Growing up, I was convinced that we were the “weird” family on the block.

My mother would absolutely not allow the following foods:
1. Soda of any kind
2. Store-bought snack foods
3. Vegetables that did not come from our garden
4. Store-bought cookies
5. Store-bought bread

Some background: My father grooved to classical music and Pink Floyd. This is a man who once attempted making cheese. Once. Our mom made both our dresses for prom and, each and every Saturday, baked four loaves of bread to last the rest of the week.

These days, just the smell of that freshly baked bread brings back a wealth of childhood memories. When I asked her for the recipe so I could re-create it in my own house, it was tough to get an exact recipe from her. Last year, I visited and followed her around with a pen and paper in hand: “Mom, how much flour did you put in the dough?”

Her response: “Well, Honey, you know. I put in enough to just sort of make it right.”

After much trial and error, with great respect and love for my Mom, one of the inspirations of my culinary career, here is a recipe that will work, for her famous, Best-ever Oatmeal Bread.

And, Mom? I dedicate this post to you.
Happy Cooking!
Chef Alekka

Mom’s Molasses Oat Bread

Yields: 2 loaves

2 cups water
½ stick margarine
Pinch salt
½ cup molasses
1 cup rolled oats
1 package yeast (1/4 ounce)
1 egg
2 cups all purpose flour (plus 2-3 T. for kneading)

1. Bring the 2 cups of water to a boil and pour over the margarine, salt, molasses and oats. Set aside to let cool.

2. Proof yeast in ¼ cup warm water and pinch sugar (Note: the sugar feeds the yeast and helps to activate)

3. When the mixture is cool put in standing mixer bowl with the DOUGH HOOK. Stir in 1 egg and the 2 cups all purpose flour. Mix until just combined, then add the yeast mixture. Mix again until dough is combined and a little sticky.

4. Turn onto a lightly floured surface and knead for 5 minutes. Return to bowl, cover with a damp towel and let rise until DOUBLED.

5. Punch dough down, turn onto a floured surface and knead for 5 more minutes. Divide dough into two equal parts and shape into loaves. Place loaves into bread pans that have been greased with a non-stick spray. Let rise again until Doubled in size.

6. Place loaves in a COLD oven, then turn oven on to 375 F. Bake for 40-50 minutes.

Sugar helps lesson go down - Chicago Sun-Times (11/07/07)

Our HUGE staff at Give Me Some Sugar (myself and Roxann) are totally psyched about this article. We are finally getting our name out there, all our hard work is paying off. Personally I thought it would be a small blurb about us and a link to our site. Then they asked for a recipe…then a picture was taken at my apartment…then the article was printed.
That morning I rushed to the CTA for my business meeting and picked up a copy and I saw my face on the cover. I opened up the page, and there I was, smiling back at myself. I looked around at the people waiting for the Blue Line and wondered if they had a copy and would somebody recognize me. I got nothing but a whole bunch of tired/irratated faces wondering when the subway was coming.
As I read the story I was happy with what was written. Then I got to the part where they quoted our prices and I my stomach sank. For some reason it said we charge $150 per person for a class and $65 per child. That was a HUGE mistake. That is almost triple of what we charge ($65 -75 for adults and $45-55 per child). We did not get to see what was written before it was printed so we are taking this as a life lesson. Do not get me wrong we are very happy about the article and have had a lot of positive response from friends and family.
We are hoping that the misprint on our prices will not deter people from using our company for classes and parties, so for now we are moving forward in our quest to be the premier “in-home” cooking class company of THE WORLD!
Okay my head did get a little big from the article, we will settle for Chicago.
Happy Cooking!
Chef Alekka

I went shopping the other day and saw an employee taking down the Halloween displays only to replace them with Christmas decorations. Did I sleep through November? Where are the Thanksgiving decorations, candies and lights? My alarm woke me up to a DJ saying “Your 24 hour Holiday Music Station, We play Nothing But Holiday Music!!!” I promply reset the station to classic rock. Christmas is a stressful time anyway so why remind us so early that we need to buy gifts, send cards and bake pies on November 1st? There is a holiday in between and it is called Thanksgiving.

As a Pastry Chef, I have learned to prepare early for the Holiday season. For family and friends, I like to buy gifts that I feel the recipient will appreciate. But when it comes to giving gifts to employeers, neighbors or a host of a party, I like to make edible gifts. Here is a recipe that I have had on file for many years. It is easy and inexpensive to make. It is a recipe that is featured in the “I Love Chocolate” class with my company Give Me Some Sugar. It was a big hit at a recent team-building event we did for the Lincoln Park Chamber of Commerce.

Happy Thanksgiving and Happy Cooking!
Chef Alekka

This is a great candy recipe to make during the holidays! When the toffee is set, simply break into pieces and store in an air tight container at room temperature. It also makes a great gift wrapped in a box or cellophane bag tied with a festive ribbon. Make a couple of batches because this candy is so sweet and simple it will be hard to keep around! Learn how to make this mouth watering recipe and more at our “I Love Chocolate!” Class.

Ingredients:

6 oz Unsalted Butter

12 oz Granulated sugar

2oz light corn syrup

3 1/2oz Almond slices – raw

1/2 tsp Vanilla

2-4 cups pecan pieces

2# bittersweet or milk chocolate pieces- melted and cooled

Special Equipment:

Candy Thermometer

Silicone Baking Mat (2)

Rolling pin

Procedure:

In a 2 quart heavy-bottom saucepan combine butter, sugar and syrup. Over medium heat bring to a boil, stirring occasionally with a heat resistant spatula. Continue cooking, stirring occasionally until the candy thermometer reaches 285 degrees F.

Immediately stir in the almonds and vanilla and pour on a silicone baking mat.

Place another silicone baking mat over the toffee, and working quickly use a rolling pin to roll the toffee to a ¼” thickness.

When toffee is set and cool, spread the melted chocolate over toffee in a thin ,even layer.

While chocolate is still wet, sprinkle an even layer of pecans over the toffee.

When set, flip the toffee over and repeat on other side.

Break toffee into desired pieces and store in an air-tight container for up to two weeks.

This is dedicated to my boyfriend. He has been my culinary guinea pig for the last three years. He is a Iowa born “meat and potatoes” kind of guy, so cooking for him is pretty easy. He has smiled through my beef enchliladas that had about 1/2 cup of chipoltle peppers in it (I misread the recipe that called for 2 Tablespoons instead) and said “This is great babe!” He has also tasted my food that I have cooked when we are not getting along, he has commented after the fact that the food had no “love” in it. I do believe that cooking is an act of love, you put your heart into a meal that takes two hours to prepare and is consumed in less that 30 minutes. Cooking professionally is a hard job but the rewards you get from customer smiles and compliments are well worth it. My reward comes from my boyfriends simple comment of “That was really good” and a kiss. That is all I need to sometimes. The following recipe is one of his favorites, it is taken from the Martha Stewart publication Everyday Food , it is a quick and easy recipe that can be made ahead of time and frozen for future use. Hope you enjoy it as much as we do.
P.S. Happy Birthday to the man in my life, I will try to always cook with love for you!
Happy Cooking!
Chef Alekka

Shepards Pie - Serves 8

Ingredients:

2 pounds freshly ground lamb (or ground beef if you prefer)
1 large onion, finely chopped
4 carrots, coarsely chopped
2 tablespoons tomato paste
2 tablespoons flour
1 to 2 tablespoons Worcestershire sauce
Coarse salt and ground pepper
10 ounces frozen peas, thawed
2 1/2 pounds russet potatoes, peeled and quartered
1 cup milk
6 tablespoons butter

Procedure:

• Preheat oven to 425 degrees. Heat a large skillet over high heat. In two batches, cook lamb until no longer pink, about 5 minutes per batch. Transfer lamb to a colander set in a bowl; let fat drain off and discard.
  
• Add 1/4 cup water to the skillet, scraping up browned bits with a wooden spoon. Reduce heat to medium; add onion and carrots. Cook, stirring occasionally, until softened, about 5 minutes. Stir in tomato paste. Add flour; cook, stirring, 2 minutes.
  
• Add Worcestershire sauce, 2 cups water, and lamb. Season with 2 teaspoons salt and 1/4 teaspoon pepper. Simmer until thickened, stirring occasionally, about 10 minutes. Stir in peas; cook 1 minute. Divide among eight 8-ounce ramekins or two 9-inch glass pie dishes.
  
• Meanwhile, in a medium saucepan, cover potatoes with salted water by 1 inch; bring to a boil. Reduce heat; simmer until fork-tender, 15 to 20 minutes. Drain.
  
• In pan, bring milk and butter to a simmer; remove from heat. Return potatoes; mash. Season with 2 teaspoons salt and 1/4 teaspoon pepper. Spread over pies; use a fork to make peaks. Bake on a baking sheet until tops are browned, 25 to 30 minutes. Cool slightly; serve.
  

This recipe for traditional lamb potpie makes eight individual servings (or two large pies instead). Cool pies completely before covering with plastic and freezing for up to three months. Reheat frozen pies (small or large) in a 375-degree oven for about an hour.