Coming Back

I promise, today, that I will be back. I've been looking at this blog all semester, daunted by a 5th class I took on as an "overload." (Why didn't I think that if the UNIVERSITY calls it an OVERLOAD, that somehow I wouldn't feel OVERLOAD-ED?)



Anywho, I've got some new ideas "proofing" (yes, that's a self-aggrandizing metaphor), related to gardening (I've got a teeny one!) and recipes in line with seasonal items available at the farmer's market. In fact, I think I'm going to move quite closer to the food aspect of this blog, at least for awhile, and insert whatever "Teachable Moments" I can find--whether business, communication, or life-skills. I'm constantly discovering and wanting to share, and quite frankly I think that's the whole impetus for teaching, right? Just looking to convey what we know and love to those who care to listen...

Teachable Moment - Careers, Lives & the "Big" Decisions

I've been thinking quite a bit lately about careers and how people make a living. As I mentioned before, I'm teaching a few sections of a professional writing course, and this particular course always makes me think about "what else" I should be teaching. I'm not just showing them how to write memos and emails, this class is about making a series of important professional decisions. The first decision is to take the course and improve their writing skills...good choice, I'd say. The second is a unit where we deal with application packets. Let's apply for real jobs, or at least see how close we can get to a decent application.

What I sometimes have to say is "Don't just pick the job you think you have to apply for." What I really want to say is "Imagine yourself at this job for 5 years. Do you think you will like an 8-5 in a cubicle? Do you like the prospect of paying off student loans on 'commission only'? Will this allow you to do all the things you've been doing in college that you love, like hiking or sports or traveling?"

Nobody asked me those questions in college. Nobody even really implied that, hey, one day you'll HAVE TO GET A REAL JOB! How can this be?!? I'd say it was a bit of good karma from my end...so a brief synopsis for those who may not already know...

Luckily, I followed the "traditional professional path" of a literature major / creative writer and went to graduate school. Luckily, I was awarded a teaching associateship. Luckily, I loved teaching. Luckily, I was hired by the same university from which I graduated (i.e. I worked the network and had minimal "application requirements"). Luckily, (after a brief stint in direct mail marketing) I came back a second time to the same university at a higher pay rate and more stability. Luckily, I survived a horrendous economic tsunami that rendered many of my former colleagues job-less and benefit-less. MOST luckily, I still love my job.

I still have a hard time dealing with the fact that I, anal-retentive super-planner me, just went with the flow. Only when I went back to teaching a second time was I truly choosing my career path in all honesty. Why, do you ask? Because I hated working 40 hour weeks in an office. I didn't like being told when to come in and when to leave. I didn't like having to take a full hour for lunch. I didn't like not being allowed to work 40 hours in 4 days to get a three-day weekend every once in a while. I didn't like having to constantly "team-build" during meetings and forced social outings. I didn't like being stuck in job where I was paid, and valued, based on my "direct experience" and not on my "life experience."

Teaching was my out. It was also my passion. It also was flexible enough to make me feel like a whole person every single day. What does that mean? It means I can keep house, walk the dogs, run errands, cook a homemade dinner, spend quality time with my husband, AND make a contribution to the life of a developing writer/professional EACH AND EVERY DAY, all in one day. It's as close to making everyone happy all the time that you can get. I love my life, my students love my teaching (mostly, ha) and accessibility nearly every day of the week, and ultimately the department loves that students write great things about me on course evaluations. Win-Win-Win.

So what can I do to help these fledgling professionals? Reiterate that a career is something you will commute to, sit though, and actually do work for every day, hopefully, for the rest of your life (with some advancement and changes of course); it's a package deal, though, a career...so it's not just about the dream job on paper, it's about the type of work that fits your life, the one you had, well, long before you ever put your nose to the proverbial grindstone.


Where did all this come from? A funny little article the hubby sent, about "overrated industries." For the record, #1 is a dream we dream together, though we're both too rational to ever jump in (knock on wood!)

Recipe Revision - Layered Eggplant, Zucchini, & Tomato Casserole

So I have to admit I've been saving this one for a "rainy day" though that's a bit of an oddity in Phoenix.

I found this recipe about a month ago in Food & Wine magazine for Layered Eggplant, Zucchini, & Tomato Casserole




The recipe immediately struck my eye, since I've completely changed my work schedule at the cafe for "Farmer's Market Therapy" (as I like to call it), and there's one guy there with the most AMAZING zucchini. I'm talking zucchini bigger than my forearms, some bigger than the hubby's forearms (and he's 6'5"!)! It is the sweetest, fleshy-est goodness and has become a quintessential summer favorite in the Donhauser household.

Needless to say, I buy it religiously and found this to be a great way to showcase the texture and flavor of a beautiful veggie.

The original recipe is good, though I think it's a great "base" for vegetable casseroles that can serve as a light, one-dish summer meal. When I made the original recipe, I found it to be a bit "wet" (unlike some of the other reviewers), probably because of the fabulous squash. I tend to find that store bought squash seem dried out, so I also try to keep what I do buy in the more-humid fruit drawer in my fridge. (Though now that I think about it, I'm probably caught in the age-old vegetable/fruit debate. Anyone? What's a squash, really? Ha.)

Since there's an easy link, I won't repeat the original recipe here, but I'll start with my revision.

Ingredients

3 tablespoons extra-virgin olive oil, plus more for greasing and brushing
1 large zucchini (1 pound), sliced lengthwise 1/4 inch thick
2 long, narrow eggplants (1 1/2 pounds), peeled and sliced lengthwise 1/3 inch thick
Salt and freshly ground pepper
1 large shallot, minced
4 cloves garlic, minced
1 pound plum tomatoes, cut into 1/2-inch dice
8 ounces greek yogurt
1/4 cup chopped basil
1 cup panko breadcrumbs

Directions

1. Preheat the oven to 425°. Oil 2 large rimmed baking sheets. Put the zucchini slices on one sheet and the eggplant on the other. Brush the slices all over with oil and season with salt and pepper. Arrange the slices on each sheet in a slightly overlapping layer. Bake for 15 minutes, until tender.
2. Meanwhile, in a large skillet, heat 2 tablespoons of the oil. Add the shallot and garlic and cook over moderate heat until softened, 3 minutes. Add the tomatoes and cook over high heat until slightly softened and bubbling, 1 minute. Season with salt and pepper.
3. Oil a large, shallow baking dish (about 10 by 15 inches). Lay half of the eggplant in the dish and spread one-fourth of the tomatoes on top. Top with one-third of the greek yogurt (in spoonfuls). Sprinkle with one-fourth of the panko and basil. Layer all the zucchini on top, followed by another one-fourth of the tomato and one-third of the panko and basil. Layer with the remaining eggplant. Top with the remaining tomato, greek yogurt, and basil. Mix the remaining panko with the remaining 1 tablespoon of oil and sprinkle over the casserole. Bake in the upper third of the oven for 20 minutes, until bubbling and crisp. Let stand for 5 minutes, then serve hot or warm.

Ultimately, you can play around with this recipe in innumerable ways. The ingredients above also reflect more eggplant than the way I made the revised recipe originally, as it tends to release less water into the bottom of the casserole (and I love roasted eggplant, period). You could use other squashes, add some chilies for a kick, or even use just a single veggie if your garden is only singularly prolific.

Also, as an end note, the greek yogurt revision was, in all honesty, a last-minute substitution. I spaced on feta, coming home without such a necessary ingredient, and looked for anything remotely dairy and mediterranean lurking in my fridge. I lucked out as the greek yogurt ended up basting the diced tomatoes in a creamy-dreamy goodness that no feta could have ever imagined. I'd also recommend a ricotta substitute (maybe with a bit of nutmeg?), and perhaps also a parmesan-panko mix on top if you like the extra cheese (please!).

All in all, this is a fail-safe, (vegetarian, even) summer dish that reheats amazingly when it's 118 outside and you can't imagine cranking up the oven again!

Sweet Tooth - Cuisinart Elite Die-Cast Food Processor

So I officially put my order in for the new Cuisinart Elite Die-Cast Food Processor. It involves an unspecified waitlist-wait and an ominous phone call from the local W-S. Who knows how long this will take, and I'm practically foaming at the mouth for this one.





For those of you familiar with the old-school Cuisnarts, this handy guide (which I happen to think is a fabulous marketing tool...it's practically dripping with WIIFM, and it's audience-centered for those who only need to know "why it's BETTER than what I already have") should do all the convincing--8 new features.

Honestly I only need 3 of the new features to shell out $300 for this baby:

1. Three (count 'em 3) Bowl Sizes - I love my little Mini-Prep, but seriously, 24 ounces does not a true "food" processor make. I have a "sauce" processor and a "nut" processor, but nothing that in and of itself resembles a full serving of "food" comes out of my Mini-Prep, at least not in less than a few,messy batches. I've longed to upgrade for several months, and have often borrowed my friend J.'s Prep 11 Plus (a very strategic wedding gift from me to her, haha), but I still like how when I just need a little chop-chop, the smaller bowl on my Mini-Prep is perfect (and fits comfortably on my dishwasher's top-rack). So what's better than having two food processors, in appropriate sizes? Having one that does the work of a mini and a maxi. (Oh, and did I mention they are NESTING BOWLS, so yay for more cabinet/counter space for additionally fabulous small electrics!)

2. Spill-Proof Blending - I like to make saucy things in my food processor. With any older version, you get the "slosh factor," especially when you're pulsing. (Like, how many times in a row can I possibly fling some brightly-colored sauce base all over my kitchen counter? And do remember I have grouted tile countertops.) With a new rubber gasket on the lid, I have no fear of any "slosh factor." Bring it.

3. Cord Storage - Three words: Retractable Power Cord. 'Nuff said. (And for those anal-retentive kitchen-keepers out there, you don't need another reason, period.)

Given that there are 50 reviews on Williams-Sonoma's website (with an average rating of 4.9 stars), I think this is a true cook's tool, with a battery of new "revisions" to make this piece of equipment a beloved staple in a serious kitchen.

Let me know if anyone else has experiences with food processors and/or Cuisinart. Let's share the love!

Recipe Revision - (Green Chile) Meatloaf

Quick summary of my cooking strategy:
1) Learn/build on basic techniques.
2) Try new recipes, constantly.
3) Improve, in equal measure, skills and recipes.

I feel like I've made enough dishes to know what I like, and I pride myself on the ability to tweak a recipe before I've started cooking. While this might be considered blasphemy by some recipe-purists, I make it a benchmark of my personal cooking style.

One small consequence of knowing a recipe's "faults" (at least for my own palate) is that I often make a recipe one time, and one time only. I get bored with the flavor by the end of my plate, and the leftovers just drive home how this particular dish isn't going to decidedly change the course of my cooking repertoire the first, or the second, time around.

But sometimes I make a gem. And it falls into the routine of my meal planning, a comfort food that I dream of afternoons before hitting the grocery. So I make it again (GASP!). But true to my nature, I tweak. I play. I "proof" in the more literary sense of the word.

Last night's revision: Meatloaf.

Now I also have to disclaimer this entry, because I have a slight culinary handicap. I don't eat red meat. Yep. No beef, no pork. As I have to simply describe it, "I don't eat anything that started out on 4 legs." It has been this way since 2000, and shall remain into the foreseeable future. Now I'll taste almost anything I can stomach, but I don't as a rule, cook or ingest meals based on aforementioned 4-legged protein repositories.

So Meatloaf is "meat" in the animal sense, but not the beef-based sense. I use ground turkey, generally, but the other caveat is that I've never actually tried the real "meat" meatloaf. My mother despised it. She never cooked it. I only discovered it after working at a restaurant that built it's reputation on a particularly indulgent version. "I can do that!" I said. So I did, but I based my first impression off of the Better Homes & Gardens' New Cookbook (14th ed.). This single volume is the holy-grail of my cookbook collection. I believe that because of it's low-brow status, it provides what is the most standard, American "home-cooking" version of many classic dishes. I had an earlier version in college, which gave me many evenings of good eats. I upgraded to a fancy-shmancy three ringed version, an act I equated with my childhood, baking cookies during the holidays based on recipes in my mother's own greasy-fingerprint-smudged edition. God only knows how old it was. (I still use it when I go home in December, and it's getting awfully yellow and maybe even a bit crinkly. It's amazing.)

So...finally now to the revision part. Ha.

I've made the same basic recipe about half a dozen times, mainly just adding garlic and other seasonings. Last night, a true revision. My husband and I love green chiles, as any good Southwesterner. I've been dying to makeover a meatloaf into its spicier self. Like a gratutious teen movie where the dorky math girl gets va-vavoom hair and a sexy red tube dress. Here goes:

Original Ingredients:

2 eggs, lightly beaten
3/4 cup milk
2/3 cup fine, dry breadcrumbs
1/4 cup finely chopped onion
2 tbs snipped fresh parsley
1 tsp salt
1/2 tsp dried herbs (basil, sage, oregano), crushed
1/8 tsp pepper
1 1/1 lbs lean ground beef, lamb, or pork
1/4 cup ketchup
2 tbs packed brown sugar
1 tsp dry mustard

Mix the first 8 ingredients, add meat to mix, pat mixture into loaf pan, and bake at 350 for 1 hour 15 minutes. Spoon off fat. Mix last 3 ingredients. Top loaf with mixture and bake 10 minutes more to 160 degrees. Let stand for 10 minutes to cool and firm up.

Recipe Revision:

1/4 cup finely chopped onion
5 cloves garlic, minced
16 oz. container of frozen "extra hot" green chiles, thawed
2 eggs, lightly beaten
3/4 cup milk
2/3 cup fine, dry breadcrumbs
2 tbs snipped fresh cilantro
1 tsp salt
1/2 tsp dried oregano, crushed
1 tbs ground cumin
1/8 tsp pepper
1 1/1 lbs lean ground turkey
1/2 cup ketchup
2 tbs honey
2 tbs red chili powder
1 tbs green chili powder
generous dash of Tapatio

Saute first 3 ingredients over low heat until softened. Set off heat to cool. In a bowl, mix the next 8 ingredients, add cooled chile mix and ground turkey, pat mixture into loaf pan (I HIGHLY recommend Williams-Sonoma's special meatloaf pan as it does WONDERS removing fat, keeping it off the top of your loaf), and bake at 350 for 1 hour 15 minutes. Spoon off fat. Mix last 5 ingredients. Top loaf with mixture and bake 10 minutes more to 165 degrees** (higher temp. for ground poultry). Let stand for 10 minutes to cool and firm up. I served this with steamed french green beans and cilantro mashed potatoes (made with lots of butter, sour cream for the dairy, a turn of olive oil, and a boiling and mashing a parsnip with the potatoes for a bit of extra earthy spice). Good pairing, I'd have to say. I was full and the hubby was in a food coma by 8 pm.

Revisions to the Revision (or What I'd Change Next Time):

1.) The loaf was a bit too moist, even after the firming time. I'd probably substitute 1/4 cup heavy cream for the 3/4 cup milk as a way to get flavor and eliminate half a cup of extra moisture. I also believe that ground turkey has a higher water content anyway, so this fix serves two purposes.

2.) I don't' know about you, but I love, I mean love the sweet-spicy combo with hearty foods. I'd probably make even more of the ketchup mixture. I debated using a salsa last night, so I might actually try a half-ketchup, half-red chile salsa mix. Extra spicy, extra saucy. (Sounds like a sequel!)