Easy Recipe...if that is what you want to call it.

 

Fried Rice (as prepared in northern Wisconsin)
Cook white rice.
Spill plain-wrap beef broth onto rice.
Scrape egg scraps from breakfast into pan.
Serve.
Enjoy?

Wordless Wednesday

Price of a Daydream

How many times have you walked by a store window or flipped through a magazine or catalog and dreamt of being transported to a far off holiday with sand and sun and cold grown-up drinks? For me, it is more often than I should probably admit. I received an email from Pottery Barn today and found myself dreaming of that quiet and isolated oasis and then it dawned on me...what would it COST to have that little slice of heaven? I am not talking about the cost of a vacation or a new home, but to build that dreamy space, what would it take to pop over to the nearest Pottery Barn and make a daydream come true? Below is the end result...for some of us, we should probably just keep on dreaming.

• 3 Chesapeake Stacking Arm Chairs @ $199 each = $597
• Rectangular Chesapeake Dining Table = $799
• 4-Piece Chesapeake Sectional & Scatterback Cushion Set = $3476
• Rectangular Umbrella - Solid = $199
• 8x10' Twisted Abaca Rug = $699
• 2 XL Nickel Arches Lanterns @ $79 each = $158
• 2 SM Nickel Arches Lanterns @ $49 each = $98
• 2 XS Nickel Arches Lanterns @$24 each = $48
• 3 Navy Outdoor Pillows @ $25 each = $75 
• 5 Off-White Outdoor Pillows @ $25 each = $125
• 2 Oceanic Sea Life Outdoor Pillows @$35 each = $70
• 3 Oceanic Sea Life Outdoor Cushions @$29 each = $87 
• Decorators Drink Dispenser = $79
• Woven Rattan Drink Stand = $19
• Café Glassware Double Old Fashioned Set = $30
• Café Glassware Cooler Set = $36
• Net Table Topper = $29
• 2 Sets - Studio Dinner Plates @ $48 each = $96
• 12 Studio Chargers @ $16 each = $192
• Big-Ass Basket (actual basket no longer online) = $149

GRAND TOTAL: $7061 (cha-ching!)

Why, Oh Why..

...would anyone, ever, want their cat to smell like mixed berries? Seriously? That seems so gross. Why not just clean cat smell? The last thing I need is some berry scented cat running around in and out of her pine scented cat box with the spray of freesia air freshener to top it off. Cough, cough...

Big Gay Pride

Congratulations to the state of New York, who voted on Friday and is now 6th state to legalize gay marriage. Due to its population of over 19 million, this legislation doubles the amount of American citizens who are now empowered to love equally. One step closer. Amen.


"Now that we've made it here, we'll make it everywhere..." – Evan Wolfson, Gay Activist


To read more, visit NPR.com.

Capital Consumption

If you have been reading my blog for a while, you may remember that one of my first brushes with the celebrity chef frenzy was being able to spend the day cooking with none other than the amazing Chef José Andrés. He is this year's (2011) James Beard Most Outstanding Chef of the Year, and while he is a native Spaniard, Chef Andrés has adopted America and the way our nation cooks and eats as a curiosity that has finally gotten the best of him...and to our benefit, now best of our nation. I am thinking that I am going to have to find a way to get to D.C. before the end of the year so I can take this all in! See condensed press release below.

WASHINGTON D.C. - (Super dreamy) Chef José Andrés has joined forces with the National Archives in support of the National Archives’ exhibit, What’s Cooking, Uncle Sam? The Government’s Effect on the American Diet, opening June 10th, 2011, in Washington, DC. José Andrés’ ThinkFoodGroup will create a temporary American restaurant as a culinary destination and extension of the National Archives’ exhibit. Located just steps away from the National Archives building, José Andrés and partner Rob Wilder will transform their renowned Café Atlántico restaurant into America Eats Tavern with a menu and environment inspired by the exhibit and the rich history of American cooking. José has also been named Chief Culinary Advisor to the exhibit What’s Cooking, Uncle Sam? contributing to both the exhibit catalog and recipe book, as well as collaborating with the National Archives on a series of public programs that will focus on the role of Government in our daily diet.

At America Eats Tavern, opening July 4th 2011, José Andrés will apply his innovative style to an American restaurant; his first new restaurant concept in Washington since opening in Los Angeles and Las Vegas. Named after the Works Progress Administration (WPA) writers project of the 1930s, America Eats will offer a new take on American classics and celebrate native ingredients and some long forgotten dishes, from burgoo to oysters Rockefeller. With recipes and stories collected through extensive research, and with help from the National Archives and a culinary advisory council of chefs and scholars, the menu will showcase the fascinating history of our nation one plate at a time—whether it’s the origins of New England clam chowder or the introduction of grapefruit to America. A casual tavern menu will be offered on the ground floor, while a more refined and elegant menu will be featured on the second and third floors.

America Eats will also be a six-month “benefit” destination in support the National Archives Experience exhibition program. Profits gained from the restaurant during the run of the What’s Cooking, Uncle Sam? exhibit will be donated to The Foundation for the National Archives. To bring this restaurant to life, José Andrés’ ThinkFoodGroup is partnering with sponsors such as the Dole Food Company to support its philanthropic goals, and to aid in the effort to promote awareness and discussion on national food policies and health and nutrition issues.


What’s Cooking, Uncle Sam? is an exhibition in the Lawrence F. O’Brien Gallery at the National Archives from June 10th, 2011 to January 3rd, 2012. What’s Cooking is an eclectic assortment of records with one thing in common—they were produced in the course of Government efforts to feed Americans an ample, safe, and nutritious diet. Spanning the Revolutionary War era through the late 1900s; the documents, films, and photographs in the exhibition echo many of our current concerns about Government’s role in the health and safety of our food supply.

Location: The Lawrence F. O’Brien Gallery at the National Archives, Washington D.C. 

Exhibit Dates:
Opens June 10, 2011 / Closes January 3, 2012 

Hours - Spring and Summer (March 15—Labor Day) 10 a.m. – 7 p.m.

Hours - Fall and Winter (Day after Labor Day – March 14) 10 a.m. – 5:30 p.m. (Closed Thanksgiving Day & December 25)

Goodwill Hunting

These days, in my daytime life, I do a lot of shopping. At the same places. Over and over again. I style sets for commercial photography. Recently I strayed from my usual shopping spots in exchange for some hopeful bargains at Goodwill. Yeah, I found some deals...but at the same time, I found a few things that should just NEVER be purchased at Goodwill.

Keep in mind, I went straight for the housewares...Lord only know what I would have found if I had meandered over to the clothing and undergarments (gag).

Really? A can of baby formula with a warped lid? What the hell is that powder in there anyway? Would you really feed it to your child, ASSUMING that it was alright? I'm not a mother, but I can tell you that I wouldn't even buy cat food at the Goodwill.

OK, next we have a lovely friendship candle with a stain on the label and the lid looks to have been opened. Hmmm, wonder if it was lit even? Yes, you are such a special friend, you mean THIS much to me.

Spill your wine in your keyboard ever? Come on, we have all done it...especially back in those AOL chat room days. Well, worry no more...there is a plethora of potentially functioning keyboards just waiting for you. Actually, one of those is probably my wine-encrusted keyboard from 1992!

Last, but certainly not least. Simple hygiene issues aside, would you even for one millisecond consider a used Water Pik, used by a total stranger?

Shiver...

Wordless Wednesday

Hot Dudes with Kittens from Sam Trammell

Keepin' it Crispy

When I was growing up, Ma Ploy would take us to a little fish and chips place in a hidden strip mall in San Juan Capistrano, CA, to get take-out after a softball game. This place made the most amazing deep fried zucchini. We would rarely even get home before that zucchini was eaten and gone. It has forever been one of those food memories that I can not seem to shake and, sadly; one of those recipes that has long eluded my skills in recreating it. Is it too much to ask to be able to create a truly delicious, crispy eggplant or zucchini stick? When I do try to make them, I am notoriously battling with most of my batter floating away in the ocean of hot oil, while my veggies float nakedly while they cook. That problem was finely solved, by accident no less, and I wanted to share it with you!

Recently a new restaurant opened in town; one of their sister locations serves a dutch bar snacks called Bitterballen - it is basically a breaded and deep-fried meatball. While I was reading about the new restaurant, I TOTALLY started craving those damn meatballs. Of course, I set out to find a recipe and make them as my weekend recipe. (I always try to make something more elaborate or experimental than usual on the weekend, since I have the time to enjoy cooking more than when I rush home at the end of a long work day.) Ultimately, the Bitterballen that I did make were maybe a 7 or 8 out of ten in the taste department, but I did learn about an ingredient I had never utilized before...TAPIOCA FLOUR.

What these meatballs did have that I have never succeeded at before was a gorgeous, golden and crispy coating that stayed on the meatball and did not float away in the oil. Based on the recipe, the only thing I could contribute that to was the use of tapioca flour (or tapioca starch - same difference) in the breading. I immediately knew I would have to play with this ingredient with my favorites - eggplant and zucchini. As I was plotting my experiment I had to ask myself, what exactly IS tapioca anyway? Just one of those things you always take for granted. According to the King Arthur website, tapioca flour is:

• Ground from cassava root, naturally gluten-free tapioca starch flour adds a pleasantly crisp texture to the crust of gluten-free breads, and body to their interior.
• In muffins and cookies, it adds structure without the grittiness so often associated with gluten-free baking.

What they should add to their description is that it is a fantastic binder for breadings when deep-frying.

Using the breading recipe from the Bitterballen as a guide, I proceeded to zip off to one of my favorite local Milwaukee markets, Sendik's, to get all of my necessary ingredients. What I came home with is a selection of ingredients that could take me around the world in one meal, but I am not picky about being a purist when it comes to ingredients. I buy what I like and I always try to get local products when they are available. You know, spending an extra fifty cents or a dollar to get a local ingredient that is usually better than the mainstream alternative is always a yes in my book. Plus, you are contributing to the local economy and you feel kind of cool and groovy in the kitchen with your specialty ingredient(s). (I know, I'm a label whore.) In this case it was the amazing Sartori Cheeses I picked up. Sartori has been making artisan cheese just up the road in Plymouth, WI since 1939, and let me tell you...they know what they are doing. The Parmesean was nutty and strong, the Asiago had a hint of basil that was TO DIE FOR. 

OK, I digress, now I am dreaming of cheese, but let's get back to the recipe. Like I said, I used the Bitterballen breading as a guide. I included the tapioca flour as noted. The results were nothing short of fantastic. Crispy, light, totally addicting. Below is the recipe I came up with that combines that recipe and the flavor profiles I seem to have obsessed about for the past 20 years. Now...if only I could find a tool that would help me NOT have doughy fingers when breading my veggies. Any tips?? Please share them in the comments section below. Enjoy the veggies! I may have to make them again myself, soon!

CRISPY FRIED EGGPLANT/ZUCCHINI

• 1 large zucchini cut into sticks
• 1 eggplant cut into sticks or discs (SKIN ON - helps to keep its shape.)
• 2 cups panko bread crumbs
• 2 large beaten eggs
• 1/2 cup plus 3 tablespoons tapioca starch
• Vegetable oil, for frying
• Dash of Malt Vinegar
• 1/2 cup finely shredded Parmesean and/or Asiago Cheese
• 1 cup of GOOD Ranch Dressing
• 1 lemon cut into wedges

Pour panko into a food processor and pulse until it becomes a fine powder. (Add a dash of garlic and/or cheese if you like.)

Put 1/2 cup of the tapioca starch, the beaten eggs and the panko crumbs in 3 bowls. Stir the remaining 3 tablespoons of tapioca starch into the panko crumbs. Dust each veggie piece in the tapioca. Dip into the eggs, and then into the bread crumbs. Assemble on a cookie sheet.

In a saucepan, heat 1 1/2 inches of oil to 350°. Fry the veggies in batches until golden and cooked through, about 4 minutes, turning occasionally. Drain on paper towels. Drizzle with malt vinegar, sprinkle with cheese and then salt to taste. Serve with lemon wedges and ranch dressing.

YUM!

Ta Dah!

So here it is, the fresh coat of paint. It took a while to get here, so the first official post in the new format will come soon...hopefully tomorrow. In the mean time, I hope you like it! I do. But...if you sign on to check things out and it is completely different, that is totally possible. I am an artist afterall...in a way, it will NEVER be done. 

New & Improved Coming Soon...

Hey Sandy, Where ya been, lately? Yeah...I know. I kind of had to check out for a while. It's been a terribly long and trying year for me. A lot of changes, a lot of readjusting. BUT...I feel like I am coming out the other side...finally! The question is though, what is ON the other side? And that is where the construction photo comes in. In the coming weeks, I will be re-launching the blog. A little less cupcakes and a lot more me.

When I first started the blog, I had a mission; to get cupcakes to Milwaukee. Well, guess what, it worked! After nearly 5 years of various IronCupcake challenges, TONS of press coverage, celebrity guests and a humdinger of a mega-clash; Milwaukee has definitely found its frosting dipped legs. In a way, my work here is done.

So, now is the time to shake out my hair, put on a new coat of lipstick and start anew. No worries though, when a great cupcake opportunity presents itself, you will still read about it here. Additionally, there will be a lot more of the stuff that just makes me happy...current events, products that actually work, making food, buying food, eating food, chefs, stuff that is random and funny and an occasional hop onto my soap box; oh, and don't forget that which the blog name originated...an homage to all of those things that have been engrained in my memory of that the past 40 (cough) something years.

As you can see, the guys I hired to do the redesign have no arms...so this may take a couple weeks; but don't stray too far! I already have a couple of blog posts lined up for the relaunch, including my discovery for the answer to crispy and delicious batter for veggies - that actually sticks! And, a look back at the progression of the heart throb circa 1969-2011. You know you want to read THAT!

Thanks for sticking by me!

See ya soon!

s

PS - Back to the twitter as well...stay tuned!

Made My Day...

This caravan was on a field trip past our window today. We figure they are heading to the museum for the afternoon and will then come home. I am pretty sure that they live near a man made lake in an office park down the road. Yes, I literally hopped in my car and zipped down their path to get this photo. (No baby geese were hit in the shooting of this picture.)

Not Just for Gay's Anymore!

Al Qaeda Site Hacked with Buttercream

MI6 hacks al-Qaeda website, leaves garbled recipe for cupcakes by Hasan Suroor

LONDON: Al-Qaeda activists trying to download bomb-making instructions from its online magazine, Inspire, were on Friday greeted with a garbled recipe for cupcakes after British intelligence agencies reportedly hacked into the site.

According to media reports, the hacking was carried out by the MI6 and the GCHQ (Government Communications Headquarters) agency to disrupt al-Qaeda's bid to recruit potential “lone wolf” agents.

“When [al-Qaeda] followers tried to download the 67-page colour magazine, instead of instructions about how to ‘Make a bomb in the Kitchen of your Mom' by ‘The AQ Chef' they were greeted with garbled computer code. The code, which had been inserted into the original magazine by the British intelligence hackers, was actually a web page of recipes for ‘The Best Cupcakes in America' published by the Ellen DeGeneres chat show,” The Daily Telegraph reported.

Declaring that “the little cupcake is big again,” the new webpage offered recipe for the Mojito Cupcake “made of white rum cake and draped in vanilla buttercream,” and the Rocky Road Cupcake describing them as “satisfying” and reviving “memories of childhood.”

The original page had instructions for making a lethal pipe bomb using sugar, match heads and a miniature lightbulb attached to a timer.

The hackers also removed articles by Osama bin Laden, his deputy Ayman al-Zawahiri and a piece called “What to expect in Jihad,” said the newspaper.

When the magazine, said to be produced by the radical Yemeni preacher Anwar al-Awlaki and his associates, was launched, U.S. government officials said: “The packaging of this magazine may be slick, but the contents are as vile as the authors.” British security sources were reported as saying that intelligence agencies would continue to target terrorists' online outlets.

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