Wednesday, April 30, 2008

Pass Me Some Chocolate- That Was Close


I don't know how many of you follow Top Chef as religiously as I do. But in case any of you out there are obsessed like I am you will understand how terrifying this last episode was.

As I've mentioned before, my favorite is Stephanie. I think she is fantastic, but the past two weeks she has been in the bottom. To say the least, I have been very very stressed.

Thank God that she did not get kicked off tonight! Though I thought it was very likely. Don't get me wrong. I have great faith in Stephanie and her cooking abilities, but her plate this week was just a little questionable. She was safe, however, despite a momentary lapse in judgment of taste combinations.

Mark went home instead. Good riddance. Personally, I had a problem with his cleanliness and organization. It just seemed like he forgot to bathe on more than one occasion!

And HURRAH for Antonia! She is my second favorite on the show, and I have great hopes for her, too!








**photos taken from Top Chef's Season 4 Chefs website.**

Saturday, April 26, 2008

"You don't have to cook fancy or complicated masterpieces- just good food from fresh ingredients." ~ Julia Child

After my last post, something occurred to me regarding the idea of making cooking easier. It was my Dad who pointed out that all of these cooking shows we see these days could be traced back to Julia Child’s The French Chef as a model. It was Julia Child who, besides being perhaps the first television chef and a famously effectual one at that, wanted to make the art of French cooking master-able; to make cooking fine meals, decent meals, meals enough to sustain you through the day accessible to any person.



So now we have endless hours of cooking shows, cooking TV, cook books, books about cooking, celebrity chefs that spread throughout mass media and culture. The plethora of food in the public eye serves to demonstrate the artistry of cooking; to impress with complexity on occasion and entertain with competition (think Iron Chef and Top Chef); to sell a product (see Martha Stewart as a prime and icky example, but any celebrity chef with their own line products and cookbooks will do); to inspire; and most often, to make cooking great food accessible to anyone.

Why is the last service so prevalent? What is its significance?

I think, maybe, prior to this culinary outbreak, cooking had obtained a stigma of complexity. Even I, who love cooking and eating, and would now gladly attempt baking a soufflé instead of going to a boring lecture about the fall of the Roman Empire, thought that much cooking, especially anything that required a recipe was bound to have a certain level of difficulty. Seriously though, step-by-step instructions usually suggest an uncomfortable amount of intensity and complexity. The idea of following all of these steps just so I could have some breakfast seemed a little absurd. Until I actually started cooking on at least a semi-regular basis. The more I cook, the easier it becomes.

Cooking shows and books work in much the same way. They show you that you need not fear making these dishes. They are not as hard as they look. And if you put yourself out there, you could end up learning how to make a fantastic dinner for you and your friends and loved ones. Just look at Julie Powell from the “Julie/Julia Project”. Sure, she had previous cooking experience. But with the help of Julia Child, and the courage to waste a few eggs and sticks of butter before figuring out the perfect way to cook veal or crepes, she seemed to have become a pretty good cook, and one who had certainly gained confidence in herself and her abilities.

So here’s the lesson. The more you cook, the easier it becomes. Watch a few cooking shows. Even after watching just one you might realize that the stove or the oven is not that scary. I encourage you to try it. Try cooking. I know how good a microwaved chicken potpie can taste on a cold and busy winter night. Instead, try to make one on your own. Or if that seems too daunting, just try sautĂ©ing some chicken on the stovetop with some garlic and instant mashed potatoes if you are pressed for time. Pretty easy to make, and equally satisfying and comforting when you need it.

I dare you to bypass the frozen foods aisle in the grocery store, unless of course you are buying ice cream, or if you are very daring, phyllo dough. Make your foods from scratch. You will be pleased, proud, and will have also skipped out on all of the processed badness of pre-packaged food. Sounds good to me!

Friday, April 25, 2008

Pretending to be a Food Network Star

"A lot of food shows need only to tempt. Some food shows only need to inspire, to empower. And there are a lot of shows that do that. "~ Alton Brown


I recently received a request that I include videos of me in the kitchen so that whoever is reading this can follow- just like on TV! I figured I would give it a shot, just to see how it would turn out. Not too bad actually!

Some friends and I already had plans to bake last night for the Honors Humanities Relay for Life Team bake sale. What a perfect opportunity! So we set up the camera and started rolling. It was a little terrifying and quite awkward, but still fun. The only problem is that halfway through our baking adventure, we stopped filming. We only have pictures to document the finished products now, but please enjoy what film we have!



We made brownies (yummy), chocolate cookies (also yummy, though we did forget to set the timer, ad therefore burnt the first batch just a tad), and cinnamon sugar breasticks (yummiest just because they were an improvised creation.

To Make Cinnamon Sugar Breadsticks
1 cannister/ package of pre-made pizza crust, bread stick dough (Pillsbury)

sugar, cinnamon, any other spices you desire
cookie sheets
Roll out the dough and cut into strip of about 1/2 inch to 1 inch in width.
Fold strips in two.
Roll in cinnamon sugar mixture.
Twist strips and lay on cookie dough. M
ake sure to leave space between the strips, especially if you are using the pizza crust (it tends to rise and expand).
Place in 350 degree oven for about 15-17 minutes.

Take out, let cool, enjoy!


Sunday, April 20, 2008

Women in the Kitchen

To the old saying that man built the house but woman made of it a "home" might be added the modern supplement that woman accepted cooking as a chore but man has made of it a recreation. ~Emily Post



I love Top Chef. Absolutely love it! My Wednesday nights are governed by the Top Chef schedule. I have watched with devotion all four seasons. Despite how much I love the show, I admit that there are flaws and overarching issues that really irk me. Mainly, I see a problem in the trend of male winners of the past three completed seasons.

Now, I understand that this is a competition based on skill and talent and the sex of the winner cannot be controlled. But what does it say about the culinary arts, professions, and industry as a whole when female chefs have a history of losing out to male chefs. Does this mean that women cannot cook as well as men? Does it stem from lack of training, or lack of opportunities for training or an arena to display talents?

Whatever the reason, I think that it is extremely ironic that women, who have been so confined to the domestic realm and the kitchen in particular, it is often men who are honored and revered as ‘top chefs’. After all these centuries of cooking, you would think that women would certainly have an advantage over men. It seems, however, that male chefs have managed to turn this daily duty of the home into a successful career that promises prestige and fame.

Look, for example, at the Food Network. I do feel that the hosts/chefs/celebrities/ or whatever you might like to call them are well distributed between the male and female. Take a closer look at the types of shows, then. On one hand we have shows such as Semi-Homemade Cooking with Sandra Lee, Quick Fix Meals with Robin Miller, 30 Minute Meals with Rachel Ray, and Everyday Italian with Giada De Laurentiis. On the other hand we have The Essence of Emeril, Emeril Live, Boy Meets Grill, Tyler’s Ultimate, Good Eats with Alton Brown, and Throwdown with Bobby Flay. Notice anything special? How about the difference between shows hosted by men and women. Now, don’t get me wrong, I love almost all shows on the Food Network, and love watching anything on this channel when I don’t have anything else to do, or don’t want to do anything else. But I can’t help noticing that more shows by women chefs than men are geared towards making cooking easier. Why and how is it that the shows hosted by men seem so intense, filled with complicated and showy recipes and techniques, the science of food, and competition, whereas a large portion of the female chefs are shown in a calm atmosphere in a “naturally” lit set kitchen, easily demonstrating how to make cooking simple enough to handle on a daily basis, while also managing to share lovely anecdotes about their childhood and food. I don’t have any problem with making cooking easier and more accessible to the masses. But seriously, can’t these women add some spice to their shows? All I have to say is, thank goodness for Cat Cora, the Iron Chef who is able to kick some major butt in the intense “Kitchen Stadium”.

And thank goodness for the women on this season of Top Chef, all of who seem very eager to have a woman win the title this time. Stephanie, my personal favorite, is also quite adamant about wanting a woman to win the fourth season. I couldn’t agree more. There are so many talented chefs this season, and I personally much prefer the women on the show to some of the men, who can often come off conceited, or just down right annoying (did you see them in the clip above?). So, personally, I hope that Stephanie wins, and she really has been doing well so far! But whoever ends up in the final 5, 4, 3, 2… I hope the NEXT TOP CHEF will be a woman. It would be about time!

Meet Stephanie

Thursday, April 17, 2008

Happy Birthday to ME!!!

Let us celebrate the occasion with wine and sweet words. -Plautus

Yes! Today is my birthday!
And what did I do to celebrate? Nothing too spectacular, besides NOT eating at the dining hall. And any time I don't have to eat there, my life becomes a little brighter. Instead we went to an off-campus place: Plato's Diner. Picture a college town diner, with a light infusion of Greek food. Sounds good to me! I got a yummy stuffed eggplant dish. I had never ordered it before, but it was really very good. Picture moussaka, but just baked in a piece of eggplant. Followed, of course, with a desert of baklava.

But we started the birthday celebrations by baking a cake yesterday. Keep in mind, when I say that we "baked a cake" it might not exactly be the picturesque vision you would want to see. First, we had to find our way into the only public kitchen on this side of campus. Second, take notice of the term 'public kitchen'. Available for anyone who can figure out how to get in there. Once we began, we suddenly realized that we had no mixing bowl, no measuring instruments, no mixing utensils. Luckily, it was a Betty Crocker just-add-water mix. With our genius intellect, we just dumped the mix and water into the tin foil pan, and began stirring with plastic forks. The mixed batter looked quite a bit questionable, but we baked it anyways and it turned out looking and tasting okay in the end.

There was only one problem, discovered upon taking the first bite. I am not a huge fan of Angel Food Cake. Even with funfetti baked inside. Oh well. Twas an adventure in any case.

My friends got me a stir-fry cookbook for a birthday present. I told them that when I sneak an electric skillet into our suite next year, I might try one of the recipes. As long as the outlets don't explode from too much flowing energy from the (technically-illegal-to-have-in-the-dorms) skillet. Oh well. That too will be yet another good story to share from my wild adventure of cooking in my non-existent college kitchen. Can't wait!

Good night, and happy birthday to me and any other April 17th babies!

Monday, April 14, 2008

"Man Can Live by Bread Alone"

I spent this past weekend at home again. Any guesses as to what I spent most of my time doing? If you guessed cooking, you would be correct!

I recently had my eyes opened to the wonderful and addicting website TasteSpotting. Big mistake. Although its not one that I would take back. I have spent countless hours in the past week pouring over pages and pages of this site, absorbing great ideas and salivating over delicious food photos. So, naturally, upon returning home for the weekend I had many plans up my sleeves. After pausing to think for a moment, and after my parents knocked some sense in to me, I decided a safer option, physically and mentally for all involved, would be to only make two loaves of bread. My goal being to perfect the art of bread making. And I guess it is better to have under your belt the skill to make an amazing loaf of plain white bread than to make a mediocre loaf out of a complicated recipe (even if I would feel very proud even completing such a complicated recipe).

Immediately upon walking in the door on Friday afternoon, I began James Beard's recipe for a White Loaf of Bread from the Beard on Bread cookbook, which I love by the way. (PS- I recommend the Banana Bread recipe in this book. With raisin or chocolate chips it is even better!)

Anyways, after mixing, kneading, resting, waiting impatiently, kneading some more, resting some more, and finally baking, it turned out, as my mother said, "like the beast Wonderbread in the world, except with a really good crust that Wonderbread lacks." Pretty good, huh? I guess I may be on the path to making a great white bread.

Next, I began a recipe that I found while browsing TasteSpotting. It is a No-Knead-Bread (NKB) which probably took a total of 16 hours to make. Time consuming, but for the large part of that time, the dough sat on the counter rising.

To begin, mix 3 cups of flour with 3/4 tbsp of salt, 1 1/2 warm water, and 1/4 tsp of instant yeast OR 1/4 tsp of dry active yeast proofed in the warm water.
Let the dough sit in the bowl, covered by plastic wrap and a towel, for 8-12 hours.
After taking a long nap, wake up, dump the dough onto a floured surface, and shape with wet hands.
Plop (that's the technical term) into a bowl with a floured towel. Cover and let sit for another 2 hours.
Preheat the oven oven at 450 degrees. Place the dish/pot/bowl which will hold the loaf into the oven to preheat for 30 minutes.
Plop (again) the risen dough into the pot and bake covered for 30 minutes.
Bake for another 15-20 minutes uncovered, or until the loaf sound hollow when rapped upon.
When finished, and looking deliciously devour-able, let cool.
Then slice open and DEVOUR!! I recommend just plain butter or fruit preserves to top the slice. ENJOY!!


Photos from left to right/ top to bottom:
Dough doubled in size after resting overnight; Dough shaped into loaf, resting and rising in floured towel in bowl; Finished loaf on cooling rack; Cut loaf- just look at those bubbles!!


To see the full and original recipe, visit Steamy Kitchen.

Enjoy!

Saturday, April 5, 2008

Home for the Weekend!

That's right! I am home, which means that I can COOK!! and EAT!
I am once again reunited with a stove and oven- a.k.a. my loves.

So last night, I made myself dinner: Chicken with apples and onions. Yum, although I will definitely have to work on that recipe.





Then, for an extra level of fun... DESERT!!!
I made a mixed fruit pie- apples, raspberries,blackberries, and strawberries. And then, just to add a little more stress to the process, I decided to make a lattice top, instead of just a plain piece of pie crust laid on top. After all, Paula Deen made it look so easy on the Food Network. True, it wasn't ridiculously hard, but yet again, I will need to practice!
PS- I think I might just make another pie tomorrow!

YUM!!!

Thursday, April 3, 2008

Historical Culinary Women

"I am love," said the maiden. "I am a strength giver, I am the nourisher, I am the provider of men and animals. They all love me." -Penobscot Corn Mother Myth

I am a woman and I love to cook. Is that enough to say? I don’t think so.

There is an assumption, a stereotype, a social construction about females and food. One might think that this stereotype should have died away after the 1950s, or the second wave feminist movement of the 80s, or certainly by the late 90s, and definitely by the start of the 21st century. I, however, have found otherwise.

Often, when talking about my life, my childhood, and my home, people are a little surprised to find that my dad cooked just as many if not more of the meals in my childhood than did my mom. Looking back, I know that my mom also cooked dinner quite often. But for some reason it is the image of my dad standing in front of the stove that stands out in my mind. Now I am sure there are many factors that contributed to this memory and the past reality. Yet, I still wonder why this image is so striking within my memory, and more generally, why gender and the act of cooking is so engrained in our culture.

I have recently begun reading A Thousand Years Over a Hot Stove, a book that studies, through historical relations, memoirs, stories, and recipes, the history of women and cooking, discussing these issues for a large portion of the writing. In addition, as an anthropology student, I hear a lot about different cultures and societies around the world, past and present. With this background, I wonder if women have been obligated to fulfill the position of food provider since the days of prehistoric hunter-gatherer societies. If so, how has this idea of obligation changed, yet stuck with us through the millennia? How did this idea become so trivial, passed over in recognition, but admired as a true necessity at the same time?

In the study of these hunting and gathering societies, I want to point out that women are often grouped into the gatherers without any question or discussion. The men hunted. The women gathered. Simple enough. Yet, when I hear this, I can’t help but picture in my head- strong brave men venturing forth to kill the beast. The women, in the meantime, frail and weak, surrounded by many children, (picture: damsel in distress) wandering aimlessly through forests picking berries and nuts. Not all that impressive when you compare the women to the brave men who conquered and killed a mammoth in order to feed the group, right?
Let us pause for a moment and ponder the reality of this situation.

The men, without armor, and equipped only with handmade spears of wood and shapes stones must attempt to bring down a wild animal. This animal would also likely have to be pretty large in size in order to feed the whole group. So, unless the men happened upon a large enough brood of rabbits or squirrels, we can imagine the men would have had to go after larger animals: deer, buffalo, or mammoth. That couldn’t have been easy. Nor could it have been likely that they would always bring food back after the hunt.

On the other hand, we have the women gatherers. The ones on whom the entire community depended when the men could not provide. These women were forced to find food to sustain her people. On their shoulders were the weight, expectations and dependency of an entire society. She had to find food, to begin with, but also investigate whether her findings were safe to eat, insure there was enough provisions for the whole, and learn how to prepare what she found to make the most out of it. So, yes, the woman easily became the one on whom everyone relied, the one who might be destined to hold the fuel for and survival of the people. But it was not because her purpose and worth was somehow valued less because of her sex. It was because she truly held the power. Without her, the people could not eat; without eating, the people could not survive. Therefore, there is a strongly misconstructed idea of women and food. Women were not originally confined to the kitchen because they could do no better. They went to the kitchen to claim their power and authority. It was then society that determined that women were best suited to reside in the kitchen. After all, it was the only place where they might have any power.

I think, perhaps, the reason that women have been so misrepresented and so confined to this single role is that men, who originally could not guarantee support and provisions for his people, wanted that power out of jealousy. And so, with the invention of better weapons and tools for hunting, men stole a title that was not rightfully theirs, forever labeling as women as domestics who clung to their only remaining power source.