A special thank you to CRAVE.  It was such a pleasure to work with such a savvy and fun team.  Always fun to work with women who love what they do.  Enjoy the blog post they did on Recipe Runway.  Click here.

Continue to collect and connect!  Lori

I'm very excited about our new webTV show coming up.  I just spent the last three days shooting 72 segments - wow that was exciting.  I'm exhausted!  Will keep you posted. 

Keep collecting and connecting!  Lori

I love the month of February - why; because it is the month we celebrate chocolate!  A few years back I was watching the Oprah show and she shared a very prized recipe - Frozen Hot Chocolate.  This recipe came from New York's culinary landmark Serendipity 3, a sweet-seekers heaven.  I was so excited about this recipe that I instantly purchased Serendipity's cookbook and the Frozen Hot Chocoate Mix.  It has now joined my other favorite chocolate recipes. Since we are coming toward the end of the month I thought I should indulge one more time...sorry diet, but this evening it's about the chocolate.  For all you chocolate lovers take a moment and give a wink to all your favorite chocolate recipes that have brought you much joy! 

Frozen Hot Chocolate:

•6 pieces (1/2-ounce) chocolate , a variety of your favorites
•2 teaspoons store-bought hot chocolate mix 
•1 1/2 tablespoons sugar
•1 1/2 cups milk
•3 cups ice
•Whipped cream
•Chocolate shavings

Directions:

 Chop the chocolate into small pieces. Place it in the top of a double boiler over simmering water. Stir occasionally until melted. Add the hot chocolate mix and sugar. Stir until completely melted. Remove from heat and slowly add ½ cup of milk until smooth. Cool to room temperature.

In a blender, place the remaining cup of milk, the room-temperature chocolate mixture and the ice. Blend on high speed until smooth and the consistency of a frozen daiquiri. Pour into a giant goblet and top with whipped cream and chocolate shavings.

Note from Lori - I serve my Frozen Hot Chocolate in my Grandmother's antique old-fashioned large goblets.  It looks so inviting and luscious.

You can learn more about Serendipity at www.serendipity3.com

Continue to collect and connect - Lori

I am a dessert person and one dessert I could eat daily is pie.  I love good homemade pies, the smell of them baking in the oven and the way they make me feel - that all is right in the world.  Sharing a slice with family and or friends is a simple and true joy.  I will admit a slice of pie in the morning with a cup of coffee is a treat!  This month Kathy our Chef on board shared some of her favorites, and now I’m sharing one of mine.  I love this pie recipe.  Why?  One, it is simple, and two; you only have to roll out the bottom pie crust for the top is a crumble top and third; it is delicious!  So for those of you (which there are many) who don’t like making pie crusts, this pie is the one for you.  I’m asked to bake and share this one often, so enjoy – it is delicious! 

 
Ingredients:

• 1/2 cup white sugar
• ¾ teaspoon cinnamon
• 1/8 teaspoon salt
• 5 cups apple slices (a few extra slices never hurts and I use granny smith – I like the tart apple)
• ¾ cup (firmly packed) brown sugar
• ¾ cup sifted flour
• 1/3 cup butter
• 1 unbaked 9-inch pie shell (that you have made hopefully) Use recipe of your choice or one that has been used in your family forever.

Mix white sugar, cinnamon, salt and apple slices in mixing bowl.  Arrange in the pie shell.  Blend together brown sugar and the flour; now cut in the butter with pastry blender (or fingers) until crumbly, Sprinkle evenly over apples.  Bake at 400 degrees for 35-to 45 minutes.  Top should be golden.  I love to serve with vanilla bean ice cream.

If you are going to serve this pie the next day, do not cover real tight or the crumbly top will not stay crumbly.  It is the crunchy top that makes this pie so delicious.  We usually don’t get to the second day with this pie – but if we do, I just lay a piece of foil real lightly over the top and do not scrunch it to the pie plate.
Your kitchen will smell wonderful!

Enjoy, and keep collecting and connecting with great recipes!  Lori

A thank you to Laura at the Blogging Bistro for such a lovely post she made about Recipe Runway.  Thanks Laura!

http://www.bloggingbistro.com/best-ever-gift-idea-for-the-recipe-collector-in-your-life/

Also a thank you to Caroline at Ewomen for doing a question and answer blog post with Recipe Runway.  This post was on November 16th, 2009, so you will have to scroll down the blog posts until you see Recipe Runway on the 16th.

http://blog.ewomennetwork.com/

Thank You Blogging Bistro and Ewomen Network for the posts about Recipe Runway.  I'm very appreciative.

This is one of my favorite desserts.  I never get tired of this classic.  I was committed to making the best creme brulee so needless to say I went through numerous recipes trying and adapting until I came up with that winning outcome.  My father is my biggest fan of this dessert.  He loves coffee, cream and the crunch of the torched sugar topping.  Once I develop, adapt or land on a recipe that works and is delicious my search is over.  Into my recipe center it goes.   

I have been asked so often to share this recipe so here's to all the requests.  Enjoy!! 

http://reciperunway.com/recipes/share.aspx?id=1807

Keep collecting and connecting!

As a grown-up I had lost the magic of what my personal recipe collection represented.  All that I felt was the lack of organization of my personal collection.  But the past few weeks by reveling in my recipes the magic spell has been cast once again.   Two major things have been revealed to me.  One, I’m happiest when I’m organized and efficient, and two, once I’m organized, I then give myself permission to go to that  corner of my personality that is all about ambience, creativity, and keeping my senses alive. 

As I’ve been gathering and selecting the recipes I’ve had professionally uploaded into my personal recipe center I notice all the memories that unfold when I see them.  It is as if each individual handwritten recipe card, magazine pull-out or online find has its own voice.  I thought if these recipes could speak what would they have to say.  Some of them would tell me stories in an artful way about special moments in their history and where they came from, while others were having me re-live those special moments with family and friends.   Others were awakening my senses and having me re-live the aroma’s of succulent meals gone by - making me inhale more deeply.  Sadly, other recipes were complaining of neglect and loneliness reminding me that they would love to be present at the next tasty debut.

Now that I have my recipes online in my center, it is so easy.  I’ve been taking time each evening to enjoy the visual journey of seeing handwritten recipes, magazine tear outs, and online finds.  I realize what a privilege and joy to have these recipes from so many special people and places.  It has really inspired me to start taking the time to build the rich history or special stories about my recipes in the story section.

I love to read other recipe blogs – I find it rewarding and inspiring.  It is a privilege to be part of culture that loves to share their stories and recipes.  It is so wonderful that with just a click or two we can be transported to a world were so much enjoyment is found.   My recipe collecting has revealed how much I connect with the best things in life.  My family and friends, friends yet to come, food enthusiasts and my love of food.

Magically…my recipe center is taking on a life of its own. 

 
Stay tuned for the most special recipe to be posted soon!  Waiting for permission from my father to share this (oh so cute) recipe and story.
Keep reveling in your recipes - Lori

My spring began with a rhubarb festival in my own home.  What started with the traditional rhubarb pie quickly grew into what other recipes should I make with this lovely versatile vegetable.  Yes, it is a vegetable, but since it is primarily used as fruit it is classified as a fruit.  Here are a few facts about my rhubarb pal:

-Ben Franklin is credited for bringing rhubarb seeds to the North American East Coast.
-Rhubarb has a nickname - "pieplant" do to its popularity in pies. 
-Generally the redder the stalk, the less sweetener is needed.
-Field grown will have a more predominant flavor than hothouse.
-Rhubarb is excellent as a sweet dish, but is also great as a savory dish as well.

Well onto sharing my adventures in the kitchen - as mentioned above it all started with the beloved traditional rhubarb pie.  My mother gave me this recipe (which I will be sharing) and our family would not think spring had sprung unless we enjoyed a couple rhubarb pies first.  After my first bite, I remember why I love rhubarb pie, the perfect balance between tart and sweet.  With tradition being taken care of and a couple pies eaten, it is time for me to move onto the crisp - not just one but two different crisp recipes.  Once again I'm happy with this delightful pretty red stalk.

Now I’m off into recipes for rhubarb muffins - again not one batch but two batches.  I started with a very traditional rhubarb muffin with streusel topping (lovely with my morning coffee), and the second batch was a recipe from a great chef and cookbook author Susan Bradley.  Her Rhubarb lime muffins – a must.  The marriage of lime, rhubarb, and cardamom were divine.  Her recipe will now be part of every rhubarb season.

I've had quite a bit of sweets, so I better think savory for awhile.  Made a fabulous rhubarb sauce with fresh ginger and served it over grilled halibut.  Because Seattle blessed us with all these 70-80 degree days one had to make a refreshing non-alcoholic drink for an afternoon delight.  So refreshing!  Mom is now laughing at all my rhubarb mania she jumps in and does a great rhubarb bread.  Delicious!  That took me to rhubarb vanilla bean compote over buttermilk ice cream.  Last but not least rhubarb mousse.  I have to tell you I've had so much fun this season with rhubarb.  I really appreciate my culinary adventures and the wide range of ways in which to use rhubarb.  But my story has not finished - one last adventure with our friend, the rhubarb, not the stalk this time, but its leaf!  Yes, rhubarb leaf stepping stones for your yard.  Our wonderful friend Ann (really more of a family member) did this. I loved this idea!  How creative.  The rhubarb leaf is beautiful, in color and shape.  It is heart-shaped so debuts itself quite showy.  Here is the link for instructions on how to do the stepping stones. They are incredible in Ann’s yard. http://www.comfycountrycreations.com/rhubarbstones.htm

I have had such a fun time with rhubarb for the past few weeks.  The many uses and great recipes have started my spring with a skip in my step!

Please enjoy mom’s recipe!

Rhubarb Custard Pie:

2 Large eggs – slightly beaten
1-1/2 cups sugar
3 tablespoons all-purpose flour
1/2 teaspoon cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon salt
3-1/2 cups diced (1/2 inch slices) fresh rhubarb
2 teaspoons lemon juice
2 tablespoons unsalted butter, cut into thin slices – for dotting top of pie filling

Preheat oven to 450 degrees

In a large bowl combine slightly beaten eggs, sugar, flour, cinnamon, nutmeg, salt and lemon juice.  With flexible rubber spatula gently stir in the rhubarb.

(Everyone has their favorite pie crust – so I will leave this to you) – must be a regular double pie crust recipe.  Roll out double pie crust recipe per your instructions.

Pour rhubarb mixture into pie plate with bottom crust; dot the top of the pie filling with the butter slices.  Place top pie crust over filling and crimp the pie crust edges.  Brush crust with egg wash (2 egg yolks mixed with 1 tablespoon of milk).  This will give a nice golden color to the crust.  Sprinkle crust with sugar.

Bake 450 degrees for 10 minutes and decrease oven temperature to 350 degrees and bake another 35 to 40 minutes.
Serve with vanilla ice cream or just drizzle with cream.

Happy Rhubarb Season - Lori.

Please share any of your rhubarb stories or comments on our community page.

Today I’m writing with a happy heart.  For the first time in 20 plus years I actually have 500 of my 3,000 recipes organized.   I had them professionally scanned with Recipe Runway and in just days those messy, over flowing, unorganized recipes now have one home to reside in - my personal recipe center.  They are categorized, easy to access, shareable and online.  I can’t begin to tell you how excited I am.  For a life time recipe collector there is light at the end of the recipe tunnel!

It has been like seeing old friends again.  There is such rich history, memories, and stories with each one of the recipes.  Seeing all the different old fashioned recipe cards, torn out magazine photos with recipes, the little personal notes, my Mother’s handwriting, and of course the little stains –has been  a great joy.  Having the recipes preserved like this I’m filled with gratitude.  Gratitude because my life has had many special moments and occasions with family and friends and these cherished recipes have played a special role in those moments.

Both my Mother and Brother have had a good portion of their collections scanned with Recipe Runway and now are online also.  The recipe center has a section to add stories with the recipe so we decided to take the time to do this with our favorite signature recipes.  This has lead to many fun conversations as we try to get all the facts and stories about our collections correct.   We may start out talking about a recipe but the conversation always ends up about the family, friends, settings, traditions or little details that warm our hearts, and this is where  the real value lies.   Needless to say, we have been sharing many recipes and stories back and forth.    I applaud all these little scraps of paper, pull outs from magazines, old fashioned recipe cards or our online finds, because they connect and bond us forever with our families and friends.  

I promise my future blogs won’t be about me getting organized – but this has been such fun, and I’m getting organized…I just had to share!

Please visit the community section of the site if you would like to share comments with all of us recipe enthusiasts.

Keep collecting and connecting - Lori

I read cookbooks like most people read novels.  As I inhale each page, I’m mentally transported to a cobblestone street in Italy or to a sidewalk café in France.  I can almost hear saucepans clanking and smell the enticing aromas wafting from the kitchen as each recipe unfolds.  When I reach the end of the book, I sigh contentedly and somewhat wistfully-wishing I could remain in my fantasy world just a few more minutes.  I gently close the book and return it to its home on my bookshelf, nestled among the other 1,500 cookbooks I’ve collected.

Yes, 1,500 cookbooks.  Not to mention the additional 3,000 loose recipes that spill out of boxes, drawers, and file cabinets.  I guess it is safe to say I’m passionate about recipe collecting and all things food.  In fact, to sleuth for recipes is almost an addiction, but what a joy this personal treasure hunt is.

Once, I planned an entire vacation to the Hamptons to visit the Barefoot Contessa specialty food store just so I could taste the coconut cupcake.  What a yummy delight.  On a different vacation in a remote part of Alaska I walked 5-1/2 miles to the only bookstore to find a specific cookbook I wanted to add to my collection.  On this walk I encountered a brown bear, torrential rain, and more rain – but to my delight they actually had the cookbook.

Every year, I enjoy a vacation with my parents.  Yes, hunting for recipes always plays a little role in what Mom and I do when Dad needs a break.  We bribe him with great snacks and TV and then we make a beeline to a used bookstore, were we buy about a dozen cookbooks, next, we head to a copy shop and photocopy recipes until (midnight) to be exact.
During the trip home, Mom and I thumb through our old-new recipes, dog-earing the pages of recipes we vow to make.

We rarely end up making the recipes, but that’s okay.  For Mom and me, the thrill of the hunt – finding that one perfect recipe to add to our collection – is what makes it all worthwhile.  Besides, Mom and I have many special moments over this bond we share of recipe collecting.  Dad, well he loves the final product – something wonderful homemade to eat.

Please assure me I’m not alone in my recipe collecting obsession?  Share a true confession about your quest to find the perfect recipe.  Happy hunting – Lori

Go to Cutting Board Chat on the community page to share.