Candy Bar Pie? Yes, Please!

The Brave Astronaut has a sweet tooth.  There's no denying it.  I'm proud of it.  I embrace it.  Now I need Mrs. BA to make me some pie.  From BuzzFeed.  Now yes, I noticed there is peanut butter in it (which is not allowed for LBA - but there's always a substitution - regular old whipped cream perhaps?)

Candy Bar Ice Box Pie

INGREDIENTS 
For the crust

• 2 ½ cups of pretzel sticks 
• 3 tablespoons sugar 
• 7 tablespoons butter, melted 
• 1/2 cup heavy cream

* Note that this crust recipe makes two crusts, enough for one double-crust pie or two single crust pies. Save the second round in your freezer in a plastic bag for up to a month.

For the caramel sauce 

• 1 cup sugar 
• 6 tablespoons water 
• 4 tablespoon butter 
• 1/2 cup heavy cream 
• ¼ teaspoon kosher salt 

For the assembly

• 1 ⅓ cup plus ⅔ cup bittersweet or semisweet chocolate chips, divided 
• 2/3 cup plus 1 3/4 cups chilled whipping cream, divided 
• 2 tablespoons light corn syrup 
• 2 teaspoons vanilla extract, divided 
• 2-3 Take 5 candy bars 
• 1 cup peanut butter chips 
• 2 tablespoons creamy peanut butter (don’t use old-fashioned style or freshly ground) 

PREPARATION 
To make crust

• Preheat the oven to 350°F. Grease a 9” pie pan with butter or baking spray. Put pretzel sticks in a food processor and process for about 30 seconds. (Or put in a plastic bag and whack at them with the back of a spoon until they are in small crumbs.) Put the crumbs into a bowl then add the sugar, cream, and melted butter, mixing to combine. Press the mixture into the bottom and up the sides of the prepared pan. Bake for 8 to 10 minutes—the crust shouldn’t change color too much but it will set. Then freeze crust for 30 minutes while you make the caramel. 

To make caramel sauce 

• Put sugar and water into a saucepan (try not to get any sugar or water on sides of pan) over medium low heat and stir until sugar has dissolved. Dissolve any crystals forming on the side with a wet pastry brush. Once sugar has dissolved increase heat to high. At this point, don’t stir the mixture anymore. It will start to bubble after a minute and you should occasionally take the pan’s handle and swirl it to keep the syrup moving. Once the syrup starts to turn a light gold, add the butter and heavy cream. The mixture will bubble wildly and that’s normal. Whisk to combine. Set aside.

To make chocolate ganache

• Combine 1 ⅓ cup chocolate chips, 2/3 cup cream, corn syrup, and 1 teaspoon vanilla in microwave-safe bowl. Microwave on medium heat until chocolate softens, about 3 minutes. Whisk until melted and smooth. (You can also do this in a saucepan — just combine everything and heat over medium heat, whisking occasionally, until melted and combined.) Spread chocolate mixture over bottom of crust. Freeze 20 minutes. 

• Cover chocolate layer with caramel (you may want to reheat and whisk caramel to get it “moving” before you add it), and freeze 20 minutes. 

To make peanut butter mousse 

• Microwave peanut butter chips and 3/4 cup cream in large microwave-safe bowl on medium heat at 15-second intervals just until chips soften, stirring often. (Same goes here for doing this in a saucepan.) Whisk in peanut butter and 1 teaspoon vanilla. Set aside to cool. 

• Using a whisk or electric beater, beat remaining 1 cup cream and 2 tablespoons sugar in medium bowl until very thick and just holding peaks. Once peanut butter mixture is cool, gently fold the whipped cream into the peanut butter mixture. 

• Spread mousse over caramel layer. 

• Chill pie at least 1 hour and up to 1 day. To serve, melt remaining ¾ cup chocolate. Top pie with chopped candy bar pieces and drizzle with melted chocolate.

The Bretton Woods Conference

Sixty-nine years ago this month in July 1944, the Bretton Woods Conference convened at the Bretton Woods Hotel in New Hampshire.  Arriving in secrecy at the hotel were delegates from around the world, there to help establish an international financial system to help the world recover from the Second World War.  The link above is to a virtual exhibition that I helped to create when I worked at the International Monetary Fund.

There's a new book out on the work of the conference and the individual efforts of Harry Dexter White, the chief U.S. representative.  The book also sheds some new light on allegations that White may have been a Soviet spy.  The book is an excellent companion piece to the 2010 Pulitzer Prize Winning Lords of Finance.  There was also a recent article about White's alleged spying that appeared in Foreign Affairs.  When I worked at the IMF, I had the honor of spending some time with Jacques Polak, who was also a representative at the conference.  He told some amazing stories about the workings of the conference.

We've come a long way from those days in New Hampshire (and later in Savannah). The Brave Astronaut has a good friend who is coming out with a book in September on financial warfare.  I'm looking forward to reading it - you should too!

Tuna Noodle Casserole

When my parents were first married - they scraped to make ends meet.  One staple of their meals was the Tuna Noodle Casserole (with potato chips on top).  It never sounded all that appetizing and I love potato chips and tuna fish.  It might be worth reexamining at this point.  Here's a recipe from Pinch My Salt.

Homemade Tuna Noodle Casserole 
Serves 8

• 12 ounces wide egg noodles 
• 1 medium onion, finely chopped 
• 8 ounces cremini mushrooms (can substitute white button), finely chopped 
• 1 stalk of celery, finely chopped 
• 7 tablespoons butter, divided 
• 1/4 teaspoon dried thyme or 1/2 teaspoon chopped fresh thyme 
• 6 tablespoons all-purpose flour 
• 4 cups whole milk 
• 2 small (5 oz) cans of chunk tuna (water or olive-oil packed), drained and flaked into small pieces 
• 1 1/2 cups peas (either frozen or fresh peas that have been shelled and blanched) 
• 6 ounces medium cheddar cheese (I use Tillamook), shredded 
• 1 1/2 cups panko bread crumbs 

Preheat oven to 375 degrees and grease a 13×9-inch baking dish.

Cook egg noodles in a large pot of salted boiling water until almost tender; drain, rinse briefly under cold water, and return to pot off the heat.

Meanwhile, heat milk in microwave or on the stove just until warm then set aside off the heat. Heat 4 tablespoons of butter in a large skillet over medium heat and cook onions, mushrooms, and celery with a generous pinch of salt until all the water from the mushrooms has evaporated and the mixture is starting to brown and smell really great, about 12-15 minutes. Stir in the thyme and cook for a few seconds until fragrant and then stir in the flour and cook, stirring constantly, for about a minute (mixture will be quite dry – that’s okay). Turn up heat to medium high and pour milk into the flour mixture, whisking to break up any clumps. Stir constantly until sauce is thickened and bubbly. Turn off heat and season well with salt and black pepper to taste.

Add sauce to the noodles in the pot along with the peas and tuna. Stir everything together well and at the very end stir in the shredded cheddar cheese. Pour the mixture into the greased baking dish.

Melt remaining three tablespoons of butter and toss with the breadcrumbs. Sprinkle buttered crumbs over the top of the casserole. Bake at 375 degrees for 25-30 minutes or until the bread crumbs are evenly browned and filling is bubbly. Let sit for 5-10 minutes before serving.

Enjoy!

The Bells of Notre Dame

Today is Bastille Day - the day that marks the beginning of the French Revolution and the storming of the prison in Paris.  Earlier this year, in March, I spotted this about new bells being placed in the steeples of Notre Dame.  The cathedral marked its 850th Anniversary on March 23

The summer of 2013 is also the thirtieth (30 years!?) anniversary of my trip to France.  All of my siblings and I were given the opportunity by our parents to spend the majority of a summer in France, visiting with relatives in France.  (My father was born in France - on July 4, which of course didn't matter until he came here and there are still many Brave Astronaut relatives there.) In fact, as the BuzzFeed article notes, the bells were forged in Normandy, the neighboring province to where several of my family's relatives live - on the southern coast of Bretagne."

So, coming up - to commemorate my trip to France - I will post some recollections of my trip to France.  For now, won't you sing along with me?  (I'll have to check in with my father - if he's drinking today, he might break into song, as he is wont to do when he's had a few.)

The Best Lists of All Time

Is this the list of all lists? From the New Yorker via kottke.  My notes/comments in italics after those items worth noting or looking into further.

100. Generations of Adam (Genesis) (all that begatting)
99. Satchel Paige’s “How to Keep Young”
98. The Crain’s New York Business “40 Under 40”
97. Gentlemen Golfers of Leith’s “Articles & Laws in Playing at Golf” (the British Open starts next week!)
96. The World Rock Paper Scissors player’s responsibility code
95. Maxim’s “Hot 100”
94. Benjamin Franklin’s “Thirteen Virtues” (and LBA and I just watched 1776 last week!)
93. Benjamin Tusser’s “Five Hundred Points of Good Husbandrie”
92. The Rules
91. U.S. News and World Report’s best-college rankings
90. McDonald’s Big Mac-ingredients commercial
89. Mel Kiper’s N.F.L.-draft Big Board
88. People’s “Most Beautiful People”
87. People’s “Sexiest Man Alive”
86. Carter Chambers’s bucket list from “The Bucket List”
85. Stanley Coren’s dog-breed intelligence ranking
84. Wine Spectator’s “Top 100”
83. Maimonides’s “13 Principles of Faith”
82. Maria Kutchera’s “My Favorite Things” (“The Sound Of Music”)
81. Rolling Stone’s “500 Greatest Albums of All Time”
80. Dr. James Naismith’s original 13 Rules of Basket Ball
79. Rules, Regulations, & Laws of the Sheffield Foot-Ball Club
78. The Sporting News’ “Rules of Scientific Heckling”
77. Van Halen’s 1982 tour-provisions “rider” (the M&M rider)
76. Restaurant’s “50 Best Restaurants”
75. Modern Library’s “100 Best Novels”
74. ESPN.com’s “Top 100 North American Athletes of the (20th) Century”
73. American Film Institute’s “100 Years, 100 Movies”
72. The Economist’s “Big Mac Index”
71. Casey Kasem’s “American Top 40”
70. William the Conqueror’s “The Domesday Book”
69. Inc. 5000
68. Emily’s List
67. Lloyd’s List
66. National Register of Historic Places
65. Guest List, The Marriage of His Royal Highness the Prince of Wales with the Lady Diana Spencer
64. Vietnam Veterans Memorial
63. Associated Press Top 25 Football Poll
62. Billboard’s “Top 100”
61. Fortune 500
60. Rosanne Cash’s “The List”
59. Social Register
58. Mrs. Astor’s 400
57. Mayflower passenger list
56. Classic Ruy Lopez Chess Opening, a.k.a. The Spanish Opening
55. Pablo Picasso’s “Recommendations for 1913 International Exhibition of Modern Art”
54. Major Reforms Section, Republican Contract with America
53. U.S. Department of Defense’s “Iraqi 55” Most-Wanted Playing Cards
52. Catholic Online’s Saints & Angels database
51. U.S. Department of State’s designated foreign terrorist organizations
50. U.S. Department of State’s current travel warnings
49. 1927 Yankees’ opening-day lineup (Murderers Row)
48. Money’s “Best Places To Live In America”
47. The Michelin Red Guide
46. Fundamental Principles of Olympism
45. “Late Show With David Letterman” Top Ten
44. George Carlin’s “Seven Words You Can Never Say on Network Television”
43. The New York Times’ best-sellers list
42. Mr. Blackwell’s worst-dressed list
41. The Dewey Decimal System
40. Delmonico’s Menu
39. Richard Nixon’s “Enemies List”
38. Facebook friends list
37. Shit List
36. The F.B.I.’s ten-most-wanted-fugitives list
35. The Beatles' set list, Majestic Ballroom concert in Luton, U.K., April 17, 1963
34. Wilshire 5000 Total Market Index
33. Russell 2000 Index
32. Standard & Poor’s 500
31. Dow Jones Industrials
30. “The Nifty Fifty”
29. “The 7 Habits of Highly Effective People”
28. Forbes 400
27. The UNESCO “World Heritage List”
26. “The Spy 100”
25. The Apollo 11 surface checklist
24. Warren Buffett’s “Investment Criteria Checklist”
23. This grocery list
22. Rules of Civility & Decent Behavior in Company and Conversation
21. Maslow’s Hierarchy of Needs
20. The U.S. Declaration of Independence list of grievances
19. The Fibonacci Sequence
18. Santa’s List!
17. Elizabeth Barrett Browning’s “How Do I Love Thee?” (Sonnet 43)
16. Hasbro’s “2-Letter Scrabble Words List”
15. Kelley Blue Book
14. Dante Alighieri’s nine circles of Hell
13. Schindler’s list
12. “The Twelve Days of Christmas”
11. Marquess of Queensbury Rules
10. Robert’s Rules of Order
9. The World Wildlife Fund (endangered) species directory
8. Alcoholics Anonymous’ twelve steps
7. Yoga Sutras of Patanjali
6. Martin Luther’s "95 Theses on the Power and Efficacy of Indulgences"
5. The Diagnostic and Statistical Manual of Mental Disorders
4. The Ten Commandments
3. Craigslist
2. The Bill of Rights
1. The Periodic Table of Elements

It's Not Flag Cake

With the Fourth of July just a few days past - the opportunity for Flag Cake has come and gone.  BuzzFeed posted a list of 31 Things to Cook in July and these simple treats were on the list.  Hey, Bastille Day is next weekend.

Red, White, and Blueberry Shortcakes
Serves 6
Active time 30 minutes
Total time 1 hour

Ingredients
For the Biscuits:

• 2 cups all-purpose flour 
• 1 tablespoon sugar 
• 4 teaspoons baking powder 
• 1/2 teaspoon salt 
• 6 tablespoons unsalted butter, cut into ½ inch pieces 
• 3/4 cup buttermilk 
• 1 teaspoon vanilla 
• 3 tablespoons whole milk 

For the Topping:

• 12 ounces blueberries 
• 2 tablespoons sugar 
• 1 teaspoon zest from one large lemon 
• 3 tablespoons juice from one large lemon 
• 3 tablespoons corn starch 
• 2 teaspoons vanilla 
• 1 quart strawberries, washed, hulled and sliced 
• 1 cup whipped cream 

Procedures

1. Set rack to the middle position and preheat oven to 400°F. Add flour, sugar, baking powder, and salt to the bowl of a food processor. Pulse several times to thoroughly incorporate ingredients. Add butter and pulse 7 to 9 times or until butter and flour come together in pea-sized clumps. In a measuring cup whisk together buttermilk and vanilla. Add 1/3 of the buttermilk mixture to the flour mixture, pulse several times to incorporate, then repeat until buttermilk has been fully incorporated and dough is beginning to come together. 
2. Transfer dough to a well-floured surface, pat down and roll out to 1/2-inch thickness. Using a star-shaped biscuit cutter to cut out biscuits. Place biscuits on large baking sheet covered with parchment paper. Bake for 12 minutes or until golden brown. Remove from oven and transfer to a wire rack for cooling. 
3. In a medium sauce pan combine blueberries, sugar, and lemon zest. In a small bowl whisk together lemon juice, corn starch, and vanilla. Pour mixture over blueberries and stir to incorporate. Heat berries over medium high heat, stirring frequently until juices come together to form thick sauce. Remove from heat and set aside. 
4. Using a serrated knife split the biscuits and top with 1 tablespoon of blueberry sauce, sliced strawberries and whipped cream, if desired. Serve immediately.

End of an Era

As most of you, my dear readers know, I got my start in the archival profession working at the archives for the Rockefeller family.  It was a good place to work and every year on July 8, we would take the time to remember the birthdays of Nelson Rockefeller and his grandfather, John D. Rockefeller.  There was usually cake, sometimes ice cream, but not necessarily Dubonnet and Oreos.

I noted a few months ago that JDR's great-grandson, John D. Rockefeller IV (Senator Jay Rockefeller, D-WV) has announced his intention to leave the United States Senate.  It marks a significant milestone in the family's history - there will not be a Rockefeller in high office in the United States for the first time in four decades and only the second time since the 1950s.

There are some younger Rockefellers who may be ready to take up the family business, but no one is actively pursuing it - and it also means that Jay's seat will likely turn red in the 2014 elections.

Born on the Fourth of July

Today is American Independence Day and the 84th birthday of my father - Happy Birthday Dad (born on the Fourth of July) - wish I could be there to help you celebrate! The word is my father will have some friends over for a little barbecue - my brother swooped in from Maine for an overnight visit earlier in the week - but he's already gone back.  My sister, who lives nearby will be over, too.

The Brave Astronaut clan will celebrate our independence (and the federal holiday) most likely poolside in the early part of the day.  LBA started asking last week when we would have our annual viewing of 1776 (about the same time I put the soundtrack CD in the car) - I'm hoping we get that in before we get to the pool.

In the evening - we will head to Annapolis, as we have done for the past several years to watch our friend march in the Independence Day Parade.  This year we are thinking of staying for the fireworks, as SoBA seems to be growing out of his fear of fireworks (as LBA did).  It is however a school / work day the next day - so that might not work out.

Hope whatever you are doing is fun and safe.  Happy Birthday America!  If you're feeling patriotic, here's a list of what [BuzzFeed thinks] your state contributes to the cause:

1. ALABAMA: Forrest Gump - Alabama was the fictional home of Forrest Gump and the Bubba Gump Shrimp Company. [really, that's the best they can come up with - a fictional character? - that's just sad]
2. ALASKA: Bald Eagles - the national bird of the US, it can be found in every state except Hawaii, but the largest population nests in Alaska.
3. ARIZONA: The Grand Canyon - considered one of the Seven Natural Wonders of the World, the 277 mile-long fissure was carved by the Colorado River.
4. ARKANSAS: Johnny Cash - the American singer, songwriter, actor and author was born in Kingsland on February 26, 1932.
5. CALIFORNIA: McDonald’s - the burger joint was founded when the McDonalds family opened “The Airdrome” in 1937 in Monrovia.
6. COLORADO: Cheeseburgers - though in dispute, the trademark for the American icon was awarded to Louis Ballast of the Humpty Dumpty Drive-In of Denver in 1935.
7. CONNECTICUT: Lollipops - the term “Lolly Pop” wasn’t trademarked until 1931 by George Smith of New Haven.
8. DELAWARE: The First State - on December 7, 1787, Delaware became the first state to ratify the Constitution of the United States.
9. FLORIDA: NASCAR - founded by William France, Sr. in 1948, the conglomerate is headquartered in Daytona Beach.
10. GEORGIA: Coca-Cola - headquartered in Atlanta, the original recipe was conjured up at the Eagle Drug and Chemical Company in Columbus by John Pemberton.
11. HAWAII: Pearl Harbor - part of the World War II Valor in the Pacific National Monument, the USS Arizona Memorial located at Pearl Harbor commemorates the events of Japan’s attack on December 7, 1941 and honors the 1,177 brave sailors and marines whose lives were taken.
12. IDAHO: Potatoes - the nation’s largest producer of potatoes, accounting for more than 20% of the country’s annual crop.
13. ILLINOIS: John Deere - the man, John Deere, was born in Vermont, but he found success by inventing the first commercially successful cast-steel plow after settling in Grand Detour. He moved the business operations to Moline for shipping purposes, and it remains headquartered there today.
14. INDIANA: NCAA - the National Collegiate Athletic Association moved its headquarters to Indianapolis in 1999.
15. IOWA: John Wayne - born Marion Mitchell Morrison in Winterset, the actor, director and producer was awarded the government’s two highest civilian decorations, the Congressional Gold Medal and the Presidential Medal of Freedom. [I'm sure, in part, for the number of times he was shot in the same leg in all those movies]
16. KANSAS: White Castle - the home of the "belly bomber" was founded in Wichita in 1921, the “sliders” were priced at 5¢ a piece until the 1940s.
17. KENTUCKY: Bourbon Whiskey - named after an area called “Old Bourbon” that is now Bourbon County. The state produces more than 90% of all the bourbon in the world, and there are currently more barrels of bourbon in the aging process than there are people within Kentucky.
18. LOUISIANA: Mardi Gras - the annual celebrations in New Orleans have become synonymous with the city itself.
19. MAINE: Lobster Rolls - the tasty treat have been served up since the 1970s.
20. MARYLAND: Babe Ruth - the Sultan of Swat was born in Baltimore on February 6, 1895. [sure, that's nice, but how about Fort McHenry? the Flag? Hello?]
21. MASSACHUSETTS: Basketball - Dr. James Naismith invented the game of basketball to serve as an “athletic distraction” for his rambunctious class at the Springfield YMCA. [Um, this list might suck a little too much to carry on - Minutemen? Bunker Hill, Pilgrims?]
22. MICHIGAN: Muscle Cars - Ford and General Motors led the charge in the late 1940s and early 1950s from the “Motor City”
23. MINNESOTA: Mall of America - Bloomington's mega-mall opened in 1992. The location boasts more than 520 stores, an indoor amusement park and an aquarium and occupies more than four million square feet.
24. MISSISSIPPI: Elvis Presley - born in Tupelo on January 8, 1935
25. MISSOURI: Budweiser - Adolphus Busch left Germany and settled in St. Louis in 1857. He married into the Anheuser family and started the foundation of the Anheuser-Busch Company.
26. MONTANA: Grizzly Bears - the bears are the state animal of Montana.
27. NEBRASKA: Kool-Aid - Edwin Perkins invented Kool-Aid in Hastings in 1927
28. NEVADA: “All-You-Can-Eat” - Herb Macdonald came up with the idea to help promote tourism to the Las Vegas Strip in 1956.
29. NEW HAMPSHIRE: Beer Pong - the game was invented at Dartmouth University in Hanover, NH. [This might be the worse entry on the list]
30. NEW JERSEY: Drive-In Theaters - Richard Hollingshead, Jr. created the first drive-in theater in Camden
31. NEW MEXICO: Nuclear Weapons - the state contains the Los Alamos National Laboratory. Besides weapon research and production, this was also the site for the first nuclear detonation, Trinity.
32. NEW YORK: Jeans - Jacob Davis and Levi Strauss invented jeans in 1873 in New York.
33. NORTH CAROLINA: Tobacco - North Carolina accounts for more than 70% of America’s tobacco production.
34. NORTH DAKOTA: Baked Beans - roughly 1/3 of all America’s beans are produced in North Dakota.
35. OHIO: Cedar Point - the 364-acre amusement park on the shores of Lake Erie has been commonly referred to as the “Roller Coaster Capital of the World”.
36. OKLAHOMA: Girl Scout Cookies - the first cookie sale was held by the Mistletoe Troop in Muskogee, OK in 1917. The American Girl magazine suggested the idea in 1922, and the rest is history. [OK, we're redeeming ourselves with a Girl Scout mention]
37. OREGON: Nike - founded as Blue Ribbon Sports in 1964 at the University of Oregon. The company changed its name to honor the Greek goddess of victory. They are headquartered near Beaverton.
38. PENNSYLVANIA: Gettysburg - the site of our Civil War’s turning point. It was the battle featuring the most casualties as the Union thwarted Confederate General Robert Lee’s invasion of the north. [you like this, unless you're from the South]
39. RHODE ISLAND: First Independence - on May 4, 1776, Rhode Island became the first of the 13 colonies to declare its independence from British rule.
40. SOUTH CAROLINA: Fireworks - the state boasts the most lenient laws to buy and display fireworks.
41. SOUTH DAKOTA: Mount Rushmore - the carving of four 60-foot faces began in 1927 and ended in 1941.
42. TENNESSEE: Dollywood - opened in 1961 as “Rebel Railroad”, the park was renamed “Dollywood” after Dolly Parton became a co-owner in 1986. Since the country music star came into the picture, the park has doubled in size and attendance. [ooh, a couple of steps back here]
43. TEXAS: Longhorn - the Longhorn is one of Texas’ state animals. It is also the mascot for the University of Texas at Austin. Not surprisingly, Texas leads the US in beef production.
44. UTAH: The Church Of Jesus Christ Of Latter Day Saints - Joseph Smith may have founded Mormonism in Western New York, but Brigham Young led the followers to modern day Utah after Smith’s death
45. VERMONT: Apple Pie - the tasty dessert was designated the official state pie for Vermont in 1999. Apples are also the official state fruit.
46. VIRGINIA: George Washington - the Father of our Country was born, lived, died and now rests in Virginia.
47. WASHINGTON: Starbucks - what began as a small coffeehouse in Seattle, is now the largest coffeehouse chain in the world with more than 20 thousand locations.
48. WEST VIRGINIA: Mother’s Day - the modern holiday was first celebrated in Grafton, WV when Anna Jarvis held a memorial for her mom in 1908. It was a nationally recognized holiday by 1914.
49. WISCONSIN: Harley-Davidson - William Harley and Arthur Davidson grew up in Milwaukee, WI. Along with Arthur’s brother, Walter, they began making their prototypes in 1901. Harley-Davidson is still churning out choppers and hogs today from their headquarters in Milwaukee.
50. WYOMING: Yellowstone - the National Park spans almost 3.5 thousand square miles. It hosts the world’s largest free roaming Buffalo population and the fabled geyser Old Faithful.

And We're Back! With More Pudding

I know, I know, I promised that I would be better.  But I don't know where the time goes anymore.  I still want to keep blogging - so I'm going to keep coming back here and posting stuff, including recipe Mondays.

I've posted about pudding before, c'mon who doesn't like pudding?  I LOVE pudding.  Mrs. BA are you listening?  She's made it for the neighbors (butterscotch).  She made chocolate pudding (stirring constantly) for a Chocolate Blackout Cake.  Granted I am a plain vanilla guy so vanilla pudding is always welcome.

So I spotted another chocolate pudding recipe the looks good.  Enjoy!

Glissade Chocolate Pudding

Use the best quality chocolate you can get your hands on - preferably in the 60-80% range. Also, this is the perfect make-ahead dessert, you can absolutely make it a day ahead of time. I've also done it with muscovado/brown sugar - A+! Also, as noted below, this recipe does feature raw egg* - I buy and use the best eggs I can, keep them refrigerated, and am personally comfortable with the risk (and I always mention if I'm serving something with raw egg in it). But it's really up to each individual to make the call. The standard disclaimer recommends children, pregnant women, the elderly, and anyone with an immune system disorder should avoid eating uncooked egg because of salmonella risk. 

• 2 eggs, brought to room temperature shortly before using* 
• 6 ounces / 170 g good-quality dark chocolate, finely chopped 
• 4 tablespoons water 
• 4 tablespoons fine grain sugar 
• 4 tablespoons unsalted butter 
• fine grain sea salt 
• to top: heavy cream, loosely whipped, slightly sweetened (optional) 

Separate the whites and yolks of the eggs. In a large bowl, beat the egg whites until they hold very stiff peaks.

Combine the chocolate, water, sugar, butter, and a pinch of salt in a double boiler. If you don't have a double-boiler, you can fashion one by combining the ingredients in a medium stainless steel bowl, and then placing this bowl atop a small simmering saucepan of water. The idea is to apply just enough gentle heat to melt the chocolate. Stir until the ingredients come together smoothly. Remove from heat, and beat in the egg yolks. Add the egg whites, and fold gently until the pudding is uniform in texture. Pour the pudding into serving cups or glasses, and chill well - preferably for a few hours. Serve topped with a bit of whipped cream.

Serves 2-4.

*This recipe does use raw egg - children, pregnant women, the elderly, and anyone with an immune system disorder should avoid eating uncooked egg because of salmonella risk.

Adapted from La Patisserie est un Jeu d'Enfants by Michel Oliver. Published by Random House, 1966.

Prep time: 3 min - Cook time: 5 min

School's OUT!

Yesterday 's was LBA's last day of school.  It was a half day and we added to the celebrating last night with a pizza party for LBA and his baseball buddies at the pool.  LBA is now officially a "rising third grader."  Next week he will start his "camp run" with British Soccer Camp, followed by a three-day canoe camp, courtesy of my MIL.

As some of you, my faithful readers, know, I used to be a school teacher.  Despite what some people say - Summer Vacation is not all it's cracked up to be.  You still have to work and a lot of kids head to summer school or camp.  I was lucky enough to have a stay at home mother so I had a lot of free time during the summer - but that is not the case for most kids anymore.

All totaled, I was a school teacher for about six years.  My brother has been a teacher for many years and one of my sisters has recently gotten into teaching. I was not a teacher for too long (as described in this post from BuzzFeed), but I may have made some of the jokes.

Happy Summer!

Creme Caramel

My grandmother was French and there was a lot of french cuisine growing up.  One thing that made appearances for special occasions was her creme caramel.  In the scattering of some of my grandmother's things, I got two of her creme caramel ramekins (along with the plastic mugs that we kids used to drink out of in the house in Maine).

As an adult, I think I would like this a lot more now than I feel I exhibited as a child. From the Amateur Gourmet.

Crème Caramel
Summary: By way of Julia Child and the Gratinee blog. 

Ingredients

• 1 vanilla bean (it’s worth it to buy a vanilla bean for this recipe; if you really don’t want to, use 1 teaspoon really good vanilla extract) 
• 2 1/2 cups milk 
• 2/3 cup sugar (for the caramel) PLUS 1/2 cup sugar (for the custard) 
• 1/3 cup water 
• 3 eggs 
• 3 egg yolks 

Instructions

1. Preheat the oven to 350 F. 
2. Start by steeping the vanilla bean in the milk. Slice the pod in half vertically (a paring knife works well), scrape the seeds out with the side of the knife and add them, along with the pod, to the milk in a pot. Turn up the heat, whisk a little (helps break up the seeds) and when you see bubbles around the rim turn off the heat and allow the milk to steep while you complete the rest of the steps. 
3. Set four to six ramekins on the counter and begin to make your caramel. Add the sugar (that’s 2/3 cup) and water together in a pot and bring up the heat to medium/high. Don’t stir but rotate the pan around to help the sugar dissolve. As it cooks (and depending on how high you have the heat, this could take a while) the color will eventually start to change. Watch it carefully. When it turns a very dark amber, almost brown, pour it directly into the ramekins. (Be careful: that’s sticky, scalding hot stuff.) Swirl the ramekins around a little so it gets an even coating of caramel. Set the pan aside and you can clean it later by adding water and bringing it to a boil and whisking; the caramel will dissolve easily. 
4. Now make your custard. Beat the remaining 1/2 cup sugar into the eggs and egg yolks until light and foamy. Gradually add the warm milk mixture (remove the vanilla pod first), whisking all the while, until you have something that looks like a custard. Strain it into a separate bowl. 
5. Pour the strained custard into the ramekins on top of the caramel and then put the ramekins in a large roasting pan or baking dish. Fill the pan with boiling water so it comes halfway up the ramekins and place the whole pan, carefully, into the oven. (If you’re nervous, you can put the pan in the oven first and add the boiling water while it’s in the oven. Up to you. Depends on your balancing ability.) 
6. Bake for 5 minutes then turn the temperature down to 325 and bake another 40 minutes or until the center of each ramekin is no longer wobbly. (I just stuck my finger on top of the custard and felt it; when it was mostly firm, I knew it was done.) Remove the pan from the oven, take the ramekins out and allow them to come to room temperature. Then cover with plastic and refrigerate until ready to serve. 
7. To serve, run a knife around the edge of the ramekin, put a plate on top and flip the ramekin over. Pat it a few times to help the custard come down and then lift. If all goes according to plan, you’ll have a cute little ramekin-shaped custard topped with caramel and surrounded by caramel sauce. Job well done. 

Preparation time: 45 minute(s)
Cooking time: 45 minute(s)
Number of servings (yield): 6

Baseball Movies

Tomorrow is LBA's last baseball game - he has been playing on a team this year comprised of 9 and 10 year-old kids and has been holding his own.  I'm very proud of him.  The team hasn't done well (their best games were the rainouts) but he has contributed to the team in just about every game.

LBA is of course a big fan of baseball movies - I caught him watching "A League of Their Own" unsupervised a while back - though we had watched together before - and luckily, for the most part - the adult content goes over his head.  LBA was also after me to take him to see 42, the Jackie Robinson biopic, we missed it in the theaters - but we will see it as soon as its available on demand.

But here's a brief essay (click on the link for pictures from the post) of "Why Baseball Movies are the Best"

It starts when you’re young . . . When you still believe anything could happen . . . Like Tony Danza could be a star pitcher. And breaking your arm could help you earn a spot on the Cubs. Being an MLB manager before graduating middle school doesn’t seem too crazy. And a bunch of misfits could become champions. It’s a sport filled with has-beens, renegades, and never-will-bes. It’s dominated by weird superstitions and even weirder personalities. And hey, this happened in a baseball movie! It’s a comedy of errors, but sometimes, when you least expect it, it knocks you off your feet. Because baseball has heart, miles and miles of heart, where naturals finally get their storybook ending. And it’s okay to cry, no matter what Tom Hanks says. Because it’s a place where it’s okay to listen to mysterious voices, and it’s okay to dream. Because baseball represents something more and you’re never too old to have a catch with your dad.

Sangria!

I would drink sangria more. There's nothing quite like a good sangria.  And of course, these recipes, from the Smitten Kitchen, sound outstanding.


Two Sangrias
The first recipe is a classic, not very sweet sangria with a moderate yield and a minimum of odd ingredients. It’s the little black dress/white oxford of sangrias. Susan Spungen recommends trying it with white wine instead of red in the summer, and adding peaches or berries too. The second is the one we fell in love with at a small restaurant in our neighborhood. It’s much less sweet (it has barely a pinch of sugar in it, though you can add more), and tastes mostly of wine, with a little pep from fizz, and it makes a whole lot. Rose is added to lighten the mixture. The chef, Rafael Mateo, recommends you let it “knit” together overnight, and only adding the fruit to each glass to serve. 

Classic Sangria
From Susan Spungen’s What’s a Hostess To Do?

• 1 bottle dry red wine 
• 1 tablespoon sugar 
• 1/4 cup brandy 
• 1/4 cup Triple sec or another orange liqueur 
• 1/4 cup freshly squeezed orange juice 
• Sliced peaches, apples, oranges or berries, tossed with a squeeze of lemon juice 
• Sparkling water, if desired 

Mix the wine, sugar, brandy, liqueur and orange juice in a large pitcher. Add fruit and let sit in the fridge until needed. Add some sparkling water (if using) right before serving. A slotted spoon will help guests hold back the fruit while pouring their glasses, and spoon some on top if desired.

Pata Negra’s Sangria
Adapted from the restaurant, via The New York Times 

• 2 bottles dry Spanish red wine (they recommend garnacha) 
• 1 bottle dry Spanish rosé (they recommend this to lighten the body of the sangria) 
• 1 ounce orange liqueur (such as Triple Sec or Torres) 
• 2 ounces brandy, preferably Spanish, such as Romate 
• 1 tablespoon sugar, or more to taste 
• 2 apples, cored and diced, for garnish (I used one red and one green, for color) 
• 2 oranges, cut into wedges, for garnish 
• 12 ounces (1 can) orange soda (they recommend less sweet brands such as San Pellegrino aranciata) 

In a large vessel, combine wines, liqueur, brandy and sugar. Mix fruit and set aside. Right before serving, pour in soda. Fill glasses with ice, and pour sangria over. Garnish with fruit.

Gorgonzola and Mushroom Stuffed Beef Tenderloin

It's gettin' on to be summer time - that's going to mean more steaks on the grill.  This will make Mrs. BA very happy.  So would this recipe.  Without the mushrooms.  Recipe from Betty Crocker.

Gorgonzola- and Mushroom-Stuffed Beef Tenderloin with Merlot Sauce
PREP TIME 20 Min 
TOTAL TIME 1 Hr 20 Min 
SERVINGS 8 

Beef Tenderloin

• 1 beef tenderloin (about 2 1/2 lb) 
• 1 tablespoon butter or margarine 
• 1 cup sliced fresh mushrooms (3 oz) 
• 1 cup soft bread crumbs (about 1 1/2 slices bread) 
• 1/2 cup crumbled Gorgonzola or Roquefort cheese 
• 1/4 cup chopped fresh parsley 
• 1 tablespoon olive or vegetable oil 
• 1/4 teaspoon coarse salt (kosher or sea salt) or regular salt 

Merlot Sauce

• 1/2 cup currant jelly 
• 1/2 cup Merlot, Zinfandel or nonalcoholic red wine 
• 1/4 cup Progresso® beef flavored broth (from 32-oz carton) 
• 1 tablespoon butter or margarine

Preparation

1. Heat oven to 425°F. To cut beef so that it can be filled and rolled, cut horizontally down length of beef, about 1/2 inch from top of beef, to within 1/2 inch of opposite side; open flat. Turn beef. Repeat with other side of beef, cutting from the inside edge to within 1/2 inch of opposite edge; open flat. 
2. In 10-inch skillet, melt 1 tablespoon butter over medium-high heat. Add mushrooms; cook, stirring occasionally, until tender and liquid has evaporated. Cool 5 minutes. Add bread crumbs, cheese and parsley; toss to combine. 
3. Sprinkle bread crumb mixture over beef to within 1 inch of edges. Tightly roll up beef, beginning with long side. Turn small end of beef under about 6 inches so it cooks evenly. Tie beef with kitchen string at about 1 1/2-inch intervals. In shallow roasting pan, place beef, seam side down, on rack. Brush with oil; sprinkle with salt. Insert ovenproof meat thermometer so tip is in center of thickest part of beef. 
4. Bake uncovered 30 to 40 minutes or until thermometer reads at least 140°F. Cover beef loosely with foil and let stand about 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°F, and beef will be easier to carve.) 
5. Meanwhile, in 1-quart saucepan, heat all sauce ingredients to boiling, stirring occasionally. Reduce heat to low; simmer uncovered 35 to 40 minutes, stirring occasionally, until sauce is slightly reduced and syrupy. Remove string from beef before carving. Serve beef with sauce.

Salted Caramel Brownies

At the launchpad - we make brownies from a box.  Mind you, it's a box of Ghiradelli Chocolate brownies and they are pretty damn good.  But in my continuing love affair with the Smitten Kitchen - I'm going work on getting Mrs. BA to make these - perhaps with last week's request for vanilla pudding.

From Smitten Kitchen.

Salted Caramel Brownies

I used my standard approach to salted caramel, but I dialed back the heavy cream so that it would be less soft, and therefore better able to hold up in the batter. The brownie is my one-bowl favorite, with less salt and sugar to compensate for the sweetness and extra salt in the caramel. The result is a soft, messy brownie that it much, much, much easier to cut neatly if placed in the freezer until semi-firm. 

Makes 1 8×8 pan of brownies which you can cut into 16 2-inch squares, 25 smaller squares, 32 2×1-inch bites or a mess of hearts from a cookie cutter.

Caramel

• 1/2 cup granulated sugar 
• 4 tablespoons unsalted butter (or salted, but then ease up on the sea salt) 
• Heaped 1/4 teaspoon flaky sea salt (or 1/8 teaspoon table salt, more to taste) 
• 3 tablespoons heavy cream

Brownie

• 3 ounces (85 grams) unsweetened chocolate, roughly chopped 
• 1 stick (4 ounces or 115 grams) unsalted butter, plus extra for pan 
• 1 cup (200 grams) granulated sugar 
• 2 large eggs 
• 1 teaspoon (5 ml) vanilla extract 
• Heaped 1/4 teaspoon flaky sea salt or 1/8 teaspoon table salt 
• 2/3 cup (85 grams) all-purpose flour

Preparation
Make caramel: Set a square of parchment paper over a medium-sized plate. Lightly butter or coat the parchment with a spray oil, just as an added security measure.

In a medium, dry saucepan over medium-high heat, melt your sugar; this will take about 5 minutes, stirring if necessary to break up large chunks. By the time it is all melted, if should be a nice copper color; if not, cook until it is. Remove from heat and stir in butter. It may not incorporate entirely but do your best. Stir in cream and salt and return saucepan to the stove over medium-high heat, bringing it back to a simmer and melted again any sugar that solidified. Cook bubbling caramel for a few minutes more, until it is a shade darker.

Pour out onto parchment-covered plate and transfer plate to your freezer. Freeze until solidified, which can take anywhere from 20 to 30 minutes in a decent freezer to 40 minutes in my terrible one.

Meanwhile, or when your caramel is almost firm, make your brownies: Heat oven to 350°F. Line an 8×8-inch square baking pan with parchment, extending it up two sides. Butter the parchment or spray it with a nonstick cooking spray.

In a medium heatproof bowl over gently simmering water, melt chocolate and butter together until only a couple unmelted bits remain. Off the heat, stir until smooth and fully melted. You can also do this in the microwave in 30-second bursts, stirring between each. Whisk in sugar, then eggs, one at a time, then vanilla and salt. Stir in flour with a spoon or flexible spatula.

Assemble brownies: When caramel is firm, remove it from the freezer and chop it into rough 1-inch squares. Gently fold all but a small amount of caramel bits into batter. Scrape batter into prepared pan, spreading until mostly even. Scatter remaining caramel bits on top. Bake in heated oven for 30 minutes, until a toothpick inserted into the center comes out clean.

Cool thoroughly — a process that can be hastened in the freezer, which will also produce cleaner cuts — and cut into squares or other desired shapes.

Chocolate Mousse

I've been a little busy.  I apologize for my absence.  I've got a lot going on at work and family stuff is moving into summer busyness as well - but that's no excuse for ignoring you, my dear readers.  And with Google Reader going away at the end of June - I've got a lot of stories to get out here before I lose access to them.

Here's a recipe (that was ready to go - except for some minor tweaking that I needed to make and then forgot to tweak).  I'm going to try and be more present here - though we will see what the summer brings.
_________________________________

Chocolate Mousse is good.  When it's made well, it's divine.  I made a batch of chocolate mousse once, but I added too much liquor and it never really set up - it was really more like an "adult yoo-hoo."  My father didn't seem to mind.

Mrs. BA has been making butterscotch pudding - a favorite of our neighbor.  A Brave Astronaut might wonder, where's my vanilla pudding?  Sorry, I'm not that exciting, I'm pretty plain vanilla.


Classic Chocolate Mousse
Bon Appétit | February 2013
by Mary-Frances Heck
Dark chocolate and espresso add the slightly bitter notes needed to balance this dessert. Remember, the higher the cacao percentage, the less sweet the chocolate
Yield: Makes 6 servings

Ingredients

• 3/4 cup chilled heavy cream, divided 
• 4 large egg yolks 
• 1/4 cup espresso or strong coffee, room temperature 
• 1/8 teaspoon kosher salt 
• 3 tablespoons sugar, divided 
• 6 ounces semisweet chocolate (61-72% cacao), chopped 
• 2 large egg whites 

Preparation
Beat 1/2 cup cream in a medium bowl until stiff peaks form; cover and chill.

Combine egg yolks, espresso, salt, and 2 tablespoons sugar in a large metal bowl. Set over a saucepan of gently simmering water (do not allow bowl to touch water). Cook, whisking constantly, until mixture is lighter in color and almost doubled in volume and an instant-read thermometer inserted into the mixture registers 160°F, about 1 minute.

Remove bowl from pan. Add chocolate; whisk until melted and smooth. Let stand, whisking occasionally, until room temperature.

Using an electric mixer, beat egg whites in another medium bowl on medium speed until foamy. With mixer running, gradually beat in remaining 1 tablespoon sugar. Increase speed to high and beat until firm peaks form.

Fold egg whites into chocolate in 2 additions; fold whipped cream into mixture just to blend.

Divide mousse among six teacups or 4-ounce ramekins. Chill until firm, at least 2 hours. DO AHEAD: Mousse can be made 1 day ahead; cover and keep chilled. Let stand at room temperature for 10 minutes before serving.

Before serving, whisk remaining 1/4 cup cream in a small bowl until soft peaks form; dollop over mousse.

Corn Flake Crusted Chicken

As has been noted here previously, the Brave Astronaut clan is fond of the "breakfast for dinner" option - we have pancakes or french toast at least several times a month, if not once a week.  I spotted this recipe, which is filed under "breakfast for dinner."  A while back, Mrs. BA returned home with the boys from a trip to Target - where they had acquired a box of good, old, regular Kellogg's Corn Flakes.  The boys desperately wanted them.  Hey, better than Fruit Loops.

So now there are corn flakes in the house.  And chicken breasts.  A dinner problem, solved.  Recipe from Epicurious.

Cornflake-Crusted Chicken Tenders
Epicurious | February 2013
by Lindsay Landis & Taylor Hackbarth

The beloved breakfast cereal gives this kids' menu staple a bit of a makeover and takes it to new, crunchy, flavorful heights.
Yield: Makes 4 servings
Active Time: 30 minutes
Total Time: 45 minutes

Ingredients
For Chicken

• 1/2 cup all-purpose flour 
• 3/4 teaspoon salt 
• 1/2 teaspoon pepper 
• 2 large eggs 
• 4 cups cornflakes, finely crushed (about 1 cup crushed) 
• 2 teaspoons dried parsley 
• 1 teaspoon garlic powder 
• 1 teaspoon dried dill 
• 1 1/2 pounds boneless skinless chicken tenders (about 20 tenders) 

For Dipping

• 1/2 cup store-bought ranch dressing

Preparation

1. Preheat oven to 400°F. Cover a baking sheet with aluminum foil and set a heatproof wire baking rack on top; spray rack lightly with cooking spray. 
2. In a small bowl or shallow dish, season flour with 1/4 teaspoon each salt and pepper; whisk eggs in another shallow dish. In a third shallow dish, mix cornflakes with parsley, garlic, dill, the remaining 1/2 teaspoon salt, and the remaining 1/4 teaspoon of pepper. 
3. Dredge chicken in flour to coat, shaking off excess. Dip into egg and then into cornflake mixture, making sure entire surface is coated. Arrange on prepared baking rack. 
4. Bake for 12 to 15 minutes, or until golden brown and cooked through, flipping once during cooking. Serve with Buttermilk Ranch Sauce for dipping. 

A Frugal Trick: if you can't find or don't want to spend the extra money on chicken tenders, simply place a whole chicken breast between two layers of plastic wrap, pound it to an even 1/2-inch thickness, and slice it into strips.

Source Information From Breakfast for Dinner: Recipes for Frittata Florentine, Huevos Rancheros, Sunny-Side-Up Burgers, and More! by Lindsay Landis & Taylor Hackbarth, © 2013 Quirk Books Read

March Madness Bakeoff - Round 2

As noted here last week, Mrs. BA competed in a bakeoff at work and while last year she made it to the finals, this year she won her cookie round, she was defeated in the "breakfast breads" category.  I don't understand how, though.  At my urging, she made homemade pop-tarts.  I mean, really.  Homemade Pop-Tarts?

Tasty Toaster Tarts
(from King Arthur Flour)

Who doesn’t love that classic cereal-aisle favorite, the toaster tart? This is our take on that legendary breakfast pastry, inspired by chef-owner Joanne Chang of Flour Bakery in Boston. Step-by-step photos illustrating how to make these toaster tarts are available at Bakers’ Banter, our King Arthur blog. 

Pastry

• 2 cups (8 ½ ounces) King Arthur Unbleached All-Purpose Flour 
• 1 tablespoon sugar 
• 1 teaspoon salt 
• 1 cup (2 quarter-pound sticks, 8 ounces) unsalted butter, cut into pats 
• 1 large egg 
• 2 tablespoons (1 ounce) milk

Cinnamon Filling

• 1/2 cup (3 ¾ ounces) brown sugar 
• 1 to 1 1/2 teaspoons ground cinnamon, to taste 
• 4 teaspoons King Arthur Unbleached All-Purpose Flour 
• 1 large egg, to brush on pastry before filling 

Make the dough: Whisk together the flour, sugar, and salt. Work in the butter until the mixture holds together when you squeeze it, with pecan-sized lumps of butter still visible. Mix the egg and milk, and add it to the dough, mixing just until everything is cohesive.

Divide the dough in half; each half will weigh about 10 ounces (about 280g). Shape each half into a rough 3" x 5" rectangle, smoothing the edges. Roll out immediately; or wrap in plastic, and refrigerate for up to 2 days.

Make the filling: Whisk together the sugar, cinnamon, and flour.

Assemble the tarts: If the dough has been chilled, remove it from the refrigerator and allow it to soften and become workable, about 15 to 30 minutes. Place one piece on a lightly floured work surface, and roll it into a rectangle about 1/8" thick, large enough that you can trim it to an even 9" x 12". Laying a 9" x 13" pan atop the dough will give you an idea if you’ve rolled it large enough. Trim off the edges; place the scraps on a baking sheet, and set them aside, along with the 9" x 12" rectangle of dough.

Roll the second piece of dough just as you did the first. Press the edge of a ruler into the dough you’ve just rolled, to gently score it in thirds lengthwise and widthwise; you’ll see nine 3" x 4" rectangles.

Beat the egg, and brush it over the entire surface of the dough. Place a heaping tablespoon of filling into the center of each marked rectangle. Place the second sheet of dough atop the first, using your fingertips to press firmly around each pocket of jam, sealing the dough well on all sides. Press the tines of a fork all around the edge of the rectangle. Cut the dough evenly in between the filling mounds to make nine tarts. Press the cut edges with your fingers to seal, then press with a fork, to seal again.

Gently place the tarts on a lightly greased or parchment-lined baking sheet. Prick the top of each tart multiple times with a fork; you want to make sure steam can escape, or the tarts will become billowy pillows rather than flat toaster pastries. Refrigerate the tarts (they don’t need to be covered) for 30 minutes, while you preheat your oven to 350°F.

Sprinkle the dough trimmings with cinnamon-sugar; these have nothing to do with your toaster pastries, but it’s a shame to discard them, and they make a wonderful snack. While the tarts are chilling, bake these trimmings for 13 to 15 minutes, till they’re golden brown.

Remove the tarts form the fridge, and bake them for 25 to 35 minutes, until they’re a light golden brown. Remove them from the oven, and allow them to cool on the pan.

Yield: 9 tarts.

Variation: Instead of brown sugar and cinnamon, fill the tarts with a tablespoonful of chocolate chips. Or with jam filling: 3/4 cup (8 ounces) raspberry jam 1 tablespoon cornstarch mixed with 1 tablespoon cold water

To make the filling, mix the jam with the cornstarch/water in a small saucepan. Bring the mixture to a boil, and simmer, stirring, for 2 minutes. Remove from the heat, and set aside to cool. Use to fill the pastry tarts.

March Madness Bakeoff - Round 1!

As you, my faithful readers may recall - Mrs. BA participated in a March Madness Bakeoff, last year at her job.  They held the contest again this year and Mrs. BA performed spectacularly again - though she only made it two rounds this year - both contributions were outstanding.

Embargoed for the month of March (by me, no one else), here is the first of the winning recipes - Round 1 was cookies.

Frosted Butterscotch Cookies
from Better Homes and Gardens
Makes: 60 servings
Yield: about 60 cookies
Prep 35 mins
Bake 375°F 10 mins per batch

Ingredients

• 2 1/2 cups all-purpose flour 
• 1/2 teaspoon salt 
• 1 teaspoon baking soda 
• 1/2 teaspoon baking powder 
• 1 1/2 cups packed brown sugar 
• 1/2 cup shortening 
• 2 eggs 
• 1 teaspoon vanilla 
• 1 8 ounce carton dairy sour cream 
• 2/3 cup chopped walnuts 
• 1/2 cup butter (no substitutes) 
• 3 1/2 cups sifted powdered sugar 
• 5 teaspoons boiling water 
• 1 1/2 teaspoons vanilla 
• Chopped walnuts or walnut halves (optional)

Directions

1. Preheat oven to 375 degrees F. Grease cookie sheets. Set aside. 
2. In a medium mixing bowl stir together flour, salt, baking soda, and baking powder. Set aside. In large mixing bowl beat the brown sugar and shortening with an electric mixer on medium speed until well mixed. Add eggs and 1 teaspoon vanilla. Beat until well mixed. Add flour mixture and sour cream alternately to beaten mixture, beating after each addition. Stir in the 2/3 cup nuts. 
3. Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheets. Bake for 10 to 12 minutes or until edges are lightly browned. Transfer to a wire rack and let cool. 
4. To make frosting, in a medium saucepan heat and stir butter over medium-low heat until golden brown. (Do not scorch.) Remove from heat. Stir in powdered sugar, boiling water, and 1-1/2 teaspoons vanilla. Beat until frosting is easy to spread. Immediately spread on cooled cookies. If frosting begins to set up, stir in a small amount of additional boiling water. If desired, top with additional chopped walnuts or walnut halves. Makes about 60 cookies. 

From the Test Kitchen

• Up to 1 day ahead, prepare and bake cookies. Frost cooled cookies; let frosting set. Place cookies in an airtight container with waxed paper between layers; store at room temperature. 

Nutrition Facts (Frosted Butterscotch Cookies)

• Servings Per Recipe 60, cal. (kcal) 105, Fat, total (g) 5, chol. (mg) 13, sat. fat (g) 2, carb. (g) 14, pro. (g) 1, sodium (mg) 63, Percent Daily Values are based on a 2,000 calorie diet

Special Shepherd's Pie

Mrs. BA is out tonight - she's delivering LBA and SoBA to my MIL for their "Spring Break."  They'll be back later this week.

The Brave Astronaut Clan had a lovely Easter Sunday yesterday - we had lamb, an outstanding potato gratin, grilled asparagus, and a great cake, prepared by Mrs. BA.  I tell you what, my wife can bake.

So with Mrs. BA out of the house, I headed home and made myself a little shepherd's pie for dinner tonight.
[Full Disclosure - I had every intention of making shepherd's pie - but my neighbors fed me instead.  And gave me beer.  And wine.  This after they loaned me their car for the day.  My neighbors rock, by the way!]


Not this one though -

"Sweet Shepherd's Pie"

But this one.

Easy Shepherd’s Pie
Prep time: 10 minutes
Cook time: 50 minutes

Ingredients 

• 1 1/2 lbs ground round beef 
• 1 onion chopped 
• 1-2 cups vegetables - chopped carrots, corn, peas 
• 1 1/2 - 2 lbs potatoes (3 big ones) 
• 8 tablespoons butter (1 stick) 
• 1/2 cup beef broth 
• 1 teaspoon Worcestershire sauce 
• Salt, pepper, other seasonings of choice 

Method

1. Peel and quarter potatoes, boil in salted water until tender (about 20 minutes). 
2. While the potatoes are cooking, melt 4 Tablespoons butter (1/2 a stick) in large frying pan. 
3. Sauté onions in butter until tender over medium heat (10 mins). If you are adding vegetables, add them according to cooking time. Put any carrots in with the onions. Add corn or peas either at the end of the cooking of the onions, or after the meat has initially cooked. 
4. Add ground beef and sauté until no longer pink. Add salt and pepper. Add Worcestershire sauce. Add half a cup of beef broth and cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist. 
5. Mash potatoes in bowl with remainder of butter, season to taste. 
6. Place beef and onions in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well. 
7. Cook in 400 degree oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown. 

Yield: Serves four.
From Simple Recipes