A Cup of This....

Beachin' Bundt.....

2012-01-06T16:30:00.001-06:00

In what has become for my family a tradition, we spent New Year's Eve on our beautiful beach. The snow white sand and crystal clear Gulf waters make for the perfect setting to reflect on the gifts and grieves we have received and survived over the past year and imagine what wonderful moments and life lessons the New Year is certain to have in store! All of which earn us the right to eat chocolate! Moist, rich, chocolaty cake draped in decadent, bittersweet ganache and sprinkled with crispy, crunchy toffee! The opportunity to use my most beautimus Nordic Bundt Pan, is, to me exciting in itself, but the sheer size and weight of this dense, decadent, demon of chocolaty delight, make it a special occasion cake (as in 6 teen boys gathering to ring in the new) and one I can't just whip up for my little family to enjoy without committing to ingesting no other calories for 2 weeks! I had originally intended to sprinkle some crushed pistachios on top, but opted for the toffee mainly because I had some, but also because I thought it would photograph well against Mom Nature's background! I am not sticking my neck out when I say any topping, (mini-chips, pecans, jimmies, crushed peanut butter cups......) or none at all would work well, as this cake itself is so good, but true decadence will require the ganache ...IMHO! Made a day ahead because it's a better-with- age delight... (not to mention kick off was at 2:00) we served it with vanilla bean ice cream, but a glass of milk or a "strong-fruity" like Cabernet would work quite well! This behemoth will store well, covered, for several days. Hang ten, get cranking and cowabunga.... abide the chocolate, Dude!

Beachin' Bundt Cake

Adapted from Chocolate Sour Cream Bundt Recipe by Williams-Sonoma

Serves 16

Cake:

1 Cup cocoa powder (sifted)

8 oz. semisweet chocolate chopped (I used Ghiraradlli Chips)

1 Cup boiling water

2 ¼ Cups all-purpose flour

1 ½ tsp. baking soda

1 ¼ tsp. kosher salt

2 ½ Sticks of Unsalted Butter (20 Tbsp.)

2 ½ Cups firmly packed light brown sugar

5 eggs, lightly beaten

4 tsp. vanilla extract

1 ½ Cups sour cream (don’t use non-fat, I used light)

1 ½ Cups semisweet chocolate chips

Ganache:

6 oz. semisweet chocolate, chopped (I used Ghiraradlli 60% cocoa chips)

2 Tbsp. unsalted butter

1/2 Cup heavy cream

Method:

Have all the ingredients at room temperature.

Position a rack in the center of an oven and preheat to 325°F. Grease and flour (or use sifted cocoa powder) a decorative 10-cup Bundt® pan. (I use the flour spray so easy)

To make the cake sift together the flour, cocoa powder, baking powder, baking soda and salt; repeat until well blended. Set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth and creamy, 30 to 45 seconds. Reduce the speed to low and gradually add the granulated sugar, beating until blended. Increase the speed to medium-high and continue beating, occasionally scraping down the sides of the bowl, until the mixture is light and fluffy, 3 to 5 minutes. Add the eggs a little at a time, beating each addition until incorporated before adding more, until the mixture is thick and creamy, 1 to 2 minutes; stop mixer occasionally and scrape down the sides of the bowl. Beat in the vanilla.

Reduce the speed to low and fold in the flour mixture in three additions, alternating with the sour cream and beginning and ending with the flour, until just blended and no lumps of flour remain. Then gently fold in the chocolate.

Pour the batter into the prepared pan, spreading the batter so the sides are about 1 inch higher than the center. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Transfer to a wire rack and cool the cake upright in the pan for 10 minutes.

Meanwhile, make the ganache:

Combine the butter and chocolate in a heat proof bowl. In a small saucepan over medium heat, heat the heavy cream just until it boils then immediately pour the cream over the chocolate and butter.

Whisk until chococalte, buter and cream are well blended and smooth!

Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan. Generously pour the warm cake with the ganache and sprinkle with topping if using . Cool to room temperature before serving to allow ganache to set.

Breakfast by Cinna-Mom............sa weet!

2011-11-09T12:53:00.001-06:00

This is actually a Mini Cinni version of the most wonderful cinnamon bun recipe you will ever work with. In fact it will likely be the one that winds up in your recipe file. Teen angel (who BTW is a driving angel now) will suggest this recipe oh, once a month (interchanged with Mama's Bagels see future post) , although will turn his nose at other "sweet breakfasts" i.e. doughnuts, honey buns and the like. It is the recipe of Peter Reinhardt from his beloved publication, The Bread Bakers Apprentice, which I dare not call a cook book as Peter's books, though packed with wonderful "formulas", are also instructional, historical and whimsical! Many consider Peter the artisan bread guru and he's certainly earned it! I do use a variation of his glaze, but I think Peter would be OK with this (he encourages "reaching")This particular dough is smooth and pliant... which is to me... a fun one! Not as difficult as the method reads, be brave ... it's an easy tackle! Make the dough, bake the buns, prepare for praise, cuz here it comes!

CinnaMoms Buns

adapted from Bread Bakers Apprentice by Peter Reinhardt

Makes 8-12 large or 12-16 smaller buns

6 1/2 tablespoons (3.25 ounces) granulated sugar
1 teaspoon salt
5 1/2 tablespoons (2.75 ounces) shortening or unsalted butter, room temperature
1 large egg, slightly beaten
1 teaspoon lemon extract or zest
3 1/2 cups (16 ounces) unbleached bread or all-purpose flour
2 teaspoons (.22 ounce) instant yeast
1 1/8 to 1 1/4 cups (9 to 10 ounces) whole milk or buttermilk, room temperature
2 tablespoons unsalted butter, melted and cooled slightly
1/2 cup (4 ounces) cinnamon sugar (6 1/2 tablespoon granulated sugar plus 1 1/2 tablespoons cinnamon)
Method\

Method

1. In a standing mixer fitted with the paddle attachment, cream the sugar, salt and shortening on medium-high speed. Whip in the egg and lemon extract until smooth. Then add the flour, yeast, and milk. Mix on low speed until the dough forms a ball. Switch to the dough hook, and increase the speed to medium, mixing for approximately 10 minutes, or until the dough is tacky but not sticky. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to cover it with oil. Cover bowl with plastic wrap.

2. Ferment at room temperature for approximately 2 hours, or until the dough doubles in size.

3. Mist the counter with spray oil, and transfer the dough to the counter. Roll out the dough with a rolling pin, lightly dusting the top of the dough with flour. Roll it into a rectangle about 2/3 inch thick and 14 inches wide by 12 inches long for larger buns, or 18 inches wide by 9 inches long for smaller buns. Brush melted butter over the dough then sprinkle the cinnamon sugar over the surface of the dough. Sprinkle on the raisins and gently press them into the cinnamon-sugar. Roll the dough up into a log, creating a spiral as you roll. With the seam side down, cut the dough into 8 to 12 even pieces, each about 1 3/4 inches thick for larger buns; or 12 to 16 pieces each 1 1/4 inch thick for smaller buns.

4. Line 1 or more sheet pans with baking parchment. Place the buns approximately 1/2 inch apart.
5. Proof at room temperature for 75 to 90 minutes, or until the pieces have grown into one another and have nearly doubled in size.
6. Preheat the oven to 350 degrees F with the oven rack on the middle shelf.

7. Bake the buns for 20 to 30 minutes, or until golden brown.

8. Cool the buns in the pan for about 10 minutes, and then glaze the tops. Remove the buns from the pans, and place them on a cooling rack. Wait at least 20 minutes before serving.
cream cheese, powdered sugar, butter and vanilla. Spread glaze on rolls.

Drizzel sha-zizzle

you know it will be good if they are smiling before they are baked!

You Had Me at Black Eyed Pea Chili......

2011-09-10T08:54:00.000-05:00

Pork merely sealed the deal! If you asked me what "type" of food to I most often "one pot", I would have to reply Mexican/Spanish style. Unless of course we include a pot of beans (or peas, lentils and the like). So imagine my thrill to be strolling through one of my favorite online publications for a new chili adventure to find Pork Cheek and Black-Eyed Pea Chili? Now I do remember searching out pork belly, for David Chang's Pork Bun Recipe, which I had anticipated may be difficult, until my favorite Asian butcher answered my inquiry with: "how much you need?" But not having the time to make the 20 mile trip to visit my favorite Asian Butcher Shop, I opted to slice off a portion of the shoulder in by refrigerator which had been purchased to make a batch of dog food that evening! I am talking mmmm, mmmm good. Even my teen angel who rarely takes seconds (his firsts are growing boy sized) declared "I gotta have more , that's good stuff" ! Family friendly, and fairly simple.... file it under Keeper!

Pork & Black Eyed Pea Chili

recipe adapted from Michael Symon in Food & Wine

1 1/2 tsp Ground Coriander

2 tsp Sweet Smoked Paprika

1 tsp Ground Cumin

2 1/2 lbs Trimmed Pork Shoulder cut into 2" pieces

Salt & Freshly Ground Pepper

1/8 Cup Extra-Virgin Olive Oil

1/2 lb Thick Sliced Bacon Diced

1 Medium Sized Onion Chopped Fine

3 Garlic Cloves Minced

2 Fresh Jalapenos (I left seeds in one)

1 Red Bell Pepper Diced Fine

1 12 oz. Bottle Amber Ale or Porter

2 Cups Chicken Stock

1 Can Crushed Italian Tomatoes

3 Canned Chipotles in Adobo (seed per your hot quotient) and Minced

1 lb. Dried Black-Eyed Peas

1/2 Small Cinnamon Stick

Serve With:

Shredded Cheddar Cheese, Chopped Cilantro Leaves, Sour Cream & Sliced Pickled Jalapenos

Method:

In a large bowl, combine the first three ingredients, add the pork , season with salt and pepper and toss to coat.

In a large cast-iron Dutch oven, heat 2 Tbs oil and the pork. Cook over moderately high heat, turning once until browned. Transfer the pork to a plate.

Add the bacon to the pot and cook until browned and slightly crispy.

Add the onion, garlic and red and jalapeno peppers, cook and stir until the veggies are soft.

Return the pork to the pot along with any juices that have accumulated.

Add the beer, chicken stock, tomatoes, chipotles, peas & cinnamon, bring to a boil.

Cover and cook over low heat until pork & peas are tender, about 2 -2 1/2 hours.

Season with salt & pepper if necessary,

Serve with side garnishes and corn bread or tortillas.

Everbody must get sconed........

2011-08-25T22:27:00.001-05:00

Back to school, ...... it's been an interesting year around here.

But thanks to the power of positive thinking and some rather sharp physicians, we are nearly back to ""normal" while somewhat wiser and more appreciative of life & living!

Now we have been eating, and I have been snapping shots here and there.... so back to the blog ready to share. I start with my scone recipe because I told my dear friend Ebby I would. I like to bake scones, and this savory type is a bake & freeze breakfast special. Heat one up, blend a fruit smoothie and we have something far better than a toaster "pastry" or a bowl of sugared rice! The basic scone recipe is one I use for any type scone, heck it's even my shortcake, as in strawberry shortcake. Get adventurous and mix in some cocoa, or fresh blueberries, I love some sliced green onion and apple smoked bacon! Yum, imagination never tasted so good. This is a great time saving breakfast that will hang with them until lunch, so go ahead, get creative and send them to school totally sconed!

Ham & Cheddar Scones

Basic Cream Scones:

3 Cups All-Purpose Flour (I always use unbleached)

1 Tbsp Baking Powder

1 tsp Salt

1 Stick (1/2 Cup) Chilled unsalted butter cut into cubes

3/4 Cup Buttermilk (you can replace 1 Tbsp of regular or low fat milk with a Tbsp of white vinegar if there's no buttermilk on hand)

3/4 Cup Heavy Cream (or just use 1 1/2 Cup Buttermilk see above)

Ham & Cheddar ("secret" ingredients needed for scones pictured above):

1 1/2 Cups Shredded Cheddar Cheese

1 Cup Fully Cooked Diced Ham

Several Turns of Fresh Ground Black Pepper to taste

Method:

Preheat your oven to 400 degrees

In a large bowl (or the bowl of a stand mixer with paddle attachment);

combine the flour, baking powder, salt, black pepper, and mix at low speed.

Gradually cut in the butter (if mixing by hand use a pastry knife of your fingers, hey... it works)

until mixture is crumbly about the size of small peas.

Add cheese and mix until blended.

Mixing by hand. Add the ham, and half of your milk/cream mixture (3/4 cup)

Add remaining liquid about a Tbsp at a time until the dough is pliable and can be formed into a ball.

Here in the South, I always use all the liquid.

Only stir until all the ingredients are evenly incorporated, over mixing will make the bread more dense, and you want a lighter texture!

Remove dough from bowl and place on lightly floured surface.

Using a floured rolling pin, flatten the dough ball into about an 8 inch circle, about 1/2 inch thick... but this is only a suggestion, some like "em thinner others... well you get the picture!

Cut dough into 8 - 10 kinda equal pieces, again your preference!

Place scones on a parchment lined baking pan ( or Silpat if you have one)

Bake about 15 - 20 minutes until golden brown.

Serve warm. I wait until they are fully cooled and then put them in a freezer bag.

To heat I remove as many as needed from the freezer, and allow to thaw while I preheat the oven to 350.

Then I place the scones on an ungreased cookie sheet and heat for about 15 minutes (depending on how thawed they are). Try not to over cook, they can get dry.

I suppose you could microwave them, but you'll have to write that method yourself!

You get a caramel apple cobbler, and you get a caramel apple cobbler and you......

2011-04-08T17:17:00.000-05:00

Every Christmas the family has a gift exchange. All willing participants purchase a gift within the "price range" and anonymously wrap it. Each participant chooses a number from a hat to determine picking order and then the fun begins. Number one chooses a package & opens it, number 2 has the choice to "steal" the gift from number 1 or choose another, and so it goes... the final "picker" can nab any previously opened gift or takes the lone remaining package! Fun, right? I remember the year there were 3 snuggies to chooses from , the time there was mostly drink (as in wine, bourbon, vodka.....) But, for me the exchanging was always the highlight, because the gifts themselves were, shall I say, mostly ordinary. That is until, (and I should probably whisper) I decided to buy a gift I would like, and, yeah you guessed it, attempt to bring it home! Oh I know what you're thinking, but this plan adds an entirely new aspect to the game, thus renewing my slightly waning interest. Now mind you, I have never actually "picked" my gift, that could be interpreted as cheating, no I merely "steal" it from someone else! Mind you again, if there were something unwrapped which grabbed my attention more, I would go for it, but that is a stretch! Now insuring I will be able to choose my gift has, thus far been simple.. I always wrap my present extra beautifully, and I'll be darned, but it is always picked 1st or 2nd! I kid you not! And this my friends is how, I acquired my sweet, set of four, enamel clad, mini bakers! Four bright colors, with their cute little handles, and snug fitting lids, they are darling! I find myself looking for recipes calling for individual bakers, because they really do brighten my day! Then, it came to me, why not scale down some recipes in order to use my bakers, oh, MA, you are a genius! And that is how we arrive at the Baby Caramel Apple Cobblers, one for you, and one for you and... well you get the idea. The recipe attached will yield a 10 inch deep-dish pie pan, or a shallow 2 quart baking dish, I actually reduced the ingredients by half and filled three of my baby bakers (no leftovers is how we diet 'round here)! This is a delightful recipe that I tweaked from a back issue of Southern Living, we served it with a small scoop of vanilla ice cream while still warm, and it was truly comforting. I'm willing to bet it will be just as tasty with pears, apples & pears, peaches... oh just about any fresh fruit. Easy too! But hey, whatta ya say we keep the gift thing to ourselves, you know, I imagine one of my siblings might just get a kick out of foiling my plan (some things never change)!

Caramel Apple Cobbler

For The Filling:

3 lbs apples (I used Honey gold) peeled and sliced (this is probably about 6-7 med sized apples)

1 Cup Firmly Packed Light Brown Sugar

2 Tbs All-Purpose Flour

1/4 Cup Butter

For the Crust:

3/4 Cups All-Purpose Flour (I used King Arthur White Wheat)

1 Cup Uncooked Old Fashioned Oats

1/4 Cup Sugar

1 Tbs Baking Powder

1/2 tsp Salt

3/4 Cups Milk

3 Tbs Butter, Melted

1/2 Cup Ground Pecans

1 Large Egg, Slightly Beaten

Pecan Halves for Garnish (optional)

Method:

Preheat Oven to 425

Lightly grease a 10 inch deep dish pie pan, or a shallow 2 quart baking dish or several Baby Bakers and set aside.

Filling:

Mix apples, brown sugar and 2 Tbs AP Flour until apples are well coated.

In a sauce pan melt the butter (1/4 Cup).

Add the apple mixture and heat to boiling.

Continue cooking, stirring often, for about 10-15 minutes (you're looking for a thick, caramel-like sauce)

Spoon fruit into prepared pan.

Crust:

Combine flour, oats, ground pecans, sugar, baking powder and salt in a large mixing bowl.

Make a well in the center.

Mix together the butter, milk and egg and add to the dry ingredients just until combined (no beating or whipping)

Spoon over the fruit mixture, and add the pecan garnish (if you option).

Bake at 425 degrees for 20-25 minutes, or until the crust is golden brown!

Serve and enjoy!

Hey Cabbage Head...let's roll!

2011-03-12T17:02:00.001-06:00

Cabbage! There's really nothing quite like it! Always one of the least expensive veggies, it tastes great raw (as in slaw), boiled (especially with corned beef) sautéed (splashed with vinegar) heck even fermented (have you ever heard me brag about my Kim Chi?) But I got to tell ya, the stuffed cabbage is one of my most favorites. I am one of those that does not use a recipe for this dish, some ground beef, some rice, tomato, onion, spices..... very nice! But here I was doing the low fat, low cal thing, and that meant ground turkey, organic brown rice, and a light, fat free sauce! So good, it deserves its own classification: Ladies & Germs, I present to you.... Rolled Cabbage, (be nice... my other choice was cabbage & turkey sushi... I didn't think so). Regardless, this dish is so good, light, easy and definitely a crowd pleaser. You know I don't do nutritional breakdowns, but cabbage, ground turkey breast, egg, brown rice, onions, tomatoes, chicken stock.... dude, where's the fat? Got to be low cal too! Try this, feel free to bend the recipe (I did) and serve with something, or nothing like I did (opted for dessert instead). A little bit of prep, which can easily be done in advance, but once it's in the oven... isn't there something you'd like to read or a buddy needs catching up with? Let's Roll!

Rolled Cabbage, Turkey & Rice

1 1/2 Lbs Chopped Lean Turkey

1 Cup Brown Rice

1 Egg, Lightly Beaten

1 Small Bunch Parsley Chopped

5 Cloves of Garlic Minced

1/2 Stick Melted Butter (I said low, not no fat)

2 tsp Worcestershire Sauce

2 tsp Salt

1 1/2 tsp Black Pepper

1/2 tsp Cayenne Pepper

1 Head Green Cabbage

2 Cups Chicken or Veggie Broth

1 Large Can Crushed Stewed Tomatoes

1 Large Onion Sliced Thin

Method:
Mix first 10 ingredients together in a large mixing bowl. (I use the hands on method, you may use a spoon... you're welcome)
Cover and refrigerate until ready to use.
Boil a large pot of water.
Gently, and this is sage advice, lower the head of cabbage into the pot!
As the cabbage head simmers, the leaves start to loosen.
Gently tug each leaf off with a pair of tongs (some peeps core the cabbage head, I prefer to just trim & tug)
Have a large bowl of cool water to place the plucked leaves in to stop their cooking, you want them firm. You'll probably need about 12 leaves.
Hold on to the rest of the cabbage (I like to slice it, thick slaw style)
Once leaves are ready, separate your "stuffing" into 12 logs
Place the meat at the bottom of the cabbage leaf, where the stem is thick, and roll up, folding in the sides as you go.
DO NOT ROLL TOO TIGHTLY! The rice will expand, so a nice firm package will work great!

In a sauce pan bring the broth & tomatoes to a light boil (I usually add some salt & pepper too)
Line the bottom of a Dutch oven or deep roasting pan with the remaining cabbage.
Add the cabbage rolls (you can stack them if you'd like), layering or topping with sliced onions and the tomato mixture.
Be certain the rolls are covered with liquid, if you are short add some water.
Cover and bake at 375 degrees for about an 1hour 30 minutes.
Fork test them and stick them back in if the rice is not soft (15-20 minutes)
Once done remove and let cool a little while before serving, maybe 20 - 30 minutes, only because they will be too hot to eat!

Be My Sweet Torte ;)

2011-01-31T21:29:00.000-06:00

Roses, sweets, jewelry, sweets, romance, sweets, love poems, sweets...... let's face it, everyone loves sweets on Valentines Day. Sweets for my Sweet, and all that. A box of chocolates made in a far away kitchen by someone who may or may not have recently picked an orifice, is nice, but, a fine baked good, prepared in a cozy kitchen, by a loving baker, who bakes with love and washes hands regularly, ahhhh now that's sweet! Something about raspberries, and a nutty, soft crust and just the name, Lintzer Torte.... yes, yes, yes, I'll be your Valentine! Wow him with this and he'll woo you with that! OK, enough of the corny stuff! Really, this little number is beyond good, and alot easier than it looks. I made my own preserves but there's no reason why you couldn't use a good quality store bought preserve. I also used whole almonds and hazelnuts which I roasted , giving the crust a dark, brown color, but use blanched nuts if you'd prefer a more golden colored crust. If you don't have a tart pan, use a spring form pressing the dough about an inch up the sides. I have not made this torte with any other flavored preserves, but i am certain, strawberry, apricot, maybe even cranberries would be tasty! Oh, this torte was definitely better the second day when the pastry had a chance to mingle with the berries, (wink, wink). Better get busy, V-day will be here before you know it!

Lintzer Torte

adapted from a few recipes by Carole Walter author of Great Pies & Tarts

Preserves

4 Cups frozen Raspberries, unsweetened

Scant 1/2 Cup White Sugar (you can adjust to taste, I like mine a bit tart)

Pastry

1 Cup Whole Almonds (or blanched)

1/2 Cup Whole Hazelnuts

2/3 Cup White Sugar

1 1/2 Cups All Purpose Flour (unbleached is my AP of choice)

1 tsp Ground Cinnamon

1/8 tsp Ground Cloves

1/4 tsp Salt

1/2 tsp Baking Powder

14 Tablespoons Unsalted Butter, Cold and Cut into Pieces
2 Lrg Egg Yolks
1 tsp Vanilla Extract

Method

Filling

Put the Raspberries and 1/2 Cup Sugar in a sauce pan and bring to a boil. Lower the heat & simmer until all the liquid has evaporated.

Stirring every so often, keep an eye on it though, it will burn!

Pour into a glass container, cover & cool in the refrigerator while you prepare the pastry dough.

Pastry Crust

Preheat Oven to 350 degrees.

Butter (or spray) your pan on bottom & sides. (9-10 inch tart or spring form)

Pour almonds & hazelnuts on a cookie sheet and roast for about 10 minutes (until they are lightly browned and smell toasty good) remove from oven & cool.

Once cooled put the nuts as well as 1/2 Cup of the Flour and 1/3 Cup Sugar in your food processor and process until finely ground.

Add the remaining flour & sugar, the spices, salt and baking powder and pulse to evenly blend.

Add the butter and pulse until you have a mixture of fine crumbs.

Add the egg yolks and vanilla and pulse until it comes together.

Remove the dough and gather it into a bowl, divide it in two pieces one slightly larger than the other.

Wrap the smaller one in plastic and refrigerate for about an hour (or until it can be rolled).

Press the larger ball onto the bottom and up the sides of your pan.

Spread the cooled preserves over the bottom crust cover & refrigerator.

When the smaller ball is chilled, roll it out between two sheets of wax paper, to a 12 inch circle.

Using a pizza or pastry wheel, cut the pastry into about 1 inch strips.

Place the wax paper on a cookie sheet and chill in the refrigerator about 10 minutes.

When the strips are chilled, gently lay them out on the tart (use a spatula they will be fragile)

Lay half in one direction, turn the pan a quarter and lay the other half. You can try and weave them if you'd like! If the pastry tears press it together.

Trim or tuck the strips to the edge of the tart.

Bake the tart in the 350 degree oven for abut 30-35 minutes until the pastry is a golden brown and filling is set.

Remove from oven and let it cool before "un-molding" (on a wire rack if you have one).

Serve warm with whipped or ice cream.

Can be stored at room temp for a few days, the refrigerator for about a week and can be frozen!

You are gonna heart this, Sweeties!

No-Bake, No-Shame PB & C Bars!

2011-01-26T16:04:00.002-06:00

Scan back... a Mom in a kitchen, reading a romance novel, snacking on a famous marshmallow and rice cereal treat.... There's an inquisitive "honey?" emanating from the obviously, concerned, and banned-from-the-kitchen husband, in which she replies "these things take time" as she finishes her steamy novel with a look of pure pleasure. Then, donning her oven mitt, applying a handful of flour to her face, she picks up the plate of crispy rice treats, splashes a little "gold fish water" on her face, slumps her shoulders and enters the unseen family room to raucous applause... you remember this, don't you? Of course my first thought is, Dumb a** family, there's no flour in Rice Crispy Treats, but hey... the point being made is... not all delicious treats need to take much time, effort, thought or oven temperature for that matter! On this note, I bring to you... No Bake, No Shame P'nut Butter & Chocolate Bars!You will be amazed at how much these taste like the famous peanut butter cups (rhymes with fec... opps never mind), rather, packaged in bright orange, and how relatively easy they are to prepare. I will give you the recipe as I found it, but will tell you, due to a shortage of graham cracker crumbs, I replaced about 1/2 cup graham crumbs with an equal amount of milled flax seed, I didn't think it tasted any different then the second time I prepared them exactly as the recipe instructs, so in the spirit of healthier treat (ah, hum) I will likely use the flax again! As to whether you will try to pull off the Rice Crispy Mom's scam, well, that's totally up to you. Me, I told them it was a simple recipe, but finding that secret ingredient (Mama Love) requires a sweetly worded request, aptly applied accolades, and of course, they should never refer to home made as "easy". (Prepared foods are easy, home made... worth the effort) Enjoy!

No-Bake (No-Shame) PB & C Squares

1 1/2 Cups Graham Cracker Crumbs (see reference to flax meal above)

1/2 Cup Melted Butter (1 stick)

1/2 Cup Canola Oil

2 1/2 Cups Confectioners Sugar (aka icing sugar)

1 Cup Peanut Butter (chunky or smooth)

1 Cup Chocolate Chips (semi sweet or milk chocolate)

Lightly grease a 9 X 13 pan

In a large bowl, mix the graham cracker crumbs, butter, oil, sugar and peanut butter until well combined (a course meal).

Spread and press mixture into the prepared pan, and put in the refrigerator to chill (about 15 minutes).

Meanwhile, melt chocolate chips in a double boiler (or microwave, like I did)

Spread the melted chocolate over the peanut butter/graham mixture.

Cut into bars, or squares, leaving in the pan.

Return pan to refrigerator and chill for at least 1 hour.

Take them out of pan to serve (remember to sprinkle conf. sugar and gold fish bowl water on your face) and serve!

Oh yes, I have cut this recipe in half and used an 8 X 8 "brownie" pan. (it's rumored they will keep in the refrigerator indefinately, yeah, right!)

...and finally we eat in the Middle (East that is)!

2011-01-22T20:01:00.008-06:00

I love to eat "ethnic" There's Italian, Asian, Mexican, South Western, Korean, Cuban, East European, Southern American... for me it's the adventure, the spices, the preparation, the style of cooking and of course the ingredients. So here I am looking in the pantry, just craving something.... different. OK, I've got ground turkey, fresh spinach, and just about anything "in-a-can" that hasn't been smished, mashed or reconstituted!

Let the games begin! I'm thinking garbonzos, black beans, rice.... hold on this is gonna be good! Please try this dish, it's good clean food and you will be so pleased to see even the fussy ones diggin' on the not -so-ordinary! I didn't measure when I created, so please, take liberties with this "recipe", and next time, when it comes down to "Chinese or Mexican.... why not Eat in the Middle...East?

Middle Eastern Garbanzos, Black Beans and Turkey!

1 Tbs Olive Oil

4 Cloves Garlic (peeled and minced)

1 1/2 Cup Brown Rice (or Basmati, Jasmin, whatever.....)

2 tsp Ground Cumin

2 tsp Ground Coriander

1 tsp Ground Turmeric

1 1/2 tsp Cayenne (adjust to your taste, we like it hot)

4 Cups Chicken Stock

1 -1 1/2 lbs ground turkey (no reason why you couldn't sub, beef, lamb, pork.... )

1 Can (15 Oz) Garbanzo Beans (growing up we called them Chick Peas) drained & rinsed

1 Can (15 Oz) Black Beans drained & rinsed

1/4 Cup finely diced Red Onion

1 Bunch fresh Cilantro chopped

1/4 Cup Chopped Nuts (I used hazelnuts.. pine nuts would be good too)

Salt & Black Pepper to taste

Method

Combine the Cumin, Coriander and Cayenne.

Heat the olive oil in a Dutch oven or large sauce pan

Stir in the garlic and saute until lightly browned.

Stir in the rice, and about 3/4 of the cumin, coriander and cayenne mixture.

Stir and cook for about 3 minutes. (get the aroma going!)

Add the chicken stock and bring to a boil.

Reduce the heat to low simmer, cover and cook for about 20-30 minutes.

In a skillet saute the turkey (or whatever meat you've decided), diced onion and the remainder of the spices. (If you are using a meat low in fat, like turkey or chicken you may need to splash some olive oil to avoid sticking) Cook until evenly browned.

Gently mix the turkey, garbanzo beans, cilantro, nuts and rice mixture.

Season with salt & pepper.

I served with homemade Pita (see earlier post) and 1 cup of Greek yogurt mixed with 1/4 cup chopped cucumber, a few shakes of granulated garlic and fresh ground black pepper!

Easy, peas-eee and usually no left overs!

Confessions of a Pita Eata ~

2011-01-14T13:40:00.001-06:00

Least we forget (as my slightly Southern drawl lends to), I was raised a New Yorker. So, Pita Bread, was not something I "found" when I ventured out on my own, started eating "hippie foods" or back packed on the Mediterranean! No, Pita Bread was what was served in the all night diners on the Souvlaki or Gyro plate, or at the "walk-up" Falafel places on the Lower East side! Fresh and light, always grilled or toasted, kind of like the East Coast taco shell! I will admit, though I was just oblivious back then, I took the Pita for granted. It wasn't until I transplanted that I realized, there are many people who think Pita, is the Greek word for card board! Really, the commercially packaged Pita, although well intentioned (bringing Pita to the masses) lacks in taste and texture, and I think we're all on the same page regarding taste, and you all know my position on texture, so Pita took an end-of-the-line position in my epicurean repertoire! That is until..... I realized with relative ease, I too, can produce this somewhat delicate yet hardy bread at home. Not only is it simple, it's fun to prepare, so enlisting assistance is also an option (the easy factor again)! These facts, coupled with the benefits of having a bread that works with any stuffing, for breakfast, lunch or dinner, and the ease at which it freezes and defrosts (pop in the toaster) have made it a "go-to" around here! I prefer a wheat/white mix, but you can mess with any kind of grain you'd like, (I've blended, corn meal, quinoa,and buckwheat flours) and even added herbs or sauteed onions! What I have here is my standard recipe, feel free to experiment, but please, give it a try, the world can't have too many Pita Eatas!

Pita Bread

1 1/2 Cups All Purpose Flour (I always use unbleached)

1 1/2 Cups Whole Wheat Flour

1 1/2 tsp Salt

1 Tablespoon Honey (or sugar)

2 1/4 tsp Active Yeast (or one packet)

1 1/4 -1 3/4 Cups water at room temp (thereabouts)

2 Tablespoons Olive Oil(or veg, canola, shortening or butter)

Method

Mix all the ingredients (starting with 1 1/4 cups of water) in a bowl and stir with a spoon.

if you are using a stand mixer use the dough hook on low.

The ingredients should form a ball.

If all of the flour won't incorporate add more water (about a tablespoon at a time)

Once the dough forms a ball, transfer to a lightly floured work surface and knead for about 10 minutes, or until you feel like you're developing carpal tunnel syndrome!

If you're using a mixer set to your kneading speed and work it about 6-8 minutes.

The dough should be soft and supple, and somewhat stretchy!

When kneading is complete transfer the dough to a lightly oiled bowl (at least 2X the size of your dough ball), roll the dough around to distribute the oil on it's surface. Cover the bowl with plastic wrap (or damp towel) and let it rise until it doubles in size. Depending on the conditions, it should take about 90 minutes.

Once the dough has doubled in size remove it from the bowl and divide into 10 equal (eyeballed is fine)pieces.

Roll each piece into a ball, line 'em up and cover with a damp cloth.

Let them rest for about 20 minutes (this allows for easier shaping).

Preheat your oven as high as it will go (of course I'm talking about home ovens, mine will go to 550 degrees, seems most will reach at least 500)

If you have a pizza or baking stone, put it in the oven to preheat as well, on the lower 1/4 of the oven.

If you don't have a stone, use a cookie sheet, turn it upside down and place it on the middle rack while preheating the oven.

After the dough has had it's 20 minute rest, place one of your dough balls on your lightly floured work surface and using a rolling pin, or wine bottle, roll the dough out to about 1/8 inch thick. If the dough keeps "snapping" back and won't keep it's shape, it just needs to rest a bit longer, cover with damp cloth and give it 5 or 10 more minutes.

Open the oven and place the pitas on your cooking surface (I can fit 2 at a time on my stone) They will puff up in about 3-5 minutes. (While baking roll out your next 1 or 2)

You can remove them at this point or leave them a bit longer if you prefer a crispier Pita!

(the pictured above baked about 4 minutes)

That's it my friends, enjoy!

Last night I dreamed I ate a marshmallow.....

2010-12-09T16:08:00.002-06:00

... and when I woke this morning I went and had me another!

I have never been a huge fan of marshmallow. Sure I like a s'more by the campfire, but if there was no chocolate involved, I'd likely decline. It's not so much the taste as the texture. A food needs to please my "texture center" in order to earn my devotion. Frankly, the spongy cylinders of airy sugar, just never hit me in that spot! Not until, however, my teen angel convinced me I should make them myself! Marshmallow is actually a confection, or candy, and I have very minuscule experience making candy, (I've made fudge & we made an edible cell project a few years back using hard candy),but I do have a candy thermometer,which, to my novice understanding, is a necessity when creating any kind of candy! With that said, I had all the ingredients in pantry and got busy. Patience alert: this is one of those recipes that will require a 12 hour "setting up" period, so warn the masses! The results were impressive. The taste was quite similar to ol' Mr. Stay Puft's, but the texture, mmm- mmmm something I could sink my teeth into! A bit chewy, a bit creamy, definately satisfying my texture center! Real good, real simple and the possibility of uses.... stay tuned folks (can you say; homemade graham crackers?)

Now, I just have to hope the next time I dream of eating marshmallows, I still have a pillow in the morning! (hehe)

Homemade Marshmallows

Recipe from JoyofBaking.com

1 Cup cold water, divided
3 - 1/4 ounce envelopes (21 grams) unflavored gelatin
2 Cups granulated white sugar
1 Cup light corn syrup
1/4 teaspoon salt
2 teaspoons pure vanilla extract
Garnish:
4-5 cups confectioners' (powdered or icing) sugar, sifted

Method:

Lightly butter, or spray with a non stick veggie spray, the bottom of a 13x9x2-inch (33x23x5-cm) baking pan.

Line the bottom of the pan with parchment paper (do not allow the parchment to run up the sides, cut to fit bottom only!!!).

Sift about 3 tablespoons of confectioners' sugar onto the bottom of the pan (this will help release the set marshmallow from the paper).

Place 1/2 cup cold water into the bowl of your electric mixer that is fitted with a whisk attachment.

Sprinkle the gelatin over the water and let stand until gelatin softens, about 15 minutes.

Meanwhile, in a heavy two quart saucepan, place the sugar, corn syrup, salt, and remaining 1/2 cup cold water. Stir over medium heat until sugar dissolves and the mixture comes to a boil.

Cover the saucepan with a lid and let boil for about three minutes to allow any sugar crystals to dissolve from the sides of the saucepan.

Remove the lid and attach a candy thermometer to the side of the pan. Increase heat to high and boil, without stirring, until the syrup reaches 240 degrees F (115 degrees C), about 10 minutes.

Remove from heat.

With mixer running at low speed, slowly pour the hot syrup into the gelatin mixture in a thin stream down the side of the bowl.

Gradually increase the speed to high and beat until mixture has tripled in volume and is very thick and stiff, about 10 minutes (looks like thick marshmallow cream). Add vanilla extract and beat to combine, about 30 seconds longer.

Scrape marshmallow mixture into the prepared pan and spread with a damp offset spatula or rubber spatula.

The mixture is very sticky so just smooth it out as best as you can.

Dust the top of the marshmallow with another 3 tablespoons of confectioners' sugar and let stand, uncovered, at room temperature until set, about 12 hours.

Remove the marshmallow from the pan by first running a small sharp knife around the edge of the marshmallow to loosen it from the pan. Invert the pan onto a large cutting board that has been dusted with confectioners' sugar. You might have to use your fingers to help loosen the marshmallow from the pan.

Peel off the parchment paper (the marshmallow will be sticky) and dust the top of the marshmallow with confectioners' sugar. Cut the marshmallow into squares using clean kitchen scissors, pizza roller or a sharp knife.

Dip the cut sides of the marshmallows in additional confectioners' sugar. Shake off excess sugar and store the marshmallows in an airtight container, at room temperature, for up to two weeks.

Makes about 24 - 2 1/2 inch marshmallows.

It doesn't need to be frosted to be happy!

2010-12-03T21:58:00.003-06:00

Frosted cakes are not one of my specialties. Well, actually, I have made some very tasty frosted cakes, rephrase... not one of my favorites. I am so more inclined to bake a pound cake, or bundt, maybe even brownies, before I'll even consider a frosted layer cake. So, needless to say, if you'd like me to make a frosted layer cake for your B'day, you'd better request one, otherwise, you might be the lucky recipient of something like this Apple Cinnamon Cake! Yummy, and yes there's my fav fruit ingredient once again, the apple! This cake is tender and moist with a bottom crust of toasted pecans, a middle layer of tart spiced apples, and a pretty apple layer on top! The apples baked into the middle of this cake are almost creamy , a pleasantly surprising texture. This is by far one of my favorite cakes, and it travels well too! Easy to make, easy to take, everyday ingredients, good enough for a celebration! Apple Birthday to You!

Apple Cinnamon Cake

Adapted From Redbook magazine October 2009

1 Cup Toasted Finely Chopped Pecans

3 Cups All-Purpose Flour

2 Cups Granulated White Sugar

1 Tbs + 1 tsp Cinnamon 9I used roasted Saigon)

4 Large Baking Apple, peeled, cored & sliced

q Tbs Baking Powder

1 tsp Salt

4 Large Eggs

1/2 Cup Canola (or Veg) Oil

1/2 Cup Melted, unsalted butter

1/4 Cup Orange Juice

2 tsp Vanilla Extract

Method:

Preheat Oven to 350 degrees.

Spray or grease a 10 cup tube pan (this cake will rise a bit) with removable bottom

Sprinkle the pecans over the bottom of the pan and spread evenly

In a large bowl, mix 2 Tbs. of the Flour, 1/4 Cup Sugar and the cinnamon.

Add the Apples and toss until well coated, set aside.

In a mixing bowl, mix the remaining flour, sugar, baking powder, salt, eggs, oil, orange juice, butter and vanilla. Mix about 2 minutes until thick and smooth and sticky.

Pour 1/2 of the batter over the pecans and spread or tap to even

Top batter with 1/2 of the sliced apples, they shouldn't touch the sides of the pan id possible.

Spread the remaining batter over the apples, and arrange the remaining apples in a fan design on the top. Again, don't let them touch the sides of the pan, or the tube.

Bake for about 1 hour, and start checking it with a toothpick. I have baked this cake for upwards of 1 hour and 20 minutes, but more often about 1 hour 10 min. If it starts to brown too much on top (before the toothpick is clean) cover it with foil.

Cool for at least 30 minutes. Run a knife along the sides and the bottom, and invert on plate carefully, then reinvert onto your serving plate with apples on top, pecans on the bottom. Cool completely, insert candles, sing happy birthday, drop some vanilla ice cream on top and PARTEE!

Orange... orange who?

2010-11-07T13:51:00.005-06:00

Orange you in the mood for Orange Chicken tonight? Ah, a question I have had to hedge in the past. You see living in a small town, there's no Chinese delivery. So "I feel like orange chicken" used to mean getting in the car and driving it home! Not to mention, I have never been one who is able to go to a Chinese takie-outie and not order... egg rolls or spare ribs, or dumplings (or all the above) which I really don't need but am powerless to resist! Asian food, be it Chinese, Japanese, Korean, Thai, is definitely a fav around here, so naturally, homemade adventures are a must! One of the challenges of imitating, if you will, the fried Chinese food dishes has been the batter. Living in the south and in a coastal community, I have many occasions to fry food, but several of my "usual" batters, well quite honestly, just didn't hold up to the sticky, sweet sauces that characterize dishes like orange chicken. Finally my friend Hope, enlightened me and shared her cornstarch slurry secret. Wha-la not only does it stand up nicely to the sauce, it's also easy to mix up (I hate frying when in the middle of the batch you realize you're running low on batter). The slurry is a little unusual, but trust me, this is the "ancient Chinese secret" to duplicating this dish at home. Please, don't get me wrong, takie-outie is always an option, just not always the option! Besides, I still haven't mastered the fortune cookie!

Orange Chicken

2-3 Lbs boneless, skinless chicken breasts cubed

Oil for Frying

For the Slurry

1/4 C low sodium soy sauce

1 egg beaten

1 C cornstarch

For the Sauce

1 1/2 C water

3 Tbs Orange Juice

1/4 C Lemon Juice

1/2 C Rice Vinegar

3 Tbs Soy Sauce

1 Tbs Fresh Orange Zest Grated

1 C Packed Brown Sugar

1/2 tsp minced Ginger Root

1/2 tsp minced Garlic

Red Pepper Flakes to Taste

3 Tbs Cornstarch

2 Tbs Water

Chopped Green onion

Method

In a medium sized saucepan combine 1 1/2 C Water, lemon & orange juices, rice vinegar and soy sauce. Blend well over medium heat for a few minutes.

Once warmed stir in the brown sugar, orange zest, ginger, red pepper flakes and garlic, and bring to a slow boil.

Turn heat to low.

In a separate bowl combine 3 Tbs of cornstarch with 1/4 cup of water and mix until smooth.

Slowly whisk the cornstarch mixture into sauce to thicken.

Remove from heat.

Begin heating your oil (however you are comfortable, I use a fry baby)

Turn oven on low to keep chicken warm while frying batches.

Mix your cornstarch slurry in a large bowl. It will be very thick, somewhat paste like.

Add chicken to the slurry, using a fork remove one piece at a time and let the excess mixture drip off.

Add the chicken to the hot oil (about 350 degrees) and fry until crispy.

Cook a few pieces at a time to avoid raising the temp of the oil too high.

Drain on paper towel lines pan and keep warm in oven.

Return sauce to heat and warm.

Place all cooked chicken in a large bowl, pour on the sauce and stir to coat.

Serve with fried or white rice.

Brownies ~ Dulce de Leche de David Lebovitz de me!

2010-11-01T13:59:00.008-05:00

If you are not familiar with David Lebovitz, trust me, you should be. His recipes are, in my experience, quite easy to follow and the results are elegant and delicious! An established pastry chef, David has authored several cook books, filled with wonderful recipes, helpful tips and valuable techniques, truly a gifted instructor! Now, back to the Dulce de Leche... translated as "sweet milk", it is a rich sauce similar in taste to caramel. Unlike caramel, which is heated sugar, Dulce de Leche is actually prepared by heating sweetened milk. I purchased canned Dulce de Leche from the market, but understand it is not difficult to prepare a homemade version. Personally, I would steer away from boiling an unopened can of condensed milk (can you say explosion?) you'll find several alternative methods online. I've prepared this recipe with and without nuts, in this version using toasted pecans, and loving the results! The blend of bittersweet chocolate, crunchy nuts and the smooth ribbons of caramel milk, combine for a super treat not only in taste but texture. I used the lower end of the suggested bake time yielding a dense and intense brownie, which, in my opinion, was even better the following day. I'd like to tell you it improved even more on day three, but that's asking for a bit much from a family of chocolate lovers! Ah, La Dulce Vida!

Dulce de Leche Brownies
12 brownies

Adapted from The Sweet Life in Paris by David Lebovitz (Broadway Books)

8 Tbs. salted or unsalted butter, cut into pieces
6 ounces bittersweet finely chopped, I used chips
1/4 cup unsweetened Dutch-process cocoa powder
3 large eggs
1 cup sugar
1 teaspoon vanilla extract
1 cup all purpose flour

1 cup toasted pecans or walnuts, coarsely chopped (optional)
1 cup Dulce de Leche, I purchased canned at the market

Method:

Preheat the oven to 350 degrees
Line a 8-inch square pan with a long sheet of aluminum foil or parchment, that covers the bottom and reaches up the sides. If it doesn’t reach all the way up and over all four sides, cross another sheet of foil over it, making a large cross with edges that overhang the sides. Grease the bottom and sides of the foil with a bit of butter or non-stick spray.
Melt the butter in a medium saucepan.
Add the chocolate pieces and stir constantly over very low heat until the chocolate is melted.
Remove from heat and whisk in the cocoa powder until smooth.
Fold in the eggs one at a time, then stir in the sugar, vanilla, then the flour.
Mix in the nuts if you are using.
Scrape half of the batter into the prepared pan.
Drop one-third of the Dulce de Leche, evenly spaced, over the brownie batter, then drag a knife through to swirl it slightly.
Spread the remaining brownie batter over, then drop spoonfuls of the remaining Dulce de Leche in dollops over the top of the brownie batter.
Use a knife to swirl the Dulce de Leche slightly.
Bake for 35 to 45 minutes. The brownies are done when the center feels just-slightly firm.
Remove from the oven and cool completely.

Whaddat Weekly

2010-10-28T16:12:00.003-05:00

OK, the purple one... definitely an onion, the red? Oh, probably tomato and the green.... a tomatillo of course! A relative of the tomato and member of the nightshade (Solanaceae) family tomatillos are the main ingredient is Salsa Verde and many other Mexican sauces. It is firm and plump and covered by a papery husk. Choose tomatillos that "fill" their husk and are bright green in color. Once they start getting yellow, they loose their flavor becomes a bit more pineapple-ish. You can eat a tomatillo raw, but they are most commonly cooked. I have yet to encounter a recipe which requires removing the seeds, they're very soft, not unlike a tomato. Tomatillos are low in saturated fat and very low in cholesterol and sodium. They are also a good source of Iron, Magnesium, Phosphorus and Copper, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Niacin, Potassium and Manganese. But for me, it's the Salsa Verde and what it does for Mexican Classics like Enchiladas, Tacos, Stews and plain old chip dipping! Best of all... it's so quick & easy, you can prepare it tonight!This recipe should be considered a guide, personalize and customize (I've even mixed in black beans and Mango) make it your own! Vamanos Amigos it's Salsa Verde Time!

Salsa Verde

Ingredients:

1 1/2 lb Tomatillos

2 Medium Tomatoes Chopped
1/2 Cup Chopped Onion
1/2 Cup Cilantro Leaves
Juice of 1 Fresh Lime
1/4 tsp Sugar
Salt to taste
Hot Peppers to taste and of choice (Sorrano, Jalapeno, Anaheim,...) seeded... or not (choose your fire)!

Method:
Remove papery husks from tomatillos and rinse well.
Cut in half and place cut side down on a baking sheet.
Place under a broiler for about 5-7 minutes to lightly blacken the skin.
Put tomatillos and their juice, fresh lime juice, onion, cilantro, peppers, tomatoes and sugar in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed.
Salt to taste and chill in refrigerator.

Makes approximately 3 cups.

"Went To" Broccoli Salad

2010-10-17T20:15:00.001-05:00

Have you ever taken a favorite dish to a pot luck dinner, only to share the recipe with nearly everyone there? And mentally taking notes of those who did not ask (so that you might show to their next party with this simple to make show stopper) only to find 2 or 3 email requests next time you log on? Well Broccoli Salad, is my "that recipe". Turning my "go-to" pot luck recipe into a "went- to" but hey, it's good eating and fuels my constant search for new and different recipes to share! Not to mention, I have the opportunity to enjoy this fresh and exciting salad at family, and office gatherings while fielding the question "well.... whadda think"? To be honest, I find if the broccoli is chopped small, and the recipe followed (even loosely) it's always fantastic, and fun to watch the evenings " Broccoli Salad Chef" dealing with the recipe requests. May I suggest, if you are planning to contribute this dish at your next pot-luck, print and pass out this recipe, or better yet, give them this blog address and tell them, you gave it to me!

PS Thanks to my Mom-in-Law for inspiring this recipe, I developed it trying to duplicate hers!

Broccoli Salad

2 Heads of Fresh Broccoli Washed
1 Cup Raisins
1 Cup Roasted Sunflower Seeds (I have used roasted/salted and roasted raw adding salt myself)
1 Large Red Onion Chopped
1 lb. Cooked and Crumbled Bacon
1 Cup Shredded Sharp Cheddar
Sauce:
1 1/2 Cups Light Mayo 1/2 Cup Sugar
1/4 Cup White Vinegar (If using Balsamic reduce Sugar to taste)
Black Pepper to taste
Salt to taste

Chop the Broccoli into very small pieces (smaller than bite size) using a potato peeler, remove the outside, tough, layer of the stems and chop those as well.
Add the next five ingredients and toss gently.
Mix the ingerdients for the sauce in a small bowl and then toss with salad.
Cover an refridgerate at least 4 hours.
Stir before serving.

You say Pea-Can,I say...

2010-10-13T14:16:00.004-05:00

Pa-Kahn, let's finish the whole thing off!

Butter Pecan Bars, no matter the pronunciation these gooey treasures go beyond words. More like mmmmm, ahhh.... oooo! This recipe is one I "created" based on ingredients on hand. I have a Pecan Pie Bar recipe which is so good, and I was so craving, but it requires making caramel, and, well, it was Friday evening and I was ready to sit back and relax (sweets in hand)! So I improvised and came up with a winner, (love when that happens). I would venture to guess you could easily variate this recipe to include whatever nuts you'd like, or have, same goes with the chocolate. I've never kept milk chocolate chips around buying only when needed ,or, as is the case here, accidentally grabbed a bag. After enjoying the smooth melted milk chocolate and chewy baked batter, so reminiscent of a candy bar, I think milk chocolate chips have earned the designation of "pantry staple" around here, so stay tuned!

Butter Pecan Bars

1/2 Cup Softened Butter (1 stick)

1 /2 Cup Light Brown Sugar Packed

1 tsp Vanilla Extract

3/4 Cup Unbleached All Purpose Flour

1 Cup Chopped Pecans, divided

2 Cups Milk Chocolate Chips, divided

Method:

Preheat Oven to 350

Grease an 8 X 8 square baking pan.

Beat the softened Butter, Egg, Vanilla and Sugar until it's fluffy.

Stir in Flour until fully blended.

Stir 1/2 Cup Pecans and 1 Cup Chocolate Chips.

Spread batter evenly in your prepared pan.

Bake 25 minutes or until the batter is a light shade of brown, and remove form the oven.

Spread remaining 1 Cup of Chips on top before it cools.

Once chips soften (about 5-10 minutes) spread them evenly over baked batter.

Add the remaining Pecans, pressing them gently into the chocolate.

Cool completely in the pan. Once cooled cut into bars.

Call the family, you're going to want to share (compliments guaranteed)

You Gotta Ciabatta!

2010-10-12T20:49:00.003-05:00

My true passion is for bread baking. I’m not sure if it’s the history, the science, or the necessity that drives my desire to be an accomplished, home bread baker. About 2 years ago, I put away my bread machine and began working dough and was immediately hooked. When I received my Kitchen Aid stand mixer (affectionately known as LaMachine) I became unstoppable!

Now there is only so much bread a family of 3 can eat… unless of course it’s Ciabatta! We just love the chewy crust, the airy crumb and the tangy taste with our favorite sandwich stuffings, grilled Panini style, dipped in soup or sauces, or simply a chunk in hand! In my quest to conquer the ciabatta, the true challenge was time. The mixing is not too bad, but the method, well, a bit time consuming and if not done correctly, the lovely air holes all but disappear along with the “magic” that they create on the tongue. So needless to say, my ciabatta journey was one of trial and error, until the day I happened upon Jason's Quick Coccodrillo Ciabatta Bread, on my favorite bread blog The Fresh Loaf. Now quick and ciabatta in the title caught my attention but what kept me engaged was the bold, upper case shout out in the first line of the formula: “THIS WILL NOT HURT YOUR PRECIOUS KITCHEN AIDS” and instantly I am enamored by this Jason and his Crocodile Slipper Bread (as it translates)! I must confess, I would likely have wimped out once I read the method had Jason not been so, so.... forceful, and dare I say compassionate as it pertains to LaMachine! From the very first time I baked this bread, I was totally sold. Peter Reinhardt, I do love your Ciabatta Formula, all three versions, but, Jason, wherever you are, please know I am forever in your debt for this go-to formula I have already committed to memory! PS I have posted Jason’s formula verbatim in his unique style!

Jason's Quick Coccodrillo Ciabatta Bread

Originally posted on usenet in the great alt.bread.recipes group by Jason Molina

all credit to him and the 'King of Gloop',

Per Jason:

THIS WILL NOT HURT YOUR PRECIOUS KITCHEN AIDS

4.5 Cups Bread Flour (500g)

2 Cups Water (475g)

2 tsp Active yeast ( 8.8 g)

3 tsp Salt (15 g)

In Kitchen Aid style mixer: Mix all ingredients roughly till combined with paddle, let it rest for 10 minutes.
With the paddle (I prefer the hook to prevent the dough from crawling into the guts of the mixer), beat the living hell out of the batter, it will start out like pancake batter but in anywhere from 10 to 30 minutes it will set up and work like a very sticky dough. if it starts climbing too soon, then switch to the hook. You'll know it's done when it separates from the side of the bowl and starts to climb up your hook/paddle and just coming off the bottom of the bowl. I mean this literally about the climbing, i once didn't pay attention and it climbed up my paddle into the greasy inner workings of the mixer. It was not pretty! Anyway, it will definitely pass the windowpane test.
Place into a well oiled container and let it triple! it must triple! For me this takes about 2.5 hours
Empty on to a floured counter (scrape if you must, however you gotta get the gloop out), cut into 3 or 4 pieces. Spray with oil and dust with lots o' flour. Let them proof for about 45 minutes, which gives you enough time to crank that oven up to 500F.
After 45 minutes or so the loaves should be puffy and wobbly, now it's iron fist, velvet glove time. Pick up and stretch into your final ciabatta shape (~10" oblong rectangle) and flip them upside down (this redistributes the bubbles, so you get even bubbles throughout), and onto parchment or a heavily floured peel. Try to do it in one motion and be gentle, it might look like you've ruined them completely, but the oven spring is immense on these things.
Bake at 500F until they are 205F in the center (about 15-20 minutes), rotating 180 degrees half way through. Some people like to turn the oven down to 450F after 10 minutes, but whatever floats your boat. I usually bake in 2 batches.

Go, Fry, Win... the rewards of Spring (roll) Training!

2010-10-05T09:56:00.007-05:00

I love football... the weather cooling, sporting your school colors, cheering at a game or yelling at the TV, and naturally, the food... I recruit & train all year to guarantee winning game day grub! What I cook on Saturdays is greatly influenced by game schedule. I particularly like when my Tigers take the field in the evenings , that gives me all day to prep, and doesn't interfere with my Friday evening schedule, cuz I love me some high school ball too! So, several times this Spring I worked on this spring/egg roll recipe. The key, of course, is the filling. I worked with both spring and egg roll wrappers bought from my local Asian Market (BTW the ground pork they sell is far superior, in this recipe,to that purchased at my regular market). I have read varying theories regarding the difference between the two, but nothing conclusive other than diner preference, or in my case, preparer preference. You see, although the spring rolls are much tastier in my opinion, with their delicately thin wrapper, the thicker egg roll wrappers are far more pliable and easier to work with. I fried both batches pictured here, and recommend the spring roll wraps for baking. I use this basic recipe as the "base" of this dish, and have rotated shrimp, pork, chicken and a veggies-only version. Don't overlook the dipping sauce(s), some of my favorites are included below! I have yet to try south western style, or sweets (sweet red miso paste or fresh bananas), but the season's still young!

Go, Fry Win!

Pork Spring (or Egg) Rolls

2 Tbs Grape Seed Oil (or other light cooking oil)

1 lb Ground Pork (see above for variations, no illegal substitutions here)!

Salt & Pepper to taste

1 Small Yellow Onion Minced

2 Large Cloves Chopped Garlic (1 Tbs)

1 lb Shredded Napa Cabbage (1 large head)

1/4 Cup Mirin (sweetened sake sold in Asian Food section)

1 Tbs Sesame Oil

Soy Sauce to Taste

1 Tbs White Sugar

1 lb Mung Bean Sprouts (crunchy white ones sold in most produce dept)

1/4 Cup Chopped Green Onions, green part only

2 tsp Chinese Five Spice

Approx 20 Spring or Egg Roll Wrappers

Oil for frying (I use Peanut)

1 Egg Beaten, for egg wash

Dipping Sauces!

Method:

"For the Stuff"

In a Wok or heavy skillet, heat the cooking oil. When it heats add the ground pork and salt & pepper.

Stir fry for about 3 minutes breaking up meat into small pieces.

Add the onions and garlic, and continue cooking for about 3 more minutes, until meat is no longer pink.

Add the Cabbage and Chinese Five Spice and stir fry gently.

Add the sesame oil, soy sauce, mirin and sugar, tossing to distribute.

Toss in the green onions and sprouts and mix well.

Remove from heat and cool.

"Roll 'em Up"

Orient each wrapper as a diamond with one corner pointing toward you.

Pile a few tablespoons of filling two-thirds of the way down from the center to the corner nearest you.

Next fold the nearest corner over the filling,then fold the sides over, making certain no filling is "exposed".

Roll the rest up, dabbing some egg wash along the the edges of the last corner to keep the roll sealed.

I used the diagram on the wrapper package for a visual!

Preheat your "fryer"

"Fry 'em"

I used a cast iron skillet to fry in about 1 inch of oil, for a total of about 5 minutes turning the roll 1/2 way through. You could certainly deep fry as well.

Serve Warm with dipping sauce(s).

"Dip 'em"

You must serve Spring and Egg Rolls with something exciting to dip them in. For me it's Spicy Chinese Mustard (which I purchase at the market), A Gingered Teriyaki and Tangy Sweet & Sour Sauce

Ginger & MaryAnn Dipping Sauce

1/2 Cup Light Soy Sauce
1/4 Cup Rice Vinegar

2 tsp Minced Ginger
2 Tbs Brown Sugar

2 green onions chopped

Method:

In a small bowl, combine the soy sauce, rice vinegar and ginger. Set aside.
In a sauce pan melt the brown sugar on high heat, stirring until all the crystals have dissolved (don't burn it, it happens quickly)
Add the soy sauce/rice vinegar mixture. The mixture will harden some, return to a boil until it "melts" again.
Remove from the heat, pour into a serving dish and garnish with the chopped spring onions.

Sweet and Sour Sauce

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch

1 Tbs Vegetable Oil
1/2 Medium Onion Chopped
1/2 tsp Grated Ginger
1/4 Cup Chopped Pineapple
1/3 Cup Rice Vinegar
1/4 Cup Ketchup
2 Tbs Chili Garlic Sauce (recommended: Sriracha) I used plain Sriracha
1/4 Cup Sugar
1/4 Cup Chicken Broth
2 tsp Corn Starch
Heat the oil in a small saucepan over medium-high heat.
When hot, add the onions and cook, stirring, until softened, about 2 minutes.
Add the ginger and cook, stirring constantly, for 30 seconds.
Stir in the pineapple vinegar, ketchup, chili garlic sauce, and the sugar.
Bring the sauce to a simmer and cook, stirring, for 3 minutes.
In a small bowl, whisk together the chicken broth and cornstarch until smooth.
Add to the sauce mixture and bring to a boil.
Cook for 1 minute, remove from the heat, and cool slightly.

Pour the sauce into a small food processor or blender and pulse several times, if desired. Alternatively, leave the dipping sauce chunky. Serve warm.
Yield: 1 1/4 cups

Enjoy (please note it is not advised to fry food whilst wearing your Foam Finger)!

Announcing The Apple iRon.....

2010-10-03T16:01:00.005-05:00

Apple iRon Skillet Cake that is.......

Alright... I know...... but this cake is so E-Z and so delicious that I wanted to grab your "gadget curiosity" and, hey you're here right? Those of you who are familiar with my baking preferences know that the apple, (Braeburn, Granny Smith, Honey Gold, McIntosh....) is one of my most favored baking ingredients. I don't know if it's the New England upbringing, the classic spices (cinnamon/nutmeg/sugar) the fact that I was the apple of my Daddy's eye, or my Adams Apple (that's a joke... really) but I love to incorporate it in breads, muffins, cakes and love my husbands stewed apples as a side dish. I also have a true fondness for cast iron. Anytime I'm asked about my can't-live-without kitchen tools, cast iron lands right up there with my Kitchen Aide stand mixer! Lucky to have married a man with a fine collection of decades-seasoned skillets, our stock has grown to include, Dutch Ovens, Bakers, Fluted Muffin Pan, Corn Bread Sticks, Pizza Pan and even a cast iron Hibachi! What I love about baking in cast iron is the even heat distribution, and the ability to bake low and slow and still develop a soft, moist crumb. It's the cast iron skillet which creates the delicious, chewy , somewhat caramelized "crust" that makes this cake so memorable. It's easy to prepare and you probably have all the the ingredients on hand.

Rock On!

Apple Cast Iron Skillet Cake

Adapted from a Recipe (Apple Skillet Cake) by King Arthur Flour Company

"For The Apples"

About 6 Cups Prepared apple Slices (4-5 Tart Apples of your choice, peeled, cored and sliced about 1/4" thick)

1/2 Cup Packed Light Brown Sugar

3 Tbs Frozen Apple Juice Concentrate (substitute Boiled Apple Cider or 1 1/2 Tbs Apple Cider Vinegar)

1/4 tsp Salt

1 1/2 tsp Apple Pie Spices (cinnamon, nutmeg, clove, to your taste)

"For The Cake"

1 1/3 Cup Unbleached All Purpose Flour

1/3 Cup Granulated Sugar

1 1/2 tsp Baking Powder

1/2 tsp Salt

2/3 Cups Warmed Milk

1 Large Egg

6 Tbs Melted Butter

1 tsp Vanilla Extract

Turbinado Sugar (or coarse sparkling sugar or omit) I like the turbinado because it has a molasses- like taste

Method:

Preheat oven to 350 F. Butter a 9"-10" (2" deep) cast iron skillet (you can use a 9" cake pan)

Combine apples, brown sugar, apple juice concentrate, spices and salt ~ set aside.

Combine the Flour, Sugar, Baking Powder and Salt ~ set aside.

Warm the Milk and add, Melted Butter, Egg and Vanilla. Then stir into the flour mixture.

Pour cake batter into prepared skillet.

Spoon the Apple Mixture onto the batter. Distribute the apples evenly leaving some "open spaces" and place apples a little more heavily towards the edge of the pan.

Sprinkle Turbinadao or coarse sugar over apples.

Bake the cake for 50-60 minutes, until it's light brown, slightly darker on the edges and a tooth pick comes out clean!

Remove from oven and cool about 5 minutes, loosen the edges and cool for as long as you can stand it!

Top with vanilla ice cream, or whipped cream, or your cream of choice, YUM!

Coconut Rice, Black Beans and Plantains.... oh my!

2010-09-27T14:10:00.002-05:00

There they were screaming to me from the produce section,alongside the Yucca, Chayote, and other exotic looking specimens I so often throw in the cart without the slightest idea what I'll do with them, let alone whether they are ripe or "ready"! But the Plantain? Really... looks like a banana, and I know what to do with bananas! (eh, eh, eh... this is a family friendly site)! "OK, jump in", I say, "I'm sure I'll find a tasty use for you"! A few days later I plugged the ingredient into Google and low and behold these yellow beauties should really be mottled black & yellow before they are at their absolute best. So despite their continued screaming, they are put off for a day or two. Stroke of luck actually, because I now had the opportunity to soak & prepare Black Beans for a recipe I had been sitting on for awhile. Before you scroll any further let me warn you, this recipe is quite simple to prepare, but has a long list of ingredients. I timed the prep at about 45 minutes, then it was merely "stirring the pot" after that! This Cuban inspired meal is fantastic by itself, or matched with a meat or seafood entree. I served it with Jamaican Jerk Chicken ( See Post Sept 16, 2010) which turned out to be a tasty Caribbean adventure, one I'll surely take again (and again).

Black Beans with Coconut Rice and Fried Plantains

Adapted from: Pure Food and Wine by Randy Sweiban

"For The Beans"

4 Cups Dried Black Beans, Soaked overnight

1/4 Cup Chopped Smoked Bacon

3 Tbs Canola Oil

1/2 Cup Finely Chopped Red Bell Pepper

1/2 Cup Finely Chopped Yellow Bell Pepper

1 Tbs Finely Chopped Jalapeno

1/4 Cup Finely Chopped Poblano Pepper

2 tsp Minced Fresh Garlic

1/2 Cup Finely Chopped Red Onion (you'll need another cup if making the rice)

1/2 Cup Finely Chopped Carrot

1/4 Cup Finely Chopped Celery

1 Bay Leaf

1/2 Tbs Ground Cumin Seed (roasted if grinding yourself)

1/2 Tbs Ground Coriander Seed (see above)

10 Cups Low Sodium Chicken or Vegetable Broth

"For The Coconut Rice"

3 Tbs Canola Oil

1 Cup Finely Chopped Red Onion

4 Cups Water

4 Cups Unsweetened Coconut Milk

4 Cups Long Grain White Rice

Ground White Pepper to Taste

"For The Plantains"

2 Ripe Plantains

4 Tbs (1/2 stick) Unsalted Butter

Method:

Beans:

Saute bacon with canola oil in a large cast iron, or heavy-bottomed saucepan over medium heat until bacon renders most of it's fat. Add all the vegetables and saute until all are tender & slightly caramelized.

Drain & rinse the beans and add to the saucepan along with the bay leaf, cumin, coriander and broth; bring to a boil. reduce the heat to medium and simmer beans uncovered until completely tender, about 1 1/4 hours. Make certain the beans stay completely covered adding water if necessary.

When beans are tender, strain them reserving the cooking liquid. Return cooking liquid to the stove & simmer over medium heat until reduced by half, then stir back into the cooling beans. Season with salt & pepper to taste.

Coconut Rice:

Heat canola oil in a large saucepan, add red onions and saute for 3-4 minutes or until soft and translucent.

Add water and coconut milk and bring to a boil.

Stir in the rice and once again bring to a boil. Season with salt & pepper

Reduce heat to medium-low and simmer tightly covered, until rice is tender and liquid is absorbed, about 20 minutes. Remove lid & fluff with fork.

Fried Plantains:
Peel the plantains, and quarter them length wise. Slice the eight strips of plantain into about 8 pieces.

Melt butter in a medium fry pan over medium heat. When butter begins to foam, add plantains. Saute the plantains until they are tender and the edges are golden. Season with salt & fresh ground pepper to taste. Drain on paper towel.

Serve:

Serve rice topped with beans and then plantains. Salute!

Chewier by the dozens... the "keeper" chocolate chip cookie!

2010-09-24T17:11:00.003-05:00

Miss Traci's message explained that Coach wanted our young men to have something to eat before games.You simply can't expect them to "leave it all on the field" if there's nothing "in" them, right? Problem is, time restraints don't allow for the team to leave campus before taking the field or boarding the bus. Moms.... whatta ya say? Sandwiches, chips, water and COOKIES! Any excuse to bake and, like a reflex, my hand shoots up and my apron is on! Equally reflexive, choosing what kind of cookie to serve! High in protein, loads of fiber, whole wheat, brown sugar, omega-3 (read: walnuts) and of course chocolate chips. My old standby , the Never-Let-Me-Down Chewy Oatmeal and Chocolate Chip Cookie! Nine dozen baked and bagged, delivered to the field house and in the bellies our boys! Our Raiders put a whoopin' on the Eagles, and although it was obvious that hard work, team play and good coaching won the game.... I'm kinda glad the Eagle Moms didn't have this recipe!

Chewy Oatmeal Chocolate Chip Cookies

Approx 3 Dozen

1 Cup Softened Butter

1 Cup Packed Light Brown Sugar

1/2 Cup White Sugar

2 Eggs

2 tsp Vanilla Extract

1 1/4 Cup Flour (I used King Arthur White Wheat, but Whole Wheat, All Purpose or any combo will do)

1/2 tsp Baking Soda

1 tsp Salt

3 Cups Old Fashioned Rolled Oats (I have used quick-cooking, a little less chewy delicious just the same)

1 Cup Chopped Walnuts (sub another variety or none at all)

1 Cup Semisweet Chocolate Chips

Method:

Preheat your oven to 325 degrees

In a large mixing bowl, cream together the sugars and butter until smooth and kind of fluffy.

Beat in eggs one at a time, then stir in vanilla.

In a separate bowl combine flour, baking soda and salt, stir into creamed mixture just until fully blended.

Mix in the oats, chips and nuts.

Drop by happy, heaping spoonful onto ungreased cookie sheets.

Bake for about 12 minutes (or to your desired doneness, we prefer them gooey so I'll bake until not quite set)

Cool for about 5 minutes on the cookie sheets then transfer to a wire rack or platter.

Pour a cold glass of milk and grab a napkin (or cool completely and bag 'em for the team)!

Who you calling jerk.... chicken?

2010-09-16T17:01:00.003-05:00

For the meal in question, I had 3 bone-in chicken breasts, 3 ripening plantains along with some staples like lime, green onion, cilantro and ginger. I know, I know, not everyone keeps these as staples, but I often purchase ingredients that will force me to "explore" and as a result have adopted many as staples! In any case, ever since I'd lived in Key West I have had a fondness for Caribbean and Cuban foods, but for some unknown reason have not experimented much in those "genres". So thanks to the plantains this evening we where having baked Jerk Chicken (I would have grilled, but I'm talking stormy weather) and Black Beans with Coconut Rice & Sauteed Plantains. These are 2 separate dishes and I will blog as such. The recipes are simple but require extra prep time mainly due to the large number of ingredients. We're starting with the Jerk Chicken, it's a marinade so if possible make the evening before or in the am before work for evening dinner (that's what I did). Here we go...

Jerk Chicken

1/2 C Fresh Squeezed Lime

1/2 C Dark Molasses

1/3 C Distilled White Vinegar

1/3 C Orange Juice (squeeze 'em if you got 'em, I didn't)

1/3 C Soy Sauce

10 Whole Peppercorns (or cracked pepper to taste)

4 Garlic Gloves

3 Green Onions (scallions) thinly sliced

1 Bunch Chopped Cilantro (about 1 1/2 C)

1 Tbs chopped thyme

1 3 in. piece of fresh ginger sliced thin

1 hot pepper Habanera, Scotch bonnet , your choice (I used Anaheim) sliced into rounds

1 Tbs Ground Cinnamon

2 tsp ground Allspice

2 tsp ground Nutmeg

2 tsp Kosher Salt

2-3 lbs of chicken ( I used breasts split & quartered, but any cuts or whole bird will work just as well)

Method:

Mix all marinade ingredients in a large mixing bowl.

Prepare and rinse chicken and place in bowl with marinade. Cover and refrigerate for at least 4 hours.

Place Chicken in a Dutch oven or Cast Iron Skillet with a lid.

Cover with marinade and bake in a preheated 375 oven, turning chicken every 20 minutes, for 1-2 hours or until meat is falling off the bone.

Serve with a healthy helping of sauce which will have thickened nicely.

Crack open a Red Stripe and dig in Mon!

Wow Wheat Pancakes

2010-08-29T21:55:00.002-05:00

When #54 leaves in the morning for his new position as "high school freshman", it's nearly 12 hours before his return. In that time frame he's learning, listening, absorbing new information, weightlifting, socializing and, being coached on the ball field. Sure, there's a lunch break in there somewhere, but breakfast has got to be hardy, tasty and, hasty, to give #54 "staying power". These low fat whole wheat pancakes score big! Light and tender, yet packed with fiber, protein and Omega-3, teamed with a couple of slices of bacon, any flavor syrup (#54 prefers Maple), and a tall glass of liquid sunshine will give your player what it takes to make that extra yard. Let's Go Home Team!

Whole Wheat Pancakes

1/2 Cup Whole Wheat Flour

1/3 Cup All-Purpose Flour (I use unbleached)

2 Tbs Wheat Germ

2 Tbs Milled Flax Seed

3/4 tsp Baking Powder

1/4 tsp Baking Soda

1 Tbs Brown Sugar

1/2 tsp Salt

3 Tbs Unsweetened Applesauce (you could use melted butter)

1 C Milk (I use 1%)

1 Egg beaten

1 Tbs Butter for skillet

Method:

In a large bowl combine the flours, wheat germ, flax meal, baking powder, baking soda, brown sugar and salt.

Mix in the applesauce, milk and eggs and stir until smooth.

Batter should be thick, yet "pourable" adjust per your desired pancake style. They cook just like traditional pancakes. Ladle into the skillet and flip when the batter bubbles!

Depending on the size of your pancakes; this recipe should feed 2 or 3 Defensive Linemen!

Goulash……. Gesundheit

2010-08-25T16:04:00.001-05:00

I am a Northern girl, living in a Southern world for, oh, about 20 years now…. My friends from the South will still point out my “Yankee-isms”, but when I am speaking to my Northern peeps, they scratch their heads and wonder what’s happened to that girl from Long Guy- Land! Of course I am speaking of accents, colloquialisms, that sort of thing! Because when it comes to chow…. I’m all over the map! So many Eastern European foods, commonly served in my Native New England, fall under the “comfort food” category, right alongside, Southern Delights like Chicken & Dumplings, Red Beans & Rice and other Not-so-Northern delights! Goulash is one of those comfy foods of which I speak. I don’t mean the brown gravy stew the cafeteria used to serve and label as Goulash (the word, by the way, has elicited a “sneeze” response from me for as long as I can recall, see heading) but the rich, Paprika flavored, melt in the mouth variety served with dumplings (spaetzle) and a tangy side of Red Cabbage. Surprisingly easy to prepare, and one of those dishes that is even better as a re-heated “carry over”!

Goulash Hungarian Style and Spaetzle with Brown Butter

Goulash

2 lbs Stewing Beef (I used Chuck) cut into 2 or 3 inch cubes
2 Onions Chopped
4 Garlic Gloves Smashed
3 Tbs Combo Sweet & Hot Paprika (preferably Hungarian Style, but any or all will work)
2 Cups Beef Broth (approx)
Salt & Pepper
2 Tbs Cooking Oil (Olive, Canola, Grape Seed…)
Flour for dredging beef (I add salt , pepper & about 1 Tbs of the Paprika)

You can prepare this dish with potatoes if you’d like, 2 or 3 cut into large cubes will do.

Method:

Dredge cubed beef in spiced flour and brown on all sides, in deep skillet with oil.

Add chopped onion & garlic and sauté until onions are soft & transparent.

Add the rest of the paprika and cover with broth.

Add salt & pepper to taste and simmer on low (about 1-2 hours depending on cut of beef) until the beef is tender.

If you are adding potatoes, do so once the meat becomes tender & cook until they are tender as well.
Serve with Spaetzle or Wide Egg Noodles.

Spaetzle

2 Cups All Purpose Flour
½ tsp salt
¼ tsp nutmeg
2 eggs, beaten
1 cup milk
4 Tbs Butter
Salt & Pepper to taste

Method:

In a large mixing bowl combine flour, salt & nutmeg. Add the milk & eggs and mix well. Let dough rest about 10 minutes.

Heat a large sauce pan of salted water until it’s boiling

Add the dough in small spoonfuls (or by hand)

Let the dough cook about 4 minutes or until it floats to the top.

Brown butter in a skillet and pour over Spaetzle salt & pepper to taste.

Serve With Sweet & Tangy Red Cabbage!