More about dough

Though I wouldn't say the stromboli was a smashing success, the pizza we made with the other lump of dough was pretty tasty. Joe says he wants me to make more... I'm not sure if my breadmaker and I are on speaking terms just yet.

Stromboli, almost my way

Last month I tried a new approach with my KNE food column by giving my review of some local cuisine. Several of my coworkers raved about the stromboli at Pizz-A-Roma. I'd had stromboli a couple summers ago while listening to
an open air concert at Ravinia in the Chicago suburbs. We had a picnic spread of munchies, of course, and my mom's coworker Sue and her husband brought homemade stromboli. What a treat. The flavors of pepperoni pizza, but compacted
into a doughy coil with a crispy edge. I've often thought about that meal and thought of it right away at the mention of Pizz-A-Roma's stromboli. I was a little disappointed when I went to taste the Hoptown version of the dish: Ground beef, ham and cheese sandwiched between two halves of a thoroughly buttered baguette. Not that it tasted bad... I just found the presentation lacking. So fast forward four weeks. I got the craving again. I had to do it. Even if it meant a very messy kitchen and an all out punching match with my breadmaker.
My finished product, billowing hot steam as it came out of the oven at 11 p.m. last night is seen here, along with a little of the process. The top picture is Joe and my lunch... after it had been refrigerated overnight. Not quite what I had in mind (I guess I didn't stuff enough or roll as tightly as I should have). But definitely on the way toward a true (in my mind) stromboli.

If you're interested:
Put in a breadmaker on "dough setting" in this order
1 1/4 cups water
2 T olive oil
4 cups bread flour
2 T sugar
2 tsp salt
seasonings (rosemary, basil etc.)
1 pkg yeast (.25 oz) (make a divet in the flour to hold it)

Toppings:
Pizza or spaghetti sauce of choice, I used Prego mushroom
Sliced mushrooms
Turkey pepperoni
Mozzarella

Roll out the dough into a big rectangle... as thin as possible.
Spread on toppings, then roll it up like a rug. Smoosh it flat, without bursting the seams, then pinch the edge of the dough in to seal. Mine obviously came unsealed. So don't really worry about that step. Bake at 425 until it looks done :-) maybe 20 or so minutes?

The Wood Shed

Now for the people snacks. We wanted to take Tai and Saya to an authentic Kentucky restaurant. It probably doesn't get anymore downhome than the Wood Shed's barbecue "meat and three."
I chose mashed potatoes (good, but not homemade), green beans (my favorite southern veg) and fried squash with the smoked chicken.

Saya also had chicken. Taizo had the barbecue pork. They also thought their meals were photo-worthy. :)
Joe strayed from the pack and ordered a barbecue mutton sandwich with fries. I like the Wood Shed's veggie side selections, and their pink-tender smoked chicken. I'm not a big fan of their burgoo, and the little salty fried corn muffins-- served at most restaurants down here-- never taste fresh to me (anywhere.) This restaurant also teases numerous fruit and cream pies in a case behind the register. I've never had room to sample any of them, but my mom says their coconut cream is tops.

Edit 05/09: I love love love their chocolate chess pie and chocolate meringue... but an entire slice is too much for one emily.

Bison snacks

OK, I've actually eaten a buffalo burger before -- at the Indiana State Fair -- it was pretty good. But the snack I'm referring to here is GRASS, which the LBL bison herd enjoys in abundance. Here's a little video.

Hematite Lake, and snacks

Before begining our chilly jaunt around Hematite Lake in LBL, we decided to eat part of our picnic. The Yasudas brought sandwiches and sticky rice balls. The Parrinos supplied the dried cuttlefish, freeze dried okra and sweet potato, almonds and garlic pita chips.

Daffodil? Narcissus or Buttercup?

There's some contention among locals about the name of these spring blooms. I call them Daffodils. Their latin name is Narcissus, and buttercups, while descriptive, refers to those tiny creeping wildflowers in the ranunculous family. I was happy to find this field in the same spot it was in last year. Joe and I went to LBL with our neighbors, Tai and Saya.

Taco Ring

I usually go home for lunch each day... I like to say hello to my plants --and my refrigerator. On Thursday I went to Sara's for lunch with some of the other gals from church. I felt so special when I learned that the inner circle of her taco ring was cheese-free, just for me :-) A simple dish of crescent rolls folded over beef with taco seasonings, the arrangement made a very appealing presentation.

More about Brussels

Sprouts, that is. Did you know they can explode in the microwave?

Lunch in the sun

Today we ate lunch on our patio. Joe had the last of the fajitas, and I had a turkey sandwich and some brussels sprouts. Yes, I LOVE brussels sprouts.

We listened to cardinals compete for their true love, watched a groundhog waddle in the tall grass and then sit up on his haunches with excellent posture, and enjoyed a warm and nearly bugless day.

Snack and Craft night

Monday night was "snack and craft night" at my place. This lovely snack is Deona's Amish Friendship Bread with chocolate chips.

Skillet Granola

Granola holds a lot of happy breakfast memories for me. My grandma Tilsch makes her own granola with oats and crushed shredded wheat cereal. The Amish out here make a version that tastes like butter cookies. When I lived in California I went to a camp where they served homemade granola for breakfast. It seemed easy enough. And it is. I started experimenting with granola when I lived in Taiwan... a box of 100% Natural went for 3 times the price it is in the U.S. -- and such a small box could vanish in a couple days.

All you need is:
Sugar
Oats
Almonds (sliced or slivered)
Optional:
Rice Krispies
Sesame seeds
coconut

Heat a skillet on medium high, add a mound of sugar and wait for the sugar to liquify. Once it does, dump in the oats and other ingredients and stir to coat with the sugar. Keep stirring until almonds begin to brown. Then dump the whole thing out onto wax paper to cool and solidify.

I like fresh granola hot off the skillet. It goes beyond the 'snap crackle pop' of rice krispies in milk -- it's like the sizzling rice soup of the breakfast world.

Home-style Tempura

Sunday evening Joe and I were treated to a true Japanese meal at out neighbors' place. Unlike the overly batter-y version in U.S. restaurants, Sayaka's tempura is just dusted with a crispy coating. She fried gyoza, salmon, okra, brocoli, mushrooms and chicken. What a treat! Taizo made Osaka-style okinomiyaki, which was Joe's favorite part of the meal.
Here's our lovely host and hostess. Taizo came to the U.S. because his job with Autotech brought him here. Joe and I have really enjoyed getting to know our neighbors from other countries.

Ode to Mom

My mom and I enjoy many of the same things: good restaurants in cute towns (like this Japanese cafe in Chattanooga), Cute critters, and buying up good produce to cook at home.

This is a belated birthday post for my mom, who turned one year younger on March 1.

Herbal imitation

This cilantro appears to feel like I do lately. (Their flimsy stems slump toward the sun, which was hidden behind the mini blinds and clouds most of the week)
This week really had me sapped. And in the John 15 sort of way, that's not a good thing. I've launched another food blog--this one's for the paper I work at... But don't worry, The Moody Foodie is still my priority.

In my kitchen, cuz ...

It was rainy outside. (Anyone pick up on my allusion to Crooked Still?) And since Joe sprained his ankle, we decided to bum around the house today. We were inspired to make something from our Viking Cooking School classes. Here's my slightly modified version of Lemon Chicken Tagine with Saffron Rice.... I didn't have a tagine and couldn't find (or afford) saffron. I'll post the recipe tomorrow, when I have more energy.

Lemon-Chicken Tagine (The Viking Cooking School)
1 4-pound chicken, cut into 8 pieces
Salt, pepper to taste
1 tsp paprika
4 Tbs olive oil
2 medium onions, diced
4 cloves garlic, minced
2 sticks cinnamon
1/2 tsp saffron, crushed
1 tsp tumeric
3/4 tsp cayenne pepper
2 tsp pepper
1 1/2 tsp cumin
2 tsp ground coriander
2 tsp ground ginger
1 cup chicken broth
1 can artichoke hearts
6 Tbs fresh lemon juice (about 2 lemons)
1 Tbs lemon zest
3 Tbs honey
1 cup olives
3 Tbs chopped fresh cilantro

Got all that? I didn't have saffron.
Season chicken with salt, then pan fry in 2 T oil. Set aside after it's golden brown on all sides. Preheat oven to 350. Add remaining oil to pan and heat,then cook onions til tender. Then ad garlic, cinnamon, saffron, turmeric, cayenne, black pepper, cumin, coriander and ginger. Cook until aroma is released. Pour chicken broth into a dutch oven or heavy stock pot, add chicken, onion mixture and artichoke hearts to pot. Sprinkle lemon juice and zest over chicken, then drizzle with honey. Cook about 20 minutes, until chicken is almost done. Add olives and fresh cilantro, then return to oven until chicken is very tender, about 15 minutes more.

Rice: Heat 3 Tbs oil in a sauce pan, add 1 onion finely chopped and cook til tender. Add 1 cup rice, and stir like crazy for a minute. Add 1/4 cup golden raisins. Add 2 cups water, bring to a boil, then reduce heat, simmer and cover for 20 minutes. Remove lid when all moisture is absorbed, but before you smell the rice burning to the bottom of the pot. "fluff," as they say in recipes, then add some toasted pine nuts and fresh parsley or coriander.

Doves at dusk

The birds have been more active since things have thawed. The big black farm cat slinks around more regularly.
Is he too wondering when the bluebirds will arrive?

Bargain Bites

I've been scrambling to get together my February food column. I know that most of my topics probably don't appeal to the average Hoptowner, so I was trying to feature some local eats. Cheap eats. Bargain Bites? Brilliant, I thought. Now the difficult thing is making those meals appeal to me.

Update: Here's the column:
Emily Parrino Kentucky New Era

Bargain Bites
Wednesday, February 28, 2007 12:10 PM CST
3 local meals with ethnic flair for less than $5

After living in Hopkinsville a year, I am learning there are ways to expand my palate on a shoestring lunch budget. Here are three cheap local lunches to help you escape the office in the middle of the day. I invite you to add to the Bargain Bites list on my blog: http://kentuckynewera.portspaces.com/eparrino/blog.

Haut Dog: 2 Chicago-style hotdogs at Coffee And... $3.50
Pros: At $1.75, the loaded link is the thriftiest item on the menu at the Main Street café. But owner Hilarie Dawson takes the time to make her franks look presentable, if not outright artistic. The tomato, cucumber, relish, onions and mustard toppings are packed neatly into the bun in a way that is both visually appealing and easy to handle without worrying about a rogue pickle dropping into your lap.
Cons: A true Chicago dog is a Vienna, soaked for hours in the nitrite-laden pot liquor of its predecessors. This unhealthy but scrumptious effect is difficult to duplicate in Coffee And...’s microwave. Another downside of the meal is the overwhelming onion breath that will haunt you (and possibly your coworkers) for the rest of the day.
Bottom Line: You can eat a very pretty version of a Chicago classic in an attractive atmosphere without spending a pretty penny. And ... if you’ve been good all week, you’ve got the option of splurging on one of the decadent scones, brownies or dessert coffees.

Personalized Pizza: 2-topping, 7-inch pizza at Pizz-A-Roma $3.75
Pros: Pizz-A-Roma offers several affordable, large-portioned lunch specials. A black marker board near the register posts a luncheon size pizza with two toppings and a drink or 1/4 of a stromboli with chips and a drink for $3.75. A three-topping 7-inch pizza costs $4.13, and for an additional 50 cents you can sample the full range: pepperoni, sausage, beef, mushrooms, ham, onions, green peppers, anchovies, olives and bacon. Unlike chain stores which offer good deals only when toppings and sizes are set by the store’s terms, Pizz-A-Roma gives customers plenty of choices — and as it seems to be busy — plenty of time to be indecisive about those choices.
Cons: If you’re sensitive to smoke, you might find the aroma of cigarettes overpowering the savor of your meal. Those who prefer tender, yeasty dough as a base for their Italian pies might be disappointed by the crunchy, pre-formed crust.
Bottom Line: You can eat a hearty, customized meal in a classic diner setting (complete with video games and a juke box for faster eaters), but don’t expect it to stack up to your Italian grandma’s meals.

The Speedy Oven: 3 soft chicken tacos at El Bracero $3.95
Pros: The army of servers at El Bracero ensures your order will be promptly taken and served. Ironically, it’s easy to fill up on freshly fried chips and drippy salsa in that brief interval before lunch arrives. The menu includes more than a dozen meals under $5, such as three chicken tacos for $3.95 — a savory way to satiate a delicate appetite. Or three dense and saucy beef tamales for $4.80 — which can make a hungry man’s belly bulge. A side order of pico de gallo makes everything from the crumbs left in the chip basket to the tacos taste a little further south of the border.
Cons: The same dish may be vastly different in heat and doneness from one visit to another. Also, while servers do take substitutions (such as hold the sour cream) the din of the restaurant sometimes means an order gets lost in translation.
The Bottom Line: Expect to be seated and to start eating in hurry as the frenzied pace and generally zippy flavors of El Bracero allow you to do.

Emily Parrino is a New Era copy editor. She can be reached by 887-3298 or eparrino@kentuckynewera.com.

Siam Terrace

Monday morning Joe and I returned to the dingy coridors of Gregory Hall and visited with some of our favorite journalism professors. After our heads were filled with inspiration and ideas, we headed to Siam Terrace, the best Thai restaurant in town, for Panang Tofu and Java Chicken. This time they had a salad with a very fresh tasting grated diakon dressing. We also ordered fresh spring roll... it didn't have much of interest inside, but the thick dipping sauce more than makes up for it. Also, the tender rice wrapper was just right.
Siam Terrace employs a pepper system in its menu:
1 pepper = beginner
2 peppers = intermediate
3 peppers = expert
4 peppers = Congratulations! You've become Thai

I've only ordered 1 pepper dishes... which compare to Toy's Thai Kitchen's spicer dishes. I've got a long way to go in training my taste buds to speak Thai.

After lunch we swung by Art Mart for gourmet cookies for the road. Unfortunately, we inhaled the chocolate chunk pistachio and chocolate chunk cookies too fast to photograph. Joe has interviewed the owner of the Urbana store, and says they use a special process to chunk the belgian chocolate for their cookies. I'm guessing the ratio of chocolate to dough is close to 50/50.

Pauls

Sanjana Paul is 3 now, and a sweet precocious little girl. Still just as photogenic as she was when I took her portrait for my photojourn class last year. We stayed with Alina, Satnam, Alex, Prema, Sanji and Daniel for one night on our trip.


Alina and Prema made a delicious feast (of course!) and then proceeded not to eat very much of it themselves. The naan and aloo gobi were delish. Joe and I brought papad, chutney and samosas from Basmati, our favorite date night restaurant in Champaign.
Get a glimpse of the elements we encountered on our wintry weekend getaway.

ISR

After the Lord's table meeting, we tromped from the Union along snow-covered sidewalks to ISR. I'm posting my virtuous salad, but got full on turkey, bacon and dressing.
Our end of the table was talking about Chitzenitza and the Mayans... as Alison had just spent a semester researching them, and the Tans had gone to the Yucatan for a family vacation.
The other end of the table was having an animated discussion on picking out good cantaloupe.
"You thump it?"
"No, you shake it to hear if there's juice inside."
"So you don't tap it?"
"Squeeze it to see if it's soft."
"I thought you were supposed to smell it."
"No, look at the circle. If the circle is big, it will be sweet."