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Vanilla Bean Crispy Rice Treats

06.22.2013 by J. Doe // 5 Comments

Our neighbors are moving. Often, that is a statement that would be made with some sadness and additional detail: Our neighbors are moving and we’ll miss them – they were so friendly. Our neighbors are moving, and I hope the new neighbors keep the place up as well as they did. Our neighbors are moving; such a shame about the divorce.

Here’s mine: Our neighbors are moving, and I hope they take their landscaping with them.

Now, I’m all for things that are unique – quirky, even. If I had neighbors that painted their house, say, orange, I’d be the one smiling and saying, hooray for houses that aren’t beige! But their quirky is not my kind of quirky, and judging by how long it took them to sell their house, it’s not most people’s kind of quirky, nor the kind of quirky most people could overlook easily.

Their kind of quirky is the kind of quirky that says, We’re antisocial – go away.

You can’t really see the house, hidden as it is behind what their real estate agent diplomatically described as “mature landscaping.” The trees and shrubs are indeed mature – they were planted probably 15 years ago when the house was built, filling the entire area where most people would have a lawn, and then left to grow unchecked. And grow they did. Good thing, too, because they have a large van they park on the one shrub-free area on their front lawn. You can’t tell it’s parked there, so completely is it hidden. For a while, they had a boat there, and they parked the van on the other side of the garage.

That’s right – a van on one side of the garage, a boat on the other, all concealed by overgrown landscaping.

Why not just put your vehicles in your garage – your three-car garage? I have often wondered about this.

It turns out that they can’t park in the garage, because that’s where the spa is – the immense jetted hot tub, surrounded by jungle-themed wallpaper, from which you can enjoy movies on the plasma screen tv and stereo surround sound.

I don’t know this because I’ve been invited over, and in fact, I’ve never seen anyone parked outside as though someone was visiting – though possibly there is another secret parking space behind all the shrubbery. I know this because I saw the pictures on the real-estate listing, the first time the house was put up for sale. That’s also how I know about the pool table in the formal living room. I looked at the listing and thought, wow, if I didn’t know better, I’d think this was a frat house for sale.

But it isn’t. It’s the house of the people who don’t say hello, and pretend they weren’t actually going to get their mail when there’s a chance they might have to say hello to you at the mailbox. The people who turn off their lights on Halloween. The people who slammed their door in my face when I stopped by to ask if the mailman delivered a missing package to them.

The first time the house was put up for sale, it remained listed for two years, during which time another house on the street – by the same builder, with an identical floor plan, but also a nice grassy yard and a garage one could use for the traditional cars and boxes of stuff. The owners of the quirky house took their house off the market, but then over the last few months, the market heated up, and apparently they decided to try their luck again. I got nervous when a friend put her own house up for sale and it sold in a day, because the quirky house was still sitting there after two months: Apparently, that’s how it goes these days – it sells in a day, or not at all. I panicked a bit. So did all the other neighbors.

We waited and watched, and then one day, a realtor friend emailed me: You are getting new neighbors!

I will greet them, I said. I will bring them a plate of baked goods and my landscaper’s phone number.

I will probably bring them a tray of these Crispy Rice treats, which I found in Joanne Chang’s Flour cookbook (Flour being the name of her Boston bakery). I know what you’re thinking: I already have this recipe, off the back of the cereal box.

No, you don’t. Not this recipe.

Chang takes the usual melted-butter-and-marshmallow and amps it up a notch, browning the butter to get a richer, nuttier taste from it, but more importantly, adding vanilla bean to it as it cooks. It sounds like a little thing, because not much else has changed, but in fact, it changes everything: The treats are suddenly more richly flavored, mellower, and yet still familiar. Something’s better, but you don’t quite know what – partly because everything else is the same, and they surely don’t look any different. They are a wonderful surprise.

The Child thought they were fantastic, and devoured half the treats before I realized what was happening and stopped her. They are sooooo good! she declared.

It’s funny how just a couple of little, simple changes can make a huge difference. Here’s hoping that my new neighbors, on seeing that quirky house, also saw that a few changes could improve things – because as excited as I was to see that SOLD sign go up, I also know they might have bought the place because of the quirks, rather than in spite of them.

 Vanilla Crispy Rice Treats

Vanilla Bean Crispy Rice Treats
 
Print
Author: Joanne Chang, Flour Bakery
Serves: 12
Ingredients
  • 1 cup (2 sticks) unsalted butter
  • ½ vanilla bean, split lengthwise
  • 2 10-oz bags marshmallows
  • ½ tsp salt
  • 9 cups crisp rice cereal
Instructions
  1. Butter a 9x13 pan and set aside.
  2. In a large saucepan, melt the butter over low heat. As the butter melts, use the tip of a knife to scrape the seeds from the vanilla bean into the butter. Reserve the remaining pod for another use.
  3. Once the butter melts, it will start to bubble and crackle. Listen and watch closely, and when the crackling sound subsides and the butter begins to turn brown, after about five minutes, add the marshmallows and salt. Stir constantly until the marshmallows are completely melted.
  4. Remove the pan from the heat and add the cereal, stirring well to coat evenly. Turn the mixture into the buttered pan, and pat into an even layer. Let cool for an hour; cut into 12 pieces.
Notes
Don't throw out the vanilla bean pod - use it to make vanilla sugar.
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Categories // The Joy of Cooking Tags // cereal, snack, vanilla

Farfalle with Chicken, Spinach, and Sun-dried Tomatoes

06.19.2013 by J. Doe // 2 Comments

This blog has the best readers; I have the best friends.

When I posted the other day about my Johnnycake, I received not one but two family recipes for cornbread that, I was assured, would not even vaguely resemble the flatbread that my vintage recipe produced. Now, I would argue that first, the Johnnycake wasn’t bad at all, but it’s also not really cornbread per se – and certainly it was not what I was expecting. But I’m quite happy to be the recipient of family recipes, especially as I don’t have many of my own.

The grill situation prompted another email, this one from a friend in Seattle, who tried to save my plans to grill a flank steak for a dinner guest with the offer to loan a spare charcoal grill. I had already decided on an alternate menu, but it still felt good to know I had that kind of support.

I needed the support, because the one thing that didn’t get resolved was my dishwasher situation. Sure, I had bought a new dishwasher, and it was scheduled for delivery last Thursday. Sure, the delivery guys showed up right on time, and one disconnected the old dishwasher while the other set about unboxing and unloading the new one from the truck. And all was well, or at least seemed to be headed that way, until the guy from the truck came inside the house without a dishwasher, and instructed the other guy to reconnect the old dishwasher.

I don’t want that one, I told him. I want the new one.

No you don’t, he told me. That one appears to have been dropped at the warehouse.

I inquired how someone could drop an entire dishwasher and then not, you know, notice this small fact before loading it onto a truck for delivery.

Happens quite a bit, he replied. The good news is that sometimes the store will upgrade you to a better dishwasher if they don’t have another one of yours in stock.

That sounded great to me, although I would consider a dishwasher that fills with water all by itself to be an upgrade from my current situation. Apparently the store also considered it such, because they offered me the exact same dishwasher and a delivery date a mere two weeks off.

I didn’t have time to dwell on this; I had a dinner to make and a house to clean and well, dishes to do. I amused myself through the more drudge-like tasks by trying to visualize what sort of a person drops a dishwasher without noticing, and when bored with that, what sort of coworkers could be in the same space as this and not notice the presumably loud noise that accompanied this event. Try it; it’s fun.

All things considered, it seemed best to make a meal that I’d made many times before, successfully. I clipped this pasta recipe from Bon Appetit magazine many years ago. It’s from Diva Restaurant in the SoHo section of New York City. It was originally made with orecchiette, but I find farfalle works well. I also have reduced slightly the amount of chicken from the original recipe, because it seemed like a lot to begin with. I haven’t changed anything else except to make some slight modifications to the cooking instructions for simplicity sake.

I tried once to make this recipe without chicken, to see if The Child would eat it; I found it bland and pointless without the seasoned chicken which my dinner guest pronounced, very robust and almost meaty. It occurs to me that portobello mushrooms might be a good substitute in terms of texture, and could absorb much of the same flavor from the marinade; I’m going to tinker with it and see if it works. If it does, this recipe may resume its place in the regular meal rotation in my house – it’s flavorful and really not complex. The biggest “trick” to it is simply to remember to marinate the chicken ahead of time.

 

Farfalle with Chicken, Spinach, and Sun-dried Tomatoes

Farfalle with Chicken, Spinach, and Sun-dried Tomatoes
 
Print
Prep time
20 mins
Cook time
25 mins
Total time
45 mins
 
Author: Diva Restaurant, SoHo, via Bon Appetit
Serves: 4
Ingredients
  • 4 tbsp olive oil
  • 1 tbsp Worcestershire sauce
  • 1 tbsp balsamic vinegar
  • ¼ tsp dried crushed red pepper
  • 1 tsp fresh rosemary
  • 1 tsp plus 1½ tbsp minced garlic
  • 4 boneless skinless chicken breasts
  • 1 small shallot, minced
  • 1 cup thinly sliced oil-packed sun-dried tomatoes
  • 2 cups fresh baby spinach
  • 1 lb farfalle (bow-tie pasta)
  • 1 cup low-salt chicken broth
  • ½ cup grated parmesan
Instructions
  1. Combine 1 tbsp oil, Worcestershire, vinegar, red pepper, rosemary, and 1 tsp garlic in a large zipper bag. Add chicken, coating thoroughly. Let marinate for at least one hour and up to 5 hours.
  2. Heat a pot of salted water; cook farfalle until al dente. Drain, rinse, and set aside.
  3. Remove chicken from marinade and cut into bite-size pieces.
  4. Heat 1 tbsp oil in a large skillet over medium-high heat. Saute chicken until cooked through; remove chicken from pan and set aside.
  5. Heat remaining oil in the same skillet. Add shallot and remaining garlic; saute until golden, about 3 minutes. Stir in sun-dried tomatoes and saute until shallots are tender, about 2 minutes. Add spinach and stir until wilted.
  6. Return pasta to large pot. Add spinach mixture and chicken, toss to coat. Add stock. Stir over medium heat until stock is slightly absorbed, about 5 minutes. stir in ¼ cup parmesan. Transfer to serving bowl, season with salt and pepper, sprinkle with remaining parmesan, and serve.
Notes
The original recipe calls for six chicken breasts for four servings; I've never made it this way, but if you feel like it needs more chicken, go for it. You can use any similarly shaped pasta.
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Categories // The Joy of Cooking Tags // chicken, pasta, spinach, sun-dried tomatoes

Sour Cream Coffee Cake with Berries and Cinnamon Streusel

06.14.2013 by J. Doe //

Some times, there’s nothing left to do but eat cake – it’s like waving the white flag at life. I’d like to say I gave in to fine-crumbed despair on a Friday, after a long week, but I didn’t. It was just a Monday.

A Monday from someplace that isn’t heaven.

I ordered the new dishwasher but had to wait a couple of weeks for the particular one I wanted, which was okay, especially because, just after I placed the order, the old dishwasher miraculously started working again (I’m not dead yet!). I thought my appliances were rising up against me, but a few days later, the dishwasher had a relapse. I’ve never been so happy about a major appliance failure before, and likely never will again: I’m not crazy, it really did need to be replaced.

I turned my attention to the grill in the backyard. It’s summer, after all – it’s time to grill. I didn’t use the grill much last summer, but this year I’m all excited about the possibilities. Also, I have a dinner guest on Friday that I want to make a flank steak for. Since I don’t know the precise time of the guest’s arrival, something that can be tossed on the grill and be ready whenever is the best possible plan. I love this plan.

It’s fortunate that I did a trial run of this plan. I turned on the grill and made some “hamburgers” for myself and The Child, and though I managed to heat them through, I couldn’t get the temperature very high and the whole thing lacked the usual sizzle. The tank seemed to be nearly empty, so I decided that was probably the issue, and took the tank to be refilled.

I know that doesn’t sound like a big deal to you, but it is to me: I’ve never filled a propane tank before. I thought it might be something that I would be expected to know how to do myself, and had visions of some big guy giving me a look that said “Silly, helpless women,” before showing me how to do something ridiculously easy and yet, highly flammable. So it was quite a relief when the gal at the gas station said, no, we do that for you.

And all was well with the world for one brief moment. The next moment, though, I connected the tank and turned on the grill and still couldn’t get much of a flame.

I will spare you the story of how I disassembled the grill’s rusty innards; the punch line is, I either have to transplant some new innards or transplant a whole new grill. The latter will be hard on my pocketbook, while the former apparently involves a socket wrench.

Either way, I won’t have a working grill by Friday, so I have to come up with a new dinner plan. I know this doesn’t seem like it should be a hard thing, but the last thing I made for dinner – shrimp-stuffed peppers – was shockingly bad. I don’t know what to make. How can I? I don’t know what will break next.

I know sometimes the universe is pointing you along a path, saying, Go this way. But I can’t see the path. My view is obstructed by all the broken appliances.

I still have the library copy of The Dahlia Bakery Cookbook, which I’ve had for so long the library has sent me an actual letter about it and I finally decided it might be time to get my own copy and return theirs. But it was still around, and still had that nice recipe for sour cream coffee cake with blackberries, and I had all the ingredients I needed including a bag of frozen blackberries, and all of this could only mean one thing.

The universe was telling me to make cake. So I did.

And it was good.

It was so good, in fact, that I managed to forget I don’t especially like blackberries. I often have them around because they grow wild in the area, and The Child and I like berry-picking, even if we’re not too crazy for the specific berry in question. They’re plentiful and free, so who are we to argue? The coffee cake is light and moist and delightfully buttery, and the berries add a sprightly tang.

I learned a few things, too. First: sift, sift, sift your flour. It really is the difference between a cake and a superlative, light confection – well worth the extra couple of minutes it takes. Next, it’s important to bring your ingredients to room temperature when baking, as it allows them to trap and hold air better. So, what to do when you decide at the last minute, I had a really lousy day that only cake will solve? Douglas offers one suggestion in the opening chapter of the cookbook – put your eggs in a bowl of warm tap water for a few minutes. This works well for butter, too, I discovered.

One thing that didn’t go so well on this recipe was the streusel topping: I used the food processor and ended up with a big lump of streusel that I then had to tear into little-ish pieces, which then sort of melted down and formed a giant cinnamon crisp layer on the top of the cake. It tasted great and honestly, didn’t look that bad – it just wasn’t what I was going for. I did a bit of research and learned that one is done mixing streusel when it is mostly mixed – there should be little bits of butter and so on.  I’m going to try this next time I try a streusel – my last several efforts have all had the same problem.

I give Douglas credit, though, since even when I screwed up his streusel, it still worked: The Child pronounced the whole thing delicious and liked the topping best.

Sour Cream Coffee Cake with Cinnamon Streusel

 

Sour Cream Coffee Cake with Berries and Cinnamon Streusel
 
Print
Prep time
25 mins
Cook time
45 mins
Total time
1 hour 10 mins
 
Author: The Dahlia Bakery Cookbook
Serves: 12
Ingredients
Streusel
  • ½ cup all-purpose flour
  • ½ cup packed brown sugar
  • 1 tsp cinnamon
  • 6 tbsp cold unsalted butter
Cake
  • 2½ cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup sugar
  • 3 eggs
  • 1 cup sour cream
  • 1 tbsp vanilla
  • 1 tsp salt
  • 2 cups berries (blueberries, blackberries, or raspberries)
Instructions
  1. Preheat over to 350 degrees F. Butter a 9x13 pan and set aside.
  2. Make the streusel: combine the flour, brown sugar, and cinnamon in a bowl. Dice the cold butter, add it to the mixture, and blend with your fingers until crumbly. Set aside.
  3. Make the cake: Sift together the flour, baking powder, baking soda into a bowl, and set aside. In an electric mixer with the paddle attachment, cream the butter and sugar until light and fluffy. Scrape down the bowl. Add the eggs, one at a time, beating well after each and scraping down the bowl as needed. Mix in the sour cream, vanilla, and salt. Add the dry ingredients a third at a time, mixing until just blended. Fold in the berries.
  4. Scrape the batter into the pan and spread it evenly with a spatula. Sprinkle the streusel over the top.
  5. Bake 45-50 minutes, until a tester comes out mostly clean. Cool in the pan in a wire rack. Cut into 12 squares.
Notes
Sift the flour well before measuring. The batter will be thick at the end so fold the berries in gently. Stop blending the streusel when it gets crumbly.
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Categories // The Joy of Cooking Tags // baking, blackberries

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