Being A Bear

Bear Essentials: Pineapple ( + Cranberry-Chipotle Meatballs with Pineapple )

noreply@blogger.com (Melissa Belanger) — Sat, 30 Mar 2013 00:49:00 +0000

It's Friday, and it's been a long week, and I'm really tired, guys.

Nobody likes to spend time hovering over a stove when they're exhausted. So I thought I'd give you the fastest recipe you've ever seen.

Well, fastest if you don't include slow-cooker time. We don't count slow-cooker time, do we? Because if you can paint your toenails and pay the bills and walk the dog and answer 86 emails and plant some strawberries, it probably shouldn't count as "cooking time."

That's going to be my Saturday afternoon, by the way.

This recipe is magic.

For reals.

You take a bag of frozen meatballs (thawed). Or maybe you don't. Maybe you have a bushel full of fresh artisanal meatballs just sitting around the house. But I don't.

Then you add in 2 cans of fruit and a smidge of brown sugar and the teeniest bit of chipotle (or more if you're brave).

And the slow cooker does something magical with it all. And you don't even have to hang around while it happens.

This is more than the sum of its parts, guys. Give it a try. And don't forget to do your toenails - it's almost sandal season!

Cranberry-Chipotle Meatballs with Pineapple

from Allrecipes.com

Cooked Meatballs [ 16 ounces ]
Canned Jellied Cranberry Sauce [ 1 16-ounce can ]
Canned Pineapple Chunks [ 1 15-ounce can, drained ]
Brown Sugar [ packed, 1/4 cup ]
Canned Chipotle Chile in Adobo Sauce [ 1/2 chile, chopped ]
Cooked White Rice [ to taste, for serving ]

1. Place Meatballs in slow cooker.
2.   In a bowl, mash up Cranberry Sauce with a fork.
3.   Mix in Pineapple, Brown Sugar, and Chile.
4.   Pour Sauce over Meatballs and stir to coat Meatballs thoroughly.
5.   Place lid on slow cooker, set to Low, and cook 4-5 hours. Sauce will have thickened quite a bit.
6.   Serve over Rice.

Serves 4

Bear Essentials: Pineapple ( + Pineapple Upside-Down Pancakes )

noreply@blogger.com (Melissa Belanger) — Fri, 29 Mar 2013 00:07:00 +0000

Sure, this is a lot of rum for one recipe - especially for something that's meant to be eaten for breakfast.

And you're saying that's a bad thing?

You shouldn't be. It's delicious. And that's coming from someone who detests the taste of alcohol. And I know it's never actually true when someone says this, but I promise you it's true now: you can't even taste the alcohol. You just taste...deliciousness.

Oh. You want something a little more explanatory than "delicious?" How about: these pancakes gave me the perfect excuse to use maple syrup, but I chose not to. Not that you need an excuse, if you're the kind of person who would bathe in maple syrup if it wasn't so cost-prohibitive. Not that I know any people like that. Ahem.

But in case you're still having trouble justifying this, I made you a list of reasons why it's okay to eat these pancakes:

(1)   Booze at breakfast forboden? Pancakes for dinner. Problem. Solved.
(2)   Rum is alcohol, which is a disinfectant, which are basically antibiotics. This isn't just healthy,
        it's preventatively healthy.
(3) We're grown-ups now, and that means we get to eat pineapple rumcakes for dinner any time
       we want. No excuses required.

There is no part of me that misses childhood.

Pineapple Upside-Down Pancakes
by Moderne Barne
in Bon Appetit

Pineapple:
Unsalted Butter [ 1 tablespoon ]
Cinnamon Stick [ 1, broken in half ]
Fresh Pineapple [ 1, large, peeled, cored, and cut into 8   1/2-inch rounds ]
Dark Rum [ 3/4 cup ]
Dark Brown Sugar [ packed, 1/4 cup ]

Pancakes:
Flour [ 1 cup ]
Sugar [ 3 tablespoons ]
Baking Soda [ 1 teaspoon ]
Kosher Salt [ 3/4 teaspoon ]
Buttermilk [ 1 cup ]
Egg [ 1 ]
Unsalted Butter [ 2 tablespoons, melted ]
Vanilla Extract [ 1/2 teaspoon ]

Make Pineapple:
1.   In a large pan over Medium heat, stir Butter and Cinnamon Stick until Butter has melted and starts
        to brown.
2.   Add Pineapple and cook until light golden brown; flip and repeat on other side [ this will take about 10
         minutes total ].
3.   Remove pan from heat.
4.   Add Rum and Brown Sugar; stir and return to heat.
5.   Raise heat to Medium-High and cook mixture until reduced to a syrupy consistency.
6.   Remove Pineapple to a plate; set Syrup aside to cool.

Make Pancakes:
7.   Heat oven to 325 degrees.
8.   Place a gridded wire rack on a baking sheet; set aside for later.
9.   Whisk together Flour, Sugar, Baking Soda, and Salt.
10.   Whisk in Buttermilk, Egg, Butter, and Vanilla Extract until Batter is smooth.
11.   Heat a griddle or heavy pan to Medium heat and spray with nonstick cooking spray.
12. Pour 1/4 cup of Batter into pan and cook until small bubbles start to appear on the top and pancake is
           golden brown [ this should take about 2 minutes ].
12.   Place a Pineapple Ring on top of Pancake and flip it.
13.   Cook until golden brown [ about another 2 minutes ].
14.   Remove Pancake to rack on baking sheet; bake until cooked through [ about 5 minutes ]
15.   Repeat with remaining Pancake Batter. Depending on the size of your griddle, you may be able to cook
           several Pancakes at once.

Finish Dish:
16.   Over low heat, re-warm Syrup.
17.   Plate Pancakes and serve with warmed Syrup.

Makes 8 4-inch pancakes.

Bear Essentials: Pineapple ( + Pork Confit Tacos with Grilled Pineapple Salsa)

noreply@blogger.com (Melissa Belanger) — Wed, 27 Mar 2013 23:33:00 +0000

Look at that up there. I did that. Sometimes it's okay to be impressed by yourself, right? That doesn't make me obnoxious. Or conceited. Not if I'm legitimately amazed. Really, I think that just proves how humble I am. Freakishly humble. Impressively humble. I win at humility.

I made confit tacos. And you can too.

Confit is a scary word. You can tell because you don't pronounce the "t," which means that it's French. The French are pathologically afraid of pronouncing things. That's just about all I took away from two years of college French, but I think it's valuable nonetheless.

My knowledge about French cuisine is about as comprehensive as my knowledge of the French language. And this causes me to be scared, because what I do know about it includes:

(1) Wine (scary and complicated)

(2) Pastry (fiddly and complicated )

(3) Cream Sauces (delicious and probably not complicated but definitely fattening)

If your knowledge of French cuisine is anything like mine, you might be scared by this confit situation. Don't be.

Confit is just something that's been cooked in its own fat. Which sounds bad, sure. But it's no different than deep-frying something. And you know you would eat a stapler if it was deep-fried, so maybe a little less judging, yes? And we're using vegetable oil instead of pork fat here. Because we're decadent. Not crazy.

Now I'm thinking about what it would be like to make this with bacon fat. And I'm falling over with joy. But just imagine how much bacon you'd need to cook to get 2 cups of bacon fat. Also, you'd just have to let go of the concept of self-respect altogether. Not that I'd consider that a deal-breaker.

So here's what you're doing with these tacos: you're cooking the pork. You're grilling some veggies. You're chopping the veggies up to make a salsa. You're grilling the pork. Then you're nom-ing.

That's it. No sweat, right? And now you've made confit. Which basically makes you a French chef. Way to go, you.

Notes: I found this dish to be extremely salty. So much so that, after tasting the pork, I left the salt out of the salsa completely, and still found the dish to sit right on the edge of how much salt my palate was willing to accept. Mr. Bear, on the other hand, says he wouldn't have changed a thing. Adjust to your taste

I'm attributing this to two things: my kosher salt flakes may have been smaller than the ones used in testing this recipe, which led me to have more salt in my 1/4-cup measure than the author did. Also, I was not exceedingly careful about scraping every bit of seasoning off the pork before confit-ing. Next time I will be more assiduous.

Either way, don't let this deter you from trying the recipe. This was the most amazingly flavorful, melting pork I have ever tasted in my life. And then we put it into tacos. Life is good.

Pork Confit Tacos with Grilled Pineapple Salsa

barely adapted from Andrew Zimmern

at Food & Wine

Pork:
Kosher Salt [ 1/4 cup ]

Sugar [ 3 tablespoons ]

Juniper Berries [ 2 tablespoons, crushed ]

White Pepper [ coarsely ground, 1 tablespoon ]

Garlic Cloves [ 10, minced ]

Thyme Sprigs [ 8 ]

Cilantro [ chopped, 3 tablespoons ]

Boneless Pork Shoulder [ 2 1/2 pounds, cut into 1 1/2-inch pieces ]

Vegetable Oil [ 2 cups ]

Salsa:
Fresh Pineapple [ 12 ounces, sliced 1/2 inch thick ]

Yellow Onion [ 1, sliced 1/2 inch thick ]

Plum Tomatoes [ 4, halved lengthwise ]
Vegetable Oil [ to taste, for brushing ]

Fresh Mint [ chopped, 3 tablespoons ]

Red Onion [ minced, 2 tablespoons ]

Chipotle Chiles in Adobo [ 1, chopped ]

Lime Juice [ from 1 lime ]
Cilantro [ chopped, 3 tablespoons ]
Salt [ to taste ]

Corn Tortillas [ warm, for serving ]

1.   In a bowl, stir together Salt, Sugar, Juniper, Pepper, Garlic, Thyme, and Cilantro.
2.   Add in Pork; toss to coat Pork thoroughly.
3.   Refrigerate at least 8 hours, or up to 16 hours.

4.   Heat oven to 300 degrees.
5.   Thoroughly scrape seasonings from Pork and place Pork in the bottom of a large enameled cast-iron casserole
         or other stovetop-to-oven dish.
6.   Pour Vegetable Oil over Pork.
7.   Place casserole on stovetop over Medium-High heat and bring to a simmer.
8.   Remove casserole from heat. Cover with an oven-safe lid and place in oven.
9.   Cook 2 1/2 hours; Pork will be very tender.

10.   Meanwhile, heat a grill to Medium-High heat [ I used a countertop grill, because this is Michigan in March ].
11.   Brush Pineapple, Yellow Onion and Tomatoes with Vegetable Oil.
12.   Grill Vegetables until charred [ about 2 minutes ]. Then brush second sides with Vegetable Oil and flip,
            grilling until second side is also charred [ about another 2 minutes ]. [ I did this in 3 shifts, one for each type
            of vegetable. ]
13. Cut Vegetables into 1/2-inch pieces and mix together in a bowl.
14. Mix in Mint, Red Onion, Chipotle, Lime Juice, and Cilantro.
15. Add Salt to taste.

16. When Pork is done, carefully remove from oil and place on grill.
17. Grill over Medium-High heat, turning occasionally, until charred.
18. Remove Pork to a plate and tear to shreds with 2 forks.
19. Serve Pork with Salsa and warm Tortillas.

Serves 6.

Bear Essentials: Pineapple ( + Cinnamon-Poached Pineapple)

noreply@blogger.com (Melissa Belanger) — Wed, 27 Mar 2013 02:07:00 +0000

Until I was nine or ten and learned about Super Mario Brothers, the best thing I could imagine winning was the serving of fruit cocktail that held the one lipstick-colored, smashed half of a maraschino cherry.

If you don't understand this reference, canned fruit clearly didn't feature as heavily in your childhood as it did in mine.

Almost every entree had its canned-fruit accompaniment. Hot Dogs? Canned Pears. Meatloaf? Canned Peaches. Fish Sticks? Canned Fruit Cocktail, obviously.

You're filled with envy over my childhood now, aren't you? Just wait. I haven't even told you about the Beans 'n Franks yet.

It took me a longer than I'm proud of to realize that fruit cocktail wasn't actually my favorite, that I only liked it for its cherry, and that preferring it was like saying gas-station burritos are the best because you can buy a lotto ticket while you're eating them.

It was at that point that I began my love affair with canned pineapple: sweet, tangy, and soaking in a syrupy nectar that you might get away with drinking straight out of the emptied can if your parents' backs were turned. And if you made yourself an upside-down cake with it...well, then you could have your maraschino cherries, too.

This recipe is like a classed-up version of pineapple tidbits, and almost as easy as opening a can. Simmered in a spiced syrup, fresh pineapple cooks just until softened and soaks up the surprisingly perfect flavor of cinnamon. And if you happened to drink a spoonful or two of the syrup on its own?

I won't tell if you won't.

Fresh Pineapple Poached in Cinnamon Syrup
barely adapted from Ed Behr
in Bon Appetit

Water [ 1 1/2 cups ]
Sugar [ 3/4 cup ]
Cinnamon Sticks [ 3, broken in half ]
Fresh Ginger [ 3 slices, each 1/4-inch thick ]
Lemon [ 1 slice, 1/4-inch thick ]
Fresh Pineapple [ 1 large, about 4 1/2 pounds, peeled, cored, and cut lengthwise into 8 wedges, then crosswise into 3/4-inch thick pieces ]

1.   In a large pot over Medium heat, stir together Water, Sugar, Cinnamon Sticks, Ginger, and Lemon until Sugar has dissolved.
2.   Bring to a boil.
3. Cover; simmer 10 minutes.
4. Add Pineapple to Syrup.
5. Simmer Pineapple until it starts to turn translucent [ about 7 minutes ].
6.    Discard Ginger and Lemon.
7.   Pour Pineapple and Syrup into a bowl.
8.   Refrigerate until cold [ at least 2 hours ].

Serves 4 to 6.

Bear Essentials: Pineapple ( + Pineapple and Macadamia Nut Tart )

noreply@blogger.com (Melissa Belanger) — Tue, 26 Mar 2013 01:16:00 +0000

I don't know what's happening around your house...but here in Detroit, Spring has definitely not sprung. In fact, there's an inch of snow on the ground. Which, yes, is preferable than having to look at the other things that tend to lay around on the ground in Detroit. But still.

I've had just about enough of this silliness.

I'm feeling a distinct need for something tropical. Something fruity. Something the color of an Easter chick (which, by the way, are not really as cute as they seem because of the terrifying claws, and also because sometimes when you're holding them in an attempt to work through the claw situation, they spitefully poo in your hand, and if you hissed "fricasee" at them when you thought no one was listening, no one could possibly blame you).

That got a little off-tangent. Where were we? Ah. Tropical. Fruity. Brightly-colored. And that's why Pineapple is this month's Essential. This week, I'm sharing with you 5 of my very favorite pineapple recipes, to help you slog through these last miserable weeks of winter.

And to start, here's the prettiest tart I ever have made. But don't let its frilly golden exterior distract you: there's even more here than meets the eye. Nestled under all those caramelized layers lies a roasty, rich nut filling: think marzipan. But with macadamia nuts. Tropical marzipan. If ever there was an antidote to snow, I think this might be it.

Make it for Easter. Make it for a baby shower. Make it for a Saturday. It's about time we had a little sunshine.

Pineapple and Macadamia Nut Tart
by Dabney Gough
at Fine Cooking

Crust:
Macadamia Nuts [ 1/2 cup, toasted ]
Sugar [ 1/4 cup ]
Unbleached All-Purpose Flour [ 1 cup ]
Kosher Salt [ 1/4 teaspoon ]
Unsalted Butter [ 1/2 cup, cold, cut into 1/2-inch pieces ]
Egg [ 1, lightly beaten ]

Filling:
Macadamia Nuts [ 3/4 cup ]
Sugar [ 1/4 cup ]
Egg [ 1, at room temperature ]
Unsalted Butter [ 1/4 cup, softened ]
Unbleached All-Purpose Flour [ 1 tablespoon + 1 1/2 teaspoons ]
Rum [ 1 tablespoon ]
Vanilla Extract [ 1/4 teaspoon ]

Topping:
Unbleached All-Purpose Flour [ 1 tablespoon ]
Fresh Pineapple [ 1, about 3 1/2 pounds, cored, cut lengthwise into halves or quarters, then cut crosswise into 1/8-inch thick slices ]
Honey [ 3 tablespoons ]
Rum [ 2 tablespoons ]

Make Crust:
1.   In a food processor, pulse Macadamias and Sugar until finely chopped; do not overprocess to the
        point at which they start to form a paste.
2.   Add in Flour and Salt; pulse to mix.
3.   Add in Butter and pulse about 8 times, until Dough looks like sand and starts to clump together.
4.   Pour Egg over Dough; pulse just until blended.
5.   Shape Dough into a disk and wrap tightly in plastic wrap.
6.   Chill Dough in refrigerator at least 2 hours.
7. Remove Dough from refrigerator and press into bottom of a 9 1/2-inch fluted tart pan with a removable
         bottom. If necessary, let warm a bit until it is malleable enough to do this. Do not press Dough up sides
         of pan.
8. Freeze crust for 20 minutes.

Make Filling:
9.   In a food processor, pulse Macadamias until they start to look like sand.
10.   Add in Sugar, Egg, Butter, Flour, Rum, and Vanilla Extract. Process until Filling is completely
             smooth.

Construct Tart:
11.   Heat oven to 375 degrees.
12.   Spread Filling almost to the edges of Crust, leaving a 1/4-inch border all the way around.
13.   Sprinkle Flour over Filling.
14.   Starting on the outside and working in, lay Pineapple in concentric circles, overlapping pieces
            slightly and also overlapping circles. If necessary, when nearing the center, trim Pineapple to fit.
15.   Bake until Crust is golden [ 30-35 minutes ]. Rotate Tart after 20 minutes, and if edges are browning
            faster than the rest, cover them loosely with foil.

Finish Tart:
16.   Meanwhile, in a small saucepan, stir together Honey and Rum.
17.   Over Medium-High heat, reduce Glaze slightly [ about 1-2 minutes ]. Remove from heat.
18. When Tart Crust is golden, remove from oven. Brush carefully with 1/2 of the Honey-Rum Syrup.
19. Return Tart to oven until Crust is deep golden-brown [ 5-15 minutes ].
20. Remove Tart from oven and place on a rack.
21. Brush Tart with more Honey-Rum Syrup. Don't feel pressured to use it all up.
22. Let Tart cool completely. Then devour.

Makes one 9-inch tart, serving 6-8, unless you share my self-control issues. In that case, serves 1 over the course of a long Saturday. And maybe a smidge for breakfast on Sunday.

I Judge(+ Monte Cristo Pockets)

noreply@blogger.com (Melissa Belanger) — Fri, 15 Mar 2013 12:43:00 +0000

Confession time, guys: I'm not the nicest person in the world. I'm not even sixth or seventh.

Back in my hippie youth, I thought all people had value. I thought that all opinions were worthwhile and valid, and that people should be respected for their differences.

But then I met people who stiff waitresses, and people who abandoned their children to become (terrible) poets, and people who watch Hillbilly Handfishing. And now I'm old and cranky, and I'm pretty sure that most people are really just wrong. And the remaining people are me.

But sometimes this causes guilt. Example: I recently asked Mr. Bear this utterly random question: "If you had the power to control the brains of 3 people and could make them do whatever you wanted, which 3 people would you choose? His response?

1.   The President of the United States
2.   The Speaker of the House (because if you can't control both, probably can't nothin' get done)
3.   Technically I can't remember what #3 was, but I'm pretty sure it was the president of the U.N. or the President of Egypt or Sting or someone equally likely to be able to influence world events. Or possibly Ironman. Fictionality doesn't stop Mr. Bear when he's out to save the world.

Here's the problem. As with most philosophical questions, I already had my answer ready when I asked him the question. And here are the three answers I'd prepared before he explained how he was going to fix the universe for humanity (identifying information changed to protect the moronic):

1.   Cousin Jimbo. It's always something with that guy. Either he's having his license suspended or he's asking to borrow money or he needs to be picked up because he's been kicked out of the bowling alley. AGAIN. Someone's gotta pull his crap together, and clearly he's not up for the job. I am literally vibrating with excitement at the thought of getting my hands on that guy's life.
2.   Third Cousin Masie: pretty much the same, but with dreadlocks and patchouli.
3.   Kardashians. Housewives. Honey Boo-Boo. Take your pick. I just can't take it any more.

So. To recap:
Mr. Bear's first instinct? To fix the problems of the country and the world.
My first instinct? To pick apart other people's life choices and put them back together the way I would have done them. And maybe smack them upside the head for good measure.

Mr Bear: Superhero.
Me: Judgybitch.

Might be feeling a little bit shallow right now.

Luckily for me, superheroes aren't allowed to get hung up on other people's flaws and leave them for someone taller, blonder, and less overwhelmingly horrible. You're stuck with me, Mr. Bear. Ha.

So what's a judgy girl to do when she comes face-to-face with her own moral failings?

I don't know about you, but I'm a fan of denial and melty cheese. And as we all know...

My way's the best way.

Monte Cristo Pockets
from Pillsbury

While I'm feeling guilty about stuff, I should probably feel guilty about giving you a recipe that's basically sandwich fixings wrapped in tubed biscuit dough. But I don't. Because it's delicious, and because not every dinner can start with making puff pastry from scratch, people. This is an easier version of the classic Monte Cristo Sandwich, which is usually dipped in eggs like french toast is, griddled, and served with a side of jam for dipping - which may sound weird, but is actually transcendent. And since we're already making changes to classics, I should point out that the recipe was originally called Monte Cristo Folds. But I changed it to Pockets. Because that's clearly better.   For my reasoning, see above.

Cooked Ham [ 4 ounces, chopped ]
Cooked Turkey [ 4 ounces, chopped ]
Swiss Cheese [ 4 ounces, sliced and then chopped ]
Refrigerated Buttermilk Biscuit Dough [ 1 16.3-ounce can ]
Egg [ 1 ]
Milk [ 1 tablespoon ]
Cinnamon [ 1/4 teaspoon ]
Nutmeg [ 1/4 teaspoon ]

Powdered Sugar [ to taste ]
Raspberry Jam [ to taste ]

1.   Heat oven to 375 degrees.
2.   Mix together Ham, Turkey, and Swiss Cheese to make Filling.
3.   Open Biscuit Dough and separate into 8 Biscuits.
4.   Stretch each Biscuit into a round that is 6-7 inches in diameter.
5.   On on side of each Biscuit, place 1/3 cup of Filling.
6.   Fold free side of Biscuit over Filling and press Biscuit edges to seal the pocket.
7.   Place Pockets on an ungreased baking sheet. You may want to lay down parchment paper - the egg wash
         can get a little cement-like where it pools.
8.   In a small bowl, whisk together Egg, Milk, Cinnamon, and Nutmeg.
9.   Brush Egg Wash over exposed surfaces of Pockets.
10.   Bake Pockets until golden brown; this will take about 15 minutes.
11.   Sprinkle Pockets with Powdered Sugar to taste.
12.   Serve with Raspberry Jam for dipping.

Makes 8 Pockets

Bear Essentials: Pudding( + Licorice Pudding )

noreply@blogger.com (Melissa Belanger) — Sun, 03 Mar 2013 20:16:00 +0000

I know I've already angered, like, half of you. And I'm okay with that.

                                            We can't all like black licorice.

                             No one's suggesting that you're required to like black licorice.

                      They might be suggesting that you're irrationally making your world
                    a more bleak and depressing place with your unfounded distaste
                                      for one of nature's greatest inventions....

                                           But it's not like anyone's telling you what to do.

That just leaves more pudding for the rest of us.

I'm not going to lie - the idea of licorice pudding is one that takes a little getting used to. Creamy + Licorice is not a typical pairing. The first time I made this recipe, it was mostly out
of curiosity.

     And I still think that it's best served as a curiosity. As much as I love licorice, I couldn't
      eat an entire bowl of it in one sitting. Where this pudding would shine is in tiny cups as part
             of a larger set of dessert offerings. Shake things up. Try something new.

                       And I think that's the perfect note on which to end Pudding Week.

Licorice Pudding
from Gourmet

Good-Quality Black Licorice [ very finely chopped, 3/4 cup - about 3.5 ounces ]
Salt [ 1/4 teaspoon ]
Whole Milk [ 4 1/2 cups ]
Sugar [ 1/3 cup plus 2 1/2 tablespoons ]
Cornstarch [ 1 tablespoon plus 2 teaspoons ]
Egg Yolks [ 3 ]
Unsalted Butter [ 1 1/2 tablespoons ]

1.   In a medium heavy pot, mix Licorice, Salt, 4 cups Milk, and 1/3 cup Sugar.
2.   Stirring often, heat over Medium-Low heat for 18-20 minutes. If Licorice has not dissolved at this point,
      remove pot from heat and allow to sit for 10 minutes, whisking occasionally.
3. Strain any remaining bits of Licorice out of Milk Mixture by pouring it through a fine-mesh strainer into a bowl.
4.   Return Milk Mixture to Medium heat and bring to a slow simmer.
5.   In a small bowl, whisk together remaining 1/2 cup Milk and Cornstarch.
6.   Whisk Cornstarch Mixture into simmering Milk Mixture.
7.   Simmer, whisking constantly, until thickened. This will take about 2 minutes.
8.   In a medium bowl, whisk together remaining 2 1/2 tablespoons Sugar and Egg Yolks.
9.   In a slow stream, while whisking constantly, mix about 1/2 cup hot Milk Mixture into Egg Yolk Mixture.
10.   In a slow stream, whisking constantly, mix Egg Yolk Mixture into remaining Milk Mixture in pot.
11.   Stirring constantly, cook Pudding over Medium heat until it reaches 170 degrees Fahrenheit.
12.   Pour Pudding through a fine-mesh sieve into a bowl.
13.   Stir Butter into Pudding until fully melted and mixed.
14.   Cover surface of Pudding with plastic wrap to keep it from forming a skin.
15.   Chill in refrigerator until thoroughly chilled, at least 4 hours.

Serves 6-8

Bear Essentials: Pudding ( + Butterscotch Pudding )

noreply@blogger.com (Melissa Belanger) — Sat, 02 Mar 2013 14:22:00 +0000

Butterscotch Pudding,

such a January food.

Simple, quick, divine.

Warm for dark nights in

or chilled as the biting wind -

Eh, screw the diet.

Double Haiku. WIN!

And you guys thought I had no class. Sheesh. Have a little faith.

This was the recipe that turned me around on pudding. That led me to love homemade pudding so much that I would one day make it the subject of my very first installment of Bear Essentials. That made me realize that pudding doesn't have to be gummy, tasteless muck delivered in foil-topped cuplets. Plus, it inspires some wicked poetry. Seems like an all-around winner, yes? Yes.

Butterscotch Pudding
by Ruth Cousineau
in Gourmet

Dark Brown Sugar [ packed, 1/2 cup ]
Cornstarch [ 2 tablespoons plus 2 teaspoons ]
Salt [ 1/4 teaspoon ]
Whole Milk [ 1 1/2 cups ]
Heavy Cream [ 1/2 cup ]
Unsalted Butter [ 2 tablespoons, cut into small pieces ]
Vanilla Extract [ 1 teaspoon ]

1.   In a heavy medium pot, whisk together Brown Sugar, Cornstarch, and Salt.
2.   Whisk in Milk and Cream.
3.   Over Medium heat, whisking often, bring Mixture to a boil.
4.   Boil, whisking constantly, for 1 minute. Remove from heat.
5.   Whisk Butter and Vanilla into Pudding.
6.   Pour Pudding into a bowl or ramekins; cover with waxed paper to keep Pudding from forming a skin.
7.   Chill Pudding until cold. Or just eat warm. I'm not the boss of you. Do what you like.

Serves 4

Bear Essentials: Pudding( + Southwestern Corn Pudding )

noreply@blogger.com (Melissa Belanger) — Fri, 01 Mar 2013 02:57:00 +0000

The first thing that I ever cooked regularly was cornbread.

We were a family of routine. Fish sticks were eaten with Kraft Macaroni and Cheese. Tacos were eaten with Spanish Rice. And Beans & Franks (which is, in case you're wondering, exactly what it sounds like) was eaten with cornbread.

We ate a lot of franks. We ate a lot of beans. And we ate a lot of cornbread.

The cornbread was my responsibility. Which seems, considering The Great Ironing Burn of '87 and my aversion to wooden spoons (the family's spanking tool of choice), fairly poorly thought out.

Plus, one thinks there should have been a general concern about what goes into your food when you put an angry pre-teen in charge of the household baking. But whatever.

I never did spit in the cornbread, but I did introduce my own special twist to the recipe: a healthy, surreptitious glug of honey.

Sure, it doesn't sound like anything now. But considering it was the first recipe I'd ever worked with, and this was happening in a household where sugared cereals were known as the devil's tidbits, this was fairly revolutionary. It was pretty clear I was a genius.

So imagine how much 12-year-old me would have been blown away by this guy here: the cornbread cubed and tossed with cheese, corn, peppers and onions, buttermilk, and the most magical of elixirs, enchilada sauce. The whole thing baked until soft and firm and crisp on top. And then served as a side dish. Even though it was a pudding.

Be still, my rebel heart. Someone's initials might just end up on my Trapper Keeper.

Southwestern Corn Pudding
from Bon Appetit

Flour [ 1 cup ]
Yellow Cornmeal [ 1 cup ]
Sugar [ 1/4 cup ]
Baking Powder [ 2 teaspoons ]
Baking Soda [ 1 teaspoon ]
Salt [ 1 teaspoon ]
Extra-Sharp Cheddar Cheese [ coarsely grated, packed, 1 cup ]
Buttermilk [ 1 cup ]
Eggs [ 2 ]
Unsalted Butter [ 1/4 cup, melted and cooled slightly ]

Frozen Corn Kernels [ 2 cups, thawed and drained ]
Pepper Jack Cheese [ coarsely grated, packed, 2 cups - about 8 ounces ]
Red Bell Pepper [ 1, seeded and chopped ]
Green Onions [ chopped, 1/2 cup ]
Buttermilk [ 1 3/4 cups ]
Canned Enchilada Sauce [ 1 cup ]
Eggs [ 4 ]
Salt [ 1/2 teaspoon ]

1. Heat oven to 400 degrees.
2. Butter a 8-inch square baking pan.
3. In a medium bowl, whisk together Flour, Cornmeal, Sugar, Baking Powder, Baking Soda, and Salt.
4. Mix in Cheese.
5. In a second medium bowl, whisk together Buttermilk, Eggs, and Butter.
6. Add Buttermilk Mixture to Cornmeal Mixture; stir just until blended.
7. Pour Batter into buttered pan.
8. Bake until Cornbread is golden, and a toothpick inserted into the center comes out clean. This will take about
22 minutes.
9. Cool completely in pan on a baking rack.

10. Butter a 13x9-inch baking dish.
11. Cut cooled Cornbread into 1-inch cubes and place in a large bowl.
12. In a large, dry pan over Medium-High heat, stir Corn until dry. This will take about 3 minutes.
13. Add Corn, Cheese, Bell Pepper, and Green Onions to bowl with Cornbread.
14. In a medium bowl, whisk together Buttermilk, Enchilada Sauce, Eggs and Salt.
15. Add Buttermilk Mixture to Cornbread Mixture.
16. Pour Mixture into buttered pan.
17. Cover pan and refrigerate at least 1 hour, or as long as 1 day.

18. Heat oven to 350 degrees.
19. Bake, uncovered, until Pudding is golden and a little crisp. This will take about 1 hour.
20. Let stand 10 minutes before cutting.

Serves 8-12.

Bear Essentials: Pudding( + Rice Pudding )

noreply@blogger.com (Melissa Belanger) — Thu, 28 Feb 2013 03:48:00 +0000

It's a textural thing.

You either love rice pudding or you don't. And if you don't, it's probably the texture: that soft, creamy, mushy mouthful with chewy bits of raisins scattered throughout like lurky little fruit-bombs.

I'm totally selling it, right?

But the joy of rice pudding (for me) is that texture. It's calm. It's soothing. Ann Hodgman, in her opening notes to this recipe, calls it "nursery food." And with that phrase, I'm taken straight to a cozy room, with a crackling fire and rain beating against the windowpanes, where Mary Poppins has just fed me an early dinner of cheese on toast and followed it up with a dish of this rice pudding.

It's the execution that's important here. It's a pudding as smooth as honey, and every spoonful is ripe with the soft bite of individual grains of rice and resistance of a raisin or two. Whipped cream, folded in as a last step, leaves it creamy for days - never descending into the gummy depths of so many diner versions.

It's uncomplicated food, which doesn't have to mean unflavorful. In fact it's full of flavor, with deep vanilla and the woodsy sweetness of nutmeg and the dark chew of raisins. But more than anything, it's the taste of milk. In three varieties. A flavor we rarely stop and think about, but which has a soothing comfort all its own. It's a quiet food, this pudding. Made for an afghan, a book, and of course a spoon.

Rice Pudding
from Beat This!
by Ann Hodgman

Raisins [ 1 cup ]
Half-and-Half [ 2 cups ]
Whole Milk [ 3 1/2 cups ]
Medium-Grain Rice [ 1 1/3 cup ]
Sugar [ 3/4 cup ]
Cinnamon [ 1/4 teaspoon ]
Salt [ 1/8 teaspoon ]
Eggs [ 4, well beaten ]
Vanilla Extract [ 1 teaspoon ]
Fresh Nutmeg [ several generous gratings ]
Heavy Cream [ 1 cup ]

1.   In a small pot, place Raisins in enough Water to cover.
2.   Bring to a simmer and simmer for 5 minutes.
3.   Drain Raisins and dry between paper towels. Set aside.

4.   In a medium pot over Very Low heat, mix Half-and-Half, Milk, Rice, Sugar, Cinnamon, and Salt.
5. Bring to a simmer and simmer, stirring often, until Rice is completely cooked. This could take 30
       minutes to 1 hour, depending on your rice and heat level.

6. Turn heat down as low as possible. Stir in beaten Eggs.
7. Cook, stirring constantly, without allowing Pudding to boil, until it is clearly more pudding-y than
         soup-y. This will take about 2-3 minutes.
8. Pour Pudding into a bowl and place in the refrigerator to cool. If incredibly impatient, like me, you can
         place it in the freezer to speed up the process; either way, take Pudding out and give it a stir every 15
        minutes or so.

9. When completely cooled, add Raisins, Vanilla, and Nutmeg.
10. Place Cream in the bowl of a mixer and mix on High until it forms stiff peaks.
11. Fold Whipped Cream into Pudding.
12. Chill for several hours before serving.

Serves 6-8

Bear Essentials: Pudding ( + Accidentally Mocha Pudding )

noreply@blogger.com (Melissa Belanger) — Tue, 26 Feb 2013 03:39:00 +0000

Note: Today marks the inauguration of Being A Bear's new series, Bear Essentials. Each month, I'll be bringing you a collection of my favorite recipes with a common theme: an ingredient, method, or type of dish. Since the focus is on the topic, there'll be less chatter. And since I've never been able to bypass a bad pun, you're just going to have to put up with the title. First up: the king of all comfort foods. Pudding.

Yes, accidentally mocha. It was supposed to be chocolate pudding.

But sometimes things don't work out as we intended.

Sometimes you read through a recipe and it sounds delicious and you know

you should love it, but you also know that you're a chocolate philistine,

and the taste of dark chocolate, no matter how nuanced and single-sourced

and critically-acclaimed, makes your eyeballs want to shrivel up from bitterness.

So sometimes you swap out semi-sweet chocolate for the bittersweet.

And sometimes you don't think about what those changes mean for the

rest of a dish, and how the flavor of coffee, which adds a nice depth to

bittersweet chocolate, will whomp your semisweet chocolate like an

angry winged monkey and change the very flavor of your pudding.

And sometimes you end up with mocha pudding, which is ironic, since

all you were trying to do was reduce the bitterness, but coffee is,

in fact, so much more bitter than chocolate could ever be.

And you know what? Sometimes you like it.

Accidentally Mocha Pudding
very slightly adapted from Pastry Studio

Whole Milk [ 2 cups ]
Whole Coffee Beans [ 2 tablespoons ]
Dark Brown Sugar [ packed, 1/4 cup ]
Semisweet Chocolate [ 2 ounces ]
Unsalted Butter [ 4 tablespoons, at room temperature ]
Egg Yolks [ 4 ]
Sugar [ 3 tablespoons ]
Flour [ 1 1/2 tablespoons ]
Cornstarch [ 1 1/2 tablespoons ]
Vanilla Extract [ 1 1/2 teaspoons ]
Salt [ 1/8 teaspoon ]

Heavy Cream [ 3/4 cup ]
Sugar [ 2 tablespoons ]
Vanilla Extract [ 1 teaspoon ]

1.   In a medium pot, mix Milk, Coffee Beans and Brown Sugar.
2.   Over Medium-Low heat, stirring occasionally, bring Mixture to a simmer. Stir until Brown Sugar dissolves.
3.   Remove Mixture from heat and cover; allow to steep.

4.   Chop Chocolate and Butter into tiny bits and place in a medium bowl.
5.   In a second bowl, whisk Egg Yolks and Sugar until well combined.
6.   Whisk Flour and Cornstarch into Egg Mixture until well combined.

7.   Rewarm Milk Mixture, if necessary; bring to a simmer.
8.   Whisking quickly as you work, slowly pour 1/2 of Milk Mixture into Egg Mixture.
9.   Whisk second 1/2 of Milk Mixture into Egg Mixture.
10.  Return Mixture to pot.

11.   Place pot over Medium heat and stir constantly until Pudding comes to a slow boil and begins to look thick
          [this will take 1-2 minutes].
12. Continue stirring until smooth and thick and, well, pudding-like [ this will take another 2-3 minutes ].
13.   Remove from heat and pour over the top of Chocolate and Butter.
14.   Let sit about 2 minutes.
15.   Add Vanilla and Salt to Pudding.
16.   Whisk Pudding to mix thoroughly. Don't whisk too vigorously - you don't want to introduce bubbles into it.
17.   Pour Pudding through a fine sieve into serving dish or ramekins.
18.   Cover surface of Pudding with plastic wrap to prevent skin from forming.
19.   Chill.

20.   In the bowl of a mixer, on high speed, whip Cream with Sugar and Vanilla Extract until it forms soft
             peaks.
21.   Whisk individual Puddings to loosen, and top with a generous dollop of Whipped Cream.

Makes about 4 servings.

Lunch and the Working Woman: An Unnecessarily Exhaustive Study ( + Shrimp in Coconut Milk )

noreply@blogger.com (Melissa Belanger) — Sat, 23 Feb 2013 23:51:00 +0000

I got a job, guys. A real job. With a commute. And voicemail. And union representation.

Oh, and paychecks.

I'm still trying to decide if it's worth it.

I mean, sure I like the dental insurance. And the ability to make payments on my student loans. And our new bed, which is large enough to fit both of us on it at the same time without having to resort to positions reminiscent of the more nightmare-ey pages of the Kama Sutra.

But also, they make me wear pants.

It's really a toss-up.

And sure, all of this technically happened back in October, and I'm only telling you about it now. But don't take it personally. It's just that I have issues with change, and it's taken this long to come to the terms with the fact that my morning routine no longer goes:

Jog
Shower
Pajamas
Eat Cupcakes. Professionally.

and now goes

Wailing Puppy
Shower
Pants
Disappoint People About Their Financial Prospects. Professionally.

Learning to appreciate this state of affairs is an ongoing project.

And although my available time for blogging has been greately reduced (perhaps you've noticed a reduction in posts per month?), I have had one food-related breakthrough: apprently there's a whole world of office lunches that I never knew about. The learning curve has been steep. There's a rigid hierarchy. But after four months of intensive research, I think I've got it down. For those of you who are set to join the workforce this Spring, consider this cheat-sheet my graduation gift to you:

The Office Lunch Pyramid
(to reduce the potential for fluorescent-lit corporate funk, always eat from the lowest tier possible.)

Tier 5: "The Bottom-Drawer Special" (2 fortune cookies, slightly crushed, with a ketchup-soy sauce coulis and pepper packet. Served with a hygenically-wrapped spork and finished with a shrink-wrapped Starlight Mint of indeterminate origin).
Tier 4: "Office-Foraged Cuisine" (any candy/granola bar/linty lifesaver that is triumphantly discovered in your purse at 3:30 PM, but which you cannot actually remember having packed within the last week. Included in this category: anything snagged from a glass jar on someone else's desk or purchased from the ever-depressing bottom third of a vending machine).
Tier 3: "Patented Food Substitutes" (anything with the word "Healthy" or "Lean" in the title [in fact, anything with a title at all]; anything microwaved in a cardboard sleeve; anything belonging to the yogurt family. Also, anything that is delivered to the office wrapped in waxed paper).
Tier 2: "Fairly Digestibles" (anything home-prepared that must be reheated badly in the microwave [panini, french fries, spanokopita]. Also: peanut butter and jelly, anything delivered to the office in cardboard or plastic containers, and anything offered to you from Tier 3 by a coworker when you realize you've forgotten your lunch and would otherwise have to resort to Tiers 4 or 5).
Tier 1: "Gastronomical Gold" (actual food, lovingly prepared, which is at its best when reheated in a microwave. Momentarily whisks you away to a better mental place. Bonus points for items that improve over time [I'm looking at you, chili]. Think soups, stews, meatloaf and mashed potatoes, and this supremely reheat-worthy Shrimp in Coconut Milk.

p.s. - Office Potluck Day is so good, it doesn't even fit on the scale. Just imagine pearly-winged angels hovering over Tier One, brandishing crockpots and flipping you the bird . But classily. Obviously.

p.p.s. - I want to thank everyone who continued visiting me here these last few months, even while my posting volumes have been low. Next week I'll be unveiling a new monthly series that will allow me to get more delicious recipes to you each month. I hope you'll join me back here on Monday!

Shrimp in Coconut Milk
from Food & Wine

This recipe is one of those magical meldings, where the finished creation seems greater than the sum of its parts. It's rich, comforting, and just spicy enough - though you may want to up the cayenne to 1/4 teaspoon if you're not a pepper wimp like me. My onions were enormous, which resulted in a fairly thick consistency overall, but if yours are smaller, you might end up with something a little more brothy. Either way, expect jealous stares when you heat it up at work.

Vegetable Oil [ 1/4 cup ]
Onions [ 2, chopped fine ]
Garlic [ 4 cloves, minced ]
Fresh Ginger [ minced, 2 tablespoons ]
Ground Coriander [ 2 tablespoons ]
Ground Cumin [ 1/4 teaspoon ]
Cinnamon [ 1/4 teaspoon ]
Cayenne [ 1/8 teaspoon ]
Turmeric [ 1/8 teaspoon ]
Whole Canned Tomatoes [ 1 cup, drained, from a 15-ounce can, cut into 1/2-inch pieces ]
Unsweetened Coconut Milk [ 2 1/2 cups, from 2 15-ounce cans ]
Water [ 1/2 cup ]
Salt [ 1 1/4 teaspoons ]
Large Shrimp [ 1 1/2 pounds, shells removed ]
Cilantro [ chopped, 3/4 cup ]
Cooked Rice [ to taste - for serving }
Lime Wedges [ to taste - for serving ]

1.   In a large pan over Medium-High heat, heat Vegetable Oil.
2.   Add Onions to pan and cook until golden [ the recipe suggests that this will take 5 minutes, but it took me more
    like 30 ].
3.   Add in Garlic and Ginger. Cook, stirring frequently, for 2 minutes.
4.   Add in Coriander, Cumin, Cinnamon, Cayenne, and Turmeric. Cook, stirring constantly, for 30 seconds.
5.   Add in Tomatoes. Cook, stirring frequently, for 1 minute.
6.   Add in Coconut Milk, Water, and Salt.
7.   Bring mixture to a simmer.
8.   Stirring frequently, simmer until thickened [ this will take 5-10 minutes; you may have to adjust the heat to keep
    mixture at a steady simmer ].
9.   Add in Shrimp.
10.  Adjust heat to Low and bring mixture to a simmer.
11.   Simmer, stirring frequently, until Shrimp are just opaque. [This will take 2-5 minutes].
12.   Remove pan from heat and stir in Cilantro.
13. Serve over Rice with Lime Wedges.

Serves 4-6

Mr. Bear Redefines Geography(+ Chicken-Fried Steak)

noreply@blogger.com (Melissa Belanger) — Fri, 08 Feb 2013 23:44:00 +0000

Recurring Conversation with Mr. Bear:

Me:           But you should like [foie gras/cornichons/confit/Insert Rejected French Food Here].
                You're French, for god's sake!
Mr. Bear:   What are you talking about?
Me:          Your name's Belanger, darling. Where exactly do you think that comes from?
Mr. Bear:   It's Norman.
Me:          Norman.
Mr. Bear:   Yes. Like William the Conqueror.
Me:          Who came from...?
Mr. Bear:   Normandy.
Me:          Which is in...?
Mr. Bear:   England.

-Long Pause-

Me:          So...William the Conqueror came to conquer England from...England?
Mr. Bear:   It's a big country. And they didn't have cars. It took forever to get around.
Me:          To get around from...?
Mr. Bear: Normandy.
Me:          And where in England is Normandy? Precisely?
Mr. Bear: In the South.
Me:          Exactly how South?
Mr. Bear: Extremely South.
Me:          More South than London?
Mr. Bear: Definitely.
Me:          More South than the English Channel?
Mr. Bear: Maybe.
Me:          And the country that lies across the English Channel from England is...?
Mr. Bear: Normandy.

If properly nurtured, this conversation can cycle for hours.
The man really doesn't want to be French. I don't fully understand it.
I think it has something to do with Freedom Fries.

And that is why, at this time of year, while everyone else in the foodblog-o-verse is posting grainy black-and-white photos of couples walking along the Seine and making heart-shaped creme brulees, I'm making steak. And then I'm frying it. And then I'm dousing it in gravy. Which, by the way, is a transcendent experience, but that is neither here nor there.

The point is, when it's Valentine's Day, the man gets what he likes. And Pinterest fails me completely here, because what Mr. Bear likes isn't red-velvet cupcakes or a heart-themed bento box or anything constructed primarily with glitter, even if that glitter happens to take the form of teeny-tiny hearts. In fact, especially if it's shaped like teeny-tiny hearts. What he likes is whiskey. And plaid flannel shirts. And red meat made inexplicably and deliciously more caloric with the addition of gravy and boiling oil. So that's what he's going to get. Because I'm sweet like that. And because it leaves more red-velvet cupcakes for me.

Happy Valentine's Day, Mr. Bear. Let's have some meat. Your Super-Southern British warrior ancestors would be proud.

Chicken-Fried Steak
by Alton Brown
I had never been remotely tempted to try chicken-fried steak, despite Mr. Bear's repeated pleas, until he finally ordered it at a restaurant and forced a life-altering taste past my pursed lips. I should have won an Oscar for the "vaguely unimpressed" reaction I gave: he may be the smart one in this relationship, but I don't see any reason why he needs to know that.

Beef Bottom Round [ 2 pounds, extra fat trimmed away ]
Kosher Salt [ 2 teaspoons ]
Freshly-Ground Black Pepper [ 1 teaspoon ]
Flour [ 1 cup ]
Eggs [ 3, beaten ]
Vegetable Oil [ 1/4 cup ]
Chicken Broth [ 2 cups ]
Whole Milk [ 1/2 cup ]
Fresh Thyme Leaves [ 1/2 teaspoon ]

1. Heat oven to 250 degrees.
2. Working with the grain of the meat, cut Beef into 1/2-inch-thick slices.
3.    Sprinkle all Beef slices with Salt and Pepper; turn over and sprinkle backs.
4.   Set out 2 pie pans; place Flour in one and Eggs in the other.
5.   Dredge Beef in Flour.
6.   Pound Beef with the spiked end of a meat mallet until 1/4 inch thick.
7.   Dredge one piece Beef in Flour again, then Eggs, and then Flour a third time.
8.   Repeat with remaining Beef.
9.   Let Beef sit 10-15 minutes before cooking.

10.   Place Oil in the bottom of a 12-inch pan.
11.   Heat over Medium-High heat until Oil starts to shimmer.
12. Add Beef to Oil, a few strips at a time so as not to crowd the pan. Cook until golden brown [ this will take
            about 4 minutes per side ].
13. Set cooked Beef on a wire rack on a cookie sheet; place in oven to keep warm while remaining Beef is cooked.

14.   Remove last batch of Beef from pan and add 1 tablespoon Oil to pan.
15. Measure out 3 tablespoons of dredging Flour and whisk into Oil.
16. Stir in Chicken Broth, scraping up bits from bottom of pan.
17. Whisk mixture until it boils and starts to thicken.
18. Whisk in Milk and Thyme.
19.   Continue cooking, whisking regularly, until Gravy will coat the back of a spoon [ this will take 5-10 minutes ].
20.   Season with Salt and Pepper.
21.   Plate Steaks and top with Gravy.

Serves 4-6.

Mommy Kibble(+ Sharp Cheddar Cheese Crackers)

noreply@blogger.com (Melissa Belanger) — Mon, 28 Jan 2013 17:13:00 +0000

Okay. I want to show you something, but I don't want you to freak out. Control yourself. No gasping. No squealing. Definitely no screaming. Okay, fine, go ahead and scream. But not if the baby's sleeping. Or you're in a crowded elevator. Or you're in the passenger seat, and the driver's of the nervous persuasion, and he's apt to swerve and nearly roll the truck all because you screamed just the eensiest little bit while he happened to be merging onto the freeway. Please don't ask how I know about that.

Anyway, here goes.

I'd like you to meet Hugo.

I KNOW, RIGHT???

Actually, that's Hugo at eleven weeks. He's now 4 1/2 months. I've been holding out on you while we get to know each other. He looks more like this now.

And that Bumble there? He doesn't look the same either. He made it about eight seconds after this picture was taken. Puppy teeth are amazing, guys.

It turns out that there are a lot of things that are amazing about being a puppymomma. For instance, phrases that I never thought I'd hear myself saying keep pouring out of my mouth. Phrases like:

Nonononononodon'tpeeonthat!

and

That's the third fox he's eaten this week. Maybe we should buy them in bulk.

and

Beds are not for humping!

It's not a glamorous life we lead.

But I've also developed a new respect for snacks of the pop-in-your-mouth crunchy variety. Being a sugar freak, chips and crackers have never had much of a draw for me to begin with. Why reach for a bag when there's a perfectly good pint of ice cream in the freezer?

But beyond general preferences, I've always had quality issues. Cool Ranch Doritos are neither cool nor ranch-flavored. Fred-and-Onion presents an obvious difficulty, and anything Cheese-Flavored seems to reek, not of cheese, but of some sort of "Hydrolyzed Powdered Cheez-Like Flavoring Byproduct." The result, to me, is musty, rank-smelling, and thoroughly inedible.

But Hugo, dear soul, seems to thrive on exactly the sorts of foods that give me the shudders. There's kibble (dry, crunchy, and mysteriously meat-flavored.), and then there are treats (crunchy or chewy, and equally mysteriously meat-flavored). And from the way he reacts when we open the pantry door, I have to assume that they're fairly delicious. Either that, or they're crack. Seriously. Boy loves his kibble.

Which leads me to wonder if my hatred isn't actually aimed at crackers and chips themselves, but at the shoddy way they, and a lot of the other foods I eat, are being made. A review of our grocery list seems to support my theory:

Pink-Tinted Valentine's Day Oreos
Aerosol Cheez
Blue Hawaii-Flavored Fruit Drink
Organic, Free-Range, Ethically Slaughtered Lamb Kibble with Magical Aminos and Vitamins

Some people in this house are clearly eating better than others.

Which leads us to these crackers: they're crisp, light as air, and actual-cheese-flavored. Unless your palate has been irreparably jaded by years of chemical approximations of your favorite flavors, you'll be amazed at how much better these taste than the ones that come in a box. I'd scratch at the pantry door for some. Snack on, my friends.

Sharp Cheddar Cheese Crackers
from Joy Wilson
at Joy the Baker

Unsalted Butter [ 4 tablespoons, at room temperature ]
Sharp Cheddar Cheese [ 8 ounces, finely grated ]
Salt [ 1/2 teaspoon ]
Coarsely Ground Black Pepper [ 1/4 teaspoon ]
Flour [ 1 cup ]
Water [ 2 tablespoons, cold ]

1.   In the bowl of a stand mixer on Medium-High speed, mix Butter, Cheese, Salt, and Pepper until
mixture comes together in a blended ball.
2.   On Low speed, slowly add in Flour.
3. One tablespoon at a time, add Water.
4.   Beat until Mixture forms a moist, but not wet, ball; if necessary, add up to 1 teaspoon more of Water.
5.   Divide Dough into two pieces; shape each piece into a flat disk and wrap in plastic wrap.
6.   Refrigerate for at least 30 minutes, until dough is chilled.
7.   Heat oven to 375 degrees.
8.   Line 2 cookie sheets with parchment paper.
9.   Lightly flour a flat work surface.
10.   Roll 1 disk of Dough to a thickness of about 1/8 inch.
11.   Cut out crackers with a cutter of your choosing - I used a scalloped aspic cutter.
12.   Prick each cracker with the tines of a fork.
13.   Place crackers fairly close to each other on the prepared sheet. Crackers do not expand much.
14.   Bake until golden-brown, crisp, and well-scented. This will take 13-15 minutes.
15.   Repeat with remaining dough, re-rolling scraps as necessary.

Makes about 70 crackers, depending on the size of your cutters.

Brave New Year (+ Vietnamese Pork and Mushroom Omelet)

noreply@blogger.com (Melissa Belanger) — Fri, 11 Jan 2013 03:25:00 +0000

New Year's Resolution #1 was to work on my punctuality.

Then it took me 10 days to get out the first blog post of the year.

So...at least we managed to bypass the lamest phase of the year. No more do-gooding. No more self-improvement.  And no having to start the year with some recipe with kale or quinoa or the word "slimming" in it. We're moving right in to eggs and pork, people. You're welcome.

Sure, there are ways I'd like to improve myself this year. I'd like to polish up my wife-ing skills. Or at least try to be the one to replace the toilet paper roll once in a while. I'd like to make more responsible food choices. Or at least save my gluttony for something worth its calories. Example:

Seven-course tasting menu at our favorite restaurant? Let's do it. Remember to pack the wheelbarrow to roll me out afterwards.

Filling up on the frozen crumbles of breading left at the bottom of the bag while impatiently waiting for the chicken strips to cook? Maybe we could try to limit that to once or twice a month now, hmm?

But for the most part this year, I'm not going to concentrate on vowing to fix myself, because

(a) Dude, it's a new year. Not a magic wand.
(b) Just writing out a list of that length is going to leave me an unmotivated puddle of self-loathing.

So, instead, I'm going to work on broadening my horizons. Trying new things. Getting back to the point of the name of this blog: being fearless in the kitchen. Because lately I, like so many of us, have gotten into a bit of a cooking rut.

Which brings us to this recipe: my first foray into Vietnamese cuisine. Delicious, surprisingly simple, and utterly new. What a beautiful start to an adventurous year.

Well, maybe not beautiful. But nicely browned, anyway.

Interested in what else I'll be exploring for the first time this year? Here's my top-ten checklist:

1.    French Onion Soup. Because how have I never done that yet?
2.    Fried Avocados. Maybe in tacos. Who am I kidding? Of course in tacos.
3.    Duck. Shouldn't seem as scary as it does. But it is.
4.    Boeuf Bourguignon. Back to the basics.
5.    Garlic-Parmesan Fries. I had a transcendental experience at a food truck in November. It's
       something everyone should get to experience.
6.    Caramel Apples. Because it's a whole year before I can get another one from Aunt Laura at
       Christmas. And that's about 11 months too far away.
7.    Indian Food. Yes, in general. I've got a lot to learn.
8.    Take-Out-Style Orange Beef. Not the way it ever comes, of course. The way it should be.
9.    Jam. Nail-biting terror that needs to be overcome. Not promising I'll can it. Baby steps,
       people.
10.  Fondue. Because I've owned the pot for 10 years. It's probably time I learned how to use it.

Hope you'll come along for the trip!

Vietnamese Pork and Mushroom Omelet
from Into the Vietnamese Kitchen
by Andrea Nguyen

This was my first foray into Vietnamese cuisine, and I was blown away. The method for this dish is simpler than the omelets I'm used to, cooked as a pancake with the other ingredients instead of filled and folded. And while the ingredient list is short and simple, the overall impression of the omelet is amazingly satisfying. I suspect this has something to do with umami, that magical fifth taste element that gives a "meaty" or "savory" effect - I know that it's found in both meat and mushrooms, as well as in soy sauce. Whatever the reason, each bite was mysteriously satisfying. We'll be doing this again soon.

Ground Pork [ 2/3 pound, coarsely chopped to break it up ]
Dried Wood Ear Mushrooms [ 2, reconstituted, trimmed and chopped ]
Dried Shiitake Mushrooms [ 3, reconstituted, stemmed and chopped ]
Scallions [ 3, both white and green parts, chopped ]
Salt [ 3/4 teaspoon ]
Black Pepper [ 1/4 plus 1/8 teaspoon ]
Eggs [ 5, beaten ]
Vegetable Oil [ 2 tablespoons ]
Soy Sauce [ for serving ]

1.    Mix together Pork, Mushrooms, Scallions, Salt and Pepper with a fork, breaking Pork into small pieces.
2.   Add Eggs to Pork Mixture and mix.
3.   In an 8-inch nonstick pan over Medium-Low heat, heat 2 Teaspoons Vegetable Oil.
4. Pour half of Egg Mixture into pan and spread evenly. Cook until mixture bubbles at its edges.
5.   Cover pan and cook until omelet top is opaque, about 4 minutes.
6.   Uncover pan and cook until bottom of omelet is golden brown, another 3-4 minutes.
7.   With a spatula, flip omelet over.
8.   Drizzle remaining 1 Teaspoon Vegetable Oil down the side of the pan, to slide under omelet.
9.   Cook omelet until browned on the second side, 2-3 minutes.
10.   Remove to a plate.
11.   Repeat to cook the remaining egg mixture.
12. Cut omelets into wedges and serve with rice and soy sauce for dipping.

Makes 2 omelets, enough for 2-4 people, depending on appetite and number of other dishes in the meal.

[ (1) My supermarket didn't carry wood ear mushrooms, so I substituted Porcini. I don't know how it compares in terms of authenticity, but it tasted great.    (2) Nguyen also suggests fish sauce as a dipping alternative, and proposes adding sliced serranos or Thai chiles to either dip.    (3) The flipping of the omelet can be daunting; don't let it defeat you. Just grit your teeth and do it quickly. It'll turn out just fine. ]

12 Days of Cookies: Day the Twelfth(Dulce de Leche Sandwich Cookies)

noreply@blogger.com (Melissa Belanger) — Sat, 15 Dec 2012 03:49:00 +0000

I'm pretty sure that nothing I say could make you want these cookies more than this picture does.

So why even try?

All you have to know is this: the cookies here are darkly chocolatey, and relatively soft and chewy. A minute or two more, though, could take them to crunchy - if that's your thing. And that dulce de leche filling? Imagine caramel that you've cooked for a minute or two extra. Golden, gooey, sticky, and sweet with just a hint of bitterness underneath.

Go for it. In fact, go for all 12 of these recipes. It's been great sharing with you this holiday season - can't wait to do it again next year. Happy holidays!

Dulce de Leche Sandwich Cookies
from Martha Stewart Living

Flour [ 3/4 cup ]
Unsweetened Dutch-Process Cocoa Powder [ 1/4 ]
Coarse Salt [ 3/4 teaspoon ]
Baking Powder [ 1/4 teaspoon ]
Unsalted Butter [ 2 tablespoons, at room temperature ]
Sugar [ 1/4 cup ]
Light Brown Sugar [ packed, 1/4 cup ]
Egg [ 1 ]
Egg Yolk [ 1 ]
Semisweet Chocolate [ 4 ounces, melted and cooled ]
Vanilla Extract [ 1/2 teaspoon ]

Dulce de Leche [ 1/2 cup ]

1. Whisk together Flour, Cocoa Powder, Salt, and Baking Powder. Set aside.
2. In the bowl of a mixer at Medium speed, beat Butter, Sugar, and Brown Sugar until mixture is light-colored
and fluffy.
3. Mix in Egg, Egg Yolk, Chocolate, and Vanilla Extract.
4. Reduce speed to Low and add Flour Mixture. Mix just until no streaks remain.
5. Shape Dough into a ball. Flatten into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

6. Line cookie sheets with parchment paper.
7. Dust counter with flour.
8. Roll Dough out to a thickness of 1/8 inch.
9. Cut cookies out with a 2-inch round cutter.
10. Place cookies on prepared cookie sheets, spacing them at least 1 inch apart.
11. Use a tiny cutter to cut the center out of half of the cookies.
11. Re-roll dough from cut-out centers and repeat preceding steps.
12. Heat oven to 375 degrees.
13. Refrigerate cookies on sheets 30 minutes.

14. Bake Cookies until set. This will take 7-9 minutes.
15. Remove cookies from sheets and cool on baking racks.

16. When cool, sandwich Cookies with 1 teaspoon Dulce de Leche.

Makes about 18 cookies.

12 Days of Cookies: Day the Eleventh( Ginger Spice Cookies)

noreply@blogger.com (Melissa Belanger) — Fri, 14 Dec 2012 02:26:00 +0000

I grew up calling these gingersnaps. Apparently this was wrong. Apparently gingersnaps should snap. Apparently anything too soft to snap is merely a ginger cookie. Apparently some people are too damn literal.

I've never been able to figure out why anyone would want a real gingersnap, anyway. Who'd want a mouthful of cookie that crunches like spiced glass when they could have something soft, chewy, and aesthetically crackled?

This is the ginger cookie. Not a. Not my. The. Fifteen other discarded recipes told me so.

They're soft and warm and thoroughly spiced, with enough ginger to keep your tongue singing. And, to top things off, they're filled with chips of crystallized ginger, for a little extra bite in every...well, in every bite. Try them. I dare. you. Your mouth will thank you. And your sinuses too.

Ginger-Spice Cookies
ever-so-slightly adapted from Bon Appetit

Flour [ 2 cups ]
Ground Ginger [ 2 1/2 teaspoons ]
Baking Soda [ 2 teaspoons ]
Cinnamon [ 1 teaspoon ]
Cloves [ 1 teaspoon ]
Salt [ 3/4 teaspoon ]
Crystallized Ginger [ chopped, 3/4 cup ]
Dark Brown Sugar [ packed, 1 cup ]
Vegetable Shortening [ 1/2 cup, at room temperature ]
Unsalted Butter [ 1/2 cup, at room temperature ]
Egg [ 1, large ]
Mild Molasses [ 1/4 cup ]

Sugar [ for rolling ]

1. Whisk together Flour, Ground Ginger, Baking Soda, Cinnamon, Cloves, and Salt.
2. Stir in Crystallized Ginger.
3. In the bowl of a mixer at Medium-High speed, beat together Brown Sugar, Shortening, and Butter until
      light and fluffy.
4. Mix Egg and Molasses into Butter Mixture. Mix until well blended.
5. Stir in Flour Mixture and mix until just blended.
6. Cover Dough and refrigerate until well-chilled and no longer sticky, preferably overnight.

7. Heat oven to 350 degrees.
8. Spray cookie sheets with nonstick cooking spray.
9. Pour Sugar into a shallow bowl.
10. Roll Dough into 1 1/4-inch balls.
11.   Roll Cookies in Sugar to coat and set on greased cookie sheets, keeping at least 2 inches between cookies.
12. Bake Cookies for about 9 minutes. Tops should be crackly, but cookies should be barely set.
13. Cool Cookies on cookie sheets for 1 minute; then transfer to baking racks to cool.

Makes about 30 cookies.

12 Days of Cookies: Day the Tenth(Espresso Tarts)

noreply@blogger.com (Melissa Belanger) — Wed, 12 Dec 2012 17:42:00 +0000

Sometimes, in the wake of the holidays, with a mountain of dishes in the sink and wrapping-paper tumbleweed rolling through the living room, it can be hard to muster up much enthusiasm about starting the day.

These are the days made for slippers, movie marathons, and just letting the puppy have that wrapping-paper tube if he really wants it so badly.

But it turns out that when you're a grown-up, people expect you to get up and go to work. AND be productive. Even if you're suffering from a Honey-Baked Coma. Feel free to imagine my thoughts on that situation.

This is when you're going to shine. Because you made teeny little espresso tartlets for the ones you love: espresso sugar-cookie cups, filled with Kahlua brownies and topped with mocha ganache. And just for funs? A chocolate-covered coffee bean. Good morning, world. I just may be able to face you after all.

Espresso Tarts
by Better Homes and Gardens
from Christmas Cookies 2010

Unsalted Butter [ 1/4 cup, softened ]
Shortening [ 1/4 cup ]
Cream Cheese [ 2 ounces, softened ]
Brown Sugar [ packed, 1 cup ]
Baking Powder [ 1/2 teaspoon ]
Salt [ 1/2 teaspoon ]
Cinnamon [ 1/2 teaspoon ]
Nutmeg [ 1/4 teaspoon ]
Egg [ 1 ]
Instant Espresso Powder [ 1 tablespoon ]
Vanilla Extract [ 2 teaspoons ]
Flour [ 2 1/2 cups ]

Semisweet Chocolate [ 5 ounces, chopped ]
Unsalted Butter [ 2 tablespoons ]
Egg [ 1 ]
Brown Sugar [ packed, 1/3 cup ]
Kahlua [ 1 tablespoon ]
Vanilla Extract [ 2 teaspoons ]
Cinnamon [ 1/2 teaspoon ]
Nutmeg [ 1/4 teaspoon ]
Cardamom [ 1/4 teaspoon ]

Whipping Cream [ 1/3 cup ]
Instant Espresso Powder [ 1 teaspoon ]
Semisweet Chocolate [ 3 ounces, chopped ]

Chocolate-Covered Coffee Beans [ about 40 ]

1. In bowl of a mixer, at Medium Speed, combine Butter, Shortening, and Cream Cheese for 30
      seconds.
2. Mix in Brown Sugar, Baking Powder, Salt, Cinnamon, and Nutmeg until fully combined.
3. Mix in Egg, Espresso Powder, and Vanilla until fully combined.
4. Mix in Flour until just combined.
5. Cover Dough with plastic wrap and chill in refrigerator for 1 hour.

6. Heat oven to 325 degrees.
7. Spray mini-muffin pans with nonstick cooking spray.
8.   Divide Dough into 36 balls [ each will be about 1 1/4 inches in diameter ].
9.   Place 1 Ball into each mini muffin cup and press Dough up sides of cup.

10.   In a small pot over Low heat, stirring constantly, melt Semisweet Chocolate and Butter.
11.   Remove pot from heat.
12.   Mix in Egg, Brown Sugar, Kahlua, Vanilla Extract, Cinnamon, Nutmeg, and Cardamom.
13.   Fill each Pastry Cup with 1 rounded teaspoon of the Chocolate Filling.
14.   Bake filled Cups until filling is set and puffed [ this will take about 15 minutes ].
15.   Set muffin pans on baking racks to cool for 5 minutes.
16.   After 5 minutes, remove tarts from pan and cool on baking racks.

17.   In a small pot over Medium heat, bring Whipping Cream and Espresso Powder to a boil.
18.   Immediately remove from heat and drop in Semisweet Chocolate. Do not stir.
19.   Let stand for 5 minutes and then stir until smooth.
20.   Spoon a small amount of Ganache over each tart.
21.   Top Ganache with a Chocolate-Covered Coffee Bean.

Makes about 36 cookies.

12 Days of Cookies: Day the Ninth(Almond Sugar Cookies)

noreply@blogger.com (Melissa Belanger) — Wed, 12 Dec 2012 00:03:00 +0000

Sugar cookies are important to the fragile ecosystem of the cookie box. They break up the miles and miles of brown baked goods: ginger, molasses, chocolate, mocha....all delicious, but not particularly colorful.

Plus, how else are you supposed to meet your yearly recommended allowance of jimmies?

Or is it sprinkles? What say you on the sprinkles/jimmies controversy? And while we're at it, how do you feel about pop/soda?

And now that I've provoked an argument...here. Have a cookie.

These cut-outs are just a teense different from the standard. The cookies have ground almonds for a little bit of added chew and texture [I used some almond meal I had left over from making macaroons]. And the frosting is full of my favorite wish-I-could-bathe-in-it kitchen product, almond extract. Actually, I doubled the almond extract. The girl likes almond extract. Slather 'em with frosting, pour on the jimmies, and bring a little color to the season.

Almond Sugar Cookies
slightly adapted from Better Homes & Gardens
in Christmas Cookies 2012

Unsalted Butter [ 1 cup, softened ]
Sugar [ 1 1/2 cups ]
Baking Powder [ 1/2 teaspoon ]
Salt [ 1/2 teaspoon ]
Eggs [ 2 ]
Milk [ 1/4 cup ]
Vanilla Extract [ 1 teaspoon ]
Almond Extract [ 1/2 teaspoon ]
Blanched Almonds [ Ground, 1/2 cup ]
Flour [ 3 cups ]

Cream Cheese [ 8 ounces, softened ]
Unsalted Butter [ 1/2 cup, softened ]
Almond Extract [ 1 teaspoon ]
Powdered Sugar [ 5-6 cups ]
Food Coloring [ as desired ]

Sprinkles, Nonpareils, Decorating Sugars, etc. [ as desired ]

1.   In the bowl of a mixer, beat Butter on Medium speed for 30 seconds.
2.   Mix in Sugar, Baking Powder, and Salt. Beat until fully combined.
3.   Mix in Eggs, Milk, Vanilla Extract, and Almond Extract. Beat until fully combined.
4.   Mix in Ground Almonds and Flour until just combined.
5.   Divide Dough in half. Flatten each half into a disk, and wrap in plastic wrap.
6.   Refrigerate Dough until chilled but still pliable [ this will take approximately 2 hours ].

7.   Heat oven to 350 degrees.
8.   Flour your counter lightly and roll Dough until it is 1/8 inch thick.
9.   Cut Dough with 4-inch cookie cutters of your choosing.
10.   Arrange cookies at least 1 inch apart on ungreased cookie sheets.
11.   Bake until edges just begin to turn light brown [ this will take about 7 minutes ].
12.   Remove Cookies from cookie sheet and cool on wire racks.

13.   In the bowl of a mixer, on Medium speed, mix Cream Cheese, Butter, and Almond Extract. Mixture should look fluffy.
14.   Gradually beat in 5-6 cups Powdered Sugar until Frosting reaches the consistency you want.
15.   Color frosting with Food Coloring.

16.   Decorate Cookies with Frosting and Sprinkles, Nonpareils, Edible Glitter, Decorating Sugars, or other decorations.

Makes about 50 Cookies.

[Note: this makes what might be construed as a meager amount of frosting. If you like to be festively generous with your icing, you might want to double the recipe.]

12 Days of Cookies: Day the Eighth(Chocolate Cherry Coconut Macaroons)

noreply@blogger.com (Melissa Belanger) — Tue, 11 Dec 2012 00:04:00 +0000

There's nothing better than a macaroon.

Obviously, that statement is a date-based opinion. Tomorrow I might be telling you that there's nothing better than pulled pork. Or a cruller. Or banana quesadillas [trust me: it's a thing].

But today I'm championing the macaroon, and here's why: it's delicious, and even a monkey could make it. That's a winning combination. You know, in case you were laid up in bed with two broken legs, a horrible cookie craving, and a macaque. Crisis averted.

The simplest macaroon recipes I've seen have only two ingredients: coconut and sweetened condensed milk. If they're really fancy, a pinch of salt is thrown in there. And that's beautiful. Because everyone has to start baking somewhere, and it's nice that there's a non-threatening option, something without pastry wheels and laminated doughs.

And once you've mastered that, try bumping it up with these little monkeys: coconut milk and toasted coconut to drive home that subtle flavor, dried cherries for a sweet-tart kick, and chocolate. Because, well, Chocolate. As Fine Cooking says, they're somewhere between a cookie and a truffle. And that's just fine with me.

Chocolate Cherry Coconut Macaroons
from Fine Cooking

Sweetened Shredded Coconut [ 1 3/4 cups ]
Cream of Coconut [ 2/3 cup ]
Unsweetened Cocoa Powder [ 1/3 cup ]
Egg Whites [ 2, large ]
Vanilla Extract [ 1 teaspoon ]
Salt [ 1 pinch ]
Dried Cherries [ 3 ounces, coarsely chopped ]

1.   Heat oven to 325 degrees.
2.   On a cookie sheet, spread 1 1/2 cups of the Coconut.
3.   Bake, stirring often, until a little of the Coconut has turned light-golden brown. This should take 8-10 minutes.
4.   Let Coconut cool; turn off oven.

5.   Whisk together Cream of Coconut, Cocoa, Egg Whites, Vanilla Extract and Salt.
6.   Mix in Dried Cherries and Toasted Coconut.
7.   Cover bowl; refrigerate until cold and firm [ this will take at least 2 hours ].

8.   Heat oven to 325 degrees.
9. Line a cookie sheet with parchment paper.
10.   Roll Mixture into balls, with about 1 heaping tablespoon of Mixture per ball. [ It may help to have wet hands for this step. ]
11. Place on sheet, keeping about 2 inches between Macaroons.
12.   Place a pinch of remaining Untoasted Coconut on the top of each Macaroon.
13.   Bake about 20 minutes. Coconut Topping should be golden and outsides should not be sticky, but insides will still be soft.
14.   Cool on cookie sheet for 3 minutes, then transfer to a rack and cool completely.

Makes about 20 cookies.

12 Days of Cookies: Day the Seventh( Ginger-Kissed Fudge Brownies)

noreply@blogger.com (Melissa Belanger) — Fri, 07 Dec 2012 17:58:00 +0000

Let us be clear: the name "Ginger-Kissed" was not my idea. That's a little too precious for me. It's the original author's title. And since this recipe comes from a mangled single magazine page that I found stuffed in a binder in the back of my closet, I felt like it was important to offer up the original title. In case it would help someone identify the author. I feel pretty bad about failing to give credit where credit's deserved.

Because credit is deserved. These are some great brownies. For one thing, when properly made, they come just shy of requiring a spoon. Which is one of my main brownie criteria. If you want cake, eat cake. A brownie should be fudgy.

For another thing, they have a thick layer of gooey frosting. Kudos to the original author for not assuming that just because the brownie's fudgy, I'm not going to need any frosting. There's no austerity in brownies.

And then there's the ginger. These aren't really ginger-kissed. Maybe ginger-warmed. Or ginger-embraced. Ginger-flirted? Okay, fine. Ginger-kissed. The point is, they aren't gingersnaps. They're brownies. With a little ginger heat for extra interest.

Which is nice, because it tastes surprisingly great. And also because I've heard that spicy foods like ginger help speed the metabolism. And I'm gonna need that after eating a pan of these in a weekend. Stop judging me. I was seduced. That's what happens when you've been kissed by ginger.

Ginger-Kissed Fudge Brownies
from a torn-out magazine page.
can you identify?

Flour [ 1 1/2 cups ]
Salt [ 1/2 teaspoon ]
Ground Cloves [ 1/4 teaspoon ]
Ground Nutmeg [ 1/4 teaspoon ]
Unsalted Butter [ 1 cup, softened ]
Sugar [ 1 1/2 cups ]
Brown Sugar [ packed, 1 cup ]
Light Corn Syrup [ 2/3 cup ]
Eggs [ 6 ]
Fresh Ginger [ grated, 2 tablespoons ]
Vanilla Extract [ 1 teaspoon ]
Unsweetened Chocolate [ 8 ounces, melted and cooled ]

Semisweet Chocolate [ 8 ounces, chopped ]
Unsalted Butter [ 3/4 cup ]
Light Corn Syrup [ 2 tablespoons ]

1. Heat oven to 325 degrees.
2. Line a 13x9-inch pan with heavy-duty aluminum foil, leaving extra at each side to use as handles. Spray with nonstick cooking spray.
3. Whisk together Flour, Salt, Cloves and Nutmeg.
4. In the bowl of a mixer, on Medium speed, beat Butter until fluffy.
5. Add in Sugar, Brown Sugar and Corn Syrup.    Beat until smooth.
6.   Add one Egg. Beat well until fully incorporated. Repeat with second Egg.
7.   Mix in Ginger and Vanilla Extract.
8.   Stir in Flour Mixture just until no large streaks remain.
9.   Stir in melted and cooled Unsweetened Chocolate.
10.   Pour Batter into prepared pan; spread evenly with rubber spatula, if necessary.
11.   Bake until edges of Brownies start to pull away from the sides of the pan [ this will take 40-50 minutes ].

12.   Meanwhile, in a small pot over Low Heat, melt Semisweet Chocolate and Butter, stirring frequently, until smooth.
13.   Stir in Corn Syrup.
14.   Pour Topping over still-warm Brownies in pan.
15. Cool completely before cutting. If necessary, place in refrigerator to firm up topping.

[ Notes: 1. These brownies, more than most of the other cookies I'm sharing this holiday season, are a bit iffy when frozen. The brownies themselves are fine, but the chocolate topping will occasionally develop a bloom which, while neither harmful nor unpalatable, is nonetheless unattractive. If freezing, you may want to thaw and top at the last minute.    2. I drizzled these with a little melted white chocolate for contrast.    3. Ginger is very stringy, even when grated. This might be a great time to use that pureed ginger-in-a-tube that I've been seeing in the produce section. ]

12 Days of Cookies: Day the Sixth( Almond Chocolate Thumbprints)

noreply@blogger.com (Melissa Belanger) — Thu, 06 Dec 2012 18:09:00 +0000

In the hallowed tradition of the cookie box, there are a few elder statesmen. The Buckeye. The Peanut Butter Blossom. The Decorated Sugar Cookie. And, of course, The Thumbprint.

The Thumbprint is the most homey of all the above. He's sort of fancy-looking, what with his button of filling. But it's a comfy fancy. It's a fancy that can be accomplished without rolling, without dipping, and without much fussing. A pajama-pants kind of fancy. And I'm all about the pajama pants.

Plus, it's great therapy. Everyone loves to squash something, and shoving your thumb right in the middle of a pristine ball of cookie dough, especially if you've spent the last 42 hours in close quarters with various kinds of cookie dough, is a special kind of cathartic.

These thumbprints caught my eye because they toss a little something extra into the usual Thumbprint oeuvre. The dough is made with a quick spin in the food processor, with some almonds and my verybestfriend almond extract to knock the flavor up even further. And then they're filled with my secondbestfriends, melted chocolate and butter. Heart.

Plus, they're rolled in my newest favoritest cookie helper, coarse sugar (I used turbinado). With crystals this large, rolling a cookie in coarse sugar gives it a downright crunchy exterior that's an awesome contrast to the tender insides. Plus, did I mention? Filled with chocolate and butter. This isn't just an elder statesman. It's the Emperor of Awesome. Enjoy.

Almond Chocolate Thumbprints
by Alice Medrich
from Fine Cooking

Sugar [ 1/2 cup ]
Salt [ 1/2 teaspoon ]
Almonds [whole, 4 ounces ]
Unsalted Butter [ 1 1/2 cups, cut into chunks and slightly softened ]
Vanilla Extract [ 4 teaspoons ]
Almond Extract [ 1/4 teaspoon ]
Flour [ 13 1/2 ounces ]

Coarse Sugar [ 3/4 cup ]

Semisweet Chocolate [ 7 1/2 ounces, coarsely chopped ]
Unsalted Butter [ 5 tablespoons ]

1.   In a food processor, process Sugar and Salt until powdery [ about 45 seconds ].
2. Add Almonds to Sugar Mixture. Process until fine [ about 20 seconds ].
3. Add Butter, Vanilla Extract and Almond Extract to Mixture. Pulse until smooth.
4. Add Flour. Pulse until Dough begins to come together in a ball.

5. Pour Coarse Sugar into a shallow bowl.
6.   Line several cookie sheets with waxed paper.
7.   Roll Dough into 1-inch balls.
8.   Roll Balls in Coarse Sugar to cover completely.
9.   Set Balls on prepared cookie sheets, with a slight space between each cookie.
10.   With the finger of your choice, press down the center of the Cookie to make a deep divot. You may need to dip your finger in flour or water to keep it from sticking to the dough.
11.   Cover cookie sheet and refrigerate for at least 2 hours or, even better, overnight.

12.   Heat oven to 325 degrees.
13.   Line new cookie sheets with foil.
14.   Take Cookies out of refrigerator and place on foil-lined cookie sheets, leaving 1 inch of space between Cookies.
15.   Bake Cookies for 10 minutes.
16.   Remove Cookies from oven and quickly use the end of a wooden spoon's handle to gently tamp down Cookies' divots.
17.   Return Cookies to oven and cook until barely beginning to turn golden [ this will take about another 8-10 minutes ].
18.   Remove Cookies from cookie sheets and place on cooling racks until cooled completely.

19.   In a heatproof bowl set over simmering water, melt together Semisweet Chocolate and Butter, stirring frequently, until smooth.
20.   Using a small spoon, fill divot in each cooled Cookie with Chocolate Filling. Let stand until set.

Makes about 70.

12 Days of Cookies: Day the Fifth( Oatmeal Cream Pies)

noreply@blogger.com (Melissa Belanger) — Thu, 06 Dec 2012 00:19:00 +0000

I wanted to spell the name of this recipe "Creme." With that accent like the French use. You know. The backwards one. Grave? Aigu? I don't know. It's been almost two years since I took French. It was only my minor, after all. Who can remember that far?

The point is,"creme" is extra-classy (what with being Frenchified), while "cream" is just something that comes out of a cow. "Creme" seemed to be the way to go. And then I remembered the hell of trying to make an American keyboard make foreign punctuation, and decided that I'm not really such a classy girl anyway.

Besides, there's nothing inherently classy about an oatmeal cream pie. It's not about the class. It's about oatmeal. It's about cellophane. It's about He-Man lunchboxes. And it's about filling squeezing out onto your fingers.

Oatmeal cream pies aren't the typical holiday cookie, sure. There's no icing, no food coloring, and nary a thumbprint. But I made them this year because they mesh so well with the primary emotions of the holidays: childhood nostalgia, comfort food, and unadulterated joy. Try not to be joyful while eating an oatmeal cream pie. I dare you. And when you fail, don't feel bad. Just lick your fingers and grab another.

Oatmeal Creme Pies
very slightly adapted from Theresa
at The Craving Chronicles

Unsalted Butter [ 1 cup ]
Dark Brown Sugar [ 3/4 cup ]
Sugar [ 1/2 cup ]
Molasses [ 1 tablespoon ]
Vanilla Extract [ 1 tablespoon ]
Eggs [ 2 ]
Flour [ 1 1/2 cups ]
Salt [ 1/2 teaspoon ]
Baking Soda [ 1 teaspoon ]
Cinnamon [ 1/8 teaspoon ]
Quick Oats [ 1 1/2 cups ]

Very Hot Water [ 2 teaspoons ]
Salt [ 1/4 teaspoon ]
Marshmallow Cream [ 1 jar - 7 ounces ]
Shortening [ 1/2 cup ]
Powdered Sugar [ 1/3 cup ]
Vanilla Extract [ 1/2 teaspoon ]

1. Heat oven to 350 degrees.
2. In the bowl of a mixer, cream Butter, Brown Sugar, Sugar, Molasses, Vanilla and Eggs.
3. In a second bowl, mix Flour, Salt, Baking Soda and Cinnamon.
4. Add Flour Mixture to Butter Mixture.
5. Mix Oats into Dough.
6. Drop tablespoonfuls of Dough onto ungreased cookie sheets.
7. Bake until edges just begin to brown, 10-12 minutes.
8. Cool completely.

9. Place Salt in small bowl.
10. Pour Hot Water over Salt and stir until Salt has completely dissolved. Set aside to cool.
11. In the bowl of a mixer, combine Marshmallow Cream, Shortening, Powdered Sugar and Vanilla Extract until light and fluffy.
12. Add cooled Salt Water to Filling and mix to combine.
13. Sandwich cooled Cookies with a healthy dollop of Filling between them.

[Note: this amount of filling might seem meager to frosting monsters like myself. You might want to consider doubling it. What could it hurt? Worst case scenario, you have to eat the leftovers with a spoon in front of the Doctor Who Christmas special. Less than tragic.]

12 Days of Cookies: Day the Fourth( Double Chocolate-Double Peanut Butter Cookies)

noreply@blogger.com (Melissa Belanger) — Tue, 04 Dec 2012 17:59:00 +0000

Do you ever look at a picture of food you've just taken and think "Ooooooh, sexy!"? No? Just me? Okay then.

Sexiness is important when you're talking about a cookie box. But we can call it "elegance" or "impressiveness" if that makes you feel less squeamish. The point is, when you're making cookies as a gift, they should be impressive. Chips Ahoy are fine when you just want an easy sugar fix. But they'd make a crap gift. If this is something special you're doing for someone else, you should be going for the wow. Things should be colorfully iced. Or covered in jimmies. Or delicately layered or dipped in two kinds of chocolate or rolled like adorable little snails.

But then there's this: if you're making 20 kinds of cookies, they can't all be cut-outs with a six-step icing procedure. Not unless you're planning on starting your Christmas baking on New Year's Day. Sometimes, instead of the visual impact, it's okay to go for the taste impact. Play to your loved ones' childhood nostalgia and give 'em a chocolate-chip variant. If they're as good as these, no one's going to miss the royal icing - and it'll leave you a little extra time to mold dozens of flaky little tassie shells for the next recipe.

These sexy little beasts (er...impressive little beasts) are like dark, chewy little brownies filled with enormous dark chips (I like Ghirardelli because they're bigger than standard chips). It's almost like drowning in chocolate. A dark, rich, slightly bitter death slowly taking over all your senses...and then you hit a peanut butter chip. And it's like a sweet reprieve you didn't even realize you needed. Make a batch. Make three batches. That's the beauty of an easy cookie. You've always got time to make extras for the baker.

Double Chocolate Double Peanut Butter Cookies
by Valerie
from Une Gamine dans la Cuisine

Flour [ 1 1/2 cups ]
Unsweetened Cocoa [ 1/2 cup ]
Baking Soda [ 3/4 teaspoon ]
Salt [ 1/4 - 1/2 teaspoon ]
Unsalted Butter [ 1/2 cup, softened ]
Creamy Peanut Butter [ 1/2 cup ]
Sugar [ 1 cup ]
Dark Brown Sugar [ tightly packed, 1 cup ]
Eggs [ 2, at room temperature ]
Vanilla Extract [ 1 teaspoon ]
Dark Chocolate Chips [ 10 ounces ]
Peanut Butter Chips [ 3/4 cup ]

1.   Sift together Flour and Cocoa.
2.   Whisk in Baking Soda and Salt.
3.   In a mixer on Medium-High speed, beat Butter, Peanut Butter, Sugar and Dark Brown Sugar for 3
         to 5 minutes, until smooth and fully combined.
4.   Add Eggs, one at a time, beating mixture for 1 minute between additions.
5.   Add Vanilla and beat 2 minutes.
6.   Lower mixer to Low speed and add Flour Mixture; beat just until combined.
7.   With a wooden spoon, mix in Chocolate Chips and Peanut Butter Chips.
8.   Cover Dough with plastic wrap and chill for at least 4 hours.

9.   Heat oven to 350 degrees.
10.   Line cookie sheets with parchment paper.
11.   Roll rounded tablespoons of Dough into balls and place on prepared cookie sheets, leaving 1 inch
           between balls.
12.   Bake 8-10 minutes, or just until edges look set. Middles will still look wet, but will set up while cookies
            cool.
13.   Leave cookies on cookie sheet for 10 minutes; then remove to a cooling rack to cool completely.

Makes about 35 Cookies.

12 Days of Cookies: Day the Third( Bourbon-Raisin Bars with Cinnamon Glaze)

noreply@blogger.com (Melissa Belanger) — Tue, 04 Dec 2012 01:55:00 +0000

Do you have enough to do this holiday season? Present wrapping? Pastry baking? Tree-trimming? Here's one more item for the list: Appreciate Raisins More.

It ain't gonna do itself, people. It seems to be ingrained in human nature to pass over raisins as "those little brown things in oatmeal cookies." This is shameful. Raisins have dignity. They have purpose. They are a fruit in their own right.

Well, no, actually. Grapes are a fruit in their own right. Raisins are what's left over after grapes have had all the life force sucked out of them. But since raisins are about a thousand times tastier than grapes, that just proves that life force is pretty low down there on the flavor scale. Negative flavor, really. Which leads us to some religious concerns and some doubts about the whole vampire mythos. But that's a discussion for another day.

The point is, raisins are amazing and they deserve top billing once in a while. Like in these bars, which are crumbly and chewy and cinnamon-ey and laced with bourbon. What? Had you at "bourbon?" Thought so.

Just don't try to slurp the raisin filling off the wooden spoon as it's cooking. I know it's gorgeous and dark and velvety-looking. I know they're plump and juicy and calling to you. But my blistery tongue's here to [inconprehensibly] tell you: boiling raisins are HOT, folks. No joke. No cookie is worth a holiday injury. Well, maybe these are. But that's a decision for you and your tongue.

Bourbon Raisin Bars with Cinnamon Glaze
basically entirely from Mallory
from Fork vs. Spoon

Sugar [ 1/4 cup ]
Constarch [ 1 tablespoon ]
Water [ 3/4 cup ]
Bourbon [ 1/4 cup ]
Raisins [ 2 cups ]
Cinnamon [ 1/2 teaspoon ]

Unsalted Butter [ 1/2 cup, at room temperature ]
Brown Sugar [ packed, 1 cup ]
Flour [ 1 1/2 cups ]
Baking Soda [ 1/2 teaspoon ]
Salt [ 1/2 teaspoon ]
Old-Fashioned Rolled Oats [ 1 1/2 cups ]
Pecans [ roughly chopped, 1 cup ]
Water [ 2 tablespoons ]

Powdered Sugar [ 1 1/2 cups ]
Milk [ 3-4 tablespoons ]
Cinnamon [ 1/2 teaspoon ]

1. In a medium pot, mix Sugar, Cornstarch, Water, Bourbon, Raisins and Cinnamon.
2. Bring Raisin Mixture to a steady simmer over Medium heat.
3. Stirring often, cook until Raisin Mixture is thickened and no longer cloudy. This will take 3 to 5 minutes.
         Unless, like me, you tripled the recipe. Then it will take 5000 years, give or take.
4.   Remove pot from heat and allow Raisin Mixture to cool.

5.   Heat oven to 350 degrees.
6.   Line a 9x13-inch pan with heavy-duty foil; then spray with nonstick cooking spray.
7.   Whisk together Flour, Baking Soda and Salt.
8.   In a mixer bowl, cream Butter and Sugar.
7.   Add dry ingredients to Butter Mixture.
8.   Stir Oats, Pecans and 1 Tablespoon Water into Mixture. The resulting Mixture will look like apple crisp
         topping. Control yourself and try not to eat it all.

9.   Divide Crumbly Mixture in two. Press 1 portion onto bottom of prepared pan.
10.   Spread Raisin Filling over Crumbly Crust.
11.   Stir remaining 1 Tablespoon Water into second portion of Crumbly Mixture.
12.   Sprinkle newly-dampened Crumbly Mixture over Raisin Filling and press down gently to flatten.
13.   Bake approximately 35 minutes [topping will be golden brown ].
14.   Set on a baking rack until completely cool.

15.   Whisk together Powdered Sugar, Cinnamon and Milk.
16.   Drizzle over cooled Bars.