The Household Seal of Approval

Part of the attraction for me to vintage cookbooks and vintage books in general is the incredible amount of care that went into the designs.  Think of pulp fiction novels from the 50's.  The enduring attraction, to some extent, is the cover artwork.  Vying for attention from shelves and newsstands of years gone by, they are brightly colored, titilating, and suggestive.  Some cookbooks of decades ago hold that same attraction for me.  So many cookbooks have amazing graphics and design--from embossed covers of intricate detail to illustrations with mid-century style and swagger.  While surface beauty wasn't the only factor that led to this week's cookbook pick, it did make me linger a little longer over my choice.

From 1941, The Household Searchlight Recipe Book came out of Topeka, Kansas.  I did a little research on The Household Magazine and discovered that it was pretty prolific for its time.  In 1931, it had a subscription circulation of over 1 million readers.  The Library of Congress even has an issue from 1926 in its digital archives, which is a treat to look through.  The recipe book has an extensive index of options, with recipes tested and given the 'Searchlight Seal of Approval,' which must have been the Topeka version of the Good Housekeeping seal.  The 'Sandwiches' section alone provided a plethora of options, which is what made it win out over the Trader Vic's cookbook that was also under consideration.  A lot of ingenious combinations, a lot of downright odd combinations, all under the categories of open faced or closed sandwiches, with gentle suggestions on what bread to use and whether to keep crusts on or off.

I could have chosen Pineapple Peanut Sandwiches, Baked Bean Sandwiches, Black Walnut Sandwiches, or even Coconut Sandwiches.  But I didn't.  What I did choose was the Fig Nut Sandwiches and the Carrot Sandwiches.  With some of the choices available here, your next tea party would be anything but ordinary.

I took liberty with the recipes since both called for a specific salad dressing to mix in.  I used what I had on hand, or just shaved enough off the recipe to make it still work without having to make anything more.

Carrot Sandwiches
Adapted from The Household Searchlight Recipe Book
Recipe courtesy of Eulalie Weber, Marysville, KS

1 large carrot, washed, top and root end trimmed
1/2 cup dry roasted peanuts
Arugula, washed
2 tbsp tahini dressing
2 slices whole wheat bread, toasted

In a food processor, grind peanuts to fine consistency, but not peanut butter.  With the shredder blade, add the carrot and pulse to combine.  Add dressing to bring to spreadable consistency.  You could easily use the same amount of vegetable or olive oil in place of the dressing.  Spread on one slice of toast with arugula, top with second slice and cut into triangles. 

Fig Nut Sandwiches
Adapted from The Household Searchlight Recipe Book

1 cup dried figs, about 8 or 9
1/4 cup almonds
2 tbsp honey
1 tbsp lemon juice
2 tbsp mayonnaise
pinch of salt
baguette, sliced thin and grilled

Grind almonds in a food processor until minced but not ground too finely.  Add figs and grind until combined.  Add remaining ingredients and process until it becomes the consistenly of a chunky spread.  Spread on bageutte slices.

1861 Carrots in the German Way

I promised to start a Throwback Thursday series, where once I week I'll cook a recipe from one of my vintage cookbooks, covering each decade of the 20th century through the present.  Within a few hours of making this declaration, I discover that I have nothing to cover 1900-1910.  Granted, my 1914 copy of The Boston Cooking School Cookbook has copyrights from 1896 to 1914, but I'm leaving that book in the second decade.

What I do have is a 1968 edition of Beeton's Book of Household Management, which was originally published between 1859 and 1861.  Yes...we're throwing it back to the 19th century for the first #tbt!  The 1968 edition is a facsimile of the original 1861 version, it's small in stature--just about 5 x7 inches--and comes in at a whopping 1100+ pages.  The Table of Contents covers everything from the duites of a home's mistress, what is expected of the housekeeper, the arrangement and economy of the kitchen, and 'observations' and recipes for every game bird you can think of, boiled calves heads, and veal cake (promised to be a convenient dish for a picnic).

I began flipping through the desserts sections, but figured that with half a cake still in the fridge, I should probably opt for something that wasn't  a cake, cookie, or pudding.  Maybe something a little healthier, but not a venture into how to stew pigeons or roast a haunch of venison.

Vegetables seemed a safe route to travel and after bypassing 'Artichoke Pudding',' 'Potato Snow,' and a few other recipes, I settled on 'To Dress Carrots in the German Way.'  Honestly, I'm not sure what makes this the 'German Way'...maybe the nutmeg?  I don't use nutmeg too often and usually it's in sweets, but this...this is a great dish even after 150 years.

I'm going to spend a little more time in this book.  An explanation of the duties of the laundry-maid.  Advice on child rearing and dealing with infantile fits.  And where else would you learn about a mesurement called a gill?  (And then have to Google to find the answer.  It's a quarter pint!)

To Dress Carrots in the German Way
Adapted from 'Beeton's Book of Household Management'
Serves 2-4

3 medium to large carrots, washed and cut into short pieces
3 tbsp butter
1/4 tsp nutmeg, freshly grated
1 tbsp parsley, minced
1 tbsp onion, minced 
1 1/2 cups veetable or chicken stock
1 tbsp flour
salt

In a large skillet, melt 2 tbsp of the butter over medium heat.  Add the carrots, onions, parsley, and nutmeg.  Stir to coat the carrots and cook until onions begin to turn translucent and carrots begin to soften.  Pour stock into skillet and simmer until carrots continue to tender.  In a small saucepan, melt the remaining tablespoon of butter, then add the flour, stirring until mixture begins to brown.  Add the liquid from the carrots and bring to a boil for a minute or two.  Return stock to skillet and simmer until sauce reduces and thickens.  

A perfect side for roast chicken or over a bed of rice.

Golden Goodness

After a lazy Sunday morning of sleeping in until almost 10 a.m, I thought I should be a little productive and go to the farmers market in Encino, since I had missed Saturday's market in Burbank.  While I typically prefer to go first thing in the morning, when the temperatures are still cool and the sun hasn't reached its peak, I wanted to get some produce and thought maybe I could score some bargains since I was going to get there near the end of the day's run and figured the vendors didn't want to haul back what didn't sell earlier.

 I did get a few bargains that day.  I made a lightning quick round through the market, 25 minutes from parking to shopping to back on the road and came away with a huge bouquet of flowers for five bucks, because sometimes you just have to buy yourself flowers, golden beets, daikon radish, lettuce, carrots, leeks, a huge bundle of purple basil, and a bunch of yellow carrots.  Productive.  On the drive home, all I could smell was basil and eucalyptus.  It was blissful.

Pesto was definitely being made.  I've discussed and waxed about pesto on here before (at least four times!), and my feelings have not changed.  I love pesto today just as much as I did when I wrote about it previously.  Though I will tell you that this pesto was some of the best I've made in awhile.  No kidding.   Maybe because I was a little more precise on measurements.  Maybe because the basil was so amazingly fresh.  Maybe because pesto is really just an amazing food.

And what could be more amazing than taking that pesto and pairing it with those yellow carrots?  On that day, not much.  The carrots were perfect for roasting.  I let them roast long enough to leave them with a little, just a little, bite.  Al dente, as it were.  I'm not ashamed to admit that I was eating them out of the baking dish before dinner was even ready.  They were that good.  And bits of the pesto had actually browned and crisped in the oven.  AMAZING!

 I used walnuts instead of pine nuts.  I noticed the last time I made pesto, I had an aftertaste in my mouth.  I honestly didn't think too much about it until I was over a friend's house and she mentioned how she wasn't going to use pine nuts grown in China.  So, thanks to the power of Google, I found a slew of articles and blog posts about pine nuts leaving a metallic taste in people's mouths.  Realizing that's what happened to me, I decided to look for pine nuts grown anywhere but China.  Let me tell you how expensive Italian pine nuts are.  Very.  As much as I want to get some, I'm holding off on spending the money.  By all means, if you don't get the horrendous aftertaste, don't like walnuts, or feel that using anything BUT pine nuts is blasphemous, use them.


Roasted Yellow Carrots with Pesto
Pesto makes about a cup

3 cups basil leaves, purple or otherwise
1 cup walnut pieces
1/2 cups Grana Padano or Parmesan cheese, grated
3 cloves garlic
1/4 cup olive oil
salt and pepper

1 bunch of carrots, yellow or otherwise, tops trimmed, washed and dried
2 tablespoons olive oil
salt and pepper


In a large skillet over medium heat, toast the walnut pieces  just until you can smell.  Remove from heat and let cool.  In a food processor, toss in the basil leaves and walnut pieces.  Pulse until the basil and nuts begin to pulverize and combine.  Add the cheese and garlic (you can chop the cloves).  Slowly drizzle in the oil and run the processor on high until everything mixes together.  Give it a taste, adding salt and pepper as you wish.  

For the carrots, pre-heat oven to 400 degrees.  In a shallow baking dish, lay the carrots in and pour olive oil over them.  Make sure all the carrots are evenly covered with oil.  Roast carrots for about 25 minutes, then spread 2-3 tablespoons of pesto on vegetables.  Return to oven for another 5-10 minutes or until fork tines easily pierce carrots.  

Out of Sorts...

...I know, I know...it's been a few weeks since I posted. Here we are nearing the end of yet another holiday season and soon we'll be saying 'hello' to a new year. Another Christmas season and I wasn't in much of a holiday mood. The past few months of not having a job, coupled with the holidays, just kept me in a down mood. Some days, very down. I did end up finding a full time job (albeit, temporary) and a part-time job (also temporary), both in retail. While I'm thankful for both, it's not alleviated the constant knot of worry and anxiety in my stomach, since both jobs pay close to only half of what I was making earlier this year. I listen to all the news reports about the country about to go over the fiscal cliff as I stand precipitously at the edge of my own, trying to scrape together the money to pay rent.

 It's made me think about the service industry, one of the fastest growing sectors and one of the poorest paid. Living on minimum wage or just above is not easy. Low pay, no benefits, and you're expected to put a smile on your face and sell, sell, sell. Someone said to me recently that working in retail is corrosive to the soul. Not a bad way to put it. For the sake of my soul...it's time to get out.

 Why am I sharing this? I tend to throw up a lot of smoke and mirrors around myself to keep how I feel and what I'm going through close to the breast. But ultimately, how I feel affects what I cook, how I cook, and even whether or not I cook. For the past couple of months, I've done very little cooking and baking. A lot of what I cooked I put in the 'baby food' category. It was a need for comfort food. Think mush...grits, polenta, rice...and that's if I decided to turn on the burners. There were a lot of sandwiches in there too. And there were a lot of days when eating was just an afterthought because I needed an energy intake. I did bake for the holidays, though not nearly as extensively as I have in the past. But it's my way of showing love and appreciation to my friends and family...and those brief times made me feel better.

 So today I pushed myself to start the break-out...out of my mood, my depression, my cloudy day, and my unfocused mind. I started small; I roasted a couple of eggplants the other day and made an eggplant and roasted red pepper dip, which led to making ricotta, then digging in the fridge and finding carrots and cauliflower, which became a roasted carrot soup. Pita bread became Parmesan-black pepper pita chips to go with the soup. Tonight I will make wine biscuits from the dough I made this morning. This is the most action my kitchen has seen since before Thanksgiving.

 Now it's up to me to keep the black clouds and cold at bay, with the warmth and glow from the oven. Let's bring 2012 to a close, welcome 2013 with open arms, and seek the opportunities a new year brings.

  Roasted Carrot Soup 

 1 lb carrots, peeled and cut into large chunks 
2 cups cauliflower florets 
1/2 medium onion, sliced 
2 tbsp olive oil 
4 cups chicken or vegetable stock 
1/4 cup heavy cream
 salt pepper 

 Pre-heat oven to 400 degrees. In a large casserole dish, toss carrots, onions, and cauliflower with olive oil. Sprinkle with a little kosher salt and pepper. Roast until tender, about 35-40 minutes. 

 Transfer vegetables to a stock pot and add the chicken stock. Heat until stock is simmering. Turn off heat and with an immersion blender or regular blender, puree vegetables. Add heavy cream and blend to incorporate. Salt to taste.

Bourbon Pecan Truffles

Cranberry Pecan Shortbread

Double Chocolate Marcona Almond Biscotti

Panera Bread...and More

I was recently given the opportunity to have lunch at my local Panera Bakery Cafe to try one of their newly developed soups.  I've been going to Panera for a few years now, as it's one of my go-to spots when one of my BFF's and myself get together for lunch.

I went on a late afternoon, after the always busy lunch rush.  Panera has a 'You Pick 2' option that includes a cup of soup and a half of any of their cafe sandwiches.  I chose the Sonoma Chicken Stew and paired it with the Turkey Asiago sandwich.  While I waited for my order to arrive, I enjoyed one of the perks of living in Los Angeles.  Invariably, wherever you go, one of the many conversations you will overhear includes 'the industry.'  At the next table over, I eavesdropped on two young couples discussing where they should go to shoot the next scene in their movie.  After a few minutes of discussion, they all agreed it could be done at one of their apartments.  Be sure to look out for this next blockbuster.

My meal arrived and I went right to the soup.  The Sonoma Chicken Stew has a very flavorful creamy base full of shredded chicken, peas, carrots, and potatoes.  I have to tell you, I was amazed at the carrots.  They looked like little marbles.  I visited the Panera website and discovered that those carrots are called Thumbelina carrots.  You learn something new every day!  The soup also had a slight sweetness to it that I learned was due to the sweet cream added to it.  It was an unusual addition, but one that lent itself to the sweetness of the carrots.  The half sandwich made it a perfect size for lunch or a light dinner.  The Asiago focaccia is delicious, aged and smoky in all the right places.

On any given day, Panera serves six different soups from the Sonoma Chicken Stew to French Onion to Vegetarian Creamy Tomato and more.  You can check out their website to see the daily options, download their menu, or check out the short videos they have on the soups.

[Disclosure:  This is a sponsored post that includes product and/or monetary compensation.   This is my first sponsored post and I chose to do it because, as I stated above, I have been eating at Panera Bakery Cafe for years and would not recommend the restaurant and/or their food if I didn't feel the product deserves recognition.]

You're At That Age...

Late next week marks the 2-month anniversary of being out of The Day Job.  I mentioned it previously here. I am still among the ranks of the unemployed.  I spend a lot of time indoors, on the computer.  With the weather being what it's been...hot...it's not necessarily bad, but I'm finding myself going a little stir crazy, sometimes a little down.

I've also noticed that I've put on a few pounds.  You'd think with all this free time, I'd keep a regular gym schedule.  You'd think.  I've gone here and there.  Three days one week, once another week, a couple of weeks not at all.  Then I noticed something.  [Men, cover your ears if you don't want to hear 'women's talk.']  I noticed where the weight was going.  Right to my stomach.  That's right...belly fat.  What you hear about on television commercials.  Ugh.  The jeans are getting a little snug.  I went to lunch with my ex-manager last week and was lamenting about the weight gain and where it was settling in.  She smiled and said, 'You're at that age...'  It wasn't meant to be mean.  She's been there, seen that, and accepted it.  I'm not ready to accept it.  Five years ago I stepped on the scale and was shocked at the number I saw.  [No, I'm not telling!]  I was incredibly uncomfortable in my body and seeing the number cemented the change I was going to make.  It's been a journey.  More successful than not.  I've lost 4 pant sizes.  Five on a good day.  I know I'm getting older, the metabolism changes, it takes more effort to lose weight and keep it off.  And, it's no secret...I love food.

The blog is indicative of how much I love food.  I have weaknesses.  You may know them.  Their names are Cheese, Potato Chips, and Bacon.  I hate the word 'diet'.  I haven't thought of myself as being on one for at least 20 years.  I believe in changing how you look at food, finding a balance, not denying yourself and if you go overboard one day, you rein yourself in the next.  I've been thinking about the hows, whats, whens, and whys of my eating habits over the past few days.  I'm wondering if I'm eating too much fruit and not enough vegetables (to balance out the sugar), not enough protein, too many carbs (I'm Italian, life must include bread and pasta!), or just too much late at night.  And let's not forget the vino.  I have a rule when I'm working, no drinking if I work the next day.  Well...that rule has been thrown out the window.  Not that I'm a tipsy baker or anything, but I've had more wine than usual (for me) over the past couple of months.

Where is this all headed?  I guess what I'm trying to say is...a tiny little light bulb when off above my head.  No screaming 150 watt bulb, but a mellow 25 watt.  A gentle reminder.  To take care of myself.  To get back on track.  To be more conscious of what I put in my mouth.  Do I regret making whole milk ricotta the other day?  No...especially when I paired it with figs and honey!  Will I limit myself to a realistic serving of potato chips?  Yes...those kettle chips are evil!  And I'm going to stop making excuses to skip the gym.  I can happily say that after I go this Saturday, I will have made it to the gym five days this week.  It's been a long time since I've done that.  I also have to push myself to do more...kick it up a notch...or six.  Take advantage of this time I have.  I still have a goal weight in mind.  And I'll be damned if I don't reach it.

Don't worry...the baking won't stop.  I have way too much fun with that.  I have way too much fun in the kitchen, period.  I'm still working on Semplice Gourmet, so experiment after experiment will be happening.  I just have to balance myself.  Again.

I've been thinking about coleslaw for a couple of weeks.  I bought a head of red cabbage last week and finally got around to bringing it to fruition today.  There is sweet, sour, vegetables, protein, and a few carbs here.  Keyword?  That's right...balance!  And it was so good.

Red Cabbage Slaw
(Makes a lot)

1 small head red cabbage, shredded
1 cup shredded carrots
1/4 cup red onion, minced
1 can garbanzo beans, drained and rinsed
1 large red bell pepper, minced

Honey Dijon Vinaigrette

3 tablespoons honey
1 tablespoon apricot jam
3 tablespoons red wine vinegar
1 teaspoon minced garlic
1 tablespoon whole grain Dijon mustard
1/4 cup olive oil
1/4 teaspoon pepper
pinch salt

In a large bowl, combine the cabbage, carrots, red onion, garbanzo beans, and bell pepper.  Stir to mix well.    In another bowl or a jar with a lid, add the honey, jam, vinegar, garlic, mustard, olive oil, pepper, and salt.  It's easy in a jar.  Secure the top and shake, shake, shake.  If you're making it in a bowl, whisk well until all the ingredients come together.  Feel free to adjust to your taste, whether more honey, mustard, or pepper.  Add to the bowl of vegetables and mix, mix, mix.  Let it sit for a few minutes before you eat or serve it so the flavors can mingle.  

Wheat tortilla, shredded grilled chicken, and slaw.  A sprinkle of sesame seeds.  Call it dinner.

One Year to the Day...

...I started this blog.  That's right...it's the one-year anniversary of Kat Cooks Bakes Eats!  When I started writing, I figured if I was lucky, I'd have some friends and family read a post or two and indulge me.  I look at that traffic widget and I still cannot believe the locations that check in here.  I am floored, flabbergasted, grateful, and humble that so many people find their way and actually read this.  The internet is a BIG place and I have a very, VERY small space in it.  Thank you, thank you, thank you!

Now, if I didn't talk about food, I'd be doing you a disservice.  Last week, three of my best friends (affectionately known as The Girls) and I met for lunch at Breadbar in Century City.  It was my first time there and I really enjoyed it.  I had the Cauliflower Soup and finished every last spoonful.  It was amazing.  Served with homemade croutons and drizzled with a curry infused oil.  Like I said...AMAZING.  I came home, determined to make it myself.  I don't think I was home half an hour before I poured olive oil in a jar and added a liberal amount of curry powder to the oil.  Over the past week, I'd shake the jar, turning it over and over to mix the spice and oil together.  I bought a head of cauliflower over the weekend, already had cream in the fridge, made croutons late last week and had vegetable stock in the freezer.  All the ingredients at the ready.  Last night was the night.  The air was turning cooler and the clouds started rolling in (Yes!...we're going to get a bigger taste of Autumn here...rain and cold weather for longer than a day).

I changed the soup up a bit, turning it into roasted cauliflower and carrot soup.  It was absolutely delicious.  I still topped it with the curry oil and homemade croutons.  Just right for a cool evening and definitely would have been better with a grilled cheese sandwich accompanying it, but I was feeling a tad lazy and didn't want to wait to have my soup.

Roasted Cauliflower and Carrot Soup
(by me)


1 medium head of cauliflower, cut into small florets
2 carrots, peeled and cut into 1-inch pieces
6 cloves garlic
2 tablespoons olive oil
1 tablespoon grated Parmesan-Reggiano cheese
3 cups vegetable stock
1/4 cup heavy cream
salt and pepper to taste


Optional:  curry oil, croutons


Pre-heat oven to 400 degrees.  Toss cauliflower, carrots, and garlic with olive oil in oven-proof dish.  Sprinkle Parmesan and a bit of salt and pepper before popping it into the oven.Roast vegetables until soft (not too soft, not too hard, but just right), about 40 minutes.   In saucepan, heat stock and add vegetables.  Bring to high simmer for 5-7 minutes.  Remove pan from heat, and with immersion blender or regular blender, puree vegetables and stock.  Add cream and mix to combine.  Add salt and pepper to taste.


You don't need to drizzle it with curry oil or top with the croutons, but I highly recommend it.  I love how the curry flavour mixes with the cauliflower.