Friday, January 29, 2010

Angel Hair w/ Wild Mushroom, Artichoke Hearts, Basil & Chicken Sausage w/ White Wine Mushroom Butter Sauce



     
     After two days in Vegas, which was SO fun, I was ready to get back into the kitchen.   Lucky for me I  was traveling to San Rafael, CA to visit with my Brother Bill, his wonderful wife Sharon, and my adorable niece Chelsea!!!  So, as we were driving to Whole Foods, Sharon asked what if anything I wanted to do regarding dinner, saying that nobody expected me to cook, but if I  wanted to, I was more than welcome to indulge in the kitchen.  I immediately stated "there was nothing I'd rather do".    My mind immediately went into meal planning mode.... not really hearing what anybody was saying after that.

     Okay, lets see, we're headed for pasta, but with what....hhhmmmmm. Oh, I know, Chicken Sausage, lots of wild mushrooms,  maybe some artichoke hearts and fresh basil.  Turns out that my most favorite store in the world, Whole Foods, had a beautiful chicken with basil and garlic sausage.  What a find! And, as always, the finest ingredients available. What about a sauce?  Well, how about a butter/olive oil mix to keep down the bad fats, (only 4 TBLS butter in this whole dish) white wine, and some broth from the plumping of the porcini mushrooms.  A little of this, and a little of that... and all of a sudden a new creation was born.

     Bill later asked where I found this recipe.  I told him that it had just come to me on the way to the store.  My brain acts very much like a foodie amusement park ride! At one moment like a Roller coaster  that is as fast as lightning, making you throw your arms in the air and scream at the top of your lungs. And at  other times like a Ferris wheel which turns in a slow and relaxing way, rocking you gently, and lifting you up into the sky where you ultimately stop, sit back and bask in the view below. Sometimes, my brain even acts like a fun house where I can get lost in a maze of mirrors reflecting big and small, wide and tall, images back at me!  Ideas are abundant in my foodie amusement park, and ingredients, recipes and flavor combinations, just pop out of thin air!!!  Life is good here.  It reminds me of the antiquated E ticket at Disneyland a place where my brother Bill and I spent many days as kids running wildly from one ride to the next!!!


Wild Mushroom, Artichoke Hearts, Basil- Garlic and Chicken Sausage w/White Wine Mushroom Butter Sauce:

4 Chicken Basil-Garlic Sausages boiled for 10 minutes and removed to a plate to let cool, once cooled cut on diagonal in to 1/2 inch pieces
2 Cans Artichoke Hearts drained and cut in half, set aside
10 oz. Chefs Sampler Wild Mushrooms
5 oz. Baby Shitakes
1 sm. package dryed Porcini, plumped as per directions on package w/2 cups water, drained and liquid kept to use in sauce, but remember there's sand in these so allow to cool, and carefully take about a cup off the top and discard the rest.
2 TBLS Dijon mustard
1 tsp. dryed Marjoram 
1 tsp. dryed Thyme
3 cloves Garlic Pressed or grated finely
1/2-3/4 cup good white wine, a Chardonnay was what I used
Salt and Fresh Ground Black Pepper to taste
1 package fresh Basil leaves
1 package angel hair pasta, cooked in salted water
Parmesan cheese, to pass at table

In a large skillet over med high heat, put:
2 TBLS. unsalted butter
1/4 cup Extra Virgin Olive Oil
Add
Cut up Sausage and brown on all sides, remove pan from heat, remove sausage to plate.
Put back on med high heat
Add to pan,
2 more TBLS. butter and a little more oil if you need it.
Add All Mushrooms,
brown and, put sausage back in pan and then (deglaze) meaning: Pour in pan:
Add wine and mushroom liquid.
Reduce heat to low,
Add all other ingredients, except fresh Basil, Parmesan Cheese, and Pasta
Stir together, and cook just a few minutes, until all ingredients are mixed and sauce has thickened, remove from heat. Pour over cooked angel hair and toss gently.
Have ready a Chiffonade of Basil leaves, meaning roll them up together tightly and thinly slice,
to sprinkle over "Plated" Pasta.
Serve with parmesan to pass at table.

And as always, Enjoy!!!
LIVE,LOVE,LAUGH,COOK!!!
© Jennifer Green Alger 2010

Tuesday, January 26, 2010

Old Fashioned Bakery Style Chocolate Marble Bundt Coffee Cake




Running out of cake around here is like a crime, and I'm not just a "person of interest" I'm the ONLY suspect!!! So this morning seeing the empty cake plate.... well, I knew it meant "Go directly to jail, do not pass Go, do not collect $200!" So, lest CSI: Suwanee show up and turn my kitchen into a crime scene, I pulled some stuff out of the fridge to create the illusion that something was going to be baked!
Let's see, a couple eggs, some fat-free sour cream, cocoa and some walnuts from the freezer--that'll give 'em something to analyze at least until I have time to wake up and smell the coffee--and oh yeah, DRINK the coffee!!!
I let the coffee percolate through my brain while I checked some emails for this terrific website I do a little work called showbizzle.com , a web destination for actors, writers and others trying to break into Hollywood. Show biz is a tough biz, but showbizzle makes it all a little more user friendly, and is quite entertaining to boot.
Next is some quality Tweet time, following every foodie I can find, sending out some love into Twitter-land! Then a check on Facebook to see how people liked last night's post. Naturally my usual loyal fans loved it, and I love them . . . but I wish they would put their words of praise on the blog itself. Never mind for now, I'll make that easier to do down the road.
And what a road it is! Among bloggers I know I'm just one of a zillion, but what could be more gratifying than blogging about my favorite thing, cooking, and having people say they enjoy it? The blogging AND the cooking, that is. And in the midst of all this happy thought I'm starting to jones for the perfect complement to this coffee I'm swigging: a hunk of that old fashioned bakery style bundt coffee cake with chocolate marbling all through it . . . Mmmmm . . . how do they do that . . .  and so my baking day begins.
Would you believe this is the way it happens everyday? Really!!!


Old Fashioned Bakery Style Chocolate Marble Bundt Coffee Cake:

Chocolate Filling:
In a chopper or processor put:
2/3 cup Walnuts
2/3 cup Brown Sugar
1/3 cup Chocolate Chips
2 tbs. Cocoa
tbs. instant coffee or espresso powder
Grind until fine, set aside

Coffee Cake:
Preheat oven to 350ºF. Grease well a 10" fluted bundt pan.
Whisk together:
2 1/4 cups all-purpose flour
1 1/2 cups sugar (or make it half sugar, half Splenda - totally optional)
3 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
Beat well in a large bowl:
1 1/2 cups sour Cream (fat-free, which again is optional)
3 lg eggs
1 1/2 tsp. vanilla
Add the dry ingredients and mix by hand only till incorporated; over-beating will make this cake tough.
Spoon 1/4 of the batter into bottom of pan. Spread evenly and sprinkle 1/2 the chocolate filling. Top with half of the rest of the batter and smooth carefully. Sprinkle with other half of filling, putting the remaining batter on top. Using a small spoon, doing this five or six times, scoop the batter up from the bottom of the pan to the top, turning a little after each scoop. Spread the top evenly.
Bake until a tooth pick comes out clean, 40-50 minutes.
Cool in the pan for ten minutes, then invert onto a rack, tapping the bottom of the pan. Let cool completely.
Transfer to a plate and drizzle with,

Confectionary Glaze:

Stir together until combined, with no lumps:
1 cup confectioner's sugar
2-3 milk, coffee, liquor, or water


And as always, Enjoy!!!
LIVE,LOVE,LAUGH,COOK!!!
© Jennifer Green Alger 2010

Tuesday, January 19, 2010

Maxine's B-Day Sour Cream Cake w/Strawberry Filling and Super-Fluffy White Icing


This is the first cake I've ever made that I just can't stop talking about, looking at, taking pictures of, and smiling!!! I never knew I had this cake in me! Inside and out, it is soooooo light and fluffy.
The combo of the (fat-free) sour cream, only five tablespoons of butter (very few for a cake), strawberry filling and the super-fluffy white (as the driven snow) icing had the whole neighborhood abuzz! I brought some to my wonderful neighbors, James and Essie Mae, who had some friends over at the time, so I came home and got some more for them , plus of course everybody at my house was thrilled!!!
On top of which, it's a breeze to make. The icing is mostly a simple mixture of egg whites and boiled sugar, very much like spreadable marshmallows, and it's terrific how smoothly and gracefully it goes on the cake! No big stories this time, but come to think of it this reminds me of a fairy tale, or like something out of a child's mind, in a land where everything is all white and fluffy, sweetness and light!! You know, right? Just down the lane, near the sugar plum fairies!
I will be making this one over and over, just for the sweetness it seems to magically evoke!!! It made me feel like a little kid again, giggling for no reason at all! Just cause it feels good. And this sweetness reminds me of one person in particular,  I happen to know someone whose birthday is coming up, like tomorrow,  my beautiful niece, Maxine! Who, if she's anything like me, ha ha, it's already very much her birthday!! So because I want to beat everyone to the front of the very long line of Birthday well wishers, I'm posting this today!!!  Happy Birthday Baby!!! See you soon! So excited, YAY!!! This is just for you !!! Love you!!! Aunty Jen


Sour Cream Cake:
With all ingredients at room temperature, grease and flour two 8x2" cake pans
Preheat oven to 375ºF.
Whisk together:
1-3/4 cups cake flour
1-3/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
Beat in a large bowl until creamy:
5 tbs. unsalted butter
Add slowly until combined:
1 cup of sugar
Then add:
2 egg yolks
1-1/2 tsp. Vanilla
Add the flour mixture alternating with
1 cup fat free sour cream
Beat until smooth.
In another bowl, with clean beaters, beat until medium peaks form (not dry and stiff or it will not fold in properly):
2 egg whites
1/8 tsp cream of tartar
Fold [this mixture] into the batter a third at a time. Remember, folding is done by bringing the ingredients up from the bottom and folding over the top in a circular motion - do not stir or mix.
Scrape the batter into the cake pans and spread evenly.
Bake 30 minutes or until a cake tester comes out clean.
Remove and cool.

Strawberry Filling:
1/2 cup (approx.) strawberry jam
Place one cake on a plate lined with parchment paper. (This is so that when you're done frosting, you can easily pull the paper carefully from under the cake, leaving the plate clear of frosting.)
Put a 1/4 inch layer of strawberry jam all over the bottom cake (not quite to the edges but close).
Place the second cake on top. You're now ready for the icing. Important note: The cake and filling must be completely done before you tackle the icing. As soon as you make the icing, it has got to go right on the cake pronto, while it's just slightly warm!

Fluffy White Icing:

Stir in a small heavy sauce pan, then bring to a boil over high heat
1 cup sugar
1/2 cup water
Meanwhile, beat in a large mixer bowl at medium-high speed until stiff
3 egg whites
1/8 tsp. cream of tartar
Turn the heat down to low and cover. Simmer, allowing the steam to wash down the sugar crystals.
Turn down the mixer with the egg whites to the lowest speed and continue to mix.
Uncover the sugar water, turn the heat up slightly, and cook until the temperature reaches 230º (use a candy thermometer) - this is "the softball stage."Which will be marked clearly on any Candy Thermometer!
When the mixture reaches that temperature, dip the bottom of the pan in cold water for a second. While beating the eggs on high, pour in a thin stream of sugar mixture, continuing mixing on high, and add
1-1/2 tsps. vanilla
Keep beating on high for about 4-5 minutes, then lower speed and continue to mix on low for a minute or two, until the frosting is light and fluffy!
Use right away, while it's still a little warm and easy to apply, 'cause this stuff starts to be hard to work with if it gets too cool - and it cannot, repeat, cannot be reheated. So have everything ready to rock and roll!
Spread that icing on thick! It's very light with a lot of air to it, so pile it on!!! If you want to decorate it, tint some frosting with food coloring or natural beet extract - for example, I used some left-over pomegranate concentrate - adding a drop or two at a time to the desired color. Put it in a pastry bag with a star tip and have a ball with it!!! I obviously did here!! (See pics.)



And as always, Enjoy!!!
© Jennifer Green Alger 2010
LIVE,LOVE,LAUGH,COOK!!!

Sunday, January 17, 2010

Spicy Pineapple Shrimp over Baby Spinach w/Toasted Coconut





While I was on Facebook the other night chatting back and forth with Angie, a friend of hers named Michelle chimed in to ask if I had a quick shrimp recipe that she could make without having to go out to buy a bunch of ingredients. Angie and I both realized we too had some shrimp in our respective freezers, and I realized I did happen to know a really quick and easy shrimp dish.

I pulled my shrimp out the night before to thaw, which meant I had to cook them the following day, as they need to be used right away. Shrimp do not keep once defrosted. I looked through the pantry and found an onion, a can of pineapple, and I always have sweet and hot peppers in the freezer from my summer garden (although jarred red pepper would do just as well), and my mind was made up! This would work great over rice, but I am readying to leave on a trip in less than a week, so the baby spinach I happened to have on hand seemed like a perfect low-carb alternative. I just whipped this together for lunch, and it was delicious!
By the way, I should also mention that if you really are down to the bare bones in the pantry department, start collecting: I pick up odd items I find on sale all the time and stick them in the pantry, and as with the pineapple they come in so handy for times like these! Coconut I almost always have for baking.

Spicy Pineapple Shrimp on a bed of Baby Spinach:

1 bag fresh baby spinach, set aside
1/2 cup toasted coconut, set aside
1 lb. shrimp, peeled, deveined and tails off (keep in fridge until the very end)
1 tbs. olive oil
1 tbs. butter

Add to the olive oil and butter, in a medium skillet:
3/4 cup chopped red, yellow or green peppers, or whatever you have in the pantry, jarred red peppers would be fine
3/4 cup chopped onion
Let them cook for a few minutes until they start to slightly brown, add:
1 can pineapple chunks, with juice (you may not need all the juice, but keep and add as necessary in case the mixture gets too thick)
2 tbs. ketchup
2 tbs. peach or apricot preserves, orange marmalade, or plum jam (no grape or berry of any kind!!)
2 tbs. brown sugar
1 tsp. chile paste or hot sauce, or in a pinch crushed red pepper or cayenne
Salt to taste
Let this mixture cook over medium heat until it starts to thicken. Turn down and reduce, about 10 minutes total. You'll know by the consistency - it should stick to the back of a spoon.
Add shrimp and stir to coat, and cover and cook 'til the shrimp turns pink (about 3-5 minutes).
Remove, and pour over baby spinach, right away.
Serve with toasted coconut sprinkled on top


And as always, Enjoy!!!
LIVE,LOVE,LAUGH,COOK!!!
© Jennifer Green Alger 2010

Thursday, January 14, 2010

Golden Browned Cheese Blintzes w/ Sour Cream and Strawberry Jam



      Okay, I don't know about you guys , but good old fashioned Cheese Blintzes, are hard to come by here in the south, and I've made several attempt's at making them myself only to be sorely disappointed, time and time again, and as you know, I am pretty clever in the kitchen. So in recent weeks I've noticed a trend on some of the other foodie blogs I check out, I'm branching out to see what other people out there are doing. And someone recently told me, that not everyone stays home all day, thinking about, and preparing and writing about food! What? They don't, bummer, for them. So here's a good one for those people, whoever they are!!!
      I am a very curious girl, and some of my favorite blogs, do recipes that cheat, and cheating, unless it's done to hurt someone, can be a lot of fun! Especially in this day and age where there are products, made to make life easier, meals quicker, and leaving a person a little more me time! So did some research and poking around the grocery stores frozen food section, and found these blintzes by accident, as I was looking for something completely different, which is for another recipe, completely unrelated! They are made by a brand called, simply "Golden", and are cheap, like $3.50 for six, and I immediately snatched them up for Sunday Brunch, got some Fat Free Sour Cream and some Strawberry Jam, a couple of Oranges, and Violá!
        So to give yourself a nice easy Sunday Brunch this weekend and be able to relax, and watch a movie, or read your favorite Cook Books like me, or simply do nothing unlike me!
         There's a place in Carmel, CA. called Little Swiss Cafe, that Kim and I go to especially for Blintzes, we have been going there for years, and these are better! Sorry Little Swiss you need to get those puppy's out of the microwave and into a pan of Butter!!!! Butter!!!! I just like writing it, Butter!! Yum!! I think Julia Child just passed thru me!!! Wow!!!
That was cosmic, and now, let's get on with it!
      The trick to making them really good, is they must be carefully pan fried in.... well, you guessed it, butter. If using unsalted which is all I use, a pinch of salt is required, as salt makes sweet really pop! Add it to the butter as it's melting in the pan.
      Another trick is that you want to turn these once maybe twice they are extremely delicate once they defrost, which is done in the pan, Never defrost first , and try to cook these, it will not work and can bring a grown woman to tears, when you end up with scrambled cheese and dough!




Golden Browned Cheese Blintzes w/ Sour Cream and Strawberry Jam


1 package Golden Cheese Blintzes Frozen
Sour Cream 
Strawberry Jam
2-3 TBLS. Butter
In a med non stick skillet over med heat melt butter add salt. Add:
6 Frozen Cheese Blintzes, giving a gentle shake, to prevent sticking and just let them go about 5 minutes,
Turn carefully with a spatula, and do the same on the other side, for five minutes, now they should be golden brown on both sides, might not be thawed all the way thru, so turn to lowest setting and cover, slightly cracked open on one end, to let steam escape, so they don't get soggy from condensation.
Let rest there on low for another 5 minutes, and they are done!
Carefully place with a spatula onto plate with a dollop of Sour Cream and Jam, Garnish with Orange slices and serve!!!


And as always, Enjoy!!!
LIVE,LOVE,LAUGH,COOK!!!

© Jennifer Green Alger 2010

Tuesday, January 12, 2010

Herbed Chicken w/Lemon Thyme Pepper w/ Ginger Glazed Carrots Skillet Thyme Potato's and Garlicky Turnip Greens



      The first time I cooked a whole bird, I was horrified, touching it, and all it's parts that were stuffed in the cavity,  I was 12, so I guess thats normal. It came out terrible, under cooked, and bland and I was so upset that I set my mind to figure this thing out, and honestly it took years to perfect, it would get better and better as time passed but, was not like the one's I make today. They come out perfect everytime, and it's really about the cavity itself, you have to think of it as the infuser to the rest of the bird, because everything you put in it, permeates through out the bird it gives it moisture, flavor and texture. What you put on the outside, is very important also as it flavors the skin......hmmmm skin. I know, its like the worst part for you, put how delicious is skin.... come on I know you love it!!!!
      Well finally, at about 19, while working, at Deejen's Big Sur Inn, my good friend, and Mentor, and Chef, and Boss, Steven House, taught me, what I was doing wrong, and showed me, what I was to do, if I wanted it to come out like a pro everytime, during the winter months in Big Sur, customers are few and far between so Steven and I still had to cook, but not for as many as in the summer, it was more relaxed. He'd open a bottle of wine mid afternoon, to add to "a sauce" of course, and some would make it in to a coffee cup, miraculously, remember I was 19, but who was counting,  and off to the races we would go. On this particular afternoon, we were doing Cornish Game Hens, little tiny chickens, but same principal.
        So, he had me clean, and trim them, of any fat and undesirables, and made me dry them completely!
And when I say dry, I mean inside and out, and then set them on the counter, all in a row, to start the process! He was so wonderfully meticulous, about every, little, tiny, detail. I loved that trait, and it has served me well over the years, taking extra special care, with my food preparation, don't cook in a hurry, unless your cooking on a line, in a restaurant, in the middle of a rush! Always leave plenty of time for prep work, it will make your life, and meal, so much easier to prepare, and because of that it will taste better. He was so smart, when it came to food preparation, he was like, a cooking God!
       And he, unlike many Chef's I have worked with over the years, had this incredible patience, and teacher like, quality about him, a calmness in the kitchen, w/ Classical Music, his favorite and mine, at the time being  Vivaldi , wafting through the air, in rhythm, with the smells of his delicious cooking, and the crisp Big Sur winter air, coming thru the always open window, above the prep work station counter, where we were  busy, busy ,busy, chopping, grating, julienneing, and laughing....... mixing things up, making it happen. He gave me a great respect for food, wine, and intelligent conversation. He is a brilliant man!

       The tying up, is really not necessary, to me when just cooking at home, for a casual dinner, unless your cooking for guests, in my opinion, as it makes the bird look better! When your going to carve it at the table, or as with the little game hens, as there would be a whole little bird, served on each plate. Steven taught me so much, about so many things, I haven't talked to him in years and have googled, and searched Facebook, and still haven't found him, but this is for him, I hope he goes cooking blog surfing, like I do, and finds me, now...... that would be cool!

Preheat oven to 375ºF

Lemon Pepper Thyme Chicken:


1 4-5 lb Chicken
2 Lemons
1 Package Poultry Blend Fresh Herbs
Extra Virgin Olive Oil
Kosher salt
1 onion
1 Clove garlic smashed
Kosher Salt
Fresh Ground Black Pepper
Dried Thyme

       First apparently, the bird must be oiled, inside and out, with the finest extra virgin olive oil you have, and then the cavity must be salted, with Kosher salt, before anything goes in, and left to sit for at least  ten minutes to soak in then comes the fruit, a lemon, lime, or orange piece (you could use a piece, of apple, or pear, or kiwi for that matter but beware the meat will taste like what you put in, which I realized much later) should be squeezed on the bird and the remaining rind and pulp, put inside along with, some fresh herbs, and a quarter of onion, and a clove of garlic, smashed with a side of a knife, just give it a good whack, it feels good, tie the legs shut and your ready to do the outside! And thats easy, for this particular recipe, Olive Oil, Lemon, Kosher salt, Fresh Cracked Pepper, and Dried Thyme to cover well, as you baste some will come off. Tie the legs together, if you like, with pure cotton cooking string.
Bake  for 1 1/2 hours basting every half our or so.
Remove and let rest for at least 15 minutes.

Ginger Glazed Carrot's:


7-8 med Carrots, peeled and cut into 2 inch long pieces
Honey Bear
2 TBLS. Ground Ginger
3 TBLS, Butter
Salt to taste
Place Carrots in a shallow baking dish
Give a good squeeze, all over them with the honey bear , about 2-3 TBLS.
cut butter in to small pieces and place around the pan
sprinkle w/ ginger
and a little salt, you can re-taste later on
put in the oven 45 minutes into the timing of the chicken, stirring occasionally.

Garlicky Turnip Green's:

In a lg Pot add:
4 cups water and 2 lg. bouillon cubes or 4 sm. Chicken Flavored or 4 cups Chicken Stock in a box or canned
4 cloves Garlic pressed or grated finely
2 lg.  Bunchs Turnip Greens, cleaned very well, and torn in to med sized pieces
Bring to a boil, turn on to simmer for 20 minutes. Stirring occasionally.
Fresh Black or Red Pepper Flakes to taste.



Skillet Thyme Potato's:


1 lg. can Whole new Potato's cut into 1/3 inch slices
1 TBLS. Olive Oil
2 TBLS. Butter
Salt And Pepper to Taste
a few sprigs of Fresh thyme, (save some out of the Fresh Poultry Herb Package)
In a lg Skillet, put Oil and Butter, and potato's, season w/salt and pepper brown on both sides over med high heat
Add Fresh Thyme, and turn heat to lowest setting,cover but not tightly leave cracked for steam to escape.

And as always, Enjoy!!!
LIVE,LOVE,LAUGH,COOK!!!
© Jennifer Green Alger 2010

Monday, January 11, 2010

The Big Kahuna Tie-Dye Angel Food Cake w/ Pomegranate Glaze

When I was a teenager, I had been floating around for quite sometime, and decided, to leave Hawaii, and runaway, home, to Beverly Hills. Two years prior to that I had runaway, home, to Hawaii from Big Sur. Before that I had runaway home, to Big Sur, from the valley, yes the San Fernando Valley, long before "OMG", and "like", had become part of the vernacular. What was I running from, I'm still not sure, as one of my favorite expressions has become, "Everywhere I go, there I am." I didn't learn this, until many years later. But for the time being, I was a teenager, living on my own, for years by then, and how I survived, I truly, to this day don't know. Apparently "the universe had a plan for me", as my hippie Mom, Louise would say (very sound, words of wisdom). Some people thought it was perfectly fine, like her, that I galavant about like a gypsy, some not so much, like everyone else. But I had been out of school, for quite sometime, and thought it might be a good time, to at least get my High School Diploma, if I ever wanted to, oh, i don't know, get a real job. I had been working under the table since I was 11 years old, doing such exciting things, from Cleaning Herb, to Stuffing Envelopes, in a accounting office, but mostly later, being in the restaurant business, which I took to like a kitten to milk, it came so easily to me, a natural born actress, and entertainer, it was my destiny.
        But, while I was living in Beverly Hills, going to Beverly High Continuation, I had my family around me, for the first time in many years, and my Sister Karen, had married an absolutely brilliant man, named Charles, she married well, as he was kind, and cool, and smart, and funny, and had a really, great solid family unit, he had grown up in a very stable environment, and it showed. He married well, only in that Karen, was a incredibly beautiful, talented, brilliant, driven woman, and was his soul mate, and this was very apparent from the start. But, as Chuck would quickly learn, he also inherited her Family, that's what marriage is, right, for better, or for worse. Lucky for Karen, we had been born, from different Mother's, same Father, and Norma, Karen's Mother was one of the sweetest, kindest, most solid, normal people, you could ever have the pleasure of meeting. Now don't get me wrong, I loved my Mom, Louise, so much, it hurt, but she was not the most stable, definitely not normal, or motherly type, like Norma. And I'm being generous! So there was Norma, and then the rest of us.
            For instance, there was me, in particular, and I was a nightmare, teenage hormones raging, and 15 going on 45, thought I knew EVERYTHING, and there was a lot of drama that went along with me, there was always a boyfriend,usually twice my age, who sucked, or a friend who, told so and so, this or that, behind my back, and so I hated them that week, or I was simply just miserable, I was a messed up teenager, to the utmost extreme. So one day I called Karen, crying my eye's out over something, I can't even remember what it was, and as usual, one of them would come pick me up, usually Karen, and take me home, to their apt., and proceed to cheer me up! So as I waited, crying, feeling as sorry for myself, as I possibly could..... finally, there was a knock at the door, and I took my poor, pitiful, sniffling, red nosed, puffy eyed, self to answer it, and as I looked through the peephole, there was Charles' smiling, handsome, mustached face, Dodger hat in place, which was normal. Ahh.... relief, the troops had finally arrived. But when I opened the door, much to my surprise, and to the delight of my funnybone, he was wearing, and I kid you not, a Red Hawaiian Spaghetti Strap Print Dress of Karen's, with sneakers and socks! With the hairy pits, and the white legs, with the white crew socks, and sneakers, and of course the Dodger Blue baseball cap.....I mean, it was a sight, I will not soon forget, if ever.
         With the straightest face you've ever seen in your life... well, I was laughing, so, hard, as he said "Ready?", still, not even cracking a smile, I was now crying, again, but the tears were of a completely different nature, joy, and total amusement!!!!
I knew at that moment that this was not a Brother-in-Law, this was a true and bonafide, Big Brother. Never in my life, had I seen anything so funny, and never in my life, had someone gone to these lengths, simply to make me laugh, and smile, and needless to say, it worked.  Since that day, I have had a special place in my heart, reserved just for Charles, that image, still burned into my mind. If I had a pic of this, of course I would share, (and he would, of course, have me whacked) but this was long before, the ever present, cell phone camera's of today, so you'll just have to use your imagination. I do have a pic of the dress on Karen....hhhmmmm, where's photoshop when you need it!
       Jump 30 years into the future, we are once again, as close as that day, he saved my poor little teenage heart, from breaking in two, and closer now, as I am an adult, sober, and smarter, and he has now raised three of his own kids! When I'm in LA, he takes me to the beach with him and I watch him surf, and I splash around in the white water,  and we stop at Urth Cafe, for a cappuccino, italian, strong, and delicious, we contemplate the divine pastries, and sometimes even get one, but mostly not, as we are both, always on a diet, and I always remember, what a sweet thing he did for me that day, and many days, months, and years, afterwards. I look forward to this, on every trip out there. Thank you, Charles, you're one of a kind, and my Sister is a lucky girl, as am I, to have you back in my life! So in my eye's, he really is "The Big Kahuna", and always will be. So this was created for him!
       One of his very favorite foods, are pomegranates!  And the other day, after receiving, yet another, great comment, and compliment on one of my recipes and stories, from him, a writer by profession. And a very nice, and exciting email, I thought I'd march my grown up butt, into the kitchen, and bake something, special for "The Big Kahuna", I love making things, that are specifically for someone, and this Fat Free, and incredible tasting cake was just what came about! I had bought some Pomegranate concentrated juice, a while back, with a vague idea of what to do with it..... and suddenly it was all clear to me.
                                                Charles, Myself , and Karen at there apt.


Angel Food Cake:


1 1/2 cups  Domino's Confectioner's sugar
1 cup Swan's Down Cake Flour
1 1/2 tsp McCormick's Cream of Tartar
1 1/2 tsp McCormick's Pure Vanilla Extract
1 cup Domino's granulated sugar

In a large Bowl of a Kitchenaid Mixer:
put the egg whites and allow to sit at room temp for 30 minutes.
Meanwhile sift powdered sugar and flour together 3 times; set aside.
Put baking rack at the lowest position in the oven Preheat to 350º.
Add cream of tartar and vanilla to eggs and beat on med speed until soft peaks form.
Gradually add granulated sugar about 2 TBLS. at a time until stiff peaks form, you'll know when you remove the mixer, the eggs will stand up on there own.
Remove Mixing Tool and start adding the sifted powdered sugar/flour mixture, a 1/4 at a time and folding in with a spatula, folding is a very gentle way to in corporate ingredients, so don't stir or mix.
Folding: Bring the spatula down one side and up the other, with a very gentle sweeping motion until all the flour mixture is incorporated. Stop.
Pour into a ungreased  tube pan, with a removable bottom.
Then gently cut a knife thru the batter a few times, to release any big air bubbles.
Bake on the lowest rack of the oven, 40 to 45 minutes until top springs back when lightly touched.
Invert on to a bottle or a upside down funnel to cool, or it will lose it's shape. Very Important. Let cool completly.
                                                       Charles and Myself being silly!!!
To release the cake from the pan use a thin spatula, constantly pushing towards the pan so as to not rip the cake.

Pomegranate Glaze:
1/2 can Pomegranate Concentrate
1 cup Splenda or Sugar
2-1/2 TBLS. Corn Starch
Put Juice and Sugar in small pan bring to a boil, stirring
in a small bowl mix cornstarch w/ a little cold water, 2 TBLS to dissolve,
and pour into pan, boil 1 minute and remove from heat.
Stir well and pour into a bowl, to quicken cooling time, I place it in the fridge.
Checking and stirring every so often to help it along.
When thickened, and cool, drizzle over cake with a sweeping motion from the inside to the outside, making it look like Tie-Dye allowing it to drip down the sides.
                                      The actual dress as worn by Karen!


 And just to show you how grown up we are now, here is a picture of us this past Halloween!
                                              Charles, Karen, Myself , and my Brother Jim

And as always, Enjoy!
LIVE,LOVE,LAUGH,COOK!!!
© Jennifer Green Alger 2010