Julia Child + Vote! + Pod35 Brown Rice Corn Seafood Island Recipe

Photo of young Julia Child with blog title superimposed.
Isn’t this pic of Julia as a teen the coolest?

Recipe: Brown Rice Corn Island with Seafood by Khashayar Parsi Happiness Between Tails

#Cooking #Eating #Food #Health #Recipe Looking for a tasty, easy, healthy recipe? This recipe by my husband, Khashayar Parsi, is exactly that Share your thoughts, experiences, and questions by recording them on my Anchor by Spotify page — or comment at HappinessBetweenTails.com — or email me. Like what you hear? Buy me a coffee. Time Stamps (where segments begin): HBT introduction Intro to today’s recipe 1:05 Recipe: Brown Rice Corn Island with Seafood by Khashayar Parsi My question for you HBT outro Links used for the HBT blog post of this episode: Original blog post for this episode at Happiness Between Tails. About my own novels in progress. Photo available at the HBT post for this show of today’s dish. — This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app — Send in a voice message: https://anchor.fm/depe9/message Support this podcast: https://anchor.fm/depe9/support

Click H-E-R-E for my podcast page at AnchorFM. This week’s show is the audio version of Recipe: Brown Rice Corn Island with Seafood by Khashayar Parsi.

At the Happiness Between Tails podcast page, you’ll also find links to subscribe, hear, and share it via most any platform, from Spotify and Apple Podcasts, to Google Podcasts and Pocket Casts, along with RadioPublic and Castbox and Stitcher and more, plus an RSS feed. Check out the full list of 50+ places.

Note: Today’s podcast episode above is for a recipe by my husband, Khashayar Parsi, who often sites Julia Child and Jacques Pepin as mentors. It was Julia who gave Jacques his television start. Type “recipe” into this site’s search bar for more recipes including this one for his Jacques-inspired double pop-over.

A man — the man behind the woman — oops — the saying is supposed to go, “Behind every great man is a woman”?! But we all need help. Certainly encouragement never hurts and I’m fortunate my husband has my back as I write my novels.

In Julia Child’s (she was t-h-e trailblazer and iconic TV cooking show host) case, her secret weapon was her husband, Paul Child. As her producer and #1 cheerleader, he made sure viewers like you and me could appreciate her unique personality as well as practically reach through our television screens to smell, taste, touch, and hear her gorgeous dishes… 

Speaking of weapons, let’s back up to her service with the OSS (Office of Special Services), during World War 2. During that time, she was a head typist, plus created her very first recipe; one to repel sharks from naval officers, which decades later was used to keep sharks off of downed space equipment.

Back to her show; she didn’t start cooking until later in life, and eventually began the TV show in her 50s! She’d recently published her famous “Mastering the Art of French Cooking” book that she’d co-wrote with a couple of friends, gave cooking classes as a result, and then was invited onto a very fuddy-duddy Chicago public TV show about books. During her interview, she gave an omelet-making demo that blew everyone’s minds to the extent that the station invited her to host her own show. The rest, as you probably know, is history…

Which is to say that success is ageless. Late-blooming and re-blooming are fave subjects of mine, as on this post and this one.

Julia produced cooking shows well into old age — which is to say that her commitment to service and staying actively involved ought to motivate us all to…

Vote!!!

Here in Los Angeles County, voting day is coming up on June 7, 2022. Yes, there are 30 offices to vote for, but that’s no excuse not to do our civic duty. This site about California issues offers great info.

If you live in the U.S., have you voted yet?

Recipe: Easy Panettone + Pod 15 C Sterling’s Author Marketing + Icy Us

Photo of panettone and daffodil by Ksenia Chernaya on Pexels.com
Photo by Ksenia Chernaya on Pexels.com

Royal Beauty + Birgit’s True Elfins Happiness Between Tails

#Beauty #Elves #Flamenco #StoryTelling #Aging #Body How do you define beauty? Birgit, who is from Germany and blogs from Denmark shows us how ugly-cute trolls are! Share your thoughts, experiences, and questions by recording them on my Anchor by Spotify page — or comment at HappinessBetweenTails.com — or email me. Like what you hear? Buy me a coffee. Time Stamps (where segments begin): HBT introduction Royal beauty and about today’s guest 1:05 Birgit’s True Elfins My question for you HBT outro Spanish iconic painter, Goya Links used for the HBT blog post of this episode: Birgit’s Stella, oh, Stella site Original blog post for this episode at Happiness Between Tails. About my novels-in-progress. About María del Rosario Cayetana Fitz-James Stuart y Silva, 18th Duchess of Alba About Spanish iconic painter, Francisco de Goya. Photos available at the HBT post for this show: Birgit in one of her gardens. The surprise she found in her garden. María del Rosario Cayetana Fitz-James Stuart y Silva, the 18th Duchess of Alba. Later in life. Earlier in life. Francisco de Goya’s “Black Duchess.” An incredible loaf of bead I baked in under two hours, with a link to where I got the recipe. — This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app — Send in a voice message: https://anchor.fm/depe9/message Support this podcast: https://anchor.fm/depe9/support
  1. Royal Beauty + Birgit’s True Elfins
  2. More Eats from Less by Angela Bell

Click H-E-R-E for my new podcast page at AnchorFM. This week’s episode is the audio version of “Author Reality + Charles Sterling on Marketing and Author Platform,” which you can read the text version of H-E-R-E.

At the Happiness Between Tails podcast page, you’ll also find links to subscribe, hear, and share it via most any platform, from Spotifyand Apple Podcasts, to Google Podcasts and Pocket Casts, along with RadioPublic and Castbox and Stitcher and more, plus an RSS feed. The full list of 50+ places is at LinkTree.

Panettone, or pan dulce as my Argentine mother calls it, is one of my family’s favorite desserts that I make. For anyone who has yet to become acquainted with panettone, it’s the queen of winter holiday fruit breads. Traditionally shaped like a chef’s hat (though mine are more freeform, same as my novels I’m working on and about them H-E-R-E), fragrant and puffy with yeast, it’s decadence comes from an abundance of eggs, butter, fruits and honey.

Whatever panettone success I’ve enjoyed is thanks to the melding of these two great no-knead bread baking books…

Combine…

Bread in 5 Minutes book coverThe panettone recipe H-E-R-E from “The New Artisan Bread in Five Minutes a Day: The Discovery that Revolutionizes Home Baking,” by Jeff Hertzberg, M.D., and Zoë François. I blogged a detailed review of the book H-E-R-E.

+

"My Bread" by Jim Lahey book coverThe technique of oven baking with a lidded pot like a dutch oven or the pot and heat resistant lid of a crock pot, (example of that is H-E-R-E in a video inspired by “My Bread: The Revolutionary No-Work, No-Knead Method,” by Jim Lahey. I blogged about my bread making experience with Lahey’s book H-E-R-E.

A cousin in Italy says it’s the best she’s tasted!

My loaves aren’t cookbook photo-perfect, and I use recipes loosely, yet the above two books guarantee you’ll end up with something wonderful.

Extra tips…

  • The recipe is very flexible. For instance, if you don’t like nuts or dried fruit, you can double up on one or the other, or leave them out, or substitute things like chocolate chips.
  • For the first half of the baking, leave the lid on. For the remainder, take the lid off. That shaves some of the baking time and gives a browner crust.
  • Lining the pot with parchment paper makes things easier.
  • Halving the recipe turns out well, too.
  • Leftover  panettone freezes nicely.
  • Whole wheat flour is a good, hearty alternative for the white flour.
  • More fruit and/or nuts, less fruit and/or nuts, or none at all — it comes out delicious!

By the way, my honey and I just got back from visiting family in Austin, Texas.

Khashayar and da-AL in freezing water after doing the Polar Plunge into Barton Springs.
Here we are freezing after doing the Polar Plunge into Barton Springs.
What food tastes most celebratory to you?

Recipe: My No-Knead Bread + “My Bread,” by Jim Lahey

"My Bread" by Jim Lahey book cover

Are you baking anything lately?

Surely there’s a place in heaven for bakers who have worked out the kinks of no-knead bread baking and share their secrets. No-knead recipes are yeasty home-baked goodness — but take a fraction of the usual time and effort. For me, less time baking means more time to work on my novels.

Bread genius and angel to home bakers that Jim Lahey, with his book, “My Bread” is, he does the other no-knead cookbooks one better. Forget any need for pizza stones and steam via his simple solution: baking in covered pots.

Recipes are starting points to be fiddled with after my first try, not instructions to be rigorously followed. Lahey encourages experimentation. All his recipes are all easy and all of them accommodate deviations.

2 loaves of no-knead bread

These two loaves are loose interpretations of his “Pane Integrale/Whole Wheat Bread,” that I baked for last Sunday’s brunch. The smaller was a whole recipe. The larger, a double recipe that needed a few extra minutes to bake thoroughly.

Lahey recommends two hours minimum for the dough to rise. Longer produces more patience fermentation, which all the tastier. I’ve let my dough sit for 24 hours. Longer-rise loaves steam with tangy sourdough excellence.

Crock Pots

It’s great to be able to experiment with ingredients (I added oatmeal to the smaller loaf, more whole wheat flour and less white flour to both of them), and still end up with something scrumptious.

Rather than the pots and Dutch ovens Lahey uses, I use crock pots. Of course, not the electric part. That way, I don’t ruining yet another non-heat-resistant handle.

Lining the pot with parchment paper makes for easier extraction. Moreover, the paper gives the loaves intriguing creases.

Parchment paper makes things easier
Parchment paper makes loaves slide out easier, plus it lends fun creases.
How to cut no-knead loaves
Scissors help with the last bit of slicing.

These loaves are dense and crusty. In the interest of not squashing them when I slice them, I often use an electric carving knife, then use scissors for the final bit of cutting.

Dough, same as baked bread, can be refrigerated for at least a week. Allow it to thaw to room temperature before baking.

Non-book note: Initially, when baked at Lahey’s recommended 475º, my oven emitted a metallic odor. An appliance repairman set my worries to rest. He advised running the oven at 500º for a couple of hours. Ever since, there’s been no problem.

This was from a review I wrote for Jeyran’s blog.

Happy bread-day! Notes on a fave baking book

Happy bread day! Today I baked a fabulous loaf for my family that was as simple to make as it was delicious!

Bread in 5 Minutes book cover

Tango gatherings are social in the best way, including food-wise. When a dance mate brought a yeast-raised loaf still warm from her home oven and described how easily she’d baked it, I ran to get the book she’d gotten the recipe from.

“The New Artisan Bread in Five Minutes a Day: The Discovery that Revolutionizes Home Baking,” by Jeff Hertzberg, M.D., and Zoë François, lives up to its subtitle.

The authors provide gourmet recipes and lots of glossy food porn. Their panettone is now a family favorite!

In my Iran-born husband’s family, one is either “noon-ee” or “polo-ee,” meaning either bread loving or rice loving. Bread lover that I am, before this book, I tried yeast breads and always failed to produce anything better than bricks.

Not so with these recipes!

Jeff and Zoë's panettone
Jeff and Zoë’s panettone

For the panettone, instead of the fancy wrapper on this photo here, I line the ceramic pot from my electric crock pot with parchment paper, add the dough, and bake (without the electronic mechanism) in a conventional oven. For the first half of the baking, I leave it covered, and for the remainder, I remove the lid.

Crock Pots I use for bread and panettone
Crock Pots I use for bread and for panettone

The yeasty fragrance of baking perfumes the entire house. What a marvel to hear a loaf hum, whistle, and crackle a steamy tune as it cools, and then to bite into crunchy, chewy goodness!

Jacques Pepín put it best when, on one of his cooking shows, he said nothing can compete with fine artisan bread slathered with pure butter.

Here Jacques bakes his own no-knead bread…

Caveat: “…Bread in Five Minutes…” might mislead — actually, the dough takes five to ten minutes to mix. Then it must rise for a couple of hours. Baking times varies according to recipes.

Note: This is from a book review I wrote for Jeyran Main’s book reviewing blog.

What’s your fave cookbook?