Morsels of Megret

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I had to create a "Southern" dessert for tonight's Bible study/home group at our house. I went through tons of recipes.....I considered things like banana pudding, bread pudding, pecan pie, and even peach cobbler. I always came back, though, to the simplest and the best: Deep Dark Chocolate Layer Cake. I have tried so many layer cake recipes over the years. It never failed: Either the cake or the icing would turn out to be a flop. I would have to say that cakes have been one of my biggest culinary frustrations. I have decided to no longer trust anonymous internet cake recipes....I will instead rely on tried-and-true family recipes or published recipes that have been tested a kazillion times before they are printed for public use. I stumbled across this cake recipe when I was crafting a birthday cake for my good friend, Suzanne, last May. I could not believe how a cake recipe that was so easy could turn out so delicious. It became my staple chocolate cake recipe from that

I splurged and finally purchased professional-grade aluminum 8" cake pans yesterday. I had the standard 9", but these produce a taller cake...more elegant and classic. Martha would be proud. :)

The layers turned out beautifully, thanks to parchment-lined pans.

The finished cake....chilling in the fridge for that delectable "cold cake" experience that I happen to love.

Last night I embarked upon creating a tried-and-true vegetarian recipe for Ken and I. I discovered this recipe two years ago after my aunt Melinda gave me some recipe cards she had from a Vegetarian Times subscription. The title of the dish, "Home-y, Hearty Lentil Loaf," didn't grab me (probably wouldn't grab anybody, even a vegetarian), so I changed the name to simply "Vegetarian Meat?loaf." Now, don't turn your noses up quite yet. It is not so much a meat-flavored dish as it is a lentil dish. I will tell you what I tell people about veggie burgers....it isn't meat, so don't try to compare it to meat. It is what it is....but it's not meat. I think we could enjoy more vegetarian delicacies if we quit spending all of our time looking over the plate for any traces of hidden meat hidden underneath something else. Enjoy it and savor it....you might just like it! So, here is a chronology of the basic steps in the meat?loaf-making process. I will r

The lentils are slow-cooked with only salt, water, and bay leaves. Did I mention that this dish is also very frugal?

The bulgur (cracked) wheat has been steamed and fluffed, and it is added to a mixture of homemade whole wheat bread crumbs, thyme, oregano, an egg, and a bit of ketchup. The addition of the cooked lentils will complete the mixture.

35 minutes later, out of the oven comes the finished loaf. Looks so 50s, so kitchy. Kinda like Mom's? Nah. But probably more heart-healthy....and plus, it will make your friends label you as a tree-hugger. It's a win-win recipe. :)

Have you ever stood in a grocery line, waiting for your groceries to scan through, and your eyes shift over to the pile of foods in the cart of the person behind you? Do you criticize what they buy? (i.e., "Don't they know how many FAT GRAMS are in that?!" Wonder what they're going to DO with those items? (i.e., "Why would you need kleenex and 27 cases of seltzer water?") Wonder how the rest of the world lives (and eats)? Check out this site. It is a compilation of grocery lists from all over. You will see what I mean. As stupid as it seems at first, you may soon find yourself unable to pull away from the food voyeurism, if you will.....

The progress of the Gravely-Wilson garden '05 (complete with my parent's dog McKenzie's tail in the corner). Coming along splendidly!

Weeding the garden is a tiring task. It must be done at least weekly. I have to admit that this is the first time I've helped Mom do the weeding....due to either busyness or illness....but I am going to be better about helping out. I know it will be more rewarding to eat the fruits of our labor if they are indeed just that....the fruits of our LABOR. :)

Suzanne, Skye, and I trotted down to Kitchen Emporium last night for a cooking class, thanks to our dear husbands giving us this gift for Mother's Day. Ken was so excited that I was able to go to this class, since he knows how much I love to cook and how much I love to sharpen my culinary skills. Everyone there, though, saw us walk in, young and naive-looking. They assumed we were there because our husbands thought we CAN'T cook. Oh, the stigma attached to young people. It was to be an "authentic Italian meal" created by a local college professor, Diana Ivankovic. Petite, thick-accented and bubbly, her personality came across as soothing as she began preparation of her complicated meal. We sat back and watched all of the craziness that then ensued within that kitchen area, sipping water and eavesdropping into conversations of those sitting near us. It was a rich and decadent meal, and like with most meals, I couldn't near finish what was on my plate. The chefs

The Italian tomato, fresh mozzarella, and basil salad was our starter. It was so fresh tasting.

Diana Ivankovic, native to Italy, shows us how to prepare polenta. The true polenta is slow-cooked for 30 minutes and constantly stirred, much like risotto. It is something for which you really need two or more people in the kitchen!

Um....is that Julia Child reincarnate?

One of the store owners keeps the mushrooms sauteeing while Diana explains the prep of the chicken. Gordana, the pastry chef, is still busy preparing the dessert.

We could watch every bit of the preparation from where we sat thanks to the mirror hung above Diana's workspace.

Dinner was served. Traditional polenta with Nonna's Marinara Sauce (quite possibly the best sauce I've ever tasted), baked melanzane (eggplant), chicken parisienne, and mushrooms sauteed with garlic, parsley and white wine.

Suzanne, Skye, and I pose for a quick photo before we sample the elaborate meal before us.

Dessert was prepared by a Yugoslavian lady named Gordana; it was a hazelnut chocolate torte. The flower you see on top was hand-crafted entirely out of sugar paste. It was unbelievably lifelike.

It didn't look like much on the plate, but it was delectable. The meringue-type torte layers had a chewy-crispness in the mouth....and the filling, so smooth and thick.... Well, what did we expect it to be like, with 10 egg yolks and 12 oz. of butter in the filling alone!?

Location: Coffee Underground. Fact: Quite possibly the world's best desserts for the money. Shown here are their signature Strawberry Layer Cake and Mocha Fudge Cheesecake.

CU has a wide assortment of desserts. Now rotating three pastry chefs, there is hardly a waitress who has to resort to, "We're out of that. Sorry." In order of appearance, top left to bottom right: Individual Tiramisu, Bailey's Irish Cream Cheesecake, New York Cheesecake, Black-Bottom Peanut Butter Pie, Turtle Cheesecake.

Jake and Suzanne share our wedding anniversary....and we shared an evening of coffee and sweets.

What's left of our dessert decimation. Truly heavenly. A special occasion treat, no doubt, but divinity on a plate.

Freshly baked whole wheat-honey loaves. They're just waiting for a liberal slathering of honey.....

It was a dark and stormy night. The month was July. The year was 2000. I stood in my apartment kitchen, attempting to make bread for the very first time. I held a packet of active dry yeast in one hand, a spatula in another, and in front of me was my KitchenAid mixer. I was ready. Three hours and 3,000 tears later, my bread "loaf" sat deflated on the counter. I looked at it in disgust. Ken looked at it and even tasted it, then stifled a laugh. I hurled it into the trash can with the fury of a baseball pitcher with a losing streak. I would not touch another bread recipe for two-and-a-half years. Enter a new resolve, a new vision for breadmaking. Enter a new brand of yeast, SAF yeast, the cheapest on the shelves, no less. Enter a determined attitude and the patience to wait for a dry, sunny day. What do you get? A beaming redhead, carrying triumphantly her first loaf of moist, fluffy, and crisp-crusted bread to the dining room table. The rest is history. I love ma

....I am going to renig on my pledge to learn how to make fresh croissants here in my own kitchen. I started evaluating the things weighing against my endeavor, and I decided that these things would not make it worth my time OR money: - Considering I buy Cabot butter (cause it's the closest thing to organic that I am willing to pay for, and cause I have a special bond with it since Ken and I saw where it is made in Vermont while honeymooning), a recipe of homemade croissants would cost me close to $3.00 in butter alone. That does not account for the cost of flour and other ingredients; it probably rounds out to about $5.00 for 16 small croissants by the time it's all over with. - I looked at two recipes....a regular recipe from a trusted bakery cookbook said that it took 2 days to create the perfect pastry (it has to be in the fridge overnight, and for 45 minute breaks three separate times while actually folding the dough). My "quick method" croissant recipe still

I have just gotten over a horrid bout of "tonsillitis." It sounds crummy, and it most certainly was that. I did nothing this past week except for lying around in my tee shirt and sweat pants and finding less painful positions in which to hold my neck so that I could swallow. You get the picture. But I am coming out of it now, and I miss my kitchen. Those few days were either eating out (a rarity for us) or thankfully being invited somewhere to eat with others. It was a wonderful break when I needed it most, but I am ready to get cooking again. I made a lowfat oatmeal-chocolate chip-cranberry cookie yesterday....those were pretty good, but not a recipe which stretched my abilities at all. I am looking forward to preparing a special, romantic picnic for Ken....we are going out (literally OUTside) for our 5th year anniversary this Friday. Picnics were one of our favorite dates years ago.....nothing else interested us when it came to planning this celebration. Why go to a

If any of you are dabblers in organic foods, you might find some of the following interesting reads: 1. A blog post summarizing the recent speculations that Horizon Organic isn't really organic. It all comes down to the fact that they don't believe their cows have access to open pasture, one of the requirements for the organic label. 2. The Organic Trade Association offers links to directories tying you to local and shipped organic produce and meats within your area. 3. An excellent overview article from the Mayo Clinic on what "organic" means exactly. 4. The 14 most important foods to eat organic. It is virtually impossible to go ALL organic (because of availability and also cost!), but if you are wanting to get the most bang for your buck, this list is what you should take with you when you trek to an organic market.

Craving plain, old spaghetti for dinner (it's been weeks since I've gone back to the basics in my menus), I planned it for last night's meal. However, I couldn't resist the temptation to try a new version (surprise). I found a recipe which was a tad different from my normal all-tomato marinara. I found it on a website that's pretty trustworthy (Martha Stewart's Everyday Food)....it is called "Spaghetti with Three Tomatoes." The triad includes canned whole tomatoes, sun-dried tomatoes, and grape tomatoes. I bought a can of Muir Glen's organic fire-roasted tomatoes to use, and I splurged and also bought a box of organic spaghetti. The fire-roasted tomatoes really kicked it up a notch (as Emeril would say)! It turned out to be a thin sauce with chunks of tomatoes throughout....just the right consistency to be soaked up by..... ....Tyler Florence's Fantastic Focaccia Bread! Another new recipe, this was a loaded focaccia topped with caramel

Because of an intense sore throat (due to allergies), I was told by my family doctor to rest, drink lots of liquids, gargle with salt water, and eat ice cream. (Well, the last order was of my own idea; but I DID, however, read somewhere online on a miscellaneous medical site that it often works. Yeah, I'm good at justifying anything.) So, I ventured off of my usual healthy eating plan and called Ken to bring home some Edy's on his way home from work last night. He brought me Double Chocolate Chunk, the Edy's Grand Light Slow Churned variety (one of their 21 flavors, no doubt). I had seen the ads on television about this new "slow churned" wonder, and so I gave it a go. Wow. It is creamy and rich, just like they say (how 'bout that?). It is hardly light-tasting at all. No filmy aftertaste, no artificial sweeteners (which should be banned, in my opinion), and no seaweed fillers (they use tapioca to help thicken it). Just pure, good, chocolatiness. Coo

I have to admit, each time I pull out my sourdough starter from the fridge and start to make another batch of loaves, I second guess my actions. Is it really healthy to eat this fermented stuff? I mean, it IS baked, but does it all bake OUT (like alcohol would)? Literally, I am dumping fermented flour-water into a perfectly good batch of fresh flour and yeast. And what does it turn out? A beautiful, slightly tangy loaf of moist bread. Hm. Amazing. I often wonder who exactly came up with sourdough. Was it a mountaineer housewife who accidently left some yeasted bread out all day for several days, then ventured to mix it into her bread recipe anyway? Was it preplanned and scientifically formulated? I cannot begin to describe the richness of this bread....the slight tanginess (much like in buttermilk-baked goods) and the unmistakable crisp crust are second to none. It is excellent made into french toast....it is excellent eaten warm with a bit of blackberry jam...it is excellent

Ken's Pistachio Baklava....a pastry wonder and rich confection for the tastebuds.

I want to take this opportunity to (once again) brag on my husband for his culinary pursuits. You see, tonight is Greek night at our home group, and Ken reserved the dessert a long time ago in his mind. He promised to make a baklava we'd never forget. I remember the "birthday baklava" he made for me when we were dating, back in 1997. I was in awe that he would go to such great lengths and spend so much tedious time on a dessert just for me. It was better than a birthday cake....it was a birthday baklava. Ever had one of those? I highly recommend it. He consulted our Greek friend, Nick, as to what type of nuts would be best for this particular pastry. He finally decided on pistachios, the ingredient in most Persian baklavas, but kept the spices true to the Greek origin (cinnamon and cloves). I watched him last night as he put layer upon layer of the tissue paper-thin fillo dough, brushing each one with melted butter. The smell of it baking was fantastic, or so he s

I don't know when its unveiling will be, but you gotta see this . It's from the makers of "The Meatrix." (Which, by the way, left me in tears....partly from hilarity, partly from outrage!) Keep checking for the premiere...I know I will be.

Emily, Arianna, Mom, Grandpa, and Grandpa sit around the dining room table, the moms opening cards and gifts.

Dad relaxes with a pictorial history book. You can always bet this is what he'll be doing after dinner!

Ken, Gardner, and my cousin Jared relax after the meal.

I made my Mama Gravely's famous Chocolate Pound Cake yesterday to take to a luncheon today on my side of the family. So dense, so rich, and delicately chocolate. You can only get a crisp crust like that one by using the real thing...butter....and lots of it. I wouldn't dream of baking with anything else. One slice of this cake and tastebuds will be soaring....that's how I articulated the experience the first time I tasted her time-tested recipe.

Ken and I hosted a Mother's Day brunch for his family yesterday at our house. It was all delicious. The menu included dishes contributed by all of us....Kelly brought pecaned french toast casserole, Ken's parents brought grits and a fruit bowl, and we fried up some turkey bacon and baked some of Andrew Weil's bran muffins. The highlight of the meal, though, was my wonderful husband's culinary masterpiece....his leek, spinach, and potato frittata. He did an absolutely fantastic job. Even "guys who don't like quiche" would have gobbled up this frittata. Ken did all of the work so I would not have to worry about slaving in the kitchen on Mother's Day weekend. While he mixed and stirred and sifted, I was in our bedroom giving myself a full at-home-spa treatment, complete with manicure, pedicure, and facial. Ahhh. It is so amazingly wonderful to have such a great husband!

Ken's mom, dad, brother, and sister in law enjoy a Mother's Day brunch at our home, 5/7/05.

Our mother's day brunch, Saturday 5/7/05....I steal a snapshot of Ken.

I tried, once again, to expand my culinary tastes fruit-wise this week. I purchased a mango, with full intentions on making a mango-avocado salsa for dinner tonight. (The avocado is a complete separate story. But was I supposed to know that they take 4-5 days to ripen before they're edible?) I just exited the kitchen, gagging, having tried to nibble on a piece of mango as I chopped it up. Ugh. In my honest opinion, it is the one fruit whose flavor closely resembles Pine-Sol. I can't think of any other way to describe the taste except through that of a cleaning product. So, the mango is in the trash now. I will accept the fact that I don't like all fruits. I like 90% of them....but not the tropical ones so much. I just fed Gardner some jarred tropical fruits for his breakfast....mangoes, bananas, and guava. After an initial wince, he gobbled it up anxiously. Thank goodness he's not aware enough yet to have seen me dump that entire piece of fruit in the garbage

In attempts to eat more healthfully (and frugally, it makes sense, too), we opted a couple of years ago to lessen the amount of meat we eat at our dinner table. I have come up with a repertoire of delicious, protein-rich, meatless main dishes which have become approved and even much requested. Whether it's a spaghetti with fresh summer tomato sauce, or a Middle Eastern meal of lentil mujadarra with caramelized onions, or a Korean-inspired stir-fry with seitan or tofu....we have come to embrace the fact that delicious meals do not always have to have a slab of meat as their base. This choice becomes more dear to my heart and even more confirmed when I drive down the interstate and see those poor, pitiful chickens on the back of big trucks, pinned into cramped cages and feathers flying everywhere. I must admit that I have blinked back tears at such as sight; especially when I catch sight of one chicken or two who didn't even make it to the chicken plant before they gave up the gh

Mmmm....summer days remind me of strawberry shortcake. My mom never made the "traditional" biscuit variety....we always had the feathery-light cake cups filled to overflowing with ripe, red berries and whipped cream. It was often a treat after a meal al fresco on a summer evening....or after church on Sunday nights. I grew up, got married, and got to work on trying to be as "non-traditional" as I could become cooking-wise. It didn't take long for me to realize that, though new-fangled culinary ideas are great sometimes, you just can't beat the tried-and-true, family-shared recipes that whisk you back ten years or more with just one bite. And so, in honor of this memory, I baked a simple génoise cake in a springform pan, cut it in half horizontally, and filled it with those red jewels and frothy whipped cream. We enjoyed it as a light dessert after a meal of all vegetables and cornbread. Heavenly, I must say. And just like I remember. Here is the recip

Funny how some weeks just erupt into full-scale culinary madness! We have four (maybe five) meals this week with friends....most of which will be held here. Tomorrow night, of course, is our home group night. We are launching our first "Asian Fusion" night. Various ingredients will be simultaneously launched into two waiting woks and stir-fried to perfection. A couple of friends are bringing authentic Chinese fried rice (from a friend native to that country). Oh, yes, I will take pictures. Wednesday, our "Lost crew" is preparing "breakfast for supper." That is simply what it sounds like, for those of you north of the Mason-Dixon line who might call this unheard of. Thursday, I and my mother are preparing a lunch for my grandma for Mother's Day. Saturday, we are having another Mother's Day brunch here at our home for Ken's mom and his family. And last but not least, there is also a large Mother's Day lunch in the works for Sunday for