Stress Eating vs. Stress Cooking

When stressed, many people eat. They eat desserts and savory fried goods. Honestly I do too. There's something about eating that releases endorphins. It just makes everything seem better... At least temporarily... Before you count the calories or step onto the scale. I hate calories and I hate scales... Not necessarily in that order.

I love food. I really, really love food. But, at a certain point, stress eating takes the enjoyment out of food. You become a vacumn, sucking in vacant calories, eating just to be doing something besides worrying. After a while, you stop tasting things, even your favorites. And honestly, what's the point in that? What's the point in consuming just to consume? I often eat to distract myself. I use it as a way to focus on something else, to focus on anything but what is really bothering me. But, it stops working.

The trouble with eating in stress is that food becomes a tool. You stop tasting and experiencing. I know that I lose myself in a pint of ice cream. I can eat the entire thing, the whole time thinking happy thoughts and then it's gone and I feel bad again. I worry again. The food is only temporary...

I have recently discovered another method of dealing with the evil S word. When I get stressed out, I cook. I bake. I play with my food rather than simply eating it.

Stress cooking, for me, still tends to end in stress eating, but not nearly as much as before.

Stress cooking is a relaxing exercise for me. When I start to cook I have to focus on cutting, dicing, chopping, stirring. I focus on making sure there is a good blend of spices and that the temperature is just right on the oven. There are small details that hold my attention. I get to be creative. While cooking I can focus on cooking, on the steps to make a meal. I can play with my food.

Cooking holds my stress at bay. And as I do each step, as I dice the onion, slice the mushrooms and peppers, spice the poultry, as I sautee and season, I find perspective. It reminds me that even life is just one step at a time. You can't rush. You can't skip ahead. You just have to follow logic and get creative sometimes.

Cooking and baking are like that. You can take your time and relax. Worst case scenario you start over. Best, you share a wonderful meal or a fluffy cake with friends and family. That's what I like about cooking. The results generally lead to sharing and laughing; which is a surefire way to let down your hair and blow off additional steam.

Cooking lets me focus on something else for a little while. But more importantly when you're done you have something to show for your efforts. All of the focus and effort result in something you can eat, something you can share. I love sharing what I make, especially after a stressful day. It lets me relax and doesn't let me dwell on what's causing the stress.

And when I'm done cooking, the concentration and effort normally make whatever has caused me stress seem less unsurmountable. The mountain seems more like a mole hill. And sometimes I need that. Perspective. Stress requires perspective, the knowledge that anything can be dealt with just a step at a time.

And then you get to EAT your stress relief! :D

-Raspberry Truffle

Recipe: Toffee Banana Bread

A slice of Toffee Banana Bread and a mini loaf!

3 cups flour

½ tsp salt
1½ tsp baking soda
1 cup sugar
½ cup unsalted butter (preferably room temperature) 
1/4 cup Disarono (amaretto)
2 eggs
1/2 cup heavy cream
1 tbsp nutmeg
1 tsp cinnamon
5 - 6 very ripe bananas
1 cup crushed toffee bits 

Preheat oven to 400 degrees. Butter two loaf pans, or one larger pan. 

Mash the bananas in a large bowl. Add half of the flour and all of the sugar. Then mix in heavy cream, disarono,  butter and eggs. Continue to mix and incorporate the rest of the flour, the baking soda, nutmeg, cinnamon and salt. Once smooth fold in the toffee bits. 

Pour into the pan(s) and bake for around a half hour. Stick a toothpick in, when it comes out clean the bread is ready. 

I had to lower the temperature to 350° when the was almost done. The outside had browned nicely but the inside needed a little more time. And once the oven was off, I let the bread sit inside while it cooled down, ensuring the perfect cook time. 

Note: the bread itself doesn't need frosting, but would probably be delicious with a light glaze!

-Raspberry Truffle

Thanksgiving

Wow, this year's Thanksgiving was amazing. It was my first Thanksgiving stateside in three years so we decided to celebrate full force and go all out.
So Mom and I cooked together... ish. I am very thankful we did not kill each other seeing as we're both so opinionated in the kitchen. We took shifts. She started her prep in the mornings and I prepped the nights before.
Here was our delicous menu. My dishes are in blue and mom's are in red. Joint efforts in purple. 

THE MENU

Appetizers

• Baked Polenta with Pumpkin Hummus
• Stuffed Mushrooms 
• Iceberg lettuce with carrots, tomatoes and avocado with a balsamic viniagrette
• Apple and Sausage Stuffing Muffins 

First Course

• Turkey with Apple Cider Gravy
• Stuffing 
• String Beans with Purple Potatoes with a light drizzle of olive oil, salt and pepper
• Biscuits (from a can) 
• Homemade Cranberry Relish (made by my friend Grace) 
• Sweet Potatoes baked with butter and brown sugar 
• Creamy Garlic Mashed Potatoes 

Dessert

• Apple Pear Compote with a Graham Cracker Crust 
• Marble Cake (made by my friend Andrea)
• Pumpkin Pie (bought by my friend Ang) 
• Pumpkin mousse cheesecake (made by Andrea and Grace) 
• Vanilla Cupcakes (made by our tenant Reina) 
• All served with fresh whipped cream (made by Andrea and Grace)

We had a FEAST! And we were even civilized and ate in courses with little breathers in between. There was so much food that breaks were necessary. We stated eating at around 4 and then finished eating at probably around 10? Maybe 11?  We are totally ridiculously Italian. It was wayyyy too much food for the 8 of us. 

But we had a really great day with food and friends and we were able to really focus on the good things in life. 

This Thanksgiving we had a lot to be thankful for. After Sandy, a week with no power, and a snowstorm I think we were able to appreciate the good in life. I hope that everyone out there managed to have such a good day but I know there are still plenty of people with no power and others who have no home to go home to thanks to the largess of the hurricane.  

This year I can honestly say that I was happy to be home, thankful to be back with friends and family alike. And I'm thankful for all of the friends who I couldn't be with, my friends in Florence and all over Europe. I missed them but am so grateful to have them. 

-Raspberry Truffle

p.s. I'll be adding links for all of my recipes soon

Recipe: Cherry Guinea Fowl with smooth mashed potatoes

1/2 a guinea fowl cut into sections (any gamey bird will do really)
1 piece of garlic (peeled)
1-2 tbs olive oil
1/4 cup brandy
2 tbs cherry jam
1/2 cup halved and pitted cherries
Water as necessary

4 medium/large potatoes
1/2 stick butter
Salt and pepper to taste

Cherry Guinea Fowl with Pureed Mashed Potatoes

Place the potatoes and a good pinch of salt into a pot of water. Bring to a boil and let cook until fork tender.

Then coat a large saucepan with oil. On high heat toast the garlic and then sear the outside of each piece of guinea fowl. Remove the garlic when toasted, and put into the pot with the potatoes to finish cooking. When a nice golden color is achieved on the Guinea fowl, lower the heat and add the brandy and cherry jam.  Cover and add water as the alcohol starts to evaporate.

When the Guinea fowl is cooked through and tender remove from the pan to rest. Lower the heat on the pan and add the cherries and more water and brandy if necessary. Slowly cook the liquids down until the sauce thickens. You can add a pinch of cornstarch or flour to speed up the process.

Drain the water from the potatoes (leaving about a tbs or 2 tbs of liquid). Add the butter and smash with a fork. For really smooth mashed potatoes, use a hand mixer. The starch will really break down and will give you a more liquid result. Add salt and pepper to taste.

Serve with a side salad. For lovely presentation, serve the Guinea fowl over a bed of the mashed potatoes and ladle the cherry sauce on top.  Beautiful and delicious.

-Raspberry Truffle.

Recipe: Panko Crusted Shrimp with a Jalapeno Honey sauce

For the Jalapeno Honey Sauce:
1/4 Jalapeno, finely diced
1 tbs honey
1 tsp olive oil
2 or 3 shots of rum
1 clove of garlic, crushed

For the Shrimp:
1 cup panko bread crumbs
1 tsp paprika
1 tsp oregano
Salt and pepper to taste
Red pepper flakes to taste
24 shrimp (around 6 per person)
1 egg, beaten

Coat the bottom of a sauce pan with a thin layer of olive oil. Over a low flame, brown a clove of garlic. Remove and then add the Jalapeno. Sautee for about 1 minute and then add the honey and rum. Reduce down stirring constantly.

Beat the spices into the egg. Make sure your shrimp are clean. Dip each into the egg mixture and then dredge in flour. For an extra crispy version dip, dredge in both a second time.
Lightly fry in oil until the shrimp turn a beautiful red color.
When you take the shrimp out of the oil, lay on a paper towel to absord the excess oil.
Drizzle with the Jalapeno Honey Sauce and serve with a salad.

For a lighter version, bake the shrimp in at oven preheated to 300° for about 10 minutes or until the shrimp turn red underneath the batter.

Panko Crusted Baked Shrimp served with a side salad and brown rice risotto with asparagus

-Raspberry Truffle

Recipe: Chocolate Chip Red Velvet cupcakes

I absolutely love Paula Deen and I love her recipe for Red Velvet Cake. It comes out wonderfully moist and delicious. Here's my version as cupcakes with chocolate chips and a cream cheese frosting!

Homemade Chocolate Chip Red Velvet Cupcakes before frosting

For the Red Velvet Cupcakes:
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1-2 tablespoons of semi-sweet cocoa powder
1 1/4 cups granulated sugar
2 eggs
1 1/2 cups olive oil (or another lighter oil such as canola or sunflower oil)
1 teaspoon apple cider vinegar
1 (1-ounce) bottle red food coloring (but you only need a few drops)
2 teaspoons vanilla
1 cup buttermilk
1/2 a package of semi sweet or dark chocolate chips

For the cream cheese frosting:
1/2 cup margarine
1 (8-ounce) package cream cheese
1/4 to 1/2 a box confectioners' sugar (depending on your taste), sifted
1 teaspoon vanilla


For the Red Velvet Cake:

Preheat oven to 350 degrees F. Line your cupcake tins.

Cream the sugar and eggs together in a large bowl.

Sift the flour, baking soda and cocoa into the sugar and egg mixture. As far as I'm concerned, the more cocoa you add, the better the cupcakes will taste and the darker your red velvet will look (I've occassionally been so overzealous that my red velvet has wound up simply looking like chocolate cake).

In a separate bowl mix the oil, vinegar, food coloring (add until you get the desired redness, remembering that the coco will later make it appear richer), and vanilla together. Add slowly to the other bowl along with the buttermilk, beating continuously until well blended. Blend in the chocolate chips. The more the better!

Once smooth with no lumps, pour the batter into the cupcake tins about 3/4 of the way full. Tap to even out the batter and release air bubbles. Bake for about 20 minutes or until a toothpick comes out clean.

Cool completely before frosting.

For the frosting:
Cream the margarine and cream cheese well when at room temperature. Add sugar and beat until mixed but not to the point that it loses its shape. Mix in the vanilla and put in the fridge until ready for use. I like to put the frosting into a ziplock bag, cut of the tip and decorate the cupcakes with a large swirl pattern. Sprinkle the finished cupcakes with a light dusting of cocoa powder.

Recipe: Chocolate Chip Banana Muffins

3 cups flour

½ tsp salt
1½ tsp baking powder
1½ tsp baking soda
1 cup sugar (+ 1/2 cup to taste)
½ cup unsalted butter
2 eggs
1 cup heavy cream
5 - 6 very ripe bananas
1 1/4 cup chocolate chips 

Preheat oven to 350 degrees. Prepare two muffin pans with cupcake liners.

Sift or whisk flour, salt, baking powder and baking soda. In a separate bowl, mash the bananas and then cream with the sugar and butter. Mix in the eggs one at a time and then add the cream slowly.

Add dry ingredients to the egg mixture until incorporated. Mix in the chocolate chips. Fill each muffin tin 3/4 full.

Bake muffins for about 18 minutes or until an inserted toothpick comes out clean.

-Raspberry Truffle

Recipe: Creamy Polenta with Roasted Red Peppers and Sausage

Creamy Polenta with Roasted Red Peppers and Sausage

Polenta:                                                                      
5 cups water                                                              
Salt and pepper to taste                                              
1 3/4 cups polenta                                                      
1/3 cup whipping cream                                                
1/3 cup grated mozzarella or cheese of choice

Red Peppers and Sausage:
4 medium red peppers
1 lb Italian sausage
1 tbs olive oil
salt and pepper to taste
1 pinch paprika

Preheat the over to 300°F.
Slice the peppers into thin strips and completely remove the seeds. Place into baking pan.
Remove the sausage from its casing and crumble onto the peppers. Drizzle with olive oil, salt, pepper and paprika. Mix well and bake for around a half hour or until the peppers are tender.
In the meantime, bring the water to a boil. Lower heat and slowly add the polenta while stirring. Remove from heat and stir in the whipping cream and salt and pepper.
Serve with mozzarella, red peppers and sausage on top.

-- Raspberry Truffle

Recipe: Gorgonzola Polenta with balsamic caramelized onions

Polenta:
5 cups water
Salt and pepper to taste
1 3/4 cups polenta
3/4 cup crumbled sweet gorgonzola, crumbled
1/3 cup whipping cream

1. Bring the water to a boil. Slowly add the polenta while constantly stirring.
2. Reduce heat to low and simmer until tender. Add more water slowly if the polenta appears too thick.
3. Remove from the heat. Add the gorgonzola and cream, stir until melted. Salt and pepper to taste.


Onions:
2 tbs olive oil
2 large white or golden onions, sliced into rings
1-2 tbs balsamic vinegar
salt

1. Heat oil in a large pan over low heat. Add the onions and a pinch of salt. Cook slowly for 10-15 minutes stirring periodically.
2. When onions are softened and tinged gold add the balsamic. Continue cooking over low heat for another 5-10 minutes.
3. Serve over the polenta.

-- Raspberrry Truffle

Recipe: Chocolate Chip Zucchini bread

1 1/2 cups flour
1/2 cup white sugar
1/4 cup brown sugar
1 tsp baking soda
1 tsp cinnamon
1 pinch of salt
1 egg
1/2 cup vegetable oil
1/4 cup milk
1 1/2 tsp vanilla extract
1 1/4 cup shredded zucchini
1 cup chocolate chips
(optional 1/2 cup chopped walnuts)

1. Preheat oven to 350°F. Grease pan with butter.
2. Combine flour, sugar, baking soda, cinnamon and salt in a bowl. In another bowl blend egg, oil, milk and vanilla extract. Stir into dry ingredients until just moist then fold in zucchini, chocolate chips and walnuts.
3.Bake for 20 to 25 minutes until golden brown.

--Raspberry Truffle