Bay, Bay for Everyone!

We've already established that my parents are awesome, right?

Here is the lovely apron they had made for me when I mentioned wanting a "June Cleaver- type apron" one Christmas. Isn't it cute?!

(Pay no attention to the sumo- hairstyle. That's how I always look in the kitchen.)

But what's that weird plant- like alien life form on the wall? Oh that? That's just my bay leaf wreath. What? You don't have a bay leaf wreath? Oh, for shame. I pity the fool who doesn't have a bay leaf wreath. Bay is so good in so many things. Liiiikkkkeeee...

Mr. Brown's Tomato Sauce

You'll need:

2 (28-ounce) cans whole, peeled tomatoes (or you can use fresh. This is perfect for when your neighbor brings you twelve bushels of their leftover tomatoes.)
1/4 cup sherry vinegar
1/4 cup sugar
1 teaspoon red pepper flakes
1 teaspoon dried oregano
1 teaspoon dried basil
1 onion
1 carrot
1 stalk celery
2 ounces olive oil
4 cloves garlic, minced
3 tablespoons capers, rinsed and drained (no capers for me)
1/2 cup white wine (I use chicken broth)
Kosher salt and black pepper, to taste
Bay. Tons of bay. The recipe doesn't call for it, but I think it adds a little extra flavor boost.

In a sieve over a medium non-reactive saucepot, strain the tomatoes of their juice into the sauce pot. Add the sherry vinegar, sugar, red pepper flakes, oregano, and basil (and bay, if you're using it. And why wouldn't you use it?) to the tomato juice. Stir and cook over high heat. Once bubbles begin to form on the surface, reduce to a simmer. Allow liquid to reduce by 1/2 or until liquid has thickened to a loose syrup consistency.

Squeeze each tomato thoroughly to ensure most seeds are removed. Set the tomatoes aside.

Cut carrot, onion, and celery into uniform sizes and combine with olive oil and garlic in a non-reactive roasting pan over low heat. Sweat the mirepoix until the carrots are tender and the onion becomes translucent, 15 to 20 minutes. Add the tomatoes and capers to the roasting pan.

Place roasting pan on the middle rack of the oven and broil for 15 to 20 minutes, stirring every 5 minutes. Tomatoes should start to brown slightly on edges with light caramelization. Remove the pan from the broiler. Place the pan over 2 burners on the stove. Add the white wine to the tomatoes and cook for 2 to 3 more minutes over medium heat.

Put the tomatoes into a deep pot or bowl and add the reduced tomato liquid (minus the bay leaves) to the tomatoes. Blend to desired consistency and adjust seasoning.

Perfect for spaghetti, pizza, or whatever else your twisted little brain can come up with.

My Voices

I made a cake for church today and I noticed for the very first time that I have voices in my head. Mr. Brown is there sometimes, sometimes it's just me or my grandma, and sometimes it's my parents.

When I cook, it's my mom. Growing up, whenever I'd get frustrated with myself for breaking an egg yolk or baking the cookies too long, she'd always tell me to keep trying, "you'll get it when you have more experience."

When I drive, I always hear my dad. On the way to Uncle John's house there is a meeting of two highways where you drive in a complete circle. The speed limit is 20, I think. Every time we go, no matter who is driving, at this curve he'll say "slow right down now, slow right down."

Here in Tennessee, there is a similar curve and without fail, either out loud or in my head, I'll say "slow right down now, slow right down." It's even rubbing off on Steve.

By the way, my mom was right about the experience thing. I can usually make food turn out the way I want it, but I learned that taste is much more important than presentation. On the way to church, this cake had an untimely run in with it's carrier. It was a mess, but instead of following my first impulse to fling it against the wall or just throw the whole thing in the trash, I ate it. It tasted excellent.

Cream Puffs

Pate a Choux, used to make cream puffs for the church ladies.
Recipe courtesy Mr. Brown

Ingredients

* 1 cup water
* 3/4 stick butter (6 tablespoons)
* 1 tablespoon sugar plus 1/8 teaspoon salt
* 5 3/4 ounces flour
* 1 cup eggs, about 4 large eggs and 2 whites
* vanilla pudding
* milk
* 1 cup chocolate chips
* 1 tbsp vegetable oil

Preheat oven to 375 degrees F.

Boil water, butter, and salt or sugar. Add flour and remove from heat. Work mixture together and return to heat. Continue working the mixture until all flour is incorporated and dough forms a ball. Transfer mixture into bowl of a standing mixer and let cool for 3 or 4 minutes. With mixer on stir or lowest speed add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing.

Once all eggs have been added and the mixture is smooth put dough into piping bag fitted with a round tip. Pipe immediately into golfball-size shapes, 2 inches apart onto parchment lined sheet pans. Raise oven temperature to 425. Cook for 10 minutes, then turn the oven down to 350 degrees F and bake for 10 more minutes or until golden brown. Once they are removed from the oven pierce with a paring knife immediately to release steam.

Prepare pudding of your choice (I used Jello vanilla) with 3/4 of the liquid called for. Load pudding into piping bag fitted with star tip. Using the hole you created to let the steam out, pipe in enough pudding to fill the cream puff.

Melt chocolate chips in a double boiler with oil. When completely melted, dip tops of each cream puff in chocolate and allow to cool before devouring.

Makes about 4 dozen.

This was so frickin easy I didn't even want to take credit for them last night. Everybody loved them...I think they'd taste good frozen, too.

Regarding the Perfect Steak

At the risk of being sued, here is the recipe for the perfect steak, courtesy of Alton Brown (he's my hero!)


Use any kind you like (i get the inch or so thick ones from sam's)

Rub each side with oil-be sure to use oil that has a high smoke-point (i use peanut)

Sprinkle each side with salt and pepper (mr. brown recommends kosher salt)

Preheat oven to 500 and put your cast iron skillet in.

Once it's hotter than the devil's eyebrows, pull it out of the oven (with an oven mitt, please) and put it over a burner set to high heat.

Put your steaks in the pan and sear each side for 30 seconds.

Immediately put skillet in the oven and cook each side for 3 minutes.

Remove from oven and set on a plate, elevated (put a bowl upside-down on top of a large plate and lean the steaks against the bowl-mr. brown says this keeps the crusty goodness from dissolving in the steaks juices)

Let it rest for a few minutes, covered with aluminum foil, before devouring it like your life depends on it.

(this is especially tasty when served with twice baked potatoes and cali-blend veggies)