In the last two years nothing has brought more happiness into my world than these two. As much as I love my grand-daughter the more joy comes from witnessing my very own daughter be a mother. For the girl who never played with dolls or preferred never to babysit and barely made it through the summer as a camp counselor she astonishes me with her love and patience with her baby girl. Her quiet teaching, her ingenuity, her juggling of quality time and her natural instincts are inspiring.
She is the best mom I have ever known and I am so extremely proud to wish her a Happy Mother’s Day.
Never a fan of the yellow single wrapped cheese, my very own mother (aka Granny) made a really great grilled cheese she called “mozzarella en carroza” for me. Using an old box grated she would shred “the expensive” cheese into a giant pile and then pack it between slices of white bread, dip it in egg and fry it in olive oil. I loved it then and still love it now. I make variations on the theme, but Annabelle enjoys the classic and does a pretty good cheese pull. Generations of love made edible.
Mozzarella En Carroza
1 cup shredded or thinly sliced mozzarella cheese
4 slices Country white buttermilk bread
Pinch of salt and pepper
Olive oil for shallow frying
Divide cheese between two bread slices. Top each with a second slice of bread. Gently press together. Trim crusts off, if desired. On a flat plate, lightly beat egg with milk, salt and pepper. Dip sandwiches in egg coating both sides well. Heat olive oil in skillet over medium heat. Add sandwiches. Cook turning until both sides are golden brown and cheese is melted. Makes 2 sandwiches.
It’s been 2521 days since I lost my son. It’s been nearly that long since I have been able to pray. Unanswered prayers asking to keep my kids safe just set me off onto a negative path. Crazy mad at God doesn’t accurately describe the feeling of losing my son in a senseless accident, but when a wise and faithful friend named Angie wrote on her FB page “faith does not protect us from our sorrow, but prayer will hold you up” it hit me. I’ve been angry too long and it is of no use. In fact the anger is a complete waste of energy that could be better spent in meditation. Putting spirituality back into my life has been a fine turning point. I thank my friends, Kare, Rebecka, Mark, Hilary and my cousin Carol who have gently nudged me forward to believe that life is better with a higher power in it. How about you?
You know what else makes life better? Recipe videos. That’s right. If you are a visual learner as I am cookbook photos and on-line videos make cooking and baking so much easier. Today I feature a re-do of this Irish Soda Bread blog from 2016. Click on that link to get the written recipe, turn up the volume and sit back and enjoy the show.
Are you serving a corned beef and cabbage dinner or Beef Stew? This Irish soda bread will go great beside either. If you like Guinness check out my beef stew and boxty recipe here. Happy St. Patrick’s, happy week, happy delicious day in the kitchen with your family.
Recently, I was lucky enough to be 1 of 100 winners in a recipe contest. It’s nice when a sponsor spreads out the winnings in such a generous way. I entered this recipe inspired by a fancy pastry I had seen prepared on the Great British Baking Show. A “pithivier” is a warm and flaky French pastry made from a laminated dough better known as puff pastry. Usually 2 rounds of dough enclose a filling like frangipane and fruit. The hallmark of the pastry is the fancy design cut into the top of the dough before baking. I tried to do a sunburst.
Sadly, I did not take a bunch of photos while I was working, but I think you will get the gist of rolling out the oh so convenient store bought dough, cutting into circles and then topping with the almond cream and apple pie filling.
Seal the dough. Brush with egg wash and then score the surface with a very sharp knife. Do not cut all the way through the dough. Bake and brew the cafe au lait.
2 tablespoons unsalted butter
¼ cup sugar
½ cup almond flour
1 tablespoon all purpose flour
¼ teaspoon cinnamon
1/8 teaspoon fine salt
1 package (17.65 oz) frozen puff pastry, thawed
1 can (21 oz) Lucky Leaf Premium Apple Fruit Filling, chopped
Heat oven 350F. Line baking sheet with parchment. Beat butter, sugar and egg until blended. Add almond flour, flour, cinnamon and salt; beat until creamy. Roll out each puff pastry sheet to 16×8-inch rectangle. Cut out eight 4-inch circles from each. Transfer 8 circles to baking sheet. Spread 1 tablespoon almond cream over center of 8 circles leaving a ½-inch rim. Spoon 2 tablespoons apple filling on almond cream. Beat remaining egg; brush over edge of filled pastry circles. Top with remaining pastry circles; crimp edges to seal. Brush pastry with egg wash. With tip of a sharp knife poke hole in center of each pastry. Lightly score surface in sunburst pattern. Bake 40 minutes.