Sunday Number 1

It started when my daughter (in-law) Rebekah and I decided to use Sunday afternoons as a time for our family to share a meal together each week. Using the recipes from The Complete America's Test Kitchen TV Show Cookbook and The America's Test Kitchen Family Baking Book, we discovered that it was about much more than food. As we measured, kneaded, and sauteed together--we discovered that we were coming together to meet a common goal. Neither one of us were familiar with the recipes chosen. Therefore, we were not bringing our own ideas, expectations or "ways we always did it". It's just her, me and the recipe that brought us together.

Our cooking together was calm, interesting and fun. We each served the other by washing whatever dish or utensil was finished being used regardless of who used it last. We listened to music as we worked and occasionally took the time to smile for the camera. Michael and Craig played Duck Hunter and periodically Michael would fly a remote control duck into the kitchen just to stir things up a bit which resulted with much laughter from both parties.

I learned things about Rebekah that I never knew. I learned that she sometimes cooks recipes in her mind before she falls asleep because she wants to be able to memorize how to prepare a certain dish by heart. I want to do that too. I liked that I learned that from her.

Here are some guidelines we came up with for our Sunday Cooking Project:

1. Choose the menu a week in advance.
2. A total of 3 people are needed in order to veto a chosen recipe.
3. Write out the shopping list of items needed for that menu.
4. Figure out what time we need to start the cooking in order to have RELAX time and maybe play some games before evening church.
5. Turn on the music, cook and clean as we go!
6. Set a pretty table.
7. Enjoy a great meal and each other on a Sunday afternoon!

For our first Sunday, we decided to make *Skillet Baked Ziti, *Rosemary Foccacia, Leafy Green Salad, Iced Tea and *Oatmeal Raisin Cookies. *Recipes located at the bottom of this blog entry.

I started making the Rosemary Foccacia first because it would take the longest time

and Rebekah started with the Oatmeal Raisin Cookies.

Rebekah's Oatmeal Raisin Cookies were fantastic. We doubled the recipe for them and I'm so glad that we did. Each household was able to take a large ziplock bag full of yummy cookies home to enjoy later. They were so good, I don't think they'll last for long!

My Rosemary Foccacia on the other hand...I'm not too much of a fan. I believe I need to let it rise longer once the dough is on the cookie sheet. It didn't turn out to be as thick and fluffy as I thought it probably should have been. I probably could have brushed it with a little more olive oil on top too. I'll have to try this recipe again and see if I can get it right.

Rebekah and I also had a conversation about the value of using ones "good china" for more than simply holidays. Many of us "save" our good china and table linens for special occasions. The truth is that none of us know how many "special occasions" we will be alive for. And what will we hand down to our children? A bunch of pretty dishes without any memories attached to them. If we use our good china and table cloths often, then it is as if we have increased the number of holidays we celebrate. Instead of Thanksgiving once a year...we can have Thanksgiving every Sunday.

Next, Rebekah made the Skillet Baked Ziti. Oh man, did the house smell terrific with the olive oil, garlic, basil and red pepper flakes cooking. I just love that aroma!! It takes me right back to my mother's kitchen everytime!

The grocery store did not have Ziti (meaning "bridegrooms" in Italian) so we used Mostaccioli (meaning "little mustache" in Italian) pasta. Both are long, hollow rods. Mostaccioli and Penne Lisce (meaning "smooth feather" in Italian) are similar. The difference between Mostaccioli and Ziti is that Mostaccioli is cut on a diagonal and Ziti is cut straight across.

This was my personal favorite of the day...it was delicious.

The Skillet Baked Ziti only took 30 minutes to prepare...just remember to preheat the oven to 475 degrees.

After lunch, Rebekah and I drank hot tea and made plans for next Sunday. We talked about how much fun we had in the kitchen and that we were not as tired as we thought we would be. We decided on next weeks menu and wrote out a grocery shopping list. All week long, we look forward to our time in the kitchen. A place where recipes are discovered, relationships are built and memories are made.

ROSEMARY FOCACCIA

The America's Test Kitchen Family Baking Book page 135

Makes one 18 by 13-inch flatbread

1 medium russet potato (8 ounces), peeled and sliced into 1-inch-thick chunks

3 1/2 - 3 3/4 cups (17 1/2 to 18 3/4 ounces) all-purpose flour

1/2 cup extra-virgin olive oil

1 envelope (2 1/4 teaspoons) instant or rapid-rise yeast

1 1/4 teaspoons table salt

2 tablespoons fresh rosemary

Coarse sea salt or kosher salt, for sprinkling

1. Bring the potato and 3 cups water to a simmer in a small saucepan and cook until the potato is tender and can be easily pierced with a fork, about 10 minutes. Using a slotted spoon, transfer the potato to a small bowl. Measure out and reserve 1 cup of the hot potato cooking water: set aside to cool until just warm (about 110 degrees). When the potato is cool enough to handle, grate it on the large holes of a box grater and reserve (you sould have about 1 cup lightly packed grated potato).

2. Mix the cooked potato, 3 1/2 cups of the flour, 2 tablespoons of the oil, yeast, and table salt in a standing mixer fitted with the dough hook. With the mixer on low speed, add the reserved potato wooking water and mix until the dough comes together, about 2 minutes.

3. Increase the mixer speed to medium-low and knead until the dough is smooth and elastic, about 8 minutes. If after 4 minutes more flour is needed, add the remaining 1/4 cup of flour, 1 tablespoon at a time, until the dough clears the sides of the bowl but sticks to the bottom.

4. Turn the dough out onto a lightly floured counter and knead by hand to form a smooth, round ball. Place the dough in a large, lightly oiled bowl and cover tightly with greased plastic wrap. Let rise in a warm place until doubled in size, 1 to 1 1/2 hours.

5. Coat an 18 by 13-inch rimmed baking sheet with 1/4 cup more oil. Press the dough into the prepared baking sheet with wet hands. Brush the dough with 1 tablespoon more oil, cover loosely with plastic wrap, and let rise in a warm place until doubled in size, 45 to 75 minutes.

6. Adjust an oven rack to the lower-middle position and heat the oven to 425 degrees. Dimple the dough with wet fingertips, then drizzle with the remaining 1 tablespoon of oil and sprinkle with the rosemary and coarse salt. Bake until the foccacia bottom is golden and crisp, 20 to 25 minutes, rotating the baking sheet halfway through baking.

7. Transfer the focaccia to a wire rack and let cool for 10 minutesm rotating the baking sheet halfway through baking.

SKILLET BAKED ZITI

The Complete America's Test Kitchen TV Show Cookbook page 38

Serves 4

1 tablespoon olive oil

6 medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons)

1/4 teaspoon red pepper flakes

Table salt

1 (28 ounce) can crushed tomatoes

3 cups water

12 ounces ziti (3 3/4 cup)

1/2 cup heavy cream

1 ounce Parmesan cheese, grated (about 1/2 cup)

1/4 cup minced, fresh basil leaves

Ground black pepper

4 ounces whole milk mozzarella cheese, shredded (about 1 cup)

1. Adjust an oven rack to the middle position and heat the oven to 475 degrees.

2. Heat the oil in a 12-inch ovensafe nonstick skillet over midium-high heat until hot. Add the garlic, red pepper flakes, and 1/2 teaspoon salt and saute until fragrant, about one minute. Add the crushed tomatoes, water, ziti and 1/2 teaspoon of salt. Cover and cook, stirring often and adjusting the heat as needed to maintain a vigorous simmer, until the ziti is almost tender, 15 to 18 minutes.

3. Stir in the cream, Parmesan, and basil. Season with salt and pepper to taste. Sprinkle the mozzarella evenly over the ziti. Transfer the skillet to the oven and bake until the cheese has melted and browned, about 10 minutes. Using potholders (the skillet handles will be hot), remove the skillet from the oven. Serve.

OATMEAL RAISIN COOKIES

The America's Test Kitchen Family Baking Book page 149

Makes about 24 cookies

1 1/2 cups (7 1/2 ounces) all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

16 tablespoons (2 sticks) unsalted butter, softened

1 cup packed (7 ounces) light brown sugar

1 cup (7 ounces) granulated sugar

2 large eggs

3 cups (9 ounces) old-fashioned rolled oats

1 1/2 cups (7 1/2 ounces) raisins

1. Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper. Whisk the flour, baking powder, salt, and nutmeg together in a medium bowl.

2. In a large bowl, beat the butter and sugars together with an electric mixer on medium speed until light and fluffy, 3 to 6 minutes. Beat in the eggs, one at a time, until combined, about 30 seconds, scraping down the bowl and beaters as needed.

3. Reduce the mixer speed to low and slowly add the flour mixture until combined, about 30 seconds. Mix in the oats and raisins until just incorporated.

4. Working with about 3 tablespoons of dough at a time, roll the dough into balls and lay them on the prepared baking sheets, spaced about 2 inches apart. Flatten the cookies to a 3/4-inch thickness using your palm.

5. Bake the cookies until the edges are set and beginning to brown but the centers are still soft and puffy, 22 to 25 minutes, switching and rotating the baking sheets halfway through baking.

6. Let the cookies cool on the baking sheets for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.