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Grateful III: When You Changed My Life

1 Feb

Every year in February, I write a post about gratefulness. February is Teen Dating Violence Awareness Month, and it is a time during which I reflect on the past and how it has shaped the present. It is also a way of reminding myself to be thankful for simply having good people in my life. You can find Grateful I and How to Not be Grumpy on Valentine’s Day in the archives if you’d like to read the others in this series of posts.

During February, please take time to talk to the teens in your life about cultivating healthy relationships, and how to recognize the signs of abuse. Nearly 1.5 million high school students nationwide experience physical abuse from a dating partner in a single year. It’s time to break the cycle.

teen-dating-violence-awareness-month-2013

The most I can do for my friend is simply to be his friend. I have no wealth to bestow on him. If he knows that I am happy in loving him, he will want no other reward. Is not friendship divine in this?
–Henry David Thoreau

There are a lot of individuals and groups of people who have had a strong impact on my life. My entire family who gave me the foundation and understanding of what it means to love and care for one another, my husband who reminds me every day that I am a person of value and that I am loved, my two best work friends who always seem to know how to bring a smile to my face. To feel as though one matters in the world is a beautiful thing that we often take for granted until someone or something knocks us into the pit. That’s when we need a careful hand to help us up, and is often when we are most grateful for who is fearless enough to lend it.

What is a friend? A single soul dwelling in two bodies.
–Aristotle

Sometimes though, it’s people who I haven’t seen for years that I feel the most grateful to have known. Maybe I couldn’t understand what kind of an affect the person had on me until we were far removed from one another, and that is what came into my head last week. People who quite literally changed my life and don’t even know it. And that makes me think of high school.

Never shall I forget the days I spent with you. Continue to be my friend,
as you will always find me yours.
–Ludwig van Beethoven

I felt lonely as a teenager. This is not to say that I was ever alone. It seems odd when I look back on all of the pictures of me smiling with my friends and being completely silly. I’ve got brightly colored hair, rainbow jewelry, shoes with bright orange flames on them, and am grinning so hard most of the time that my dimples are in full view. Everything outward is vibrant and screams “Look at me, I’m happy!” If there was ever a person ‘trying too hard,’ it was me. Inside I felt gray. It was no one’s fault; that’s just where I was at that moment in my life. And I can accept that now as a part of my evolution, but I couldn’t see it that way at the time. All I could see was the light that was out of reach from where I stood in the pit.

A friend might well be reckoned the masterpiece of nature.
–Ralph Waldo Emerson

But there were people that always dragged me out of that pit. I am in awe of the maturity it showed to be a friend to someone dealing with depression at that age. For a teenager none of that really makes sense, so to be able to shrug at it and say, “Doesn’t matter. I love you anyway,” was an act of selflessness. That gesture made happiness seem possible and within reach. It helped me understand the true meaning of friendship. I will always carry that with me and hope that I can be the kind of friend that these men were to me. So this year, I will share those particular individuals with you because I think it is important to take time to acknowledge those who brought positivity back into my life when I couldn’t do it on my own. During the month of February, I set my intention during yoga practice as one of being thankful for them, and all of the friends who have shown me love along the way.

Friendship is born at that moment when one person says to another: “What! You too? I thought I was the only one.”
–C . S. Lewis

Nate: My friend Zoe introduced me to him at one of our voice class’ concerts when I was in the eighth grade. I hounded Zoe for weeks to give me his phone number and soon we were talking on the phone nearly every day. He and I couldn’t get together very often as we didn’t live close to one another, but where there is friendship there are solutions. On multiple occasions, we synchronized our VCRs (Oh, I’m dating myself here…) so that we could watch the same movie while talking (usually making fun of said movie) on the phone. He stuck with me through thick and thin. He was on the phone with me the night that I ended the most awful, abusive relationship of my life, reassuring me that no, I wasn’t crazy to have done so. Nate was not simply loyal and wonderful in every way, but reminded me that “you don’t need to be fixed, because you’re not broken.”

neenandnate2

Nate and I at a Shaler v. Central Catholic football game. The rain-sleet was going sideways, but *who cares* when you have a friend?

Friendship is the hardest thing in the world to explain. It’s not something you learn in school. But if you haven’t learned the meaning of friendship, you really haven’t learned anything.”
–Muhammad Ali

Jake: My rock. My absolute, total rock. I’ve rewritten this paragraph more times than I can count because I can’t adequately describe how valued I felt whenever we were together. At one point in high school, I didn’t speak to him for almost three months (due to aforementioned terrifying relationship). One night I worked up the courage to call him purely to apologize for my absence, and remember how ashamed I felt for having been such a negligent friend. Three days later he was with me playing pool in my basement like nothing about our friendship had ever changed. He always accepted me without reservation. There was nothing I looked forward to more than seeing him at our weekly youth group meetings. He was, and I have no doubt still is, an incredibly talented artist. I have kept for years a pen drawing he did in one of my notebooks. Under the psychedelic design his phone number is written with the words “call if you ever need anything” beneath it. When I see pictures of him now happily married and with a beautiful little son, it makes me feel so joyful for him and his family.

Hanging out with Jake at a St. Mo's youth group meeting.

Hanging out with Jake at a St. Mo’s youth group meeting.

“Why is it,” he said, one time, at the subway entrance, “I feel I’ve known you so many years?”
“Because I like you,” she said, “and I don’t want anything from you.”
–Ray Bradbury

Joe W.: A hero to me in the most honest sense of the word. Joe brought me back to the land of the living when I tried to isolate myself from everyone and everything. We spent many Friday afternoons wandering the streets of Oakland, and regularly spiffed ourselves up to go to the theatre together. We’d grab a pair of balcony seats to whatever musical was playing at the Benedum and then spend hours afterward critiquing it. He encouraged me to go to speech and debate meets, pushed me to be a better musician, got me to dance, and fed my creative spirit more than any friend I have known since. He is the reason that I came to know and love so many different shows. To this day, I cannot see a performance of Les Miserables without thinking of us seeing it together and getting chills at the chorus’ rendition of “One Day More.” His encouragement and kindness lifted me up in a way that was truly special. I thought of him nearly every time the NSO warmed up before Choral Arts performances last year, sure deep down that he could outplay their oboist…just because of the kind of determination he has in his heart.

“Why did you do all this for me?” he asked. “I don’t deserve it. I’ve never done anything for you.”
You have been my friend,” replied Charlotte. “That in itself is a tremendous thing.”
–E.B. White

Scott: If you could take joy and fill a person to the brim with it that would describe Scott. He radiated joy. From the day I met him I was smitten with him. His capacity for love and forgiveness is something that I have striven to achieve ever since. I met Scott during my junior year of high school, and we were dance partners for part of our school’s performance of “Anything Goes.” When I was having a particularly bad day once, I remember him standing in the wings on the other side of the stage making silly faces at me until I laughed. Sometimes he’d just grab my hand and yank me into a dance number without a word. When I felt lost and confused, he was the person who helped me make sense of things. On numerous occasions we were out somewhere with our other friend Pat and he would make me laugh so hard that I’d be afraid to sip whatever I was drinking for fear of it spewing out of my nose. One of my favorite memories of all time is thinking of the blast we had wandering around downtown Pittsburgh and enjoying the revelry one New Year’s Eve. Every once in awhile, one of our silly inside jokes pops into my head out of nowhere and I cannot help but smile. That in and of itself is a really wonderful thing, and the warm happiness that follows is worth more than gold.

Scott and I celebrating at a cast party after "Anything Goes." Now those are some happy, happy faces.

Scott and I celebrating at a cast party after “Anything Goes.” Now those are some happy, happy faces.

Writing this has been a very peaceful, reflective exercise, and I have and will always carry the lessons and values that these people taught me. I will forever be in awe over the fortune of having known them.

And I will never stop being grateful.

www.teendvmonth.org

www.breakthecycle.org

www.loveisrespect.org

www.loveisnotabuse.com

www.pcar.org

www.nsvrc.org

Warming up: Beer-Braised Short Ribs

21 Jan

Welcome to 2013! Neen’s Notes is grabbing the bull by the horns and ready for another year of kitchen experiments and fun:

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Our long national nightmare has ended and hockey is back! The Penguins had their opener against Philadelphia on Saturday and looked like they had things pretty well put together. I was impressed given that there was only a week of training camp due to the lockout.

It was conference championship week for the NFL, so a sports-filled weekend all around. What better way to enjoy the games than with something meaty and slow-cooked? That’s what was on my mind when I headed to the grocery store to get some things to make over the long weekend. You know it’s going to be a good day when you walk in and the butcher (with whom you have wisely made friends) gives you a big grin and says, “Check these out. These are what you want, trust me.”

Well who am I to argue? And let’s be honest…they were very pretty:

1 - short ribs

Short ribs have a lot of connective tissue to break down and cry out to be braised slowly in a very flavorful liquid. The key is to strike a balance between earthiness and acidity, and a mix of stock and something alcoholic is a good place to start. Wine braises are delicious, but for “tailgate” food I thought a good dark lager seemed more appropriate.

Beer Braised Short Ribs

  • 2 lbs. beef short ribs
  • 2 tsp. dried thyme
  • 3 tbsp. olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 3-4 small carrots, diced
  • 2-3 sprigs flat leaf parsley
  • 4-5 sprigs thyme
  • 1 tbsp. fresh rosemary
  • 12 oz. dark lager
  • 2 1/2 cups veal stock
  • 2 tbsp. tomato paste
  • Salt and pepper

Remove the short ribs from the refrigerator one hour before cooking and season with the thyme, salt, and pepper.

2 - seasoned short ribs

Preheat the oven to 300 degrees F.

Heat a dutch oven over medium-high heat and add the olive oil. Once it is shimmering and fragrant, add the short ribs to the pan and brown on all sides. This will take about 10-15 minutes.

4 - browned ribs

Remove the ribs to a plate and set aside. Reduce the heat to medium-low and add the onions and garlic to the dutch oven. Cook for 2-3 minutes or until the onions are translucent.

5 - onions in pan

Add the carrots and tomato paste and stir thoroughly with a wooden spoon, scraping the bottom of the pan.

6 - vegetables and tomato paste

Add the ribs back to the dutch oven and tuck the herbs around them. Pour the beer over the meat and then add 1 ½ cups of the veal stock.

7 - herbs8 - add the beer

Cover the dutch oven and move it to the oven. Cook for 3 hours, adding small amounts of veal stock every hour until the remaining cup is used. Remove the lid during the last 20 minutes of cooking.

Move the ribs to a plate and remove sprigs of herbs from the dutch oven. Puree the remaining liquid and vegetables into a sauce with an immersion blender and reduce slightly until it coats the back of a spoon.

9 - cooked ribs10 - pureed sauce

Pour the sauce back over the whole ribs and serve as-is if you like. The meat is very tender though, so I shredded it and served it on whole wheat pasta with the sauce. The end result was a hearty, warm dish that fit perfectly into a lazy January weekend.

11 - short ribs over pasta

Hope you’re having a great start to 2013!

Ciao for now,

Neen

“Tell yourself…”

29 Nov

“…how lucky you are.”

Ignore the fact that I’m quoting from Seussical the musical and meditate on that statement for a second. Now that Thanksgiving has passed us by and we’re rolling on toward December, most of the people I know have entered the frantic “oh-god-what-do-i-buy-people-where-did-this-year-go” phase. The thought hit me this time around, but it didn’t really stick. The emotional roller coaster that we’ve been on this year has made me feel significantly more appreciative of what is already in my life and admittedly a little bit selective about how I choose to spend my time. I’ve written here before about how thankful I feel to have my family, my ability to cook things that make people happy, and a safe, wonderful home. But I was pleasantly surprised to be reminded of a few other things during November…

I’ve put off writing any kind of long fiction for almost my entire life. The vast majority of the writing I do is journaling, essays or poetry. I love science fiction literature, but the idea of sitting down and writing a book always seemed so daunting. I’d try, then make it a third of the way through and get lost. It would languish for so long that by the time I went back it I wanted to scrap the entire thing. On a whim and looking for a distraction the week after my mother-in-law died, I decided to try my hand at National Novel Writing Month (NaNoWriMo). If you enjoy writing in any sense and haven’t given the challenge a shot, I highly encourage you to do so. It forced me to sit down and just write every day in November. It didn’t matter if what I put down was a complete wreck or created a massive plot hole, the challenge made me think creatively and problem solve every day until I hit that 50,000 word mark. I never thought I’d actually finish it and there’s a massive amount of editing to do to make it anything I’d want to share, but I wrote a manuscript for a novel in a month. It’s honest and it’s mine. Aside from the nice feeling of accomplishment, there was also something very cathartic about the experience. I’ve always seen writing as therapeutic, but I didn’t think that fiction would have quite the same feel to it. Interestingly enough, the idea that I could write anything or create a character as wonderful, horrific, or just plain crazy as I felt like was liberating. In a way it made me work through my own daily thoughts and feelings in a constructive way. I appreciate writing for the positive way it has enriched my life and made me a more creative thinker.

November also brought with it a strong compulsion to purge the house. I don’t know why, but I’m really glad it did. It made me get around to going through the old computer equipment, files, random junk, kitchen toys, clothes, and general nonsense that accumulates when you are too busy and tired to care about it. We were able to recycle or give away a lot of things and the process reminded me to be grateful to have so much and to see cleaning out the house not as a chore, but as a way to share. I appreciate cleaning for making me remember to be a mindful citizen of the planet socially and environmentally.

Along with said compulsion to act as a tornado around the house came finding all sorts of hidden treasures! Among the items I found was a single, lonely CD labeled only as “Back up 9/04.” Buried in a storage tub full of my old journals and some paper files, It was scratched to death and I was sure that there was no way my laptop would read it. When I put it in the drive, the loud buzzing as it began to spin was less than encouraging. But the Auto Play dialog box popped up and I clicked the button to open the files. Before me was my entire freshman year of college on one, sole disc. Between five moves and several computers I thought I’d lost those files (I have since become more diligent about having redundant back-up copies). There was a folder full of poetry, one of school work, and one of music compositions. But it was the last folder on the disc that caught my eye the most: It was just labeled “hub” and I knew exactly what was in it.

My freshman year of college was chock full of luck. I was a depressed mess of an individual when I left Pittsburgh and somehow ended up in a small dorm where we were practically a family and in a major where I don’t think there was anyone that didn’t like each other (even though we were almost always competing with one another for stage roles). Then there was The Hub. A few of the computer science majors ran a file sharing hub that was open to anyone with an on campus IP. It also had a chat room and that is where I started talking to a bunch of people in entirely different majors (I’d later marry one of them!) and “met” many of my very best friends. We’d spend a few hours, usually obscenely late at night, just typing to each other and making silly, sarcastic jokes.

It should have been the most awkward thing in the world when we all finally decided to meet in person, but it wasn’t, aside from the fact that none of us knew each others’ names at first. And after that one night meeting up and walking to the only open place we could knew of—a pizza joint called Little Steve’s—at 3 in the morning, we were a regular Island of Misfit Toys in the very best sense. So when I found that folder a few nights ago, full of pictures from our weekly dinners and chat logs from our funniest conversations, I was reminded of how much that group of people completely changed my perspective on what it meant to be a friend. There are only a few of them that I keep in touch with, but they will always be with me. They changed my entire life for the better. They brought me joy when I didn’t believe that I deserved it, and put me on their shoulders while I found self-confidence. Even at my saddest moments, I think of them and think “Bring joy.” If I can find at least one moment each day when I make someone smile or laugh, then that day is a success. I appreciate the whole hub (especially three Joes, two Ians, Kris, Johnna, Anthony, Evan, Talia, Brandon, Mike, Colin, Mark, Ed, and Kevin) for teaching me how to just let go and LAUGH.

These two pictures from that old, scratched up CD basically say everything. Always smiling. And in case you’re curious, it’s powdered sugar on the lens of my camera in the first one. It was a good night:

No, she didn’t maim him. She’s probably the one person in our dorm I trusted with a chef’s knife.

While this post might not contain delicious food (aside from that table full of Kris’ baking magic), it is one of the most satisfying things I’ve made recently. But just so you don’t feel neglected: Our office’s annual recycled arts and crafts show and reception is coming up and I am the chef de cuisine for the evening. Which means an incoming Recipe Megapost! Look out for it late next week. For now, I leave you with this: If the holiday shopping is already driving you toward the bourbon-laced eggnog and spiked mulled cider, remember that what you carry with you in the spiritual sense is the one thing that you’ll always have. So let it be joy.

Ciao for now,

Neen

Deep-Fried Delicious Memories

1 Nov

Two days after what was probably the most fun wedding party ever, my in-laws hosted brunch for our family at the Grand Concourse. My mother-in-law Lynn was glowing with pride in a beautiful floral print pink dress and matching cardigan as she welcomed everyone to another celebration as a big, new family.

The Grand Concourse lives up to its name in more ways than one. It’s a giant restaurant set in an old train station, and is famous for its vast brunch buffet complete with everything from roast beef to bananas foster. But what was it that tickled our family the most?

The doughnut machine.

Yes, the doughnut machine. A mold dropped perfectly shaped pieces of doughnut batter into oil just long enough for them to cook and then moved them  along to a conveyor belt where the grease drained off of them. Next to the machine were two bowls where the doughnut could be dipped in either powdered sugar or cinnamon sugar. Needless to say, we were all incredibly entertained by this. Especially Joe and Lynn.

For almost as long as I’ve known Joe, I’ve known exactly where he gets his eating habits. It’s certainly not my father-in-law, who like me, thinks vegetables really are a food group. Nope, it’s definitely his mom. Their shared love for burgers and fries, anything with blueberries in it, and fresh, hot doughnuts is unmatched. We arrived in Louisville late one night on a flight from DC and saw that the Krispy Kreme nearby had the “hot doughnuts” sign lit up. I blinked and we were at the drive-thru window. On another occasion when I’d had just about enough of grad school, I closed the books for a day and made yeast doughnuts with a honey glaze and sent half of them with Joe when he went to visit his parents. I was later asked why only a half-dozen had been delivered.

It was a long summer for Lynn as she fought valiantly to stay well amidst all of her treatments and enjoy the wedding festivities. By the time the brunch in Pittsburgh came around, she didn’t have much in the way of an appetite anymore. But when my brother returned to our table with two fresh mini-doughnuts for her (one of each kind, of course!), she took a bite of each. It was the first thing I’d seen her eat in a long time and one of the few foods she said still tasted good to her. Had I the time, I’d have been churning out doughnut recipes for all of August.

Things changed very quickly when we returned from Pittsburgh. A few posts ago in “Bake it All Away,” I mentioned that the reason I’d baked bread that particular day was because I was feeling sad and powerless. It was right around that time that Lynn’s condition started to deteriorate. All I could do was make frozen meals for my father-in-law, sit by Lynn’s bedside singing and trying to remember the words to songs from “Evita” (her favorite musical), and play Rachmaninoff recordings so at least she might dream about being at spectacular performances at the Kennedy Center.

On October 23rd, Lynn’s long battle with ovarian cancer ended. She passed away peacefully with Joe, Roger, myself, her sisters, and her nurse at her side. The loss has felt agonizingly painful at times and we’ve all spent the last week in kind of a fog. Life still doesn’t feel real, and I imagine that it will take a long time to get used to the “new normal.”

Then Hurricane Sandy hit and gave us Monday and Tuesday off of work this week. It was kind of a relief and gave me time to do something a little bit fun and lighthearted for a little bit of distraction.

I’ve been promising Joe for a month that I’d make cider doughnuts for him. But we spent most of our October days being where we truly needed to be, with our family. So when I suddenly had unexpected free time on Tuesday morning, I decided to spend it elbow deep in flour and all the spicy sweet smells of autumn.

Cider doughnuts are cake doughnuts, so there’s no rise time involved here. That said, the dough does require some chilling prior to cutting, so make sure you have a good chunk of time on hand before starting.

Apple Cider Doughnuts

  • 1 cup apple cider (fresh, unfiltered is best)
  • 2 small strips of orange peel
  • 1 shot bourbon
  • 3 ½ cups flour
  • 2/3 cup sugar
  • 1/3 cup brown sugar
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. cinnamon
  • ½ tsp. fresh grated nutmeg
  • ½ tsp. salt
  • ½ cup buttermilk
  • 2 eggs, room temperature
  • 4 tbsp. unsalted butter, softened

Toppings

  • Sugar mixed with cinnamon
  • Powdered sugar mixed with just enough cider to achieve a glaze that ribbons off of a spoon.

Combine the apple cider, orange peel, and bourbon in a small pot over medium heat and simmer until it reduces to between a 1/3 and ¼ of a cup of liquid. Discard the orange peel and set the liquid aside to cool.

In a large bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

In the bowl of a stand mixer, beat the sugar and butter together until smooth. With the speed turned to low, add the eggs one at a time, mixing in between additions, and then add the cider reduction and milk. Mix until well blended.

Add the flour mixture to the wet ingredients and mix just until everything comes together. You’ll have a sticky, loose dough.

Line a baking sheet with parchment paper and dust it with flour. Scrape the dough out of the bowl and onto the baking sheet and flatten it with your hands until it is ½ in. thick. Freeze for 20 minutes or until slightly firm.

Cut doughnuts into desired shapes and place them on a second baking sheet lined with floured parchment paper. I used a 2 in. biscuit cutter and got 3 dozen small doughnuts. A larger biscuit cutter can also be used, in which case you should also cut out the middles (a shot glass dipped in flour works well) and use them to make doughnut holes. If a 1 in. cutter is used to make only doughnut holes, the yield is about 10 dozen. These fry fairly quickly and it’s easier to avoid raw middles with smaller doughnuts.

Refrigerate the pan of doughnuts while you prepare the frying oil and toppings. Put each topping in a shallow bowl and set them next to a wire rack placed over a piece of aluminum foil. Fill a pot with at least three inches of peanut or corn oil. They both have high smoke points, but peanut oil is my favorite for frying. Heat the oil over a burner set to medium-high until it reaches 350-360 degrees. Keep the oil within that temperature range while you fry the doughnuts and you won’t end up with greasy pastries. If you filter your oil at the end to reuse it, you’ll notice that you lose very little when you pay attention to temperature control.

Fry batches of 5-6 doughnuts at a time for 30-60 seconds on each side or until brown. Two chopsticks or butter knives make it easy to flip them. One batch I made had a few that were a little doughy in the middle, so I’d lean toward the longer cooking time for larger doughnuts. Doughnut holes cook much faster, so watch them closely. Check the oil temperature between each batch and adjust the heat accordingly.

Drain the doughnuts on paper towels for a few seconds and then either dip in the glaze or roll in the sugar. Enjoy warm with a cup of very strong coffee for maximum joy.

As Joe and I ate them and relaxed on a much-needed surprise day off of work, I couldn’t help but smile and think of Lynn. She’d have been right there with Joe, probably play-fighting for the last one on the plate.

If you want to see some of Lynn’s favorites, check out other recipes I’ve made for her: There’s Easter Bread (she loved it for grilled cheese sandwiches), Flourless Chocolate Cake with Italian Meringue for the chocoholics, and last year’s special birthday treat, a Coconut Layer Cake for the true southerners out there.

I’ll always love this special lady for everything she was: A generous, loving, kind, intelligent and empowered woman with more wit in her little finger than I have in my entire body. I feel blessed to have known her, and even more special to be a part of her family forever.

Ciao for now,

Neen

Tribute to the Pie Queen

9 Oct

My best friend at Northeastern U. was an incredible baker. You’d walk into her dormitory suite and be enveloped in the warm scent of apples, cinnamon, and buttery pastry. She was undoubtedly one of the most generous people I have ever met in my life, and never once hesitated to take care of those around her. My freshman year of college, I would be her kitchen helper when she made dinner for our friends once a week. Every week was a different theme; from Italian and Southern favorites to a night of American classics that ended in an epic powdered sugar fight. Outside of my family, she is the one person who truly inspired me to see cooking in that light. She’s one of the reasons I almost never bake anything without intending to give some of it away.

Eight years ago today I solo-baked my first layer cake and it was for her. My decorating skills were even less, um, elegant than they are now and I used M&Ms to spell out her name on top of the icing. We watched a Red Sox v. Yankees playoff game, drank, ate, and laughed our heads off with the rest of our friends the entire evening. That night is more vivid in my mind than almost any other from that year living on Columbus Avenue. I adored those friends, especially the skinny guy with the sandy blonde curls and bright yellow “Firefighters for Kerry” shirt who asked me out four days later. Who knew I’d be calling him my husband someday?

Every year when that first autumn chill hits my bones, I think of my friend and the incredible apple pie she would make for us at a moment’s notice. That inaugural Fall day was most certainly yesterday. Saturday was warm with puffy clouds in the sky and then BAM: 50 degrees and overcast on Sunday.

I only had two apples in the refrigerator. Damn. Pie was not to be, but all was not lost. A lonely package of thawed phyllo dough called out to me and the next thing I knew I was making origami folds with the paper thin sheets slicked with butter. It might not be pie, but the little pockets of goodness were certainly easy to transport and share with colleagues.

I think she’d be proud of me.

Apple Turnovers with Hazelnuts and Almonds

Okay, take a deep breath. You are going to tear several sheets of phyllo dough. Don’t worry about it. Either patch it with a dab of butter or just grab a fresh sheet from the box. To keep your phyllo pliable while you work with it, keep what you aren’t currently working with and covered with a damp towel.

  • 2 large apples. I used Rome apples this time and enjoyed them a lot.
  • 1/3 cup sugar, plus extra for dusting finished pastry.
  • 3 tbsp. all-purpose flour
  • 1 tsp. ground cinnamon
  • 20 sheets phyllo dough (14 inches x 9 inches), thawed, unrolled and covered with a damp cloth.
  • 6 tablespoons butter, melted
  • ½ cup chopped toasted hazelnuts and almonds

Preheat an oven to 375 degrees F.

Core, peel, and chop the apples. This kitchen toy is pretty awesome. I keep it around for when I make apple rings to dry or preserve. A $10 investment that will save you a massive amount of time unless you are Hiroyuki Sakai: http://www.youtube.com/watch?v=c-xkL9DbwJc

Combine the apples, sugar, cinnamon, flour, and chopped nuts (if using) and set aside.

Now you are going to assemble and fold the dough exactly as you would do with the American flag. Here is a very clear video of the folding process. You don’t need to do the final fold at the edge and can finish with your original triangle pattern: http://www.youtube.com/watch?v=PcOWc5EJbVo

Place one sheet of phyllo dough on a clean work surface and brush one half with butter. Fold the sheet in half lengthwise and then repeat the process of buttering and folding. You’ll have a long strip of dough.

Take about one tablespoon of the apple filling and put it at one end of the phyllo strip. Then, fold the edge over the filling at a 90 degree angle to form a triangle shape. Continue folding into triangles the whole way down the strip of dough. Place the finished turnover seam side down on a baking sheet.

Repeat the process until you run out of either dough or filling. If you are being really neat and meticulous about it, you could probably get two dozen turnovers out of this recipe.

Brush the finished turnovers with melted butter, sprinkle on some extra cinnamon and sugar, and then bake for 15 minutes or until golden brown at the edges and on the bottom. Move them to a cooling rack. Unlike pie, you can eat them right away without the fear of oozing pie goo being left in the pan and not on your plate.

So, an autumn tribute to the Pie Queen, who taught me that generosity is the greatest gift in the world and always made me feel that no matter how cold the Boston winters were, there would always be a place to go to be warm all over. Thank you, my friend.

Ciao for now,

Neen

Ferdinand’s Flowers

25 Sep

“Once upon a time in Spain there was a little bull and his name was Ferdinand.”

So begins Munro Leaf’s tale of the bull who would not fight. Rather than play and butt horns with the other little bulls who dream of one day fighting at the bullfights in Madrid, Ferdinand enjoys the simple pleasure of smelling the flowers. One fateful day he goes to sit under his favorite tree and accidentally sits on a bee. The bee of course exacts revenge by stinging him, Ferdinand jumps, and then runs around crazily trying to soothe the pain. Seeing this, the men from the bullfights think he must be wild and fierce. He is taken off to Madrid to fight, but upon arriving he sees all of the ladies with pretty flowers throwing their roses into the ring. When it is his turn to fight, he simply sits down in the middle of the ring and breathes happily…just smelling the flowers. No matter how they poke, prod or provoke him, Ferdinand will not fight and he is sent home.

“And for all I know he is sitting there still, under his favorite cork tree, smelling the flowers just quietly. He is very happy.”

If I had to wager a guess, the first place I read The Story of Ferdinand was probably at the Squirrel Hill branch of the Carnegie Library of Pittsburgh. Other than The Giving Tree, it is one of the few stories I remember reading as a child that seemed to stick with me and speak to me at every age.

Maintaining self confidence is something that has always been a struggle for me. I was a kid who was mostly content to go along with what my friends had planned. As long as the people I was with were in good spirits, I probably was too. I was very self-conscious about the things I liked. The first time I met someone with the same musical interests as me, my head almost exploded with joy. I saw a lot of really terrible movies throughout high school purely because I didn’t really want to speak up and say, “No, I’d rather not see that.” In my head it was better to go along with things than be a bother or be difficult.

And I would think of Ferdinand…

Ferdinand didn’t feel guilty about not wanting to fight. He ignored everyone yelling at him and simply enjoyed the smell of the flowers. Ferdinand was in control of his own destiny, even if that was just to sit under his favorite tree.

That’s what I always wanted out of life: to be content with myself just as I am, to enjoy the things in life that make me happy, and to let the rest roll off of me like water on a duck’s back. In the face of others telling me what I should do, like, or think, I wanted to be able to make my own decisions and stand by them confidently.

I would think of Ferdinand every time I stepped up to sing at karaoke, stood in front of my mirror before a job interview, or decided all on my own to stay in one night and learn how to make croissants instead of going out to a noisy bar.  And his story reminded me to just be myself and BE HAPPY.

And so I decided to have him join me permanently…

While he is still healing, I thought it would be nice to make some little “flowers” that smell so wonderful I think almost anyone would stop to enjoy the scent.

Cinnamon Rosettes (aka Flowers for Ferdinand)

These aren’t your typical ooey-gooey cinnamon rolls, but they are soft, sweet, and have lots of bits of caramelized cinnamon-and-brown-sugar for you to enjoy since each one is baked in its own little tin.

Dough:

  • 2 cups flour
  • 1/2 cup milk
  • 1/4 cup sugar
  • 1 egg
  • 3 tbsp. unsalted butter
  • 2 tsp. dry active yeast
  • 1/2 tsp. salt

Filling:

  • 1/2 cup brown sugar
  • 2 tbsp. unsalted butter, melted
  • 2 tsp. cinnamon

Warm the milk and a pinch of sugar to between 110 to 115 degrees F. Sprinkle yeast over milk and let stand until foamy, about 5 minutes. In a small bowl, whisk together egg and remaining 1/4 cup sugar, then slowly whisk in yeast mixture. In the bowl of a stand mixer, combine flour and salt.

Turn the mixer on a low speed and add the egg mixture, stirring until combined. Add butter and mix until incorporated. Fit the mixer with a dough hook and let it knead the dough for a minute or two, then knead by hand until smooth and elastic.

Roll the dough into a ball and put it in a greased bowl. Cover the bowl with plastic wrap or a tea towel and let the dough rise in a warm draft-free place for one hour or until it doubles in volume.
Prepare filling by whisking together the brown sugar and cinnamon.

Butter a muffin tin and set it aside.
Once dough is doubled, turn it out onto a lightly floured surface, deflate gently, and then roll into a large rectangle (about 10 x 14 inches). Brush the dough with the melted butter. Sprinkle the filling evenly over the dough’s surface.

Tightly roll the dough over the filling, forming a 12 to 13-inch log. With a sharp knife, gently slice the log of dough into 12 equal pieces.

Place one piece in each muffin cup and then loosely cover the pan with plastic wrap or a tea towel and allow the buns to rest for another 30 minutes. The dough will not rise a lot, but they will puff slightly.

Preheat your oven to 350 degrees F.
Bake rosettes for 15 to 20 minutes, until puffed and brown. The final internal temperature should be between 190-200 degrees F. Gently remove them from the muffin tin and cool on a rack.

Makes 12 buns.

I’m pretty sure that Ferdinand thought these were the sweetest smelling flowers hed ever smelled, and I bet you’ll enjoy them too. Plus, there is no better way to start a crisp, autumn weekend than with a warm cinnamon bun, a cup of coffee, and a reminder to just be yourself.

Ciao for now,

Neen