The Big 3-0

This was a big birthday for Sam. He doesn't really want to talk about it (too much, anyway), but he has moved on to a new decade. On the Fourth of July, Sam turned THIRTY. It's very exciting (at least I think so!). For years I've known this needed to be a big deal (but birthdays are always a big deal to me). The tricky part of having a holiday birthday is that everyone leaves town and has their own plans-- it's not particularly conducive to partying. But I knew I wanted to have a small fete for him, so I schemed. I toyed with several ideas before settling on a last-minute, Saturday-before gathering. It had to be small because our apartment is miniscule, but it would be awesome.
So now comes the exciting part.  On Friday night before the party, there was a storm. I didn't even know it was supposed to rain until . . . oh hey! Our power's out!! It was about 10:30 pm, Sam was at work, and I was just happy I had already baked the cupcakes. I went to bed assuming the power would be back on when I woke up. But I was wrong. The next morning our power was still out, and the apartment was getting warmer by the second. The high for the day was over 100. Our cell service kept cutting out, but through a couple sneaky texts, my dear friend katie offered to let us bring the party to their powered house. That's a good friend who will offer up her house for a party with only two hours notice. (And not only that, we hung out there all day until our power came back on that night.)

Now, onto the spread.


Watermelon, strawberries, chips and salsa, and now the exciting things:

Fresh Corn and Avocado salsa

Chocolate malted cupcakes, the same as last year.


Ultimate fluffer-nutters: Sam has been dreaming about creating these for years. I want to Le Pain Quotidien and cleaned them out of brioche, then created a triple-decker of peanut butter, nutella, marshmallow fluff, and fresh strawberries.


Grilled Corn and Crema Mexicana Crostinis: sliced baguettes toasted then topped with crema mexicana, grilled corn, lime, cilantro, and chili powder. I'll post the recipe soon.



And, finally, 30 different root beers and sodas in glass bottles, for sampling.


My original vision was 30 root beers, but this proved difficult, as it is challenging to find single bottles of root beer, and I wasn't about to buy 30 6-packs. So I found all the root beers I could (which did include buying a couple 6- and 4-packs), and then I supplemented with other sodas in glass bottles. I found the most success at World Market, and then supplemented with finds from Giant, Target, Whole Foods, Trader Joe's, and Harris Teeter. And it was a huge hit! I had small plastic cups, and people just started opening bottles and sampling. It was such a fun way to party. One of the favorite root beers was called Pop Shoppe (though Virgil's and Sprecher were also favored), and some of the more interesting sodas included chocolate, cucumber, key lime cream, and coconut. Bria was on cloud 9, since even she got to join in the fun. She actually favored some of the darker root beers (I should not be surprised). We are still swimming in root beer (from those handful of 6-packs), but Sam is not complaining. It was a huge success!

all you need

Valentines this year was a culinary success. We started festivities the weekend before with a date to finally check out ShopHouse (the new Asian Chipotle). I am so glad we went! I had a tofu bowl with noodles, green beans, and their green curry sauce. It was worth the hype, but I have to tell you, it was so spicy! Like, my tongue was still burning even after we had frozen yogurt for dessert. And the green curry was the "mild" of their two curries. They do have another sauce I will try next time in an attempt to save my mouth from the fire. I am a total wimp when it comes to spice (I kept telling myself "this is what it takes to build your tolerance! buck up, McPhie!"), but even Sam concurred this was pretty intense. However, I can attest to the great flavor. I think such extreme spice often covers up flavor, but I was willing to endure the pain of the spice for such great depth of flavor.

On the actual day of love, we decided to make fondue. I could seriously eat that every day. But the thing I was most concerned about was dessert. I have been doing this health challenge thing with some friends, which means I'm limited to one day of sugar each week (which is maybe the normal healthy thing to do anyway) (but it's almost over! and I'm only one point behind the current leader!). So, the dessert was a big deal to me. I recently saw a link to this double chocolate raspberry pavlova and instantly knew this was The One. And it turned out beautifully.
And oh so deliciously! It's a new obsession really. I was so sad the rest of this week watching Sam eat the leftovers without me. This is my ultimate sacrifice in trying to WIN this challenge. But regardless of the victor, one thing's for sure: this will be the first thing I make when it's over.

On Expensive Dinners and Dreams

The very first thing I should tell you about this year is the very last meal I ate last year. It was decadent and very indulgent, and a lovely way to say sayonara to a year that did not agree with me. (Also, brace yourself, it was the most expensive meal I have ever eaten.) We ate at Passion Fish in Reston, which is a sister restaurant to Ceiba and happens to be owned and created by Molly Wizenberg's brother. So, excitement all around. There was a prix-fixe menu for New Year's Eve that did not disappoint. I loved being able to choose from such fun offerings and indulge in more courses than usual. All too often I find myself paying to eat food that is incredibly mediocre. When you go to a restaurant, you want to feel happy that you ate better than you would at home. Don't you hate paying $15 for something you know you could cook better? I think I'd rather save the heartache and save up to eat at Passion Fish on a quarterly basis. Perhaps I should make it a resolution.

So my last meal of the year included sushi, Thai spring rolls, red curry lobster, and a vanilla bean anglaise chocolate mousse praline. (Let us take a moment to notice my choices were all Asian-influenced [save dessert].) There was also a special chef creation of a haddock custard with creme fraiche and caviar before our food arrived and Sam's dessert was homemade donuts which made me want to stow away in the restaurant kitchen for the rest of my life, surviving solely on a diet of those sugar-dusted gems. Sam's dinner was a beautiful piece of tuna with foie gras cotton candy on top. How is that even possible? I don't know, but it was awesome. Do you care to see crappy iPhone photos of our spread? I hate to do the food such injustice, but here we are.

Over two hours we all stuffed ourselves happily celebrating the end of the year and excitedly planning for the new one. This year is going to be great, I just know it. And one thing I hope to do more is be more open and honest, so here I go: I started making plans last summer to really shake things up in my life, and I am happy I started down that path. Since I was working on my undergrad five years ago I wanted to go to culinary school, and I thought maybe this would be the right time for me. When Sam and I visited NYC last fall, the sole purpose of the trip was to visit schools. Our initial plan was to finish our apartment contract here in the spring and then move up there so I could start school. However, it's incredible how quickly things change. A couple changes to Sam's job and some other opportunities have opened up here, so it seems we'll be staying put a while longer. Part of me is sad to have to put off my dreams for a while longer, but getting so far down the path made me realize how attainable my dreams are-- and they will be waiting for me as soon as I'm able to get back to them. In the meantime, I've gotten a taste for excitement and am brainstorming ways to spice things up. I hope to share more of those adventures here while I gain some experience that will only make my eventual culinary career richer.

Cornucopia

Thanksgiving this year was infinitely better than last year. We ate with Sam's one remaining local brother, and it was the best of both worlds. I made several dishes, but I didn't have to host or clean my house or even clean up my cooking mess immediately after. Though I still dream of making a turkey some day.
Since we spend the holidays at home rather than traveling to visit family, it's important to me to make nostalgic dishes. Stuffing was spoken for on the Thanksgiving menu, so I made my mom's stuffing for Tuesday night dinner to make sure I got my fill. And when brainstorming what I could bring to the feast, I found a perfect balance of recreating McPhie traditional dishes and experimenting with new recipes. One of the new ones was the curried brussels sprouts, which were Bria's favorite side dish-- a new tradition perhaps.
Non-photographed dishes contributed included this McPhie family favorite jello and Martha's incredible green bean casserole. Below you will see the evidence of pumpkin pie, chocolate cream pie (the ultimate crowd-pleaser of the night), corn custard, and Martha's curry spiced brussels sprouts.

Roughest, Toughest Cowgirl Party

I promise to get back to my NYC posts, but first, Bria's party. Bria turned three years old on Monday, so on Saturday we had a little party for her. Let's be honest though, the party was more for me. I have this tendency to Think Big-- just to get overwhelmed and in over my head before settling for something small. For Bria's party, I have to say I am proud of myself for having artistic vision and realistic expectations. All this means I accomplished everything I wanted for the party (except for a banner, but I'm ok with that).
We settled on a cowgirl theme months in advance, so there were games like Pin the Badge on the Sheriff, a Shooting Gallery (bean bags thrown at empty root beer bottles), and an Obstacle Course. Our friends down the street were generous enough to offer their backyard, so there was plenty of room for the kids to run around.
But my pride and glory was the pinata. I have not crafted papier mache since elementary school, so I tapped my inner 10 year-old and set to work every night the week before the party. I used this as my guide, and it turned out perfectly. I estimate about 6 hours of labor, but it was worth it. The kids couldn't whack it open (they could only muster light taps), so our friend Trent had to use his adult muscles to knock it open with the bat. (We at least made him do it sans glasses.)

And then there was the food. Besides the pinata, this was the real labor of love: corn cut from the cob, loaves of homemade bread, Swiss buttercream, ganache, homemade ice cream. Let's just say I am still doing dishes.

I forgot to tell my photographer (Sam) to get pictures of the spread, but just use your imagination. The menu:
PW's fresh corn and avocado salsa
My mom's salsa (recipe coming soon)
Taquitos (from Costco)
PB & Js for the kids
Cream cheese and cucumber sandwiches
Roast beef and horseradish sandwiches
Fresh strawberries (from Hannahwob)

(the aftermath)

I wanted so badly to make this rainbow cake for the party, but Bria was very insistent on having a chocolate cake. So I went with Orangette's Far-From-Disaster Cake layered with ganache and Swiss buttercream. And, you know what? 1 am the night before the party is the bad time to learn you don't like buttercream, but it was too late to change my mind, so I went with it.


Plus buttermilk frozen custard (and a batch with sweetened strawberry puree mixed in) made the perfect birthday party dessert. If you have an ice cream maker, you simply must try this ice cream. It was so full of flavor. That buttermilk adds the perfect slight tang and a depth of flavor often absent from homemade ice cream.
The main reason I cook and bake is to show my love for people in my life, so it follows that I would bake and cook my little heart out to show this girl how much I love her. And it was the perfect way to celebrate her turning THREE.

On Gingerbread Houses and Heartbreak

Last time I made a gingerbread house was in 2004 with this boy I had a crush on. His code name was the Hobbit (hey, I was 19). And I was slightly obsessed with him, and he gave all sorts of mysterious signals that made it seem my interest was mutual. (Like bringing me graham crackers and frozen cool whip one night because I mentioned once it was a favorite snack.) The gingerbread house was the pinnacle: a boy would surely only craft a gingerbread house with me if he loved me, right? The next day, while showing the house off and suggesting this meant The Hobbit and I were well on our way to coupledom, a mutual friend said, "you know he has a girlfriend, right?" Hopes dashed. Heart broken. That gingerbread house went straight in the trash.

Don't worry, I was married to Sam less than a year later, so it's not like my heart didn't mend quickly.

So, a couple weeks ago I went to a gingerbread making party. It was just me and Bria, since Sam was working, so I let her stay up late, eating more candy than she did on Halloween while I crafted this beauty. I'm quite proud of my handiwork.
My favorite part was using some Trader Joe's candy-coated, chocolate-covered sunflower seeds for the roof. They are super tasty and kind of lovely too.

Darth Deer

This weekend was mainly spent celebrating the first days off work Sam has had since Bria and I came home from Utah. And it was also spent scheming and planning for the almost two weeks Sam will have off for Christmas (the latter should explain the former). Also included were things like this:
And this pumpkin bread pudding, which I only remembered to take a picture of after the fact (it was soooo good).

Speaking of pictures, there's a chance I took that picture on my brand-spankin'-new, early-Christmas iphone-- which was FREE. I didn't know I cared about technology, but I do.

We also ate soup with Hannah and Rob, who graced the suburbs with their presence for the day. The story of this soup is that it is a replica of the Zuppa Toscana from Oliva Garden. I used to hate that soup-- like seriously loathe it and gag at the very thought of it. Then, when I was pregnant with Bria, I started craving it. And now I love it.

1 lb ground sausage (regular or spicy-- just make sure it's not maple)
3 large red potatoes, sliced in half and then sliced into 1/4 inch thick slices
1 large onion, sliced
3 cloves garlic, minced
8 cups chicken broth
1 cup heavy whipping cream
1 bunch kale, chopped
freshly grated Parmesan cheese
salt and pepper to taste

Brown sausage in large soup pot. Remove sausage and set aside. To the pot add chicken broth, potatoes, onion, and garlic and bring to a boil. Simmer until potatoes are tender, about 20 minutes. Add cream and sausage to the pot and warm through. (Do not boil.) Add kale several minutes before serving. Top with freshly grated Parmesan cheese.

Bria Spills the Beans

This was actually one of the best Halloweens yet. As predicted, holidays are infinitely more exciting when you get to see your child enjoying the festivities.
Bria was killing the crowds with cuteness as she pranced around saying "I'm the banderina in the whole world!" (She forgot that cutest or prettiest or other superlative part to the statement.)

And, due to trick-or-treating and TWO trunk-or-treats, we are set up on candy for life. The day after our last trunk-or-treat, I thought I was going to die I felt so sick from all the sugar. I'm still not sure if it was worth it. And even though we have candy coming out of our ears, I still made brownies and pumpkin frozen custard last night. What is wrong with me?

Another highlight of the second trunk-or-treat? Bria walking around saying "My dad is the cleaner." And once she got the hang of it, "Mr. Clean is my dad." (Which just sounds a little different from "My dad is Mr. Clean.")

Jiggle

I spent more time than I ever wanted to at the DMV yesterday and today registering our car in the state of Virginia. So, now it's official! I can stop driving in fear that our 2-months-expired Utah plates will draw the attention of a nit-picky police officer. The only glitch is that we didn't know we needed an emissions test, so our new plates expire in one month. I think we can handle getting it all done in a month.
I have to admit that I also spent more time than I ever wanted to eating sugary confections over the last week. But it was Christmas, so I don't feel too bad about it. We had a lovely Christmas, just the three of us. Bria didn't fully understand it all, but she did get it enough to continue asking me for presents (or "puppy" as she calls them) for several days after. We were happy to have two of Sam's brothers living in the area, so we had a Christmas dinner with them. I have to retract a former statement, I think. The turkey we had on Christmas was SCRUMPTIOUS. I had three whole servings of turkey. It was a tryptophan spectacular. Sam's brother Marc prepared the bird using brine-- which I've heard does wonders, and now I have proof. It was so moist and juicy and full of flavor. Man alive! I loved that stuff. It's seriously weird to me how much I liked it. I'm feeling all anxious and giddy at the thought of someday cooking my very own turkey. Joy and rapture abound in my imagination right now.
Which brings me to the next topic. Jello. The McPhie family Christmas dinner usually takes place on Christmas Eve (more on this later), where we have the usual stuff, but also jello. Not just any jello-- and certainly not green Utah jello with carrots or cheese or cottage cheese or any such weirdness. This jello is spiced with cinnamon and cloves and then stuffed full of citrus. Topped with freshly whipped cream, it's simply delightful. The only picture I could get was of the last two pieces, all disheveled in their tupperware, right before I devoured them (and licked the tupperware clean!). And while I'm sorry to have not shared this with you before Christmas, I will assure you that this jello's place does not reside solely with December 25th. This jello would be happy at any holiday party. So if you're thinking of something snazzy to serve at a New Year's Party. This is a delicious way to make jello a little more posh and exciting.

Christmas Jello
6 ounces raspberry jello (the big box, and don't even think about using sugar free)
1/4 t salt
1/4 t (heaping) cinnamon
generous dash cloves
2 c boiling water
1 c cold water
1 small can cranberry jellied sauce
2 oranges
2 grapefruits
1 apple

In a bowl (or a mortar and pestle if you're lucky enough to own one) mix the jello powder, salt, cinnamon, and cloves together. Make sure there are no clumps of the spices.
Dump the jello into a 9x13 and add the 2 c boiling water. Stir until the jello is completely dissolved, then stir in the cold water.
Dump in the cranberry sauce and stir until it is fully incorporated. This can be a little tricky and frustrating. I ended up dumping the jello through a sieve into a new 9x13 and then mushing the little cranberry sauce chunks through. This worked really well, but then I had two dirty pans. So, it's your call on that one.
Stash the jello in the fridge while you prepare the fruit. Cut the oranges and grapefruits into small, bite-sized chunks, removing all the pith (and I mean all!) (and pith is the white stuff). Cut the apple into small chunks as well. This will take a while and it will be messy, so just prepare yourself, or have your husband do it, like I did. :)
Dump the fruit into the pan and stir it all to distribute the fruit evenly. Then smooth the top back out and stick it back in the fridge. You might not use all the fruit. Just add enough to suit your tastes. I like mine very fruity.
Refrigerate for at least four hours. Cut individual squares and serve with a dollop of freshly whipped cream. This would look particularly lovely with some pomegranate seeds sprinkled on top.

Cranberry Pear Cake, aka HEAVEN IN CAKE FORM

Several years ago, on a cold December night, my mom went to a party at her neighbor's house. Little did she know the food she would eat there would change her life and the lives of those she loved.
My mom's neighbor Mary introduced my mom to the cranberry pear cake. The cake batter is simple: flour, sugar, baking soda, eggs, fresh cranberries, and an entire can of pears. The cake naturally forms into rough layers as it bakes, the most cake-like parts at the bottom followed by mashed pears, with the cranberries rising to the top. As the cake goes into the oven, the cranberries glisten on top, like floating little jewels. The heat of the oven causes them to burst, shining like rubies, juicy and vibrant from the heat. The crowning glory comes in the form of a sauce. Let me tell you four reasons the sauce will change your life:
1. Butter
2. Cream
3. Sugar
4. Vanilla


Combine those in a pan with some heat, and you might begin to cry from joy. The sauce is so sweet, it balances the tart cranberries, and the smoothness of the sauce covers the weirdness I usually feel from eating mushy, cooked fruit. Indeed, this cake is the one exception I make for cooked fruit. Plus, covered with a hefty dollop of freshly whipped cream-- this cake is truly perfection. I offer a 100% guarantee that this cake will wow your friends' and your own socks right off your feet. It's a perfect holiday party dessert.

this is my work and my glory

Cranberry Pear Cake
from Mary Brinkerhoff
2 c flour
2 c sugar
2 eggs
2 t baking soda
1 large can pears, with juice, mashed
1 bag cranberries

Combine all ingredients. I like to add everything except the cranberries and then use my hand mixer, which effectively mashes the pears, then stir in the cranberries with a wooden spoon. Pour the batter into a greased 9x13. Bake at 350 degrees for 40 minutes. (My mom swears hers bakes in 40 minutes, but mine always takes infinitely longer.) Do a toothpick test to be certain it is done.

Sauce:
3/4 c cream
1 c sugar
3/4 c butter
1 t pure vanilla extract

Combine in a sauce pan and bring to a boil. Drizzle (liberally) over individual pieces of cake and top with a hefty dollop of freshly-whipped cream.

You're welcome.

Salivating in Rememberance

I think it's imperative to discuss the culinary delights of Matt's birthday party on Friday night. When I learned of the party, my mind starting spinning at all the possibilities. I settled on three recipes from my obsession. What, you don't remember? A Homemade Life guys. I shouldn't have to say it again. (P.S. Orangette is BACK! I'm dying with joy.)

I made the Winning Hearts and Minds cake twice last week once for random fun, and another time for the party. A delectable flourless chocolate cake/torte. Oh it is so rich. And there are only five ingredients. Chocolate (not cocoa), sugar, butter, eggs, and flour-- all of 1 tablespoon of flour. The flavor is so deep I couldn't even eat an entire piece, which is shocking. At Matt's party, people would ask me what it was, and I would say, "it's a rich chocolate flourless cake." A couple times people would say, "like a brownie?" and I would reply "no." simple as that, no explanation, as if I wouldn't lower myself to further explanation. Please. A brownie? Flourless cakes everywhere are insulted.
Ok, but my one confession is that I have no idea if that cake was baked all the way through. I mean, I guess it doesn't matter, because it was delicious and no one died of salmonella, but I still feel a bit unsettled.
Also, the batter is so delightfully gelatinous from all the eggs. I wanted to swim in it. Unfortunately, the only picture I have is this:

Though I do love the weirdness of that picture.

Also, I made little corn cakes with bacon, tomato, and avacado (it was like I was reproducing Molly Wizenberg's wedding menu . . . ahh, if only). When I read about the corn cakes, I was imagining things shaped rather like miniature hockey pucks. These were like pancakes. But made from corn. Hence, corn cakes. So that really threw me off for a bit, and I overcooked the first batch. But once I realized the beauty and genius of it, they turned out lovely. And once assembled, they were beautiful! So artistic. (Alas, I forgot to photograph them.) It was this perfect little disk with these gorgeous little wisps of color. And the flavors were fantastic. A perfect medley. The bacon. The avacado. The tomato. The basil. The mayonnaise. The corn cake. Oh man. It was heaven. (though I did substitute fresh tomato for the roasted ones in the recipe. I liked it this way, and it saved me time.)

And lastly. The macaroons. *Cue Angel Chorus.* I showed them off to everyone. And they were so delicious. And so beautiful! I was in awe. They were so fun to make, even though the recipe scared me just a little bit. And I felt like the fact that they were coconut macaroons with chocolate ganache was so lovely, because it my first time making ganache since the inception of this blog. So, Blog: I dedicate this recipe to you. Don't they look fantastic?
Pre-ganache:

Post-ganache:

Now after the party (which also featured fried artichoke, bacon, cheese balls; a cheese platter; and sausage, basil, artichoke, bell pepper skewers; and a DQ ice cream cake among other things) I am dying to throw a dinner party. It might be a while before it gets to happen, but I am already planning.

Lastly, Sam was finally reunited with me for a couple days, so thank goodness we got to go together, and he also snapped the pictures of the macaroons and the cake.

Holiday Sides -- Memorial Day

On Memorial Day we had a proper barbecue with hot dogs and hamburgers on our tiny charcoal grill. Sam sets it up in our parking space outside, and he tried a new method of heating the coals in a metal can before transferring them to the grill-- it only worked moderately. It cooked the meat through, which is the most important, but we're still looking for the perfect way to heat the briquettes. Despite the time commitment, I do love a real grill. The taste from the charcoals can't be beat.

To go along with our meat, I made a pasta salad. I get tired of the same old pasta salads, and I made this one for the first time for Father's Day a couple years ago. It's fresh, flavorful, and delicious. Each ingredient is flexible-- you can add more or less depending on your tastes-- so definitely take these measurements as approximations. I am a huge fan of the corn because it balances the spicy red onion. (I go for frozen corn whenever I use corn, and in recipes like this, I stick it in a strainer and run hot water over it until it's thawed.) One huge perk of this recipe is that it makes delicious leftovers. (And for one who hates leftovers, that's saying a lot.)

10 oz. orzo pasta, cooked in salter water to al dente
1 can black beans, drained and rinsed
2 cups corn
1 red onion, small chop
1/2 bunch cilantro, rough chop
4 limes, juiced
2 T extra virgin olive oil
salt and pepper to taste

Dump all ingredients into serving bowl and mix together. That's it!
The key to this one is the lime juice. I always find I need more than I anticipated. Take a couple tastes and add more of the ingredients you like best.