The challenge: 1) cutting watermelon rind into 3/4 inch cubes. Making sure you have at least 6 cups of watermelon rind(I think I did). 3) Canning always takes longer than I plan on (or have). 4) Maybe you shouldn't can when you are preparing for a play!
The recipe: 6 cups cold water, 1/3 cup pickling salt, 6 cups peeled watermelon rind---CRAP!!!! If you've had a bad day, insert expletive here. I forgot to peel the watermelon. I have to make this recipe again. Fortunately, James likes watermelon. I don't eat it unless its too hot to move, usually. I'm really glad I asked for canning supplies for my birthday, tongs will be quite helpful next time;-).
So, I cube the watermelon and prep the bowl of cold water and pickling salt, and put the watermelon in rind and all. I placed the bowl in the fridge and let it sit overnight. The next night, I pull out the watermelon, rind on, and drain and rinse very well. I place it in a large pot, cover with water and bring to a boil. I turned the heat down and cooked until the watermelon was fork tender, about 10-15 minutes. "Do not overcook." That's hard to do with the cubes not peeled. Its not inedible, I really hope, but I expect they'll be even better, done right. Lol...ugh.
Drain the rinds, set aside.
Next, combine the rest of the ingredients-which don't require peeling, thankfully. The 4 1/2 cups sugar, 2 cups distilled white vinegar, 2 cups water, 4 cinnamon sticks(at least 3" long), bay leaves, whole yellow mustard seeds, whole coriander seeds, allspice berries and whole cloves are placed into a large pot, and brought to a boil, then simmmered on low for 10 minutes. Add the peeled, drained watermelon rind and cook for about 1 hour or until the rind is almost completely translucent. Yes, I wondered that the outer edge was still slightly streaked with green here, but I couldn't find my problem. I even re-heated them the next morning, to see if I didn't boil them long enough.
Next, divide the watermelon rind (peeled) between two sterilized canning jars, likely a pint will work. I got 3 pints, but possibly because I didn't peel the rind. I am wondering if I should use a paring knife or a vegetable peeler to peel the next rind. James is recommending a vegetable peeler-with a straight-face even. I'm laughing at my own silliness on this one, so he could too. He must be distracted;-). So, back to dividing the watermelon rind into the canning jars, and pour enough pickling liquid to cover the rind by at least 1/4 inch. Add a cinnamon stick to each jar. Leave at least 1/2" head room at the top of the jar. Wipe the rims clean with a paper towel. Attach the lids and then the rings. Process the jars in a hot water bath for 10 minutes.
Remove the jars from the hot water, using tongs or a pot holder please. If you've canned before, you know this;-). They should seal as they cool. Any jar that does not seal properly should be consumed within two weeks and stored in the fridge/ice box.
Sealed jars of watermelon pickles will keep, stored in a cool, dark place, for up to 1 year.
I still can't believe I missed the part about peeling the watermelon rind. I will update when I re-create this recipe correctly. Back at it;-).
I have to make this recipe again. I doubt I will forget to peel watermelon for this ever again. When is cooking not an adventure? I may need to go back to knitting for a bit, but I make just as many mistakes there. And I'm now addicted to canning. Just hope the deer don't eat all the tomatoes.
Friday, July 29, 2011
Recipe 105: Watermelon, Feta, and Arugula Salad with Watermelon Vinaigrette
The challenge: More arugula? Do I really have to eat arugula...I suppose so.
Challenge 2) Red currant jelly: Do we even have that in America? Apparently so, and its on the shelves at Meijer, the regional super-market, or Palace of Hell(in Knitting Paradise terms). Challenge 3: Planning-I can use the watermelon rind to make the watermelon rind crisp sweet pickles with the leftover rind. 4)Convincing James to try this one...he doesn't like arugula, and the red onions aren't friendly to him( I left it off).
The recipe: Jalapeno, red currant jelly, diced watermelon, white wine vinegar, minced garlic, salt, fresh ground black pepper, olive oil then baby arugula, sliced red onions, feta cheese, fresh cracked black pepper.
I admit, I've never considered mixing jalapeno and red currant jelly, however, I've never had red currant jelly, and once I tasted the kick to it, I could see why. I also have no idea what to use the rest of it on.
First you make the vinaigrette by combining jalapeno, red currant jelly, white wine vinegar, minced garlic, salt and black pepper and process until smooth. With the processor still running, add the olive oil in a slow drizzle. You can store this up to 2 days(according to the Emeril Lagasse book).
To make the salad, toss the arugula with a bit of the dressing. Mound the greens in the center of a platter or plate and surround them with the remaining diced watermelon and oinons. Scatter the feta over the salad-as if there's any other way to add crumbled feta;-). Garnish with cracked black pepper to taste(I think I forgot this part.) Serve with the remainder of the dressing on the side.
I made this after making the watermelon rind crisp sweet pickles, but I had this again tonight(with red onion this time) with the veal I made burgers out of. James actually wanted seconds of the salads to go with his veal burger. They went really well together. Normally, he likes arugula less than I do. I have considered using a butter or boston lettuce for this recipe next time. I liked the peppery flavor of the arugula, which works with the watermelon and black pepper; but only if you get the right amount of Arugula in the mix. I had too much the first time and was left with a less appetizing lettuce in my salad.
Aside from the time spent cubing the watermelon into 3/4 inch pieces, this recipe was pretty easy and quick to make. I will most likely make this recipe again, just with a different recipe. I think its also a great recipe for lunch on a hot summer day when you are certainly not cooking;-).
Challenge 2) Red currant jelly: Do we even have that in America? Apparently so, and its on the shelves at Meijer, the regional super-market, or Palace of Hell(in Knitting Paradise terms). Challenge 3: Planning-I can use the watermelon rind to make the watermelon rind crisp sweet pickles with the leftover rind. 4)Convincing James to try this one...he doesn't like arugula, and the red onions aren't friendly to him( I left it off).
The recipe: Jalapeno, red currant jelly, diced watermelon, white wine vinegar, minced garlic, salt, fresh ground black pepper, olive oil then baby arugula, sliced red onions, feta cheese, fresh cracked black pepper.
I admit, I've never considered mixing jalapeno and red currant jelly, however, I've never had red currant jelly, and once I tasted the kick to it, I could see why. I also have no idea what to use the rest of it on.
First you make the vinaigrette by combining jalapeno, red currant jelly, white wine vinegar, minced garlic, salt and black pepper and process until smooth. With the processor still running, add the olive oil in a slow drizzle. You can store this up to 2 days(according to the Emeril Lagasse book).
To make the salad, toss the arugula with a bit of the dressing. Mound the greens in the center of a platter or plate and surround them with the remaining diced watermelon and oinons. Scatter the feta over the salad-as if there's any other way to add crumbled feta;-). Garnish with cracked black pepper to taste(I think I forgot this part.) Serve with the remainder of the dressing on the side.
I made this after making the watermelon rind crisp sweet pickles, but I had this again tonight(with red onion this time) with the veal I made burgers out of. James actually wanted seconds of the salads to go with his veal burger. They went really well together. Normally, he likes arugula less than I do. I have considered using a butter or boston lettuce for this recipe next time. I liked the peppery flavor of the arugula, which works with the watermelon and black pepper; but only if you get the right amount of Arugula in the mix. I had too much the first time and was left with a less appetizing lettuce in my salad.
Aside from the time spent cubing the watermelon into 3/4 inch pieces, this recipe was pretty easy and quick to make. I will most likely make this recipe again, just with a different recipe. I think its also a great recipe for lunch on a hot summer day when you are certainly not cooking;-).
Thursday, July 28, 2011
Recipe 104: Toasted Garlic Romano Beans
The taste: wow! The challenge: Romano Beans? Romano? Never heard of them. Checked the stores, checked the seeds, no romano beans. Emeril says you can use regular green beans, so I did. Challenge #2: getting all the ingredients in one place. Since beginning my play practice, I've tried to cook once a week, but its summer and James' home is cooler. So, I'm here more, and I try to bring over the ingredients, but I always forget something necessary to the recipe that James' doesn't have.
When I actually made it, I must admit I forgot the thyme, and I meant to add it in for the leftovers, but I forgot. Luckily, I'm willing to make this recipe again.
The recipe: 1 1/2# romano beans, 1/4 c. extra virgin olive oil, 1/3 cup thinly slicked garlic, 1 cup halved cherry or grape tomatoes, thyme, rosemary leaves, oregano leaves, kosher salt, black pepper, chicken stock.
The method: Fill a medium bowl of ice and cold water, and set it aside. Boil a large saucepan of lightly salted water. Add the romano beans to cook until crisp tender-2 to 4 minutes. Drain the beans immediately and submerge in the ice bath. Once they are cool enough to handle, drain well and trim the ends. Cut the beans into 2 inch lengths, set aside.
Next, Heat half of the olive oil in a large skillet over medium-high heat. Add the garlic and cook, stirring until toasted, lightly about 1-2 minutes. Then add the rest of the olive oil and the toamotes, thyme, rosemary, oregano, salt and pepper. Stir frequently while cooking until the tomatoes soften slightly, about 2 minutes. Add in the stock and the romano beans, and cook, stirring, until the beans are heated through and well-coated with the garlic and tomato mix, approximately 2 to 3 minutes. Serve immediately.
This was excellent and very flavorful, and a nice, fresh way to have beans. It didn't last long;-) and I still forgot the thyme even with the leftovers, which the thyme could only enhance this dish. I fully recommend it, but my tiredness is showing. One tip, chop all your vegetables and prep your spices in advance.
I will definitely make this recipe again.
When I actually made it, I must admit I forgot the thyme, and I meant to add it in for the leftovers, but I forgot. Luckily, I'm willing to make this recipe again.
The recipe: 1 1/2# romano beans, 1/4 c. extra virgin olive oil, 1/3 cup thinly slicked garlic, 1 cup halved cherry or grape tomatoes, thyme, rosemary leaves, oregano leaves, kosher salt, black pepper, chicken stock.
The method: Fill a medium bowl of ice and cold water, and set it aside. Boil a large saucepan of lightly salted water. Add the romano beans to cook until crisp tender-2 to 4 minutes. Drain the beans immediately and submerge in the ice bath. Once they are cool enough to handle, drain well and trim the ends. Cut the beans into 2 inch lengths, set aside.
Next, Heat half of the olive oil in a large skillet over medium-high heat. Add the garlic and cook, stirring until toasted, lightly about 1-2 minutes. Then add the rest of the olive oil and the toamotes, thyme, rosemary, oregano, salt and pepper. Stir frequently while cooking until the tomatoes soften slightly, about 2 minutes. Add in the stock and the romano beans, and cook, stirring, until the beans are heated through and well-coated with the garlic and tomato mix, approximately 2 to 3 minutes. Serve immediately.
This was excellent and very flavorful, and a nice, fresh way to have beans. It didn't last long;-) and I still forgot the thyme even with the leftovers, which the thyme could only enhance this dish. I fully recommend it, but my tiredness is showing. One tip, chop all your vegetables and prep your spices in advance.
I will definitely make this recipe again.
Sunday, July 10, 2011
Recipe 103: Peach Freezer Jam
The challenge: Peeling and Finely chopping 7 Peaches, and remembering to buy the right Pectin.
I saw Peaches on sale at our local Farm Market. I believe they shipped them from Georgia as soon as some were ready, same as the local supermarket, but they were worth it. I mentioned these on Knittingparadise.com's Knitting Tea Party last week, and some thought it was too early. After leaving the peaches out overnight, they were plenty ripe enough. It made for easy peeling and chopping. I considered that a blessing, since I generally do not prefer to chop fruits and vegetables. While drinking my second cup of coffee, I chopped away at 7 peaches creating about 2 1/4 cups of chopped peaches. I washed my hands often at this point. I've never been a fan of sticky fruit juices either. Odd how I can play in the garden for hours without worry about dirt on my hands, but when its fruit juice, I have to rinse it off-Must be the sugars.
Then I measured in most of my bag of sugar. Its a good thing you only use jam a teaspoon or two at a time. 6 1/2 cups of sugar later, I wondered if it would all fit in the bowl I chose. Next, I poured in both packets of liquid fruit pectin, about 6 oz into a separate bowl. Then I squeezed in a 1/3 cup of lemon juice. I combined those two bowls into one, and added the vanilla seeds and almond extract. These are the extras not added in the Ball recipe, though the proportions for everything else are the same. Of course, I have difficulty pouring in tiny amounts of almond extract without spilling more than required in the original recipe. Oops;-). It is now Peach and Almond Freezer Jam.
The vanilla bean pieces were then added into the containers for the jam. I chose plastic containers to decrease the potential of breakage at this time. However, the leftovers went into the smaller glass pint jar. I also learned of cute half-pint freezer jam containers by Ball, but Meijer had run out, and their incomplete package without a box had one container and six lids. I used pint containers and now may be finding someone to share my peach jam with. It promises to be good;-). I have a recipe you can use it with as well.
I will definitely make this recipe again, quite possibly with different fruits, and different extracts for flavor. In other words, next time I bring home a quart or two of cherries, I just might make some cherry preserves and forget to tell James until they're ready;-).
P.S. To be entirely cheesy, this was easy-peachy jam-making at its best;-). I will update this blog in next day or two with actual taste of this jam once its set!
I saw Peaches on sale at our local Farm Market. I believe they shipped them from Georgia as soon as some were ready, same as the local supermarket, but they were worth it. I mentioned these on Knittingparadise.com's Knitting Tea Party last week, and some thought it was too early. After leaving the peaches out overnight, they were plenty ripe enough. It made for easy peeling and chopping. I considered that a blessing, since I generally do not prefer to chop fruits and vegetables. While drinking my second cup of coffee, I chopped away at 7 peaches creating about 2 1/4 cups of chopped peaches. I washed my hands often at this point. I've never been a fan of sticky fruit juices either. Odd how I can play in the garden for hours without worry about dirt on my hands, but when its fruit juice, I have to rinse it off-Must be the sugars.
Then I measured in most of my bag of sugar. Its a good thing you only use jam a teaspoon or two at a time. 6 1/2 cups of sugar later, I wondered if it would all fit in the bowl I chose. Next, I poured in both packets of liquid fruit pectin, about 6 oz into a separate bowl. Then I squeezed in a 1/3 cup of lemon juice. I combined those two bowls into one, and added the vanilla seeds and almond extract. These are the extras not added in the Ball recipe, though the proportions for everything else are the same. Of course, I have difficulty pouring in tiny amounts of almond extract without spilling more than required in the original recipe. Oops;-). It is now Peach and Almond Freezer Jam.
The vanilla bean pieces were then added into the containers for the jam. I chose plastic containers to decrease the potential of breakage at this time. However, the leftovers went into the smaller glass pint jar. I also learned of cute half-pint freezer jam containers by Ball, but Meijer had run out, and their incomplete package without a box had one container and six lids. I used pint containers and now may be finding someone to share my peach jam with. It promises to be good;-). I have a recipe you can use it with as well.
I will definitely make this recipe again, quite possibly with different fruits, and different extracts for flavor. In other words, next time I bring home a quart or two of cherries, I just might make some cherry preserves and forget to tell James until they're ready;-).
P.S. To be entirely cheesy, this was easy-peachy jam-making at its best;-). I will update this blog in next day or two with actual taste of this jam once its set!
Recipe 102: Smoked Trout "Soufle"
Wonderful, wonderful wonderful! I will definitely make this recipe again.
The challenge: 1) Finding smoked trout. I just haven't had the time to smoke my own. And that requires more time than I honestly have. 2)Boning the fish 3)Keeping James' cat out of it.
I searched and searched and learned I can't type. James actually saved me on this one, though I'm currently fighting his cat out of the dip. James decided he wanted hamburgers for dinner friday night, and it was supposed to be my turn to cook. So after work, I hustled to the butcher shop to buy the burger, and lo and behold, there was smoked trout. I bought it then and there, only hesitating long enough to make sure I could work it into my budget. Obviously, I did. Then I took the book to Meijer and I picked up the rest of the ingredients I needed for this: gelatin and heavy cream. At home, I already had minced shallot, fresh parsley leaves, chives and pepper.
I did bone the fish and flake it while waiting for dishes to dry early this afternoon. It wasn't quite as difficult as I thought, but I think my cup of coffee helped with this greatly.
I mixed half of the heavy cream into a medium bowl and sprinkled them with two packets of gelatin. I then gently boiled the remaining cup of cream in a saucepan.
While I was waiting for the gelatin to "soften" the cream, and the cream in the pan to boil, I chopped the parsley and chives and dropped them into the food processor.
Then I added the flaked, smoked trout and shallots and poured the now boiling cream over the cold cream and gelatin mix. This started to make small bubbles similar to tapioca pudding, but not as pervasive. only slightly concerned, I processed the smoked trout and veggies in the processor until smooth, and thankfully, realized I'd forgotten the pepper before I added the cream. I added the pepper and processed really quickly, then added in the cream.
Now, the real fun begins: I get to create parchment paper collars for a 12oz ramekin I don't recall having. I find the ramekin, I wash it. I decide my extra storage in the back room is going to be cleaned and used now. Are there any organizers out there that work for food? Finally, after some finagling and a second bowl, I figure out the parchment paper collar and pour in the souffle/mousse. I now set it in the fridge and proceed to work on Peach Freezer Jam to keep myself from getting into the smoked trout stuff.
When I stop home to check my homemade clean out the fridge do it yourself chicken soup, I realized the smoked trout "souffle" is done. I get excited and come back for it after James goes to work-he wasn't keen on trying it until he has a day off due to the dairy content. There may be edits thrown in this week. I spread the dip on one wheat thin flatbread cracker, which I may learn to make myself to save money and for something to do when my play is over. I taste it, and its great. I just want to dive into the bowl with a spoon. So does Putzer, James' cat. My cat, Maeve, is sleeping on the floor without a care about seafood and cream. Putzer on the other hand, is right there, ready to taste. He gets shooed out and the "souffle" gets covered. It will certainly make its way into the fridge before I leave tonight. Not just to be kept cold, as cream and fish should be; but also to keep Putzer out of the dip.
Now I will have to make bread so I can make toast points to serve it on. As I said at the beginning: I will definitely make this recipe again. Please, give me an excuse to make this recipe again. I just need to be able to find the smoked trout;-). I'm so glad this makes more than one serving, or it'd be gone by now.
Happy appetizer making all!
The challenge: 1) Finding smoked trout. I just haven't had the time to smoke my own. And that requires more time than I honestly have. 2)Boning the fish 3)Keeping James' cat out of it.
I searched and searched and learned I can't type. James actually saved me on this one, though I'm currently fighting his cat out of the dip. James decided he wanted hamburgers for dinner friday night, and it was supposed to be my turn to cook. So after work, I hustled to the butcher shop to buy the burger, and lo and behold, there was smoked trout. I bought it then and there, only hesitating long enough to make sure I could work it into my budget. Obviously, I did. Then I took the book to Meijer and I picked up the rest of the ingredients I needed for this: gelatin and heavy cream. At home, I already had minced shallot, fresh parsley leaves, chives and pepper.
I did bone the fish and flake it while waiting for dishes to dry early this afternoon. It wasn't quite as difficult as I thought, but I think my cup of coffee helped with this greatly.
I mixed half of the heavy cream into a medium bowl and sprinkled them with two packets of gelatin. I then gently boiled the remaining cup of cream in a saucepan.
While I was waiting for the gelatin to "soften" the cream, and the cream in the pan to boil, I chopped the parsley and chives and dropped them into the food processor.
Then I added the flaked, smoked trout and shallots and poured the now boiling cream over the cold cream and gelatin mix. This started to make small bubbles similar to tapioca pudding, but not as pervasive. only slightly concerned, I processed the smoked trout and veggies in the processor until smooth, and thankfully, realized I'd forgotten the pepper before I added the cream. I added the pepper and processed really quickly, then added in the cream.
Now, the real fun begins: I get to create parchment paper collars for a 12oz ramekin I don't recall having. I find the ramekin, I wash it. I decide my extra storage in the back room is going to be cleaned and used now. Are there any organizers out there that work for food? Finally, after some finagling and a second bowl, I figure out the parchment paper collar and pour in the souffle/mousse. I now set it in the fridge and proceed to work on Peach Freezer Jam to keep myself from getting into the smoked trout stuff.
When I stop home to check my homemade clean out the fridge do it yourself chicken soup, I realized the smoked trout "souffle" is done. I get excited and come back for it after James goes to work-he wasn't keen on trying it until he has a day off due to the dairy content. There may be edits thrown in this week. I spread the dip on one wheat thin flatbread cracker, which I may learn to make myself to save money and for something to do when my play is over. I taste it, and its great. I just want to dive into the bowl with a spoon. So does Putzer, James' cat. My cat, Maeve, is sleeping on the floor without a care about seafood and cream. Putzer on the other hand, is right there, ready to taste. He gets shooed out and the "souffle" gets covered. It will certainly make its way into the fridge before I leave tonight. Not just to be kept cold, as cream and fish should be; but also to keep Putzer out of the dip.
Now I will have to make bread so I can make toast points to serve it on. As I said at the beginning: I will definitely make this recipe again. Please, give me an excuse to make this recipe again. I just need to be able to find the smoked trout;-). I'm so glad this makes more than one serving, or it'd be gone by now.
Happy appetizer making all!
Monday, July 4, 2011
Recipe 101: Apricot Clafouti
The challenge: Almond flour. I bought everything I needed for this recipe and thought I had the rest on hand. I must have thought when they said almond flour, they were asking for almond extract. So I didn't look for almond flour at my usual haunts. But the apricots needed to be used and I had planned to make this today, since I was up;-). (Shhh...I've never been a real morning person). I stopped at the local grocer's to check for almond flour, but they did not carry it in the specialty flour section. I thought about it, and decided that almond flour is just finely ground almonds. I was not driving anywhere today to obtain almond flour. I thought about researching it on the internet, but my internet source was in bed. I decided to experiment first, and research if I needed it. This is baking, and while it can get complicated, occasionally, baking is rarely hard.
I went home, having recalled I had slivered almonds already and poured about a cup into a container and blended them on high and puree or liquify until I got finely ground almonds and a coarse flour texture. The coffee grinder might have worked better, but I don't recall having rice in the house to clean it, and did not want to transfer coffee or spice flavors when they weren't intended(this time). Almond flour crisis averted, I began to mix the recipe.
The wet ingredients went together fairly easily, though I have a quarter cup of heavy cream I need something to do with, a half quart of whole milk left to go into my coffee. I thought about re-figuring the amounts in the recipe to work out as evenly as possible for most of the ingredients. I decided I had a day off and shouldn't nuke this. The vanilla bean was not as fresh as I'd like, so it was a bit tougher to scrape out the seeds for this recipe. In the future, I might use my homemade vanilla for flavor and just include a little extra. The bean flavors greatly, but gets a little pricey. If you no longer have to worry about a food budget, by all means, enjoy the vanilla bean;-). I also added butter and a tablespoon of brandy.
The dry ingredients went together even easier than the wet, drop in 1/2-3/4 cups of flours and sugar, add a 1/2 tsp of salt and combine with a fork. Then you add it to the wet mix. I beat it with an electric mixer, and was surprised that the mix did not thicken much, but there was more liquid than dry ingredients, and the texture is supposed to be between a custardy cake and a pancake. I decided not to worry about it.
Next, I pitted six apricots, possibly more, and cut them in half to fill the bottom of the buttered and floured baking dish. I did quarter a couple to fill the spaces better, and I cut one up to add to the batter for the fun of it. The apricots floated to the top of the clafouti. I'm not sure if they were supposed to. By this time, I decided I had to live with it.
Next, I baked it at 350F for 40 minutes. Then I sprinkled the top with some slivered almonds and baked for another 5 minutes. Sadly, I had to wait 10 whole minutes for it to cool before I could try it. I survived, but it was difficult;-).
The texture was close to a custard, but thicker and slightly more like cake, but wet moist cake. Had I baked this in ramekins with a water bath, I would have had apricot custard. It was good. I'm not sure I get the nutty flavor Emeril claims the almond flour is supposed to give it, but I haven't had it any other way at this point.
I will definitely make this recipe again. First I'm going to try it with cherries. Later, I'm going to just have fun with it. It is a fun and easy recipe. Enjoy.
P.S. James thought it was good too.
I went home, having recalled I had slivered almonds already and poured about a cup into a container and blended them on high and puree or liquify until I got finely ground almonds and a coarse flour texture. The coffee grinder might have worked better, but I don't recall having rice in the house to clean it, and did not want to transfer coffee or spice flavors when they weren't intended(this time). Almond flour crisis averted, I began to mix the recipe.
The wet ingredients went together fairly easily, though I have a quarter cup of heavy cream I need something to do with, a half quart of whole milk left to go into my coffee. I thought about re-figuring the amounts in the recipe to work out as evenly as possible for most of the ingredients. I decided I had a day off and shouldn't nuke this. The vanilla bean was not as fresh as I'd like, so it was a bit tougher to scrape out the seeds for this recipe. In the future, I might use my homemade vanilla for flavor and just include a little extra. The bean flavors greatly, but gets a little pricey. If you no longer have to worry about a food budget, by all means, enjoy the vanilla bean;-). I also added butter and a tablespoon of brandy.
The dry ingredients went together even easier than the wet, drop in 1/2-3/4 cups of flours and sugar, add a 1/2 tsp of salt and combine with a fork. Then you add it to the wet mix. I beat it with an electric mixer, and was surprised that the mix did not thicken much, but there was more liquid than dry ingredients, and the texture is supposed to be between a custardy cake and a pancake. I decided not to worry about it.
Next, I pitted six apricots, possibly more, and cut them in half to fill the bottom of the buttered and floured baking dish. I did quarter a couple to fill the spaces better, and I cut one up to add to the batter for the fun of it. The apricots floated to the top of the clafouti. I'm not sure if they were supposed to. By this time, I decided I had to live with it.
Next, I baked it at 350F for 40 minutes. Then I sprinkled the top with some slivered almonds and baked for another 5 minutes. Sadly, I had to wait 10 whole minutes for it to cool before I could try it. I survived, but it was difficult;-).
The texture was close to a custard, but thicker and slightly more like cake, but wet moist cake. Had I baked this in ramekins with a water bath, I would have had apricot custard. It was good. I'm not sure I get the nutty flavor Emeril claims the almond flour is supposed to give it, but I haven't had it any other way at this point.
I will definitely make this recipe again. First I'm going to try it with cherries. Later, I'm going to just have fun with it. It is a fun and easy recipe. Enjoy.
P.S. James thought it was good too.
Recipe 100: Fresh Crowder Peas
The challenge: 1) Finding Crowder Peas 2)The small dice. This is an easy recipe, only if you buy your veggies already chopped and your peas already shelled.
Challenge 1) I spent forever searching out crowder peas in the market(Palace of Hell as its referred to on the Knitting Paradise weekly Knitting Tea Party, I did not find them after all-anywhere, so I gave up and bought the fatter peas in the pod, wondering if most peas aren't crowder peas. Not all the peas were crowded in the pods, but of those that were, they certainly had the squared edges referred to in the note.
I spent an hour shelling peas last night, and called my aunt Maryal to chat and ease the boredom of such a repetitive task. She suggested I was quite ambitious. By the time I was done, I whole-heartedly agreed with her. I'm not sure I got enough peas.
This morning, when I was woken early by James' niece Katie to wish me a Happy Independence Day, I decided I may as well get up and start cooking. I got breakfast first, and did some other online things, then hit the kitchen, jogging.
Challenge 2) I chopped a 1/2 cup each of the vegetables and realized that I could use either pre-diced fresh veggies(which I cannot afford) or a sous-chef, which I also cannot afford. James had already gone to sleep for the day. So, I began dicing carrots, onion, celery, and green bell pepper. Then I proceeded to mince the garlic. The veggies went into the pan with a little olive oil to cook for five minutes, or until tender.
Next I added the garlic and stirred while cooking for a minute. Once the garlic was incorporated, I added the peas and chicken stock(I used broth), thyme sprigs and bay leaves as well as crushed red pepper and brought the mix to a boil. Then I set the burner to simmer and the timer for 25 minutes and chopped a tablespoon of fresh parsley, and took care of some other tasks. I was running water to rinse dishes when the timer went off and I didn't hear it. Fortunately, I was still in the kitchen close to the peas and realized I needed to check time. I only went two minutes over with a five minute window. I was glad I checked.
I removed the thyme and bay leaves and tasted. I could taste the pepper and wasn't sure I liked it at first. Then I served myself a bowl because, like it or not, this is part of my veggies for the week. When I prepped my bowl, I added some of the parsley, some salt and pepper. This dish went from just okay, I'm not sure about it, to pretty darn good. Its amazing what a little fresh parsley added just before serving can do for a dish. Now I need to do something with the rest of the parsley, hmmm....
Alas, I enjoyed this recipe. If I make it again, I just might employ a sous-chef like I was planning. But I will likely make it again, I have peas growing in the garden. Maybe I'll borrow my nephew for this, or have James help after my play is done this year. If you have a mouthy teenager around, I strongly recommend you employ them as a sous-chef on this dish;-), but that's just my take on this. Happy Peas.
Challenge 1) I spent forever searching out crowder peas in the market(Palace of Hell as its referred to on the Knitting Paradise weekly Knitting Tea Party, I did not find them after all-anywhere, so I gave up and bought the fatter peas in the pod, wondering if most peas aren't crowder peas. Not all the peas were crowded in the pods, but of those that were, they certainly had the squared edges referred to in the note.
I spent an hour shelling peas last night, and called my aunt Maryal to chat and ease the boredom of such a repetitive task. She suggested I was quite ambitious. By the time I was done, I whole-heartedly agreed with her. I'm not sure I got enough peas.
This morning, when I was woken early by James' niece Katie to wish me a Happy Independence Day, I decided I may as well get up and start cooking. I got breakfast first, and did some other online things, then hit the kitchen, jogging.
Challenge 2) I chopped a 1/2 cup each of the vegetables and realized that I could use either pre-diced fresh veggies(which I cannot afford) or a sous-chef, which I also cannot afford. James had already gone to sleep for the day. So, I began dicing carrots, onion, celery, and green bell pepper. Then I proceeded to mince the garlic. The veggies went into the pan with a little olive oil to cook for five minutes, or until tender.
Next I added the garlic and stirred while cooking for a minute. Once the garlic was incorporated, I added the peas and chicken stock(I used broth), thyme sprigs and bay leaves as well as crushed red pepper and brought the mix to a boil. Then I set the burner to simmer and the timer for 25 minutes and chopped a tablespoon of fresh parsley, and took care of some other tasks. I was running water to rinse dishes when the timer went off and I didn't hear it. Fortunately, I was still in the kitchen close to the peas and realized I needed to check time. I only went two minutes over with a five minute window. I was glad I checked.
I removed the thyme and bay leaves and tasted. I could taste the pepper and wasn't sure I liked it at first. Then I served myself a bowl because, like it or not, this is part of my veggies for the week. When I prepped my bowl, I added some of the parsley, some salt and pepper. This dish went from just okay, I'm not sure about it, to pretty darn good. Its amazing what a little fresh parsley added just before serving can do for a dish. Now I need to do something with the rest of the parsley, hmmm....
Alas, I enjoyed this recipe. If I make it again, I just might employ a sous-chef like I was planning. But I will likely make it again, I have peas growing in the garden. Maybe I'll borrow my nephew for this, or have James help after my play is done this year. If you have a mouthy teenager around, I strongly recommend you employ them as a sous-chef on this dish;-), but that's just my take on this. Happy Peas.
Subscribe to:
Posts (Atom)