The Merlin Menu

Meatball Spinach Pasta Soup

noreply@blogger.com (The Merlin Menu) — Wed, 04 Apr 2012 03:05:00 +0000

I like blogging for a number of reasons, but one is that you get to experiment. I do search other recipes online and adapt them or change slightly, occasionally or even remain the same exactly, but I always try to give credit.

And every once in a while, I just go out to the kitchen, and kinda make it up.

And sometimes I come in from the kitchen, after just having thrown away my "creation".... but I learn from it.

But here's the deal. Every once in a while, I go out to the kitchen, and kinda make it up, and I hit a home run.

And this time I did. It's kind of an Italian Wedding Soup theme, but man, this soup just rocked. And you don't have to take my word for it. 5 people at A Terrible Beauty tried it, loved it, and two guys I work with tried it and raved.

I'm calling it Meatball Spinach Pasta Soup. OK?

So I'm pleased to share.

And it's nice to come out of the kitchen, with something you want to share. Ya know??

And here, don't even look at the ingredients yet.

Just imagine a warm fragrant chicken broth, with a touch of Italian spice, the depth of onion, garlic, and leeks, the sweetness of tomato, chewiness of the pasta and the fall apart tender meatballs who have their own seasonings, and then you get the spinach and dill that roll over your tongue, balanced by a generous sprinkling of grated Parmesan/Reggiano cheese.

And yeah, you gotta make your own meatballs for this. (Well, you don't have to, I guess) I know, a pain, but once you make them, try them in the soup, you'll be making meatballs forever with my recipe. They are the same meatballs you can use in spaghetti, grinders, BBQ appetizers.... they are versatile.

And they're easy.... Here's the link:

Also if you'd like to make your own Chicken Broth, here is my link for that.

Ingredients and Method:

6 - 10 meatballs from my recipe or store bought (Par-bake mine for 12 minutes at 350 to render some fat)
3 tablespoons olive oil
1 large sweet onion, diced
3 garlic cloves, minced
2 medium leeks, washed and thinly chopped (white and pale green part only)
5 cups chicken broth (or a cup or two more if it's not enough)
1 tablespoon oregano
1 tablespoon basil
1 15 1/2 oz can diced tomatoes with puree
1 tablespoon salt (add more as needed for taste)
1 tablespoon pepper (add more as needed for taste)
1 cup prepared al dente pasta (elbow macaroni, rigatoni, or any tubular pasta)
2 cups chopped fresh spinach
2 tablespoons chopped fresh dill, or one tablespoon dried
grated parmesan/reggiano cheese

I made this in a Pressure Cooker, as I seem to be making all my soups in recently. To cook it traditionally, follow the instructions but cook at low heat for 90 minutes in a large heavy saucepan or dutch oven until vegetables are tender. The balance of the instructions are the same.

Heat pot or cooker over medium heat and add olive oil. Saute onion and leeks until onions "sweat" and become translucent and add garlic and saute for three minutes more. Add broth, oregano, basil can of diced tomatoes salt and pepper, and meatballs. If broth doesn't cover the contents by at least an inch, add more chicken broth or plain water. Turn heat to medium high (on Pressure Cooker) cover, and watch until it begins to steam constantly. Immediately turn heat down to medium low, and let cook under pressure for 12 minutes. (15 p.s.i. if adjustable)

Carefully place pressure cooker in sink and run a stream of cold water over it until it pressurizes. Place back on stove, remove cover, and gently stir. (don't break up meatballs) Immediately add the cooked pasta, spinach and dill. Stir a bit until spinach completely wilts, and dill is incorporated. Slowly season to taste with salt and pepper. What I mean is, do a little of each, stir, let soak in, and then taste again before adding more. It's so easy to oversalt. I've done it more than a few times, and should know better.

Let steep for 10 - 15 minutes.

Ladle into bowls with one or two meatballs, sprinkle with parmesan/reggiano and enjoy!

Country Ham Story

noreply@blogger.com (The Merlin Menu) — Sat, 31 Mar 2012 04:46:00 +0000

So I love ham. For years I have bought hams from Dakin Farms. Here's the link. They have the best ham, corncob smoked, maple glazed that I've ever had. My kids have endured eating it for years with my potato dish, called Potatoes Grande.... And I say "endured" because I find the plates have always been empty, ya know?

And since I'm a blogger, I constantly read things on the net about food. And I came across this:

http://www.neatorama.com/2012/03/29/how-gourmet-country-ham-is-made/

And I loved it. And yes, bought a smoked country ham from: http://bentonscountryhams2.com/

I'll be having a post or two upcoming about my experience with this hunk of meat.

But please watch the video, I't's so down home Country I can't even explain it.

But now that you've watched it, don't you want a slow cured, slow smoked, Country Ham yourself?

Just sayin'

Lemony Curried Chicken and Rice soup with Mint and Dill Accents

noreply@blogger.com (The Merlin Menu) — Thu, 15 Mar 2012 22:19:00 +0000

I had to sit home for a few days recovering from Dental Surgery. When I was finally able to get up and around, I tried to catch up on my recipes and what I should probably make. Being in quite a bit of pain, soup sounded good, in fact, chicken and rice soup sounded divine, so I decided to make some. I have already posted one recipe for Chicken and Rice Soup but I wanted to try something a bit different. And lo and behold I came across a Food Network recipe for Curried Chicken and Rice Soup. I adapted it a good deal, using a Pressure Cooker and I made my own Chicken Broth.

As I read the recipe I became more and more intrigued by the ingredients. In addition to the curry powder, it called for dill, and also for fresh mint leaves and fresh lemon juice! Are you kidding me? I HAD to make it.

Now, the verdict is in. This is an absolutely delicious soup. Full of flavor, and yet pulls you one way and the other as you eat it. Ever had a soup that is "fun to eat"? THIS soup is fun to eat. Please try it and let me know what you think.

Ingredients and Method:

1 bone-in chicken breast (Unless you made Chicken Broth, then use the chicken from that)
2 tablespoons butter plus 2 tablespoons olive oil
1 sweet onion, finely diced
2 carrots, washed and sliced
2 celery stalks, washed and sliced
1 1/2 tablespoons curry powder
1 teaspoon salt
1 tablespoon sugar
1 bay leaf
6 cups chicken broth
1/2 cup rice
3 tablespoons chopped mint
3 tablespoons fresh dill, chopped
1 lemon, quartered
Additional salt and pepper to taste

I used a Pressure Cooker to make this soup, but if you don't have one, just use a heavy pot, or dutch oven on stove top and simmer for 90 minutes until vegetables are soft after the saute step. If using a chicken breast, cook with the soup in either method, and then cool and shred and return to soup.

Melt butter and olive oil over medium heat in Pressure Cooker (or pot of your choice). Add onions, carrots, and celery and saute for 10 - 15 minutes until onions are translucent. Add curry, salt, sugar, bay leaf, chicken broth and chicken of your choice and rice to vegetable mix. Stir well.

Turn heat to medium high, cover and monitor until it becomes fully pressurized (approx. 15 psi). When it begins to steam constantly, turn down to medium low and let steam for 15 minutes. Turn off heat, remove and cool down by pouring cold water from faucet over Cooker. Remove cover, stir and add mint and dill and let steep in the soup for 20 minutes. (If you made it a conventional pot, do the same, turn off heat and let the spices steep). Note: We don't cook the spices in the soup because they will get "worn out". We want them bright and fragrant when we serve.

Slightly salt and pepper to taste.

Ladle into bowls, with the lemon wedge. Squeeze fresh lemon juice into soup, and, as usual, enjoy!

Irish Soda Bread

noreply@blogger.com (The Merlin Menu) — Thu, 15 Mar 2012 18:57:00 +0000

This is an easy delicious rustic bread that doesn't need rising or double kneading. Hot fresh bread in a jiffy.

Here's a bit of history on Irish Soda Bread:

In the early and mid 1800’s, rural Ireland did not have a strong tradition of yeast bread making. Baking was done in the home and, in addition to having limited supplies, time was often at a premium. The use of baking soda as a leavening agent was quick, effective and it produced a much more consistent result than yeast did. It caught on quickly and made a staple of the Irish diet until commercial bread production began in earnest, though it is still popular in Ireland and many other parts of the world.
The original soda breads contained nothing more than flour, buttermilk, baking soda and salt. The buttermilk was leftover from the butter making process and the bread was almost always served with freshly churned butter. Today, the breads often contain additional ingredients, like sugar, butter, currants or caraway seeds to enhance the flavor of the bread. Soda bread is heartier than most yeast breads and pairs very well with soups, stews and meat dishes. It also makes outstanding toast.

Ingredients

4 cups flour
1 teaspoon salt
2 tablespoons sugar
1 1/2 teaspoons baking soda
5 tablespoons of butter
1 egg
2 cups buttermilk
3/4 cup currants

In a bowl blend together the flour, salt, sugar and baking soda.

Using a pastry cutter cut in the butter until it is incorporated into the dry mixture.

Add the egg (slightly beaten) and buttermilk and mix well until a sticky dough forms. Fold in currants.

Spoon out onto a lightly floured board, sprinkle a little flour over the top of it and knead it twice. Yes, I said ONLY twice.

Than, shape into a ball, cut an X across the top of the loaf and bake at 350 degrees for 45 minutes to an hour. This bread will LOOK done way before it is. Bake even longer if necessary
if when tapping on the loaf it doesn't sound completely hollow.

Enjoy!

Pressure Cooker Chicken Broth

noreply@blogger.com (The Merlin Menu) — Tue, 06 Mar 2012 02:43:00 +0000

I have never made homemade Chicken Broth but always wanted to. Yet it always seemed such a hassle

until I started cooking with a Pressure Cooker and realized how quick and easy it would be. And now that I've made it, I suspect I'll make it from now on. It freezes wonderfully and makes all the difference in the soups I'm making.

Again, if you don't have a pressure cooker, just follow the instructions but place all ingredients in a heavy pot, or Dutch Oven and simmer for two hours. (It'll foam, so you'll want to skim that off at the end)

The best way to go about this I think is to ask you something. Do you serve whole chicken? Homemade or bought at Costco, or Sam's or Safeway? Perfect! Use up all the meat, and save the carcass in the refrigerator. When you're ready to whip up some chicken broth, just do the following.

Ingredients and Method:

1 large sweet onion, peeled and quartered

2 stalks celery, washed and coarsely chopped

2 carrots, washed and coarsely chopped

10 cloves garlic

10 whole peppercorns

4 quarts water (check your pressure cooker for it's fill line)

1 teaspoon salt

1 chicken carcass

You could use cheesecloth to tie up the vegetables and spices and make it easier to strain, but

you're gonna have to remove all the chicken bones anyway, so I don't mess with it.

Cover and bring up to pressure. When it begins to steam constantly, turn the heat down to medium low

and let cook for 30 minutes in the Pressure Cooker.

Remove from heat and let cool down slowly. Do not use the "cold-water" method to arrest the cooking.

When it's safe, remove cover, and strain ingredients from broth. Now here's a hint, there will be enough chicken left on the carcass to make soup with, and I wouldn't waste it. Throw out all the bones, and spices and vegetables, but save the chicken pieces for soup. It's cooked already, flavorful, and ready to go. Just refrigerate until you are ready to use.

Pour the broth into a large bowl, cover with plastic wrap, and chill overnight. The following day, remove and skim off all the fat. Divide and freeze into two containers, unless you are using one right away.

A note: I say divide into two bowls, because although it may not be enough broth for a soup, you can add some water with no loss of quality, or even canned broth. This way, your homemade product will last twice as long.

Enjoy!

And watch for my two upcoming soup recipes.

Baked Yeast Donuts

noreply@blogger.com (The Merlin Menu) — Fri, 10 Feb 2012 08:54:00 +0000

So I bought this doughnut baking pan as I previously posted. I made cake doughnuts and I thought they were surprisingly good. See here.

But, as we all know, yeast doughnuts are killer also. So I thought I'd use the pan with yeast dough.

I must give huge credit to 101 Recipes for this. This was the recipe I modified a bit, but for the most part
it was perfect.

Wow, they were good. Extremely good. I mean "melt in your mouth good" Light and airy, and no grease. And easy. And I must admit, it's nice not to mess with hot oil, and thermometers and all the mess cooking that way entails.

So give these a try. Actually I don't believe you need a donut pan to make them. Give it a shot, just use normal baking pans.

Ingredients and Method:

1 1/3 cups milk, warmed, not hot

2/3 cup sugar

1 packet dry yeast

2 tablespoons butter

2 eggs

5 cups flour (more or less)

1 teaspoon salt
1/2 teaspoon nutmeg

In a mixer, combine the warmed milk, sugar and yeast. Let sit for 15 minutes to let it proof. It should
get foamy which means the yeast is good and ready to go. (I know, I know, yeasts today don't need to be proofed, but I'm old school, I like seeing that stuff get all bubbly) Melt the butter, and when cool a bit, two eggs and mix briskly. Add to milk and yeast mixture. Add salt and nutmeg and mix thoroughly.

Add four cups of flour and mix. Continue mixing and adding balance of flour in 1/4 cup increments until the dough adheres to the mixer in a ball and is not sticking to the bowl.

Drop dough onto a lightly floured board, knead just a few times, and shape into a ball. Place in oiled bowl, cover with a towel, and add to oven you heated briefly at 200 degrees (and then turned off, of course) and let rise until doubled in bulk.

Remove from oven and scrape dough out onto floured board. (Lightly floured) Punch down and let rest
for 5 minutes. Knead two or three times just to bring it together and roll out into a rectangle about 1 inch in thickness.

Use a doughnut cutter and cut them out. Arrange the doughnut shapes around a lightly greased doughnut pan. ( Or, just onto parchment covered baking sheet)

Continue cutting, save doughnut holes onto another baking sheet. Cover with towel (either method) and let
rise at room temperature for 45 minutes.

(When I cut mine out, I got lazy and cut out some squares of the dough and baked those too. And actually, they were delicious. I didn't coat them, just ate slightly heated with some jam, kind of like a jelly donut)

Preheat oven to 375 degrees and bake for 8 - to minutes until golden brown. Watch them carefully, they can get overdone quickly. Golden Brown is perfect!

Remove, let cool slightly, and then shake in a plastic bag with sugar, or sugar and cinnamon. You can dip them in melted butter first, if you would like. (My preference)

And don't forget the donut "squares" I made. Those were delicious also, as well as the holes.

Enjoy!

Bewley's Tuscan Tomato and Bean Soup

noreply@blogger.com (The Merlin Menu) — Tue, 17 Jan 2012 05:55:00 +0000

I know the photo doesn't look like much, but trust me, this soup will make you famous.... I live in Seattle, Washington and have begun frequenting an Irish Pub in West Seattle called A Terrible Beauty. I really enjoy it there, the staff is very friendly and attentive, and the food is really very good. No argument there.

But, let's assume you work there. No matter how good the food is, you can get tired of the same menu choices over and over after a while.

Since I like to cook and have to service this blog with a post every once in a while, I've started to occasionally bring them in something different to try.

One week I brought in my Potato Chips, and another time my Chicken and Rice Soup.

This time, I decided to go with an Irish dish adapted from Bewley's Grafton Street Cafe Tuscan Tomato and Bean Soup from Dublin, Ireland. I daresay it came out well and was consumed by the staff rather quickly.

And although I am certainly a meat eater, this is a wonderful vegetarian soup also.

I might also add, I scarfed a few bowls at home, myself. And, once again, I made it in the Pressure Cooker in only 15 minutes!

Give it a try.

Ingredients and Method:

1/4 cup olive oil

2 large russet potatoes, peeled and diced

2 yellow onions, peeled and diced

3 stalks celery, washed and diced

3 carrots diced

1or 2 large diced fennel bulb(s) (Video on how to prepare a fennel bulb)

1 28-oz can Marzano crushed or diced tomatoes with puree
4 fresh plum tomatoes, halved

2 tablespoons light brown sugar
1 tablespoon dried basil

1 tablespoon dried oregano

2 quarts vegetable broth

Salt and pepper to taste (Cook first then season, it will take quite a bit of each but test after each addition)

2 15 oz cans Cannelloni Beans (white Italian kidney beans), rinsed and drained. (Get that scum off them ha ha)

Now, throw that olive oil in the bottom of that pressure cooker, and turn the heat up to medium.... (If you're doing this in a traditional pot or dutch oven, just do everything the same, except, cook it for like 3 hours, until all the vegetables are very tender.) Otherwise, exactly the same...

Saute, the potatoes, onions, celery, carrots, and fennel, until the onions wilt.... 10 minutes, stir 'em up occasionally....

Now, here's the cool part. Well, Cool Part No. 1. Dump everything else into the pot except the beans.... Yeah, just do it.... I love this recipe and I love a Pressure Cooker....That's it below.... just heap it in...

Now stir a few times, turn the heat up high, put on the Pressure Cooker cover and valve....and wait until that sucker starts steamin'...... Turn the heat down to low, and let it steam for 15 minutes.... (Or stir and wait three, hours, I'm jus' sayin'.... ha ha, love you slow cookers, I'm one myself)

After 15 minutes, remove, and place under faucet and do the quick cool down with cold water over the top....

Don't get it in the vents, of course.... Now..... open carefully.... return to mild heat on the stove...

Add the Beans, (remember them?) And stir gently and heat a bit for ten minutes....

And then get your Immersion Blender. (Here's the second cool part) (Don't have one? What's wrong with you? ha ha.... Anyway then,, move hot liquid from pot to bowl and puree about half and pour it back in. (Apparently I have a Pressure Cooker bias, I do. you have to try it.)

Take your Immersion Blender, and be careful now, you want to leave about half the soup with bite, and vegetables, and onion, and delicious fennel, yet you also want a firm and delicious background to the beans....with vegetables.... If you pulse too long..... (just a thought) it'll pulverize the soup and you'll have no vegetables and beans, ya know?

So, it's easy. Put that sucker in the hot pot of soup, way down, and pulse it like six quick times. Stop, and check, and eat, and salt and pepper, and if it's not how you want, pulse 3 more times..... You're done...!

And not to totally horrify my vegetarian friends, but you could cut up some boiled Kielbasa, and heat it up there too, ya know what I mean? :)

Now,

Stir, and salt and pepper some more, you want it just right.

And spoon some into a bowl, with a dollop of sour cream, or, as I did last night, I heated the soup with a slice of Tillamook Sharp Cheddar.... delicious....

Thank you Ireland....

p.s. Joni, thanks for the kind words. You should post them as a comment. You might be my new Food Critic, ya know?

Let me know what you think. Soup with Fennel is cool. There's a sentence I thought I'd never say.

Fage Honey Vanilla Panna Cotta

noreply@blogger.com (The Merlin Menu) — Sun, 27 Nov 2011 22:59:00 +0000

As I've posted before, I love Fage Greek Yogurt. So when Foodbuzz asked if I'd be interested in featuring it in some recipes, I didn't hesitate. (Here's another of my posts featuring Fage Yogurt.)

One of the things I eat at least twice a week is the Fage Yogurt and Honey. I love how the honey is in a separate compartment, so you can decide how much honey you want with each bite of delicious, thick and tangy yogurt.

So I used that combination to inspire a new recipe. Instead of buttermilk based Panna Cotta, I decided to substitute plain Fage yogurt for the buttermilk, and add honey to bottom of a glass with the panna cotta on top.

This dish was delicious. Just slightly sweet but with that delicious tang remaining. Give it a try, I bet you like it.

Ingredients and Method:

1 envelope gelatin
2 tablespoons warm water
1 1/2 cups whipping cream
2 small containers plain Fage Yogurt
1/2 cup sugar
1 vanilla bean, split and scraped of seeds
ground nutmeg for garnish

For the Panna Cotta, combine sugar, vanilla, yogurt and heavy cream in a saucepan over
medium heat and bring to a boil, immediately then turning off the heat.

Allow the gelatin to soften in 1/4 cup water and then add to the heavy cream mixture
and stir well.

I usually give a quick run through my handheld mixer to ensure everything is blended well.

Take 6 to 8 ramekins and pour one to two tablespoons of honey into the bottom of each.

Allow the panna cotta to cool for at least 45 minutes.

Slowly pour the panna cotta on top of the honey in each ramekin and sprinkle with nutmeg and allow to cool and set up in the refrigerator. Serve immediately.

Enjoy!

“As a selected blogger, I have been entered for the chance to win a trip to Greece courtesy of FAGE. You too can enter to win one of three trips to Greece by entering the FAGE Plain Extraordinary Greek Getaway here: http://www.fageusa.com/community/fage-greek-getaway”

Home Made Bagels

noreply@blogger.com (The Merlin Menu) — Sun, 06 Nov 2011 02:24:00 +0000

I love Bagels. Haven't eaten them much until about 8 years ago or so. And I tend now to be on a steady
breakfast regimen of a bagel, and a bit of cream cheese, and occasionally, jelly also.

I'm not an exotic bagel person. The Jalapeno/Asiago/Cheddar/Bacon Bagel is not my choice. Nor is even the Garlic Bagel.... Who want's garlic bagel breath first thing in the morning?

And frankly, I'm still pissed that Starbucks cancelled their Hawaiian Bagel.... I loved those things. About twice a week for the seven years I worked for Starbucks, it was walk in the lobby, order a Hawaiian Bagel, one cream cheese, not toasted..... and go to work and savor that bagel, with my hand made choice of morning beverage.

Anyway, working in a new location now, I went to Panera Bread the other morning and ordered a plain bagle. Absolutely delicious. One of the best bagels I've ever had.

That spurred me to make my own. Mine came out nothing like Panera's Bread but they are awfully darn
good, and SO easy to make. I'm pretty sure I'll be making my own bagels from now on.

Give them a try. Adapted from Sophisticated Gourmet.

Directions and Method:

2 tablespoons sugar
2 pkgs active dry yeast
1 1/2 cups warm water
3 3/4 cups bread flour
1 1/2 teaspoons salt
1 egg white and 1 tablespoon water, blended

In a mixer bowl mix yeast and sugar. Stir in warm water. (You want very warm, but not hot)

Let mixture sit for 15 minutes. It should foam up nicely. If it does, it means the yeast is active and the
dough will rise just fine.

Add 3 cups flour, sprinkle salt over the top of the flour, and mix thoroughly. Add flour in 1/4 increments
until you have a barely stiff, dough ball.

Grease a bowl, and place the mixed dough ball in it, cover with plastic and place in a warm place to let rise
for one hour. (I preheat my oven at 200 degrees for 10 minutes)

Scrape the dough onto a floured board. Punch down, and let rest. It's important to let bagel dough rest
because you don't want a tough dough, ya know? Let rest for twenty minutes..... Roll up into a ball, knead 5 or 6 times, and with a floured rolling pin, roll it out into a small rectangle. Cut the dough into 8 roughly even squares. Doesn't matter how equal they are, one of the beautiful things about homemade breads, I think, is the individuality, of the finished project.

Now, take a square or rectangle, however you've cut it, and roll into a ball by tucking the corners underneath to the bottom of the dough and pressing in firmly. Do it a few times, and then when it's ball shaped, flatten with your hand on board, and from the bottom, press up your index finger through the
middle of the dough ball until there's a hole. then spread the dough apart to make the hole as large as
you want.

Let rise for 10 minutes.... meanwhile, heat a large saucepan with water and 2 tablespoons sugar....
When water is at a rolling boil, turn down slightly, and gently add two bagels at a time into the water.

Boil for 1 minute on one side and 1 minute on the other, and immediately remove from water and place on slightly oiled baking sheet.

At this point I brush the bagels with one egg white and one tablespoon water combined, and then you can add toppings, sesame, poppy, cheese or whatever, as I've already said, I'm kinda a plain bagel guy.

Let them all rest for another 20 minutes.... and then, pop them into a 400 degree oven for 20 minutes, if not golden brown, give them a few minutes more... watch them carefully is what I'm saying.... My first batch actually took 35 minutes, so there ya go.

Remove from oven, cool slightly, slice one open, smear with cream cheese and jelly, after toasting of course, if you want, and Enjoy!

Dutch Oven Bread by Izzy.... (w/my help)

noreply@blogger.com (The Merlin Menu) — Sat, 29 Oct 2011 00:56:00 +0000

I was contacted via email by someone named Izzy Woods. She offered to write a post on my behalf, regarding my cooking/baking favorites, and I welcomed her to do so.

If you'd like to talk to her about a "guest post" on your blog, let me know, and I'll put you in touch with her.

I suggested Dutch Oven Bread, because of it's unique effect on baked breads, and she did a wonderful job.

She obviously studied it, and enhanced my post on the same subject: Merlin Menu Dutch Oven Bread

By the way, she did this for free, she only asked she get to display a furniture link, so if you're looking for some furniture, give it a click.

Enjoy.....

Bread with a Difference

Home-made bread: there really is nothing quite like it. The smell of it wafting out the kitchen can make even the dullest rented flat feel like home. There is something earthy about baking bread, something that appeals to the simplest of instincts: those of home, family and food. Many home bakers constantly experiment in search of the perfect bread recipe, experimenting with different grains, seeds and flours, often with impressive results. Unfortunately, the cooking stage can sometimes let down the perfect bread recipe. Modern domestic ovens just aren’t made for bread-baking, as moisture is vented out of them, producing a dry heat which tends to lead to dry bread. A wetter, steamier oven will produce moist, soft loaves with deliciously crusty outsides: the holy grail of bread-making.

Traditionally, bread was baked in wood-fired ovens very similar to the pizza ovens seen in most modern Italian restaurants. However, it’s not easy to build this kind of oven in the average domestic kitchen! The solution is to use a Dutch oven: a large cast iron cooking pot. Dutch ovens retain moisture, so the steam stays in the pot while the bread is cooking. A Dutch oven is a cheap, easy way to transform your bread baking.

Dutch ovens cook bread in a very similar way to professional baking ovens used by commercial bakers. Those ovens use steam injection to keep the bread moist as it cooks. A Dutch oven does the same thing, without the need for expensive equipment. It gets and stays very hot: cast iron is a great heat absorber. The tight-fitting lid keeps steam in the pot, preventing drying, with fantastic results.

Making bread in a Dutch oven is very easy, not just because of the cooking method, but the recipe needed. Dough for bread that is to be cooked in a Dutch oven doesn’t need to be kneaded. It can simply be left to rise, shaped, and cooked. This makes Dutch oven baking perfect for beginner bakers: if you’ve been scared off in the past by the seemingly complicated bread-making process, use a Dutch oven.

Cooking bread in a Dutch oven seems to bring bread-making back to its origins. Many of us are reluctant to try making bread, believing it to be a complicated process, almost akin to alchemy. It really isn’t, but it’s not hard to see why so many have that view. Look at a bread recipe, and it will often appear long and difficult. However, people have been baking bread all over the world for thousands of years. It is a fundamental part of our culture, referenced in religion and common phraseology. The concept of ‘breaking bread’ is a highly powerful one. The breaking of the loaf and sharing of it at the table is a representation of community and family. ‘Bread’ in slang can mean, simply, ‘food’. The loaf of bread in the kitchen is almost part of the furniture, central to how and what we eat.

When you think of bread in these kinds of terms, what do you think of? It’s probably not a sliced supermarket loaf. It’s more likely to be exactly the kind of bread you can make in a Dutch oven, with very little effort. Dutch oven loaves both look and taste wonderful. The inside (or ‘crumb’) is soft, melting in the mouth. The crust is thick, crispy and full of flavour. Think about that dipped in some warming soup, matched with tangy cheese, or simply slathered in creamy butter. These are simple pleasures indeed; but very tasty ones. This is the kind of food that we dream of when we dream of home.

Perhaps you’ve struggled for months trying to make the perfect loaf, or perhaps you’ve thought it wasn’t worth trying. Dutch oven baking is the answer. It does not have to stop at basic bread either. You could try flavouring with herbs and seeds, for example, or making rolls rather than loaves. You can also try other kinds of baking in a Dutch oven, including biscuits and pastries. The Dutch oven is one of those most rare and useful kitchen utensils: something that is both highly versatile and very easy to use. So what are you waiting for? Get baking!

Fage Greek Yogurt Pound Cake

noreply@blogger.com (The Merlin Menu) — Sun, 23 Oct 2011 01:24:00 +0000

I'm affiliated with an organization called Food Buzz as you can tell from the left side of my blog. They occasionally have food related giveaways, product samplings, and contests. A week ago they asked if I would like to participate in an offer from Fage, the greek yogurt company.

I had NO hesitation is saying yes as I've already been eating and baking with this delicious yogurt for two years now.

Here's a couple links to recipes I've already posted regarding FAGE yogurt.

The Merlin Menu Tikka Masala

The Merlin Menu Chocolate Yogurt Cake with Cream Cheese Frosting

Honey Buttermilk Panna Cotta

In fact, if you read the Honey Buttermilk post you will see that Fage's Honey Yogurt was the inspiration of my recipe. That being said, given that they are having a contest, in a few days I think I will make Panna Cotta again, but this time, instead of Buttermilk, I will use Fage Yogurt and combine it with a layer of honey. We'll see how it turns out.

A variation on pound cake recipe using Greek Yogurt. Rich, and dense, and moist and absolutely delicious. Can be served topped by fruit, caramel, dulce de leche, whipped cream or anything else you may think of.

Here's a different serving idea for your dessert, especially if you're Barbequeing. Slice the pound cake and place slices directly onto the grill. Only a few minutes each side until they get grill marks. Remove, place on plates and cover with sugared raspberries or strawberries and some whipped cream. Delicious and different!

Ingredients and Method:

1/2 cup butter, room temperature
3 cups granulated sugar
1 vanilla bean
1 7 oz. container Fage Greek Yogurt
3 cups all-purpose flour, sifted before measuring
6 eggs
1 tablespoon vanilla extract (Yes, in addition to the vanilla bean)

Preparation:In a large mixing bowl, cream butter and sugar and split the vanilla bean and scrape seeds into mixture. With mixer on medium speed, gradually beat in the yogurt. Add flour, alternating with the eggs, beginning and ending with flour. Stir in vanilla. Pour batter into a greased and floured 10-inch tube pan or Bundt cake pan.

Bake at 325° for about 1 hour and 15 minutes to 1 hour and 25 minutes, until a wooden pick comes out clean when inserted in the center. Let cool in pan for 10 minutes, then remove to a rack to cool completely.

A note about the cooking time. This is a very thick batter so it will probably take ALL of the baking times listed if not a little bit longer. Do check the cake often with the wooden pick technique as you don't want it not quite baked in the very middle. By the same token, it can start to burn pretty quickly, so watch it carefully towards the end of the cycle. When you do check with the wooden pick push it in as deeply as you can as this batter can get done on top and still not be quite done in the middle.

I made this recipe for this post in a oblong baking dish, but I really would recommend a tube pan or a Bundt cake pan.

Enjoy!

As part of the Foodbuzz Featured Publisher program, I have been entered for the chance to win a trip to Greece courtesy of FAGE. You too can enter to win one of three trips to Greece by entering the FAGE Plain Extraordinary Greek Getaway here: http://www.fageusa.com/community/fage-greek-getaway

Summer Squash Soup

noreply@blogger.com (The Merlin Menu) — Sun, 04 Sep 2011 05:35:00 +0000

So I have this neighbor who drives me nuts. She moved in across the street, we met, she brought me dinner a couple of nights which I thought was nice. The next thing I know, she has asked for a little help planting a garden, and I find myself sweating and digging holes in a cleared 30 year old blackberry patch.

Next thing I know, she leaves for a 3 week vacation and guess who's chosen to water the garden. Yeah, ME!

I tell her, I don't have a garden, I don't want a garden, I don't want your garden, I don't want to water your garden, but I do it nonetheless.

Well, so guess what, now I'm getting tons of squash and zucchini. So I guess it's ok. But still!

And then, she buys a dog, but that's another story. I didn't want a dog to walk either!

So is your Autumn garden bursting with produce? Got a bunch of yellow neck squash? Giving it to your friends and neighbors? So what are you going to make with it? Boiled squash with milk? Cut them and cover them with egg and cornmeal and fry them? Add to some casserole? All are good, but I have the answer.

Make this soup!

Just make it, and you'll see why I say that.

It's delicate, delicious, and tangy, with a hint of nutmeg and Parmesan. Yeah, nutmeg and Parmesan together. Who knew?

Ingredients and Method:

2 -3 medium Yellow neck squash
1 large sweet onion
Yellow neck squash, diced
4 tablespoons butter
3 cups chicken stock
1 teaspoon salt
1 teaspoon pepper
juice of one lemon
1 cup heavy cream
1 teaspoon nutmeg and a dusting for garnishment
Shaved or shredded fresh Parmesan cheese (Or Parmesan Reggiano)

Mince onion and place in saucepan with butter over medium low heat
Wash and cut off ends of squash, and slice into 1/4 inch slices. No need
to peel the squash, the skin is very tender after cooking.

Toss squash in the pan with onions and butter, and saute for 15 minutes or so, stirring every once in a while. You want the onions and squash to be very soft.

Add chicken stock, salt and pepper and cook on medium heat for 20 to 30 minutes.

Now, remove from heat, and either use a handheld immersion blender or a food processor, and puree it all together. It can take a few minutes, but stick with it, you want it silky smooth.

Return to pan, add lemon and heavy cream and nutmeg. Heat on low for a few minutes until heated thoroughly. Do not boil or simmer, no need.

Now, the important part. Taste it! Decide if it needs a bit more salt, or pepper, or lemon juice and adjust accordingly.

Spoon into a bowl or cup, dust with nutmeg and sprinkle the Parmesan cheese over the top.

Enjoy!

Parker House Rolls

noreply@blogger.com (The Merlin Menu) — Sun, 24 Jul 2011 23:53:00 +0000

Parker House rolls were invented in the 19th century at a famous Boston hotel called the Parker House. This
is the same hotel that created Boston Cream Pie in 1855.

These rolls are light, buttery, and delicious. I made some at home the other day and I just can't stop heating

one slightly, dabbing a bit of butter on it, and wolfing it down. They are so good.

This is an easy recipe, do give it a try. Many thanks to King Arthur Flour for the source.

Recipe and Method:

3 cups flour (I use King Arthur Bread Flour)
2 packages Active Dry Yeast
3 tablespoons sugar
1 1/4 teaspoons salt
3/4 cup instant mashed potato flakes
1 cup milk (warmed)
1 egg, beaten
3 tablespoons melted butter, for brushing rolls when baked

In a large bowl, add warmed milk, yeast and sugar. Let sit for 10 minutes until it's foamy. Add the balance of the ingredients (except for the 3 tbl melted butter shown at the end of the recipe) Mix thoroughly by hand or with a mixer until dough ball is formed.
Drop onto floured board and knead for a few minutes. Place in greased bowl covered with a towel and place in a warm area and let rise for an hour and a half.
Remove from bowl to the floured surface. Punch down, divide in half. Roll each half into an 8 x 12 rectangle.
Brush melted butter on it and fold the dough lengthwise almost in half. It doesn't have to be exactly in half.

Cut each rectangle into 4 pieces and place into greased 9 x 13 baking pan. Repeat with second half of dough.
Cover the pan and let rise for another 45 minutes.

Preheat oven to 350 degrees and bake for 20 to 25 minutes until golden brown. Remove and immediately baste tops with remaining melted butter.

Enjoy!

Bacon, Avocado, and Tomato Sandwich

noreply@blogger.com (The Merlin Menu) — Sun, 19 Jun 2011 02:18:00 +0000

I love avocados. I don't eat them that often, and I'm not sure why. But recently I came across a source where you can have freshly harvested Haas avocados shipped direct to your door.

The link is: California Avocados Direct.

Shipping was free, and a few days later I had 5 hard, firm, unripened avocados in my house. They were shipped in a nice box filled with straw, all in all a nice presentation.

Now the thing about receiving 5 avocados at once is they can all ripen at the same time, and who wants that many ripened avocados all at the same time? Usually you wouldn't, so I figured out what to do. Place the avocados is a plastic bag on the counter for about a week, they will slowly begin to ripen (skin turns very dark and they are soft when pressed gently) Then, take one or two out of the bag and leave on the counter. They will then ripen while the ones remaining in the bag are still not ready. Try it, it works!

When the first one finally ripened, I couldn't wait to try it. I sliced half the avocado thinly and placed on a small plate, fanned it out, dusted it simply with salt and pepper, and tried it. Absolute heaven, seriously, best avocado I'd ever had. And then I promptly sliced up the remaining half and devoured it also.

The next day, I took out another avocado, left it on the counter until perfectly ripened, and decided I just had to have a Bacon, Avocado and Tomato Sandwich.

I lightly toasted some whole wheat bread, spread with mayonnaise or salad dressing (or thousand island dressing also!) sliced avocado, crisp bacon, and sliced fresh hot house tomatoes.

Sure you could add lettuce, but I wanted the texture of the creamy avocado, the crunch and saltiness of the bacon, blended with the juiciness of the ripe tomato only. It worked for me.

One of the best sandwiches I've ever had. And you have to admit, that's a purty good lookin' meal.

Get some avocados, and make yourself one or three.

Baked Donuts

noreply@blogger.com (The Merlin Menu) — Sun, 05 Jun 2011 01:11:00 +0000

Baked donuts. Who makes baked donuts. Aren't donuts always deep fried, greasy, and delicious? Of course they are.

But for some reason, the other night, (I gotta stay off the net) I came across and bought a donut pan for baking donuts. Why? I have no clue. But now I have another specialty use pan which I'll probably use twice in the next 2 years. But, that's the curse of a foodie I guess.

Now here's the surprise, the donuts were delicious and easy to make. I did notice that cinnamon sugar doesn't adhere real well, probably because of the absence of OIL! But that's ok. I think glazing might be a better way to go anyway. Next up, I think I'm making some baked yeast donuts. We'll see how it goes. Keep in touch.

I did notice they only browned on top, so I'm thinking next time, I may oil the pan with butter instead of
spray and see if they brown more uniformly. That being said, they tasted perfect anyway.

Recipe came with the pan. I really did like the spices in the batter. Excellent.

Ingredients and Method:

1 cup white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 teaspoons ground cinnamon
3 cups all-purpose flour
1 cup buttermilk
2 eggs
1 tablespoon honey
1/2 cup butter, melted

Preheat oven to 400 degrees

Lightly spray the donut pan with oil.

In a medium bowl, mix together all dry ingredients including spices. Blend together the liquids in a bowl (buttermilk, eggs, honey, and melted butter) and add to the dry ingredients and mix well.

The dough will be a bit thick. Using two spoons, drop dough into the donut pan tin, filling each mold about 1/2 full with dough.

Bake in oven for 12 minutes, until nice and browned, remove, cool on a rack, and coat however you would like.

All kidding aside, I bet I use this pan, ummm, 4 times a year! ha ha

My Daughter's Wedding

noreply@blogger.com (The Merlin Menu) — Sat, 07 May 2011 06:32:00 +0000

I know it's a food blog. I know most of you might not care. But some of you will. So I post this link.

And I'll get back to food next week.

I have 3 children. A daughter, and two boys. My daughter is my eldest. And she got married this weekend,
and it was amazing. Check it out. Mt. Hood, Oregon, way above Timberline Lodge.

God Bless You Both!

And the following is a little video I put together....Be sure to play with audio so you can hear the sound track.

https://picasaweb.google.com/ronmerlin/Movies?authkey=Gv1sRgCInGodurxP6NqgE#5603795187681251810

Artist here is: Jennifer Nettles of Sugarland

And a second video for your viewing pleasure: https://picasaweb.google.com/ronmerlin/Movies?authkey=Gv1sRgCInGodurxP6NqgE#5604798621483727410

Artist here is: Joe Cocker

Curried Apple Butternut Squash Soup

noreply@blogger.com (The Merlin Menu) — Sun, 10 Apr 2011 23:08:00 +0000

Spring is springing. So this will be the last of one of the soups I made over the winter. Actually, this soup is one of my favorites because it has such a unique blend of flavors. The nuttiness of the squash with the depth and gentle heat of the curry, coupled with the tiny sweet goodness of the apple.

I'm telling you, it's all about mouth feel and taste with this soup. Liquid velvet goodness, with a kick. (Did I just really type that?)

Quick and easy, especially in the pressure cooker.

Served with a crust of bread, and little dollop of sour cream? What could be better?

Ingredients and Method:

2 tablespoons olive oil
2 tablespoons butter
2 large chopped yellow onions
2 tablespoons curry powder
2 butternut squash, chopped (See my note about preparing Butternut Squash below)

3 sweet McIntosh apples, peeled, cored and chopped.
2 cups water
2 cups apple cider. (Don't skimp here, not apple juice, good and fresh apple cider)
Salt and pepper to taste.

First a note on butternut squash. I find it a pain to peel and cut up the squash. So what I do is, is pierce it several times. and microwave for 8 minutes until it begins to soften. It is then much easier to cut it open, cut into manageable sized chunks, and the the thick tough skin is easy to just cut off with a knife.

Heat the butter and olive oil over medium heat in pressure cooker. (Or stock pot or dutch oven) Saute onions and curry powder until the onions are translucent.

Add the squash, apples and water to pot. Bring up to pressure, and cook for 12 minutes. Let cool down normally. (If not using a pressure cooker, cook over medium heat for an hour until vegetables are very tender)

Open up pressure cooker and use a hand blender (or food processor) to combine mixture. Add cider and salt and pepper to taste. Serve immediately with a sprinkle of parsley and a small dollop of sour cream.

Enjoy.

Curried Butternut Squash and Carrot Soup with Peanut Butter

noreply@blogger.com (The Merlin Menu) — Fri, 18 Mar 2011 22:53:00 +0000

I see spring around the corner so I thought I should catch up on my winter soups that I've made, photographed, and haven't yet posted. I'm behind on everything.

I was looking for some inspiration for some soup with a bit of kick.This is a uniquely flavorful soup that everyone seemed to really enjoy. It's different, hearty, and simply delicious.

Adapted from Sing for Your Supper.

Ingredients and Method:

2 tablespoons olive oil
1/2 butternut squash, peeled and chopped
6 carrots, washed and chopped
1 sweet potato, peeled and chopped
1 onion, diced
1 garlic clove, minced
1 teaspoon ginger, minced
6 cups chicken broth
1 teaspoon tomato paste
1/2 teaspoon ground cumin
1 pinch cayenne pepper
1/2 teaspoon curry powder
heaping 1/3 cup creamy peanut butter
1/3 cup chopped cilantro, and a bit for garnish
salt and pepper to taste

First a note on butternut squash. I find it a pain to peel and cut up the squash. So what I do is, is pierce it several times. and microwave for 8 minutes until it begins to soften. It is then much easier to cut it open, cut into manageable sized chunks, and the the thick tough skin is easy to just cut off with a knife.

Heat oil in your dutch oven or heavy duty pot. Saute garlic, onion, and ginger until onions are softened and transluscent. Add the vegetables and chicken broth and bring to a boil. Reduce heat to low simmer, and cook, stirring occasionally, until vegetables are soft, about 45 minutes. (Conversely, this is a perfect pressure cooker soup also. Saute onions, garlic, etc. in the pressure cooker, add vegetables and chicken broth and heat under pressure for 12 minutes. Let pressure reduce naturally.)

Add tomato paste, cumin, cayenne pepper, curry powder and cilantro. Stir spices in, and then, using a hand blender, or a regular blender, blend soup mixture until smooth.

Stir in peanut butter.

Salt and pepper to taste. Serve with cilantro as a garnish. (I like to add a small dollop of sour cream also)

Enjoy!

St. Patrick's Day Roundup

noreply@blogger.com (The Merlin Menu) — Sun, 13 Mar 2011 05:04:00 +0000

Now that my blog has been established for a couple of years, I find that I have enough recipes posted that
I can perhaps provide a quick reference to the Irish inspired things I like to make. So here it is:

Ha ha, admittedly only five recipes, but I do what I can. If you try nothing else, do the cake or the soda bread. Both are wonderful. And enjoy a pint or two.

Guinness Stout Ginger Cake

Guinness Beef Stew

Irish Soda Bread

Irish Brown Bread

Corned Beef and Cabbage

Ron's Homemade Chicken and Rice Soup

noreply@blogger.com (The Merlin Menu) — Sun, 20 Feb 2011 01:41:00 +0000

Have you ever had really good chicken soup? I mean really, really, good chicken soup. The kind that tastes so good that you just know that in addition to having incredible taste, it has healing properties too?

Yeah, I haven't either I don't think. Let's face it, we rarely get Grandma's homemade chicken soup anymore.

But, thanks to a Pressure Cooker, and my throwback recipe, I think you might truly love this soup. I sure did, and so did all who tested it for me.

This all started when I bought a whole roasted chicken at the Supermarket. But after having chicken and mashed potatoes for dinner for a couple of nights, I tired of chicken for dinner.

I didn't want to waste the chicken carcass, and never having made homemade chicken soup before, I thought this would be the ideal time to try.

Give it a shot. It sure got rave reviews.

If you're not a Pressure Cooker person, that's fine. Just add all the ingredients into a heavy sauce pan, or Dutch Oven, and simmer for 3 hours Do NOT add the carrots and celery until the last 60 minutes of roasting/cooking time.. If using a Crock Pot, give it 6 hours (vegetables included).

Ingredients and Method:

Chicken Carcass
1 tablespoon olive oil
1 large sweet onion, diced
3 cloves garlic, minced
2 tablespoons Herbs de Provence (or your own selection of herbs)
3 chicken bouillon cubes
1 32 oz carton chicken broth
3 carrots, washed and sliced
2 stalks celery, washed and sliced
3 cups water
3/4 cup rice
2 teaspoons ground pepper

Salt to taste
Parsley for garnish

Heat pressure cooker over medium heat with olive oil. Add diced onions, celery, and carrots and saute until onions are translucent. Add garlic and saute for 30 seconds more until fragrant. Add bouillon cubes, chicken broth, water, rice, herbs, and chicken carcass. Yeah, just dump the whole carcass right in.

Cover the pressure cooker, bring up to pressure on medium high heat until it begins to steam constantly, turn to medium low, and let cook for 15 minutes.

Let pressure release normally. Open cooker, and remove carcass, and all bones, and all chicken. Separate remaining chicken from the bones and chop into bite size pieces. Return chicken to pot and stir. Salt and pepper soup to taste.

Enjoy!

The Merlin Menu Top 10 Recipes for Year 2010

noreply@blogger.com (The Merlin Menu) — Thu, 20 Jan 2011 02:53:00 +0000

I know, it's February, not January. This is the kind of post that, were I up on things, would have been posted right around the New Year. But, I've been a bit distracted trying to find a new position at my company. That's my excuse, anyway.

But here's the deal. As I looked through my newsreader in 2011, I noticed a number of blogs posted their top recipes from the previous year. And I found, that I liked being able to just click on whatever recipe I wanted to without having to scroll through page after page of blog. I figured therefore, that other people probably like this convenience also, so I decided to do one for my blog. And here it is. Hope you find at least one or two things you'd like to try, and maybe catch up on a recipe or two you might have missed over the last year.

Salted Dulce de Leche Cheesecake Bars Decadent and delicious.

Dutch Oven Bread A little baking magic from a Dutch Oven

Cinnamon Currant Bread Another Dutch Oven Bread

Eggs Benedict Who doesn't love Eggs Benedict. Make them at home for 1/10th the price.

Homemade Potato Chips Delicious and easy and fun to make.

Irish Brown Bread Authentic and delicious.

Lime Cake with Strawberry Compote Light, refreshing, and a great flavor combination.

Salted Caramel Butter Bars Decadent and delicious.

Chocolate Chip Peanut Butter Chip Chocolate Cookies Just the title says it all.

Three Ingredient Tomato Sauce 3 Ingredients and knock your socks off good.

My personal Top Ten from my Blog for 2010.

Cheddar Beer Soup with Truffle Oil

noreply@blogger.com (The Merlin Menu) — Wed, 05 Jan 2011 02:47:00 +0000

I know, the photo doesn't look like much. But this soup EXPLODES in your mouth with flavor.

So here's the deal. I went to Portland to have dinner with my daughter and her fiance for Thanksgiving in their new home. (My first visit).

I was enlisted to make the Turkey, Dressing, and a casserole, and I threw in a pie just for good measure. (Photo link here: Just Click.)

Wonderful weekend. Met some of the future in-law family and we had a great time.

Next day, during the Alabama Auburn game we went and had a beer at a Brewpub in downtown Portland.

And I saw, Beer Cheese Soup..... I love Beer Cheese Soup..... and it occurred to me I've never blogged it....and haven't even made it in years..... What have I been thinking? So I ordered a bowl, it was exquisitely good..... and planned an update and counter attack.

And guess what happened? Yup, I nailed it. Believe me, there are many times I fail, I just don't post them. But this time, I got it right. You have got to try it. And, it's got a "secret ingredient" that truly put it over the top. Read on....

Ingredients and Method:
1/2 stick butter
2 ribs celery, sliced 1/4 inch thick
2 leeks (pale green and white parts only) sliced 1/4 inch thick

2 teaspoons minced garlic
1 bay leaf
1/3 cup flour
2 cups milk
1 3/4 cup chicken broth
1 12 oz. bottle Bass Ale
1 teaspoon dry mustard
pinch of cayenne
1 teaspoon salt
1/2 teaspoon pepper
2 8 oz packages shredded Tillamook Sharp Cheddar Cheese
White Truffle oil
Smoked Paprika for garnish

Add butter to pressure cooker (or large saucepan) over medium-low heat. When melted and foamy, saute celery, leeks, and garlic for five minutes, until leeks are limp. Sprinkle flour over vegetables, stir and cook for two minutes more. Add bay leaf, milk, chicken broth, ale, dry mustard, and cayenne. If using pressure cooker (as I did) cover, bring to pressure, and cook for 10 minutes. If cooking stovetop, cook over medium heat, stirring occasionally, for 40 minutes until all vegetables are tender. Cool pressure cooker, release, and salt and pepper to taste. (same for saucepan)

Using a hand blender, or a food processor, puree soup until fairly well blended. (I tend to leave a bit unblended so it has some "texture")

Return to low heat, and add cheese, (reserve some for garnish) and stir constantly until well blended.

Pour into bowls.

Now the magic!

Pour 6 -8 drops of white truffle oil into each bowl. No more, as this stuff is potent. Garnish with cheddar cheese and smoked paprika (if you have it, if not omit). Or, crumbled bacon, green onions, etc. whatever you like in your cheese soup.

Enjoy some of the best Beer Cheddar Soup I've ever had!

Salted Caramel Butter Bars

noreply@blogger.com (The Merlin Menu) — Sun, 19 Dec 2010 01:47:00 +0000

Yes these are rich. Yes they are supremely buttery. Yes, they melt in your mouth. No, you cannot just eat one.

I had to bring something into work to share with co-workers and I wanted something different and I came across this recipe. (Original source here) They are amazingly good. Give them a try.

Preparation and Method:

For the Crust:

1 lb. butter, softened
1 cup sugar
1½ cups powdered sugar
2 tablespoons vanilla
4 cups flour

For the Filling:

1 bag (14 oz.) caramel candies (about 50 individual caramels), unwrapped
⅓ cup milk or cream or half and half
½ teaspoon vanilla
1 tablespoon coarse sea salt

To make the crust:

In a large bowl, combine the butter and sugars. Using mixer on medium speed, beat together until creamy. Add the vanilla and beat until combined. Add flour and mix until smooth.

Spray a 9x13 inch baking pan lightly with non-stick cooking spray. Press one-third of the dough evenly into the pan to form a bottom crust.

Place remaining crust mixture in the refrigerator

Preheat to 325F.

Bake crust until firm and the edges are a pale golden brown approximately 20 minutes. Transfer to a wire rack and let cool about 15 minutes.

While the bottom crust is baking and the remaining dough is chilling, make the caramel filling. Place the unwrapped caramels in a saucepan, add the cream and vanilla and cook and stir over low to medium heat until completely melted. (You can also use the microwave in short bursts to melt the caramel mixture.)

Pour the caramel filling over the crust. Generously salt with sea salt.

Remove the remaining chilled dough from the refrigerator and crumble it evenly over the caramel. You may find the chilled dough doesn't "crumble" that easily. If so, just place on a cutting board and chop into the

size pieces you want for the topping.

Return the pan to the oven and bake until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden, about 25 - 30 minutes.

Let cool, and cut into squares.

Enjoy!

Double Chocolate Pudding

noreply@blogger.com (The Merlin Menu) — Mon, 29 Nov 2010 02:37:00 +0000

I know Chocolate Pudding. Who eats chocolate pudding anymore? I do. Not often, but last week I just had the urge for some deep, thick, homemade, chocolate pudding with a touch of whipped cream. (The urge resulted in my making Chocolate Cream pie for Thanksgiving later, but that's another post)

This pudding is simply so delicious and easy to make. It is rich too, so I would not portion it into big bowls. A little of this pudding goes a long way.

Ingredients and Method:

1 cup sugar

4 tablespoons cornstarch

1/4 teaspoon salt

1/2 cup cocoa powder
1 1/2 cups milk

3 egg yolks
1/2 cup half and half
1 teaspoon vanilla extract

4 ounces semisweet chocolate

Whipped cream

In a measuring cup add 1/2 cup of the cold milk to the cornstarch. Mix thoroughly and pour into medium saucepan. Turn to medium heat and immediately add cocoa powder, sugar, salt, balance of milk, and three beaten egg yolks. Mix well. Stir constantly until the mixture just begins to simmer. Add half and half and vanilla extract and continue to heat until the pudding thickens. Do not boil! When it has thickened (approximately seven minutes) remove from heat and add chocolate. (The mixture may appear lumpy, that's ok, don't worry it will smooth out just fine) Stir the chocolate until completely melted and incorporated into the pudding.

Pour into serving dishes, and refrigerate for 2 hours until completely cooled. Serve with a dollop of whipped cream.

Enjoy, and don't say I didn't warn you. This is addictive pudding, I'm tellin' ya. I got a bet for ya. You got a chocolate craving? You won't after you eat one of these.

Chocolate Chip Peanut Butter Chip Cookies with Sea Salt

noreply@blogger.com (The Merlin Menu) — Sun, 14 Nov 2010 03:40:00 +0000

I looked in my cabinet the other day and checked the expiration dates on some semi-sweet chocolate and some peanut butter chips I had, and they were to be out of date in a couple of weeks. I didn't want to waste

them so what to make? Um, cookies???? Yeah, I think so. So I tinkered with another of my recipes for Chocolate Butterfinger Cookies and made Chocolate Peanut Butter Cookies with Peanut Butter Chips and Chocolate Chips, and since I'm totally addicted to salty sweet, dusted them with sea salt. All I know is, they didn't last long when I brought a couple dozen to work.

Ingredients and Method:

4 oz butter, room temperature

1/3 cup granulated sugar

2/3 cup brown sugar

3/4 cup creamy peanut butter

1/2 cup cocoa powder

1 1/4 cups flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon baking powder

2 large eggs

2 teaspoons vanilla extract

1 cup peanut butter chips

1 cup semi-sweet chocolate chips

Sea salt for dusting

In a mixing bowl, cream together the sugars and butter. Add peanut butter and cocoa powder and mix well.

Add eggs, one at a time and fully incorporate. Then add the flour, salt, baking soda, baking powder and combine. Add vanilla extract. Add the two chips and mix just long enough to distribute them.

Refrigerate dough for 15 minutes to make it easier to work with. On a baking sheet covered with parchment paper (if you use parchment paper, it sure makes cleanup easier) drop by tablespoonfuls on the sheet about 2 inches apart. Pick up each scoop and shape it into a ball and then press down on it slightly. (Doing this prevents the cookie from spreading too much and makes them more uniform) Repeat until all dough is used.

Dust with coarse sea salt. A pinch sprinkled over each cookie is perfect.

Bake at 350 degrees for 12 minutes. Do not over bake. They may not look completely done, but they are.

Remove to cooling rack. Then grab a very cold glass of milk, and eat 5 of them when still a bit warm, and don't tell anybody. Your secret is safe with me.

Enjoy!