LESSONS LEARNED

This is a list of lessons that I have learned either recently or over my years of cooking and baking:

1. If someone says "the bigger the risk, the bigger reward"... think not once, not twice, but over and over again about it. What I've learned is bigger the risk, the bigger of a headache, loss, and heartache. The person that says that to you might have some kind of stake in the comment- even if it is they are living vicariously through you.... Ask them why they aren't doing it if the reward will be so great! I'm pretty confident a key to success is minimum risk with great reward- don't let the excitement of the moment conflict you.

2. There are very few things in life that are important. Money is not. Money is a result of doing what you love with a purpose and meaning. If someone has money without those two things- they may appear to be enjoying their wealth, but that are not satisfied and have an eternal hunger that will never be filled.

3. Some of the most precious moments come in just the little things... this surprise bouquet from my amazing sons and beautiful daughter (daughter-in-law, but couldn't love her more if she was my own) was the single biggest blessing of my Christmas.

4. And because I am suppose to be chatting about cooking and baking- when creaming ingredients such as butter, sugar, and eggs- beat or whip your butter first, slowly add the sugar, and then add one egg at a time. Too many ingredients all combined together with non-similar textures will result in a lumpy combination.

5. Don't judge someone else. It is so easy to pick apart their faults or shortcomings, but if the truth be told- for every one thing you can think of that they have done wrong- you've probably done two or three. Don't justify your reasoning. It doesn't change the fact that you are wrong. Don't preach service before self and complete love of country and then do all things possible to avoid paying government taxes by hiding wages- yours or anyone else. Sure, your service before self sounds good- but while you are pointing fingers at everyone else faults, you are still very wrong yourself. Judging others is a waste of time. Worry about how to be the best possible you you can be.

6. Finally, check your nuts! I mean if you are baking and baking with nuts- check them. Make sure they aren't rancid. That is surely a good way to ruin a perfectly delicious baked good.

Hope you all had a Merry Christmas and I pray that 2013 will bring nothing but joy and happiness to your life. God bless you!

The French Whisk, Ready To Serve You!

Yuba-Sutter, we are ready to serve you! Merry Christmas and have a blessed 2013!!

Writer's Block

It has been several days since my last post. Did you think I had writer's block? Just that busy time of year for the restaurant and catering business. I do have lots of experiences to share, but all are much too fresh to even begin to tell the stories, happenings, and events without most in my community knowing exactly who I am speaking of- even if I do change the names to protect the not so innocent.

Please just remember as you go through this precious of times, the Christmas season, to remember the employees in stores and restaurants are there because they have a servant's heart. Some- yes, better than others, but they are not servants. There is a difference. They are exhausted, have put up with horrible customers, and are being pushed to their limits by their employers. You might be that one person in their day (or night) that makes them feel appreciated.

I get it... not all employees are amazing and not all create the "experience", but I firmly believe most want to if given the chance. This is the season to be jolly! So, Fa La La La all around the stores and restaurants you frequent this season and spread a little cheer and a little of the spirit of what this season is about. And I PROMISE, after this season is over and we've long forgotten specific events, I will share some unbelievably unfortunate and funny experiences we've had over this season. But I will still have to change the names to protect the not so innocent. I'm thankful I do not have writer's block.

Mid-Life... What a HOOT!

Never promising this blog would only be about cooking, recipes, or food- sometimes things just too funny not to share happen. This might be TMI for some- so (red flashers on here) TMI WARNING!!!TMI WARNING!!! TMI WARNING!!!

For most of my life and being a cosmetologist in another lifetime- I always did, have, and probably always will color and cut my own hair. I never paid for a haircut for my boys, nor my husband. It has saved me thousands of dollars over the years. Fast forward to three days ago.. Haircut time for me. I have a huge mirror in my shower, gather my tools, and an additional mirror so I can see the back of my hair for a crisp nape line. (Real professional gab, so you know I'm the real deal!)

As I finish the haircut and shaving off my female mid-life coat of fur all over, I finished my shower. I felt like a new woman. Dried off, got dressed- coiffed my new hair-do and applied the daily supply of spackle and sparkle to my face, and finally applied and swallowed all the necessary hormone replacement therapy creams and pills needed for a middle aged woman to not be put in an asylum. Went about my way and had somewhat of an amazing day.

Dragging myself home very late that night, poured my glass of wine to breath, while I took my own first deep breath of the day and went to the restroom to change into my comfy couch clothes for the rest of the night. Standing somewhat in front of the mirror- the bathroom isn't large enough to completely avoid it- I pulled off my shirt and removed the old over-the-shoulder-boulder-holder. As I did, I had turned slightly to get a glimpse of my left back shoulder where I felt like I had an itch.

My HEART SANK to the floor as I noticed a huge patch of dark hair! OH MY GOD! The replacement hormones were working far too well- I was literally turning into a big, hairy, ape. I've always checked and double checked my husband for back hair as it is something unappealing to me, so I can only imagine how he'd feel about back hair on me!!!!

With great reluctance, I reached up, first to hesitantly scratch the area because of the itch, but also to see what I was really dealing with. With one quick scratch- the entire patch slid off like an egg in a slick pan- I took my first breath in about 10 minutes of the entire ordeal. How could I have forgotten about my haircut earlier in the day?! I've never been so RELIEVED, THANKFUL, and then felt as dumb as could be... I didn't get all the clippings washed off in the shower from the morning cut and then by dressing and leaving it there all day- it, of course, stuck to me...

I am somehow thinking this is just the beginning of the adventures of getting older and I am thankful I have a long way to go... but I think if things like this keep happening now, I may be in DEPENDS prematurely because I end up laughing so hard at myself I pee my pants! I cannot see what I get to look forward to next! MID-LIFE... WHAT A HOOT!!!!

SO INSULTING!

I may have lost the battle, but I have not lost the war! Have you ever looked at a recipe and thought, that could be AMAZING?! or it might be a DISASTER!!!!  Okay- so I had a DISASTER this morning! I won't give out the recipe, I do not and will not criticize the work of others. Taste is each to its own... but I will say- here are photos of my two dogs.

Remi is a red lab and Eli is a mutt! They were both utterly disgusted at my offerings this morning and as you can tell, they are two of my best taste testers! We all need to be on diets! I don't want to hear from PETA! I know, I know... we are all fat! But that isn't the point...

The point is, when these two won't eat it- you know you have a problem! I'll try again later, but I'm not so sure this is going to turn out. If it does, I'll surely let you know... if it doesn't- it won't hurt the dogs because they won't eat it anyway. They can be SO INSULTING!

Rising to the Occasion

I've said it one hundred times, I will say it one hundred more... you can lead a horse to water, but you can't teach him to bake bread! Okay, well, maybe that isn't how the saying goes- but that is how it works for me. There have been two amazing women in my life who have tried and tried again to teach me to bake bread. I'm convinced and NO one will be able to convince me otherwise, you are either a natural born bread baker or you are not. I am not.

I've baked French baguettes that resemble stones from another century, dinner rolls that could double for paper weights, and deep dish pizza dough that I panned off as the most amazing flat bread that any one person could imagine. So when the crazy thought of making Gingerbread Cinnamon Rolls with an Orange Marmalade filling crossed my mind this morning- I knew it either had to be the start of the Christmas season or I had lost what I have left of my mind... It was determined it was a bit of both.

As of now, this is where the process is at... resting, covered, and in a warm location anxiously waiting to see if it will rise to the occasion. There are many minutes to wait, but as any nervous creator can be, I'm holding my breath. If it doesn't turn out, you'll know. Since the photo makes it look like a covered potato, I will swear I was steaming an extra large baking potato for a special salad or dinner recipe. I always have a back up plan when I'm attempting to bake bread or a brick... it may turn out either way!

Grandma Alice

Tuna Noodle Casserole... this was ALWAYS the traditional funeral dish when I was growing up. If my mom was cooking it, the only question was "Who died?"....

My Grandma Alice was a short, round, traditional Catholic, little lady through and through! She always sat on her couch with her rosary beads in her hand or right next to her on the table. She was sweet as an angel, but had a little devil on her shoulder. As she aged, she needed to move in with my parents, especially as dementia set in.

One evening, even though there was no known death, my mom made Tuna Noodle Casserole for dinner. We fixed my grandma's plate and set it in front of her on her table tray in front of her seat. She took a bite. The sweet little angel instantly disappeared and the little devil busted on the scene! She immediately spit it out and asked my mom "Why are you feeding me SHIT?".

Of course, we laughed until we cried. She went on for quite awhile about her distaste for the casserole, but in all honesty- we all loved it. It is old fashioned, creamy, hearty, comfort food. I'm pretty confident her mind was gone by then, but it was obvious her taste buds were present, however out of whack!

As my boys grew up, they did not like tuna. I always made the casserole with chicken breast. They loved it. I usually doubled the recipe and it still didn't seem to be enough. It is probably a very common recipe- but I like it because it is so versatile. So with Thanksgiving behind and turkey leftovers abound, this recipe would be a great way to use up some of the extra bird.

It can be made with tuna, chicken, ham, or turkey. I've even added steamed broccoli for a little color. Don't wait for someone to die or for your grandma's taste buds to loose their function. This really is a traditional, yummy casserole and a great way to use your left over turkey.

Tuna (Chicken, Ham, or Turkey) Noodle Casserole
Serves 4-6

1/2 package of extra wide egg noodles cooked according to package directions

14 1/2 oz. cream of chicken soup (or celery or mushroom work as well)
1/2 cup milk
1 cup medium or sharp shredded cheddar cheese

7 oz. white tuna (or chicken or turkey), cooked, and flaked or chopped
1/2 cup mayonnaise
1/4 cup chopped pimento
1/2 tsp salt
1/2 tsp white pepper

1/4 cup seasoned bread crumbs

Cook noodles and set aside.

Blend soup and milk in a large saucepan over medium heat. Stir and cook until heated through. Add cheddar cheese; continue to stir and cook until cheese is melted. Add remaining ingredients not including bread crumbs. Stir mixture until all ingredients are combined and mixture slightly bubbles. Remove from heat. Combine mixture with cooked noodles. Pour into a 9x13 casserole dish and sprinkle with bread crumbs. Bake in a pre-heated 425-degree oven for 20-25 minutes until heated throughout and top is golden brown and a bit crispy.

In the Pressure Cooker

Are you to the boiling point yet? It is Thanksgiving morning... are you feeling the squeeze? the pressure? Everything has to be perfect, right? After all Ina, Emeril, Tyler, Bobby, Mario make it all look so easy!

I've never seen one of them cook a turkey in a pressure cooker- nor should you... slow roasted, maybe? deep fried? smoked?... just save the pressure cooker for another day and use it to make soup or stew out of what is left.

This day is about being thankful, not perfection. Not too many people reach the level of cooking that those chefs have, but since they have- what you don't see is that they have a TEAM of people around them to set their tables, chop and prep their food, do their grocery shopping, and do their dishes. They just show up with a smile on their face and cook up a recipe or two and they are done.

So while you might not be thinking about cooking your turkey in a pressure cooker today- don't put yourself in one either... Enjoy your day. Job share. Your guests will surely understand that you'd like to enjoy the day too. Will something go wrong or not be perfect? Let's hope so! Those times make for the best memories.

Happy Thanksgiving! Slow roast today, don't worry about the lumps in the gravy, and certainly don't cook your own goose with too much pressure!

PS... on a personal note- I'm blessed beyond measure. I serve a living and good God. I love, love, love my family! I'm thankful.

Chill Out! Its Just a Little Piece of Shrimp

With Thanksgiving tomorrow, I'm wondering how many households will dish up the wonderfully delicious bowl of chilled, sweet, tender Shrimp with tangy Cocktail Sauce using a splash of horseradish for that little extra kick, of course!?

Shrimp is so simple, yet succulent and always seems so fancy... Unless! Unless one tries to get creative and butterflies in just the wrong location. Then the shrimp revolts, and curls up in a bizarre way that will surely embarrass your guests and quite possibly you. Lets hope if this happens to you, you are serving dinner for an adult supper club. Lets hope this does not end up on grannies plate or that of one of your customers or clients or their guests.

Well, this one did- and YES! I had the ultimate OH MY GOD! moment... I photographed it for a few reasons- I knew there would be one day that I would actually find it funny after I washed the egg off of my face. Secondly, this is one of those stories that hard to describe without seeing how it really turned out. And thirdly, I didn't know if I would need evidence of the innocence of it all in a court of law if the older woman that got this plate was going to sue from having a heart attack because of XXX rated food. (I am only kidding about being sued, but she was embarrassed and didn't find the same humor in it that I did!)

Our kitchen staff had a lesson that day in how to or how not to butterfly shrimp and when the appropriate time to butterfly shrimp is. It is not for a bowl of pasta, that is for sure! The wonderful thing about being in the kitchen is that there are so many unexpected, unplanned moments that are truly belly rumbling funny if one would just Chill Out! And realize that it is just a little piece of shrimp...

Have a blessed Thanksgiving! God bless you and yours!

Weighing Ingredients or Options

Promises, promises! These posts won't always be heavier than a fully butter loaded pound cake... but, while they are- in the exactly right thin slices, pound cake is rich, delicious, and full of flavor. Just that little bit of something simple and special.

Cooking is like a free for all! Not much weighing or measuring is required for a dish to turn out exactly the way you want. Creative freedom abounds when one cooks. Baking, on the other hand- is, in fact, a science expierment. If each ingredient is not properly measured or weighed, if each ingredient isn't at the proprer temperature at use, if you are too aggressive with the stirring or mixing, or not aggressive enough, and if the oven isn't level and at the exact correct temperature- you'll end up with a baking dish or cookie sheet full of good intentions.

When cooking, it is very simple to double, triple, or even make more of a recipe, that can't happen when baking. It changes the formula, it changes the science of it all. The flour, the leavening, the fat ratios, the liquid ratios- you can always bake one batch the way a recipe is written and maybe squeak out a double batch-but if you start tripling the recipe, or making commercial quantities, you better start weighing your ingredients and know your ratios.

The beauty of it, is you do have options... you can always bake many small batches, or you can figure out the ratios and weigh out your ingredients. You will be successful either way, just two different means to an end.

I liken this scenario to my most recent business venture. As I became more experienced and more confident, I was willing to be a little riskier and try a little more advanced recipe that required some specialized techniques. But instead of jumping into it with a recipe for huge quantities and being committed to baking batch after batch, I weighed my options. I was skilled enough to create a recipe that was for one year, three years, or five years... It wasn't something I just dove head first into. For me, I did the right thing... I baked up one batch, one year- I found out it was kind of like the pound cake for me. However delicious it is, a small amount was perfect for me. I didn't need to triple my recipe- but I did weigh my options and ingredients. My recipe baked up perfectly and now I can move on to a different recipe with a different flavor. I like small hand made batches, but I know how to properly weigh ingredients and my options.

All Stirred Up

Life is like an egg.. delicate but with a hard outer shell, but when put under a tremendous amount of pressure it will crack, maybe even shatter. The inside is unpredictable. You don't know if it is solid, or a mixed up, beaten up mess. The only sure thing about it is that no matter what state you find it in, you can cook it to perfection. If it is still intact and whole- you will get a delicious egg with perfectly cooked whites, and a creamy rich, silky yolk. If it is broken and shattered, you can always pick out the jagged pieces of the shell, whisk the heck out of it, season it to perfection, and have the fluffiest most delicious scrambled egg ever.

Don't let life or an egg get you all stirred up- anyway you cook it, it can be delicious and perfect. The French Whisk is my new beginning... I can't wait to share it with you.