Learing to Eat
RSS
  • Home
  • About Us
  • Book
    • For Book Clubs
  • Events
  • Press
    • Radio
    • Reviews
  • Contact

Black & Orange Oreos for the Team

October 15, 2010 By caroline in Uncategorized Tags: baking, chocolate, dessert, recipes, snacks, sweets

by Caroline

The other day we were brainstorming about foods we could make to celebrate our team — the San Francisco Giants — moving into the playoffs. Conveniently, their uniforms are a seasonal black and orange so we were thinking pumpkin muffins with chocolate chips (or chocolate frosting), and for dinner, black bean and sweet potato enchiladas. Lisa, always working the cocktail angle, suggested orange soda with black licorice straws, and of course we’ve already seen her gorgeous Giant Marys.

Then my friend Liz reminded me about the oreo cookie recipe I sent her long ago (and then promptly lost), and suggested making an orange filling. Perfect! Now, there are many recipes online for homemade oreos (including one that calls for devil’s food cake mix; hmmm), and most use an egg — which I’m sure makes a nice chocolate cookie; but, if you’re after the crumbly shortbread texture of the oreos of your youth, use this recipe (which Liz typed up and saved on her computer, thank goodness.) I’m sorry I can’t recall it’s source, so please, if you recognize it, let me know so I can offer proper credit!

“Oreo” Cookies

In a mixing bowl, beat till fluffy
1 cup room temperature unsalted butter
1/2 cup sugar

In a separate bowl, sift together
1 3/4 cups flour
3/4 cup cocoa*
1/2 tsp salt

Gradually add the dry ingredients to the butter to make a stiff dough. Remove from the bowl, knead a couple times on a lightly floured board to make sure it’s fully combined, then shape into a disk and refrigerate 4 hours or overnight.

To bake:
Preheat oven to 350°. Cut the dough into quarters. Working with one quarter at a time and keeping the remainder cold, roll out to about 1/4” thickness. Cut into circles or whatever shape you desire, place on a cookie sheet, and bake 15 minutes or till firm. Cool on a rack. Repeat with the rest of the dough.

When cool, make sandwiches with the following filling:

1/2 cup room temperature unsalted butter beaten till fluffy with
2 1/2 cups confectioners sugar and
1/2 tsp. vanilla

*Note: I use half regular cocoa and half black cocoa (available from King Arthur Flour) for a real “oreo” color.

On the Fly

October 14, 2010 By lisa in Uncategorized Tags: cooking with kids, dinner

Or, Not Such a Terrible, Horrible, No Good, Very Bad Dinner or Day After All…

By Lisa

It’s 4 pm and I have no desire to cook dinner nor do I really feel inspired.  I have lots of options: tofu, kielbasa, any variation on the egg, many variations on pasta, tacos…However, it’s 90 degrees, October, and I just have that in-between/nothing- feels-just-right feeling. That, plus we have 2 great parties to go to this weekend, so I am, perhaps, starting my cooking-holiday a day early, psychologically speaking.

But we do have to eat, especially the kids, and eat soon.  And the plan is to get this one:

The 8-year-old

together with this:

My late in the week refrigerator: salamis, cheeses, lettuces, green and yellow beans,

tofu, sausages (in freezer), lots of fruit, leftover french toast, eggs…

She’s been asking to cook dinner for a while now, so I’m going to let her–with supervision. Stay tuned.  In a few hours, I imagine she’ll have something from the following list:

  • eggs, scrambled or omelet
  • fresh bread
  • white beans
  • salad
  • yellow bean vinaigrette
  • charcuterie plate
  • pasta with fried egg
  • mystery meal?

I’ll post the result before the end of the night…

6:16 PM

One 3rd grader’s homework done, one Lincolon Log cabin, and one major meltdown over conflicting building priorities  later, we took the easy way out:

Egg sandwiches on the sesame buns left over from the panelle, yellow beans & shredded carrots w/olive oil and red wine vinegar, and padrones.

Finn set the table.

I made the beans, but Ella–with close supervision–fried & served the peppers.

She cracked two eggs–but the yolks broke so they became test cases. I cracked the two more (since they were the only two left), and she gently fried and successfully placed the eggs on the buns without breaking the yolks.

And she took the final photo of a perfectly successful dinner that is pretty much their version of comfort food. It’s certainly not fancy, but it was fast and fresh, and well, some dinners are like that. (Here, and probably in Australia, too.)  It was a nice way to bring the three of us back together and around the table.

Book Review: Just One Bite

October 13, 2010 By caroline in Uncategorized Tags: book reviews

by Caroline

A couple years ago, we renovated our kitchen and installed a big bookcase between the new kitchen and family room. I’ve got dozens of cookbooks, and although I don’t necessarily refer to them everyday, it’s nice to cook knowing that Deborah, Marcella, Irma, Marion, Nigella, Mark, Alice, Mollie and the rest are up there supervising our work.

But even I don’t have enough cookbooks to fill an eight foot bookcase, so the bottom shelves are full of picture books; when we’re waiting out something in the oven, or a dozen other times a day, it’s handy to choose a book and cuddle up on the couch together to read. At first it was a random collection of picture books, but a year or two ago, it occurred to me to gather all our food related stories — from Bread and Jam for Frances to Eating the Alphabet.

Now, no matter what changes we make as the boys grow older — childproof latches have come off cupboards, the play kitchen has given way to a bigger art area — I don’t see all these picture books getting packed away anytime soon.

So it made me deeply sad last week when I read this piece in the Times about the end of picture books. Apparently publishers are scaling back the number of picture books they release every year because parents are buying fewer of them. Anxious to push their kids ahead, parents are urging chapter books on pre-K kids and, in some cases, even forbidding their children from reading picture books.

Now, I have no problem with kids reading beyond their age or grade level — I have one kid who’s been doing that since he was three — but we’ve kept the picture books in constant circulation even as he moves to chapter books and (more recently) software programming guides. Meanwhile, my other kid, at nearly five and a half, is still just occasionally interested in sounding out words. And he, too, gets read to daily: picture books, chapters from longer books, whatever he wants (no software books). I can’t imagine ever shutting the door on the rich imaginative world that picture books offer. They are gorgeous and funny and serious and clever and moving and tell multiple stories — just like chapter books, just like all books — but they do so in thirty-two pages. They invite you into their world and then, five or ten minutes later, send you on your way. Usually only a poem (which, of course, many of these are) can do that so concisely, and they’re rarely so beautifully illustrated.

So of course when Chronicle Books offered me a review copy of Just One Bite, I was delighted, because we love picture books and, of course, we love food.

Just One Bite is a treat. Eleven boldly illustrated spreads show what different animals — from worm to sperm whale — eat in just one bite. It couldn’t be more straightforward, and it couldn’t be more fascinating. The bulk of the book presents the eleven animals and life-sized illustrations of their increasingly-large bites. A graphic two-page chart at the back offers facts for older readers. Did you know that the common octopus has a toothed tongue with which to drill holes into the shells of its prey? Did you know a komodo dragon can eat five pounds of food per minute? Or that a cottontail rabbit has open-rooted teeth that are constantly growing, to make up for the wear and tear on its constantly grass-chewing choppers? I did not. But I will certainly not forget, because these little tidbits, and more, are presented so winningly in this new book. It’s making me think a little differently (gratefully!) about my children and their eating habits.

Another One for the Team: Panelle

October 12, 2010 By lisa in Uncategorized Tags: comfort food, dinner, family dinner, new food, panelle, recipes, vegetarian

by Lisa

I found this recipe watching one of the 13 episodes of Lidia Bastianich’s television show, Lidia’s Italy, taking up space on my tivo, and it’s exactly the reason why I love her & her show.

I had never heard of panelle, nor could I have made this up. It’s a regional street food of Palermo and it is unusual for an American kitchen but it’s one of the most fun, satisfying and delicious things I’ve come across in a while. It’s also sort of addictive.

Basically, panelle is fried chickpea polenta made from chickpea flour, water, olive oil, and salt served on fresh sesame bun.  You cook the polenta, pour it onto a baking pan, then refrigerate it.

Then you cut it into small squares and fry in olive oil.

That’s it.  I’ve made it twice now, so I know that the kids enthusiasm for it is no fluke. They love it. We love it. It’s one of those things that when, they ask “What’s for dinner?” and I say “panelle,” they cheer. And not just because they get to watch baseball while they’re eating it.

Panelle is an easy, healthy, high protein, fun, vegetarian dinner. It makes great leftovers.  And it’s a simple, no mess, satisfying food that ‘s perfect for eating in the living room while your baseball team battles it out for the pennant. Add salad, dessert, a festive beverage inspired by your team, and you’re set.

It takes a bit of planning because the polenta needs to chill for at least an hour, and frying anything can be a little messy, but it’s basically a simple and stress free process. Below is the recipe taken exactly from here, which is exactly what I saw on TV.

Panelle

  • 4 cups water
  • 1/2 lb chickpea flour
  • 1/4 cup olive oil
  • 1 tsp. salt.
  • A rimmed baking sheet, rubbed with olive oil.

***NOTE:  Chickpea flour is available at my local Italian deli, and it may well be available at yours.  Try specialty stores, well stocked markets, and if you can’t find it, you can make your own by grinding dried chickpeas into a very fine, well, flour.***

  1. In a heavy bottomed saucepan, whisk chickpea flour into water, olive oil, and salt. Try to get it as smooth as you can.
  2. Over medium high heat, cook chickpea polenta until it thickens and pulls away from the sides of the pan as you stir.
  3. Quickly pour the polenta into the baking sheet and with a wet, offset spatula or knife, spread smooth. The polenta should be fairly thin and in a smooth even layer.
  4. Refrigerate for one hour or over night.
  5. Cut the panelle into squares, about 3 x 3 for sandwiches.
  6. Pour enough olive oil into a frying pan to cover to about 1/8″ depth, and fry pieces until they are golden brown. They will puff slightly.
  7. Drain on paper towels and serve on fresh, soft, untoasted plain old sesame buns. Adults can eat 2 panelle per sandwich, the kids will eat one larger one.

Giant Marys

October 11, 2010 By lisa in Uncategorized

By Lisa

Coming around to the SF Giants has been a slippery slope for me–as far back as I know, my family are Yankees fans, and I am a transplant here. But in these parts we are totally overwhelmed by Giants fever. Even the teachers in my children’s school are enthusiastic and vocal supporters. And their peers and the other parents? Well–to a person Giants fans.  Now I’ve come to terms with the fact that my kids were born and are being raised in the San Francisco Bay area, so that can mean only one thing for their relationship to baseball.  I’m coming around myself, though I might be hard pressed if it came to a NY/SF world series. But we’re not worrying about that now–we’re just watching a lot of baseball.

And to continue Caroline’s spirit of celebrating, here’s a drink I whipped up last week in honor of their first win:  a local take on the iconic Bloody Mary: The orange and black Giant Mary.  We’ll both be posting more baseball friendly eats over the coming weeks, but this is as good a place as any to start.


Giant Mary

  • fresh tomato juice made with golden tomatoes
  • Grey Goose Vodka
  • a sprinkle of black salt
  • Add tabasco, horseradish, and Worcestershire sauce to each drink to taste
«‹ 75 76 77 78›»

Recent Posts

  • Vegan Chocolate Brownies
  • Polenta with Decadent Mushrooms
  • Tortillas
  • Food & Farm Film Fest!

Now Available

About Us

  • Caroline M. Grant
  • Lisa Catherine Harper

Archives

Tags

appetizers baking book reviews breakfast cassoulet book celebrations chocolate comfort food contributors contributor spotlight cookies cooking with kids Dad's cooking dessert dinner Drinks eating out family dinner farms and farming fast fast food fish fruit gardening with kids holidays ice cream junk food less meat lunch marketing new food Parties picky eaters produce recipes restaurants road food salad sickness snacks sweets travel unfamiliar food vegetables vegetarian
Learning to Eat
© Learning to Eat 2025
Powered by WordPress • Themify WordPress Themes

↑ Back to top