New Year Resolution rant

I've never been much for making New Year resolutions, maybe back in high school or something but who remembers that? It just seems that people make the same resolutions every year, they somehow want to start a new year by improving themselves cause apparently every past year they've been sub par in several categories and therefore need to promise to...who, themselves, the world, anyone who actually cares...do better. The biggest and most popular seems to be to "lose weight" which for the most part seems to get off to a rollicking start. Then a week goes by and roughage and tuna start to get real boring. Then there's always exercising more which in my vocabulary is equivalent to a four letter word. When you're in high school and play sports it's fun but when you're an adult it usually requires machines or running, and frankly the machines are very much like torture devices and the only running I need to do is to catch some public transportation or if a large pissed off animal is chasing me. How about "be nicer and more tolerant of others"; all well and good until you're standing at the express 15 items or less line at the supermarket with a can of tuna and a bag of roughage for your new diet and the idiot in front of you has 15 items but 10 of each which in some weird supermarket rule qualifies for 15 items or less and one item is on sale by a kabillionth of a cent less but the scanner isn't recognizing it which means they need to call all the senior staff to fix it and then to top it all off he pays with a personal check, so there goes that resolution which makes you break the other one that said "I'll stop cursing like a truck driver". I don't have to do these, number one I'm not that nasty where I have to make a promise not to be, (unless the above happens) and I don't know any truck drivers where I can measure my cursing barometer. "Get a better job"...well in my case I'd have to start by getting a job which isn't entirely up to me so I'm not taking the blame. And what's a year anyway? Who says you have to start these "improvements" in January; why not June or August? A year is a good word to put in movie titles like:
The Year of Living Dangerously- When Mel Gibson was good looking and not crazy

The Year of the Dragon-When Mickey Rourke was good looking and not crazy

A Dog Year-with Jeff Bridges who's always good looking and well adjusted

...but anyway in the spirit of the season I've decided I will make some New Year resolutions, non too lofty though:
I resolve to sew back every button that drops off within 24 hours because they no longer fit in my button box

I resolve to change every burned out bulb as soon as I discover it, unless of course I can't reach it even with the step ladder in which case I will pester Frank endlessly until he does it while cursing like a truck driver

I resolve to bake more bread

Portuguese Farm Bread adapted from Epicurious

ingredients

 

1 tablespoon active dry yeast

3/4 cup unsifted semolina (durum) flour

1 cup very warm water (110° to 115°F)

3 cups sifted unbleached all-purpose flour

1 teaspoon salt

1. Combine the yeast, semolina flour, and water by churning 10 seconds in a large heavy-duty food processor fitted with the metal chopping blade. Scrape down the sides of the work bowl, re-cover, and let stand until foamy, about 15 minutes.

2. With the machine running, add half the all-purpose flour down the feed tube. It's easier if you pour the flour from a spouted measuring cup into a wide-mouth canning funnel inserted in the feed tube or failing that, a stiff piece of paper rolled into a cone (the opening at the bottom should be at least 1 inch across).

3. Using a plastic spatula, scrape the work bowl, and if necessary, redistribute the dough so that it evenly surrounds the blade — take care! Add the salt and remaining flour, distributing evenly over the dough, and churn for 10 seconds. Again scrape the work bowl and redistribute the dough.

4. Churn the dough for 20 seconds nonstop, shut the machine off, and let the dough rest in the sealed work bowl for 5 minutes. Now churn for another 20 seconds.

5. Leaving the blade in place, carefully redistribute the dough until it's of uniform thinness. Re-cover the work bowl, keeping the pusher in. Note the level of the dough in bulk, estimate what it should be when doubled in bulk, and mark that level on the side of the work bowl.

6. Let the dough rise in the sealed work bowl until doubled in bulk, about 1 hour. Meanwhile, lightly coat an 8-inch springform pan or 8-inch pie pan with nonstick cooking spray and set aside.

7. When the dough has fully doubled, pulse quickly 4 to 5 times to punch down, then churn for 20 seconds nonstop. Let the dough rest in the sealed work bowl for 5 minutes, then churn for another 20 seconds. The dough will roll into a ball and leave the sides of the work bowl reasonably clean.

8. Turn the dough onto a lightly floured surface, shape into a ball, then roll in the flour to dust lightly. Place the loaf in the prepared pan, cover with a clean, dry dish towel, and set in a warm, dry spot until nearly doubled in bulk — this will take about 30 minutes.

9. When the dough has risen for 10 minutes, position one rack in the middle of the oven and slide a second rack in the slot just below. Place a large shallow baking pan on the lower rack — I use a 15 1/2 X 10 1/2 X 1-inch jelly roll pan — and half-fill with water. Preheat the over to 500°F.

10. Center the risen loaf on the middle rack and bake for 15 minutes. Reduce the oven temperature to 400°F and continue baking until richly browned and hollow sounding when thumped, 20 to 25 minutes longer.

11. Remove the bread from the pan as soon as it comes from the oven, set right-side-up on a wire rack, and cool to room temperature before cutting.

I resolve to heed my husband's request and not play with these two

when they come over because they make Max crazy and I'm only encouraging them.
I resolve to not cover Max with kisses while he's napping on my bed or anywhere else

so as not to wake him and interrupt his much needed slumber

Ooops...there go the resolutions.

Before and after

For years Frank and I gave a party for New Year's Eve. I would start planning right after Thanksgiving because after the first year I decided that the food would be a theme menu, whether it be a country or certain types of food; whatever my little mind decided for that year and I had to cook it all. I would do loads of research, choose what I was going make, make endless lists of dishes, rethink them, rewrite the lists, rethink it again and so on and so on. Once I decided on the menu the lists would consist of ingredients I needed and the schedule by which everything would be cooked, what could be frozen and made a couple of weeks ahead of time what neded to be cooked a couple of days ahead, etc. One of my biggest rules for these parties and menus was that almost everything had to be able to be cooked ahead and then either reheated or be able to be served at room temperature so that I wouldn't be stuck in the kitchen cooking while the guests arrived and mingled and I would be too pooped to enjoy the party. Another rule was that there would always be a variety of food groups--seafood, meat, poultry, vegetables, starch; and it all had to be served buffet style-- The week between Christmas and New Year's became a cooking marathon, I would get home from work and check my lists and schedules and cook away. I usually worked a half day on New Year's Eve but with my long commute at that time I never made it home before 4:00PM which meant getting home and making sure the table (not a tablescape, a pretentious term which I detest) was laid out, serving platters, dishes, silverware, glassware, party favors, all at the ready. Then I would get myself ready wearing all my finery and have a drink-or seven-Frank was in charge of the wine and the music as usual. Rule number three: no one could arrive before 10:00PM because since it was a New Year's party things would really get started around midnight...AND...most everyone would stay over since they'd be too inebriated to go anywhere which meant that we had people sleeping on every bed, every couch, every available floor space, wherever. The next day everyone would lie around bleary eyed in their sweats sitting around watching bad TV drinking mimosas and bloody marys until I got around to making a huge breakfast of bacon eggs and pancakes and send everybody packing by 3:00PM the latest. Fun, you say, yes it was. Except that some people behaved as if they had NEVER EVER stepped out and therefore acted in questionable behavior to put it mildly; examples of which I will not give. Sorry use your imagination. The last straw came one night when as we were all going to bed; our friend who was sleeping on the living room floor decided that he was cold and used the coffee table as a blanket. The last of the famed parties. Since then we have either found a place to go where we are not charged an arm and a leg just because it's New Year's Eve or we've had dinner at home and fallen asleep just before midnight, champagne at the ready. So when this years' going out plans didn't materialize Frank suggested I make a cuban roast pork (pernil) and invite some friends I was in my glory. I could plan my party, invite civilized people (2), cook away and stay up past midnight. So I brought out my Mom's china and silverware, the baccarat crystal,

 the antiqueFrench soup tureen my Mom gave me years ago

The silver platter I don't use enough

the funky napkin rings and nutcracker name holders and set my table

and then I started cooking

Crema Catalana adapted from Penelope Casas

2 tbspn plus 1/2 tspn cornstarch
2 2/3 cup plus 2 tbsp milk
6 egg yolks
3/4 cup plus 2 tbspn sugar
Peel of 1/2 lemon, cut in several pieces
1 cinnamon stick

In a small bowl, dissolve the cornstarch in 2 tbsp of the milk. Stir in the egg yolks and reserve.

In a saucepan, bring the remaining milk to a boil with 1/2 cup of the sugar, the lemon peel, and the cinnamon stick. Simmer 15 minutes. Gradually stir the hot milk mixture into the cornstarch mixture. Return to the saucepan and cook over a medium flame, stirring constantly, until the custards starts to bubble.

Discard the lemon peel and cinnamon stick, divide the mixture into 6 shallow dessert bowls. Cool without stirring.

Prinkle the remaining 6 tablespoons of sugar over the custards. Caramelize the sugar using a hot slamander or a torch or under the broiler. (we messed this up so I definitely need a torch!) and we had 4 servings. Yummy though.

Merenquitos adapted from Three guys from Miami
(or, something to do with lots of leftover egg whites)

4 large egg whites, room temperature
Pinch Salt
1 cup sugar
Baking parchment, sprayed lightly with PAM
With an electric mixer, beat egg whites in a large bowl until they reach the soft-peak stage. It is important not to over beat the whites at this stage.

Add a pinch of salt and continue to beat. Add a small amount of sugar at a time until you've incorporated all of the sugar into the mixture. The mixture should be very firm - "stiff peak" stage. Turn off beater and fold in one additional tablespoon of sugar with a spatula.

If you have a pastry bag, fill it with the mixture. Use one of those fancy tips that came with the pastry bag and squeeze out three-inch circles onto your baking parchment. If you don't have a pastry bag, use a spoon - not as fancy, but it works.
Bake meringues at 200° F for approximately two hours. The meringues should be dry and crispy – not brown

Roast pork-Cuban style

1 fresh ham (6 to 8 lbs.)

salt

mojo criollo which is a mixture of bitter orange, olive oil, vinegar, cumin, pepper, oregano, and minced garlic

rub the pork with the salt, then rub with about one to two cups of the mojo.

Preheat oven to 350F, roast for 3 to 5 hours until thermometer inserted reades 170F. Let sit about ten minutes before carving

Serve with black beans and rice, avocado, tomato & watercress salads

interesting conversation and grown up adult behavior, for the most part anyway.

The next day it all looks like this

which makes me wonder, how many glasses do 4 people actually need??? And how many hors d'ourvres?

and where's Max?

worn out from all that partying

Yep, New Year's Day is the laziest day of the year. Happy 2012!

Ghost of Christmas Past

What a whirlwind! How did that happen? How does it always happen? One minute you have all the time in the world and next thing you know it's all a memory. So here's to the memories:

The decorations:

The nutcrackers:

The visions of sugarplums:

Soft Chocolate Truffles adapted from Renny Darling

1/2 cup cream
1/4 cup butter
1/2 lb. semisweet or bittersweet chocolate chips
pinch of salt
1 tsp vanilla
2 egg yolks
1 cup sifted powdered sugar
1 tbsp Grand Marnier liquor

sifted cocoa, cinnamon sugar, ground nuts (optional)

In the top of a double boiler, heat cream with butter until butter is melted. Add the chocolate chips, salt and vanilla and stir until chocolate is melted. Remove from heat and beat in egg yolks until blended, add sugar and liquor and beat until mixture is smooth. Cover and refrigerate until chocolate has hardened, preferably overnight. Spread 1 to 2 tablespoons of cocoa powder on a sheet of waxed paper. When chocolate has hardened take about 1 1/2 tsp and roll into a ball then dust with cocoa powder (or cinnamon sugar, or chopped nuts, or shredded coconut, or whatever you like). Place in bon bon wrappers. Refrigerate until ready to serve. (they freeze beautifully).

Cinnamon-sugar cookie squares adapted from momofuku-milk-bar makes approximately 150 cookies

½ cup butter, room temperature
2 cups granulated sugar
½ cup canola oil
2 eggs
½ cup milk
1 teaspoon vanilla extract
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
Cinnamon sugar, to garnish*

1. Preheat the oven to 350°F and grease an 11-by-15-inch pan.
2. Mix all the ingredients together with an electric mixer, beginning with the butter, sugar, oil, eggs, milk and finally the dry ingredients. 

3. Pour into the pan and spread evenly with a metal spatula or knife. Sprinkle with cinnamon sugar all over and bake for 20 minutes or until the edges are light brown.

4. Allow to rest for 10 minutes, then invert onto a cutting board and cut into bite-size squares.

*To make cinnamon sugar, mix ½ tablespoon of cinnamon for every ¼ cup of sugar.

Mantecaditos con guayaba adapted from The Noshery

about 18 cookies

• 1/2 cup sugar
• 1/2 cup (1 stick) butter
• 1/2 cup shortening
• 1 egg yolk
• 1 teaspoon almond extract
• 2 1/4 cups all-purpose flour
• 1/2 cup guava paste, diced

Preheat the oven to 350 F. Cream sugar, shortening and butter in a large bowl. Mix in egg yolk and almond extract.  Blend in the flour a little at a time, until well combined and chunky. Shape a tablespoon of dough into a ball. Repeat with the remaining dough. Place the cookies on cookie sheet lined with parchment paper.  Using your thumb press the down on the cookie.  Fill the dimple with about 1 tsp of guava paste.

Bake for 20 – 25 minutes, or until light golden brown.  Transfer to cooling rack.

The mess in the kitchen:

Cuban Christmas Eve Dinner

The coolest Christmas gift

so we can make these

and poor Max being very neglected which only makes him mope and retreat to

or here

or here

or here

or here

holidays can be so stressful, so to all a good night.