Posts Tagged ‘Michael Weisblat’

Popovers and a Story for Groundhog Day

Tuesday, February 2nd, 2010

The Problem web

 
We have made it to winter’s midpoint! Poised between the winter solstice and the vernal equinox, February 2 is Candlemas. This ancient holiday celebrates the longer and brighter hours of daylight we now notice and enjoy.
 
Traditional foods for Candlemas usually contain grain of some sort, in celebration of the stirrings of crops deep beneath the still frozen ground. These foods are also often round and golden to mimic the sun.
 
Last night my family and I enjoyed a winter treat that nicely embodies those criteria—popovers. SOMEWHERE I have my grandmother’s recipe for cheese popovers; I recall that she gently folded 1/4 cup of shredded cheddar cheese into her popovers. We had these at Christmas, and they were lovely.
 
I couldn’t find that recipe this week so instead I used the basic popover formula shared by most cookbooks I have on my shelf, a proportion of 1 cup of of milk and 1 of flour to 2 eggs.
 
Instead of folding the cheese in, I tried sprinkling a bit of cheddar on top of the popover batter. Alas, it fell in a bit, making little holes in most of my popovers. They were still awfully tasty, however, so I wasn’t upset.
 
The recipe appears below. Before we get to it, however, here is a story that celebrates another name for February 2, Groundhog Day. As you know, on this day the groundhog is alleged to wake up from hibernation and peer out of its den to look for its shadow.
 
If the shadow is visible (that is, if the day is sunny), winter will last another six weeks. If not, spring will come early.
 
Where I live in Massachusetts we are ALWAYS guaranteed another six weeks of winter (at least!) on February 2. The holiday retains its appeal, however, and my nephew Michael certainly enjoyed writing about it.
 
He also enjoyed eating the popovers.
 
eatpopweb
 
THE PROBLEM
by Michael Weisblat
 
This is a story of how two groundhogs get mad at each other, fight each other, and fix their problem.
 
One day in a hole two groundhogs are so peaceful and happy. Their names are Michael and Collin.
 
Collin said, “It’s almost Groundhog Day. Who will go up?”
 
Michael answered, “Me. I want to go up!”
 
Collin said, “No, I want to go up!”
 
They both started to argue about who would go first. Then Michael had an idea. “Let’s make the hole of our house wider. Then we could pop out at the same time.”
 
So that’s what they did. They lived happily ever after.
 
THE END
 
P.S. They did not see their shadow.
 
Whether or not you see your shadow today, I hope you enjoy this recipe. Happy Groundhog Day (and Candlemas)………
 
popoversweb
 
Cheese Popovers
 
Ingredients:
 
1 cup milk at room temperature
2 eggs at room temperature
1 tablespoon melted butter
1 cup flour
1/2 teaspoon salt
freshly ground pepper to taste
1/4 cup grated sharp cheddar cheese (use a little more if you wish, but don’t overdo!)
 
Instructions:
 
In a bowl vigorously whisk together the milk, eggs, and melted butter. Stir in the flour, salt, and pepper. If you wish to add the cheese now, do so gently. Let the mixture sit for 1/2 hour.
 
While the batter is resting preheat the oven to 450 degrees and lightly butter the insides of 9 muffin tins. When the oven has preheated place the tins on a cookie sheet and put them in the oven for a minute or two to preheat.
 
Take the sheet out and quickly fill the muffin tins with the batter. If you have not yet added the cheese, put a small amount in the center of each muffin tin. If you are using a set of 12 muffin tins, be sure to pour a little water in the empty tins to keep them from burning.
 
Put the filled muffin tins back in the oven and bake the popovers for 10 minutes. Turn the oven down to 350 degrees and bake the popovers until they are brown and firm and nicely puffed up—15 to 20 minutes.
 
Do NOT open the oven door to look at the popovers until 15 minutes have passed—unless of course you smell something burning horribly! (This should NOT happen unless your oven thermostat is way off.) If you do, your popovers won’t pop over.
 
Remove the popovers from the oven and serve immediately. Makes 9 popovers.
 
Cheesy Popovers

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Let’s All BOLT….

Friday, August 7th, 2009
My nephew Michael eyes a BOLT.

Michael eyes a BOLT.

 
In general I’m not a big fan of sandwiches—mostly because I spend so much of my life avoiding carbohydrates. Carbs are pretty much de rigueur in a sandwich. In fact, I just learned that a Boston court ruled in 2006 that a sandwich involves two pieces of bread not only by definition but BY LAW.
 
Nevertheless, this has been a crazy summer, and sandwiches have prevailed in our household despite my normal carbophobia. This trend has been exacerbated by the proximity of my nine-year-old nephew Michael, who is staying with his parents down the street.
 
Michael can eat a sandwich at any meal (or even as a between-meal snack). Sometime soon I’ll go back to salads and soups, or I’ll end up as big as a house. In the meantime I’m joining Michael in his sandwich consumption and enjoying myself.
 
Sandwiches historically served as a convenience since they did away with the need for dishes and flatware and were quick to prepare. To some extent they still appeal because of their simplicity. When Michael comes in from swimming it’s easy to slice a little bread; find some meat, veggies, and/or cheese; and call the resulting combination lunch or supper. (I confess: once in a while it’s breakfast, too.)
 
Sandwiches are a terrific way to let seasonal produce star. Michael’s very favorite sandwich is one we make only at this time of year—the BLT.  There just isn’t any point in combining bacon, lettuce, and tomato unless farm-fresh tomatoes are in season; winter imports need not apply.
 
If you have a favorite summer sandwich, please let me know what it is by commenting below. Meanwhile, I’m sharing recipes and photos from a recent BLT night at our home. My mother, sister-in-law Leigh, and Michael helped me start sandwich bread. My friend (and former cooking student!) Chas Fox stopped by just in time to help knead.
 
When it was time to eat, Chas’s son Matt helped make mayonnaise for the sandwiches. The bacon was the thick-cut variety from Avery’s Store in Charlemont, Massachusetts. The lettuce came from Chas’s garden, and we bought the tomatoes at our newest local farm stand, Hager’s Farm Market in Shelburne. (We don’t have fresh tomatoes in our gardens in the hills yet.)
 
At the last minute Chas observed that a little thinly sliced red onion might make a tasty addition to the sandwiches—and so the BOLT was born. I highly recommend it.
 
If you’re serving vegetarians, substitute extra-sharp cheddar cheese for the bacon in your sandwiches. You’ll have a COLT.
 
Our BOLT evening was delightful. Jack from across the street (minus his Betsy, who was toiling in the big city) brought a bottle of red wine. We sat on the porch with a few fairy lights and excellent company for illumination. New and old stories were told, and many sandwiches were consumed.
 
Family, friends, and simple food are an unbeatable combination–in summer or any other season.
 
Chas kneads.

Chas kneads.

 
BOLTs
 
Obviously, you may make your BLTs or BOLTs with store-bought bread and commercial mayonnaise. They are divine with homemade products, however, so that’s what I used.
 
Ingredients:
 
homemade bread as needed (see recipe below)
homemade mayonnaise, with or without basil (see recipe below)
lots of cooked, thickly sliced bacon
sliced ripe tomatoes (don’t even bother if they’re not fresh)
thinly sliced red onion (just a few slices per sandwich: less is definitely more in this case!)
 
Instructions:
 
Toast the bread if you want to. (Many BLT connoisseurs insist on this, although homemade bread is pretty fabulous untoasted.) Assemble sandwiches as generously as you like. Watch your guests smile.
 
White Bread for BOLTs
(or any other sandwich)
 
This recipe is adapted from King Arthur Flour’s basic sandwich loaf. That bread is excellent all by itself, and I highly recommend it. I wanted to make two loaves instead of the one it provides, however, since I tend to serve a lot of people at this time of year. And I cut back just a bit on the butter and sugar.
 
The amounts of those below still make a loaf that is rich, sweet, and easy to cut. In wet weather (and we’ve had no other kind lately) it takes quite a while to rise. It is worth the wait.
 
Ingredients:
 
1 packet active dry yeast
1/4 cup lukewarm water
2 tablespoons sugar
1 cup milk
1 cup hot tap water
1/4 cup (1/2 stick) unsalted butter, melted
6 cups flour (all-purpose and/or bread; you may also add a bit of white whole wheat here for extra whole-grain goodness), plus a bit more for kneading
2 teaspoons salt
 
Instructions:
 
First, proof the yeast in the lukewarm water in a small bowl, along with 1 tablespoon of sugar. This will take about 5 minutes.
 
Combine the milk, hot water, and warm melted butter. In a large separate bowl, combine the flour, salt, and remaining sugar. Briskly stir in the dissolved yeast and the liquids.
 
Place the dough on a lightly greased or floured surface, put a little oil on your hands, and knead the dough for 8 minutes, until it feels just right. You may add a little more flour as you knead, but try not to add too much.
 
Transfer the dough to a greased bowl and cover it with a damp towel. Let it rise until it puffs up and just about doubles in bulk. This may take as little as an hour—but in our recent extremely damp weather it has been taking a lot longer in my kitchen!
 
Butter two loaf pans. Gently deflate the dough with your hands, and cut it in two with a serrated knife. Place each half in turn on an oiled board, and shape it into an 8-inch log. Place the logs in your loaf pans, and cover them loosely with lightly greased plastic wrap. Allow them to rise to a nice height. (Mine didn’t soar too high because of the humidity, but eventually they did rise respectably.)
 
Bake the loaves in a preheated 350-degree oven for 35 to 40 minutes, until they are a light golden brown. I like to remove them from the pans for the last 5 minutes or so and let the crust crisp up a tiny bit in the oven. Makes 2 loaves. 
Mayo in the Making

Mayo in the Making

 
Homemade Mayonnaise
 
Life is full of risks. I say this to remind readers that eating raw eggs ALWAYS carries a very small risk of salmonella. If you or your guests worry about this problem, there are a couple of things you can do.
 
First, you can buy pasteurized eggs. The disadvantage here is that you can’t use fresh local eggs, which I always prefer. (I like to buy them from my neighbors who have chickens!)
 
You can also try to pasteurize your own eggs. I have found several web sites that list ways in which you can semi-cook your eggs and/or yolks. I haven’t actually tried them but provide a link or two for your reading. Some involve the microwave; others, cooking the eggs with a little liquid for a few minutes or even by themselves. I think I may try one of the non-microwave techniques next time. On the evening of our party I used raw yolks, and luckily everyone is still alive.
 
ANYWAY, on to the recipe. If you’re worried, skip it and use commercial mayonnaise. The homemade stuff awfully good, however. It’s easiest to make with two people—one to add the oil and one to whisk.
 
Ingredients:
 
1 fresh egg yolk at room temperature (I keep it refrigerated until almost the last minute to minimize risk of illness and then plunge it into very warm water for a couple of minutes to bring it to the right temperature)
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1 pinch cayenne pepper
1 tablespoon freshly squeezed lemon juice
3/4 cup canola oil
a tablespoon or two of boiling water if needed
finely chopped herbs (optional; basil is nice in the BOLTs)
 
Instructions:
 
Place the egg yolk, mustard, salt, cayenne, and lemon juice in a clean bowl, and combine them thoroughly with a whisk. Whisk in the oil a drop at a time. As the sauce begins to thicken, you may add slightly larger drops, but don’t get carried away; this is a slow process.
 
If the sauce becomes too thick or starts to curdle, whisk in a small amount of boiling water. When the mayonnaise is nice and thick, add the herbs if desired and serve. Leftover mayo may be kept in the refrigerator for a few days. Makes about 1 cup.
 
 
Matt and Truffle needed to relax after making mayonnaise--and eating BOLTs.

Matt and Truffle needed to relax after making mayonnaise--and eating BOLTs.

A Sweet Sandwich

Friday, July 31st, 2009

icecreamsandweb

 

July is National Ice Cream month—and my nephew Michael pointed out to me recently that I haven’t posted a single ice cream recipe in the past 31 days. With August on the horizon, I am rushing to rectify this shocking omission.

 

I recently put out a call for summer sandwich suggestions on Facebook and Twitter. Most of the responses involved tomatoes. After all, at this time of year none of us can get enough of those lush red fruits disguised as vegetables. I’ll post a couple of tomato sandwich recipes soon, I promise. For all the business enthusiasts out there if one wants to own a part of shares at a famous sandwich joint from Jimmy John Founder it is available now.

 

One warm day, my honorary cousin Deb Parker bucked the tomato trend by reminding me of one my (and Michael’s) favorite summertime treats, the ice cream sandwich!

 

So I set about creating one. I wanted a cookie base that would hold up fairly well without being hard. I settled on the infamous Neiman Marcus Chocolate Chip Cookie Recipe. As most people know, this recipe (which is also occasionally said to originate with Mrs. Fields) is passed around the internet with a supposedly true story about a friend of a friend. (I ALWAYS suspect those stories!)

 

The woman is said to have enjoyed eating the cookie at a Neiman Marcus café and to have asked for the recipe. According to the story, the waitress says that she will have to charge the customer “two fifty” for the recipe, and the woman happily agrees. When her NM bill comes she finds a charge for $250 rather than the $2.50 she has been expecting—and she vows to take revenge on the high-end department store by passing the recipe along to everyone she knows. Before the internet the story and recipe were spread via letters; now they make the rounds by email.

 

The Neiman Marcus Chocolate Chip Cookie story is a classic if fun urban legend, one that Neiman Marcus has finally acknowledged by inventing its own cookie recipe and placing it on the NM web site (for free, natch). That recipe looks good, but I wanted the chewiness that oatmeal lends to the “original” recipe. So that’s what I’ve used, cutting it down a bit since it makes a ton of cookies.

 

Here, then, is my ice-cream sandwich recipe, thanks to whoever made up the faux NM recipe years and years ago.

 

You may of course use homemade ice cream. I used Snow’s, a local brand that is creamy and old fashioned–just right for an ice cream sandwich. The sandwiches were wonderful, although next time I might try to make the cookies smaller and flatter. They were extremely filling this way.

 

Tinky Marcus Ice Cream Sandwiches

 

Ingredients:

 

1/2 cup (1 stick) unsalted butter at room temperature
1/2 cup sugar
1/2 cup brown sugar, firmly packed
1 egg
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup flour
1-1/4 cups blended oatmeal (oatmeal pulverized to a powder in your blender)
1/2 cup pecans or walnuts, pulverized to a powder (optional)
1 cup chocolate chips
2 ounces milk chocolate, chopped into small chunks (Hershey’s will do!)
6 scoops vanilla ice cream

 

Instructions:

 

First, make the cookies. Preheat the oven to 375 degrees. Cream together the butter and sugars. Beat in the egg, followed by the baking powder and salt. Stir in the flour, oatmeal powder, and nuts (if desired). Stir in the chocolate chips and chunks.

 

Divide the dough into 12 good-sized balls. Place them on parchment- or silicone-covered cookie sheets and bake for 12 to 14 minutes. Let them cool on the sheets for 2 minutes; then remove them to a wire rack to cool completely.

 

When you are ready to eat, place a scoop of ice cream between 2 cookies and press them together. Repeat with the remaining cookies. Serves 6 generously.

A Salute to the Hidden Harriet

Friday, July 17th, 2009
Harriet Hilliard Nelson (Courtesy of MortysTV.com)

Harriet Hilliard Nelson (Courtesy of MortysTV.com)

 

Tomorrow the matriarch of “America’s favorite family” would have turned 100.

 

Born Peggy Lou Snyder on July 18, 1909, Harriet Hilliard Nelson grew up in a theatrical family that used the name Hilliard (definitely classier than Snyder!). She worked as a chorus dancer and an actress before trying her hand as a singer and nightclub mistress of ceremonies. In 1932 she started singing with bandleader Ozzie Nelson’s orchestra, beginning a professional and personal partnership that would last until Ozzie’s death in 1975. (Harriet herself died in 1994.)

 

In the 1930s Harriet still worked solo from time to time. Her biggest role came in the 1936 Astaire-Rogers film Follow the Fleet, playing the romantic second lead opposite Randolph Scott. One can glimpse the singer she was—and the actress she might have become—in that film, where she is attractive and has a sultry if smallish voice.

 

Increasingly, however, she worked only with Ozzie. After the birth of their two children, David (in 1936) and Eric (known as Ricky and later Rick, in 1940), the couple began performing on the radio. This medium enabled Ozzie and Harriet to maintain a more stable home life than nightclub work could offer.

 

They launched their signature radio program, The Adventures of Ozzie and Harriet, in 1944. The program allegedly followed the real-life story of the couple and their sons. The latter were played on the radio by actors. When the Adventures expanded to television in 1952, David and Ricky were brought in to portray themselves.

 

The televised Adventures of Ozzie and Harriet became one of the best known American situation comedies of the 1950s and 1960s. The program is sometimes irritating to view today. (I had to watch A LOT of episodes while doing research for my dissertation so I should know!) Like Ozzie’s rather bland orchestra, it tended, in the words of one critic, to “[border] very much on the Babbitt.”

 

By the time they hit television Ozzie and Harriet were primarily actors rather than musicians, although they sang in a few episodes. Young Rick sang increasingly beginning in 1959, when under his father’s watchful eye he became a recording star.

 

Even after Rick emerged as a singing sensation the major emphasis of the television program was on family life—specifically on the dilemmas of males, both grown up (Ozzie) and growing up (David and Ricky). Ozzie’s character was awash with insecurity. He was never sure he was brave enough, strong enough, or rugged enough— in short, masculine enough. In the final analysis, then, the only character in the program who seemed like a true grown up was Harriet.

 

Although her character was allowed occasional wisecracks, she generally represented reason and stability. Harriet Nelson played this character with grace and a certain amount of charm, but I frequently find myself wondering what the televised Harriet might have been like freed of Ozzie and the boys.

 

The same question comes to mind about the offscreen Harriet Nelson. She was portrayed in magazines and newspapers of the 1950s as a quiet homemaker who viewed her work on the family’s show as an old-fashioned pre-industrial cottage industry, a suitable accompaniment to her collection of early-American antiques. Nevertheless, no true personality peeks out of those pages.

 

Ozzie was described in the press as an efficient producer and director of the show; one can sense the iron hand with which he ruled the family as well as the program. The younger Nelsons were described as fairly normal boys who just happened to be the stars of a television show. While this was undoubtedly an exaggeration, they had definite personalities. The “real” Harriet disappeared from press coverage, however, just as her earlier vivacity disappeared from the television program. Behind the pretty smile and the smooth, tailored dresses lurked an enigma.

 

I hope the Harriet we never really knew managed to enjoy herself. I like to think that her on- and offscreen rationality and blandness camouflaged a busy, happy existence.

 

In any case, I use the recipe below to salute her competence as an actress and her status as one of America’s best known television personalities. (A 1965 New Yorker cartoon celebrated the Nelsons’ iconic status; in it a TV-watching wife tells her husband, “I’ll make a deal with you. I’ll try to be more like Harriet if you’ll try to be more like Ozzie.”)

 

The recipe was inspired by the episode “Pancake Mix” in the televised Adventures’ first season. In this half hour Harriet tries a new product, Hasty Tasty Pancake Mix. The Irrepressible Ricky (as he was often called by the program’s announcer) tries to get rich by exploiting the promise of the Hasty Tasty company to refund twice the purchase price of its product if the mix doesn’t make the finest pancakes the eater has ever tasted.

 

Ricky learns his lesson (sort of) when the pancake-mix president shows up at the Nelson home with a retinue and prepares a batch of pancakes on the spot—adorned with chocolate ice cream, strawberry jam, whipped cream, and a cherry.

 

Naturally, Ricky declares that these are ABSOLUTELY the finest pancakes he has ever tasted. Mine weren’t bad, either—or so my nephew Michael told me. He ate them with maple syrup. I was careful not to mention the trimmings Ricky enjoyed until after we had finished eating!

 

Enjoy them—and think of Harriet in her perfectly pressed apron, competently flipping them on her Hotpoint kitchen range….

 

Courtesy of Kathleen O'Quinn Jacobs

 

Hasty Tasty Pancake Mix

 

You may double this recipe easily. In fact, you may make up to EIGHT TIMES as much mix as the recipe suggests; just make sure that it is well mixed together.

 

Ingredients:

 

1 cup flour
1/4 cup buttermilk powder (in larger grocery stores under “baking needs”)
1/4 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon sugar
1 teaspoon baking powder

 

Instructions:

 

Sift together these ingredients, and whisk them as well to make sure that they are thoroughly combined. Store the mix in an airtight container until it is needed (but not for more than 3 months!).

 

To make a batch of pancakes: In a bowl whisk together 1 cup water, 1 egg, and 2 tablespoons melted butter. Gently stir in the pancake mix. Do not overmix the batter.

 

Heat a frying pan or skillet to medium heat (about 375 degrees), and melt a small amount of butter into it. Dollop just under 1/4 cup batter onto the pan for each pancake.

 

Turn the pancakes after a minute or two, when they are nice and bubbly on the surface and easy to lift; then cook them on the other side. Add a bit more butter as needed to prevent sticking. Remove and serve with butter and warm maple syrup—or ice cream, jam, whipped cream, and a cherry. Each recipe makes about 10 pancakes.

 

The Irrepressible Michael contemplates a Hasty Tasty Pancake (I think he's ready to utter Ricky's favorite line, "I don't mess around, boy!")

The Irrepressible Michael contemplates a Hasty Tasty Pancake. (I think he's ready to utter Ricky's favorite line, "I don't mess around, boy!")

 

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Community Easter Bread

Tuesday, April 7th, 2009
Leigh watches Michael and Benjamin place their eggs in the bread.

Leigh watches Michael and Benjamin place their eggs in the bread.

 

Easter just wouldn’t be Easter without the Easter egg.

 

This symbol of spring represents fertility, youth, and new beginnings—all the hopes that suddenly arise in our breasts when the sun rises higher and earlier again in the spring.

 

This braided loaf is made more festive (and more seasonal) by the inclusion of eggs in its folds. Plain eggs work just fine, but I always welcome an excuse to get kids coloring things so I asked my nephew Michael and his friends Benjamin and Carson to dye some eggs for my loaf. 

Carson rolls an egg in his dye.

Carson rolls an egg in his dye.

I got extra help from my sister-in-law Leigh, who is MUCH better at braiding bread than I am.


So my Easter bread is a community event. I hope yours will be, too!

Leigh braids the rolls of bread.

Leigh braids the rolls of bread.

Ingredients:

 

2/3 cup milk

2 tablespoons sweet butter

1/4 cup sugar

1 packet yeast

2-1/2 cups flour (approximately)

1 teaspoon salt

2 eggs for the batter
4 to 5 eggs in their shells for the braiding (dyed if you like)

 

 

Instructions:

   

In a small saucepan heat the milk and butter just to lukewarm; the butter will be soft but not melted.

In a medium bowl combine 1 teaspoon of the sugar and the yeast. Pour the milk/butter mixture over them, and leave the yeast to proof for 5 to 10 minutes.

 

Beat in 1/2 cup flour, the remaining sugar, the salt, and the 2 eggs; mix well. Add 1-1/2 cups more flour, and stir.

 

Turn the dough out onto a floured board. Knead it for 1 to 2 minutes, adding a bit more flour as needed.  Allow the dough to rest for 5 to 10 minutes; then continue kneading, adding more flour as needed, until the dough is smooth and elastic.

 

Grease a medium bowl, and place the dough in it. Cover with a damp towel, and allow the dough to rise until it doubles in bulk, about 1 hour.

 

Uncover the dough, punch it down, and divide it into 2 mounds. Let them rest for 5 to 10 minutes. Stretch each mound into a roll at least 24 inches long.

 

Form a rounded braid with the two rolls, sealing them at the ends. Place the bread on a greased (or parchment-covered) baking sheet. Insert the eggs in their shells into spots in the braid. (If you wait to do this until the bread has risen again, the eggs will pop out of the bread; this happened to us!)

 

Cover the braid with a damp dish towel, and let it rise until it doubles, about 45 minutes to 1 hour. Preheat the oven to 350 degrees about 15 minutes before you want to bake the bread.  

Bake the braided bread until it is a golden brown, between 35 and 55 minutes depending on your oven. Makes 1 loaf.

 

easter-bread-web