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Spiced Dried Fruit Compote

10.21.2015 by J. Doe // Leave a Comment

Autumn returns, and with it, a new school year, both as expected.

Unexpected returns, much less welcome, came too. The dog I fostered for a rescue was delivered back to me by his adopters. He arrived with hundreds of dollars of crates and toys and treats and a dog-sized yellow raincoat, as well as tales of volatile, aggressive behavior. Tales that – if true – will result in euthanasia, tales that are retracted as quickly they were made. The rescue starts an investigation to find out the truth, while I begin  to work with the dog to untrain the rude manners he learned during his short stay with the family that almost immediately regrets their decision and asks to have him back.

I spend my lunch hours taking him on lengthy walks quarantined dogs are not allowed to go on, and give him bits of cheese to reward him for his good behavior, and wait for the rescue to make its decision.

In the evening, the Red Dog returns to his spot next to me on the sofa – one he had forsaken in favor of the floor – but he needs to be closer to me now. The foster dog finds the only spot left, on the back of the sofa, where he licks my ear and offers me a paw to shake whenever I pay too much attention to the Red Dog or whatever is on TV.

When the phone rings, they both become alert – I am talking to someone, so it must be one of them. Conversations become challenging, though I am not much of a phone talker on the best of days, so I avoid answering most calls, except for the one I don’t expect. My cousin calls, a rare treat, and I am glad to hear from him and glad to listen to him vent about the verbal abuse he has suffered at my mother’s hands. But I know that he usually avoids spending time with her – he has learned, as I have, that the true secret to happiness in our family is simply to avoid them – and so I know that it was not a pleasure trip that inspired him to drive from Wisconsin to Nevada with my mother, to pick up his mother, and her belongings, and drive her back to a place she has not considered home for three decades.

It is a return forced on her, a trip forced on him; there was a lump, and it was ignored, and the cancer spread until she was too weak to be treated or to care for herself.

My aunt told me many times in the past that she’d rather be dead in the desert than alive in Wisconsin, but in the end, dying takes time and one must go somewhere to do it.

I cope with this information the way I cope with all matters related to my family: I send a fruit basket and avoid thinking about it, or anything else.

I focus my energy on managing the foster dog, and giving extra attention to the Red Dog, and creating new escape routes for the cats who live in fear of the dogs, and finding hundreds of minor tasks to do that could easily be left undone but which are suddenly urgent, and whose completion soothes me as I lie on the sofa each evening, nestled between dogs and wondering where it all goes.

One of the tasks involves purging. The Child and I become obsessed with an organizational book based on the premise that you’ll be happier if you just throw out everything you don’t love, so we each set about purging our belongings, starting with our closets, moving to our books, and then our stuff, our cd’s, our collections.

You know,  the cookbooks.

It’s surprisingly easy. The guiding principle of the program is to hold every thing in your hand and decide if it sparks joy, which isn’t really that hard to decide when you realize that if you clear off all the cookbooks whose recipes weren’t worth cooking, you’ll have room for more cookbooks might actually inspire you to cook.

A large box of books goes off to Goodwill, along with sacks upon sacks of clothing.

You’re not supposed to open the books as you decide, but I do anyway, because usually when I buy a cookbook, there is one recipe in it that made me think, I must try this. So it was with Gordon Ramsay’s Healthy Appetite, a book which contained only one recipe that I got excited about, one that was followed by a recipe for basic oatmeal, which both confused and irritated me.

There is someone out there who believes it is necessary to pay an author to write and publish a recipe for boiled oatmeal. There is also someone out there who paid for the book containing that recipe, and that someone was me.

The recipe I bought the book for, though, was also devastatingly simple: A warm compote of dried fruits simmered in orange juice and spices, perfect for spooning over yogurt, or pancakes, or, well, oatmeal. It’s a quick and lovely dish, and easy to swap out ingredients – if you have raisins or other dried fruit handy, by all means use them. I followed the directions, but wouldn’t normally have dried blueberries on hand, but it wouldn’t matter much, as nearly any dried fruit would work.

I served the compote warm over steel-cut oats, made using the recipe on the back of the box.

Spiced Fruit Compote

Spiced Dried Fruit Compote
 
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Prep time
5 mins
Cook time
10 mins
Total time
15 mins
 
Author: Gordon Ramsey, Healthy Appetite
Serves: 4 servings
Ingredients
  • 1 cup dried prunes
  • 1 cup dried apricots
  • ½ cup dried cherries
  • ½ cup dried blueberries
  • 1 cinnamon stick
  • 2 star anise
  • zest of one orange
  • juice of two oranges (about a cup of juice)
  • ⅓ cup of water, plus more as needed
Instructions
  1. Put the dried fruit in a pan with all remaining ingredients, and stir a couple of times to distribute everything evenly. Cover the pan and bring to a boil, then reduce the heat and simmer about 10 minutes. If things seem to get dry, add a bit more water.
  2. Let cool in a bowl, and spoon over plain oatmeal, yogurt, or pancakes, as you prefer.
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Categories // The Joy of Cooking Tags // breakfast

Blueberry Focaccia

05.23.2015 by J. Doe // Leave a Comment

The Child was on a school trip this week, leaving me on my own. Although it feels like I should have taken the opportunity to go on a trip somewhere myself, the truth of the matter is, there isn’t anywhere in particular I want to go. Or at least, there isn’t anywhere in particular I want to go that I can get to and from in between the times I need to deliver her at and retrieve her from the airport.

But having one’s house to oneself is a sort of vacation, especially when one suddenly has more time, fewer schedules. For example, there’s no one to drive to school in the morning, so I can wake up a little later – or I could have, had The Child not forgotten there was a time difference and called at 5am, urgently needing a document emailed to her.

I should have minded, but it was nice to be needed, just for a moment: A moment isn’t the same as all the time.

The rest of the time was my own; I came and went on my own schedule, and ate and cooked as I pleased.

Left to my own devices, with no one to please but myself, I cooked a couple of meals, a stir-fried dinner of sausage and vegetables, and a lunch salad of leftover chicken, grilled bread, and fresh spinach that was pretty tasty. But mostly, I didn’t feel like cooking, and preferred a big hunk of crusty bread with lots of butter, and a side of fresh berries. Simple, satisfying.

One of the leftovers I had was this lovely focaccia bread that I made before The Child left. It’s from Samantha Seneviratne’s upcoming cookbook, The New Sugar and Spice, which is available in the UK, while the US edition will be available this fall and can be pre-ordered on Amazon. I was lucky to receive an advance copy for review purposes, and it’s one of the nicer baking books I’ve seen recently: Recipes are organized by type of spice used in the recipes (Cinnamon, Cardamom), with each section introduced with an essay that is a little bit of personal reminiscence,  and a lot more history of the spice, how it is used, its origins.

The recipe is in the cinnamon section, but since I love the combination on blueberries with lemon, I swapped out the cinnamon for some grated lemon zest. It’s a very simple, forgiving recipe – you can use any kind of berry, or use the cinnamon, or maybe some vanilla sugar – whatever you want to top it with would probably work. I got a little impatient during the last rise, so I probably didn’t let it rise enough, but it was still light and tasty – and definitely bread, not cake, which is just as well, because it doesn’t need any more sweetness with all the  juicy berries and sweet, crunchy sugar crust on top.

It’s a lovely way to start the day, especially a warm, lazy day, when you have no particular place you need to be except right where you are.

 

blueberry focaccia

Blueberry Focaccia
 
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Author: adapted from Samantha Seneviratne, Sugar and Spice
Ingredients
  • ½ cup unsalted butter, melted and cooled, divided
  • 2 cups bread flour
  • 2 cups all-purpose flour
  • ½ cup sugar, divided
  • 2½ tsp active dry yeast
  • 1 tsp salt
  • 1½ cups warm (not hot) water
  • 2 cups fresh blueberries
  • ¾ tsp grated lemon zest
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, combine the flours, ¼ cup of the sugar, the yeast, and the salt.
  2. In a small bowl, combine the warm water, ¼ cup of the melted butter, and the egg.
  3. Turn mixer on low speed, add the water mixture, and mix until a dough starts to form. Switch to the dough hook, and use it to knead the dough about five minutes, until smooth and elastic. The dough should still be somewhat sticky; this is fine.
  4. Butter a large bowl. Form the dough into a ball and place it into the bowl, covered with plastic wrap. Set the bowl in a warm place until it doubles in size.
  5. Remove the dough from the bowl onto a buttered work surface, and knead it several times, then put it back in the bowl until it has doubled again.
  6. Spread two tablespoons of the remaining melted butter in the bottom of a jelly-roll pan. Tip the dough into the pan, then use your fingers to stretch it out to fill the pan. Set the dough aside to rise (yes, again), until it is higher than the pan sides.
  7. In a small bowl, combine the remaining ¼ cup of sugar with the lemon zest.
  8. When the dough has finished rising, heat over to 450 degrees. While you wait for the oven to heat, use your fingers to poke small dimples all over the dough surface. Then, spread the remaining melted butter all over the top. Sprinkle half the lemon-sugar mixture on top of the butter, then scatter the berries over the sugar. Sprinkle the remaining sugar mixture on top of the berries.
  9. Bake until it's a delightful shade of brown and completely set, even under the berries, about 25 minutes. Let cool slightly in the pan, then move to a cutting board, cut into pieces, and enjoy while still warm.
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Categories // The Joy of Cooking Tags // baking, blueberries, bread, breakfast

Toasted Coconut Waffles

04.26.2014 by J. Doe // 1 Comment

The Child bounced back from her Canada trip and its fallout. At first it went slowly – she couldn’t find a way to sit next to the people she wanted to sit with at lunch, sometimes leaving the cafeteria in frustration. But one day, some other girls leave the cafeteria with her, and after a while, still other girls save seats for her. She musters up the courage to invite a new girl over, and the invitation is accepted, followed by another, until finally, she starts to receive invitations too, and life settles back into a normal teenage girl routine of sleepovers, trips to the mall, and entire evenings spent on the phone with the same people she spent the entire day with.

She starts to nibble at bacon, and then to talk about chicken nuggets – long shunned, but once the staple of her diet – and one day announces that she just really wants some chicken nuggets and that’s really all there is to it and can we please go to Red Robin right now?

I’m so startled by this development that I take her, and as we have dinner, she talks about all the foods she misses: chicken nuggets, chili, turkey sandwiches and spaghetti with real meatballs, do I know how to make those?

No, I tell her, but I can learn.

I never minded her refusal to eat meat, it was the refusal to eat nearly everything that was a hardship to me. Everything was too spicy, or tasted funny, or she just didn’t like it for reasons that she couldn’t explain; worse, sometimes she’d raise my hopes by liking something the first time I made it but then not liking it the next time. The few things she did seem to like, she’d get bored with after a while, though not usually as quickly as I got bored with them and never waiting until I’d found a replacement for the rejected food.

Suddenly, she’s eating it all.

Sometimes, she even has seconds.

I don’t even know where to begin – my cookbooks are all new again, no longer full of mostly things she won’t eat, but potentially things she might enjoy. At the moment, like most of America, she’s obsessed with bacon, so my first efforts are focused on breakfast, although breakfast could happen at any time of day.

I found these Toasted Coconut Waffles when I was on the hunt for a way to use up some extra buttermilk I had bought (for a sherbet recipe that went oddly astray), and since I love all things coconut and The Child – for the moment, at least – loves anything with a side of bacon, I made these for an Easter breakfast. They mix up in a snap and are light and fluffy and coconutty, yet crispy, not soggy or heavy the way some waffles can be. The recipe makes a good amount, and we had easily 8-10 waffles, so we had some extra to freeze and snack on.

I was worried that the maple syrup might not be a good mix with the coconut, but I was very wrong – the two flavors complemented each other just perfectly, and the waffles taste a bit incomplete without syrup. Definitely scatter some extra coconut on top, the added crunch is wonderful.

One note: I didn’t use the virgin coconut oil called for in the recipe, as it was twice the price of regular coconut oil, and much as I love coconut oil, it’s spendy enough as it is, thank you very much. The waffles have plenty of coconut flavor without the added cost.

Toasted Coconut Waffles

 

Toasted Coconut Waffles
 
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Author: Elmwood Cafe, Berkeley, CA, via Bon Appetit
Serves: 6
Ingredients
  • 1½ cups unsweetened shredded coconut
  • 1½ cups all-purpose flour
  • ½ cup cornstarch
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 large eggs
  • 1 cup buttermilk
  • 1 cup whole milk
  • ⅔ cup virgin coconut oil, melted
  • ¼ cup sugar
Instructions
  1. Preheat oven to 400°. Toast coconut on a rimmed baking sheet until golden brown, about 2 minutes. Let cool.
  2. Whisk flour, cornstarch, salt, baking powder, and baking soda in a large bowl. Whisk eggs, buttermilk, milk, oil, and sugar in a medium bowl. Whisk buttermilk mixture into dry ingredients. Mix in ¾ cup coconut; set aside remaining coconut.
  3. Heat a waffle iron until very hot. Coat with nonstick spray. Working in batches, cook waffles until golden brown. Serve topped with butter, syrup, and reserved coconut.
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Categories // The Joy of Cooking Tags // breakfast, coconut

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