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Category: Favorites

  1. Tuesday, March 20

    “The Cook’s Illustrated Cookbook” Giveaway Winner

    First off, I forgot to list one of my go-to cookbooks that several of you mentioned in the comments for the go-to cookbook post and I feel like it needs a shout out! (How’s that for a run-on sentence?) The classic red and white checkered Better Homes & Gardens Cookbook! That was definitely one of my mom’s go-to books…the cover instantly brings back memories!

    Time to announce the lucky, random winner of the awesome Cook’s Illustrated Cookbook!

    Teresa Thomas, who said, “I tried my first Cook’s Illustrated recipe last summer and loved it! It was a vegetarian pasta dish with a white wine/pesto sauce. Yum! Would love a whole book of such dishes!”

    Congratulations, Teresa!

    Big thanks to America’s Test Kitchen for such a fun giveaway!


  2. Tuesday, March 13

    My Go-To Cookbooks…and a fabulous giveaway from Cook’s Illustrated!

    Whenever I want to cook something I haven’t cooked before, I pull out three cookbooks: The Joy of Cooking, How to Cook Everything and The America’s Test Kitchen Family Cookbook. I look up the item in all three books, read through the recipes, then either just use one of them straight up (always to great success) or learn techniques from these books and do my own thing. I love these books. They never fail me. They have made me the cook I am today. They are my go-to cookbooks that I couldn’t live without!

    Well, I’ve added a fourth book to the list. I didn’t think that would ever happen, but it has! The Cook’s Illustrated Cookbook has officially made it to my go-to cookbook list.

    A few weeks ago I had the chance to meet with a few of the folks from America’s Test Kitchen, including Lori Galvin, executive editor in charge of books…i.e. she worked really hard on my new favorite cookbook. I had a lovely time chatting with them and am enamored with the test kitchens even more than I was before. (P.S. I totally want a job there. Constant taste testing. Heaven, right?)

    Yesterday a big, heavy box arrived on my doorstep. I opened it and there was a note from Steph thanking me for spending the evening with them. The note was tucked inside my very own copy of The Cook’s Illustrated Cookbook. I immediately started reading through the book. This thing is AWESOME. Such a fantastic, trustworthy resource filled with wonderful, not-often-obvious tips. I am so happy to have this book!

    Of course I asked if I could share a copy with you, and America’s Test Kitchen happily obliged! One of you will receive a copy of The Cook’s Illustrated Cookbook as well as a 1-year subscription to CooksIllustrated.com, yet another amazing cooking resource. All you need to do is add a comment to this post by Midnight PT on Monday, March 19. The randomly-selected winner will be announced on March 20.

    Your comment can be anything, but if you want to make it interesting, share your favorite America’s Test Kitchen or Cook’s Illustrated recipe, or your favorite go-to cookbook(s)! We may as well share some good info with one another!

    And if you’re looking for even more America’s Test Kitchen inspiration, be sure to check out The Feed. It’s really cool.

    Good luck with the giveaway!


  3. Sunday, March 11

    Week 268 Menu

    When I could only eat soft foods two weeks ago, Susan and Sarah commented suggesting I get cream of wheat. I loved that stuff as a kid but had totally forgotten about its existence. I promptly bought a box. It was perfect for when I had to eat soft foods…and I’m still eating it. I don’t know why, but I love it just like I did way back when! Especially with white sugar mixed in. Mmmmmm….

    Menu time!

    MONDAY:
    - Tuscan Tomato Soup

    TUESDAY:
    - Leftovers

    WEDNESDAY:
    - Orange Chicken

    THURSDAY:
    - Fajitas

    FRIDAY:
    - Pesto Tortellini Soup

    SATURDAY:
    - Eat out

    SUNDAY:
    - Paninis (flavor tbd)

    I think I might have planned too many meals and one of those nights might end up being more leftovers, but we’ll just play it by ear!

    As always, can’t wait to see your menu for the week. I absolutely LOVE browsing through your previous week’s menus on Sunday morning when pulling mine together. It is unbelievably helpful!


  4. Friday, March 9

    Classy Candles

    Last night we attended a birthday celebration for my friend Wendy. Her husband, Brandon, picked up an AMAZING banana cake from a bakery in Los Gatos called Icing on the Cake. Nate and I have officially found our new favorite place to get cakes in the Bay Area! We’ve really missed Extraordinary Desserts in San Diego…it only took us four years to find a replacement!

    Anyway, Brandon also picked up these candles at the bakery.

    Are they not the cutest, classiest candles you’ve ever seen? They’re called “Tag Party Candles.” I did a Google search and found them several places around the web, including Amazon. In fact, I just bought three boxes. That’s right, three. I never think to buy candles ahead of time and always end up getting whatever candles are at the grocery store, which are usually boring. Boring no more! The Maynards will have beautiful birthday candles from here on out.


  5. Thursday, March 8

    How to create ‘Happy Pins’ on Pinterest

    You know what Pinterest is, right?

    If your answer is yes, let’s follow each other! Leave your unique Pinterest URL in the comments. Mine is http://pinterest.com/janemaynard/ Let’s all be Pinterest buddies!

    If your answer is no, Pinterest is essentially a visual bookmark tool, like having a cork pinboard on the web. AND you can look at other people’s pinboards.

    I must admit, I love Pinterest. And not just because it drives an insane amount of traffic to my site (which it does). Blogging and non-blogging friends of mine are all using Pinterest regularly and are acting on the content they discover through the site. It’s really great!

    As much as I love and appreciate Pinterest, there has been a lot of buzz lately over some of the not-so-fabulous aspects of Pinterest, like credit not given for original content and straight-up copyright violation. If you want to read more about the issues, these blog posts here and here are a fantastic place to start. Bottom line – the kinks have not all been worked out. And I really hope Pinterest does work them out…and quickly.

    Given all the buzz, I thought I would share my two most favorite tips for creating ‘Happy Pins’ on Pinterest. You know, pins that make people happy and do happy things in the world!

    1) Pin the ORIGINAL source. When I’m out and about pinning, I always make sure to pin the original source. If I have to dig for it, I do, and then I pin. If I can’t find the original source, then I do not pin the page. That’s right, no matter how much I love something and want to remember it, I bid the page adieu. Pinterest is too powerful to be sending traffic to people who are stealing content. And just think how HAPPY you are making that wonderful person who created the content to begin with when you send some traffic their way. They deserve it!

    2) Always click through on your pins! When you pin or re-pin something, CLICK THROUGH to the site! I don’t let myself pin something unless I have actually visited the original site. So, go ahead, click through and take a look at that article or blog post. Send the lovely person who made that lovely “something” some lovely traffic. They worked hard to create that content for you. They deserve the love. PLUS…if the pin is awesome enough to be a pin in the first place, just think how awesome the entire blog post or article will be!

    Are you ready to go forth and pin responsibly? I know I am!

    A few final notes:

    And, to end this pinteresting post (ha ha), my own plea to Pinterest. Please figure out the kinks. We love you! We want to keep using you with happy hearts and clear consciences. Here are my two cents, in case you’re wondering…please have the site download thumbnails instead of full-size images. That would solve so many of the problems. And when someone clicks on a pin, please direct that person to the link (a la Tastespotting and FoodGawker) rather than to the unique url for that pin. By creating a timestamp for the pin (like on Twitter), one could still click through to a unique url for the pin, but the real goal is to direct people to the content and that’s what a click on a pin should be doing. Just sayin’.

    Happy Pinning!


  6. Tuesday, February 28

    Twice-Baked Potato Casserole

    My CSA has had Yukon Gold potatoes recently. Before we get to today’s recipe, let us first ponder on just how delicious Yukon Gold potatoes are. Mmmmmmm…

    In an effort to mix things up with all the soft foods I’ve had to eat lately, I wanted to do something a little different with this week’s batch of potatoes.

    I don’t know about you, but I love twice-baked potatoes. But, honestly, scooping the hot baked potato out of its skin is one of my least favorite kitchen tasks. The potatoes are always super hot and I invariably break some of the skins. As I was eating mashed Yukon Gold potatoes with the skins mixed in the other day, I had a revelation…as cute as twice-baked potatoes are, if you just mash the skins in with the potato and make a casserole out of it, it would be easier to prepare and probably taste just as good.

    And so the twice-baked potato casserole was born! A bit easier to prepare than its classic counterpart and easier to serve to a crowd. And, the casserole version did taste just as good. Hypothesis proven correct! Enjoy!

    Twice-Baked Potato Casserole
    - 1.5 pounds yukon gold potatoes (other bake-able potatoes will work, too, but yukon golds sure are yummy!)
    - 1/2 cup warmed cream
    - 2 tablespoons melted butter
    - 1/3 cup sour cream
    - 1 teaspoon salt
    - 1/2 teaspoon pepper
    - ~1 cup shredded cheddar or cheddar-jack cheese
    - sliced green onions (optional)

    Poke a few holes in your potatoes, wrap in foil and bake in a 350-degree oven for about an hour, until easily pierced by a knife. Leave the oven on.

    Mash potatoes with the skins ON in a bowl by hand. Add cream, butter, sour cream, salt and pepper. Mix and mash some more! Spread in a 1-1/2 quart casserole dish. Top with cheese. Bake for about 10-15 minutes, until cheese is all melted. Top with sliced green onions if desired.


  7. Sunday, February 26

    Week 266 Menu

    Remember rice candy?

    I do. I received a box when I was in first or second grade that I cherished. There’s something about an edible wrapper that seems magical. I don’t even remember if I liked the candy itself, but I loved the idea of it. I haven’t had this candy since then, but last night Cate got her own box for the first time at a birthday party. When I looked at that packaging, it swiftly brought back memories that made me smile. Cate just tried her first piece and said, “It’s good” very matter-of-factly. Then, after a few minutes and the wrapper had dissolved in her mouth, she changed her review to “It’s awesome!” The magic continues.

    I don’t even know how to plan this week’s menu, since I can only eat soft foods. Honestly we might end up eating out a lot, but I’m planning a menu anyway to see if I can get my act together!

    MONDAY:
    - Cream of mushroom soup

    TUESDAY:
    - Eat out to celebrate my sister’s arrival in the Bay Area! (She’s moving here and we are beside ourselves with excitement!)

    WEDNESDAY:
    - Chicken Piccata with mashed potatoes

    THURSDAY:
    - Chicken Soup with Rice

    FRIDAY:
    - Leftovers

    SATURDAY:
    - Eat out

    SUNDAY:
    - Omelettes (I really need to do a post about Nate’s technique, maybe this week I’ll finally take some photos and pull that together for you all!)

    It’s time…time for you to share your menu for the week! Remember, we don’t care what’s on the menu, fancy or not just share!


  8. Wednesday, February 22

    Ancient Kitchen Treasures, i.e. Kitchen Stuff You’ve Had Forever and Couldn’t Live Without!

    Nate and I have been married for almost 13 years (time flies when you’re having fun!). When we got married, we were literally babies and had no money whatsoever. Everything we had to furnish our dark, basement apartment in Arlington, MA was a wedding gift. Which means we didn’t really choose much of anything for our home…some of it we registered for, a lot of it we didn’t. And, the thing is, we couldn’t have cared less. We were so grateful for each and every gift and used it all! (Come to think of it, even our car was a gift from my Aunt Barb and Uncle Mark…a little white pick-up truck fondly known as White Trash, may she rest in peace.)

    I still use many of those wedding gifts on a daily basis. It’s kind of amazing how they are standing the test of time! The other day as I was digging around for one of these items, I had the inspiration for this post. I want to hear about YOUR favorite items that have been around forever that you simply can’t live without!

    I’ll kick us off with a few of my ancient treasures that I never would have guessed would be treasures when I received them nearly 13 years ago…

    • Steak knives. One of the sets of pots and pans we received (which have since bit the dust) came with a set of steak knives. As you can imagine, they’re pretty darn cheap. But I can’t tell you how much I LOVE these steak knives! They cut GREAT and I can use and abuse them without feeling guilty. I really can’t believe how awesome they are. I couldn’t live without them!

    • Our everyday dishes from Crate & Barrel. We picked out some random white, basic dishes at Crate & Barrel for our registry, along with a set of blue glass bowls. NOT ONE DISH has broken since we got married. And we use them every single day. The white dishes don’t even have those grey scuff marks that often happens with this type of dishware. They are magical. For two clueless undergrads who had no idea what they were registering for, we totally scored.

    • Plastic mixing spoons, ladle, spatula and measuring cups. Again, just random stuff people gave us. I love them all. That spatula has been through a lot with me and has the battle wounds to prove it. And that white spoon? It’s perfect, I tell ya, perfect.

    There are definitely a few more items that have stuck around all this time that we still use, but the ones above, well, they are special. ;)

    Can’t wait to hear about your ancient treasures!


  9. Tuesday, February 14

    Any Excuse to Eat Chocolate…Happy Valentine’s Day!

    You know I’m always looking for a good reason to eat chocolate. One might say I have a problem. Whatever. Chocolate is good for the soul.

    I was hoping to whip up something chocolatey for a post today, but Owen isn’t feeling very well and we’re heading to the doctor in a bit. (I’m sure he’s fine, no worries…probably an ear infection, poor little guy!) Even though the day is not going as planned, I can’t leave you completely chocolate-less on Valentine’s Day! So, I’m reposting a recipe from a few years ago.

    Oh how I wish I had time to make these truffles today. THEY ARE SO GOOD. I think that’s really all I have to say. Have a Happy Valentine’s Day!!

    Scotch Truffle Hearts
    Recipe contributed to the Scharffen Berger book Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate by Alice Medrich. From the book: Since we began Scharffen Berger Chocolate Maker, Cocolat founder Alice Medrich has been a constant help, ready to lend a hand with everything from bean tasting to recipe tasting. We’re especially honored to have Alice’s chocolate recipes in our book because both of us are fans of her chocolate confections, which she first began selling in Berkeley in the 1970s. These chocolates have a thin dark shell around a decadently soft center, underscored with the warmth and fragrance of a single-malt Scotch. Alice recommends that you mix this ganache gently with a spatula rather than vigorously with a whisk. Because the chocolate coating is not tempered, the hearts must be stored in the refrigerator to keep them from discoloring or blooming. Enjoy them cold, right from the refrigerator, or let them sit at room temperature for a half an hour or so, to bring up the flavors of the chocolate and the Scotch.

    - 7 ounces 62% semisweet chocolate, finely chopped
    - 1 cup heavy cream
    - 2 tbsp. single-malt Scotch
    - 12 ounces 82% extra dark chocolate, finely chopped
    - 2 tbsp. unsweetened cocoa powder (optional)

    Line an 8X8 inch 2-inch baking pan with aluminum foil, overlapping the top slightly, and set out a fine-mesh strainer.

    Place the 62% chocolate in a medium bowl and set aside.

    In a small saucepan, bring the cream to a boil. Pour the cream over the chocolate, and stir gently with a heatproof spatula until the chocolate is completely melted and the mixture is smooth. Do not whisk or splash the mixture by stirring too briskly, or the texture of the chocolates will be cakey and granular. Add the Scotch and stir just to incorporate. (Jane note: I left out the Scotch b/c I didn’t have it on hand and they came out very delicious just the same!)

    Strain the ganache into the prepared pan. Tilt the pan to level the ganache. Cover with plastic wrap and freeze for at least 4 hours or overnight.

    Transfer the pan of the ganache to the refrigerator to soften for 20 minutes. Choose a baking sheet of dish that will fit in your freezer and line it with parchment paper.

    Place a sheet of foil about 12 inches long on your work surface. Remove the ganach, using the foil that you used to line the pan to help lift it. Invert it onto the clean sheet of foil. Peel the foil from the bottom.

    Using a 1 1/2-inch heart-shaped cutter, cut out hearts as close together as possible to avoid excessive amounts of scraps, and transfer to the prepared pan. (Jane note: I found a set of heart cutters for fondant made by Wilton at Michaels – the hearts were 3 sizes, which was helpful in making a lot of hearts with little scraps. The leftover chocolate I rolled into round balls to make a more traditionally-shaped truffle.) If the ganache becomes too soft to work with, cover with plastic wrap and return to the freezer to harden.

    Once all of the hearts are cut, cover with plastic wrap and freeze until very hard, at least 4 hours or overnight. (At this point the hearts can be placed in a an airtight container and frozen for up to 2 months.)

    TO COAT THE HEARTS: Choose a baking sheet or pan that will fit in your refrigerator and line with parchment paper.

    Melt the 82% chocolate and stir until smooth. Cool to 100-105 degrees F. (Jane note – I melted the chocolate over a double boiler. The chocolate was quite warm and took some time to come down in temperature. At 109 degrees it started to harden, so I would recommend working with it around 115 degrees – I had no problems with it melting the truffles.)

    Put the bowl of melted chocolate next to the prepared baking pan.

    Remove the hearts from the freezer one small batch at a time. Place a heart in the center of the bowl of chocolate and, using a dipping fork or table fork, flip it over and push it under the surface of the chocolate to coat completely. Slip the fork under the center and lift the heart out of the chocolate, tap the fork on the side of the bowl so any excess chocolate drips back into the bowl, and then wipe the bottom of the fork on the edge of the bowl and set the heart on the prepared pan. Repeat with the remaining hearts. (Jane note: These directions were spot on and it was actually pretty easy to do if you follow them.  I did need to zap the dipping chocolate twice in the process to remelt it a bit.)

    Use a small fine-mesh strainer or shaker to dust the hearts with the cocoa. Refrigerate for 1 hour, or until the chocolate has hardened. (Jane note: the chocolate hardened FAST…so if you’re going to put toppings on (cocoa, powdered sugar, decorative sugar crystals, sea salt) you gotta get them on there quickly!)

    The hearts can be stored in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 3 months. Makes 30-36 hearts.


  10. Thursday, February 9

    Random Little Techy Tips

    Okay, I know this is a food blog. You’re expecting food. But today I need to share two little techy tips. The first is an iPhone thing that’s still kinda blowing my mind…not because it’s all that life changing, but because I can’t believe I didn’t know it. And another little trick for your computer (Mac or PC) that’s been around forever and a bunch of you probably already know but some of you don’t and need to! Figured if we’re getting techy, may as well throw it in.

    Random iPhone Tip: (The following applies to the iPad as well!)
    Did you know that when you open an app on your iPhone and then click the home button you are not closing the app? It stays open and runs in the background. I know, crazy, right?

    Wanna know how to close an app? You double click the home button and a bar appears at the bottom and shows every app that is open and running in the background.

    Press and hold one of the apps (like when you want to move apps around your phone), and a little minus sign will appear in the top left corner of each app icon.

    Just tap the minus sign and then the app closes down.

    Hit the home button, the minus signs disappear and everything stops wiggling, then hit the home button again to go to your regular screen.

    Every single app I have on my phone was running when a person I was sitting next to on the plane showed me this little trick.

    Theoretically the apps open faster when they’re running in the background, but I honestly don’t see a difference in speed if I open them from closed or from a running-in-the-background state. I was thinking last night, though, that if you want to flip between apps without first having to go to the home screen and potentially needing to flip through multiple screens, then this actually could come in handy. Of course, I’ll have to retrain my brain to use the phone that way, but it does in fact save you a couple of clicks moving between apps. For example:

    I’m in Facebook looking at how cute the pictures I took of my kids are. Suddenly I need to go play a little Words with Friends.

    Just double-click. Select Words. Kick a few people’s butts. Double click again. Select Facebook and get back to admiring my own photos.

    Is your mind blown? Mine is.

    {Update 4/13/12: When I originally wrote this post, I included mis-information about the apps taking up battery power and  processing speed while running in the background…I have since been happily corrected, updated this post and wrote a new post with the new information…click here to see it!}

    Random Computer Tip:
    Alt+Tab (PC) or Command+Tab (Mac) is my MOST FAVORITE KEYBOARD SHORTCUT IN THE WHOLE WIDE WORLD. Just do it and see what happens. Right now. You’re on a computer, right? Okay, see how it brings up all your programs that are open? And how you can continue holding down Alt/Command and then click tab to move through the programs? I’m sure some of you know this. But I’m also sure some of you don’t. And for those of you who don’t, now you do and your life has changed forever. You’re welcome.

    One more random iPhone tip that I just thought of and feel it is my duty to share:
    The front glass on an iPhone 4s is NOT FIXABLE. I learned the hard way and it cost me $250. You could replace the front glass on the 3G models, but not these new fandangled iPhones. You may want to go out and buy a more protective case now, especially if you didn’t buy Apple Care. Just sayin’.

    That’s all my friends. Go and be techy.


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