Al Dente

Broccoli Revisited on Sunday, Monday, and Tuesday!

Broccoli doesn’t get a lot of positive press. Of course, it’s a nutritional powerhouse, but because it’s a cruciferous vegetable it is naturally more bitter and can be a tough sell to many folks.

I often serve my children a vegetable platter as an afterschool snack. I sometimes include broccoli on that platter and  have found that the best way to prepare  it is to blanch it briefly in boiling water and then plunge it into cold water. This seems to remove some of that bitter edge and helps to brighten the color.

Sometimes my kids will eat the blanched broccoli dipped in ranch dressing. On other days, I have an excess left on the platter. Last week, I saved that excess and after a couple days I had a lonely bag of blanched broccoli sitting in the fridge. 

In an attempt to avoid waste, I decided to  turned my broccoli castoffs into a creamy broccoli casserole. I grabbed my favorite Le Creuset au gratin dish. I then made a basic white sauce of melted butter, flour and  milk in my beloved Le Creuset saucepan. I added the broccoli and some leftover cooked bell pepper to the white sauce and baked the concoction in the oven. Remarkably, it was a delicious success. But, I still had some casserole left after dinner…what next?

So, on Monday I took my broccoli casserole and spontaneously decided to make a veggie sandwich with it.  I sliced a little baguette, broiled it with a dab of olive oil, and then dolloped a little of the leftover casserole onto the bread. I added a little parmesan and sent the whole thing back to the broiler for a minute or two. Voila! A vegetarian sandwich for lunch…

Then, yesterday, I pushed the challenge a little further. I took the last few tablespoons of broccoli casserole, heated it in my Le Creuset saucepan, and tossed in some leftover pasta.  I thinned with a little more milk, heated it a little longer, and again found myself with a yummy vegetarian lunch entrée!!

So, this little exercise certainly pushed the parameters on broccoli, but it was a worthwhile experiment in pushing the limits on leftovers! How do you revamp leftovers?

Photo by Melissa A. Trainer

--Melissa A. Trainer

Judith Jones and The Pleasures of Cooking for One

Do you live alone and struggle to cook delicious meals just for yourself?

If so, you might enjoy Judith Jones’s newest book, The Pleasures of Cooking for One.   Jones is the Senior Editor and Vice President of Alfred A. Knopf. She is also the editorial legend behind such American culinary icons as Julia Child and Marcella Hazan.

Although I cook for a family of five, I  purchased the compact book and was immediately pleased. The photos are outstanding and many of them were taken in Jones’s charming home kitchen. It is a treat to get the visual scoop on Jones’s everyday kitchenware and her favorite knives, pots, pans, and spice cabinet!  Jones's carefully written recipes are simple straightforward classics such as Baked Eggs, Pan-Seared Salmon,  Quiche for One,  and Scrafft’s  Oatmeal, Raisin, and Walnut Cookies.

While reading the book, I thoroughly enjoyed Jones’s variations and  her frank discussion on how to deal with leftovers when cooking for one. Leftovers and waste are often juggernauts for solo cooks, but Jones tackles this issue creatively.  After numerous recipes, she includes a little section called “Second Round.” This is where she gives delicious tidbits on how to deal with leftover fish, mussels, skirt steak, or vegetables.  There is also a whole page entitled “Putting Yesterday’s Bread to Work.” In this section, Jones discusses freezing bread and offers tips for using once it has gone stale.

Overall, there’s a lot to relish in The Pleasures of Cooking for One. For additional ideas from Judith Jones, be sure to check out her thoughtful blog, which is entitled judithjonescooks.com.

--Melissa A. Trainer

The Power Of A Good Baking Repertoire

I have a large baking repertoire and many of my tried and true favorites have been gleaned from books, magazines, generous food writers, and home cooks.

Most of my baking recipes are simple and straightforward classics. Some favorites are the ones that I grew up with.  Others, such as Norene Gilletz's Blueberry Crumble Cake from The Food Processor Bible are recent discoveries.

I've been thinking about my collection lately and realize that there's tremendous value in a personal repertoire. Of course, there's sentimental value in the memories, but there's also economic value in the recipes themselves. 

As a mother of three kids, I'm constantly spinning my wheels to keep up. My tried and true baking recipes have become like a reliable kitchen assistant. I can turn to them and they will work. They pull me through in a pinch and often help to create a little peace when chaos reigns at our house.

A perfect example is the scenario that played out this week. On Tuesday, I baked one of my family's longtime favorite coffee cakes. My sisters and I treasure this recipe because it comes from a friend of the family and it must be at least fifty years old.   It's an enormous recipe made in a half sheet baking pan. When I made the cake on Tuesday,  I casually thought I'd just freeze half for another day.

Then, on Wednesday around 6 am, my teenage daughter rolled out of bed and announced that she needed to bring something for the bake sale at school that day. Her high school French class was holding a bake sale to raise money for Haiti and she needed to bring something. Yikes! We went through the usual "why didn't you tell me this sooner" discussion and then we leaped into action.

Thankfully, I had safeguarded the coffee cake and we were able to individually wrap about twenty good size pieces for the bake sale. It was only a small contribution to an enormous cause, but it does illustrate the power of a rock solid repertoire.

What's in your baking repertoire?

Photo by Melissa A. Trainer

--Melissa A. Trainer

Hershey's "Perfectly Chocolate" Chocolate Cake Hails from the Back of the Box

My sister is forever on the quest for "the best chocolate cake" recipe. I'm not sure if she's finally found exactly the right one, but I've often told her to try the simple recipe on the back of the Hershey's cocoa powder box. 

Called Hershey's "Perfectly Chocolate" Chocolate Cake, the recipe requires basic pantry ingredients and can be assembled in a flash. I started making this cake when we lived in Anchorage about four years ago. High end artisan chocolate was very expensive there, and I needed to find more affordable alternatives.

While looking at the Hershey's cocoa powder box one day, I noticed this recipe. I followed the cake recipe and the icing recipe, which were both posted on the label. The final product was a smashing success.  In fact, I liked the recipe so much that I invested in some very high quality Chicago Metallic 9-inch cake pans shortly thereafter. The professional quality pans bake the cake perfectly every time!

Do you have any "back of the box" recipes that have become longstanding family favorites?

--Melissa A. Trainer

Let's Banter About The Bacon And Egg Sandwich

What’s your idea of the ultimate bacon and egg sandwich? What is the best pan for the job? Should the bacon be thin and crispy? Should the egg be free range, organic, poached, or fried? What’s the best bread to use? Whole wheat, artisan, basic white, or a bagel? Are salt, pepper, and butter critical ingredients?

I have forever been a fan of the bacon and egg sandwich. When I was a child, my father would often make this breakfast sandwich for me. In order to do so, he’d  use his favorite 10-inch cast iron skillet to fry the bacon and the egg. This simple sandwich remains one of my favorite comfort foods.

Now that my husband has started to craft his own bacon at home using pork bellies and our Cabela’s smoker, we have a lot of handcrafted bacon in the kitchen.  I’ve been experimenting and am wondering what you have to say about how to make the ultimate bacon and egg sandwich…

Photo by Melissa A. Trainer

-- Melissa A. Trainer

 

Brightening Daily Life with Daffodils and Emile Henry

It's that time of year for me. We are half way through January, and this is when I start to survey local gardens for any signs of spring.

I'm always thrilled when daffodils start to poke through the ground here in Seattle. It's also the time of year when I keep my  Emile Henry pitchers handy. Sturdy and traditionally shaped, I just love these jugs.

I received the one-liter pitcher as a bridal shower gift more than 15 years ago, and indeed this piece of French earthenware has withstood many cross country moves and hectic days in the kitchen.  Since I received that first piece of  Emile Henry, I've also received the smaller pitcher and a coveted pie plate as gifts from my family.

I often use the pitchers for water, juice, and milk, and find that my children can pour from the jugs quite easily and efficiently since the jugs balance well and don't drip.  But, it's during January and February that I like to fill the pitchers with little bunches of daffodils. I think the bright bouquets perk up the kitchen table and bring a little cheer to the world around us.

--Melissa A. Trainer

Create A Slow Cooker Soup Bar At Home

Have you noticed that grocery stores are offering self serve soup bars in their ready-to-eat deli sections?

I’ve noticed this trend and indeed I do support it if the soups are high quality. On more than one occasion, my son has wandered over to a store’s steam table, surveyed the selection, and asked for a hot cup of chili or even an Indian-inspired dal.   I generally give the nod of approval, because I figure that a bean or vegetable soup is a far better snack choice than a donut.

At home, I’ve started to replicate the “Soup Bar” approach. By using my  high quality All-Clad Slow Cooker, chili and soups can cook unattended on the kitchen counter. When the soup or chili is done, the machine’s digital timer  automatically switches the cooker  to warm. The dish then simply waits to be served.

Like the grocery stores, I offer an array of toppings. If I’ve made chili, then I set out bowls with grated cheese, sour cream, crackers, diced onions, and homemade guacamole.  If I’ve made minestrone soup, then  I offer parmesan cheese, homemade No-Knead bread, and Caesar salad.  This approach works equally as well for family dinners as it does for casual gatherings.

The "Soup Bar" simplifies and streamlines “food service” at our house. It takes pressure off the cook and assures that warm and nutritious fares stands at the ready.

 Have you tried making a soup bar at your house?  Try it, you’ll like it!

--Melissa A. Trainer

Snacking In Alaska With Baking Pans and Bar Cookies

Are you a bar cookie fan? I  certainly am. When we lived in Anchorage, Alaska, a few years ago, I cranked up my bar cookie repertoire substantially.

My reasons for doing so were pretty basic. Top quality artisan bakeries were few and far between in our area, and my kids were constantly hankering for homemade fare after sledding, ice skating, cross country skiing, or shoveling. 

The fact that we lived in a neighborhood full of kids certainly added to the urgent need for quick, easy, and affordable baked goodies.  It seemed that someone was always knocking on the door and strolling into the kitchen. Of course, they always brought their appetites with them and anything on the counter would disappear instantly.

At the time, I suspected bar cookies were the simplest solution.  With little delay, I inspected my favorite baking pans and realized they would be working overtime.  Once I had my 9- by 13-pan at the ready, I knew I could easily tackle most bar cookie instructions.  In short order, the Oatmeal Fudge Bars from the 1972 edition of the McCall's Cookie Collection became a neighborhood favorite.

Do you have simple high-quality baking pans in your kitchen? If not, seriously consider getting some whether you live in Alaska or not. These pans might be boring, but they are the key to a sensible snack time solution.

--Melissa A. Trainer

The Villaware Uno ProPress Panini Grill Is A Family Favorite

Haste does indeed make waste, and that's why I now have to buy another Villaware Uno ProPress Panini Grill. This high quality heavy duty sandwich maker has been one of my family's favorite kitchen appliances for probably seven or eight years now.

Over the holidays, I was rushing to stash my panini maker away and inadvertently dropped it. The handle hit  the cement in my storage room and cracked! Yikes! I immediately knew I had a problem at my feet. The panini maker couldn't be salvaged, so I now have to replace it because my kids keep pining for hot sweet and savory sandwiches.

My older children really love paninis made with Jim Lahey's No Knead Bread, which is hearty and substantial enough to handle a variety of fillings. Remarkably enough, my kids enjoy creating new sandwich fillings and have mastered the art of crafting a restaurant-quality panini with little help from me.  Chicken, tomato, mozzarella, and  pesto is always a favorite. I prefer the Villaware product over others on the market, because it's very high quality and heavy duty. 

So, even though haste makes waste,  I'm happy to hand over some more dough, because this particular panini press keeps my kids cranking happily and safely in the kitchen. A Nutella panini anyone?

--Melissa A. Trainer

Poaching Eggs With Fusion Brands Poach Pods

Poaching is a great low fat way to cooks eggs, but it can be a tricky technique to master.

That’s why I like Fusion Brands Poach Pods.  I discovered these gadgets about two years ago. My mother in law was visiting us and purchased a set at Seattle’s Metropolitan Market.  They had just come on the market,  and she thought they were pretty neat. 

Curious, we decided to use the nonstick silicone pods to create a Northwest-style Eggs Benedict—poached eggs on English muffins with some finely sliced cold smoked salmon on top. Indeed, the pods worked great.

We simmered some water in a saucepan, and floated the pods in the simmering water. When we cracked an egg into each pod, we partially expected the pod to tip over. It didn’t. It held the egg perfectly and bobbed peacefully until each egg was cooked to our liking. When it was time to unmold the eggs, they released easily.

The only drawback was that we were making lunch for six people that morning and only had two pods on hand. So, the operation took a little bit longer than normal. 

For more information, check out this video demo from the Fusion Brands website.

--Melissa A. Trainer

The Vinturi Is A Nifty Gadget

We spent Christmas Eve with some friends, and while we were hanging around in the kitchen, our gracious host decided to pull out his Vinturi Essential Wine Aerator.

I'd never seen this nifty aerator, but was impressed with the unique design and its wonderful ability to instantly aerate a bottle of red wine. I found it quite enchanting to watch the wine gracefully move through the device. The first bottle was luscious.

When Gene opened the second bottle well into dinner, he forgot to aerate it. When we all took a sip, we noticed that the same wine tasted markedly different without the Vinturi aeration. It certainly wasn't as smooth and it had a harsher edge.

Have you tried the Vinturi? I don't have one yet, but I'm thinking it could make a fun reasonably priced gift...

--Melissa A. Trainer

Parampara Simplifies Authentic Indian Food At Home

Imported from India, Parampara spice mixes make it easy to serve Indian food at home.  My adolescent son loves Indian food,  and indeed I’ve made it from scratch many times in my house. Unfortunately, I can’t  always crank it out  when a craving hits. I’m usually missing a critical ingredient, or time is of the essence.

Last year, I decided to visit my favorite local Indian grocery store.  I needed some high-quality basmati and wanted to explore easier options for daily fare. While studying the large display of spice mixes imported from India and Pakistan, the clerk and I struck up a conversation. I explained my plight. He had a solution. He walked me to a new display in the store and pointed to the Parampara spice mixes.  

He explained that they were the easiest packets to use in my situation because they are so simple. He pulled the packet for Butter Chicken off  the shelf and showed me that all I needed to add was water, butter, and the chicken.  He also pointed to the ingredient list, showing me that there were no artificial preservatives or colors.  I was really hooked when he told me these were the products he often sold by the case to local Indian restaurants!

I purchased the Butter Chicken mix that day and have purchased it many times since. The rich balance of flavors is correct, and it’s a super simple way to crank out some affordable family friendly Indian food at home.  To see more specific information on Parampara, which is distributed worldwide, or to view the specific package direction for Butter Chicken, click here. The company touts fifty years of experience.

--Melissa A. Trainer

The New Doubleday Cookbook is a Reliable Resource

If you have resolved to cook more at home this year, then I suggest you get a comprehensive basic cookbook, such as The New Doubleday Cookbook by Jean Anderson and Elaine Hanna.  I purchased my copy more than 15 years ago, so the book isn’t exactly new. It is, however, a classic.

Boasting more than 900 pages, this book is more encyclopedic than flashy. And, there isn’t a single photo in the whole book. The book does contain massive amounts of information and a seemingly endless list of recipes.

My copy is splattered from use. This is the book I turn to when I need to calculate how long to cook a rib roast, or when I need a sensible recipe for using the Yukon Gold potatoes stored in my chilly garage.
The “Emergency Substitutions” section is handy, and the metric conversion charts are priceless when I’m cooking from an international magazine. There are ample variations following many of the basic recipes, and the authors repeatedly offer creative use for leftovers.

This is also  the book I turn to when I am faced with a seasonal glut of local produce or when I am reading the weekly supermarket sale flyers and am curious about a particular cut of meat or seafood.   I find it very easy to consult the index, find that ingredient, and discover ways to cook it and serve it.

Of course, online culinary resources are helpful,  but  I think carefully written and edited basic cookbooks such as these are still critically important in today's budget-strapped kitchens.

Do you have a favorite basic cookbook?

Photo by Melissa A. Trainer

--Melissa A. Trainer
 

Spring Seed Catalogs Are Now Sprouting

My Spring 2010 Territorial Seed Company catalog arrived in the mail on Wednesday. After the holidays, this is always a welcome arrival.

When I was growing up on suburban Long Island, my parents always dreaded the long cold days of January. The holidays were over, and snow inevitably loomed on the suburban landscape.

Over the years, my parents developed little traditions to help pass the time in January. One of those traditions was to start reading seed catalogs. My Dad would sit at his sunny desk and study the tomato varieties, deciding which ones he would sow that year. By February, the miniscule seeds were planted and in place on a south facing windowsill in the den.  Ironically, my Dad was growing and saving the seeds for obscure heirloom tomatoes, such as Mortgage Lifter, long before they were considered trendy and chic by chefs.

When I moved to Seattle many moons ago, I discovered the Territorial Seed catalog. The Territorial Seed Company is now owned by Tom and Julie Johns, but the company was originally started in 1979 by Steve Soloman, who is also the author of  Growing Vegetables West of the Cascades. Ever since the business sprouted, the focus has been on growing, testing, and offering the best seed varieties for the Northwest. The current catalog features ten pages of tomato varieties alone! A few of my tried-and-true favorites are Taxi, Mortgage Lifter, Stupice, Siletz, Sweet Million, Yellow Pear, and Costoluto Genovese.

I don't grow Territorial Seeds exclusively, but I've always had awesome results with their lettuces, chards, kale, garlic, beans, flowers, and herbs over the years.  My twelve-year old son adores their Nickel French filet beans, and I'm certain he judges all other green beans by this ultra slim pod grown organically in our urban yard.

In the current catalog, I was thrilled to see that they have added 210 new items for the spring. I was also happy to see an Electric Tomato Processor featured. Granted the price is a bit steep at $239.95, but in my family, it's never to early to dream about tomatoes and all their delicious healthy uses!!

Do you have a favorite seed catalog, gardening book, or vegetable variety? If so, do tell!

Photo by Melissa A. Trainer

--Melissa A. Trainer

Sprucing up Christmas with Nigella

While doing some Christmas shopping last week, I decided to purchase a little treat for myself--a copy of Nigella Christmas by Nigella Lawson.

Nigella Christmas was so appealing, that I just had to have a copy. The traditional red and green color theme permeates the book, and Nigella does a fine job of covering everything from holiday baking and mass catering to homemade presents and edible antidotes for those who overindulge. Her recipe for Spruced-Up Vanilla Cake was what sealed the deal for me.

Just this morning, I decided to make the Spruced-Up Vanilla Cake featured on page 198. Nigella uses a Holiday Tree Nordic Ware Bundt pan and funnily enough I had found one at Goodwill a few weeks ago. When I found the pan I wasn't sure what I'd do with it, but since it is the season for holiday decor and evergreen trees, I decided to fork over the 99 cents indicated on the sticker. 

In the recipe introduction, Nigella offers variations on the theme and discusses how she uses a standard 2 1/2 quart bundt pan at other times of the year. She also discusses how she likes to serve the dense cake dusted with confectioner's sugar and a mixed berry compote. The recipe itself gives directions for making the batter in a stand mixer or in the food processor. I opted for the food processor method and was careful to spray the intricate pan thoroughly with a baking spray.

I just removed my Spruced-Up Vanilla Cake from the oven. It unmolded beautifully, and a preliminary taste test indicates that this simple holiday cake will be enjoyed by all, including Santa!

--Melissa A. Trainer

Jet Boil Packs Lightly and Cooks Efficiently

Are you wondering what to get the hard core outdoor enthusiast on your holiday list?

Well, I can wholeheartedly recommend the Jet Boil Flash Personal Cooking System.  My Eagle Scout husband and I recently purchased one for our son who is now a First Class Boy Scout. 

The compact "stove" is fast, easy to use, and easy to stash in a backpack. The fuel canister is sold separately, but overall the stove is an engineering marvel. Weighing merely 14 ounces, the stove uses half the amount of fuel compared to other stoves and can boil two cups of water in two minutes. The color changing heat indicator on the side of the vessel makes it easy to judge when your water is ready.

We purchased the Flash Gold model, reasoning that it would be easy to locate visually. We also liked the safety features such as the fuel tripod which adds extra stability and convenience.

Will loves his stove and boils water in it to rehydrate a Mountain House Curry or to make a packet of hot cocoa or a restorative bowl of Top Ramen. 

If you want to read some real life testimonials from some hardcore outdoor enthusiasts and Jet Boil users, check out this link to the Jet Boil website. Very cool!

--Melissa A. Trainer

My Bread by Jim Lahey Is A Winner

Jim Lahey is the founder of The Sullivan Street Bakery and is now the author of his first book entitled, My Bread. I first became a fan of Jim Lahey's No Knead Bread when Mark Bittman wrote an article in The New York Times in November 2006. 

I still have that article carefully archived in my otherwise chaotic recipe files. After reading about Lahey's unique simple method, I  launched into action. I soon started doubling the recipe and shortly therafter invested in an enormous cobalt blue Le Creuset Dutch oven just so I could crank out those larger loaves.

My three children adored the bread right off the bat. When I first served it to my bread baking English mother in law that Thanksgiving, she looked at it quizzically, examined the crust, and chomped.  She chomped again and then had to ask where I got it. No Knead Bread has been a staple around my house ever since.

When I saw a copy of My Bread at a local Seattle bookstore last week, I just had to buy it. Being a loyal fan, how could I not? Of course, the original No Knead Bread recipe forms the backbone of the book, but Lahey also includes Specialty of the House recipes and Pizza and  Focaccia recipes. I love the Art of the Sandwich section, but was really homesick when I read his recipe for Jones Beach Bread.

Like Lahey, I grew up on Long Island and have fond family memories of this historic protected beach on the Island's South Shore. In his recipe introduction, Lahey discussed how he gathered salt water from the ocean at Jones Beach State Park on a cold rainy day and carted it back to the bakery for use in his bread.

His reason for doing so was based on his fascination with ancient and prehistoric bakers. Lahey theorized that in the old days bakers used salt water for baking so as not to waste the precious fresh water. Lahey felt the resulting bread was a little saltier than his original No Knead Bread, obviously due to the saltiness of the water. Lahey wrote, "This struck me as the slightly saltier version. In other words, the salt level in the water at Jones Beach was just fine--as it probably is at a clean beach near you, although there will always be some variation from spot to spot."

This entry stirred memories and gave me some food for thought. Although I haven't made the bread yet,  I suppose Lahey's recipe for Jones Beach Bread would be renamed Puget Sound Bread if I made it here in the Pacific Northwest being careful to use only clean local salt water. My accompaniment of choice? Locally grown and harvested mussels, clams, and oysters, of course.

--Melissa A. Trainer

Putting On The Ritz With Spritz

Can anyone share some tips for making spritz cookies? I didn’t grow up making these decorative pressed cookies because my Mom was always biased towards making gingerbread and that’s what my big sisters and I made every December.

Now that I have children of my own, I am intrigued by the traditional pressed cookies because they are small in size and attractive to the eye.  I also like the concept because the cookies are easy to embellish with sprinkles and don’t require a messy piping bag.

I’ve tried various presses and now have a vintage Sawa 71, which was made in Sweden and still has the original box, recipe booklet, and multitude of disks. I’ve tried this machine twice and the results have been quite good, although I still haven’t exactly gotten the hang of how to press and release the machine for a perfect cookie every time. Sometimes the cookies form perfectly. And other times, they stick to the press and won't release without me pulling the dough off by hand and thereby destroying the design.

I now also have the Kuhn Rikon Clear Barrel Cookie Press, but I haven’t used it just yet, though I plan to do so this weekend.  This model has 20 unique cookie disks and 6 decorative tips. I like the clear barrel feature, because I will be able to tell when more dough needs to be reloaded.

Have any of you mastered spritz cookies? If so, could you please share your traditions and tips? Do you have a favorite recipe or press? And, can you tell me if it is better to work with cold or slightly less cold dough? Thank you!

Photo by Melissa A. Trainer

--Melissa A. Trainer

Taste of Home Features Affordable Home Cooking

Are you looking for reliable recipes that feature affordable ingredients? If so, then look no further than Taste of Home. I have been an avid reader of this magazine for many years now. I like the magazine because the recipes hail from home cooks and are carefully tested and edited by the publication’s experienced staffers. 

I also like the magazine’s recipes because the ingredients are often just basic pantry staples that I usually have on hand.  The magazine's subtitle is "Real Food from Real Home Cooks." Indeed, this publication is on the pulse when it comes to the culinary heartbeat of America

While perusing the recipe index  in the December & January, 2010 issue yesterday, I noticed that they now highlight the cost per serving for each dish. Wow! What a great idea. 

Curious about this new feature, I emailed Diane Werner, who is the Taste of Home Food Director. She replied via email this morning stating: “We decided to include costs in this time of economic need to let our customer know how affordable our recipes are. Because our recipes use everyday ingredients it helps to keep costs affordable.”

The recipe I was looking for was the Sour Cream Coffee Cake, featured in the “Cooks Who Care” feature. The cost per serving for this delicious Bundt cake rings up at 30 cents a serving.  I made the cake using my favorite Nordicware Bundt pan yesterday and served it to my children as an afterschool snack. It was a quick and affordable slam dunk winner that now has a permanent place in my recipe box. 

So, if you see this issue on the newsstand, be sure to pick it up and have a look at the index where you'll find Crab Puffs for 7 cents a serving, Lemon-Rosemary Layer Cake for 76 cents a slice, Pecan Goody Cups for 13 cents each, and Tex Mex chili for $1.86 a bowl.

--Melissa A. Trainer

Krumkake Season Has Arrived At My House!

Last year around this time, I decided to visit one of Seattle’s wonderful Scandinavian specialty foods shops. While mooching around the displays, I became intrigued with krumkake, the thin decorative Scandinavian cookies.  At the time, I didn’t have a krumkake iron at home, so I simply purchased a small airtight container of cookies that had been made right there in the store.

My daughter immediately glommed on to the cookies and wanted to make them at home.  Funnily enough, a few days later I found a traditional cast iron krumkake iron at an estate sale. I used that vintage iron for my first try. My attempt was a complete flop. The batter was too thick, and my dollops were too large. Excessive oozing ensued. My kitchen nearly became engulfed in flames. The fire alarms were set off, and I declared my adventure over for the evening.  My second attempt a few weeks later involved a secondhand Nordicware iron purchased at a thrift store. The results were a bit better,  but not exactly right.

Finally, I went back to the Scandinavian shop and started to ask questions on how to solve my problem and get superior results like theirs. The rock solid answer sat behind the counter—the Villaware Krumkake Baker. The no nonsense clerks told me that’s what they used for the krumkake sold in their store and assured me it was the only way to go.

Well, that sealed the deal for me. I purchased mine shortly thereafter, and indeed my problems were solved. The baker makes two five-inch cookies in about 30 seconds and comes with the roller necessary for forming the traditional cone shapes. I used the traditional krumkake recipe featured in the  manual, and the results were quite impressive.  Oozing burnt dough was minimized thanks to the detailed instructions and the machine's carefully controlled baking temperature.

For the holidays this year, I think I’ll try the booklet’s almond krumkakes and will most likely fill them with a little whipped cream and homemade strawberry jam...Unfortunately, I can't go to my little friends in that little Scandinavian shop for advice this year,  because the shop has since shuttered it's doors for good.

--Melissa A. Trainer