Procrasti-baking

I’ve been doing really well this week at writing for a little bit every day, so I thought “I’m going to set aside Sunday to do nothing but write!” And as Sunday came around, I sat down with my laptop and BAM: no motivation. No ideas. I was very nearly about to force myself to just write something when Joel asked if I was going to bake the cookies I had sorta kinda thought about baking yesterday but didn’t. And suddenly the cookies became Priority One Must be DONE RIGHT NOW.

And I’m glad I dropped everything to make them, because they are the most delicious chocolate cookies ever. I’m going to post the recipes in a more detailed blog when I’ve made them absolutely perfect (Not the taste, because these are goddamn brilliant, but I need to work on the texture, baking times, getting fresher baking soda, and rolling them in to better shapes).

So here ya go, enjoy my procrasti-baking. And now, my procrasti-blogging.

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Seriously, these cookies are so good – they’re worth blowing off your entire schedule.

Happy Sunday, folks!

xoxo,
Aud

Anzac Biscuits: an introduction

Today was Anzac Day, and I made Anzac biscuits for the first time. So on today’s adventure, you get a history lesson and a recipe for some delicious sweet treats. Yay! Continue reading “Anzac Biscuits: an introduction”

Catchup.com – uh, November?

Helloooo, blog land! And by that I mean, helloooo Mom (thanks for reading!). I had planned to do Blog-Tober, where I post every day. Then I was all “well, I’ll do Blog-Vember, since I missed Blog-Tober.” And then, I did nothing. Continue reading “Catchup.com – uh, November?”

Comfort food, ch. 3: Oatmeal Turners

Ok, so I know oatmeal isn’t exciting. And I know a lot of people could careless. But let me put this out there: I freakin’ love oatmeal. Yes, I am a living on the edge wild child for the fibre treat. I love hot porridge, I love oatmeal skin products, I love the way it feels to sift through a bag of oats with my hands, and I love to fucking destroy a plate of oatmeal cookies. Continue reading “Comfort food, ch. 3: Oatmeal Turners”

Comfort food, ch 2: Sweet Metric System Casserole Cookies

I love cookies. Or biscuits*, as my British based, adopted homeland calls them. I love pies and desserts, but my most favourite dessert is soft, buttery, fresh baked chocolate chip cookies and creamy vanilla ice cream. /droooooool

Continue reading “Comfort food, ch 2: Sweet Metric System Casserole Cookies”

Comfort Food, ch. 1: Bolognese for Days

Comfort eating – my favourite sport. I have a few meals in my rotation for when times get tough, or when I just need that ultimate food hug. Yes, it’s unhealthy to use food as a coping mechanism. But we aren’t here to discuss my unhealthy coping mechanisms – that’s another post all together. We’re here to talk about the food that takes you to a safe space. The meals that give you an island in a sea of bullshit.

My most craved meals are almost all from childhood, and they’re almost all amazingly unhealthy – chicken enchiladas, biscuits ‘n gravy, bbq chicken with yellow rice, brisket sandwiches, french toast, I could go on in a gravy coated, cheese topped dream.

Today, though, I’m all about bolognese. Full disclosure: I love my mom’s spaghetti sauce. It’s pretty damn good and my #1 meal of all time is her baked chilli spaghetti (coming soon!) But this sauce isn’t my mom’s recipe. I happened upon this deliciousness when I was older and living out of state on my own for the first time.

My sister’s God-brother’s wife, Mandy (yes) posted this recipe she got from her friend, and claimed it was life changing. I was an Extra Super Cooking Novice (I have since become a Kinda OK Cooking Novice) and had always thought bolognese was intimidating and too advanced for me. But Mandy made it look easy. I book marked the recipe until the one random night that I was gutsy enough to try it.

Sheeeeeew – it was incredible then, and it’s incredible now. It’s even good when I forget/swapped some ingredients (read: forgot to buy the right ones). It was the first real “adult” or “more than 3 ingredients” meal I attempted, and it was a raving success. And now, it holds a special place in my rapidly clogging arteries. Joel thinks we should have it once a week.

So, here’s the low down, complete with inevitable Audrey Mayhem (see above about forgetting/swapping ingredients) –

The ingredients:

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*aud note: I forgot to add 1/2 cup parsley. I have only ever remembered to buy it the first time I made this recipe. (Way to go, Audrey). Don’t worry, it’s not crucial.

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cube that shit up – don’t skip the pancetta. It’s next level.
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*aud note: once I was out of milk, so I used 1/2 cup of heavy cream with a spoon full of water to thin it out. It was really good
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*aud note: I’ve used $30 wine and I’ve used $5 wine to make this – and it doesn’t make a whole lot of difference to my gutter pallet.
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*aud note: this is a picture of pork/veal mince because it was on special for $5 and I was all “SOLD.” But let’s pretend it’s beef mince, because beef is fattier and doesn’t have that same “I killed a baby cow” taste. Also there’s no need for additional pork, because you have pancetta. Do as I say, not as I post.

 

Step 1: find some good trash TV to cook to. You’ve got some chopping to do.

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Judge awaaaay

Step 2: cook the onions in some olive oil for 2 minutes.

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*aud note: It’s easiest to make this in a deep sauce pan, like a dutch oven. But I’ve been making this meal for 5 years and I still don’t own a good sauce pot. I most often make it in our wok. Just make sure the pan/pot is deep, because you have a lot of ingredients to add.
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For example, you might start browning the onions in your frying pan before you forget that you won’t be able to stir it all up without spilling out the sides so you switch to the wok.

Step 3: Add the celery, carrot, and garlic and cook for 5 minutes

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Step 4: Pour yourself a glass of the $5 wine. Hold out hope that this is the one $5 bottle of wine that defies the odds and doesn’t taste like room-temperature, freshman year of college bad decisions.

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*aud note: it will taste like room temperature, freshman year of college bad decisions.

Step 5. Add the pancetta and cook for 5 minutes

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This is the best step. If only this was smell-0-vision.

Step 6: Add the beef and cook until brown

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Step 7: Add the remaining ingredients

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Joel gets really uncomfortable that there’s milk involved. To be honest, I was too the first time around. But once you go milk, you won’t go… bilk? Yeah.
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Yum, slop!
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Give it a big, big, stir, and watch the magic happen.

Step 8: THE HARDEST PART – let it simmer for at least 45 mins.

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The longest 45 mins ever. I’ve eaten it after 20 mins or so, but it’s better the longer it sits. In fact, it’s even better the next day.
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1 hour later… yessssss

Step 9: NOSH

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We’ve tried it with a variety of pasta, and anything you want is good. I like fusilli, Joel likes linguini – you can see who won this round. We’ve also served it without pasta, open face on toasted garlic bread – choice.

This recipe makes between 5-8 servings, depending on how big your servings are. It’s wonderful, complex, creamy and savoury, and I suggest you try it tonight. Because I’m off the store for more pancetta…

Best Bolognese Ever
From M Cubed

Makes 5-8 servings

Ingredients
– olive oil
– 1 large yellow onion, diced
– 3 stalks celery, diced
– 1 carrot, diced
– 4 cloves garlic, minced
– ¼ pound pancetta, chopped
– 1 ½ pounds lean ground beef
– 1 cup dry white wine
– 1 cup whole milk
– 1 6-ounce can tomato paste
– 1 14.5-ounce can diced tomatoes, undrained
– ¼ teaspoon red pepper
– 2 tablespoons chopped fresh oregano, or 1 tablespoon dried
– ½ cup fresh flat-leaf parsley, chopped
– 2 ½ teaspoons kosher salt
– ¼ teaspoon black pepper
– ¼ teaspoon ground nutmeg
– ¼ cup grated Parmesan (plus more for sprinklage)


Directions
1. In a Dutch oven (sigh. Or deep sauce pan, or wok, or something stove-top oriented that’s deep), over medium heat, heat the oil.
2. Cook the onion in heated oil for 2 minutes.
3. Add the celery, carrot, and garlic and cook for 5 minutes.
4. Add the pancetta and cook for 5 minutes
5. Add the beef and cook until brown
6. Add the wine and the remaining ingredients and simmer for 45 minutes or until sauce is thick.
7. Serve with fave type of pasta and top with shredded parmesan cheese.
8. For garlic bread with an extra kick – melt butter with some garlic powder and a pinch of paprika. Dip the surface of the bread in the melted butter mix, lay on a pan and toast until the edges are brown. Delish.
*I’ve been told that this sauce freezes and re-heats very well, for all you make a head types.

 

 

 

 

Thanksgiving

I’ve wanted to do a Friendsgiving style dinner since maybe before I moved to Sydney. But I’ve just never had the wherewithal or the space to get it together. I mean, my first Thanksgiving here literally snuck up on me the day before, and was thusly celebrated with little fan fare. The second one was better thought out, but as we were in a tiny heat box apartment with only 3 plates and 2 chairs, there wasn’t any space to entertain. But, as luck would have it, at Joel’s exhibition, Hugh (our master chef pal) and I started to loosely plan a big Thanksgiving dinner.

In mid-October we remembered we were planning a dinner (actually, Hugh remembered, because I’m absent minded professor), so we picked a date, set a menu, made a plan, and on Friday night, we made it happen. With Hugh at the ham helm and the grill station, and me with the mayonnaise and bacon salad (America) we fed 17 of our pals and killed many 3 for 1 bottles of wine. It was fan-damn-tastic.

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When I think of Thanksgiving food, I want cheesy green bean casserole, heaps of mashed potatoes and gravy, piles of turkey, stuffing, etc etc. But when I think of cooking and eating a meal of cream, cheese, starch and gravy in the air conditioner-less heat of an Australian November, it makes me want to curl up and die. So we adapted the traditional meals for something more light and summery — but still paid homage to the fat filled, cheese topped, heavy, heavy style traditional noshes. What we ate:

  • Ham with pineapple/lime/chipotle glaze with a chipotle apple sauce
  • Glazed and grilled carrots, and squash and broccolini (topped with pickled carrots)
  • Green beans tossed with almonds and pickled onions
  • Red Skin potato and bacon salad
  • Corn bread from scratch
  • Homemade pumpkin pie with spiced whipped cream
  • Mixed berry cobbler
  • Honorable mention but didn’t make it to the table – buttermilk rolls and mini bourboun pecan tarts.

The meal didn’t come together without its share of Audrey-style mayhem – I was meant to do a big shop on Wednesday night so my Thursday night would be totally free for baking, but Glued to My Phone Election Night Blues got the better of me.

I went to the store, but it was only to buy bacon for dinner and to cry in the aisles like a basket case. So on Thursday, I did my big shop. 90 minutes and 30lbs of groceries later, I was exhausted. At 8PM Joel took command and made most of the corn bread (ok, he really made all of it but I read the recipe to him and grated the cheese and pointed out that I forgot to add the creamed corn, so I’m taking credit, too). Around 9 PM I started boiling the potatoes and putting the pie together. By 10PM the pie corn bread was done, the pie was baking, and the potatoes were still hard, and I was counting how many hours of sleep I’d need to be up at 6:30AM and not feel like a zombie for work. By 10:45PM the potato salad was done, the pie was burnt to a crisp (fucking *F to *C), the buttermilk rolls were scratched, and I was all “fuck it.” and went to bed.

But, the meal was still a success! Hugh is a genius with food, and it’s a meal I wish I was still eating. Here are some moderately good pics – mostly blurry and mostly forgetting key elements like the green beans and the whipped cream gun, but some pics are better than none:

It really was a fantastic night – friends, wine, great food, laughs, and even some interpretive dancing. Thanksgiving is intended to be a day where you reflect on your good fortunes, and for showing gratitude for those good fortunes. I felt the gratitude. And I felt the love. It was a night to not dwell on the negatives (Trump), and it was a night of reassurance that not everything is dark and terrible. As I looked down the table filled with people and candles and conversation and food being passed around and everything just felt – good. If I were the Grinch, this is where my heart would break the frame.

I am incredibly thankful for my Sydney family, for Joel’s friends who have never treated me like a stranger and who I now consider to be my friends, too. I’m thankful for my life here. I’m even thankful for this year, even though it’s been so hard, it’s been so eye-opening and revelatory to support systems I didn’t realise I had.

I’m thankful for the life I live, and I am thankful for the people around me.

And I’m thankful for that ham. Seriously, it was damn delish.

On the Subject of Pancakes

I hit one of those “I’m a Grownup” goal posts this week that I didn’t know existed and thus took me completely by surprise: my pancakes taste better than restaurant pancakes.

A little back story: last Saturday night, I had a craving for buttery syrup covered pancakes, crispy break like glass in your mouth American style bacon, and extra crispy outside soft on the inside salty hash brown patties. It was one of those “wow if I don’t get this exact meal right now I am going to burn this place to the ground” cravings. However, being that it was 8:30 PM and I had just eaten dinner, 3 cookies, a bowl of cereal, and was working my way through a chai tea made entirely with hot milk, I wasn’t about to walk out to the store to gather ingredients. And by that I mean I couldn’t convince Joel that this was an emergency and he needed to go out and get bacon and hash browns for me. Butthole. So I vowed to wake up on Sunday morning and have my pancake brunch.

I woke up with determination, even though it was raining. I knew where I wanted to go, and I had cash burning in my pocket, and it wasn’t until I was half way out the door that I realised the place I wanted to go to was closed on Sundays. On Sundays! The high holy day of Brunch. The brunchiest of Brunch days. No big loss, I thought, since we live in a super hip gentrified neighbourhood and you basically can’t spit without passing hitting a cafe.

But, spit all I want (which I don’t, that’s gross), I walked around for half an hour and couldn’t find a single place that sold pancakes. Womp womp. So I cut my loss and headed back to the grocery store to buy bacon* and frozen hash browns, and just make the pancakes myself from scratch. I also passed a stand selling brownie-cookie sandwiches and I bought three for Joel and I to sample. Whoooops. I was too stuffed on cookies to make the pancakes that day, but Monday was a pancake dream come true. And with crispy American style bacon and the dream hash browns. It was worth the sodium/diabetic coma I fell into and couldn’t pull myself out of.

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A few days later, Joel and I met a couple of friends for breakfast, at the afore mentioned inexplicably closed on Sundays cafe. I ordered the pancakes, which came with a side of home made mascarpone. I was really excited to get the professional pancakes, after eating my home made ones for most of the week (it’s been a fat week). And as the plate was put in front of me, they couldn’t have looked more beautiful: perfectly round, golden, full and even, lightly dusted with powered sugar… delish.

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Hello beautiful.

But as I dove in, something just wasn’t right. They were a bit dry. And the edges weren’t crispy. And I made it 2/3 of the way through the stack and still wasn’t feeling that pancake joy. And it hit me: my pancakes are better. 

I patted myself on the back, because this is honestly the first time I’ve ever felt something I made at home was better than something I ordered in a restaurant. And the next morning, I made pancakes again. They’re rarely perfect circles, or even, but they’re amazing. They’re soft and rich on the inside, crispy on the outside. They’re rich enough to make you feel sick if you eat a giant plate of them, but tantalizing enough to make you never stop eating. And I sat there eating with a smug smile of satisfaction on my face, feeling like I achieved something in this world.

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Don’t fuck with my pancakes, guys – they’re awesome.

Audrey’s “Better Than Restaurant Pancakes” Pancakes

1 1/4 cup all purpose flour
3 1/2 tsp baking powder
1 tsp salt
2 tbsp white sugar
3/4 cup whole milk
1/2 cup butter milk (look, you can use 1 1/4 cup of any milk you want, but this combo is perf)
1 egg
3 tbsp butter, melted
1 1/2 tsp vanilla bean paste (or 1 tbsp vanilla extract)

In a large bowl, sift together all dry ingredients.

Make a well in the center of the bowl, and add wet ingredients

Whisk together until the batter is smooth

In a skillet on medium high heat, melt a bit of butter to coat the pan

Once the skillet is hot, scoop the batter out into the pan using a 1/4 cup as a scoop. I like to make small pancakes – tiny pancakes make me feel better about eating 6 at a time. But you can easily make giant ones using a 1 cup scoop.

Fry the pancake until you start to see slight bubbling around the edges or on top of the pancake, taking care not to burn. With small pancakes, this typically takes around 3-4 minutes. Flip to the other side and fry until cooked.

Serve with butter and syrup. Or whatever your heart desires – I’m not here to judge, only to guide.

Excess batter can be stored in an air tight container for like, a week probably. Not that it ever lasts that long.

I want to chop up strawberries into the batter to make strawberry vanilla pancakes and serve it with whipped cream. Or experiment with using cake flour instead of All Purpose. What do you think? Share any pancake thoughts that make you feel smug. THE POSSIBILITIES ARE ENDLESS YOU GUYS.

xo

 

*I all but stopped craving bacon here because it’s just not the same. But, I found out that if I fry Australian bacon in olive oil, it gets super crispy. It takes me back home in a weird, wonderful, beautifully American way.

 

 

Good Gravy, episode 1

I love my parents – they’re hilarious and adorable and they’re best friends and huge nerds, and they compliment each other in a million different ways. But my favourite yin/yang quality of theirs has to do with my favourite breakfast: biscuits* and gravy.

My mom is the cook in the family. She reads cookbooks for fun, re-creates recipes after eating a dish at a restaurant, and has a vault of self-learnt recipes that impossibly blends complete trash food and gourmet dining. With the exception of something we now call “Corn Loaf”, a corn and cheese side dish that was supposed to be a fluffy Mexican corn dish that somehow went wrong and solidified mass of corn and goo that we could almost cut in slices, I can’t remember a single dish my mom has made that I haven’t liked. No one makes a grilled cheese sandwich or a plate of scrambled eggs like my mom. And I’ve tried for years to replicate my all time famous dish of hers, Baked Chili Spaghetti, to no avail. I’ve been asking for about ever for her to write these recipes for me, but I always get the same answer – “I’m not sure – I just make it. Just take X and X and X and go with it!” She’s a jerk.

My dad, on the other hand, passed his cooking skills down to me. We both need detailed instructions and tools. But we both looooove to eat. So it all balances out.

One of the biggest things I miss about living with my parents is the food. Particularly the big Sunday or holiday breakfasts. “Breakfast Skillets,” which are individual skillets layered with a fried egg, hash browns, sausage gravy, and topped with cheese and crumbled bacon. French toast fried perfectly with crispy edges and a soft center and topped with maple syrup and powdered sugar; Bacon and egg fried rice; but the best of it all is biscuits and sausage gravy.

Mom makes a helluva good gravy. I’ve never actually seen her make it – it just always appeared at the same time as the scrambled eggs did – both hot and ready to eat, with only one pan being used. It’s a mystery to me. For all the cooking talent my mom has, she can’t form a biscuit to save her life. They come out lumpy, malformed, a bit like a gargoyle fist – if that gargoyle fist was slammed in a door a few times. They break when you touch them and they’re pretty dense.

That’s where my dad comes in – his gravy may taste floury or be too watery, but his biscuits are always geometrically perfect with flat golden tops, and have the most perfect smooth and fluffy texture. I remember watching him make the dough, flouring the counter top, rolling the dough with a rolling pin, and using the same cup he always used to stamp out the biscuits. It’s the only cooking ritual I remember my dad having in the kitchen – besides the giant bowl he used to eat cereal.

With my parent’s powers combined, they make one awesome sauce breakfast. And it’s just one of those little anecdotes about their relationship that I think is too adorable.

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I was looking through our fridge this morning and noticed our bacon was about to go off, and I immediately thought about making gravy with it. Even though I never made bacon before. So I called the Breakfast Masters for a crash course in Gravy 101 – what kind of spices to use, what kind of utensils, and basically the most important aspect of gravy – which is continuous whisking.

Now, this is for bacon gravy, which isn’t as good as sausage gravy – (which I’m attempting next week), so this is an abbreviated method (mostly so I won’t forget when I try again next week)

Step 1: Fry lots of bacon. Sing the bacon some sweet songs to encourage all the grease to collect in the pan (you only have to do this in Australia, where the bacon isn’t NEARLY as greasy as it is the US)

Step 2: Once bacon is at desired doneness (extra crispy for me, please – I want that shit to shatter in melty bacony goodness), remove from pan and wrap in aluminium foil to keep warm.

Step 3: On medium heat, melt some butter (see above note about Bacon not being greasy enough)

Step 4: Sprinkle a couple table spoons of flour over the butter and whisk that up with either a whisk, a wooden spoon, or the bottom of a flat rubber spatula – whatever won’t scratch up the pan

Step 5: Whisking constantly, cook the flour and butter for a few minutes until it’s really clumpy. If you don’t cook it long enough the flour will taste raw.

Step 6: Add milk – I eyeballed it by adding 1/2 cup at at time. And whisk whisk whisk.

Step 7: Season with salt, pepper, whatever else you’d like. I threw in some cajun seasoning.

You can add more milk if it’s too thick, more flour if it’s too watery

I served mine over toast with the fried bacon. And it tasted just as good as my mom’s, which made me feel like a double champ – 1) because I tried something new and it wasn’t a disaster, and 2) because it was delish. It felt like a taste from home.

But I also feel like a world of heart clogging, thigh jiggling, gravy topped food opportunities have opened up for me – and that’s hella exciting.

Tune in next week for episode 2! We’ll see if my biscuit game is on point.

 

*I should clarify for my non-Americans that I mean scones – biscuits in the States are the equivalent of scones in Australia. The first time I mentioned biscuits and gravy at work I was met with some grossed out and confused looks.

“Like… biscuits? Covered in gravy?”
“Yeah, it’s SO good.”
“um, ok.”