Spring is On Its Way

We are enjoying a very warm winter, not to mention dry. I was running around basking in the sun today and noticed that the plants I put in my backyard are starting to attract ladybugs - hooray! Ladybugs are, of course, the superheroes of the garden, devouring many of the unwanted bugs like aphids. I couldn't be more pleased. Other sights that pleased me:

Yay! Blue flowers coming up on this guy. It's going to be gorgeous when it's eventually covered in them!
My rhubarb is coming up! I love its beautiful red and green coloring.

My Meyer lemon seedling is blossoming! It may be a little small to support fruit this year, but I think this is a good sign that it is healthy and growing well in its pot on the patio!

"Do you remember the taste of strawberries?" Yes Samwise, I do, and I hope to be eating these soon!

Basic Vanilla Marshmallows

Why make marshmallows when you can buy them at the store for cheap? Here are my reasons:

- They taste better - plus, you can customize them to taste like vanilla beans, cocoa, or coconut if you like!
-They're a fun project if you like do-it-yourself ideas.
-They make a great gift when stacked on sheets of waxed paper in a jar!

I will give a disclaimer to this project: While making marshmallows is not HARD, it is nothing if not MESSY. There was a moment in the process when I looked down at my hands and it looked like I had taken a gooey S'More and stuck my hand right in the middle of it. But later, when we drank mugs of homemade hot chocolate with our buoyant vanilla marshmallows floating jubilantly and slowly melting into sweet goodness, the mess was a distant memory.

This recipe, one of the simplest ones I found for marshmallows (no egg whites necessary), comes from Karen Solomon's book "Jam It, Pickle It, Cure It: And Other Cooking Projects", an excellent DIY book that I've been playing around with lately.

Marshmallows

2/3 c. water, divided
3 (1/4 oz) envelopes unflavored gelatin
1 c. white sugar
1 c. light corn syrup
Pinch kosher salt
1 tsp. vanilla extract
1 c. powdered sugar, for dusting (sifted)

Lightly oil the inside of a 8x8 inch pan with vegetable oil. Generously coat with sifted powdered sugar; set aside.

Pour 1/3 c. of the water into the bowl of a stand mixer. Sprinkle the gelatin over the water, and let stand for about 10 minutes, or until the gelatin has softened.

In a saucepan, off heat, combine the remaining 1/3 c. water and the granulated sugar, corn syrup, and salt. Place the pan over the medium-high heat. Clip a candy thermometer to the inside of the pan and make sure it does not touch the bottom. Cook the mixture without stirring until it reaches 240F. Brush down the sides of the pan with a pastry brush (or a clean paintbrush), dipped in water, to gently wipe away any residual sugar crystals.

With the mixer on low speed, very carefully add the hot syrup to the softened gelatin. Add the vanilla, increase the speed to medium-high, and beat until the mixture becomes very white, stuff, and sticky.

Spread the mixture into the prepared pan using a lightly oiled spatula. With wet hands, press the batter evenly into the corners of the pan. Set aside for at least 1 hour, or until the mixture is firm and cool.

Sift the powdered sugar into a shallow dish or bowl. Run a wet knife around the edge of the cooler pan to loosen the marshmallow sheet. Remove the marshmallows from the pan. Cut into 16 or 36 squares, wetting the knife often to keep it from sticking. Toss each marshmallow in the powdered sugar until completely coated.

Store marshmallows in a single layer or in layers separated by waxed paper. They will keep at least 1 month when stored airtight at moderate temperate.

Winter Garden Update

I love it when some plants flower in the winter. I've noticed that most of them are purple, for some reason.

New additions - chives and curly parsley

Beets, bok choy, and arugula

Azorean Beef Stew

I recently read an article about a woman who blogged her year of cooking dinner every night for a year in her slow cooker. I decided to check out her blog and I found this interesting recipe for an international twist on beef stew.
I felt a connection to this recipe because my grandmother (from my adopted family) came from the Azore Islands in Portugal when she was a little girl, and I grew up with stories and food from there. The combination of sweet and savory is a classic feature of the cooking from that part of the world, as in perhaps their most celebrated dish of Sopas (beef cooked in a spiced broth, then ladled over bread and topped with sprigs of mint). Other typical dishes are cod (lots of fishing in the islands), sweet bread, and Coconut Tarts.
My husband (who also has relatives from the Azores) raved about this dish, and loved the bold flavors of the sauce. Allspice, cinnamon and garlic will help warm you up on a cold winter's night! I recommend planning to be out of the house while this cooks, because the wonderful smell may drive you mad if you have to wait a full 8 hours before eating it.

Azorean Beef Stew

1 lb beef chuck stew meat
5-6 cloves of garlic, smashed and chopped
2 potatoes, chopped in 1 inch chunks
1/2 c. onion, chopped
3 cups beef stock
2 large chopped tomatoes, or 1 cup canned tomatoes
1/2 T red pepper flakes
1 tsp all spice
1 bay leaf
1 tsp cumin
2 cinnamon sticks, broken
Directions:

Put the meat into your crockpot. If you are using frozen meat, it's fine, just know it will take longer to cook and get tender.

Add the broth. Chop up the tomatoes, potatoes, onion, and garlic. Throw them in.

Stir in the salt, red pepper, all spice and cumin. Float the bay leaf on top and add 2 cinnamon sticks.

Cover and cook on low for 8-10 hours, or on high for about 6. Stew tastes better the longer and slower you cook it.

Winter Makes Me Crave Noodles

Burmese Chicken Curry Noodles from Burma Superstar

I have emerged from Thanksgiving break almost fully recovered from a vicious cold that rendered me unwilling and somewhat unable to do much more than lie around for the past 9 days. My appetite was diminished by my illness, and I knew my health had finally taken a turn for the better when I found myself famished for Thai food again. (For me, a perpetual craving for Thai is a symptom of health and normality.) I devoured an entire plate of pad thai noodles with immense satisfaction.

Noodles are such a wonderful comfort food to be enjoyed in the cold winter months. Spurred on by my pad thai binge, I am planning a noodle extravaganza this week. Spicy coconut noodles, noodle soup, Korean Jap Choi Noodles, and vegetarian lasagna are on the way. I am even fantasizing about a sojourn to the Bay area for more Burmese noodles like those I tried at Burma Superstar. Immersed in a creamy, mild sauce with the depth of caramelized onions, it’s no wonder people develop cravings for the stuff and wait up to 4 hours to get a seat.

What's your favorite form of noodles?