon-oregano vinaigrette. Or Asian, with edamame, broccoli, bell peppers and a soy dressing.
For a more substantial meal, add grilled shrimp or chicken.

Southwestern Quinoa Salad

1 cup quinoa

2 cups water (chicken or vegetable broth can be used instead)

Combine quinoa and water (or broth) in a medium saucepan. Bring to a full boil for 5 minutes. Cover and set aside, off the heat, for 15 minutes. Fluff with a fork to separate grains.
Mix in:

3 scallions, sliced into 1/4" pieces

1/2 yellow or red bell pepper, chopped

1 cup cherry tomatoes, quartered if large

1 cup corn kernels (use thawed from the freezer or cut from the cob, already cooked)

1/4 cup chopped cilantro

For dressing,  combine 2 Tbsp. fresh lime juice, 1/2 tsp. ground cumin and 1/2 tsp. chili powder. Whisk in 1/3 cup olive oil. Salt and pepper to taste (don't be stingy with the salt). Pour over quinoa salad.

Happy Birthday Kate

On this day in 1907, a star was born.
Katharine Hepburn, she of the gravel and tobacco voice, elegant pantsuits and aristocratic bearing, would be 102 today.
Oh to be as smart and sassy as she! Is there anyone today who can even compare?

Of all her movies, I'd have to say Philadelphia Story is my favorite. But I also love Guess Who's Coming to Dinner. What's your favorite?

In her honor, I have made Katharine Hepburn Brownies (like I need an excuse to make brownies.) This recipe has been around since Miss Hepburn did an interview with Ladies Home Journal in 1975.
There's also an interesting story about them here .

This recipe is as easy, and much, much better than a boxed brownie mix. Honest. Chewy, fudgy, not too sweet.
And if you line your 8 x 8" pan with non-stick foil, or parchment paper,
you'll only have one pot to wash.

There are many variations. But just like the woman herself, I stuck with the classic.

                                                                                                    






Katharine Hepburn's Brownies

2 oz. unsweetened chocolate

1 stick unsalted butter

1 cup sugar

2 eggs, beaten

1/2 tsp. vanilla extract

1/4 cup flour

1 cup chopped walnut (optional, but again, classic)

Melt butter and unsweetened chocolate in a medium saucepan, over a low heat, stirring constantly. When completely melted, remove from heat and stir in sugar. Add eggs and vanilla, mix until smooth.
Stir in flour. Add nuts if using.
Pour into an 8" x 8" pan, buttered well, or lined (as above).
Bake 35-40 minutes in 325 oven.

Photo originally uploaded by COLARES&ARTE

These Are a Few of Her Favorite Things

My first child was born on Mother's Day weekend 18 years ago. She is truly a gift.
So in honor of her big birthday, I had a little surprise party for her.

What do 18 year old girls like? What do they want to do? What do they want to eat?
I should know this by now. But just when you think you've got it figured out, they're on to something new.

Lucky for me she's always been pretty easy, even as a teenager and this was no exception.
I decided to go with all her tried and true favorites, the things she requests time after time.

My guacamole ...

Mango salsa from Whole Foods...

Hot dogs cooked over the backyard campfire!

And since the fire was already lit, we had to have s'mores...

I barely broke a sweat making these chocolate-covered strawberries...

She also loves these...

For entertainment, we had a big inflatable moon bounce - even (especially) for 18 year old girls!
A tarot card reader was also on hand to give them some serious advice about the future.

Birthday cake? I wish.
I'd love to make her a big chocolate layer cake, but she prefers her dad's old specialty - an ice cream pie, made with a Rice Krispie and melted chocolate crust, filled with mint chip ice cream.

Nothing fancy or complicated for this kid.
Like I said, she's easy.
Happy birthday sweetie!

Margarita (Cupcake), Anyone?

Since I had no one to share a nice cold margarita with in honor of Cinco de Mayo today, I  made margarita cupcakes. Virgin, of course, so I could share them with the kiddies. Not quite the real thing, but muy bueno.  Lots of key lime juice and a sprinkle of salt (sparkling sugar).

There seems to be no shortage of margarita cupcakes in the food blogosphere these days.

You can find them at Recipe Girl and Baking Bites . Or use the recipe I found here . Give them a try. At least you won't need a designated driver.

Chicken Satay and Spicy Peanut Dipping Sauce

The invitation says "Bring an appetizer".

Sure, you could get away with a big piece of cheese and a sleeve of crackers. Put some grapes on the plate to make it look pretty. We've all done it and it's a nice appetizer, but not memorable.

Sometimes, the occasion calls for a bit more. Nothing fussy or precious or wrapped in this and rolled in that. Just something that tastes good with a glass of wine and doesn't require you to put that glass down to eat.

I made this chicken satay the other night and it was popular with everyone. It has all the Asian flavors I love and a spicy-sweet dipping sauce. Don't be put off by the long list of ingredients.  If you've ever made my Coconut Curry Chicken Soup , I know you have them in your house already.
Give it a try...so much better than a wedge of cheddar.

Chicken Satay with Peanut Dipping Sauce, adapted from Ellie Krieger


1/2 cup low-sodium chicken stock or broth

1/2 cup light coconut milk

2 Tbsps. soy sauce

1 shallot, sliced

1 clove garlic, chopped

1 1/2 tsps. Thai fish sauce (or 2 additional teaspoons soy sauce)

1 Tbsp. brown sugar

1 Tbsp. lime zest

1 Tbsp. fresh ginger, chopped

1 lb. skinless, boneless chicken breast cutlet (thin), cut into 1" strips

8" bamboo skewers, soaked in water at least 20 mins.*

In a medium sized bowl, whisk together the chicken stock, coconut milk, soy sauce, shallot, garlic, fish sauce, brown sugar, lime zest and ginger. Add the chicken strips and marinate for one hour.
Brush a nonstick grill pan with vegetable oil, and heat it on medium-high. While the pan is heating, remove chicken from marinade and thread onto bamboo skewers. Discard marinade.
Grill 3-4 minutes each side, or until meat is cooked through.
(This can also be done on an outdoor grill.)
Garnish skewers with cilantro, chopped peanuts and a lime wedge or two.
Serve with...

Spicy Peanut Dipping Sauce


1/2 cup natural creamy peanut butter

1/4 cup lite coconut milk

3 Tbsps. soy sauce

1 1/2 Tbsps. brown sugar

1 1/2 Tbsps. fresh ginger, minced

2 Tbsps. lime juice

1 tsp. garlic, minced

1/2 to 1 tsp. chili flakes, or to taste

1 tsp. red curry paste

1 shallot, chopped

Place all ingredients on blender or food processor and blend until smooth.
This can be made a day or two ahead of time.

*When I began making these I thought I had bamboo skewers. Turns out I was wrong. So I cooked the chicken on metal skewers, then removed it and cut it into bite-size pieces. Serve with toothpicks.