Sunday Afternoon Movies & REAL Popcorn

The guys usually spend Sunday afternoon in the "man cave" watching movies and wanting popcorn. While I like the convenience of the microwave version and the tidiness of an air-popper, nothing beats stove-top popped corn (especially when you look in the pantry and the microwave version has all been consumed!) So, I looked in the freezer and found an ancient bag of popcorn kernels. Then I scurried around until I finally found a recipe for popcorn (No, there were no instructions on the bag.) I finished making the popcorn only to discover I had no popcorn flavorings, so I grabbed the first interesting thing in my line of sight - Gibson’s steak salt. The guys ate 3 quarts of popcorn in one sitting. Just try to beat that with microwave popcorn!

2 tablespoons neutral oil (vegetable, canola)
½ cup popcorn kernels

Put the vegetable oil in a large, deep pan (6 quarts or so) and heat to medium, then add 3 kernels of corn, and cover. This may take a few minutes. Resist the urge to turn the heat up as the oil may start to burn.

When the kernels pop, remove the lid and add the remaining corn. Cover and shake the pot, holding the lid on. Leave pot covered over medium heat until first kernel pops. Leave a small gap between the pot lid and opt to allow steam to escape. On average, a kernel will pop when it reaches a temperature of 347 degrees F. Do not be alarmed if it takes considerably longer than you thought (5 or so minutes.) When corn starts to pop, shake pot every few minutes to redistribute kernels over the heat.

When all the kernels have popped (no more popping sounds) remove pot from heat and let stand (covered) until popping stops, 1 minute, then uncover carefully. Open lid away from you to force steam in the opposite direction. Pour a little butter over popcorn and “fluff” to mix, then pour a little more butter and fluff. Keep pouring and fluffing until all butter is mixed. Add favorite seasonings, and fluff again. This recipe will make three quarts of popped corn. Toss hot popcorn with one of the flavorings below, or more oil or butter and salt, as desired. Makes 8 to 10 cups of real popped joy!

Cauliflower Puree Canapés

Cauliflower is highly under-rated! It is good served hot in casseroles, cold in salad, pickled, or even in soup. My husband used leftover roasted cauliflower to make this delicious healthy appetizer spread. The first time he made served it on crostini, I was skeptical, but now it is one of my very favorite appetizers. The texture is amazing and can be eaten alone or compliments other hor d'oeuvres.

8-12 small slices of crusty bread (toasted)
1/2 head cauliflower
2 cloves browned/roasted garlic
¼ cup extra-virgin olive oil (plus 1 tablespoon for toast)
Kosher salt
freshly ground white pepper
Dash of Tabasco or other hot sauce

Brush the slices of bread with about 1 tablespoon of the olive oil. Arrange on a baking sheet and toast in a 450 degrees F oven until crisp, 8 to 10 minutes. Set aside.

Trim the cauliflower and separate it into large florets. Steam the remaining florets in a steamer basket over boiling water until soft, 12 to 15 minutes. Transfer the steamed cauliflower to a food processor, add the browned garlic and salt and pepper to taste, and puree until smooth. With the processor running, pour in the remaining ¼ cup olive oil, and a dash or two of hot pepper sauce, then taste and adjust the seasonings.

Spoon a layer of the cauliflower puree on toast slices. These can then be garnished a variety of toppings such as tiny parsley sprigs, roasted red pepper slices, sun-dried tomatoes, capers, or even raw cauliflower slices. Drizzle with plain or infused extra-virgin olive oil (truffle, lemon, herb, etc.)

Vin Santo

A friend of ours is taking a trip to Italy and asked us for restaurant recommendations, so we started reminiscing about different trips and meals. The first time we went to Rome, Italy, it was a cultural event. We visited the Colosseum, St. Peter's Basilica, the Sistine Chapel, Pantheon, Trevi Fountain... the list is lengthy! We ate everything in sight: sandwiches from the Antica Salumeria Ansuini; Granita di Caffè from Tazza d'Oro; pizza bianca from Il Forno, and, gelato from Giolitti. The most memorable meal of that first trip was an evening spent at Ristorante Piperno in the Jewish Ghetto. We were seated at a table outside where the sun was setting and a light breeze was blowing. We ordered far too much food because we wanted to try everything! It was the first time we had stuffed squash blossoms and fried artichokes which now regularly appear on our dinner table. The homemade pasta dishes were perfectly prepared with seasonal ingredients. After dinner, the boys excused themselves to chase the restaurant's cats.*

Dom and I had researched Italian cuisine before the trip and had read about an after dinner wine called "Vin Santo"** that is served with a dried fruit tart or biscotti. So we asked the waiter who spoke little English to bring us a glass. When it arrived at the table, we asked the waiter what type of wine it was, and he looked at us and said, "Vin Santo." So, we asked again in the best Italian we could muster what type of wine it was and he said again very slowly and more loudly, "V-i-n S-a-h-n T-o-e." At that point we gave up and just enjoyed our dessert, and watching our guys explore the little surrounding "piazza."

*We have found that the best restaurants in Italy always have cats!
**Vin Santo is a sweet, autumnal white wine made from Trebbiano and Malvasia grapes that have been dried before making the wine.

Broccoli with Lime Shallot Dressing

As vegetables for side dishes go, broccoli is always a good option. It's available year-round and generally holds up well in the refrigerator. Because broccoli has a strong flavor, it needs seasonings with strong flavors to compliment it. Dressings with chilies, ginger, garlic, citrus juices, and spices, are best. This recipe with lime and shallots is tangy, spicy, and very tasty!

1 ½ pounds broccoli (about 1 medium bunch), rinsed
1 teaspoon grated zest and 1 tablespoon juice from 1 large lime
2-3 Tablespoons shallots, diced
2 Tablespoons extra-virgin olive oil
½ teaspoon salt
½ teaspoon red pepper flakes
¼ teaspoon ground cumin

Mix lime juice, zest, salt, pepper flakes and cumin in a small bowl, then whisk in oil until dressing is smooth. Stir in shallots and set aside.

Separate florets from stalks at points where the floret stems meet the broccoli stalks. Cut off the woody bottoms of the stalks and trim away 1/8 inch of outer peel. Cut stalks in half lengthwise and then into bite-sized pieces. Bring about 1 inch water and salt (1 teaspoon) to boil in a deep, wide pot. Lower insert or basket with broccoli into pot so it rests above water; cover and simmer about 4 to 5 minutes until just tender. Remove broccoli from the steamer and gently toss steamed broccoli with dressing. Transfer to serving dish and serve.

Billionaire’s Bacon

Sunday mornings we usually have a big breakfast, especially during Cross Country season when the guys burn off as many calories as they can eat. Dom makes this bacon as a special treat, and it is even fancy enough to make an appearance on a cocktail party tray.

1 lb. bacon
1 1⁄2 cups light brown sugar
Black pepper as desired

Separate the strips of bacon and blot dry with paper towels. Put the brown sugar into a tray or wide dish. Coat both sides of bacon by pressing each strip firmly into the sugar. Sprinkle with pepper if desired. Lay bacon out on sheet pans covered with parchment paper. Cook bacon in a preheated 425° oven, turning once, about 15 minutes until browned and lacquered. Let cool and serve.

*The late chef and food consultant Gene Hovis gave the recipe for this decadent bacon to Mortimer's in New York City.

Bubble Your Troubles Away!

While Flour Child Baking's Willamae is hopeful that cupcakes are the new bubble, we are still very fond of the old ones. Who isn't? Everyone loves bubbles! They are a wonderful treat to add to your picnic basket or pool bag. Store bought container of bubble solution never lasts very long, especially with some of the bubble toys designed to guzzle the stuff like fuel. Not to mention the inevitable accident when someone knocks over the bubble stuff in their bubble catching enthusiasm. We are still in search of the perfect bubble wand; so far it is a bent coat hanger with electrical tape. This reinforces the theory that the best toys are still homemade. This is our favorite recipe for bubble stuff.

2 cups water
1/2 cup dishwashing liquid soap
1 Tbsp. glycerin (or ¼ cup light corn syrup)

Stir together soap and water. We think Joy works the best. Measure carefully because it does make a difference. Add glycerin which you can buy at the drug store, or corn syrup can be substituted. While the bubble solution works without glycerin or corn syrup, it really makes the bubbles bigger and stronger to add it. We let it sit for a while before we use it, for some reason it works a bit better.

One last tip, use this solution outside especially if you use corn syrup because the corn syrup will attract insects, and it is VERY sticky.

Before including this post, we had a friendly debate about whether this qualifies as a recipe. So we consulted a dictionary to find that a recipe is defined as “a set of instructions for making something from various ingredients; or a formula or procedure for doing or attaining something.” And, at least two of the ingredients are even edible.

Pizzeria Uno Experience

On a recent trip to the windy city, we spent the morning wading in Lake Michigan, riding the EL stumbling into a free concert by the Neon Trees playing at the Hard Rock Chicago. After a busy morning, we needed sustenance before heading back to Iowa City. We arrived at Pizzeria Uno just as they opened for lunch and scored a table in the middle of the restaurant. Pizzeria Uno (and its sister restaurant across the street Pizzeria Due) are renowned for their deep dish pizza.

At the next table over, a crew from AOL Travel was filming for their online travel guide section. The waitress encouraged us to place our pizza order as quickly as possible as it takes close to 30 minutes to prepare. We ordered the "Numero Uno" (of course) and then listened intently to the manager explain how the pizzas are made to the camera.

She explained that "the dough is spread evenly over the bottom and partially up sides of the pan and let rise for about 30 minutes. The cheese is arranged in thick layer first because it will burn if placed on top. Then a layer of sausage is pressed like a giant patty onto the cheese, followed by a coating of tomato sauce. The pizza is sprinkled with Pecorino Romano and baked in an extremely hot oven for about 25 minutes. If a customer orders mushrooms, peppers, onions or other toppings they are added for the last few minutes of baking. The pizza is removed from the oven when the edges of the crust are crisp and golden brown."

As she finished her explanation, our pizza arrived at the table. The waitress advised us to wait a few minutes before cutting and eating as it was still steaming hot - having just been removed from the oven. The crust was just crispy enough to hold its shape without being tough while he cheese was gooey and delicious, and the sausage was a near perfect accompaniment to the sauce and cheese.

The pizza is very filling and I could only eat one piece. My older son was able to put away two slices before declaring himself stuffed. We had the remainder boxed as we waddled out the door. Now if I can only figure out how they make their crust...