Friday, May 29, 2009

Let Them Eat Cake! (Or, My Work Neighbor is a Genius)

Lately, I've been feeling like the Worst Teacher Ever. Partly because it's the end of the school year and I'm burned out. Partly because my desk is a mess. Partly because I only managed to accomplish a handful of the "brilliant" ideas I had for units and activities early in the year (because a girl has to sleep, even if it's only for three or four hours a night). And partly because of projects like this:

This is a Government Cake, the project of a 7th-grader whose Social Studies teacher's classroom is next door to mine. Every year, he assigns the students to bake a cake that represents the U.S. Government. He is a genius.

On two days in May, his students came into school with layer cakes designed to represent the three branches of the goverment. They decorated with M&Ms and Hershey's Kisses to stand for the Amendments to the Constitution. They blended chocolate and vanilla, and explained that this was to show Federalism (the division of power between the state and national governments, a fact I learned during one of the cake presentations).
All I can say is, if my 9th-grade Government teacher had assigned projects like this, rather than showing us taped episodes of Degrassi Junior High (which, to be fair, was one of my favorite memories of 9th-grade), I probably wouldn't be relying on a bunch of 7th-grade girls to explain checks and balances to me.

As I began to look around, I realized that all the teachers I work with are equally brilliant. The 6th-grade Drama teacher not only had her students perform scenes for a rotating audience, but also had them sit as a panel to "talk back" to the audience, who asked a series of unpredictable questions. The performers were eloquent and confident in their answers, a tribute to the preparation they received from their teacher. The Science teacher has them making and testing their own shampoo and body lotion as a science project. Rather than having them write a stiff and probably-plagiarized report about the countries of Europe, the 6th-grade Social Studies teacher had his students create children's books as a culmination to their research.

As a teacher, it's exciting to work with people whose ideas are as inspired and creative and well-prepared as these. But at the same time, it's a bit intimidating. They make me feel unorganized and ineffective, and leave me to wonder if I'm making as big an impact as I think they are. You enter the school year filled with plans for amazing projects and mind-blowing units, but then you get into the brass tacks of answering a thousand questions a day (from "What was our homework?' to "Who invented chocolate chip cookies?") and organizing paperwork, and keeping track of 80 different humans, and your brain is too shot to read a book on the subway ride home, let alone spend three hours in front of the computer writing out detailed lesson plans or scouring the Internet for poems containing symbolism that a 6th-grader can pick up on.

This is not to say I haven't done anything I'm proud of. This year I had students write business letters, most of which received responses. I staged a weekly Open Mic that was filled with their poems and dramatic readings. A lot of kids in my class discovered this year that yes, in fact, they do love to read. And I introduced my Advisory to Gooey Butter Cake, which is a life-changing dessert that they will obsess about for years to come.

Still, as the last day of school nears, I find it difficult not to look around and say, "NEXT year, I'm going to do things so much better." And with some things, I probably will. With others, I'll probably find myself thinking the same thing I am right now. The important thing, I think, is to keep looking for ways to improve. To not relax into "good enough." To take the things that worked and do them again. To take the things that were lame, and make them interesting. Maybe by the time I'm ready to retire, I'll have put all my ideas into action. I have roughly 30 years. That seems about right.

Sunday, May 10, 2009

Bacon de Mayo

Someday I will throw a party for which I am completely prepared days in advance. A party where I'm not up until 3 a.m. the night before, baking and frosting things. A party where I'm not playing beat the clock, desperately hoping nobody actually shows up on time and sees me covered in powdered sugar, simultaneously shredding cheese, ditching piles of clothes behind a couch and trying to make the cupcake display look pretty.

Alas, my Ocho de Mayo party on Friday was not such a party.

The First Annual Ocho de Mayo Celebration was an idea borne of some Thursday-night drinking. Out with friends M and R a month or so ago, I declared that it would soon be time for another party. I thought, Cinco de Mayo!, but upon consulting our cell phone calendars, we discovered that it was on a Tuesday. Uno de Mayo? No, R was out of town that weekend. Ocho de Mayo? Bingo.

We quickly agreed that Ocho de Mayo's main features would be bacon and a moustache competition. Don't ask me how or why. These things just fit.

I went to work on creating a buzz for the party, via email teasers to my friends. My goal was to create an annual event that would make Cinco de Mayo look like Arbor Day in terms of holiday status.

It worked.

Friday evening, my friends arrived just after my peanut-butter frosting disaster and my three (THREE!) trips to the store to pick up things I discovered I needed, but before I was in party clothes and before the dishes were done and the cheese was sliced. Fortunately, the early arrivals were happy to help, and they looked the other way when I shoved unwashed pans into the oven, to be dealt with later.

And then...

And then there were more friends, there was beer, there was music, there was loud laughing, there was a trip to the roof, and a trip down, and a trip back up, and a trip back down, there was a moral dilemma about "Do we open the really expensive whiskey that was brought in a box and left on the counter?" (answer: yes), there were shots of bacon vodka, there were Bloody Marys with garlic-jalepeno vodka, there was one contestant (and winner!) in the moustache competition, there were take-home containers, there was tequila, there was gooey butter cake, there were new sunglasses, there was a flag. That's right, an Ocho de Mayo flag. Admire its awesomeness:


One of the things I love/hate about planning a party is coming up with the menu. I love it because it gives me the chance to try things I've wanted to try, to share things I already love, and to plan out the perfect salty-sweet balance. I only hate it the night before and the day of the party, when I try to figure out how the HELL I'm going to get everything done. A few things I planned this time around didn't happen (like chipotle aoli) but what did happen worked out pretty well.

Ocho de Mayo Menu
*Seven-Layer Dip (1. refried beans, 2. guacamole, 3. sour cream mixed with taco seasoning, 4. shredded iceberg lettuce, 5. diced tomatoes, 6. shredded cheddar cheese, 7. sliced black olives) with chips
*Gooey Butter Cake with Strawberries (I add half a stick of butter to the "goo" part of this recipe)
*Cheese/Roast Beef/Proscuitto/Crackers/Bread
*Fat Elvis Cupcakes (banana cupcakes using this yellow cake recipe with added bananas mashed in the food processor, peanut butter frosting, caramelized bacon)
*Caramelized Bacon

If you have never had caramelized bacon (and this would not surprise me), be prepared for your life to change. It is weird and delicious, the perfect addition of sweetness to something that is already awesome. It's also pretty easy to make, and your friends will think you are a genius.

You need:
1 lb bacon
1 lb light brown sugar
a baking dish/pan (not a cookie sheet)
an oven heated to 350 degrees
Dump a bunch of the brown sugar into your pan, mush your bacon into it, coating the bacon thickly on both sides. Dump any remaining sugar on top, but save about a handful to toss on at the end for a final sugar coat. Put pan in the oven. Cook for about 8 minutes* on each side, then cool on a rack.

*Maybe a few minutes more, but watch the bacon very carefully. If you overcook it, it will be burned. If you undercook it, it will be chewy, rather than slightly crispy.
**When your pan is free of bacon, the melted sugar will harden quickly and you will think your pan is ruined. You might say something like, "Damnit, Snackhands! How could you let me do this to my favorite pan! Now I'm going to have to throw it out, jerk!" This is not true. Run superhot water over the pan for a while, and the sugar will melt off. Trust me.

If nothing else -- if my Ocho de Mayo party had been a tense and boring affair loaded with jerks, warm Corona, and only Hootie and the Blowfish and Limp Bizkit playing in the background -- I am confident that the caramelized bacon would have saved it. Fortunately, that worst-case scenario was not what happened, and the caramelized bacon was a small part of a great party. I think I have created a monster.

Viva la Ocho de Mayo! See you next year.

Sunday, April 5, 2009

Does Food Taste Better on Awesome Plates? Probably.

Check out these super-cute plates my mom just sent me:
I think they'll look really good under an enormous cupcake, but, for now, look how good they make carrots look. Mmm, carrots. Also, they may end up making me lose weight, because I've been reading/hearing a lot lately about how a smaller plate size can help you cut your calorie intake.
But I don't know about that; I think I could still fit about 6-7 cupcakes on there. We'll see.

Saturday, March 28, 2009

SnackHands Bakes the First-Ever (maybe) Flourless Cinnamon Cake

Have you ever noticed that the majority of flourless cake recipes are chocolate-flavored? This bugs me. It just seems unreasonable that one flavor should have such a coup on a dessert.

This week, I decided to experiment with it -- not because I'm anti-chocolate, or even that I'm all that excited about flourless cake, but because of a friend of mine who needs some better food options. M2 is the wife of one of my best friends on the planet. She suffers from a condition called Interstitial Cystitis (IC, for short). I don't claim any medical expertise on this, but it basically means she's uncomfortable and in pain a lot of the time. And there's not a hell of a lot she can do about it. And to top things off, many of foods that are flavorful (tomatoes, lemons, chocolate, etc.) trigger even more irritation. Recently, she's hit a bit of a rough patch, and she has decided to try out a gluten-free diet (in addition to the already-limiting IC diet) to see if it makes any difference in how she feels. Needless to say, this does not leave her with a ton of variety in the way of good food.

Enter Snackhands. Could I make a dessert that was IC-friendly, gluten-free, AND delicious?

Man, I love a cooking challenge! And I especially love a cooking challenge that allows me to pass the product onto someone who needs the calories more than me. If I cooked and ate every experimental recipe that has ever run through my head, I'd weigh a thousand pounds.

So. I did a little research on flourless cake. As I suspected, I mostly found chocolate recipes, with a few citrus-based. Strike. In addition to the chocolate and citrus limitation, I was also thwarted by the fact that many cakes included ground almonds, another no-no. I really wanted to try to create a cinnamon cake, but was a little concerned about what would give it its bulk, in the absence of things like ground almonds or cocoa powder or chocolate chips. What could I use as a sub? Cornmeal? (Or would that just turn into cinnamon-flavored cornbread?) Ground oatmeal? (Or would that end up to be too thick and heavy?) What to do?

And then -- Eureka! -- I discovered these:
Oh glorious cinnamon chips! Who knew you were even out there?! I was pretty thrilled to make this discovery, as I think it opens a whole other world of dessert options. They're slightly hard to come by, however. In NYC, I found them at the Hershey's store near Times Square. The next closest place I discovered that might have them was in New Jersey.

Anyway, on to the cake. I found a very-positively-reviewed recipe for
Flourless Chocolate Cake with Toasted Hazelnuts and Brandied Cherries on Epicurious. I figured I could eliminate the hazelnuts and cherries and replace the chocolate with the cinnamon chips. This turned out to be true, for the most part, though the cinnamon chips seemed to have a different consistency when melted than chocolate might have.

Here's how I adapted the recipe:

Ingredients for the cake:
1 10-oz bag of Hershey's Cinnamon Chips
2 1/2 sticks of unsalted butter, diced
10 egg yolks

1/2 cup plus 6 tablespoons sugar
2 teaspoons vanilla
1/4 tsp salt

9 egg whites

Ingredients for the
ganache:
1 10-oz bag of Hershey's Cinnamon Chips (have another one on hand, just in case)
1 cup heavy cream

(It might also be a good idea to have some corn starch around)

Preheat oven to 350 degrees F. The original recipe cal
ls for a buttered 10-inch springform pan with 2 3/4-inch sides. I didn't have that, so I used two 9-inch cake pans lined on the bottom and sides with parchment paper.

Put the cinnamon chips and butter in a small/medium metal bo
wl. Set the bowl over a saucepan of simmering water and stir until mixture is melted and smooth. Remove bowl from over water; cool until lukewarm.
While that's cooling, use an electric mixer to beat egg yolks and 1/2 cup of sugar for about five minutes, at which time it should be thick and pale yellow. Beat in the vanilla and salt. Then gently fold in the cinnamon mixture. Using clean, dry beaters, beat the egg whites and remaining 6 tablespoons of sugar in another bowl until peaks form. Fold egg whites in three additions into cinnamon mixture. Pour batter into prepared pan(s).

You are supposed to bake this for about 45 minutes, until a tester inserted into the
center comes out with moist crumbs. I had to play with this a lot. Because the cake is really moist to begin with, it was hard to tell when it was done. For one of my cakes (more batter), I probably baked it for an hour and a half. The other one only took about 45-50 minutes. Be prepared for it to get all puffy and souffle-like when it's in the oven, and for it to deflate when it comes out. Cool it in the pan for 15 minutes, then get it out of the pan and cool it completely.
The ganache proved to be tricky, which may be because the cinnamon chips melt to a thinner consistency than chocolate. Basically, you are supposed to mix the chips and the cream in a metal bowl and melt them over a saucepan of simmering water, much like you did for the cake. You are supposed to cool it for about 5 minutes, when it is still pourable. I cooled mine for about 15 and found it to still be really runny. I hadn't made ganache before, but I was suspicious that it wasn't going to set the wayit was supposed to. So I added some corn starch. Too much, as it turned out, and it tasted bitter. As a fix, I added another bag of melted chips, and that seemed to work. The final consistency, however was not ganache-y. It was more like caramel or peanut butter. Nonetheless, it tasted pretty damn good. If you want it to not be so thick, I suggest you try more chips, less cream.

The final cake product had a consistency similar to pumpkin pie, but less slimey. On one of the cakes, I sprinkled chopped chocolate chips on half a side, just in case M2 wanted to live on the edge.
All in all, I'd have to say it pretty delicious, and it got thumbs up from both M2 and her hubby, which was the idea. Overall, I call this an IC-friendly, gluten-free dessert success. (Actually, I'd call it a dessert success, period.)




Monday, March 23, 2009

SnackHands loves Prague!

Is it possible that our taste buds are genetically programmed?

When I was in grade school, my dad figured out for me that I am 12% Bohemian. What you might call Czech, these days. I know it doesn't sound like a lot, but I give it extra weight because Bohemia is also where my last name hails from. I didn't grow up eating Czech food, and it wasn't until I was in my late 20s that I visited my first Czech restaurant. I can't remember exactly what I ate, only that it was a mixture of meats and breading and cheese, and that it, somehow, tasted familiar.

In February, I went to Prague, Czech Republic, for a week. I tried to get there as slim as possible because I knew my diet throughout the week would consist largely of potatoes, pork, beer and cheese. Oh, and kielbasa with rye bread from a cart on the street. Does it get any better??? (Answer: No, it doesn't.)

My first meal was ham carved off a pig roasting on a spit in the middle of a little street festival we came across. My second, later that same evening, was potato pancakes with sausage and a side of bread dumplings. Later in the week I discovered honey cake, which was on the menu in pretty much every restaurant, thank god.
I also had an absinthe macchiato, which was fascinating and pretty. Everything I ate and drank made me love the city that much more. Not that Prague is not a hard place to love -- beautiful ornate buildings, winding cobblestone alleyways, and just the all-around cool experience of being in a totally different place, at a totally different pace, and fitting right into it. If you haven't been, go. Just go.

The greatest place we stumbled upon was this one:
www.rest2000.cz/uciriny We got there at about 3 in the afternoon. The two ladies working were sweet and helpful, despite our slight language barrier. I ordered the "pancakes with ham foam." Don't ask me what "ham foam" is supposed to be. What I got was a piping hot casserole dish filled with delicious crepes loaded with creamy cheese and ham. For desert, THE GREATEST THING I'VE EVER EATEN. These apple fritters:
Basically, hot doughnuts rolled in sugar and cinnamon, baked around apples and drizzled with chocolate. Oh. My. God.

I've been back in NYC for about a month now. My stomach is homesick.

Sunday, March 22, 2009

SnackHands is Born

Some time ago, after helping a friend lug a bunch of heavy stuff around his apartment, I found myself ravenously digging through his kitchen cabinets. He had cereal, not much else. That was perfectly fine with me, and I shoved handful upon handful into my mouth. At one point, my friend looked over at me, elbow-deep in cereal, half the box gone already, and declared with a smirk, "Wow, you've got a real snack hand!" I laughed. And then I ate some more cereal, embracing my new nickname with open arms. Er, hands.

I admit it. I love food. Cooking it, baking it, eating it (who doesn't?), thinking about it, reading about it, talking about it, researching it, experimenting with it, and, now, writing about it. Bon appetit!