December 3

The Laura and Eric Light Up the City

IMG_6930

As the front of the house continues to draw foodies tourist into town, St. Marta’s cook book sales are reaching record numbers as the back of the house heats up. With the hiring of Laura as Sous Chef she has steadily impressed both Krissy and Eric in her ability to transform dishes to the next level. With Eric pushing the local edge to big city taste she feistily works to gain control of his wild side in the kitchen. Within days of accepting the position she promptly took over as the liaison between the restaurant and St. Marta’s women’s club to much pleasure and relief to Sarah. The club, specifically Sarah, was having continuous issues collaborating with Eric and his bold politically incorrect style.

Krissy and Mark just returned from a much need vacation in Hopkins Bay, Belize. Where they spent time finding local artisan products to sell in the boutique and online. Rumor’s are they also met with a few of the local chef’s and are investing in the city’s food scene. Krissy and Mark have become an officially couple around town and gossip about a wedding, kids, and buying the old dilapidated Plowman’s house keeps the locals busy wondering.

The traditional holiday lighting of main street drew crowds at records numbers making it impossible to get a table at Church Cooks for the weekend. Free lance food writer and Eric Mowman’s good friend Timmy Ferral’s was in town and seen after hours with Laura and Sarah. Rob, Laura’s husband and the town’s professional fisherman and guide was seen joining them along with Eric for Bloody Mary’s this morning. The question is did Sarah make it home? Timmy has promised Sarah a spot in his next column reporting the collaboration between Church Cook’s and the Women’s club.

Eric’s Bloody Mary’s

  • 2 Jar’s Of Gary’s Homemade Spicy Tomatoes Juice
  • Celery
  • Sweet Peppers
  • Osseo Meat’s Beef Stick
  • Fresh Shrimp
  • Olives
  • Pickles
  • Vodka

This is quickly becoming the go to breakfast drink in town. Gary’s Spicy Tomato Juice can be purchased at Church Cooks Boutique for $12 plus shipping and handling.

Category: Krissy Carpenter | Comments Off on The Laura and Eric Light Up the City
April 4

Kraft Cheese Product Review

From: sallyrayjones@gmail.com

To: St. Martin’s Women’s Club Email Group

Subject: Reviews and next meeting

I wanted to send this review out to everyone in case one of you did not get it yet as it mentions our club and I have to agree 100% with the below. I am not sure what Eric does to make those burgers so good but WOW. As we spoke in our meeting I would like to propose to Eric that we do an outdoor burger stand down by the lake over the 4th of July and see how it goes. If it goes well we could discuss going to the Taste of the City which our club would run but we would co market with Krissy and the city. I have been told by Laura who asked Suzie in city finance and they do have some tourism money available to buy the truck.

We have a new couple moving into town this weekend so a welcome package needs to be prepared and Sarah you invite Laura to our next meeting. Rob and Laura Toestein are moving here from the city and Rob is opening up a bait shop in town where Scooby’s used to be. I googled Rob and he is a professional fisherman and Laura is a chef.

Reminder our next meeting is Thursday at 7PM at the Church we need to do inventory and will discuss the burger truck again at that time. Sarah can I give you one more to do? Can you talk with Suzie and see if she can help us apply for the tourism funding?

Below is the review which was published online Taste of The City.

kratfThis is one excellent burger. For starters, it’s proof positive that everything truly is better with fresh local product. The beef and pork are ground together in roughly a four-to-one ratio, infusing each bite with a richness not normally associated with lean ground beef. The well-seasoned patty is thick and jagged-edged, and it gets a dark, flavorful char on a flat-top grill. From there, chef Eric Mowsman sticks to a fairly simple and surprisingly disciplined regimen. The golden, in house baked buns are anyone’s idea of a perfect hamburger bun. They’re toasted and swiped with a homemade mayo. Size-wise, patty and bun are a perfect match. The bottom half is neatly covered in a layer of crunchy, teasingly tangy icebox pickles, which follow a beloved local St. Marta’s Church Groups cook book recipe. The top of the patty is crowned with two burger classics: Crisp bacon, cut to pancetta-like skinniness, and two melting-down-the-sides slices of American cheese. You read that correctly. No four-year aged Cheddar, no oozy brie, no funky Roquefort, no artisanal Gouda, just a plain-old supermarket dairy case staple, the kind that Kraft sells in individual wrappers. It’s an offbeat choice for such a food-forward operation, but it really works; anyone raised in a Betty Crocker household will instantly associate this mild processed product with burgers but if Bon Appetite says it is than I guess it is.

Category: Church Cooks, Sarah Ray Jones | Comments Off on Kraft Cheese Product Review
December 17

Mom’s Chocolate Cake and Mother Dough

Krissy’s Letters To Her Mom

Dear Mom

Why can’t I ever make a chocolate cake?  I wish you were here to help me….I remember your cakes always turned out perfect and beautiful.   I made a cake for Jane’s birthday and nothing was right with it.   I have to scrape it out of the pan and trim it down into a small rectangle just to get candles into it.    Worst part of all it was so heavy and rich we could only take a few bites.

I love having Jane home with me.  It still feels funny calling Churchville home.   I love this town and I so badly want Jane to call it home also.   I am going to ask her to stay in Churchville  to help me start up the restaurant and gourmet boutique.   I hope she will fall in love with everything and everybody here like it did.

I hate thinking of her wondering as I did town after town.   I know  I was doing research but I think that was just an excuse not to settle down and get close to anyone or anything for fear of them leaving or hurting me.    I know I should work with someone on this whatever you call it “anxiety” but I guess Mom I am not ready to face it yet.

What should I do about Mark … I love him but what if he does not love me back?   I sound like those romance books where each and every story is the same.   They meet, fall in love, get scared and run away from each other only to figure out that being in love and together is far better than being apart.    Those stories never get old I am reading now you  would really like it by Barbara O’Neal and it’s call How To Bake A Perfect Life!   It’s about a women that owns a bakery and uses mother dough.    I am just to the part where she meets a man from the past …. I want to figure out how to make mother dough and bread.    Her mother dough was handed down to her from her great grandmother.

My eyes are falling shut miss you and I will be watching for you.

Mother Dough

pre-ferment is a fermentation starter used in bread making, and is referred to as an indirect[1][2] method. It may also be called mother dough.

A pre-ferment and a longer fermentation in the bread-making process have several benefits: there is more time for yeast, enzyme and, if sourdough, bacterial actions on the starch and proteins in the dough; this in turn improves the keeping time of the baked bread, and it creates greater complexities of flavor. Though pre-ferments have declined in popularity as direct additions of yeast in bread recipes have streamlined the process on a commercial level, pre-ferments of various forms are widely used in artisanal bread recipes and formulas.

Thank you once again Wikipedia for the definition of Mother Dough

 

 

 

Category: Cakes and Cookies, Krissy Carpenter | Comments Off on Mom’s Chocolate Cake and Mother Dough
December 3

A Wish Come True

Make A Wish

In the meantime in Churchville, USA the renovations to the old mining building Kirssy purchased to open a restaurant to be named Church Cooks along with a  local gourmet boutique is well under way and scheduled to open in time for Valentines Day.   Krissy has been busy working on the details for the menu and hired the talent award wining young chef Eric Mowsman.

Eric is rumored to have met with Sally Ray and discussed the collaboration of the women clubs local favorites.  Sally Ray told Sarah if he is nothing else he is a handful of fun.   Eric agreed so kindly agreed to let the club use his name and would submit recipes to be included in the 2013-2014 addition.   Eric’s know for his creative twist on comfort foods.

Krissy also hired the local computer geek to start work on her eCommerce site that will be marketing products made by small town america with a focus on gourmet and hand crafted.  The old mining building has enough space to set up a substantial eCommerce inventory and shipping business.

For ROMANCE in town Mark and Krissy are considered an item in town and bets are out when there will be a wedding.  Considering they have yet to kiss the town has big hopes for them!

 

Category: Krissy Carpenter | Comments Off on A Wish Come True
November 13

Jane and Upside Down Turkey

Upside down turkey

November 2013

From: jane1836@yahoo.com

To: krissycarpenter@eatcreatedesign.com

Subject: Thanksgiving Plans

Hey Sis..

Sorry I missed your phone call yesterday.   I am in New Orleans and needless to say it truly is the city of sin.   At times it’s so loud I cannot hear it ring.   I listened to your message and I will be heading your way from here next Saturday so we can plan, prepare and cook the TURKEY upside down just like we did as kids.

Please tell me  I can stay until the New Year I need a break from traveling and miss you!?   I thought we could cut down a tree together and make pizza ….gosh I guess I am just missing you and Mom.

Is Mark going to join us on Thanksgiving?   What else is going on?  Can’t wait to see and hear everything happening in that town of yours.   I should arrive on Sunday late so have the wine open and something fab to eat.  I will ring you when I am an hour out.

Kisses your little Sis ..

 

To: krissycarpenter@eatcreatedesign.com

To: jane1836@yahoo.com

This is the best news I have had in a long time.  Yes you can stay and I hope you know I am going to give it all I got to make you stay forever!   Yes to all the above … need to run as I am meeting contractors at the building this AM.   So much you can help with and so much to tell you.

PS I ordered the bird fresh just like Mom did.

Mom’s Upside Down Turkey

Place the turkey on the rack with the breast side down. This protects the white meat from overcooking and allows it to absorb the juices as they run downward into the bottom of the pan. Then, for the last hour of roasting, carefully remove the pan from the oven and flip the bird over. Return it to the oven with the breast side up, allowing the breast skin to crisp up and get golden brown.

 

Category: Krissy Carpenter | Comments Off on Jane and Upside Down Turkey
November 4

Drunken Noodles and Sales

IMG_1687In the meantime the Women’s Club of St. Marta’s in Churchville, USA finished tallying up the  Halloween Festival book sales and they topped all others years.   Sales nearly  hit 800 total cook books.   An very interesting thing occurred at Church Treat or Treat booth people were requesting the entire set of books for gifts or for there personal collections.    Causing Sally Ray to have to send someone to pull a few cases of the old books out of storage.

Sarah and Sally Ray will be putting together 5 book gift sets online for the Holiday’s that will include a special gift wrap.    The big discussion happening now will be do they need to reprint some of the old books?    AND should they push back the 2013/2014 addition to be release right before the Halloween Festival which is perfect timing for the Holidays and will turn the set into 6?

Krissy the newest member and proprietor of “opening soon” Church Cooks restaurant in town was working in the booth all night and was said to have played a huge part in the large number of entire sets sold.   Sarah was over heard saying “who in the world is the women that she knows so many people”.

Krissy also had several visit from Mark Brothers which caused great excited among the other members working the booth.   A spark of romance was detected and this and this alone will create enough gossip in town for a week.   Sarah asked Krissy about Mark but Krissy was tight lipped and said they are just good friends?   Friends with benefits is the real question!

Mark made this dish for Krissy the night after the big event and they ate by pumpkin lighted candles.

Saucy, Italian “Drunken” Noodles 

(Serves 4)

Ingredients:

• Olive oil
4 spicy Italian sausage links, casings removed
1 large onion, quartered and sliced thinly
1 ½ teaspoons salt
1 teaspoon Italian seasoning
½ teaspoon cracked black pepper
1 red bell pepper, cored and thinly sliced
1 yellow bell pepper, cored and thinly sliced
1 orange bell pepper, cored and thinly sliced
4 cloves garlic, pressed through garlic press
½ cup white wine (I used Chardonnay)
1 (28 ounce) can diced tomatoes with juice
2 tablespoons flat-leaf parsley, chopped
¼ cup fresh basil leaves, julienned, divided use
8 ounces Pappardelle noodles, uncooked

Preparation:

-Place a large, heavy-bottom pan or braising pot over medium-high heat; add about 2 tablespoons of olive oil, and once the oil is hot, crumble the spicy Italian sausage into the pan in small chunks (you want to keep the sausage fairly chunky), allowing it to brown in the oil for a few moments on each side; once the crumbled sausage is browned, remove it from the pan/pot with a slotted spoon and place into a small bowl to hold for a moment; next, add the sliced onion into the pan with the sausage drippings, and allow it to caramelize and become golden for roughly 5 minutes or so, stirring to keep it from burning (add a touch more olive oil, if necessary); once the onion starts to become golden, add the salt, Italian seasoning and cracked black pepper, and stir to combine, then add in the sliced bell peppers, and allow those to saute with the onion for about 2 minutes until slightly tender and golden; next, add in the garlic, and once it becomes aromatic, add in the white wine and allow it to reduce for a few moments, until almost completely reduced; next, add in the diced tomatoes with their juice, and return the browned spicy Italian sausage back into the pan, and gently fold the mixture to combine; allow it to gently simmer for about 3-4 minutes to blend the flavors, then turn the heat off; to finish the sauce, drizzle in about 2-3 good tablespoons of the olive oil to create a silky, rich flavor, and add in the chopped parsley and about half of the julienned basil; stir, and keep warm while you prepare the noodles.

-Prepare the pappardelle noodles according to instructions on package; then, drain the noodles very well, and add them directly into the sauce, using tongs to gently toss and combine the pappardelle noodles with the sauce and all of the ingredients in it; check the seasoning to see if you need to add any additional salt or pepper.

-To serve, add equal portions of the “Drunken” noodles to bowls, and garnish with a sprinkle of the remaining julienned basil; you can even top with shaved Parmesan, if desired, and an extra drizzle of olive oil.

Thanks Grandma for the recipe!!!

Category: Krissy Carpenter | Comments Off on Drunken Noodles and Sales