Sweet, Drunk Chicken

Here at the Brave Astronaut launchpad, we are always on the lookout for things to do with chicken. It is a staple (although LBA has developed an addiction for sausage sandwiches, which are easy, but get monotonous at times) and appears on the table with some frequency. It is also one of those things that we can all eat (and not have to have something else for the smaller, pickier appetited-ones).

Cheverly Chef Scott (once again) posted a recipe for Pineapple Rum Chicken (pineapple is also a big favorite of the boys and usually in the house). It is served over rice, which is also a good staple for the boys. He got the recipe from Rachel Ray, but I won't hold that against him - even if she is too darn perky sometimes. Enjoy!

This might even be a recipe where these might get used. If you have kids, you'll want to click on the link - you might even want a set for yourself (seen in the Food Section blog of the NYT).

Pineapple Rum Chicken
original recipe by Rachel Ray

• 1 whole pineapple, peeled, cored and diced into 1/2 inch pieces
• 3 TB Olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/4 cup spiced rum
• 1 TB freshly grated ginger
• 2 cups chicken stock
• 4 chicken breasts
• 1/4 cup flat leaf parsley, chopped
• 2 TB cilantro, chopped
• Salt/Pepper
  

Season the chicken and saute in 1/2 the olive oil until browned and cooked through. Remove to a plate. Rinse your pan.

Heat the remaining olive oil until shimmering and hot. Add the onions, garlic, pinch of salt and pepper and red pepper flakes. Cook for 3-4 minutes until the onions start to become translucent. At that point, add the pineapple and ginger and up to 1/2 cup of reserved pineapple juice. Stir to incorporate. Remove the pan away from the stove and add the rum. Carefully return the pan to the stove. Depending on how much liquid is in the pan before the rum, the pan may flambe! Stir gently and cautiously. Let the liquor cook for one minute. Add the chicken stock and simmer until reduced by half.

While simmering, cut the chicken breasts into slices or 1 inch pieces. Return to the pan with the pineapple and sauce and cook until warmed through. Remove the pan from the heat. Add the parsley and cilantro. Toss. Serve over rice.

Mr. Jefferson Stands Alone AND He Does Not Dance

Of all the Presidents we have had, it's possible that Thomas Jefferson is my favorite. And the Jefferson Memorial is one of my favorite places here in DC. It is why I decided to propose to Mrs. BA on the steps of the Memorial. On that particular night, we walked around the Memorial, as we had done on several occasions. We took note of a sign posted by the Park Service listing a number of things that one could not do on the grounds. I remarked to Mrs. BA, "I wonder what they will think of this" and proceeded to get down on one knee and propose.

I was reminded of that (not that I really need reminding of that great night) not long ago when I read this article from the Washington Post (and also on We Love DC). It would appear that a woman was overcome with Jefferson aura and began to dance inside the rotunda of the Memorial. She was directed to stop and when she did not comply, she was charged with demonstrating without a permit. While the charges were later dropped, she filed a lawsuit wherein she accused the National Park Service of violating her rights to free expression. A judge threw that case out (the gist of the links in this paragraph).

In the "thick with irony" category, it seems weird for a woman to be charged with opposing restrictions in a place dedicated to the man who wrote those freedoms down on paper. But, oh well.

It has been 70 years since the laying of the cornerstone of the Memorial in East Potomac Park. There was a very good article in the Washington Post Magazine (imagine that - a good article in the Post Magazine!?). The article reveals something about the Memorial that I would have preferred not to know as it might restrict my visits to the inside. Under the dome is evidently home to hundreds of spiders.

Remembering Mom

Mom with LBA on his baptism and
her 75th birthday, March 2005

Today would have been my mother's 80th birthday. She was an OK cook, very basic, not very adventurous. There was the occasional flair (veal birds), or the joke, as in the time she made my siblings fried scallops and tater tots and mixed them together to get them to eat the scallops. It wasn't until I left home and learned that vegetables could have texture and that they didn't come from a can or the freezer and were even sometimes still green.

I've posted a number of recipes from my mother's kitchen and her cooking style has influenced my own food preparation. My father occasionally turned up in the kitchen as well, but he was the more adventurous cook, tending to cook without recipes and see what turned out. My brother and I are more like that, while my two sisters tend to stick to the book (or recipe card).

One recipe that my father liked were his mother's roasted potatoes. My grandmother cooked them in a big pot (usually with a roast) and when finishing them would shake them in the pot drippings and they would get all crispy and become roasted delicious nuggets. She took the secret to her grave with her - as my mother could never seem to get it right. My brother alleges that he can make them (as can my Aunt, but she's my grandmother's daughter) - so maybe it's a blood thing.

I found this recipe which proposes "Perfect Roasted Potatoes." It is a recipe that closely models my grandmother's one. I believe that in the afterlife, you get your own place and you get to have anyone you want over for dinner or coffee, or whatever. So, I am sure that my mother has been hosting people non-stop in the four years since she left us, including my grandmother. And I bet she's figured out the roasted potatoes thing. I love you, Mom. I miss you.

Pascale's Perfect Roasted Potatoes

• 1.2 kilos (2 1/2 pounds) potatoes (waxy or floury -- both types will work equally well)
• 2 tablespoons vegetable oil or duck fat
• sea salt
  

Serves 4 generously.

Preheat the oven to 210°C (410°F).

If your potatoes are smooth-skinned, scrub them well and peel them in alternative stripes so that strips of skin remain. If, on the other hand, the skin of your potatoes is rugged and grainy, peel it off completely (no need to scrub) then rinse the potatoes well in cold water.

Cut the potatoes into even chunks, about the size of a bite. Place them in a saucepan large enough to accommodate them, cover with cold water, and add a teaspoon coarse salt. Set over high heat, cover, bring to a low boil, then lower the heat to medium and cook for 5 minutes.

As soon as the water boils, pour the fat into a rimmed baking sheet, and place the sheet in the oven, so the fat and baking sheet will heat up.

After the 5 minutes of boiling, drain the potatoes -- they will not be cooked at that point -- and return them to the saucepan. Place a lid on the saucepan. Holding the lid firmly shut with both hands (the saucepan will be hot, so wear oven mitts or use dish towels), shake the saucepan vigorously for a few seconds, until the surface of the potato chunks is fuzzy; this will help the formation of a crust.

Remove the baking sheet from the oven, pour the potatoes onto the sheet, sprinkle with sea salt, and stir well to coat with the fat.

Return to the oven and bake for 25 to 30 minutes, flipping the potatoes halfway through, until cooked through (when you insert the tip of a knife in one of the pieces, it should meet no resistance), crusty, and golden. If you want a little more color on them, you can switch to grill mode for the final few minutes.

Serve immediately.

God, I Need a Drink

Mrs. BA has been immersed for the past several months in an endeavor that will come to a head tomorrow night - an auction to benefit the daycare where both of our sons attend. She has lost many nights sleep and if she developed an ulcer, I wouldn't be surprised. But regardless of whatever it has done to her, I am proud of her (I love her, too) and I am absolutely positive that tomorrow night is going to be an awesome event.

Tomorrow night, we will head off to the event to enjoy the fruits of her labors. I will be sure to have a little bit to drink (but I will do so in moderation - I've had some difficulty with that recently). Mrs. BA doesn't drink - it's not that she doesn't like it, she just doesn't. It has always been to my benefit - as I have had a built-in designated driver. And tomorrow night will be even better - as our children will be cared for by my MIL, at her home, not ours. So we can sleep in on Sunday.

Sitting in my Google Reader for some time was this article from The Atlantic (July/August 2009 issue) on how colleges and universities (and high schools) might choose to "Teach Drinking" and perhaps amend the "you must be 21 to drink" laws. I remember turning 21 - I went out at midnight to buy beer. I didn't get carded. It was a huge letdown.

I have often maintained that college life is not reality. The drinking is everywhere and I am a little ashamed to admit that I did not do as well in college partly because of that. But then again, I did a fair amount of my drinking before I turned 21. Would this have helped? Maybe.

John McCardell, the author of the article, maintains:

"Clearly, state laws mandating a minimum drinking age of 21 haven’t eliminated drinking by young adults—they’ve simply driven it underground, where life and health are at greater risk."

McCardell's point is that drinking by underage teens has not been squashed by the federal drinking age. But would the states have a better shot at it?

"They might license 18-year-olds—adults in the eyes of the law—to drink, provided they’ve completed high school, attended an alcohol-education course (that consists of more than temperance lectures and scare tactics), and kept a clean record. They might even mandate alcohol education at a young age. And they might also adopt zero-tolerance laws for drunk drivers of all ages, and require ignition interlocks on their cars. Such initiatives, modeled on driver’s education, might finally reverse the trend of consumption by young people at ever earlier ages."

Then again, who else saw Foxes in high school health class? Wasn't that an attempt to keep us from drinking? Yeah, that didn't work either.

Hi, Remember Me?

This blog was becoming a recipe only blog. I have been away too long. But [some things I have been thinking about and just not getting around to blogging about],

• Like my beard, which I have been growing since the February snowstorms, I'm still here and would like to stay around for a while (I hope to have photos soon)
• Like Punxsutawney Phil, I have emerged from winter slumber (although I would have liked one more good snow storm - and wouldn't be surprised if it snowed this weekend, as it would have been my mother's 80th birthday)
• Like a good American in the Decennial Census, I am ready to be counted (hey make some notes in the margin of the form, the government is keeping the paper!)
• Like David Paterson (D-NY), I'm not resigning (although he really should)
  
• Like Tiger Woods, I am going to try and return to your "public eye" (but I haven't been doing any of the stuff he has).
• Like the New York Yankees, I would like to get out on the field and defend that World Series title right away.
• Unlike the Washington Nationals, I will attempt to show up for some baseball games (although I am likely going to miss Opening Day for the first time - I'll be in the dentist chair)
  
• Like the New York Rangers, I am making a last push to make the season last a little longer (you want me to keep blogging, yes?)
• Unlike Alexander Ovechkin, I will not be sitting on the sidelines for the rest of the week (sorry ADR and OC)
• Like Versus, I am back [on DirecTV as they have settled their squabble] (although I am switching to FIOS at the end of this week - I could no longer ignore the siren call of the multi-room DVR)
  
• Like the Smithsonian, I will not be accepting O. J.'s suit - but I will spend this year working on organizing the family archives and scanning some pictures

So dear reader, are you still with me? Come on back. I'll do my best to keep you entertained.

Remember, if it's Green Don't Eat It

Wednesday is St. Patrick's Day. People all over will dive into green beer, green bagels and other items that are not normally green. My sister, whose birthday is also St. Patrick's Day can tell you of years of traumatic birthday parties, where she suffered with green cakes. My father (100% French) will surely seek out corned beef and cabbage, for reasons that continue to baffle me.

But if you wish to partake, here's a recipe from the Costco Connection magazine (March 2010) for an Irish Stew.

Irish Stew

• 2 lbs. lamb or beef stew meat
• 1 1/2 lbs. potatoes
• 5 medium onions
• Chopped parsley and thyme to taste
• Salt and pepper to taste
• 1 1/2 cups water

Trim the meat and cut into fairly large pieces. Peel and slice the potatoes and onions. Put layers of meat, potatoes, onions and herbs and seasoning into a pot, finishing with a layer of potatoes.

Pour the water over the meat and vegetables, and bring to a boil. Simmer gently for about 2 hours or bake in a slow oven at 300 degrees F. Check during cooking, adding more liquid if necessary. Makes 4 servings.

Tips: Lamb is traditionally used in Irish stew, but beef stew meat is a tasty option. Carrots and pearl barley can be added for extra color and interest. A good Irish stew should be thick and creamy, not swimming in juice.

[Recipe is courtesy of Discover Ireland]

Carmelized Apple Skillet Cake

I'll never turn down a good apple tart / skillet cake. But my wife's apple cake still takes the cake, so to speak. This recipe comes from the Amateur Gourmet.

Caramelized-Apple Skillet Cake
from Karen DeMasco's "The Craft of Baking"

Ingredients:

• 1 cup sugar
• 8 tablespoons (1 stick) unsalted butter, very soft
• 2 tart baking apples, such as Mutsu or Granny Smith
• 3/4 teaspoon pure vanilla extract
• 2 large eggs, separated
• 3/4 cup plus 3 tablespoons unbleached all-purpose flour
• 3 tablespoons coarse yellow cornmeal or fine polenta
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon kosher salt
• 1/3 cup whole milk
  

Preheat the oven to 350 F.

In an 8-inch ovenproof skillet, preferably cast iron, combine 1/4 cup of the sugar with 2 tablespoons water, stirring to make sure all of the sugar is damp.

Cook over high heat, stirring occasionally, until the sugar turns a golden brown caramel, about 2 minutes. Remove the pan from the heat and whisk in 2 tablespoons of the butter.

Peel, core, and using a mandoline or a sharp knife, cut the apples crosswise into 1/8-inch thick rings. Tightly shingle all of the apple rings over the caramel, starting around the outside of the skillet and working toward the center, overlapping the slices.

[Note from Adam: that step may've been where I messed up, I only had one apple. But would that have made the cake less likely to detach?]

In the bowl of an electric mixer fitted with the paddle attachment, combine the remaining 3/4 cup sugar, the remaining 6 tablespoons butter, and the vanilla. Beat on medium speed until light and fluffy, about 3 minutes. Mix in the egg yolks, one at a time.

In another bowl, whisk together the flour, cornmeal, baking powder, and salt. In three additions, add the flour mixture, alternating with the milk, to the butter mixture. Using a rubber spatula, scrape the batter into a large bowl.

Clean and dry the bowl of the electric mixer well. Add the egg whites and, using the whisk attachment on medium speed, beat to soft peaks, about 4 minutes. In three additions, fold the whites into the batter.

Spread the batter evenly over the apples in the skillet.

Bake, rotating the skillet halfway through, until the cake is golden brown and firm to the touch, 45 to 50 minutes. Place the skillet on a wire rack and let it cool just until the cake is warm, about 30 minutes. Then run a knife around the edge of the cake and invert it onto a plate. Serve warm or at room temperature.

The cake is best eaten the day it is baked but can be kept at room temperature, wrapped in plastic wrap, for up to 2 days.

The Best Meatloaf Ever?

Meatloaf for me is a reminder of my youth. As I have said before, my mother's meatloaf was a very easy concoction of meat, bread crumbs, ketchup, some onion mashed all together and then a few bacon slices on top. It's always better as sandwiches the next day - cold, on white bread, with mayonnaise. Stop that - it's really good.

I've made my mother's meatloaf before and the kids seem to enjoy it. Here's a recipe that I found recently, which might need to make an appearance (from the Amateur Gourmet).

Damon’s Favorite Meatloaf
by Chef Damon Wise
serves 6

• 1 ¾ lbs ground beef
• ¾ lbs ground pork
• 2 cloves garlic, minced
• ½ cup dark soffrito [Note: cook red onions, carrots and celery in lots of olive oil on low heat until it's all a deep, golden brown: 45 minutes to 1 hour. Whatever you don't use, you can keep in olive oil and use in soups, dressings, sandwiches, etc.]
• ½ cup toasted bread crumbs, soaked in milk
• 1 ½ shiitake mushrooms, sautéed
• 1/3 cup parmesan cheese
• 2 t soy sauce or tamari
• 2 T dry mustard
• 2 t fresh oregano, chopped
• 2 large eggs
  

GLAZE

• 2 cup ketchup
• ¼ cup soy sauce
• 2 T Dijon mustard
• 2 T honey
• 2 T smoked paprika
• 1 tsp cayenne
  

350° for 45 minutes ( 160° internally )

Peanut Butter Balls

Thanks to Scott (again!) for posting this recipe on his blog - Peanut Butter Balls. It of course, reminded me of those vintage commercials (I mean, really, who walks around with a jar of peanut butter?!)

Chocolate Covered Peanut Butter Balls

• 2 cups Peanut Butter (I prefer Skippy Extra Crunchy)
• 1/2 cup Butter, room temperature
• 1 TB Brown Sugar
• 1 cup Crisp Rice Cereal, crushed
• 2 1/2 cups Powdered Sugar
• 2 cups Milk Chocolate-Chips or Blocks
• 1 TB Shortening (or maybe food grade paraffin wax?)
  

Mix the peanut butter, butter and brown sugar until well blended. Add the crushed rice cereal, blend well. Mix sugar until smooth.

Scoop peanut butter mixture into small-ish balls, no bigger than an inch wide. Roll into balls. Insert a toothpick into each one and place in the fridge to firm up. 30 minutes to an hour.

Melt chocolate and shortening in a double boiler or in the microwave until smooth. Keep warm, but off of the heat.

Using the toothpick and a spoon, dip and cover each ball with chocolate. Allow excess to drip off; place on a wax paper covered sheet. Place in the fridge to chill and allow the chocolate to fully set. When chocolate is firm, cover with wax paper and plastic wrap to keep fresh.

EGGS! EGGS!

SoBA has a thing for eggs. He will eat four at a time. The other morning when it was my morning to sleep in - I could hear the insistent cries (the title of the post) of SoBA's breakfast order. On Sunday morning, while we continued to dig out, I decided to make my father's scrambled eggs (and bacon, of course) to celebrate Valentine's Day with Mrs. BA.

My father's scrambled eggs involve butter (about a tablespoon per egg) and cream (or at least whole milk). We had cream on this particular morning. The key to my father's eggs (or so he says) is making sure the eggs are warm - he puts them in a bowl with some warm water for a bit, before cracking them, whisking them and then adding the butter, cream, and some salt and pepper.

Now instead of pouring them in a frying pan, my father cooks his scrambled eggs in a saucepan. They require constant stirring with a wooden spoon (scraping the cooking egg off the bottom of the saucepan). When the eggs begin to gel, take them off the heat and continue stirring. The eggs are best served a little undercooked so they are soft and very tasty.

Some time ago I spotted this post from the Amateur Gourmet. Now if I owned a cappuccino maker, I would so make the eggs this way. I think they would be very tasty.

Snopocalypse / Snomageddon / Snoverkill

Has anyone noticed there's a little snow outside . . . still? The Brave Astronaut launchpad was the site of an impromptu playdate yesterday - I had managed to make it to the store on Monday to lay in some additional supplies for the next round of winter weather. So we had about sixteen people in the house, fairly evenly split between kids and adults. Mrs. BA had made white chicken chili on Sunday and I made brownies. Tonight on the menu is a hearty beef stew to combat the blowing and drifting snow outside.

In the middle of all this snow, when I first saw this, I really thought it was an Onion headline. But no. From the Hill Newspaper:

Sen. Jim DeMint twitters: D.C. snow will continue "until Al Gore cries uncle"

So here we are. Those of us who work for the federal government are enjoying our third snow day in a row. I'm going out on a limb here and saying that I don't think we are working tomorrow either. My main contention has always been that if Metro is not running (or only running underground), the federal government really cannot open. Public schools around the area have already thrown in the towel, closing for the rest of the week. And Monday is President's Day holiday, though many have announced that students will go to class that day to make up the abundance of snow days that have been needed this season.

I'm beginning to feel a bit feral - it's getting to be a lot like Little House on the Prairie (the Blizzard episode, of course). And I've been out of the house. The children may turn on us, especially if we lose the media options.

I love a good Carrot Cake

There's a rumor afoot that we will whip up some White Bean Chicken Chili for tonight to ward off the snow and cold. But perhaps this could make an appearance as well.

And OSG, no raisins.

From the Amateur Gourmet.

Three Layer Carrot Cake
recipe by Edna Lewis & Scott Peacock
from "The Gift of Southern Cooking"

Ingredients:
For the cake-

• 2 cups all-purpose flour, sifted after measuring
• 1 teaspoon salt
• 2 teaspoons baking soda
• 1 Tablespoon ground Ceylon cinnamon
• 1 Tablespoon cocoa powder
• 1 cup light-brown sugar
• 1 cup granulated sugar
• 1 1/4 cups peanut oil
• 4 eggs
• 1 Tablespoon vanilla extract
• 3 cups finely grated carrots
• 1 1/2 cups not-too-finely chopped pecans
• Three 9-inch cake pans, lightly buttered and floured [I used Pam and also a parchment paper round, which I also sprayed and floured, just to be safe]
  

For the frosting-

• 12 Tablespoons (1 1/2 sticks) unsalted butter, chilled
• 24 ounces cream cheese, chilled
• 1 1/2 cups sifted confectioners' sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups chopped pecans
  

Preheat the oven to 350.

Put the flour, salt, baking soda, cinnamon and cocoa in a mixing bowl and whisk together to blend.

Put the sugars in a large mixing bowl and whisk in the peanut oil.

Then whisk in the eggs one at a time, followed by the vanilla.

When fully blended, add the flour mixture all at once, and mix just until smooth. Stir in the grated carrots and the pecans.

Divide the batter evenly between the three cake pans.

Drop each pan sharply onto the counter from a height of about 6 inches to remove any air pockets. Bake for 25 minutes in the preheated oven, or until the center of the layers springs back gently when touched. [It took me more like 30 - 35 minutes; I figured it was better they were a little more cooked than undercooked, so the cake wouldn't fall apart.]

Remove from the oven, and place on cooling racks until completely cooled, then unmold.

To make the frosting: Cut the butter into 2-inch pieces, and put in the mixing bowl of an electric mixture. Mix on medium speed just until the butter begins to become malleable, about 3 - 4 minutes. Add the cream cheese in pieces and mix until thoroughly blended. Slowly add the confectioners' sugar and vanilla, and mix until blended. Increase mixer speed slightly, and continue mixing for 2 - 3 minutes, until the frosting becomes light and fluffy. Remove from the mixer and fold in the pecans.

To assemble the cake: Place one of the cake layers, bottom side up, on a cake plate or pedestal. Spoon approximately a quarter of the frosting onto the layer, and spread it over evenly. Place a second layer, bottom side down, on top of the first, and spread with an equal amount of frosting. Place the final layer, bottom side down, on top of the others, and frost the top and sides with the remaining frosting. Store in a cool but not refrigerated area until serving.

It's Snomageddon!

So here we are. Sunday night and the temperatures are down in the single digits. It likely due to the HUGE amount of snow cover out there. For those of you who may not have heard, we got a little snow over the weekend. It started on Friday afternoon and started to pile up all through Saturday. By the time it was all done there was about 24" of the white stuff on the front lawn.

I spent most of today digging out the cars from the driveway and shoveling the walk. Based on the amounts, I did not shovel off the deck or the side walk. Plus it would seem there is more snow on the way (see the prognosticators at Capital Weather Gang for more info) for Tuesday into Wednesday.

For the record, I could have gone to work tomorrow if the situation presented itself. But the Federal Government has announced that it will be closed tomorrow. This gives us another snow day (after the Snowpocalypse on December 19) for Snowmageddon in this winter of snowy weather. Remember my mother always used to say that the first time snow sticks on the street is how many storms you will have. The December storm was the first time. By my count, this storm was #4, with more this week and possibly (hey, don't kill the messenger) again next weekend.

In other news, they played the Super Bowl tonight. The ads were okay, but for once, I really enjoyed the game. Congratulations to the Saints! I am sure the French Quarter is rocking tonight.

So to all my DC federal friends, enjoy the snow day tomorrow. Let's see what the rest of the week brings.

LOST is Found - Tonight

The final season of Lost returns tonight. Here's a little something to get you ready for the season premiere. Borrowing from 24, here is the Crash of Flight 815. In. Real. Time. Cool!

French Onion Soup

Tomorrow is Groundhog Day and also Candlemas Day. So be sure to fire up those crepe pans and make some yummy goodness to ward off poverty.

To ward off the February chill, I might need to make some of this. After looking over the recipe, I might weep, it looks so good. Thanks Scott!

French Onion Soup

• 10 large onions (combination of red and sweet)
• 4 TB unsalted butter
• Salt/Pepper
• 2 cups dry white wine
• 1 cup beef broth
• 1 1/2 cup chicken broth
• 1 cup unfiltered apple cider
• Fresh thyme, Bay leaf and Parsley wrapped in cheese cloth for a Bouquet Garni
• Fresh Bread cut into 1/2-1 inch pieces
• 1-2 cups grated Gruyere cheese
  

Preheat the oven to 350, place the roasting pan in the oven while you prep the onions.

Slice onions in half from end to end, the slice each half, in half, finely slice into thin slices. When the onions are sliced, remove the roasting pan from the oven and add the butter. The butter will melt, add onions and stir to coat with the butter. Season with salt and pepper.

Place onions in the oven for 30 minutes. Remove and stir. Return to the oven for one hour. Check about half way through the cooking time. After an hour, stir and return to the oven for another 30-60 minutes until the onions have reduced and taken on a dark, rich color.

Place the roasting pan over two burners on your stove top. Over high heat, add the wine. Stir to incorporate, bring to a boil and reduce by half. Add the broth and cider. Scrap up any bits of onion stuck to the pan. Pour all of the onions and broth into a large pot.

Place pot of low heat and add the Bouquet Garni, bring a low simmer, cover and cook for 20-30 minutes. Adjust seasoning as needed.

To serve, pour soup into oven safe bowls. Top with bread croutons and grated cheese. Place under a broiler until golden brown and delicious. Garnish with chopped parsley and serve hot.

A Friday List - Movie Trailers

As many of you know, Friday nights at the Brave Astronaut Launch Pad is Movie Night for LBA. Tonight however, I am at Ford's Theatre, watching the new production of "The Rivalry," depicting the relationship between Abraham Lincoln and Stephen Douglas, which grew as a result of their famous Lincoln-Douglas debates. The play opened on January 22 and is on a short run, closing February 13. I am not sure what's on the agenda for screening at the Launch Pad.

One of the best parts of going to the movies for me are the trailers that precede the feature presentation. It's an opportunity for me to see what films are coming out that I might get to see one day. (I should take this opportunity to give the shout-out to my MIL, who came into town last weekend - took LBA to see "The Princess and the Frog," brought dinner for all of us, and then babysat so Mrs. BA and I could get out to the movies. We saw "Up in the Air" and it was really good.

Some time ago (this has been sitting in my Google Reader star list for several months), IFC came out with a list of the Top 50 Trailers. Something I learned from the article? Trailers are called such because they use to follow the feature presentation. Who knew?

Here's the list. Discuss. I do tend toward the older films as so many of the modern films try to have a huge "impact" on the moviegoer (perhaps due in part to our limited attention spans). I also dislike those trailers that reveal the big jokes from the movie - so that when you finally see the movie, it is very anti-climactic. I'm sure there is something to be said here that the majority of the trailers that make this "Tops" list, are mysteries or thrillers.

50. Night of the Iguana (1964)

49. Anatomy of a Murder (1959)

48. The Man Who Wasn't There (2001)

47. Magnolia (1999)

46. Watchmen (2009)

45. The Manchurian Candidate (1962)

44. The Big Sleep (1946)

43. Eyes Wide Shut (1999)

42. Little Children (2006)

41. Maximum Overdrive (1986)

40. South Park: Bigger Longer & Uncut (1999)

39. Zabriskie Point (1970)

38. Face/Off (1997)

37. The Strangers (2008)

36. Spider-Man (2001)

35. The Lord of the Rings (2001-2003)

34. The Minus Man (1999)

33. Where the Wild Things Are (2009)

32. The Matrix (1999)

31. Corruption (1968)

30. Femme Fatale (2002)

29. Point Blank (1967)

28. The Bishop's Wife (1947)

27. A Night at the Opera (1935)

26. Speed (1994)

25. Real Life (1979)

24. Schindler's List (1993)

23. Red Eye (2005)

22. Sin City (2005)

21. Strange Days (1995)

20. She's Gotta Have It (1986)

19. Unbreakable (2000)

18. Sleeper (1973)

17. Charade (1963)

16. GoldenEye (1995)

15. Pulp Fiction (1994)

14. Garden State (2005)

13. Mr. Sardonicus (1961)

12. Independence Day (1996)

11. The Blair Witch Project (1999)

10. The Shining (1980)

9. Mission: Impossible (1996)

8. The Texas Chain Saw Massacre (1974)

7. Dr. Strangelove or: How I Learned to Stop Worrying and Love the Bomb (1964)

6. Citizen Kane (1941)

5. Comedian (2002)

4. Miracle on 34th Street (1947)

3. Cloverfield (2008)

2. Psycho (1960)

1. Alien (1979)

Mashed Potatoes to Die For (They might kill you)

I love mashed potatoes, but even these might be a little much for me. These came up in a discussion over potatoes at Thanksgiving.

Mamaw's Mashed Potatoes (a.k.a. Code Blue Potatoes)
Serves 8-10

Chronicle Food & Wine intern Rachael Daylong made these for a staff lunch one day, and they were such a hit that we wanted them every week - despite what we knew had to be a huge amount of fat. Daylong says these potatoes, which can be partly made ahead, are a staple at every family gathering. The recipe comes from her grandmother, Ann Kurtz.

• 5 pounds russet potatoes, peeled and cut into 2-inch chunks
• 8 ounces cream cheese, softened
• 8 ounces sour cream, softened
• 1 cup unsalted butter, softened
• 1/2 cup heavy cream, at room temperature
• 1 tablespoon garlic salt
• Freshly ground pepper, to taste
• Paprika, for garnish (optional)
  

Instructions: Place potato chunks in heavily salted water and bring to a boil. Simmer until tender, about 10 minutes; drain.

Transfer potatoes to the bowl of a stand mixer or a large bowl. Add cream cheese, sour cream, butter, heavy cream, garlic salt, and pepper. Whip on medium speed with the whip attachment on a stand mixer or with a handheld beater for 3 minutes, or until smooth and no large lumps remain. Taste and adjust seasoning with pepper. At this point the potatoes may be refrigerated up to 3 days; bring to room temperature before continuing with recipe.

Preheat oven to 350°. Transfer the potato mixture to a 2 1/2- to 3-quart baking dish or a 9- by 13-inch pan. Sprinkle with paprika. Bake for 30 to 45 minutes, or until the top is crisp and just beginning to brown and the potatoes are hot all the way through.

Per serving: 343 calories, 3 g protein, 5 g carbohydrate, 36 g fat (22 g saturated), 101 mg cholesterol, 630 mg sodium, 0 g fiber.

From the San Francisco Chronicle

One Year Later - A Loud Message

One year ago, I trudged out into the cold frosty morning here in Washington, DC to be a part of history, at the inauguration of Barack Obama as the 44th President of the United States. While I was unable to get to my appointed station, I got home and watched the bulk of it on television (where it was warmer and there were donuts).

Yesterday evening, in a loud scream from the American electorate, specifically those in the Bay State, a message was sent to President Obama, "we're in trouble, and now, so are you." There is a lot of finger pointing going around today as to what happened, but congratulations to Scott Brown, the Senator-elect from Massachusetts. Although don't be surprised if some of the men listed below drop by and visit with you to make sure it all goes well. There have been some titanic figures in the Class I Senate seat from Massachusetts, and they may just want to make sure you are up to the task. Let's hope so.

On this day in 1961, people gathered for another historic inauguration, the first Catholic President of the United States, John F. Kennedy, who had also held the historic Senate seat that was delivered to Scott Brown last night, when he defeated Attorney General Martha Coakley. He was young, telegenic, and he delivered a stirring, moving address. (If you are interested, you can follow @JFK_1960, as the JFK Library commemorates the fiftieth anniversary of Kennedy's pursuit of the Democratic nomination for president. Here are some excerpts of JFK's inaugural address, which have some messages on how the President and the Congress might be able to proceed from this point.

"We observe today not a victory of party but a celebration of freedom - symbolizing an end as well as a beginning - signifying renewal as well as change."

"The world is very different now . . . And yet the same revolutionary beliefs for which our forebears fought are still at issue around the globe - the belief that the rights of man come not from the generosity of the state but from the hand of God."

"Let the word go forth from this time and place, to friend and foe alike, that the torch has been passed to a new generation of Americans - born in this century, tempered by war, disciplined by a hard and bitter peace, proud of our ancient heritage - and unwilling to witness or permit the slow undoing of those human rights to which this nation has always been committed, and to which we are committed today at home and around the world."

"This much we pledge - and more."

"To those old allies whose cultural and spiritual origins we share, we pledge the loyalty of faithful friends. United there is little we cannot do in a host of cooperative ventures. Divided there is little we can do - for we dare not meet a powerful challenge at odds and split asunder."

"So let us begin anew - remembering on both sides that civility is not a sign of weakness, and sincerity is always subject to proof. Let us never negotiate out of fear. But let us never fear to negotiate."

"Let both sides explore what problems unite us instead of belaboring those problems which divide us."

"All this will not be finished in the first one hundred days. Nor will it be finished in the first one thousand days, nor in the life of this Administration, nor even perhaps in our lifetime on this planet. But let us begin."

"And so, my fellow Americans: ask not what your country can do for you--ask what you can do for your country."

United States Senators from Massachusetts (Class I):

• Tristram Dalton, 1789-1791
• George Cabot, 1791-1796
• Benjamin Goodhue, 1796-1800
• Jonathan Mason, 1800-1803
• John Quincy Adams, 1803-1808
• James Lloyd, 1808-1813
  
• Christopher Gore, 1813-1816
• Eli P. Ashmun, 1816-1818
• Prentiss Mellen, 1818-1820
• Elijah H. Mills, 1820-1827
• Daniel Webster, 1827-1841
• Rufus Choate, 1841-1845
  
• Daniel Webster, 1845-1850
• Robert C. Winthrop, 1850-1851
• Robert Rantoul, Jr, 1851
• Charles Sumner, 1851-1874
• William B. Washburn, 1874-1875
• Henry L. Dawes, 1875-1893
• Henry Cabot Lodge, 1894-1924
• William M. Butler, 1924-1926
• David I. Walsh, 1926-1947
• Henry Cabot Lodge, Jr., 1947-1953
• John F. Kennedy, 1953-1960
• Benjamin A. Smith, 1960-1962
• Edward M. Kennedy, 1962-2009
• Paul G. Kirk, 2009-2010
• Scott Brown (Senator-elect), 2010-
  

Wild Mushroom Risotto

Today is the first Federal holiday of 2010, set aside to remember Martin Luther King, Jr.

Perhaps this recipe might show up on the table for the first Federal Holiday Playdate of 2010? Who knows. This recipe looks easy enough. From We Love DC.

Wild Mushroom Risotto
Serves 3
Time, including prep: about 1 hour

Ingredients:

• 1 8 oz. package of mushrooms (Shiitake, Cremini or Portobello for the low budget version. Chanterelles, Black Trumpets, Porcini, and Blue Foot Chanterelles for the whole-paycheck variety), roughly chopped into bite-sized pieces
• 2 sprigs of fresh thyme, whole
• 1/2 c. onion, finely diced
• 8 tbsp. olive oil
• 1 c. arborio rice
• 1 tsp salt
• 3 cloves garlic, finely diced
• 1/2 bottle of white wine, preferably pinot
• 5 c. chicken stock, warmed (or use water)
• 1 c. fresh parsley, finely chopped
• 1/2 c. parmesan cheese, grated
• 1 stick of butter, cut into tablespoon portions
  

Procedure

• Don’t forget, stir frequently to cook evenly . . . And do all of the prep work in advance. It’s worth it to be able to focus on continually stirring.
• In a shallow pan, heat 4 tbsp. of olive oil over medium to medium-high heat. Add mushrooms when hot. (If adding more than one kind of mushroom, add the densest mushrooms first.) Saute them until lightly browned.
• Add the additional 4 tbsp. olive oil to the pan with the onions.
• Once the onions are translucent, add the arborio rice to the pan to toast. At the same time, throw in the thyme, salt, and 2 cloves of garlic.
• Once the rice begins to become slightly golden, add white wine (or water) to cover. Cook the rice down so that the alcohol flavor is gone.
  
• When the pan starts to look dry and you “hear it asking for more liquid,” add 1/2 c chicken stock or water. Continue stirring, listening to your pan, and adding more liquid.
• When the rice is not chewy or mushy, but still a little crunchy, remove it from the heat. Make sure you still have a little liquid left and you aren’t in the “dry” stage of the process.
• Remove the thyme sprigs. It’s okay if you can’t find them all.
  
• Off the heat, add the parsley, cheese, and butter. Stir rapidly, and like crazy, to emulsify the butter into the rice. You will see your rice start to come together at this point and to look like cheesy, yummy risotto.
• Throw in the extra clove of garlic, too.
• You did it!
  

I Aint Afraid of No Ghost.

It's another lazy Saturday here at the Brave Astronaut launchpad. Mrs. BA went off this morning to do some work at the Library of Congress, leaving me to look after LBA and SoBA. I am still attempting to shake something off (perhaps its a reaction to my H1N1 vaccine or just the fact that I haven't slept well in about three days) but I soldiered on. The weather was somewhat cooperative and the gang headed out into the backyard to play. Just about every ball in the inventory was thrown out into the backyard by SoBA (footballs, baseballs, soccer balls, all of them). We were soon joined by the neighbor children (AKA the "Hooligans"). The soccer ball saw some use as did the baseball and bat. I nearly took a line drive off my head, hit by LBA. How long till Pitchers and Catchers report?

We came inside to have some lunch and unfortunately only SoBA got to have naptime (though I could have so closed my eyes for a bit). LBA and I adjourned to the TV room to follow our normal SoBA naptime ritual - the movie. Last night's movie night featured "Dorothy" AKA The Wizard of Oz, and today, LBA requested Ghostbusters. Because "I'm five now and big boys like scary movies - so I won't be scared."

We've watched Ghostbusters before (it's also a favorite of J in PA and Special K, when they have come to visit). Evidently we are not alone in loving Ghostbusters. The film, which just turned 25, is being pushed as better than Star Wars and its ilk. I don't know if I would go that far, but that's what this article by a British journalist maintains in the Times Online (seen first on kottke, last June). In September, kottke also raised the question that perhaps 1984 was by far one of the greatest years ever for film.

Kottke includes a partial list (just look):

• Beverly Hills Cop
• Ghostbusters
• Indiana Jones and the Temple of Doom
• Footloose
• Purple Rain
• Revenge of the Nerds
• Red Dawn
• The Terminator
• Sixteen Candles
• This Is Spinal Tap