Pudding, two ways

I have a thing for pudding. It is comforting and creamy and delicious. I grew up with pudding out of a box, and never really had anything outside of it. Of course, I preferred the cooked over the instant, which I find has an odd, gritty, fake flavor about it.

The first homemade pudding I had was made by MB, my college roommate, in the tiny galley kitchen of the apartment we rented. Little did I know, MB was about to change my view of pudding forever. There were eggs in her pudding, which apparently is more of a cooked custard, but it was lush and silky and delicious. I loved the stuff. I also had no idea how to make it. Since the hallmark of the starving college student is a lack of cashflow, I wasn't about to waste precious quantities of milk on the chance that I'd make chocolate scrambled eggs.

It wasn't until I was searching for a from-scratch recipe for banana pudding that I came across something that resembled MB's recipe ingredients, which she refused to share. I tweaked it and whatnot, and came up with the silky glorious result that will follow your constant stirring.

The uses of pudding are nearly endless. Use it to drench torn layers of pound cake topped with berries (for the vanilla) or dribbles of salted caramel (for the chocolate). Tuck it into the soft folds of a baked meringue. Put it into the ice cream maker after it cools for a dense, frozen custard. Or, do what I'm doing today; sit by the fire with a still-warm bowl of pudding on a chilly, rainy sort of day.

The Pudding

2 cups whole milk

1/2 cup sugar for vanilla, or 1/3 cup sugar for chocolate

2 large eggs

1/4 plus 2 tsp. all purpose flour

1 tsp pure vanilla extract

1/3 cup bittersweet chocolate chunks

In a 2-qt, heavy bottomed saucepan, whisk sugar and eggs together until well blended. Add flour, and whisk until no visible lumps remain. Slowly add the milk until all is incorporated. Turn the heat to medium, and whisking constantly, stir the pudding mixture until it is thickened and coats the whisk, about 5 minutes. As the mixture begins to thicken, turn the heat to low. It is important to stir the pudding mixture the entire time, or else it will begin to curdle on the bottom of the pan, and will result in a grainy texture. Once the pudding coats the tines of the whisk, turn off and remove from heat. Add vanilla. Add chocolate, if desired, and whisk until all of the chocolate is melted. Pour into a heat-safe bowl and lay plastic wrap directly on the surface of the pudding. Cool to room temperature and refrigerate.

Of Poison and Delight...

There's just something about rhubarb that is delightfully forbidden. After all, the oxalic acid in the leaves is toxic (and to some extent,also found in minute quantities in the stalks).

That said, I love the stuff. My brother and I used to dip raw stalks in sugar and crunch on them like celery sticks. Most people mix rhubarb with strawberries and hide the whole lot inside of a pie.

Not me. Rhubarb is for jam. Open some of the stuff in the dead of winter, close your eyes, and you can feel spring creeping in. I generally don't like traditional rhubarb jam recipes because they all have an abundance of strawberries in them.. or... heaven forbid--Jell-O.

Jell-O does NOT belong in jam, in my opinion.

I do throw a few strawberries in to give the jam some depth of flavor and a hint of sweet fruit... but for the most part, this jam is *pow!* sweet-tart delicious goodness.

If you've never grown rhubarb before, I would highly suggest dropping $6 or so at your local garden center for a gallon-sized potted plant. Hide it in the corner of a garden, and you'll be rewarded with an abundance of the first fruit to ripen in the next spring (okay, it's a stalk, but I'm calling it a fruit.) You should divide it every 3-5 years or so, and relocate the entire plant every 6 years. Always cut it before it sends up a seed stalk (if it does, do not harvest).

Rhubarb Jam
10 cups rhubarb cut into 1 inch pieces
5 1/2 cups granulated sugar
zest of one navel orange (a small one)
juice of above orange
1 1/4 cup strawberries, chopped into small pieces (about 10 large strawberries)
one envelope of liquid pectin (such as Certo brand)

Combine rhubarb, sugar, orange zest and juice in a large bowl, cover with plastic wrap, and set inside refrigerator for 12 hours. Start water bath and add canning jars, lids, and rings to boiling water to sterlize. Strain the rhubarb mixture into a heavy stockpot, pressing on the rhubarb to extract all of the liquids. Set rhubarb aside. If any sugar remains in the bowl, scrape it out with a rubber spatula and add to the liquid in the pan. Over medium heat, bring mixture to a boil. Reduce heat, and allow to reduce in volume by half, making sure that the mixture does not burn. Add strawberries and reserved rhubarb. Cook until rhubarb is tender and breaking down; about 10 minutes. In the meanwhile, put a small ceramic plate into the freezer. Add Certo to the jam pot, bring mixture back to a boil, and stir for one minute. Turn heat off. Take plate from freezer and drop about a tablespoon of jam onto it. Wait 30 seconds and tilt the plate then run a finger through the jam, it should leave a clean trail. The jam should not be liquid enough to fill the space where your finger went through. If it is not done, boil for another minute. It does thicken and set when it is completely cooled, but in the case that your finished product is too liquid, it makes a great topping for waffles, pancakes, and ice cream. Fill sterilized jars with jam, leaving 1/4 inch headspace. Wipe off the rims of the jars using a cloth dipped in hot water. Place lids on the jars, and screw rings onto the jars, but do not tighten completely (you want them on firmly, but not so that air cannot escape from the jars when you process them). Return filled and sealed jars to the hot water bath and boil (process) for 10 minutes. Remove from water and allow to cool completely overnight. Yield: 8-10 half pint jars.

Any remaining jam should be refrigerated if it lasts that long.

Ricotta Cheese in the Microwave.

I made my own ricotta cheese tonight, and let me tell you, it was so simple that I cannot believe that I haven't been making it all along. If you have a microwave-safe bowl that can fit about a quart of liquid, either some cheesecloth (which you can find in larger grocery stores in whatever isle they're hiding "gadgets" and the like) or a fine sieve, you can make it too.

How to go about it:

1 large microwave safe bowl. I use a Pyrex 3 quart glass bowl.
several layers of cheesecloth set into a colander OR a fine-mesh sieve
1 quart of whole milk
1 fresh lemon (bottled lemon juice is not going to work in this), juiced.
1/4 tsp salt (or 3/4 tsp salt, for ricotta salata, which follows)

Pour milk into bowl.
Put the bowl into a microwave. I tested my time on a 1000-watt microwave, so your time may be more or less depending on the power of yours. Set time for 3 and a half minutes. When time is up, stir milk. Microwave for another minute. Stir. Microwave for 45 seconds. Test the temperature. The milk should NOT be boiling or simmering. It should just be hot with steam rising off of the surface. Remove bowl from microwave carefully.
Stir salt into the milk.
Stir 2 Tbsp lemon juice into the milk, stir gently for a moment, then let the mixture sit undisturbed for 30 minutes.

The curds should separate from the whey... this generally looks like little white chunks (curds) in a clearish yellow liquid (that's whey). Strain the mixture into the sieve or cheesecloth until all of the liquid is drained out. If you're using cheesecloth, you can gather up the ends and give the cheese a gentle squeeze to drain it.**

Put your cheese into an airtight container and use it within the week. Yield: about 1 cup of cheese.

**If you want to make ricotta salata... which is salted ricotta that has a firm texture, the cheesecloth method will be the best method for this. Follow all of the above steps, but gather the ends of the cheesecloth and gather them over the cheese. Place the colander into a larger bowl. Top the cheeseclothed cheese with a plate, then weigh it down with some cans. Place in the refrigerator for 2 days. Serve cheese with crusty bread and sliced fresh fruit (figs are amazing with this).

Butterscotch Blast Cookies

The whole whirlwind of getting things ready for school also includes making cookie dough and cookie mixes so that when the kids need either something in their lunchbox or an afterschool snack... I'm at the ready. This particular recipe can also be put into quart-sized jars and given as gifts, with instructions to add the butter, egg, and vanilla. I usually just blend the dry ingredients, pop it in a freezer bag, and leave them in the freezer until I need them. One can also mix the wet ingredients in and freeze the dough. Either way, this makes a dozen and a half 2 inch cookies.

Butterscotch Blast Cookies

1/2 cup whole wheat pastry flour
1/2 cup all-purpose flour
1/2 cup old-fashioned rolled oats
1/2 tsp baking soda
1/2 tsp salt
1/3 cup packed dark brown sugar
1/3 cup white sugar
1/2 cup chopped pecans
1/2 cup butterscotch chips
1/2 cup english toffee baking bits (such as Heath Bits-o-Brickle)
1/2 cup (1 stick) unsalted butter, softened
1 egg
1 Tbsp. pure vanilla extract

Preheat oven to 350*F. Blend flour, salt, soda together in a bowl. Set aside. Cream butter and sugars until light and fluffy. Add egg, and blend to combine. Add vanilla. Add the flour mixture slowly, until well mixed. Stir in oats, pecans, chips, and toffee bits. On a parchment-lined baking sheet, drop by heaping tablespoonfuls about 2 inches apart. Bake for 8-10 minutes and let cool on the baking sheet for one minute longer. Makes 18 cookies.

For Gift Jar instructions: Mix 1/2 cup softened butter, 1 egg, and 1 Tbsp. vanilla extract together. Add dry ingredients and stir until well combined. On a parchment-lined baking sheet, drop by heaping tablespoonfuls about 2 inches apart. Bake for 8-10 minutes and let cool on the baking sheet for one minute longer. Makes 18 cookies.

Huevos Mom-cheros

Since there is no possible way to make huevos mom-cheros look appetizing on film, I am not posting a photo with this one. Just make it. Trust me... it's a fantastic (albeit healthy) way to start the day. And its quick. Really quick.

Huevos Mom-cheros

4 egg whites
1/2 cup salsa
2 Tbsp. sharp cheddar cheese, shredded
1/2 Haas avocado, diced

In a microwave-safe bowl, cook the egg whites in the microwave (I use 1000 watt) on high for 2 minutes, stirring every 30 seconds. Remove from microwave; caution, bowl may be hot. Sprinkle cheese on the eggs and top with the remaining ingredients. Serves one.

When Life Hands You Lemons...

I really like lemons. Zesting a lemon is by far, one of the most fragrant experiences you can have, in my opinion. Nothing smells quite as alive as a lemon. Lemons clear your head, shooing away the fog of the day.

This loaf is my version of Dorie Greenspan's Yogurt Cake with Marmalade Glaze which appeared in the February 2005 issue of Bon Appetit. I usually have a slice with a cup of tea in the middle of the night after the kids have long been asleep. It both relaxes and recharges me, and if you think that is a juxtaposition of sorts, just try it and you'll know what I mean.

Lemon Yogurt Loaf

1 1/2 cups all purpose flour
2 tsp baking powder
1 cup fat-free Greek style yogurt (or regular fat free yogurt if Greek isn't available)
1 cup sugar
2 large egg whites
1 large egg
1/2 tsp pure lemon extract
1/2 tsp (packed) finely grated lemon peel
1 Tbsp vanilla extract
1/3 cup canola oil
1 Tbsp unsalted butter, softened, for greasing the loaf pan

For Glaze:
1/4 cup sugar
2 Tbsp water
2 Tbsp fresh lemon juice
1/2 lemon (with peel), sliced extremely thinly, seeded, and chopped

Preheat oven to 350*F.
Butter a 9 x 5 x 3 inch nonstick loaf pan and set aside.
In a medium bowl, stir the flour and baking powder together with a fork. Set aside.
In a large bowl, combine yogurt, sugar, eggs, lemon extract, lemon peel, and vanilla; whisk until well blended. Add all of the flour mixture to the yogurt mixture and whisk until combined and there are only smallish lumps. Whisk in oil until combined and no lumps appear. Pour into prepared pan and bake for 50-55 minutes.

While loaf is baking, place glaze ingredients in a small, heavy-bottomed saucepan. Heat over medium low heat until mixture starts to bubble. Gently swirl pan until all of the sugar is dissolved. Simmer for an additional 3 minutes, or until the lemon peel becomes translucent. Turn heat off and set aside.

When the loaf is finished baking, allow to cool for 15 minutes before turning out onto a cooling rack. Place loaf right side up on cooling rack, and set rack over a piece of aluminum foil or back over the empty loaf pan. Using a toothpick, bamboo skewer, or a fork; pierce the top of the loaf every half inch or so. Spoon glaze and lemon peel over the loaf slowly, covering the entire top of the loaf. Let cool completely before slicing.

I promise you that I'm still cooking. Really.