Peach Jam Scones

Do you prefer foods that are more sweet or savory? For me, I prefer savory flavors, which is probably one reason why I also prefer cooking over baking. To help give me a balance of making both sweet and savory dishes, sometimes I need reasons to bake sweet treats. One way to do that is to participate in baking groups such as Tuesdays with Dorie and now, a new baking group, Project Pastry Queen. I started with this group by making these Peach Jam Scones that were simply fantastic!...

This week's Project Pastry Queen baking challenge is Peach Jam Scones, chosen by Josie of Pink Parsley (who has the recipe within her blog). These scones were absolutely delicious and were a perfect treat for breakfast. I made these for my sister and her family, as they are visiting from out of town. These scones didn't last past a second day and they maintained such a flaky, buttery and moist texture until they were gobbled all up. I plan on trying this recipe using other fruits too!

Thanks to Josie for selecting this week's PPQ baking challenge. Hopefully others who tried this recipe had better luck that me or liked it more than my husband. Please check out Josie's blog for the detailed recipe and be sure to take a peek at fellow PPQer's to see how their recipe came out! 

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Pork, Ginger & Mushroom Shumai Dumplings

We love asian dumplings in our house and they're one of our 'go-to' foods if we're not in the mood to put much effort in meals. I tend to make large batches and freeze so there's always some kind of asian dumpling stashed away in my freezer. With my sister and her family in town, I planned an Asian inspired dinner and included these Pork, Ginger & Mushroom Shumai Dumplings as an appetizer. These were amazing and full of flavor!...

These dumplings are filled with ground pork, minced ginger, shiitake mushrooms, garlic, and green onion. Soy sauce, sesame oil and egg brings them all together and are packaged in a delicate wonton dough that's folded into a little pocket. You can make these dumplings in advance, flash freeze and store frozen until you're ready. To cook, these are best when steamed or even used in a soup. These don't have to be enjoyed only for lunch or dinner. We happen to like them for breakfast as well as Chinese dim sum! To serve along side of the shumai, you can make a dipping sauce with soy sauce (low sodium is what we prefer), a bit of freshly squeezed lemon or lime juice, some sliced green onions and toasted sesame seeds sprinkled in.

Pork, Ginger & Mushroom Shumai
recipe adapted from AllRecipes

1 3/4 pounds ground pork

1 tablespoon minced fresh ginger root
1 cup mushrooms, minced (shiitake, cremini, button, etc - your choice)

4 cloves garlic, minced

2 tablespoons thinly sliced green onion

4 tablespoons soy sauce

3 tablespoons sesame oil

1 egg, beaten

100 (3.5 inch square) wonton wrappers cut into circles
Sliced green onions for garnish.


In a large bowl, combine the pork, ginger, garlic, ginger, green onion, soy sauce, sesame oil,  and egg. Stir until well mixed. 


Lay a wonton wrapper in front of you. Wet the edges. Put 2 to 3 teaspoons of filling in the middle, taking care not to get too close to the edges. Gather up the edges of the wrapper and gently pleat so that it forms a basket shape, with the top of the filling exposed.

Steam over boiling water until the filling is cooked through (5 to 10 minutes). Garnish with green onions.

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Mainstream Media Autism Ignorance: Lovaas Passing, US Senate Hearings on Possible Environmental Causes of Autism Go Unmentioned

Many parents of autistic children do not look to the mainstream media (MSM)  for autism information.  For good reason. They are unlikely to learn anything about autism  from MSM sources.

Most of us learned long, long ago that the mainstream media focuses on feel good stories, Temple Grandin, Rainman, Sigourney Weaver, Clare Danes, and the latest  person with very high functioning autism or Aspergers  to declare that "WE" don't want to be cured, from Jim Sinclair, to Michelle Dawson, Amanda Baggs,  Alex Plank, JE Robison and of course the very well connected young university student Ari Ne'eman. The MSM love to report the Offit Script over and over that vaccines are beautiful and that an autism vaccine connection has been disproved for ever and ever after. The MSM dutifully reports that autism is genetic, that parents of autistic children  are emotional even hysterical, irrational and a danger to public health.

Amazingly, apart from a few local NBC outlets,  the passing of Dr. O. Ivar Lovaas, the man whose work and studies, had such great and positive impacts on the lives of autistic children, has gone unmentioned. So too, the U.S. Senate Committee on Environment & Public Works, Subcommittee on Children's Health which is examining  potential environmental factors of autism is also unreported in  the MSM. After decades of news reports on the genetic bases of autism high level US hearings on possible environmental causes of autism do not warrant any coverage by the MSM.

Of course it may not be the fault of the MSM. After all the MSM journalists may simply be ignorant of autism realities and over reliant on Hollywood and pharmaceutical industry press releases and the Offit  Script.  How could they  know anything of Lovaas or environmental factors of autism or appreciate the significance of either, particularly when it appears,  the marketing arms of  Hollywood and the pharmaceutical industry saw no advantage to  promoting either of  these important autism developments.

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Chicken Katsu

When you're planning a Japanese dinner menu featuring sushi and seafood, what do you serve non-seafood eating folks? This was the question I asked myself since my brother in law is not a seafood fan. Taking inspiration from local Japanese restaurant menus, I decided to make Chicken Katsu and served it with a Homemade Teriyaki Sauce. The verdict? "This is awesome!," says my non-seafood eating brother in law...

Chicken Katsu is essentially a breaded and fried chicken cutlet, usually served with a tomato based sauce. This was definitely something by brother in law (and everyone else at the table) enjoyed aside from the maki sushi rolls we had for a Japanese inspired dinner I prepared. It was easy to make and instead of a tomato based katsu sauce, I made a homemade teriyaki sauce sauce to serve alongside of it.

The chicken is prepared by cutting a boneless, skinless chicken breast in half and pounding it thin. Then it's dredged in cornstarch - not the usual flour. I think the use of cornstarch helps seal in the juices/moisture of the chicken and helps the coating stick much better. After a quick dredge in cornstarch, it's dipped in egg and then coated in panko breadcrumbs. Since the chicken has been pounded thin, it doesn't take long to cook at all.

We also enjoyed the homemade teriyaki sauce served with the chicken katsu. Who knew it would be easy to make from scratch. A combination of soy sauce, sugar, ginger and minced garlic is boiled in a saucepan. To thicken it, a slurry of cornstarch and mirin (which could be substituted with water) is added. The mixture is then reduced down to a glaze consistency. It has a perfect balance of sweet and salty and delicious with the chicken katsu.

Chicken Katsu
recipe adapted from Cooks Illustrated

Chicken:
1 cup cornstarch
2 large eggs, beaten
2 cups panko breadcrumbs
1-2 pounds boneless, skinless chicken breasts
salt and pepper to taste
1 teaspoon garlic powder
1 cup vegetable oil for frying

Teriyaki Sauce:
1/2 cup soy sauce
1/2 cup sugar
1/2 teaspoon grated fresh ginger
1 garlic clove, minced
2 tablespoons mirin
1/2 teaspoon cornstarch


Adjust oven rack to lower-middle position, set large heatproof plate on rack, and preheat oven to 200 degrees.

Place the cornstarch in a shallow baking dish; the beaten eggs in another shallow baking dish; and the panko breadcrumbs in a third shallow baking dish.

Prepare the chicken by cutting each breast in half and pound to 1/2-1/4-inch thickness. Blot the pounded chicken dry with paper towels and season the chicken with salt, pepper and garlic powder. Dredge each chicken piece in cornstarch, then dip in the beaten egg, and finally coat with panko breadcrumbs. Place breaded chops in single layer on wire rack set over baking sheet and allow coating to dry about 5 minutes.

Meanwhile, heat 1/2 cup oil in heavy-bottomed 12-inch nonstick skillet over medium-high heat until shimmering but not smoking, about 2 1/2 minutes. Lay the coated chicken pieces in a skillet; fry until deep golden brown and crisp on first side, gently pressing down on cutlets with wide metal spatula to help ensure even browning and checking browning partway through, about 2 1/2 minutes. Using tongs, flip chops, reduce heat to medium, and continue to cook until meat feels firm when pressed gently and second side is deep golden brown and crisp, again checking browning partway through, about 2 1/2 minutes longer. Line warmed plate with double layer of paper towels and set chicken pieces on top; return plate to oven.

When ready to serve, remove from oven. Serve with the teriyaki sauce drizzled on top or on the side.

Meanwhile, combine the soy sauce, sugar, ginger and garlic in a saucepan over medium high heat. Stir together the mirin and cornstarch until no lumps remain and then whisk it into the sauce in the saucepan. Bring the sauce to a boil, whisking frequently. Reduce the heat to medium low and simmer until reduced to 3/4 cup or takes on the texture of a glaze. Cover and remove from heat. Drizzle sauce over chicken or serve on the side.

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Dr. O. Ivar Lovaas, A True Friend of Autistic Children, Has Died

I love my son Conor dearly. Conor is severely autistic and intellectually disabled  and there is no greater compliment that I can  pay to Dr.  O. Ivar Lovaas than to say that he has helped  Conor to live a much more rewarding life than he otherwise would have known.

- Harold L Doherty, Conor's dad, on the passing of Dr. O. Ivar Lovaas

Video from MyNews4, NBC

Parents seeking help for their autistic children have few places to turn. There are people pushing various ideologies, there are professionals defending corporate interests, there are immature, self obsessed surgeons with no expertise in autism disorders insulting and berating parents of autistic children. there are many who declare that they know what is best for our autistic children.  But there are very few  who have stepped up to the plate and delivered any real help for autistic children and their families. One who did help, Dr.  O.Ivar  Lovaas, passed away yesterday.

My son Conor, now 14, did not benefit from the 40  hours a week of Applied Behavior Analysis, ABA,  between the ages of 2 to 5 as  indicated by the studies of Dr. Lovaas. The resources to provide such treatment were not easily available in New Brunswick 12 years ago and we did not even begin to know much about autism or how to deal with it for a couple of years. Here in New Brunswick a dedicated group of parents from Fredericton, Moncton, Miramichi and other communities fought against indifference and even hostility from well connected anti-ABA ideologues to help establish the UNB-CEL Autism Intervention Training program and ensure the provision of quality ABA services. Dr. Lovaas' work was of fundamental importance in discussions with government aimed at helping our autistic children.

Conor has benefited greatly from the provision of ABA based education intervention in our neighborhood schools. As a family,  ABA provided us with the tools to help us communicate with Conor who is severely autistic and intellectually disabled and otherwise has limited communication skills. 

Conor would not have received the benefits of ABA that he  has received and his life, and ours, would not be as rich as they are without the pioneering work of  Dr. O. Ivar Lovaas. 

Thank you Dr. Lovaas.

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CHOCOLATE CHIFFON PIE

Postcards From Florida


Dear friends, Having a grand time… Wish you were here! The sun is shining, the watermelon is chilled and we are just kicking back and relaxing as one can only do in Florida…


Hola Chicas! It is 100°F today and most likely not many degrees cooler in the shade. The dog is flattened out on the cool tile floor and we huddle around the air conditioner as we catch up on a year’s worth of bad TV. FBI agents and serial killers, tattooed, mustachioed dudes refurbishing sleek, low-slung bikes fill our days as we wait for the afternoon when we can drive over to Andrew’s house and jump in the pool. The boys are getting along like a house on fire!

Clem in the pool

Simon in the pool

Hey gang: Eating like there is no tomorrow! Sandwiches, ice cream, bbq, deli and the best of it all: dinner at Andrew and Caroline’s, grilled burgers and dogs, take-out pizza or Caroline’s luscious marinated steak with all the fixings. Followed, of course, by board games or Wii golf. And lots of laughter. xoxo thinking of you!

Simon, Clem & Andrew eating birthday cake

Dear old friend: Potluck dinner or cookout around the pool, catching up with old high school and youth group friends, the time spent chattering about kids and grandkids, travels and life changes. And laughing over memories, crazy things we did all those years before. I stare at these friends and see a roomful of 18 year olds, and I am amazed that we have all grown up, stunned that we have kids and even grandkids. Yet friends we still are despite the years we have been apart, out of touch. And we have before us a new generation of kind, smart, generous children, men and women now, too.

Livin' those high school years again!

With the groovy chicks Paige & Terri

Do the girls like Jamie's baking? Hmmm?

Jamie baked Mixed Berry Pie & Boston Cream Pie!

With Lee & Debbie

Dear Deeba, While you are redoing your kitchen, I have my feet up and am doing absolutely nothing! I have 3 egg whites aging in the fridge, leftover from the pastry cream in my Boston Cream Pie, but do I have the energy to make macarons for this month’s Mac Attack? Maybe if I make them all chocolate my mom will eat them on her own. She is the true chocolate addict! Miss you, Sistah!

Dear Meeta and Jeanne, you will be proud to know that I bought myself a stunning pair of red patent leather pumps! Gorgeous! I also filled up on books: food memoirs, to be exact. The more the merrier. Have bought no dvd’s. The men have also been shopping. Wish you were here to shop with me!

Dear Ilva, I combed through mom’s curio cabinets and found a treasure trove of antique silver serving pieces… props! I said to my mother “All of those years that you were collecting antiques something in your subconscious must have told you that one day one of your children would have a food blog!” LOL! And then I slipped them into my waiting suitcase. Hope you are well, dear, and am thinking of you. Stay cool! Stai bene!

Dear Kerrin, Chocolate is the word! I know that you will appreciate this old American favorite in all its luscious chocolate goodness! Dug out mom’s 1953 Better Homes & Garden New Cookbook and found the best recipe in the book: Chocolate Chiffon Pie. Amazing! Light and creamy smooth with a fabulous chocolate bar flavor and smothered under a layer of freshly whipped cream. Wish you had been here to share it with me!


Miss you all and wish you were here! If I could send each and every one of you a Florida postcard know that I would. With sand in my toes and sunglasses perched on the top of my head, I am trying to pick up the computer and write while the men are off fishing. Words run through my head although it is too hot to bake and my body has succumbed to Florida laziness. More than halfway through this family vacation and we are just chilling out in the steamy, muggy heat. Thinking of you…. xoxo


CHOCOLATE CHIFFON PIE
Better Homes & Gardens New Cookbook, 1953 edition

1 pre-baked 10-inch sweet pastry shell *
2 1-ounce squares unsweetened or bittersweet chocolate, chopped
½ cup boiling water
1 Tbs powdered unflavored gelatin
¼ cup cold water
3 eggs, separated
½ cup + ½ cup granulated sugar
¼ tsp salt
1 tsp vanilla
2 cups (500 ml) heavy whipping cream + sugar to taste

* This recipe is perfect with my favorite Sweet Pastry Crust. Recipe and instructions to pre-bake the shell are here.

Sprinkle the powdered gelatin over the cold water and stir. Leave to soften for 5 minutes.

Melt the chocolate in the boiling water; stir until smooth. Remove from the heat and stir the cold water with the softened gelatin into the chocolate water and stir. Stir occasionally for 5 minutes while preparing the batter.

In a large mixing bowl, lightly beat the egg yolks with ½ cup of the granulated sugar until creamy. Beat in the salt and vanilla. Slowly pour the chocolate/gelatin mixture into the egg yolk mixture as you beat on low speed until completely incorporated.

In a medium-sized bowl, beat the 3 egg whites on high speed until foamy. As you are beating, very gradually add the remaining ½ cup sugar. Beat until all the sugar has been added and the whites are very thick, creamy and glossy like a marshmallow meringue.

Using a large spatula, gently fold the meringue into the chocolate mixture until completely incorporated. Pour into the pre-baked and cooled pie shell. Place in the refrigerator and allow to chill and set. If it is very hot or you are in a rush, you can place the pie in the freezer and it will set much faster.

Before serving, whip the heavy cream until thick. Add sugar little by little as you continue to beat the cream until the desired sweetness and the cream is very thick. Spread the whipped cream onto the top of the Chocolate Chiffon Pie and decorate with chocolate shavings or curls. Keep refrigerated until ready to slice and serve.

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Tres Leches Cake

Do you have any culinary regrets? For me, one would be the fact that I didn't make my birthday cake from scratch this year. I had a birthday fiesta a few months ago where the menu theme was inspired by Cinco de Mayo since my birthday was only a few days before. For my birthday cake, I ended up purchasing a Tres Leches Cake from a local Mexican bakery since I didn't have time to make a cake that weekend. Although the cake was good, ever since, I've wanted to make a Tres Leches Cake. Finally, I had that chance when my sister and her family came to visit. It was worth the wait because this Tres Leches Cake is most definitely better than any bakery version I've ever had...

This cake is fantastic. It's a cake that's sturdy enough to soak up the three milks it's glazed in. Topped with fresh whipped cream and garnished with macerated strawberries, it's completely heaven. The original called for preparing it in a 9x13 baking pan but I chose to do it in a springform pan instead. Regardless of which pan you make it in, make sure that it will be big enough to bake the cake in and hold the milky glaze. At first you may question how the cake will even absorb all the milk. But don't worry... chill the cake overnight with the glaze and by morning, the cake will have absorbed every drop. Once you cut into it, you'll notice how perfectly the cake captured the glaze and with the whipped cream and strawberries, it's a dessert you'll have a hard time resisting!

Tres Leches Cake
recipe from Alton Brown

Cake:
Cooking spray to grease cake pans
6 3/4 ounces cake flour, plus extra for pan
1 teaspoon baking powder
1/2 teaspoon kosher salt
4 ounces unsalted butter, room temperature
8 ounces sugar
5 whole eggs
1 1/2 teaspoons vanilla extract

Glaze:
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
1 cup half-and-half

Topping:
2 cups heavy cream
8 ounces sugar

1 teaspoon vanilla extract

Garnish:
2 tablespoons sugar
1 lb strawberries

Preheat the oven to 350 degrees F. Lightly oil and flour a 10-inch metal springform pan and set aside.

Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.

Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F.

Do not remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.

For the glaze:
Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.

For the topping:
Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.

Meanwhile, chop up the strawberries and place in a bowl with 2 tablespoons of sugar. Toss to combine and set aside until ready to serve.

To serve:
Place the cake on a serving platter. Carefully remove the ring from the springform pan. Slice the cake to serve and garnish with a spoonful of strawberries.

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