Today is my seventh wedding anniversary. It is also Election Day here in town and I am awaiting the results of my bid to become Town Council Member. Stay tuned to this space and also watch here for results.Anonymous Advice for Wives, 1905"Not the least useful piece of advice, homely though it be, that we can offer newly-married ladies, is to remind them that husbands are men, and that men must eat. We can tell them, moreover, that men attach no small importance to this very essential operation, and that a very effectual way to keep them in good-humour, as well as good condition, is for wives to study their husband’s peculiar likes and dislikes in this matter. Let the wife try, therefore, if she have not already done so, to get up a little knowledge in the art of ordering dinner, to say the least of it. This task, if she be disposed to learn it, will in time be easy enough; moreover, if in addition she should acquire some practical knowledge of cookery, she will find ample reward in the gratification it will be the means of affording her husband."
I have absolutely no issues with my wife's cookery - she does a fine job. In fact, we planned on having a very nice rack of lamb last night for dinner, but the oven crapped out on us, so we had to wing it. Tonight's dinner will be a little more difficult, I am assuming to put together. Happy Anniversary to the best wife ever. I love you very much and don't know I made it without you around.
A few weeks ago in the New York Times Magazine, in the food column, there were two recipes, the first for Maida Heatter's Preheated Oven Popovers and the second for Sugared Puffs. OK folks, quick quiz, which recipe do you think I will be including? Not that I have anything against the popover (though their cousin the Pop-Tart is likely to find its way into my mouth), but the sweet, siren call of the sugary love is too much to resist.
Sugared Puffs (from David Lebovitz)
For the puffs:
- Softened unsalted butter, for greasing the pan
- 2 tablespoons butter, melted
- 3 large eggs, at room temperature
- 1 cup whole milk
- 1 teaspoon salt
- 1 1/2 teaspoons sugar
- 1 cup flour
- 2/3 cup sugar
- 1 teaspoon ground cinnamon
- 4 tablespoons butter, melted
- Preheat the oven to 400 degrees. Liberally grease a nonstick popover pan, or a muffin pan with 1/2-cup indentations, with softened butter.
- For the puffs, put the 2 tablespoons melted butter, eggs, milk, salt and sugar in a blender and whiz for a few seconds.
- Add the flour and whiz for 5 to 8 seconds, just until smooth.
- Divide the batter among 9 greased molds, filling each 1/2 to 2/3 full.
- Bake for 35 minutes, until the puffs are deep brown.
- Remove from the oven, wait a few minutes until cool enough to handle, then remove the puffs from the pans. You may need a small knife to help pry them out.
- Mix the sugar and cinnamon in a medium bowl. Thoroughly brush each puff all over with melted butter, then dredge in sugar and cinnamon mixture to coat completely. Let cool on a baking rack. Makes 9 puffs.