I’m not done

I’m not done!

I received an email a few weeks ago from a reader who wanted to vent and thought this blog would be a good place to express his frustration. I was happy to receive his email and upon reading his email, I could not agree more with his annoyance.

He was frustrated that when he goes out to dinner his plate is cleared while other people at the table are still eating. That in fact it is quite rude to clear a plate while others are still eating.  It makes for an awkward eating environment, forcing people to think they either ate to fast, or ate too slow, and should be rushed. My other personnel frustration is when a plate is taken away from you and you haven’t finished eating!  I thought, I would write about it more for food for thought and then look at how to let people know you are in fact finished. Also different cultures have different ways of letting you know when they are done.  Please let me know of any other specific cultural tradition and if you have a frustration like this to vent. I would love to hear.

I know there are many times, I take a break while I am eating. Please see the illustration below showing how your fork and knife should be place to indicate that you are not done yet. Knife and fork are criss-crossed at 8 and 4 if your plate is a clock face.

Okay now I am done. Knife should be placed turned inward and the fork is resting next to it. Using the analogy of the plate being the face of a clock, knife and fork are resting at 5 in the direction of 11. In British culture the fork is face up.

Most importantly plates should not be cleared until everyone has finished.

Asian Cultures

When eating food served in bowl with a lid, replace the lid on the bowl when you have finished.

When you have finished your meal, place your chopsticks on the chopstick rest when provided as they were when you started. If there is no rest make one with the chopstick wrapper.

Illustration Credit: Ask and about Clothes

Posted by Patty in Etiquette. No comments »

Cut out Rolled Cookie

Here is a great classic recipe for a simple rolled cookie. Yes, any cut out cookie does take a little bit more work than a drop cookie. One way I cut a corner with these cookies is that instead of frosting them, I just dipped them half in chocolate. I found this fabulous sparkle plate at TARGET. I was so excited I bought 8.

Preheat Oven to 375

1/3 Cup of Butter

1/3 Cup of Shortening/Crisco

¾ Cup of Sugar

2 Teaspoons of Vanilla

1 Egg

4 Teaspoons of Milk

2 Cups of Flour

2 Teaspoons of Baking Powered

In a mixing bowl, beat together the butter, Crisco, sugar, and vanilla. Flowed by adding the egg and whipping until light and fluffy. Mix in the milk and then stir in the flour and baking powder.  Divide batter into three equal parts and wrap in plastic wrap and refrigerate for at least one hour.

On a floured Surface roll out one of the parts of dough to about 1/8^th inch. With a cookie cutter cut the dough with the cutter and place on baking sheet. Bake for 6 minutes.

You can eat them as is, sprinkle with sprinkles before baking, ice after being cooled or dip them in melted chocolate as I did.

Posted by Patty in Ideas, Make Your Own, Recipes, Sweets. No comments »

Croque Monsieur Recipe

I can remember the first time I had a Croque Monsieur vividly. I was 8 years old, had just moved to Tokyo with my family, and come back from school orientation and while waiting for my mother in lobby seating area my father ordered one for us. He was so excited to see it on the menu. I think to this day it is still the best croque monsieur; I have ever had. Recently, in the past year I have been on the quest to find one that compares. I have found one that competes but thought I would indulge and try it on my own.  I have seen them cut up small and served as hors d’ oeuvres. Which I think is an awesome idea.

 What makes this different from just a ham and cheese sandwich? The Béchamel Sauce.  I never would have thought to put a sauce in a sandwich, but oh how it makes it delicious!

 Pre Heat 350 degrees

Croque Monsieur

4 slices of Sandwich Bread

4 ounces of Slice Ham

11/4  Cup of Grated Gruyere Cheese

1/4 Cup of Grated Parmesan Cheese

2 Tablespoons of Butter

1 Tablespoon of Dijon Mustard (optional)

5 to 6 Tablespoons of Béchamel Sauce (See Below)

 Lightly and evenly butter on both sides of bread and toast both sides in sauté pan over low heat until just golden brown. If you decide to use Dijon Mustard spread one side of each toasted slice with mustard. Evenly place the ham slices and about ½ cup Gruyère cheese on two of the bread slices. Top each with one of remaining bread slices, mustard-side down. Spread béchamel sauce to cover the top of each sandwich including the crust. Sprinkle evenly with the remaining Gruyère cheese and Parmesan Cheese. Place on a pan and bake for  5 minutes, then place under broiler until cheese is bubbling and lightly browned, about 3 minutes.

Bechamel Sauce

1 tablespoons butter

1 tablespoons flour

½ cups warmed milk  plus 1 Tablespoon

Salt and ground pepper to taste

1/4 Cup of Grated Gruyere Cheese

Melt the butter in a saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, about 2 minutes, do not let it turn brown. Add the hot milk, continue to stir, the sauce will thicken and bring to a boil. Add salt and pepper, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat and stir in the Gruyere Cheese.

Posted by Patty in Appetizers, Main, Recipes. No comments »