Flavia's Flavors

My Kitchen Photo Shoot

This past Christmas, I got a great gift from Peter: a professional photo shoot in my kitchen.  Earlier last year, Peter reconnected on Facebook with a childhood friend and her sister, who used to live on the same street where Peter and his brother grew up.  The older sister, Diana, is a professional photographer based in Austin.  Unbeknownst to me, Peter contacted Diana and asked her if she would be willing to do a photo shoot of me cooking in the kitchen, and she eagerly accepted.

I am so excited to publish this post and share these pictures with you.  Since the picture files are large, I'm posting only a sampling of the photos here on this post, but you can see the rest of the photos here.  And be sure to check out Diana's website and blog so you can see what an incredibly talented photographer she is. 

  

334 Days to Go

Well, I did it.  A few posts ago I wrote about how I would be participating in Project 365, and here I am, with 31 photos taken for every day in January.  Initially, I thought it would be hard, tedious even.  I silently wondered if I was being over-ambitious.  But you know what?  It's a lot of fun!  Looking at my photo collection on a daily basis and watching it grow incrementally keeps me constantly motivated.  And since one of my goals this year (and beyond) is to improve my photography skills, participating in this project is exactly what I need to stretch and train my creative muscle; to stop a few times each day and take notice where I would normally walk past.  Even on my busiest day, I'm forced to slow down and remember to document a sliver of my day to add to my collection.  As I mentioned in this post, I'm aiming to base the bulk of my photos on food since that is the area I want to improve on considerably.  But I know the next eleven months will bring a wide variety of subjects to my camera lens, and I'm looking forward to documenting them.  In the meantime, here's a sampling of January's photos:

Ditalini pasta

Mini chocolate chips

Buttered and floured tube pan

Sunlit chair

Orange Chocolate Chunk Cake

My Dutch.  Just look at that face.

As February begins, I'm noticing the gradual increase in daylight, which translates into more! picture-taking hours!  You can view my full Flickr Photostream for January here.

Orange Chocolate Chunk Cake

Ever since I started Flavia's Flavors, I quickly came to realize that Daylight Savings Time is one of the biggest saboteurs of food blogger's photo efforts once the clocks fall back an hour in the Fall.  It's been driving me batty since Sunday, November 1, 2009.  My little point-and-shoot takes decent pictures, but it's just not equipped to capture great indoor photographs indoors under incandescent lighting (as evidenced by some of the garish photos in previous posts; yikes.).  That will soon be changing, as we are currently in the market for a digital SLR camera, and are diligently doing our homework on brands, body styles and lenses.  Fortunately, for this post, I managed to get some pretty good pictures since I made this decadent cake in the afternoon with plenty of natural light streaming through our windows.  I am especially more disciplined in practicing my (still very amateur) photography skills as I participate in Project 365, where I am basing the bulk of my daily photo posts on food, so that as this blog evolves, so will the quality of my food photos.  Practice makes perfect, as the saying goes.

Thankfully, there was no learning curve when it came to making this cake, due largely in part to the fact that Ina Garten's recipes always work.  I've read countless times how you should never attempt to make a new recipe for a dinner party until you've done a test run, but I've broken this rule umpteen times because I know if I'm making one of Ina's recipes, it will always turn out well.  This cake was no exception.

 

If you have always been skeptical about the orange-chocolate combination, let me just tell you this: you're missing out and you need to discover (quickly!) the lusciousness of this flavor combination.  Even better is the rich, buttery pound cake that's flecked with orange zest, studded with partially melted chocolate chunks, perfumed with orange juice, rendered unbelievably moist with buttermilk, and then given even more flavor by being lightly basted with an orange juice-sugar syrup while it is still warm.  Oh, and then it's topped with more chocolate--ganache, no less.  Still skeptical?  I didn't think so.

Orange Chocolate Chunk Cake

Adapted from Barefoot Contessa Parties! by Ina Garten

For the cake

2 sticks unsalted butter, at room temperature

2 cups granulated sugar

4 extra-large eggs, at room temperature

¼ cup grated orange zest

3 cups all-purpose flour

½ tsp. baking powder

½ tsp. baking soda

1 tsp. salt

¼ cup freshly squeezed orange juice

¾ cup buttermilk, at room temperature

1 tsp. vanilla extract

2 cups semi-sweet chocolate chunks

For the syrup

¼ cup granulated sugar

¼ cup freshly squeezed orange juice

For the ganache

8 ounces semi-sweet chocolate

½ cup heavy whipping cream

1 tsp. instant coffee granules, optional (I omitted this and it still tasted good)

Preheat the oven to 350°  Grease and flour a 10-inch Bundt pan.  Zest the oranges and squeeze the orange juice for both the cake and the syrup, and set aside.

Sift together the flour, baking powder, baking soda and salt and set aside.  In a measuring cup or bowl, mix together the orange juice, buttermilk and vanilla extract and set aside. 

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed, until light and fluffy, about 5 minutes.  Add the eggs one at a time and then add the orange zest, scraping down the sides of the bowl as necessary and making sure all the ingredients are well incorporated.

Over medium-low speed, add the flour and buttermilk mixtures alternately, beginning and ending with the flour mixture, scraping down the sides of the bowl as necessary.  Toss the chocolate chunks with 2 tablespoons of flour in a small bowl (this will prevent them from sinking to the bottom of the batter when the cake is baking) and then stir them in over very low speed or by hand.

Pour the batter into the Bundt pan, smooth out the top with a rubber spatula and bake for 45 minutes to 1 hour, or until a cake tester comes out clean.  Allow the cake to cool on a wire rack for 10 minutes.

While the cake is cooling, make the syrup.  In a small saucepan, over low heat, combine the remaining ¼ cup orange juice with the sugar and allow to cook until the sugar dissolves, stirring frequently.  Remove from the heat and set aside.

Remove the cake from the pan and set it on a cooling rack over a baking sheet and spoon the orange syrup over the cake.  Allow the cake to finish cooling completely.

For the ganache, melt the chocolate, heavy cream and coffee granules (if using) in a double boiler until smooth and warm, stirring occasionally.  Do not allow the water in the bottom of the double boiler to boil rapidly--you want it to be at a gentle simmer and the water should not come in contact with the bottom of the bowl where you are melting the chocolate.  Place the cake on a rack over a baking sheet and drizzle the ganache over the cake.  Serve and store at room temperature.

Sour Cream Chocolate Chip Banana Bread

I feel like I've "hit the ground running" as the first week of 2010 draws to a close.  I know the momentum of the year will ebb and flow, but so far, my year has gotten off to an energetic start and I like how it feels: invigorating, fresh, new.  

One of the first things I did this week was sit down in front of my computer and type out a list of goals that I want to either accomplish or continue working on.  I've never sat down to write out my personal goals before and it feels good to see them in black and white.  My plan is to keep adding goals to my list as the year progresses, crossing off the goals I accomplish, and keep other goals on my list indefinitely since some of my personal goals do not have an end date.  I like using the word "goals" instead of "resolutions" because goals are life's activities that you work towards over a span of time.  Sometimes a lifetime.  If you look in the dictionary, you'll see that the definition of a goal is "the object of a person's ambition or effort; a destination".  That resonates with me.

One of the goals I've set for my cooking life is to continue branching out, getting out of my comfort zone, and trying new recipes.  I have plans to teach myself how to make bread and to gain an even deeper knowledge of my Italian heritage by learning to cook regional specialties.  And as I begin to implement the new design changes to Flavia's Flavors, I will publish a recipe index (thanks for bearing with me).  I have also decided to participate in Project 365 in order to continue learning about digital photography and improving my skills.  I'm hoping I can stay disciplined enough to stick with it.  You can view my Flickr Photostream here.  If you are a Flickr user, feel free to leave a comment and tell me what you think.

I'm still planning on keeping things here at Flavia's Flavors accessible, familiar, and true to the home cooking style I love so much.  But I do want to vary things up a little in the kitchen, even if it's just trying a variation of a tried-and-true recipe.  Like this banana bread, for example.  I recently discovered a lovely new blog called Savory Sweet Life written by a woman named Alice.  In her first post of the New Year, she listed her Top 10 favorite recipes that she made in 2009, and when I saw her recipe for Sour Cream Chocolate Chip Banana Bread, I knew I had to try it for myself.  The pictures of it just screamed delicious.  I'm eating a piece right now as I write this post.  Oh look, I just finished it.  Time to go get another piece. Excuse me, I'll be right back.

Yes, it's that good.  You won't look at banana bread the same way after you try a piece of this.  And if you are a parent who is trying to get your kids to eat their fruits and veggies without a side of complaining, I doubt you'll hear a peep when you give them a slice.  Between the bananas and the sour cream, this bread gets extra points for moistness.  The cocoa powder adds an intense chocolate flavor.  And mini chocolate chips, which only partially melt into the bread, give you tiny bursts of chocolaty-ness in every bite.  I suspect that this recipe would also do well as a Bundt cake or even cupcakes.  So if you've written a list of goals (or resolutions) for yourself this year, be sure to add making this bread to your list.  You'll be glad you did.

Sour Cream Chocolate Chip Banana Bread

Adapted from Savory Sweet Life

1 stick unsalted butter, at room temperature

½ cup granulated sugar

1 egg, at room temperature

2 large, ripened bananas, mashed

½ cup sour cream

1 tsp. vanilla extract

1 cup all-purpose flour

1 tsp. baking soda

2 T. cocoa powder

½ tsp. salt

1 cup semi-sweet mini chocolate chips

½ cup chopped walnuts (optional)

Preheat oven to 350°.  Grease a 9"x 5" loaf pan with butter or cooking spray. 

In a bowl, whisk together the flour, baking soda, cocoa powder and salt.  Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar together until well incorporated, scraping down the sides of the bowl as necessary.  Add in the egg, bananas, sour cream and vanilla extract and mix until well blended.  On low speed, gradually add the flour mixture and mix on medium speed until well combined, scraping down the sides of the bowl as necessary.  Mix in the chocolate chips and walnuts (if using).

Pour the batter into the loaf pan and bake for 50 minutes to 1 hour.  Since oven temperatures can vary, start testing the bread 10 minutes before the cooking end time.  Use a toothpick or wooden skewer and insert it into the center of the bread to test for doneness (it should come out clean).  Remove to a wire rack and let cool for about 15 minutes in the loaf pan.  Invert onto the cooling rack to cool completely.  Store at room temperature, covered with plastic wrap or aluminum foil.  Don't plan on it lasting very long.

Meeting The Pioneer Woman

You know the saying, "I'm so excited, I can't eat or sleep! "?  Well, I've been eating and sleeping just fine.  My problem this past week has been that I have been so excited, I can't cook.  Not "can't cook" as in I've lost my ability (banish the thought!); I just haven't been "all there" this week when it came to planning and making dinner.  Breakfast is always easy: tea, toast, cereal or oatmeal.  Lunch was largely eaten out while running errands.  But dinnertime didn't get much attention from me this week because the part of my brain that is usually reserved for thinking about and planning dinners was rented out by thoughts of meeting Ree Drummond (also affectionately known as The Pioneer Woman). 

I first started reading Ree's blog sometime last year, soon after discovering the world of food blogs (and wondering why I hadn't found them sooner!).  I was instantly drawn to her friendly, honest, and often hysterical posts, as well as the beautiful pictures of her food, her family, and her daily life on a working cattle ranch.  Ree doesn't sugarcoat or touch up the happenings of her life, and that's what makes her easy to relate to for many people.  She has piles of laundry, dirty dishes in the sink, junk drawers, kids playing dress-up with the dog, and manure on her front porch--most of the things we all have in our own lives (except for maybe the manure on the front porch).  And she writes about it all in the most engaging and entertaining way.  She is a breath of (very) fresh air and such a welcome addition to the blogging world.

For any of you who aren't familiar with Ree's new cookbook, let me give you a little tour.  Her cookbook reads just like her blog:  it's well-organized, beautifully written and illustrated, and has gorgeous photographs, all of which she took herself.  Every recipe has step-by-step instructions and pictures of both the process and the finished dish.  But the cookbook also has many pages and photographs dedicated to the people, animals and activities of her adventurous and colorful life in the country.  Take a look:

They have beautiful horses.

And cattle in wheat pastures.

A stubborn and loveable Bassett Hound named Charlie, whose paws smell like Fritos.

There are mouth-watering and hearty country recipes, like Chicken Fried Steak.  Chicken Fried Steak is one of the many reasons I thank the good Lord above that I live in the South.

There are pictures of the beautiful, strong, funny and inspiring women in Ree's life.

And pictures of her shy, quiet and handsome husband, whom she calls "Marlboro Man".

There are pictures of Ree and Marlboro Man's four children, and their nieces and nephews.

And pictures of cowboys.

Hadsome cowboys, like this guy.  (Just 'cause I'm married, doesn't mean I still don't notice handsome when I see it!)

And then there are pictures of cowboys wearing chaps. (Why is it suddenly so warm in here?)

Every page of Ree's cookbook, including the cover, is all shades of lovely.

The book signing event was hosted by Blue Willow Bookshop, an independent and very charming book store on the west side of Houston.  Originally, the book signing was going to be held at the book shop, but when the lovely ladies who work there found out how popular Ree is and what size crowd she draws at each of her book signing events, they moved the venue to Georgia's Market, an independent grocery store that sells locally-grown produce and organic foods.  It was spacious and bright with plenty of room for a few hundred ladies (and maybe a dozen men) to gather together to meet their favorite blogger.  And let me just say how impressed I was with both Blue Willow and Georgia's for their well-organized event!  Everyone received a color-coded card, so that smaller, more manageable-sized groups got in line to have their books signed.  Here's a picture of my ticket:

I went to the book shop last Monday to get my signing line ticket.  Little did I know that "Yellow" was the second group (of a dozen or more groups) to get in line for signing, so I was able to get my books signed and meet Ree without waiting most of the afternoon (which I would have done anyway, but it was nice to be among the first to be in line!).

In honor of Ree's visit, I wore my cowboy boots.  They aren't Lucchese boots (her favorite), but they'll do.  Maybe I'll eventually win a pair in one of her giveaways!

Thank goodness there were plenty of seats, so I could rest my stack of cookbooks on my lap while I waited.  One is mine and the rest are Christmas gifts to some of my cooking-and-baking-loving girlfriends.

I was so happy that Peter wanted to come with me to the book signing.  I think he secretly loves Ree's blog, but won't admit it.  He took all the pictures for me while I got my books signed.  Isn't he the sweetest?  Gawd, the flourescent light does nothing flattering for my skin tone and crow's feet...

Ree was absolutely charming, friendly and easy to chat with.  I was so tickled that she pronounced my name correctly the first time out and also knew it was Italian!  And I was so impressed that she posed with anyone who wanted to have their picture taken with her.  Very generous and gracious.  And I love your brown hair, Ree!  I know you wanted it "redder", but the shade of brown looks great on ya!

My signed copy!  I have now added this to my list of Things To Grab If The House Is Burning Down (in addition to Peter, the dog, my camera, and my Kitchen Aid stand mixer).

Ree gave everyone who had their books signed a beautiful T-shirt.  It's a luscious shade of chocolate brown with her logo and a flirty, floral graphic.

Thank you, Ree for coming to Houston and for bringing so much joy and happiness to so many people.  You are definitely going places, girl!  Keep up the fabulous work!

Click here to see Ree's lovely blog and be sure to bookmark it because you'll love it so much, you're going to want to go back and read more!

Spaghetti alla Carbonara

Did you hear that?  That was me exhaling a sigh of utter exasperation.  You see, now that we've turned the clocks back one hour, it gets darker earlier, which means I have no more natural light to take pictures of the things I make for dinner.  I'm still tethered to my camera's instruction manual, as I learn to adjust the settings to get the best picture, so I apologize for the less-than-appetizing photos in this post.  I promise this recipe for spaghetti alla carbonara is a lot more delicious than the pictures depict.  With that said, let's get to the food...

The origins of this classic Roman dish are ambiguous and legends surrounding it are many.  A quick search through Wikipedia revealed several theories I had never even heard of: that this dish was made for Italian charcoal workers, or that it was created either for or by carbonari--a secret society who wanted a unified Italian nation in the early 19th century.   The story I've heard and read about most often is that spaghetti alla carbonara was born during the last days of WWII, where American soldiers who had befriended Italian families would bring them eggs and bacon and ask them to turn them into a pasta sauce.  Theories aside, there is one detail that is generally agreed upon: that this recipe is unmistakably Roman.

This pasta dish was a regular on the dinner rotation when I was growing up on the East Coast.  My maternal grandparents were originally from Rome, and came to Washington, DC after WWII.  I still have great-aunts and cousins living in Rome whom I used to visit during my summer vacations,  so I've had the unique opportunity to enjoy it on both sides of the Pond.  After Peter and I were married, I learned how to make it and it's become a regular dinner item in our house.  It's one of Peter's favorite ways to eat pasta.

Traditionally, spaghetti alla carbonara is made using guanciale, salted pork jowl, but that tends to be hard to come by.  American bacon can be substituted, but the smoky flavor can sometimes be too overpowering.  Pancetta, however, is an excellent substitute, and can be found in just about every grocery store.  Instead of being smoked, pancetta is infused with flavor using salt, black pepper and a variety of other spices, such as juniper berries, nutmeg or cloves.  Pancetta gives carbonara sauce the perfect balance of sweet-salty flavor that doesn't overwhelm.  A splash of white wine gives the sauce depth of flavor and a sprinkling of fresh parsley cuts through the richness of the sauce.

So despite its obscure origins and minor ingredient swaps, one thing about this recipe is certain: it's staying on my dinner rotation indefinitely.

Spaghetti alla Carbonara

Adapted from Essentials of Classic Italian Cooking by Marcella Hazan

1 ½-inch thick slice of pancetta, cut into a small dice

½ cup chopped onion

2 T. extra-virgin olive oil

¼ tsp. salt

¼ cup dry white wine (be sure to use wine you would also drink with a meal)

2 large eggs

¼ cup freshly grated Parmigiano Reggiano

2 T. chopped parsley

Freshly ground black pepper

1 lb. spaghetti

Bring a large pot of water to a rolling boil (this will take a while, so you can give it a head start while you prepare the other ingredients).   Once boiling, add 1 tablespoon of salt.  Note: Add the salt in slowly--boiling water will sometimes spill over when you add salt, so you may want to lower the flame when adding in the salt, and then raise it to bring the water back to a boil before adding the spaghetti. 

Chop the onion, parsley and pancetta and set aside.  Preheat a sauté pan over medium heat; add the olive oil and let it heat for about 1 minute before adding in the onion.  Sprinkle the onion with ¼ teaspoon of salt.  Sauté the onion until it becomes tender and transluscent, about 3 minutes.  Adjust the heat if necessary.  Add in the pancetta and cook it until it starts to crisp slightly at the edges.  Add the wine and let the sauce cook down for 2-3 minutes, stirring often.  Remove the sauce from the heat and cover with a lid to keep it warm.

Break the 2 eggs into the bowl you will be using to serve the pasta.  Beat them lightly with a fork, add the Parmigiano, a few grinds of pepper and the parsley.  Mix well.  Set the serving bowl close to where you will be straining the pasta.

When the spaghetti is finished cooking, reserve a little bit of the cooking water in a glass and then strain the pasta well.  Immediately add the hot spaghetti into the serving bowl with the egg mixture.  Toss the spaghetti well so that the egg mixture cooks and incorporates into the spaghetti.  The sauce should have a creamy consisency, but not be too thick or "soupy".  If it is too thick, add small amounts of the reserved pasta cooking liquid; if it is too thin, add small amounts of Parmigiano. Then add the warm pancetta and onion sauce and toss well to combine.

Serve immediately and sprinkle on additional parsley and pepper.