I took a tour this weekend in one of the tidiest, most
beautifully decorated kitchens on earth.
I took a tour this weekend in one of the tidiest, most beautifully decorated kitchens on earth. Though the pink color scheme didn’t quite fit my style, it was so perfectly put together that I tried out all the chairs, experimented with the stove, started the dishwasher and looked through the tidy refrigerator. I wanted to stay for a few hours.
Unfortunately, there was a 3-year-old girl on my tail, and her father behind her, and she wanted to play with the appliances, too. That’s allowed at Minnie Mouse’s house in Toontown, you know.
Minnie has the best kitchen in Disneyland, bar none. (In fact, I’m not even sure that Mickey has a kitchen in his house. He has a great garage, though.) Minnie’s kitchen has smooth, thick cream tiles with pink grout. The dishwasher front is clear, so you know those dishes are getting clean. And the cake in the oven, well, it’s already decorated with “Happy Birthday!” and candles on top.
I know why I love Minnie’s kitchen. There are no plates and empty 7-11 tumblers on the counter. No foil-wrapped mysteries lurk in the refrigerator. Though thousands of people walk through her kitchen each day, and only five walk through mine, Minnie’s floor stays clean. (How do they do that?)
Also, her utensils hang neatly over the stove – and every hook is filled. That means no one is putting away her dishes in odd cupboards or drawers. (My glass measuring cup disappeared mid-summer and I haven’t found it yet. If it doesn’t show up by September, I guess I’ll break down and buy another one for $3.) Last week, in a frenzy of frustration, I wrote a note that said, “Dear All: There is no maid here. DO YOUR OWN DISHES. If the dishwasher is full, there are two choices: 1. Empty it. 2. Wash your dishes. Love, The Cook.”
I added that “love” at the end to be sure they knew I loved them, even though I was writing this nasty note. Somehow, I don’t think that kind of note would ever be propped on Minnie’s counter. She’s just too nice.
As I said, the visit to her kitchen was brief. I had only enough time to make a cup of tea in the giant kettle and sit for a moment at the kitchen table with the beautiful, though inflexible, tablecloth. As the dishwasher hummed happily behind me and the birthday cake rose perfectly in the gleaming oven, I glanced contentedly at the sink, devoid of dirty dishes. No wonder they call it the “happiest place on earth.”
• Cooking for a crowd? Try these make-ahead potatoes by Benita Reimal in the American Association of University Women cookbook. This recipe serves 10-12 and can even be frozen if you want to make it a few days ahead of your party.
Make Ahead Mashed Potatoes
8-10 potatoes, peeled
Peeled garlic cloves
8 oz. soft cream cheese
1 cup sour cream
Pinch baking soda
2 T. chopped chives
Salt and pepper
4 T. butter
Cook potatoes and garlic cloves in boiling, salted water until soft in the center. Drain well. Add cream cheese, sour cream and soda and whip with a beater until fluffy and smooth.
Add chives, salt and pepper to taste. Place in a buttered 9×13-inch baking dish. Dot with butter. Cover with foil and refrigerate. (Can be frozen at this stage and thawed before baking.)
Bake at 325 degrees for 15 minutes with foil on; uncover and continue to bake until crusty on top, about 20 minutes.
• Beginner chicken: Here’s a recipe for beginning cooks from Ina Luchetti, who says you can’t miss with this dish. This will take an hour to bake, so
you’ll have time to do something else. Serve with potatoes and steamed broccoli or sautéed spinach.
Orange Baked Chicken
For Beginners
1 egg, slightly beaten
3 oz. frozen orange juice concentrate, thawed (half of a 6 oz. can)
2 T. soy sauce
1 cup fine dry bread crumbs
2 T. dried basil, crushed
1 1/2 tsp. salt
3 lb. frying chicken, cut up
In a large bowl, combine egg, orange juice concentrate and soy sauce; mix well. In another bowl or on a large piece of wax paper, combine bread crumbs, basil and salt. Lightly butter a 13x9x2-inch baking dish or cookie sheet.
Dip chicken in orange juice mixture, then roll in bread crumb mixture. Arrange chicken, skin side up, in baking pan. Sprinkle with any remaining crumb mixture. Bake in a preheated 350-degree oven for 50 to 60 minutes or until chicken is tender and golden brown. Makes 4-5 servings.
• Beet it: My dad is growing a bumper crop of beets this summer so, in preparation, I have been gathering beet recipes. Here’s one from Nigella Lawson.
Italian Beet Salad
1 red onion
2 T. red wine vinegar
8 large or 16 small cooked beets (about 1 1/2 lbs.)
2 T. extra-virgin olive oil
3 T. chopped fresh mint
Sea salt
Peel the onion and cut it into fine rings, then sit these rings in a shallow bowl and spoon over the red wine vinegar. Cover with plastic wrap and leave to steep for at least a quarter of an hour or for up to three.
Slice the beets and arrange these rounds on a large plate, top gracefully with the onion rings, pouring over any vinegar from the bowl, and then drizzle over the oil and sprinkle with the mint and sea salt. Serves 4-6.
Tip of the Week:
Frozen chicken will take about 5 hours per pound to thaw in the refrigerator. The average bird will take 10-15 hours, so plan ahead.
Notes from Jenny’s Kitchen
• If you have to make sandwiches ahead of time, consider spreading condiments between cheese or meat slices, instead of directly on the bread.
This will keep them from getting soggy.
• One of baseball’s favorite snacks, sunflower seeds, are 47 percent fat and 24 percent protein.
• To keep waffles warm, put on a rack over a cookie sheet in a 325-degree oven. Don’t stack them or they will become soggy.
End notes: “Life is not measured by the number of breaths we take, but by the moments that take our breath away.” ~ Anonymous
Happy cooking!
