Lean Mean Fighting (Bread) Machine

I started exercising again.  That sounds so weird to me, because there was a time when exercise was just a way of life for me.  Part of every single day.  Walking was my favorite, because I could disconnect from everything, and just focus on the things I encountered on my walk.  I used to walk year round, which in Michigan, is just plain crazy.  I thought of it as a challenge, when I had to trudge through a foot of snow, or inches of slush and gush.  I loved every aspect of walking.  I still do, I think.  To be honest, I think the last time I really walked was last summer.  I've tried since to take the two, wild, maniac animals we call "dogs" for a "walk", but I end up very confused, and disoriented due to the spinning around that is involved.  I had a Rottweiler named Kaeyne a while back, and she was the ultimate walking partner.  Always moving forward, didn't have to sniff every tree or rock or stick.  She just wanted to walk, and was perfectly content with whatever direction we went.  I have yet to walk a dog like her.  I see some of that in the shepherd we have, but I would have to walk him alone.  The shorthair, I think, is part devil, and likes to instigate bad things on our walks.  I believe the shorthair has had multiple devil conversations with the shepherd, so I don't know if there is any chance of bringing him back from the dark side.  I suppose I could walk alone, but the guilt and puppy dog eyes would kill me.  Another thing that may kill me is this exercising I spoke of.  Walking was easy on me.  Kettle bell, and Denise Austin, however, are not.  I feel amazing immediately afterwards, and I don't feel so bad when I eat an entire loaf a bread, knowing that I will "Look Like A Million Bucks" according to perky Denise.  But I am so so sore, I almost can't stand it.  But, I can't help making bread every other day.  I found an amazing recipe that I tweaked, and I love the flavor.  Yet, I also want to be lean and in really good  shape.  I am hoping I can do both, because giving one up will make me feel guilty.  I cannot be true to my Bread Chick roots without making bread every chance I get.  I would also insult myself if I didn't eat a large amount of that bread.  Well, at least I have started exercising again, and know I still love it, even though I ache like crazy.  I took today off to let my muscles relax, and plan on a good workout tomorrow.  And now, if you'll excuse me, I have bread to take out of the oven.


http://www.cookingclub.com/recipes/articletype/articleview/articleid/8681/master-artisan-bread-recipe

This dough is amazing and fool proof.  Make sure your container is large enough, because the dough is alive and needs room to grow.  I love the Cooking Club of America.  Great Recipes.  I've been a member since 1990's and get a lot of good recipes from their members.  Try this one.  You will love it!
J~

He Hates Their Products, But The Food Is Killer

I was on my way out the door for work when I saw a note on the kitchen table.  It wasn't addressed to me, and I think it was just ranting randomly.  In my husbands very neat and commanding handwriting was this statement:  My Goddamn Briefcase Broke!  I HATE CHINA!!!  Now before we get all upset over this statement, my husband does not actually hate China, or it's wonderful people.  He heavily dislikes the way in which they tend to assemble 90% of all of the products we buy, and the shoddy materials used.  The briefcase has housed his music and notes as long as I can remember, and it will be hard to find a replacement.  Especially one NOT made in China.  While he has heated feelings about products made there, he has no qualms whatsoever about his love of their cuisine.  Or should I say, the Americanized version of their cuisine.  Chicken Fried Rice is his absolute favorite, and those little dunkable beauties called Egg Rolls pull up in 2nd place.  I haven't made him egg rolls since we lived in our apartment, so I figured it was time.  He made a meal out of them, and absolutely loved the dipping sauce I threw together.  They really aren't that much work to put together, and the only thing I dislike about this Chinese product, is that my house smells like fried food for days.   So, here is the recipe, and I suggest lighting some candles or burning some incense when you are done cooking.

Egg Rolls with Spicy Dipping Sauce

2 Tbs. Peanut Oil (Olive Oil works too)
1/3 # ground pork
1/3 # hot Italian sausage
1/3 # ground beef
1/2 tsp. dried ginger
2 cloves garlic, mashed
1 large carrot, grated
2 cups shredded napa cabbage
2 cups bean sprouts
2 green onions, chopped
1 1/2 Tbs. flour
1 Tbs. water
1 Tbs. soy sauce
2 Tbs. oyster sauce
Egg Roll Wraps

In a large skillet, heat oil over med-high heat.  Cook meats, ginger and garlic until meat is browned.  Add carrot, cabbage, bean sprouts and green onions.  Cook 5 minutes, stirring.  Combine flour, water and soy sauce.  Add to pan, and cook until thickened.  Remove from heat and stir in oyster sauce. Let cool.  Have a corner of an egg roll wrap pointed at you.  place 1/4 cup filling diagonally on wrap.  Fold up corner pointed at you.  Fold in each side.  moisten  edges of last flap.  roll up egg roll and let rest on sealed edge.  Heat canola oil to 375 degrees.  Fry egg rolls, flipping once until golden.  Remove from oil and let drain on paper towels.  Serve with dipping Sauce.

Spicy Dipping Sauce

1/4 cup chicken broth
2 Tbs. sesame oil
1 Tbs. fish sauce
1 Tbs. Rice vinegar or champagne vinegar
1/2 jalapeno chopped
1 green onion chopped

Mix all ingredients together and serve with egg rolls.
Enjoy!
J~

If You Can't Laugh At Yourself, You Are Screwed

I was thinking this morning about things I've made that make me cringe.  I think we all have done it. A group of people is coming over, so you make that new recipe that you have never made before.  It doesn't work out, but you have to serve it since they are all waiting and there is nothing else to eat.  Or the time a friend is bringing over a new beau, and you make the most amazing Rack of Lamb.  When they walk in, you catch your breath as you read his "PETA" hat, and sweatshirt that says "If animals could talk, we would all be vegetarians".  The only thing to do in these situations, I think, is to laugh.  I always get a good chuckle out of things I do.  I am a complete klutz.  I trip over things that aren't there, and let's not get started about dropping things.  My husband calls it "The Ming Vase Syndrome", and I am completely sick with it.  I also have trouble sometimes with my judgement calls.  Let's take, for instance, the time I thought 4 glasses of Pinot Grigio after a catering gig was a good idea.  I found out the next day it wasn't.  Not a big deal, except I had my 16 year old nieces' Birthday Cake to put together for a party at 4pm.  And not just any cake.  She wanted a Peacock cake.  Right.  Did I mention I had left the design part of the cake for that morning since I was so busy with the catering gig from the night before?  Are you seeing my lack of judgement here?  So, hung over, I try to attack this peacock thing with all my might.  In my head, it was gorgeous, but I think I was still running on Pinot Grigio fumes, because what came out was this:

This is the part I cringe at.  My sweet niece declared she loved it, God help her, and I think she actually did, but peacock it is not.  Damn you Wine!  Not one of my finer moments.  To add insult to injury, she posted this on facebook, and a friend of hers described it as alien ships attacking a monster.  I agreed.  And then I laughed.

J~

The Chocolate Cake Heist

My husband and I used to live in a 300 sq. ft. 2nd floor apartment.  Very close quarters, but I have a lot of fond memories of our old sardine can.  I actually liked the kitchen set-up, even though I could open the fridge while standing at the sink and touch the stove at the same time.  When baking in mass, I would have cooking racks everywhere I could.  On top of the fridge, microwave, cabinets, closed garbage can, open drawers....etc.  It all worked, so when my husband's step-mother, Mary, asked me to make Big Chris' 50th Birthday Cake, I said absolutely!  It had to be chocolate, so I made my ultimate favorite recipe.  The cake is so dark it is basically black, and the espresso in it adds an intense layer of flavor.  I got up early the day of the birthday party and went to it, carefully mixing, pouring, baking, waiting.  I flipped  the cakes from the pans and set them on cooling racks around the kitchen. I opened the tiny kitchen window a crack for a cool breeze.  My father-in-law was the ultimate jokester/prankster, so I wanted to do something funny/crazy for the top of his cake.  Chris and I went to Create-a-Cake and started searching.  Chris immediately picked up a plastic "Ken" doll looking toy.  However, this doll had only a speedo on, and when set atop a cake, it is in the lounge position.  Chris exclaimed "This is it!".  So you see, the apple does not fall far from the tree.  We bought Ken, and went happily on our way.  We pulled into the apartment parking lot and started up the steep back stairs to our apartment.  I looked up towards our place, and noticed a squirrel jumping from our window ledge onto the roof.  My heart sank.  I don't know how I knew, but I did.  The squirrel had been in our apartment.  I said over my shoulder to Chris, "I think that squirrel was in our apartment....I hope he didn't get the cakes."  Chris gave me a "psshh" and we continued up.  When I opened the door, my fear was confirmed.  There were chocolate cake remnants all over the kitchen.  The floor was littered with pieces and crumbs, and one 1/2 of a cake layer was in the sink.  I looked to the kitchen window and noticed the little bastards had ripped the screen to enter unlawfully.  Then, the worst was realized.  My darling little pie bird that adorned my window sill had been assaulted.  Her entire little ceramic body was covered with chocolaty paw prints.  She was never the same.  I then lost my mind, and began screaming out the kitchen window.  I called the squirrels names I will not repeat here, but needless to say, I couldn't look the neighbors in the eye afterwards.  Chris and I then began cleaning up the mess, and I then began baking all over again.  In the end, the cake was a hit, Ken was the talk of the town, and we all had a good laugh about the cake eating squirrels.  I still often wonder as I pass a squirrel in a tree or on a wire if he was the one.  And when they chirp at me as I walk, I can't help but want to give them the finger.
J~

Bad Day At The Meat Market

Jimmy Rankin Meats out on Lapeer Rd. is one of my favorite places to go.  The meat is amazing, and the staff is so helpful and kind.  Jimmy himself is just about the sweetest person ever.  I had a catering gig in January that I needed a couple of Top Rounds for.  He hooked me up, gave me a great deal, and even gave me some pointers on cooking it.  He took a load off my mind, and the meat was incredible.  So usually my trips there are fun filled (samples!) and enjoyable.  Well, a while back, Chris and I wanted to load the freezer up, so we headed over to Rankin.  As I pulled in, we couldn't help but notice a gigantic extended cab F-350 that basically took up 3 parking spaces.  As I slunk up next to the beast and parked, I couldn't help but feel like a spec of dust on the pavement.  The rear bumper was above eye level as I sat in the car.  I should have known this couldn't be a good sign.  We went in, and the wonder of the meat market swept me away, and all was forgotten.  We paid for our mighty load, and walked out to the spec of dust.  As we were getting ready to back out, we noticed an older gentleman walk out of the market and climb into the beast.  Chris and I looked at each other like "that's the cowboy?".  Indeed it was.  He started up the beast as I backed out.  I swung the car around and was waiting to pull out onto Lapeer Rd.  I looked in the rear view mirror just in time to see the beast swallowing up the entire back end of our poor little car!  I screamed and honked the horn to no avail.  The beast had eaten.  Chris got out of the car while I sat boiling in my rotten anger.  Stupid Cowboy!  Stupid Big Truck!  Chris and the cowboy assessed the damage.  I couldn't hear anything over the ringing in my mad hot ears.  Chris came back to the car and asked if I wanted to look at it.  He said it wasn't anything, a little crack in the magic plastic that they make cars out of these days.  I said NO LET'S JUST GO!  He looked at me like I was a crazy person.  He went back to the cowboy, a heard Chris laugh and shake hands with the car crushing cowboy.  He got in the car and wondered what my problem was.  What is my problem?  MY PROBLEM?  Well, I am a hormonal woman who can change personalities faster than changing my mind.  I was furious and didn't know why.  We were fine.  The car was fine.  I was just pissed.  So there.  Chris then played out the scenario as he saw it:  Old guy tells his wife he's got to mail something, so he jumps in the beast and heads out.  He is really on a mission to get his Meat Stick Fix, so he heads to Rankin to satisfy the craving.  He gets his snack, and is ready to enjoy it on the ride home.  He has to finish all of them before his wife finds out where he really went.  He is in meat stick heaven, when HOLY HELL!  He bumps into us.  Then I go crazy and ruin his Meat Stick Fix.  He feels bad all day, and even now, he questions the trip to Rankin, and how bad does he really wants those meat sticks?  I think Chris over thinks most things, and was adding a little sap to his story, but I still think of this day and my poor behavior and hang my head.  I wish I could find Mr. Cowboy and apologize for being an ass.  And the meat sticks would be on me.
J~

Mulligan Stew

I posted on FB yesterday that I was making Mulligan Stew, and people asked what it was.  My husband, Chris, calls something that has anything and everything in it "Mulligan".  I wasn't sure what I was going to make for dinner last night, so I went to the basement freezer and took a peek.  There, like a ray of sunshine, were all the vegetables from last summer's farmers market chopped and ready for use.  I grabbed celery, green and red bell peppers, corn, carrots and onions.  I threw them in a pot with butter and olive oil and let them saute.  I mashed up some garlic with kosher salt and added it to the simmering pot.  Once the vegetables broke down, I threw in some Italian seasoning, Thyme and pepper.  Remember, we are still in "Chicken Mode" here at the Becker's, so I cubed up a chicken breast and seasoned it with char grill seasoning and in it went.  Once that cooked for a bit, I added in the Aleppo pepper tomato salsa I had made the other night.  It had such a concentrated tomato flavor, and it complemented everything else in the stew.  The little kick it gave it was an added bonus.  Bring on some chicken stock, throw in some orzo pasta, and let it do its own dance.  I know dinner is a hit when I see the bottom of Chris' bowl.  So, that is Mulligan Stew, but there is no set recipe, because what looks out at me from the freezer or fridge and begs to be made into something great is always different.
J~

Opportunity Knocks

I have a meeting today with the owner of a local business.  They are expanding, and are in need of a cook, I believe.  I don't want to get ahead of myself since I have no idea what this meeting will bring, but I can't help feeling torn.  I love getting up at 3am everyday and going into the bakery.  I am given free reign on what I want to make on any given day.  I get to release my creativity coming up with new soups, and really enjoy myself every day.  I also have time to take on cake orders, catering gigs, and anything that presents itself in my personal business.  But that part of me that always thinks I'm missing out on something keeps whispering in my ear "What's behind THAT door?" and so I have to open it.  Who knows what will happen today, but if nothing else, at least I made that connection, and maybe down the road that will come back around to be a very beneficial thing.  Or maybe I'll just be the next Grant Achatz.....you never know.

Come back Saturday to find out how Jenn Webb and I do creating our own Mushroom Brie Soup and I might just post the recipe.
J~

One Thing Leads to Another

I adore my dear friend, Robin.  She is the type of friend that would give you the shirt off her back, even if she wasn't wearing a cute bra.  Robin, if you read this, I am not insinuating you have scrubby undergarments, I am just trying to make my point.  Anyway...Rob had a rotisserie chicken that was on its way to walking off, so she asked for suggestions on what to do with it.  I am in "Chicken Mode" as of late since my husband declared it "Chicken Time".  This means he wants to eat chicken daily, and in all capacities.  So my suggestion to Rob was basically what I planned on making for dinner tonight.  She called me a genius, but I was just actually really hungry for all of the ingredients in this dish.  I'll call it "Poor Man's Rich Chicken", simply because it has a restaurant type feel, but it's served over Ramen noodles.  Of course, the best part is you can use a gourmet pasta if you don't have Ramen, and then it would be called "Rich Man's Rich Chicken", or something like that.  I am not sure how other food blogs work, but for me, this is my best plan of attack, so feel free to offer up suggestions.  I like recipe formats instead of "reading" a recipe in paragraph form.  I don't want to hunt for ingredients, I just want to know what is in it, if I have to swap, or if I have to go shopping.  I'm not very good on exact measurements, so go easy on me, I will get better.  I know your handful isn't the same as my man-hand handful, but you'll get the idea.  My first recipe to you:

Poor Man's Rich Chicken

2 pkgs. Ramen Noodles cooked according to pkg instructions, omitting scary flavor packet
2 Tbs. butter
2 Tbs. olive oil
1/2 red onion chopped
2 cloves garlic, mashed with 1 tsp salt
1 large boneless skinless chicken breast -chopped into bite size pieces
1 generous handful fresh baby spinach
1/3 cup oil packed sun dried tomatoes - rough chop
2/3 cup homemade chicken broth or *gasp* store bought
1/2 cup heavy cream
2 green onions - chopped

Saute onion and garlic in butter and olive oil over medium heat 5 minutes.  Add chicken pieces and cook 3 minutes, stirring occasionally.  Add spinach and sun dried tomatoes.  Cook until spinach has wilted, and liquid is reduced or cooked off, 5 minutes.  Add chicken broth, reduce heat and cook 10 minutes.  Add heavy cream and cook 5 more minutes.  Serve over Ramen noodles.  Top with green onions.

Enjoy!
J~

In the Beginning.....

For all of my friends and family that have very kindly shoved me into blogging....here it is!  I am hoping to be disciplined enough to blog daily about what I am baking and cooking, my catering events and menus, and the ups and downs of cake designing.  I am constantly asked cooking and baking questions, so I hope I can answer some of them here.  First and foremost, I am not, I repeat, not a chef.  I am simply a cook and baker.  I have worked under some of the most amazing and talented chefs, and they were gracious enough to teach and lead me.  My passion for baking started with my mother and I making her Aunt Dotten's Jewish Braided Bread.  We made a day of it, and I was hooked.  I was six when that bug took over, and then 8 when I started helping my dad put dinners together.  We are still doing it today, him being my right hand man in our small catering business, Clean Your Plate Catering and Cakes.  I couldn't do it without him, so he better get that damned knee replacement soon.  Whip cracker, I am.  If I had to choose between a night of going out to dinner, or staying in and cooking, the cooking wins hands down every time.  The days when I am up at the crack of dawn prepping, and still cooking by night fall are my best days.  Lately, working at 3 am at Bean's Bakery and Cafe, and then running out to shop for a catering gig, prepping and cooking and baking....I am in heaven.  I have a busy year ahead with a lot of parties at Port Huron Yacht Club.  The Commodore is a good friend, so I am lucky to be her caterer for these amazing events.  The biggest is the Commodore's Cocktail Party that takes place the night before the Port Huron to Mackinac sailboat race.  Commodore's from competing clubs are invited, as well as members of PHYC.  The party only lasts 1 1/2 hours, but myself and the Commodore have been working on it since early January, and will continue to work on it until that day.  Some things coming up that I plan to blog about:
Friday Night Feed at PYYC featuring Crab Cakes and Pralines
Appetizer Party for 20
Commodore's Tasting Party (This is were we will pick our favorite items that we will  have at the Cocktail Party)
Thanks for reading
J~