we've been busy. really, busy.
but, i think we're ready to try this again.
i'm excited. really, excited.
i've missed it here, a lot.
like infinity x infinity = amount missed.
this should be good.
yes?
Saturday, July 31, 2010
Sunday, March 29, 2009
Culinate Blog Contest!
I just wanted to send a little update out. I'm a finalist in a blog contest on Culinate.com.
There are 8 contestants and the voting ends soon, so come take a look and take your pick.
Culinate is a really awesome website with a lot of cool contributors. Their motto is 'Eat to your ideal', which is really what we should all be doing... There's tons of great recipes and tips, and some great articles on sustainability, local eating and seasonal ingredients. So come check it out, and click here to go straight to the voting page. I'm number 7, 'enthusiasm for pork'.
Happy reading!
There are 8 contestants and the voting ends soon, so come take a look and take your pick.
Culinate is a really awesome website with a lot of cool contributors. Their motto is 'Eat to your ideal', which is really what we should all be doing... There's tons of great recipes and tips, and some great articles on sustainability, local eating and seasonal ingredients. So come check it out, and click here to go straight to the voting page. I'm number 7, 'enthusiasm for pork'.
Happy reading!
Sunday, March 22, 2009
You Won Ton?
I want to start first by reminding everyone that I am not Asian. I was grown on healthy doses of meat and potatoes, an occasional stir-fry and a touch of hamburger helper. I have yet to have any formal training in Asian cookery or the ancestry to back my home-made how-to's. But what I do have is an un-dieing, un-satiated can't-get-enough-of-this-shit craving for all things curried, coconuted, stir-fried, soy sauced, fish sauced, sesamed or originating from rice. I'm dangerously addicted to these flavors. I have this twice monthly tradition of going out to Thai, all by myself. There's times when I bring a friend, or just get take out. But it's one of my favorite things to just sit down by myself with a hot plate of spicy basil noodle, some warm sake and no one to interrupt my important readings of the The Little Nickle and the county classifieds ( I was really disappointed the first couple times cause I forgot to bring my book, but then I found I actually enjoyed reading about all the useless crap people have and how much they want people to pay them for it, $3,000 for a used queen size mattress, are you kidding me?!)
I usually sneak a bit of Asian influence into all my cooking, a touch of soy here and some sesame oil there. Stir-fries are the number one go-to meal in my house. And, I'm a total whore when it comes to cilantro. Me and my dearest Khya have plans on taking over the world with our home made cilantro soap. We just love it so much that it only seems natural to want a daily rub down with our favorite food. Then, of course, after fulfilling our sudsy dream, we could help others do the same, like those of us who just want to roll around in Cinna-Bon's could just use the soap instead, or, for the men folk out there, we'll have a nice T-bone scent. I'm sure we're on to something here...
Anywho, as I was saying, I love Asian influences, but I rarely get down with a cook book and follow a recipe. It's more just hints of flavors mixed with other random ingredients. Well, today, I didn't follow a recipe, but I got pretty darn close to the real deal. I spent most my morning reading my Wok and Stir-Fry cook book. I got so much inspiration, and really tried to focus on the the key ingredients they were basing their recipes on. I decided on spring rolls. It's basically just a delicate stir-fry wrapped in a won ton and fried. Perfection! And so easy to make. I ended up only using about half my filling, so I took the rest, added a bunch of spinach and some nice firm tofu. Served over some brown rice, it was awesome. All the textures and underlying flavor layers were there to hold back my cravings for one more day.
So, here's my attempt at making traditional Asian food. 'Keep it simple' is a philosophy I noticed throughout my readings this morning. Don't muddle all the flavors by using too many ingredients, and definitely don't overdo the spices so you can't tell what your chewing on. Enhancement is key here.
Gingered Cabbage Pork Rolls
makes plenty 30-40 rolls
2 cups thinly sliced green cabbage
One half fennel bulb, thinly sliced
One small zucchini, cut into matchstick sized pieces
Half red bell pepper, julienned
1/2 pound ground pork
2 T minced ginger
2 cloves minced garlic
hand full fresh chopped cilantro
1 T rice wine vinegar
1 T soy sauce
1/2 t sriracha
fresh ground pepper
1 t sesame seeds
a pinch of red pepper flakes
1 package won ton wrappers (I made the mistake of getting the smallest ones possible, if you can get the mid-sized wrappers, it's just easier)
5 cups, or so, peanut oil
small dish of water, for rolling the rolls
So, once you have everything chopped, it's really quite simple. Cook your veggies in batches, start with a bit of oil in a hot wok or heavy bottom saute pan, and do a quick fry on each veggie adding just a touch of salt and some pepper (not too much, as you will be adding soy sauce later). After finishing your veggies place them all together in a bowl and set to the side. Cook your meat in the same fashion, midway through add your ginger and garlic. When finished, add to veggie mix. Fold all your sauteed ingredients together and finish them by adding the rest of your seasonings. Give it a taste and make any changes, more spice or salt, or if your like me, more cilantro! At this point, you can start heating your oil for frying, you can do it in your wok or in a high sided heavy bottom pan.
Now for the rolling. I like to set up an assembly line when I'm doing any repetitive work like this. Lay out 4 or 5 wraps and place a tablespoon or in the center of each (this is the part where you'll find it was really important to thinly slice all your vegetables, big chunks really get in the way). Start by folding one corner up to the top of your filling an tucking the filling underneath. With a wet finger, paint the folded corner with water then fold each end over, tucking in the corner flaps and sticking it to the wet middle. Then, gently tuck all the ingredients into the envelope you've created, wet the remaining corner tightly roll it over to seal up the roll. Continue until until all your won ton wrappers are used. Don't start cooking until your done assembling, they tend to cook rather quickly. Really, I think whatever method you use to get these little guys all rolled up is good, just remember to keep your work surface dry to avoid any unwanted sticking, and make sure to apply enough water to keep your folds stuck together.
Test your oil for heat, I usually put a little scrap in to see how fast it bubbles, when hot enough cook rolls in batches, 4-5 at a time, flipping them over half way through till nicely golden brown. Keep in a warmed oven until ready to serve.
Also, had I had enought forthought, I would have made a really awesome cucubmer relish to go with these, but the Thai sweet chili sauce I had on hand was an awesome dip.
I usually sneak a bit of Asian influence into all my cooking, a touch of soy here and some sesame oil there. Stir-fries are the number one go-to meal in my house. And, I'm a total whore when it comes to cilantro. Me and my dearest Khya have plans on taking over the world with our home made cilantro soap. We just love it so much that it only seems natural to want a daily rub down with our favorite food. Then, of course, after fulfilling our sudsy dream, we could help others do the same, like those of us who just want to roll around in Cinna-Bon's could just use the soap instead, or, for the men folk out there, we'll have a nice T-bone scent. I'm sure we're on to something here...
Anywho, as I was saying, I love Asian influences, but I rarely get down with a cook book and follow a recipe. It's more just hints of flavors mixed with other random ingredients. Well, today, I didn't follow a recipe, but I got pretty darn close to the real deal. I spent most my morning reading my Wok and Stir-Fry cook book. I got so much inspiration, and really tried to focus on the the key ingredients they were basing their recipes on. I decided on spring rolls. It's basically just a delicate stir-fry wrapped in a won ton and fried. Perfection! And so easy to make. I ended up only using about half my filling, so I took the rest, added a bunch of spinach and some nice firm tofu. Served over some brown rice, it was awesome. All the textures and underlying flavor layers were there to hold back my cravings for one more day.
So, here's my attempt at making traditional Asian food. 'Keep it simple' is a philosophy I noticed throughout my readings this morning. Don't muddle all the flavors by using too many ingredients, and definitely don't overdo the spices so you can't tell what your chewing on. Enhancement is key here.
Gingered Cabbage Pork Rolls
makes plenty 30-40 rolls
2 cups thinly sliced green cabbage
One half fennel bulb, thinly sliced
One small zucchini, cut into matchstick sized pieces
Half red bell pepper, julienned
1/2 pound ground pork
2 T minced ginger
2 cloves minced garlic
hand full fresh chopped cilantro
1 T rice wine vinegar
1 T soy sauce
1/2 t sriracha
fresh ground pepper
1 t sesame seeds
a pinch of red pepper flakes
1 package won ton wrappers (I made the mistake of getting the smallest ones possible, if you can get the mid-sized wrappers, it's just easier)
5 cups, or so, peanut oil
small dish of water, for rolling the rolls
So, once you have everything chopped, it's really quite simple. Cook your veggies in batches, start with a bit of oil in a hot wok or heavy bottom saute pan, and do a quick fry on each veggie adding just a touch of salt and some pepper (not too much, as you will be adding soy sauce later). After finishing your veggies place them all together in a bowl and set to the side. Cook your meat in the same fashion, midway through add your ginger and garlic. When finished, add to veggie mix. Fold all your sauteed ingredients together and finish them by adding the rest of your seasonings. Give it a taste and make any changes, more spice or salt, or if your like me, more cilantro! At this point, you can start heating your oil for frying, you can do it in your wok or in a high sided heavy bottom pan.
Now for the rolling. I like to set up an assembly line when I'm doing any repetitive work like this. Lay out 4 or 5 wraps and place a tablespoon or in the center of each (this is the part where you'll find it was really important to thinly slice all your vegetables, big chunks really get in the way). Start by folding one corner up to the top of your filling an tucking the filling underneath. With a wet finger, paint the folded corner with water then fold each end over, tucking in the corner flaps and sticking it to the wet middle. Then, gently tuck all the ingredients into the envelope you've created, wet the remaining corner tightly roll it over to seal up the roll. Continue until until all your won ton wrappers are used. Don't start cooking until your done assembling, they tend to cook rather quickly. Really, I think whatever method you use to get these little guys all rolled up is good, just remember to keep your work surface dry to avoid any unwanted sticking, and make sure to apply enough water to keep your folds stuck together.
Test your oil for heat, I usually put a little scrap in to see how fast it bubbles, when hot enough cook rolls in batches, 4-5 at a time, flipping them over half way through till nicely golden brown. Keep in a warmed oven until ready to serve.
Also, had I had enought forthought, I would have made a really awesome cucubmer relish to go with these, but the Thai sweet chili sauce I had on hand was an awesome dip.
Thursday, January 29, 2009
Just do it.
I finally made time to watch Sicko, the newest Michael Moore documentary. I know this has nothing to do with food or cooking. But since a healthy diet is our number one form of preventative medicine, I thought it pertinent to share. Sure, it's a typical Moore film filled with worst/best case scenarios and a lot of fluff aiding his point of view. But it's a real eye opener for those of who don't feel the need or importance for universal health care. As Americans, we're so fear full of uniting on an even, equal plateau, that we'd rather pay billions of dollars in medical expenses to a core group of people that are completely dicking us over. Wouldn't you rather live in country where instead of fearing your government and the corrupt powers that be, you were your government and had a choice (or at least the ability to get medical help without going bankrupt)? It's time to get down with socialism. But then again, I would probably rather live on my own island where currency was made of cupcakes and conflict resolution was handled much like these guys...
Anyways, I try to keep politics to minimum here. So watch the movie. And then maybe do some of your own research. And then, perhaps, form an educated opinion on the subject, cause it's one we will most likely face in our lifetime. (Hopefully)
Anyways, I try to keep politics to minimum here. So watch the movie. And then maybe do some of your own research. And then, perhaps, form an educated opinion on the subject, cause it's one we will most likely face in our lifetime. (Hopefully)
Monday, January 26, 2009
Chili, yo!
Dude. I made chili.
Like, a lot of chili.
Like, so much chili I was nearly incapable of properly stirring it.
So much so, that I filled an entire crock-pot full to unload on some friends and still had a nearly unzippable gallon sized zip-lock bag left in my fridge.
I've been planning a chili day for weeks. I got my beans, the usual dried variety blend from the bulk section: kidneys, blacks, pintos (this is where the quantity mishap began. I stumbled into my kitchen half asleep after realizing I'd forgotten to soak my beans, so in my stooper I poured the entire bag of beans into the water, enough intended for two large pots of soup, oops). I pulled my meat to thaw, a lonely pork loin that's been in my freezer since Thanksgiving. I was ready.
When I woke up in the morning my soaking beans had, what seemed like, quadrupled in size. This isn't the first time I've done this. I recently found my self fishing spoon-fulls of half cooked peas out of a pot of split pea soup once I noticed I would need a pot twice the volume once they were rehydrated. How much do beans/peas grow, anyways? When you look at it, it seems like they would just barely double in size after cooked. Like if you look at a dried black bean and compare it to a cooked one. Doesn't it? I have always known I have a really poor perception of size and distance, like when I assume something is an inch, it's really more like two. Clearly my assumption that they only double in size has steered me wrong, I should probably read up on that one.
So anyways, back to the chili. I did something new this time. I've always been a ground beef kinda girl when it comes to chili. It's not necessarily that I prefer it, it's just the meat that comes to mind when I think of making chili. It probably has something to do with the pantry full of Stagg canned crap when I was growing up (it was delicious at the time, thank you mom). This time, as mentioned, I used pork loin. As opposed to braising, I did a browning/boiling combo that seemed to work nicely. The meat got fall apart tender but still held most it's shape. Perfection! It created a really flavorful base to build the rest of the chili on.
This turned out was awesome! Smokey and robust, lots of garlic and pepper flavor from the pablanos, but still kid proof. Pablanos (larger wide, dark green) are the peppers typically seen in chili rellenos, nice bright flavor, very mild heat. Combining these with anaheims (long narrow, light green) will give you a well rounded pepper flavor and you can adjust the heat by adding smaller amounts of a spicier variety like jalapenos or serranos. Also, if you have any whole dried chilies like anchos or pasillas, toast them on a hot dry pan and add to the boiling stock/pork. This will add a much deeper, fresher flavor than dried chili powder. For heat, I used a bit of ancho paste I had lying around from an attempt at homemade hot sauce that never quite panned out.
This is the part now where I'm supposed to give you the recipe... But I failed to pay attention to quantities of anything, hence the overabundance of beans, so I'm just gonna give you a general ingredient list and let you play around.
Chili con Pork
1-2lb pork loin, cut into 1 in. cubes
4 c dried bean mix, or so, you can always use extra beans for something else
one pablano pepper, small dice
one anaheim pepper, small dice
one large yellow onion, small dice
one bunch fresh cilantro, chopped, reserve half for garnish
a few scallions, chopped
4-5 cloves of garlic, chopped
ground cumin
chili powder
paprika
dried oregano
dried thyme
2-3 cans diced tomatoes with juice, fire roasted ones are nice for this
4 c vegetable stock
3-4 T olive oil
water
salt and pepper to taste
So there's two basic parts to the recipe: Boiling the beans, boiling the meat. Soak your beans overnight, and boil til tender, about an hour or so. You can choose to use canned beans to make it easier, but boiling your own allows you to add aromatics like bay leaf, pepper flakes and garlic to add an extra layer of flavor. Remember: never salt beans until they are tender, the salt will lengthen the cooking time and toughen the bean. Drain beans and set aside.
Heat olive oil in pot you plan on making chili in. Slowly add pork cubes allowing them to brown, when meat has good color, toss in the peppers, onion, garlic, cilantro, spices and salt and pepper. Let that caramelize for a bit to add some color and then cover it with vegetable stock and let it simmer, with tight fitting lid. Test meat after an hour. It should hold it's shape but pull apart easily with a fork. At this point, just add tomatoes, beans, any water if needed and salt and pepper to your liking. Adjust seasoning and spice, and let it simmer and low heat for awhile to incorporate flavors.
Meanwhile, grab your favorite hot sauce, some chips or cornbread. And remember to share, cause if your the only one who ate chili, an hour later everyone will know where that smell came from... Seriously, lethal.
Enjoy!
Like, a lot of chili.
Like, so much chili I was nearly incapable of properly stirring it.
So much so, that I filled an entire crock-pot full to unload on some friends and still had a nearly unzippable gallon sized zip-lock bag left in my fridge.
I've been planning a chili day for weeks. I got my beans, the usual dried variety blend from the bulk section: kidneys, blacks, pintos (this is where the quantity mishap began. I stumbled into my kitchen half asleep after realizing I'd forgotten to soak my beans, so in my stooper I poured the entire bag of beans into the water, enough intended for two large pots of soup, oops). I pulled my meat to thaw, a lonely pork loin that's been in my freezer since Thanksgiving. I was ready.
When I woke up in the morning my soaking beans had, what seemed like, quadrupled in size. This isn't the first time I've done this. I recently found my self fishing spoon-fulls of half cooked peas out of a pot of split pea soup once I noticed I would need a pot twice the volume once they were rehydrated. How much do beans/peas grow, anyways? When you look at it, it seems like they would just barely double in size after cooked. Like if you look at a dried black bean and compare it to a cooked one. Doesn't it? I have always known I have a really poor perception of size and distance, like when I assume something is an inch, it's really more like two. Clearly my assumption that they only double in size has steered me wrong, I should probably read up on that one.
So anyways, back to the chili. I did something new this time. I've always been a ground beef kinda girl when it comes to chili. It's not necessarily that I prefer it, it's just the meat that comes to mind when I think of making chili. It probably has something to do with the pantry full of Stagg canned crap when I was growing up (it was delicious at the time, thank you mom). This time, as mentioned, I used pork loin. As opposed to braising, I did a browning/boiling combo that seemed to work nicely. The meat got fall apart tender but still held most it's shape. Perfection! It created a really flavorful base to build the rest of the chili on.
This turned out was awesome! Smokey and robust, lots of garlic and pepper flavor from the pablanos, but still kid proof. Pablanos (larger wide, dark green) are the peppers typically seen in chili rellenos, nice bright flavor, very mild heat. Combining these with anaheims (long narrow, light green) will give you a well rounded pepper flavor and you can adjust the heat by adding smaller amounts of a spicier variety like jalapenos or serranos. Also, if you have any whole dried chilies like anchos or pasillas, toast them on a hot dry pan and add to the boiling stock/pork. This will add a much deeper, fresher flavor than dried chili powder. For heat, I used a bit of ancho paste I had lying around from an attempt at homemade hot sauce that never quite panned out.
This is the part now where I'm supposed to give you the recipe... But I failed to pay attention to quantities of anything, hence the overabundance of beans, so I'm just gonna give you a general ingredient list and let you play around.
Chili con Pork
1-2lb pork loin, cut into 1 in. cubes
4 c dried bean mix, or so, you can always use extra beans for something else
one pablano pepper, small dice
one anaheim pepper, small dice
one large yellow onion, small dice
one bunch fresh cilantro, chopped, reserve half for garnish
a few scallions, chopped
4-5 cloves of garlic, chopped
ground cumin
chili powder
paprika
dried oregano
dried thyme
2-3 cans diced tomatoes with juice, fire roasted ones are nice for this
4 c vegetable stock
3-4 T olive oil
water
salt and pepper to taste
So there's two basic parts to the recipe: Boiling the beans, boiling the meat. Soak your beans overnight, and boil til tender, about an hour or so. You can choose to use canned beans to make it easier, but boiling your own allows you to add aromatics like bay leaf, pepper flakes and garlic to add an extra layer of flavor. Remember: never salt beans until they are tender, the salt will lengthen the cooking time and toughen the bean. Drain beans and set aside.
Heat olive oil in pot you plan on making chili in. Slowly add pork cubes allowing them to brown, when meat has good color, toss in the peppers, onion, garlic, cilantro, spices and salt and pepper. Let that caramelize for a bit to add some color and then cover it with vegetable stock and let it simmer, with tight fitting lid. Test meat after an hour. It should hold it's shape but pull apart easily with a fork. At this point, just add tomatoes, beans, any water if needed and salt and pepper to your liking. Adjust seasoning and spice, and let it simmer and low heat for awhile to incorporate flavors.
Meanwhile, grab your favorite hot sauce, some chips or cornbread. And remember to share, cause if your the only one who ate chili, an hour later everyone will know where that smell came from... Seriously, lethal.
Enjoy!
Sunday, January 25, 2009
Why...
...can't I relax?
I'm on vacation and all I can think about is work: When will it start? What do I need to accomplish before it starts? What will I need to accomplish when it starts? What's going to be different/new/the same when I do start? How will I regain focus and motivation when it starts? How can I improve, what can I improve when I go back?
These are not proper vacationing thoughts. And then, when I start to think about how I'm wasting my precious brain juice on thoughts I shouldn't be having till next week I get angry with my self, which leads to a bit of depression, cause really? Who in their right minds gets angry with themselves on vacation? Then, in the midst of anger and depression, I try to pick myself up and get motivated to do something vacationy like going for a stroll or starting a project. But alas, upon doing so, something reminds me of work, or the lack there of, and I get anxious thinking about the how's and what's and where's of working again and then... well, you get it.
It's cyclical.
It's pissing me off.
I feel like I did really good during the first couple weeks of the vacation thing. And maybe that's it. Maybe I've just had enough. Maybe I'm just so ready to get back to the chopping block that it's all I can think about. But what if it's not? I have this fear that upon returning to reality I will no longer be fulfilled by prepping and firing and serving. That I'll hate it. Thus, causing a huge rift in my I'm-pleased-with-where-I'm-at life. I'm not ready for that. I have a plan for that moment but it's not quite set it's self into motion yet, so I really need to be pleased with what I've got right now.
I should probably read between my lines here and take a more serious approach to my onward-and-upward plan. But transition is tough. Having one full time job really seems to interfere with starting a different full time job. And taking that leap is scary. Falling short is scary. Then fear of failure/change keeps you settled and then... well, you get it.
It's cyclical. (I'm allowed to use that twice, I'm sure of it)
I think sleep is a wise next step here.
I made chili.
We'll talk about it later.
I'm on vacation and all I can think about is work: When will it start? What do I need to accomplish before it starts? What will I need to accomplish when it starts? What's going to be different/new/the same when I do start? How will I regain focus and motivation when it starts? How can I improve, what can I improve when I go back?
These are not proper vacationing thoughts. And then, when I start to think about how I'm wasting my precious brain juice on thoughts I shouldn't be having till next week I get angry with my self, which leads to a bit of depression, cause really? Who in their right minds gets angry with themselves on vacation? Then, in the midst of anger and depression, I try to pick myself up and get motivated to do something vacationy like going for a stroll or starting a project. But alas, upon doing so, something reminds me of work, or the lack there of, and I get anxious thinking about the how's and what's and where's of working again and then... well, you get it.
It's cyclical.
It's pissing me off.
I feel like I did really good during the first couple weeks of the vacation thing. And maybe that's it. Maybe I've just had enough. Maybe I'm just so ready to get back to the chopping block that it's all I can think about. But what if it's not? I have this fear that upon returning to reality I will no longer be fulfilled by prepping and firing and serving. That I'll hate it. Thus, causing a huge rift in my I'm-pleased-with-where-I'm-at life. I'm not ready for that. I have a plan for that moment but it's not quite set it's self into motion yet, so I really need to be pleased with what I've got right now.
I should probably read between my lines here and take a more serious approach to my onward-and-upward plan. But transition is tough. Having one full time job really seems to interfere with starting a different full time job. And taking that leap is scary. Falling short is scary. Then fear of failure/change keeps you settled and then... well, you get it.
It's cyclical. (I'm allowed to use that twice, I'm sure of it)
I think sleep is a wise next step here.
I made chili.
We'll talk about it later.
Friday, January 9, 2009
Visiting.
I'm currently watching my sis and friend attempt the assembly of a gazillion piece princess closet. My baby is soundly napping in the guest room, we had a big morning at the children's museum. I just consumed about 13 gyozas and am now incapable of removing myself from this chair. Tomorrow I make time for Khya and the possibility of rollerskating is in my near future.
I like this.
I'm on vacation.
I'm visiting.
It's nice.
I like this.
I'm on vacation.
I'm visiting.
It's nice.
Sunday, January 4, 2009
Friends with benefits
We all have them. Special friendships that benefit you in a special way. Really, all friendships are beneficial in some way. You have the friends that enhance your social or work life, or the ones that help you gain knowledge or understanding. Some friends are standbys, the ones that are always around or available to assist you with whatever task is at hand. Friendships play an intricate role in our happiness, health, pleasure, wisdom and success. But mostly, for right now, I'm speaking of the pleasure.
On a sleepy Sunday morning, a particular special friend of mine can make pure magic happen, with just a dash of Tabasco and a hint of lime.
You've had your breakfast, but It's still a bit early. You need a pick-me-up that leaves you with a warm yet refreshed fuzzy feeling inside. You want something cold. Not sweet. Not creamy. You want something you can crunch into, something with a kick of heat and a tangy peppery finish. You crave that good-for-you flavor while appreciating that naughty distilled addition.
You, my special friends, need to make yourselves a Bloody Mary.
.
Unfortunately, I'm not able to benefit you with the exact recipe of the magical Marys I was able to enjoy. But, I can offer up a few suggestions to make yours particularly tasty. First, and this is kind of a no brainer, always use good vodka. It's the only liquor in the drink and really folks, bad vodka, is BAD. There's a couple key ingredients for flavor depth on top of the base of V8 and vodka. Use your favorite hot sauce, traditionally Tabasco is used but switching up the flavor by using Cholula or Sriracha would be lovely. Worcestershire sauce, celery salt and freshly cracked black pepper are important additions to round out the earthy salad flavors. The funnest part for me is the garnishes. A few of my favorites include limes, pickled green beans, celery, olives and pepperoncinis, they all add that crunchy bite of both flavor and texture.
Well I should let you get your drink on now...
So here's to cozy Sundays and advantageous relationships... giggidy!
Cheers!
On a sleepy Sunday morning, a particular special friend of mine can make pure magic happen, with just a dash of Tabasco and a hint of lime.
You've had your breakfast, but It's still a bit early. You need a pick-me-up that leaves you with a warm yet refreshed fuzzy feeling inside. You want something cold. Not sweet. Not creamy. You want something you can crunch into, something with a kick of heat and a tangy peppery finish. You crave that good-for-you flavor while appreciating that naughty distilled addition.
You, my special friends, need to make yourselves a Bloody Mary.
.
Unfortunately, I'm not able to benefit you with the exact recipe of the magical Marys I was able to enjoy. But, I can offer up a few suggestions to make yours particularly tasty. First, and this is kind of a no brainer, always use good vodka. It's the only liquor in the drink and really folks, bad vodka, is BAD. There's a couple key ingredients for flavor depth on top of the base of V8 and vodka. Use your favorite hot sauce, traditionally Tabasco is used but switching up the flavor by using Cholula or Sriracha would be lovely. Worcestershire sauce, celery salt and freshly cracked black pepper are important additions to round out the earthy salad flavors. The funnest part for me is the garnishes. A few of my favorites include limes, pickled green beans, celery, olives and pepperoncinis, they all add that crunchy bite of both flavor and texture.
Well I should let you get your drink on now...
So here's to cozy Sundays and advantageous relationships... giggidy!
Cheers!
Saturday, January 3, 2009
Home is where the ham is.
Let's just pause for minute.
We're gonna take a little moment of thoughtful silence,
and we're gonna think about bacon, sausage, ribs, chorizo, ham, hocks and chops.
Ahhh....
Wasn't that nice. Do you feel all warm and fuzzy and slightly hungry? I do.
I've spent the last week feasting on a diet primarily based around pork products and it's become abundantly clear to me that the pig, in all its (dare I say) perfection, may be my animal of choice, for digestion purposes that is. I realize that a lot of you, more likely most of you, would completely disagree with me. And that's fine really, but when your morning eggs are cradled up next to a side of turkey bacon, don't tell me you've never wished longingly for the real deal. Agreed, I prefer a steak over a pork chop or grilled lamb over pork roast, but imagine the world of charcuterie without this divine beast, I just don't see cured chicken products taking off with the masses like those of the pig.
I spent a good chunk of my life as a vegetarian, or rather a pescetarian, but all the while the one animal I missed munching on was the pig. I know what people say about the cleanliness of swine (or lack there of) and of their omnivorous diets and all the health risks that may be involved in consuming pork products, but I just can't imagine life without pig.
Awhile ago, my dear friend O, a fellow avid admirer of pork, threatened to eliminate said food group from his diet. His threat was based on the possible outcome of a pork-chop/coke-a-cola experiment that may or may not end with large, previously unnoticed, worms that were to crawl to the surface of the meat after being coaxed by the sweet flavor of coke-a-cola. Needless to say, his threat was just that and we still share a morning round of thick cut bacon from time to time and I made a promise to never waste good meat products on science experiments.
Any who, with all the pork intake I've had lately, I really felt like not only do I owe a huge thanks to Mr. Pig *THANKS* for being so damn yummy, but also I really just wanted to send on some pork eating inspiration (I realize that neither of those things actually help Mr. Pig stay Mr. Pig, but...). Try parts you've never tried. Try your hand at making homemade sausage or pate. Ask your butcher for the head and boil it into a rich stock for posole, or go crazy like this lady. Save the trimmings (ears, tail, feet) and cook up some feijoda. A pig is so much more than a chop, and your butcher has a lot of interesting things hidden in his walk in. But even if you decide you just like bacon, try switching it out with pancetta (Italian salt cured pork) in your next recipe. Pork has inspired me to cook so many incredible meals lately, so I hope by now I've spread a little inspiration on to you, cause I'm full.
This is currently my my fave pork concoction. Sourdough, farm fresh eggs, HAM, vine ripe tomatoes, alfalfa sprouts, horseradish cheddar and a touch of salt and pepper... D-licious!
We're gonna take a little moment of thoughtful silence,
and we're gonna think about bacon, sausage, ribs, chorizo, ham, hocks and chops.
Ahhh....
Wasn't that nice. Do you feel all warm and fuzzy and slightly hungry? I do.
I've spent the last week feasting on a diet primarily based around pork products and it's become abundantly clear to me that the pig, in all its (dare I say) perfection, may be my animal of choice, for digestion purposes that is. I realize that a lot of you, more likely most of you, would completely disagree with me. And that's fine really, but when your morning eggs are cradled up next to a side of turkey bacon, don't tell me you've never wished longingly for the real deal. Agreed, I prefer a steak over a pork chop or grilled lamb over pork roast, but imagine the world of charcuterie without this divine beast, I just don't see cured chicken products taking off with the masses like those of the pig.
I spent a good chunk of my life as a vegetarian, or rather a pescetarian, but all the while the one animal I missed munching on was the pig. I know what people say about the cleanliness of swine (or lack there of) and of their omnivorous diets and all the health risks that may be involved in consuming pork products, but I just can't imagine life without pig.
Awhile ago, my dear friend O, a fellow avid admirer of pork, threatened to eliminate said food group from his diet. His threat was based on the possible outcome of a pork-chop/coke-a-cola experiment that may or may not end with large, previously unnoticed, worms that were to crawl to the surface of the meat after being coaxed by the sweet flavor of coke-a-cola. Needless to say, his threat was just that and we still share a morning round of thick cut bacon from time to time and I made a promise to never waste good meat products on science experiments.
Any who, with all the pork intake I've had lately, I really felt like not only do I owe a huge thanks to Mr. Pig *THANKS* for being so damn yummy, but also I really just wanted to send on some pork eating inspiration (I realize that neither of those things actually help Mr. Pig stay Mr. Pig, but...). Try parts you've never tried. Try your hand at making homemade sausage or pate. Ask your butcher for the head and boil it into a rich stock for posole, or go crazy like this lady. Save the trimmings (ears, tail, feet) and cook up some feijoda. A pig is so much more than a chop, and your butcher has a lot of interesting things hidden in his walk in. But even if you decide you just like bacon, try switching it out with pancetta (Italian salt cured pork) in your next recipe. Pork has inspired me to cook so many incredible meals lately, so I hope by now I've spread a little inspiration on to you, cause I'm full.
This is currently my my fave pork concoction. Sourdough, farm fresh eggs, HAM, vine ripe tomatoes, alfalfa sprouts, horseradish cheddar and a touch of salt and pepper... D-licious!
Monday, December 15, 2008
I made a oops...
So... I forgot to blog for over a month... oops!
I've been really busy. I mean, am really busy.
But soon that will change and I'll back, but for now here's a part of me,
just to let you know I'm still around...
Come back soon for more of my delightful nonsense...
I've been really busy. I mean, am really busy.
But soon that will change and I'll back, but for now here's a part of me,
just to let you know I'm still around...
Come back soon for more of my delightful nonsense...
Wednesday, November 5, 2008
Yes. We. Did!
It's unbelievable.
It's sureal.
We woke up.
Our nightmare is over.
We finnaly woke up.
We've begun a new day.
This one begins the way we want it.
This day brings us liberation,
And a future worth fighting for.
This one shows us there is still time for change,
And now is that time.
Today is a day to look forward to tomorrow.
We will not look back.
Because tomorrow, now, is much brighter than before.
I see hope.
I feel optimism.
I have confindence.
Today, this amazing day...
Was great, indeed!
Yes. We. CAN!
It's sureal.
We woke up.
Our nightmare is over.
We finnaly woke up.
We've begun a new day.
This one begins the way we want it.
This day brings us liberation,
And a future worth fighting for.
This one shows us there is still time for change,
And now is that time.
Today is a day to look forward to tomorrow.
We will not look back.
Because tomorrow, now, is much brighter than before.
I see hope.
I feel optimism.
I have confindence.
Today, this amazing day...
Was great, indeed!
Yes. We. CAN!
Sunday, November 2, 2008
Chai Spiced Rum Sauce
I've got to gloat a little here, I'm pretty proud of this creation.
I know this isn't the first time this has been done, but for me, this turned out perfect the first time I did it. A little snippet about me: I spend 75% of my reading time pouring over the latest cooking mags and cook books. I love them. They're my eye candy. But I rarely ever use them in the kitchen... Kinda takes the fun out of it for me. With cooking, it's pretty simple to whip up a meal off the top of your head, but when it comes to baking, there's a much lower yield in quality when your experimenting. So, when it comes out perfect, you can't help but feel like high-fiving your self... after eating it, of course.
So, I invite you, for high-fives and kick-ass rum sauce!
This karmic infusion of aromatic earthy chai tea and pungent warming spiced rum is the perfect cloak for a naked scoop of vanilla ice cream, or a decorative drizzle over your favorite spice cake.
Chai Spiced Rum Sauce
Makes enough for lots of smiles
1c Sugar
1c Brown sugar
1/2c Spiced rum
2T Water
1/4c Loose chai tea blend
1c Heavy cream
1/4 sour cream
a pinch or two of salt
In a heavy bottom sauce pan, bring rum, water and chai tea blend to boil, turn off and let steep for 10 min. or so. Strain mix, saving all liquid and discarding tea. Return liquid to pan, add sugars and simmer on low until dissolved and bubbly, about 5-7 min. Add cream to bubbly sugar, turn up heat a bit, and allow to boil about 10 min. You'll need to stir this pretty consistently, being careful to not let sauce boil over sides, burnt sugar=sadness.
After about 10 min. remove from heat, add sour cream and salt to your liking. This will thicken as it cools, served best at room temp or slightly warm.
I know this isn't the first time this has been done, but for me, this turned out perfect the first time I did it. A little snippet about me: I spend 75% of my reading time pouring over the latest cooking mags and cook books. I love them. They're my eye candy. But I rarely ever use them in the kitchen... Kinda takes the fun out of it for me. With cooking, it's pretty simple to whip up a meal off the top of your head, but when it comes to baking, there's a much lower yield in quality when your experimenting. So, when it comes out perfect, you can't help but feel like high-fiving your self... after eating it, of course.
So, I invite you, for high-fives and kick-ass rum sauce!
This karmic infusion of aromatic earthy chai tea and pungent warming spiced rum is the perfect cloak for a naked scoop of vanilla ice cream, or a decorative drizzle over your favorite spice cake.
Chai Spiced Rum Sauce
Makes enough for lots of smiles
1c Sugar
1c Brown sugar
1/2c Spiced rum
2T Water
1/4c Loose chai tea blend
1c Heavy cream
1/4 sour cream
a pinch or two of salt
In a heavy bottom sauce pan, bring rum, water and chai tea blend to boil, turn off and let steep for 10 min. or so. Strain mix, saving all liquid and discarding tea. Return liquid to pan, add sugars and simmer on low until dissolved and bubbly, about 5-7 min. Add cream to bubbly sugar, turn up heat a bit, and allow to boil about 10 min. You'll need to stir this pretty consistently, being careful to not let sauce boil over sides, burnt sugar=sadness.
After about 10 min. remove from heat, add sour cream and salt to your liking. This will thicken as it cools, served best at room temp or slightly warm.
Friday, October 31, 2008
Freelance Friday: Pumpkin Pecan Bread Pudding
Need I say more? Really, I mean, who doesn't like bread pudding? It's gooey, crunchy, sweet, custardy, creamy, soft with a hint of tart. It's all things lovely baked into bready goodness, topped with cold cream and dreamy caramel love. If I sounds like I'm gushing, it's cause I am. It's a dessert that I forget about 9 months out of the year and then fall hits me and then I find every reason I can to incorporate butter and cream and carbohydrates into my daily diet. And then I remember the frozen baguettes I had tucked away in my freezer awaiting their fate as bread crumbs or croutons. But this time their demise was much more splendid. It dawned on me today that it is indeed bread pudding season. And what better a way to enjoy it than to cram it together with this seasons other favored dessert, pumpkin pie.
When I was little my mom used send me on bread pudding missions. She'd give me a few dollars to run down to Jean's Deli and get her some of their bread pudding. It was pretty traditional, hint of cinnamon lots of raisins, pipping hot with cold cream poured over top. I remember having to hurry home so the cream would still be cold and the pudding still warm when she ate it. I never understood why, at the time. What's all the hype over this mushy bread soaked with milk? I'd fill my pockets with penny candy (which soon changed to two penny and then nickle candy) and then run home, not even thinking to stop and sneak bites of the sweet treasure encased in that styrofoam takeout box.
Latter on in life Jean's Deli expanded and changed locations and mom took me there for lunch. We of coarse had the pudding and a flood of regret hit me. All those times I devotedly ran back to my mother with her untouched goods, I could have been hiding in the bushes, disassembling the pudding, figuring out ways to eat as much of it as possible without her noticing half the insides where missing. It was for the best, I'm sure. But still to this day I can't make bread pudding without thinking of mom, and, of coarse, bringing her at least two pieces.
The recipe I've adapted for bread pudding leaves you with a less-sweet bread, to compliment the cold cream and sweet caramely topping. The key is to use high quality dense bread with a hearty crust, such as a levain. If your bread is fresh, let it get stale for a day before starting your pudding, this lessens the soggy factor and helps the bread cubes hold their structure. I like to add nuts for some added texture, and instead of raisins I went with dried blueberries. This recipe brings together all the fall flavors of pumpkin pie with all the glory that is bread pudding...
Pumpkin Pecan Bread Pudding
Serves at least 8
1 Hearty baguette (cut into 1" cubes)
2C Half and Half
5 Fresh eggs
1 can Pumpkin puree
1C Brown sugar
1/2C Maple syrup
2t Pumpkin pie spice
1/2t cinnamon
A few grates of fresh nutmeg
1/2t salt
4T melted butter
1C chopped pecans (lightly toasted)
1C dried blueberries
One batch Chai Spiced Rum Sauce
Preheat oven to 350. Combine all ingredients, excluding bread, butter, pecans and blueberries, in a large bowl, wisk well to incorporate (a blender will make short work of this, but do not over blend, you don't want mixture to get foamy). In same bowl, add remaining ingredients, mix well. Allow to soak for 10-15 min, less depending on how stale or tough your bread is. Spray or lightly butter a 9x13 in. baking dish. When bread is finished soaking pour melted butter over mixture and incorporate just to coat. Fill baking dish with bread mixture, pat down and smooth it out just a bit. Bake for 45-55 min. It should appear slightly puffed and browned and a tooth pic should come out clean.
Let cool for at least 15 min. before serving. Serve in a bowl with cool cream or half and half and a hefty drizzle of Chai Spiced Rum Sauce...
When I was little my mom used send me on bread pudding missions. She'd give me a few dollars to run down to Jean's Deli and get her some of their bread pudding. It was pretty traditional, hint of cinnamon lots of raisins, pipping hot with cold cream poured over top. I remember having to hurry home so the cream would still be cold and the pudding still warm when she ate it. I never understood why, at the time. What's all the hype over this mushy bread soaked with milk? I'd fill my pockets with penny candy (which soon changed to two penny and then nickle candy) and then run home, not even thinking to stop and sneak bites of the sweet treasure encased in that styrofoam takeout box.
Latter on in life Jean's Deli expanded and changed locations and mom took me there for lunch. We of coarse had the pudding and a flood of regret hit me. All those times I devotedly ran back to my mother with her untouched goods, I could have been hiding in the bushes, disassembling the pudding, figuring out ways to eat as much of it as possible without her noticing half the insides where missing. It was for the best, I'm sure. But still to this day I can't make bread pudding without thinking of mom, and, of coarse, bringing her at least two pieces.
The recipe I've adapted for bread pudding leaves you with a less-sweet bread, to compliment the cold cream and sweet caramely topping. The key is to use high quality dense bread with a hearty crust, such as a levain. If your bread is fresh, let it get stale for a day before starting your pudding, this lessens the soggy factor and helps the bread cubes hold their structure. I like to add nuts for some added texture, and instead of raisins I went with dried blueberries. This recipe brings together all the fall flavors of pumpkin pie with all the glory that is bread pudding...
Pumpkin Pecan Bread Pudding
Serves at least 8
1 Hearty baguette (cut into 1" cubes)
2C Half and Half
5 Fresh eggs
1 can Pumpkin puree
1C Brown sugar
1/2C Maple syrup
2t Pumpkin pie spice
1/2t cinnamon
A few grates of fresh nutmeg
1/2t salt
4T melted butter
1C chopped pecans (lightly toasted)
1C dried blueberries
One batch Chai Spiced Rum Sauce
Preheat oven to 350. Combine all ingredients, excluding bread, butter, pecans and blueberries, in a large bowl, wisk well to incorporate (a blender will make short work of this, but do not over blend, you don't want mixture to get foamy). In same bowl, add remaining ingredients, mix well. Allow to soak for 10-15 min, less depending on how stale or tough your bread is. Spray or lightly butter a 9x13 in. baking dish. When bread is finished soaking pour melted butter over mixture and incorporate just to coat. Fill baking dish with bread mixture, pat down and smooth it out just a bit. Bake for 45-55 min. It should appear slightly puffed and browned and a tooth pic should come out clean.
Let cool for at least 15 min. before serving. Serve in a bowl with cool cream or half and half and a hefty drizzle of Chai Spiced Rum Sauce...
Saturday, October 25, 2008
Friday, October 24, 2008
Freelance Friday: Asparagus and Chevre Tart
So, I thought I'd start this thing. Well, actually, I was asked to start this thing, where I spend my Friday freelancin' in my own kitchen. It's a little something for both of us to share. I'll go first... Then you show me how it went for you... okay?
Today I finally made the tart I've been planning on making since Sunday. Most people would call this a quiche, and it basically is. I call it a tart because I make a thinner version in a 1" tart pan instead of a 2 1/2" pie dish. Either way works out just fine, but my recipe won't fill a pie dish.
Tarts are one of those things that have endless possibilities. From the simplest combinations of Swiss cheese and wilted spinach to roasted sweet corn and Dungeness crab. Start with a good crust, always use fresh eggs and cream and get creative!
Asparagus and Chevre Tart
serves 4-6
1c Heavy cream
1c 2% milk
5 Farm fresh eggs
1c Asparagus (chopped on bias)
4 Slices thick cut bacon
1/4c Chopped scallions
1/4c Chevre (fresh, soft goat cheese)
1/2t Salt
Fresh ground pepper
Fresh grated nutmeg
One batch pate brisee
Prepare pate brisee, allow to chill for one hour before rolling.
Combine cream, milk, salt, pepper and nutmeg in a heavy bottom sauce pan, just till simmering, turn off immediately. In a blender, pure eggs, then slowly incorporate cream mixture, this will be your tart custard.
Roll out dough and arrange in a tart pan, blind bake with pie weights at 350 for 15 min.(I use a layer of parchment fitted snugly against dough, filled with dried beans, works great!). Remove pie weights and prick bottom of tart with a fork, return to oven for 5 min.
While baking your tart shell, chop bacon into bite-size pieces and crisp up in a hot pan, place on paper towel when crisp to cool and drain fat.
When shell is finished, you can start adding your fillings. Layer in the asparagus, scallions and bacon, then crumble chevre evenly over top. Carefully pour in custard to fill. Bake at 350 for 40-50 min, or until evenly puffed and browned.
Let me know how yours turns out!
Today I finally made the tart I've been planning on making since Sunday. Most people would call this a quiche, and it basically is. I call it a tart because I make a thinner version in a 1" tart pan instead of a 2 1/2" pie dish. Either way works out just fine, but my recipe won't fill a pie dish.
Tarts are one of those things that have endless possibilities. From the simplest combinations of Swiss cheese and wilted spinach to roasted sweet corn and Dungeness crab. Start with a good crust, always use fresh eggs and cream and get creative!
Asparagus and Chevre Tart
serves 4-6
1c Heavy cream
1c 2% milk
5 Farm fresh eggs
1c Asparagus (chopped on bias)
4 Slices thick cut bacon
1/4c Chopped scallions
1/4c Chevre (fresh, soft goat cheese)
1/2t Salt
Fresh ground pepper
Fresh grated nutmeg
One batch pate brisee
Prepare pate brisee, allow to chill for one hour before rolling.
Combine cream, milk, salt, pepper and nutmeg in a heavy bottom sauce pan, just till simmering, turn off immediately. In a blender, pure eggs, then slowly incorporate cream mixture, this will be your tart custard.
Roll out dough and arrange in a tart pan, blind bake with pie weights at 350 for 15 min.(I use a layer of parchment fitted snugly against dough, filled with dried beans, works great!). Remove pie weights and prick bottom of tart with a fork, return to oven for 5 min.
While baking your tart shell, chop bacon into bite-size pieces and crisp up in a hot pan, place on paper towel when crisp to cool and drain fat.
When shell is finished, you can start adding your fillings. Layer in the asparagus, scallions and bacon, then crumble chevre evenly over top. Carefully pour in custard to fill. Bake at 350 for 40-50 min, or until evenly puffed and browned.
Let me know how yours turns out!
Wednesday, October 22, 2008
My day as an 87 year old...
I started at 4:00 this morning, fumbling through the medicine cabinet. I know I have some leftover antibiotics from the dentist a few months back. Where’s the Echinacea? Damn! I finished that weeks ago. Oh, please tell me I still have some Tylenol around here. I just can’t remember where I put anything.
I have a double ear infection, my lungs are wheezing like I’ve been smoking for the last 30 years, I threw my back out lifting jugs of oil and can’t bend over without involuntarily muttering some sort of groaning sound. My Honda won’t start, so I’m forced to fire up my retired VW bus, which I haven’t driven in a year and a half. A little bit of tinkering and she came too. I love my old bus, but she tops out at about 45mph maybe 50, 30 on hills. Our drive to pre-school was all laughs, no radio and no heater, we played the ‘watch your frozen breath float out the window’ game.
My hearing loss, due to the infection, has caused me to ask everyone to repeat themselves, and when I ask them “What?” or “Can you say that again?” I’m actually yelling it because I can’t even hear the sound of my own voice. I came to work with a pocket full of vitamins and various pills thinking I would remember what was what. Now I know why oldies have those pill boxes with times and days of the week on them.
Now I'm wearing slippers.
I think I need some tea, and tapioca.
Umph…
I have a double ear infection, my lungs are wheezing like I’ve been smoking for the last 30 years, I threw my back out lifting jugs of oil and can’t bend over without involuntarily muttering some sort of groaning sound. My Honda won’t start, so I’m forced to fire up my retired VW bus, which I haven’t driven in a year and a half. A little bit of tinkering and she came too. I love my old bus, but she tops out at about 45mph maybe 50, 30 on hills. Our drive to pre-school was all laughs, no radio and no heater, we played the ‘watch your frozen breath float out the window’ game.
My hearing loss, due to the infection, has caused me to ask everyone to repeat themselves, and when I ask them “What?” or “Can you say that again?” I’m actually yelling it because I can’t even hear the sound of my own voice. I came to work with a pocket full of vitamins and various pills thinking I would remember what was what. Now I know why oldies have those pill boxes with times and days of the week on them.
Now I'm wearing slippers.
I think I need some tea, and tapioca.
Umph…
Friday, October 17, 2008
Monday, October 13, 2008
My cinnamon fetish
Have I mentioned this? Have you heard? Yes, it's true. I have, as of late, a complete infatuation with all things cinnamon. I recently stayed up until 12:30 in the a.m just to make cinnamon rolls (thank you Orangette for the inspiration).
Cinnamon, I want you on and in everything, especially if there's butter or maple syrup for you to cozy up next to. A conjugal visit, of sorts, a blissful conjoining of spicy, creamy, sappy sweet love. I won't watch, I swear. But I promise I will lick the plate clean of you when your done. I just can't help myself, I'm crazed. Most women go bonkers over chocolate. Not me. Nope. I only have eyes for you, cinnamon.
Luckily, for me, it's pretty easy to get a four year old on board with having breakfast for dinner. Delighted in my new affair, I decided to conjure up a batch of baked french toast, laden with cinnamon, of course.
Along with cinnamon, french toast is something I've always had a crush on. It's my go to breakfast item whenever I have company, and a favorite when eating at greasy diners before noon, ya just can't go wrong. This is a recipe I've adapted from an America's Test Kitchen cookbook. Baking french toast brings a whole new purpose for maple syrup. They turn out fluffed and moist with a thin, sweet crunchy shell. It's never dry or too dense, which are both common issues with the traditional pan grilled style french toast. It's really the method I'm wanting to highlight here, the flavors and ingredients can easily be tweaked to please any palate. Just don't forget the CINNAMON!
Baked French Toast
serves 4 or so
8 slices of a hearty white bread or french bread
6 large brown eggs
3/4c cream(milk is ok if your looking for a lighter version)
1 1/2t cinnamon
7 grates or so of fresh nutmeg
1 T pure vanilla extract
pinch of salt
1/4 c brown sugar
1/4 c grade b maple syrup
2 T light oil, safflower or canola
Set oven to 300. Arrange bread slices on a sheet pan and put in oven to dry, about 10 min. per side, this allows bread to soak up more of the egg batter without getting too soggy, set aside to cool about 4 min. before continuing.
Mix eggs, cream, vanilla, 1/2t cinnamon, nutmeg, salt in a shallow dish (a 13x9 Pyrex works well). Whisk well until fully incorporated. Two at a time, dip cooled bread into batter, turning to coat both sides, about a 20-30 second soak. Place battered bread on a cooling rack set inside a sheet pan, to allow all excess batter to drip off.
Meanwhile, crank the oven up to 425, spread oil on a sheet pan and set in oven to heat, just till oil starts to smoke, about 4 min. When pan has heated, arrange bread on sheet quickly, give each one a little giggle to spread oil underneath. Put in oven to cook first side for about 10 min.
At this point you'll want to mix brown sugar and remaining maple syrup and cinnamon in a bowl to make a nice crumbble topping for bread. After 10 min. remove bread, flip each slice over and top with crumble mix, place back in oven to finish, about 6-8 min more. Let toast cool for a few minutes before serving, I like to top each with a pad of butter while they're still hot.
These really don't need much more. You may find you want a slight drizzle of maple syrup over top, but the addition of the brown sugar crumble really adds a good kick of crunchy sweetness. These are the perfect candidate for a dollop of fresh tart yogurt, to balance out they're ambrosial maple topping.
Enjoy!
Friday, October 10, 2008
Squash part duex
I wanted to take just a minute to share with you an even more delectable recipe for the buttercup squash I so raved about in my last post. Having roasted it a couple nights ago, the uneaten leftovers of my squash have been sitting lonely in their little tinfoil jacket, waiting for me to find some inspiration, and time, to turn them into something even lovelier. Two things came to mind when I was pondering the fate of my sweet little buttercups: the fresh sage in my garden and the fresh ripened raw milk cheese I was gifted last week from my friend Vicki (btw, she's amazing and I'll get to that some other day). I wanted soup! It was cold, I'd just started the first fire of the season and I wanted cozy food. Something I could snuggle up next to and sip with the fire. Something that would smell, taste and feel like the season that was upon us. So this is my cozy, warm, sweet, salty, creamy, smooth, hint-of-spice welcome to winter soup.
Sweet Onion and Buttercup Soup
will serve a hefty serving to four
1 medium sweet onion (small dice)
3T butter
2T fine chopped fresh sage
1T fine chopped fresh thyme
2 bay leaves
pinch of red pepper flakes, or a dash of your favorite hot sauce
3C vegetable stock, or so (please, pretty please, use homemade stock)
1C whole milk or half and half (this you can easily omit, just replace with more stock)
1/2 medium roasted buttercup squash, peeled and cut into 1 in. chunks (see previous post for instructions)
Melt butter in a heavy bottom stock pot, when bubbly and slightly browned add onions and herbs. Allow this to caramelize on medium heat till browned, 7-10 min. Add peeled squash, stir briefly, then add stock one cup at a time (you may not need all suggested liquid, or you may need more). Add milk until you've reach a desired creaminess, allow to simmer on med-low for 10 min. to allow flavors to meld. At this point you have a pretty chunky soup, you can do one of two things. If your wanting a very silky smooth texture, pour soup into a blender to puree for a minute or two. If your cool with a bit of chunkiness, mostly onions at this point, give it a quick whip with an immersion blender.
If your squash is already roasted, this can easily be a 20 minute soup.
I was lucky enough to have on hand some of the best fresh cheese on earth for my garnish, but creme fraiche, fromage blanc or even a nice parmigiana would suit just fine...
Tuesday, October 7, 2008
Patience
It seems I have misplaced mine. That is, the ability to be patient. That envious little ability to wait for something, anything, that takes times to be enjoyed. It's something I've always known, that I lack this characteristic. But I think, not because I want to, or even have to, I've decided to come to grips with my flaw.
I know now, that had I owned just an ounce of patience, the roof of my mouth would not be burnt from the pizza I decided to shove in my mouth mere seconds from taking it out of the oven. I also know that I would have been more comfortable for the first few hours of my day had I just let my wet jeans dry for that 10 extra minutes. Looking closer to a few other glitches I've found in the complexity of my personality, I've discovered something. Is patience, or the lack there of, at root of some of my most mindless flaws. Was I too lazy to do the dishes this evening? Or, was it my lack of patience that urged me to pass them up and crawl into bed instead? Was I irresponsible for not paying that phone bill on time? Or, was I too impatient to spend time going over bills because the front page picture of Bon Appetite with it's mouth watering Steak Frite was calling my name so loud I just couldn't wait to push my bills aside and dive in?
I suppose the answer to these questions is really not important. I hope in the acceptance of my shortcomings I'll begin to recognize it. It'll be one those life long personal journeys, "learning to wait", like staying sober or learning to paint. Perhaps there's group help out there, I.A: Impatience Anonymous. Ya! It'll go something like this:
Hi, my name is Kari, and I'm impatient. This is my first day being patient, it was tough, I relapsed a few times, but I'm still feeling strong. My biggest accomplishment was waiting a an entire hour for my squash to cook (wow!).
Ok, enough of my ranting, I can't wait to tell you about this squash!
Buttercup. NOT Butternut . Buttercup is a stout, green and grey, sometimes yellow, warty looking little slice of heaven. Sweet orange flesh, slightly sweeter than butternut, but smooth, oh sooo smooth. The texture is like whipped potatoes, not stringy or grainy, just smooth. Perfectly moist, with crispy roasted bits to add just that perfect hint of crunch. Really, I could go on forever. I've been waiting in anticipation for for these little gems to come popping up in the market, and finally! I had mine this evening as dessert. I mean, I prepared it in it's usual fashion but I ate it as my sweet/salty finish to my chips and salsa dinner. PERFECT!
Roasted Buttercup
One buttercup squash (they range in size from large softball to basketball, i prefer mine on the small side)
1/4 C Water or so
2-3 T butter
Kosher salt
400 degree oven
Cut squash into equal sized pieces, either quartered or halved. Rub edges with a bit of butter (evoo would work just as well). Sprinkle with desired amount of salt, place in a roasting pan (glass works will, I use a clay pie dish). Pour water in bottom of pan just to cover, enough to create a bit of steam during cooking. Cover pan with a tin foil tent and set to cook for about an hour. Just like a potato, when finished your fork should pierce the flesh without hesitation. You can remove the tent during the end of cooking to crisp up the edges. Peel away skin before eating.
Now...
Wait for it...
ENJOY
I know now, that had I owned just an ounce of patience, the roof of my mouth would not be burnt from the pizza I decided to shove in my mouth mere seconds from taking it out of the oven. I also know that I would have been more comfortable for the first few hours of my day had I just let my wet jeans dry for that 10 extra minutes. Looking closer to a few other glitches I've found in the complexity of my personality, I've discovered something. Is patience, or the lack there of, at root of some of my most mindless flaws. Was I too lazy to do the dishes this evening? Or, was it my lack of patience that urged me to pass them up and crawl into bed instead? Was I irresponsible for not paying that phone bill on time? Or, was I too impatient to spend time going over bills because the front page picture of Bon Appetite with it's mouth watering Steak Frite was calling my name so loud I just couldn't wait to push my bills aside and dive in?
I suppose the answer to these questions is really not important. I hope in the acceptance of my shortcomings I'll begin to recognize it. It'll be one those life long personal journeys, "learning to wait", like staying sober or learning to paint. Perhaps there's group help out there, I.A: Impatience Anonymous. Ya! It'll go something like this:
Hi, my name is Kari, and I'm impatient. This is my first day being patient, it was tough, I relapsed a few times, but I'm still feeling strong. My biggest accomplishment was waiting a an entire hour for my squash to cook (wow!).
Ok, enough of my ranting, I can't wait to tell you about this squash!
Buttercup. NOT Butternut . Buttercup is a stout, green and grey, sometimes yellow, warty looking little slice of heaven. Sweet orange flesh, slightly sweeter than butternut, but smooth, oh sooo smooth. The texture is like whipped potatoes, not stringy or grainy, just smooth. Perfectly moist, with crispy roasted bits to add just that perfect hint of crunch. Really, I could go on forever. I've been waiting in anticipation for for these little gems to come popping up in the market, and finally! I had mine this evening as dessert. I mean, I prepared it in it's usual fashion but I ate it as my sweet/salty finish to my chips and salsa dinner. PERFECT!
Roasted Buttercup
One buttercup squash (they range in size from large softball to basketball, i prefer mine on the small side)
1/4 C Water or so
2-3 T butter
Kosher salt
400 degree oven
Cut squash into equal sized pieces, either quartered or halved. Rub edges with a bit of butter (evoo would work just as well). Sprinkle with desired amount of salt, place in a roasting pan (glass works will, I use a clay pie dish). Pour water in bottom of pan just to cover, enough to create a bit of steam during cooking. Cover pan with a tin foil tent and set to cook for about an hour. Just like a potato, when finished your fork should pierce the flesh without hesitation. You can remove the tent during the end of cooking to crisp up the edges. Peel away skin before eating.
Now...
Wait for it...
ENJOY
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