Happy National Pi Day

In basic mathematics, pi is used to find the area and circumference of a circle. Pi can be used to find an area by multiplying the radius of the circle squared times pi. So, to find the area of a circle with a radius of 3 centimeters, the calculation would be π3^2 = 28.27 cm.

Add a fun twist to National Pi Day  

Try  a slice of pie from Ever Ready

Asparagus Quiche with Bacon Havarti Cheese 

https://sockfairies.blogspot.com/2020/03/asparagus-round-up.html

Chocolate Mint Oreo Cookie Pie

Cook's notes: The perfect pie for celebrating St. Patrick's day. The recipe can be made in a springform pan, 9-inch glass square pan, or a glass pie pan as shown in the picture. It freezes well covered with foil for up to two weeks. Other ice cream flavors could be substituted such as vanilla, strawberry, or chocolate.
This recipe originally came from Nestle Toll House and is sure to be a hit with any age group.
Ingredients:

• 1-quart mint chocolate chip ice cream
• 1 regular package of Oreo cookies (Not Double Stuff brand) you will need a total of 2-1/2 cups cookie crumbs for this recipe
• 5 tablespoons melted butter
• 2/3 cup evaporated milk
• 10 oz. Dark Chocolate Toll House Morsels (other options include: semi-sweet or bittersweet chips)

Directions:

• Remove ice cream from the freezer to soften.
• In a Cuisinart crush cookies using about 2 and 1/2 rows of Oreos that have been broken up.
• Add in 5 tablespoons melted butter
• Use 2 cups of cookie crumbs for cookie pie crust and reserve 1/2 cup cookie crumbs and set aside.
• Place the pie pan in the freezer for 15 minutes.
• Remove pie pan and add 1/2 of the softened carton of ice cream, smooth out ice cream and sprinkle with 1/4 cup cookie crumbs over it.
• Return the pie pan to the freezer for an hour or until ice cream is fairly firm.
• In a glass measuring cup microwave on high for 45 seconds the evaporated milk
• Remove and whisk in chocolate chips until smooth.
• Pour chocolate into a small bowl and place in the freezer for 15 minutes to cool it down.
• Remove pie pan from freezer make sure the ice cream layer is firm and chocolate is cooled.
• Pour chocolate mixture over ice cream sprinkled with cookie crumbs. Freeze for an hour until firm.
• Add the last layer of ice cream and the rest of the cookie crumbs and return to the freezer for a few hours lightly covered with wax paper.
• Then cover the pie with foil until serving.
  
  
  

Tucson Book Festival

 The Tucson Festival of Books Foundation is a non-profit organization. It made its debut March 14-15, 2009, on the campus of The University of Arizona. It's more than a book festival as Tucson celebrates books and literacy at one of the largest book festivals in the U.S. Both days the weather was gorgeous with a huge crowd

that has waited for three years for the festival to resume due to the pandemic. The  COVID precautions put in place that people followed no questions raised was impressive. If you were in any building on the campus or in a tent outside, masks were mandatory. Announcements were made at the beginning of each presentation and masks were available if needed. A massive amount of books that covered every imaginable genre were available for purchase in many locations. Add in food vendors,

entertainment, children's activities,

and a variety of educational experiences made for a very enriching day and inspiring day. Needless to say, I did come home with a few books adding to my already high stack.

In the last 13 years, the festival has provided more than $2,100,000 to various agencies and has given away more than 60,000 books to children and teens.
There were 267 authors who participated with 268 presentations including interviews, panels, and solo performances on a variety of topics. One definitely has choices for the day but clearly needs plan 1 and 2 if the presentation is too full to get in.  Another thing needed is stamina to navigate a  campus that's spread out and locate the building destination where presentations were being held. 

The following were some of my two day highlights 

I got off to a great start listening to a presentation of 2021-2022 Charlotte Huck Award Winners for children's fiction for children and YA novels by Holly Johnson. Being able to browse the books was an added bonus.  

bro

They Do It Their Way was a panel topic with award-winning authors Jullian Cantor (check out her newest book it sounds wonderful)

Kent Krueger, and Willy Vlautin. Now here's surprise. I found the audience to be  HUGE HUGE fans who couldn't get enough of this Minnesota author. Often he overshadowed the other two panelists with his wit and charm. Krueger is a very well-spoken presenter. He was promoting his newest book. 

Billy Collins, poet Laureate, shared his poems from several of his books to a packed crowd. You needed a ticket for this event. He has a new book out

and there was a very long line for the book signing. 

A presentation on Dude Ranching and its history was quite informative. I found the owner of White Stallion Dude Ranch in Tucson Russell True's experiences and perspective as well as Lynn Downey who is a historian on the subject to be very engaging.  Its a topic I don't know much about. it This is Downey's newest book.  

If you happen to be out West next March (second weekend) put the Tucson Book Festival on your agenda. You won't be disappointed.

Irish Beef Stew

 You might want to break out in a jig after a spoonful of Irish Stew!

Irish stew is a filling, flavorful peasant dish. It was originally made with the cheapest, most readily-available ingredients. The Irish raised primarily sheep and root crops for subsistence. The sheep provided wool for warm clothing, milk for drinking and making cheese, and eventually food. Potatoes were the main food crop, prior to the potato famine.

Irish stew, "ballymaloe" or "stobhach gaelach" as it is called in Gaelic, is traditionally made of lamb or mutton, potatoes, onions, and parsley. The root vegetables added further flavor and thickening power, as well as filling sustenance. Some cooks added turnips or parsnips, carrots, and barley.

When the Irish people began immigrating to the United States, fleeing from the ravages of starvation caused by the potato famine, they naturally brought along their wonderful hearty food traditions. The stew evolved and has adapted to include the local offerings. Since sheep were not as plentiful in America, other types of meat were often substituted. The recipe has evolved to often include Guinness Stout. Some variations have exalted this original peasant dish to near gourmet status.

Irish Stew

Whether you make this Irish Beef Stew with Guinness Beer for your St. Patrick's Day celebration or just an everyday meal, it’s definitely a must-try recipe! The addition of the Guinness Beer; a dark beer, it adds a robust malty flavor to the stew. This is one of those dishes where the flavor of the stew continues to improve the next day. You can prep a lot of the ingredients the day before and store them in a plastic bag. I found Guinness Draught Beer a better choice for the stew. Guinness Extra Stout is a stronger beer and its taste can overpower the stew's flavor. The stew was paired with Irish Soda Bread. The recipe was previously posted.

https://sockfairies.blogspot.com/2015/03/irish-soda-bread.html

Ingredients:

• 1-1/2 lb. beef stew meat or sirloin cut in small cubes
• 1/2 cup flour to use in zip loc bag
• 1 small onion diced
• 3 cloves of garlic, minced
• 1 small box of white mushrooms, rinsed and sliced
• 2 tablespoons tomato paste
• 1/2 bottle of Guinness Draught beer
• 2 cups finely chopped carrots
• 1 cup each diced parsnips, carrots or sweet potatoes, and celery
• 4 small red potatoes, quartered
• 2 tablespoons dried parsley flakes
• 1/2 teaspoon each allspice and celery seeds
• 1 tablespoon brown sugar
• 2 bay leaves
• 1 teaspoon each marjoram, thyme, and Rosemary
• 1 tablespoon Worcestershire sauce
• 2 cups beef broth or chicken broth (use low sodium one)
• 1-1/2 cups V-8 juice
• 1/3 cup water mixed with 3 tablespoons flour

Directions:

• In a zip loc bag add ½ cup flour and shake beef cubes
• In a fry pan brown beef cubes in 2 TB. hot olive oil and set aside
• In the same frying pan, sauté mushrooms, minced garlic, and onions until caramelized about 3-4 minutes.
• In a soup pot, add browned beef cubes, beef or chicken broth, V-8 juice, flour mixture, carrots, potatoes, parsnips, celery, mushroom mixture, spices, bay leaves, tomato paste,  brown sugar, and yes, don't forget the beer!!
• Cook on low heat covered about 1-1/2 -2 hours till carrots, parsnips, and potatoes are done.
• Discard bay leaves before serving.
• Note: recipe works well in a crockpot, cook on high 4-5 hours.
  

Irish Meets Italian

 Irish Meets Italian 

You'll think you've struck gold with these two recipes that pair perfectly together.

Corned Beef and Swiss Cheese Sandwiches with Sauerkraut 

Creamy Italian Salad  

Cook's Notes: These sandwiches were cooked on a griddle though a panini maker or a frypan would have worked well too. 

Ingredients:

• Marbleized Rye Bread
• Corned beef 
• Swiss Cheese
• Canned Sauerkraut, drained 
• Melted butter
• Thousand Island dressing

Directions for one sandwich:

• Butter one side of each piece of bread. Lay each piece of buttered side of bread on wax paper. Spread Thousand Island dressing on one piece. Add a heaping one or two spoonfuls of sauerkraut on top of the dressing. Add slices of corned beef and Swiss cheese. Top with a slice of bread making sure the butter side is right-size up. 
• Cook until cheese melts, flip the sandwich over and cook until both sides are browned.

Italian Caprese Salad 

Cook's Notes: This creamy Italian dressing shines in this recipe. Oh, so good! You can make ahead store in a covered container for several days, refrigerated. 

Salad Ingredients:

• Chopped lettuce 
• Marinated mozzarella balls (in deli section)
• Chopped salami
• Halved cherry tomatoes 
• Chopped cucumbers 
• Pine nuts 
• Halved olives
• Croutons

Classic Creamy Italian Salad Dressing Ingredients:

Prep time only 15 minutes recipe from the busybaker.com and perfect addition to any garden salad 

• 1/4 cup white wine vinegar
• 2 tablespoons fresh lemon juice
• 1/3 cup good quality olive oil
• 1/2 cup mayonnaise
• 2 garlic cloves finely minced
• 1/2 teaspoon each dried basil, oregano, parsley, thyme
• 2 teaspoons honey 
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste 
• A few tablespoons of water ONLY if needed to thin out the dressing

Directions:

• Add all ingredients to a mason jar and shake well until combined.
• Store in the refrigerator a few hours before serving. 
• Reshake before serving. 

Prayers Needed

Ham and Cheesy Potato Chowder

 

Potatoes are foods many generations have grown up on. Van Gogh painted his first masterpiece “The Potato Eaters” in 1885. In this painting, he presented the family of peasants, sitting down and eating their hard-earned meal after a long day out somewhere in the field. The picture is symbolic and the painter here glorifies work and food that man honestly earned. Their faces and their hands were the color of beautiful, dusty potatoes.

As Ireland's main crop, the potato represented the poor farmer's meager livelihood, sustenance, and means of paying rent to the landowner way back in time. The Irish peasants were at risk for both starvation and the loss of their homes and farmland. By 1848, a million people -- about an eighth of the Irish population -- had perished. One and a half million emigrated, mostly to the United States.

Lucky for us potatoes are not one of the shortages we have faced lately. 
We had company and went with an Irish-themed meal. Besides chowder soup, we enjoyed corned beef sandwiches with sauerkraut and a Mini Minty Brownie Parfait (recipe previously posted).https://sockfairies.blogspot.com/2022/02/mardi-gras-splurge.html

Note instead of an Oreo cookie as part of the garnish, a Ghirardelli Dark Chocolate Minty Square was used. 
Ham and Cheesy Potato Chowder

Recipe serves 4.

Ingredients:

• 1-1/2 tablespoons olive oil or butter
• 1 cup each diced sweet onions, carrots, celery
• 3 garlic cloves, minced
• 1/4 cup all-purpose flour
• 1/4 -1/2 teaspoon. Cajun Seasoning (and yes it really works in this recipe so do not skip plus it is a cooking suggestion from Food Network star Ree Drummond for the soup)
• 1 teaspoon dried thyme
• 2-1/2 cups chicken stock or broth, low sodium
• 2 cups 2% milk
• 1 cup low-fat half and half
• 4 cups Yukon potatoes, diced into small cubes
• 1 cup ham, diced or 3/4 cup bacon cooked crispy and diced
• 1 bay leaf
• 1 cup shredded white cheddar cheese
• salt and pepper to taste

Directions:

• Heat oil (or melt butter) in a large stockpot over medium-high heat. Add onions sauté for 2 minutes, stirring occasionally. Stir in garlic, celery, carrots, thyme and Cajun seasoning. Continue sautéing for 2 minutes. Stir in the flour until combined, and sauté for 1 more minute, stirring occasionally.
• Cover and on medium-low heat sweat veggies with seasonings for 8 minutes. Stir occasionally.
• Uncover and stir in the chicken stock/broth until it is completely combined. Stir in the milk, potatoes, ham or bacon, bay leaf, salt and pepper until combined. Continue cooking uncovered until the mixture reaches a simmer, but not boiling.
• Reduce heat to medium-low, cover, and simmer for about 10-15 minutes or until the potatoes are soft, stirring occasionally every few minutes so that the bottom of the soup does not burn. (The smaller you dice your potatoes, the faster they will cook.)
• Once the potatoes are soft, give the soup a taste and season with extra salt and pepper if needed. Remove bay leaf and use an immersion blender or regular blender and puree about 3/4 of the chowder mixture and return back to the soup pot.
• Stir in cheese and cook 5 minutes longer.
• Garnish with snipped chives or green onion.
  
  
  

National Oreo Cookie Day

 

Enjoy your Sunday-grab a package of your favorite Oreo cookies and bake away.

Be ready to celebrate today with a glass of milk handy as it is National Oreo Cookie Day. Since its introduction, the Oreo cookie has become the best-selling cookie in the United States.
DID YOU KNOW?

• The name “Oreo” was first trademarked on March 14, 1912.
• The first Oreo cookies in the United States sold for 25 cents a pound in clear glass topped novelty cans.
• In 1912, the Oreo Biscuit was renamed “Oreo Sandwich.”
• In 1948, the Oreo Sandwich was renamed “Oreo Creme Sandwich.”
• William A. Turnier developed the modern-day Oreo design in 1952 to include the Nabisco logo.
• Nabisco’s principal food scientist, Sam Procello, developed the modern Oreo cookie filling. 
  

So how do you eat your cookie?
Twist them apart, eat the cream center, and put them back together
Twist them apart, eat the cream and cookie side first, and cookie only side last
Twist them apart, eat the cookie side first, and the cookie and cream side last
Any combination of the above while dunking in milk
Eat them whole, sans milk
Eat them whole, with milk but no dunking
Eat them whole dunking all the way

Some Ever Ready Specials to get you started

Salted Caramel Oreo Icebox Cookies

https://sockfairies.blogspot.com/2020/01/salted-caramel-oreo-oreo-icebox-cake.html

Grasshopper Mint Pie

https://sockfairies.blogspot.com/2014/01/grasshopper-pie.html

Oreo Iced Cookies

https://sockfairies.blogspot.com/2020/08/iced-oreo-cookies.html

M & M Bars 

https://sockfairies.blogspot.com/2016/12/rethinking-santa-cookies.html

Bittersweet Chocolate Mousse Pie

https://sockfairies.blogspot.com/2019/03/chocolate-mousse-pie.html

Celebrating a Special Birthday

 

There's always room for a decadent chocolate cake when one is celebrating a special birthday.  

HAPPY BIRTHDAY CATHY

German Chocolate Cake 

Cook's Notes: With a creamy coconut pecan filling sandwiched between layers of a moist chocolate cake and topped with a ganache icing, it's an irresistible dessert.   

The batter is enough for 3 thin layers of cake or 2 thicker layers.  I went for the two layers. 

Ingredients:

• 2 cups flour
• 1-1/2 cups sugar
• 3/4 cup unsweetened natural cocoa powder (Hersheys Extra Dark Special)
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon espresso powder (optional but does add a depth of flavor)
• 1/2 cup vegetable oil
• 2 large eggs, at room temperature
• 1 cup buttermilk, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup hot coffee or hot water

Coconut-Pecan Filling Ingredients: 

• 12 oz. evaporated milk
• 1-1/2 teaspoons vanilla
• 1 cup sugar
• 4 egg yolks
• '3/4 cup butter
• 2 cups coconut, toasted
• 2 cups pecans, toasted

Ganache Icing Ingredients:

• 4 oz. heavy whipping cream ½ cup
• 4 oz. bar Ghirardelli Bittersweet Chocolate

Cake Directions:

• Make coconut pecan filling and refrigerate while making cake.
• Preheat oven to 350 degrees. Grease 3- 8 inch pans. Line with parchment paper,
• Make the cake: Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, sour cream, buttermilk, and vanilla together until combined. Pour the wet ingredients into the dry ingredients, add the hot water or coffee, and whisk or beat it all until the batter is completely combined.
• Divide batter evenly between 3 pans. Bake for 18 minutes. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean.
• Remove the cakes from the oven and set them on a wire rack. After 8 minutes invert onto the serving plate.
• Once cakes are cooled, cut off dome on each one so each layer lies flat.
• Spread filling between each layer. Make ganache and spread over the top of the cake.
• The cake should be stored in the refrigerator.

Ganache Directions:

• Microwave the cream in a heatproof vessel for 50 - 55 seconds, watching it during the last few seconds to ensure it doesn’t boil over.
• Add the chocolate in a small mixing bowl and pour the hot cream over it. Allow it to stand for a minute or two before whisking it until the chocolate melts completely and the mixture is smooth. Let the ganache cool completely and refrigerate for about 15 - 20 minutes until it thickens but is still pourable.
• Place the cooled cake on a cake stand or plate and drizzle the ganache over the top of the cake, tap the cake stand or plate lightly on the tabletop to even out the top of the ganache. Serve right away or let the ganache thicken further in the fridge before serving.