Pork Chops with Pineapple

Here's a recipe that I can actually say that I made. I made it last night for a delicious Sunday night dinner. I'm afraid its a Martha Stewart recipe, and we all know that I'm not particularly fond of her. I adapted the recipe in as much as I used boneless pork chops, and I had no jalapenos (I sprinkled a little cayenne in with the pineapple). I also used canned pineapple (I reserved the juice and had a nice vodka and pineapple with dinner).

I found the recipe on Punchfork, which is a recipe aggregator, found on the greatest of all Internet aggregators out there, kottke.

Pork Chops with Pineapple and Rice

Ingredients

• 2 cups long-grain white rice
• 2 teaspoons vegetable oil
• 4 bone-in pork chops (2 1/2 pounds total, 1 inch thick)
• Coarse salt and ground pepper
• 1 pineapple, peeled, cored, and cut into 1/2-inch pieces
• 1 jalapeno, diced small
• 1 tablespoon soy sauce
• 1/4 cup packed fresh cilantro leaves, for serving
  

Directions
Cook rice according to package instructions. Meanwhile, in a large skillet, heat oil over medium-high. Season pork on both sides with salt and pepper. Cook until meat is slightly pink in center, 7 minutes per side. Remove from skillet. Transfer pork to a plate and tent with foil to keep warm.

Reduce heat to medium. Add pineapple and jalapeno to skillet. Cook, stirring, until pineapple is tender, 2 minutes. Remove from heat and stir in soy sauce. Serve pork with pineapple mixture, rice, and cilantro.

Where is that Library?

I sometimes tell people that I went through my junior and senior year at college not visiting the university library with any regularity. I knew lots of people who went there to study, but I preferred to study in my room. With beer. It's not that I didn't get books from there, it just wasn't the place I wanted to study.

Last month was National Library Card Month. I am a bit ashamed to admit that I don't have a library card. It is something that I really should rectify. In my defense, I don't have the time to read like I used to - I am currently reading a book that I started long ago and long after it would have been due back to the library. I do know where the library is, our local branch is on my way home. In fact, I just brought a box of books in to donate just the other day.

Do you know where your local library is? This site can help. As stated here before, my first "indoor" job was working at the public library, which recently celebrated its 50th year of service to the town. Now that I think about it, I worked there about thirty years ago. But I'm not going to think about that anymore.

It's possible that if my local library looked like this, I might go there more often. This is a concept for the "Wall of Books" at the Stockholm Public Library.

Archivists and Presidents - Left Handers

I am left-handed. Many years ago, I was in Boston for a high school conference (Model United Nations trip to Harvard) and during some free time, I went shopping and came across a store that catered to the left-handed. I am fond of the saying that goes, "If the right side of the brain controls the left side of the body, then only left-handed people are in their right minds." I used to have a mug that said so.

My mother was also left-handed and used to tell stories about being persuaded to change. Growing up, she was made to write with her right hand, but it didn't take. She wanted to learn to knit but her favorite aunt refused to teach her to knit left-handed so she learned to knit right-handed.

President Obama is also left-handed. I have noticed sometimes when he signs his name he has that over-the-top curl, which I don't have (and neither did my mother). In the modern era of the ball-point pen, it is less of an issue (less smudging), but I don't know how my mother made out.

I have also noticed that in my profession, there are an inordinate number of left-handed archivists. I don't know what that says, but there it is. And here's a list of facts about being left-handed.

• According to Scientific American, 15% of people are left-handed. Males are twice as likely to be left handed than females.
• Left-handers are more likely to be geniuses. 20% of all MENSA members report being left-handed.
• A study found left-handed men are, on average, 15% richer than right-handed men for those who attended college and 26% richer if they graduated.
• Left-handed people are three times more likely than right-handed people to become alcoholics.
• If both parents are left-handed, 50% of their offspring will be left-handed. Two righties have only a 2% chance of having a lefty. (I've been working on SoBA, who tends to bat from the left. That formula sort of works - 50% of my parents were left handed, so 25% of their kids should be left-handed, right? That's me.)
• Psychologists from Queen's University Belfast found that female cats are more likely to be right-pawed, while male cats tend to be left-pawed.
• Lefties are more likely than righties to really, really hate spiral notebooks. (Yes we do.)
• Research conducted by Dr. Nick Cherbuin shows that lefties are better at handling large amounts of stimuli, making them naturally better at playing video games. (Well that explains a lot.)
• Statistically, the older a mother is, the more likely she is to give birth to left-handed children.
• Left-handers are believed to reach puberty 4 to 5 months after right-handers.
• Only 50% of lefties report using a computer mouse with their left hands.. Similarly, 68% use their right hand for scissors and 74% hold a dinner knife in their right hands. (Raising my hand, my left hand, but even so.)
• 4 of the 5 original designers of the Apple Mac computer were left-handed. [In addition to President Obama], three of the past five presidents were left-handed (Clinton, and Bush 41).
• According to one study, lefties have an average lifespan that is nine years fewer than that of righties. (Well, that's depressing.)
  

Lamb Chops with Lemon

I want to eat more lamb.

Tonight we had pasta and sauce with meatballs and sausage, courtesy of my MIL. But I want lamb now.

Lamb Chops with Lemon
Bon Appétit | April 2011
by Michael Symon

Serve the lamb with your favorite tzatziki (cucumber and yogurt sauce) and horta (sautéed greens tossed with red wine vinegar and honey).

Yield: Makes 12 servings
Active Time: 30 minutes
Total Time: 14 hours (includes marinating time)

Ingredients

• 3 large shallots, minced
• 6 tablespoons chopped fresh mint
• 6 tablespoons chopped fresh oregano
• 6 large garlic cloves, minced
• 1 tablespoon sugar
• 24 lamb rib chops (from three 1 1/4-to 1 1/2-pound racks of lamb, cut between bones into individual chops)
• 6 tablespoons extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 tablespoon finely grated lemon peel
• Fresh oregano sprigs (for garnish)
  

Preparation
Mix minced shallots, chopped mint, chopped oregano, minced garlic, sugar, and 1 tablespoon salt in small bowl. Press 1 rounded teaspoon shallot-herb mixture onto eye of each lamb chop. Turn chops over onto large rimmed baking sheet. Press remaining shallot- herb mixture onto eye of each chop. Cover lamb chops with sheet of plastic wrap and refrigerate overnight.

Whisk olive oil, lemon juice, and lemon peel in small bowl until slightly thickened and well blended. Season lightly with salt and generously with freshly ground black pepper. Spoon oil mixture lightly over chops. Turn chops over and spoon remaining oil mixture over. Let stand at room temperature 1 hour.

Prepare barbecue (medium-high heat). Grill lamb chops to desired doneness, about 3 minutes per side for medium-rare. Transfer lamb chops to platter. Garnish with fresh oregano sprigs and serve.

Fusilli with Tomatoes, Bacon, and Blue Cheese

Blue Cheese is not something I reach for first, but I might be able to get past it for this dish. I bet it would taste even better if one added some of Stanley's Blue Cheese Sausage to it. The recipe comes from the Amateur Gourmet.

Fusilli with Tomatoes, Bacon & Blue Cheese
Serves 4

Ingredients:

• A few strips of bacon or pancetta, sliced into lardons
• A splash of olive oil
• 1/2 an onion, diced
• A big pinch of red chile flakes (pepperoncini)
• A big squeeze of tomato paste (like 1 tablespoon)
• 1 28-ounce can of whole peeled tomatoes (preferably San Marzano)
• 1 pound fusilli
• Salt
• A good big chunk of blue cheese, preferably Gorgonzola (1/4 pound? Even more?)
  

Preparation

1. In a large skillet, add the bacon or pancetta and the splash of olive oil. Turn up the heat to medium.
2. When the bacon’s released a lot of its fat and is just starting to crisp but not entirely crispy, push the bacon aside and add the onion to the pan. Allow the onion to cook by itself for a minute, stirring it around, then incorporate it into the bacon and stir all around.
3. Push the onion and bacon aside and add the red chile flakes to one part of the pan and the tomato paste to another part of the pan, allowing both to caramelize slightly.
4. Stir everything together and then add your can of tomatoes, squeezing the tomatoes with your hands into the pan (careful not to squirt yourself! You can do this in a bowl beforehand if you’d rather not make a mess.) Sprinkle with salt, bring to a boil, lower to a simmer and allow to perk away for 30 minutes.
5. Meanwhile, bring a large pot of water to a rapid boil, then season it aggressively with salt. (It should taste like the sea.)
6. Drop the fusilli into the pot of boiling water and cook 1 minute less than it says on the package directions (taste a noodle: it should be just al dente.) With a spider, lift the fusilli into the pan with the sauce, turn up the heat and stir all around. If the pan is really dry on the bottom, add a splash of pasta cooking water. Continue to cook and stir until all the fusilli is coated and has absorbed most of the sauce.
7. Off the heat, add all your blue cheese and stir it aggressively into the pasta until it makes a creamy emulsion. Scoop into bowls and serve with a drizzle of olive oil on top and another sprinkling of red chile flakes.

Blackberry Buttermilk Cake

I was just thinking the other day that it would be nice to have buttermilk in the fridge more often. It comes in handy in so many recipes. Like this one. Crud, now I need to go back to the store.

While you are shopping for the ingredients for the cake below, here are some other ideas for cakes that require a bit more expertise (and lots of fondant).

• 30 Cakes that Look Like Other Things (from BuzzFeed)
• Stealth Cake is Awesome (looks like Asparagus, tastes like cake) (also BuzzFeed)
  

Blackberry Buttermilk Cake
Bon Appétit | July 2011
by Melissa Roberts

Buttermilk keeps this moist cake light and flavorful. Dust it with powdered sugar as it cools for a sweet, decorative finish.
Yield: Makes 8 to 10 servings

Ingredients

• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan and parchment
• 2 1/3 cups cake flour (sifted, then measured) plus more for pan
• 2 1/2 cups (10 ounces) fresh blackberries
• 1/4 cup plus 1 1/3 cups sugar
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons finely grated orange zest
• 1 cup well-shaken buttermilk
• Powdered sugar (for dusting)
  

Special equipment: Use a 9"–10"-diameter springform pan.

Preparation
Position a rack in middle of oven and preheat to 350°. Butter pan; line bottom with a round of parchment paper. Butter parchment. Dust with flour; tap out excess. Arrange berries in a single layer in bottom of pan; sprinkle evenly with 1/4 cup sugar.

Sift 2 1/3 cups flour, baking powder, salt, and baking soda into a medium bowl; set aside. Using an electric mixer, beat 3/4 cup butter and remaining 1 1/3 cups sugar in a large bowl at medium-high speed, occasionally scraping down sides of bowl, until pale and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla and zest. Reduce speed to low; beat in flour mixture in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with flour mixture and beating just until incorporated. Pour batter over berries in pan; smooth top.

Bake until cake is golden brown and a tester inserted into the center comes out clean, about 1 hour 25 minutes. Let cool in pan set on a wire rack for 15 minutes, then run a thin, sharp knife around edge of pan to loosen. Remove pan sides. Invert cake onto rack and remove pan bottom; peel off parchment. Dust top generously with powdered sugar and let cool completely.

Balsamic Strawberry Popsicles

Yesterday was the last day at the pool for the Brave Astronaut clan. Yes, our pool is open for an extra week after Labor Day and it is glorious to have that opportunity. I managed to get in one last time (and the water wasn't as cold as I thought it might be - given all the rain we've had of late) and took a jump off the high dive.

So here we are in the middle of September (already?) and Indian Summer is surely about to begin and there will be a few more warm days before the weather really turns "crisp." I know that Mrs. BA hates crisp, but I sort of like the fall. Not as much as the winter, mind you. But that would get me in even more trouble with Mrs. BA.

Here's one last summer recipe to either make or save for next season!

Balsamic-Strawberry Pops
Epicurious | July 2011
by Charity Ferreira

A little balsamic vinegar and a few grinds of black pepper bring out the sweetness of ripe strawberries.
Yield: Makes 6 to 8 pops

Ingredients

• 2 cups sliced, hulled strawberries (from about 1 pound berries)
• 1/4 cup sugar
• 2 1/2 tablespoons good-quality balsamic vinegar
• Freshly ground black pepper
  

Preparation
Place the strawberries and sugar in a food processor and pulse just until the mixture is finely chopped and juicy but still chunky; you don't want a smooth purée. Transfer to a bowl and stir in the balsamic vinegar and a few grinds of pepper.

Spoon the mixture into ice pop molds and insert sticks. Freeze until firm, at least 6 hours or up to 1 week.

To unmold the pops, run hot water over the outsides of the molds for a few seconds, then gently pull the sticks.

Update / Bonus Recipe:
In the July 17 New York Times Magazine, the food column had several options of popsicles: Fruity, Savory, Creamy, and Boozy! Enjoy - the recipe / article is here.

10 Years Later

Twin Tower Cameos from Dan Meth on Vimeo.

Here we are - ten years later. This post will go up at the exact moment the first plane struck the north tower of the World Trade Center (of course, shown in the video above). At that moment ten years ago, I was dropping my car off for service and had a friend pick me up for work. When I got to work, of course, everything changed. You can read my previous posts about September 11 by clicking the links that follow (2006, 2007, 2008, 2009, 2010).

Since that day, so much of my own life has changed. My mother (who was getting on a plane with my father in Texas that morning) passed away in 2006. I married the love of my life (who was here in Washington on September 11, while I was still in New York) and we now have two wonderful boys, who I hope will never have to experience the same tragic circumstances that I did.

We live in a nation forever different. Many of the things we took for granted have been irrevocably changed. We still find ourselves looking over our shoulder for what might be coming next (as recent news shows). I feel like I want to watch some of the ceremonies tomorrow and have been drawn to several of the anniversary shows that have been on TV this week.

Remembering is what we should do. Never forgetting what and who we lost is what we can do. Being strong and moving forward is what we must do. At some point today, stop. reflect. remember. God Bless America.

It's Labor Day

Today marks the unofficial end of summer. Good news - the pool will be open for one more week (and weekend). As is right and fitting, most schools in New York will go back to school on Wednesday, although LBA started back last week. SoBA starts his penultimate year in daycare before following his big brother to his school.

The Brave Astronaut clan had a great Labor Day weekend. I managed to get 18 holes in on Saturday, while Mrs. BA went and picked up SoBA, who was spending some quality time with his cousins. It was a great day for golf and I would love to find more time to play more. On Sunday, we went to the Maryland State Fair and enjoyed some fine fair food. Then today, we enjoyed a lamb roast at my sister-in-law's house. Her husband roasted a whole lamb. I may have been overserved. I found myself needing to take to my bed (from where I am posting this) - so needless to say I am not all that interested in posting a recipe (urp).

But never fear, faithful readers. Google has come to the rescue (again). Some time ago they launched Google Recipe View. You can plug in any ingredient (something you have on hand and may not be sure what to do with it), or search for a recipe for a favorite dish - and get lots of different options to make.

I hope your Labor Day weekend was good and fall will be here before we know it.

The Beloit College Mindset List - Class of 2015 edition

Today was LBA's first day of school. It's a half day, full day tomorrow. Of course, don't get me started on the fact that school isn't supposed to start until the Wednesday after Labor Day - come on, New Yorkers, you know it's true. He did much better today than last year. He was very happy to see all of his friends again. SoBA is going to spend a few days with his cousin(s) as he doesn't go back until next week. Some day I hope to be able to take the time off I need and perhaps even take a vacation.

Last week, Beloit College came out with its annual list for the incoming college classes, for what they may or may not know / remember as they enter their college years. The list, always up for great discussion, offers a list of cultural touchstones that shapes the lives of these incoming freshmen. I wonder what LBA's list will look like.

The Mindset List for the Class of 2015

Andre the Giant, River Phoenix, Frank Zappa, Arthur Ashe and the Commodore 64 have always been dead.

Their classmates could include Taylor Momsen, Angus Jones, Howard Stern's daughter Ashley, and the Dilley Sextuplets.

1. There has always been an Internet ramp onto the information highway.
2. Ferris Bueller and Sloane Peterson could be their parents. (that's disturbing)
   
3. States and Velcro parents have always been requiring that they wear their bike helmets.
4. The only significant labor disputes in their lifetimes have been in major league sports.
5. There have nearly always been at least two women on the Supreme Court, and women have always commanded U.S. Navy ships. (and it's still not enough)
   
6. They “swipe” cards, not merchandise.
7. As they’ve grown up on websites and cell phones, adult experts have constantly fretted about their alleged deficits of empathy and concentration.
8. Their school’s “blackboards” have always been getting smarter.
9. “Don’t touch that dial!”…what dial?
10. American tax forms have always been available in Spanish.
11. More Americans have always traveled to Latin America than to Europe.
12. Amazon has never been just a river in South America.
13. Refer to LBJ, and they might assume you're talking about LeBron James.
14. All their lives, Whitney Houston has always been declaring “I Will Always Love You.”
15. O.J. Simpson has always been looking for the killers of Nicole Simpson and Ronald Goldman.
16. Women have never been too old to have children.
17. Japan has always been importing rice.
18. Jim Carrey has always been bigger than a pet detective.
19. We have never asked, and they have never had to tell.
20. Life has always been like a box of chocolates.
21. They’ve always gone to school with Mohammed and Jesus.
22. John Wayne Bobbitt has always slept with one eye open. (really, just him?)
23. The Communist Party has never been the official political party in Russia.
24. “Yadda, yadda, yadda” has always come in handy to make long stories short.
25. Video games have always had ratings.
26. Chicken soup has always been soul food.
27. The Rocky Horror Picture Show has always been available on TV.
28. Jimmy Carter has always been a smiling elderly man who shows up on TV to promote fair elections and disaster relief.
29. Arnold Palmer has always been a drink.
30. Dial-up is soooooooooo last century!
31. Women have always been kissing women on television. (not that there's anything wrong with that)
    
32. Their older siblings have told them about the days when Britney Spears, Justin Timberlake and Christina Aguilera were Mouseketeers.
33. Most have grown up with a faux Christmas Tree in the house at the holidays. (but shouldn't)
34. They’ve always been able to dismiss boring old ideas with “been there, done that, gotten the T-shirt.”
35. The bloody conflict between the government and a religious cult has always made Waco sound a little whacko.
36. Unlike their older siblings, they spent bedtime on their backs until they learned to roll over.
37. Music has always been available via free downloads.
38. Grown-ups have always been arguing about health care policy.
39. Moderate amounts of red wine and baby aspirin have always been thought good for the heart.
40. Sears has never sold anything out of a Big Book that could also serve as a doorstop. (oh, that's just sad)
41. The United States has always been shedding fur.
42. Electric cars have always been humming in relative silence on the road.
43. No longer known for just gambling and quickie divorces, Nevada has always been one of the fastest growing states in the Union.
44. They’re the first generation to grow up hearing about the dangerous overuse of antibiotics.
45. They pressured their parents to take them to Taco Bell or Burger King to get free pogs.
46. Russian courts have always had juries.
47. No state has ever failed to observe Martin Luther King Day.
48. While they’ve been playing outside, their parents have always worried about nasty new bugs borne by birds and mosquitoes.
49. Public schools have always made space available for advertising.
50. Some of them have been inspired to actually cook by watching the Food Channel.
51. Fidel Castro’s daughter and granddaughter have always lived in the United States.
52. Their parents have always been able to create a will and other legal documents online.
53. Charter schools have always been an alternative.
54. They’ve grown up with George Stephanopoulos as the Dick Clark of political analysts.
55. New Kids have always been known as NKOTB.
56. They’ve always wanted to be like Shaq or Kobe: Michael Who?
57. They’ve often broken up with their significant others via texting, Facebook, or MySpace.
58. Their parents sort of remember Woolworths as this store that used to be downtown.
59. Kim Jong-il has always been bluffing, but the West has always had to take him seriously.
60. Frasier, Sam, Woody and Rebecca have never Cheerfully frequented a bar in Boston during primetime.
61. Major League Baseball has never had fewer than three divisions and never lacked a wild card entry in the playoffs.
62. Nurses have always been in short supply.
63. They won’t go near a retailer that lacks a website.
64. Altar girls have never been a big deal.
65. When they were 3, their parents may have battled other parents in toy stores to buy them a Tickle Me Elmo while they lasted.
66. It seems the United States has always been looking for an acceptable means of capital execution.
67. Folks in Hanoi and Ho Chi Minh City have always been able to energize with Pepsi Cola.
68. Andy Warhol is a museum in Pittsburgh.
69. They’ve grown up hearing about suspiciously vanishing frogs.
70. They’ve always had the privilege of talking with a chatterbot.
71. Refugees and prisoners have always been housed by the U.S. government at Guantanamo.
72. Women have always been Venusians; men, Martians.
73. McDonalds coffee has always been just a little too hot to handle.
74. “PC” has come to mean Personal Computer, not Political Correctness.
75. The New York Times and the Boston Globe have never been rival newspapers.
    

The King's Fried Chicken

I have become addicted to Guy Fieri's show on the Food Network, Diners, Drive-ins, and Dives. Just the other evening I was watching him at a place that served approximately 20,000 pieces of Fried Chicken a week (or something like that). Then I saw this on kottke, where the Google Executive Chef scored the recipe to Elvis Presley's fried chicken.

But of course, we're not allowed to have a deep fat fryer at the launchpad. But that doesn't mean I wouldn't make this in a heartbeat. But then again, the heartbeat might be a lot slower after eating this.

The recipe has been "google-sized" and I have done my best to reduce the amounts to a more manageable size (I used a recipe converter to lower the amounts to one-tenth).

Buttermilk Fried Chicken Elvis Loved

• 2 1/2 tsp thyme
• 1 1/4 tsp oregano
• 1 1/4 tsp basil
• 2 1/2 tsp onion powder
• 2 1/2 tsp garlic powder
• 2 1/2 tsp dry mustard
• 2 1/2 tsp paprika
• 1 1/4 tsp chili powder
• 2 1/2 tsp celery seed
• 1/2 tsp salt
• 2 1/2 tsp coriander
• 2 1/2 tsp cumin
• 1 1/2 tsp kosher salt
• 1 1/4 tsp cayenne pepper
• 2 1/2 tsp ground black pepper
• 1 1/4 tsp ground white pepper

• 1.3 gal. buttermilk
• 1/3 case organic free range chicken (roughly 3 chickens, divided into 1.5- to 2-lb. sections)
  

Mix these amounts of the dry ingredients together in a large bowl, then whisk in the buttermilk until it's thoroughly mixed.

Pour the batter over the chickens and marinate for up to five days - keep refrigerated, of course.

For frying
Now mix another 4x the above dry ingredients, and add:

• 1/4 lb. cornstarch
• .8 qt. all-purpose organic whole wheat flour
  

Dredge the marinated chicken pieces in the dry herbs/flour/cornstarch mixture mix.
Fry the dredged chicken in a large skillet with hot peanut oil @ 375 degrees. Once chicken has reached a golden brown color, finish cooking it in the oven.

The Doomsday Clock

One of my first jobs was working in a public library. I shelved books, retrieved archived issues of magazines for patrons and sorted and read shelves for accuracy. It was a great job and I made a number of great friends during the time that I worked there. I was not interested in a job in food service, though a number of my friends did go that route.

I was a history geek (and a bit of a nerd) so working in the library was just right. I remember looking at old issues of the Bulletin of the Atomic Scientists and becoming fixated on the Doomsday Clock, which was featured in each issue. In January 2010, the Doomsday Clock was moved one minute away from midnight - from five to six minutes to midnight.
The Doomsday Clock appeared in the Bulletin first in 1947 at seven minutes to midnight and was an indication of how close mankind was to its own obliteration, particularly to the dangers of nuclear war. It has been adjusted 18 times since its inception - midnight being the point at which the end of the world might occur.

The closest the clock came was two minutes to midnight, in 1953, when the United States pursued plans to develop a hydrogen bomb, in addition to the testing of a nuclear device by the Soviet Union. The furthest the clock ever sat was seventeen minutes to midnight, in 1991 following the collapse of the Soviet Union and the end of the Cold War. The clock has also been used to monitor climate change around the world as well as biosecurity issues.

Sour Cream Coffee Cake

A few weeks ago, we had the pleasure of having my nephew and his friend visit with us. In addition to the scampi we served (as mentioned in last Monday's post), Mrs. BA made a sour cream coffee cake, which was extremely tasty. Here is another variation - but Mrs. BA's was the best.

Sour Cream Coffee Cake (with a Chocolate Cinnamon Swirl)
from "Baked: New Frontiers In Baking"
by Matt Lewis & Renato Poliafito

Ingredients:

For the crumb topping:

• 3/4 cup all-purpose flour
• 3/4 cup firmly packed dark brown sugar
• 1/2 teaspoon salt
• 3/4 cup pecans, toasted [Let them cool before proceeding.]
• 6 tablespoons unsalted butter, cold, cut into 1-inch cubes
  

For the chocolate cinnamon swirl:

• 1/2 cup sugar
• 1 teaspoon dark unsweetened cocoa powder
• 1 teaspoon cinnamon
  

For the sour cream cake:

• 3 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, soft but cool, cut into 1-inch pieces
• 2 1/4 cups sugar
• 4 large eggs
• 16 ounces sour cream
• 1 1/2 teaspoons pure vanilla extract
  

1. First make the crumb topping by putting the flour, sugar and salt in a food processor, pulsing for 5 seconds to mix. Add the pecans and pulse until the pecans are finely chopped and thoroughly incorporated. Add the butter and pulse until combined it'll look like coarse sand. Cover with plastic wrap and store in the refrigerator.

2. To make the chocolate cinnamon swirl, simply whisk together the sugar, cocoa powder and cinnamon in a small bowl and set aside.

3. Preheat the oven to 350 degrees & butter a 9 X 13-inch baking pan. Sift the flour, baking powder, baking soda and salt together into a medium bowl.

4. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter until smooth and ribbonlike. Scrape down the bowl and add the sugar. Beat until the mixture is smooth and starts to look fluffy.

Add the eggs, one at a time, beating well after each addition. Scrape down the bowl and mix again for 30 seconds.

5. Add the sour cream and vanilla and beat just until incorporated.

Add the dry ingredients in three additions, scraping down the bowl before each addition and beating only until each addition is just incorporated. Do not over mix.

6. Pour one third of the cake batter into the prepared pan. Use an offset spatula to spread the batter evenly.

7. Sprinkle half the chocolate cinnamon swirl mixture over the batter, covering the entire surface of the batter.

Spoon half of the remaining batter over the swirl mixture--do this in blobs, as Matt suggested--and spread it evenly. Top with the remaining swirl mixture, then the remaining batter, and spread the batter evenly. Sprinkle the crumb topping evenly over the top of the batter.

8. Bake in the center of the oven, rotating the pan three times during baking, for 1 hour, or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool in the pan on a wire rack for 30 minutes, then serve.

The cake will keep for 3 days, tightly covered, at room temperature.

To Mrs. BA on the Occasion of Her Birthday

Today is the day that this Brave Astronaut stops and celebrates one of the greatest days in history. For today is Mrs. BA's birthday and I urge all of you, my faithful readers to celebrate along with her (we can all have a drink in her honor - she doesn't, so it's OK if we have hers).

Mrs. BA is a great daughter. Trust me on this, her mother would tell you the same. We all complain about our parents, but I am grateful to hers for producing such a great person. She is a great sister. As the oldest of three girls, she and her sisters are a great set and I am happy to know her sisters and their families.

She is an outstanding mother to two wonderful boys (LBA and SoBA), who love her very much. While there are certainly moments that lead to more gray hairs for both Mrs. BA and me, those two boys are spitting images of their mother and I love them as much as I do her. I went through a period that I didn't think I was going to have children or that I wasn't going to be a good father. It is because of her that I do have those two great boys and I am a mildly successful father. However good those boys are, it is because of her.

Finally, she is the best wife a man could ever ask for. I love her with all of my heart. I cannot begin to imagine a world without her in it, nor do I want to. I find it hard to remember a time when she wasn't a part of my life. She has helped me to be a better person, really helped me to know what love is, and what "quality of life" really can mean.

She can still get me to catch my breath when I see her, her laugh will always make me smile, her touch will never cease to energize me. I am forever grateful for her love and will work for the rest of my days to earn and deserve it.

Mrs. BA, I love you. Happy Birthday. Thank you for you. I'm a very lucky man.

_____________________
Of course it is also Pizza and Movie Night Friday at the launchpad. Maybe Mrs. BA will get to pick the movie, but probably not this one (one of Mrs BA's favorites). Evidently because there are no original ideas in Hollywood, there are talks of rebooting this series. The original was released 28 years ago on July 29.

10 Things you didn't know about National Lampoon's Vacation (from BuzzFeed)

1. The W in Clark W Griswold Stands For Wilhelm
2. Originally, We Were Supposed To See Aunt Edna Wiggle Her Fingers While Tied To The Top Of The Car
3. Originally The Film Ended With The Griswolds Taking Roy Wally (Eddie Bracken) Hostage
4. All The Distant Shots Of Walley World Are Matte Paintings
5. Harold Ramis Was Inspired To Shoot Wide Shots Of Clark Alone In The Desert By La Guerre Du Feu
6. It Was The Only Vacation Movie To Receive An R Rating
7. Harold Ramis Is Embarrassed By The Scene In East St. Louis - "No, I'm from the South side of Chicago, I'm here on Vacation!"
8. The Script Originally Called For The Griswolds To Go To Disneyland - but evidently the Magic Kingdom objected, because they don't close.
9. The Film Is Based On An Article By John Hughes - September 1979 issue of National Lampoon
10. Harold Ramis Has An Uncredited Role As A Police Officer At Walley World - he does?

Grilled Cheese

When my mother was pregnant with me, she and my father went on an extended holiday to France. My father and grandfather would sit down to dinner each evening for an enormous meal, which would send my mother's stomach into somersaults. She would excuse herself and ask for a grilled cheese sandwich to be sent up to her room.

It is for this reason, I feel, that I am not a big fan of grilled cheese sandwiches. However, now as a father of two small boys, I find myself making them. We often have a variation of grilled cheeses (Mexican grilled cheese - the quesadilla, the Italian grilled cheese - pizza, or the American grilled cheese).

Evidently April was / is grilled cheese month. Here's a number of recipes that one can make to enjoy the melted cheesy breaded goodness, of which I have picked my favorite to share for Recipe Monday.

Barbecue Bacon Grilled Cheese Sandwich
from Veronica's Cornucopia

• 2 slices Texas toast
• 2-3 T barbecue sauce
• 2 oz sliced sharp or smoked cheddar cheese
• 4-6 slices cooked bacon
• 1 oz shredded Monterey Jack cheese
• Butter or margarine
  

Heat a skillet over medium. Spread the barbecue sauce over the bread slices, then over one slice arrange cheddar cheese slices, bacon over that, then sprinkle the Monterey Jack over the bacon. Top with remaining bread slice. Melt some butter or margarine in the skillet and place the sandwich on top of the puddle, scooting it around until the bread absorbs the butter. Cook for 5-6 minutes or until cheddar looks melted, then remove and melt more butter in the pan, flip the sandwich and cook additional 4 minutes and serve hot.

Makes one sandwich.

Veronica's Notes: Your sandwich will require several minutes less cooking time if you use regular bread. Also, the Monterey Jack isn't necessary but I like to glue the bacon, cheese and bread all together by putting cheese on both sides. Change it up as you desire!

Pick a Letter, Any Letter, Just Not J

In my free time [OK, I'm back, I had to stop laughing for about ten minutes], I have this dream of publishing a book. I have about 200 pages of a novel done, it just needs some final tweaking and a few more gaps to fill. I also have at least two ideas for non-fiction books, one of which involves the naming convention surrounding the Washington street grid. When I first moved here, I found it fascinating as to how the streets were lettered, followed by a system of words (one syllable, two syllables, and finally three syllables). Then of course, there is the placement of the state streets.

One thing I questioned early on was the absence of a "J" street. "I" Street, yes - followed by "K" Street. So why did J get screwed? The answer I was given was that I and J were too alike for both to be used. Yeah, OK, whatever.

But it evidently turns out to be true. But this post from We Love DC looks at the omission of J Street (along with the absence of X, Y, and Z Streets), which was not based on Pierre L'Enfant's desire to insult John Jay, although that story is certainly much more fun.

Electronic Communication

There are days that I long for the days of actual letters. I am a big fan of the letters between John and Abigail Adams (they are used in part in 1776), where they signed their letters, "dearest friend" or some other affectionate closing. Those kind of things don't exist anymore. We are a society that communicates electronically (email, Facebook status updates, tweets, etc.). Part of my job responsibilities include providing reference service and it is very rare to receive an actual letter anymore - it's 95% email.

This article, which appeared in the Washington Post some time ago (yes, I saw it online - but I did read it in print as well - one of the last people to still read a newspaper, I know), concerned how to close emails. Gone are the days when one would sign, "Your obedient servant" or "Sincerely Yours," in email, which by definition is much more instantaneous, it almost begs for a "fluffier" closing.

I find myself often using "Best," which is my shorthand (and others) for Best Regards. In responding to my reference inquiries, I often use "Sincerely" as I am more or less cutting and pasting a letter into the email, so that "Sincerely" is appropriate. I will use "Love" when corresponding with Mrs. BA or a member of my family, but it still looks a little weird in email. More often than not, I both receive and send emails without a closing (sometimes there isn't even a name - that gets discerned from the header information).

What do you all think? Be sure to sign your name if you leave a comment :)

With my very best regards,
Brave Astronaut

Shrimp Scampi

We haven't made this yet, but at least we have all the ingredients. Maybe this week. If we aren't eating at the snack bar at the pool.

A couple of weeks ago, I dug out some shrimp from the freezer to make a batch of shrimp scampi, which I served over polenta. It was very tasty. Here's another scampi recipe, which looks just as good, from Simply Recipes.

Shrimp Scampi

If you are using frozen shrimp, defrost them quickly and safely by putting the shrimp in a large bowl of ice water.

Ingredients

• 1 pound large (16-20 count) shrimp, shelled* and de-veined, tail-on for presentation if you want
• Salt
• 3-4 garlic cloves, slivered, or 1 Tbsp minced garlic
• 2 tablespoons olive oil
• 2-3 tablespoons butter
• 2 tablespoons finely chopped parsley
• 1/2 cup white wine
• 1/2 to 1 teaspoon red pepper flakes
• Freshly ground black pepper to taste
• 1 Tbsp lemon juice
  

* Whether you prepare the shrimp shell on or off is really up to you. Cooking the shrimp with the shells still on will impart more flavor, but they are much messier to eat. Shelling the shrimp before cooking them will make the shrimp a lot easier to eat and you can save the shells for shellfish stock if you want.

Method

1. Heat a sauté pan on high heat. Reduce the heat to medium-high and add the olive oil and butter. Once the butter melts, foams up and subsides, add the garlic and red pepper flakes. Sauté for a minute, or until you see the edges of some of the garlic just beginning to brown.
2. As soon as the garlic begins to brown, add the shrimp to the pan. Then add the white wine and stir to combine and coat the shrimp with the butter, oil, and wine. Spread the shrimp out in an even layer in the pan. Increase the heat to the highest setting and let the wine boil vigorously for 2-3 minutes.
3. Turn the shrimp over, or toss them so the cooked sides are mostly facing up, and boil the wine for another minute. Remove from the heat, add the parsley and toss to combine. Add the lemon juice and black pepper.
   

Serve alone, with crusty bread, over pasta, or over rice (for gluten-free version).

Serves 4.

Chicken with Risotto

Here is one of those occasions where the Recipe of the Week will be featured on the Brave Astronaut table later this week. Mrs. BA found this recipe on the Annie Eats blog and we are going to work it into the rotation later this week. I'll try and remember to post a review.

Herbed Risotto with Chicken and Caramelized Onions
Yield: about 6 servings

Ingredients:

• 1½ tbsp. olive oil, divided
• 1 yellow onion, thinly sliced
• Pinch of sugar
• 5 cups low-sodium chicken broth
• 2 cups water
• 3 boneless, skinless chicken breasts
• 4 tbsp. unsalted butter, divided
• ¾ tsp. salt
• 2 cloves garlic, minced or pressed
• 2 cups Arborio (medium grain) rice
• 1 cup dry white wine
• 2 oz. grated Parmesan cheese (about 1 cup)
• 1 tsp. freshly squeezed lemon juice
• 2 tbsp. minced fresh parsley
• 2 tbsp. minced fresh chives
• Ground black pepper
  

Directions:
Add 1½ teaspoons of the olive oil to a large skillet over medium heat. Add the sliced onion and sugar, stirring to coat. Allow the onion to cook, stirring occasionally, until deep golden brown and caramelized. Remove the onions to a plate and set aside.

In a large saucepan over medium heat, combine the chicken broth and water and bring to a simmer. In the meantime, add the remaining tablespoon of olive oil to the skillet used to cook the onions set over medium-high heat. Season the chicken breasts with salt and pepper. Transfer the chicken to the heated skillet and cook, turning once, until each side is a light golden brown. Remove from the heat and transfer the chicken pieces to the saucepan with the simmering broth mixture. Let cook until an instant-read thermometer inserted into the thickest part registers 165˚ F or until cooked through (no longer pink). Remove the chicken from the broth and transfer to the plate with the onions.

Add 2 tablespoons of the butter to a Dutch oven set over medium heat. Once melted, add the garlic and cook just until fragrant, about 30 seconds. Add the rice to the pan, stirring to coat. Cook, stirring frequently, until the grains are translucent around the edges, about 3 minutes.

Add the wine and cook, stirring constantly, until fully absorbed, about 2-3 minutes. Stir 5 cups of hot broth mixture into the rice. Reduce the heat to medium-low, cover and simmer until almost all liquid has been absorbed and the rice is just al dente, 16-19 minutes, stirring twice during cooking.

Add ¾ cup of the hot broth mixture to the risotto and stir gently and constantly until the risotto becomes creamy, about 3 minutes. Stir in the Parmesan. Remove the pot from the heat, cover and let stand for 5 minutes.

Meanwhile, shred the chicken into bite-sized pieces. Stir the shredded chicken and caramelized onions into the risotto with the remaining 2 tablespoons of butter, lemon juice, parsley and chives. Season with salt and pepper to taste. If desired, add up to ½ cup of the remaining broth mixture to add moisture and loosen the texture. Serve immediately.

Cupcake Chicken

I am not a big fan of dark meat chicken, but this recipe sounds too interesting not to try. I guess I would also need to get a smoker.

Ingredients

• 12 medium skin-on, bone-in chicken thighs
• 2 cups Jack's Old South Huney Muney Cluck Rub, or 1 recipe Basic Chicken Rub (see additional recipe below)
  
• 3/4 cups chicken broth
• Salt, to taste
• Freshly ground black pepper, to taste
  

For the sauce:

• 1 cup Jack's Old South Vinegar Sauce or Basic Vinegar Sauce (see additional recipe below)
  
• 2 cups Jack's Old South Hickory Sauce or Basic Hickory Sauce (see additional recipe below)
• 1 cup ketchup
• 1 cup honey
• 1 cup maple syrup
• 1 1/4 cups seedless blackberry preserves
• 8 tablespoons (1 stick) unsalted butter, at room temperature
  

What you'll need:

• Poultry shears
• 1 silicone cupcake mold, with holes punched through each cup (or an aluminum cupcake pan, also with holes punched through each cup)
• 1 13 X 9-inch aluminum baking pan
• 1 aluminum baking sheet
  

Preparation
Heat a smoker to 300°F.

Using poultry shears, remove the knuckle on each end of each chicken thigh bone. Then trim the excess fat off the skin and meat of each thigh until the pieces are 3 to 4 inches wide, leaving about 1/4 inch of excess skin at the edges of the meat. Apply the chicken rub evenly to both sides of the thighs.

In the cupcake mold, place each thigh, skin side down, in an individual cup. Sit the mold in the baking pan, and pour the chicken broth into the pan, being careful not to pour it directly on top of the chicken. Place the pan in the smoker and cook, uncovered, for 1 1/2 hours.

Remove the baking pan from the smoker. Gently flip the thighs onto the baking sheet. Season the tops of the thighs with salt and pepper. Return the thighs to the mold cups, skin side up, and put the baking pan back in the smoker. Cook for 45 minutes.

Meanwhile, make the sauce: Put all the sauce ingredients into a blender and blend until thoroughly combined. In a medium pan over medium heat, warm the sauce until it is hot but not boiling. Set aside.

Remove the pan from the smoker, and unmold the chicken thighs onto the baking sheet, skin side up. Brush the thighs lightly with the warm sauce. Place the baking sheet in the smoker and cook for 30 minutes to allow the sauce to caramelize into the chicken skin.

Remove the baking sheet from the smoker, and serve the cupcake chicken immediately.

Basic Chicken Rub

• 2/3 cup chili powder
• 1/2 cup sugar
• 4 tablespoons kosher salt
• 4 tablespoons onion powder
• 4 tablespoons garlic powder
• 1 teaspoon cayenne pepper

In a large bowl, combine all the ingredients thoroughly. You can store this rub in an airtight container indefinitely.

Basic Vinegar Sauce

• 2 cups cider vinegar
• 1 cup ketchup
• 1/2 cup hot sauce
• 2 tablespoons salt
• 2 tablespoons coarsely ground black pepper
• 1 tablespoon red pepper flakes
• 1/2 cup sugar
  

In a stockpot over medium heat, combine the vinegar, ketchup, and hot sauce. Stir together. Pour in all the remaining ingredients and stir to dissolve. Do not boil. When spices are thoroughly dissolved, take the pot off the heat, and funnel the sauce into a bottle. The sauce will keep, refrigerated, for up to 1 year.

Basic Hickory Sauce

• 2 tablespoons onion powder
• 2 tablespoons garlic powder
• 2 cups ketchup
• 2 tablespoons smoked sweet paprika
• 2/3 cup cider vinegar
• 2 tablespoons Worcestershire sauce
• 1/4 cup packed dark brown sugar
• 2 tablespoons honey
• 2 tablespoons maple syrup
• 2 tablespoons kosher salt
• 2 tablespoons freshly ground black pepper
  

Combine all the ingredients in a blender and pulse until thoroughly combined. Pour into a medium pot, and stir continuously over medium heat until heated through. Do not allow it to boil. Remove and use while hot. If reserving for later use, allow the mixture to cool; then pour it into a large bottle or container and store, refrigerated, for up to 1 year.