The gift of cooking

We have all heard the saying “If you give a man a fish you feed him for a night, but if you teach him how to fish you feed him for life”. Learning a skill is always beneficial for our well being, especially when it comes to cooking. We all choose to cook for different reasons. Some find it relaxing, others like to be in control of what is put in their food, while many see it as pure enjoyment. However, for a large portion of the country it is a chore that people are not willing to find the time for.

As a society we have always been divided into two groups, those who love to be creative and artistic and those who like to go straight by the book with rules and formulas. Yet, as life always proves we need to adapt to being both at one time or another. What I love about cooking is that it teaches us how to be both. With certain recipes we feel comfortable enough to add a dash of this and handful of that, letting the creative juices flow. With others there is a  need to stay straightforward following measurements and directions precisely. Learning how to cook teaches us that we can be both, it forces us to leave our comfort zone and step into a new world. It's both a science and an art, filled with history and memories.

Lately, with new shows like Food Revolution and the First Lady’s campaign against obesity, getting kids in the kitchen has become an issue of vital concern. Kids are growing up without learning anything about the kitchen, other than packaged and processed foods. There is no doubt that health is the number one concern when it comes to getting kids in the kitchen. Nevertheless, there is the larger story of cooking that children all over the country are missing out on. Learning to cook teaches us more than what’s seen on the surface. It's a skill that teaches us about life. It educates us mentally, physically and socially and to put it simply, it is a gift that is simply irreplaceable.

The Meal

What is a meal? It is easily describable with the standard table settings and components, but the meal is far from having a strict definition. The truth is that a definition of a meal goes beyond what can be seen in front of your eyes because it is the essence of a meal that we all leave the table remembering.

* A memorable meal at the Walnut Room in Chicago. That’s me at age 5 smiling at the camera.
As our world becomes filled with drive- thrus, vending machines and 24/7 activities our society is beginning to lose the meal. At one time or another we have all experienced the feeling of eating just to eat. The day is rushed and all of a sudden you realize you need food and find the simplest and quickest option without much thought elsewhere. It is my belief that a meal simply requires a connection to what you’re eating, whether it’s as simple as a peanut butter and jelly sandwich or as extravagant as three- courses.

The traditional sit down meal was not an experience I grew up with every night. My mom is not a cook and never will enjoy the process of making a meal from scratch. In fact I grew up telling my mom she is the exact opposite of a "Fifties- style" mom. She didn’t serve homemade cookies after school and doesn’t have any secret “mom” recipes for chicken noodle soup. This is not the typical background of a foodie since it is no surprise to anyone when a famous chef, food writer or home cook attributes their love of food to a lifetime of shared recipes from family and friends. My love of food was something I was born with and even though my mom did not teach me how to cook or serve complete meals every night( forgetting side dishes was a common occurrence) she provided me with a life of joy with food in the center, homemade or not.

I know what it means to enjoy food, and what it feels like to share a meal with loved ones at the table. To many the meal may feel like an obligation, another daily ritual just like brushing your teeth. The meal in itself may just be food and table settings, but what occurs teaches us about each other, about our past and connects us as a society.

I encourage you all bring back the meal, foodie or not, because when food and love are combined only good things can happen.

Brunch has always been one of my favorite meals. Served at the perfect time of day, it’s the kind of meal that seems to force us all to slow down and relax. The best part is that a great deal of brunch items can be prepped and prepared ahead of time, keeping the atmosphere stress free and enjoyable. Try this recipe for Baked Orange French Toast that can easily be prepped the night before and placed in the oven the morning of the brunch.

Baked Orange French Toast
Recipe from the Betchel Victorian Mansion Bread and Breakfast Inn
6 Slices day old bread( French bread works nicely)
¼ cup butter, melted
½ cup brown sugar
¼ tsp. cinnamon
1 tsp. orange zest
4 eggs beaten
2/3 cup Orange Juice
Place the melted butter in a 8X10 oven safe baking dish. Combine the brown sugar, orange zest and cinnamon and pour over the butter.
Combine the eggs and orange juice in a separate bowl. Dip the slices of bread in the mixture and place on top of the butter brown sugar mixture in the baking pan.
At this point the french toast can be placed in the refrigerator overnight. When ready to bake place in a 400 degree oven for 15 minutes.
Once you take the pan out of the oven allow it to cool slightly. Flip the pan over onto the serving plate so that the caramelized brown sugar and juice is on the top of the dish.

A change of season, a change of flavors

There are a lot of signals that show a change of seasons. New fashion displays, kids riding their bikes and winter coats being pushed aside for sunglasses all give us hope spring is on the way. These visible signs are a main reason I always want to live in a state with four distinct seasons. Sure there are high points to living in California or Florida which is why I love to vacation there, but giving up that true moment of joy as signs of spring peek out after a long winter is something I could never give up.

As a foodie, a change in flavor is one of the most highly anticipated moments in the start of a new season. While I love hot chocolate I could never find the same joy from in it April as I do in the middle of January. Every season carries a special importance for food which is why I never get upset when a new one approaches.

Seasons help us all remember the beauty and authenticity that is meant to be part of food. Every season provides a new flavor profile that connects us to the food on a deeper level. Staple dishes can be given a new spin by simply adding different flavors. One of my favorite recipes to do this with is a risotto. The base is always the same: rice, chicken stock and a little dry wine but, by adding different vegetables and flavors you can transform the dish into something entirely new.

Every season brings a change of pace to our daily routine and if there is anything more connected to our daily life it is eating. We have to eat every day, so why not embrace the wonderful variety every season affords us.

Basic Risotto Recipe

Adapted from The Fresh Every Day Cook Book by Sara Foster

4-5 cups chicken broth

1 Tbsp. olive oil

1 Tbsp. unsalted butter

1 small yellow onion

2 garlic cloves, minced

1 ½ cups Arborio rice

2/3 cup dry white wine

Salt and pepper to taste

¾ cup parmesan cheese

Directions:

1) Heat the chicken broth to a simmer in a small saucepan.

2) Heat olive oil and butter in a large skillet. When the butter is melted, add the onion and cook, stirring frequently, until tender and translucent, about 4 minutes. Add the garlic and cook for an additional minute, do not brown.

3) Add the rice, stirring constantly, until the rice slides easily in the pan and is fully coated in the olive oil and butter. If too dry, add a little more olive oil.

4) Stir in the wine and cook until it evaporates. Stir in the chicken broth ½ cup at a time, allowing it to evaporate after each addition. Will take 20- 25 minutes for the entire process. You want the rice to be tender and creamy, not mushy. Season with salt and pepper.

From that base you can add any seasonal flavors. Roasted butternut squash is perfect in the fall. Asparagus, sautéed spinach or spring peas make a perfect spring flavor. Even a little lemon juice and lemon zest can bring a light refreshing flavor.

Have fun and experiment with every new season!

Would you ever order dessert first?

Every child has heard the phrase, “If you don’t finish your dinner you can’t have dessert.” It’s a threat that has worked for generations and manages to get kids to eat their greens. As adults we continue to follow the pattern we were taught and finish our meal before indulging in dessert. It’s the same routine in every part of the world, but if given the chance would you reverse it? With my huge sweet tooth, I often thought I would easily be fine reversing the order. Yet, when I saw this clip from the upcoming movie “Remember Me” it made me think about it a little closer. Take a look for yourself and if you’re a Robert Pattinson fan you will definitely want to watch it.

At first glance, I thought that sounds like a wonderful meal. Whether you eat dessert before or after your meal, you still end up eating the same amount. However, when I pictured myself actually eating dessert first, I realized it’s not something I would enjoy as much as I thought. 

I may read the dessert menu first and even pick my dessert out before I decide on my entrée, but half the joy comes from knowing there is
something decadent and sweet waiting for you at the end. Just like when you read a book or watch a movie, if you skip to the end the rest of the book doesn’t carry the same satisfaction or joy. To end a meal with a salad would leave me feeling unfulfilled. Dessert serves a special purpose. Some may say it’s just because the meal needs to end on a sweet note, but I believe for just a moment it allows us to forget our worries and focus on the moment that was highly anticipated.
Dessert may be served last because of tradition or because we were simply taught to eat that way. For me it’s not about societal rules, it’s simply that the best things in life are worth the wait.

Pesto, Pesto, Pesto

For every type of food there is a basic recipe. It's the recipe everyone starts out with, but after a few times it is fun to let your imagination run wild and put your own spin on it. One of my absolute favorite sauces to experiment with is pesto. With just five ingredients, one food processor and a little creativity, you are on your way to being an artist in the kitchen.


For those unfamiliar with pesto, it’s time to get introduced. It's an Italian sauce with a distinct green color, and is a combination of crushed herbs, garlic, nuts and cheese, with just enough olive oil to emulsify it.

Traditional pesto is made with basil, pine nuts, garlic, parmesan cheese and olive oil. I love the sauce for its flavor, but what is so unique about pesto is that it fits in between a cream sauce and an olive oil sauce. It’s thicker than your typical olive oil based sauce and manages to give you the smooth texture of a cream sauce without the heaviness. When it comes to pesto there is plenty of room for flavor experimentation. I like to compare it to putting an outfit together. There are essential components, but multiple ways to put the pieces together, and that is where the true fun lies.

The decisions don’t end once the pesto is made; you still have to figure out what you’re going to put it on. Here are some of my favorite ways to use pesto:

• Gnocchi with pesto, asparagus, cherry tomatoes, and mozzarella cubes

• Pasta with pesto

• In replace of tomato sauce on a pizza

• Chicken stuffed with pesto

• On an egg sandwich

• Mixed with fingerling potatoes

• Tomato, Basil, Mozzarella sandwich with pesto

• Addition to any sandwich

Pesto is the perfect sauce to prove you don’t need to be a star in the kitchen, own fancy appliances or high priced ingredients to create an inventive and delicious meal.

Traditional Pesto

2 cups of basil, washed and dried

½ cup pine nuts
3 cloves of garlic, chopped

½ cup olive oil

½ cup parmesan cheese

Salt and pepper

Combine basil, pine nuts in the food processor, pulse until finely chopped. Add garlic and pulse a few more times. Slowly add in olive oil in a constant stream through the top hole in the food processor as its running, may not need to use all the olive oil. Scrape down the sides and add parmesan cheese. Pulse a few more times. Sprinkle with salt and pepper.

For arugula pesto, substitute arugula for the basil and walnuts for the pine nuts.

Chocolate, Cake, Candy… Must be Valentine’s Day

Finding that special Valentine’s Day treat can turn into a difficult task. Chocolate is a must, but deciding whether to put it into a cake, cookie or candy is where the problem lies. Making all three would be my favorite option, but unfortunately I have to draw a line somewhere. When I noticed a recipe for Red Velvet Cake balls on the fabulous blog Bakerella, It was the perfect recipe to get a little bit of everything. It is covered in chocolate, looks like candy, but is actually filled with cake.

While a variety of cakes would work for this dessert (and I plan to experiment so keep your eye out) there is something so appealing and striking about red velvet cake. When you cut it open the rich red color blends so beautifully with the dark and bold chocolate surrounding it. Of course, for Valentine’s Day it couldn’t be a better choice.

What I really loved about the recipe was taking a perfectly cooked cake and crumbling it up into a bowl. For some this may sound like a horrific idea, but for me it was a major relief in the baking process. Every time I bake a cake there are always two moments of fear:

1) Releasing the cake from the pan in one piece

2) Not ruining the cake as I decorate it.

Follow this recipe and you will see why those fears simply disappear from your mind.

The original recipe on Bakerella called for red velvet cake mix and a 16 ounce can of cream cheese frosting. I have no problem using help from the store as I believe homemade food is food that carries your love, not necessarily the level of effort. However, for health reasons and my love for it I tend to make products from scratch as much as I can.

 I debated whether to use a mix or homemade for this recipe. For sake of time and because it was my first time making it I decided to use a mix. However, since I love the taste of homemade frosting ten times better than store bought I did choose to use homemade cream cheese frosting instead. I think that’s a fair trade off.

Ingredients:
1 box of red velvet cake mix or a homemade red velvet cake (13X9)
16 ounces cream cheese frosting
1 package of chocolate bark

First you bake the cake according to the directions on the package or based on your recipe. Make sure to let cool before going on to the next step.

Then you can either make your cream cheese frosting or get the store bought 16 ounce can.

Once the cake is cooled the fun begins. Crumble it into a bowl and top with cream cheese frosting. Prepare to get your hands messy because the next step is best done by hand.

Mix the cake and frosting together until the frosting is completely blended in with the cake.

Then you want to roll the cake/frosting combo into round balls and place on a baking sheet covered in wax paper. You should get close to 50 balls depending on the size you choose to make them.

Then place in the freezer to chill, you can do it in the refrigerator, but the freezer will chill them faster. Leave them in for about an hour if in the freezer or longer if in the fridge. Melt your chocolate bark for dipping.

Once the cake balls are chilled, dip them into the chocolate using a spoon. If the cake balls are cold enough the chocolate should harden quickly. You can use regular chocolate or white chocolate.

While they are so beautiful to look at, it won't be long before your taking that first bite.

I chose to dip the ones in white chocolate only half- way, so both colors could show.

Enjoy!

Fairytales can come true

Do you believe in fairytales? I do for a variety of reasons, but sometimes life’s reality can put them on the back burner. Luckily, there is one fairytale I can always count on to bring a smile to the day. It doesn’t involve a fairy godmother or prince charming, just decadent frosting and whimsical sprinkles that bring together the fairytale cookie.

The cookie is simply known as a fairytale and it is the most popular cookie at Moveable Feast a catering company with a retail location in downtown Geneva, Illinois. I am fortunate enough to work at Moveable Feast where I am surrounded by wonderful creations, sweet and savory.  Moveable Feast has numerous accomplishments to be proud of, there deeply fudgey brownies have been enjoyed by the likes of Oprah and the Obama family and they recently celebrated their ten year anniversary. The mission at Moveable Feast is help everyone celebrate life through great food and the joy of entertaining. Every time I see a face light up after getting a glance of the fairytale I know they are succeeding in their mission.

The presentation of the cookie alone is fit for royalty. It carries the charm reminiscent of a cupcake, with the flavor and texture of a cookie. It can be described as is in between a sugar and butter cookie with crispy edges, and a softer center. Almond extract gives the cookie their distinct flavor, but nothing steals the show more than the frosting.

Found in a variety of colors the frosting tops the cookie effortlessly as if they were meant to be together. As a person who has tried a variety of frostings, I have never had one like this. It simply melts in your mouth and also carries a hint of almond extract. The sprinkles add the perfect touch.

Some may say that a cookie is just a cookie, but I believe that every cookie has a one of a kind joy. There are millions of chocolate chip cookie recipes, but we all have our own favorites whether it is from the bakery down the street or a cherished family recipe.

When a young child comes in to the shop asking very politely, yet anxiously, for a fairytale I can guarantee a cookie means so much more.

Moveable Feast is located on 321 Franklin Street Geneva, IL 60134
(630) 845-3287
http://www.moveablefeastgeneva.com/

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