Taste the Future – A Review

What a gorgeous night it was for socializing and sampling the finest in local fare! I think it’s safe to say that Taste the Future may be my favorite event of the year for many reasons – so many stories developed in just one night:

Support What Works. Taste the Future is part of Support What Works, Columbus State Community College’s first-ever comprehensive multi-million dollar fundraising effort aimed at expanding private funding and investments in the college. This effort will expand scholarship opportunities, make critical investments and upgrades to college programs, and increase educational opportunities for students of all ages. Learn more about the campaign here.

Zero Waste in 2009. Taste the Future planned tonight’s event around the goal of Zero Waste. All materials were either recyclable or compostable, down to the plates and cups used, which were made of either sugar can or corn-made plastic Eco Products.

The Big Idea. While most of us were content to socialize and nibble our way through the evening, my friend C had a goal: she set out to eat at all of the establishments represented tonight – all 50 of them. Way to have a goal!

Social Media Gets its Just Desserts. For the first time ever, social media was invited to cover the event alongside traditional media outlets and Columbus State projected our tweets onto a screen for interested guests to monitor.

photo courtesy of @bayinghound

Look closely at the upper left-hand corner of the screen. See that? It’s my tweet to C as she hit the midway point of her quest.

Vino Veritas. This year’s wine selection was developed by Columbus State alumnus Bill Wolf. Eagle Eye wines are fruit-forward, unique blends that are also affordable. I especially enjoyed Voluptuous, which is full, luxurious red, best enjoyed with beef and pork.

People-Watching. Other than the food, this was the other highlight of the evening. Walking among the rich and the pretty were WBNS 10TV’s Anietra Hamper, ColumbusFoodie and her adorable hubby, and Columbus Alive’s Miss Bella.

And the food? Funny you should ask. While I just don’t have it in me to eat at 50 restaurants in one night, I did eat to the point of having to put on stretchy pants once I got home. Now that the food has settled a bit, I have comprised a list of my favorites from tonight, though truthfully, I can’t think of anything I tried tonight that I didn’t like.

The evening started with a curried lamb rib with peach-ginger chutney from Bistro 2110 at the Blackwell Hotel.

Curried lamb rib with peach-ginger chutney from Bistro 2110 at the Blackwell Hotel

The tender and meaty rib combined with the sweet and spicy chutney to deliver an unexpected one-two punch. I’m so used to lamb being served with mint jelly that this dish made my taste buds sing with sheer happiness.

The rib was then followed by a buckeye cheesecake tartlet, which was a mouthful of joy.

Buckeye cheesecake tartlet from Bistro 2110 at the Blackwell Hotel

I’m not normally a dessert person because I just can’t stand a whole lot of “sweet” at one time. This, on the other hand, was just sweet enough and as far from cloying as you can get.

Next was Bel Lago Waterfront Bistro’s wonderful Heirloom Tomato caprese salad.

Bel Lago Waterfront Bistro's Heirloom Tomato caprese salad

What’s especially impressive about Bel Lago is that they have a kitchen garden, so all of the herbs and vegetables used in this salad were picked this afternoon from their rooftop garden. The flavors are rich, yet simple and are what a salad should taste like.

I had been eagerly anticipating G. Michael’s Bistro and Bar’s offering for weeks and their low country shrimp and grits with andouille sausage,country raised shrimp,tomatoes and scallions, served on creamy stone ground grits don’t disappoint at all.

G. Michael's Bistro and Bar's low country shrimp and grits with andouille sausage; country raised shrimp, tomatoes and scallions, served on creamy stone ground grits

This dish is rich and complex, despite its rustic origins.

I admit it – I was intrigued watching Catering By Design’s chef, Alonzo Horn, at work in his makeshift kitchen on the grounds of CSCC as he prepared his wild mushroom sautee and puff pastry, topped with creme fraiche and drizzled with truffle oil.

Catering by Design's wild mushroom sautee, puff pastry, and creme fraiche, drizzled with truffle oil

Seeing his intense expression, I knew that I was in for a treat that I would not be able to find elsewhere.

Courtyard at Willow Brook was a surprise for me – I knew that it’s a nursing home, but I had no idea that there is a restaurant on the grounds that is open to the public, or that they also cater events.

Pesto roasted vegetable bruschetta with balsamic reduction and smoked mozzerella from Courtyard Restaurant at Willow Brook

The next time I hold an event, I really need to call them and ask for the pesto roasted vegetable bruschetta with balsamic reduction and smoked mozzerella, which was a balance of delicate flavors that came together with an uncommon precision.

The next time Hubs decides to take me out for a date night, I’m going to insist on the Plaza Restaurant and Wine Bar at the Hyatt on Capitol Square so I can get the Lobster and Seafood Roll with Tarragon Aioli and Micro Celery. I have always loved lobster rolls, but this set a new standard. Rich, creamy, and satisfying with a hint of crunch.

Lobster and Seafood Roll with Tarragon Aioli and Micro Celery from the Plaza Restaurant and Wine Bar at the Hyatt on Capitol Square

My favorite dessert of the evening, also from the Plaza Restaurant and Wine Bar at the Hyatt on Capitol Square, was the Chocolate Pot du Creme Tart with Caramel and Espresso, which was both rich and gooey, but not overwhelming.

Chocolate Pot du Creme Tart with Caramel and Espresso from the Plaza Restaurant and Wine Bar at the Hyatt on Capitol Square

The liquid center of the tart reminded me of all of the things I love about chocolate lava cake, plus the crust was crispy like a cookie.

LA Catering’s team was a gregarious bunch, laughing and cracking jokes with the guests and genuinely enjoying themselves. Tonight’s offering was as lively as they were – grilled teriyaki chicken accompanied by a grilled vegetarian platter with fresh zucchini and yellow squash marinated in olive herbs, with roasted peppers.

One of the many friendly faces at LA Catering

Ready for something different, I checked out Barrio Restaurant’s chorizo bar, which offered something for every palate – whether you prefer sweet, spicy, or mild.

And then it occurred to me that, judging by tonight’s offering, I really need to find a job at Limited Brands. They served an Ohio grown apple flat bread with grapes, basil, Ohio blue cheese, and smoked chicken.

Limited Brands' Ohio grown apple flat bread with grapes, basil, Ohio blue cheese, and smoked chicken

and accompanied it with Ohio sweet corn bread pudding with rosemary caramel sauce.

Limited Brands' Ohio sweet corn bread pudding with rosemary caramel sauce

I’m not sure what is more impressive – the quality of the event, the amount of money raised for the college, or the fact that C actually did manage to eat her way through 50 restaurants in one night. Whatever it is, I still give the evening an A+.

Next Stop on the Luxury Dining Tour

If you’re a fan of upscale dining that features local specialties and the freshest possible seasonal ingredients, then M at Miranova is soon to become your new favorite restaurant. I was one of a privileged group that got to experience the new menu at M. It’s a tough job, but someone’s gotta do it, right?

The Columbus Twitterati enjoy the private dining room at M

The seating at M is truly unique. In addition to the elegant dining room, M also has two private dining options: an enclosed private dining room, which can seat up to 15, and the semi-private Barrel Room, which seats up to 8. M also boasts the most romantic table in the city: a circular booth that is surrounded by a canopy and has its own chandelier.

GM Kristen Leff explained what sets M apart from other restaurants in the city, such as world class service, fresh, regional ingredients, and a diverse array of appetizer, salad, and entree selections. The new menu is the work of Executive Chef (and Columbus State grad) Erin Chittum, who has infused the new menu with her personality and fresh tastes, as well as a variety of cooking styles and preparations.

After hearing all of that, we were ready to eat. First, we started with the Wasabi sushi ($10), which is hand-rolled tuna, salmon, avacado, cucumber, and wasabi peas.

This was simply incredible – fresh and crunchy with just the right amout of heat.

Followed by Tuna Tartare ($13), which is Hawaiian Big Island tuna, topped with pickled cucmber, accompanied by yuzu vinaigrette, wasabi tobiko, white miso aioli, and garnished with a tempura shittake mushroom. As you can see, it was a big hit with the group.

Next came the salad course.

The Green Salad ($8) is comprised of organic little gem lettuce, roquefort cheese, creamy bleu cheese dressing, and topped with candied pistachios.

The star of the new menu is the White Tuna entree ($27).

This tuna fillet is dusted with porcini mushroom, and comes with spring peas and wild mushrooms, and is served atop a lobster emulsion. This dish is amazing and, quite possible, my favorite item – the flavors perfectly meld with each other and are bold, rich, and satisfying.

Then there is the ultimate indulgence…

The Steak and Eggs ($34), is Fillet Mignon, served with goat cheese hasbrowns and a dippy egg, topped with caviar and bernaise sauce. Don’t know what a dippy egg is? That’s okay, I didn’t either. It’s a sunny-side-up quail egg, in this case. I could see ordering this dish for a special brunch when I have an occasion to celebrate. This dish is hearty and the beef is beyond top notch. It virtually melts in your mouth.

We also sampled some of M’s famous side dishes. The Tater Tots ($7) are vastly different from the bag of tots I have in my freezer – light and airy with a touch of lobster meat. Chophouse Corn ($7) is a must, especially if you’re a lover of firehouse foods. It’s fried in Neuski bacon and it’s amazing. Truffle Mac and Cheese ($8) is the ultimate comfort food – it’s rich and creamy, and lightly topped with truffle oil. Finally, we had the Lobster Mashed Potatoes, which defy description. You just have to experience them.

Menu Grade: A+

Upcoming Events
Happy Hour. Starting October 1st, M is offering $5 after 5, featuring selected wines by the glass and martinis for $5. Friday happy hours will also include half-priced sushi.

Wine Enthusiast Thursday. Wine lovers will be able to enjoy half off of all bottles of wine priced at $100 or less. M’s wine list is not to be missed – it’s an award-winning list that features selections from around the world.

Holiday Luncheons. M is not generally open for lunch, however the restaurant is available for holiday luncheons during the month of December. Make your reservations now.

Into the Sauce

I must be mentally preparing for fall’s arrival because I keep dreaming up the comfort foods I’d like to make – stews, breads, and luscious pasta dishes. I’m in the process of unearthing the recipes I’ve been meaning to try, like cheese tortellini with pumpkin sauce, gnocchi,  and buffalo chicken chili.

So far, I’ve never attempted to make marinara sauce – no reason really, other than pure laziness. My kitchen is overrun with tomatoes, so I decided that today was just as good of a day as any to give it a shot, and off to the computer I went in search of the perfect recipe.

After reading marinara sauce recipes until I basically went cross-eyed, it occurred to me that most of the recipes are pretty much the same, given a few variations on seasoning, so I went with the tried and true source – Food Network – and selected the recipe: Tyler Florence’s marinara sauce. The guy can’t be wrong – he’s a celebrity chef and restauranteur, so how bad could his recipe be? I’m happy to say that Tyler did not let me down, but I needed to tweak his recipe a bit – there weren’t enough flavors for me, so I had to embellish the seasonings in order to get t just right, but the end result was much better that I had originally anticipated.

Ingredients
2 tablespoons olive oil
1 medium onion, chopped
2 teaspoons minced garlic
1 (28-ounce) can crushed tomatoes
1 teaspoon oregano, dried
1 teaspoons basil, dried
1 whole bay leaf
1/2 teaspoon sugar
Salt  and pepper, to taste

Directions
Over medium heat, heat oil in a large pot until hot. Add onion and garlic, saute for 3 to 5 minutes until the onions begin to appear translucent. Add the tomatoes, stir to mingle the flavors. Add in the herbs and bay leaf. Sprinkle in sugar, salt and pepper. Lower the heat and continue to simmer for 30 minutes, uncovered. Stir occasionally.

I’m very happy to say that everyone loved the sauce, even Hubs, who I was sure would make some comment about the seasonings being off. The Big Kid was completely stuffed and, for once, couldn’t eat another bite, which is really saying something.

On a completely different note, I have been writing for Blissfully Domestic for the past couple of years, mostly for the Blissful Home channel. This weekend, the site is going through a relaunch, so please be sure to check it out. Married, single, neat freaks, Jesus freaks, not mothers, want-to-be-mothers, and don’t-want-to-be-mothers, we are all blissfully domestic.

The Future is Very Tasty, Indeed

This week, I had the honor of attending the media preview party for Taste the Future, which is a fundraiser for Columbus State Community College students. The event is a culinary showcase, featuring gourmet masterpieces from more than 50 of central Ohio’s best establishments. This year’s event will be held on Tuesday, September 15th from 5:30 – 9:00PM at the Columbus State main campus. Click here to order your tickets and here to preview the menu.

So, back to the party…we were hosted by Elevator in beautiful downtown Columbus. Natives will remember that Elevator was once known as the Clock, hence the ginormous clock in front of the building. Also, pay special attention to the ornate glasswork throughout the building – it’s absolutely stunning!

Kudos to the Elevator crew – they laid out an amazing spread for us, starting with the hummus.

Ordinarily, I’m not a hummus fan. It’s usually too mushy, too bland, or too lemony for my taste, but this was amazing. It had a wonderful, peppery bite and served with teeny little pita points. We were also treated to glorious fruit and cheese and cracker plates.

But the stars of the show were the crab cake stuffed scallops, which are a signature dish at Elevator and definitely on the Taste the Future menu.

The scallops are stuffed with a mixture of two types of crab meat, sirimi, mayonnaise, and bread crumbs. The scallops are then stuffed, seared until caramelized, and then baked. Finally, serve with dijon beurre blanc and top with microgreens and cherry tomatoes.

Elevator chef Nate Crockett attempted to demonstrate how to make the scallops, but Mother Nature (ie: the wind) had other plans, which required the use of a “stunt scallop.” However, Nate assured us that they’re so easy to make, there’s no reason why you couldn’t pull it off at home. Why, oh why, did I marry a seafood hater?

Seafood hater or not, click here to order your tickets and here to preview the menu. Watch this space for coverage of this year’s event. I will also be live tweeting the event and will post many more photos on my facebook page.

What do I do With All of These %$#@! Veggies?

If your garden is anything like mine, I’m overwhelmed with produce. Right now, I have a ton of squash, cucumbers, tomatoes, and green beans in a salad bowl on my counter, which means that it’s time to get creative.

Pasta is a great way to utilize veggies and pretty much everyone loves it (plus, adding cheese to the dish may be a way to get the kids to finally eat their veggies without complaining).

In a large skillet, warm 2T of EVOO (roughly twice around the pan if your bottle has a topper) and garlic (do this to taste, but I usually start with a clove or two, depending on the size of the cloves). Sautee veggies of choice – broccoli, zucchini, peppers, cauliflower, squash, etc. – until fork tender. Add diced tomatoes and capers (again, to taste) and toss in a couple of bay leaves. Let simmer for about 20 minutes. Add salt and pepper to taste.

Add veggies to pasta – I like to use whole wheat penne. Top with grated parmesan or mozzerella and enjoy!

On a totally unrelated note, for those who enjoy reading my restaurant reviews, go to the TasteCasting site to check out my review of Sugar Inc. Cupcake and Tea Salon in Old Dublin.

V-Day Countdown

In case you’re living under a rock, Saturday is Valentine’s Day, which means that the preparations are underway at The Casa. I have already picked up dinner supplies – pizza and an early bedtime for the kids; fillets, twice-baked potatoes, steamed asparagus, and lava cake for us – but what I’m struggling with is a gift. I’m easy to shop for – shiny things and geeky gadgets make my little heart go pitter-pat – but I’m having a hard time figuring out what to get the Hubs. I did a little too well at picking out gifts for him at Christmas, so there’s nothing in particular that he wants or really needs. Hmmm… I may have to tkae this one to my Girls and see what they come up with.

Meanwhile, we’re bracing for another storm. We’re already under a tornado watch, so I’m really hoping that we don’t have to revisit this scenario anytime soon. And if I see the following, I’m not coming out of my basement anytime soon!

Riddle Me This

For those of you who don’t follow me on Facebook or LinkedIn (shame on you!), I am now an official source of knowledge. I received a call yesterday from a reporter at msnbc.com (thanks to my pal Kelby at Type-A Mom) for a story she was writing on the dangers of using Vicks Vapo Rub on little kids. For the record, I am pro-Vicks, when used correctly. Read all about it here. While I’m thrilled to have been asked, I’m a bit disturbed and perplexed. Apparently, the national media now considers me a credible source because I have a child and a blog, never mind that I could, in theory, be some random crackpot. Ah, the power I wield just by having a vagina! Now, if only I could solve that whole women-making-78-cents-to-every-dollar-a-man-makes-for-the-same-job thing!

Since I have been out of work a whopping two weeks now, I have finally had the time to think about who I want to be and the image I want to project as a professional, which, of course, screams makeover. As a marketing maven, I prefer to refer to this as “personal branding.” However, it has finally dawned on me that as a woman, I am constantly in a state of reinvention – for a new job, new man, etc. – and, perhaps I don’t know the authentic me as well as I should. Is it possible that we all renovate ourselves on such a regular basis that we lose touch with our true selves? Did I mention that I have way too much time on my hands?

Since I have all of this free time, I have been putting it to good use – and Hubs’s waistline is reaping the benefits! I’ve been cooking quite a bit and am in the midst of deciding what I want to make tomorrow for dinner. I could go relatively healthy with a white bean-chicken chili concoction or go in a more interesting direction with mini burgers. Mind you, I’d have to bake the buns myself since I have a specific bread type in mind, plus I have limited fixins, so this could be a bit of a challenge. Any thoughts?

Finally, I’m still having trouble adding pictures to my post now that WordPress has updated their interface. Maybe it’s just my craptastic computer? What I need for this blog is a sponsor – someone who will litter my beautiful little blog with their garish
logos, but give me a really sweet new laptop in exchange for the free advertising. Any takers?

Ho-Ho-Hell Yeah!

This may sound very un-mommylike of me, but I’m very glad that Christmas is over. No more frenzied baking, shopping, and moments of forced gaiety. And the minute I wake up on New Year’s Day, the Christmas crap is coming down! Monday, my dog managed to surprise me by moving the Christmas tree three times in the span of two hours. Not bad for a dog whose intellectual capacity generally rivals that of a bowling ball, eh? Despite my je-ne-sais-whatever (you do know that making up words is a slight obsession of mine, right?), The Baby had a great Christmas: lots of presents and great food, if I must say so myself. For those keeping track at home, dinner consisted of sweet pepper stew, sausage stuffed pork loin, garlic mashed potatoes, salad, crusty bread, and pecan pie.

Meanwhile, the job search resumes, now that the holiday machine is getting ready to grind to a screeching halt. Wednesday is my last day at work and it’s going to be a tough day. I never wanted to leave and maybe this would be easier to accept if I had done something wrong However, it is what it is (a layoff) and I don’t have time to sit and feel sorry for myself.

On a totally random note, what is the deal with WP? All of a sudden, I can’t insert photos into my posts. Why???

Escape Mechanism or Overcompensation? You Decide.

Thanksgiving weekend is now halfway behind us and, after having survived being housebound with two kids, I can offer a few survival tips:

• Bribery will get you everywhere. Last weekend, we initiated a non-annoyance clause and forced the girls to work together to get something they wanted.
• Thank God for the library and its video collection.
• Thank God for tryptophan. Who knew the Baby would love turkey and gravy so much?
• Finding time for yourself is a good thing. Yesterday, I carved out some time for a run, which helped me get to my “happy place” and stop focusing so much on the noise and craziness at home.

My other favorite distraction is baking and, thankfully, this is the weekend for yet another Daring Bakers’ Challenge – Carmamel Cake with Carmelized Butter Frosting by Shauna Fish Lydon of Eggbeater, courtesy of Dolores at Culinary Curiosity, with help from Alex of Blondie and the Brownie, Jenny of Foray Into Food, and Natalie of Gluten-a-Go-Go. Click here to find the original recipe.

CARAMEL CAKE WITH CARAMELIZED BUTTER FROSTING

10 Tablespoons unsalted butter at room temperature
1 1/4 Cups granulated sugar
1/2 teaspoon kosher salt
1/3 Cup Caramel Syrup (see recipe below)
2 each eggs, at room temperature
splash vanilla extract
2 Cups all-purpose flour
1/2 teaspoon baking powder
1 cup milk, at room temperature

Notes from Natalie for those of you baking gluten-free:

So the GF changes to the cake would be:

2 cups of gluten free flour blend (w/xanthan gum) or 2 cups of gf flour blend + 1 1/2 tsp xanthan or guar gum
1/2 – 1 tsp baking powder

Preheat oven to 350F

Butter one tall (2 – 2.5 inch deep) 9-inch cake pan.

In the bowl of a stand mixer fitted with a paddle attachment, cream butter until smooth. Add sugar and salt & cream until light and fluffy.

Slowly pour room temperature caramel syrup into bowl. Scrape down bowl and increase speed. Add eggs/vanilla extract a little at a time, mixing well after each addition. Scrape down bowl again, beat mixture until light and uniform.

Sift flour and baking powder.

Turn mixer to lowest speed, and add one third of the dry ingredients. When incorporated, add half of the milk, a little at a time. Add another third of the dry ingredients, then the other half of the milk and finish with the dry ingredients. {This is called the dry, wet, dry, wet, dry method in cake making. It is often employed when there is a high proportion of liquid in the batter.}

Take off mixer and by hand, use a spatula to do a few last folds, making sure batter is uniform. Turn batter into prepared cake pan.

Place cake pan on cookie sheet or 1/2 sheet pan. Set first timer for 30 minutes, rotate pan and set timer for another 15-20 minutes. Your own oven will set the pace. Bake until sides pull away from the pan and skewer inserted in middle comes out clean. Cool cake completely before icing it.

Cake will keep for three days outside of the refrigerator.

CARAMEL SYRUP

2 cups sugar
1/2 cup water
1 cup water (for “stopping” the caramelization process)
In a small stainless steel saucepan, with tall sides, mix water and sugar until mixture feels like wet sand. Brush down any stray sugar crystals with wet pastry brush. Turn on heat to highest flame. Cook until smoking slightly: dark amber.

When color is achieved, very carefully pour in one cup of water. Caramel will jump and sputter about! It is very dangerous, so have long sleeves on and be prepared to step back.

Whisk over medium heat until it has reduced slightly and feels sticky between two fingers. {Obviously wait for it to cool on a spoon before touching it.}

Note: For safety reasons, have ready a bowl of ice water to plunge your hands into if any caramel should land on your skin.

CARAMELIZED BUTTER FROSTING

12 tablespoons unsalted butter
1 pound confectioner’s sugar, sifted
4-6 tablespoons heavy cream
2 teaspoons vanilla extract
2-4 tablespoons caramel syrup
Kosher or sea salt to taste

Cook butter until brown. Pour through a fine meshed sieve into a heatproof bowl, set aside to cool.

Pour cooled brown butter into mixer bowl.

In a stand mixer fitted with a paddle or whisk attachment, add confectioner’s sugar a little at a time. When mixture looks too chunky to take any more, add a bit of cream and or caramel syrup. Repeat until mixture looks smooth and all confectioner’s sugar has been incorporated. Add salt to taste.

Note: Caramelized butter frosting will keep in fridge for up to a month.
To smooth out from cold, microwave a bit, then mix with paddle attachment until smooth and light

(recipes above courtesy of Shuna Fish Lydon)
(Optional) GOLDEN VANILLA BEAN CARAMELS
- makes eighty-one 1-inch caramels -

Ingredients
1 cup golden syrup
2 cups sugar
3/8 teaspoon fine sea salt
2 cups heavy cream
1 1/2 teaspoons pure ground vanilla beans, purchased or ground in a coffee or spice grinders, or 1 tablespoon plus 1 teaspoon pure vanilla extract
3 tablespoons unsalted butter, cut into chunks, softened

Equipment
A 9-inch square baking pan
Candy thermometer

Procedure

Line the bottom and sides of the baking pan with aluminum foil and grease the foil. Combine the golden syrup, sugar, and salt in a heavy 3-quart saucepan and cook over medium heat, stirring with a silicone spatula or wooden spoon, until the mixture begins to simmer around the edges. Wash the sugar and syrup from the sides of the pan with a pastry brush dipped in water. Cover and cook for about 3 minutes. (Meanwhile, rinse the spatula or spoon before using it again later.) Uncover the pan and wash down the sides once more. Attach the candy thermometer to the pan, without letting it touch the bottom of the pan, and cook, uncovered (without stirring) until the mixture reaches 305°F. Meanwhile, combine the cream and ground vanilla beans (not the extract) in a small saucepan and heat until tiny bubbles form around the edges of the pan. Turn off the heat and cover the pan to keep the cream hot.

When the sugar mixture reaches 305°F, turn off the heat and stir in the butter chunks. Gradually stir in the hot cream; it will bubble up and steam dramatically, so be careful. Turn the burner back on and adjust it so that the mixture boils energetically but not violently. Stir until any thickened syrup at the bottom of the pan is dissolved and the mixture is smooth. Continue to cook, stirring occasionally, to about 245°F. Then cook, stirring constantly, to 260°f for soft, chewy caramels or 265°F; for firmer chewy caramels.

Remove the pan from the heat and stir in the vanilla extract, if using it. Pour the caramel into the lined pan. Let set for 4 to 5 hours, or overnight until firm.

Lift the pan liner from the pan and invert the sheet of caramel onto a sheet of parchment paper. Peel off the liner. Cut the caramels with an oiled knife. Wrap each caramel individually in wax paper or cellophane.

Variations

Fleur de Sel Caramels: Extra salt, in the form of fleur de sel or another coarse flaked salt, brings out the flavor of the caramel and offers a little ying to the yang. Add an extra scant 1/4 teaspoon of coarse sea salt to the recipe. Or, to keep the salt crunchy, let the caramel cool and firm. Then sprinkle with two pinches of flaky salt and press it in. Invert, remove the pan liner, sprinkle with more salt. Then cut and wrap the caramels in wax paper or cellophane.

Nutmeg and Vanilla Bean Caramels: Add 1/2 teaspoon freshly grated nutmeg to the cream before you heat it.

Cardamom Caramels: Omit the vanilla. Add 1/2 teaspoon slightly crushed cardamom seeds (from about 15 cardamom pods) to the cream before heating it. Strain the cream when you add it to the caramel; discard the seeds.

Caramel Sauce: Stop cooking any caramel recipe or variation when it reaches 225°F or, for a sauce that thickens like hot fudge over ice cream, 228°F. Pour it into a sauceboat to serve or into a heatproof jar for storage. The sauce can be stored in the refrigerator for ages and reheated gently in the microwave or a saucepan just until hot and flowing before use. You can stir in rum or brandy to taste. If the sauce is too thick or stiff to serve over ice cream, it can always be thinned with a little water or cream. Or, if you like a sauce that thickens more over ice cream, simmer it for a few minutes longer.

(recipe from Alice Medrich’s Pure Dessert, Copyright 2007, ISBN: 978-1579652111)

Chef’s notes: this recipe didn’t excite me a whole lot, as I just don’t like too much “sweet” at one time, but this does make a nice treat for those who stop by during the busy holiday season! I thought the recipe was fairly easy to make, but it is pretty labor-intensive, so I would recommend only making this for those who would appreciate all of the work involved (ie: not kids or dessert-scarfing husbands). I doubled the recipe for the cake itself so I could make a double layer cake. BTW, it’s hard to stay out of the syrup because it tastes like liquid toasted marshmallows (ie: crack-tastic).

Gettin’ My Nerd On!

It is officially Thanksgiving week and nothing warms the cockles of my nerdy little heart quite as much as planning The Dinner (a close second would be getting refill pages for my organizer book, but that’s a different entry!). Yep, Turkey Day is in par with the Super Bowl, in terms of planning and preparation, at least as far as I’m concerned. This year’s menu is lifted entirely from the pages of Real Simple (let me clarify by saying that my brother started bugging me before Halloween, in hopes of getting me to pin down a menu. For the record, I prefer to set the menu a little closer to the actual day because the menu usually depends on both my mood and my finances, so I don’t usually appreciate being pressured into making a decision a month ahead of time.). In case you’re still struggling with the menu, here’s mine. I have also linked to recipes:

Turkey

Gravy (I’m cheating and making it from a pouch, as homemade gravy eludes me)

Rolls

Stuffing (from a box)

Sour cream mashed potatoes

Maple glazed carrots

Roasted brussels sprouts

Cranberries (from a can. It’s just easier that way)

Pumpkin cheesecake

For the record, I am all about roasting a turkey in an oven bag. There’s less mess and the turkey comes out perfectly each time. Speaking of the turkey, I got mine yesterday and our local store is running a special where you can buy your turkey for 29 cents per pound with a $30 purchase, so I got a 20 pound bird for about $5. Happy, happy!

Speaking of nerdy delight, this week, I am also in the process of deep cleaning the Casa for company. Nothing makes me happier than a clean house (aside from new pages for my organizer, but, again, I’ll write about that another time).

Right now, I am playing Nurse Mommy to two sick kids. The Baby has a viral infection and antibiotics have no affect on this particular bug, so we’re going to have to ride this out, meanwhile, the Big Kid is just getting the same bug, so they’re both pretty miserable and I hope they’re both back up to full strength by Thursday, or else Thanksgiving Day could be kind of rough.

Speaking of the holiday, I’m working on my list of things to be thankful for. Of course, I’m grateful for Hubs and the kids, but I’m also grateful for my job. While I’m still bitter about having to look for work, I’m thankful that I still have a job through the holidays, but, more importantly, this position has taught me about what I want to do and what I’m capable of doing. I have learned new skills and made contacts I might now have been able to make otherwise. Now that I have had this experience, I know now that I can’t settle for anything less.

Friday is the infamous Black Friday and while I’m all about getting good deals, I hate going into stores on that particular day, which is why I’ll be doing a lot of my shopping online. What about you? Do you shop on Black Friday? Earlier? Later?

If you’re looking for toys, might I suggest heading over to Small World Toys for educational toys, games, etc. Use code “SALE 147″ to receive 20% off of your entire order and free shipping if your order is $100 or more.