Rye Cooks

Lee Sandford's Bootcamp By the Beach

We had a fantastic, 40-degree, not-a-cloud-in-the-sky hour with Lee Sandford's Bootcamp by the Beach yesterday.  Paula works out with Lee on Monday mornings; I'd seen the bootcamp groups back when I used to go to Rye Town Park.  Lee's group would be toiling away on the sand or in the snow, their voices rising up happily in exactly the same way I know mine would not.  All the video/audio equipment co-operated.

Here's a clip of the bootcamp as it will appear on our fourth Rye Cooks on Rye TV's channel 76.  It will be out in two weeks:

***Later that day:  We're not sure about the music.  Is it too lethargic, too post-op recovery room?  Let us know and we'll change it -- and put in more video of the larger group that was on the beach for Lee's earlier Monday morning boot camp.  -Suzy

 

 

Whoopie Cushions

The local middle school has a program wherein parents are asked to speak to students about their careers.  I responded to this request, although I haven't had what you would call a career for many years.  However, I did once have a career and I thought I could still do an interesting 45 minutes in front of a class. 

I spoke about my former job as a trial lawyer, but more importantly, I spoke to them about doing internships and looking for opportunities to get some real experience outside the classroom, and of course, to hold on to hobbies and interests so you have something else to talk about, either during an interview, or future cocktail parties.  Nobody likes to hear law-talk at parties. Nobody.

Keeping it light and fun, I found an article in the New York Times about the Whoopie Pie. There is a debate between Maine and Pennsylvania as to which can name the whoopie pie as their state dessert.  So, of course I brought in the delicacy for the kids.  Gotta keep them paying attention, right?  

Only, I did not use dutch process cocoa powder, as the recipe called for, I used what I had (generally my MO) substituting hershey's cocoa instead.  They were some high flying pies, more aptly named the Whoopie Cushion.

Dutch process powder eliminates a leavening agent and regular cocoa powder retains this agent.  Together in a recipe with baking soda, you are going to have some mighty puffy baked goods if you use regular cocoa powder.  It is not a wise substitution.

Nevertheless, the kids were happy and hopefully they got the bit about keeping up hobbies cause it would have been a different morning if I had to serve them with subpoenas instead of pies!

Granola and Anchovies

Today I made two things that do not necessarily go together, but I found that if you indulge in a palate refresher, like a nice cold glass of Fresca, they can be enjoyed within minutes of each other.

Last week, we visited with my aunt who is talented in many home arts, mainly she is a quilter, turning out fabulous creative blankets with complicated and intricate designs.  

She is also a very good cook and she gave me a recipe for homemade granola, which I made this afternoon.  You may not think you need to make your own granola, but you do. 

Preheat oven 325 degrees

3 cups old fashioned oats

1/2 cup sliced almonds

1/2 cup pecans or walnuts (chopped)

1 cup pumpkin seeds (I couldn't find any, so I doubled up on almonds and pecans)

1/2 cup coconut flakes

3/4 cup honey or maple syrup

3/4 cup olive oil

1 Tablespoon butter

1 teaspoon brown sugar

1 teaspoon salt

1 teaspoon cinnamon

1 cup chopped dried cherries/cranberries/whatever you like

In a large bowl, mix oats, nuts, seeds, coconut, maple syrup or honey, oil butter, salt and cinnamon.  Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes until golden brown and well toasted.

Transfer to a large bowl and add the dried fruit.  Toss to combine and store in an air tight container.

 

The other dish I made was a family favorite, strangely enough: Pasta with Anchovies and Breadcrumbs.  I had fresh homemade breadcrumbs, purchased in Little Italy, (yes, yes, they are easily made at home, but wouldn't you?  For $2.50?  Yes, I believe you would.  

I'm not going to print the recipe now, but if I receive any comments asking, then I sure will respond with the recipe.  Suffice it to say it involves very few steps, While boiling the water for the pasta (we had angel hair), the sauce is begun by lightly browning garlic in olive oil and then adding a can of tomato paste.  Anchovies are put into a small saucepan with some olive oil and gently cooked until they fall apart. Then add the anchovies to the sauce, combine with the pasta and top off with a tablespoon of breadcrumbs.  It's so good.  If you would like more specifics, just ask!

Crunch Time

Yeesss!  We finally finished the third show and we are on air on the public access channel in Rye.  But you can only see us on the big screen if you live in town, so use the link below if you want to take a peek.

 http://ryeny.swagit.com/play/03162011-157/0/  

The theme was around getting ready for a big night out, the Rye TV awards ceremony was held that night.  We had a bit of primping to do, and of course, dinner still had to get on the table.   

I promised to post the recipes we used on the episode so here they are:

Quick and Easy Waffles...........by Mark Bittman, How to Cook Everything

Canola oil for brushing on waffle iron (I use Pam)

2 cups flour

1/2 teaspoon salt

2 Tablespoons sugar

3 teaspoons baking powder

1 1/2 cup milk

2 eggs

4 Tablespoons (1/2 stick) butter, melted and cooled

1 teaspoon vanilla extract (optional, but I put it in)

Brush the waffle iron with oil, or use Pam and preheat it. Combine the dry ingredients.  Mix together the milk and eggs. Stir in the butter and the vanilla.  Stir the wet ingredients into the dry.

Spread a ladleful or so of batter onto the waffle iron and bake until the waffle is done, usually 3-5 minutes.  Serve immediately or keep warm for a few minutes in a low oven.

 

Then we made pot pie, as it was easy to make early in the day, for re-heating later. This recipe came from the back of the box of Pillsbury pie crust.  I will post that next time, because even I can see this is long enough for now.  More importantly, click on the link and tell us what you think!