Leek and Asparagus Quiche {Joy the Baker Cookbook Spotlight & Cook-Off}

This has been an extremely easy-going and comfortable weekend.  I haven't really been plugged-in.  I did check in once yesterday...but only momentarily to weed out the 100+ new emails screaming at me from my inbox, threatening to rile up my relaxed mood.  And then I turned off the screen until now.

We hadn't seen my mom or my brother since the holidays (Christmas eve, to be exact), so when they arrived from out of town on Friday evening, we had plenty of good comfortable family time to catch up on.  And hubs and I actually went out for the evening sans kids.  On Saturday we all woke up pretty early (well...teenagers not included) to a cozy kitchen warmed by the smell of freshly brewed coffee.  We gathered 'round the table and solved brain-twisters, browsed the new magazines that were hanging out waiting to be perused, talked food and music and movies.  Mom fell head-over-heels for the new Joy the Baker cookbook.  Because it is out and being used in full-force around here as you've witnessed.

It was inevitable, really.  I'd found some long, slender stalks of asparagus at the market last week that found their way into y basket without argument.  I almost used them for dinner a couple of times over the days that followed.  But when I found out that we'd have house guests, I decided to save them.  There was a quiche that was calling my name and I knew that aside from hubs and I...mom and bro would love it, too.  So in the midst of loud chatter, steaming mugs of coffee, brain-teasers, laughter, and pajamas, I chopped, sautéed and folded that asparagus into a cozy, rustic quiche that would wind up adding to the intoxicating atmosphere of our kitchen that morning.  Add the requisite cast-iron skillet of bacon popping on the stove.  And McBeggerson cats rubbing your ankles.  And the sun rising high outside the windows.  And the stirring of teenagers.  And the patter of small feet gaining their energy for the day.  Even the sound and swishing of the washing machine winding it's way up the basement stairs.

It's been a good weekend.  The weekend included spicy garlic wings, Ghost Rider in 3D, two haircuts, 8 loads of laundry, two pairs of new shoes, two pairs of colorful knee-highs and two pairs of stripey and polka dotty tights, girl scout cookies, fusbol, and the ripping and sharing of magazine pages.  And now I'm off to tie-dye with the kids in honor of an upcoming school concert  where the kids are singing Beatles songs.  I'm gonna sleep well tonight.

Leek and Asparagus Quiche

by Heather Schmitt-González

Prep Time: 15-20 minutes

Cook Time: 45-60 minutes

Keywords: bake breakfast entree vegetarian eggs asparagus spring

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Ingredients (serves 8-10)

• 1 Tbs. olive oil
• 1 c. leeks (white & pale green parts), thinly sliced
• 2 c. asparagus, cut in ½" sections
• 1 sheet frozen puff pastry, thawed but cold
• 1¼ c. whole milk
• 1 c. heavy cream
• 6 large eggs
• 1 tsp. salt
• freshly grated nutmeg
• ~1 c. grated Gruyere, Swiss, or a combination
• freshly ground black pepper

Instructions

Preheat oven to 350° F.

Heat a medium-sized sauté pan over medium heat. Add oil and leeks sauté until just translucent, ~4 minutes. Toss in asparagus and continue to sauté for a few more minutes until they've turned a bright green. Remove pan from heat and set aside.

Unfold the cold puff pastry on a lightly floured work surface. Roll out about an extra ½" per side using a lightly floured rolling pin. Set into a deep-dish 9" pie plate*. You can trim the edges of the dough that hang over the sides to about a ¼" lip, if you like...but I don't. I think the extra crust is a total bonus! Place in refrigerator to chill while whisking up the filling.

Place milk, cream, eggs, salt, and a good grating of nutmeg in a large bowl and whisk together. Whisk in half of the cheese.

Remove pie plate from fridge and tip in the reserved veggie mixture. Pour the egg mixture over the veggies. Scatter the remaining cheese as evenly as you can over the top. Grind some black pepper over the whole thing, using ~¾ tsp., or to taste.

Slide into preheated oven and bake for 45-60 minutes (my oven leans toward the longer baking time) or until puffed and golden. Remove from oven and let rest for an hour (if you can) before serving.

Good warm or cold. Will last well wrapped in fridge for up to 3 days.

*note:

This mixture fits perfectly in a deep-dish 9" pie plate or a "regular" capacity 10" pie plate. If you only have a "regular" capacity 9" pie plate, it will still work...you'll just have a little extra egg mixture left over. Discard it or scramble it up, as you like.

slightly adapted from the Joy the Baker Cookbook

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*This post is part of the Joy the Baker Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef*

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50 Women Game-Changers (in Food): #36 Edna Lewis - Braised Beef Short Ribs w/ Whipped Rutabaga

the "Gourmet" prompt...

36. Edna Lewis- The granddaughter of an emancipated slave, Lewis, another Judith Jones protégée, brought sophisticated Southern dishes into the spotlight.

Now Edna Lewis?  Edna Lewis I know.  Lewis was born on April 13, 1916 in Freetown, Virginia, a community founded in the late 19th century by three freed slaves, one of who was Edna's grandfather.  She was one of eight children.  Edna grew up cooking with her family, using fresh, seasonal foods as a way of life and a wood-burning stove.  Her father died when she was 16 and Edna left freetown.  She made her way to Washington DC and eventually New York city where her first jobs were as a seamstress and working for a communist newspaper; she was also involved in political campaigning and demonstrating for FDR.

In 1948, she opened a restaurant with John Nicholson in Manhattan on East 57th Street called Café Nicholson.  Her simple, delicious Southern food (she was the chef) attracted regular famous faces such as Truman Capote, Gloria Vanderbilt, Tennessee Williams, Marlene Dietrich, and Richard Avedon (husband of Dorcas Avedon whom she had worked for when she was a seamstress and created a couple of dresses for Marilyn Monroe).  Edna stayed with Café Nicholson until 1954.

When she broke her leg in the late 1960's, she had to take a break from restaurants and in this time began writing down her recipes, which resulted in the Edna Lewis Cookbook (praised by both James Beard and M.F.K. Fisher).  She followed up with The Taste of Country Cooking, In Pursuit of Flavor, and finally The Gift of Southern Cooking which she wrote with Scott Peacock, another great Southern cook.  The Gift of Southern Cooking was actually my first introduction to Lewis when I was fortunate enough to win a copy from Bo almost two years ago...I've been enamored ever since.  Lewis was the first African American woman to reach a nationwide audience and is often credited for started a genuine spark of interest in Southern cooking.  This is probably due to the fact that along with her good food, she includes personal history, reflections, and memoirs of her own life growing up and now.  Lewis continued cooking in restaurants until she retired in 1992.  She also taught cooking classes throughout her adult life and started the Society for the Revival and Preservation of Southern Food in the mid-90's with a group of friends.

In her lifetime, she earned a James Beard Living Legend award, Lifetime Achievement Award IACP and Southern Food Alliance.  She was named Grande Dame by Les Dames d'Escoffier, won the Barbara Tropp President's Award, was inducted into the KitchenAid Cookbook Hall of Fame.  Just to name a few. 

She passed away in her sleep at home in Decatur, Georgia at the age of 89 on February 13, 2006.

So.  There were numerous things that I almost made to honor Lewis this week.  I actually did make her bacon-wrapped trout covered in scallion sauce (with a base of homemade mayonnaise) a couple of weeks ago, but I decided to make and talk about something else today.  I decided to go with something deep, rich, and comforting that in my mind totally invokes the essence of Southern cooking - braised beef short ribs.  Which is ironic since Lewis was once quoted as saying "I figured out a long time ago that beef has no flavor."  Yeah.  She rarely ate or even cooked beef.  BUT.  She loved short ribs.  Especially these that are prepared in the manner you would prepare lamb or veal shanks.  They use tomatoes and lots of onions which when braised slowly along with the rich fat from the short ribs produce an intense sauce that coats the meat.  Southern comfort at its finest.

Braised Beef Short Ribs

by Heather Schmitt-González

Prep Time: 10 minutes

Cook Time: 2½ - 3 hours

Keywords: braised entree beef tomatoes Southern

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Ingredients (4 servings)

• 8 beef short ribs (~4-4½ lb.)
• salt
• freshly ground black pepper
• 2 tsp. dried thyme
• ~¼ c. lard or vegetable oil
• 3 yellow onions (~4 c.), peeled & cut into wedges
• 3 bay leaves
• 20 whole cloves garlic, peeled
• 28 oz. canned whole tomatoes
• 1 c. beef stock
• ½ c. white wine

Instructions

Preheat oven to 325° F.

Rinse the short ribs under cool water and pat dry with paper towels. Sprinkle each side with salt, pepper, and half of the dried thyme. Heat lard or oil in a large, heavy-bottomed skillet until hot, then add the ribs in batches (without crowding) and cook until deeply browned on all asides. Transfer to a baking or casserole dish that is just large enough to hold them. Set aside.

Carefully pour off all but 2 Tbs. fat from the pan. Immediately add onions to the pan (the smell!). Sprinkle about a teaspoon of salt over the onions and cook, stirring from time to time until the onions start to color. Add bay leaves, a few grinds of black pepper, and the remaining dried thyme. Stir well.

Add whole garlic cloves and cook for about three minutes longer. Pour in the tomatoes with their juices, the stock, and the wine. Bring to a simmer and cook for 5 minutes, scraping up the beautiful bits of fond from the bottom of the pan. Taste the broth. It should be highly seasoned.

Pour the vegetables and liquid over the browned ribs, spreading the vegetables evenly around. Cover with a layer of parchment and a double layer of foil, shiny side down. Seal tightly. Put in center of preheated oven and cook for ~1½ hours, or until a paring knife pierces the meat easily. Uncover and bake for another 30 minutes or so, basting often, to caramelize the ribs.

Remove from oven and spoon off any visible fat. Taste the juices and correct seasoning, if necessary. Serve hot, over whipped rutabaga, with the veggies and braising juices spooned over as a sauce.

It's easier to pull of the fat if you chill the whole thing first. Cover and reheat in a 350° F oven for 25 minutes, then remove foil for another ten.

adapted from The Gift of Southern Cooking by Edna Lewis and Scott Peacock

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Whipped Rutabaga

by Heather Schmitt-González

Prep Time: 10 minutes

Cook Time: 30-45 minutes

Keywords: boil side vegetarian rutabaga

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Ingredients (4 servings)

• ~2½ lb. rutabaga, peeled & cut into large chunks
• ~3 oz. butter, at room temperature
• 2-4 Tbs. heavy cream
• salt
• ground white pepper
• freshly ground nutmeg

Instructions

Put rutabaga chunks in a large saucepan and cover with water. Bring to a boil, then reduce heat, and simmer until the rutabaga pieces are fork-tender, ~30-45 minutes.

Remove from heat and drain. Using an electric mixer, whip rutabaga with butter, 2 Tbs. cream, a pinch of salt and white pepper, and a few good gratings of nutmeg. Taste and adjust seasonings and consistency. Enjoy!

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In May '11, Gourmet posted a list of 50 Women Game-Changers (in Food) that runs the gamut from food writers to cookbook authors to television personalities to restauranteurs to chefs to food bloggers.  Some are a given.  Some are controversial.  Speaking the names of some brings fond childhood memories.  Speaking the names of others will make some readers cringe.  And of course, some of our favorites were not even included.  We food-lovers are a passionate bunch of people and whether we agree or disagree, every woman on this list has earned her place for a reason.  Being a woman who is passionate about food (cooking, eating, talking about, writing about, photographing), when I caught wind of Mary from One Perfect Bite's idea of cooking/blogging her way through each of these 50 women...one per week...I knew I wanted to join her.  Many of these women paved the way for us in culinary school, in the kitchen, in cookbooks, in food writing, and on television and I think it is a fabulous way to pay tribute to their efforts.  Some of the women on the list have been tops with me for years.  Some I have heard of (perhaps even seen, read, or cooked from) before.  And there are even a handful that I am not familiar with at all.  I excited to educate myself on each of these women game-changers and hope you look forward to reading along.  We are going in order from 1 to 50.

Who is cooking along with these 50 Women Game-Changers?

Mary- One Perfect Bite, Val- More Than Burnt Toast, Joanne- Eats Well With Others, Taryn- Have Kitchen Will Feed, Susan- The Spice Garden, Heather- girlichef, Miranda- Mangoes and Chutney, Jeanette- Jeanette's Healthy Living, Kathy- Bakeaway with Me, Sue- The View from Great Island, Barbara- Moveable Feasts, Linda- There and Back Again, Nancy- Picadillo, Mireya- My Healthy Eating Habits, Veronica- My Catholic Kitchen, Annie- Lovely Things, Claudia- Journey of an Italian Cook, Alyce- More Time at the Table, Amrita- Beetle's Kitchen Escapades  

sources: The Gift of Southern Cooking, Edna Lewis Biography, Wikipedia

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Overbite by Meg Cabot {book tour}

Overbite

Author:  Meg Cabot

Publisher: Harper Collins
series:  Insatiable #2
soft cover (also available in hard cover): 290 pages

Source: TLC Book Tours

"foodie" elements:  no (unless you're vampire...)

random excerpt:  "Somebody turned him into a vampire," Meena said.  She walked over to the couch to lift up the remote, then turned down the volume of the television.  "He attacked me.  I staked him.  That was his mother who called this morning.  I had to go out to New Jersey to talk to a police detective.  Is there any of that pizza left?  I'm starving." p. 105

summary/synopsis (from Goodreads):  Meena Harper has a special gift, but it's only now that anyone's ever appreciated it. The Palatine Guard — a powerful secret demon-hunting unit of the Vatican — has hired her to work at their new branch in Lower Manhattan. With Meena's ability to predict how everyone she meets will die, the Palatine finally has a chance against the undead.

Sure, her ex-boyfriend was Lucien Antonescu, son of Dracula, the prince of darkness. But that was before he (and their relationship) went up in flames. Now Meena's sworn off vampires for good ... at least until she can prove her theory that just because they've lost their souls doesn't mean demons have lost the ability to love.

Meena knows convincing her co-workers — including her partner, über-demon-hunter Alaric Wulf — that vampires can be redeemed won't be easy ... especially when a deadly new threat seems to be endangering not just lives of the Palatine, but Meena's friends and family as well.

But Meena isn't the Palatine's only hope. Father Henrique — aka Padre Caliente — New York City's youngest, most charming priest, has also been assigned to the case.

So why doesn't Meena — or Alaric — trust him?

As she begins unraveling the truth, Meena finds her loyalties tested, her true feelings laid bare ... and temptations she never even imagined existed, but finds impossible to resist.

This time, Meena may finally have bitten off more than she can chew.

my thoughts/review:  I was reluctant to start another vampire series.  I'd seen seen the first book in the series, Insatiable, in the library and even read the dust flap.  But I never brought it home.  And it may have stayed that way...and I wouldn't have been the wiser...and one day I may have decided to read it anyway.  BUT.  When I was approached to be on the tour for Overbite, the second book in this series, I instantly said YES.  Apparently, deep down, I couldn't resist.  So.  I had a couple of months to wait.  And being me, I don't like starting books mid-series.  Or out of order at all.  I like background.  And history.  And being in-the-know.  So the next day I mosied into the library in search of Insatiable.  And promptly finished reading it.

Now, I know this tour isn't for Insatiable, but it's worth mentioning since it is, afterall, a series.  Insatiable was thick and full of fantastic character introductions aside from the exciting storyline.  I'm a sucker for the supernatural.   Meena Harper "knows" things.  When people are going to die to be precise.  Lucien Antonescu is the son of Dracula.  Alaric Wulf is not a wolf, but he does despise vampires.  Along with these three main characters are a fun supporting cast that include Meena's brother Jon (with the man-crush on Alaric) and her dog, Jack Bauer (hater of vampires).

While I believe that Overbite would be completely enjoyable to someone even if they hadn't read Insatiable...I always find it better to have read the previous books.  Overbite was fun and very fast-paced.  I finished it in a day, as well.  But I was hoping for a longer story...I think I was spoiled by Cabot's lengthy series introduction.

Cabot puts her own spin on the supernatural laws, beings, and lore while keeping "common knowledge" in mind.  And I especially appreciate a different view of vampire's from the heroine of the story.  Sure, she can't help but falling in love with a vampire once upon a time. But she doesn't like it.  And she surely doesn't want to become a vampire herself.

I'm looking forward to the next installment in this series.

about the author (via Goodreads):  Meg Cabot was born on February 1, 1967, during the Chinese astrological year of the Fire Horse, a notoriously unlucky sign. Fortunately she grew up in Bloomington, Indiana, where few people were aware of the stigma of being a fire horse -- at least until Meg became a teenager, when she flunked freshman Algebra twice, then decided to cut her own bangs. After six years as an undergrad at Indiana University, Meg moved to New York City (in the middle of a sanitation worker strike) to pursue a career as an illustrator, at which she failed miserably, forcing her to turn to her favorite hobby--writing novels--for emotional succor. She worked various jobs to pay the rent, including a decade-long stint as the assistant manager of a 700 bed freshmen dormitory at NYU, a position she still occasionally misses.

She is now the author of nearly fifty books for both adults and teens, selling fifteen million copies worldwide, many of which have been #1 New York Times bestsellers, most notably The Princess Diaries series, which is currently being published in over 38 countries, and was made into two hit movies by Disney.

Meg currently divides her time between Key West, Indiana, and New York City with a primary cat (one-eyed Henrietta), various back-up cats, and her husband, who doesn't know he married a fire horse. Please don't tell him.

Find more about Meg on her Website (fantastic source for FAQ's!), Facebook, and Twitter.

*I received a free copy of this book to review from the publisher. All thoughts and opinions stated in this post are 100% mine.
Follow the tour...

Mini Chamomile Cakes with Honey Frosting

Okay.  Let me give you a little glimpse into the way my brain works.  I see something with the title "mini chamomile cakes with honey frosting" and promptly pull out my mini-cupcake pans.  Mind you, I did this with my advanced-advanced copy of this glorious cookbook.  And, fancying myself a considerate host, I decided to let 21 other people know that they should dust off their mini-cupcake pans, as well.  Yup.  Feelin' good.

So I stir up this simple batter.  Simple, yet packed with the glorious, green, and grassy notes of dried chamomile.  Life is good.  Yet I think ...hmmmmm?  This looks like an awful lot of batter for something that is supposed to only just fill 12 cups.  Halfway.  Sure enough, I fill 12 of my mini-cupcake cups. And then I fill 12 more.  And I still have a lot of batter left.  So I do what any space-case would do and put some more batter into each cup.  This means the "holes" are a good two-thirds of the way full.  And yet...there's still more batter.  Lucky for me I have yet another mini-cupcake pan.  So I fill that one too.  And then I lick the good amount of batter still left in the bowl.  I must be good. I've really stretched that batter!

Let's just say - I'm not good.  Think Mount Vesuvius erupting and the lava that has flowed over the edge then left to form a crust over the top of, say, a parking lot full of cars.  Now imagine trying to pluck the cars from that parking lot.  Yeah.  Not a pretty site.  Much like my highly anticipated pans of mini-cupcakes.

Couscous Salad w/ Cucumber, Tomato, Mint, & Goat Cheese

I don't know what it is about couscous...but I love it.  The mouth-feel of it.  The distinct taste of the little pasta granule.  I really do think it has a taste of its own.  Odd?  I find it comforting.

Plus, it's another one of those you-can-do-so-many-things-with-it foods.  You can use it as a side dish or an entree.  And honestly, most often?  I find myself considering it an entree.  Even when I make it my favorite way...simply tossed with a healthy handful (okay two) of freshly grated Parmesan.  I don't know what it is about it, but I have to limit myself from eating a whole pot full that way.  Tossing it with veggies...cooked or raw...is another great way to turn it into a main course salad.  And just by switching up the add-ins and seasoning, it can be a different meal each time.

Funny thing, though.  My husband despises couscous.  Ummmm...what!?  What in the world is there to hate about it?  Really.  I wanna know.  He can't answer why...but it appalls him.  I try to reiterate the fact that he's nuts by insisting that he loves pasta and couscous is simply mini pasta.  Doesn't change his mind.  Weird.  Whatever.  I'm almost too embarrassed to say that this feeling has trickled down and infected my oldest child.  Two and three couldn't care less one way or the other...and nobody feels the love I do.

So yes.  Usually I wind up making a couple servings.  One for me now.  One for me later.  None for them.

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Couscous Salad w/ Cucumber, Tomato, Mint & Goat Cheese

by Heather Schmitt-González

Prep Time: 5-10 minutes

Cook Time: 5 minutes

Keywords: boil salad side couscous vegetables

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Ingredients (serves 2)

• ¾ c. couscous
• 1 c. boiling water
• ~1 c. sundried tomatoes packed in oil or slow-roasted cherry tomatoes
• ½-1 seedless cucumber, chopped
• 1-2 scallions, sliced
• ¼ c. fresh mint leaves, chopped
• ~1½ Tbs. freshly squeezed lemon juice
• zest of half a lemon
• olive oil, as needed
• ~½ c. goat cheese
• sea salt
• freshly ground black pepper

Instructions

Put couscous in a large bowl and pour boiling water over. Add a good drizzle of the oil from the tomatoes, plus ~¼ tsp. salt and a few grates of black pepper. Stir and cover. Let sit for ~5 minutes. Fluff with a fork.

Once couscous has cooled down a bit, add cucumber, scallions, mint, and lemon juice. Toss. Stir in lemon juice and a bit more oil from the tomatoes or some olive oil. Season and adjust seasoning, if needed.

Dollop goat cheese on top and stir gently. Grate some lemon zest over the top. Enjoy!

adapted from Falling Cloudberries by Tessa Kiros

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IHCC theme: Lighten Up!

Roasted Red Pepper and Walnut Pesto

We're into week number three of The Food Matters Project now...and it's my turn to host (and pick the featured recipe). Yay! Can I just say that this was no easy feat? I have a ridiculous number of pages bookmarked in The Food Matters Cookbook. Reeeeeediculous. So really, it was a matter of choosing a few ingredients that I was in the mood for and searching. A little more involved than closing my eyes, flipping the pages, and stopping on one. Which I almost did.

So. Considering my current torrid affair with goat cheese, you can bet that it influenced my decision to make this dish. It's called a "pesto". Yup, quotations and all (which I imagine are in place since it's not a traditional, leafy green herb-packed pesto). But that said, I've adored pretty much any variety of "pesto" I've tried. A favorite of mine is actually another red version that uses sundried tomatoes. So. Red pesto. Involving goat cheese (if you choose...it's actually a variation). Also involving earthy, beautifully roasted and charred red peppers and fat, oily walnuts. But no worries...you can still find a bit of green in here with the bright, summery addition of basil. It is optional, because afterall...it's not summer everywhere and not everybody has access to greenhouse-grown herbs. But if you can find it, try it- it adds another great dimension to the layers of flavor.

Whole Wheat Honey and Goat Cheese Drop Biscuits

I'm having an affair.  With goat cheese.  In all forms.  The soft, creamy spreadable mild version is my perfect warm salad mate.  The herb-laced version loves to perch atop my crackers and crusty bread.  And aside from the crumbles that make their way directly into my mouth...the harder, tangier version has budged its way into my pestos, my eggs, and now my biscuits.  Goat cheese wears the pants in this relationship.

Flax Seed & Cracked Pepper Crackers {Joy the Baker Cookbook Spotlight & Cook-Off}

Much like a good loaf of bread, I can make a meal out of some good crackers.  Pair them with a tasty cheese or two and some fruit...perhaps some sort of artisan salami and a good bottle of wine.  Oh yes.  That's totally my kind of eats.  And for some reason, it makes me feel cool.  Like I'm Italian.  Or French.  Okay, that happens more with bread, but crackers aren't a far cry.

And really.  If you've never tried making your own crackers?  Remedy that situation.  Soon.  Crackers are good for munching, but homemade crackers will make you infinitely cooler.   And they'll taste better; they'll be better.  You know.  For your body.  Because you'll know exactly what is in them.  And that's totally cool.

Might I recommend you start with these?  Silky golden flax seeds that you'll want to run your fingers through.  Peppercorns that you've cracked and mashed in your little mortar.  Tangy buttermilk.  Oh yeah, it's like that.

They rock when topped with a shmear of goat cheese.  Herby or not.  I kinda like topping them with some ragged shards of Parmesan.

Let's talk logistics.  Number one.  Don't be afraid to adjust the consistency of the dough once you've kneaded it together.  I added an extra splash or two of buttermilk.  Because on this day, in my kitchen, it needed it.  

Number two.  Put some muscle into it...roll, Roll, ROLL!  Get it thin.  Dust it with flour if it sticks.  And invest in a bench scraper.  Because then, even if it sticks to the board, you can slide that baby underneath and lift the dough off with ease. 

Number three.  Understand that cookbook authors are only human.  As are cookbook editors.  And accept that even though the cracked pepper was left off the ingredient list in the book, you can simply ask.  Or guess.  A half a teaspoon is how it should read.  And if you want to add a little extra just because?  Do it.  It'll give you this little underlying current of heat that makes you smile each time you take a bite.  

And number four.  Don't ditch your scraps.  Re-roll them.  And wind up with 3 dozen more crackers than the recipe calls for.  The crackers are worth it.  You're worth it. 

If you haven't done so yet, be sure to head over and check out my interview: 9 Questions with Joy the Baker ...and add your 10th question for a chance to win your own copy.  Trust me, you need this book in your life.  Submissions will be accepted until Monday 2/20!

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Flax Seed & Cracked Pepper Crackers

by Heather Schmitt-González (slightly adapted from Joy Wilson)

Prep Time: 20 minutes

Cook Time: 12-18 minutes

Keywords: bake side snack appetizer sugar-free vegetarian flax

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Ingredients (~7 dozen crackers)

• ¼ c. golden flax seeds
• ¼ c. ground flaxseed meal
• 1 c. whole wheat flour
• ½ c. all-purpose flour
• ½ tsp. baking soda
• ¾ tsp. salt
• ~½ tsp. cracked black pepper
• 2 Tbs. unsalted butter, cold, cut into cubes
• ½ c. buttermilk

Instructions

Whisk together flaxseed, flaxseed meal, flours, baking soda, salt, and cracked black pepper in a medium bowl.

Add the butter and quickly work the butter into the dry ingredients, using your fingers. Some of the butter will resemble oatmeal flakes while some will be the size of small pebbles.

Make a well in the center of the mixture. Add the buttermilk and use a fork to bring all of the ingredients together. Make sure that every bit of flour is moistened by the buttermilk. The dough will be shaggy. Adjust consistency with a bit more buttermilk as needed.

Turn dough out onto a lightly floured work surface and knead together about ten times to bring dough together. Wrap in plastaic wrap and refrigerate for at least 10 minutes.

Place a rack in the center of oven and preheat to 325° F. Line baking sheet with parchment or a silpat. Remove dough from fridge and cut in half. Put half back in fridge while you work with the other half.

Place dough on a floured work surface and roll out as thinly as possible using a floured rolling pin. Don't be afraid to sprinkle on some more flour if it seems to stick. Roll just thinner than ⅛" - the thinner the dough, the crisper the cracker. Use a 1½" round cookie or biscuit cutter to cut out circular crackers. Alternately, use a pizza cutter or bench scraper to cut 1½" squares. Or use a small cutter of any shape in about the same size. Prick each cracker with the tines of a fork and place on prepared sheet. I was able to fit 24 circles of dough this size per tray.

Bake crackers for ~15-18 minutes or until edges are slightly golden. Depending on your oven and how thinly you rolled the dough, you may want to check sooner. I had a couple of batches ready at around 12 or 13 minutes.

Remove from the oven, transfer to a wire rack, and allow to cool completely. Store in an airtight container at room temperature for up to 4 days.

slightly adapted from the Joy the Baker Cookbook

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*This post is part of the Joy the Baker Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef*

I am sharing this post with:

Bean, Bacon, and Parsley Soup - 50 Women Game-Changers (in Food): #35 Delia Smith

the "Gourmet" prompt...

35. Delia Smith- If you’re British, she’s a saint; if you’re not, you’ve probably never heard of her, but the cookbook author who looks like a nun and owns a Premier League soccer club has led generations of Brits to the kitchen, and will no doubt continue to do so for decades to come.

Born in 1941, she left school at the age of 16 and became a hair dresser...then a shop assistant...and shortly after worked in a travel agency. But having been complimented on her cooking by a boyfriend, she decided that cookery was the path she should take. She started work at a tiny restaurant called The Singing Chef (in Paddington) when she was 21 as a "washer-upper" (dishwasher?). She then became a waitress and eventually was allowed in the kitchen. She began reading English cookery books in the Reading Room of the British Museum and trying out recipes on the family she lived with. In 1969, she became the cookery writer for the Daily Mirror's new magazine where she met her husband Michael Wynn-Jones (he was the deputy editor of this mag). Throughout her lifetime, she wrote many other columns and cookbooks, plus she hosted cooking shows and demonstrations. I thought it pretty cool to mention that in 2009 she was appointed Commander of the Order of the British Empire. Not that I have the slightest clue what that is...but it sounds impressive.

9 Questions with Joy the Baker + WIN A COPY OF HER NEW COOKBOOK! {Joy the Baker Cookbook Spotlight & Cook-Off}

So.  Have you heard yet?  About the soon to be released Joy the Baker Cookbook?  If you hang out around here at all, then surely the answer is YES!

So not only am I honored to be hosting the Joy the Baker Cookbook Spotlight & Cook-Off right here at my place, I was also lucky enough to sit down (all be it at different times...and different time zones...and via computer tag...but...) and have a short Q&A session with Joy the Baker herself, Joy Wilson.

  The writing, photography, passion, and gracious attitude that is her standard m.o. translates seamlessly from screen to print.  Each time I visit her blog, I come away with a shopping list.  And a strange feeling that we're friends.  I'm sure it's because she shares a piece of herself in such an unassuming manner.  Like she's talking to a friend.    So if you, like me, are a fan of her wildly popular blog, Joy the Baker - you will be a fan of her cookbook.

Let's talk to that friend now.

photo credit: Michael Friedman

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me: Can you describe how you felt the first time you held a finished copy of YOUR cookbook in your hands?

Joy: It's such a surreal experience.  In a lot of ways, I feel like I know the book by heart.  I spent months and months creating recipes and photographing food.  I spend months writing words and recipes.  I spend more months editing words and recipes… and editing again. I can see each and every page in my mind.  

BUT!  To see the book in living color is a different story.  It strangely feels like old news meets totally bonkers exciting newness.  It feels like hard work.  It feels like a total blessing. 

me: I love that you took all of your own food photographs for the book.  What made you decide to do this?

Joy: I'm not a trained photographer and I've definitely never shot photographs for a cookbook…. but my photographs are important to me.  I feel like my photographs speak of me.  They're totally my personality:  imperfect and mis-matchy.  Having my own photographs in the book just felt like a natural expression of who I am, and the food I want to tell my readers about.

me: If you had to head into the kitchen at this exact moment in time to make something...anything from your book, what would it be and why?

Joy: Right now?  I'd make the Buttermilk Skillet Cake with Warm Walnut Praline Topping.  It's decadent and over the top… but it's all made in a humble cast iron skillet.  It's perfect for halfway rainy days when all you want to do is sit indoors and nibble on something sweet and sip tea.  

me: Is there a certain cookbook(s) that inspired you in your endeavor to bring your own cookbook to life?

Joy: I love cookbooks that feel effortless and intuitive.  Believe it or not, I don't like to make a big production in the kitchen.  I want to step into the kitchen and be able to relax and feel confident in my cooking abilities… not be completely nervous that I'm going to waste the expensive chocolate I splurged on.  My cookbook idols are Dorie Greenspan and Heidi Swanson.  They make cooking feel relaxed and joyful.  

me: Did you go into the whole process of making a cookbook with a plan (as in "I want this section and this section" or "this is how I want it to be laid out"), or did it sort of come together in a more offbeat manner?

Joy: I went about writing this cookbook with a plan.  I'm a girl that loves lists… and I can't even tell you how many lists I had going in the making of this book.  Too many to count.  I wanted the cookbook to feel fun and intuitive, so I organized it the way I organize my kitchen thoughts.  I often cook a memory or a feeling.  I make pie if I'm feeling nostalgic for family holidays.  I make some sort of spice cake if I'm thinking about my favorite aunt.  I make rice pudding as comfort food.  I make crazy popcorn because I'm too lazy to make real dinner.  

I'm hoping that the book feels intuitive to other cooks as well.  

me: Do you have a certain method or mode for developing recipes?

Joy: I spend a lot of time sitting, staring, and thinking of food combinations that might be delicious together.  

Pineapple.  Malt.  Milkshake!  I like all of those words.  I wonder what would happen if I put them all together in the blender!  Perfect!  

me: Did you have a flock of volunteer guinea pigs lined up to taste your recipes for the book and offer their feedback?  (Okay, I think it's actually called a "group" of guinea pigs...)

Joy: I had a flock of good friends and family test recipes for me.  Those Chocolate Chip Cookies were born of numerous testings.  All totally worth it, and delicious.  

me: As a blogger, when you were finished testing a particularly satisfying and delicious recipe, did your fingers itch like crazy (ie...did you want to run to the computer and post it to your blog)?

Joy: It's like I've had 100 delicious secrets for about a year.  I'm totally bad at keeping secrets.  This was hard.  

me: Are there plans for another book down the line?  Or any other exciting plans for the legions of Joy the Baker fans out there?

Joy: I can not wait to write another cookbook!  The process was incredibly exciting and rewarding.  I'm already dreaming up a new concept that I'm super excited about.  Hopefully we make it a reality soon soon soon!

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Thanks Joy! 

And for the record.  I felt the same way when I saw the words Pineapple + Malt + Milkshake together on a page the first time I flipped through this beautiful cookbook.  So I promptly made...and immensely enjoyed...one.


So.  Nine questions.  Seems like it should round out to an even ten, doesn't it?  I think so.  Which leads to me the giveaway. YOUR chance to win a copy of Joy's new cookbook.  What would your tenth question be?

How to enter:
(required)  Leave a comment on this post telling me what one question you would ask Joy if you had the chance to sit down and talk with her.  Make it a good one!

the fine print:
When you leave your comment, please be sure to enter a valid email address so that I have a way of contacting you...or if you have a blog/website, be sure to add the link to it when you're filling out the comment area (under name and email address).  I need a way of notifying you if you are the winner!  Once notified, the winner will have 48 hours to respond with their shipping address.  If they fail to respond, a new winner will be chosen.

This giveaway is open to anybody, anywhere.  

Winner will be chosen by random draw from all qualifying entries.  

Contest starts Thursday, February 16, 2012 at 12:00 am (Eastern) and submissions will be accepted until Monday, February 20, 2012 at 11:59 pm (Eastern).  Submissions received after this time will not qualify.

Hyperion provided me with one extra copy of this cookbook, so I will ship it to you no matter where you are if you are the winner.  If you are located in the US, you should have it in your hands on or before the book release date of February 28, 2012.  If you are outside of the US, it'll probably take longer to arrive.

Good Luck!

*update 2/22/12: This giveaway is now closed and the winner has been chosen. Click here to see results.

*This post is part of the Joy the Baker Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef*