Al Dente

Epicurious.com Embraces the New and Safeguards the Old

When  I worked at Gourmet magazine more than 15 years ago, I sat in the library and marveled at the librarians when Thanksgiving rolled around. A couple weeks before the big day, the phones would start ringing off the hook. Frantic cooks were gearing up and needed to locate a long lost favorite recipe that had been misplaced or lost.  The librarians were often told that the stakes were high because family dynamics depended on exactly THAT recipe.

Back then there were no recipe databases. Computers were just emerging, so the method for locating the long lost favorites was tedious. Each librarian had to cradle the phone and simultaneously thumb through fifty years of indices trying to find exactly the right recipe being requested. Indeed, this sometimes took days because the readers were often very precise--they didn't just want any recipe for oyster stuffing they wanted the recipe for oyster stuffing that appeared more than thirty years ago. Once the precise recipe was located, the librarian would have to Xerox it and send it via snail mail. Or, if time was short, she’d have to fax it or read it out loud while the loyal reader painstakingly transcribed it by hand!

Clearly, those days are gone now. Thankfully, many of those tried and trues are being safeguarded online thanks to Epicurious.com. When I woke up early this morning, I realized I’d better check up on my online recipe box where I store some of my favorite Gourmet recipes. I hadn’t accessed it for some time, but I knew I'd be needing it soon.  All seemed okay when I surveyed my online collection, but I decided to check in with Tanya Wenman Steel  via email.  Wenman Steel is the Editor-in-Chief of Epicurious.com and is also the author of Real Food For Healthy Kids. 

She replied promptly via email this morning and assured me that all was in order, writing, ”We will continue to house all of the Gourmet recipes and have recently added to the 140,000 strong database with recipes from the best of Random House’s cookbooks. Jacques Pepin, Lidia Bastianich, and Julia Child are some of the cookbook authors that have been added as a result of this new partnership.”   She also noted that their epi iphone application is about to hit one million downloads and that the shopping list feature is proving to be very popular. 

This all made me smile, because years ago the Gourmet librarians and I never could have imagined anything so deliciously efficient or historically valuable!

--Melissa A. Trainer

Happier Holidays With My Slow Cooker

I’m starting to gear up for the holidays at my house.  At this time of year, I stock up on cooking and baking staples and double check that my favorite cooking gear is in order and at the ready.  I have my usual tried and true holiday recipes that I’ll be making, but I’m seriously exploring how I can use my slow cooker more efficiently over the next few weeks.  It seems like such a sensible solution during the busiest time of year.

We had a birthday in the family recently, and I decided to make our celebration a little more festive by serving mulled apple cider.  Of course, the vessel for the job was my slow cooker.  I put the cider and the mulling spices in the slow cooker and turned it on to high around 2 pm. By the time we arrived home again at 5 pm, the cider was warm, aromatic, and ready to be ladled into mugs.

I had never done this before, but it worked out beautifully and everyone enjoyed a nice warm cup of all natural cider after a cold afternoon of walking and skateboarding at the park.  The kids had been pining for sodas, but no one grumbled when they discovered mulled cider was the beverage at hand.

This simple solution tweaked my curiosity and now has me wondering what else I can make in order to simplify my holiday preparations. Maybe I could cook my mashed potatoes and keep them in there on warm. Maybe I could make a warm crab dip and serve it right from the crock. Or, maybe I could do a mulled wine for the adults…

One good resource I’ve discovered is The Taste of Home Slow Cooker Classics Cookbook.  Boasting more than 300 pages, the book features recipes for appetizers, beverages, soups, sandwiches, side dishes, and meats.  All of the recipes have been carefully tested by the Taste of Home editors and originally hailed from busy home cooks!   Do you use your slow cooker over the holidays? If so, I'd love to hear about it...

--Melissa A. Trainer

My Alaskan Adventures with The Winterlake Lodge Cookbook

About four years ago at this time of year, my husband and I moved from Seattle to Anchorage, Alaska. Indeed, I landed in America's Last Frontier at the coldest darkest time of year. Of course our kids embraced the novelty of sledding, ice skating, and cross country skiing, but there were many bitterly cold nights when I retreated to the fireplace with a good cookbook and a hot toddy in hand.

One of my favorite books purchased shortly after I moved there was The Winterlake Lodge Cookbook by Kirsten Dixon. Dixon and her husband, Carl, have built Winterlake Lodge from the ground up. Located in a remote area, this Alaskan wilderness lodge has no road access and is an official checkpoint on the historic Iditarod Trail. The Dixons purchased the land from a homesteader in 1993 and have lived there since 1994.

I was particularly fascinated by Dixon's stories of life in the Alaskan Bush and with her recipes. Everything about Alaska was new to me then, and I was anxious to learn more. The photographs throughout the book were taken by Fred Hirschmann and are simply spectacular. They capture much of the inspiring beauty that can be found there--the luminiscent skies, the perfect untouched snow, the wildlife, and glacial peaks.  

The book is organized by season, and Dixon artfully demonstrates how she manages to cook for her adventurous guests yearround, using everything from local halibut and salmon to wild blueberries and reindeer.  She peppers the book with anecdotal stories about homeschooling her two daughters and living life among some beautiful bears. Without a doubt, Dixon's book inspired me to get out and see Alaska first hand and to cook with the local fare, such as halibut, salmon, moose, and rhubarb.

I've made many of Dixon's recipes and one of my favorites is her recipe for Blueberry Bars. If you are hunting for a good book on Alaskan cooking, this is the one. I know, because I cooked from it when I lived in Anchorage and I continue to do so now that I am back in the Emerald City.

Checkout their official website where you can see the photos of Lodge and read about their Winter Wilderness Adventures.

Photo by Fred Hirschmann and sent courtesy of  Carl Dixon of Within The Wild.

--Melissa A. Trainer

My Annual Turkey Baster Search Has Begun...

With Thanksgiving coming up, I've decided to take stock in the kitchen. I'm replenishing my baking supplies and checking the gaskets on my beloved Kuhn Rikon Duromatic pressure cookers.

This morning, I decided it was time to track down the turkey baster. I don't know about you folks, but Thanksgiving is the ONLY time I ever touch my turkey baster. I suppose I could use it to baste my roast chicken, but somehow I never get around to it.

My sons, however, LOVE the turkey baster for all sorts of projects. They employ it yearround.  It is for exactly that reason that I felt compelled to track it down today. My seven year old son loves to fill it with water and eject the water here, there, and everywhere. I can assure you that there have been many Thanksgivings around here where I've had to head out to the playhouse or the toy box hunting for the thing.  I've  usually returned with my two piece baster in hand. However, much to my husband's chagrin, there have been holidays where the thing couldn't be found and we've had to resort to ladling the drippings over the bird. 

I have my baster on deck right now, but there are still a couple weeks before Turkey Day officially arrives and it could disappear yet again. So, I've decided to invest in a new baster this year. Mine is looking a bit worn, and I'm thinking I'll just donate it to the creative souls in the family.

A quick  "turkey baster" search on Amazon revealed quite a selection, including those made by KitchenAid, Cuisipro, iSi and others. I suppose they are all basically the same, but I'm wondering if any of you have opinions on the best or the worst? Plastic, glass, or stainless? Dripless?

--Melissa A. Trainer

The Pressure Is On With Kuhn Rikon

The pressure of feeding three children never seems to let up at my house. Admittedly, we have good days and bad days, but on many days I beat the heat by loading and locking my trusty Kuhn Rikon Duromatic pressure cookers.

I have two--the 3.5 quart anniversary model and the 8-quart stockpot size. I love them both and use them for everything from split pea soup to applesauce and risotto.  Far safer than the vintage pressure cooker still used and owned by my 79-year old Dad, my Kuhn Rikons are remarkably safe and foolproof.  I purchased my first one, the 8-quart model, more than ten years ago.

After a quick perusal of the owner's manual back then, I started off by making some of the recipes featured in the accompanying recipe booklet entitled, "Quick Cuisine: Delicious Recipes for Your Duromatic Pressure Cooker." Funnily enough, the Split Pea Soup and the Risotto Ai Funghi recipes are amongst my tried and true family favorites. 

I'm always amazed at how I can crank out a Split Pea Soup in less than 30 minutes. As for stirring a risotto endlessly while managing kids and math homework? Well, that tedious task is crossed off the list when I use my Kuhn Rikon to make risotto without stirring in less than 7 minutes!!

Feeding the clan day in and day out isn't easy, but I've learned that my Kuhn Rikon pressure cookers are worth every dime because they lighten the load and expedite the task considerably!

--Melissa A. Trainer

Teatime Is Bedtime At My House!

Now that Seattle's rainy season has officially started, I've dusted off my favorite English teapot and replenished my vast supply of different Tazo Teas--Wild Sweet Orange, Passion, Honeybush, and Zen being just a few. 

Over the years on cold rainy nights, I've gotten into the habit of making a pot of herbal tea for my children. I really do think it calms them down and warms them up before they snuggle under the bedcovers.

Historically at night, I've been faithful to the Wild Sweet Orange option which is a blend of lemongrass, herbs, licorice, and orange essence. But, last night around 9 pm, I decided to break with tradition and opted for Honeybush which hails directly from the South African Honeybush. I'd never had this tea, but I found it to be deliciously warming, highly aromatic and downright soothing right before bed. Actually,  it must have been extraordinarily soothing because I fell fast asleep sitting up in my chair!

Do you have a favorite tea? Do you prefer different teas at different times of the day?

--Melissa A. Trainer

A Pearfect Technique for Testing Ripeness

I learned something new yesterday.  After purchasing a variety of pears and doing some research, I stumbled upon the Pear Bureau Northwest’s nifty technique for judging the fruit’s ripeness.

Because pears are grown to maturity on the tree and then brought to ripeness at room temperature off the tree, it can be hard to judge whether certain varieties are ready to be eaten or not.    With a Bartlett it’s fairly straightforward, because the skin changes from green to golden, indicating ripeness. But, with others such as Bosc, Comice, and D’Anjou, it is harder  to judge because the skin doesn’t change color and the flesh doesn’t soften all that much.

So, when I saw the Bureau’s trademarked term, “Check the Neck” I knew I was on to something. Their simple method tells folks to apply some pressure to the pear’s neck, which is also the stem end. If the pear yields to the gentle pressure, then it is sweet, ripe, and ready to eat!

I really do love quirky tips like this one, because they make grocery shopping and cooking so much more enjoyable and successful!

Photo by Melissa A. Trainer

--Melissa A. Trainer

It's Time For A Pear Primer!

I was just at my neighborhood grocery store, Central Market. I love this locally owned and operated grocer simply because they offer an excellent array of products, many of which are regionally sourced. While strolling through the produce department, I noticed that this week's fruit special featured Northwest grown pears for 58 cents a pound. Wow! What a seasonal bargain.

I ambled over to the massive display and found five or six different varieties. My sons love pears, and they generally inhale ripe juicy Bartletts after a long day at school. Faced with an array of pears in all shapes and sizes, I soon realized I was fairly clueless about each variety's merits. I asked the produce guy to give me a quick rundown. He politely obliged.  His points were helpful, but I still felt fairly clueless and bought a few of each variety--Bosc, Comice, Red Bartlett, D'Anjou, and Bartlett.  I knew I really just needed to cut, touch, and taste each one for myself.

At home, I decided to do a little online research and was delighted to find the Pear Bureau Northwest's website. Indeed, this organization will now become my "go to" source for pear info. The website has very thorough information on each variety. There are recipes. There's nutritional information. And, there's even a blog, The Pear Dish, devoted completely to pears.

My pears need a few more days of room temperature storage before they become perfectly ripe. So, before I start to slice and dice, I'm going to be surfing the Pear Bureau's website for more basic instructional pear info and recipes.

Photo by Melissa A. Trainer

--Melissa A. Trainer

Root Cellaring Unearths Many Options

Now that fall is here, I have shifted into nesting mode. Every autumn for at least the last 12 years, I’ve headed to Seattle’s University District farmers market with this mission: Buy root veggies in bulk and store them for the holidays and cold dark winter beyond.  

This method has worked great simply because I love having a stash of organic potatoes, carrots, rutabagas, and apples at the ready. When my children were little, this method made sense to me.  Early on in motherhood, I learned it was absolutely no fun dashing to the store on a rainy afternoon with cranky toddlers in tow.

With that in mind, I started buying my organic root vegetables in large quantities and storing them at home.  My favorite local potatoes hail from Alden Farms, and I generally buy 100 pounds of Yukon Golds or Buttes from them each November.

Admittedly, my storage method has been casual. I simply stash my goods in our dark unheated garage. From time to time, I’ve had to pick out a few bad apples, but on many occasions I’ve been able to “shop” from the garage well into March. 

Inspired to improve my approach this year, I recently purchased Mike and Nancy Bubel’s excellent book, Root Cellaring: Natural Cold Storage of Fruits & Vegetables.  Originally published by Storey Publishing in 1979, this book is outstanding.  Drawing from their own personal experiences with root cellaring, the Bubels include lots of practical advice on how to choose specific varieties and how to prepare mature fruits and vegetables for long term storage.  They discuss various types of root cellars and  help readers consider all storage options at hand.   This openminded approach is what I love about the book!  For example on page 131, they state:

“An enclosed porch is as good as an unheated room, and so is a cellar, of course. And, don’t overlook those odd spaces under the porch steps or in a breezeway or outside cellar entry. It’s all very well to have a perfectly finished, efficient house, but some of these irregular little cubby holes that might make an architect shudder will prove mighty useful for natural cold storage.”

In a very practical manner, they helped me reconsider my home’s “nook and crannies,” which generally sit idle.  I’ve wanted to expand my options and store more produce now that my children are bigger. Thanks to the Bubel’s sensible ideas, I  am now confident that my unheated attic storage space is a viable option as is my 1920s wainscoted enclosed sun porch!  Do you store homegrown or market produce for the winter? If so, where do you keep it?

Photo by Melissa A. Trainer

--Melissa A. Trainer

 

October is National Popcorn Poppin' Month

October is National Popcorn Poppin’ Month, so I thought it would be worthwhile to feature various aspects of popcorn!  A versatile whole grain, popcorn makes a quick and affordable snack for adults and kids alike.

According to The Popcorn Board in Chicago, Americans consume more than 16 billion quarts of popcorn annually. My family of five adores popcorn, so I can safely assume that we contribute mightily to that bottom line consumption number. 

Over the years, I’ve explored many ways to pop the kernels. Of course, we use microwave popcorn, but I don’t reach for it as a first choice simply because I don’t like the additives.  Without a doubt my favorite tool for the task is my aluminum Back to Basics Stove Top Popper. I purchased mine about four years ago, and my kids immediately glommed on to the light fluffy popcorn it produces.

The popper consists of a large pot with a lid that has a shaft and a crank. You simply put some oil in the pan, add the kernels, and crank the pot over moderately high heat on the burner. Within minutes, the kernels start to explode, and the pan fills up with white fluffy popcorn. I’ve always been amazed with the fact that the popcorn is never burnt and there are rarely any unpopped kernels in the bottom of the pan.

When I reach for my now well used popper, I often think of how  I made popcorn in my Mom’s Farberware pans when I was a kid. More often than not, I’d shake the pan, burn the kernels, and set off the fire alarms.  It was a tedious stove top approach that produced mediocre results.

Thankfully, my Back to Basics Stove Top Popper is so much easier and more reliable! In honor of National Popcorn Poppin’ Month, I will follow up some additional thoughts on popcorn! Anything special you’d like me to cover? Recipes? Tips? Kettle corn?

--Melissa A. Trainer

Junior League Cookbooks are Family Friendly, Local, and Charitable

Do you have a favorite Junior League cookbook? I have many from various cities around the country. Unfortunately, I’m hard pressed to name one as a favorite. 

Indeed, these books are true American treasure troves not only because they raise funds for much needed community projects, but also because they feature the best from local cooks, families, farmers, chefs, and purveyors. 

Another reason why I like these cookbooks is because the recipes have often stood the test of time in their hometowns. How could a dish fail if it’s been served at countless potlucks, community barbecues, and civic meetings long before it was submitted for publication?  Afterall,  isn’t it the grassroots crowds who are often the toughest critics?

Even though I’m stumped for naming just one cookbook, I will offer a recipe from one of the volumes I use most frequently—San Francisco Encore by the Junior League of San Francisco. Published in 1986, this  volume doesn’t have a single photograph but it does have some wonderful sketches by Earl Thollander, who was also an illustrator for Gourmet Magazine when I was there years ago.

About three years ago, I decided to try the Butter-Almond Cake recipe for Thanksgiving. I love almond paste, and the recipe looked so easy. I was hosting the in laws and wanted something a little different. I wanted something more classic than trendy. This hit the mark perfectly. I've made it many times since.

Butter-Almond Cake

From San Francisco Encore by the Junior League of San Francisco

5 ounces (1 ¼ sticks) unsalted butter, room temperature
1 cup almond paste, room temperature
2/3 cup sugar
4 eggs
Grated zest of 1 orange
2/3 cup flour
½ teaspoon baking powder
1/8 teaspoon salt
¾ cup sliced almonds

1. Preheat the oven to 350 degrees Fahrenheit.  Generously grease and flour a 9-inch square pan.
2. Cream the butter until light. Slowly add the almond paste, mix well.  Add the sugar and continue beating until light and fluffy. Add the eggs, one at a time, beating until each is incorporated before adding another. Stir in the orange zest.
3. Stir together the flour, baking powder, and salt. Stir into the butter mixture. Top with almonds.
4. Bake for 35 minutes, or until a tester inserted in the center comes out clean. Cool in the pan for 5 minutes.  Turn out onto a rack and continue cooling.

Note: I've made this in a French tart pan and served it with fresh berries and cream for an even more impressive classic presentation!

--Melissa A. Trainer

Gourmet Magazine's Legacy of Good Living

I’m rarely at a loss for words.  I don’t know where to start on this one. Like many of you, I received news that Gourmet magazine is closing its doors, and the November issue will be its last. Having worked at Gourmet right out of college between 1989 and 1995, Gourmet is near and dear to my heart.  It’s part of my soul.

While at Gourmet, I learned the ins and outs of publishing there. I learned how to edit recipes and how to proofread and fact check for accuracy and details. I attended many cooking schools and received my first byline for “The Cook’s Corner” column which I wrote monthly.

Back then, as I sat at my little desk in the magazine’s fabulous library each day and edited recipes and columns, I had the amazing good fortune of interacting with its longtime editors,  writers, stylists, and readers. My education there went well beyond my meager paycheck. I learned so many things that I can hardly begin to recount them. But, I will relay the most valuable life lesson inadvertently gleaned while laboring over galleys and manuscripts each day. Funnily enough, that universal lesson is now more important than ever.

At the time, Mrs. Jane Montant was the Editor-in-Chief. Mrs Montant is now deceased, but she was a fabulous gal who made her pithy opinions and thoughts known.    When her assistant would go on vacation, I’d become Mrs. Montant’s assistant and would sit right outside her door, answering her phone and shepherding galleys into her hands for final approval. 

As many of you know, Gourmet’s subtitle is “The Magazine of Good Living.”  Mrs. Montant  had worked at the magazine under the original owner, Earle R. MacAusland.  Mrs Montant was loyal to Mr. MacAusland’s mission and often reminded us what “Good Living” really meant.

She’d often tell us that Good Living did indeed involve trips to fabulous country houses and seaside villas. Of course, it involved fabulous croissants in Paris and truffles in Italy she’d tell us. But, more importantly, she reminded us that Good Living could be found in the simplest things, such as a perfect cup of tea served in a beautiful bone china tea cup.  She’d often tell us that Good Living didn’t have to involve a lot of money or travel to far flung places. It really just involved an appreciation for the littlest things right here at home.

I’ve taken this philosophy to heart for many years now, and it continues to guide me on a daily basis. Of course, I love to travel and dine out. But, I realize that I can only have those luxuries in fits and starts. I’ve learned to take pleasure in  life’s little luxuries—a great local oyster cooked over the campfire or a day cruising on the Puget Sound with the wind in my face and my children at my side.

Given our current state of economic affairs,  its ironic that the Good Living legacy has been silenced. After all, it’s a philosophy that's more important now than ever. So, may Gourmet’s all-American legacy of Good Living shine bright even as its library and offices go dark.

Photo by Melissa A. Trainer

--Melissa A. Trainer

Le Creuset Silicone Pastry Brush Is Efficient and Easy to Clean

Now that I have been baking and making pastry for more than twenty years,  I’ve finally found the perfect  tool for applying melted butter, olive oil and egg whites to various types of doughs—the Le Creuset silicone pastry brush. I love this brush because it is easy to clean and because the super thin silicone bristles move fluidly and efficiently when applying the butter, olive oil, or egg whites to pastry, pizza dough, bread dough, and pie crusts.

I’ve used the traditional natural bristle pastry brushes over the years, but I don’t like them. They are difficult to clean and need to be air dried thoroughly before being stashed back into storage. And, if someone in the family uses a natural bristle pastry brush for applying thick sticky barbecue sauce, the brush becomes a mess and  the cleaning process gets even worse. 

I’ve tried other silicone pastry brushes from other manufacturers.  Admittedly, those cleaned up a bit better than the natural bristle brushes,  but overall I found the bristles on other silicone brushes to be too thick and stiff to be effective when applying an egg wash. The bristles simply couldn't distribute the liquids evenly.

So, I love my little pastry brush. It's a fine example of how one simple tool can make life so much more pleasant in the kitchen! Do you have a favorite pastry brush?

--Melissa A. Trainer

Anthony's Wild Alaskan Salmon Swimmers Are 3 for $3

With twenty five waterfront locations scattered throughout the Pacific Northwest, Anthony’s Restaurants  has been featuring wild Northwest seafood for many years.   Sitting smack on the Puget Sound and boasting views of the Olympic Mountains to the west, their location in Edmonds, Washington, is one of my favorites.

On a recent visit, I noticed the happy hour menu and was shocked by the value at hand.  The calamari platter was  $5. Mini Salmon Swimmers were 3 for $3.  Wine by the glass was $5. I read the menu again and said to my husband, “Where have we been on this?” The Salmon Swimmers, which are similar to sliders, intrigued me.  At that price, I questioned whether they could be wild salmon. Indeed, it’s Alaskan silver (coho) salmon.

Presented as a trio on a white plate, the small buttery  buns hold hefty chunks of  salmon and are topped with shredded cabbage and a dollop of lemon dill mayonnaise. Aside from being a great deal, they are amazingly good.

After a recent visit, I decided to call Lane Hoss, the Marketing Director. I needed to get the scoop behind the luscious little sandwiches. Hoss explained that the restaurant had been exploring how to serve wild seafood in ways that the guests can still have it, but the price is right. She said, “We’ve been experimenting with these ideas so we don’t compromise our commitment to wild seafood and so we don’t have to go into skyrocketing prices. We are in smaller communities, so we have to be more price conscious.”

Indeed, the Salmon Swimmers have fit the bill for their seafood savvy customers this summer. On a typical Friday evening happy hour, which runs from 4 to 6:30 pm, the kitchen will dish up more than 30 orders at the Edmonds restaurant alone. 

The Happy Hour menu and Salmon Swimmers are available at all Anthony's locations!

Photo by Melissa A. Trainer

--Melissa A. Trainer

Back to School with Bake Sale Tidbits

Now that school has started, pencils are being sharpened and administrative budgets are being crunched more than ever. Creative fundraising is on everyone's mind, and bake sales are always a hit with adults and kids alike. So, I thought it would be worth reviewing some basics and launching the discussion. 

Admittedly, I haven’t spearheaded many bake sales over the years, but I have contributed cookies and am always looking for sturdy portable kid-friendly treats.  Here are some of my tips for baking popular bake sale goodies:

• Use your tried and true recipes, and whenever possible include brain-friendly ingredients, such as apples, wheat germ, and oatmeal.
• Select recipes that use affordable ingredients. There's no need for expensive chocolate!
• Try to find recipes that use  basic sensible pans,  such as a 9- by 13-pan or an 8-inch square.
• Avoid allergens such as peanuts.
• Target sturdy bars, cookies, and muffins instead of dainty pastries that will sag under pressure.
• Once baked, post a FHB (Family Hold Back) sign. Otherwise you risk losing the product and profit.
• Check out the Bake Sale Sensations section of Hershey’s website.

Have you hosted a Bake Sale and what sold best?

Photo by Melissa A. Trainer

--Melissa A. Trainer

My All-Clad Slow Cooker Is Always Reliable

I’ve had many slow cookers over the years, but without a doubt my all time favorite is the 6-1/2-quart All-Clad ceramic-insert slow cooker that I purchased two years ago.

Yes, the purchase price of $199 is a serious chunk of change these days, but I have found that the return on my investment has been substantial. Everything I have made in this cooker has turned out well.

Before I purchased my All-Clad, I tried many other cheaper models. Unfortunately, all of the cheaper cookers left me less than impressed.  The  lids on the cheaper model didn’t fit well, so moisture escaped and the food, especially meats, dried out. The poor fit also resulted in a noisy wobbly lid and condensation on the cabinets above.

 Additionally, I found that the cheaper models didn’t maintain the heat accurately. For example, if I set something on low, it would bubble vigorously for the time allocated. More often than not, this resulted in a dinner that was overcooked and beyond recognition.

My heavy duty All-Clad  is like a Rolls Royce. With its shiny exterior and digital timer, it’s impressive enough to use when company arrives.  The proper temperature is always maintained, and the gentle beep reminds me when the cooking time has finished and the cooker has switched to warm. Do you have a favorite slow cooker? If so, which one is it and why do you like it?

--Melissa A. Trainer

Norene Gilletz's Blueberry Crumble Cake

What do you serve when your English mother in law is coming to town? A good cup of tea and a slice of Norene Gilletz’s Blueberry Crumble Cake, of course.

I first discovered this cake when I was writing my  Al Dente review on Norene's book, The Food Processor Bible. While we were chatting back then, Norene mentioned that the Blueberry Crumble Cake is really good and really easy. I’d forgotten about that cake until earlier this week. I was juggling the back to school frenzy and preparing for my in law’s arrival on the same day school started! Yikes. There was no time for fancy desserts.  I needed something good, economical, and fast.  Blueberry Crumble cake to the rescue!

I readied my trusty Cuisinart food processor and cracked open The Food Processor Bible. The recipe calls for basic ingredients readily available in any decently stocked home kitchen—flour, sugar, butter, eggs, sour cream and blueberries.  In a total of seven minutes, including the time used to gather the ingredients, I had the batter in the pan and headed for the oven. Forty minutes later, the cake was ready and impressive.  It stood high in the pan and was moist and flavorful.  My kids declared it awesome. My husband said it was “the best ever.”

The only problem with the cake? My kids liked it so much that they left only a measly portion for the grandparents. This, of course,  lead me back to the Cuisinart for round two.

Here’s the recipe, reprinted with permission from Norene. Try it. This one is a classic and a keeper.

Blueberry Crumble Cake

2 ¼ cups flour
1 ¼ cups sugar
¾ cup butter or margarine, cut in chunks
1 teaspoon baking soda
1 cup sour cream or yogurt
1 teaspoon baking powder
2 eggs
1 ½ cup fresh blueberries

1. Preheat oven to 375 degrees Fahrenheit.

2. Steel Blade: Process flour, sugar and butter or margarine until fine crumbs are formed, 12 to 15 seconds. Remove 1 cup of the crumb mixture from your processor and set aside. Dissolve baking soda in sour cream or yogurt. Add to processor along with baking powder and eggs. Process for 6 to 8 seconds,  just until blended, scraping down sides of bowl with rubber spatula as necessary. Do not overprocess. Stir in blueberries by hand.

3. Spread batter evenly in sprayed 9-inch square baking pan. Sprinkle with reserved crumb mixture. Bake for 40 to 45 minutes, until done. Yield: 9 servings.

Photograph by Melissa A. Trainer
China featured in photo is Spode Blue Italian

--Melissa A. Trainer

Bon Appetit! Julia Child's Kitchen at the Smithsonian

Last summer,  I took my children to Washington, DC to see the sights. We toured the monuments and the Smithsonian Museums. We strolled the Mall and marveled at the unusually cool July weather.  Although the kids loved it all,  I was saddened by the fact that the Smithsonian’s National  Museum of American History was closed. Closed for renovation. Ugh. There was so much I wanted to see.

The Museum is home to Julia Child’s Cambridge, Massachusetts,  kitchen. Featured briefly in “Julie & Julia,” the kitchen was used by Julia in her home from 1956 to 2001. Julia donated it to the Museum when she moved home to California in 2002, and it was carefully reassembled on site. With its blue green cupboards, well worn butcher block, and  pegboard storage wall, the kitchen is a precious time capsule and an inspiration.

There are no granite counter tops or fancy islands. There are lots of gadgets and a big kitchen table right in the middle of the room. There’s a dish rack to the left of the sink and a wrinkled dish towel hanging on the oven door.  The blowtorch is present as are her collection of knives and a copy of Mastering the Art of French Cooking.

The museum reopened in November 2008,  and the exhibit is entitled “Bon Appetit! Julia Child’s Kitchen at The Smithsonian.”  It’s an ongoing exhibit located on the first floor west of the museum. For those who can’t visit first hand or who want more information, the museum's website features an online exhibition and a blog.

Check it out and be prepared to be inspired, even if your kitchen features linoleum on the floor and a Rubbermaid dish rack on the counter.

Photo courtesy of the Smithsonian's National Museum of American History

--Melissa A. Trainer

How to Feed a Teenage Boy

When it comes to feeding kids, have you noticed that babies and toddlers hog the headlines? They seem to get all the press when it comes to tips, techniques,  breast feeding, and current trends.

As a mother of three,  I’ve been through the baby stages numerous times. But,  I’m  now certain that it’s harder to feed a teen than it is a toddler. Teenagers are far more mobile, independent, and stressed than a toddler. They have greater access to an array of junk food and their nutritional needs are different and  far greater than that of a two year old. 

While  digging for tips on how to feed teens, I recently stumbled upon a fabulous book by Georgia Orcutt, How to Feed a Teenage Boy (Celestial Arts, 2007). Aha! The information I’ve been hunting for!  Orcutt is the mother of two teenage sons. Her book offers recipes and addresses many of my “Teen Cuisine” issues head on—intense nutritional needs,  wacky schedules,  and around the clock hunger pangs.

Orcutt advocates being flexible about mealtimes and serving healthy mini meals, such as sandwiches and bean burgers.  While reading Orcutt’s chapter on the nutritional needs of teenage boys, I was shocked and relieved to finally find some answers. Among other interesting facts,  she notes that an active teenage boy needs as many as 3200 calories a day and as many as 38 grams of fiber daily! Clearly, those numbers explain the endless hunger pangs and sky high food bills.

If you have teenagers,  get this book and use it. If you have thoughts and opinions on how to feed teens, I'd love to hear them! Is it better to experiment or is it safer to go with tried and true basic slam dunk recipes?

--Melissa A. Trainer

Frugal Cooking Tips from James Beard, circa 1970

Indeed, the current state of world economic affairs has everyone feeling vulnerable. 

In order to  muster some inspiration for my culinary repertoire and budget, I decided to read James Beard’s, How to Eat Better for Less Money. It was a worthy exercise.

Originally published in 1954, my edition is the revised version published in 1970 by Simon and Schuster.  Admittedly, many of the recipes such as Frankfurter Spaghetti Sauce hold little appeal. But, Beard’s recipe for Baby Reuben Sandwiches using cocktail rye bread looks simple, sensible, and awesome.

The truly useful and timeless nuggets, however, are found in the text written by Beard.  When I read  Beard’s introduction, I was inspired by his classic no nonsense approach which is as relevant today as it was forty years ago.

Throughout the introduction,  Beard sets the stage for  cooking well with little money. It’s where he urges readers to use their imagination and declares that imagination is in fact the priceless ingredient.  It’s where he talks about the importance of high quality cooking equipment and offers a full list of what he considers essential items.  His introductory section, entitled  “Picking the Right Equipment,” makes sweeping sensible statements such as these:

“Too few people, I have found, appreciate the fact that you can’t be a good cook or a thrifty cook without using good equipment. Pans that are too thin will not distribute heat evenly; they burn and scorch food…Just as there is no true economy  in buying second rate food, so you save nothing by buying cheap equipment.”

So, how do you eat better for less money? And, what are your thoughts on the best cookware for the job? Do you have a special piece of cookware that has saved you money over the years? I’m looking for more inspiration…

--Melissa A. Trainer