Barefoot in Brussels

Here I am with Ina Garten in Brussels, Belgium

Last summer, I had the amazing opportunity to meet Ina Garten, the wonderful food network star known as the Barefoot Contessa.  We met in a little cafe in Brussels, Belgium, no less.  Normally I would never consider approaching a famous person when they are enjoying a quiet moment out in public but when you are in a foreign country and few people around you consider English their native tongue, rules are bent and you feel a little more welcome to approach another American, even if they are famous. 

After my initial double take (we had ducked inside in search of a loo) and some prodding by my sweet travelling companion, I introduced myself.  She was very gracious and both her and Jeffrey talked with us about our trip to Belgium and France.  The funniest part of the story is that our husbands who had been waiting outside for us began to wonder what had happened.  Our quick trip inside was taking longer than expected.  My husband Corey came bounding around the corner to hurry us along and the look on his face when he saw who we were talking to was priceless.  He knew that of all the famous people I could meet, Ina Garten was at the top of my list!  Forget Brangelina, I'll take Barefoot Contessa.  I hate to admit that I was actually giddy with excitement.  Meeting her was the icing on a very yummy cake-like trip to Europe (note the gastronomical metaphor or is it a simile?).

Before seeing the Gartens in Brussels, we had in fact made a couple of stops in Paris because of her show, including a visit to Poilane to see the famous bread chandelier.

This chandelier in Poilane is actually made of bread!

Outside the French bakery on a sunny afternoon in Paris

We visited the Cherche-Midi bakery (or boulangerie) on a beautiful afternoon in Paris.  Poilane is famous for their round loaves of bread, Viennese pastries and butter cookies in the shape of spoons (which I am determined to make someday).  We bought an apple tart to take to our hosts back in Belgium and it traveled quite nicely on the train.

So, where am I going with this discussion of delicious French bakeries and famous American chefs?  In honor of Ina Garten and Poilane, I am including her recipe for a French Apple Tart.  You may have seen it on one of the episodes of Barefoot Contessa.  I tried it with her pie crust recipe and with puff pastry dough.  Both were delicious but the puff pastry does "puff" and it can get messy.  So, here is an idea for your next gathering...an easy and elegant tart.  

My attempt at Ina's French apple tart

French Apple Tart

For the pastry:

• 2 cups all-purpose flour
• 1/2 teaspoon kosher salt
• 1 tablespoon sugar
• 12 tablespoons (11/2 sticks) cold unsalted butter, diced
• 1/2 cup ice water

For the apples:

• 4 Granny Smith apples
• 1/2 cup sugar
• 4 tablespoons (1/2 stick) cold unsalted butter, small diced
• 1/2 cup apricot jelly or warm sieved apricot jam
• 2 tablespoons Calvados, rum, or water

For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Roll the dough slightly larger than 10 by 14-inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.

Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baler. Slice the apples crosswise in 1/4-inch thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full 1/2 cup of sugar and dot with the butter.

Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the tart will be fine! When the tart's done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn't stick to the paper. Allow to cool and serve warm or at room temperature.

Spring Cooking Classes

Spring Cooking Classes

Easter Eggs-travaganza!

Saturday, April 3; 10 am-12 pm      $20.00        (6-12 year olds)

Easter is one of my favorite holidays of the year!  It is a wonderful time to gather family together in the kitchen and around the table.  This year when you host family and friends, let your children help prepare a favorite recipe of their own.  In this class, the children will learn how to make a frittata, a type of Italian omelette which is wonderful for an Easter brunch.  They will also make hot cross buns and learn the history of this Easter tradition.  Finally, we will create and enjoy a dessert of yummy chocolate bird’s nests and homemade Cadbury-style Easter eggs.  I’ll even send home the recipe for Resurrection Cookies, a fun and meaningful activity which illustrates the story of Christ's death, burial and resurrection by baking the cookies and leaving them in the oven overnight.

Making a Mother’s Day Brunch

Saturday, May 1; 10 am- 12 pm    $20.00     (6-12 year olds)

How does a tray laden with coffee, flowers and a decadent breakfast on Mother’s Day sound to you?  Every child is capable of learning new ways to serve loved ones, especially Mom!  In this two hour class, we will focus not just on the food, but the whole act of service.  First, preparation, by using recipes and shopping lists.  Next is the presentation of the food and instructions on how to serve a special meal.  Finally, the biggest blessing of all, we will learn how to clean up the mess!  The recipes for this class include gingerbread waffles topped  with homemade apple compote.  We will also make a light but delicious fruit salad with honey lime dressing, ham and egg tarts, and to finish, crunchy cinnamon palmiers.

TO REGISTER: ROBIN@SUSSIEBOX.COM

Classic Tiramisu Recipe: An Italian dessert in Paris

Tiramisu for Two...An Italian Dessert in Paris

Happy Valentines's Day!  


In honor of this romantic holiday, I decided to post a recipe for grown-ups!  One of my husband's favorite desserts is tiramisu.  You know, the classic Italian dessert layered with espresso dipped ladyfingers and creamy mascarpone cheese.  Last summer when we went to Paris, we had dinner at Le Grand Colbert and for dessert enjoyed the most delicious tiramisu.  You can see mine in the picture above.  You might remember the restaurant from the Diane Keaton and Jack Nicholson movie, Something's Gotta Give.  If you've seen the movie, you know that the main characters meet up in Paris for her birthday and enjoy dinner in this quintessential French brasserie.  The restaurant has been listed as a historical monument and is set in the heart of the 2nd district in Paris which borders the Palais Royal gardens.  It really is beautiful with the mosaic tiles and big brass lamps.

Inside Le Grand Colbert

Being American, and fond of the movie, we had to eat at Le Grand Colbert.  Riding the Metro at night was interesting, but the walk back through the City of Lights was amazing until we broke down and got a cab a few blocks from the Hotel.  I don't know how French women do it...heels are not conducive to walking on cobblestone streets.

Outside Le Grand Colbert

The dinner was very good, but the dessert was amazing.  This brings me to an interesting fact...one of our best desserts in Paris was actually Italian in origin.  In Italian, tiramisu literally means "to draw back" which is exactly how I feel, drawn back to Paris and the wonderful layered treat we enjoyed there.  The tiramisu was so delicious that I have been trying to recreate it since we've been home.  There are so many versions out there, but I think the best tasting is in fact the simple, classic version I have given below.  I tried to buy all the authentic ingredients and thanks to HEB Central Market, I pretty much did!  Most authentic recipes call for some type of alcohol to be mixed with the espresso.  I like a dark rum, although one recipe suggested 1/2 dark rum and 1/2 cognac, which I am sure is fabulous, I just used rum to save on money.  You could leave out the alcohol, but I don't think it would taste as good.  One option, especially if the whole family is going to enjoy the dessert, is to reduce the amount of rum by 1/3, so there will be a hint of flavor without a significant amount of alcohol.  You can layer the whole dessert in a glass cake pan or in a trifle dish, but I think individual servings are nice.  Just like we enjoyed in Paris.  So, Bon Appetite Italian style...

My Tiramisu!

Tiramisu Recipe

1 cup espresso, at room temperature

3 tablespoons dark rum
4 large eggs, separated, at room temperature
pinch of salt
1 cup sugar, divided in half
2 cups (250g) mascarpone
1 package of Bonomi ladyfingers
2-3 ounces bittersweet chocolate

unsweetened cocoa powder, for serving

Mix together the room temperature espresso and rum.  I used ground espresso in my French press.  You can brew your espresso in the coffee pot, just use a good espresso like Lily without a lot of water.  It needs to be strong.

In the bowl of an electric mixer, or by hand, beat the egg whites with a pinch of salt until they begin to get stiff. Beat in half of the sugar until stiff. Scrape the egg whites into a small bowl.

Using the same bowl you beat the egg whites, beat the egg yolks with the remaining sugar until stiff and light-colored, about three minutes. Mix in the mascarpone by hand with a spatula or whisk, until lump-free.   Fold in half of the beaten egg whites, then the remaining half, just until fully incorporated.

First, submerge each ladyfinger in the espresso mixture for 5-10 seconds, until completely, utterly soaked. Dried ladyfingers will take longer to saturate than softer ones and I prefer their flavor.   You can break one ladyfinger in half to be sure. Layer the ladyfingers so that the bottom of your dish is covered.  Next, layer a heaping spoon full of the mascarpone cream over the soaked ladyfingers into each cup.  Grate a generous amount of chocolate over each.  Continue to layer with ladyfingers, mascarpone cream and grated chocolate until dish is full to top.  Dust with cocoa powder and refrigerate at least four hours, but preferably overnight (if you can wait that long).

Homemade Granola, Yogurt and Fruit Parfait

Granola, Fruit and Yogurt Parfait 

It is 2010!  Can you believe it?  Why does it seem the older you get, the faster time flies?  I think it's the older the kids get, the faster time flies!  Five years is nothing to us, but they become entirely new people in that short time....almost unrecognizable.  

Meeting the new year is complicated, isn't it?  Sometimes,I feel so happy to be leaving the old year behind!  So long 2009... can't wait to see what the next year brings.  Other times, I feel a little wistful  I get sentimental looking at my children, seeing how fast they grow and change.  One thing that seems consistent in my life, year after year, is that despite how much I love Christmas (and I do love holidays) by January 1st I am ready to pack up all the decorations, clean the house, get organized and maybe even rearrange the furniture.  Fresh starts, brisk days, and new resolutions.  I will eat better, exercise more often, stay organized, have my daily quiet time, etc. I am discovering that any type of change starts with the small, daily decisions.  Those tiny little decisions that often seem insignificant can add up to make a huge impact in your life.  This year I have vowed to try to get the kids to eat healthier.  So in the Growing Gourmets blog, along with all those recipes for holiday treats, I will include recipes for healthy and delicious treats too!  First up...Homemade Granola, Yogurt and Fruit Parfait!  Happy and healthy eating in 2010!

Layer creamy vanilla yogurt, crunchy homemade granola and fresh fruit

 like strawberries, blueberries and pineapple in a clear glass 

for a delicious, healthy breakfast or afternoon snack.

Homemade Granola

4 cups old fashioned oats

2 cups sliced almonds

2 cups coconut

1/2 cup wheat germ

1 cup dried fruit (berries, cherries or apricots)

1 stick butter

1 cup honey

1/2 cup brown sugar

2 teaspoons vanilla

1 teaspoon ground cinnamon 

1/2 teaspoon salt

Preheat the oven to 350 degrees.  Toss the oats, coconut, almonds, wheat germ and dried fruit in a large bowl and set aside.  Place the butter, honey, brown sugar, vanilla, cinnamon and salt in a small saucepan over medium heat. Stir until heated and everything is melted.  Pour the sauce over the oats mixture and mix well.  

Pour the mixture on a sheet pan..  Bake, stirring occasionally with a spatula, until the mixture turns a nice golden brown (about 20-25 minutes).  Remove the granola from the oven and let cool completely before storing in an airtight container. Good as cereal, yogurt topper or snack!

Hot Chocolate Station!

Hot Chocolate Bar 

Hot! Hot!  Hot Chocolate!  If you are like our family, the words to the famous song in "The Polar Express" movie make you want to curl up by the fire with a hot cup of creamy cocoa.  Add some Christmas music, a soft blanket and a good book for a perfect evening.  A fun way to involve the whole family is to create a small "hot chocolate station" where everyone can mix, stir and sprinkle their way to a perfect cup!  I included chocolate covered peppermint sticks, marshmallows, mini chocolate chips, cinnamon and sprinkles.  We leave the station on our drink bar all season, inviting family and friends to enjoy a cup of hot chocolate or even coffee.  If you are having a party include mugs, creamers and whip cream for a full hot beverage bar.

A Mug of Marshmallows

I love this time of year.  I love it because of the beautiful sounds of Christmas carols, the sweet taste of fudge and peppermint bark, the smell of the freshly cut Christmas tree and the sight of a crackling fire.  Everything about the season engages the senses and beckons family togetherness. But the main reason I love Christmas is the celebration of the Incarnation!

The INCARNATION!  What an amazingly powerful word.  The Incarnation...God of the universe who humbled himself and became flesh.  The God Man, Jesus Christ,  born a baby in a lowly manager on the most holiest of nights over 2000 years ago.  Since childhood, I have enjoyed sitting out under the stars on a cold night and imagining what those shepherds must have felt as a heavenly host of angels appeared in the sky.  Of all the nights in human history, I am drawn to this night.  If I could travel back in time, I would choose this moment, when the angels sang praises in the night sky announcing the Prince of Peace to a group of unknown and unimportant shepherds.  Why the shepherds?


When the business of this season weighs on me, all the shopping, cooking, wrapping, and extra activities, I am reminded of that still, quiet night.  Maybe God chose those shepherds, tending their sheep, because of their calm, quiet spirits sitting in the stillness of the night.  This is why I like Christmas Eve the best.  On Christmas Eve everything in the world winds slowly down...the shopping is done, the presents wrapped, the food cooked, and stillness comes over the whole world.  This Christmas, I encourage you to find a moment to step outside and gaze at the stars.  Maybe you will hear the songs of heavenly hosts ringing in your ears!


Hot Chocolate
1 can sweetened condensed milk
1 1/2 tsp vanilla extract
6 1/2 cups hot milk
1/2 cup unsweetened cocoa
1/8 tsp salt


In a large saucepan. combine the sweetened, condensed milk, cocoa, vanilla and salt.  Mix well.  Over medium heat, slowly stir in the milk.  Heat through, stirring occasionally.  Serve warm!

Vanilla Caramels

Vanilla Caramels

Today I am posting a recipe for yummy homemade caramels.  Pretty easy for Mom or Dad to make, but not for the kids.  Candy-making is difficult to do with children because of the long cooking times and precise temperatures.  This recipe is one they will enjoy eating instead of making!

Vanilla Caramels

1 cup sugar

1 cup heavy cream

1/2 cup butter (1 stick)

1 cup light corn syrup

1 1/2 tsp. vanilla

Line an 8 inch square pyrex pan with foil and generously spray with cooking oil.  Set aside.

In a medium saucepan over high heat, cook sugar, without stirring, until it begins to melt.  Be careful with this. When it starts to melt, it browns and bubbles quickly, so you may need to remove from heat for a minute to prevent it from burning.  Once the sugar is completely melted, remove from heat and add the cream.  The sugar wll seize into a solid mass.  Add the butter and corn syrup. 

Fit a candy thermometer to pan and cook over low heat, stirring occasionally until the mixture liquefies.  It usually takes about 20-30 minutes.  Increase the heat to medium high and cook until the mixture reaches 238 degrees F on a candy thermometer.  You want to leave it there for a minute or two before you remove it from the heat but before the temperature rises. Remove from heat, stir in the vanilla extract.  Carefully pour the caramel mixture into the buttered Pyrex dish.  Smooth any bubbles on the surface and let cool until caramels are firm but still slightly warm (about 30 minutes).  

Lift caramel from the pan, peel away the foil and cut into small squares with an oiled knife.  Wrap individually in waxed papers.  Time to eat a few and share a few!

Super Secret Pumpkin Bread Recipe

Walls Family Pumpkin Bread

My twelve year old son had a fit when I told him that I was going to post my pumpkin bread recipe on the "Growing Gourmets" blog. 


"But that's a secret family recipe," he protested.  


How sweet!  I smiled to myself and reassured him that if you have something wonderful, it's important to share it with others.  The best part of the story is that, contrary to his belief, the recipe is not one that was passed down in our family.  Back in my post college, pre-marriage days, I acquired a pumpkin bread recipe from a coworker that was pretty good.  BUT...I didn't like this and I added a little of that and made the recipe my own.  


Now, we make it every Fall and it has become my most requested recipe from friends and family.  Every birthday, preschool party, teacher gift and open house since, has included this family favorite and, in his eyes, it is a FAMILY TRADITION!  So, from our home to yours, we share the beloved "pumpkin bread" recipe and hope it brings you full tummies and happy hearts.


Happy Thanksgiving from the Walls!!


Pumpkin Bread
3 cups sugar
1 cup oil
3 eggs
2 cups pumpkin puree (NOT pumpkin pie filling)
1/4 cups molasses
3 cups flour
1/2 tsp salt
1/2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1 tsp pumpkin pie spice


Preheat the oven to 350 degrees F.  Grease and flour two loaf pans.  


In a medium bowl, sift together flour, salt, baking powder, baking soda and spices and set aside.  In a large mixing bowl, combine oil, sugar and eggs.  Beat with mixers on medium speed until creamy.  Add the pumpkin puree and molasses and continue beating until thoroughly mixed.  Slowly add the flour mixture to the pumpkin mixture, beating on low speed until incorporated.  Do not over mix the batter.  Pour batter into the greased and floured loaf pans, dividing batter evenly between the two pans.  Bake at 350 degrees for 40-50 minutes or until a toothpick inserted in the center of bread comes out clean.