Laura Rebecca's Kitchen

2009 Slice, Dice + Spice NY Champs!

2009-10-26T07:25:00.002-04:00

So, when are we all taking a trip to Chef Kate Elliot's restaurant, Juniper . ?

Are you there blog? It's me, Laura. I have Raspberry Scones.

2009-09-27T16:18:00.007-04:00

You know how some food bloggers parlay their work into cookbooks? Or become food writers or food photographers. Or pursue a full-time career in the culinary arts.

Not me. This little blog, which I have woefully neglected lately, has not gotten me a food-related job.

But it has helped me get a web-related job.

Three weeks ago, I joined SUNY Geneseo at its Web Communications Manager. (Check us out on the TODAY show!) I'm work in the College Communications department, and I'm in charge of the College's strategic communication and brand conformity across the web, which includes our website (re-launch to come soon) and social media.

It is a *big* job -- transitioning a website with 30,000+ pages is daunting -- but I don't think I've ever gotten a warmer welcome or more support at work than from my new employers. It's a challenge but it's a very good one. (And the salary increase doesn't hurt, either.)

But back to the topic at hand: all that time spent writing about and photographing food, updating on facebook, tweeting on twitter, etc. etc. -- it all helped me land my new job. I don't think I would have gotten an offer without my time spent here.

It's so strange, isn't it? When you do something as a hobby, you just see it as that: something pleasant to do to pass the time. But you never know when your playing will turn into something bigger, and when it does, it's a happy surprise.

---

Our department is housed in a renovated frat house (insert joke here), which means we have a full, working kitchen. (Also, one and a half baths.) So about a week after I started, I brought in some raspberry scones and heated up in the oven before serving. They disappeared quickly.

I don't think there's anything wrong with using baked goods to assist with job-security, do you?

Raspberry Drop Scones (adapted)

1/2 cup milk
1 egg
1 tsp. pure vanilla extract
2 cups flour
2 tsp. baking powder
½ tsp. salt
1/4 cup cold butter, cubed
3 Tbsp. sugar
1 cup frozen raspberries
1 Tbsp. large sugar crystals (or just use more regular sugar)

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.

In a small mixing bowl, whisk together the milk, egg, and vanilla; set aside.

In a large bowl, mix together the flour, baking powder and salt. Add in the cubed butter and use a pastry blender or your hands to work the butter into the dry ingredients; the butter should resemble small peas. Add in sugar and raspberries and mix gently.

Using a rubber spatula or a wooden spoon, pour in the milk/egg mixture, reserving about a tablespoon for later. When the dough forms into a ball, knead the mixture a few times with the spatula/spoon and drop large spoonfuls of dough onto the prepared baking sheet.

Brush remaining milk/egg over top each scone and sprinkle with remaining tablespoon of sugar.

Bake for scones for about 15 minutes or until golden. Cool on a rack.

Yields 8 - 12 scones.

Coconut Macaroons and Confections of a Master Baker

2009-09-05T10:34:00.006-04:00

A few weeks ago, Stephanie to participate in The Edible Word for Confections of a (Closet) Master Baker by Gesine Bullock-Prado.

The rules were to "pick a dish that she mentions in the book or an ingredient that she talks about. Find a recipe or create a recipe for that dish, pastry or ingredient, and make it! (or if you like, make one of the yummy recipes she's included in the book)

Post an entry with a picture to your blog and share with us what compelled you to pick that particular dish, and any history about the recipe you created or are using to make that dish."

Bullock-Prado's book is a fun read -- though the publishing company organized some of the recipes and chapters a bit oddly and I am bothered by the author's attitude toward people who aren't thin.

Bullock-Prado is known for her french-style, almond macaroons. It's a recipe and cookie near and dear to her heart, which she writes at length about. Unfortunately, it's so near and dear that she doesn't share her recipe with her readers.

Still all this talk about macaroons had me craving *coconut* macaroons and, fortunately, Bullock-Prado provides a nice recipe for these on her blog.

They come together quickly and easily -- and the result is absolutely delicious. I didn't dip these in melted dark chocolate, but that would be a nice touch!

Coconut Macaroons (adapted)

4 egg whites
3 ½ cups sweetened shredded coconut
¾ cup sugar
1 tsp. vanilla
½ tsp. salt

Preheat oven to 300-degrees F. Line two baking sheets with parchment paper; set aside.

Combine all ingredients into a metal/heatproof bowl and set the bowl on a saucepan of simmering water. Stir occasionally to prevent the bottom from burning.

When the mixture is hot and has thickened slightly (about 10 minutes), use a medium sized cookie scoop, to scoop and drop batter onto the prepared baking sheet. Bake for 15 to 20 minutes, or until the edges are dark golden brown, rotating the pans from front to back and top to bottom half-way through the baking time.

VOTE! VOTE! VOTE!

2009-08-22T11:29:00.003-04:00

Game ON! Vote for my Finger Lakes Fantastic Onion Burger (and four sides) by clicking here, or send an email to Rebecca@VisitFingerLakes.com with "FLX Ultimate Burger Vote: Laura Kenyon" in the subject line.

Thank you for your support and enjoy the recipes!

Finger Lakes Fantastic Onion Burger

Olive oil
2- 3 garlic cloves, minced (Mullala Garlic)
1 medium onion, diced ( Jones Brook Produce)
Round wholegrain loaf (Kitchen Blessings)
1 lb ground beef from Bedient farms
Salt and pepper
sliced tomatoes (Seneca Vegetables)
Baby arugula or salad greens (Ambrosia Acres Family Farm)
Franjo farms Onion Garlic Asiago spread
nasturtium flowers for plate garnish, optional (Ambrosia Acres Family Farm)

In a small sauté pan, heat olive oil over medium heat. Add onion and garlic and sauté until translucent; set aside and allow to cool to room temp.

Slice bread into four wedges, then slice horizontally to form buns; set aside.

Mix garlic and onion with ground beef; season with salt and pepper. Form four triangular patties (they should be similar in shape to the buns) about ¼-inch thick. Grill over medium-high heat, flipping once, to desired doneness.

While burgers are cooking, lightly brush the insides of the bun with olive oil, and place face-down on grill to toast.

When burgers are ready, place arugula or salad greens and tomato on bottom half of bun. Top with burger, then top with other half of the bun spread generously with Onion Garlic Asiago spread. Garnish plate with nasturtium, if desired.

Quick Pickles
1 pint of pickling cucumbers (Gale-Wyn Farm)
1 bottle of Roasted Garlic/Red Wine Balsamic Vinaigrette (Chef Lerman)
Sprigs of fresh dill (Firefly Farm)

Wash cucumbers and cut on a diagonal into ¼-inch slices; set aside. Heat vinaigrette in a small saucepan over medium heat until it simmers. Add cucumbers, let simmer for a minute and remove from heat. Allow cucumbers to cool until slightly warm; add sprigs of dill and stir to mix. Cool to room temperature or chill before serving.

Height of Summer Tomato and Basil salad
1 pint of grape tomatoes, halved (Gale-Wyn Farms)
Fresh basil cut in a chiffonade (Seneca Vegetables)
Maple Lemon-Lime Basil Vinaigrette (Canadice Kitchens/Sugarbush Hollow)
Salt and pepper to taste

Toss tomatoes, basil, vinaigrette (start with a couple of tablespoons and add more if desired), salt and pepper.

Lime-kissed Fire Roasted Corn
Unshucked ears of corn (Jones Brook Produce)
Lime wedges
Salt and pepper

Heat grill to medium high. Peel back the corn husks, being careful not to remove them completely, and remove the corn silk. Pull the husks back up over the corn so the ear is covered by the husk. If necessary, tie a spare piece of husk around the end of the corn to keep the husk closed.

Place the corn in their husks on the hot grill; cover. Turn the corn occasionally, until the husks are charred on all sides, about 15 to 20 minutes.

Remove corn from grill and allow to sit for 5 minutes. Remove the husks from the corn, and rub the ears with lime wedges. Season with salt and pepper.

Market Fresh Peach Blueberry Lemonade
8 ripe peaches, washed and pitted
2 pints of blueberries, picked over and rinsed
1 whole lemon, rinsed
Honey, to taste

Combine peaches, blueberries, and lemon in a juicer and process. Taste, and adjust sweetness by adding honey if needed. Garnish with a lemon wedge and extra berries.

Cooking as a Spectator Sport: An Interview with Michael Pollan

2009-08-10T10:18:00.003-04:00

Here's an interesting interview with Michal Pollan on cooking as a spectator sport. I don't agree with everything he says (particularly about the obesity epidemic; this has shaped my thinking on that topic) but the idea that cooking was a giant evolutionary step is particularly provacative.

Ultimate Finger Lakes Burger Challenge at the Canandaigua Farmers' Market

2009-08-08T14:32:00.005-04:00

Slice Dice & Spice NY is an effort by Visit Finger Lakes to promote local food. They're hosting three farmers' market challenges in which a total of nine foodies shop their local market to find ingredients to build the Ultimate Finger Lakes Burger. Once all the events are completed, recipes & photos will be posted to the Slice, Dice & Spice NY site and open to online voting. Click here for info.

I was lucky enough to be included in the event and had such a good time!

Gale, Chris and I were worked with Chef David Buchanan from Bristol Harbor at the Canandaigua Farmers' Market Challenge. Chef David is so talented, thoughtful and all-around awesome that Shane & I are already planning a trip to Bristol Harbor for dinner.

If interested, you can view video of the event (my butt makes an appearance around minute 3:15 -- whee!) and more pictures (in which I look nefarious, because THE CAMERA DOESN'T LIE).

BIG thank yous to Chef David, Gale, Chris and, especially, the hard-working folks at Slice, Dice & Spice NY!

Indian-Spiced Pulled Chicken Sandwiches

2009-08-06T18:18:00.000-04:00

What can I say about this sandwich, except NOM NOM NOM NOM NOM ?

Ok, I can say a bit more: it's perfect for summer because you don't have to turn on the oven. It's got a curry/mango kick. It takes advantage of all that fresh arugula that's available right now.

And it's freakin' delicious. So, to reiterate: NOM NOM NOM NOM NOM.

Indian-Spiced Pulled Chicken Sandwiches (adapted)

3/4 cup plain whole-milk yogurt
3/4 cup mango chutney
2 Tbsp. fresh lime juice
2 tsps. curry powder
4 cups shredded rotisserie chicken
2 scallions, thinly sliced
salt and freshly ground pepper
1 cup baby arugula leaves
4 very soft rolls, split

In a medium bowl, whisk together the yogurt, chutney, lime juice and curry until blended . Add the shredded chicken and scallions and toss well. Season with salt and pepper. Place arugula on the rolls, top with the pulled chicken salad and enjoy.

Serves 4.

Chocolate and Vanilla Ice Cream Cake

2009-08-05T09:00:00.001-04:00

Happy Birthday, Sadie!

Today is Sadie's 11th Birthday. And we celebrated, at her request, with a homemade ice cream cake.

Make an ice cream cake from scratch is dead simple. (Time-consuming but simple.) Basically, I followed the instructions outlined in this guide and made a few tweaks. I'd recommend watching the video before making this cake simply to get a visual of what to do, but it really is easy. And delicious.

I did not use my own ice cream for this cake, but that is my next ice cream cake goal. If you use store-bought, make sure to choose a high-quality brand so that the cake's taste is fantastic as its aesthetics.

Chocolate and Vanilla Ice Cream Cake
1 package of Oreo cookies
1/4 cup butter, melted
1 qt. chocolate ice cream
1 qt. vanilla ice cream
non-dairy whipped topping, thawed
sprinkles (optional)
cake decorating gel (optional)

Place chocolate ice cream in the refrigerator and allow to soften.

Set aside 6 Oreo cookies. Crush the remaining cookies and, in a medium bowl, mix cookie crumbs thoroughly with the melted butter.

Press half to two-thirds of the cookie crumbs into the bottom of a springform pan. (The amount you use with determine the thickness of the cake's crust.) Set the remaining crumbs aside. Place springform pan in the freezer for 10 minutes to allow the crust to harden.

Place softened chocolate ice cream into a medium bowl and stir; it should be smooth and spreadable. Remove springform pan from the freezer and spread the chocolate ice cream evenly over the chocolate cookie crust. Sprinkle the surface of the ice cream with the remaining cookie crumbs (use as much or as little as you choose) and gently press the crumbs into the ice cream. Cover the pan with aluminum foil and chill in the freezer until hard, at least four hours.

Once the cake layer is almost ready, place the vanilla ice cream in the refrigerator and allow to soften. Once the vanilla ice cream is ready, remove springform pan from the freezer and spread the vanilla ice cream evenly over the chocolate ice cream and cookie crumb layer. Recover the pan with aluminum foil and chill in the freezer until hard, at least four hours.

Remove the pan from the freezer and run a hot knife between the edge of the ice cream cake and the walls of the pan (this will help prevent the cake from cracking). Open the latch on the springform pan and remove the sides.

Place the cake on a cake decorating turntable or plastic cutting board and frost with the whipped topping. Split apart the reserved Oreo cookies and place the halves around the sides of the cake. If desired, decorated with sprinkles and decorating gel.

Return cake to freezer and chill for 3 to 4 hours until hardened. Before serving, allow to soften in the refrigerator for 10 minutes. Slice cake with a knife warmed in hot water; dry knife before slicing .

Ultimate Finger Lakes Burger Challenge: IT'S ON!

2009-08-04T17:54:00.006-04:00

Guess what?

I've been tapped to compete in Slice, Dice + Spice NY's Ultimate Finger Lakes Burger Challenge.

(YAY! And ... gulp.)

What's it all about? Here's info from the Slice, Dice + Spice site:

Are you ready to watch us build the Ultimate Finger Lakes Burger?

A total of nine Foodies have been selected to participate in each of the 3 Slice, Dice and Spice Farm Market Challenges at the Ontario County Farmers Markets in August. Each Foodie will be given $50 to use to purchase ingredients that they feel will create the Ultimate Finger Lakes Burger and side dish.

These Market Basket selections will be given to an Ontario County Chef (a select chef will be chosen for each of the 3 local Farmers Markets) and each of these Chefs will create three burgers and side using the very fresh from the farm, Finger Lakes ingredients. Then, the total of nine recipes will be posted on the Slice Dice and Spice NY website where YOU - Joey Q. Public - will be invited to try this recipe at home and vote ~ online for your favorite.

The shopping and cooking demonstration will be video taped and broadcast on the Slice Dice and Spice NY website and portions will be promoted on You Tube as well. This is a challenge that is live, lively and dependent upon you - the Ultimate Finger Lakes Foodie.

Did you see that? There will be online voting (hint, hint).

If you're in the area, please feel free to come down to the Canandaigua Farmers' Market this Saturday and watch the fun. Shopping starts at 8:30am, cooking begins at 9am. (I know it's early, but you can get a morning jolt with coffee from The Dalai Java and pastry from Kitchen Blessings or Peight Bakedgoods!)

If you can't make it, rest assured: I will remind you - repeatedly - to vote for me.

Shrimp Fried Rice

2009-07-31T09:40:00.005-04:00

I know this is weird but, after boiling up some shrimp for dinner, I had leftovers. (There was leftover shrimp -- when does *that* ever happen?)

Not wanting to let shrimp go to waste (because they're shrimp and not using them up would be a crime against both nature AND the culinary gods) I went off in search of a fried rice recipe.

Kian and Sadie LOVE fried rice. We've taken them to Japanese teppan/hibatchi restaurants Plum Garden and Da Ru Ma (where I always order the lobster and filet mignon combo because, c'mon, how can I not?) and, on top of loving the cooking theatrics, the kids dive right into the fried rice.

I came upon this post for fried rice by Jaden Hair, hosted on Simply Recipes -- it is fantastic. Not only does Jaden provide a stand-up recipe, she explains the hows and whys behind fried rice: use day-old rice for an ideal end result, cook over high heat, fry the ingredients separately.
You don't need a wok, either. Read her post for more details.

The recipe is dead simple, comes together quickly, and tastes fabulous. Plus, once you've tried it out, you can easily see where substitutions can be made. No shrimp? Try chicken or pork -- or leave the meat out altogether and just roll with the eggs. Go vegan my swapping out the meat and eggs in favor of tofu. I replaced green onions with Bianca Di Maggio onions from my CSA (admittedly, not a *huge* difference); garlic scapes or even some diced white onion would work, too. I snuck in some whole grains and fiber by using brown rice over white rice.

So, take look what you've got in your fridge and pantry and let your mind play with the possibilities of tonight's dinner: fried rice.

Shrimp Fried Rice (adapted)

8 oz. cooked, peeled and deveined shrimp, chopped into bite-sized pieces if needed
2 Tbsp. cooking oil, divided
3 eggs, beaten
2 stalks green onion, minced
4 cups leftover brown rice, grains separated well
3/4 cup frozen peas, defrosted
1 Tbsp. soy sauce
1 tsp. sesame oil

Heat a wok or large sauté pan to medium heat; add 1 tablespoon of the cooking oil and swirl to coat pan. Add the eggs, stirring to break up and scramble the eggs with a spatula (use a high-heat proof plastic spatula if cooking on a non-stick surface). When the eggs are almost cooked through (they should still be slightly runny in the middle), scoop out the eggs to a separate bowl and set aside.

Wipe out the wok or sauté pan with a paper towel, add the remaining cooking oil and turn to high heat, swirling to coat. When the oil is very hot, add the green onions and fry until fragrant, about 15 seconds. Add in the rice and stir well to mix in the green onions throughout. Spread the rice all around the pan and let the rice heat up, untouched, until you hear the bottoms of the grains sizzle, about 1-2 minutes. Use the spatula to toss the rice, again spreading the rice out over the surface of the pan.

Drizzle the soy sauce over the rice and toss. Add the peas, the cooked eggs, shrimp and sesame oil, tossing to mix evenly. Let everything heat back up again, taste and add an additional teaspoon of soy sauce if needed.

Serves 4.

Black Raspberry Muffins

2009-07-30T00:00:00.000-04:00

Guess what? This is post #501. What a long, strange trip it's been...

"If I were stranded on a deserted island and could only bring one food," said Sadie, "it would be these muffins."

You will have to make them yourself to see if you agree.

Black Raspberry Muffins (adapted from Cook's Illustrated, via The Bitten Word)

2 cups fresh black raspberries, washed and picked over
1 cup plus 2 Tbsp sugar, and another 1 tsp. sugar, separated
2 large eggs
4 Tbsp. (½ stick) unsalted butter, melted and cooled slightly
¼ cup vegetable oil
3/4 cup whole milk
1½ teaspoons vanilla extract
2 1/2 cups all-purpose flour
2 1/2 tsp. baking powder
1 tsp. salt
More sugar for sprinkling (I used vanilla sugar)

Adjust oven rack to upper-middle position and heat oven to 425-degrees. Line a standard muffin tin with muffin liners, and lightly oil the top of the pan with oil.

Bring 1 cup berries and 1 teaspoon sugar to simmer in small saucepan over medium heat. Cook, mashing berries with spoon several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to ¼ cup, about 6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.

Whisk remaining 1 cup plus 2 Tbsp. sugar together with the eggs in medium bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter and oil until combined. Whisk in buttermilk and vanilla until combined.

In a large bowl, whisk together flour, baking powder, and salt together in large bowl. Using rubber spatula, fold egg mixture and remaining cup blueberries into flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not over mix.)

Use an ice cream scoop, large spoon or 1/3 cup dry measuring cup to divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). Spoon a teaspoon of cooked berry mixture into center of each mound of batter. Using chopstick or skewer, gently swirl berry filling into batter using figure-eight motion. Sprinkle additional sugar evenly over muffins.

Bake until muffin tops are golden and just firm, 17 to 19 minutes, rotating muffin pan from front to back halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

Cinnamon Raisin English Muffins

2009-07-29T16:33:00.003-04:00

Thomas has nothing on me.

And certainly nothing on Nicole, who developed this recipe.

In the convenience of your own kitchen, you can whip up cinnamon-raisin English muffins -- from scratch -- in about an hour. (And most of that is sitting around, waiting for the yeast to do its thing.) Your kitchen can be filled with the scent of cinnmony goodness, your toaster can pop up tasty little treats, and your mouth can be made happy by a breakfast favorite -- made that much better because these babies are fresh.

I may never buy another packaged English muffin again. Sorry, Thomas.

Cinnamon Raisin English Muffins (adapted from Baking Bites)
1/3 cup water, warm (about 110 degrees F)
1 Tbsp sugar
2 1/2 tsp active dry yeast
1 cup fat fat milk (100-110 degrees F)
3/4 tsp salt
1 1/2 tsp ground cinnamon
2 cups flour
1/3 cup raisins

Whisk together water, sugar and yeast in a large bowl; let mixture stand for 10 minutes until slightly foamy.

Stir in remaining ingredients, except the raisins, and mix until smooth. Stir in the raisins, cover with plastic wrap and set aside for 45 minutes to relax and rise.

Lightly grease a frying pan with cooking spray and heat over medium heat.

Drop dough by 1/4 cupfuls (it will be sticky) onto the pan and cook until medium brown on the bottom. The top and sides will appear set and/or a bit dry; this should take a few (or maybe more) minutes. Flip over and cook other side until brown.

Cool on muffins on a wire rack for at least 15 minutes. To serve, split with a fork and toast.

Makes about 10 muffins.

Grilled Flank Steak with Soy-Chili Glaze

2009-07-10T00:00:00.001-04:00

Try to look past the messy composition of this picture, and just stare at the deliciousness of this flank steak. Because it is frickin' amazing.

This steak comes from Bedient Farms, which I can not heap enough praise upon. I don't know what owner Angela Bedient feeds her cows but it must be something fabulous. I think they might actually live like the cows in those Californial cheese commercials.

Speaking of commercials, when you bite into this steak -- well, after you've recovered from the explosion of flavor bursting on your tongue, and after you've regained consciousness from delicious-overload -- that Beef: It's What's for Dinner song will pop in your head and you will remember all that is wonderful about eating beef again.

Grilled Flank Steak with Soy-Chili Glaze (adapted)

1 Tbsp. vegetable oil
1 Tbsp. minced garlic
1 Tbsp. finely grated fresh ginger
1/2 cup soy sauce
1/3 cup lightly packed dark brown sugar
1/2 teaspoon chili powder
2 1/4 pounds flank steak
Salt and freshly ground pepper
Lime wedges

Light a grill or preheat a grill pan. In a small saucepan, heat the oil. Add the garlic and ginger and cook over moderately high heat, stirring occasionally, until the garlic begins to turn golden. Add the soy sauce, sugar and crushed red pepper and cook, stirring, until syrupy, about 3 minutes; let cool.

Season the steak with salt and pepper. Grill the steak for 10 minutes for medium-rare meat, turning once; during the last minute, brush all but 2 tablespoons of the glaze over the steak. Transfer the steak to a cutting board and let stand for 5 minutes.

Thinly slice the steak and brush with the reserved 2 tablespoons of glaze. Transfer to a platter and serve with lime wedges.

Cold-Brewed Iced Coffee (Hot, too)

2009-07-08T00:00:00.001-04:00

Photo courtesy of Kanko'

One of my favorite summer drinks is iced coffee. A jolt of caffeine and a hit of sugar, mellowed by a bit of cream is the best way to start the day.

The thing is that, if I buy iced coffee – from Starbucks or Dunkin Donuts or even the coffee bar at Wegmans – I’m out about $3 each day, which, if you remember your multiplication tables, can add up to $21 a week.

That’s a lot of cash for a beverage, especially when it’s watered down, overly bitter and not alcoholic. (Plus, I could use that money to buy something at deep discount from Anthropologie.)

So I’ve started making my iced coffee at home, using the cold brew method. It’s very simple: mix ground coffee with water, let it sit for 12 hours, filter out the grounds, then mix the coffee concentrate with water and ice for a delicious iced coffee. If you’re in the mood for hot coffee, mix the concentrate with water in a mug and nuke it in the microwave and –-bam-- hot cold-brewed coffee.

It’s easy, it’s fun, it tastes good. What are you waiting for?

Cold-Brewed Iced Coffee (source)

1/3 cup ground coffee (medium-coarse grind is best)
1 1/2 cups water
Milk & sugar (optional)

In a pint jar, stir together coffee and water. Cover and let rest at room temperature overnight or 12 hours.

Strain twice through a coffee filter, a fine-mesh sieve or a sieve lined with cheesecloth. In a tall glass filled with ice, mix equal parts coffee concentrate and water, or to taste. If desired, add milk and sugar.

NOTE: To make hot coffee, dilute concentrate one-to-one with water and heat in the microwave.

Yield: Two servings.

Very Vanilla Ice Cream

2009-07-07T00:00:00.000-04:00

It's summer and we need to eat ice cream.

Vanilla isn't usually my go-to flavor; I like something different, something a little more adventurous. But when making ice cream at home, for a crowd, vanilla is a flavor everybody likes. And, frankly, when vanilla ice cream turns out this well, it should be a go-to flavor.

This recipe yields a wonderfully rich and creamy ice cream that packs a strong vanilla punch. It's not a wallflower vanilla; it can stand on its own. But if you felt like pairing it with other things, like some blueberries and blackberries heated up on the stove with a bit of berry jam, or in a tall, fizzy root beer float, fear not: this vanilla ice cream plays well with others.

Very Vanilla Ice Cream (adapted)

1 vanilla bean
1 tsp. vanilla extract
3 cups heavy cream
1 cup whole milk
1 1/2 cups sugar
3 large eggs

With a knife, halve vanilla bean lengthwise. Scrape seeds into a large heavy saucepan and stir in extract, cream, milk, and sugar. Bring mixture just to a boil, stirring occasionally, and remove pan from heat.

In a large bowl, lightly beat eggs. Add hot cream mixture to eggs in a slow stream, whisking, and pour into pan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170-degrees. (This may happen instantaneously; do not let boil.) Pour custard through a sieve into a clean bowl and cool. Chill custard, its surface covered with wax paper, at least 3 hours or until cold, and up to 1 day.

Freeze custard in an ice-cream maker according to manufacturer's instructions, in 2 batches if necessary. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.

Yields 1.5 quarts.

Happy Independence Day!

2009-07-04T00:00:00.001-04:00

Wishing you, your friends and your family a festive and fun-filled 4th of July!

Glazed Sugar Cookies

For the cookies:
3/4 cups butter, softened
1 cups white sugar
2 eggs
2.5 cups all-purpose flour
1 teaspoons baking powder
1/2 teaspoon salt

In a large bowl, cream butter and sugar together until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).

Preheat oven to 400-degrees F. Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes and place cookies 1 inch apart on a parchment-lined cookie sheets.
Bake 6 to 8 minutes until light golden brown. Cool completely before glazing.
Yields about 30, 2-inch cookies

Glaze

1 cup confectioners' sugar
1 Tbsp. light corn syrup
2 Tbsp. water or milk
food coloring, if desired (I used gel food coloring)
1 tsp. extract (almond, orange, etc.; vanilla extract will turn white icing tan)

Stir confectioners' sugar, corn syrup, and water together. Stir in food coloring if desired. Stir glaze before each use to ensure a uniform color.

Risk of mad cow disease from farmed fish?

2009-07-03T14:02:00.004-04:00

Jesus H. Christ, are you kidding me?

Reuters
Fri Jun 26, 2009 4:59pm EDT

Risk of mad cow disease from farmed fish?

NEW YORK (Reuters Health) - Three U.S. scientists are concern about the potential of people contracting Creutzfeldt Jakob disease -- the human form of "mad cow disease" -- from eating farmed fish who are fed byproducts rendered from cows.

Mad cow disease, also called bovine spongiform encephalopathy is a fatal brain disease in cattle, which scientists believe can cause Creutzfeldt Jakob disease in humans who eat infected cow parts.

In the latest issue of the Journal of Alzheimer's Disease, Dr. Robert P. Friedland, a neurologist at University of Louisville in Kentucky and colleagues suggest that farmed fish fed contaminated cow parts could transmit Creutzfeldt Jakob disease.
[Farmed fish are fed COW PARTS? --LRK]

The scientists want government regulators to ban feeding cow meat or bone meal to fish until the safety of this common practice can be confirmed.

Eating fish at least two times a week is widely recommended because of the beneficial effects of omega-3 polyunsaturated fatty acids on the heart and brain, they note.

"We are concerned," Friedland and colleagues write, that eating farmed fish may provide a means of transmission of infectious proteins from cows to humans, causing variant Creutzfeldt Jakob disease.

"We have not proven that it's possible for fish to transmit the disease to humans. Still, we believe that out of reasonable caution for public health, the practice of feeding rendered cows to fish should be prohibited," Friedland said in a prepared statement. "Fish do very well in the seas without eating cows," he added.

The risk of transmission of made cow disease to humans who eat farmed fish "would appear to be low," the scientists emphasize, because of perceived barriers between the species, but that's no guarantee that it can't happen.

"The fact that no cases of Creutzfeldt Jakob disease have been linked to eating farmed fish does not assure that feeding rendered cow parts to fish is safe," Friedland said.

"The incubation period of these diseases may last for decades, which makes the association between feeding practices and infection difficult," he points out.

"Enhanced safeguards need to be put in place to protect the public," Friedland concludes.

SOURCE: Journal of Alzheimer's Disease, June 2009.

Roasting kohlrabi

2009-07-01T08:14:00.005-04:00

See these things?

These are kohlrabi. Kohlrabi are in the broccoli family; both the root and the leaves are edible. Though they're available year-round (if you can find them; I only see them in this area through my CSA or sometimes at the farmers' market) they're most abundant in early summer.

So what do you *do* with them? Lots and lots; from Chow.com : "Cut into slices or wedges and add to Chinese stir-fry or Indian curry. Combine peeled kohlrabi with potato when making scalloped potatoes. Dip kohlrabi slices or sticks into tempura batter and deep-fry. Add shredded kohlrabi to coleslaw for extra crunch."

But for a very easy prep, remove the leaves, throw away the stems and any tough center ribs, then shred the leaves. Saute with a bit of olive oil and garlic; finish with salt and pepper. (Or use leaves in any recipe that calls for a slow-cooked green.)

As for the bulbs, pare away the tough outer skin then jump into Alanna's recipe for roast kohlrabi. Essentially, you'll dice the peeled kohlrabi, toss with olive oil, garlic and salt, then roast in a 450-degree oven for about 30 to 35 minutes, stirring the cubes every five minutes once you've reached the 20 minute mark. Once they're done, serve immediately as is, or toss with your favorite vinegar.

It really doesn't get much easier than that. The finished product is reminiscent of broccoli but better as the roasting caramelizes the kohlrabi's sugars and the garlic perks the whole thing up. So easy, so delicious.

The Daring Bakers' Challenge: Bakewell Cluster ...er Tart…er…pudding

2009-06-27T18:33:00.003-04:00

The June Daring Bakers' challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a Traditional (UK) Bakewell Tart... er... pudding that was inspired by a rich baking history dating back to the 1800's in England.

A Bakewell Tart consists of three parts: a shortbread-crust, a jam layer, and a sponge-like frangipane.

I had high hopes for this challenge. The shortbread crust came together nicely and the scraps baked up into lovely cookies when topped with a bit of jam. I made the jam with strawberries I bought from my CSA; it, too, was delicious.

And then there's the frangipane. I don't know where I went wrong, but I began to suspect a problem when the frangipane starting poofing up on oneside and staying flat on the other. By the time it came out of the oven, the top of the tart looked like a mountain range. A mountain range oozing butter. Once it cooled, the rough-terrain flattened out a bit, but still: atop it sat a buttery Lake Titicaca. I poured off the liquid and let the tart cool fully.

Sure, it looks normal but the taste ... well, let's just say I can see where the dessert was supposed to go, but am keenly aware of what its lacking.

Blueberry Cornmeal Pancakes with Orange Maple Butter

2009-06-19T08:24:00.000-04:00

Sometimes when flipping through a magazine, I'll see a recipe and think, "I have to make that." And sometimes, it actually happens.

I spotted this recipe for Blueberry Cornmeal Pancakes in last month's Martha Stewart Living and the next morning -- a Sunday (is there a more perfect day for pancakes?) -- I was up, bright and early, making stirring, pouring and flipping.

It was well worth it. The blueberries burst lustfully with each bite of pancake, and the orange maple butter -- a concoction so delicious you'll be desperate to find uses for it if there are any leftovers -- just makes breakfast that much better.

There are two small changes I might make next time. The first is adding zest to the pancake batter itself (this is in addition to the zest in the butter). I love the bright sunshine-y flavor of orange paired with the sweet muskiness of the berries so much, I really can't get enough.

The second is eliminating orange juice from the orange maple butter. I couldn't get both the juice and the syrup to fully emulsify into the butter so while delicious, it was a bit "weepy" and unappealing to the eye.

The recipes for the pancakes and the butter appear without these changes.

Blueberry Cornmeal Pancakes with Orange Maple Butter

1 cup all purpose flour
1/2 cup cornmeal
1/4 cup sugar, divided in half
1 1/4 tsps. baking powder
1 tsp. coarse salt
1/2 tsp. baking soda
1 1/2 cups low-fat buttermilk
1/4 cup whole milk
3 tablespoons unsalted butter, melted & cooled
1 large egg, lightly beaten
2 cups fresh blueberries

Orange Maple Butter (recipe follows)
Pure maple syrup

Whisk together flour, cornmeal, 2 tablespoons sugar, the baking powder, salt and baking soda. In another bowl, whisk together buttermilk, milk, butter and egg. Whisk wet ingredients into dry ingredients until just combined (mixture will be lumpy).

Preheat oven to 200 degrees (for keeping pancakes warm). Heat a griddle or large nonstick skillet over medium heat. Toss blueberries with remaining 2 tablespoons sugar. Brush griddle with melted butter. Spoon batter onto griddle 1/3 cup at a time. Sprinkle with sugared blueberries, about 2 tablespoons per pancake. Cook until edges are set, 3 to 4 minutes (bubbles won't appear as with traditional pancakes). Flip, and cook until golden brown, about 2 minutes. Repeat with remaining batter and blueberries, adding more butter to griddle and keeping prepared pancakes warm on a baking sheet in the oven. Serve with orange maple butter and pure maple syrup.

Orange Maple Butter

4 ounces unsalted butter, softened
1 Tbsp. fresh orange juice
1 Tbsp. pure maple syrup
1 tsp. finely grated orange zest
1/4 teaspoon coarse salt

Using a rubber spatula, combine ingredients in a small bowl. Orange maple butter can be refrigerated in an airtight container for up to one week.

Strawberry, Pistachio, and Goat Cheese Pizza

2009-06-18T17:09:00.004-04:00

Strawberries are in season, and in abundance! They're tempting in pies, jams, shortcakes, cookies, muffins and scores of other sweets. But perhaps this season, you'll try them as part of a savory dish.

Paired with soft cheese and fresh greens top a hot, crispy pizza crust, strawberries find a new home as dinner, not dessert. It's a light and lovely meal for a summer's evening.

Strawberry, Pistachio, and Goat Cheese Pizza

1, 12-inch prebaked pizza crust (store bought or homemade)
1/3 cup (3 ounces) crumbled goat cheese (or other soft cheese)
1 cup sliced strawberries
1 cup greens (watercress, mizzuna, arugula, etc.)
1/2 teaspoon extra-virgin olive oil
1/2 teaspoon fresh lemon juice
Dash of salt
Dash of freshly ground black pepper
1/4 cup (1 ounce) shaved fresh Parmigiano-Reggiano cheese
3 tablespoons shelled dry-roasted pistachios, chopped

Preheat oven to 425-degrees. Place crust on a baking sheet and bake for 8 minutes or until hot.

Remove crust from oven and arrange goat cheese evenly over crust.

Combine strawberries, watercress, olive oil, juice, salt, and black pepper; toss gently to coat. Arrange strawberry mixture evenly over goat cheese. Sprinkle pizza with Parmigiano-Reggiano and nuts. Cut into wedges and serve immediately.

Serves 6.

Guest Post: Marcia Rice

2009-06-11T08:49:00.003-04:00

From friend-of-the-blog, Mark Pescatore:

Marcia Rice: pronounced MAH-SEE-AH, not like the older sister on the "Brady Bunch."

My brother was singing the praises of his rice cooker a couple of years ago and eventually bought one for me as a Christmas present. And yes, when it comes to cook and reheating rice, it's swell. But seriously, how much plain white rice or brown rice can you eat? Then, we went to a party being thrown by Marcia and discovered her delicious rice. It's ridiculously simple to prepare, but you will be amazed at how flavorful it is.

Marcia Rice

2 cups rice
1 teaspoon salt
1 tablespoon Goya Adobo all purpose seasoning with pepper (yellow label, red top)
2 tablespoons olive oil

Rinse rice, then put in rice cooker with normal amount of water required by your rice cooker. Add in all ingredients, stir, turn on rice cooker and cook as normal.

Notes from Laura:
You can make Marcia Rice without a rice cooker; simply add the Adobo and olive oil to the cooking water before adding the raw rice, and proceed as normal.

As Adobo seasoning already contains salt, you also may want to reduce or eliminate the additional salt.

Strawberry Rhubarb Tart

2009-05-28T08:59:00.004-04:00

If you've been looking for a recipe that shows off the bright, brilliant flavors of both strawberries and rhubarbs, that looks gorgeous on the plate and, of course, is lip-smackingly delicious, look no further.

It's so good that Kian has asked if he could have one, all to himself, for his birthday.

I think I can make that happen.

Strawberry Rhubarb Tart (source)

Pie dough (either homemade or store bought)
2 cups sliced rhubarb
1/2 cup sugar
2 Tbsp. cornstarch
2 tsp. water
3/4 tsp. cinnamon, divided
3 cups sliced strawberries
1 Tbsp. sugar

Preheat oven to 400-degrees F. Press dough into bottom and up sides of a 10-inch removable-bottom tart pan. Line bottom of dough with a piece of foil; arrange pie weights or dried beans on foil. Bake for 5 minutes, remove pie weights and foil and bake an additional 5 minutes until lightly browned. Cool on a wire rack.

Combine rhubarb, 1/2 cup sugar, cornstarch, water, and 1/2 teaspoon cinnamon in a medium saucepan. Bring to a boil; reduce heat, and simmer 5 minutes or until rhubarb is tender, stirring frequently. Remove from heat, and stir in strawberries. Spoon strawberry mixture into prepared crust. Combine 1/4 teaspoon cinnamon and 1 tablespoon of sugar; sprinkle evenly over tart.

Place tart on a baking sheet. Bake for 30 minutes or until filling is set. Cool on a wire rack.

Apple Strudel: A Daring Bakers' Challenge

2009-05-27T00:00:00.000-04:00

Guess what? It's that time again -- Daring Bakers' Challenge time!

The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers.

Apple Strudel is not one of those desserts I'd normally think to make so, yet again, the DBers have pushed me to try new things. (Which is a good thing.) And strudel is a lot easier to make than I thought.

The dough came together quickly -- throw some flour, water, vinegar, salt and oil together, then knead -- and it was fairly easy to roll/pull out and make thin. The filling was as easy as, well if not pie, then strudel filling. And then you roll the whole thing up, put it in the oven and, presto, you've got yourself some strudel.

I would have preferred a sweeter filling; perhaps I'd add more sugar (and cinnamon) to the apples in the future, or try something else entirely (a sweet cheese filling mixed with Nutella?). The pastry, however, was just as a strudel should be: flaky and crispy.

Despite my quibbles, I had seconds with vanilla ice cream. As did Shane, Kian and my friends Jenny and Nancy, so how bad could it have been?

Apple Strudel

from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers
2 tablespoons (30 ml) golden rum
3 tablespoons (45 ml) raisins
1/4 teaspoon ground cinnamon
1/3 cup plus 1 tablespoon (80 g) sugar
1/2 cup (1 stick / 115 g) unsalted butter, melted, divided
1 1/2 cups (350 ml) fresh bread crumbs
1/2 cup (120 ml, about 60 g) coarsely chopped walnuts
2 pounds (900 g) tart cooking apples, peeled, cored and cut into ¼ inch-thick slices (use apples that hold their shape during baking)
strudel dough (recipe below)
1. Mix the rum and raisins in a bowl. Mix the cinnamon and sugar in another bowl.

2. Heat 3 tablespoons of the butter in a large skillet over medium-high. Add the breadcrumbs and cook whilst stirring until golden and toasted. This will take about 3 minutes. Let it cool completely.

3. Put the rack in the upper third of the oven and preheat the oven to 400°F (200°C). Line a large baking sheet with baking paper (parchment paper). Make the strudel dough as described below. Spread about 3 tablespoons of the remaining melted butter over the dough using your hands (a bristle brush could tear the dough, you could use a special feather pastry brush instead of your hands). Sprinkle the buttered dough with the bread crumbs. Spread the walnuts about 3 inches (8 cm) from the short edge of the dough in a 6-inch-(15cm)-wide strip. Mix the apples with the raisins (including the rum), and the cinnamon sugar. Spread the mixture over the walnuts.

4. Fold the short end of the dough onto the filling. Lift the tablecloth at the short end of the dough so that the strudel rolls onto itself. Transfer the strudel to the prepared baking sheet by lifting it. Curve it into a horseshoe to fit. Tuck the ends under the strudel. Brush the top with the remaining melted butter.

5. Bake the strudel for about 30 minutes or until it is deep golden brown. Cool for at least 30 minutes before slicing. Use a serrated knife and serve either warm or at room temperature. It is best on the day it is baked.

Strudel dough
from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers

1 1/3 cups (200 g) unbleached flour
1/8 teaspoon salt
7 tablespoons (105 ml) water, plus more if needed
2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough
1/2 teaspoon cider vinegar

1. Combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary.
Take the dough out of the mixer. Change to the dough hook. Put the dough ball back in the mixer. Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface.

2. Take the dough out of the mixer and continue kneading by hand on an unfloured work surface. Knead for about 2 minutes. Pick up the dough and throw it down hard onto your working surface occasionally.
Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better).

3. It would be best if you have a work area that you can walk around on all sides like a 36 inch (90 cm) round table or a work surface of 23 x 38 inches (60 x 100 cm). Cover your working area with table cloth, dust it with flour and rub it into the fabric. Put your dough ball in the middle and roll it out as much as you can.
Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough. You can use your forearms to support it.

4. The dough will become too large to hold. Put it on your work surface. Leave the thicker edge of the dough to hang over the edge of the table. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Stretch and pull the dough until it's about 2 feet (60 cm) wide and 3 feet (90 cm) long, it will be tissue-thin by this time. Cut away the thick dough around the edges with scissors. The dough is now ready to be filled.

How To Make Broccoli Fattening: Broccoli Bacon Salad

2009-05-26T00:00:00.001-04:00

Take fresh, chopped broccoli.

Add some raisins & red onion.

Mix with crumbled bacon.

Toss the whole thing with mayonnaise, sugar and a touch of vinegar.

Voila! Deliciously fattening broccoli.

Broccoli Bacon Salad
6 slices bacon, cooked crisp and crumbled into bits
8 cups broccoli, chopped into bite-size pieces
1/2 cup red onion, chopped
1 cup raisins

Dressing:
1 cup mayonnaise
1/3 cup granulated sugar
2 Tbsp. cider vinegar

In a large bowl, combine bacon, broccoli, onion and raisins; set aside. In a small bowl, whisk together the vinegar, sugar and mayonnaise. Pour dressing over broccoli mixture and toss until well combined. Refrigerate for at least two hours. Serve chilled.

Yields 16 servings.