[Ninja Baker] Sister Karen

1 view

Skip to first unread message

Ninja Baker

unread,

Feb 2, 2011, 2:45:03 AM2/2/11

to ninjabak...@googlegroups.com

The sisters with brother "Stevie."

Mention sister and a good deal of the French Catholic population may conjure up the image of a nun. Or a BFF soeur sipping Chardonnay or Merlot in a sidewalk café. My sister picture is one of a sibling. Yours too?

Born seven years ahead, Karen was often a disciplinarian nun type with a soft touch in my formative years. (Chasing tennis balls around the world, Maman was often absent. But proved what a little focus can do for a life. Mom made it to the Wimbledon semi-finals several times.)

My earliest memories of my sister include:

1) Getting busted for stealing a Hershey from her stocking. (She stayed calm but let me know in no uncertain terms, my behavior was not “cool.”)

2) Her acceptance of my tears as I bawled about the mishap of a Bobbsey twin.

(A cornerstone in my library as a child.)

3) And her hugs as she announced the death of our beloved Great Aunt Mabel.

Funny the things you remember. While I felt her embrace, my Nancy Drews in their navy and gold jacket covers stood like solemn soldiers on the book shelf.

Remiss not to mention Karen’s role as translator, too. I spoke only Japanese until age five so she helped me communicate on summer visits to Nona and Grand-dad. (A small case of identity confusion. I cried if meat was not wrapped in nori –dried seaweed. )

Nona in robin blue with Karen at my side. Aunt Eddy kindly paying attention to the present girl.

However, in Nona’s kitchen I learned English phrases. (“Another cookie, please.”) And by osmosis, picked up a few baking tips.

Karen, on the other hand, was always a diligent student. Whether reading a cookbook or taking a financial course online, Karen always (as my father would say) “applies herself.” (Guess which sister was in the Honors Society?)

Anyway, at sixteen, she joined Up with People. A singing group who circle the globe (at their parents’ expense) while promoting good will on three hours of sleep. Forfeiting St. Peter’s Cathedral and the sights of Rome, feverish from exhaustion, Karen spent her one day off in bed.

She was awake though for baking lessons from an Italian mama. Never will forget the raspberry jam tart she served up one Cambridge summer. (Post Wimbledon and divorce, Mom bought a home near Harvard Square.) No notes remain from Karen's cooking lessons abroad. Replicating the recipe, however, is not hard. All you need are pre-made pie crusts, butter and jam. Suggestion: Opt for seedless preserves.

An Italian Torta Replication
(Photo courtesy David Watkinson: davidwatkinson.com)

Karen’s Italian Torta

4 tablespoons melted butter

Pre-made pie crusts from the refrigerated section

Jam

Recommended: Low Sugar Smuckers Strawberry Jam (10.25 oz jar)

Place the first pie crust on a floured board.

Brush with some melted butter.

Spread jam generously over the buttered pie crust.

Move gently onto a baking sheet lined with parchment paper

Unroll the second pie crust on the floured board.

Cut into long strips with a floured knife.

Criss-cross the strips onto the first crust in a basket weave pattern.

Bake at 350 until the crusts are golden brown and the jam is slightly bubbly.

E voila! Cool a bit. Serve with vanilla ice cream, whipped cream or plain.

Another delicious Italian influenced dish from Karen’s culinary repertoire is lasagna.

Karen’s Family Famous Lasagna

Layer lots of different kinds of cheeses, spaghetti sauce and spinach.

Karen's Lasagna

(Karen's current favorite is Trader Joe's Roasted Garlic.)

Recommended cheeses: Sour cream, ricotta cheese.

Stay away from: American, Swiss, and probably blue cheese.

An addition of ground turkey that is browned with onions is tasty, too.

Best to bake the lasagna around 350.

Since all the ingredients my sister puts in her lasagna are precooked, the cheese just needs to melt until it's warm enough to eat.

Ninja Baker Warning:

Despite the simplicity of the dish, do not delay in preparation. Especially if you have a hungry spouse waiting for his supper. Baking takes a good solid hour in a gas oven.

Also, you need to wring the water out of cooked spinach and/or pat dry with paper towels.

Other tips:

Asiago mixed with Romano and Parmesan is a nice cheese combination.

Sticking a few Roma tomatoes sprayed with olive oil on top works well.

(A sprinkle of kosher salt compliments the tomatoes, too.)

Adding canned tomatoes, however, could make the lasagna a tad soupy.

Keep it simple. Stick with covering the noodles with sauce.

Cottage cheese will also add liquid to the lasagna. Choose another fromage.

Roasted Broccoli and Tomatoes

For those who hanker for lighter fare, try Karen’s Roasted Veggies.
(Produce that is nearing expiration are prime candidates.)

Place your preferred veggies on parchment paper on a cookie sheet.

Same size slices will ensure even cooking.

And ugly plating.

(A shriveled carrot sitting next to a plump one is not going to make it into the pages of Food and Wine Magazine. Or your family’s stomachs.)

Olive oil spray and salt your vegetables.

(A perfect Penzye Spice enhancement is a sprinkle of Arizona Dreaming.)

Bake at 425 or 450 until done to the satisfaction of your fork test.

Note: Exercise caution throwing in harder veggies like potatoes with softer items like zucchini. Although I baked broccoli and tomatoes together, I kept an eagle eye on the tray.

Banana Ice Cream

And if you favor a healthier dessert, Karen recommends banana ice cream recipe from Eat, Drink and Be Vegan.

In a food processor combine 5 or 6 frozen bananas,

If freezing fresh bananas, you will need more maple syrup. (At least this sweet tooth did.) Also, remember to peel your bananas before freezing in nonstick aluminum foil.

In 2009 we scoured the Farmers Markets of Paris together. And took in an art tour or two, too.

Other adventures include cooking side-by-side in preparation for our 2010 Thanksgiving dinner.

The sisters at the Jacquesmart-Andre Museum.
(Photo courtesy of the French gentleman who pushed the button on my Kodak.)

Food is always fantastic when Karen is cooking.

But better than any dessert is knowing that we are sisters.

Jumping at the Louvre with our friend, Maria Cassidy.
(Photo courtesy of David Cassidy)

Wishing you a divine simpatico comrade in arms.

The Ninja Baker