Nuts for Islington (and pecans) PART 2

Two thumbs up, a high-five, and a gold star go to MCB, who made a celebrity whistle-stop tour to London this weekend. He gets a massive shout out for the gargantuan amount of pecans he brought me from the States. It’s true; they really do make things bigger in the States. I think just one of those bags of pecans makes up the entire pecan community in supermarkets in North London.

Nuts for Islington (and pecans) PART 1

Last Sunday was just another example of why I am head over heels for North London. I know there's a very strong argument for the wide variety of other neighborhoods in the city. If I’d randomly ended up living in one of these places instead, like I did here - it would probably be the fixation of my appreciation too.

In the morning I headed out into the sunshine for Islington’s farmer’s market. In typical London form it started raining 10 minutes into my walk. Of course I was wearing sunnies and not thought to bring an umbrella. C'est la vie, I suppose.

The market is peanut-sized and open from 10-2 on Sundays. Whilst itsybitsy, it really has everything you need for the makings of the utmost Sunday supper. Combine that with the most quintessential and lovely British farmers and bakers who are passionate about the work they do and the food they sell, I spent nearly 2 hours tasting and chatting away about the current state of farming affairs (not so good) and Londoners love of farmer’s markets (quite good). This was all while hunched under their 2 inches of awning that covered their wares.

One thing (not surprisingly) I couldn’t get at the farmer’s market were pecans, which I needed for my Hidden Treasures (recipe below). Still, I certainly thought I’d find them at my local Tesco or Morrison’s. Nope. I had to go to three supermarkets to find pecans. Now, for anyone who reads this blog on a regular basis (hi mom) you’ll know I’ve a slight obsession with pecans in my baked goods. Cashews and pine nuts are great for savory, but when it comes to sweet, if a nut is waiting in the wings, I want to see that pecan centre stage. Apparently the walnut is the prima ballerina in the baking aisle of the supermarkets here in the UK. I don’t dislike the walnut, but have never really understood the big fuss.

Note: I’d just like to add that after all of this (chatting with the farmers and scavenger hunting for pecans), the rain did stop and the sun came back out...

...about 10 minutes after returning home. I was happy as a lark, but soaked and looking like a drowned rat.

For dinner that night I made a luscious roast chicken with some Maris Piper potatoes and purple sprouting broccoli, all purchased at the farmer’s market. The potatoes were of rock-star quality.

Roasted Maris Piper potatoes with garlic, truffle oil, and parmesan
1. Par-boil 4-5 small potatoes per person, drain water
2. Cut potatoes into small pieces and toss them with equal parts olive oil and truffle oil (I was making for 3 so used about 1 tbsp of each)
3. Finely chop 4 cloves of garlic (the more the merrier) and add to potatoes with ½ tsp sea salt
4. Cook potatoes in a pan under the roast chicken (so juices drips on top)
5. Stir frequently and cook until potatoes are of your crisp-level preference (even being par-broiled I had mine in the oven for nearly 1 ½ hours to get them perfectly browned)

Hidden Treasures
These cookies are very similar to a Mexican tea cookie. In fact, since I couldn't hunt down my grandmother's recipe I followed the one below from epicurious.com.

http://www.epicurious.com/recipes/food/views/105939

The main difference which provides the name "Hidden Treasure" is that inside the cookie you'll find a hidden luscious piece of chocolate. Historically this chocolate should be a Hershey's Kiss. Since these can't be found in the UK, I ended up using some Belgian praline chocolates that a friend had given me as a gift instead. Really, any chocolate will do. Next time, might give the cookies a go with some Buttons.

One word versus two

Coffeecake.

Coffee + Cake.

Last night I met LM for a special early screening of a popular chick flick that’s coming out in a few weeks time. In order to have a bit of time for the goss, we decided to meet earlier to catch up over some coffee and maybe cake. I’d told her I’d do one better…I would make some homemade coffeecake and bring it along.

This brings me to an interesting dichotomy (yet another) between food in the UK vs. food in the US. This time the difference is simple, Coffeecake versus Coffee + Cake.

In the UK, apparently only Coffee + Cake exists. Rummaging around the BBC food website I found no entries for Coffeecake and 5 for Coffee + Cake. The thing is, all of these recipes involved both cake and coffee in some way. Makes sense I guess, but for people who are familiar with Coffeecake (a lovely light cake often prepared with cinnamon and nuts but rarely with actual coffee as an ingredient), it was a complete 180 from what I'd been searching for (e.g. 10-minute cappuccino trifles was 1 of the 5 recipes that appeared).

Bringing the leftover cake into work today, I had this confirmed by at least half a dozen friends. Every single time someone asked what kind of cake it was I had to go into this drawn-out schpiel about how technically it was called Coffeecake, but please folks - don't expect a coffee taste...bladeeblahblah. Over and over again.

So, what I've learned is that Coffeecake, as it lives and breathes in the US doesn’t have an England stamp in it's passport. However, I'm proud to say that I'm educating the British public. There are now at least 6 British friends who can tell the 1 to 2 word difference.

Sour Cream and Apricot Coffee Cake (adapted from the Silver Palate Cookbook)

2 sticks butter (225 grams)

2¾ granulated sugar

2 beaten eggs

2 cups flour

1 tbs baking powder

1/2 tsp salt

1 cup sour cream

11/2 tsps vanilla extract

11/2 cups chopped pecans

2 tbs cinnamon

¾ cup apricot preserves

1. Preheat oven to 350 F (175 C)

2. Grease a bundt or cake pan and dust with flour

3. Cream butter and 2 cups sugar. Add eggs and then sour cream and vanilla.

4. Sift flour, baking powder, and salt. Add to butter mixture.

5. In a separate bowl, combine remaining sugar, nuts, and cinnamon.

6. Pour half of batter into pan. Drop half of apricot preserves in spoonfuls around pan. Sprinkle half of sugar and pecan mixture on top.

7. Add remaining batter, remaining jam, and remaining sugar and nuts.

8. Place in middle of oven and bake for 60-70 minutes (check after 55). Tester should come out clean when inserted into middle.

Smooth landing

Having been in a holding pattern for the past few weeks due to both foreseeable and unforeseeable work-related reasons, I was able to come in for a smooth landing over the weekend. Friends forgave me for being completely MIA over the past month, the sun shone brightly and briskly over my London streets, I partook in some scrummy pink prosecco and pints of beer, caught up on my yoga, and was able to do some hard-core cooking.

I’d been on the fence about making either some gourmet mac 'n cheese or just some old-school spaghetti and meat sauce. Digging around my fridge I discovered I had nearly all the ingredients for both. Thinking that if I made one of them next week, some ingredients would protest at their misuse (or lack thereof) I squashed the imminent revolt and just made both.

So what if I currently have enough food in my kitchen to easily serve 15 people? That’s what my extraordinarily large freezer (for London) is for. Plus, ever the planner – having JB over for dinner tomorrow night and MBG over from NYC later in the week – I knew I needed to keep my friends well fed.

Now the chocolate toffee bars I made as a last minute addition are a different story. Why did I make them? I suppose the answer to that question is the very scientific 3rd grade response of, “well, why not?”

A side note about these brownies...
Growing up there was never a baked good far away and they often manifested themselves in a circular rotation. Chocolate brownies (the world famous ones mentioned in a previous entry), brown sugar brownies, dream bars, and toffee squares were the ones on repeat mode. This toffee square recipe comes from an old-school land-o-lakes butter recipe book that I think was purchased at Stop and Shop in the 80’s. They are still one of my all-time favourites.

I suppose having two older brothers scarf most of them up before I could even really get to them meant they didn’t do too much damage to my growth (unless you count the ridiculous amount of times I had to go to the dentist). I'll just chock that up to genetics.

Gourmet Mac and Cheese – Adapted from Foster’s Market Cookbook
Note: This is one of my all-time favourite cookbooks. Every recipe I've ever made from it has been absolutely delicious (and ridiculously fattening). There is a scientific correlation here.

1 lb (450 grams) orechiette, ziti or penne pasta (I used penne)
1 cup sour cream (I used crème fraiche)
1 tbsp olive oil
3 tbsp butter
1 diced onion
1/3 cup flour
3 cups milk (I used semi-skim)
1 ½ cups sharp cheddar cheese, shredded
½ cup parmesan cheese
85 grams (3 oz) cream cheese (I used reduced fat)
1 large bag spinach
½ cup sun dried tomatoes
1 tbsp lemon juice
2 chicken breasts
Salt and pepper

1. Preheat oven to 350 F or 176 C
2. Grease a 9 x 13 pan
3. Bake chicken on separate tray for 10 minutes until nearly cooked through, cut into pieces and set aside
4. While chicken is cooking, cook pasta and then toss with sour cream
5. Heat oil and butter in a large pot. Sauté onion for 2-4 minutes until translucent
6. Stir flour into onion, stirring constantly for approximately 3 minutes or until flour is brown
7. Slowly whisk milk and cook, stirring until it boils and thickens (about 5 mins)
8. Remove from heat and add cheddar, parmesan, cream cheese, spinach, sun dried tomatoes, lemon juice and chicken. Stir until spinach wilts
9. Add to pasta and sour cream with some salt and pepper to taste
10. Bake in dish (uncovered) for 40-45 minutes


Toffee Squares
http://www.landolakes.com/mealIdeas/ViewRecipe.cfm?RecipeID=4368D

This is one of those rare recipes that I don’t switch up at all. Just be careful when making the toffee. One trick is to place a cold glass of water next to you. When you think it might be done use a fork and drop a tiny bit of the toffee into the cold water. If it solidifies into a ball it means it’s done. I've no idea when I was taught this, but for some strange reason it works.

Super Bowl Monday

Ex-Pat Pat’s Fan means Super Bowl Monday instead of Super Bowl Sunday

The fact of the matter is that if the New England Patriots hadn’t been playing in the Super Bowl then I probably wouldn’t have pushed ahead with this crazy idea of finding a friend to host a get-together which started at 11 p.m. As devastating, gut-wrenching and heart being ripped out (and stomped and spit on) the night turned out to be, one thing that managed a complete pass was my sweet and sticky wings.

The journey of making these wings really showcased some fundamental differences between what's "typical" and "normal" in grocery stores here versus in the US.

From previous experience of making wings in the States, the typical thing to do is buy a hefty bag of chicken wings (usually of the 5 lb bag variety) to start your recipe off right. I didn’t really expect to find this in my local supermarket, but at least I'd find the not unusual 8-10 piece package.

So off I go, sporting my Boston Red Sox hat to start getting me excited for some good American sports watching. When I arrive at the chicken section, low and behold chicken wings only come in the organic variety (which ok, probably is a good thing and worth the extra money) but they also only come 4 per package. 4 dinkily winkily organic chicken wings per package. Utterly ridiculous.

Since there were only 2 packages on the shelf I had to ask for more. “How many more?” the guy asked. “Um, maybe 8 in total, so 6 more.” He said "Oh wow, you must be hungry!" Hardy har har buddy. Was it so unbelievably strange to think people might bring chicken wings to a party? Apparently so since the only package they were offering catered to a yuppie organic-loving party of 1.

Anyway, I didn't really care. I took my 8 packages of chicken wings to the til, alongside my organic yogurt, granola, and beet greens and paid.

These wings were gone (to quote Chuck Woolery) "in 2 and 2".

NOTE: The second image above would be displaying the fine attempt by some friends to make nachos. No, that Doritos bag did not randomly end up in the photo - they are the foundation for the delightful dish. Brits really need to work on their Mexican food.

Sweet and Sticky Chicken Wings
5-8 lbs chicken wings
1 cup fresh lime juice
1 cup apricot preserves
3/4 cup soy sauce
2/3 cup sugar
2 tbl chopped ginger
5 scallions sliced thinly
4 garlic cloves
1/2 cup sesame seeds

2 large roasting pans

Place chicken wings in a large plastic container or ziploc bag.
Purée all ingredients except sesame seeds and pour mixture over wings.
Marinate overnight or for at least 8 hours.
Preheat oven to 425°F.
Divide wings between 2 large pans, in a single layer.
Sprinkle sesame seeds on top of wings.
Bake wings in upper and lower thirds of oven 45 minutes.
Turn wings over, sprinkle sesame seeds again and switch position of pans in oven.
Bake for 45 minutes to 1 hour more. Wings should caramelise and almost look burnt.

When a treat turns a trick

Shit days require treats.

On my way into work this morning, after my chest x-ray, I regressed back to my senior year of college and got a vanilla latte from Starbucks. These little cups of joy were with me through exams and papers, getting up at 3 pm on Sundays, and some of the best conversations with my closest friends.

This latte was a treat for me for a couple reasons:

1. As a general rule I bring my coffee to work in a travel mug because I’m fairly certain that this drink cost me $42 if I convert it from its GBP price.

2. If I do get a latte – it’s never the vanilla ones I used to love because I’m fairly certain they have the same caloric intake as a milkshake.

But, as work has been pretty blech recently, and it’s never fun being put on antibiotics and told you have a “wheezy chest”, I figured I deserved a treat.

I should have left well enough alone. I jumped on the tube to make it into the office and as I sat down, well…the only way to describe it is that my latte “jumped” out of that tiny mouth hole in the cover and landed smack dab on the khaki trousers of the guy sitting next to me.

I turned approximately 2 shades darker than fuchsia, and even though he didn’t notice at first, the people sitting opposite me certainly had. It was only when he put his hand down a moment later and then lifted it up, wet and confused, that I muttered my “I’m so sorry, apologies.” The death look he gave me was pretty much the worst I think I’ve ever received. Note: Even worse than the one I received at 17 – showing up to my senior prom wearing the same exact dress as a fellow classmate.

Two more stops to go and they were the longest, painful, and most embarrassing I’ve ever taken.

I’m blaming it on those stupid lids. Being from Boston there’s always a debate over whether one is a Dunkin Donuts or Starbucks coffee drinker. Regardless, with a flap that can cover that open bit on the cover, hands down DD gets my vote and my heart.

Sour Cherry and White Chocolate Muffins

When it’s time for a good old-fashioned girly catch-up session over brunch at my flat, it also means it’s time to dust off my muffin tins…or to be more precise…vigorously dust them with butter and flour.

The following recipe was perfect for a lazy Saturday with KS, which included 2.5 hours of eating, a good dose of banter, a dash of career/life coaching, and a booked flight to Iceland for the first bank holiday in May (can we say Harðfiskur, anyone?).

I had plenty of time to sleep in, mosey on to the grocery store, and make the muffins – all with time to cram in an Economist article or two - before her 11:30 am arrival.

These sour cherry and white chocolate muffins are ridiculously easy – they don’t even require a hand mixer. It's a pretty basic muffin recipe - not complex at all. It's the perfect canvas to the tartness of the cherries and the sweetness of the chocolate.

Additional recommendations (please know that it goes without saying that the following are not additions to the cherries and white chocolate but in lieu of them)!

-Dill and cheddar folded in at the end

-Smashed banana and toffee bits folded in at the end

-Apricot and/or rhubarb preserve dollop in the middle of the batter (pour half of batter into prepared tin, place a big scoop of preserves and top with the rest of the batter. Sprinkle with cinnamon and sugar

1. Pre-heat oven to 375 F° or 190 C°
2. Butter and flour a 12 cup muffin tin
3. Mix 2 cups flower, ½ tsp salt, 1 ½ tsps baking powder, ¼ cup packed brown sugar – set aside 4. In a separate bowl, beat 2 eggs
5. Add ½ cup (113 g) melted butter and 1 cup whole milk to eggs
6. Slowly add the dry ingredients to the butter/egg mixture
7. Fold in ¾ cup dried sour cherries and ½ white chocolate chips
8. Pour into prepared muffin tin and bake for 24-26 minutes