Posts Tagged ‘Tinky on TV’

Saying Goodbye

Wednesday, June 7th, 2017

Last week I said goodbye to my friend Seth Stutman, who has been the co-host of Mass Appeal as long as I have been appearing on the show. Seth has always been a generous host, willing to make his guests look good and display their wit—and I have come to think of him as a dear friend.

“Goodbye” might be too strong a word; I hope to see Seth again in the future! I won’t be seeing him, or appearing with him, on Mass Appeal, however. He was ready for a change and has found another job in Western Massachusetts that will display his intelligence and people skills. The new folks are lucky to have him!

I will continue to appear on the show with the lively Lauren Zenzie and her new co-host, Danny New. They are very, very young—but I don’t hold that against them! I keep hoping a bit of their youth will rub off on me. I’ll miss dear Seth, however.

On his last show, three of his favorite cooks came in to prepare party food. I made the cookies below, which my friend Janice gave me when I got my Ph.D. They may look familiar; they are a version of the infamous inauthentic but delicious Neiman Marcus Chocolate-Chip Cookies.

When I noted during the segment that the recipe made complex cookies, Seth responded that I myself was a complex cookie. Really, how could one not love this boy?

After the show, the hosts, the guests, and the production people gathered to nibble and to wish Seth well. I sang him a slightly altered version of “You Made Me Love You,” because that’s how I feel about him.

I may seem a bit TOO sentimental in the video below, but I maintain that there’s nothing wrong with a little sentiment!

The Cookies

Ingredients:

1/2 cup (1 stick) sweet butter at room temperature
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup flour
1-1/4 cups blended oatmeal (oatmeal pulverized into a powder in your blender)
1/2 cup pecans, also pulverized (optional but good)
1 cup chocolate chips
2 ounces milk chocolate, cut into small chunks

Instructions:

Preheat the oven to 375 degrees. Cream together the butter and the sugars. Beat in the egg, followed by the baking powder and salt. Stir in the flour; then the oatmeal, pecans, and chocolate.

Shape the dough into balls—either 6 large ones or 12 medium ones. Place them on parchment- or silicone-covered cookie sheets, flatten them with your hand (they don’t really spread), and bake them until the brown nicely, at least 12 to 14 minutes. Let the cookies cool on the sheets for a couple of minutes; then remove them to a wire rack to cool.

Makes 6 to 12 cookies—or even more smaller ones!

And now the video….

Graduation Day Chocolate-Chip Cookies for Seth

Biscuits and Rhubarb Salad!

Friday, May 12th, 2017

A Mother’s Day Hug

I write this on May 12, the birthday of Edward Lear. In addition to many other works, Lear wrote (and illustrated!) “The Owl and the Pussycat.” My late mother started reciting this poem early in life—and it was one of the last things she forgot as she succumbed to dementia.

(To hear me read it in her style, visit my YouTube channel.)

I thought about the owl, the pussycat, and my mother this morning as I drove to Chicopee, Massachusetts, to cook on Mass Appeal. Appropriately, today’s show was devoted to Mother’s Day.

It was one of the most delightful editions of Mass Appeal I can remember; the mothers of both of the hosts participated (and got makeovers!), and a happy spirit reigned.

I prepared two dishes that struck me as suitable for Mother’s Day. The first was a biscuit recipe from Southern Biscuits by Nathalie Dupree and Cynthia Graubart. I discovered the book and the recipe while trying to satisfy my southern sister-in-law’s craving for biscuits earlier this year.

It’s a simple, satisfying formula that produces puffy, delectable biscuits. Thanks to Nathalie for giving me permission to reprint it here.

Since rhubarb is just starting to pop up in my area, I also made a recipe from my forthcoming rhubarb book. This salad combines sweet and tart flavors and provides the mouth with a lot of satisfying textures: crunchy nuts, soft rhubarb, creamy cheese.

Happy Mother’s Day to all my readers—those who are mothers, and those who have or had mothers. (That should take care of pretty much everybody!) Enjoy the day—and these recipes….

 

Nathalie Dupree’s Two-Ingredient Biscuits

Ingredients:

about 2-1/4 cups self-rising flour (I use White Lily)
about 1-1/4 cups heavy cream
melted butter for finishing

Instructions:

Preheat the oven to 450 degrees. Line a baking sheet with silicone, or brush the sheet with melted butter.

Whisk 2 cups of the flour in a wide, large bowl. Make a hollow in the middle of the flour with the back of your hand. Slowly stir in 1 cup of the cream with a rubber spatula. Use broad stokes to pull the flour into the cream. Mix the batter just until the dry ingredients are moistened and the sticky dough begins to pull away from the sides of the bowl. If there is remaining flour, add more cream.

Lightly sprinkle a board or silicone sheet with some of the leftover flour. Turn the dough out onto the board—it will be messy—and sprinkle the top with more flour. Using your floured hands, gently fold the dough in half and pat it into a 1/2-inch thick rectangle. Flour the dough again if you need to, and fold it in half again and pat it out again. If it’s still clumpy fold it for a third time—but don’t over work it.

Dip a biscuit cutter in flour and use it to cut out biscuits, starting from the outside edges. Transfer the biscuits to the prepared baking sheet.

Bake the biscuits on the top rack of the oven for 6 minutes; then rotate the pan in the oven and bake until the biscuits are light golden brown, another 4 to 8 minutes. Remove the biscuits from the oven, and brush them with melted butter. Serve warm.

Makes about 8 to 12 biscuits, depending on how big you cut them.

Strawberry-Rhubarb Spinach Salad

Ingredients:

for the strawberry vinegar:

strawberries (don’t use too many at a time or this will take forever)
enough distilled white vinegar to cover them
equal amounts of sugar and water

for the salad:

1 cup chopped rhubarb
1 tablespoon sugar
1 tablespoon strawberry vinegar
salt and pepper to taste
2 tablespoons extra-virgin olive oil
4 cups spinach
toasted pecans to taste
feta cheese to taste

Instructions:

The day before you want to eat your salad (or any time up to a year before!) start the vinegar.

Place the berries in a non-aluminum pan. (A porcelain dish is great.) Cover them with the vinegar, and leave them to soak, covered, overnight. If you forget them for a day and wait 2 nights, they will still be fine.

The next day (or the day after that), gently strain the juice through cheesecloth. You may squeeze the berries a little, but don’t overdo; letting the juice drip out on its own is best.

Measure the juice. Then measure a little under 1-1/2 times as much sugar and water as juice (i.e., if you have a cup of juice, use just under 1-1/2 cups of sugar and 1-1/2 cups of water) into a saucepan.

Cook the sugar/water mixture until it threads. Measure the resultant sugar syrup. Add an equal quantity of berry juice to it, and boil the mixture for 10 minutes. Strain this boiled vinegar through cheesecloth, and decant it into sterlized bottles. Cork or cover. Stored in the dark, strawberry vinegar should keep its color and flavor for up to a year.

When you are ready to start your salad, preheat the oven to 450 degrees. While the oven is preheating toss the rhubarb and sugar together in a bowl, and let them sit for at least 10 minutes.

Line a rimmed baking sheet with foil, and place the sugared rhubarb pieces on it. Bake until the rhubarb just begins to soften, about 5 minutes. Remove the rhubarb from the oven and set it aside.

In a small bowl or jar combine the vinegar, salt and pepper and oil.

Place the spinach in a salad bowl. Add the rhubarb, the pecans, and the feta; then remix the salad dressing and toss it over the salad. Serves 4 as a side salad.

And now the videos!

Two-Ingredient Biscuits

Strawberry-Rhubarb Spinach Salad

A Fluffy Anniversary

Friday, May 5th, 2017

Marshmallow fluff turns 100 this year—sort of. Just about everyone in Massachusetts grew up loving this glossy, sticky substance, which was invented in our state. The humble fluffernutter is our semi-official state sandwich.

Mimi Graney, who organizes the annual “What the Fluff” festival in Somerville, shares her enthusiasm for what she learned while researching fluff’s history in her new book fluff: The Sticky Sweet Story of an American Icon.

As Graney explains, the starting date the Durkee-Mower company uses for its signature (and in fact only) product is a bit arbitrary.

Marshmallow crème or cream—a combination of sugar, egg whites, corn syrup, and vanilla—had been popular for at least a couple of decades when Canadian immigrant Archibald Query started selling his version of the concoction door to door in Somerville in the 1910s.

Increasing federal regulations and World-War-I sugar shortages caused Query to go to work at a candy factory. There he eventually met two veterans returning from the war, Fred Mower and Allen Durkee.

Anxious to make a name for themselves, Mower and Durkee purchased Query’s recipe and started selling their marshmallow fluff in 1920. Later trademark issues led the pair to try to identify its year of origin, and they chose 1917 as an educated guess about when Query first made the product.

Even if fluff isn’t precisely 100 years old this year, Graney makes an excellent case for celebrating it. She acknowledges fluff’s popularity as a nostalgia item and a food that tastes darn good.

She also argues that Durkee and Mower created an innovative, adaptable, and above all honest business model that has stood the test of time. A descendant of Allen Durkee still runs the company, and fluff continues to sell extremely well, particularly here in New England.

Graney’s description of that business is chatty but informative. Durkee-Mower pioneered in radio advertising in the 1920s. In its prime, the company’s programming featured musicians known as the Flufferettes. I’d love to have sung as a Flufferette!

Durkee-Mower cleverly promoted its product with recipes: the “never fail fudge” even I, a food writer, make on occasion when I’m in a hurry; a version of Rice Krispie® treats that save time by using fluff instead of melting marshmallows; the fluffernutter; and many more.

Above all, Durkee-Mower made one product efficiently and well.

fluff is full of vintage photographs and advertisements, along with myriad fun facts. I had never considered the considerable impact of the invention of the egg beater on the home cook until I read Graney’s history.

Inspired by the book, I decided to incorporate a little more fluff into my kitchen. I adapted the rice-cereal treats for an adult palate by adding a bit of espresso powder and drizzling white chocolate over the top.

I THOUGHT the coffee treats were an original idea—until I saw similar recipes all over the internet. Alas, this world allows very few original recipes.

Naturally, I prepared the treats and talked about fluff on Mass Appeal last week. I hope readers will make these bars, or something else fluffy, to celebrate this year’s sweet anniversary.

Fluffy Crispy Coffee Bars

Ingredients:

3 to 5 ounces good-quality white chocolate, in chip form or chopped
1/4 cup (1/2 stick) sweet butter
1 7-1/2-ounce jar marshmallow fluff
2 generous tablespoons espresso powder (I use Williams-Sonoma’s brand)
6 cups crisped rice cereal

Instructions:

Line a 9-by-13-inch pan with plastic wrap, and spray the sides and bottom of the lined pan with canola-oil spray.

Place the chocolate pieces in the top half of a double boiler to melt.

While the chocolate is melting, melt the butter in a 4-quart saucepan over low heat. When the butter has melted add the fluff and continue to stir. When the fluff has almost melted stir in the espresso powder. Continue to stir over low heat until all is melted and blended.

Remove the pan from the heat, and stir in the cereal. Using a spoon sprayed with canola-oil spray, spoon the mixture into the prepared pan, and smooth it out.

Drizzle the melted chocolate on top of the cereal mixture. Let the pan cool until the chocolate has hardened; then cut the confection into bars.

Makes about 30 bars. (The yield depends on how big you want to cut them; I prefer small pieces.)

And now the video…..

Fluffy Crispy Coffee Bars

Ladies of the Evening

Friday, April 28th, 2017

This week I returned to Mass Appeal and had a lot of fun. I am a huge ham—so performing (and let’s face it, the cooking I do there IS a form of performance) on television pickles me Tink. And of course I was happy to see my dear friend Seth, who was hosting the show alone that day.

The first dish I made was a pasta concoction I have always enjoyed. With its anchovies, capers, red peppers, and olives, Puttanesca sauce is simultaneously tangy and light, perhaps like the ladies of the evening from whom it derives its name. (Yes, “puttanesca” means of or pertaining to prostitutes.)

It takes very little time to make. And at this time of year as we chomp at the bit to eat local produce, it tastes remarkably fresh for something that comes mostly out of jars and cans.

As I explain in the video below, I gather that there are a variety of possible explanations for naming a pasta sauce after prostitutes. 

1. It was something the girls could whip up quickly between clients.

2. The aroma of the sauce was good for business, luring in prospective clients.

3. Like some ladies of the evening, the sauce is easy and cheap.

Just about all of the proportions below are subject to change according to your preference. Think of the recipe (as you should think of just about any recipe) as a general guideline.

And don’t forget to watch the video and admire my lovely new hat, a gift from my family. It was made by a small Vermont company known as Swan and Stone, after the last names of the owners.

Pasta Puttanesca

Ingredients:

3 tablespoons extra-virgin olive oil (you may use less, but the oil really does enhance the flavor of the dish)
4 cloves garlic, slivered
4 anchovy fillets, roughly chopped
1 generous pinch red-pepper flakes
1 28-ounce can whole tomatoes
salt and pepper to taste (go light on the salt!)
1/2 teaspoon dried oregano
12 ounces dried linguine
1/2 cup (or more) chopped Greek olives
2 tablespoons capers
1 tablespoon lemon zest
roughly torn fresh parsley and (if you can find it) fresh basil

Instructions:

Boil a large pot of water for the pasta.

In a wide pot over medium heat warm the oil. Add the garlic, anchovies, and pepper flakes and cook, stirring frequently, just until the garlic starts to turn golden brown.

While those ingredients are cooking, drain the tomatoes (they don’t have to be COMPLETELY drained) and squeeze them with your hands to break them into smaller pieces.

Add the tomato pieces to the garlic mixture, along with the salt, pepper, and dried oregano.

Cook, stirring occasionally, until the tomatoes break down and the mixture begins to look like a sauce.

While the tomato sauce is cooking, salt the pasta water and cook the pasta according to the manufacturer’s instructions.

Just before the pasta is done, stir the olives and capers into the tomato sauce.

Drain the pasta, and add it to the sauce along with the lemon zest. Garnish the dish with the fresh herbs. Serve with grated cheese.

This dish serves 3 as a main dish (it may be doubled) or 6 as a side dish.

And now the video:

Chili Peanuts

Sunday, January 1st, 2017

bonne-anneweb

Happy New Year!

The Twelve Days of Christmas haven’t yet expired, and Kwanzaa is still with us. So here’s a savory edible gift to bring to friends during this festive season. These peanuts are just a little spicy and quite addictive.

I made them recently on Mass Appeal along with my beloved chocolate bark. Both food offerings were popular with Seth Stutman, Lauren Zenzie, and the gang at the studio.

And of course I gave them to my brother for Hanukkah—or maybe Christmas. (We celebrate both, and the presents are flexible.) They went well with the cocktail ingredients that were his primary present.

I wish you all a joyful and productive 2017….

The Peanuts

Ingredients:

a splash of canola or peanut oil
2 cloves garlic, finely minced
1 teaspoon red pepper flakes (go to 1-1/2 or 2 if you like spice)
3/4 teaspoon chili powder or Creole seasoning, plus more if needed at the end
1 teaspoon salt (less if using the Creole seasoning as it includes salt)
1 pound shelled unsalted peanuts (about 3 cups)

Instructions:

Preheat the oven to 250 degrees.

Heat a large (preferably cast-iron) ovenproof skillet over medium heat. Pour the oil on top, and let it heat for a minute or two. Add the garlic, spices, and salt, and cook, stirring, for 1 minute.

Stir in the peanuts and remove the pan from the heat. Transfer it to the oven and bake for 1 hour, stirring every 15 minutes.

Remove the peanuts from the oven and spread them to cool on a cookie sheet lined with paper towels. Taste one. They won’t be crunchy yet; that will happen as they cool. If they need more salt or seasoning, sprinkle it on top of them so they will absorb it as they cool.

When the peanuts are cool, transfer them to an airtight container. Makes about 3 cups.

And now the video! I was away from home when this segment ran so I didn’t have the video to upload and embed. But it can be viewed on the Mass Appeal website. If you stick around after the peanuts, you’ll see us making the bark.

peanutsweb