When I read a post where the first thing the author does is make an excuse, I have to admit it is a huge turn off. Julia used to say something to the effect of don’t make excuses for your food whether it’s bad or good, everybody already know’s. Well, Julia, true that but sometimes life just rushes by and you get behind. The ironic thing is I have been writing like crazy, because I have so much to say! It’s the cooking and picture that seem to set me back. So here I am to catch up and I think this first one is a good one.
We finally got a little cold snap her in Los Angeles. I love to think that means we can have a fire in the fire place and snuggle up. I mean what else can you do when it is 50 degrees out (pause for groan from the east coast)? A fire in the fireplace almost always means S’mores. So tonight it meant making my own graham crackers.
I don’t know why I wanted to make my own graham crackers. There was something so intriguing to me. I imagined it would be very complicated so it never occurred to me that I would share it here, under try something new. It was super easy!
I went looking for “Graham” flour. Guess what? Its really just whole-wheat flour that is not sifted during the milling process and is ground coarsely. You can find graham flour in some health food stores. For my purposes I used plain whole-wheat flour. I started with a recipe from King Arthur Flour Company. I made the first batch exactly as directed. One of my daughters is not a big cinnamon fan and I thought it could be a little more “wheaty” so I made some adjustments and the following is my recipe. It really is simple.
My advice is to be patient when rolling out the dough. You do want to get them very thin. You also will want to have a ruler handy, if measuring out as squares, which is the proper graham shape. I admit I got bored of that and made some squares and some circles with a biscuit cutter. Finally don’t forgo the pricking with a fork. This helps them keep their shape, without puffing up.
Last summer I got to spend many days cooking, teaching and hanging out with one of my favorite kids. The best part is it was all under the guise of cooking school or Camp Culinary, as I called it. Noah is a freckle-faced 11 year old boy that you will usually find in some sort of team t-shirt and matching everything else. Sports are Noah’s thing. Cooking is his other thing. He asked for a cooking play set for his 3rd birthday and even though it wasn’t with me, this summer he continued his culinary education with more classes.
Mom gave me carte blanche. Noah gave me challenges that upped my game. I suggested we decorate cupcakes and make macaroni and cheese and maybe pasta al la checca. He said “What about Mother Sauces?”.
This kid is amazing. We started with mayonnaise, hollandaise and veloute. Did I mention he made me sharpen my skills? It is very hot here in Southern California and my mayonnaise got way too thin, too fast and my hollandaise got overcooked. He loved it, not because I messed up and he could giggle (which he did), but because it gave him another opportunity to learn. We remade both and they were great! Noah found heaven when dipping a piece of broccoli in the hollandaise, complete with eye roll and tummy rub.
Our first field trip took us to Grand Central Market in Downtown Los Angeles. Noah had been to L.A.’s famed Farmer’s Market and his local farmer’s markets but never to Grand Central Market. The child that sat in my backseat peppered me with questions like he was on his way to Disneyland. How long will it take us to get there? What stand would we go to first? Did I think he would be able to hold a butcher’s cleaver? The questions continued the whole way. I don’t even think he noticed the traffic we were in. I told him our first visit would be to Bel Campo Meats.
I was so pleased at the time each of the vendors took to talk to my young charge and teach him. As promised, first stop was Bel Campo Meats. The butcher took the time to show Noah his meat cleaver and talk about the ways you can cut meat. Did you know that Japan has 200 MORE cuts of the same cow than America? We cut our meat much bigger and have a lot more waste. We learned that cuts, such as the Hangar, used to be used in ground meat or hot dogs. This is because there is only ONE Hangar on each cow. Often it can be cut into two portions but because it is not the tenderest cut it didn’t use to be so popular. The American palette has developed and now we demand flavor as much as the tenderness, so cuts like the Hangar, Flap and Skirt are becoming a lot more popular. After learning all about the different cuts, we decided on a Bavette Steak.
After the butcher, we learned about seven different kinds of mole and the differences between double cream, triple cream and hard cheeses. We ordered noodles for lunch at the Chinese place and learned that meant soup! We went to the candy stand and the juice bar. Each vendor was another ride, without the long lines.
By the time we got back in the car, we were both exhausted but so satisfied. Before we ever left the parking garage, my little Noah was asleep. It really was a day at Disneyland for him. He was excited to get home and share his experiences and couldn’t wait for our next culinary adventure. It was truly one of my most memorable summer experiences.
Here is a great way to prepare Bavette Steak. If you can’t find Bavette you can use skirt or flap steak too.
Bavette Steak with Romesco sauce
I love romesco sauce! It's bread and almonds and deliciousness! It also happens to be super easy to make.
Heat a non-stick pan (I like to use a cast iron skillet) over medium high heat and add 1 T. oil then add onion. Cook until browned. Transfer to a food processor, but don't process yet.
Return same pan to heat and add another T. oil to pan. Toast bread and almonds until just golden. Watch carefully. When ready, add to food processor.
Add roasted red peppers, water, vinegar, 1/4 tsp. salt and red pepper flakes to processor and pulse until well combined.
With processor running add 1 T. olive oil, through top and blend until smooth.
Season the steaks with t teaspoon salt and some fresh ground pepper.
Reheat your pan over a medium high heat and add the last T. of olive oil.
Cook steaks until they are brown on the bottom, about 4 minutes. Flip steaks, reduce heat and continue cooking until desired doneness. A thermometer inserted that reads 130°, will be medium rare after resting. This should take about 12 minutes. Let cook an additional 4-8 minutes for medium to medium well.
Let meat rest, covers with foil, on cutting board, for 10 minutes. Slice very thinly against the grain and serve with Romesco sauce drizzled over it or on the side.