Coffee cake is pure marketing brilliance. Let’s face it, it’s cake. But simply by calling it ‘coffee cake’ it’s transformed from a dessert into an acceptable breakfast, at least in my mother’s household. I’m not complaining but instead am fascinated how this can happen.

This past weekend we met up with friends for a brunch picnic. I contemplated what to make and found myself thumbing through a book which I hadn’t spent much time reading. I discovered an apple coffee cake recipe that looked good and decided to boost it with a few fresh blueberries.

Since it was a picnic, I decided to wrap each piece in wax paper for easy transport and eating. I also didn’t want to carry around a baking pan all day and figured this wrapping technique alleviated the issue. I wrapped each piece, then stacked in a bag. Easy, grab-n-go coffee cake.

The recipe comes from a fairly recent book Entertaining Simple by lifestyle guru Matthew Mead. I received a review copy of the book from the publisher and immediately loved the staggering amount of beautiful photography it contained. The book contains recipes but focuses heavily on food presentation, tablescape and serving ideas.

You can browse a few pages of the book from his website.

Although the coffee cake is delicious and super moist, the recipe seemed too vague in regard to the size of baking pan which lead to some frustration during the baking process. Something doesn’t match up with the photo of this recipe either.

It states to use a 9-inch glass baking dish. I assume this is a round baking dish as the photo shows a round coffee cake. I used a rectangular pan of similar volume and it was far too small (i.e. not even close). Based on my experience with this recipe (i.e. taking much longer to bake and spilling over the edges while baking), the pan would need to be more than 2 inches in height, which wasn’t specified.

Oddly, the coffee cake photo from the book doesn’t look very tall at all, maybe 1.5 inches in height. With the amount of ingredients, make a 9-inch round coffee cake of 1.5 inches in height would not be humanly possible. My cake turned out close to 3 inches in height from a similar sized pan. Additionally, the recipe took twice as long to bake as specified. Maybe the pan size noted is completely wrong (?). I’m going to send off an email and see if Matthew can elaborate on the possible issue. I’ll update this post if I hear back from him.

Blueberry-Apple Coffee Bake
based on a recipe from Entertaining Simple

1/2 cup butter, plus 2 teaspoons for greasing baking dish
1 1/2 cups packed brown sugar
2 eggs
2 cups flour
1 cup sour cream
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 teaspoon vanilla extract
1 apple, peeled and thinly sliced
1/2 cup fresh blueberries

topping
1/2 cup packed brown sugar
1/2 cup flour
1/2 teaspoon ground cinnamon
3 tablespoons butter

Use 2 teaspoons of butter to liberally grease baking dish, at least 2 inches in height. Preheat oven to 350F (175C). I used a rectangular pan 11×7x1.5 (similar volume to that of a 9-inch round dish) and found it too small for the amount of batter. I could consider a 9×12x2 baking dish next time.

Add butter and brown sugar to a mixing bowl and whip until blended and lightly fluffy. Add eggs and beat until combined.

Slowly add flour and sour cream, alternating between the two until fully combined. Add cinnamon, salt, and vanilla. Mix until all ingredients are combined.

Fold in apples and blueberries, then pour into prepared baking dish.

In a small bowl, add the topping ingredients. Using your fingers, pinch the ingredients together until the butter is evenly blended with the flour and sugar. Pinch the topping together with your fingers and crumble it as you drop onto the top of the coffee cake batter.

Place the baking dish onto the center rack in the oven and bake for 35-40 minutes (per the book instructions). At 45 minutes, my cake was extremely wobbly, not even close to being done. I continued to bake and checked in 5 minute intervals. It took closer to 65-70 minutes to test done.

Allow the cake to cool before cutting. I refrigerated overnight and sliced the following morning.

Even though I feared the coffee cake would never finish baking, it did taste great and had a wonderfully moist texture. The addition of blueberries helped to increase the flavor and worked perfectly with the apple. Everyone at the brunch seemed to enjoy them and appreciated the individual wrapping!

Meatballs are likely one of the most perfect foods, especially when cooking on a budget. You get big flavor from little money and you can use them in so many different ways. This batch of meatballs I flavored with caraway, sprinkled with fresh dill and served along with a Greek Tzatziki sauce for dipping.

I’m not ashamed to admit that I love meatloaf. But to save time, I often bypass the loaf pan and make meatballs instead. Let’s face it, meatballs are just miniature, ball-shaped meatloafs. You can get creative with the ingredients and season them any way you like.

Lately, I’ve been addicted to caraway seed mixed with pork and love the flavoring with ground pork.

Caraway Pork Meatballs
1 lb. ground pork
1 tablespoon caraway seed, ground
1/3 cup finely diced red onion
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon black pepper
1 teaspoon salt
1 beaten egg
1 sleeve unsalted saltine crackers
1/4-1/2 cup milk
Fresh dill for garnish

I’m not too fussy when it comes to meatballs and never measure when making them. So when making the meatballs this time, I forced myself to note the approximate measurements used. Overall, I like to use a combination of egg, milk, and unsalted crackers crumbled finely. This combination yields a moist and tender meatball.

In a large bowl, add all of the ingredients except for the crackers, milk and dill. For the caraway seed, I place it into a mortar and pestle, trying my best to pulverize it. You could also run your knife over the seeds to crack them up. The goal is to break them open so the flavor is released fully into the meat.

Using a strong spoon, I begin stirring everything together until fully combined. I use the back of my spoon to really work over the meat to smooth it out. I like the meatballs to be tender and without any firm bits of meat, taking the time to smooth it out with your spoon is worth the extra few minutes of stirring.

Next, take a handful of crackers and firmly crush with your hands, breaking into fine crumbs. Stir them in and continue this process with the remaining crackers. The meat mixture will be quite thick, so I add 1/4 – 1/2 cup of milk to loosen it up and make it easier to form into balls.

I prefer to use a small scoop to measure out the meat mixture. Using a scoop (or a spoon), measure out even sized meat onto a cutting board. I measure everything out first, then use my hands to roll each lump of meat into a ball.

On a baking sheet lined with parchment paper (this will save you so much clean up time later), place the rolled balls. Leave a 1″ space between each ball. Bake in a 375F (190C) oven for 25-35 minutes, depending on the size of your meatballs.

Tzatziki Sauce
Peter of Kalofagas.ca is my trusty Greek friend, so I relied upon his delicious Tzatziki recipe. The sauce traditionally uses thick Greek-style yogurt into which you mix chopped garlic, dill and diced cucumber. It’s a refreshing and tangy sauce for these meatballs.

Meatball Making Tips

• Bake vs. Fry: Baking doesn’t require watching a frying pan or dealing with grease splatter, so I prefer to pop them into the oven (and they’ll brown nicely too).
• Use Parchment Paper: I grew up mocking Martha Stewart for lining her pans with parchment, but it is such a time saver. The balls slide off the paper without any issue and the baking sheet doesn’t get very dirty, so less washing and scrubbing.
• Get a Scoop: Not only does it help make uniform sized meatballs, it allows your hands to remain cleaner throughout the process.
• Freeze for Later: Make a double batch and freeze up the cooked meatballs for later use. You can put them into your favorite red sauce, toss with pasta, drop onto a salad, reheat for an appetizer, or slide into a sandwich.

More meatball recipe ideas:
Monster Meatball Sandwiches – Pinch My Salt
Vegetarian Meatballs – Nummy Kitchen
Gremolata Meatballs – Cooking With Amy
Gluten-Free Italian Meatballs – Karina’s Kitchen

\I enjoy thinking about food, especially planning food for an intimate dinner or a casual Sunday brunch. I lose myself in daydreaming about what I’ll make and how I’ll prepare each dish, from the prep work to the rotation schedule for when each dish goes into the oven next.

So, with so much energy spent on planning, it’s a shock to learn that a dish you’ve daydreamed about so strongly (and felt was a creative mix of flavors) turns out to be an existing, published recipe. I spent days thinking through this fruit salad which I planned to coat with a ginger syrup and bits of mint. Before starting it though, I did a quick Google search to see if anyone had made anything quite like it.

To my disappointment, an exact recipe already existed. Damn you, Epicurious!

The fruit salad can use any mix of seasonal fruits you desire. As I wandered through the store, I decided that a salad made with a variation of yellow fleshed fruits dotted with pomegranate seeds would look delicious. Yes, I based my fruit selection entirely on color – it sounds crazy to me now, but it did turn out wonderful. I used apricots, nectarines, plums, and melon.

The fruit salad recipe is fairly quick to prepare. I made it the night before, slicing my fruits into a bowl and coating with the ginger syrup. The following day, I added the chopped mint and sprinkled with pomegranate seeds before serving. I feared the mint might discolor if added the night before.

It is an impressive fruit salad (just as I planned it), and if anything I can take comfort in not having to think too hard about concocting a ginger syrup. Epicurious did the work for me. The result is a lightly spiced ginger flavor which permeates the fruit. It’s not overpowering but adds a subtle ’something extra’.

The mix of fruits worked well too and is a nice change up from the more common watermelon, muskmelon, and grapes I grew up with on the farm. Try this recipe at your next gathering and see if it turns a few heads. I think it will. We ate the entire bowl in one sitting.

Aside from the fruit salad, our brunch turned out wonderfully. The meal featured my favorite dutch baby pancakes served with a selection of strawberry syrup, golden syrup, wedges of lemon, and confectioners sugar (I liked it best topped with confectioners sugar, a squirt of fresh lemon juice, and a drizzle of golden syrup).

I also made a caprese salad, pork meatballs with tzatziki dipping sauce, strawberry muffins and a spinach-mushroom quiche. You’ll see more of the recipes in the coming week or two.

Breakfast is my favorite meal so it’s ironic that I sometimes skip it if I’m having a hectic morning. I know, I know … it’s the most important meal of the day and shouldn’t be overlooked, but occasionally it happens.

During the week, breakfast is quick and simple, usually a bowl of cereal and lots of coffee. For a little excitement, I may have toast with jam or oatmeal with golden syrup. On weekends, we branch out into french toast, eggs or sometimes pancakes. Pancakes are a ’sometimes’ food mostly because I don’t like the actual process of frying them. I find that the first batch turn out too light, the second batch is just perfect, and all subsequent batches are borderline burnt.

Lately, I’ve had pancake cravings and decided to cave in. My mother made buttermilk pancakes often and they always turned out perfectly. Somehow, her pancake gene did not get passed on to me. I’ve resigned myself to the fact that it’s not my thing and I’m destined to make sub-par pancakes. It’s ok.

Well … if Tyler Florence shows up on my doorstep asking to do a Food 911 episode on pancakes, I’d throw on my pajamas in a heartbeat. Otherwise, I’ll remain a pancake underachiever.

I used an old recipe found written on a piece of bank stationary which had intrigued me ever since I discovered it. The pancake recipe stood out to me for its use of cornmeal. I figured the cornmeal might add flavor and texture which could boost ordinary buttermilk pancakes to a whole new level.

Pancakes
recipe from Silva’s Pancakes at RecoveredRecipes.com

The batter seemed too thick as written so I increased the buttermilk to nearly 1 1/2 cups. While frying on the first side, I sprinkled a few pancakes with fresh blueberries although you can’t really see them in these photos.

The pancakes turned out delicious, light and fluffy with crisp edges. The cornmeal did bring a new flavor and texture to otherwise standard buttermilk pancakes. And, as expected, I burned a few. But, I did manage to fulfill my craving and can make it for another month or two until the next urge strikes me.

Do you have any tips or tricks for making pancakes? If so, share your suggestions in the comments below.

Berry season is upon us and I couldn’t be more happy. Whether you’re looking for strawberries, blueberries, raspberries or boysenberries, the fruits are becoming readily available and at affordable prices. This berry cobbler is versatile and a great use of any type of berry or soft and juicy fruit.

Over the past couple of weeks, I’ve been wrangling with our excess of strawberries. I made strawberry cornmeal muffins, jam and froze a bunch for later use, but I still had quite a few in the fridge. Myrnie from I Wonder Woman suggested Magic Cobbler, which I hadn’t heard of before.

The recipe is simple and perfect for those afraid of baking. You mix a batter and pour it into a pan, then drop handfuls of berries on top. Bake and eat. Seriously, it’s that simple. AND, the taste? Out of this world delicious — I’ve made two cobblers since receiving the recipe. It’s that good.

I’ve played around with the recipe a little bit, adding some cinnamon and nuts, both of which are optional.

Strawberry-Blueberry Magic Cobbler
inspired by Grandma Mary’s Magic Cobbler and Southern Peach Cobbler

1/3 cup butter
1 1/2 cups flour
1 1/2 cups granulated sugar
1 1/2 cups milk
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
5 cups chopped fruit
1/3 cup pecans
1/3 cup brown sugar

Preheat oven to 375F (190C). Add butter to a 9×13″ baking pan and place in oven to melt. I placed it in the oven while it preheated, just remember to keep an eye on it.

In a large mixing bowl, combine flour, granulated sugar, milk, baking powder, cinnamon and salt. Whisk together until a thin batter forms and is without any lumps.

In the baking pan with melted butter, pour in the batter. Do not stir – the butter will ooze up around the batter and may pool on the top. It’s ok.

Sprinkle berries evenly over batter, then sprinkle with nuts and brown sugar. Bake for 45-60 minutes or until it tests done. The top will be a beautiful golden color.

Serve warm with ice cream or whipped cream.

Baking Notes
I used a mix of 3 cups fresh whole strawberries and 2 cups fresh blueberries. The ratio of fruit to cake will be nearly 1:1, which I like. I’ve made the recipe a second time using 2 cups each of flour, milk, and sugar but found that it yielded more cake than I preferred. Also, during the baking process – somewhere around the 45 minute mark, you may look at it and think it’s not going to turn out. The berries begin to burst and their juices puddle on top. It looks as though it’s going to be a watery mess, but the juices absorb into the cake by the end of baking.

If you’re looking for a gluten-free version, check out this Blueberry-Strawberry Cobbler recipe from Karina’s Kitchen – she did an amazing job!

More cobbler ideas:
Rhubarb Cobbler – Smitten Kitchen
Apple Cobbler – Simply Recipes
Magic Peach Cobbler – ParentsConnect.com
Cherry Cobbler – 101 Cookbooks
Peach and Berry Cobbler – Kalyn’s Kitchen
Strawberry Cobbler – Angelnina’s Cottage
Vegan Blueberry Cobbler – Karina’s Kitchen

Growing up, we raised and picked our own berries. It’s one of the things I miss most about the farm, especially when strawberry season rolls around.

This past week I decided to find a local U-Pick farm where we could re-live a bit of childhood. Fortunately, we found a great farm, but unfortunately we picked like we’d never seen strawberries before. I’m not the only one though — Erin from ErinCooks.com also had a berry picking adventure. Her berries look beautiful!

The trip turned out to be Joe’s first time picking berries of any type. He reminded me that we once had a small pot on our patio in which we had a sad little plant that yielded two strawberries. However, I don’t really think this counts as a true berry picking experience.

Joe took to the berry picking much better than I anticipated, although I later discovered a few pink berries in the basket. Next time, I will be on quality control. We worked our way through the field, finding a good section far from the other berry pickers. Time passed quickly and before we knew it, our basket had filled with some 14 pounds of berries. Eeek!

Once we got home, I immediately went to work on the berries. Over the weekend I made freezer jam, an amazing cobbler (coming soon), froze a few pounds, and gave a bowl full to the in-laws. Still, I have several pounds left. Since I’m participating in the Eating Down the Fridge challenge at A Mighty Appetite, I wondered how I might use up a few pantry ingredients while also using my excess berries.

In the back of my pantry, there is a big bag of cornmeal. On occasion, I break it out and make sweet cornbread, a thick polenta or even cake. I decided to combine my cornmeal and a bit of slowly souring milk with the juicy red strawberries for a breakfast muffin.

The result? Glorious muffins. Seriously. I love them more than I can describe.

Strawberry Cornmeal Muffins
1 cup cornmeal
1 cup flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 beaten egg
1/4 cup oil
1 cup milk
1 cup chopped strawberries, plus 1/2 cup for garnish

In a large mixing bowl, combine cornmeal, flour, sugar, baking powder, and salt. Add beaten egg, oil and milk, stirring until just combined. Fold in 1 cup chopped strawberries. I used smaller berries and simply cut them in half. I suggest chopping the berries no larger than 1/2″.

Fill muffin cups 3/4 full, then garnish with a few chopped berries. Bake at 400F (200C) for 20-25 minutes or until testing done.

Allow the muffins to cool before removing from the muffin tin. I ran a sharp knife around the edge of each muffin, then popped them out of the tin.

The muffins are light and sweet, the juicy berries like little strawberry explosions in your mouth. The cornmeal adds a bit of texture and light corn taste, but overall the muffins tasted like strawberry shortcake to me. Add a dollop of butter and you’re all set for breakfast (or dessert).

As an added bonus, the muffins are striking. The yellow muffin contrasted by the vibrant red strawberries is captivating.

Granted, their beauty wasn’t so grand that I couldn’t resist eating them. I had hoped to have them for breakfast for the next few days … but it looks like that won’t be the case. I think there is 1 left.

Update: I forgot to mention that my mother called last night with a strawberry update. She started picking berries 6 days ago on the farm and has already picked 15 quarts. Her patch is producing nicely and needs to be picked every other day. Mom also emailed me a photo from her first picking:

Rhubarb endears itself to me a little more each year. A few weeks ago, I found myself suddenly in my childhood home just as Spring took over the landscape, transforming stagnant trees into leafy towers. I walked the perimeter of the property to take it all in and spotted my mother’s rhubarb patch. The rhubarb leaves, poisonous to the bite, looked like a lush green island amidst the yet to be planted garden surrounding it.

My great-grandmother referred to it as ‘pie-plant‘, a vegetable which made for wonderfully tart desserts and a perfect pairing with sweeter fruits. Myself, I am a purist when it comes to rhubarb though. Don’t hide its flavor or tartness by mixing it with anything. Let the rhubarb be pucker-your-mouth, wrinkle-your-nose, squint-your-eyes – delicious. Of course, I always add a little cinnamon – that’s ok. Cinnamon is a must with rhubarb.

I flipped through my mothers recipes looking for rhubarb bread. For some reason, it just stuck in my head as the perfect use for the rhubarb even though my mother rarely made it. I couldn’t find her recipe but magically the local newspaper published one and I clipped it out. The clipping made its way back to Vancouver where I tweaked and fussed with it yesterday. It’s delicious. A moist, cinnamon infused sweet bread with tart explosions in every bite.

Buttermilk Rhubarb Bread
inspired by a Gratiot County Herald recipe

3/4 cup brown sugar
1/3 cup vegetable oil
1 egg
1/2 cup buttermilk
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp cinnamon
1 tsp vanilla
1 1/4 cup flour
2/3 cup diced rhubarb
1/3 cup chopped pecans, toasted

Topping
2 Tablespoons sugar
1 tsp butter
1/4 tsp cinnamon

1. Mix all bread ingredients in a large mixing bowl
2. Generously grease a bread pan. You can also line the pan with parchment paper for even easier removal once baked.
3. Pour the batter into the pan
4. In a small bowl, combine the topping ingredients and blend with your fingers until combined. Sprinkle over the batter.
5. Bake at 325F (160C) for 55-65 minutes or until it tests done.
6. Allow to cool before tipping out of pan. Be careful when removing from the pan. I didn’t allow it to cool (impatience) and part of it broke apart when I tipped it out.

Recipe Notes:
This is my first time making this recipe. I might increase the flour by 1/4 cup next time to make the batter a bit thicker.

The bread smells amazing while it bakes and fills the house with a spicy scent. Joe remarked, “it smells like a really good candle in here.” Ahh, bless him … that’s his way of complimenting my hard work. He’s right though, it did smell like a really good candle. With the growing popularity of rhubarb, it’s only a matter of time until rhubarb candles reach a store near you!

More rhubarb recipe ideas:
Strawberry Rhubarb Pie – Simply Recipes
Rhubarb Fool – Real Epicurean
Rhubarb Margarita – Andrea’s Recipes
Rhubarb Cobbler – Smitten Kitchen
Rhubarb Tart – La Tartine Gourmande
Red Wine-Poached Rhubarb – David Lebovitz

I am proud of today’s souffle — isn’t it beautiful? Today marks my second attempt at souffle and I’m happy to report it turned out perfectly (and if you don’t think so, please don’t shatter my dreams). I’ve used a historic recipe and brought it up to date with a few modern touches.

The souffles were full of flavor and light as air, making for a simple and quick lunch. The rockstar ingredient being smoked cheese for a richer flavor and a few chopped chives to brighten it up. I explored topping a few souffles with thinly sliced pieces of soppressata to give it a meaty edge.

The recipe comes from an old handwritten recipe card collection that I bought last year. My collection is likely only a couple hundred in size at this point, which is mostly due to self restraint. If I could, I would buy every single one I could get my hands on, but I just don’t have the room to store them!

This particular recipe stood out to me though because it was written on the back of an ice receipt dated 1931. While some people think old recipes have little context in modern kitchens, I couldn’t disagree more. Although the recipe was fine on its own, see how easily I could adjust it to suit my tastes.

Smoked Cheese Souffle
based on this vintage souffle recipe

Baking Notes
I increased the milk to 2/3 cup and did not scald it as the recipe suggested. Additionally, I used 1/2 cup grated cheese, a combination of Gruyere and Smoked Caciocavallo, as well as the addition of a tablespoon chopped chives. I baked at 400F (200C) for 10-12 minutes in six 1/2 cup sized buttered ramekins.

After a few minutes of photography, this little souffle started to deflate so I quickly gobbled it up.

I’ve now completed a chocolate souffle (which deflated) and a savory cheese souffle, so next up will be a fruit souffle … the exact fruit TBD. If you have any requests, please leave them in the comments below!

Yesterday was not special. I worked. I blogged. I drank too much coffee. I ate too many shortbread cookies. I regretted not blogging more. I regretted drinking too much coffee. I hated myself for not buying more shortbread cookies.

As the clock neared 5pm, I gave up hope that the night be would any different than my day. Joe was working late and I had no clue what to make for dinner. I contemplated submitting to take-out food but something about it didn’t interest me enough to dig through the drawer of menus.

And then, I remembered reading recently about Dutch Baby Pancakes and it reminded me how much I missed The Original Pancake House in San Jose where I used to order them. I pondered the thought of pancakes. How easy are they? They must be difficult since I don’t know of anyone who’s made them. Do I even have flour? I think I used up all the eggs. Wait. I don’t even know what ingredients it uses.

And, as if transported back in time, I remembered a childhood conversation with my father when he asked me the question. I cringe to even reflect on the painfully awkward, palm-sweating, eager-to-flee discussion with my father when he sat me down and asked … do you know how babies are made?

Well, I failed the question back then and again yesterday. I ran a few searches and found two excellent Dutch Baby sources, Orangette (recipe) and Cooking with Amy (recipe). It seemed rather prophetic since I look forward to meeting them both in two weeks at a food blog conference.

Surprisingly, the ingredients are common and the process is easy. Why don’t more people make these puffy delights?

For those of you scratching your heads and wondering what I’m even rambling on about, Dutch Baby is a type of puffy pancake usually baked in a cast iron pan in the oven. The batter is thin and made of eggs, milk and flour. It’s poured into a hot buttery skillet, then baked at high heat (450-500F). The pancake raises inches into the air, getting crispy around the edges, then deflates when removed from the oven. It is served with a squirt of fresh lemon and a heavy sprinkle of powdered sugar.

I grew excited by the prospect of making a Dutch Baby and was relieved to see I had all the necessary ingredients. I used Amy’s recipe and cut it in half since Joe wouldn’t be home until later. I used a small 6″ skillet and increased the butter to 2 tablespoons per serving and used whole milk, as suggested. For an eggier version, Molly’s (Orangette) recipe uses more eggs, half and half, and more butter!

My only concern was whether it would be substantial enough for dinner. I love pancakes, but come on … you need to eat quite a few to feel full (right?). When we first moved to Vancouver, we ate at DeDutch for breakfast and had a rather enjoyable thin pancake topped with a fried egg and meat. I loved the sweet and savory combination and decided to fatten up my baby with a crispy-edged egg and chorizo.

The combination grew on me the more I thought about it. Pancake. Fried Egg. Chorizo. Sweet-salty-spicy-savory-crispy-soft. Perfection. Earlier in the day, I read MattBites post on Carne Asada Fries and found it rather intriguing. A seemingly odd pairings of ingredients which might otherwise be classified as bong-induced cooking. I set about working on dinner and wondered what people would think of my baby.

I didn’t plan to photograph or even blog about this until I saw the pancake rising in the oven. As it grew, so did my excitement. I quickly set up my lights and prepped my camera.

The pancake deflates in the middle, creating a perfect bowl in which to rest the egg and chorizo. The mix of runny yolk and powdered sugar with spicy chorizo was pure bliss. Seriously incredible. F**king good.

Have any of you made babies lately?

The wind whipped through the city last night. I only know this from the clanking sound made by the bathroom vent as the building slowly inhaled and exhaled, as though being resuscitated by the wind outside.

Around 1am the incessant clanking noise woke me, I threw off the overly hot duvet and stumbled into the living room. I glanced out the window at a row of trees dancing next to the sidewalk.

Except for a few lit windows in the building next door, the city slept while I could not. I curled up on the couch listening to Joe lightly snored from the bedroom. Bobby (my beloved dog) moved from the floor near the TV and plopped down on his bed across the room, apparently annoyed I interrupted his sleep.

Although Bobby would likely disagree if he could speak, the truth is … he had it coming. Maybe now, my pup can relate to my frustration when he inconsiderately munches on kibble at 3am. Caesar Milan would scold me for this humanizing rationalization, of course.

I imagine Caesar heavily dosed with Polo or Drakkar cologne, the knit fibers in his tightly worn shirt effusing the overly sweet scent to anyone within eye shot … yes, these are the thoughts that keep me from sleep.

Aside from the growing sound of wind running into the sharp corners of our building, the city remained silent. Only hours before, Joe turned on the Vancouver Canucks playoff game and we witnessed the final goal which clinched their seat in the next round. I’m learning there are a few distinct things which define Canadians. Most importantly, they are fiercely passionate about hockey.

As the game winning puck flew into the goal, car horns spontaneously honked in celebration in the street below. Joe and I turned and looked at one another in amazement. The honking, shouts of joy, and general merriment continued … and continued, for well over the next hour.

Staring out the window didn’t feel productive, so I opened my laptop and decided to spend my late night / early morning time catching up on feed reading. I’m not sure how or from whose site, but I found myself reading a recent New York Times article on making yogurt. It reminded me how my mother would make tart jars of yogurt when I was young.

It’s amazing how the past is never really in the past. The 70s (yes, my childhood) seemed to be about food co-ops, raising foods organically, making our own soaps – cheeses – yogurts – ice creams, eating healthy amounts of whole grain, replacing chocolate with carob, and brewing rose hip tea. It reminds me so much of the modern day slow food movement, all-natural, eat local, prepare-it-yourself mentality.

Although I miss my bleached hair tremendously, I blame the 80s for ushering in a change to our food and diets (not to mention many hideous fashion mistakes). Goodbye were the days of homespun honey and baked granola. Madonna, Flock of Seagulls and the Culture Club brought with them a decade of opposition. Men became androgynous, women bathed themselves in layers of bracelets, and natural foods became replaced with Cherry Coke and Chicken McNuggets. My mother bought a bread machine.

I yawned a little as I skimmed the yogurt making instructions. I felt an instant familiarity with the culture. No honking horns or glam-rock hair, just the simplicity of natural fermentation innocently learned before I craved my first body piercing. Is it possible we’re looping back once again?

A small amount of yogurt is added to warmed milk, the active bacteria in the yogurt feeds on the milk sugars. The bacteria eats and eats, increasing in number, all the while slowly curdling the milk into a divine custard-like texture. And brilliantly, you use the remaining few tablespoons of your homemade yogurt as the starter for the next batch. An infinite repetition.

This batch is followed by the next batch, this culture will usher in the next culture. Nothing remains constant but instead is on an infinite loop. It will happen again.

So, it was in the early morning hours that I decided to make yogurt today, to pay homage to my mother and a simpler time. At least, that’s how I wish to remember it, simpler – natural – homemade – pure – fresh – -whatever you want to term it.

Around 3am, my computer battery gave out and the screen dimmed. My eyes grew heavy and the wind seemed to cease. I turned on the television and laid down on the couch. Withing minutes, my eyes closed and my mind raced with thoughts of tangy yogurt, milk cultures, food cultures, the Culture Club, Canadian culture and my longing for a little piece of home.

Yogurt
1 quart fresh milk
2 T plain yogurt (room temp.)

In a small pot, add the milk and place over medium heat. Using a thermometer, bring the milk up to 180F, stirring occasionally. Remove from heat and allow to cool to 110F.

While heating the milk, turn on your oven to the lowest possible setting. For me, this was about 150F. Let it heat up for a few minutes, then turn it off. You will use it later to keep the milk mixture warm.

I also allow the plain yogurt to sit out at room temperature so it isn’t cold when used. Add 2 T plain yogurt to the 110F milk. Stir until smooth and fully combined.

Pour milk mixture into a jar and wrap in a towel. I find that alligator clips (used to clip bundles of papers) are a perfect kitchen device for tasks such as this (also perfect for sealing bags of chips). Place the wrapped jar into the warm oven and close the door. Allow it to set for 4 hours. You can check it at this point to determine if the texture and flavor are to your liking. The longer it sets both the thicker and more tart it will become.

I peeked at around the 2 hour mark and the yogurt was already a thin custard texture. I allowed it to set for an additional 3.5 hours before refrigerating. The consistency is a bit thinner than store-bought so next time I may let it sit for an additional hour or two.

The yogurt will last for 1-2 weeks in the refrigerator. Make sure to save a few tablespoons to make the next batch.

From a cost perspective – a 3/4 cup container of organic plain yogurt cost me $1.89. This batch will make about five 3/4 cup servings for the cost of the milk, which was just under $3. A total savings of $6 – AND – the yogurt tastes better and is without sweeteners, colorings or flavorings. Add your own fruit, nuts, and spices for a naturally delicious and healthy treat, just like mom used to make.

Further reading/viewing from other blogs:
Homemade Yogurt Video – Chez Us
You Can Make Yogurt in Your Crockpot! – A Year of CrockPotting
Homemade Yogurt Recipe – 101cookbooks
Why You Should Make Yogurt – Sidewalk Shoes
Make Your Own Yogurt! – Eggs on Sunday