The challenge: Growing cucumbers. They simply don't care for my backyard. Next year, they're likely getting their own raised bed in a sunnier area, hopefully, the landlord doesn't mind too much;-).
I gave in bought a 1/2 peck of cucumbers. I didn't need that many, only 1 1/2# for this recipe and I didn't plan my time as well as I thought. I was able to make about half of them into cucumbers. The rest went towards the site of the future cucumber garden. Its unfortunate, but I can't change it now. So, I went to work cutting the pickles into 1/2" thick rounds and spears. I can't follow instructions exactly, and I'd rather eat spears. I then placed the cucumbers into sterilized jars and squeezed in the dill sprigs.
Next, I combined the water, white vinegar, kosher salt, 9 cloves of garlic, 2 bay leaves, crumbled, dried dill weed/dill seeds, black peppercorns and 1/2 tsp whole fennel seeds and brought it to a boil. Once boiling, reduce the heat to a simmer and cook for 5 minutes.
I scooped the brine into the jars, making sure there were at least 3 cloves of garlic in each jar. Then I set them aside for an hour to cool while I read a book.
After that, move the open jars to the fridge. Cool in the fridge for one hour. Finally, cover and store in the fridge for 3 months. Emeril optimistically believes homemade pickles will last three months? I trust his editors made him say that;-).
I will definitely make this recipe again, but James has asked for Icicle pickles which are a little more effort and would have to wait till Christmas or New Year's at this point(its the end of August now), and I'm curious to experiment some.
Monday, August 29, 2011
Recipe 111: Pattypan Squash with Bacon, Caramelized Onions, and Cheddar
The challenge: 1)Finding pattypan Squash this far north; 2) Paying attention to the cooking instead of wondering how they came to call it pattypan squash 3) Finding medium cheddar cheese.
Imagine my excitement when I found patty pan squash at the local farmer's market.
The recipe: Boil up to 3# of young and tender patty pan squash(sliced into 1/2" wedges like fries). Slice the squash in half crosswise, then into 1/2" wedges. Set them aside while waiting for the water to boil.
Meanwhile, cook the bacon in an ovenproof 4 or 5 quart straight sided sauce-pan. I don't have one of these. I used my non cast iron dutch oven style pan, and transferred everything to a baking pan near the end. Once the bacon is crisp, transfer to a paper-towel lined plate. While the bacon drains, and the onion and cook until soft and caramelized around the edges, about 6 minutes. Season with 2/3 teaspoon of salt and 1/2 teaspoon of fresh ground black pepper. Add the thyme leaves and butter, stir to combine, then set the saute' pan aside.
Add the other 1/4 cup of salt to the boiling water, and stir to combine. Then drop in the squash, carefully if you take me literally. Cook about 6 minutes until it is crisp tender. Drain and shake gently to remove excess water. Add the squash to the cooked onions and toss gently to combine. This is where I employ the baking pan, 13 x9 usually holds what I need. Then add the crumbled bacon over top of the squash and onions. Next, you layer 8 ounces of medium chedder cheese, shredded on top of the squash, onions and bacon. I veered from my normal exact preparation as I had a hard time finding the right cheese. Kraft makes one, but I wanted something better than Kraft. I've grown accustomed to paying $5.00 for an 8 oz. brick of cheese. But I digress. I chose an Applewood smoked cheddar. It did add good flavor, but would have worked better with a stronger squash.
The patty pan didn't have much flavor, which leaves it to take on the flavors its cooked with, but this didn't quite do that either. Of course, once it was combined with everything, it only baked for ten minutes to melt the cheese, covered with foil.
It was good, but not perfect. It seemed to be missing something, but it was hard to discern what it needed. I will consider making this recipe again, but probably with a zucchini, acorn or buttercup squash, and maybe sausage instead of bacon, depending on my mood;-).
Imagine my excitement when I found patty pan squash at the local farmer's market.
The recipe: Boil up to 3# of young and tender patty pan squash(sliced into 1/2" wedges like fries). Slice the squash in half crosswise, then into 1/2" wedges. Set them aside while waiting for the water to boil.
Meanwhile, cook the bacon in an ovenproof 4 or 5 quart straight sided sauce-pan. I don't have one of these. I used my non cast iron dutch oven style pan, and transferred everything to a baking pan near the end. Once the bacon is crisp, transfer to a paper-towel lined plate. While the bacon drains, and the onion and cook until soft and caramelized around the edges, about 6 minutes. Season with 2/3 teaspoon of salt and 1/2 teaspoon of fresh ground black pepper. Add the thyme leaves and butter, stir to combine, then set the saute' pan aside.
Add the other 1/4 cup of salt to the boiling water, and stir to combine. Then drop in the squash, carefully if you take me literally. Cook about 6 minutes until it is crisp tender. Drain and shake gently to remove excess water. Add the squash to the cooked onions and toss gently to combine. This is where I employ the baking pan, 13 x9 usually holds what I need. Then add the crumbled bacon over top of the squash and onions. Next, you layer 8 ounces of medium chedder cheese, shredded on top of the squash, onions and bacon. I veered from my normal exact preparation as I had a hard time finding the right cheese. Kraft makes one, but I wanted something better than Kraft. I've grown accustomed to paying $5.00 for an 8 oz. brick of cheese. But I digress. I chose an Applewood smoked cheddar. It did add good flavor, but would have worked better with a stronger squash.
The patty pan didn't have much flavor, which leaves it to take on the flavors its cooked with, but this didn't quite do that either. Of course, once it was combined with everything, it only baked for ten minutes to melt the cheese, covered with foil.
It was good, but not perfect. It seemed to be missing something, but it was hard to discern what it needed. I will consider making this recipe again, but probably with a zucchini, acorn or buttercup squash, and maybe sausage instead of bacon, depending on my mood;-).
Recipe 110: Corn, Tomato, and Lobster Salad
The challenge: 1) Cooking live lobster (I'll admit, I cheated and bought a tail). 2) The cost of the lobster. 3) Finding a good dry white wine when you drink mostly reds, 4) When the ingredients list moves into the next column, you know you'll be working for this one.
In the end, it was primarily worth it. I might try it with a fresher lobster when I have more disposable cash, otherwise, we might get creative with other fish to replace the lobster.
First you chop two cups of tomatoes, but only roughly. Then you add 2 cups of dry white wine. I purchased a Sauvignon Blanc for this and it seemed to work well. I added the thinly sliced onions to that mix as well as black peppercorns and tarragon sprigs and heated to a boil. Then I simmered for 15 minutes. After 15 minutes I raised the heat to high and dropped the lobster in. I then prepared a bowl of ice water to cool the lobster in when he's done in 13 minutes. I did cook the tail for 13 minutes, and hoped it wasn't too much. It was done, and a 9 oz tail is still a good size. Then I moved the pot to the sink holding the bowl and dropped the lobster in right away and poured more cold water into the ice water to make sure he stayed submerged.
Once it had cooled, I placed the lobster tail on the baking sheet and proceeded to dismantle the tail and separate it from the meat. Then I cut the meat into bite size pieces.
While the lobster was cooking, I chopped the shallot, added the vinegar and lemon juice and zest as well as the olive oil, salt and a little cayenne. Next, I shaved the corn kernels off the cob of the corn I bought on Saturday morning (and had refrigerated until now). Mix this up and set aside for ten minutes.
Next, I cut the multi-colored and shaped cherry and yellow-pear tomatoes in halves and quarters. These made a really pretty pint. I added the tomatoes to the mix, then I added the lobster, chopped tarragon and parsley to the bowl and stirred it to mix gently.
Next, take a medium bowl, mix the Bibb lettuce(8 leaves or less) with the remaining 1 teaspoon of olive oil and salt and black pepper. Stack 2 lettuce leaves on each of four plates. Divide the lobster salad evenly among the lettuce cups and serve immediately.
James had two comments: 1) we could have gotten away with the imitation stuff-I thoroughly disagree. I don't like imitation most of the time. 2) Next time, leave out the lettuce. I could see his point. It didn't seem to add anything but flair. And since I couldn't find Bibb lettuce, I used green leaf lettuce. He would have preffered I used iceberg as a substitute. I won't mention that word again;-).
It was an excellent recipe with a good flavor. The lettuce probably isn't necessary. I will most likely make this recipe again, but am just as likely to try other seafood or even shell fish with this combination. James thought Shrimp would work well. I could go for that;-)
In the end, it was primarily worth it. I might try it with a fresher lobster when I have more disposable cash, otherwise, we might get creative with other fish to replace the lobster.
First you chop two cups of tomatoes, but only roughly. Then you add 2 cups of dry white wine. I purchased a Sauvignon Blanc for this and it seemed to work well. I added the thinly sliced onions to that mix as well as black peppercorns and tarragon sprigs and heated to a boil. Then I simmered for 15 minutes. After 15 minutes I raised the heat to high and dropped the lobster in. I then prepared a bowl of ice water to cool the lobster in when he's done in 13 minutes. I did cook the tail for 13 minutes, and hoped it wasn't too much. It was done, and a 9 oz tail is still a good size. Then I moved the pot to the sink holding the bowl and dropped the lobster in right away and poured more cold water into the ice water to make sure he stayed submerged.
Once it had cooled, I placed the lobster tail on the baking sheet and proceeded to dismantle the tail and separate it from the meat. Then I cut the meat into bite size pieces.
While the lobster was cooking, I chopped the shallot, added the vinegar and lemon juice and zest as well as the olive oil, salt and a little cayenne. Next, I shaved the corn kernels off the cob of the corn I bought on Saturday morning (and had refrigerated until now). Mix this up and set aside for ten minutes.
Next, I cut the multi-colored and shaped cherry and yellow-pear tomatoes in halves and quarters. These made a really pretty pint. I added the tomatoes to the mix, then I added the lobster, chopped tarragon and parsley to the bowl and stirred it to mix gently.
Next, take a medium bowl, mix the Bibb lettuce(8 leaves or less) with the remaining 1 teaspoon of olive oil and salt and black pepper. Stack 2 lettuce leaves on each of four plates. Divide the lobster salad evenly among the lettuce cups and serve immediately.
James had two comments: 1) we could have gotten away with the imitation stuff-I thoroughly disagree. I don't like imitation most of the time. 2) Next time, leave out the lettuce. I could see his point. It didn't seem to add anything but flair. And since I couldn't find Bibb lettuce, I used green leaf lettuce. He would have preffered I used iceberg as a substitute. I won't mention that word again;-).
It was an excellent recipe with a good flavor. The lettuce probably isn't necessary. I will most likely make this recipe again, but am just as likely to try other seafood or even shell fish with this combination. James thought Shrimp would work well. I could go for that;-)
Monday, August 22, 2011
Recipe 109: Cantaloupe and Pancetta Cream Sauce for Pasta
The challenge: "Trust me" Anytime one hears the words "trust me," be it from an inspiring chef, or an almost a food genius chef, one cringes and wonders what they are really in for. Cantaloupe and Pancetta with the words trust me...its going to be a fascinating ride.
The recipe: Begin to boil salted water for the pasta. Saute the panchetta in butter 3-4 minutes, we're starting off good. Next add the shallot and cook while stirring until it softens, about 2 minutes. Add the butter, then the melon-3 cups diced ripe cantaloupe. The good news, when else do you get to munch on cantaloupe while making dinner-only when you make fruit salad. Stir often for 8-10 minutes as you wait for the cantaloupe to completely break down. At this point, having worked with melons and squash before, I'm looking for the blender and sieve. Apparently, chunks are okay in this dish, small ones anyway. Next, add the cream to the sauce and reduce by half, about 3 minutes. The sauce should be smooth and thick, and coat the back of a spoon. I'm still looking for the blender and sieve. Not yet;-). Remove the sauce from the heat.
Finally, add the pasta to the boiling water and stir well. Cook about 10 minutes or until one piece(tossed) sticks to the wall. I know a young woman who threw the whole pan of spaghetti at the wall when she was twelve. I still get a chuckle at that as I toss the pasta at the wall and watch for it to stick. Once a piece sticks, peel it off the wall and toss it before you forget;-), then drain the pasta.
Next, add the hot pasta and 1/2 cup of freshly grated Parmigiano-Reggiano cheese to the warm cream sauce. Return the pan to medium heat and toss until the pasta is nicely coated with sauce and heated through. If the sauce is too thick, Emeril suggests adding in a half cup of the pasta water and mixing. Serve immediately garnished with the remaining Parmesan cheese and some fresh ground black pepper.
The taste: Interesting, but not married perfectly. I didn't spit anything out, but I didn't declare this heaven on a fork either. I wondered if it was from the natural disinclination of the words: "Trust me." I don't think it was. The second taste. The next day, when I made this for lunch, it was a little better, but not good enough to be declared heaven on a stick. I will not make this recipe again, as stated. As I tasted it the second time, I wondered if Emeril meant tomato instead of cantaloupe. It certainly would have worked better.
The recipe: Begin to boil salted water for the pasta. Saute the panchetta in butter 3-4 minutes, we're starting off good. Next add the shallot and cook while stirring until it softens, about 2 minutes. Add the butter, then the melon-3 cups diced ripe cantaloupe. The good news, when else do you get to munch on cantaloupe while making dinner-only when you make fruit salad. Stir often for 8-10 minutes as you wait for the cantaloupe to completely break down. At this point, having worked with melons and squash before, I'm looking for the blender and sieve. Apparently, chunks are okay in this dish, small ones anyway. Next, add the cream to the sauce and reduce by half, about 3 minutes. The sauce should be smooth and thick, and coat the back of a spoon. I'm still looking for the blender and sieve. Not yet;-). Remove the sauce from the heat.
Finally, add the pasta to the boiling water and stir well. Cook about 10 minutes or until one piece(tossed) sticks to the wall. I know a young woman who threw the whole pan of spaghetti at the wall when she was twelve. I still get a chuckle at that as I toss the pasta at the wall and watch for it to stick. Once a piece sticks, peel it off the wall and toss it before you forget;-), then drain the pasta.
Next, add the hot pasta and 1/2 cup of freshly grated Parmigiano-Reggiano cheese to the warm cream sauce. Return the pan to medium heat and toss until the pasta is nicely coated with sauce and heated through. If the sauce is too thick, Emeril suggests adding in a half cup of the pasta water and mixing. Serve immediately garnished with the remaining Parmesan cheese and some fresh ground black pepper.
The taste: Interesting, but not married perfectly. I didn't spit anything out, but I didn't declare this heaven on a fork either. I wondered if it was from the natural disinclination of the words: "Trust me." I don't think it was. The second taste. The next day, when I made this for lunch, it was a little better, but not good enough to be declared heaven on a stick. I will not make this recipe again, as stated. As I tasted it the second time, I wondered if Emeril meant tomato instead of cantaloupe. It certainly would have worked better.
Saturday, August 20, 2011
Recipe 108: Baby Limas, Green and Yellow Beans and Teardrop Tomatoes with mint vinaigrette
The challenge: Finding Yellow beans at the farmer's market. I did not grow my own, and do not get a whole pound at a time or even 8 ounces at once yet in my small garden. Challenge 2: Lima beans-I gave in and bought them frozen for this purpose. You have to use them quick around our houses as lima beans and/or peas get used as ice packs as well around these houses.
The recipe: Shallot, rice vinegar(which I almost forgot-James saved the day to go get it when I was too tired), Mint, grapeseed oil(or flaxseed or olive oils), sugar, salt, yellow wax beans, green beans, baby lima beans, red and yellow teardrop tomatoes, chopped fresh lemon basil, cilantro, and fresh ground black pepper.
First, mix the shallot, rice vinegar, mint and oil in a small bowl and set aside. Next, prepare an ice bath then begin cooking the yellow and green beans. Bring a pot of water to a boil add the yellow and green beans to the water for about 4 minutes, until crisp tender, then cool and while they are cooling, cook the lima beans then cool them in the ice bath. When the beans are cool enough to handle, remove them from the ice batch and drain well. In a medium bowl, toss the beans with 2 T. of the vinaigrette.
In a large salad bowl, combine the wax beans, green beans, lima beans, halved tomatoes and remaining vinaigrette. Add the lemon basil(I used the basil growing in my backyard) and cilantro and stir or toss gently to combine. Add the salt and fresh ground pepper and stir to taste. Enjoy.
The take: This recipe was pretty good, but was not stellar. The beans needed to be used, and could have stood to be blanched for another moment. I will admit, I was tired enough and cranky enough to get James to mince the shallot, and as I was cooking it he looked at me and asked how far I was in the book again. It wasn't this recipe specifically, more that I just hadn't had a chance to slow down lately, and work has been placing demands on me. I think we are all taking a break after this one. Though I will be doing more cooking over all. I have a fridge and kitchen full of vegetables to use up right now. I may make this recipe again, but likely, once or twice a year, when I find yellow beans at the farmer's market and wish to prove that I can figure out how to blanch green beans. Next time, I will cut them smaller too. This recipe only calls for the stem ends to be trimmed. Now on to make pickles;-).
The recipe: Shallot, rice vinegar(which I almost forgot-James saved the day to go get it when I was too tired), Mint, grapeseed oil(or flaxseed or olive oils), sugar, salt, yellow wax beans, green beans, baby lima beans, red and yellow teardrop tomatoes, chopped fresh lemon basil, cilantro, and fresh ground black pepper.
First, mix the shallot, rice vinegar, mint and oil in a small bowl and set aside. Next, prepare an ice bath then begin cooking the yellow and green beans. Bring a pot of water to a boil add the yellow and green beans to the water for about 4 minutes, until crisp tender, then cool and while they are cooling, cook the lima beans then cool them in the ice bath. When the beans are cool enough to handle, remove them from the ice batch and drain well. In a medium bowl, toss the beans with 2 T. of the vinaigrette.
In a large salad bowl, combine the wax beans, green beans, lima beans, halved tomatoes and remaining vinaigrette. Add the lemon basil(I used the basil growing in my backyard) and cilantro and stir or toss gently to combine. Add the salt and fresh ground pepper and stir to taste. Enjoy.
The take: This recipe was pretty good, but was not stellar. The beans needed to be used, and could have stood to be blanched for another moment. I will admit, I was tired enough and cranky enough to get James to mince the shallot, and as I was cooking it he looked at me and asked how far I was in the book again. It wasn't this recipe specifically, more that I just hadn't had a chance to slow down lately, and work has been placing demands on me. I think we are all taking a break after this one. Though I will be doing more cooking over all. I have a fridge and kitchen full of vegetables to use up right now. I may make this recipe again, but likely, once or twice a year, when I find yellow beans at the farmer's market and wish to prove that I can figure out how to blanch green beans. Next time, I will cut them smaller too. This recipe only calls for the stem ends to be trimmed. Now on to make pickles;-).
Recipe 107: Lemon-Scented Blueberry Pancakes
The challenge: Blueberries are only ripe in Michigan for two weeks every year. I have picked them fresh once in my life. Next year, if my truck windows work, I'm taking a child to show them the wonders of fresh blueberries.
The recipe: This was pretty easy, its like making buttermilk pancakes, but with lemon zest, and blueberries added in. If the aforementioned truck windows worked(which I may have found a solution for if it stops raining), I'd have borrowed the kids and made them. These are a great Sunday morning special breakfast. I'd add chocolate chips to make them more fun.
Basically, you toss your blueberries in 1T. of flour, and set aside, once coated. Then you mix flour, corn flour/corn meal, sugar, baking powder, salt and baking soda and whisk in a medium mixing bowl. Next, you combine buttermilk and milk in a separate mixing bowl and whisk an egg in melted butter until combined in a small bowl. Mix the egg mix into the buttermilk combination. Add the lemon zest and some vanilla extract and stir well. Then add the wet ingredients to the dry. Next fold the blueberries in to the mix while you prepare your skillet.
When water dances on the heated skillet, add a scoop of pancake batter and cook until bubbles appear on the surface. Flip with a spatula and cook about the same amount of time, at least 1-2 minutes, until cakes are golden brown on the bottom. Serve with maple syrup or your favorite peanut butter and jelly combo. Enjoy, and have breakfast few bother to complain about.
I will make this recipe again-just with raspberries and chocolate chips as blueberry stains scare me when I see them on the plate. These were even made one morning while I was going half crazy prepping for the play(it just took me this long to post the recipe). Happy Pancake making!
The recipe: This was pretty easy, its like making buttermilk pancakes, but with lemon zest, and blueberries added in. If the aforementioned truck windows worked(which I may have found a solution for if it stops raining), I'd have borrowed the kids and made them. These are a great Sunday morning special breakfast. I'd add chocolate chips to make them more fun.
Basically, you toss your blueberries in 1T. of flour, and set aside, once coated. Then you mix flour, corn flour/corn meal, sugar, baking powder, salt and baking soda and whisk in a medium mixing bowl. Next, you combine buttermilk and milk in a separate mixing bowl and whisk an egg in melted butter until combined in a small bowl. Mix the egg mix into the buttermilk combination. Add the lemon zest and some vanilla extract and stir well. Then add the wet ingredients to the dry. Next fold the blueberries in to the mix while you prepare your skillet.
When water dances on the heated skillet, add a scoop of pancake batter and cook until bubbles appear on the surface. Flip with a spatula and cook about the same amount of time, at least 1-2 minutes, until cakes are golden brown on the bottom. Serve with maple syrup or your favorite peanut butter and jelly combo. Enjoy, and have breakfast few bother to complain about.
I will make this recipe again-just with raspberries and chocolate chips as blueberry stains scare me when I see them on the plate. These were even made one morning while I was going half crazy prepping for the play(it just took me this long to post the recipe). Happy Pancake making!
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