“The only thing that will make a souffle fall is if it knows you're afraid of it.” James Beard

Souffle's are notoriously temperamental, or so I am told, as it is common knowlege.  Having an overload of egg whites I decided to make one.  It was not as difficult as everyone says.  Let me start with what I could have improved on.  I think that using ramekins or a souffle pan instead of a spring form pan would give better temperature evenness.  I also think I over compensated for the temperature discrepancy in my oven and had it too hot which created a kind of tough exterior.  Barring those two issues I look forward to making souffles in the future.  Those of you who know me know that I consider recipes mere guidelines and have a hard time following them.  After consulting the WorldWideWeb, the Joy of Cooking and a number of other resources I determined my course of action.  Trying to write it down sounds like a lot of steps, but the hardest part is not peeking as my oven door does not have a window.  I will try to give the best approximation of what I did though I would probably suggest following a proven recipe your first time.

BACON STILTON SOUFFLE

INGREDIENTS

1/2 rasher bacon

1/4 c flour

2 c milk

4 oz stilton

1/2 t pepper

8 egg whites

1 T butter

1/4 c bread crumbs

DIRECTIONS

1)  preheat oven to 375

2)  chop up and cook bacon

3)  mix flour to cover bacon

4)  mix in milk and bring to boil stirring frequently

5)  turn off heat and stir in cheese and pepper to melt it and cool sauce

6)  use butter to completely coat inside of souffle pan then coat with bread crumbs to cover and shake out excess

7)  beat egg whites to stiff peaks

8)  gently fold egg whites into bechamel in 3 additions

9)  pour mixture into souffle pan

10)  place souffle pan in a pan to make a water bath

11)  place in oven and put 1-2" of water in pan

12)  bake for approximately 1 hour- do not peek before 30 minutes

13) souffle is done when the top is dry and firm

14) remove from oven and serve imediately as the souffle starts falling the moment it is removed from the oven

Julia's Biscotti

This comes from my beloved mother in law.   This biscotti will last for a week easily, if you don't eat it all first. It has only lasted more than a few days in my house because it was misplaced. INGREDIENTS 1/2 c butter 2 T olive oil 3 egg yolks 3 eggs 1 1/2 c sugar ( I prefer the rich flavor of raw sugar) 1 T anise seed 1/2 T vanilla 1/2 t almond extract ( if almond is not a good option try anise extract instead) 5 c flour 5 t baking powder  3/4 t salt DIRECTIONS 1)  preheat oven to 375 2)  melt butter and cool by adding olive oil 3)  beat eggs until soft and foamy 4)  mix sugar into eggs until thickened and lemon color 5)  mix in oil butter mixture then slowly add anise seed, vanilla and almond extract 6)  sift together flour, baking powder and salt then mix into wet ingredients in about 3 additions 7)  divide dough into half and like cookie sheet with parchment paper 8)  form two long, flat bars the length of the cookie sheet and bake for 20 minutes 9)  cut each bar crossways into 16 cookies and lay on cut sides then bake for 10 more minutes 10)  cool and serve

SPIN-ART-CRAB stuffed BABY BELLAS aka spinach, crab, artichoke stuffed mushrooms

Fish Friday rolled around again and two of the people I am feeding are fickle teenagers.  One does not like sea food and the other does not like greenery.  So I have a challenge sent forth.

I could not find a similar recipe that did not contain bacon.  I would have loved to add bacon but that would require confession and I try to go into that little box as infrequently as possible.

Spin-Art-Crab-Shrooms

INGREDIENTS

12 stuffing sized portabella or other mushrooms of choice, about 2" across

1 lb (16 oz) crab meat

1 10 oz package frozen, chopped spinach

1 (14 oz can) artichoke hearts

1 small sweet onion

4 oz asiago or other hard Italian cheese

1 c panko, Japanese bread crumbs

1 t garlic

1 t salt

1 t pepper

1 t dill weed

1/2 t nutmeg

2 eggs

1 lemon

DIRECTIONS

       Preparations

*  Mushrooms-pull stems and spoon out gills, reserve

*  Crab-put in colander to drain as much liquid as possible and sift for shells

*  Onion-small dice

*  Spinach-thaw and squeeze as much moisture as you can from it

*  Artichoke Hearts-drain and chop as finely as possible

*  Asiago-grate

*  Lemon-juice

     Assembly

*  Preheat oven to 350

*  Place mushrooms, cap side down in a large casserole pan, putting stems between

*  Combine all ingredients except mushrooms and half of Asiago and mix until evenly combined

*  Evenly stuff mushrooms with mixture and top with remaining Asiago

*  Bake for 30-60 minutes, until the tops are golden brown

*  Let cool for 5 minutes before serving

NOTES:

Everyone loved this except for my husband.  He did not think the crab came through.  But with the success of feeding two finicky teenagers foods they do not like and having them want it again I will call this a success.

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Pasta with Sardines

Today I am practicing "pantry cooking".  What that means is that I am only going to purchase things as *absolutely necessary*.  Since we do meatless Fridays and most of the canned fish in our panty is sardines I decided to look through an Italian cookbook and find a sardine pasta dish.  I of course modified it due to ingredients and now my husband has a suggestion for the left overs.


PASTA with SARDINES

INGREDIENTS:
4 4 oz cans of whole sardines in olive oil (wild planet is preferred)
1/2 c flour
12 oz whole wheat pasta
2 T prunes, chopped
1/2 c pine nuts
1 T dill weed
1 lg sweet onion
1 t garlic, minced
Olive oil
salt
2 oz Parmesan grated


DIRECTIONS
*  Bring Pasta water to boil with 1 T salt
*  Soak prunes in 1/2 c hot water
*  Drain sardines in a colander
*  Dice onion and saute in 2 T olive oil until you get moderate carmelization
*  Add garlic, dill, pine nuts, prunes with water and stir while cooking until water evaporates then remove from heat
*  Cook Pasta then drain and mix with above mixture
*  Heat pan and add 2 T olive oil
*  Dredge sardines in flour
*  Cook sardines on each side until golden brown
* Plate pasta, top with Sardines to desire then grated Parmesan

I suggest serving this with a nice Chardonnay or a sweet Riesling.
In a few days I will reheat the left overs with a nice cream or alfredo sauce, per my husbands tastebuds and I will update then.


I hope this inspires you to modify dishes to work with your pantrys stock.

Anthoinette

Clams in Vodka Sauce with Linguine

Ever since I have heard of "vodka sauce" I have really wanted to find a recipe and try it.  Today was just the day.  It had cooled down enough so that crab cakes were off the menu, but it was still too warm for Cioppino.  Not to mention the Raging Mr. was stuck on clams.

Clams in Vodka Sauce with Linguine
This batch serves 8

INGREDIENTS
1 lb linguine
1/2 c butter
1/4 c salt
1/4 c cornmeal
1/2 T crushed red pepper flake
1 medium red onion
6 large Roma Tomatoes
1/4 lb crimini mushrooms
1 T minced garlic
1 T capers
1 c Vodka
1 c heavy whipping cream
5 lb clams in shells
1/4 lb Parmesano Regiano-grated
1 loaf favorite rustic bread

DIRECTIONS

*  Put clams in a large bowl with 3 T salt, 1/4 c cornmeal and enough cold water to cover
*  Dice onions and slice mushrooms then saute in butter
*  Dice tomatoes and add to onions and mushrooms
*  Add 1 t salt, 1/2 T crushed red pepper, 1 T capers along with 1 T minced garlic
*  Cook over medium heat for 10 minutes stirring every couple of minutes
*  Put pasta water on to boil with 2 t salt
*  Add Vodka continue to cook for 20 minutes or until vodka flavor mellows
*  Add whipping cream to sauce and bring to boil
*  Drain and rinse clams and stir into sauce
*  As clams open pull from sauce
*  Cook pasta until al dente, rinse and lightly coat with oil
*  Pour sauce and clams over pasta to serve
*  Serve with grated Parmesano Regiano and rustic bread

Greek Pasta

One of my favorite variations of Greek Salad is Greek Pasta

INGREDIENTS

1/4 c artichoke hearts
1/4 c kalamata olives-pitted
2 roma tomatoes
1bell pepper
1/4 c mushrooms
1/4 c red onion
2 T balsamic vinegar
2 T olive oil

2 clove garlic
1/4 t marjoram
1/4 t basil
1/4 t oregano
1/4 t thyme

1/4 t salt

1/4 t crushed red pepper
4 oz feta

12 oz rotini

DIRECTIONS

1)  cook rotini until almost al dente

2)  thinly slice red onion and mushroom

3)  julianne bell pepper

4)  quarter artichoke hearts

5)  dice tomato

7)  mince garlic

8)  gently saute onion, mushroom, garlic, bell pepper and tomatoes with olive oil, salt, marjoram, basil, oregano, thyme, and crushed red pepper until you start to see light carmelizaion

9)  add artichoke hearts, kalamatas and balsamic until hot

10)  crumble feta over the top to serve

Mojitos

I am not one to normally post cocktails.  After trying to find the right Mojito recipe for Aurora I had to post it.

INGREDIENTS
1/2 lime
4 large mint leaves
1 T simple syrup 2:1 raw sugar:water
1 1/2 oz rum
4 ice cubes
1/2 c seltzer water

DIRECTIONS

1)  quarter 1/2 lime

2)  put 3 lime wedges, mint leaves and simple syrup in glass and use a muddler to juice lime and bruise mint

3)  add ice

4)  pour rum over ice followed by seltzer water

5)  stir if necessary, serve while still cold

Fresh fig summer salad

If you have never had fresh figs you are missing a delight that is only in season for a short time.   This salad has a delicate balance that starts with the delicate sweetness of fresh figs and combines it with, salty, bitter and sour that is topped off with the creaminess of the manchego.

INGREDIENTS
1 lb fresh green figs
1/4 lb manchego
4 oz prosciutto
12 oz baby european greens, spinach or other slightly bitter salad mix
2 T balsamic vinegar
2 T honey
2 T spicy mustard

DIRECTIONS

1)  wash greens and empty into bowl

2)  cut prosciutto into thin strips and sprinkle over greens

3)  quarter figs and spread on greens

4)  mix honey, mustard and balsamic and drizzle over salad

5)  shave manchego over top of salad

6)  serve immediately


NOTES

If you are unable to get fresh figs you might want to try bartlett pears and make certain to use fruit fresh or a lemon water mixture to avoid browning.

If prosciutto is unavailable or not desired I would try anchovies.  Ham would give a similar flavor but would not be as salty

Chimichurri

From my research it appears to me that in Argentina they only use salt to season their red meat because they top it with a flavorful sauce called chimichurri.  Like many things chimichurri is highly regionalized.  I have found numerous recipes for it.  The things they all have in common are; an acid which is usually red wine vinegar or lemon juice, oil, and herbs and spices galore.  Tonight between Aurora and myself we came up with a keeper that, hopefully, will bring tears to any native Argentinians eyes.

INGREDIENTS
6 clove garlic
1 shallot
1/2 bunch parsley
2 lemons
1/2 t salt
1 t crushed red pepper
2 T olive oil

DIRECTIONS
1)  zest 1 lemon and juice both

2)  combine lemon zest and juice with all other ingredients in a food processor and chop until minced

3)  refrigerate until served



I hope this brings new life to your grill.

                                                     Anthoinette

Cheaters Nachos

I call these cheaters nachos because they are not 100% home made.  Making these Aurora witnessed me opening more cans than she has ever seen me open before.

INGREDIENTS
1 lb pork, chopped into 1/2" cubes
1 can El Pato
1 lime
1 red onion
1 16 oz can black beans
1 16 oz can black refried beans with Jalepeno
1/2 t salt
1/4 t pepper
1 c sour cream
1 c guacamole
1 c grated cheddar
1 c salsa
1 12 oz bag tortilla chips

DIRECTIONS

1)  Thin slice onion and start to cook on medium heat , occasionally stirring, until carmelized

2)  Lightly salt and pepper pork and cover with juice of 1 lime.  Cook on high heat until lightly browned.  Lower to medium heat and pour in El Pato.  Continue to cook on medium, stirring occasionally until sauce is almost dry.

3)  Heat refried beans, drain black beans and add to refried beans.  Heat bean combination until boiling.

4)  Spread chips onto 4 large plates.  Then top with equal amounts, in the following order, beans, pork, cheddar, onions, guacamole, salsa and sour cream

5) Serve.

Greek Salad

Greek salad has long been a favorite of mine in any number of forms.  This is a salad that has a mix of strong, mild, sweet and briny flavors that mix into a perfect balance.

INGREDIENTS

12 oz spinach, romaine or other hearty lettuce
1/4 c artichoke hearts
1/4 c kalamata olives-pitted
1 small cucumber
1/4 c  grape tomatoes
1bell pepper
1/4 c mushrooms
1/4 c red onion
1 lemon
2 T olive oil
1/4 t marjoram
1/4 t basil
1/4 t oregano
1/4 t thyme
4 oz feta

DIRECTIONS

1)  wash and roughly chop lettuce

2)  thinly slice red onion, cucumber and mushroom

3)  julianne bell pepper

4)  quarter artichoke hearts

5)  juice lemon

7)  crumble feta

8)  combine all ingredients, toss to dress then serve

The Confessional-not just for breakfast anymore... also known as bacon, donut french toast and eggs with blueberry maple syrup

Deep within my guilty Catholic roots lives a love for decadence and gluttony.  Not that you would notice if you have been reading my blog.

This breakfast was started with leftover donuts from our after church reception.  As if making donuts into french toast was not enough (I blame my husband and father-in-law for the next part)  on vacation with my in-laws we were eating a plethora of bacon and (due to certain peoples weakness for donuts) we had extra donuts.  At this time I thought i had perfected the  donut french toast, made with bacon drippings and served with bacon and eggs.  With my husband about to travel I always spoil him.  You must remind them why they want to come home and make them look forward returning.  I can now say I have perfected the confessional with the addition of blueberry maple syrup.  Your cardiologist will thank me when you get their bill.  To the Raging Mother-in-law I apologize.

This serves 4

INGREDIENTS

1 rasher (3/4 lb)  bacon

6 donuts

1 dz eggs

1 c milk

1 c blueberries

1 c maple syrup

DIRECTIONS

1)  Beat 6 eggs and 1 c milk together 

2)  Put blueberries and maple syrup in a small saucepan and bring to a rolling boil then remove from heat

3)  Cut donuts in half as you would bagels and place, crust side down, in a 13x9 and pour egg & milk mixture over them, making certain to wet the sliced sides, flip after about 10 minutes

4)  Cook bacon to desired doneness, remove from pan, drain and reserve most of the grease, leaving 

     1-2T in pan

5)  Keeping the bacon pan on medium to medium hi put as many donut halves, cut side down, as will

     comfortably fit

6)  After cooking for about 2-3 minutes, when a good brown crust has formed flip the donuts, repeating

     with the second side, removing them from the pan when the appropriate crust has formed

7)  After removing donut french toast from pan pour in about 1 T bacon drippings and prepare remaining eggs as desired.

8)  Serve this (bacon, eggs, and donut french toast topped with blueberry maple syrup) with a song in your heart and joy for sinful indulgence

CRAB CAKES

Not only do I need to be inspired by the food I cook with, but I need to love the final product.  I have had several trials with crab cakes that I have been told were good.  I did not love them.  I finally have the recipe I LOVE!  It is a inspired by the Chicken of the Sea recipe.  These crab cakes are good with either cocktail sauce, or just a touch of lemon.  They are moderately seasoned, moist on the inside and crispy on the outside.

INGREDIENTS:

1 lb lump crab meat
3 egg whites
1 egg
2 T mayonaisse
1 T horseradish stoneground mustard
1 t mustard powder
1 t Old Bay
1/8 t cayenne
1 lemon
1 c panko
3 T bacon drippings

DIRECTIONS
1)  Put crab in a colander to drain

2)  Mix mustard powder, old bay, cayenne and egg whites together and whip until soft peaks form

3)  Juice 1/2 of lemon over crab, wedge remaining half for service

4) Fold mayonnaise, mustard and egg yolk into egg whites

5)  Fold crab and 1/2 c panko into egg mixture

6)  Preheat pan on high

7)  Make crab mix into 2 T patties, then gently roll in remaining Panko

8)  Melt 1 1/2 T bacon dripping in pan, put half the crab cakes in and cover until the first side is golden brown.   Flip the crab cakes and once again cover until golden brown and remove from pan.

9)  Repeat step 8 with second half of crab cakes

10)  Serve with lemon wedges and cocktail sauce

Caesar Dressing

I recently tried my hand at making Caesar Dressing.  Like most other salad dressings the original recipe is lost and trying to come up with one that makes me happy took a few tries.  Last night I served a Caesar for some friends and was told that I needed to share it with the world.  So, here is my Caesar recipe world.

Caesar Dressing

INGREDIENTS
1 egg yolk
1 T capers
1 T garlic powder
1 T mustard powder
1 T pepper
1 can anchovies ( 2 oz preferably in olive oil)
1 c oil, preferably grapeseed, canola or light olive oil NOT Extra Virgin Olive Oil
2 lemons, juice of
2 c parmesean

DIRECTIONS
1)  Put egg yolk, mustard powder, garlic powder, pepper, and capers in a mixer on high speed until capers start getting mashed.

2)  Keep mixer on high and start adding oil in a slow stream.  An emulsion will form and as you add the oil it will thicken into a mayonnaise.  When you have added half the oil cut up the anchovies and add them in while continuing to add the remaining oil in a slow continuous stream.

3)   Once all of the anchovies are mashed mix in the juice of 2 lemons and 2 c grated parmesan.

4)  Let blend in refrigerator for 24 hours before serving.

***NOTES***
Depending on how much dressing you use this will make enough dressing for 6-8 romaine hearts and will keep in the refrigerator for quite some time.

If you want to serve this immediately use fresh garlic and dijon or stone ground mustard instead of the  garlic and mustard powder.

If you do not want to use anchovies replace with 1 1/2 t salt.

Green Waldorf Salad

Waldorf salad is a long time classic that I love to play with.  The part that has always been hit or miss for me is the dressing.  I finally got it right.  Aurora was all over it.

Green Waldorf Salad

INGREDIENTS

1 romaine heart
1 granny smith apple
1 lemon
3 ribs celery
1/4 c cashew chunks
1/4 c craisins
2 T honey
1/4 c mayonnaise
1/4 c plain yogurt or sour cream
1/1 rosemary

DIRECTIONS

1)  zest and juice lemon

2)  put half of the lemon juice in a bowl with 3 c water (for apple)

3) dice apple and put in lemon water

4) thin slice celery across the stock

5) mix lemon zest, remaining lemon juice, honey, mayonnaise, yogurt and rosemary together to make dressing

6) drain apples and mix into dressing with celery, cashews and craisins until coated

7)  serve on top of romaine

garlic smoked pork...Charming approved "the Feast Hall" Spice Rub

I have heard different ideas of things to insert into your meat, including lardons (matchsticks of bacon) and garlic.  The other night I decided to put it into practice.  It turned out quite well.  As the title of this post says, it is "Charming approved".

Garlic Smoked Pork

INGREDIENTS

 2 lb pork loin or other pork roast
1/4 c Spice Rub
6 clove garlic

DIRECTIONS

1)  peel garlic and cut cloves in halt to make splinters

2)  pierce the roast 12 times a little more than halfway through, with a paring knife and insert half a clove of garlic into each, pushing it in as far as you can

3)  coat roast in as much Spice Rubhttp://www.thefeasthall.com/our-spice-rubs.html as you can get to cling to it

4)  Smoke it at about 200-250 for 2-3 hours
     ***If you can not smoke it I would recommend using a small amount of liquid smoke or a smoked seasoning like smoked paprika to help make the flavor richer***

4) ALTERNATIVE  If you do not have the capability of grilling the roast I would cook it at 225 for 2-3 hours, until it is done to your liking.

It will be worth the wait.

I hope this inspires you to try stuffing your meats.

Anthoinette

Red Quinoa

Tonight the Raging Mr. and myself had dinner with Tess, her family and other close family.  The menu was as follows:
Baby Purple Artichokes braised in olive oil, white wine and garlic

Stuffed Squash Blossoms with Baby Squash

Red Quinoa with lemon and herbs

Boneless Pork Chops

The two items that everyone OOOO'd and AWE'd over were the quinoa and the stuffed squash blossoms.  Tonight we cover the Quinoa.

I know Quinoa sounds exotic.  Quite honestly I was concerned about serving it to my husband as he does not always respond well to new foods, especially "healthy" alternatives.  We tried it for the first time the other night and he said it reminded him of rice.  The beauty of Quinoa is that it is gluten free and 53 on the glycemic index.  One of the most memorable comments at dinner was that if it is not seasoned Quinoa can taste like moist sawdust (EWE!!!).

Red Quinoa

Ingredients

1 c Red Quinoa
2 c water
1 lemon
1/2 T garlic, minced
1/2 t salt
1/2 t pepper

Directions

1)  Put 1 c Quinoa, 2 c water, 1/2 T garlic and the juice of half the lemon into a 1 1/2 qt sauce pan.  Cover and bring to a boil.

2)  Simmer for about 15-20 minutes.

3)  Adjust flavor with juice from the second half lemon, salt and pepper.

4)  Stir and let sit for 5 minutes before serving.



I hope this inspires you to try Quinoa and other alternative grains.

Charmings Colcannon a.k.a. Mashed Potatoes with Bacon and Scallions

Aurora and I have been very busy girls.  So Charming and the Raging Mr. spoiled us with a St. Patty's day feast.  I have to start by saying the corned beef was a treat that I had not had in about 7 years due to nitrates.  Fortunately Trader Joes carries uncured corned beef.  It is GOOD!

St. Patty's day menu
cheddar and porter cheese
beer bread
corned beef cooked with Guinness and onions
braised leeks
mashed potatoes with bacon and scallions
Guinness gravy

I will probably post other parts of the meal later.  The part that impressed me the most was the mashed potatoes.  I immediately picked the boys minds on what they did and now I share it with you.

Ingredients

3 lb yukon gold potatoes
1/2 c butter
1/4-1/2 c milk
1 t pepper
1 1/2 t salt
1/2 lb bacon
4 scallions

Directions

1)  bake potatoes
2)  chop up bacon and cook until lightly crispy, save drippings and set bacon to the side
3)  add potatoes to a heated stock pot and mash until there are no lumps
4)  chop scallions
5)  mix salt, pepper and butter into potatoes
6)  mix milk into potatoes until desired consistency is reached
7)  mix in bacon and scallion and adjust salt and pepper to taste

I hope this inspires you to have fun with your food and make the ordinary extraordinary.

Anthoinette

Alfredo trials part I

Tonight I had some beautiful artichoke ravioli in the refrigerator that was looking at me longingly.  I decided that it needed a good Alfredo sauce and asparagus to go with it.  Strangely enough all of my cookbooks failed me.  I looked through 2 Italian cookbooks, one of my old culinary school textbooks and even brides guide, which is usually a fabulous go to.  I ended up going online and finding several different versions which I considered blasphemous for differing reasons.  I ultimately found one that I could work with at food network.  Giada has an interesting version which will require more work before I am fully happy with the results.  Considering that all of my go to's failed me...

For starters I had to cut the recipe to 1/4 of its original quantity
2/3 c heavy whipping cream
2 T lemon juice
3T butter
1/2 c parmesan
1/2 T lemon zest
pinch each, salt, pepper, nutmeg

Then I played

2/3 c heavy whipping cream

2 T lemon juice

3T butter

3/4 c pecorino romano

1/2 T lemon zest

2 oz proscuitto

pinch each, salt, pepper, nutmeg

I followed Giadia's directions

pour 1/2 of cream into pan, mix with lemon juice, add butter and stir over medium heat until butter is melted.

I make cheese using lemon juice and milk.  Everything in my knowledge said the cream should curdle. To my amazement, it did not.  I removed it from the heat and cooked the pasta.  I pulled the cooked raviolis from the pan and stirred them in adding the rest of the ingredients.  It got a bit weird for a couple of reasons.

Part of Gadias directions requires the heat from the pasta to help cook the sauce.  The second issue is that ravioli does not hold up to that abuse.

Needless to say I will revisit this.  The things I will try differently are as follows:

1)  half the lemon juice and do not use the zest

2)  finish cooking the sauce in the pan and pour on top of the pasta

3)  I may add more of whatever hard Italian cheese I desire.  I am currently undecided on this

4) get rid of the salt and add more pepper and nutmeg

Other than that I would call this a fairly successful trial.  It is just going to take a little more play.

I hope this inspires you to try something new and just have fun playing.  The worst that can happen is you have to order Pizza.

Anthoinette

Miso Mahi Mahi

Continuing on with the Friday fish tradition this week I was inspired by a beautiful Mahi Mahi a wonderful Miso soup mix I found.  Thank you Trader Joes.  This is a well balanced meal in itself and does not require more courses or accompaniments.

Miso Mahi Mahi

Ingredients

1 lb Mahi Mahi
1 lb parsnips
1 small red onion
1 lb asparagus
1 T sesame oil
6 c Miso soup (enough mix to make)
2 T sriracha or other pepper/garlic sauce
1 T hoisan
1 t grated fresh ginger
1 t garlic
100 g rice noodles

Directions

1) julianne onions, peel and cut parsnips into coins, cut asparagus into 1 1/2" lengths after snapping the ends

2) Saute onions and parsnips in Sesame oil until onions become partially transparent

3)  Bring Miso soup to a boil, turn off heat, put fish in and cover

4)  Mix sriacha, hoisin, ginger and garlic into parsnips and onions

5)  Evenly spread asparagus on top of parsnips and onions and cook for 3 minutes more then stir to combine

6)  Evenly divide parsnip mix into 4-5 bowls, topped by equal amounts of uncooked noodles then fish then miso and serve

NOTES:

I realize that some of these items may be seasonal in your area or just hard to get so here is a substitutions list:

Miso soup-fish or vegetable stock

Parsnips-carrots

Mahi Mahi- just about any fish, rock fish, salmon, cod, halibut

Rice noodles-speghetini

I hope you enjoy this detour into fusion cuisine as much as my friends and family did.

Anthoinette

Sea Urchin

This morning I went to the farmers market and saw a beautiful sea urchin for sale.  I have not tried it before but it is all the rage right now.  So, I decide to try it.

Sea Urchin take one...

I tried cutting it open.  I have seen people on T.V. cutting the top off of it.  I tried unsuccessfully.  I decided to cut it open horizontally.  Inside were a lot of black viscus stuff, some smooth blackish panels and some orange caviar looking stuff and at the bottom is this funny bony portion that I have no idea what to do with.

To the internet I went.  What I found out on the internet is first that I tried cutting open the wrong side and that the only part I wanted to keep was the orange caviar looking stuff.

During the process of opening and cleaning the Sea Urchin to get the precious Uni this dark liquid went every where and stained my counter and hands.

At the farmers market I was told to either eat it plain or add some lime to it.

Four of us tried it both with and without lime.  It is a delicate, slightly sweet flavor.

Though none of us cared for it we are happy we tried it just to find out what the hype was all about.

Antoinette

Cocktail Sauce

Last Friday we did crab cakes with cocktail sauce, springtime spinach salad sans bacon, and artichokes.        I still need to play with the crab cake recipe.  But, the cocktail sauce was wonderful.  The easy way to make cocktail sauce is equal portions of ketchup and horseradish, which works well but...
I got a little creative and it was worth it.

Cocktail Sauce

Ingredients

5 T Ketchup
5 T Horseradish
1 t Worchestershire Sauce
1/2 t salt
1/2 t cayenne
1/2 t garlic
1 t lemon juice

Directions

1)  mix all ingreidients

2)  let sit for at least 15 minutes to meld all the flavors before serving

I hope you try this next time you need some cocktail sauce.

Anthoinette

Peach Sangria

Aurora and I set out to make Bobby Flays White Peach Sangria when we discovered we did not have all of the required ingredients.  So we did what we do best and improvised and came up with a darn good sangria.


Peach Sangria

Ingredients

1 c pineapple juice
1 c peach juice
1 c orange juice
1/4 c sugar
1/2 c brandy
1/4 c triple sec
1 750 ml bottle white wine

Directions

1) mix all ingredients until sugar is disolved

2)  chill before service

Provolone

I was fortunate to find that Trader Joes carries cream line milk.  It is not quite as good as raw milk, but for half the price and only a slightly lesser quality I am quite happy with my find.

I finally belted down and on a whim I made Provolone with 1 gallon of cream line milk and 2 cups of buttermilk.

Here is the process

Heat the milk to 97 degrees, sprinkle the thermophilic powder over the top, let set for 2 minutes then stir in and let ripen for 60 minutes.

Add 1/4 teaspoon lipase powder that has been disolved in water for 20 minutes, stir in and let set for 10 minutes

Mix in 1/4 teaspoon rennet and let set for 20 minutes

Cut the curd into 3/8 inch cubes and let set for 10 minutes

Heat and stir the curds while heating it to 144 over 45 minutes and let set for 15 minutes

Remove the curds to a colander and let it sit above the whey, covered for 30 minutes

Then you move onto the stretching process and this is where things, once again, do not go quite right

So, I gloss over the stretching process, put the curds in a mold and squeeze out the extra whey for about half an hour with 5 lbs of pressure

Then I brine it in a solution of 1 lb kosher salt and 2 quarts water for 2 hours

I have to say it turned out pretty well, with the exception of the stretching thing.  Though I think I know where I went wrong.  I think that instead of going for short, cubes of curd I just need to make long curds and see if they pull well.

The experiment will be duplicated sometime in the future using the longer curds and hopefully that will fix my stretching issue.

Anthoinette

Bread Pudding

My husband hates bread pudding, french toast and rice pudding because of the texture, and the raisins, but mostly the texture.  I finally made a bread pudding that he will not only willingly eat but asks for more!

Donut Pudding

Ingredients
3 eggs (2/3 c)
2/3 c milk
1/2 t cinnamon
1/4 t clove
1/4 t nutmeg
1/4 t allspice
1/4 t ginger
1 t vanilla
1/4 c brown sugar
3 cake donuts
4 fluffy donuts
1 t butter


Directions

1)  Preheat oven to 350

2)  Mix all ingredients except donuts and butter until homogenous

3)  Cut the donuts into 8th

4)  butter an 8" square bake pan

5)  put donuts in buttered pan then pour liquid mixture over it and press donuts into mixture until it is absorbed into all the donut chunks

6) bake at 350 for 1 hour

7)  let cool for 5-15 minutes before serving, preferably with icecream

I hope your family enjoys this too.

Anthoinette

Fish Wild v. Farm raised

My last post discussed how I really only want to eat wild caught fish.  The reality is that some farmed fish, especially salmon, are less nutritious than farmed fish.  My husband pointed out that some fish are actually farmed in their native environment.  So, I did some research...

When the topic of wild v. farm raised fish is brought up there are a lot of concerns about the nutrition of the seafood, the sustainability and the impact on the environment.

From what I have found clams, mussels and oysters are fine if they are farmed.  The consensus is that they are raised in their native waters and clean the water around them.  Like many other fish you really want want to avoid these shellfish if they are from China or Latin America due to pollution.

I have found this link to pocket guides that I think give you the best option for making the best decision for your seafood purchases.  It is called the pocket seafood guide and they are made for different regions.  You can get them here or it also comes as a smartphone app at no cost.  

I hope this helps make you happier about the seafood you eat like it will for me.

Anthoinette

Fish on the rocks a.k.a. drunken rockfish

Every Friday from now until perpetuity we will be having fish.  I will say that living on the coast I expect to be able to find fresh, wild caught fish all the time.

Not so much....

Today my choices were either Ahi or Rock Fish.  The Rock fish was not only much more affordable, but also something I had not cook with before, so the adventure begins....

Fish on the Rocks

Ingredients

2 lb rockfish
1 T olive oil
1 t salt
1 t pepper
1 lemon, zest and juice
1/2 c vodka
1 t dill
1/2 t garlic
1/2 t chipotle
2 T capers
3 T butter

Directions

1)  preheat oven to warm

2)  heat olive oil in a large saute or fry pan on med high heat

3)  lightly season both sides of fish with salt and pepper

4)  cook fish on each side for 3 minutes on each side

5)  turn off oven and put fish on a cookie sheet in the oven

6)  turn off heat and mix remaining ingredients in pan until butter is melted

7)  put fish on a platter and serve with sauce over the top


This dish as been described as lightly savory with a touch of natural sweetness.  I hope you enjoy trying it in your kitchen as well.

Anthoinette

Chevre

I found some creamline goats milk at Trader Joes.  I just had to get it to make cheese.  As I was futzing on the internet I ran across an easy Chevre recipe.

The recipe is pretty simple.  You heat the goat milk to 185 then add 1 T lemon juice per cup of milk and stir for a few minutes then strain through cheese cloth and hang in the cheese cloth for 1 1/2 hours then mix with a little salt and herbs if desired.

I used the juice of 2 lemons which came to about 3 T of lemon juice and tried at 185, but it just did not perk.  Remembering previous adventures I tried between 200 and 205 and it started to perk.  I kept it in that temperature range for about 10 minutes, until it did not appear to be making any more curd then poured into my cheese cloth and hung it for 1 1/2 hours.

It is dryer than I expected and very lemony.  I did not think salt and herbs would be good with it so I put it in a mold in the fridge.  I think I will mix it with honey and use for a fruit desert or make a small cheese tart with it.

Either way it is not what I had expected or hoped for, but, I will have fun with it all the same.

Anthoinette

If you wish to make comments on any of my posts go to http://ragingfoods.blogspot.com/ find the post and leave a comment.

Royal Macaroni and Cheese

Aurora and Charming love a certain amount of decadence in their charmed life.  This extends to their royal comfort food.

Royal Macaroni and Cheese

Ingredients

                   Skinny                                                    Rich
1 14.5 oz box macaroni noodles                 1 14.5 oz box macaroni noodles
1 1/4 lb sharp cheddar cheese                     1 1/4 lb sharp cheddar cheese
5 1/2 oz chevre                                           5 1/2 oz chevre
1/4 lb bacon                                               1/4 lb bacon
4 jalepenos                                                 4 jalepenos
5 T butter                                                   5 T Irish Butter
5 T flour                                                     5 T flour
5 c milk (2% or whole)                              3 c milk + 2 c whipping cream
1 1/2 t porchini sea salt                              1 1/2 t porchini sea salt (available at LaCrosse Olive Oil Co.)
1/2 t pepper                                                1/2 t pepper
1/4 c porchini mushrooms                         1/4 c porchini mushrooms
                                                                  1/4 c panko


Directions

1)  boil water for pasta and add a little salt, cook pasta for 7 minutes, drain and set aside

2)  cut bacon into 1/2" pieces and cook until squishy

3)  cut up jalepenos and porchinis and saute with bacon, until bacon is crisp, then drain grease and set aside

4) melt butter in pan and mix in flour to make roux then slowly whisk in milk and whipping cream(for rich version) and bring to boil, then drop to simmer

5)  grate cheddar and stir 1 lb into milk mixture

6)  break chevre into piecies and mix into milk/cheese mixture

7)  stir noodles, porchini salt, pepper, mushrooms and bacon into cheese sauce and put into a 13x9" pan

8)  spread remaining 1/4 lb cheese on top
     for the rich version evenly spread panko on top of cheese

9)  bake at 350 for 30 minutes

10)  remove from oven and rest for 5 minutes before serving


I hope you try this and enjoy it as much as I do.

Antoinette

Auroras Spicy Hummus

I previously posted a very nice and basic hummus.  This recipe comes from Aurora and has big bold flavors.  The first time I had it I could not stop myself from eating all that was in front of me.



Auroras Spicy Hummus

Ingredients

2 15 oz cans chickpeas(garbonzo beans)
8 t garlic
1/3 c tahini
1 large or 2 small lemons, juice of
1 T kosher salt
1/2 T cumin
1 t coriander
1/3 c water
1/4-1/2 c extra virgin olive oil
paprika

Directions

1) Rinse garbonzo beans and set about a dozen to the side

2) Juice the lemon

3) mix garbonzo beans, garlic, tahini, lemon juice, salt, cumin, coriander, water and 1/4 c olive oil in food processor, slowing adding enough olive oil to make creamy

4) let sit for at least 15 minutes

5) garnish with garbonzo beans, extra virgin olive oil and paprika

6) serve with flatbread, chips, cucumber slices, olives, and what ever else makes your heart palpitate.

Enjoy,

Anthoinette

Figgy Balsamic Porty Pork

Tonights menu was:

Crusty French Bread

Greek Salad

Butternut Ravioli with burnt butter and sage sauce

Figgy Balsamic Porty Pork  

Canolis for dessert

The part of this menu that I am going to focus on in this post is the pork.  Pork makes everything better, or so I am told.  If you do not eat pork this could most definitely be done with beef or lamb.  I think it may be too heavy for chicken.

Figgy Balsamic Porty Pork

Ingredients

4-6 10-12 oz pork loin chops 

1 t salt

1 t chipotle

6 dehydrated smyrna figs(light colored)

1/2 c balsamic vinegar (I used a black walnut balsamic)

1/2 c port wine

2 T grape seed oil

Directions

1)  mix salt and chipotle and lightly rub onto all sides of pork chops

2)  put oil in a large oven safe fry pan on high

3)  preheat oven to 325

4)  when pan is hot sear pork on each side for about 1 minute

5)  when you are done searing pork put pan in oven until done

6) quarter figs and put in sauce pan with port and balsamic and simmer to about 1/2 c, stirring occasionally

7)  when pork is done pull from oven and rest

8)  finish sauce with drippings from pan

9)  after pork has rested pour sauce over to serve

This dish is sweet and rich with a slight tang and a touch of heat that balances out well.  The texture from the figs is the icing on the cake.  

Anthoinette

CHEESE take II

I was recently reminded that I did not do an update on my cheese adventures.

The next day I had to find out what I did wrong with my first batch of mozzerella.  I searched the web and found another recipe that was similar to the one I had used.  Unfortunately it called for 2 gallons of milk, where as I only had 1 gallon of raw milk left.  I ended up using half raw and half low temperature pasteurized milk.

The first difference I saw in the recipe were the directions on how to use the Mesophillic direct set.  The first recipe assumed I knew what I was doing.  Which I clearly did not.  The new recipe advised to gently sprinkle the Mesophillic on top of the milk and let sit for 2 minutes until you stir it in.  Following this new set of instructions I got the firm, solid block of curd I was looking for.  Everything else was the same.  This time I made it much further in the process.  I did not get the pulling quite right, in that I used too much water.  Next time I will know better.

I noticed a few major differences in the batches.  The raw milk batch was very sweet and produced a large amount of ricotta from the whey.  Whereas the batch with the pasteurized milk had an almost sour flavor to it and produced only half as much ricotta as the raw milk.

I have recently found what I believe to be cream-line milk at Trader Joe's and will try that for my next batch.  The reality is that were I live I can only get raw milk at a farmers market on Sunday and at $15 a  gallon it is cheaper to buy the cheese.  I can get cream-line milk at Trader Joe's any day of the week for half the cost.  If it makes a good cheese I will be a happy cheese making girl.

I will try to keep you better posted on the "cheese files".

Anthoinette

Balsamic Vinegar

Tonight I was made all to aware of my greatest fear...

I had this image of a perfect dessert.   Vanilla ice cream, strawberries, pirouettes, gingersnaps, a block of chocolate topped with balsamic.  It was wonderful, until I got to the sharp taste of the inferior balsamic.  I could have screamed!

Very high quality balsamic is renowned for being expensive, but not at  the La Crosse Olive Oil Company.  The bottles average $18 for a 350ml bottle.  They come in 24 different flavors and are rich and sweet with a slight twang.  They also carry a number of sea salts, spices, olive oils and infused oils.  I love everything I purchased there.  The quality is excellent and the prices are very good.  If you live in  the area I suggest stopping in and trying their products.  If you do not live in the area check out their website as I am quite certain they will not disappoint.

Anthoinette

a delightful finish for steaks

Have you ever had a steak hot off the grill and thought to yourself that it was missing something?

I recently learned what that something was....

Recently Auroras husband, Prince Charming, for perpetuity known as Charming, was let loose with the grill.  When he was done a beautiful spoonful of savory butter suddenly appeared on top of the steaks.  I was so wowed by this that I forced him into my kitchen in servitude to recreate this masterpiece and teach me how to recreate it myself.

Steak Butter

Ingredients
1/4 c butter
2 T garlic
2 T fresh basil
1/2 t salt

Directions
1) roughly chop garlic and basil

2) put garlic and salt in a mortar and pestle and pulverize until a lumpy paste forms

3) add basil and bruise it

4) add butter and mix thoroughly

5) serve at room temperature, a large teaspoon per steak is plenty

NOTES:
This can be used anywhere you use butter

You can use any fresh herb for this

Adjust the garlic to your liking

I hope you try this and enjoy it as much as I did.

Anthoinette

Farro Porky Goodness a.k.a. Tesses Farro Casserole

A dear friend of mine is diabetic and so some of us girls are getting together to cook healthy meals for him that he will enjoy.  Today Tess shared one of her recipes with us. It is awesome.  I will start by saying that I think Farro is a super grain.  It is low in carbs and sugar and high in fiber and protein.  Comparing Farro with long grain brown rice, black rice, whole wheat pasta and barley, which are all acceptable grains for diabetics, Farro wins first prize.  Cooked it is light and fluffy.

Tesses Farro Casserole

Ingredients 

1 1/2 c farro

2 c brussel sprouts

2 c cauliflower

2 c broccoli

1/2 c oil cured black olives

1/4 lb bacon ends or lardons

1 lb hot italian sausage

2 T balsalmic vinegar

1/3 c olive oil

1/4 c ricota salata

salt and pepper to taste

Directions

1)  cook farrow according to directions on package 

2) quarter brussel sprouts and cut broccoli and cauliflower into bit size pieces

3) lightly coat brussel sprouts and and cauliflower in 2 T olive oil and spread on baking sheet

4) cut bacon ends into 1/4"x1/4"x1" pieces(lardons), add to cauliflower and brussel sprouts and bake at 425, stirring occasionally until vegetables start to get very brown

5) brown sausage, make certain it crumbles into small, bite size pieces

6) put broccoli on a sheet pan and bake until it starts to get very brown

7) remove seeds from and quarter olives

8) drain farro and combine with brussel sprouts, cauliflower, broccoli, olives, lardons, sausage, balsalmic, and olive oil 

9) season with salt and pepper to taste and mix

10) crumble ricota salata on top and serve

NOTES:
Pearled Farro will cook faster than regular Farro

This dish is great served hot or at room temperature and will keep for a few days

Cheese take I

Yesterday my new friend, Aurora, and I tried making mozzerella and ricotta.  Here is how it went...

For starters I wanted to make the ricotta out of the whey from the mozzerella, which calls for a different recipe than I previously used.  I am going to call it a tie Cheese 1: Cheese Makers 1.

The mozzerella has a lot of steps to it.  Take 1 gal of raw whole milk, heat to 90, add thermophilic culture, let sit 45 min, add rennet, stir 5 min and let sit 1 hour, cut curds, reheat to 90 for 30 min, take 30 minutes to heat to 105, drain the whey, keep in a double boiler at 105 for 2-3 hours until the pH reaches 5.0-5.3, cut the mass into 1/2" cubes, drain off excess whey, put into 4 c water at 170......

You get the picture.  When I checked the whey before cutting it, it was the texture of a natural sea sponge, not the smooth gelatinous mass I am used to.      The next issue was that the pH remained neutral at 7.0. I did not go any further.  The cheese tastes great. It just will not have the characteristic stringy texture of mozzerella.  I have another gallon of milk that I will retry this experiment later this week.  Cheese 1:

The ricotta, though troublesome was much more successful.  The ricotta directions were to heat the whey from the mozzerella to 200, stir in 5 t vinegar and start scooping out the curds as they form.  We followed these directions and got little arrhythmic curds that looked more like flour floating in the whey.  We waited about 15 minutes and it did not get better.  We added the vinegar again.  It got a little better, but was still weak.  Aurora noticed the temperature had slipped a few degrees and gave it a little heat.  We found if we kept it between 200 & 205 that we got big beautiful creamy curds of ricotta.  I think we were getting curds for at least half an hour.  The Ricotta is *creamy* and B-E-A-utiful.  Cheese Makers 1.

When I make the mozzerella again there are three areas that I think may have been the problem.  The first is that there were some temperature control issues in the beginning.  The second is when I made cheeses in the past when you stir in the rennet you want to be as quick as possible.  I will do some research and see if taking 5 minutes to stir in the rennet is unusual or normal for mozzerella.  The third thing I may try is covering the mozzerella when I am holding it at 105 for 2-3 hours.  In the meantime I have research to do.

I look forward to updating the cheese diary later this week, hopefully with a successful mozzerella.


Until then have fun

Anthoinette





Reference:  Making artisan cheeses by Tim Smith

Happy New Year 2013

We have survived another year.  The Mayan calendar must need reinterpretation, again.  and off into 2013.  In celebration of the 3rd year in a decade I have my lists and look forward to yours.


The three foods I use the most:   butter,  raw sugar,  kosher salt

The three kitchen appliances I use the most:  my Kitchen-aid, micro planes, citrus juicer

The three foods I want to try this year:  truffles, offall, cheese making


I doubt my first two lists surprise anyone.  My third list probably gets a second look by many.  Truffles have this reputation in the high end cooking communities.  I have never tried them.  I have shunned trying the oils or vinegars before trying the actual truffle.  This year I want to try a truffle and see what all the hype is about.

Off-Fall...  Some people know that I have wanted to try cooking with off-fall for a while.  I have some specific pieces beef tongue, tripe, and maybe heart or lungs.  Doing medieval feast I developed a curiosity.  The I heard about Chris Constantino who has a successful offal restaurant in San Francisco.  I plan on using his blog "offal good" as a guide.

Cheese Making should surprise no one.  I have played with rennet but none of the cultures.  I recently found a source of raw milk which is really essential for cheese making, cream line at a minimum, pasteurized is not even worth trying from my experience.  I want to make blue cheeses, aged cheeses, mozzerella.  I want to play and have fun!

I would love to get a few things from my faithful readers:
1)  your own lists
2)  your greatest kitchen challenges or a recipe that you are having issues with
3)  what would you like to see on my blog in this coming year

email this to raging.mrs@gmail.com

Until next time, I wish everyone a happy and prosperous 2013.

Anthoinette

Mocha Creme Brule

Everyone who knows me knows that I love to cook and entertain.  For New Years Eve we finished off the celebration with a mocha creme brule


Ingredients:
2 12 oz cans evaporated milk
8 egg yolks, from medium eggs
1 c sugar
5.2 oz chocolate
1/8 c espresso or strong coffee

Directions

mix milk and espresso in a pan and heat until steaming, then mix in chocolate and let cool

In a bowl mix egg yolks and 3/4 c sugar until thick and pale

start slowly stirring in a slight stream of the milk mixture into the eggs until it is all incorporated

pour mixture into ramekins or cake pan and place in a water bath at 350 for 1 hour

when  done baking cool at room temperature for abut 15 minutes before moving to refrigerator to chill overnight

before serving put remaining sugar on top and use your broiler  or a torch to melt the sugar, let the sugar harden then serve

NOTES:

I used a salt and pepper chocolate from Trader Joes.  If you want to try the flavor add a pinch of each sea salt and black pepper.

If you like a darker,  more bitter/sweet flavor, use an 8 oz box of bakers or bitter sweet dark chocolate.

Creme Brule sounds intimidating.  All it really is, is a pudding that you bake in a water bath.  It really could not be easier.  If you burn the sugar all you have to do is wait for it to harden, remove it and start with adding more sugar.

I hope this inspires you to try something decadent that sounds harder than it is

Anthoinette

Salads

I know that salads are more of  a spring and summer than winter thing, but...

I have recently had the fortune to have other people cooking for me and working in the kitchen with me.  With these opportunities, which I love, I have gotten to rethink salads.  I think I have a formula that may just work

I propose a pick an ingredient salad, just pick one ingredient from each category and make your salad

BASE:  For the base you should have a flavorful green
broccoli, spinach, mixed greens, romaine, maybe snow peas or asparagus

CITRUS:  Add some citrus for brightness and acidity to brighten the greens
 such as a segmented orange, grapefruit, pineapple, tangelo, tangerine, lemon or lime the segmented fruit, just zest or both.

SWEET:  just a touch like
strawberries, beets, craisins, raisins, apples, mangos, peaches, bell peppers

MEAT:  adds a touch of salty-earthyness and chew
bacon, ham, shredded chicken or pork

NUTS:  adds crunch
almonds, walnuts, peanut, cashew, pecan, pine nuts, hazel nuts, pistachio

EXTRAS:  this is completely optional.  I would only suggest adding extras if it will truly add to the salad.   If you use cheese use blue, feta, or goat cheese, for olives kalamata, manzanilla, greek.  What ever you add, make it count.  If it does not add greatly to the overall salad in flavor or texture, just say no!

DRESSING:  this one is going to sound more complicated than it is.  I encourage creativity.  I would start by choosing 3 ingredients that compliment or contrast items in your salad.  Let me give you some examples.  In my Springtime salad with strawberries and spinach I use a Balsalmic Honey Mustard Vinegrette.  Here is how the pairing works grapefruit is contrasted by honey, strawberries enhanced by balsalmic vinegar and the bacon complimented by the stone ground mustard.  If you have beets in your salad try orange juice, even if you already have oranges in the salad.  Maybe try some mayonaisse with lime zest and honey.  You really are only limited by your creativity and pantry.

When adding crunchy components, save them until the last minute.

Wether you dress your salad or serve dressing on the side is completely up to you.  Some salads are better when they are completely coated, with others and uneven dressing is more fun.

With old man winter bearing down upon us embrace the feeling of seasons yet to come and have fun making salad.

Anthoinette

Sangria

Sangria is a drink of legend.  It helps fight off scurvy or provides romance in Spain.  One of my readers shared her awesome Sangria recipe that is a variation of the Sangria recipe in Betty Crocker Bridal Edition Cookbook.

Ingredients
2 750 ml bottles semi-dry red wine
1/4 c brandy
1 1/3 c lemon juice
1 c orange juice
2/3 c sugar
1 lemon sliced

Directions
mix ingredients and refrigerate overnight

serve chilled with lemon slices on the glasses

Please enjoy and share with friends and great times.

Anthoinette

not your re-gifted fruitcake.... Pannetone, my way.

I just had the most wonderful Christmas dinner with my family.  We had a Brandied Pumpkin soup, asperagus with holandaise, green bean casserole, fresh baked bread, a crown rack of pork roast with stuffing and for dessert Pannetone.  The Pannetone is my focus for tonight.  We made a lot of changes to it and I feel secure calling it a family recipe.

Recipe Pannetone:

Ingredients:
1/4 c milk
12 threads saffron
1/4 c heavy cream
1/3 c  rum
1/4 t vanilla extract
1/3 c butter, melted
2 eggs
1/4 c raw sugar
3/4 t salt
1 1/2 lemon zest
3 c flour
1 T yeast
1 c dried cherries, craisins, dates, figs
3/4 c almonds or pecans

Glaze
2 T honey
2 T lemon juice
2 T rum
2 T butter


Directions:
1)   Scald milk, mix in saffron and let cool to room temperature.
2)   Add yeast to milk and saffron mix to bloom
3)   Combine bloomed yeast with 1/2 c heavy cream, 1/4 c rum, vanilla, eggs and butter
4)   In a second bowl combine flour, sugar, salt, and lemon zest
5)   Mix together the two bowls and knead until smooth
6)   raise for 1 hour
7)   punch down and knead in dried fruits and nuts
8)   butter and flour bundt pan
9)   shape dough into ring and place in bundt then let rise for 1 hour in a warm place
10) bake at 350 for 30 minutes
11) mix together all items for glaze and brush onto panneton as soon as you pull it from the oven
12) wait a few minutes for glaze to soak in then remove from pan and serve

I hope this rekindles your love of the fruitcake.

Anthoinette

Sugar Plums

We all know about the image of sugar plums dancing in our heads.  I saw an episode of "Good Eats" where Alton had the sugar plum fairy visit and thus he gave a recipe.  I made several changes and feel I can call the new recipe my own.

The process to make the recipe.
When I was looking at recipes for sugar plums, Altons, was probably the closest to what the original was.  From research what I got was that there were actually two different types of "sugar plums".  The first was actually a candied plum.  The second, you guessed it is as follows.  I saw a number of interesting variations, including one that included orange juice, instead of honey and claimed to be a traditional recipe.  That recipe was from a 1940's cookbook.  Sugar Plums date back to the mid 17th century, which would make the orange juice inappropriate.  The powdered sugar in Alton's recipe would also be inappropriate and make them overly sweet.  The original recipe called for almonds, which I unfortunately can not have, so I substituted hazel nuts because they are closest in flavor and texture.  The way these are is rich, flavorful and the raw sugar finish adds the required amount of decadence.

Ingredients
6 oz Hazel Nuts, crushed/chopped
4 oz Plums-dehydrated and cut up (a.k.a. prunes)
4 oz Apricots-dehydrated and cut up
4 oz Figs-dehydrated and cut up
1/4 t anise seed
1/4 t fennel seed
1/4 t caraway seed
1/4 t cardamom
pinch kosher salt
1/4 c honey
1 1/2 c raw sugar

Directions
put all ingredients, except for the raw sugar, in a stand mixer and mix until thoroughly combined
put parchment paper on a sheet pan
dampen hands and roll small balls, a little larger than a small marble, and place on parchment
let sit for 12 hours
put in a large baggie with raw sugar and shake until all of the balls are coated
store in the sugar

Notes
You can use a food processor and pulse until everything is in small chunks, but hand cutting did not take that long and once I was done with my kitchen-aid they were the perfect texture.

I hope this gives you an idea for the holidays.

Anthoinette

Cooking to impress

With us being waist deep in the silly season it is easy to feel the stresses of entertaining.  For me, as much as I love the challenge of a lush multi-course meal, when I am cooking for the same people again and again I feel the pressure to keep upping the ante.  I have a reputation to uphold.  It is inevitable that there are people in our lives that we have concerns about cooking for, wether it be someone we revere, fear disappointing, or just someone who we perceive as having very high standards.

I have had a lot of people in the kitchen with me over the years.  Many of them told me they did not know how to cook.  To that I say "Bah!".  We each have our comfort zone and our style in the kitchen that take years to hone to where we want.  Anyone can cook.  Most just lack confidence. We  have all known the person who could burn water.  I had that friend and she made the best fried chicken.  I could never duplicate it no matter how many times she showed me.

When I cook multi-course medieval feast I start with an idea, search and modify the recipes, do multiple test runs on most items, with my hungry and honest team of guinea pigs.  By the time a feast, or any event that I handle this way, comes around, I do not want to see or eat the food because I have made it so many times to guarantee perfection.  A few months down the road I am usually recovered, but that is the pressure I put on myself due to my reputation.  My guinea pigs are my safe zone.  In my world they know that sometimes what I cook is not perfect.  The only people that have seen my complete failures in my kitchen is my son and husband.  There has been a time or two when I called for pizza because dinner was not edible.

My point is that you should focus on what you do and do it well.  If you try to go too far out of your comfort zone when you are trying to impress, you are most likely setting yourself up for failure.  Do not do that to yourself.  Save the experiments for your close family and friends that will give you constructive criticism not the person you feel you must impress.  If you practice the way you want to cook in a safe zone you will find that you start to cook the way you want.  For more helpful hint on getting where you want I would recommend reading my post Recipe V Creative Recipes.

I hope this helps make holiday entertaining a less stressful for you.

Anthoinette

Pink Soup

I was thinking biscuits and gravy and my husband wanted pasta in a red sauce with hot italian sausage. So we compromised and came up with a winner.

Pink Soup

Ingredients:
1         red onion, diced
1/4 lb  mushrooms, sliced
1 lb     hot italian sausage
1/2 c   flour
4 c      milk
3 c      water
1 c      tomato paste
1 t      salt
1/2 t   garlic
1/2 t   pepper
1/2 t   fennel
1/2 t   basil
1/2 t   rosemary


Directions
1)  crumble and cook hot italian sausage

2)  when sausage is almost cooked add onions and cook until translucent

3)  add in mushrooms, then add in flour, mixing until it coats everything

4)  stir in the milk until well mixed, keep stirring until mixture comes to a boil

5)  mix the tomato paste with water and mix into pot

6)  add all remaining ingredients, bring back to boil then down to a simmer for at least 15 minutes before serving

I suggest serving this with grilled cheese sandwiches

Spice... What to do when they are not available

Today I had a legendarily frustrating day over something that should have been simple.  I need to make a large batch of our spice rub before Christmas so I needed to get the supplies.  I was not looking for anything exotic like the Kipi Luwak or the long pepper.  I was looking for simple spices like Rosemary, Thyme and Chipotle.  Even in Puerto Rico I was able to get the basics.  But, I degress.  The question I pose today is what do you do when you can not find the spices you want and, or need?

There are 3 most likely answers:

1)  do without- this is alright if it is a one time thing or you just do not like the spice, or it is not integral to the dish

2)  make a substituion-go online find out what spices you have that would give a similar flavor, or just play and have fun

3)  find another way to get you spices-beg, borrow, steal, order, grow.  These are all viable options in you live in the United States of America.  When I lived in Puerto Rico I had to order any peppers and fennel.  Most of the other herbs and spices were available but I chose to order them as well in the name of quality.

Living in "the Valley" I never imagined I would have any issues getting any of these mundane spices.  So once again I look at my old friend, ordering online.

There are a number of purveyors that are more than happy to oblige.  The secret is finding one that is not too spendy and of good quality and freshness.  I will go through a list of several that are available and try to give a brief overview.

WORLD SPICE:  World Spice was my friend back when I lived in Puerto Rico.  Their prices were always reasonable, including shipping.  The quality was excellent.  They have a full section of peppers and salts, teas and even some exotics.  I may well go back to using them.

PENZEYS SPICE:  I know I have readers that have Penzeys at the top of their list.  In the Mid-West it is *the* spice company to order from.  Looking at the prices they are a bit less expensive than World Spice.  From every account I have heard their quality is excellent.

SAVORY SPICE SHOP:  The Savory Spice Shop is on par with Penzeys and World Spice.  They have a good variety.  I can even get Hot Spanish Paprika, which after much research is what I believe is the common American translation for Spanish Pimento.

NW SPICE COMPANY:  I seem to remember visiting their store at some point and was a happy girl. Their variety is a bit more esoteric than World Spice and I think the cost a bit less.  It is hard to say for sure as they are currently working on their online store.  They were honored by Bon Appetite Magazine.

SAN FRANCISCO HERB CO.:  This looks like a wonderful online resource.  It does look like you have to buy the herbs and spices by the half pound or the pound, but the prices that I sampled are *CHEAP*!!!  I think I will have to try them out just to see what their quality is.

MY SPICE SAGE:  I am just going to say the prices I sampled are more than double World Spice and the web site is not easy to use.

VAN DE VRIES SPICE CORP:  It looks like you have to call them to order spices.  I personally have my own reasons for keeping their number in my rolodex.

MONTEREY BAY SPICE CO.:  If you do salves, tonics, are a witch and needs herbs for your ceremonies this is the place to go.  There are a lot of medicinal herbs and they are ***CHEAP***.  I would be interested in trying them just to see if the quality is good with the prices being so low.

SPICE ISLAND:  Their site has a redirect to Amazon.com.  You could pay more and get it in its individual glass jars like you do at the supermarket, but why?  I personally like getting seasonings in bulk and reusing my jars.

PENZEYS SPICE:  I know I have readers that have been wondering when I was going to get to Penzeys.  In the Mid-West it is *the* spice company to order from.  Looking at the prices they are a bit less expensive than World Spice.  From every account I have heard their quality is excellent.

SAVORY SPICE SHOP:  The Savory Spice Shop is on par with Penzeys and World Spice.  They have a good variety.

With resources like these you should never have to do without unless it is a "rush" order.  Please leave comments about your sources, quality and prices.

Anthoinette

Hollandaise Sauce

Very rarely would I *ever* consider posting a recipe from another site.  For Hollandaise I will make an exception if for no other reason than I do not think I can improve upon it, much if at all, and it has a terrible reputation.  So this recipe is easy to make, catches the spirit of the original sauce and I think it may bring eggs benedict back into your home.


The only notes I will make is that when Tyler says to remove it from the heat, please set your bowl on a folded towel on the counter so you do not break the sauce.  If you want to try a slightly different flavor you can always add a touch of mustard powder.

Hollandaise Sauce

2000 Television Food Network, G.P. All Rights Reserved

Show: Food 911Episode: Botched Breakfast in Roselle Illinois

• Recipe categories: Fruit, Lemon, Dairy, Eggs, 
  more

Prep Time:

10 min

Inactive Prep Time:

--

Cook Time:

10 min

Level:

--

Serves:

1 cup

Ingredients

• 4 egg yolks
• 1 tablespoon freshly squeezed lemon juice
• 1/2 cup unsalted butter, melted (1 stick)
• Pinch cayenne
• Pinch salt

Directions

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

• EGGS BENEDICT
• 8 slices Canadian bacon
• 4 English muffins, split
• 2 teaspoons white vinegar
• 8 eggs
• Salt and pepper, to taste
• Hollandaise sauce, recipe above
• Fresh chopped parsley, for garnish

Brown the bacon in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler.

Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain. To assemble: Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with chopped parsley. Yield: 4 servings

Copyright 2012 Television Food Network G.P.
All Rights Reservedhttp://www.foodnetwork.com/recipes/tyler-florence/hollandaise-sauce-recipe/index.html