The challenge: Feeling up to blogging, and finding affordable recipes with farm fresh food during a cold spring. I've made one asparagas recipe and the other takes the expensive parmigiano-reggiano cheese. I'm thinking of substituting another parmesan, based out of Wisconsin, but I have to try it first. So, for this recipe, I did find poblano chiles, which I enjoy. Part of me gave up on finding hatch chiles and simply used anaheim. If I find hatch chiles later in the season(they are not from this region), I will add a comment to this post about how it turns out.
The recipe: I took a few poblano chiles and a couple of hatch chiles and roasted them in the oven(I'm becoming an old hat on roasting). The peppers then are coarsely chopped and set aside. The book recommends wearing gloves while handling chiles. If you do not wear gloves, wash your hands thoroughly when you finish handling chiles. And maybe this should go without saying, do not touch your face while handling the chiles. I managed it this time, but have had minor issues with this in the past. Enjoy your chiles safely;-).
Next you heat a bit of oil in a large sauce pan. Since I do not have a dishwasher, I used the soup pan. I added bell peppers, onions, and garlic and saute'ed for a few moments until the onions are golden brown and tender. Next, I added homemade chicken stock. (You can use water or vegetable stock instead). I like chicken flavor in my soups/stews when there is no other meat present.
With the water/stock, add the cubed potatoes, salt and bay leaf and bring to a boil. Once it boils, reduce heat to a simmer and cook about 45 minutes until the potato is tender. Once the potato is tender-tested by inserting a fork, I added the roasted, chopped chiles that had been set aside earlier. Then I cooked for another 20 minutes.
When the stew is ready to serve, add the cilantro, ladle the stew into bowls and serve right away with sour cream or creme fraiche. You can also serve it with tortilla chips. I used the sourcream and find it delicious.
I will definitely make this recipe again. And I apologize for the delay in posting it, which leaves out some of the fun details. However, I was not called away to a band concert or off to Ludington in the meantime. The trip to Ludington is coming soon, and involves ramp-hunting on a trail that gives your car an "undercarriage cleaning" as Jeri euphemistically suggested. I'm grateful she has a sense of humor. But that's another blog to come.
Monday, May 30, 2011
Friday, May 20, 2011
Recipe 92: Emeril's Homemade Mayonnaise
Almost as much of a stitch as the Garden Celery with Homemade Pimento Cheese, but not as much as its just a smidgen easier and slightly less interrupted. While grating the 8oz of cheese for the pimento dip, I realized I needed the cheese at room temperature, and eggs for the mayonnaise. I set the cheese aside, and went to get the eggs. On the way to get the eggs, my nephew reminded me of his concert in less than an hour a half hour away. I finished my errands, grabbed my knitting, sped(only a little) to the concert, and walked in as the instructor was still introducing the band and his reasons for picking Jukebox Sunday. Of course, my family was sitting in the front row. I joined them, situated my young nieces to make room for me, and sat down to hear them begin with Takin' Care of Business. I could hang out here. And now, as asked on the knitting page I'm on, when I'm not cooking or reading or knitting, I'm taking my knitting out in public so people see people knit(and we're not all old grandmas-that does crack me up).
I listened to the band, knit, and chatted quietly and shushed my nieces. Then I got home ten minutes before James(my boyfriend) had to leave for work. Then I went home and began to make the mayonnaise. The egg and egg yolk was supposed to be at room temperature-I see a pattern forming here. I finished grating the cheese, which does not go into the mayonnaise. So, back to the mayo.
I place the egg and egg yolk in the food processor, add 1 1/2 tsps of freshly squeezed lemon juice, a little dijon mustard, some minced garlic, kosher salt and a pinch of ground white pepper or cayenne pepper(more to taste). I pulsed to combine, then mixed the oils and prepared to pour into a running food processor in a thin, steady stream. I've never had a problem with the oil, but I've always managed to get it into mostly a thin, steady stream. This same note was on a Paula Deen recipe I once made. If you don't add the oil in a thin, steady stream both chefs inform me there will be problems. Emeril tells me the mayonnaise will break. While I'm not entirely certain what that means, I'm assuming separate; I'm not sure I want to find out.
I will only make this recipe again on an as needed basis. It makes a good mayonnaise, fresh is always better and worth the work, but I don't eat/use a lot of mayonnaise-now I need to find a use for the mayo.
I listened to the band, knit, and chatted quietly and shushed my nieces. Then I got home ten minutes before James(my boyfriend) had to leave for work. Then I went home and began to make the mayonnaise. The egg and egg yolk was supposed to be at room temperature-I see a pattern forming here. I finished grating the cheese, which does not go into the mayonnaise. So, back to the mayo.
I place the egg and egg yolk in the food processor, add 1 1/2 tsps of freshly squeezed lemon juice, a little dijon mustard, some minced garlic, kosher salt and a pinch of ground white pepper or cayenne pepper(more to taste). I pulsed to combine, then mixed the oils and prepared to pour into a running food processor in a thin, steady stream. I've never had a problem with the oil, but I've always managed to get it into mostly a thin, steady stream. This same note was on a Paula Deen recipe I once made. If you don't add the oil in a thin, steady stream both chefs inform me there will be problems. Emeril tells me the mayonnaise will break. While I'm not entirely certain what that means, I'm assuming separate; I'm not sure I want to find out.
I will only make this recipe again on an as needed basis. It makes a good mayonnaise, fresh is always better and worth the work, but I don't eat/use a lot of mayonnaise-now I need to find a use for the mayo.
Recipe 91: Garden Celery with Homemade Pimento Cheese
So, I bought the celery, the peppers, onion, and sharp cheddar cheese. I set the items out to work with on Sunday afternoon, and began to grate the cheddar cheese-1 small brick. As I'm grating, I review the apparently simple recipe and notice it mentions the cheese should be at room temperature and the bell pepper should be roasted. I also realize I need eggs for the homemade mayonnaise(blog to come) I need to make. I decided to pause grating the cheese and go get the eggs, after all the cheese is still cold.
On my way to the local grocery store to purchase eggs, my 11yo nephew texts me to ask if I'm coming to his band concert, nearly an hour away two towns over. I call him back to tell him I should be able to make it as soon as I finish some errands. I had probably mentioned before I would go, when it "may have been mentioned a month before" (at Easter). I actually enjoy his concerts. This one was Juke Box Sunday and began with Taking Care of Business by the High School Jazz Band, and ended with Queen with everyone on stage. I took my knitting and realized I needed quieter needles, but you could only hear them when the conductor/instructor was speaking, so I didn't knit while he was speaking. My nieces looked as if they wanted this item knit for them, but that could be another blog. Back to the recipe...after the concert.
I get home in time to see my boyfriend off to work, at his house, finish my facebook addiction, then go home to return to the cheese which I guarantee is at room temperature now. I'm glad it wasn't warmer out, I might've had to worry about spoilage.
I decide to make the mayonnaise, then return to grating the cheddar cheese. You could buy store-bought shredded cheddar, but I wanted the excuse to try the good stuff, and I like grating my own cheese. It usually has a better flavor. While I'm grating the cheese, I remember the red pepper needs to be roasted. I crank the electric oven to 450 degrees and begin roasting. I check it in two minutes, like the book tells me too, back on page 44, I'm supposed to be on page 152. Not yet, I didn't pre-heat the oven, thankfully(this time). Once the oven comes up to temp, I start trying to remember to turn the pepper every couple of minutes. Finally, its blistered and turning black-which tells me its about ready. I pulled it out of the oven, peeled the pepper, seeded it and minced this baby into something resembling minced pepper.
Now the real fun begins, there's only one way I know to get 2 teaspoons of grated red onion--you have to grate an onion. I sliced off a chunk, and began to grate it and was grateful when it was over. I'm not sure if I got the exact amount, but when grating onions, there comes a point when enough is enough;-). It was a little rough on the eyes.
Next, add a pinch of salt plus a dash, enough to taste, another pinch of Louisiana hot sauce, or two dashes, and a dash of cayenne pepper.
The instructions are quite simple: Combine all the ingredients except the celery in a medium bowl and stir to blend well. Refrigerate until slightly chilled.
To serve, trim the ends off and remove any extra fibrous strings, cut into skinny batons/wands for dipping, chilled.
Once it was done, I tasted it and it was pretty good. The next day, it tasted even better. Its still good a week later(the recipe says it will keep for two days). I had a slight chest cold last week, and had to wait until tonight when I felt up to eating cheese with mayonnaise again.
I will definitely make this recipe again, with the cheese already at room temperature, and hopefully not with a nephew's band concert in the middle of it. I must admit, the band concert rocked too.
On my way to the local grocery store to purchase eggs, my 11yo nephew texts me to ask if I'm coming to his band concert, nearly an hour away two towns over. I call him back to tell him I should be able to make it as soon as I finish some errands. I had probably mentioned before I would go, when it "may have been mentioned a month before" (at Easter). I actually enjoy his concerts. This one was Juke Box Sunday and began with Taking Care of Business by the High School Jazz Band, and ended with Queen with everyone on stage. I took my knitting and realized I needed quieter needles, but you could only hear them when the conductor/instructor was speaking, so I didn't knit while he was speaking. My nieces looked as if they wanted this item knit for them, but that could be another blog. Back to the recipe...after the concert.
I get home in time to see my boyfriend off to work, at his house, finish my facebook addiction, then go home to return to the cheese which I guarantee is at room temperature now. I'm glad it wasn't warmer out, I might've had to worry about spoilage.
I decide to make the mayonnaise, then return to grating the cheddar cheese. You could buy store-bought shredded cheddar, but I wanted the excuse to try the good stuff, and I like grating my own cheese. It usually has a better flavor. While I'm grating the cheese, I remember the red pepper needs to be roasted. I crank the electric oven to 450 degrees and begin roasting. I check it in two minutes, like the book tells me too, back on page 44, I'm supposed to be on page 152. Not yet, I didn't pre-heat the oven, thankfully(this time). Once the oven comes up to temp, I start trying to remember to turn the pepper every couple of minutes. Finally, its blistered and turning black-which tells me its about ready. I pulled it out of the oven, peeled the pepper, seeded it and minced this baby into something resembling minced pepper.
Now the real fun begins, there's only one way I know to get 2 teaspoons of grated red onion--you have to grate an onion. I sliced off a chunk, and began to grate it and was grateful when it was over. I'm not sure if I got the exact amount, but when grating onions, there comes a point when enough is enough;-). It was a little rough on the eyes.
Next, add a pinch of salt plus a dash, enough to taste, another pinch of Louisiana hot sauce, or two dashes, and a dash of cayenne pepper.
The instructions are quite simple: Combine all the ingredients except the celery in a medium bowl and stir to blend well. Refrigerate until slightly chilled.
To serve, trim the ends off and remove any extra fibrous strings, cut into skinny batons/wands for dipping, chilled.
Once it was done, I tasted it and it was pretty good. The next day, it tasted even better. Its still good a week later(the recipe says it will keep for two days). I had a slight chest cold last week, and had to wait until tonight when I felt up to eating cheese with mayonnaise again.
I will definitely make this recipe again, with the cheese already at room temperature, and hopefully not with a nephew's band concert in the middle of it. I must admit, the band concert rocked too.
Sunday, May 8, 2011
Recipe 90: Roasted Red Pepper Coulis
The challenge: Finding the directions and roasting the red peppers while making a risotto. Next time, I know to make this recipe ahead of time. But the directions are pretty simple, and I thought the Note: was the directions. They were snuck in above it.
Pretty simple, I roasted two bell peppers that totaled nearly 1#. Then I toasted and slightly burned some pine nuts after the "risotto" was done. Pine nuts are expensive, so I tossed them in slightly burned. Fortunately, they are not as sensitive as sesame seeds. They still worked. I added red wine vinegar-which is centrally located on my new lazy-susan on my counter and works well for the organization phase of my kitchen. Then I added Parmigiano-Reggiano cheese, fresh parsley, fresh basil leaves, lemon juice-again, fresh, some extra virgin olive oil(the good stuff), salt and pepper.
I then hit the pulse button on the food processor as directed and created a nice sauce for Recipe 89: Swiss Chard Boules filled with Lemon Barley "Risotto"
I will definitely make this recipe again, with the Swiss Chard Boules or even for a steak.
Pretty simple, I roasted two bell peppers that totaled nearly 1#. Then I toasted and slightly burned some pine nuts after the "risotto" was done. Pine nuts are expensive, so I tossed them in slightly burned. Fortunately, they are not as sensitive as sesame seeds. They still worked. I added red wine vinegar-which is centrally located on my new lazy-susan on my counter and works well for the organization phase of my kitchen. Then I added Parmigiano-Reggiano cheese, fresh parsley, fresh basil leaves, lemon juice-again, fresh, some extra virgin olive oil(the good stuff), salt and pepper.
I then hit the pulse button on the food processor as directed and created a nice sauce for Recipe 89: Swiss Chard Boules filled with Lemon Barley "Risotto"
I will definitely make this recipe again, with the Swiss Chard Boules or even for a steak.
Recipe 89: Swiss Chard Boules Filled with Lemon Barley "Risotto"
The challenge: Making Barley "Risotto," and finding a good white wine; and convincing James he would like this recipe;-).
I began by blanching the Swiss Chard and spreading out over clean dry towels, and letting them dry while I prepared the risotto. I rendered the diced pancetta and managed not to eat it all-I have no willpower to keep from eating porkfat while I cook it. I'm sure some of you will find that hilarious, since I don't eat pork chops or pork loin if I can avoid it, and don't care much for ham...but add some fat or other ingredients into sausage or give me bacon and I can't stop myself;-). Go figure, I never claimed to make sense even to myself.
Next I added the shallot and swiss chard stems. After that cooked a few moments, I added the barley, salt and pepper and dry white wine. I found my homemade source for this one, and while the wine is not great, its not bad either. It worked for this recipe. Great thanks to Lauri of Salt River Winery for being willing to trade wine for empty bottles.
At this point, the Rhubarb Strawberry Crisp was ready to come out of the oven, so I set it on a trivet, and poured the chicken stock into the barley "risotto." I continued stirring for 45 minutes while adding the chicken stock a half cup at a time, and was somewhat amazed to watch the chicken stock be absorbed as the recipe said it would. I love when that happens. When the half hour hit, I realized I was having my face steamed, throughout this process and it smelled really good. I would eat just the lemon-barley "risotto." I hoped it would be just as good with the Swiss chard wrapping.
Somewhere during this time, I began working on the red pepper coleus(next recipe in this blog). I began roasting the peppers at 250-300 degrees and realized it was taking longer than it should. I flipped the page to check the recipe and realized I was supposed to roast at 450 degrees with a table spoon of olive oil included. I added it and adjusted the temp. and my oven became a smoky roast-master. As I added another half cup of chicken stock every 5-6 minutes I made sure to check the peppers and turn them.
Once the risotto was ready, I poured it into parchment paper in a baking pan and spread it out to help it cool. Then I worked on the coleus(sauce). About ten to fifteen minutes in, I realized I forgot to fold in the parsley and Parmigiano-Reggiano cheese, so I pulled the cold "risotto" out of the freezer and tried to fold it in. I ended up sprinkling it on top, realizing it would half to get rolled in when I wrapped it in the Swiss chard.
Shortly, thereafter, I began rolling the boules with the risotto mix inside. Then I popped them in another baking dish 13x9. I only got 11 instead of 12, but I called it close enough and called James with the 25 minute warning. Then I sat down with a good book until the alarm went off to tell me to pull it out of the oven.
James did enjoy it, as did I. James threatened to eat the entire pan there. Fortunately, Barley is filling and I had dessert on hand. About three hours later, he did feel hungry again, and somewhere in there, when I pointed out that I made this all by myself, he said he got to take partial credit for having the good sense(or something like that) to buy me this particular cookbook.
I will definitely make this recipe again, especially on one of those chilly days when you don't want to turn the heat on and it needs to warm up outside.
I began by blanching the Swiss Chard and spreading out over clean dry towels, and letting them dry while I prepared the risotto. I rendered the diced pancetta and managed not to eat it all-I have no willpower to keep from eating porkfat while I cook it. I'm sure some of you will find that hilarious, since I don't eat pork chops or pork loin if I can avoid it, and don't care much for ham...but add some fat or other ingredients into sausage or give me bacon and I can't stop myself;-). Go figure, I never claimed to make sense even to myself.
Next I added the shallot and swiss chard stems. After that cooked a few moments, I added the barley, salt and pepper and dry white wine. I found my homemade source for this one, and while the wine is not great, its not bad either. It worked for this recipe. Great thanks to Lauri of Salt River Winery for being willing to trade wine for empty bottles.
At this point, the Rhubarb Strawberry Crisp was ready to come out of the oven, so I set it on a trivet, and poured the chicken stock into the barley "risotto." I continued stirring for 45 minutes while adding the chicken stock a half cup at a time, and was somewhat amazed to watch the chicken stock be absorbed as the recipe said it would. I love when that happens. When the half hour hit, I realized I was having my face steamed, throughout this process and it smelled really good. I would eat just the lemon-barley "risotto." I hoped it would be just as good with the Swiss chard wrapping.
Somewhere during this time, I began working on the red pepper coleus(next recipe in this blog). I began roasting the peppers at 250-300 degrees and realized it was taking longer than it should. I flipped the page to check the recipe and realized I was supposed to roast at 450 degrees with a table spoon of olive oil included. I added it and adjusted the temp. and my oven became a smoky roast-master. As I added another half cup of chicken stock every 5-6 minutes I made sure to check the peppers and turn them.
Once the risotto was ready, I poured it into parchment paper in a baking pan and spread it out to help it cool. Then I worked on the coleus(sauce). About ten to fifteen minutes in, I realized I forgot to fold in the parsley and Parmigiano-Reggiano cheese, so I pulled the cold "risotto" out of the freezer and tried to fold it in. I ended up sprinkling it on top, realizing it would half to get rolled in when I wrapped it in the Swiss chard.
Shortly, thereafter, I began rolling the boules with the risotto mix inside. Then I popped them in another baking dish 13x9. I only got 11 instead of 12, but I called it close enough and called James with the 25 minute warning. Then I sat down with a good book until the alarm went off to tell me to pull it out of the oven.
James did enjoy it, as did I. James threatened to eat the entire pan there. Fortunately, Barley is filling and I had dessert on hand. About three hours later, he did feel hungry again, and somewhere in there, when I pointed out that I made this all by myself, he said he got to take partial credit for having the good sense(or something like that) to buy me this particular cookbook.
I will definitely make this recipe again, especially on one of those chilly days when you don't want to turn the heat on and it needs to warm up outside.
Recipe 88: Rhubarb Strawberry Crisp
The challenge: 1) Finding the Rhubarb Emeril claims announces the arrival of Spring! I did it, good firm rhubarb was at Ric's when I picked up the pancetta. I'm so glad I checked again (they didn't have any the day before). 2) Not eating the whole darned thing throughout the day today. I think the first challenge might be easier.
How to make it...dice the rhubarb, quarter the strawberries, mix them with 3/4 cup of sugar, 2 T. cornstarch and 2 tsps freshly squeezed lemon juice. Mix it all together and pop it into a lightly buttered deep dish pie plate or casserole pan(1 1/2-3 quart baking dish). While those flavors mingle, let the fun begin.
Now add all purpose flour and rolled oats in equal amounts, some packed light brown sugar, cold , unsalted butter cut up, cinnamon, nutmeg, salt. The recipe calls for you to mix it in the bowl of an electric mixer with a paddle attachment. Since this is still on my wish list, I tried my electric mixer. The butter didn't budge. I finally said forget this, set the mixer aside and dove in with both hands to from a crumbly crust.
When I got it about where I wanted it, I spread it over the strawberry-rhubarb mixture and popped the whole thing in the oven for 40 minutes while I began the next recipe, after washing my hands of course.
There is one more challenge in this recipe: I don't like rhubarb, not even straight out of the garden. I wasn't sure I would like it here. But I'm committed to trying each of these recipes, and I've heard so many people ooh and ahh over the strawberry rhubarb combination, that I thought this one might have a chance. So, i pulled it out of the oven, just before I began the semi-tricky part of the next recipe(sigh of relief here), and set it on the table with the intention of re-heating it before I served it to warm it.
I entirely forgot to re-heat it, James took his fork or spoon and cut his own piece as he was suggesting I wouldn't have any left over dinner to take for lunch next week. Then I tried it, and realized that I'll be making this recipe often(and I think you can get away with it for under $10, maybe), but its not entirely diet friendly. I'll be cutting down the sugars next time, to see how that works.
I will definitely make this recipe again. It might be worth for someone to buy the book for this, and the cheesy herb popovers;-), and a few other recipes I love;-)
How to make it...dice the rhubarb, quarter the strawberries, mix them with 3/4 cup of sugar, 2 T. cornstarch and 2 tsps freshly squeezed lemon juice. Mix it all together and pop it into a lightly buttered deep dish pie plate or casserole pan(1 1/2-3 quart baking dish). While those flavors mingle, let the fun begin.
Now add all purpose flour and rolled oats in equal amounts, some packed light brown sugar, cold , unsalted butter cut up, cinnamon, nutmeg, salt. The recipe calls for you to mix it in the bowl of an electric mixer with a paddle attachment. Since this is still on my wish list, I tried my electric mixer. The butter didn't budge. I finally said forget this, set the mixer aside and dove in with both hands to from a crumbly crust.
When I got it about where I wanted it, I spread it over the strawberry-rhubarb mixture and popped the whole thing in the oven for 40 minutes while I began the next recipe, after washing my hands of course.
There is one more challenge in this recipe: I don't like rhubarb, not even straight out of the garden. I wasn't sure I would like it here. But I'm committed to trying each of these recipes, and I've heard so many people ooh and ahh over the strawberry rhubarb combination, that I thought this one might have a chance. So, i pulled it out of the oven, just before I began the semi-tricky part of the next recipe(sigh of relief here), and set it on the table with the intention of re-heating it before I served it to warm it.
I entirely forgot to re-heat it, James took his fork or spoon and cut his own piece as he was suggesting I wouldn't have any left over dinner to take for lunch next week. Then I tried it, and realized that I'll be making this recipe often(and I think you can get away with it for under $10, maybe), but its not entirely diet friendly. I'll be cutting down the sugars next time, to see how that works.
I will definitely make this recipe again. It might be worth for someone to buy the book for this, and the cheesy herb popovers;-), and a few other recipes I love;-)
Wednesday, May 4, 2011
Recipe 87: Escarole Soup
The challenge...mincing 10 cloves of garlic and chopping 1 large onion. Oh, and getting the soup into the fridge without spilling it down your pants(still hot) is considered a very good thing.
No matter how simple the recipe, I seem to find a way to keep things interesting. The soup itself-garlic-10 cloves, 1 large onion, 1/2 teaspoon or a full teaspoon of crushed red pepper, 8 cups of chicken stock/broth (I used half stock, half broth) wasn't great. However, its early in the season for lettuce, so this escarole was a little on the bitter side. Then again, that might be how its supposed to be. It sweetened up and mellowed out in the stock and garlic-or there was enough garlic to cover the bitterness.
I grated the pecorino-romano and parmigiano-reggiano cheeses to add in afterwords and topped with fresh parsley. Now its not just okay, its very good. I could see where the fresh chives would work very well in here-I need to grab some on the way home tonight.
It wasn't crave worthy, and other stories were slightly more interesting to tell first this morning at work. But, its made and its good. Maybe it will be better re-heated the second day. Just make sure there's room in the fridge when you go to put it in. I did spill a full quart of hot soup on myself and that wasn't fun. Of course, now I have to figure out how to clean this up and attend to the mild burning sensation I'm not discussing in polite company.
I was glad it was dark and the neighbors were likely in bed as I tossed the lettuce from the soup outside. I was also glad it didn't all fit into the container I spilled, but that came after the clean up. This way, I don't have to prep another side dish for dinner tonight. Here's hoping I don't attempt to clean the other half of my kitchen floor with soup;-). My mild burning sensation is fine now and allowed me to wear pants to work today, so enjoy a good laugh at my expense.
I will probably make this recipe again, when I next need to mop my kitchen floor;-).
No matter how simple the recipe, I seem to find a way to keep things interesting. The soup itself-garlic-10 cloves, 1 large onion, 1/2 teaspoon or a full teaspoon of crushed red pepper, 8 cups of chicken stock/broth (I used half stock, half broth) wasn't great. However, its early in the season for lettuce, so this escarole was a little on the bitter side. Then again, that might be how its supposed to be. It sweetened up and mellowed out in the stock and garlic-or there was enough garlic to cover the bitterness.
I grated the pecorino-romano and parmigiano-reggiano cheeses to add in afterwords and topped with fresh parsley. Now its not just okay, its very good. I could see where the fresh chives would work very well in here-I need to grab some on the way home tonight.
It wasn't crave worthy, and other stories were slightly more interesting to tell first this morning at work. But, its made and its good. Maybe it will be better re-heated the second day. Just make sure there's room in the fridge when you go to put it in. I did spill a full quart of hot soup on myself and that wasn't fun. Of course, now I have to figure out how to clean this up and attend to the mild burning sensation I'm not discussing in polite company.
I was glad it was dark and the neighbors were likely in bed as I tossed the lettuce from the soup outside. I was also glad it didn't all fit into the container I spilled, but that came after the clean up. This way, I don't have to prep another side dish for dinner tonight. Here's hoping I don't attempt to clean the other half of my kitchen floor with soup;-). My mild burning sensation is fine now and allowed me to wear pants to work today, so enjoy a good laugh at my expense.
I will probably make this recipe again, when I next need to mop my kitchen floor;-).
Wednesday, April 27, 2011
Recipe 86: New Orleans Stuffed Artichokes
Wow! The challenges: Amazingly enough, do not begin with the page and a half list of ingredients. They begin with artichokes, which are supposed to be in season; a novice, and time, time, time...
I had very high hopes for this recipe. I love artichoke hearts. I'm still wondering how they get them out, even though I've attempted this once before with better artichokes. I think I'm officially sold on quartered frozen artichoke hearts, or even jarred. It could be that my artichokes were too big or too tough. I'm not going to profess to be good at buying the right artichoke.
It could be that I am not a huge breadcrumb fan. I think breadcrumbs are useful in some things, but there are far more flavorful foods to stuff your veggies with. If I were to be doing this recipe, I'd probably pick a finely diced andouille or chorizo sausage and cook it until it was tiny, then stuff add the cheeses, parsley, basil, oregano and green onions. The bread crumbs themselves were very flavorful, though they over-powered most of the parmigiano-reggiano and pecorino-romano cheeses. The cheese provided what I believe was the intended bite factor, but the flavor of the breadcrumbs came through over the cheeses. I did enjoy the crushed red pepper, ground black pepper, and cayenne pepper(in quite small amounts) in the bread crumb mix, but in the end, they too were hard to notice. All of this is mixed together, then set aside.
Next, you mix olive oil, hot water, lemon juice, and grated lemon zest. This mixture gets drizzled over the bread crumbs, then they are set aside while you prepare the artichokes.
Now the work begins. First, saw off the top third of the artichoke...I think it was more like half to two-thirds on these big boys. Then you get to scoop out the choke with a spoon or a melon baller. I now need to re-shape my melon-baller. The spoon survived, but probably because we traded it off with a sturdy paring knife. James became an immense help with the artichoke, otherwise, I might have tossed them in the backyard and bought frozen hearts. The hearts are the best part after all, and the part we work so hard to get to.
After an hour of prepping this choke and breaking melon-ballers, we finally got close to a stuffing point. I finished slicing off the stems to stand-up the artichoke and prep it for stuffing. Also, when you cut off the top, rub the entire exposed surface with lemon. When you get the choke out, rub the artichoke again with lemon.
Next, or once you get to scooping out the choke-if you need a break, heat olive oik in the bottom of a medium skillet of medium heat, when it is hot, add the garlic and anchovies, cook until fragrant...I used this as part of the braising liquid-oops. Then I added 1" of water, 2T. of extra-virgin olive oil, salt(I might have forgotten the salt-but there's anchovies), a lemon half-cut into pieces.
Now, stuff the bread-crumb mixture into the artichokes-one at a time-working from the outside in. When the leaves get to tough to pry apart, stuff the middle. Cut another lemon half into slices and top each stuffed artichoke with a lemon slice, and drizzle one tablespoon of olive oil over each artichoke. Add the artichokes to the pot, they should fit snug to hold each other up, and bring the braising liquid to a boil. Once the liquid boils, reduce the heat to a low simmer, and cook for 1 1/4-1 1/2 hours, until the leaves are very tender and pull away very easily. Yes, now that you've gotten in the artichoke work-out(which I was foolish enough to attempt on a week-night), you must wait for said artichoke to tender up...Maybe we should tenderize it first next time. It might be easier to work with;-).
Once they have become tender, remove the artichokes from the pot and allow to cool for at least 15 minutes before serving. Drizzle with cooking juices, if desired.
After tasting them, the heart was good, but slightly more bitter than I'm used to. I think Emeril likes his veggies slightly more bitter than I do. It wasn't bad, but it wasn't to die for either. I felt let down with the bitter aftertaste of the leaves. It could have been the artichoke too...I don't know. I would still add the sausage instead of the breadcrumbs. At least then, I'll know I've cheated on any diet I've attempted. I think the breadcrumbs are still sticking to my arteries and contributing to the weight I've put back on since cooking through this book.
I may have to try these again one weekend, but I was not terribly impressed. Maybe I'll have better luck once I become an artichoke expert. I did not plan to become an artichoke expert.
I will not likely make this recipe again though.
I had very high hopes for this recipe. I love artichoke hearts. I'm still wondering how they get them out, even though I've attempted this once before with better artichokes. I think I'm officially sold on quartered frozen artichoke hearts, or even jarred. It could be that my artichokes were too big or too tough. I'm not going to profess to be good at buying the right artichoke.
It could be that I am not a huge breadcrumb fan. I think breadcrumbs are useful in some things, but there are far more flavorful foods to stuff your veggies with. If I were to be doing this recipe, I'd probably pick a finely diced andouille or chorizo sausage and cook it until it was tiny, then stuff add the cheeses, parsley, basil, oregano and green onions. The bread crumbs themselves were very flavorful, though they over-powered most of the parmigiano-reggiano and pecorino-romano cheeses. The cheese provided what I believe was the intended bite factor, but the flavor of the breadcrumbs came through over the cheeses. I did enjoy the crushed red pepper, ground black pepper, and cayenne pepper(in quite small amounts) in the bread crumb mix, but in the end, they too were hard to notice. All of this is mixed together, then set aside.
Next, you mix olive oil, hot water, lemon juice, and grated lemon zest. This mixture gets drizzled over the bread crumbs, then they are set aside while you prepare the artichokes.
Now the work begins. First, saw off the top third of the artichoke...I think it was more like half to two-thirds on these big boys. Then you get to scoop out the choke with a spoon or a melon baller. I now need to re-shape my melon-baller. The spoon survived, but probably because we traded it off with a sturdy paring knife. James became an immense help with the artichoke, otherwise, I might have tossed them in the backyard and bought frozen hearts. The hearts are the best part after all, and the part we work so hard to get to.
After an hour of prepping this choke and breaking melon-ballers, we finally got close to a stuffing point. I finished slicing off the stems to stand-up the artichoke and prep it for stuffing. Also, when you cut off the top, rub the entire exposed surface with lemon. When you get the choke out, rub the artichoke again with lemon.
Next, or once you get to scooping out the choke-if you need a break, heat olive oik in the bottom of a medium skillet of medium heat, when it is hot, add the garlic and anchovies, cook until fragrant...I used this as part of the braising liquid-oops. Then I added 1" of water, 2T. of extra-virgin olive oil, salt(I might have forgotten the salt-but there's anchovies), a lemon half-cut into pieces.
Now, stuff the bread-crumb mixture into the artichokes-one at a time-working from the outside in. When the leaves get to tough to pry apart, stuff the middle. Cut another lemon half into slices and top each stuffed artichoke with a lemon slice, and drizzle one tablespoon of olive oil over each artichoke. Add the artichokes to the pot, they should fit snug to hold each other up, and bring the braising liquid to a boil. Once the liquid boils, reduce the heat to a low simmer, and cook for 1 1/4-1 1/2 hours, until the leaves are very tender and pull away very easily. Yes, now that you've gotten in the artichoke work-out(which I was foolish enough to attempt on a week-night), you must wait for said artichoke to tender up...Maybe we should tenderize it first next time. It might be easier to work with;-).
Once they have become tender, remove the artichokes from the pot and allow to cool for at least 15 minutes before serving. Drizzle with cooking juices, if desired.
After tasting them, the heart was good, but slightly more bitter than I'm used to. I think Emeril likes his veggies slightly more bitter than I do. It wasn't bad, but it wasn't to die for either. I felt let down with the bitter aftertaste of the leaves. It could have been the artichoke too...I don't know. I would still add the sausage instead of the breadcrumbs. At least then, I'll know I've cheated on any diet I've attempted. I think the breadcrumbs are still sticking to my arteries and contributing to the weight I've put back on since cooking through this book.
I may have to try these again one weekend, but I was not terribly impressed. Maybe I'll have better luck once I become an artichoke expert. I did not plan to become an artichoke expert.
I will not likely make this recipe again though.
Sunday, April 17, 2011
Recipe 85: Gremolata
The challenge: What in the world is gremolata? It suggests it as a topping over osso buco, braised lamb shanks(which are coming up, bank account permitting), or roast beef.
Turns out this is a very simple topping to make. Take a half cup minced fresh flat leaf parsley leaves, 1 tablespoon plus one teaspoon minced garlic and 1 tablespoon grated lemon zest.
The directions are even simpler: Combine all the ingredients in a small bowl and stir to blend.
Done. Quite easy. Makes a great topping for the roast beef with horseradish sauce. I will definitely make this recipe again when I make the lamb shanks, or if I get to make roast beef again or use a cheaper cut of steak for that recipe.
Enjoy!
Turns out this is a very simple topping to make. Take a half cup minced fresh flat leaf parsley leaves, 1 tablespoon plus one teaspoon minced garlic and 1 tablespoon grated lemon zest.
The directions are even simpler: Combine all the ingredients in a small bowl and stir to blend.
Done. Quite easy. Makes a great topping for the roast beef with horseradish sauce. I will definitely make this recipe again when I make the lamb shanks, or if I get to make roast beef again or use a cheaper cut of steak for that recipe.
Enjoy!
Recipe 84: Outstanding Rib Roast with Gremolata
The challenge: Rib roast generally starts at $9.00 a pound at the butcher shop and goes up from there...this recipe calls for a 7-8# rib roast. I do not have that kind of disposable income, and it seems I have less and less as time goes on. Alas, I obviously found a way to make this succulent dinner. Ric's, a local grocery store had rib-eye steaks on sale for $5.99 a pound. When I found that ad, I decided to check it out. I could probably work in 2# to my budget and quarter the recipe. I ended up getting individual steaks instead of a roast, and I got three small ones that were less than a pound each. For about $15.00, I got out with there with between 2 and 2 1/2# of meat.
I decided to make this for dinner, as roasting anything takes some time. I was glad I picked a lazy sunday for this, I was able to get so much done in the mean time. I pulled the steaks or "roast" out of the fridge and let them sit at room temperature for nearly an hour.
I tossed in a load of laundry then painted some pots for my nieces and nephews easter gift. Relax, the paint is mostly acrylic and washes off with soap and water and a small scrub brush. Once those tasks were done, I began making the paste for the edges of the meat.
I added 1/4 cup of oil to the processor, then the smashed garlic cloves(this is why I ran out for the horseradish-it called for a lot), next I added the onions and the small can of anchovy filets. I wasn't certain either, but you gotta get flavor somewhere. Next I took the leaves of about five sprigs of rosemary and placed them in the food processor. I processed until smooth, or close anyways. It was hard to tell in the food processor with this blend. I set that aside and began to chop veggies for the roast. I chopped celery, onion, and carrot into one inch pieces. If I would have had more experience roasting things for short times, I would have cut the vegetable pieces smaller. They ended up a little crunchy, but were still good.
I then began brushing the paste onto the steaks. It said to cover all sides, and I did for each individual steak. Then I got the vegetables and realized the steaks were supposed to be laid on top of them. I gently lifted each steak and placed the vegetables under the steaks as evenly as possible without moving them too much.
I roasted these steaks somewhere between 30 and 40 minutes at 400 degrees. I had set the alarm on my phone for 2:45PM, giving them about an hour. When I got home from picking up the garlic for the horseradish sauce I was working on, I realized the steaks were ready. Things smelled overdone and my kitchen was a smidgen smoky. I found a potholder/dish cloth and pulled the roasting pan out immediately. The edges were blackened. I worried that they were overdone and ruined. I had to let them sit for 30-40 minutes to find out. I decided not to worry about it and finished the horseradish cream sauce and gremolata.
After those were both done, about 30 minutes later, I sliced gently into the edge to find beautifully roasted meat that tasted very succulent and had excellent flavor even without the brine. The brine added a lot. I was in heaven. I tried another bite dipped in the horseradish sauce. Pure heaven in a steak. Then I topped a bite with both horseradish sauce and gremolata. I was not disappointed. Wow, in fact, I was thoroughly convinced of Emeril's genius with food at this point. If only I could afford to share this with family and friends.
I did tell James that I almost ate the whole thing at the stove and would have brought him and puppy bones and juices to taste later. It was simply incredible.
I will definitely make this recipe again, I just have to save up nearly $100 for the ingredients, $50 would make half though;-). I can not wait until I can do this again.
I decided to make this for dinner, as roasting anything takes some time. I was glad I picked a lazy sunday for this, I was able to get so much done in the mean time. I pulled the steaks or "roast" out of the fridge and let them sit at room temperature for nearly an hour.
I tossed in a load of laundry then painted some pots for my nieces and nephews easter gift. Relax, the paint is mostly acrylic and washes off with soap and water and a small scrub brush. Once those tasks were done, I began making the paste for the edges of the meat.
I added 1/4 cup of oil to the processor, then the smashed garlic cloves(this is why I ran out for the horseradish-it called for a lot), next I added the onions and the small can of anchovy filets. I wasn't certain either, but you gotta get flavor somewhere. Next I took the leaves of about five sprigs of rosemary and placed them in the food processor. I processed until smooth, or close anyways. It was hard to tell in the food processor with this blend. I set that aside and began to chop veggies for the roast. I chopped celery, onion, and carrot into one inch pieces. If I would have had more experience roasting things for short times, I would have cut the vegetable pieces smaller. They ended up a little crunchy, but were still good.
I then began brushing the paste onto the steaks. It said to cover all sides, and I did for each individual steak. Then I got the vegetables and realized the steaks were supposed to be laid on top of them. I gently lifted each steak and placed the vegetables under the steaks as evenly as possible without moving them too much.
I roasted these steaks somewhere between 30 and 40 minutes at 400 degrees. I had set the alarm on my phone for 2:45PM, giving them about an hour. When I got home from picking up the garlic for the horseradish sauce I was working on, I realized the steaks were ready. Things smelled overdone and my kitchen was a smidgen smoky. I found a potholder/dish cloth and pulled the roasting pan out immediately. The edges were blackened. I worried that they were overdone and ruined. I had to let them sit for 30-40 minutes to find out. I decided not to worry about it and finished the horseradish cream sauce and gremolata.
After those were both done, about 30 minutes later, I sliced gently into the edge to find beautifully roasted meat that tasted very succulent and had excellent flavor even without the brine. The brine added a lot. I was in heaven. I tried another bite dipped in the horseradish sauce. Pure heaven in a steak. Then I topped a bite with both horseradish sauce and gremolata. I was not disappointed. Wow, in fact, I was thoroughly convinced of Emeril's genius with food at this point. If only I could afford to share this with family and friends.
I did tell James that I almost ate the whole thing at the stove and would have brought him and puppy bones and juices to taste later. It was simply incredible.
I will definitely make this recipe again, I just have to save up nearly $100 for the ingredients, $50 would make half though;-). I can not wait until I can do this again.
Recipe 83: Fresh Horseradish Cream Sauce
The challenge: 1) Picking out horseradish. 2) Grating fresh horseradish. 3) Wondering if I'll even like it. 4) Having enough garlic.
I've never used fresh horseradish, let alone grated it. Emeril is kind enough to warn you it is not for the meek, and if you are meek or desire less tears you may wish to use the fine grating attachment in your food processor. This is how he starts out. So last night, I grated half of a fresh horseradish, wondering what I'd do with the other half. I stored it overnight in the fridge, and added it to 3 cups of heavy cream with the shallots I chopped last night.
I began mincing the garlic and realized I would not have enough for this recipe. So, I ran over to James' to grab a head of garlic. Once I had my go to garlic in hand, I finished mincing the garlic and tossed it in the pan. I added the dijon mustard and kosher salt and black pepper, then brought the mixture to a boil.
Once it boiled, I simmered for a bit, close to the 12 minutes I was supposed to. Busy chopping parsley, garlic and grating lemon zest for the gremolata(for the beef rib roast), I wasn't paying very close attention to time. I stirred it a couple of times, then took it off the heat. It still came out very well.
I commented above that I did not know if I would like this. I'm not sure if I've ever had horseradish sauce. I may have tried it at Arby's, but I don't recall ever using it myself, I prefer Arby's other sauce, the sweet red one I can't remember the name of, maybe I need to go get some;-).
Alas, this was a good recipe, though I was grateful for the break from the horseradish when my aunt called. I will probably be talked into making this sauce again, but I'm not sure if I will volunteer it again, unless I know someone really loves horseradish sauce. It was very good flavor, but a lot of work for something I don't use often. Considering it often goes on food I normally cannot afford, I won't be making it often;-).
But as I said, I will most likely make this recipe again.
I've never used fresh horseradish, let alone grated it. Emeril is kind enough to warn you it is not for the meek, and if you are meek or desire less tears you may wish to use the fine grating attachment in your food processor. This is how he starts out. So last night, I grated half of a fresh horseradish, wondering what I'd do with the other half. I stored it overnight in the fridge, and added it to 3 cups of heavy cream with the shallots I chopped last night.
I began mincing the garlic and realized I would not have enough for this recipe. So, I ran over to James' to grab a head of garlic. Once I had my go to garlic in hand, I finished mincing the garlic and tossed it in the pan. I added the dijon mustard and kosher salt and black pepper, then brought the mixture to a boil.
Once it boiled, I simmered for a bit, close to the 12 minutes I was supposed to. Busy chopping parsley, garlic and grating lemon zest for the gremolata(for the beef rib roast), I wasn't paying very close attention to time. I stirred it a couple of times, then took it off the heat. It still came out very well.
I commented above that I did not know if I would like this. I'm not sure if I've ever had horseradish sauce. I may have tried it at Arby's, but I don't recall ever using it myself, I prefer Arby's other sauce, the sweet red one I can't remember the name of, maybe I need to go get some;-).
Alas, this was a good recipe, though I was grateful for the break from the horseradish when my aunt called. I will probably be talked into making this sauce again, but I'm not sure if I will volunteer it again, unless I know someone really loves horseradish sauce. It was very good flavor, but a lot of work for something I don't use often. Considering it often goes on food I normally cannot afford, I won't be making it often;-).
But as I said, I will most likely make this recipe again.
Recipe 82: Apple Tarragon Granita
The challenge: I do not like tarragon...what might I substitute for it. Wait, I need to make this exact the first time. I bought the apple juice and tarragon and a bag of lemons...you only need a few teaspoons of lemon juice, but Emeril uses lemon in nearly everything, so I bought a bag. I already had sugar on hand.
I did buy some fennel so I could remake this recipe with fennel if I did not like it with tarragon. Funny thing...tarragon's taste much improves when processed with some sugar.
I mixed the tarragon sprig and sugar in the food processor until the sugar turned green(natural dye for those who need it). I tasted it, wondering if I'd like this recipe. Surprise, it got better than when I have cooked with tarragon. Then I added 'Farmstand' apple juice and lemon juice and stirred occasionally for ten minutes or so.
I used Simply Fruit's Farmstand style apple juice because it has less sugar than its competitors. It cost a few cents more, but was worth it for the smaller amount of sugar. If you are not worried about sugar consumption, any cheap apple juice will work.
Next, I put it in the freezer and stirred it at 30-45 minute intervals. I made a smaller batch in case I didn't like it. It would be less to toss in the garden. The granita came out icy, fresh, and refreshingly sweet without being overly so. I'm having it for dessert tonight, and now need to find a use for fennel fronds as I think I'm making this whole recipe for another night, or for dessert with the family next week.
Enjoy. It does take about four hours to freeze, but its worth it. I will most likely make this recipe again.
I did buy some fennel so I could remake this recipe with fennel if I did not like it with tarragon. Funny thing...tarragon's taste much improves when processed with some sugar.
I mixed the tarragon sprig and sugar in the food processor until the sugar turned green(natural dye for those who need it). I tasted it, wondering if I'd like this recipe. Surprise, it got better than when I have cooked with tarragon. Then I added 'Farmstand' apple juice and lemon juice and stirred occasionally for ten minutes or so.
I used Simply Fruit's Farmstand style apple juice because it has less sugar than its competitors. It cost a few cents more, but was worth it for the smaller amount of sugar. If you are not worried about sugar consumption, any cheap apple juice will work.
Next, I put it in the freezer and stirred it at 30-45 minute intervals. I made a smaller batch in case I didn't like it. It would be less to toss in the garden. The granita came out icy, fresh, and refreshingly sweet without being overly so. I'm having it for dessert tonight, and now need to find a use for fennel fronds as I think I'm making this whole recipe for another night, or for dessert with the family next week.
Enjoy. It does take about four hours to freeze, but its worth it. I will most likely make this recipe again.
Saturday, April 16, 2011
Recipe 81: Pink Lady Apple Martini
I was planning on having this with the Outstanding Rib Roast with Gremolata, except, I didn't get to this meal today...so tomorrow, I get to eat good and hope I have leftovers. I bought a roasting chicken just in case(now to decide what to stuff it with;-)).
The challenge: Getting a good vodka. I don't drink hard liquor often. I prefer red wine(the drier the better) or beer(the stronger and darker, the better). Originally, I bought the cheap stuff, I don't even recall the name of it. James told me I should use the Sobieski, which is affordable yet good. I decided to buy a pint tonight since the recipe only takes one cup.
The second challenge: I will have to try this recipe in the fall when I can find Pink Lady apples, or some other flavorful, crisp apple falling off the tree...suggestions will be welcome.
This is one of the easiest recipes I have made in this book, and it helps me to feel a wee bit chatty this evening. It takes 2 pink lady apples, vodka, 4 teaspoons apple juice(I used 4 tablespoons-must have read it wrong. It also takes a tablespoon of superfine sugar a teaspoon of fresh squeezed lemon juice and some ice cubes. I used between 8 and 10. Cut the apples into 1/2" chunks, discard the cores and toss all but the ice cubes into the blender. I added the ice cubes...oops. I pureed for 30 seconds until smooth then pressed the mix through a fine mesh sieve into a bowl. Then I placed the mix back into the blender. I think blending the ice cubes makes up for not having a cocktail shaker. It came out good, and was a little stronger than I expected, but was very good. I will definitely make this recipe again, potentially in the fall with apple cider in place of the juice and for the ice cubes. with a slice of ginger, this could be a great fall libation.
I will definitely make this recipe again. I may have come in under $10 on this recipe as well...It depends, I think, if you count all the vodka or just the cost of 1 cup I needed for the recipe.
Happy cocktail shaking!
The challenge: Getting a good vodka. I don't drink hard liquor often. I prefer red wine(the drier the better) or beer(the stronger and darker, the better). Originally, I bought the cheap stuff, I don't even recall the name of it. James told me I should use the Sobieski, which is affordable yet good. I decided to buy a pint tonight since the recipe only takes one cup.
The second challenge: I will have to try this recipe in the fall when I can find Pink Lady apples, or some other flavorful, crisp apple falling off the tree...suggestions will be welcome.
This is one of the easiest recipes I have made in this book, and it helps me to feel a wee bit chatty this evening. It takes 2 pink lady apples, vodka, 4 teaspoons apple juice(I used 4 tablespoons-must have read it wrong. It also takes a tablespoon of superfine sugar a teaspoon of fresh squeezed lemon juice and some ice cubes. I used between 8 and 10. Cut the apples into 1/2" chunks, discard the cores and toss all but the ice cubes into the blender. I added the ice cubes...oops. I pureed for 30 seconds until smooth then pressed the mix through a fine mesh sieve into a bowl. Then I placed the mix back into the blender. I think blending the ice cubes makes up for not having a cocktail shaker. It came out good, and was a little stronger than I expected, but was very good. I will definitely make this recipe again, potentially in the fall with apple cider in place of the juice and for the ice cubes. with a slice of ginger, this could be a great fall libation.
I will definitely make this recipe again. I may have come in under $10 on this recipe as well...It depends, I think, if you count all the vodka or just the cost of 1 cup I needed for the recipe.
Happy cocktail shaking!
Monday, April 11, 2011
Recipe 80: Asparagus Flan
The challenge: Time constraints, Tuesday night, and preparation.
I foolishly thought making this in the midst of making grits and smothered shrimp and andouille would be an easy process, or at least stream-lined. I do like a good challenge, and it had been a crazy day. The cooking soothed me, and many of these things needed to be made.
Preparation is a very good thing. It made the smothered shrimp easier to work with. However, I started with the asparagus flan, after the grits, because it had a 25 minute baking time, which would allow me to focus on the shrimp and grits. So, its really like I'm making two recipes, right? Not when you haven't chopped in advance.
I removed the tough ends from the asparagus, and blanched them in salted boiling water, and dropped them in ice water. James was kind enough to finish the chopping for me and the onion while I prepared the ramekins for the flan and prepped the dish.
Next, the onion, asparagus, and olive oil cook until the onion is translucent, about 6 minutes. It smells wonderful. Then the lemon zest gets added in, I did that myself and got James to chop the tarragon while I stirred the grits. Next, The asparagus-onion mix gets put in the food processor and ground until smooth. I did not notice any tough fibers, but I purchased pencil thin asparagus and must have had an excellent sous-chef;-).
Once the mixture is processed, and passed through a fine-mesh sieve if need be, transfer the asparagus mixture to a mixing bowl and whisk in the eggs, heavy cream, Parmigiano-Reggiano, salt and pepper. I then divided the mix evenly into six ramekins and wished I would have greased the seventh at that time.
I placed the ramekins in a water bath and baked for 25 minutes, in which I made the smothered shrimp to go over the grits I needed to stir again. Once they were finished, we let them rest for ten minutes or so while we tried the shrimp and grits(Yummy), then we tried the asparagus flan. James tried his first and doesn't care for asparagus or tarragon. He let me finish his. I like asparagus, and decided next time, I will either leave out the tarragon or replace it with fennel.
I will most likely make this dish again, just not in the midst of making two other recipes, unless everything is ready to go.
I foolishly thought making this in the midst of making grits and smothered shrimp and andouille would be an easy process, or at least stream-lined. I do like a good challenge, and it had been a crazy day. The cooking soothed me, and many of these things needed to be made.
Preparation is a very good thing. It made the smothered shrimp easier to work with. However, I started with the asparagus flan, after the grits, because it had a 25 minute baking time, which would allow me to focus on the shrimp and grits. So, its really like I'm making two recipes, right? Not when you haven't chopped in advance.
I removed the tough ends from the asparagus, and blanched them in salted boiling water, and dropped them in ice water. James was kind enough to finish the chopping for me and the onion while I prepared the ramekins for the flan and prepped the dish.
Next, the onion, asparagus, and olive oil cook until the onion is translucent, about 6 minutes. It smells wonderful. Then the lemon zest gets added in, I did that myself and got James to chop the tarragon while I stirred the grits. Next, The asparagus-onion mix gets put in the food processor and ground until smooth. I did not notice any tough fibers, but I purchased pencil thin asparagus and must have had an excellent sous-chef;-).
Once the mixture is processed, and passed through a fine-mesh sieve if need be, transfer the asparagus mixture to a mixing bowl and whisk in the eggs, heavy cream, Parmigiano-Reggiano, salt and pepper. I then divided the mix evenly into six ramekins and wished I would have greased the seventh at that time.
I placed the ramekins in a water bath and baked for 25 minutes, in which I made the smothered shrimp to go over the grits I needed to stir again. Once they were finished, we let them rest for ten minutes or so while we tried the shrimp and grits(Yummy), then we tried the asparagus flan. James tried his first and doesn't care for asparagus or tarragon. He let me finish his. I like asparagus, and decided next time, I will either leave out the tarragon or replace it with fennel.
I will most likely make this dish again, just not in the midst of making two other recipes, unless everything is ready to go.
Recipe 79: Smothered Shrimp and Andouille over Stone-Ground Grits
The challenge: Three recipes in one on a weeknight is near insanity. James seriously considered having me committed. I thought I was prepared, this time. Mostly I was, but when I added in the asparagus flan as a side dish, I forgot that I hadn't prepped the dish.
I had already peeled and de-veined the shrimp, and chopped most of the vegetables. I was feeling ready to go. I began searing the shrimp in butter and oil, adding the paprika, salt, and cayenne to the pan. I talked James into dicing the andouille. The andouille happened to be at the butcher shop at a reasonable price! Somebody was looking out for me. I added the previously chopped onions, garlic, shallot, and green onions. I was only supposed to add the green onion bottoms, and save the tops for later. Wait till later.
Next I added tomatoes, and James was kind enough to chop them for me, as I was still remembering to stir the grits. The tomato was then added to the pan with shrimp stock and sour cream to finish off the dish. I was supposed to add the green onion tops here, but could not find them for some time. When I looked into the pan, I thought I noticed some. Then I remembered I stored the tops with the bottom and they had already been tossed into the pan. Oops, it was a classic Tanya moment.
The smothered shrimp was excellent. I'll be craving this recipe one day again. The seared andouille made a great addition, and all the flavors worked great together. I will definitely make this recipe again, and remember that its easier if you chop everything first. I probably won't make it while making asparagus flan again, but you can guess which blog is coming next. Enjoy!
It was a fair amount
I had already peeled and de-veined the shrimp, and chopped most of the vegetables. I was feeling ready to go. I began searing the shrimp in butter and oil, adding the paprika, salt, and cayenne to the pan. I talked James into dicing the andouille. The andouille happened to be at the butcher shop at a reasonable price! Somebody was looking out for me. I added the previously chopped onions, garlic, shallot, and green onions. I was only supposed to add the green onion bottoms, and save the tops for later. Wait till later.
Next I added tomatoes, and James was kind enough to chop them for me, as I was still remembering to stir the grits. The tomato was then added to the pan with shrimp stock and sour cream to finish off the dish. I was supposed to add the green onion tops here, but could not find them for some time. When I looked into the pan, I thought I noticed some. Then I remembered I stored the tops with the bottom and they had already been tossed into the pan. Oops, it was a classic Tanya moment.
The smothered shrimp was excellent. I'll be craving this recipe one day again. The seared andouille made a great addition, and all the flavors worked great together. I will definitely make this recipe again, and remember that its easier if you chop everything first. I probably won't make it while making asparagus flan again, but you can guess which blog is coming next. Enjoy!
It was a fair amount
Recipe 78:Creamy Stone-Ground Grits
The challenge: Time, and I have never made grits before, not even instant. I have no idea what they are supposed to look like when they are finished.
I used stone ground corn, as I was told I could and the internet search did not entirely denounce it. It did, however, suggest I use hominy instead of corn. If I make this recipe again, I may look for hominy to test it.
The recipe called for mixing milk and water with salt, pepper and 2T. butter and bringing it to a boil. Then I whisked in the grits and prepared to stir frequently for the next 1 1/4 go 1 1/2 hours while making smothered shrimp and asparagus flan.
I started the grits first because they took the longest and required only a moderate amount of attention throughout. Though I was kept hopping preparing three recipes at once. More on this in the smothered shrimp and andouille recipe as well as the asparagus flan recipe.
An hour and a half, and two recipes later, the grits were decided to be done, and the 8oz. of sharp cheddar cheese was mixed into the grits, we tested the recipe. The grits were better with the cheese, but still a little bland. However, they balanced the richness of the shrimp very well.
I will make this recipe again, with modifications.
When the grits were done enough...
I used stone ground corn, as I was told I could and the internet search did not entirely denounce it. It did, however, suggest I use hominy instead of corn. If I make this recipe again, I may look for hominy to test it.
The recipe called for mixing milk and water with salt, pepper and 2T. butter and bringing it to a boil. Then I whisked in the grits and prepared to stir frequently for the next 1 1/4 go 1 1/2 hours while making smothered shrimp and asparagus flan.
I started the grits first because they took the longest and required only a moderate amount of attention throughout. Though I was kept hopping preparing three recipes at once. More on this in the smothered shrimp and andouille recipe as well as the asparagus flan recipe.
An hour and a half, and two recipes later, the grits were decided to be done, and the 8oz. of sharp cheddar cheese was mixed into the grits, we tested the recipe. The grits were better with the cheese, but still a little bland. However, they balanced the richness of the shrimp very well.
I will make this recipe again, with modifications.
When the grits were done enough...
Recipe 77: Shrimp Stock
The challenge: Peel and Devein dozens of shrimp. The original recipe called for 3# of fresh shrimp. I scaled back some and bought two pounds of headless. There is no fresh shrimp in Michigan at the beginning of April. I stood over the stove peeling each shrimp and tossing each peel into the stock pot and each shrimp into the bowl it would rest in until needed. I have peeled shrimp once before, but they were already deveined. I attempted knife precision and pulling out the vein in one stroke of the knife. I think I accomplished this feat twice for about 80 shrimp. I’m not half bad at it now, but I certainly felt sorry for the up and coming kid who got out of dish-washing duty to peel and devein shrimp all day, even if they had hands-on instruction.
After over an hour of peeling and deveining shrimp, I got to chop some carrots and celery and onion to add to the stock. I smashed the garlic, as instructed and tossed it in along with 2 bay leaves, a teaspoon of salt, 2 teaspoons of black peppercorns and 3 or so sprigs of fresh thyme. I aimed to use less water to make a little less stock, but the ingredients are supposed to be covered. The shells and lighter ingredients floated to the top, I didn’t see any foam to skim off the surface as instructed. I heated it for nearly two hours and still got 3 ½ quarts of shrimp stock out of this recipe. If you need shrimp stock, or want to be curious with it, I have extra in the freezer and would be happy to share. The worst that will happen is it will get mixed up with duck stock, but the duck is a fatty bird, and shrimp is pretty lean.
This was not a hard recipe to make. It was, however, time consuming. It’s a good weekend task, and if you have kids around or someone that can help you peel shrimp, I’d put them to work. If they don’t believe they’ll like it, cook one up and feed it to them, then have them peel that tasty curlique. Happy stock-making. More to come for the rest of this conglomeration of recipes.
I will make this recipe again, but only when I run out of shrimp stock and really want the whole meal that goes with it.
After over an hour of peeling and deveining shrimp, I got to chop some carrots and celery and onion to add to the stock. I smashed the garlic, as instructed and tossed it in along with 2 bay leaves, a teaspoon of salt, 2 teaspoons of black peppercorns and 3 or so sprigs of fresh thyme. I aimed to use less water to make a little less stock, but the ingredients are supposed to be covered. The shells and lighter ingredients floated to the top, I didn’t see any foam to skim off the surface as instructed. I heated it for nearly two hours and still got 3 ½ quarts of shrimp stock out of this recipe. If you need shrimp stock, or want to be curious with it, I have extra in the freezer and would be happy to share. The worst that will happen is it will get mixed up with duck stock, but the duck is a fatty bird, and shrimp is pretty lean.
This was not a hard recipe to make. It was, however, time consuming. It’s a good weekend task, and if you have kids around or someone that can help you peel shrimp, I’d put them to work. If they don’t believe they’ll like it, cook one up and feed it to them, then have them peel that tasty curlique. Happy stock-making. More to come for the rest of this conglomeration of recipes.
I will make this recipe again, but only when I run out of shrimp stock and really want the whole meal that goes with it.
Sunday, April 3, 2011
Recipe 76: Pear-Parsnip Puree
The challenge: 1) Hoping coffee liqueur will work in place of walnut liqueur, 2) Wondering if James will like this recipe too;-), he doesn't like pears. For a man who calls me picky, he sure doesn't like a fair number of foods himself.
So, I peel and chop the parsnips and add them to a pan with butter, brown sugar, cinnamon, allspice and oil. And I taste one, they taste like very mild carrots. I don't recall tasting them that I'm aware of before this. I like them. As I mentioned with the pork roast, I start this part first, they need to bake, covered for 50 minutes.
Then I proceeded to prepare and cook the pork loin (see Recipe 75). While the Pork Loin is roasting, I work on the second half of this recipe. I peel the pears and cut them into one inch cubes, coring them as I cut. I begin the butter in the pan and wait for it to just begin to turn brown, then I add in the pears as I'm told. I cook the pears for 3 minutes and add the coffee(walnut) liqueur. I ignite it and it says to cook like this for two minutes. It stays ignited not more than 30 seconds. Either I should have cooked the pears a little longer or I needed more liqueur. No matter, it is time to create a puree.
I add the pears to the food processor, then the parsnips and whatever liquid I can get out of both pans. I puree for 30 seconds and add sour cream, salt and pepper. Then I process until smooth.
Now I have to keep this warm until ready to serve. I taste some then, I like it. I place the food processor dish in the fridge, and let it sit with the pork roast for tomorrow's dinner.
The next day, I add the puree to a sauce pan and re-heat it to place on the pork. I put it right on James' pork for him, because it goes with the recipe. He asks me what it is and I'm sheepish about telling him. Finally, I give in and tell him its pear-parsnip puree. "I don't like pears," he tells me again, just as he has every time I've mentioned making this recipe for him.
It's good, he says. And it is very good. It makes a great sauce or spread for the pork. All of the pear-parsnip puree went home with James and the Pork Roast that night. It didn't last very long.
I will definitely make this recipe again. I just have to find something else I enjoy it on.
So, I peel and chop the parsnips and add them to a pan with butter, brown sugar, cinnamon, allspice and oil. And I taste one, they taste like very mild carrots. I don't recall tasting them that I'm aware of before this. I like them. As I mentioned with the pork roast, I start this part first, they need to bake, covered for 50 minutes.
Then I proceeded to prepare and cook the pork loin (see Recipe 75). While the Pork Loin is roasting, I work on the second half of this recipe. I peel the pears and cut them into one inch cubes, coring them as I cut. I begin the butter in the pan and wait for it to just begin to turn brown, then I add in the pears as I'm told. I cook the pears for 3 minutes and add the coffee(walnut) liqueur. I ignite it and it says to cook like this for two minutes. It stays ignited not more than 30 seconds. Either I should have cooked the pears a little longer or I needed more liqueur. No matter, it is time to create a puree.
I add the pears to the food processor, then the parsnips and whatever liquid I can get out of both pans. I puree for 30 seconds and add sour cream, salt and pepper. Then I process until smooth.
Now I have to keep this warm until ready to serve. I taste some then, I like it. I place the food processor dish in the fridge, and let it sit with the pork roast for tomorrow's dinner.
The next day, I add the puree to a sauce pan and re-heat it to place on the pork. I put it right on James' pork for him, because it goes with the recipe. He asks me what it is and I'm sheepish about telling him. Finally, I give in and tell him its pear-parsnip puree. "I don't like pears," he tells me again, just as he has every time I've mentioned making this recipe for him.
It's good, he says. And it is very good. It makes a great sauce or spread for the pork. All of the pear-parsnip puree went home with James and the Pork Roast that night. It didn't last very long.
I will definitely make this recipe again. I just have to find something else I enjoy it on.
Saturday, April 2, 2011
Recipe 75: Roast Pork Loin with Walnut and Herbed Farmer’s Cheese Stuffing and Pear-Parsnip Puree
The challenge: 1) I don’t like pork—especially loin or chops. It gets dry and tastes processed. I will eat ham-though semi-grudgingly, and I will eat sausage and bacon and other pork products. Why? I was hoping you would ask that.
Ten years ago, I traveled to Yolaina (Jolaina), Nicaragua for a mission trip with my church. Our group helped the families in this beautiful community build-up their homes. I got sweatier and dirtier than I ever thought I’d get, and I loved most of it-except the day of uselessness due to heat-exhaustion. I rested, and possibly learned more that day than the rest of the week. I learned why our style of trip was a hand-up instead of a hand-out. It showed me another side to life. I grew up watching people asking for hand-outs. These people were doing the work themselves; they would do the work with or without us. We gave them hope. We did so because its like a Hollywood Actor or even a Senator coming over for dinner. Someone who has little reason to think you exist has come to visit, and that is special. Now I should get back to the pork. (I can go on and on about Nicaragua-if only I knew how to blog then).
So, meat is usually more of a delicacy in the poorest parts of the world. They worked to make sure we had a little meat, and a balanced, healthy and cooked meal. The last day in Yolaina, they served us up pork with goat’s cheese and rice and beans. We ate a lot of rice and beans there. The pork was good and fresh and succulent. Better than anything I’d ever had in America, yet I left this country believing that our poor, stucco-sided house in the decrepit north side of Lansing was a palace. Later that day, I’d learned during our bus ride back to Managua, the capital that Andy lived in the house that provided the pig we ate for breakfast. (Andy had all the fun, I’m so glad I wasn’t him;-)). He said the Senor of the house he stayed him woke him at 5AM, Andy followed and was handed a tool, and helped butcher a pig. I was looking forward to fresh coffee around 8AM and possibly as late as 9AM. The pig tasted so darned good because they had literally killed it only a few hours ago.
I came back to America needing to adjust. My body liked the fresh food diet, fruit off the trees, messy eating that is; the beans and rice and lack of grease and fat, and the fried plantains that I have a hard time replicating, but they are quite yummy when you get them right. It took me a month to eat a hamburger, while others were begging for one on the bus ride back. When I tried American, processed, store-bought pork chops that my baby brother loved, I could taste graininess, stringiness, and dryness. And they were cooked well. I found other dinners when pork chops were served. I still generally do. But I have to make every recipe in this book at some point, or I don’t have a blog and a commitment.
Facing one of my “The rent is due so I’m broke” weeks, I looked for cheap food. Note to self: if the vegetable or meat is cheap, Emeril will find a way to make to it expensive. I think I’ve had 3 recipes under $10.00 to make. Granted, that’s my dinner for a week, but I’ve never been big on leftovers. I’m lucky its all gourmet.
So, what does Emeril do to make this expensive? After all, Farmer’s cheese is only $5.00 for eight ounces-I don’t’ even blink at this price any more. He adds walnut liqueur.
Challenge #2) Where in the world do I get walnut liqueur, and can I hope its like amaretto and cheap? I search out Meijer, and ask the clerks stocking wine that happened to be there. Then I call James, who has some liqueur expertise and the internet. I have him look it up to check brand names to be sure I’m not missing it. I’m not. I then have him look up the prices so I can decide if I wish to drive south of town to the specialty shops. Its $30 a bottle, he thinks it’s a fifth. I consider that a pint would cost me $15-$20, and I need a half cup total, but I’m sure I’ll use it again. But after a moment of looking closer, he realizes that’s per pint. I am in over my head on this one. So, I say to my phone, look up substitutions, please. You’ve probably already thought of some, but since I don’t use these liqueurs often, and it’s a Friday night, I haven’t. Hazelnut Liqueur (Frangelico), Amaretto, or coffee liqueurs are good substitutions. He asks for what’s in the recipe and I read off some ingredients and he thinks the coffee liqueur sounds good with it. I hope he’s right and buy the cheap $10.00 bottle and am reminded how much I like coffee liqueur in milk once I get home.
Challenge #3) Roasting a Pork Loin…and stuffing it. Since I have rarely eaten pork chops or loin once or twice in the ten years that I’ve been back from Nicaragua, you can honestly assume I’ve never stuffed and rolled a pork loin. I think I did once for a Halloween party. But the loin was smaller, maybe a shank or a smaller section and it ‘tasted like pork.’ It was edible, but dry and grainy and not very good. Back to the loin I’m roasting this week. FYI: I’m starting this at 7PM on a Tuesday night, some days I’m a glutton for punishment.
First I soak the golden raisins(sultanas) in the walnut liqueur while I get other things ready, like chopping the herbs and slicing the cheese so it’s easier to work with.
I get out my slicing knife and slice vertically, leaving the hinge. I prepare the stuffing, toast the walnuts, add the cheese, rosemary, thyme, and parsley. Then I sauté the golden raisin and liqueur mix and ponder how much work it would take to make my own walnut liqueur in the future. .
I spread the stuffing in the pork loin, and tie it shut with kitchen twine. I then salt and pepper the pork loin and toast the bread crumbs in butter to make the topping. (I told you he’s gourmet). I add the bread crumbs and roast this loin at 350 for about 40 minutes. I thought my alarm was set, and at 45 minutes, I’m pulling it out of the oven, hoping I didn’t just kill the loin. I let it rest for ten minutes. Then I cut off a small portion to taste. Its dry, and not too grainy, but it could be much worse. I do notice that bottom layer has a hint of pink in the center, so I worry that I’ll have to cook it longer and dry out the top, but that’s tomorrow’s worry. The stuffing, however, may re-appear in my dreams that night. Since its around 10PM and I should be getting ready for bed, I bag it up in a simple food serving bag, twist the top, fold it under and pop the roast in the fridge for the night. Tomorrow night’s dinner is done aside from some warming up, which hopefully will take care of that hint of pink.
Wednesday night, I get home and pop the roast in the oven, then call James to come get the cat who insists on being under foot right now. She wants to be loved, I just want to eat. I warm up the stuffed pork loin, tented under aluminum foil to keep the top from drying out too much, at 250 for nearly 30 minutes. Its not completely warmed through, but James reminds me he eats over half of his meals like this. When he sees the ribbon of pink I was worried about he tells me its about perfect. Is it any wonder that I love this man? The second time around, the pork is juicier and better. Its not a food I will make on a monthly basis by any means, but I expect I will make it again for special occasions, since James fell in love with it. I sent the leftovers home with him. I can make the stuffing with the ingredients I still have on hand.
I will talk more about the pear-parsnip puree in the next blog, as it is a separate recipe in this book, and part of the reason the roast took me three hours instead of two-one for prep, and one for cooking.
Even though I do not care for American, processed store-bought, dried out pork, I will probably be talked into purchasing a loin from a butcher shop (or a half or quarter of a loin) and make this recipe again.
Ten years ago, I traveled to Yolaina (Jolaina), Nicaragua for a mission trip with my church. Our group helped the families in this beautiful community build-up their homes. I got sweatier and dirtier than I ever thought I’d get, and I loved most of it-except the day of uselessness due to heat-exhaustion. I rested, and possibly learned more that day than the rest of the week. I learned why our style of trip was a hand-up instead of a hand-out. It showed me another side to life. I grew up watching people asking for hand-outs. These people were doing the work themselves; they would do the work with or without us. We gave them hope. We did so because its like a Hollywood Actor or even a Senator coming over for dinner. Someone who has little reason to think you exist has come to visit, and that is special. Now I should get back to the pork. (I can go on and on about Nicaragua-if only I knew how to blog then).
So, meat is usually more of a delicacy in the poorest parts of the world. They worked to make sure we had a little meat, and a balanced, healthy and cooked meal. The last day in Yolaina, they served us up pork with goat’s cheese and rice and beans. We ate a lot of rice and beans there. The pork was good and fresh and succulent. Better than anything I’d ever had in America, yet I left this country believing that our poor, stucco-sided house in the decrepit north side of Lansing was a palace. Later that day, I’d learned during our bus ride back to Managua, the capital that Andy lived in the house that provided the pig we ate for breakfast. (Andy had all the fun, I’m so glad I wasn’t him;-)). He said the Senor of the house he stayed him woke him at 5AM, Andy followed and was handed a tool, and helped butcher a pig. I was looking forward to fresh coffee around 8AM and possibly as late as 9AM. The pig tasted so darned good because they had literally killed it only a few hours ago.
I came back to America needing to adjust. My body liked the fresh food diet, fruit off the trees, messy eating that is; the beans and rice and lack of grease and fat, and the fried plantains that I have a hard time replicating, but they are quite yummy when you get them right. It took me a month to eat a hamburger, while others were begging for one on the bus ride back. When I tried American, processed, store-bought pork chops that my baby brother loved, I could taste graininess, stringiness, and dryness. And they were cooked well. I found other dinners when pork chops were served. I still generally do. But I have to make every recipe in this book at some point, or I don’t have a blog and a commitment.
Facing one of my “The rent is due so I’m broke” weeks, I looked for cheap food. Note to self: if the vegetable or meat is cheap, Emeril will find a way to make to it expensive. I think I’ve had 3 recipes under $10.00 to make. Granted, that’s my dinner for a week, but I’ve never been big on leftovers. I’m lucky its all gourmet.
So, what does Emeril do to make this expensive? After all, Farmer’s cheese is only $5.00 for eight ounces-I don’t’ even blink at this price any more. He adds walnut liqueur.
Challenge #2) Where in the world do I get walnut liqueur, and can I hope its like amaretto and cheap? I search out Meijer, and ask the clerks stocking wine that happened to be there. Then I call James, who has some liqueur expertise and the internet. I have him look it up to check brand names to be sure I’m not missing it. I’m not. I then have him look up the prices so I can decide if I wish to drive south of town to the specialty shops. Its $30 a bottle, he thinks it’s a fifth. I consider that a pint would cost me $15-$20, and I need a half cup total, but I’m sure I’ll use it again. But after a moment of looking closer, he realizes that’s per pint. I am in over my head on this one. So, I say to my phone, look up substitutions, please. You’ve probably already thought of some, but since I don’t use these liqueurs often, and it’s a Friday night, I haven’t. Hazelnut Liqueur (Frangelico), Amaretto, or coffee liqueurs are good substitutions. He asks for what’s in the recipe and I read off some ingredients and he thinks the coffee liqueur sounds good with it. I hope he’s right and buy the cheap $10.00 bottle and am reminded how much I like coffee liqueur in milk once I get home.
Challenge #3) Roasting a Pork Loin…and stuffing it. Since I have rarely eaten pork chops or loin once or twice in the ten years that I’ve been back from Nicaragua, you can honestly assume I’ve never stuffed and rolled a pork loin. I think I did once for a Halloween party. But the loin was smaller, maybe a shank or a smaller section and it ‘tasted like pork.’ It was edible, but dry and grainy and not very good. Back to the loin I’m roasting this week. FYI: I’m starting this at 7PM on a Tuesday night, some days I’m a glutton for punishment.
First I soak the golden raisins(sultanas) in the walnut liqueur while I get other things ready, like chopping the herbs and slicing the cheese so it’s easier to work with.
I get out my slicing knife and slice vertically, leaving the hinge. I prepare the stuffing, toast the walnuts, add the cheese, rosemary, thyme, and parsley. Then I sauté the golden raisin and liqueur mix and ponder how much work it would take to make my own walnut liqueur in the future. .
I spread the stuffing in the pork loin, and tie it shut with kitchen twine. I then salt and pepper the pork loin and toast the bread crumbs in butter to make the topping. (I told you he’s gourmet). I add the bread crumbs and roast this loin at 350 for about 40 minutes. I thought my alarm was set, and at 45 minutes, I’m pulling it out of the oven, hoping I didn’t just kill the loin. I let it rest for ten minutes. Then I cut off a small portion to taste. Its dry, and not too grainy, but it could be much worse. I do notice that bottom layer has a hint of pink in the center, so I worry that I’ll have to cook it longer and dry out the top, but that’s tomorrow’s worry. The stuffing, however, may re-appear in my dreams that night. Since its around 10PM and I should be getting ready for bed, I bag it up in a simple food serving bag, twist the top, fold it under and pop the roast in the fridge for the night. Tomorrow night’s dinner is done aside from some warming up, which hopefully will take care of that hint of pink.
Wednesday night, I get home and pop the roast in the oven, then call James to come get the cat who insists on being under foot right now. She wants to be loved, I just want to eat. I warm up the stuffed pork loin, tented under aluminum foil to keep the top from drying out too much, at 250 for nearly 30 minutes. Its not completely warmed through, but James reminds me he eats over half of his meals like this. When he sees the ribbon of pink I was worried about he tells me its about perfect. Is it any wonder that I love this man? The second time around, the pork is juicier and better. Its not a food I will make on a monthly basis by any means, but I expect I will make it again for special occasions, since James fell in love with it. I sent the leftovers home with him. I can make the stuffing with the ingredients I still have on hand.
I will talk more about the pear-parsnip puree in the next blog, as it is a separate recipe in this book, and part of the reason the roast took me three hours instead of two-one for prep, and one for cooking.
Even though I do not care for American, processed store-bought, dried out pork, I will probably be talked into purchasing a loin from a butcher shop (or a half or quarter of a loin) and make this recipe again.
Thursday, March 31, 2011
Recipe 74: Lettuce Soup
Recipe 74: Lettuce Soup, Revisited.
First, I owe an apology to my readers. I wrote while I was tired, and without a sample of the soup available, or really putting myself into this. Its Thursday night, my toughest night of the week for some reason. I think its because I get paid on Friday. On Friday, I have the excitement of possibilities-new recipes to cook, a weekend off to get things done at home, and more possibilities. On Thursdays, I am sapped of energy, and I’m working to plan which new recipe to cook, and what can I afford on my budget? Or How in the world am I going to afford this expensive recipe?
When I sat down to write earlier, I didn’t see any challenge in this recipe. But maybe it was that it was too early in the evening-7 or 7:30 vs 11PM when I should be going to bed. Maybe the chair was too comfortable and not leaving me wondering if one wrong move would leave me deciding I’d rather type from the floor and bring my computer down there to join me. I could really test my typing skills if I just brought the keyboard down after all.
When I sat down earlier, I’d just had a dinner that didn’t resemble lettuce soup in the least and I found it hard to think back to the other night and what I was thinking as I made this. Its still hard to get back to three days away, but I can put this soup into a better perspective. So, what makes Boston Lettuce so special anyway?
My first time trying Boston Lettuce was most likely earlier this week. James called to see what I had for lettuce for stuffed tomatoes. He used nearly half a head. I had bought just enough for the recipe, two small heads. I figured it would work anyways and wondered just how good wilted, pureed lettuce could taste? In the end, it was better than you would think. I think it helps when you wilt the lettuce intentionally instead of leaving it in the fridge for too long.
Why was this week my first time trying the main ingredient in this soup that seems common place to many people who know the joys and wonders of Boston Lettuce? Lets take a trip down memory lane.
For starters, as much as complain about my own food budget, it is probably lucrative to the one my parents had growing up. My mother did put lettuce on hamburgers sometimes, and made tossed salad with iceberg lettuce. I don’t recall having leaf lettuce as a child. My mother didn’t like it, and it was most likely too expensive. Secondly, I was that odd child in my family that would rather have an apple or a bell pepper over a candy bar. Unfortunately for me, the apple and bell pepper were more expensive. It took coaxing from other adults to get my mother to spend another quarter on my expensive treat. Simply put, iceberg lettuce is what we had and what I knew. Then I started eating at other people’s houses. I don’t recall the first time I had romaine lettuce or a Caesar salad, but I decided it was better than sliced bread, and bologna sandwiches I was never eating again.
Oddly though, as much as I’ve eaten Romaine Lettuce, Romaine Hearts, curly endive, radicchio, and other lettuces, as well as most vegetables I can get my hands on (in Meijer and now at farmer’s markets), it never occurred to me to buy and try Boston Lettuce. I think part of the joy of cooking in this book, is the excuse to try new things I never would have thought of on my own.
So, what in the world besides Boston Lettuce do you put into the soup? Onion, garlic, parsley-you cook it this time;-), chives, mint, tarragon(if you like it), chicken stock, heavy cream, salt and white pepper. I will admit, it’s easy to make. Almost too easy, I was done with it and enjoying soup in 30 minutes or less. This makes for a great quick meal on a weeknight. In addition, in the 20 minutes of simmering once you add the chicken stock, you can give your primary attention to another dish if you need to. And since I promote balanced eating, and some protein with a meal, this soup makes for a nice green side dish. As I was pureeing this soup in the blender, I did think of ectoplasm when I saw the colors. It could be a fun way to get a child to try this soup. And if you have kids with over-active kill the aliens imagination, you could invent a fun war story about how you made Alien’s Blood for dinner. Or if you have a sheepish one, you’ll have to explain it as self-defense and that the Alien’s Blood has healing and strengthening qualities, like spinach, but less intense-so everyone’s happy. Or you can just let them wonder how you made ectoplasm in the blender. Happy soup making!
I may make this recipe again, just to see if the nieces and nephews buy the alien’s blood story. I’ll probably end up being the alien though. How does that work? Sheesh, kids.
First, I owe an apology to my readers. I wrote while I was tired, and without a sample of the soup available, or really putting myself into this. Its Thursday night, my toughest night of the week for some reason. I think its because I get paid on Friday. On Friday, I have the excitement of possibilities-new recipes to cook, a weekend off to get things done at home, and more possibilities. On Thursdays, I am sapped of energy, and I’m working to plan which new recipe to cook, and what can I afford on my budget? Or How in the world am I going to afford this expensive recipe?
When I sat down to write earlier, I didn’t see any challenge in this recipe. But maybe it was that it was too early in the evening-7 or 7:30 vs 11PM when I should be going to bed. Maybe the chair was too comfortable and not leaving me wondering if one wrong move would leave me deciding I’d rather type from the floor and bring my computer down there to join me. I could really test my typing skills if I just brought the keyboard down after all.
When I sat down earlier, I’d just had a dinner that didn’t resemble lettuce soup in the least and I found it hard to think back to the other night and what I was thinking as I made this. Its still hard to get back to three days away, but I can put this soup into a better perspective. So, what makes Boston Lettuce so special anyway?
My first time trying Boston Lettuce was most likely earlier this week. James called to see what I had for lettuce for stuffed tomatoes. He used nearly half a head. I had bought just enough for the recipe, two small heads. I figured it would work anyways and wondered just how good wilted, pureed lettuce could taste? In the end, it was better than you would think. I think it helps when you wilt the lettuce intentionally instead of leaving it in the fridge for too long.
Why was this week my first time trying the main ingredient in this soup that seems common place to many people who know the joys and wonders of Boston Lettuce? Lets take a trip down memory lane.
For starters, as much as complain about my own food budget, it is probably lucrative to the one my parents had growing up. My mother did put lettuce on hamburgers sometimes, and made tossed salad with iceberg lettuce. I don’t recall having leaf lettuce as a child. My mother didn’t like it, and it was most likely too expensive. Secondly, I was that odd child in my family that would rather have an apple or a bell pepper over a candy bar. Unfortunately for me, the apple and bell pepper were more expensive. It took coaxing from other adults to get my mother to spend another quarter on my expensive treat. Simply put, iceberg lettuce is what we had and what I knew. Then I started eating at other people’s houses. I don’t recall the first time I had romaine lettuce or a Caesar salad, but I decided it was better than sliced bread, and bologna sandwiches I was never eating again.
Oddly though, as much as I’ve eaten Romaine Lettuce, Romaine Hearts, curly endive, radicchio, and other lettuces, as well as most vegetables I can get my hands on (in Meijer and now at farmer’s markets), it never occurred to me to buy and try Boston Lettuce. I think part of the joy of cooking in this book, is the excuse to try new things I never would have thought of on my own.
So, what in the world besides Boston Lettuce do you put into the soup? Onion, garlic, parsley-you cook it this time;-), chives, mint, tarragon(if you like it), chicken stock, heavy cream, salt and white pepper. I will admit, it’s easy to make. Almost too easy, I was done with it and enjoying soup in 30 minutes or less. This makes for a great quick meal on a weeknight. In addition, in the 20 minutes of simmering once you add the chicken stock, you can give your primary attention to another dish if you need to. And since I promote balanced eating, and some protein with a meal, this soup makes for a nice green side dish. As I was pureeing this soup in the blender, I did think of ectoplasm when I saw the colors. It could be a fun way to get a child to try this soup. And if you have kids with over-active kill the aliens imagination, you could invent a fun war story about how you made Alien’s Blood for dinner. Or if you have a sheepish one, you’ll have to explain it as self-defense and that the Alien’s Blood has healing and strengthening qualities, like spinach, but less intense-so everyone’s happy. Or you can just let them wonder how you made ectoplasm in the blender. Happy soup making!
I may make this recipe again, just to see if the nieces and nephews buy the alien’s blood story. I’ll probably end up being the alien though. How does that work? Sheesh, kids.
Sunday, March 27, 2011
Recipe 73: Gumbo Z’Herbes with Smoked Ham and Wild Rice
The challenge: 1) The ingredient list is nearly a page and a half long, double what I usually have to work with. In the end it’s worth it. 2) What in the world is file’ powder? File’ powder is the thickener, based from the sassafras root-Arrow root or Corn starch can be used, but they won’t give you the same rootbeer flavor of fil`e powder
I went shopping for this recipe and forgot the smoked ham and decided to get the cheaper File’ powder at Witbeck’s, my local grocer. When I got to Witbeck’s, I remembered that I needed smoked ham. They talked me into trying what they had, it tasted like ham. Like plain, regular, nothing to get excited about ham. I’m not a big fan of ham, but I let them talk me into it, and wondered how I was going to use it, since I wasn’t putting it into the recipe. This sent me into a week long pondering of the word exact.
I try to make these recipes as exact as possible the first time through; this is how they were intended to be made. And you just don’t mess with a good gumbo recipe, unless you’re replacing the smoked ham it calls for with shrimp and andouille. But that’s why I am doing this project and not someone who would give up after the Cheesy Creole Tomato Pie.
The next day, I got up and decided to search out smoked ham. I thought of driving the 15 miles back into Mount Pleasant to go to the butcher shop, but that did not sound appealing, especially with gas prices being what they are. I looked for a butcher shop and Clare. I thought I found one, only a few miles away. I called and left a message to make sure his prices weren’t outrageous. He called me back just before I left to tell me they do processing only. Since I haven’t killed any pigs lately, which left me in a bit of a pinch. I thanked him, cursed my luck and decided to search out the Amish. The first store I stopped at sold novelty stuff and canning supplies and cast iron cook ware. I drooled, bought some Heirloom tomato seeds and asked for suggestions of where to get smoked ham. The young lady behind the counter sent me on to Surrey discount foods where I found snacks and smoked ham. It had already been packaged, but it was cheaper than what I had bought at Witbeck’s the day before. I also found some Elderberry jelly and Rooibos Vanilla Latte-cheap. I suspect I’ll be returning to that cute little store.
I approached this recipe with a bit more organization than normal. I attempted chopping everything before hand, and put all the greens in the steamer basket of the 8 quart stock pot I’d be making this in. It made it easier to bathe and rinse them all at once. I began with oil, onion, green onions and garlic. I’m beginning to see this as an Emeril soup making theme. I sauteed them until tender, then added the smoked ham to cook for two minutes. Then I added the greens, a handful at a time. Really, I scooped them into a small bowl and dumped them in, prepped the next bowl, stirred and waited for each batch to wilt before adding the next. This step does take a little patience.
The greens, specifically for this recipe are in ½ # lots-which mean you just might have enough to make two pots, or a double batch. They are Spinach, collards, turnip, and cabbage.
Once all the greens are wilted, add 3 quarts of chicken stock (low-sodium broth may be substituted), the wild rice, bay leaves, salt, a little cayenne pepper and thyme. Once this boils, simmer for one hour. Tasting is recommended here, with the note that the greens should be a little spicy and the rice should be tender and puffed.
If you like thicker soups, or a thick gumbo, as I suspect most of us do, add the file’ powder here-a tablespoon. Stir it in a little at a time until thickened. Simmer three minutes more. Do not let the gumbo boil again once you have added the file’. Garnish with chopped parsley and green onions. I must admit, by the time I got done with this, I entirely forgot the green onion part of the garnish, but I did add the parsley. It does add something, as would the green onion, but this gumbo stands up just fine on its own.
It was excellent, and I may be spoiled for future gumbos, unless the include shrimp and andouille;-). I will definitely make this recipe again. Maybe this week, I have all the stuff after all. Happy eating!
I went shopping for this recipe and forgot the smoked ham and decided to get the cheaper File’ powder at Witbeck’s, my local grocer. When I got to Witbeck’s, I remembered that I needed smoked ham. They talked me into trying what they had, it tasted like ham. Like plain, regular, nothing to get excited about ham. I’m not a big fan of ham, but I let them talk me into it, and wondered how I was going to use it, since I wasn’t putting it into the recipe. This sent me into a week long pondering of the word exact.
I try to make these recipes as exact as possible the first time through; this is how they were intended to be made. And you just don’t mess with a good gumbo recipe, unless you’re replacing the smoked ham it calls for with shrimp and andouille. But that’s why I am doing this project and not someone who would give up after the Cheesy Creole Tomato Pie.
The next day, I got up and decided to search out smoked ham. I thought of driving the 15 miles back into Mount Pleasant to go to the butcher shop, but that did not sound appealing, especially with gas prices being what they are. I looked for a butcher shop and Clare. I thought I found one, only a few miles away. I called and left a message to make sure his prices weren’t outrageous. He called me back just before I left to tell me they do processing only. Since I haven’t killed any pigs lately, which left me in a bit of a pinch. I thanked him, cursed my luck and decided to search out the Amish. The first store I stopped at sold novelty stuff and canning supplies and cast iron cook ware. I drooled, bought some Heirloom tomato seeds and asked for suggestions of where to get smoked ham. The young lady behind the counter sent me on to Surrey discount foods where I found snacks and smoked ham. It had already been packaged, but it was cheaper than what I had bought at Witbeck’s the day before. I also found some Elderberry jelly and Rooibos Vanilla Latte-cheap. I suspect I’ll be returning to that cute little store.
I approached this recipe with a bit more organization than normal. I attempted chopping everything before hand, and put all the greens in the steamer basket of the 8 quart stock pot I’d be making this in. It made it easier to bathe and rinse them all at once. I began with oil, onion, green onions and garlic. I’m beginning to see this as an Emeril soup making theme. I sauteed them until tender, then added the smoked ham to cook for two minutes. Then I added the greens, a handful at a time. Really, I scooped them into a small bowl and dumped them in, prepped the next bowl, stirred and waited for each batch to wilt before adding the next. This step does take a little patience.
The greens, specifically for this recipe are in ½ # lots-which mean you just might have enough to make two pots, or a double batch. They are Spinach, collards, turnip, and cabbage.
Once all the greens are wilted, add 3 quarts of chicken stock (low-sodium broth may be substituted), the wild rice, bay leaves, salt, a little cayenne pepper and thyme. Once this boils, simmer for one hour. Tasting is recommended here, with the note that the greens should be a little spicy and the rice should be tender and puffed.
If you like thicker soups, or a thick gumbo, as I suspect most of us do, add the file’ powder here-a tablespoon. Stir it in a little at a time until thickened. Simmer three minutes more. Do not let the gumbo boil again once you have added the file’. Garnish with chopped parsley and green onions. I must admit, by the time I got done with this, I entirely forgot the green onion part of the garnish, but I did add the parsley. It does add something, as would the green onion, but this gumbo stands up just fine on its own.
It was excellent, and I may be spoiled for future gumbos, unless the include shrimp and andouille;-). I will definitely make this recipe again. Maybe this week, I have all the stuff after all. Happy eating!
Recipe 72: Artichokes Alla Romana
The challenge: 1) Getting into the armadillo of vegetables. 2) Picking a good dry white wine, when you don't drink white wine, dry or sweet. 3) Hoping you are smart enough to figure out the anatomy of the artichoke without a drawn guide.
For the challenges and a little bit of work, this recipe was still fairly easy and didn't take a great deal of time. Don't let me kid you, the artichokes do take work to prepare, and now I see why so many people buy them already canned or jarred. I can't blame them. The artichokes were on sale for a nice, cheap price of 4/$5.00. I judiciously bought two and decided to halve the recipe.
The artichoke, once home-gets peeled, plucked and picked at until you wonder if there will be nothing left. I was hoping the entire time I was dismantling this choke that I was doing it right. (Here is where the city girl in me comes in, I've never dismantled or otherwise played with an artichoke in my life that didn't come in a can of some sort.) Alas, after a little pruning and a little more lemon juice, I got what I needed from the choke. I hope I got the entire furry choke off. Lucky for me, my taste tester isn't picky about that. In case you're wondering-while paring down choke #2(or 3 or 4 if you make the whole recipe), the prepped chokes sit in lemon water to keep them from oxidizing or turning brown. And you do have to pare the stem as well as the rest of the choke.
Next, the white wine. As I mentioned before, I don't drink white wine very much. I’m not sure which ones I like, and which I don’t, and the recipe usually calls for a dry white wine instead of saying you can use Chenin blanc, Chardonnay, Riesling, or a dry champagne in this recipe. There is another rule of thumb, if you won’t drink it, don’t cook with it. I found a nice homemade Chenin blanc I used in a previous recipe and maybe a Riesling, I like well enough to cook with. I could not remember the Riesling I bought last time, so I tried one on sale-Sutter Home Sauvignon Blanc. Its supposed to be dry as well. It wasn’t my favorite blend of wine and the flavors in the wine certainly came through in the artichokes.
And now, back to the recipe, sort of. Once the artichoke is ready and you decide the wine is tolerable, or has to be, add the oil, then the artichokes, garlic and capers to the sauté pan. Cook for about two minutes. Next, add in the white wine and juice of half a lemon and a teaspoon of salt. Let the artichokes cook, covered, for 30 minutes until most of the liquid has reduced.
Once the liquid is mostly gone, add the chopped parsley, oregano, and crushed red pepper, and cook for five more minutes. Somehow, I forgot the crushed red pepper on the first run through of these. Check the artichoke for tenderness by inserting a knife directly into the heart. You heard me, stab the poor artichoke that made you do all that work for its tender, delicate flavor. If the knife does not meet any resistance, you may now devour your artichoke hearts, pan juices and all.
As I said, I forgot the crushed red pepper the first time through and the wine flavors I didn’t like did come through. It wasn’t entirely off-putting, but it wasn’t perfect either. It could have been the wine, it could have been the recipe. I may try it again, but not right away.
When I let James try it, I added the crushed red pepper before we reheated it. It did add a little flavor, but it didn’t do anything to save the recipe, in my opinion. James decided that the artichoke grows on you. I don’t think Briannag likes white wine either, though-she refused to lick the bowl. Of course, it could have been the green stuff-she’s not a big fan of that or crushed red pepper.
I may make this recipe again, for with the right wine, it may come out really well, but I’ll have to be in the mood to dismantle an artichoke.
For the challenges and a little bit of work, this recipe was still fairly easy and didn't take a great deal of time. Don't let me kid you, the artichokes do take work to prepare, and now I see why so many people buy them already canned or jarred. I can't blame them. The artichokes were on sale for a nice, cheap price of 4/$5.00. I judiciously bought two and decided to halve the recipe.
The artichoke, once home-gets peeled, plucked and picked at until you wonder if there will be nothing left. I was hoping the entire time I was dismantling this choke that I was doing it right. (Here is where the city girl in me comes in, I've never dismantled or otherwise played with an artichoke in my life that didn't come in a can of some sort.) Alas, after a little pruning and a little more lemon juice, I got what I needed from the choke. I hope I got the entire furry choke off. Lucky for me, my taste tester isn't picky about that. In case you're wondering-while paring down choke #2(or 3 or 4 if you make the whole recipe), the prepped chokes sit in lemon water to keep them from oxidizing or turning brown. And you do have to pare the stem as well as the rest of the choke.
Next, the white wine. As I mentioned before, I don't drink white wine very much. I’m not sure which ones I like, and which I don’t, and the recipe usually calls for a dry white wine instead of saying you can use Chenin blanc, Chardonnay, Riesling, or a dry champagne in this recipe. There is another rule of thumb, if you won’t drink it, don’t cook with it. I found a nice homemade Chenin blanc I used in a previous recipe and maybe a Riesling, I like well enough to cook with. I could not remember the Riesling I bought last time, so I tried one on sale-Sutter Home Sauvignon Blanc. Its supposed to be dry as well. It wasn’t my favorite blend of wine and the flavors in the wine certainly came through in the artichokes.
And now, back to the recipe, sort of. Once the artichoke is ready and you decide the wine is tolerable, or has to be, add the oil, then the artichokes, garlic and capers to the sauté pan. Cook for about two minutes. Next, add in the white wine and juice of half a lemon and a teaspoon of salt. Let the artichokes cook, covered, for 30 minutes until most of the liquid has reduced.
Once the liquid is mostly gone, add the chopped parsley, oregano, and crushed red pepper, and cook for five more minutes. Somehow, I forgot the crushed red pepper on the first run through of these. Check the artichoke for tenderness by inserting a knife directly into the heart. You heard me, stab the poor artichoke that made you do all that work for its tender, delicate flavor. If the knife does not meet any resistance, you may now devour your artichoke hearts, pan juices and all.
As I said, I forgot the crushed red pepper the first time through and the wine flavors I didn’t like did come through. It wasn’t entirely off-putting, but it wasn’t perfect either. It could have been the wine, it could have been the recipe. I may try it again, but not right away.
When I let James try it, I added the crushed red pepper before we reheated it. It did add a little flavor, but it didn’t do anything to save the recipe, in my opinion. James decided that the artichoke grows on you. I don’t think Briannag likes white wine either, though-she refused to lick the bowl. Of course, it could have been the green stuff-she’s not a big fan of that or crushed red pepper.
I may make this recipe again, for with the right wine, it may come out really well, but I’ll have to be in the mood to dismantle an artichoke.
Monday, March 14, 2011
Recipe 71: Black Pepper Maple Syrup
The challenge: 1) Boiling maple syrup without boiling over-did not happen; 2)Convincing James he would like this meal.
This is the last part of a four part meal I made for friends. There were just enough left-overs to bring home for James and I for dinner. I decided to and left other food at Andrea's that we hadn't finished.
The black pepper maple syrup was pretty easy, but it was also expensive. Grade A dark Amber maple syrup does come in 12 oz containers, but for a price. In addition, 1/8 tsp fresh ground black pepper and 2T. hot sauce as well as 1" of scraped vanilla bean pod goes in(from the whipped vanilla butter.
Now combine all ingredients in a small saucepan and bring to a boil-I recommend a medium saucepan if you are as unlucky as I am to turn your back for the five seconds it takes maple syrup to boil over. Since it only needed to come to a boil, I removed the pan from the heat and attempted to contain the mess. Then I got to begin washing a burner and cooktop area. I was grateful the stove came apart easily for cleaning. I really hope I got it all. Note to self, it is still better to watch a small pot not boil than to have a boil-over of maple syrup, no matter what you added to it.
Once the syrup was done, it was set aside as I finished the chicken and the waffles. I then set everything up and served up a delicious meal that greatly resembles soul-food and tasted wonderful. The maple syrup was drizzled over the chicken as well as the waffles, and I have some left over for the next adventure, hopefully without boiling;-).
Not to mention that all of this weeks recipes were completed in one day and my budget may have survived to fight another day, I hope. Now to finish grocery shopping for the rest of the week;-).
I will make this recipe again, when I have a roomier budget and when I'm up for this sort of adventure again. Happy reading!
This is the last part of a four part meal I made for friends. There were just enough left-overs to bring home for James and I for dinner. I decided to and left other food at Andrea's that we hadn't finished.
The black pepper maple syrup was pretty easy, but it was also expensive. Grade A dark Amber maple syrup does come in 12 oz containers, but for a price. In addition, 1/8 tsp fresh ground black pepper and 2T. hot sauce as well as 1" of scraped vanilla bean pod goes in(from the whipped vanilla butter.
Now combine all ingredients in a small saucepan and bring to a boil-I recommend a medium saucepan if you are as unlucky as I am to turn your back for the five seconds it takes maple syrup to boil over. Since it only needed to come to a boil, I removed the pan from the heat and attempted to contain the mess. Then I got to begin washing a burner and cooktop area. I was grateful the stove came apart easily for cleaning. I really hope I got it all. Note to self, it is still better to watch a small pot not boil than to have a boil-over of maple syrup, no matter what you added to it.
Once the syrup was done, it was set aside as I finished the chicken and the waffles. I then set everything up and served up a delicious meal that greatly resembles soul-food and tasted wonderful. The maple syrup was drizzled over the chicken as well as the waffles, and I have some left over for the next adventure, hopefully without boiling;-).
Not to mention that all of this weeks recipes were completed in one day and my budget may have survived to fight another day, I hope. Now to finish grocery shopping for the rest of the week;-).
I will make this recipe again, when I have a roomier budget and when I'm up for this sort of adventure again. Happy reading!
Recipe 70: Whipped Vanilla Butter
Wow: This is where the challenge starts getting a little pricey. Its not bad, but I'd forgotten to take the vanilla bean I'd bought some time back, so I had to buy two new ones. The good news is, I either have vanilla beans for the next recipe that needs them, or I can get some whiskey and cure my vanilla early this year for better flavor and less worry of running out before Christmas;-).
The other challenge: getting your best friend to do what she's told when she lacks your perfectionistic qualities in the kitchen. Kitchen, sewing room, it never works. You tell her what to do, and she goes behind your back and does it her way while you are frying the chicken and really shouldn't leave the stove. Allow me to explain.
The Whipped Vanilla Butter recipe is right beneath the buttermilk waffle recipe in the book. They both call for a lot of butter, 8 and 12 T. I had gotten out a bowl and put the vanilla seeds into as directed. I added the unsalted butter and the dash of salt and pressed and worked the butter with a fork until it was of reasonable consistency. The butter is supposed to be at room temp. for this. I should have waited a bit, or left the butter out overnight. I didn't.
When I realized I forgot 4 of the Tablespoons of butter, while I was frying chicken, I asked Andrea to add it for me and mash it or whip it with a fork or electric beater. She decided against the beater since we hadn't dirtied it yet and worked with the fork for five seconds, maybe ten-I'm sure she'd tell you it was a couple of minutes. The minutes on the stove did not change. She announced she was going to the microwave. I announced I prefer to do this as I'm told. She informed me she believes in cheating. I asked her to keep it to ten or fifteen seconds. She said longer, but did not disclose and I was busy frying chicken-or attempting to. I don't know how long she microwaved it for, but I conceded that the butter was cold and she was helping.
It turned out very good anyway. And we survived to cook another day.
One day, when I can toss $10 at two vanilla beans without a care, I will make this recipe again, for these waffles. In the meantime, it will depend on how bad I want the waffles, and I have a fair amount of left over butter.
The other challenge: getting your best friend to do what she's told when she lacks your perfectionistic qualities in the kitchen. Kitchen, sewing room, it never works. You tell her what to do, and she goes behind your back and does it her way while you are frying the chicken and really shouldn't leave the stove. Allow me to explain.
The Whipped Vanilla Butter recipe is right beneath the buttermilk waffle recipe in the book. They both call for a lot of butter, 8 and 12 T. I had gotten out a bowl and put the vanilla seeds into as directed. I added the unsalted butter and the dash of salt and pressed and worked the butter with a fork until it was of reasonable consistency. The butter is supposed to be at room temp. for this. I should have waited a bit, or left the butter out overnight. I didn't.
When I realized I forgot 4 of the Tablespoons of butter, while I was frying chicken, I asked Andrea to add it for me and mash it or whip it with a fork or electric beater. She decided against the beater since we hadn't dirtied it yet and worked with the fork for five seconds, maybe ten-I'm sure she'd tell you it was a couple of minutes. The minutes on the stove did not change. She announced she was going to the microwave. I announced I prefer to do this as I'm told. She informed me she believes in cheating. I asked her to keep it to ten or fifteen seconds. She said longer, but did not disclose and I was busy frying chicken-or attempting to. I don't know how long she microwaved it for, but I conceded that the butter was cold and she was helping.
It turned out very good anyway. And we survived to cook another day.
One day, when I can toss $10 at two vanilla beans without a care, I will make this recipe again, for these waffles. In the meantime, it will depend on how bad I want the waffles, and I have a fair amount of left over butter.
Recipe 69: Buttermilk Waffles
The challenge: Working the waffle maker with a little patience.
The batter is easy, cake flour, sugar, yellow cornmeal, baking soda, salt, and well-shaken buttermilk, some eggs, some vanilla extract(we use whiskey cured), and 8 tablespoons of melted butter. I didn't say a word about healthy now, this is a southern delicacy, otherwise known as soul-food. It feeds the soul, but does not make a temple out of your body. I mixed the ingredients that morning while I was turning the chicken over in its marinating bag (see Recipe 68: Fried Chicken etc...), and prepared the waffle maker I've only attempted a time or two before.
The waffle maker, like frying chicken requires a little patience. I think all cooking does, and patience is not one of my strong suits. Maybe I'm drawn to cooking for its practical application of working toward the goal of improving myself. In all honesty, I expect I'm drawn to cooking because the food tastes good;-). Aren't survival instincts funny. Don't tell my ego, I might learn something along the way. Like, if you think the waffle is done, leave it alone and wait for it to stop steaming like you were told to;-). Right, when is the last time I listened. Fortunately, waffles are forgiving, and they still cook with the iron partially open often and much.
And while most of us who got to try this batch of recipes wondered how buttermilk waffles go with fried chicken-especially when paired with things like vanilla, black pepper and hot sauce; we all enjoyed this excellent meal.
I will definitely make this recipe again, as soon as I get my hands on a waffle iron. Or, I will turn them into buttermilk pancakes for the kids next time I borrow them.
The batter is easy, cake flour, sugar, yellow cornmeal, baking soda, salt, and well-shaken buttermilk, some eggs, some vanilla extract(we use whiskey cured), and 8 tablespoons of melted butter. I didn't say a word about healthy now, this is a southern delicacy, otherwise known as soul-food. It feeds the soul, but does not make a temple out of your body. I mixed the ingredients that morning while I was turning the chicken over in its marinating bag (see Recipe 68: Fried Chicken etc...), and prepared the waffle maker I've only attempted a time or two before.
The waffle maker, like frying chicken requires a little patience. I think all cooking does, and patience is not one of my strong suits. Maybe I'm drawn to cooking for its practical application of working toward the goal of improving myself. In all honesty, I expect I'm drawn to cooking because the food tastes good;-). Aren't survival instincts funny. Don't tell my ego, I might learn something along the way. Like, if you think the waffle is done, leave it alone and wait for it to stop steaming like you were told to;-). Right, when is the last time I listened. Fortunately, waffles are forgiving, and they still cook with the iron partially open often and much.
And while most of us who got to try this batch of recipes wondered how buttermilk waffles go with fried chicken-especially when paired with things like vanilla, black pepper and hot sauce; we all enjoyed this excellent meal.
I will definitely make this recipe again, as soon as I get my hands on a waffle iron. Or, I will turn them into buttermilk pancakes for the kids next time I borrow them.
Recipe 67: Chive Oil
I was almost surprised at how easy and reasonably priced(in general) this recipe is. However, I cut the chives a little short. I'm sure the standard recipe is a bit more dense, and not much more difficult to make.
The chives are cut into 3" section. The recipe calls for 2 ounces or two bunches. Meijer sells them in 3/4 oz. containers in winter. Since spring is not here, I had to settle. First the chives are blanched-cooked in boiling water for nearly 10 seconds, then tossed in ice water for cooling off to brighten them up and bring out their flavor.
Then the package of blanched, snipped chives is placed into the blender with 3/4 cup of oil and blended on high speed. I tried to cut the oil in half to "halve" the recipe, but the blender wouldn't have it. Learning from previous blender discussions, I added more oil -grapeseed in this case.
A few seconds on high speed, and voila! I have chive oil ready to dress my beet and arugula salad or brush across a crostini. Simple, delicate, and beautiful. It made the beet "caviar" on arugula taste better too.
I will make these oils again when the herbs are in season and possibly gift them this year.
The chives are cut into 3" section. The recipe calls for 2 ounces or two bunches. Meijer sells them in 3/4 oz. containers in winter. Since spring is not here, I had to settle. First the chives are blanched-cooked in boiling water for nearly 10 seconds, then tossed in ice water for cooling off to brighten them up and bring out their flavor.
Then the package of blanched, snipped chives is placed into the blender with 3/4 cup of oil and blended on high speed. I tried to cut the oil in half to "halve" the recipe, but the blender wouldn't have it. Learning from previous blender discussions, I added more oil -grapeseed in this case.
A few seconds on high speed, and voila! I have chive oil ready to dress my beet and arugula salad or brush across a crostini. Simple, delicate, and beautiful. It made the beet "caviar" on arugula taste better too.
I will make these oils again when the herbs are in season and possibly gift them this year.
Recipe 68: Fried Chicken and Buttermilk Waffles with Black Pepper Maple Syrup and Whipped Vanilla Butter
The challenge: 1) 4 recipes in one day, 2) getting a few friends together to enjoy some lunch/brunch-dinner or breakfast-whatever you call it- at the same time.
The first recipe is the easiest to prep and hardest to cook, usually: Fried Chicken.
Buttermilk Waffles sounds like a no-brainer, Black Pepper Maple Syrup a little challenging and Whipped Vanilla butter-how hard can that be? I'll focus primarily on the Fried Chicken in this blog.
The batter is easy, and should be prepared the night before. Mix some well shaken buttermilk with a Louisiana Red Hot Sauce 1 1/2 T. sugar, a Tbsp. of salt, 1 Tbsp. Sweet Paprika, 3 garlic cloves, smashed and One 3 1/2 pound chicken cut into 8 pieces.
I mixed the batter up the night before, put the cut up chicken into a gallon size bag and poured the batter over it. I left the chicken in the bag in the fridge to marinate overnight. In the morning I turned it when I woke-which was late. Then I began to prepare the other items. I realized somewhere along the line of making the waffle batter that I forgot to add the garlic. Suddenly, I'm searching my best friend's freezer for her garlic, wishing she left one head out on the counter as I do-but remembering, I cook with garlic almost daily.
I prepped the flour and began working on the recipes. Its kind of fun to attempt boiling maple syrup while mixing whipped vanilla butter and cleaning a boil over before you start the oil for the chicken.
I'm not great at frying chicken, I'm not sure I'm great at frying anything. I did not grow up southern, I don't recall my momma ever frying a chicken, much to my daddy's relief. As children, we learned early which parents were willing to feed us on a regular basis, and how to rotate our meals so that we didn't get sent home. I'm sure my daddy believed my mother would have caught something on fire if she'd have tried frying a chicken in any way.
Alas, now its my turn, and I love experimenting with things my mother had no willingness to learn. Of course, I've since learned a timer does wonders for the ability to cook without burning things. But I'm still not great at frying chicken, and I served it up with the precaution to cut into it first, I'd be more than happy to put the chicken back into the oil if it needed it. It did. I learned that when I think its done, give it another minute and a half, maybe two minutes. You want a pretty golden brown color that is almost all brown. No one explains things like this anymore, and since my momma couldn't cook, and grandma passed away over 10 years ago, I'm figuring all this out for myself. And we wonder why Julia Child is so popular. Next time, I'll pack the thermometer and some of the specialty ingredients I need. More about that in the other blogs.
The chicken still turned out good, especially with the Black Pepper Maple Syrup poured over it. Its amazing how something so sweet can make savory food like fried chicken or sausage taste better.
I may also take stock in candy thermometers as I have drowned or broken more than I care to admit, and see myself doing so in the future. I will simply, slowly acquire a drawer full over time, or at least a couple of old coffee mugs. Then I can regulate my heat, and with a timer, maybe I'll get into chicken frying. Later, if I attempt to make this recipe healthier, I'll even try baking the chicken pieces.
It was still fun to make these recipes and serve them to friends on a Sunday afternoon.
I will definitely make this recipe again, for friends. But I may have to do a test run or two to be sure I'm ready to present.
The first recipe is the easiest to prep and hardest to cook, usually: Fried Chicken.
Buttermilk Waffles sounds like a no-brainer, Black Pepper Maple Syrup a little challenging and Whipped Vanilla butter-how hard can that be? I'll focus primarily on the Fried Chicken in this blog.
The batter is easy, and should be prepared the night before. Mix some well shaken buttermilk with a Louisiana Red Hot Sauce 1 1/2 T. sugar, a Tbsp. of salt, 1 Tbsp. Sweet Paprika, 3 garlic cloves, smashed and One 3 1/2 pound chicken cut into 8 pieces.
I mixed the batter up the night before, put the cut up chicken into a gallon size bag and poured the batter over it. I left the chicken in the bag in the fridge to marinate overnight. In the morning I turned it when I woke-which was late. Then I began to prepare the other items. I realized somewhere along the line of making the waffle batter that I forgot to add the garlic. Suddenly, I'm searching my best friend's freezer for her garlic, wishing she left one head out on the counter as I do-but remembering, I cook with garlic almost daily.
I prepped the flour and began working on the recipes. Its kind of fun to attempt boiling maple syrup while mixing whipped vanilla butter and cleaning a boil over before you start the oil for the chicken.
I'm not great at frying chicken, I'm not sure I'm great at frying anything. I did not grow up southern, I don't recall my momma ever frying a chicken, much to my daddy's relief. As children, we learned early which parents were willing to feed us on a regular basis, and how to rotate our meals so that we didn't get sent home. I'm sure my daddy believed my mother would have caught something on fire if she'd have tried frying a chicken in any way.
Alas, now its my turn, and I love experimenting with things my mother had no willingness to learn. Of course, I've since learned a timer does wonders for the ability to cook without burning things. But I'm still not great at frying chicken, and I served it up with the precaution to cut into it first, I'd be more than happy to put the chicken back into the oil if it needed it. It did. I learned that when I think its done, give it another minute and a half, maybe two minutes. You want a pretty golden brown color that is almost all brown. No one explains things like this anymore, and since my momma couldn't cook, and grandma passed away over 10 years ago, I'm figuring all this out for myself. And we wonder why Julia Child is so popular. Next time, I'll pack the thermometer and some of the specialty ingredients I need. More about that in the other blogs.
The chicken still turned out good, especially with the Black Pepper Maple Syrup poured over it. Its amazing how something so sweet can make savory food like fried chicken or sausage taste better.
I may also take stock in candy thermometers as I have drowned or broken more than I care to admit, and see myself doing so in the future. I will simply, slowly acquire a drawer full over time, or at least a couple of old coffee mugs. Then I can regulate my heat, and with a timer, maybe I'll get into chicken frying. Later, if I attempt to make this recipe healthier, I'll even try baking the chicken pieces.
It was still fun to make these recipes and serve them to friends on a Sunday afternoon.
I will definitely make this recipe again, for friends. But I may have to do a test run or two to be sure I'm ready to present.
Tuesday, March 8, 2011
Recipe 66: Beet "Caviar"
The challenge: Turn beets into "caviar." I'm still wondering if Jesus attempted this one, or if he decided it would be easier and more impressive to turn water into wine. Plus, regardless of whether or not they had poppy seeds back then, I'm sure the masses did not want to be picking them out of their teeth. Please excuse me while I grab a tooth pick.
I'm not sure how to describe this recipe. The beets, while produce, are mostly sugar, which kick them off of most diets. However, the rest of the recipe is pretty healthy, so maybe its meant as a dieter's indulgence while staying away from the brownies. I did like the beet topping, though it takes a bit of work.
The recipe calls for roasting a pound of beets in order to remove the skin and chopping into a 1/8" square or a very fine dice. Its enough to make a girl wonder if Emeril is trying to recover from counting cards or some other issue better off not mentioned. (Please note, I do not care for chopping, and have never cared for a very fine dice). The beets can be roasted a day in advance, I cheated and made it two, as I diverged into the world of canning orange marmalade last night. I have not decided where to blog that experience.
I was also glad I was wearing red today, as a friend once suggested that if you are messy, you're food colors should match your clothing colors. Today was a good day for red, then.
Once the beets are chopped, they can be set aside while you make the vinaigrette. There is one thing I did like about the recipe, once the incessant chopping is done, and the shallot is minced, it is not terribly fussy, and you can leave it set to go have a chat with a friend while you prep it. So, I got to the orange juice, first thing-quite easy with a nice juice reamer. I added white cooking wine for the white wine vinegar(close enough, here), minced some more shallot, tossed in some poppy seeds, chatted with a friend, came back to combine those, then remembered the orange zest. A few moments later I remembered the salt and fresh ground white pepper(mixed peppercorns-as previously confessed). I then stirred it all together with a fork again and tossed the beets with 2/3 of the mix and the arugula with the remaining third. I then assembled the salad and tasted.
The beet mixture was pretty good, but not excellent or to die for. The arugula was a little bitter. I wasn't sure I liked it or would make this recipe again-at least not without mixed baby herbs or as a topping to a crostini as suggested in the notes. When I reviewed the recipe before I began the blog, I realized I had forgotten the chive oil I made the other night. I made myself a second plate, grateful this was a salad and not duck or some other fattening recipe. I assembled the salad once again and proceeded to pour the chive oil over top of the salad, and found the chive oil helped greatly to cut down on the bitterness of the arugula. Its actually pretty good this way. This is not the crave worthy recipe of some of the cheese family recipes or the meyer lemon pudding cakes, and now, I wonder how it would taste with a bit of cheese--I'll be right back.
The cheese didn't make it horrible, but it didn't make it decadent either. I think the chive oil is enough to balance the flavors. So if aunt Betty gave you tons of beets and you feel like chopping until your arms fall off, enjoy this relatively healthy salad. Or if you really like beets or arugula.
I may make this recipe again, definitely with the chive oil, and probably with mixed baby greens or crostini with garlic and oil. However, I am not running out to buy more beets, as a friend just requested Brussels Sprouts and I happily said, 'I have a great recipe, I'll even copy it for you." It was good, just not great. But they all can't be winners, because then I wouldn't be able to pick favorites, and fortunately, recipes don't care if you like another recipe better;-).
I'm not sure how to describe this recipe. The beets, while produce, are mostly sugar, which kick them off of most diets. However, the rest of the recipe is pretty healthy, so maybe its meant as a dieter's indulgence while staying away from the brownies. I did like the beet topping, though it takes a bit of work.
The recipe calls for roasting a pound of beets in order to remove the skin and chopping into a 1/8" square or a very fine dice. Its enough to make a girl wonder if Emeril is trying to recover from counting cards or some other issue better off not mentioned. (Please note, I do not care for chopping, and have never cared for a very fine dice). The beets can be roasted a day in advance, I cheated and made it two, as I diverged into the world of canning orange marmalade last night. I have not decided where to blog that experience.
I was also glad I was wearing red today, as a friend once suggested that if you are messy, you're food colors should match your clothing colors. Today was a good day for red, then.
Once the beets are chopped, they can be set aside while you make the vinaigrette. There is one thing I did like about the recipe, once the incessant chopping is done, and the shallot is minced, it is not terribly fussy, and you can leave it set to go have a chat with a friend while you prep it. So, I got to the orange juice, first thing-quite easy with a nice juice reamer. I added white cooking wine for the white wine vinegar(close enough, here), minced some more shallot, tossed in some poppy seeds, chatted with a friend, came back to combine those, then remembered the orange zest. A few moments later I remembered the salt and fresh ground white pepper(mixed peppercorns-as previously confessed). I then stirred it all together with a fork again and tossed the beets with 2/3 of the mix and the arugula with the remaining third. I then assembled the salad and tasted.
The beet mixture was pretty good, but not excellent or to die for. The arugula was a little bitter. I wasn't sure I liked it or would make this recipe again-at least not without mixed baby herbs or as a topping to a crostini as suggested in the notes. When I reviewed the recipe before I began the blog, I realized I had forgotten the chive oil I made the other night. I made myself a second plate, grateful this was a salad and not duck or some other fattening recipe. I assembled the salad once again and proceeded to pour the chive oil over top of the salad, and found the chive oil helped greatly to cut down on the bitterness of the arugula. Its actually pretty good this way. This is not the crave worthy recipe of some of the cheese family recipes or the meyer lemon pudding cakes, and now, I wonder how it would taste with a bit of cheese--I'll be right back.
The cheese didn't make it horrible, but it didn't make it decadent either. I think the chive oil is enough to balance the flavors. So if aunt Betty gave you tons of beets and you feel like chopping until your arms fall off, enjoy this relatively healthy salad. Or if you really like beets or arugula.
I may make this recipe again, definitely with the chive oil, and probably with mixed baby greens or crostini with garlic and oil. However, I am not running out to buy more beets, as a friend just requested Brussels Sprouts and I happily said, 'I have a great recipe, I'll even copy it for you." It was good, just not great. But they all can't be winners, because then I wouldn't be able to pick favorites, and fortunately, recipes don't care if you like another recipe better;-).
Sunday, March 6, 2011
Recipe 65: Spinach Sauteed with Garlic, Figs, and Honey
The challenge: Learning to work with figs, and finding a use for the leftover figs.
I was glad the recipe called for dried figs instead of fresh figs-that could have been more of a challenge.
As I tasted the figs, since I had plenty for the recipe, I noticed the stem ends were a little hard and needed to be spit out. After they were cooked, I realized that was true once I cooked the sliced figs as well. Now, I'll know for next time.
I did do a little reading up on the fig as I was preparing this blog, and I did find from the California Fig Advisory Board, that "It is definite that a fig tree provided the first clothing as noted in the Bible, “...the eyes of both of them were opened, and they knew that they were naked; and they sewed fig leaves together, and made themselves aprons”, but there is room for speculation that the forbidden fruit might have been a fig, not an apple."
http://californiafigs.com/about_figs.php
This recipe was pretty easy. Heat a skillet, add a little olive oil. Add in a couple of tablespoons of thinly sliced garlic and saute' until lightly toasted-30 seconds. Then add the fig and chicken stock or broth, about a quarter cup of each. Cook until chicken stock/broth is mostly reduced, about 1-2 minutes. Then add the spinach and cook, stirring until wilted-about 2 more minutes.
Season with salt and pepper and drizzle honey over spinach just before serving. This is supposed to make 4 servings. Either I really like spinach, or I didn't have a whole pound, I'll be lucky to get three servings out of this. Of course, I was cooking it while hungry for lunch, so that might have been a part of it. That's it, I'm done.
Now, I either need to buy more spinach or find another use for the leftover figs. I'm not disappointed in their flavor, but they're not a fruit I'm going to crave like I do oranges. I think the figs are getting diced and added to power bars;-).
Back to the question at hand though, yes, I will definitely make this recipe again, just not too soon. I'm not making plans to go buy more spinach obviously, even though it was good for lunch. This is a nice recipe for a Tuesday night after work and other errands when you still want food quick.
I was glad the recipe called for dried figs instead of fresh figs-that could have been more of a challenge.
As I tasted the figs, since I had plenty for the recipe, I noticed the stem ends were a little hard and needed to be spit out. After they were cooked, I realized that was true once I cooked the sliced figs as well. Now, I'll know for next time.
I did do a little reading up on the fig as I was preparing this blog, and I did find from the California Fig Advisory Board, that "It is definite that a fig tree provided the first clothing as noted in the Bible, “...the eyes of both of them were opened, and they knew that they were naked; and they sewed fig leaves together, and made themselves aprons”, but there is room for speculation that the forbidden fruit might have been a fig, not an apple."
http://californiafigs.com/about_figs.php
This recipe was pretty easy. Heat a skillet, add a little olive oil. Add in a couple of tablespoons of thinly sliced garlic and saute' until lightly toasted-30 seconds. Then add the fig and chicken stock or broth, about a quarter cup of each. Cook until chicken stock/broth is mostly reduced, about 1-2 minutes. Then add the spinach and cook, stirring until wilted-about 2 more minutes.
Season with salt and pepper and drizzle honey over spinach just before serving. This is supposed to make 4 servings. Either I really like spinach, or I didn't have a whole pound, I'll be lucky to get three servings out of this. Of course, I was cooking it while hungry for lunch, so that might have been a part of it. That's it, I'm done.
Now, I either need to buy more spinach or find another use for the leftover figs. I'm not disappointed in their flavor, but they're not a fruit I'm going to crave like I do oranges. I think the figs are getting diced and added to power bars;-).
Back to the question at hand though, yes, I will definitely make this recipe again, just not too soon. I'm not making plans to go buy more spinach obviously, even though it was good for lunch. This is a nice recipe for a Tuesday night after work and other errands when you still want food quick.
Saturday, March 5, 2011
Recipe 64: Orange Curd
The challenge: Where to begin...
1) I made the Rosemary Buttermilk Scones discussed in a very early recipe for this recipe when I woke today, or shortly after waking. It was actually pretty easy. If I'd had more eggs on hand, I'd have made the orange curd then, and maybe burned the scones waiting for something. Or the scones would have been cooling in the oven while I made the curd. I did include 1/2 whole wheat flour and used dried rosemary. Next time, I will use a little more rosemary or fresh rosemary. I believe fresh rosemary had better flavor.
2) I don't particularly care for the word curd, it suggests you're going to make milk bad, but rest assured there is no milk in this recipe. However, I love orange juice and orangecicles and most things orange, or with orange in them. So, what's taken me so long to make this recipe? 1) I just haven't gotten to it, 2) Oranges are actually in season right now. 3) I forget how much I love orange type stuff.
3) Making this recipe reminded me of orange marmalade, which I just love and always have. My mother must have thought me an anomaly growing up, or wondered if they switched children in the hospital. Since I grew up dirt poor in a hostile environment I wouldn't likely wish on my worst enemy(except maybe on a really, really bad day), orange marmalade was something we didn't buy. I was the only one who liked it, and there was rarely, if ever any money to purchase such a luxury for me. I learned to love sales, if I could find orange marmalade on sale for about half-price, I could talk my mother into it. I also learned to sort of enjoy the results of the embarrassment behind having to call the food bank. They were my biggest supplier of orange marmalade and I knew then, someone or something was looking out for me. No sooner did that jar come in the door to be unpacked, than I was popping two pieces of toast in the toaster. I would do this nearly everyday until the marmalade I loved so much was gone.
I should get to the recipe, but indulge me one more story, in case you ever need a stocking stuffer, or a simple gift that will be appreciated. My mother used to put oranges and/or apples in our stockings to fill the toes. They were the right size and healthy and cheap. She really was trying, most days. However, she didn't understand one thing about buying the oranges or apples she'd put in the stocking. I don't think she ever ate one herself. She always tossed them in the cart, and my poor, sympathetic heart could hear/feel the apples bruising. Oranges, being softer were more quiet about their bruises. But I knew I wouldn't be eating many, if any of those apples and oranges after they were dropped in the bottom of the cart. I would rather have had the jar of marmalade in the toe of my Christmas stocking. Oddly enough, I rarely think to buy marmalade now, or make toast with it. Maybe its an old habit.
So, how do you go from orange curd to orange marmalade? It's easy, add simple syrup;-) and omit the butter, maybe. I'm inspired now to find and make homemade marmalade. After all, why do we stand over the stove for 30 minutes to a few hours whisking our wrists into a painful submission to make these recipes? Because we know its better when its homemade, and its worth it, so you make it last if you can.
I started with a few oranges and squeezed the juice out of about 3 of them. I then boiled and whisked my wrist away to make a reduction to a half cup of orange juice, about 1/3 of the liquid and pulp I had when I started. I did sneak in and zest the oranges first as the recipe called for 2 teaspoons of orange peel. I also chopped the peel as finely as my impatient heart would let me. While the orange juice itself reduced, I read a blog called "Why I am not married." I was curious, and finally a woman stood up and decided its not because there's something wrong with me, though some days that may be it, but because I choose not to be. I have to say, I was cheering for her. I even would like to make another stab at marriage, but there is nothing wrong for a woman not to marry today.--That could be an entirely separate blog. I enjoyed it, and found that as long as I checked my orange juice periodically and stirred at that time, it reduced just fine without me.
Once the juice was reduced to a medium volume 1/2 cup of liquid, I turned off the heat and began separating out 6 egg yolks-looks like I'm having egg white omelettes for breakfast with my scones and curd;-). I filled a medium pot 1/3 full of water and began to boil it as I prepped the rest of the ingredients. I measured and set aside the sugar, and I've mentioned I already had the lemon zest ready. After another moment or two, I began to whisk these items together and add in the slightly cooled orange juice.
Here, you really get to whisk your wrist off, and any other parts that try to help you whisk. 6-7 minutes over medium low heat will remind you that you need the warming lotion on your wrists tonight, especially after typing your blog including childhood stories. I think I whisked for nearly ten minutes on medium-low heat, before I decided it was holding its shape as the recipe book suggested it would do in 6-7 minutes. I think I was approaching medium heat, but maybe not. At last, after ten minutes, I pulled the curd off the heat and added the cold butter pieces, about a half a stick, cut into small pieces. Then I got to make an ice bath and strain the liquid over a fine mesh sieve.
Once I began straining the liquid, I noticed the peels and the thickening, and I started to think of orange marmalade. While this brought on memories of moments I enjoyed in childhood, it also set me up a little for an almost disappointment. The curd doesn't include this strangely enjoyable bitterness of orange zest in the end, other than the essence, and isn't quite as sweet or as flavorful as the marmalade I remember from childhood. I also reheated the scone a tad and wonder if it wasn't too much. The curd tasted good on its own, but it doesn't knock you over with orange flavor. If you like your oranges subtle, this is a recipe for you. If you like your oranges to knock you out, you may have to find me on another blog down the road;-). It was still pretty good. And in the morning, I'm going to enjoy a hearty orange curd topped rosemary buttermilk scone for breakfast. Then I might just go buy some orange marmalade, or some mason jars and make my own.
I will definitely make this recipe again. I may use different oranges-cara cara or some other exotic blends, and/or I will leave in the peel and the pulp (which I did to one small jar of this) and see if I like it even better. More importantly, I have been inspired to find a good orange marmalade recipe that may keep me canning for years to come. Somehow, I think that will go really well on a whole-wheat or honey-wheat english muffin with a fried egg.
Until we meet again, my friends...happy marmalades...and if you hate orange marmalade, I'm really sorry, but it means more for me;-).
1) I made the Rosemary Buttermilk Scones discussed in a very early recipe for this recipe when I woke today, or shortly after waking. It was actually pretty easy. If I'd had more eggs on hand, I'd have made the orange curd then, and maybe burned the scones waiting for something. Or the scones would have been cooling in the oven while I made the curd. I did include 1/2 whole wheat flour and used dried rosemary. Next time, I will use a little more rosemary or fresh rosemary. I believe fresh rosemary had better flavor.
2) I don't particularly care for the word curd, it suggests you're going to make milk bad, but rest assured there is no milk in this recipe. However, I love orange juice and orangecicles and most things orange, or with orange in them. So, what's taken me so long to make this recipe? 1) I just haven't gotten to it, 2) Oranges are actually in season right now. 3) I forget how much I love orange type stuff.
3) Making this recipe reminded me of orange marmalade, which I just love and always have. My mother must have thought me an anomaly growing up, or wondered if they switched children in the hospital. Since I grew up dirt poor in a hostile environment I wouldn't likely wish on my worst enemy(except maybe on a really, really bad day), orange marmalade was something we didn't buy. I was the only one who liked it, and there was rarely, if ever any money to purchase such a luxury for me. I learned to love sales, if I could find orange marmalade on sale for about half-price, I could talk my mother into it. I also learned to sort of enjoy the results of the embarrassment behind having to call the food bank. They were my biggest supplier of orange marmalade and I knew then, someone or something was looking out for me. No sooner did that jar come in the door to be unpacked, than I was popping two pieces of toast in the toaster. I would do this nearly everyday until the marmalade I loved so much was gone.
I should get to the recipe, but indulge me one more story, in case you ever need a stocking stuffer, or a simple gift that will be appreciated. My mother used to put oranges and/or apples in our stockings to fill the toes. They were the right size and healthy and cheap. She really was trying, most days. However, she didn't understand one thing about buying the oranges or apples she'd put in the stocking. I don't think she ever ate one herself. She always tossed them in the cart, and my poor, sympathetic heart could hear/feel the apples bruising. Oranges, being softer were more quiet about their bruises. But I knew I wouldn't be eating many, if any of those apples and oranges after they were dropped in the bottom of the cart. I would rather have had the jar of marmalade in the toe of my Christmas stocking. Oddly enough, I rarely think to buy marmalade now, or make toast with it. Maybe its an old habit.
So, how do you go from orange curd to orange marmalade? It's easy, add simple syrup;-) and omit the butter, maybe. I'm inspired now to find and make homemade marmalade. After all, why do we stand over the stove for 30 minutes to a few hours whisking our wrists into a painful submission to make these recipes? Because we know its better when its homemade, and its worth it, so you make it last if you can.
I started with a few oranges and squeezed the juice out of about 3 of them. I then boiled and whisked my wrist away to make a reduction to a half cup of orange juice, about 1/3 of the liquid and pulp I had when I started. I did sneak in and zest the oranges first as the recipe called for 2 teaspoons of orange peel. I also chopped the peel as finely as my impatient heart would let me. While the orange juice itself reduced, I read a blog called "Why I am not married." I was curious, and finally a woman stood up and decided its not because there's something wrong with me, though some days that may be it, but because I choose not to be. I have to say, I was cheering for her. I even would like to make another stab at marriage, but there is nothing wrong for a woman not to marry today.--That could be an entirely separate blog. I enjoyed it, and found that as long as I checked my orange juice periodically and stirred at that time, it reduced just fine without me.
Once the juice was reduced to a medium volume 1/2 cup of liquid, I turned off the heat and began separating out 6 egg yolks-looks like I'm having egg white omelettes for breakfast with my scones and curd;-). I filled a medium pot 1/3 full of water and began to boil it as I prepped the rest of the ingredients. I measured and set aside the sugar, and I've mentioned I already had the lemon zest ready. After another moment or two, I began to whisk these items together and add in the slightly cooled orange juice.
Here, you really get to whisk your wrist off, and any other parts that try to help you whisk. 6-7 minutes over medium low heat will remind you that you need the warming lotion on your wrists tonight, especially after typing your blog including childhood stories. I think I whisked for nearly ten minutes on medium-low heat, before I decided it was holding its shape as the recipe book suggested it would do in 6-7 minutes. I think I was approaching medium heat, but maybe not. At last, after ten minutes, I pulled the curd off the heat and added the cold butter pieces, about a half a stick, cut into small pieces. Then I got to make an ice bath and strain the liquid over a fine mesh sieve.
Once I began straining the liquid, I noticed the peels and the thickening, and I started to think of orange marmalade. While this brought on memories of moments I enjoyed in childhood, it also set me up a little for an almost disappointment. The curd doesn't include this strangely enjoyable bitterness of orange zest in the end, other than the essence, and isn't quite as sweet or as flavorful as the marmalade I remember from childhood. I also reheated the scone a tad and wonder if it wasn't too much. The curd tasted good on its own, but it doesn't knock you over with orange flavor. If you like your oranges subtle, this is a recipe for you. If you like your oranges to knock you out, you may have to find me on another blog down the road;-). It was still pretty good. And in the morning, I'm going to enjoy a hearty orange curd topped rosemary buttermilk scone for breakfast. Then I might just go buy some orange marmalade, or some mason jars and make my own.
I will definitely make this recipe again. I may use different oranges-cara cara or some other exotic blends, and/or I will leave in the peel and the pulp (which I did to one small jar of this) and see if I like it even better. More importantly, I have been inspired to find a good orange marmalade recipe that may keep me canning for years to come. Somehow, I think that will go really well on a whole-wheat or honey-wheat english muffin with a fried egg.
Until we meet again, my friends...happy marmalades...and if you hate orange marmalade, I'm really sorry, but it means more for me;-).
Wednesday, March 2, 2011
Recipe 63: Celery Root with Fresh Herbs and Mustard Dressing
Where to start with this one...ah, I think I'll stick to a simple formula: the challenge.
The challenge was similar to those faced before, only I thought I had it beat this time. Meijer is my stand-by place for most things in this cook book, but as all of you know, Meijer occasionally falls a little short in the exotics. I truly thought I had encountered celery root there before. When I looked for it over the past few weeks, I could not find it. Finally, since Meijer did not have any pancetta, I went to Ric's a local supermarket with a hint of gourmet deli to it. While searching out the pancetta, I decided to check their produce section and found the celery root. I was grateful it's a light root vegetable without a lot of starch, it weighs less and at $2.49 a pound, every ounce matters. Not as expensive as a gallon of gas yet, but that will cause food prices to go up as well.
Next, the language barrier. The recipe called for minced gherkin or cornichon. Expecting something else fun and exotic to experiment with, I looked up cornichon. It is simply the french word for gherkin. Funny, I never learned that one in French class.
I also pride myself on making these recipes exact the first time, only I'm not perfect. (Shh...don't tell, no one else knows;-)) The dressing called for dijon mustard, which I was certain I had on hand. After I dropped the 'dijon' mustard in the red-wine vinegar, I read the bottle to find it was spicy brown mustard. I guess it really wanted to be dijon mustard today, so it is.
The final challenge: getting into the celery root. If you have kids that need to use a little extra energy, get them into the kitchen or around the table/cutting board area and hand them a celery root and a knife. Emeril says to take the ends off with a serrated knife first. Then peel the root like a potato and cut into chunks. The chunks then get shredded in a food processor with a fine shredding blade. I must have found the medium sized blade so my shreds were larger than intended.
Then I salted the celery root and remembered to taste it raw. It did remind me of french fries, just not fried, not baked either, but crunchy with a celery flavor. Then I remembered to pull the lemon out of the fridge and I heated it in the oven for a few moments before squeezing the juice out of the lemon. After squeezing out 1 1/2 tsps of lemon juice into the shredded celery root. Set this aside.
Next, Mix the mustard and red wine vinegar in a mixing bowl. While whisking, add the oil in a slow drizzle to form an emulsion(thick, cloudy liquid). Season with the remaining 1/4 tsp of salt and white pepper. Okay, one more confession-I bought mixed peppercorns before I started this, and that is what I use for all pepper in all recipes. Guess I'm not so exact, after all.
Next, add in 1/4 cup finely chopped mixed soft herbs-parsley, chives, thyme and marjoram. I only had parsley and some dried thyme. That's what went in the dressing. Finally add in the minced gherkin(2 tsps or 1 gherkin) and 1 1/2 Tbsp. minced drained nonpareil capers.
Toss all this with the celery root and serve immediately or refridgerate in a nonreactive airtight container for up to 2 days. The scientist in me is curious, what happens in two days? Another part of me knows, it starts to smell foul and go bad.
It ends up tasting robust even with the light celery root flavor and texture. It even feels a bit hearty, but it isn't. It's like the perfect necklace, just fancy enough to be noticed, but understated enough to wear everyday if you want.
I will definitely make this recipe again. First, I will experiment more with Celery root. I think its a fun little vegetable.
The challenge was similar to those faced before, only I thought I had it beat this time. Meijer is my stand-by place for most things in this cook book, but as all of you know, Meijer occasionally falls a little short in the exotics. I truly thought I had encountered celery root there before. When I looked for it over the past few weeks, I could not find it. Finally, since Meijer did not have any pancetta, I went to Ric's a local supermarket with a hint of gourmet deli to it. While searching out the pancetta, I decided to check their produce section and found the celery root. I was grateful it's a light root vegetable without a lot of starch, it weighs less and at $2.49 a pound, every ounce matters. Not as expensive as a gallon of gas yet, but that will cause food prices to go up as well.
Next, the language barrier. The recipe called for minced gherkin or cornichon. Expecting something else fun and exotic to experiment with, I looked up cornichon. It is simply the french word for gherkin. Funny, I never learned that one in French class.
I also pride myself on making these recipes exact the first time, only I'm not perfect. (Shh...don't tell, no one else knows;-)) The dressing called for dijon mustard, which I was certain I had on hand. After I dropped the 'dijon' mustard in the red-wine vinegar, I read the bottle to find it was spicy brown mustard. I guess it really wanted to be dijon mustard today, so it is.
The final challenge: getting into the celery root. If you have kids that need to use a little extra energy, get them into the kitchen or around the table/cutting board area and hand them a celery root and a knife. Emeril says to take the ends off with a serrated knife first. Then peel the root like a potato and cut into chunks. The chunks then get shredded in a food processor with a fine shredding blade. I must have found the medium sized blade so my shreds were larger than intended.
Then I salted the celery root and remembered to taste it raw. It did remind me of french fries, just not fried, not baked either, but crunchy with a celery flavor. Then I remembered to pull the lemon out of the fridge and I heated it in the oven for a few moments before squeezing the juice out of the lemon. After squeezing out 1 1/2 tsps of lemon juice into the shredded celery root. Set this aside.
Next, Mix the mustard and red wine vinegar in a mixing bowl. While whisking, add the oil in a slow drizzle to form an emulsion(thick, cloudy liquid). Season with the remaining 1/4 tsp of salt and white pepper. Okay, one more confession-I bought mixed peppercorns before I started this, and that is what I use for all pepper in all recipes. Guess I'm not so exact, after all.
Next, add in 1/4 cup finely chopped mixed soft herbs-parsley, chives, thyme and marjoram. I only had parsley and some dried thyme. That's what went in the dressing. Finally add in the minced gherkin(2 tsps or 1 gherkin) and 1 1/2 Tbsp. minced drained nonpareil capers.
Toss all this with the celery root and serve immediately or refridgerate in a nonreactive airtight container for up to 2 days. The scientist in me is curious, what happens in two days? Another part of me knows, it starts to smell foul and go bad.
It ends up tasting robust even with the light celery root flavor and texture. It even feels a bit hearty, but it isn't. It's like the perfect necklace, just fancy enough to be noticed, but understated enough to wear everyday if you want.
I will definitely make this recipe again. First, I will experiment more with Celery root. I think its a fun little vegetable.
Sunday, February 27, 2011
Recipe 62: Braised Pinto Beans
Bam! I am not big on pinto beans usually, they are often flavorless, but last night and today, I worked Emeril magic on these beans and created a near delicacy. The recipe calls for fresh pinto beans, which are no-where to be found in Michigan in winter, so I picked up a pound of dried pinto beans and soaked them overnight in water. I was careful to drain them first thing in the morning; I've had beans mold in their water before. I must confess, beans are not a strong point of my cooking repertoire. I've tried the quick-soak method, and they stay crunchy; I've tried the overnight method and they've stayed crunchy or as above, molded. But I'm not a girl to be beaten that easily. I may scream and complain along the way, which I didn't this time; but I will not be beaten by beans.
So, how do you make pinto beans worthy of asking for seconds, or having for dinner alone? You add some key flavorful ingredients that work great as a soup without the beans. First, you slice and cook or cook and slice applewood-smoked bacon. Then you add some diced onions and a clove or two of minced garlic. Next you add some finely chopped cilantro stems. With that, mince and toss in a jalapeno. You can take out the ribs and seeds if you don't want too much heat. Beans handle the heat well. Then you add a pinch or two of sweet paprika and a couple pinches of salt. Stir this occasionally until the onions are soft, about 3 minutes.
Now you add the beans and the chicken stock or broth. Bring it to a boil, then reduce heat to a simmer and cook uncovered for an hour, or until the beans are tender. It took a little longer than an hour to make these beans tender. James and I ate the rest of dinner, then tried the beans again and they still weren't ready. I turned them off while we watched worst cooks at his house. When I went to bed that night, they still weren't ready. I did taste the braising liquid, and as I said above, it would make a great soup.
In the morning, they felt softer, but I decided I was done playing games with the beans and re-heated them to a boil. Then I let them boil for a few moments, between 10 and 20. Then I cooked them on low heat for about an hour again, around 3 instead of between 1 and 2 on my stove. They came around after the application of extra heat. Finally! I got to taste them. Excellent.
I even divvied up a portion for James when he stopped by. I haven't gotten his take on them yet. I had my nephew's band concert to attend this afternoon and have been a little busy since. I did remember later that some chopped cilantro and oregano leaves were supposed to be added to the beans before serving, so I added them. It wasn't night and day, the braising sauce stood up well on its own, but it was still good.
As I said before, I'd eat the braising sauce as a simple soup. Though at one point when smelling it, I thought the only thing missing is a ham hock. The recipe is so versatile I'm tempted to make it again with the cranberry beans I have and add celery and whatever other vegetables need to be used. After all, I have a bit of applewood-smoked bacon that needs to be finished off.
I will definitely make this recipe again, and share it with others. Another plus, its budget friendly, especially if you find the bacon at the farmer's market in the summer, vacuum-packed. However, unless I wait till April when this batch is gone, I may be visiting my local butcher's shop. The recipe only calls for four ounces, so you get some breakfast goodies, or any of many other uses that can be found for bacon. Enjoy!
So, how do you make pinto beans worthy of asking for seconds, or having for dinner alone? You add some key flavorful ingredients that work great as a soup without the beans. First, you slice and cook or cook and slice applewood-smoked bacon. Then you add some diced onions and a clove or two of minced garlic. Next you add some finely chopped cilantro stems. With that, mince and toss in a jalapeno. You can take out the ribs and seeds if you don't want too much heat. Beans handle the heat well. Then you add a pinch or two of sweet paprika and a couple pinches of salt. Stir this occasionally until the onions are soft, about 3 minutes.
Now you add the beans and the chicken stock or broth. Bring it to a boil, then reduce heat to a simmer and cook uncovered for an hour, or until the beans are tender. It took a little longer than an hour to make these beans tender. James and I ate the rest of dinner, then tried the beans again and they still weren't ready. I turned them off while we watched worst cooks at his house. When I went to bed that night, they still weren't ready. I did taste the braising liquid, and as I said above, it would make a great soup.
In the morning, they felt softer, but I decided I was done playing games with the beans and re-heated them to a boil. Then I let them boil for a few moments, between 10 and 20. Then I cooked them on low heat for about an hour again, around 3 instead of between 1 and 2 on my stove. They came around after the application of extra heat. Finally! I got to taste them. Excellent.
I even divvied up a portion for James when he stopped by. I haven't gotten his take on them yet. I had my nephew's band concert to attend this afternoon and have been a little busy since. I did remember later that some chopped cilantro and oregano leaves were supposed to be added to the beans before serving, so I added them. It wasn't night and day, the braising sauce stood up well on its own, but it was still good.
As I said before, I'd eat the braising sauce as a simple soup. Though at one point when smelling it, I thought the only thing missing is a ham hock. The recipe is so versatile I'm tempted to make it again with the cranberry beans I have and add celery and whatever other vegetables need to be used. After all, I have a bit of applewood-smoked bacon that needs to be finished off.
I will definitely make this recipe again, and share it with others. Another plus, its budget friendly, especially if you find the bacon at the farmer's market in the summer, vacuum-packed. However, unless I wait till April when this batch is gone, I may be visiting my local butcher's shop. The recipe only calls for four ounces, so you get some breakfast goodies, or any of many other uses that can be found for bacon. Enjoy!
Thursday, February 24, 2011
Recipe 61: Homemade Pasta with Pancetta and Chanterelles
So, first question, for those of you who are not schooled in the culinary arts...what are chanterelles anyway? I even went back to this question a time or two as came across this recipe and even in preparation for it. I finally looked it up. Chanterelles are a dainty and curly wild mushroom. Please get a trained field guide to identify your own, I'm only going by what they look like dried. The recipe called for fresh, but no one had them. So I spent more on mushrooms than I do on meat for a week, sometimes two and I prepared to make this recipe.
Next, hand-made pasta-I did want to use the ravioli, but it was all gone. This sauce could be really good over the sweet potato ravioli. Back to the hand-made pasta. I don't own a pasta roller, its all by hand. These are the days a girl learns what she's made of and begins to feel like the tea bag she pours hot water over in the morning. I began making the dough on Tuesday night, but due to some form of failed time management, it became too late to work with it. I refridgerated it overnight, and last night,the pasta didn't wish to be worked. I'm not sure if it hadn't come up to room temperature enough, or if it was too dry. I did use gold medal wheat flour as that was what I had on hand. I didn't purchase Red Fife Flour from Anson Mills. I thought about it, but it would take time to get here, and the local grocer's provide Bob's Red Mill-which I could have used. However, I had a bag and a half of wheat flour on hand, and decided it would be fine enough. I started the pasta over tonight, and decided to work it through from start to finish. Luckily, a kind-hearted friend had pizza and offered me some as my stomach began to growl shortly after I started. Its much easier to pound pasta dough for ten minutes on a full stomach than on a growling one. Alas, I'll get back to the recipe.
I find recipes to be a little tricky sometimes. They rarely ever say set aside 3 good hours for this recipe or work on this 10-15 a day for three days in a row. I love the cooking adventure, but sometimes you wonder if the author/cooks realize how helpful these details would be. If you haven't noticed by now, Hand-made, Hand-rolled pasta is a long process. And I'm wondering if my ten-minute kneading knuckles will forgive me in the morning for doing this to them again and if my shoulders will consider continuous rolling of pasta dough right down to the size of a dime a work-out or a punishment. However, if you have worked up a good mad and can envision someone's face in pasta dough, or simply wish to carve it in, you will most likely be successful in making dime-thin pasta. Me, I had already had a fair amount of stress-relief and gave considerable thought to borrowing my seven year old niece who rolls out paper thin tortillas every time. But just like life, pasta must be conquered with a plan or a good bout of madness.
Right, so you've heard about pasta twice now-and I think I'm done with the pasta parts of this for a while. So, now, onto the good stuff, pancetta. Fatty, salty, yummy, bacon or side pork taken to an entirely new level. If you cannot find pancetta, you can use side pork. Pancetta is even slightly more tender, and you can tell the difference, if its cooked well. Its more work to cut into a quarter inch dice than I thought, but I think I need to sharpen my knives. I'm not entirely surprised there, I do use them often. It leaves me tempted to go buy my own Giada Santoku knife. But alas, knife woes aside, I crisped the pancetta and set it aside. I added the olive oil and minced shallots to the pan and sauteed until slightly wilted. I added the chanterelles and some fresh thyme leaves and sauteed another moment. Then I poured in the white wine and let it reduce.
Meanwhile, my water was boiling for the pasta, so I dropped it in to cook while the wine reduced by half. The recipe had more wine than I did tonight, but not much more. Once the pasta was ready, I I scooped it into the strainer and began the second batch. Then I added heavy cream to the sauce and sea salt and fresh ground black pepper. And I removed the second batch of pasta to cool with the first.
When the sauce was ready, after about ten minutes, I tossed the pasta with it, and tasted, pretty good. I like all things going into the sauce, so I'm not surprised that I like it, but the flavors work together very well, better than I expected. I'm always pleased when that happens. I expect this will make a very good lunch over the next couple of days.
And with a little planning, and effort, and a few minor sacrifices-dried chanterelles instead of fresh, and kneading two batches of pasta because I can be a perfectionist, I made myself a lovely batch of lunches I would never had made were it not for this book and this blog. The flavors still mingle very well on my tongue, though my shoulders are deciding they may have been pushed a little hard. But with a little TLC and some planning and guidelines, it looks like my life is starting back on the track I want it on. There will still be work and planning such as with the pasta dough, and sometimes having to give the dough itself some TLC before your knead it for ten minutes straight, but when you put your heart into it, you get the most out of it.
I will definitely make this dish again, just not this month;-).
Until we meet again,
Tatiana
Next, hand-made pasta-I did want to use the ravioli, but it was all gone. This sauce could be really good over the sweet potato ravioli. Back to the hand-made pasta. I don't own a pasta roller, its all by hand. These are the days a girl learns what she's made of and begins to feel like the tea bag she pours hot water over in the morning. I began making the dough on Tuesday night, but due to some form of failed time management, it became too late to work with it. I refridgerated it overnight, and last night,the pasta didn't wish to be worked. I'm not sure if it hadn't come up to room temperature enough, or if it was too dry. I did use gold medal wheat flour as that was what I had on hand. I didn't purchase Red Fife Flour from Anson Mills. I thought about it, but it would take time to get here, and the local grocer's provide Bob's Red Mill-which I could have used. However, I had a bag and a half of wheat flour on hand, and decided it would be fine enough. I started the pasta over tonight, and decided to work it through from start to finish. Luckily, a kind-hearted friend had pizza and offered me some as my stomach began to growl shortly after I started. Its much easier to pound pasta dough for ten minutes on a full stomach than on a growling one. Alas, I'll get back to the recipe.
I find recipes to be a little tricky sometimes. They rarely ever say set aside 3 good hours for this recipe or work on this 10-15 a day for three days in a row. I love the cooking adventure, but sometimes you wonder if the author/cooks realize how helpful these details would be. If you haven't noticed by now, Hand-made, Hand-rolled pasta is a long process. And I'm wondering if my ten-minute kneading knuckles will forgive me in the morning for doing this to them again and if my shoulders will consider continuous rolling of pasta dough right down to the size of a dime a work-out or a punishment. However, if you have worked up a good mad and can envision someone's face in pasta dough, or simply wish to carve it in, you will most likely be successful in making dime-thin pasta. Me, I had already had a fair amount of stress-relief and gave considerable thought to borrowing my seven year old niece who rolls out paper thin tortillas every time. But just like life, pasta must be conquered with a plan or a good bout of madness.
Right, so you've heard about pasta twice now-and I think I'm done with the pasta parts of this for a while. So, now, onto the good stuff, pancetta. Fatty, salty, yummy, bacon or side pork taken to an entirely new level. If you cannot find pancetta, you can use side pork. Pancetta is even slightly more tender, and you can tell the difference, if its cooked well. Its more work to cut into a quarter inch dice than I thought, but I think I need to sharpen my knives. I'm not entirely surprised there, I do use them often. It leaves me tempted to go buy my own Giada Santoku knife. But alas, knife woes aside, I crisped the pancetta and set it aside. I added the olive oil and minced shallots to the pan and sauteed until slightly wilted. I added the chanterelles and some fresh thyme leaves and sauteed another moment. Then I poured in the white wine and let it reduce.
Meanwhile, my water was boiling for the pasta, so I dropped it in to cook while the wine reduced by half. The recipe had more wine than I did tonight, but not much more. Once the pasta was ready, I I scooped it into the strainer and began the second batch. Then I added heavy cream to the sauce and sea salt and fresh ground black pepper. And I removed the second batch of pasta to cool with the first.
When the sauce was ready, after about ten minutes, I tossed the pasta with it, and tasted, pretty good. I like all things going into the sauce, so I'm not surprised that I like it, but the flavors work together very well, better than I expected. I'm always pleased when that happens. I expect this will make a very good lunch over the next couple of days.
And with a little planning, and effort, and a few minor sacrifices-dried chanterelles instead of fresh, and kneading two batches of pasta because I can be a perfectionist, I made myself a lovely batch of lunches I would never had made were it not for this book and this blog. The flavors still mingle very well on my tongue, though my shoulders are deciding they may have been pushed a little hard. But with a little TLC and some planning and guidelines, it looks like my life is starting back on the track I want it on. There will still be work and planning such as with the pasta dough, and sometimes having to give the dough itself some TLC before your knead it for ten minutes straight, but when you put your heart into it, you get the most out of it.
I will definitely make this dish again, just not this month;-).
Until we meet again,
Tatiana
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