Losing my Marbles

Really the title of this piece has nothing to do with anything including the recipe at hand, except for the fact that the word “marble” is a part of it.

And well, perhaps I do feel a bit crazy these days. Or at least that’s the overall aura of my world come Wednesday.

Yes, by the week’s Hump Day I do long for a respite. You see, dear patient readers, the Jersey Girl loves beyond a doubt being a baby momma and a wifey and a piano teacher and a home owner, but sometimes the hecticness of it all makes me feel a bit insane.

Always the multitasker, I seriously never have a spare moment nowadays what with teaching and mothering and wifing it up. And cleaning. Damn, that cleaning.

A personal assistant would be a plus. I mean, those Real Housewife broads have a staff, and do they really do anything besides lunch and shop?

Ahhhh. Lunching and shopping…. A girl can dream.

Listen, I have time to watch mindless entertainment because I’m a breastfeeding momma, and well, that’s pretty much eating up 90 percent of my day. Literally. Not to say I don’t enjoy getting snuggly with Baby Evan. I mean it rocks my world. He’s getting so big and gorgeous right before my very eyes.

When I’m not nursing or playing with the babe or teaching music or scrubbing a floor or folding laundry of some sort or hanging with The Husband in a sleep-deprived haze, I have been getting my cooking on.

In fact, these here Marble Squares were baked up for The Husband’s journalisto bff, Joel. Our boy recently got a new gig at one of my former stomping grounds, The Press of Atlantic City. And in celebration of breaking free from his old job shackles, I made him some Marble Square goodness because at some point during our years of knowing each other Joel declared to The Husband that Marble Squares were the greatest foodstuffs he has ever had ever.

I guess Joel doesn’t get out much.

Kidding.

Actually, Joel is a frequent reader of my pathetic excuse of a blog. He especially enjoys my jibs and jabs at that love of my life, The Husband. But today, Joel gets to be the subject of my witty observations.

Joel is a lova of texting The Husband, sending him messages at all hours of the day, particularly during the height of the Phillies’ season during any and every Phillies game. No matter the hour. Such as din din time, which is why The Jersey Girl has implemented a No Texting While Eating Rule in our house. Because having a conversation with The Husband sans beeping and pressing phone buttons is important to moi. And I kind of dig it when he’s looking into my eyes rather than down at a shiny black piece of gadgetry every 30 seconds.

You know I love you, Joel. Hope the new gig is going swell. And here’s the recipe for Marble Squares - which are a cakelike brownie topped with swirly cream cheese and chocolate chips (yum yum) - in case you ever get bit by the baking bug and want to make them yourself. If not, you know where I live.

Most children will agree with our pal Joel - Marble Squares rock. If you don’t dig these, something is wrong with you. Seriously.

Marbles Squares
From the “Great American Favorite Brand Name Cookbook” - 1993 edition

½ cup margarine
¾ cup water
1 and ½ 1-ounce squares unsweetened chocolate
2 cups flour
2 cups sugar
1 teaspoon baking soda
½ teaspoon salt
2 eggs beaten
½ cup sour cream

Topping:
1 8-ounce pack cream cheese, softened
1/3 cup sugar
1 egg
1 6-ounce package semi-sweet chocolate chips

Combine margarine, water and chocolate in saucepan. Bring to boil. Remove from heat. Stir in combined flour, sugar, baking soda and salt. Add eggs and sour cream. Mix well.

Pour into a greased and floured 15 by 10 by 1 jelly roll pan

To make topping, combine cream cheese and sugar, mixing until well blended. Blend in egg. Spoon over chocolate batter. Cut through batter with knife several times for marble effect. Sprinkle with chocolate pieces. Bake at 375 degrees Fahrenheit for 25 to 30 minutes or until wooden pick inserted in center comes out clean.

Makes 2 dozen.

Baby Spinach Salad with Thyme Dressing

I totally should be taking a nap right now.


But peeps, I so miss my blog. So, I’m skipping on nanni time – that’s our lingo for some shuteye in casa di Jersey Girl.

This past month has been a bit cray cray. In addition to planning Baby Evan’s Baptismal Throwdown, we also had our first foray into dealing with a sick bambino. Fortunately, Evan came down with your everyday common cold, but being the OCD kinda gal that I am, I perhaps wigged out at first. Then, The Husband got the cold. Then, the Jersey Girl got the cold. Awesome.

Truth be told, our Baby Evan is an angel. His normal personality is that of Mr. Smiles or Mr. Cuddles or Mr. Giggilies (That’s a guy who laughs a lot). Sometimes Mr. Crankypants comes to town, but I think our baby is absolutely perfecto. Not that I’m biased or anything.

Evan understands that din din time is one of Mommy’s most fave moments of the day. He often is Kool and the Gang when I’m getting my cook on. I just need to work into my schedule some time to actually write about my recipes so that I can share them all with you.

Here is one of my fabu spinach salads. This can be made in five minutes flat. And if you don’t eat veggies, I just don’t know what to say. I don’t understand peeps who refuse to eat entire food groups. So those who are vegetarians baffle me. And those who hate the wonders of earth and vine equally baffle me. Likewise, life is too short to NEVER eat dessert. And seafood is pretty freakin awesome. So, yeah. Hope you get to give my baby spinach salad a whirl.

Baby Spinach Salad with Thyme Dressing
4 ounces baby spinach
½ small red onion, sliced real thin
1 red pepper, chopped

Combine spinach, onion and red pepper in a salad bowl.

For the dressing:
Juice of 1 lemon
3 Tbsp. extra virgin olive oil
¼ tsp. dried thyme
Salt and pepper to taste

Combine all the dressing ingredients in a small bowl. Whisk together. Pour over salad.

Donzo.

Makes 4 servings.

Product Review: Cuisinart Party Pop Popcorn Maker

What it does: Makes super awesome fluffy fantastic popcorn, please see below:

A bowl of delishness. I add a bit of melted butter and a sprinkle of salt, natch.

OK, I admit it: I used a high-falutin' popcorn kernel. But The Husband deserves only the best.

White Cat Corn is available at Sur la Table.

Watching the kernels spin round and round provides minutes of entertainment.

Baby Evan has nothing to do with popcorn, but he is super cute, so

I thought I would share his loveliness with all y'all.

Why I love it: The popcorn produced is divine. I mean, you could go with a bag of microwaved mediocrity, but why would you when perfection can be made from this amazing piece of equipment? It is so worth the splurge if popcorn is your snacky poof of choice. Plus the popcorn maker is red, and red is my fave.

The backstory: This was a Christmas gift for The Husband, who is a huge fan of popcorn. The Jersey Girl could take or leave popcorn prior to eating popcorn made in this gadget. The popcorn coming out of this machine has cracklike qualities. Seriously.

I bought the popcorn maker while on maternity leave in an effort to get some Christmas shopping checked off my checklist before popping out a baby. Chances are the order was made during a 3 a.m. spell of insomnia/obsessing about pending baby (please see above.) After the bambino came out and I had a moment to reflect on my pregnant decision-making re: holiday shopping, I declared in a hormone/pain-killer induced haze, “Did I seriously buy a popcorn maker for The Husband? He’s going to think this is the lamest gift eva eva.” But in addition to the beer-of-the-month club subscription and authentic photo of Roy Halladay throwing a no-hitter during the Playoffs (The Husband was at the game), the Husband was all smiles about his ho ho gifts in 2010. Yay, me.

The bottom line: The Cuisinart Party Pop Popcorn Maker produces super yum yum popcorn that beats the pants off of faux microwave popcorn. Plus, it makes your house smell awesome. Plus, you can watch the kernels go pop, pop, pop, so you can amuse your 5-year-old, or 35-year-old. Gah. I’m going to be 35 in a few months. Yikes.

Anywho, The Jersey Girl household lurves our snazzy popcorn maker. Here are the deets and a link to its awesomeness.

Cuisinart Party Pop Popcorn Maker
Cost: $59.95
Where to buy it: Sur la Table
Comes with: a serving bowl, measuring cup and nifty recipe book.

Burning Down the House

The fact that The Husband and I were able to sit down and actually eat this dish is made of a miracle.

That’s because the Jersey Girl decided to cook rice without the water. Or, the rice. It’s safe to say that heating up an empty pot could in fact trigger smoke. Then a fire. For all you cooking newbies, may I advise you to NOT DO THIS.

The funny thing is as the smoke detector was blaring its piercing annoying sound (just after we got Baby Evan to doze off for a bit. Irony, yes.), the Jersey Girl stood before the offending empty burning saucepan saying aloud to The Husband, “I wonder why the alarm is going off?!?!”

Because you’re an idiot, Captain Obvious.

You know, I could see how a person who uses the kitchen as a shoe closet, or orders takeout seven days a week or is mentally unstable could make this party foul. But, peeps, as I tell Baby Evan every day – the kitchen is my office.

Fortunately, the evening had a they-all-lived-happily-ever-after ending. And, Team Jersey Girl was able to enjoy din din with a glass of wine and without the house going down in flames. Yay!

The reason for my absentminded/idiotness was that I was preparing this meal the day before going back to work after a two-month maternity leave. And well, I was wiggin’ on the inside. And the outside. I don’t know why. I blame hormones. Because it’s not like I have a job that invokes dread, hardship or horror on my part. Actually, all I feel is love for my occupation of piano teacher. Sure, I hear a lot of wrong notes, but my work is all about music and inspiration and passion. How can you loathe those things?

I suppose my fear of the First Day of Work was brought on by the realization that my days and nights would no longer be spent solely staring at my little boy and watching trash TV. But a little less Camille Grammer and Snookie is really a good thing. And I definitely was worrying if the Jersey Girl could truly do it all – take care of a baby, teach piano, clean the house, cook, blog, organize, eat, breathe, sleep, shower.

The first week was a success, and a bit of a whirlwind. It also has prompted a newfound appreciation for mommas who are single or have a real job or have a commute that is more than five steps down a hallway or don’t live near grandmas and aunts who want to spend every waking moment with a newborn bambino.

Anyhoo, my last day as a Stay-At-Home Baby Momma went out with a bang and a yum yum dish by Giada called Chicken Scallopine with Saffron Cream Sauce. Saffron is known as the spice that costs the most dollas dollas in the whole entire land. So, I could understand if you don’t want to make this. But, all the other ingredients are el cheapo, so I encourage you, dear readers, to go for the splurge. I bought my saffron at Sur la Table.

The dish is very subtle and smooth. I think it would be nice to serve to picky eater people because the flavor is not overpowering at all.

I served the chicken with some basmati rice (previously mentioned) and a fabu salad.

Done and done.

Chicken Scallopine with Saffron Cream Sauce

2 tablespoons olive oil

1 pound chicken cutlets (scallopine)
2 shallots, sliced
1 clove garlic, minced
1/2 cup white wine
1 1/2 cups chicken broth
1/4 teaspoon saffron threads
1/2 cup heavy cream
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons chopped fresh flat-leaf parsley
Warm the olive oil in a large skillet over high heat. Season the chicken cutlets with salt and pepper. Cook the chicken until golden and cooked through, about 2 to 3 minutes per side. Transfer the chicken to serving plate and tent with foil to keep warm. Turn the heat to medium, add the shallot and the garlic and cook until tender, about 2 minutes.

Deglaze the pan with the white wine. Using a wooden spoon, scrape all the brown bits from the bottom of the pan. Cook until the wine is almost evaporated.

Add the chicken broth and saffron threads, bring to a simmer and reduce for 10 minutes. Add the cream, salt, and pepper. Stir to combine and simmer for 1 minute to blend the flavors. Pour the sauce over the chicken.

Sprinkle with parsley and serve immediately.

Roasted Butternut Squash and Parsnips

I usually rock out butternut squash more frequently, but the whole popping-out-a-baby situation has hindered my butternut squash cooking frequency this fall/winter. I guess you could say butternut squash is one of those high-maintenance types of veg with its seeding and skin-peeling requirements.

Nonetheless, I came up with this dish in time for New Year’s Day. I threw in some parsnips for good measure in an effort to shake things up. Whoa. Getting wild and crazy there, Susan.

Parsnips resemble carrots but in a lighter hue. They’re very neutral looking, actually. You peel them just like carrots, too.

The ingredient that makes these veggies stand out is the fresh sage. You don’t need a ton of sage. In fact, I snipped in just five leaves upon taking my baking sheet out of the oven. Add the sage while the squash and parsnips are still hot because the heat mellows out the sage flavor, which can be strong.

Roasted Butternut Squash and Parsnips
Makes 4-6 servings

1 butternut squash, peeled, seeded and chopped into ¾-inch dice
3-4 parsnips, chopped
4-5 fresh sage leaves
Salt and pepper to taste
2 to 3 Tbsp. olive oil

Preheat oven to 400 degrees Fahrenheit.

On a large baking sheet, toss squash and parsnips with olive oil. Season with salt and pepper. Spread vegetables out on baking sheet in one layer. Roast in hot oven for 20 minutes. Remove baking sheet from oven. Toss vegetables. Return baking sheet to oven for 5 to 10 minutes or until vegetables are tender.

Remove baking sheet from oven. Snip sage leaves on top of vegetables with kitchen shears. Toss and place in serving dish.

This dish may be made ahead and reheated before serving.

Here's to You, Mammom

This New Year’s Day was a bit different in the Jersey Girl household. For one thing, we had our Baby Evan – a holiday first. And, The Husband and I found ourselves both off from work. It truly was a day to celebrate!

For our many years together, usually one or both of us were hard/hungover at work on Jan. 1. That’s because we are news peoples (The Husband still is; I am fortunately retired.)

Back in the day, when we both toiled all in the name of news at a daily (a newspaper that comes out each and every morn), we usually got stuck working all but two holidays. And, or course, we always vied for Christmas off. Working Christmas is made of evil. Hell, working any holiday is made of evil. Holidays are meant to be with family, not in a newsroom with no windows. And being the lovas of the Shore that we are, we usually tried for Fourth of July.

Since retiring from the world of news, I always have New Year’s Day off, but The Husband usually had to go into the office. So, my New Year’s time was spent de-Christmasfying the homefront and recovering from the previous night’s festivities.

But, this year some clear-headed cookery ensued. And The Husband made a special request: “Do you think you can make spaetzle like my grandmother?”

Sure thing, Dear Husband.

I had previously read the recipe in my tattered Betty Crocker cookbook. (I read cookbooks like novels, you see.)

And the recipe was easy enough.

The catch was I wasn’t quite sure if they would turn out like Mammom’s. That’s The Husband’s grandmother. During her day, she would make spaetzle – a German dumpling of sorts – each and every New Year’s to accompany a pork roast.

The Husband had shared his stories of making the dish as Mammom’s trusty assistant, dropping the batter into boiling hot water while breaking it into strands with a fork.

The tragedy is that The Husband does not have a recipe written down. Like most grandmothers, Mammom cooked from her head and heart rather than paper.

I had the opportunity to enjoy Mammom’s spaetzle many years ago when The Husband and I were dating. But that was only once or twice. Mammom was starting to take it easy when I met her. The reality was dementia was beginning to wreak its ugly havoc on Mammom’s beautiful soul. So, I guess you can say, I never really got to know the Real Mammom. But, I love learning about her from the stories I hear from The Husband and his Mom, Nancy.

Mammom was the sweetest lady you ever met. And, she did anything and everything for her family. These traits were passed on to her daughter, Nancy, who is my rockin’ mother-in-law.

In 2010, Mammom passed away. So, it was only fitting to kick off 2011 in her honor. As my mother-in-law always says, “Mammom is looking down on us and smiling. And she is Baby Evan’s guardian angel.”

I was a bit nervy making the spaetzle, wondering if I was going to need to bust into a bag of potatoes to get some mash on as backup. But The Husband’s family proclaimed the spaetzle were on the money.

“They’re just like Mammom’s,” my mother-in-law declared.

“Outstanding,” said my father-in-law, when I asked if they tasted right. He explained that the purpose of spaetzle is to soak up the flavor of the gravy.

I’m providing for all y’all the recipe from “Betty Crocker’s Cookbook.” But the colander method described in the book did not work for the Jersey Girl. Methinks the holes in my colander are too small, because the batter wanted no parts of fitting through the holes. I simply took a teaspoon and a fork and dripped and drabbed the batter into a pot of boiling water. That’s how Mammom did it, according to The Husband. But, it sounds like her batter was thinner than this batter. Nonetheless, the fork method worked for me.

I then fished the dumplings out of the bowling water with my trusty spider ladle:

The final product: Roast pork served with Spaetzle and Roasted Butternut Squash and Parsnips.

(I will share the squash recipe later this week. Possibly today, if my bambino takes a nap.)

If you have spaetzle tips, please share in the comments!
Spaetzle
From “Betty Crocker’s Cookbook”
6 servings

2 large eggs, beaten
¼ cup milk or water
1 cup all-purpose flour
¼ tsp. salt
Dash of pepper
1 Tbsp. butter or stick margarine

Mix eggs, milk, flour, salt and pepper (Batter will be thick.)

Fill 4-quart Dutch oven half full with water; heat to boiling.

Press a few tablespoons of the batter at a time through colander (preferably one with large holes) into boiling water. Stir once or twice to prevent sticking.

Cook about 2-5 minutes or until spaetzle rise to surface and are tender; drain. Toss with butter.

Go On with Your Bad French Self

Confession: I made these dishes B.E. (Before Evan).

These days, everything I’ve been cooking up is tres simple. Or, I’ve already blogged about it. For instance, right now as we speak, there is a pot of Chicken and Dumplings brewing. But, I wrote about that already.

The thing that’s challenging my cookery is neither time nor screaming child. (Evan quite digs it in the kitchen, thank you very much.)

Rather, it’s my inability to get my bootie to the grocery store. I’ve been quite reluctant to take a person who is weeks old and about in the freezing cold. So, I revolve my grocery shopping excursions around those who can stay with the bambino. This wouldn’t be so tough if I had a husband who works a normal 9-5 job. But I don’t. I have a husband chained to a desk in a newsroom 24 hours a day.

So, my grocery trips require more strategery and planning than ever before. But, I promise I will have new and exciting recipes in 2011. For reals.

Today, we’re taking a look at my French Onion Soup and the Barefoot Contessa’s Goat Cheese Tart from her “Barefoot in Paris” cookbook.

First off, I loves me some French food. Truth be told, I love all different cuisines. I have to be super careful with the Asian sector of the world due to my whole food allergy thing, but I love trying out dishes from all over the place.

It’s not like either of these dishes are super fancy or unique. They’re quite standard French fare. Classic, if you will.

Sure, cutting a bazillion onions is a pain in the arse, but the effort is so worth it.

Regarding the tart: If you fear making pastry dough, please try to get over it. The more you do it, the better you become. (That’s the piano teacher in me lecturing you.)

I do recommend keeping the butter as cold as you possibly can for the tart, and be sure to fill up the tart with beans or pie weights all the way up to the top of the dish to prevent the crust from shrinking.

When rolling out dough, make sure your surface and rolling pin are well-floured. Also, turn your dough after six to eight rolls to prevent sticking and tearing.

For the Goat Cheese Tart recipe, click here. I will also list it below.

In addition, I’m sharing with you my recipe for French Onion Soup. This is the perfect time of year to rock out this soup, since the weather is all chilly willy, at least that’s how it is my neck of the woods.

Be sure your Gruyere is very cold. That makes shredding it way easier. And my tip for preventing teary eyes while cutting up a bazillion onions is to run the kitchen faucet and slice up those bad boys really really fast. Scientific, I know.

Make sure you have soup bowls that are a.o.k. for popping in the oven. If you need to purchase some, I recommend these from Sur la Table, where a major sale is under way right now.

I served these dishes with a salad.

Goat Cheese Tart
From “Barefoot in Paris”
By Ina Garten

1 1/2 cups all-purpose flour, plus more for dusting the board

Kosher salt
13 tablespoons cold unsalted butter, divided
3 to 4 tablespoons ice water
3/4 cup chopped shallots (3 to 4 shallots)
10 1/2 ounces garlic-and-herb soft goat cheese (recommended: Montrachet}
1 cup heavy cream
3 extra-large eggs
1/4 cup chopped basil leaves
1/8 teaspoon freshly ground black pepper

Preheat the oven to 350 degrees F.


For the crust, put the flour and 1/4 teaspoon salt in the bowl of a food processor fitted with the steel blade. Cut 12 tablespoons (1 1/2 sticks) of the butter into large dice, add to the bowl, and pulse until the butter is the size of peas. With the machine running, add the ice water all at once and process until the dough becomes crumbly. Don't overprocess. Dump the dough out on a floured board, gather it loosely into a ball, cover with plastic wrap, and refrigerate for 30 minutes.

Roll the dough on a well-floured board and fit it into a 9-inch tart pan with a removable sides, rolling the pin over the top to cut off the excess dough. Butter 1 side of a square of aluminum foil and fit it, butter side down, into the tart pan. Fill the foil with rice or beans. Bake for 20 minutes. Remove the beans and foil from the tart shell, prick the bottom all over with a fork, and bake for another 10 minutes.

Meanwhile, heat the remaining tablespoon of butter in a small pan and saute the shallots over low heat for 5 minutes, or until tender. Place the goat cheese in the bowl of the food processor and process until crumbly. Add the cream, eggs, basil, 1/4 teaspoon salt, and the pepper and process until blended.

Scatter the cooked shallots over the bottom of the tart shell. Pour the goat cheese mixture over the shallots to fill the shell (if the shell has shrunk, there may be leftover filling). Bake for 30 to 40 minutes, until the tart is firm when shaken and the top is lightly browned. Allow to cool for 10 minutes and serve hot or at room temperature.

French Onion Soup
Makes 6 servings

3 Tbsp. unsalted butter
1 Tbsp. extra virgin olive oil
5-6 large yellow and red onions, sliced (I like to do 4/5 yellow and 1/2 red)
1 tsp. sugar
Salt and pepper to taste
½ tsp. dried thyme
1 Tbsp. flour
4 cups beef broth
2 cups water
3/4 cup white wine
Baguette, sliced and lightly toasted
Gruyere cheese, shredded

Melt butter and oil over medium heat in a large soup pot. Once the butter bubbles, add onions. Saute for about five minutes. Season with salt and pepper and thyme. Add sugar. Cook for about 20-25 minutes. Onions should be golden and soft.

Add flour. Stir, cooking for a minute or two.

Add broth, water and wine. Bring mixture to a simmer. Partially cover and simmer for 20 minutes.

To serve:

Ladle soup into ovenproof ramekins or soup bowls placed on a rimmed baking sheet.

Place a toasted baguette slice on each bowl of soup. Sprinkle with shredded Gruyere. Place under a hot broiler until cheese is bubbly and browned.