A Tribute to Sourdough Starters...Wherever You Are

Once upon a time a little Belmont Shorean dreamt of a martini brunch. She had visions of cinnamon rolls and croissants dancing in her head...of pastries and sugary icing on the lips of all her friends. And, it was all thanks to a romantic dinner date at Roman Cucina, where she had tasted the inspiration for such an event, an espresso martini. A martini that would tantalize all her friends.

Okay, so I can drop the princess act, but the dreamy espresso martini needs to get all the glory it is due. It was so delicious that after a couple of sips, my mini notebook came out to play. A party was born!

After playing around with some yummy ideas that would bring this martini brunch to fruition, I decided on a sweet round and a savory round. Of course, the espresso martini would pair with the sweet breakfast appetizers...blueberry muffins, cinnamon rolls, monkey bread and fruit with dip. The savory course was filled with bacon, latkes, cheese souffles, and ham pastries; this would be paired with a champagne cocktail.

Grandma's blueberry muffins would be so cute. I even purchased silver muffin cups and turquoise sugar crystals to go with the motif.

As I got everything ready, I laughed with Sue about the grocery shopping adventure! She had come up the night before and shopped with me...I would be remiss if I didn't mention our fun and merriment! So, we dashed out to the store for all the yummies. First stop, Trader Joe's and we found potato latkes that would be so much easier than the potato bites Tracy wanted! (A quick text to get approval and we would be solid!) Sue and I picked up the rest of the ingredients and payed the bill. Off to Ralph's for everything else. As we walked in to the cheese rounder, I screamed, "We forgot the latkes!!!" We run out and leave the cart for a mad dash to TJ's. All I can say is they are going to be closed! Sue thinks we will be fine, but I don't agree. It's about 8:56 PM...they close at 9! We raced there and I kicked Sue out of the car by the door. She's yelling, "I don't have any money!" I just yell back, "Who cares, just get the latkes," as a guy closes the door behind her! I pulled the car around to a spot and realized that if I want the latkes, I will have to get her money. I run up to the door and flash a $20 bill through the crack in the door. A guy that works there is cracking up at the crazy ladies running and yelling about latkes! (P.S. I will save you the time of reading the whole post and let you know that the latkes were well worth the drama!!) We went back to Ralph's and our cart was still there...we busted up about our crazy adventure. We thought the drama was over until we got to the alcohol aisle. Apparently, making espresso martinis was going to be the most difficult and expensive "fricking" inspiration! We ended up buying so many different bottles because we weren't sure what would be right. Finally, it was time to go home and crash.

Up early the next morning, to start the festivities. Most everything was just heated in the oven, so the muffins got my full attention...and when I read 'add enough sourdough starter from crock' as a direction you better believe they got my full attention. In fact they got the full attention of everybody in the whole household! AHHHHHH! What the heck!! Plan B...thank goodness my grandma had two blueberry muffin recipes. This next one, however, had seaweed as an ingredient! Huh!?!? Okay, the little princess that dreamt about this pretty party didn't factor in seaweed...

So, the muffins, sans the seaweed, were quite easy. After pulling them from the oven, they looked so beautiful with their silver coats and turquoise sugar caps! I placed them on a cake pedestal for all to admire...truly a princess brunch treat. But after a bite, Baby Bear would've thought they were too dense and Mama Bear would've thought they weren't sweet enough, but Papa Bear would've thought they were just right...well, maybe he would've said they needed seaweed! Hee hee...

All in all, the inspiration lived up to its dream and everyone enjoyed themselves.

By the way, my mom shared the "sourdough starter" story. It was something women kept in crocks and used to make breads. These starters were shared with friends and neighbors to then be shared again and again. Oh, to live in a time when people shared bread...

As it stands~
guests- 5
emotions- 1
mistakes- 1 (but does it really count; I mean who has sourdough starter in a crock?)
meltdowns- 1 (the latkes, of course!)
recipes- 1
recipes to date- 10

The Recipe~

1 3/4 cup flour
2 1/2 tsp baking powder
1/4 tsp allspice
6 tbsp honey (sugar would've been better; needed the sweet!)
3/4 tsp kelp (need I say more)
3/4 cup milk
1/3 cup oil or shortening
1 cup blueberries
1 egg, slightly beaten
1/2 tsp lemon peel

In a mixing bowl, stir together flour, 1/4 cup honey, baking powder, kelp and allspice. Make a well in the center. Combine milk, egg, and oil and pour into well. Stir to moisten. Combine blueberries, remaining honey and lemon peel. Stir into batter. Spoon into muffin pans, filling 2/3rds full. Bake at 400 degrees until golden brown.

A Souffle and a New York Engagement

"Some where over the rainbow bluebirds fly. Well, if bluebirds fly over the rainbow then why oh why, tell me, why can't I? Some day I'll wish upon a star and wake up where the clouds are behind me," dreamed Wendy. Well, last summer, Dave took her to New York and proposed. She was over the rainbow and the moon with a diamond on her finger! I promised to scrap her adventure and that is exactly what I did. After a weekend of scrapping and gluttony with Susan, I created a romantic black and silver book. I was so excited to give it to her. What dish would complement a much needed and anticipated girl's night? A souffle. Yes, a souffle.

First, I started with a dose of reality. I don't think I can cook a souffle. When I found a recipe for "Puffed Crab," I thought that might be more up my alley. Hee hee. I had to make a thick cream sauce. I did that in a large saute pan because it seemed that all steps could take place in the same pan. Really? I asked myself. Could a "Puff" masquerading as a souffle be this easy? The verdict was still out but I was game for the adventure.

I used crab meat from a can and added that to the mixture. Time to whip up the egg whites. That was serious fun. Surprisingly, they take a good amount of time to whip into stiff peaks. I folded that carefully into the pan with all the other ingredients. Once again, I reflected on my Food Network knowledge in order to keep my egg whites fluffy. I didn't want to deflate them.

I greased a round casserole dish with butter and carefully folded my puffy goodness into it. With a beautiful sprinkling of smoked paprika, it was ready for the oven.

Now, on to the "Squash Provencale." I prepped all the vegetables. Of course, I used yellow pepper instead of green pepper. I threw everything in the pan. Unfortunately, I was supposed to cover the pan, but we din't have a lid that fit. I grabbed a sheet pan and giggled. We were going ghetto style! I planned to cook the vegetable dish before the souffle was ready, but, as most people know, I suck at timing!!! What many of you might be thinking at this moment is...you can't make a puff/souffle wait!! If I have learned anything, it is that the souffle is the star, like "Glenda, the good witch"! Well, there is only one thing to do when a meltdown is coming, pour a glass of wine. Sip, sip and the world of cooking seems more palatable.

Ding. The puff is ready! Everybody gathered around the oven to watch the unveiling. It was...it was...a beautiful souffle! It was truly cool! Just like in the movies! Ha ha! We just stared at it. Then we posed with it! You laugh, but we were serious. I mean it was my first souffle and, although it had been masquerading as a puff, it was a genuine, no doubt about it, souffle. I had been christened.

Now, if only my f@#$ing vegetables would be done, this meal would be perfect. Of course, they weren't. So, every couple of seconds we had to check on the souffle. Yes, it was falling. Still pretty, but falling. Finally, it was time to add the tomatoes to the vegetables. And, with a shower of parmesan and parsley, the dish was ready.

We threw together a salad with meyer lemon olive oil and honey balsamic vinegar (a lovely Christmas present from Tracy xoxo). I felt it would round out the delicate flavors in the souffle and the bold acidity in the squash provencale. I was proud to produce a meal of my grandmother's recipes and have it all be so balanced.

By the way, the long awaited squash provencale was magnificent and the crab souffle was decadent. And, if I do say so myself, I had created a truly French dinner. Although her memory book was from our beloved NY, all we could do was dream of flying over the rainbow to Paris!

As it stands~
guests- 2
emotions- 2
mistakes- 2
meltdowns- 1
recipes- 2
recipes to date- 9

The Recipes~

Crab Puff (aka souffle)

2 tbsp butter
2 tbsp flour
1 cup hot milk
1/2 cup mayonnaise
2 eggs, separated
1 can crabmeat
1 tsp paprika

Make a thick cream sauce by melting butter, adding flour and gradually stir in milk and bring to a boil. Cool slightly and beat in egg yolks and fold in mayonnaise. Add flakes of crabmeat. Season. Beat egg whites stiff and fold into crabmeat mixture. Place in greased casserole. Dust with paprika. Bake at 400 degrees until light brown and puffed- about 25 min. (I would probably add more crabmeat next time and cook for a bit longer---but as they say, souffles are finicky!!)

Squash Provencale (an absolutely delicious and beautiful dish)

4 small zucchini
1/2 cup green pepper (used one whole yellow one)
1 clove of garlic
1 onion, thinly sliced (used yellow)
2 tomatoes, peeled, in wedges (I didn't peel...I was too stressed about the souffle!)
1/2 tsp oregano
2 tbsp polyunsaturated oil (used evoo)
1 tsp salt
1/8 tsp pepper
1 tbsp snipped parsley
1 tbsp grated parmesan cheese

Cut unpared zucchini into 1/4" slices. Cook and stir all ingredients except tomato wedges, parsley and parmesan in a medium skillet until heated through. Cover and cook over medium heat, stirring occasionally, until vegertables are tender crisp. Add tomato wedges and cook over low heat just until tomatoes are heated through- about 3 minutes. Sprinkle on parsley and parmesan.