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Granola Jam Bars

02.14.2014 by J. Doe // 3 Comments

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I wake up at 3am that night: The panic finally kicks in and I can’t sleep. The Red Dog is thrilled, happy-dancing in the dark and following me downstairs, where I lie on the sofa and read before drifting back to sleep, soothed by the sound of his snoring.

 

When I wake up again, it’s morning, and the snow outside sparkles with cold, while the house is full of quiet and warm.

 

I’m not going anywhere. I decide the next time I leave my house will be to retrieve my car. It’s official: I’m suburban.

 

I don’t really need to go anywhere, because I’ve been good lately about keeping my pantry full of staple foods, and the freezer is fairly full, too. I can spend my day in the kitchen, where it’s warm, and if I get an urge to experience the cold, the Olympics are on TV. I start looking at recipes for home made pizza, specifically the sauce, and notice that all of them seem to involve oregano, one of the very few things I don’t have on hand.

 

The Child wants to go out. She needs things from the mall, she says.

 

No, I tell her. No car, remember?

 

I’m bored. We should take the Red Dog to the dog park.

 

No, I reply. No car, remember?

 

Finally, her friend up the street calls. Can I go to her house?

 

I’m not thrilled about The Child having to walk along the same road that gave me so much difficulty just a few hours earlier – there’s no sidewalk – but there’s also not much traffic, and the mom of The Child’s friend is happy to send her back home with a teaspoon of dried oregano. Permission is granted, The Child heads out, and I start baking.

 

I start with Rice Krispie Treats, just the regular recipe off the back of the box, with a teaspoon of pumpkin pie spice added to make it more wintery. They’re delicious, and I cut them into pieces and leave them on a plate for The Child, when she returns, just like the cup of tea she set out for me.

 

I have the idea that I’ll make a batch of chili to eat during the week, and some cornbread to go along with it. I recently checked The French Market Cookbook out of the library, and there’s a recipe in it for Savory Pumpkin and Cornmeal Quickbread, which sounds delicious, if unusual, and claims that I can use other types of winter squash such as butternut, which I have, already cooked, left over from another recipe. I run it through a ricer, and complete the rest of the recipe, and am rewarded with a loaf of a vibrant, somewhat disturbing shade of orange, reminiscent of my least favorite aspect of babies, and that’s all I have to say about that.

 

I taste it, and though I truly want to like it, the texture and mix of flavors is just off, so I set it aside to try again later, and photograph for you, dear reader. It didn’t taste better when it cooled,  and try as I might, I could not find a way to make it photogenic.

 

The Child returns, and tucks into the plate of Krispie Treats, and hands over a bag of oregano. I start making sauce with lots of garlic and onion and oregano, which smells delightfully appetizing in a way that the Savory Loaf should but just doesn’t. It sits resentfully on the cooling rack while I set about making pizza dough. I could swear it’s glaring at me, but I ignore it. The sauce smells too good.

 

The dough, however, will not rise. I followed the instructions, but the ball just sits there, not doubling. I do a bit of research and learn how and why to proof yeast (to prove it’s still good); and upon discovering that mine isn’t foaming the way it should in a cup of water, do a quick calculation: Purchased two years ago + not stored in freezer = it’s expired.

 

I swear I can hear the Savory Loaf laughing, but when I catch a glimpse out of the corner of my eye, it’s still just sitting there, aglow with orange.

 

I make the pizza in spite of the dough, and The Child and I agree, it’s almost good – nothing that can’t be solved with some fresh yeast and a food mill (the sauce is a bit too chunky).

 

A few days later, I’m still making things out of the pantry – practicing for the next snow day. One of the recipes I found was for “Back To School Raspberry Granola Bars,” from Food & Wine, and it doesn’t sound like much, but the recipe promises that it can be made from pantry staples, and sure enough, it can. Although it calls for raspberry jam in the original, I only had strawberry jam, and it worked fabulously – any jam will. Everything else is stuff I usually have on hand, and it mixes up in a few short minutes.

 

The bars themselves are a satisfying combination of salty and sweet – there’s just enough salt in the crunchy, sweet bar, and a bit of chewiness at the edges from the jam and sugar caramelizing against the pan. The bars are solid enough to withstand travel, but not hard at all. Perfect for school lunches and snow days.

 

After I make the bars, I revisit the Savory Loaf, angry and orange on the counter. I still can’t decide if I like it, which I’m pretty sure means I don’t, and can’t think of a good reason to make it again when there are granola bars like these, ingredients just sitting in the pantry, waiting to be made special.

 

 granola jam bars

 

Granola Jam Bars
 
Print
Cook time
45 mins
Total time
45 mins
 
Author: Karen DeMasco, Food & Wine
Ingredients
  • 1 cup pecans, coarsely chopped
  • 1½ cups all-purpose flour
  • 1¼ cups old-fashioned rolled oats
  • ⅓ cup granulated sugar
  • ⅓ cup packed dark brown sugar
  • 1 teaspoon kosher salt
  • ½ teaspoon baking soda
  • 1½ sticks unsalted butter, melted, plus more for greasing the pan
  • 1 cup strawberry jam
Instructions
  1. Preheat the oven to 350°. Butter an 8-inch square baking pan and line the bottom and sides with parchment paper. Spread the chopped pecans in a pie plate and toast for about 5 minutes, until lightly browned and fragrant. Let cool.
  2. In a large bowl, whisk the flour with the rolled oats, granulated sugar, brown sugar, salt, baking soda and pecans. Using a wooden spoon, stir in the melted butter until the oat mixture is thoroughly combined.
  3. Press two-thirds of the oat mixture in an even layer on the bottom of the prepared baking pan and top with the raspberry preserves. Sprinkle the preserves with the remaining oat mixture.
  4. Bake the bars for about 45 minutes, rotating the pan halfway through baking, until the top is golden brown. Transfer the pan to a wire rack and let the granola bars cool completely, about 3 hours. Cut into squares and serve.
Notes
The original recipe uses raspberry jam. Use whatever you have on hand.
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Categories // The Joy of Cooking Tags // granola, snack

Snowpocalypse Now

02.13.2014 by J. Doe // 2 Comments

Although I was born and raised in the United States, I did not learn how to drive until I was 30.

 

This was possible because I grew up in Manhattan, where cars are not only a significant expense, they are a hindrance. I mastered other skills instead: My taxi-hailing is unparalleled. I learned that certain subway lines could be ridden at 3am, even in a semi-sober state, because the cars were full of other passengers, most of them Polish cleaning ladies.

 

Of course, there are places that the subway doesn’t go, or the cost of a taxi ride is prohibitively high, but here’s the thing: if you’re a young woman, you can usually find a date with a car who will drive you pretty much anywhere else. You’ll want to be careful with that one, of course, and sometimes you might want to bring a friend. If you should ever do this, here is what you will talk about on the drive: How it is possible for a well educated American adult to get through life with no driver’s license.

 

I finally learned to drive only because I had to, when at the age of 30, I left the city and moved to the suburbs. I enjoy driving, at times – I drive little, sporty cars, so country roads are fun. Mostly, I find it stressful in a way that riding in a cab just isn’t, usually. True, there was that one time I got into a stolen cab and spent the ride clutching pepper spray and hoping there wouldn’t be a lot of rats wherever he dumped my body. But, I only made that mistake once, and driving, now that I live in the suburbs, I have to do every day.

 

Last weekend, I hosted a dinner downtown for area alumni of my high school. There are a surprising number of us in Seattle, mostly of whom are men because the school didn’t admit girls for the first sixty years of its existence. One of the guys, who lives near me, offers me a ride, which I decline because, as the organizer, I have to get there early, but also, I know a lot about his failing marriage, don’t have a girl friend to invite along, and am not sure what we’ll discuss now that I have a driver’s license.

 

We’re a rowdy table, and when I stand up to address the group, I notice two things: first, the table next to ours appears a bit perturbed by all the noise, so I apologize for our New York manners; second, it’s snowing. The last time it snowed here was right before Christmas. We got a half inch and all the schools closed – Snowpocalypse, Seattle style.

 

We glance at the snow, but we’re having fun, and its not late by any definition, so we linger until we’re all really, truly done, and have the next event planned, too.

 

I head out, and realize there’s not much in the way of visibility – the big fluffy flakes are pretty, but also pretty hard to see through. I drive slowly, keeping to the right and hoping I’m actually in a lane because the markings aren’t visible. Everyone is driving slowly, though: Seattle is a city of little old ladies when ever there’s weather involved.

 

I get off the freeway at my usual exit, head up the hill to my house, and start to get annoyed at the driver ahead of me, who is driving slower than everyone else I’ve encountered en route, which doesn’t actually seem possible. I think, how annoying – I’ll pass him when I get closer.

 

It doesn’t take me long to realize that I’m not getting any closer. Also, the traction control light on my dash is flashing. I’m not sure exactly what that light is supposed to tell me, but at just that moment it’s serving as a helpful reminder that this car, unlike the other two cars I’ve owned during my brief tenure as a licensed driver, doesn’t have all wheel drive.

 

I’m not even a quarter of the way up the hill, but my car is, at best, inching along in the snow, no matter how I try to apply the gas. It’s just not getting anywhere. The car ahead of me pulls to the right, and sure enough, I am going to pass him after all, in a sense – he’s backing slowly down the hill.

 

That’s when I remember that if I’d taken the exit just before my usual one, I could have driven home on route that is blissfully hill-free.

 

I decide to turn around: If I can get the car down the hill, I can go home another way. The car turns, and I’m in the correct lane, and I begin to slide slowly down the hill.

 

The brakes don’t work. I try to steer, but the effect of this effort is simply to change the angle of the car as it descends. I’m skidding downhill but also slightly to the right, heading straight for a fire hydrant. My phone starts ringing and ringing, and I can see it’s The Child, who’s probably worried, and if could pull the car over and stop it and safely talk to her, I would, but at just this moment I can’t do any of these things. I’m trying to remember if I learned anything in Drivers’ Ed that might be useful in this situation, but all I can come up with is how to execute a K turn, and that if I hit the curb while parking it’s an automatic driver’s test failure.

 

But hitting the curb is probably better than hitting a fire hydrant, so I nudge the wheel again and the car cooperates by skidding even more to the right, coming to a stop against the curb, just before the entrance to a condo complex. Three women stand there in the snow, smoking and watching the evening’s entertainment. I turn on my flashers, and get out, and try to breathe and figure out what to do next. The other car has finished backing down the other side of the street, and the driver locks it and starts trudging up the hill.

 

I grew up in a city; I know how walking works. I can do this.

 

One of the smokers suggests I park in the condos’ guest spot, and though I’m a bit wary of restarting my car  now that it’s stopped, it does seem like a bit of a target in its current location, so I get back in and let it drift just a bit further down and to the right, and somehow skid it into the spot.

 

The smokers applaud. I take a bow.

 

The child calls again, anxious and worried. I tell her the car is stuck, and I’m walking home, and she wants to help. She’s coming to get me, she says, and she’ll bring the Red Dog. I suggest that what would really help me is to be warm, and calm, so while I walk up the hill, in the snow, in boots that weren’t made for either, The Child makes a cup of tea and sets it out on the counter to await my arrival.

 

Categories // All By Myself

Kate Smith’s Griddle Cakes

02.06.2014 by J. Doe // 3 Comments

I learned how to cook in my grandmother’s kitchen, making the thing she made that I loved best: pancakes. I don’t have the recipe and if there was one, it was not written down. She would add all the ingredients to her bowl while I stood on a stool next to her, holding her electric mixer and beating egg whites until they were light and stiff.  She taught me how to fold them in, and explained why this was such an important step. It holds all the air, she said. It makes them fluffy.

 

I didn’t really see how that worked, since the egg whites were gone when you folded them in, but I remembered the lesson even as the years went on and I took the inevitable shortcut: pancake mix. Just add water.

 

When I found myself with leftover Squash and Apple Compote, which just cried out to be served as part of a brunch, it occurred to me that pancakes from a mix just wouldn’t do, so I pulled out my 1940’s era pamphlet of Kate Smith’s Favorite Recipes, and found her pancake recipe, which folds in egg whites at the end, the way my grandmother and I used to. So, Mr. Faraway went to work beating egg whites, spilling egg whites, and then successfully beating a second batch of them into stiff peaks, while I assembled the remaining ingredients.

 

In a very hot, lightly oiled griddle pan, these pancakes cook up almost as light as air, or as Mr. Faraway pointed out, as light as angel cake, which was my other favorite thing from my grandmother’s repertoire. The outside browned perfectly and stayed crisp. The pancakes didn’t have much taste to them, making them the perfect vehicle for pretty much anything sweet you might want to add – syrup, fruit compote, whatever. They are not good on their own for the same reason.

 

Kate Smith's Griddle Cakes

Kate Smith's Griddle Cakes
 
Print
Author: from "Kate Smith's Favorite Recipes"
Ingredients
  • 1 ¼ cups sifted cake flour
  • 1 ¼ tsp baking powder
  • ½ tsp salt
  • 2 egg yolks, lightly beaten
  • ¾ cup milk
  • 2 tbsp butter, melted and cooled
  • 2 egg whites, stiffly beaten
Instructions
  1. Sift flour once, measure, then add baking powder and salt, and sift again.
  2. Combine egg yolks and milk; add gradually to flour, beating only until smooth.
  3. Add melted butter. Fold in egg whites.
  4. Cook on a hot, greased griddle or frying pan. Makes about 10 griddle cakes.
Notes
These griddle cakes are fantastically light but also very plain - best served with your favorite syrup or fruit topping.
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Categories // The Joy of Cooking Tags // breakfast, vintage recipes

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