When Kurt is finished with his rant about what kind of cook I could possibly be if I don't know what a mirepaux is and that no one who is not a fan of cooked carrots or celery is any friend of his, he is going to tell us how to roast a full chicken and I'm going to live blog the process...
Step 1. Fail miserably at making your own mozzarella cheese. Step 2. Pour out the curdled but not cheesed milk you just spent 45 minutes stirring.
Some of you may be asking yourselves why on earth you would roast a chicken. A roasted chicken is the single most delicious food item that you can serve the people you love (besides vinegar.) It turns out it's the easiest thing in the world to make so as long as you have enough time to roast it, which let's face it, you probably do, then it's basically buying a chicken and throwing it in the oven. Anyway here it is...
Step 3. Clean out the chicken carcass - pull out the giblets and save them for the gravy. Anyone who throws out the giblets should be imprisoned or at least sent to bed without supper according to Kurt. Rinse off the chicken both outside and in and be sure to pat it dry because if you leave it wet, it'll get soggy and the chicken skin won't crisp up the way you want it to.
Preheat the oven to 425. Make a bed of roughly chopped carrots, celery, and onions (if you remembered to get onions from the grocery store, which I did not because he didn't think to mention it because he just assumed that I would assume that when he said vegetables, I would get celery, onions, and carrots).
Shove some lemon and rosemary up the chicken's butt. Stop laughing, I'm being serious--cut the ends off of the lemon and get it inside there. Rub some olive oil on the skin of the chicken, and add some salt, pepper, and paprika if you're into that sort of thing. If you're Johanna, buy proper Hungarian paprika and keep it in the fridge for no longer than 6 months. If you're Kurt, buy proper Hungarian paprika but leave it in the fridge for as long as you like. If you're a regular person, not only is proper Hungarian paprika not a thing, but it's questionable whether you really need it on the bird with the salt and pepper so do it if you have it and don't if you don't keep that on hand.
Put the bird in the oven and roast it for 1 1/2 hours. Take the chicken out of the oven and tent some foil over the top and let it sit.
If you feel like making a gravy to go alongside your roasted chicken, here is Hannah's recipe. Remove the chicken from the roasting pan and place onto a serving platter. Put the pan right on the stovetop. Mine covers both a front and back burner so the whole thing heats fairly evenly.
Turn the burners on to medium heat. Toss in the giblets, the wings of the chicken (just rip them off with your hands and in they go), a tomato cut into quarters (I usually cheat and use a bit of tomato paste), the lemon from inside the chicken, and a sprig of fresh rosemary. Fry them up for a minute or two.
Now there are two ways to do this: thick or thin. If you like a thinner gravy, skip this next step. When you have the pan drippings boiling, add 4 tablespoons of flour and stir it in. It will coat the vegetables that are still in there, but don't worry. Keep stirring and cook it until the flour turns tan in color. If it gets too dry and looks like it's going to burn, add a bit of olive oil to the pan.
Now add 1 cup of wine. If you added flour in your last step, add the wine slowly and whisk the entire time. Let this boil until it reduces by half, about 10 minutes. Now add the juices that have collected on your serving platter and 3 cups of chicken stock. Let the gravy reduce until it is as thick as you want it. It may take awhile, but it's worth it. When it has reduced, add some salt and pepper. Keep tasting the gravy as you cook and add salt slowly! When it is done, strain the gravy through a strainer, pushing down on the giblets/vegetables to squeeze out all the flavor.
Wednesday, December 31, 2014
Thursday, December 11, 2014
Cherry Pie
Ingredients
Crust
2 1/2 cups all-purpose flour
3 teaspoons granulated sugar
1 teaspoon fine sea or table salt
2 sticks cold unsalted butter, cut into chunks
1/2 cup very cold water, plus an additional tablespoon if needed
Filling
4 cups fresh or frozen tart cherries
1 to 1 1/2 cups granulated sugar (I used 1 cup and it seemed fine but not overly sweet)
4 tablespoons cornstarch
1/8 tablespoon almond extract (optional)
1 1/2 tablespoons butter, to dot
1 tablespoon granulated sugar, to sprinkle
Directions
Crust
In the bottom of a large bowl, combine the flour, salt and sugar. Work the butter into the flour with your fingertips or a pastry blender until mixture resembles a coarse meal and the largest bits of butter are the size of tiny peas. Add 1/2 cup cold water and stir until large clumps form. Use your hands to knead the dough together, right in the bottom of the bowl. If necessary to bring the dough together, you can add the last tablespoon of water.
Wrap dough in a sheet of plastic wrap and refrigerate for at least one hour, or up to 48 hours, or you can quick-firm this in the freezer for 15 minutes. Longer than 2 days, it’s best to freeze it until needed.
Divide the dough in half. On a floured counter, roll each piece of dough out into a 12 to 13-inch circle (or anything close). Fold dough gently in quarters without creasing and transfer to a 9-inch standard (not deep-dish) pie plate. Unfold dough and trim overhang to about 1/2-inch. Fold overhang under edge of pie crust. Return to fridge until ready to fill.
Filling
Place cherries in medium saucepan and place over heat. Cover. After the cherries lose considerable juice, which may take a few minutes, remove from heat. In a small bowl, mix the sugar and cornstarch together. Pour this mixture into the hot cherries and mix well. Add the almond extract, if desired, and mix. Return the mixture to the stove and cook over low heat until thickened, stirring frequently. Remove from the heat and let cool. If the filling is too thick, add a little water, too thin, add a little more cornstarch.
Preheat the oven to 375 degrees F.
Pour cooled cherry mixture into the crust. Dot with butter. I had to google what it means to dot with butter because I didn’t understand if I was painting the crust with butter or what was happening with this so-called dotting. Apparently it just means to put little pieces of butter on top of your filling before you add the top crust. Weird. Moisten edge of bottom crust. Place top crust on and flute the edge of the pie. Make a slit in the middle of the crust for steam to escape. Sprinkle with sugar.
Bake for 50 minutes. Remove from the oven and place on a rack to cool.
Crust
2 1/2 cups all-purpose flour
3 teaspoons granulated sugar
1 teaspoon fine sea or table salt
2 sticks cold unsalted butter, cut into chunks
1/2 cup very cold water, plus an additional tablespoon if needed
Filling
4 cups fresh or frozen tart cherries
1 to 1 1/2 cups granulated sugar (I used 1 cup and it seemed fine but not overly sweet)
4 tablespoons cornstarch
1/8 tablespoon almond extract (optional)
1 1/2 tablespoons butter, to dot
1 tablespoon granulated sugar, to sprinkle
Directions
Crust
In the bottom of a large bowl, combine the flour, salt and sugar. Work the butter into the flour with your fingertips or a pastry blender until mixture resembles a coarse meal and the largest bits of butter are the size of tiny peas. Add 1/2 cup cold water and stir until large clumps form. Use your hands to knead the dough together, right in the bottom of the bowl. If necessary to bring the dough together, you can add the last tablespoon of water.
Wrap dough in a sheet of plastic wrap and refrigerate for at least one hour, or up to 48 hours, or you can quick-firm this in the freezer for 15 minutes. Longer than 2 days, it’s best to freeze it until needed.
Divide the dough in half. On a floured counter, roll each piece of dough out into a 12 to 13-inch circle (or anything close). Fold dough gently in quarters without creasing and transfer to a 9-inch standard (not deep-dish) pie plate. Unfold dough and trim overhang to about 1/2-inch. Fold overhang under edge of pie crust. Return to fridge until ready to fill.
Filling
Place cherries in medium saucepan and place over heat. Cover. After the cherries lose considerable juice, which may take a few minutes, remove from heat. In a small bowl, mix the sugar and cornstarch together. Pour this mixture into the hot cherries and mix well. Add the almond extract, if desired, and mix. Return the mixture to the stove and cook over low heat until thickened, stirring frequently. Remove from the heat and let cool. If the filling is too thick, add a little water, too thin, add a little more cornstarch.
Preheat the oven to 375 degrees F.
Pour cooled cherry mixture into the crust. Dot with butter. I had to google what it means to dot with butter because I didn’t understand if I was painting the crust with butter or what was happening with this so-called dotting. Apparently it just means to put little pieces of butter on top of your filling before you add the top crust. Weird. Moisten edge of bottom crust. Place top crust on and flute the edge of the pie. Make a slit in the middle of the crust for steam to escape. Sprinkle with sugar.
Bake for 50 minutes. Remove from the oven and place on a rack to cool.
Tuesday, December 2, 2014
Green bean casserole
Kurt, if you're reading this I think it's time you upgrade us to get rid of all these weird formatting issues. We can't have an ugly blog--that's just embarrassing. And if you're not reading this, then please start.
Ingredients
2 cups fried shallots or onions
2 tablespoons olive or canola oil
Kosher salt
1 1/2 pounds white button mushrooms, rinsed and spun in a
salad spinner
2 teaspoons soy sauce
2 teaspoons lemon juice from 1 lemon
2 cups low sodium chicken stock
1 1/2 cups heavy cream
2 tablespoons butter
2 cloves garlic, finely minced or grated on a microplane
grater
1/4 cup flour
Freshly ground black pepper
2 pounds green beans, ends trimmed and cut into 2 inch
segments
Directions
Roughly chop mushrooms into pieces approximately 1/8th to
1/4-inches large. Set aside. Combine soy sauce, lemon juice, chicken stock, and
heavy cream in 1 quart liquid measure or medium bowl.
Add 2 tablespoons olive or canola oil and butter to
12-inch non-stick skillet. Heat over high heat until butter is melted and
foaming subsides. Add mushrooms to skillet and cook, stirring occasionally,
until liquid is evaporated and mushrooms begin to sizzle, 6 to 10 minutes.
Reduce heat to medium high. Add garlic and cook, stirring constantly, until
fragrant, about 30 seconds. Add flour and cook, stirring constantly until light
golden blond, 1 to 2 minutes. Whisking constantly, add stock and cream mixture.
Bring to a boil, reduce to a simmer, and cook until mixture achieves a texture
between pancake batter and heavy cream, about 5 minutes. Season to taste with
salt and pepper.
Adjust oven rack to lower-middle position and preheat
oven to 350°F. Bring 1 gallon of water and 1/4 cup kosher salt to boil over
high heat. Add green beans to water and boil until tender but still bright
green, about 5 minutes. Drain through colander set over sink and immediately
transfer to a bowl of cold water or rinse under cold water until completely
cooled. Drain green beans and set aside.
Combine green beans, mushroom sauce, and 1 cup fried
shallots. Transfer to 9 by 13-inch rectangular casserole or 10 by 14-inch oval
casserole. Bake until hot and bubbly, 15 to 20 minutes. Top with remaining cup
fried shallots and serve.
Monday, December 1, 2014
Chocolate Pecan Pie
I made this pie during the Thanksgiving festivities for
the first time and I was worried about ruining a classic, but it turned out to
be a pretty amazing pie. I mean how can you go wrong adding chocolate to
anything, especially with pecans, but I couldn't believe how delicious it was!
Ingredients
Crust
1 1/4 cups (155 grams) all-purpose flour
1 1/2 teaspoons (6 grams) granulated sugar
1/2 teaspoon (3 grams) fine sea or table salt
1 stick (4 ounces or 115 grams) cold unsalted butter, cut into chunks
1/4 cup (60 ml) very cold water, plus an additional tablespoon if needed
1 1/4 cups (155 grams) all-purpose flour
1 1/2 teaspoons (6 grams) granulated sugar
1/2 teaspoon (3 grams) fine sea or table salt
1 stick (4 ounces or 115 grams) cold unsalted butter, cut into chunks
1/4 cup (60 ml) very cold water, plus an additional tablespoon if needed
Filling
2 cups (about 7 ounces) pecans
3 large eggs
3/4 cup dark brown sugar
2/3 cup light corn syrup
1 teaspoon pure vanilla extract
2 tablespoons unsalted butter, melted
3 tablespoons bourbon
1/2 teaspoon salt
3/4 cup semisweet or bittersweet chocolate chips
Directions
Crust
In the bottom of a large bowl, combine the flour, salt
and sugar. Work the butter into the flour with your fingertips or a pastry
blender until mixture resembles a coarse meal and the largest bits of butter
are the size of tiny peas. Add 1/4 cup cold water and stir until large clumps
form. Use your hands to knead the dough together, right in the bottom of the
bowl. If necessary to bring the dough together, you can add the last tablespoon
of water.
Wrap dough in a sheet of plastic wrap and refrigerate for
at least one hour, or up to 48 hours, or you can quick-firm this in the freezer
for 15 minutes. Longer than 2 days, it’s best to freeze it until needed.
On a floured counter, roll the dough out into a 12 to
13-inch circle (or anything close). Fold dough gently in quarters without
creasing and transfer to a 9-inch standard (not deep-dish) pie plate.
Unfold dough and trim overhang to about 1/2-inch. Fold overhang under edge
of pie crust and crimp decoratively. Return to fridge until ready to fill.
Preheat the oven to 375°. On a rimmed baking sheet, toast
the pecans for about 8 minutes, or until fragrant; coarsely chop. In a large
bowl, whisk the eggs with the brown sugar, corn syrup, vanilla, melted butter,
bourbon and salt until blended. Stir in the pecans and chocolate chips until
evenly distributed.
Pour the filling into the pie shell. Bake on the bottom
shelf of the oven for about 55 minutes, or until the center of the pie is set.
Tent the crust with foil halfway through the baking time if the edge is browning
too quickly. Transfer the pie to a rack and let cool for at least 1 hour before
serving.
Monday, November 24, 2014
Cooking Beans in the Crock Pot
I realize that I'm the only crazy person out there who takes my beans seriously enough to cook them myself instead of just buying canned beans but I'm posting this anyway. I cook them in the crock pot and then freeze some for later because that's the kind of nerd I am. It started in Ghana (well fine, it started in Honduras, but I wasn't the person on bean cooking duty back in those days) because canned beans were hard to find and really expensive, and now I somehow can't go back because they're just better and it somehow seems like cheating.
Ingredients
Any amount of dried beans and whatever kind you like—I just usually do one bag of them if it fits (If you're cooking kidney beans though, boil them for 10 minutes before cooking. This apparently neutralizes some toxin in there.)
1 teaspoon salt at the beginning and then another teaspoon per pound of beans at the end (depending on how salty you like them)
3-4 cloves peeled garlic and big chunks/slices of onion (1/4 of an onion)
Directions
When you cook them in the crock pot, pre-soaking them isn't as important, which is good because that overnight soak is usually what does me in because I don't plan that far in advance and can't seem to find two consecutive days where I can soak overnight and then proceed to cook them for a really long time. Anyway they say they're easier on your stomach if you do soak them, so if you're the kind of person who can soak them overnight and cook them the next day, then go for it.
Soak: Rinse the beans under cool, running water and remove any shriveled beans. Transfer them to a bowl and cover with several inches of clean water. Let sit overnight (in the fridge). Drain before cooking.
Crock pot: Put them in the crock pot on low and fill it with enough water to cover the beans by at least 2 inches. Add the onion and garlic at the beginning of cooking (if you just leave the cloves whole and the onion in big pieces, you can just scoop them out when you're done). I also add a teaspoon of salt at the beginning of cooking — a little salt added at the beginning of cooking actually helps keep the beans intact, so I know that this would be considered blasphemous in Honduras, but I've started doing it because my beans always explode and it seems to work.
Cook on low - it usually takes 6-8 hours, but start checking them around 5 hours and then every half hour or so until they're soft.
Ingredients
Any amount of dried beans and whatever kind you like—I just usually do one bag of them if it fits (If you're cooking kidney beans though, boil them for 10 minutes before cooking. This apparently neutralizes some toxin in there.)
1 teaspoon salt at the beginning and then another teaspoon per pound of beans at the end (depending on how salty you like them)
3-4 cloves peeled garlic and big chunks/slices of onion (1/4 of an onion)
Directions
When you cook them in the crock pot, pre-soaking them isn't as important, which is good because that overnight soak is usually what does me in because I don't plan that far in advance and can't seem to find two consecutive days where I can soak overnight and then proceed to cook them for a really long time. Anyway they say they're easier on your stomach if you do soak them, so if you're the kind of person who can soak them overnight and cook them the next day, then go for it.
Soak: Rinse the beans under cool, running water and remove any shriveled beans. Transfer them to a bowl and cover with several inches of clean water. Let sit overnight (in the fridge). Drain before cooking.
Crock pot: Put them in the crock pot on low and fill it with enough water to cover the beans by at least 2 inches. Add the onion and garlic at the beginning of cooking (if you just leave the cloves whole and the onion in big pieces, you can just scoop them out when you're done). I also add a teaspoon of salt at the beginning of cooking — a little salt added at the beginning of cooking actually helps keep the beans intact, so I know that this would be considered blasphemous in Honduras, but I've started doing it because my beans always explode and it seems to work.
Cook on low - it usually takes 6-8 hours, but start checking them around 5 hours and then every half hour or so until they're soft.
Wednesday, November 12, 2014
Best cheesecake ever
One Thanksgiving in Ghana, we were desperate for some American dessert but were having trouble getting the right ingredients for anything Thanksgivingy so I finally came up with this recipe to meet all of our weird requirements. Anyway, I made it and it was such a hit that everyone I knew requested it for every single farewell party, Friday night movie night, birthday, and pretty much anything that could possibly require celebration in the form of a cheesecake. So I thought I'd share the recipe because it is actually pretty amazing.
Ingredients
Crust:
3/4 cup all-purpose flour
1/4 cup sugar
1/4 cup finely chopped pecans
1 teaspoon grated lemon peel
6 tablespoons cold butter
1 egg yolk
1/2 teaspoon vanilla extract
Filling:
5 (8 ounce) packages cream cheese, softened
1 3/4 cups sugar
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
4 eggs
2 egg yolks
1/4 cup whipping cream
Directions
In a bowl, combine the flour, sugar, pecans and lemon peel, cut in butter until crumbly. Combine egg yolk and vanilla; stir into flour mixture. Press onto the bottom of a greased 10-in. springform pan. Bake at 400 degrees F for 8-11 minutes or until edges are lightly browned. Cool on a wire rack.
Fill a 13-in. x 9-in. x 2-in. baking dish with 8 cups water; place on lowest oven rack. Reduce heat to 325 degrees F.
In a mixing bowl, beat cream cheese until smooth. Gradually beat in sugar. Add the flour, vanilla and salt. Combine eggs and egg yolks; add to cream cheese mixture just until combined. Beat in cream just until combined. Pour over crust.
Bake on middle rack at 325 degrees F for 70-75 minutes or until center is almost set (top of cheesecake will crack, don't be scared). Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight (or for at least 4-5 hours).
Ingredients
Crust:
3/4 cup all-purpose flour
1/4 cup sugar
1/4 cup finely chopped pecans
1 teaspoon grated lemon peel
6 tablespoons cold butter
1 egg yolk
1/2 teaspoon vanilla extract
Filling:
5 (8 ounce) packages cream cheese, softened
1 3/4 cups sugar
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
4 eggs
2 egg yolks
1/4 cup whipping cream
Directions
In a bowl, combine the flour, sugar, pecans and lemon peel, cut in butter until crumbly. Combine egg yolk and vanilla; stir into flour mixture. Press onto the bottom of a greased 10-in. springform pan. Bake at 400 degrees F for 8-11 minutes or until edges are lightly browned. Cool on a wire rack.
Fill a 13-in. x 9-in. x 2-in. baking dish with 8 cups water; place on lowest oven rack. Reduce heat to 325 degrees F.
In a mixing bowl, beat cream cheese until smooth. Gradually beat in sugar. Add the flour, vanilla and salt. Combine eggs and egg yolks; add to cream cheese mixture just until combined. Beat in cream just until combined. Pour over crust.
Bake on middle rack at 325 degrees F for 70-75 minutes or until center is almost set (top of cheesecake will crack, don't be scared). Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight (or for at least 4-5 hours).
Cast iron rules
I'm trying to get over my fear of cast iron pans and saw this article and wanted to share it with all of you and with my future self once I finally start using mine. I actually bought a pan so that's the first step, right?
Rules for a successful lifelong relationship with your cast iron
1) Season it when you get it. Even pre-seasoned cast iron can do with some extra protection. To season your pan, heat it up on the stovetop until its smoking hot, then rub a little oil into it and let it cool. Repeat this process a few times and you're good to go.
2) Clean it after each use. Clean your pan thoroughly after each use by washing it with soap and water and scrubbing out any gunk or debris from the bottom. I use the scrubby side of a sponge for this.
3) Re-season it. Rinse out any excess soap with water, then place the skillet over a burner set to high heat. When most of the water inside the skillet has dried out, add a half teaspoon of a neutral oil like vegetable, canola, flaxseed, or shortening. Rub it around with a paper towel. Continue heating the pan until it just starts to smoke then give it one more good rub. Let it cool and you're done.
4) Fry and Sear in it. The best way to keep your seasoning maintained? Just use your pan a lot! The more you fry, sear, or bake in it, the better that seasoning will become.
5) Don't let it stay wet. Water is the natural enemy of iron and letting even a drop of water sit in your pan when you put it away can lead to a rust spot. Not the end of the world, but rust will require a little scrubbing and reseasoning. I always dry out my pan with a paper towel and coat it with a tiny amount of oil before storage.
Here's the full article I got this from with all of the myths about cast iron.
Next step: USE cast iron pan. It's been 3 months since I bought mine at the Amish market (it only seemed fitting - if you're going to get one anywhere other than inheriting it from someone, you can't pass up an Amish market cast iron pan, right?) and I think this just may be the month I start using it.
Rules for a successful lifelong relationship with your cast iron
1) Season it when you get it. Even pre-seasoned cast iron can do with some extra protection. To season your pan, heat it up on the stovetop until its smoking hot, then rub a little oil into it and let it cool. Repeat this process a few times and you're good to go.
2) Clean it after each use. Clean your pan thoroughly after each use by washing it with soap and water and scrubbing out any gunk or debris from the bottom. I use the scrubby side of a sponge for this.
3) Re-season it. Rinse out any excess soap with water, then place the skillet over a burner set to high heat. When most of the water inside the skillet has dried out, add a half teaspoon of a neutral oil like vegetable, canola, flaxseed, or shortening. Rub it around with a paper towel. Continue heating the pan until it just starts to smoke then give it one more good rub. Let it cool and you're done.
4) Fry and Sear in it. The best way to keep your seasoning maintained? Just use your pan a lot! The more you fry, sear, or bake in it, the better that seasoning will become.
5) Don't let it stay wet. Water is the natural enemy of iron and letting even a drop of water sit in your pan when you put it away can lead to a rust spot. Not the end of the world, but rust will require a little scrubbing and reseasoning. I always dry out my pan with a paper towel and coat it with a tiny amount of oil before storage.
Here's the full article I got this from with all of the myths about cast iron.
Next step: USE cast iron pan. It's been 3 months since I bought mine at the Amish market (it only seemed fitting - if you're going to get one anywhere other than inheriting it from someone, you can't pass up an Amish market cast iron pan, right?) and I think this just may be the month I start using it.
Eggplant Parmesan
Hi everyone,
The blog is officially back in action so get ready. If you bake breaded eggplant, it doesn't even taste like eggplant and gets all crispy and delicious I swear. So try it even if you don't like eggplant.
Ingredients:
3 eggplants - peel and thinly slice
4 cups Panko or Italian bread crumbs
6 cups spaghetti sauce
16 ounces shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Directions:
1. Preheat oven to 350
2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 10-15 minutes on each side.
3. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses.
4. Bake for 35 minutes, or until golden brown.
The blog is officially back in action so get ready. If you bake breaded eggplant, it doesn't even taste like eggplant and gets all crispy and delicious I swear. So try it even if you don't like eggplant.
Ingredients:
3 eggplants - peel and thinly slice
4 cups Panko or Italian bread crumbs
6 cups spaghetti sauce
16 ounces shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Directions:
1. Preheat oven to 350
2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 10-15 minutes on each side.
3. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses.
4. Bake for 35 minutes, or until golden brown.
Monday, August 4, 2014
Cinnamon Apple Rings: easy way to impress your friends
http://fortunegoodies.com/cinnamon-apple-rings/
Heidi sent this one in and I can't wait to make them. The one issue I have is that we are not fancy. The recipe calls for "different sized biscuit cutters." We don't have different sized biscuit cutters and I don't plan on buying them anytime soon. Because we are cheap, we use cookie cutters for biscuits. Unless they start making angel-shaped apples, we will be out of luck.
Also, I always like when a recipe comes with a story. It seems to make it more authentic somehow. Alas, this recipe didn't come with a built-in story, so I will have to make one up. Here goes:
One day, Heidi stumbled upon this recipe and decided to make it. Heidi and Haley were having an old-timey hoedown in the kitchen, which is their way.
Alas, Heidi spilled some of the buttermilk batter on Haley's new shoes. The shoes were spangled with stars and glitter, and every time she wore them she was the belle of the ball. A lesser woman may have been startled with fright, but Haley is a woman of considerable aplomb. She smiled and said "I now have the most beautiful AND most delicious shoes in all the land."
From that moment on they were known as "Haley's Shoe Apples."
The end.
Heidi sent this one in and I can't wait to make them. The one issue I have is that we are not fancy. The recipe calls for "different sized biscuit cutters." We don't have different sized biscuit cutters and I don't plan on buying them anytime soon. Because we are cheap, we use cookie cutters for biscuits. Unless they start making angel-shaped apples, we will be out of luck.
Also, I always like when a recipe comes with a story. It seems to make it more authentic somehow. Alas, this recipe didn't come with a built-in story, so I will have to make one up. Here goes:
One day, Heidi stumbled upon this recipe and decided to make it. Heidi and Haley were having an old-timey hoedown in the kitchen, which is their way.
Alas, Heidi spilled some of the buttermilk batter on Haley's new shoes. The shoes were spangled with stars and glitter, and every time she wore them she was the belle of the ball. A lesser woman may have been startled with fright, but Haley is a woman of considerable aplomb. She smiled and said "I now have the most beautiful AND most delicious shoes in all the land."
From that moment on they were known as "Haley's Shoe Apples."
The end.
Sunday, August 3, 2014
Cheesy cauliflower
In the spirit of cooking and eating more veggies, I made this amazing cheesy cauliflower dish tonight that's basically mac and cheese but with cauliflower instead of pasta.
What you need:
Bring a large pot of water to boil over high heat. Add the salt and the cauliflower, then cook for 4 minutes.
Meanwhile, butter or spray a glass/ceramic baking dish. Drain the water from the cauliflower and pour it into the baking dish.
To make the sauce, melt the butter in a saucepan on medium heat. Add the garlic (and bay leaf),
then cook for about 1 minute. Add the flour and stir quickly. Kurt and Hannah would like me to point out here that the flour-butter mixture is called a roux. They are the king and queen of the roux. You want the roux to get just a little brown--this will probably take another minute. Slowly add the milk to the pot, stirring the whole time to incorporate the roux. Bring the sauce to a boil, stirring so you don't burn the milk on the bottom of the pan. Once it comes to a boil, turn off the heat and stir in the cheese and mustard. Add salt and pepper.
Pour the sauce over the cauliflower. You can sprinkle some breadcrumbs over the top if you're into that sort of thing, which I am. Bake for 40 minutes, or until the top is brown and bubbly.
Disclaimer: being the weird customizing part-time vegan that I am, I actually used almond milk and soy cheese and I'm delighted to say that it still turned out delicious although the sauce wasn't quite as creamy as it usually is because apparently fake cheese doesn't melt quite as nicely as normal cheese. But I'd still do it again because once it all bakes, it's still creamy and amazing.
Disclaimer #2: I got the recipe from this cookbook, which I love--she is amazing!
What you need:
- 1 head cauliflower (chopped into bite-sized pieces)
- 2 tsp salt
- 1 tbsp butter
- 3 cloves garlic, finely chopped
- 1 bay leaf (unless you're afraid of bay leaves like I am)
- 1 tbsp flour
- 1½ cups milk
- 6 oz cheddar, grated
- salt and pepper
- 1 tbsp Dijon mustard
Bring a large pot of water to boil over high heat. Add the salt and the cauliflower, then cook for 4 minutes.
Meanwhile, butter or spray a glass/ceramic baking dish. Drain the water from the cauliflower and pour it into the baking dish.
To make the sauce, melt the butter in a saucepan on medium heat. Add the garlic (and bay leaf),
then cook for about 1 minute. Add the flour and stir quickly. Kurt and Hannah would like me to point out here that the flour-butter mixture is called a roux. They are the king and queen of the roux. You want the roux to get just a little brown--this will probably take another minute. Slowly add the milk to the pot, stirring the whole time to incorporate the roux. Bring the sauce to a boil, stirring so you don't burn the milk on the bottom of the pan. Once it comes to a boil, turn off the heat and stir in the cheese and mustard. Add salt and pepper.
Pour the sauce over the cauliflower. You can sprinkle some breadcrumbs over the top if you're into that sort of thing, which I am. Bake for 40 minutes, or until the top is brown and bubbly.
Disclaimer: being the weird customizing part-time vegan that I am, I actually used almond milk and soy cheese and I'm delighted to say that it still turned out delicious although the sauce wasn't quite as creamy as it usually is because apparently fake cheese doesn't melt quite as nicely as normal cheese. But I'd still do it again because once it all bakes, it's still creamy and amazing.
Disclaimer #2: I got the recipe from this cookbook, which I love--she is amazing!
Tuesday, July 29, 2014
Breaded Eggplant
Speaking of customizing, this one was pretty far out there even for me! It is based on this amazing eggplant dish I used to eat at least once a week at a Tapas restaurant in Accra - yeah you heard me right, a Spanish restaurant run by an Indian in Ghana - and it was delicious. It was lightly breaded and fried eggplant that they drizzled with honey and topped with feta cheese.
So I had an eggplant and decided it was time to try it out again. I set up a little assembly line of egg (2 eggs with some salt and pepper in there) and about 1 cup of panko bread crumbs. I sliced the eggplant into thin slices and then dipped each slice into the egg and coated it in breadcrumbs. The eggplant was pretty big so I went through half of it and ran out of space on my cookie sheet and ran out of egg and panko so I left the rest for another day.
Obviously I baked it instead of frying it because I had to healthify it and am not very good at frying things. So I put them all on a baking sheet and drizzled a little bit of olive oil onto each one. I baked it at 375 for what ended up being about 30 minutes altogether and flipped it halfway through. They ended up being super crunchy and delicious, which I was pretty excited about because there's nothing worse than mushy (or uncooked) eggplant and I had no idea what I was doing!
Once they were done, I took them out and put some crumbled feta (ok fine I used goat cheese but I know not everyone is a fan, but they both work well) on top and then drizzled honey over the whole thing.
In the spirit of sharing vegetable recipes, I thought I'd share this one - it will seriously surprise you - I'm going to have to start making it for people so that you'll actually give it a chance but I swear it was amazing!
Next up is eggplant parmesan because I have to do round 2 with the rest of the eggplant tomorrow.
So I had an eggplant and decided it was time to try it out again. I set up a little assembly line of egg (2 eggs with some salt and pepper in there) and about 1 cup of panko bread crumbs. I sliced the eggplant into thin slices and then dipped each slice into the egg and coated it in breadcrumbs. The eggplant was pretty big so I went through half of it and ran out of space on my cookie sheet and ran out of egg and panko so I left the rest for another day.
Obviously I baked it instead of frying it because I had to healthify it and am not very good at frying things. So I put them all on a baking sheet and drizzled a little bit of olive oil onto each one. I baked it at 375 for what ended up being about 30 minutes altogether and flipped it halfway through. They ended up being super crunchy and delicious, which I was pretty excited about because there's nothing worse than mushy (or uncooked) eggplant and I had no idea what I was doing!
Once they were done, I took them out and put some crumbled feta (ok fine I used goat cheese but I know not everyone is a fan, but they both work well) on top and then drizzled honey over the whole thing.
In the spirit of sharing vegetable recipes, I thought I'd share this one - it will seriously surprise you - I'm going to have to start making it for people so that you'll actually give it a chance but I swear it was amazing!
Next up is eggplant parmesan because I have to do round 2 with the rest of the eggplant tomorrow.
Halftime Chili
I got this recipe from Heidi and Meagan and I have made it with them before. Now that I'm flying solo and have about an hour and 15 minutes to wait while my chili simmers, I figured I would immortalize the recipe by adding it to the blog.
2 T olive oil (I truly hope that the capital T means tablespoon :)
1.5 cups chopped onions (There's nothing like onion crying away your sorrows at 6:00am.)
8 garlic cloves (I purchased a garlic press for this adventure.)
3 lbs ground chuck (Too bad they always come in 1.25 lb packages)
5 T chili powder
1 T ground cumin
1 t dried basil
1/2 t dried oregano
1/2 t dried thyme
1 28 oz can crushed tomatoes in puree
1 14.5 oz can chicken broth
1 12 oz bottle of beer (In case you were curious, I used Coors Light.)
1 6 oz can tomato paste
1 15 oz can chili beans
2 cups frozen corn
Heat oil in dutch oven over medium heat. (Danny couldn't keep a straight face when I told him I was making the chili in my ditch oven.)
Add onions and garlic. Saute until onions are translucent, this should take about 8 minutes.
Add meat and saute until brown. This should take about 5 minutes...unless you have 3.75 lbs in there. It takes longer. If you have a ridiculous amount of meat, I suggest taking some out and figuring out a plan to repurpose it. I think I'm going to make a meat sauce for pasta.)
Add chili powder, cumin, basil. oregano, and thyme. Stir 2 minutes.
Mix in tomatoes, chicken broth, beer, and tomato paste. (I recommend putting the tomato paste in before the beer so you can pour the beer into the tomato paste can and get any residual paste out of the can.)
Simmer until thickened to desired consistency, stirring occasionally. This should take about an hour and 15 minutes. (That's where I'm at right now.)
Mix in beans and corn.
Simmer 5 more minutes.
This note at the end of the recipe broke my heart a little when I read it this morning: Best when made the day before. That would have been great to know yesterday. But now I'll remember that for next time!
P.S. This a great recipe to make and freeze.
P.P.S. I didn't stir for 2 minutes between adding the liquid ingredients. I wasn't trying to be a rebel; I just missed that part since the recipe was written in paragraph form and I missed that step. It seems to be fine :)
2 T olive oil (I truly hope that the capital T means tablespoon :)
1.5 cups chopped onions (There's nothing like onion crying away your sorrows at 6:00am.)
8 garlic cloves (I purchased a garlic press for this adventure.)
3 lbs ground chuck (Too bad they always come in 1.25 lb packages)
5 T chili powder
1 T ground cumin
1 t dried basil
1/2 t dried oregano
1/2 t dried thyme
1 28 oz can crushed tomatoes in puree
1 14.5 oz can chicken broth
1 12 oz bottle of beer (In case you were curious, I used Coors Light.)
1 6 oz can tomato paste
1 15 oz can chili beans
2 cups frozen corn
Heat oil in dutch oven over medium heat. (Danny couldn't keep a straight face when I told him I was making the chili in my ditch oven.)
Add onions and garlic. Saute until onions are translucent, this should take about 8 minutes.
Add meat and saute until brown. This should take about 5 minutes...unless you have 3.75 lbs in there. It takes longer. If you have a ridiculous amount of meat, I suggest taking some out and figuring out a plan to repurpose it. I think I'm going to make a meat sauce for pasta.)
Add chili powder, cumin, basil. oregano, and thyme. Stir 2 minutes.
Mix in tomatoes, chicken broth, beer, and tomato paste. (I recommend putting the tomato paste in before the beer so you can pour the beer into the tomato paste can and get any residual paste out of the can.)
Simmer until thickened to desired consistency, stirring occasionally. This should take about an hour and 15 minutes. (That's where I'm at right now.)
Mix in beans and corn.
Simmer 5 more minutes.
This note at the end of the recipe broke my heart a little when I read it this morning: Best when made the day before. That would have been great to know yesterday. But now I'll remember that for next time!
P.S. This a great recipe to make and freeze.
P.P.S. I didn't stir for 2 minutes between adding the liquid ingredients. I wasn't trying to be a rebel; I just missed that part since the recipe was written in paragraph form and I missed that step. It seems to be fine :)
Friday, July 25, 2014
Summer Chicken Marinade
Since this is my very first post to the blog, I need to get some things off of my chest.
The main reason that I haven't posted anything to the blog until now is because the only recipes I make have come from other siblings who have access to this blog. I feel like it would be a mixture of plagiarism and stealing someone's thunder to post his or her recipe. People then told me to change up a recipe and then post that. I refer to this process as "customization."
Now I would like to explain why I'm still on the fence about customizing recipes. There are four main reasons:
1) We live in a specialized society. Instead of trying to master every skill, we choose one to specialize in and master. I don't want an architect teaching children and I don't want a teacher designing buildings. With that being said, I'm not a chef, a cook, or a culinary artist. People do those things professionally so that I can focus on educating high school students.
2) When I spend the time to make a meal, I will not have the patience or time to start over if the original customized meal falls through. It's just too risky!
3) Comfort zone, people! Recipes that were created and perfected by culinary artists are my comfort zone. They include measurements, temperatures, and times to make them idiot proof for people like me :)
4) When you add things willy nilly, it makes it hard to recreate in the future. What if it turns out to be a gem but you can't recreate it?!?
With all of this being said, I also happen to have a sparse kitchen. (Whether or not I can use sparse in that manner, you know what I mean.) My kitchen isn't one that you can walk into and whip up your favorite recipe since I probably won't have the ingredients that you need. I don't have the spices or items that most people feel are essential to cooking. This is why I had to make a custom marinade for Danny's chicken breasts. I know..it shocked me, too!
I put in olive oil to keep the chicken from drying up. I tossed in lemon juice to add some summer zing; the lemon is what turned this experiment into a "Summer Chicken Marinade," as promised in the title of the post. I figured garlic and fresh ground pepper would give it a nice flavor. I let them hang out in there for 24 hours and flipped them over a few times throughout the marinating process.
I made some bow tie pasta and tossed it with olive oil and Danny grilled up the chicken. It was delicious! I know I didn't invent something brand new here (like the original peanut butter and jelly sandwich guy), but it was a big step for me. Thanks for reading! Don't worry; my future posts won't be this lengthy :)
The main reason that I haven't posted anything to the blog until now is because the only recipes I make have come from other siblings who have access to this blog. I feel like it would be a mixture of plagiarism and stealing someone's thunder to post his or her recipe. People then told me to change up a recipe and then post that. I refer to this process as "customization."
Now I would like to explain why I'm still on the fence about customizing recipes. There are four main reasons:
1) We live in a specialized society. Instead of trying to master every skill, we choose one to specialize in and master. I don't want an architect teaching children and I don't want a teacher designing buildings. With that being said, I'm not a chef, a cook, or a culinary artist. People do those things professionally so that I can focus on educating high school students.
2) When I spend the time to make a meal, I will not have the patience or time to start over if the original customized meal falls through. It's just too risky!
3) Comfort zone, people! Recipes that were created and perfected by culinary artists are my comfort zone. They include measurements, temperatures, and times to make them idiot proof for people like me :)
4) When you add things willy nilly, it makes it hard to recreate in the future. What if it turns out to be a gem but you can't recreate it?!?
With all of this being said, I also happen to have a sparse kitchen. (Whether or not I can use sparse in that manner, you know what I mean.) My kitchen isn't one that you can walk into and whip up your favorite recipe since I probably won't have the ingredients that you need. I don't have the spices or items that most people feel are essential to cooking. This is why I had to make a custom marinade for Danny's chicken breasts. I know..it shocked me, too!
I put in olive oil to keep the chicken from drying up. I tossed in lemon juice to add some summer zing; the lemon is what turned this experiment into a "Summer Chicken Marinade," as promised in the title of the post. I figured garlic and fresh ground pepper would give it a nice flavor. I let them hang out in there for 24 hours and flipped them over a few times throughout the marinating process.
I made some bow tie pasta and tossed it with olive oil and Danny grilled up the chicken. It was delicious! I know I didn't invent something brand new here (like the original peanut butter and jelly sandwich guy), but it was a big step for me. Thanks for reading! Don't worry; my future posts won't be this lengthy :)
Sunday, June 29, 2014
Kale, cauliflower, and broccoli
I'm currently trying out Kurt's zucchini recipe and I thought I should share that I think adding olive oil and parmesan makes all vegetables better really. Baking kale drizzled in olive oil with salt and parmesan basically turns gross kale into delicious potato chip like things. Chopped up cauliflower with olive oil, salt, parmesan, and lemon juice is amazing. Or if you put some butter, parmesan, and bread crumbs all over the top of a head of cauliflower and bake it in the oven, it also turns out pretty tasty.
And I know we're not supposed to say things like we like vegetables plain because they're so delicious, but have you ever just stir fried broccoli in olive oil? Somehow steaming, boiling, pretty much anything you do to broccoli makes it somewhat gross to me, but stir frying it to the point where it's almost burning gives it little crispy edges and with some salt, it's strangely delicious.
Anyway, I just wanted to do some vegetable promotion because I think we all need inspiration in that department. I'm working on operation make veggies delicious this summer so I'll try to keep it up.
And I know we're not supposed to say things like we like vegetables plain because they're so delicious, but have you ever just stir fried broccoli in olive oil? Somehow steaming, boiling, pretty much anything you do to broccoli makes it somewhat gross to me, but stir frying it to the point where it's almost burning gives it little crispy edges and with some salt, it's strangely delicious.
Anyway, I just wanted to do some vegetable promotion because I think we all need inspiration in that department. I'm working on operation make veggies delicious this summer so I'll try to keep it up.
Monday, June 23, 2014
Grilled corn, avocado, and tomato salad with honey lime dressing
This salad is pretty amazing and I've decided to start using this dressing on everything I eat.
Ingredients:
1 pint grape tomatoes
1 ripe avocado
2 ears of fresh sweet corn
Honey lime dressing:
Juice of 1 lime
3 tbsp vegetable oil
1 tbsp honey
sea salt and pepper
1 clove garlic, minced
dash of cayenne pepper
Directions:
Remove husks from corn and grill over medium heat for 10 minutes, or if you're lazy like me, just stir fry some frozen corn. Whisk all the ingredients for the dressing together. Combine the sliced tomatoes, avocado, and grilled corn with the dressing and mix gently so everything is combined but you don't mash the avocados. Let sit for 10-15 minutes to let the dressing soak in.
PS Heidi - I just added some quinoa to the salad because obviously I always have to make weird customizations and I thought it would make it more filling (plus didn't add the avocado out until lunchtime so it wouldn't get brown) and just had a delicious lunch out of it.
Ingredients:
1 pint grape tomatoes
1 ripe avocado
2 ears of fresh sweet corn
Honey lime dressing:
Juice of 1 lime
3 tbsp vegetable oil
1 tbsp honey
sea salt and pepper
1 clove garlic, minced
dash of cayenne pepper
Directions:
Remove husks from corn and grill over medium heat for 10 minutes, or if you're lazy like me, just stir fry some frozen corn. Whisk all the ingredients for the dressing together. Combine the sliced tomatoes, avocado, and grilled corn with the dressing and mix gently so everything is combined but you don't mash the avocados. Let sit for 10-15 minutes to let the dressing soak in.
PS Heidi - I just added some quinoa to the salad because obviously I always have to make weird customizations and I thought it would make it more filling (plus didn't add the avocado out until lunchtime so it wouldn't get brown) and just had a delicious lunch out of it.
Wednesday, June 4, 2014
Hummus
I thought this recipe made a good hummus.
http://www.inspiredtaste.net/15938/easy-and-smooth-hummus-recipe/
I am mostly posting this so I remember it!!! I will be making it again.
http://www.inspiredtaste.net/15938/easy-and-smooth-hummus-recipe/
I am mostly posting this so I remember it!!! I will be making it again.
Sunday, May 11, 2014
Thai Basil Chicken
I made Thai basil chicken tonight and it was pretty delicious - super easy to make and not spicy (unless you want it to be) or scary in any way. Here's the recipe and pictures - pretty advanced, I know...
Ingredients
10 ounces chicken breast or thighs, boneless and skinless
1/2 medium bell pepper (green or red), cut into 1/2-inch squares
5 tablespoons canola oil
1 teaspoon chopped garlic
6 fresh hot chiles, roughly chopped (obviously not necessary if you don't like it spicy)
1 tablespoon fish sauce
1 teaspoon sugar
1 tablespoon low-sodium soy sauce
1 tablespoon oyster sauce (or hoisin sauce - no idea if those are interchangeable but I did it)
2 tablespoons water
20 whole leaves fresh Thai basil
1/2 teaspoon cornstarch
1 tablespoon cold water
1/2 medium bell pepper (green or red), cut into 1/2-inch squares
5 tablespoons canola oil
1 teaspoon chopped garlic
6 fresh hot chiles, roughly chopped (obviously not necessary if you don't like it spicy)
1 tablespoon fish sauce
1 teaspoon sugar
1 tablespoon low-sodium soy sauce
1 tablespoon oyster sauce (or hoisin sauce - no idea if those are interchangeable but I did it)
2 tablespoons water
20 whole leaves fresh Thai basil
1/2 teaspoon cornstarch
1 tablespoon cold water
1. Slice the chicken into thin strips.
2. Pour oil into the cold wok (ok fine--I'm not advanced enough to have a wok so I just use a big frying pan) and add the garlic and chiles (I used some of Kurt's secret hot sauce, which by the way I'm panicking about because I'm down to about a tablespoon and I am very concerned about how I'm going to make my own from here on out). Cook over high heat until the aromas start to release. Add the sliced chicken and stir-fry for about 2 minutes.
3. Add the fish sauce, sugar, and soy sauce and stir-fry for another minute. Add the oyster/hoisin sauce and 2 tablespoons of water and cook for 30 seconds.
4. Add the peppers and 16 of the basil leaves and stir-fry for 2 minutes, until the peppers start to soften.
5. Dissolve the cornstarch in 1 tablespoon of cold water, add to the wok, and stir-fry for 1 minute, until the sauce thickens.
Serve with steamed jasmine rice.
Monday, May 5, 2014
Green Beans and Zucchini
So far we have focused on the main course. Sides and vegetables (at least in our kitchen) are often considered a necessary evil. This doesn't need to be the case. Since green things are generally loathe in this house, I don't yet have much in the "fun vegetable" department. I realize that they can be made to taste fairly good, and would like more ideas. I'm hoping that this post will serve as a launching pad of sorts. Post comments with any good ideas you may have. The only favor I ask is that no one post anything like "oh my, but broccoli is so delicious just by itself!!" It isn't. If that's your (wrong) opinion, you don't need a recipe and you should just keep your thoughts to yourself.
Tonight we had our standby. Green beans with garlic and balsamic vinegar. There isn't even a recipe, you just steam or boil some green beans until they are not quite done, then fry some diced garlic in olive oil for about 30 seconds. Toss in the beans, cook for another minute on low heat. Put it all on a plate and sprinkle with balsamic vinegar. It's about as easy as it gets, and even Hannah likes it.
Another fun thing to do with beans is to cook them with butter and lemon juice. Again, steam the beans until they are nearly done but still a bit crisp. While they steam, melt some butter in a pan. The amount is about 1 tablespoon of butter per fistful of beans, but it doesn't much matter. any extra will just be left in the pan. When the butter is hot, add a diced clove of garlic. Cook on medium heat for about 30 seconds, then add the beans and 1 teaspoon of lemon juice for each tablespoon of butter. Add a pinch of salt and a grind of pepper and cook until the beans are done to your liking, probably around 2 minutes.
Another go-to is zucchini. Anyone who knows me would have a hard time believing that I eat zucchini, but it's true. The first time I made this Hannah ate the entire zucchini and asked for more. And, as usual, it involves vinegar. It goes like this: wash and slice a zucchini as thin as possible. Line a cookie sheet with foil and smear some olive oil all around. Arrange the slices on the foil and drizzle some olive oil over the top (not much, maybe one drop per slice.) Bake in the oven until they are tender, about 5 minutes. A toaster oven is perfect for this, but I am too lazy to find one on Craigslist.
When they are tender, use a spatula to move them to a plate. They are going to overlap on the plate, which is fine. Drizzle with balsamic vinegar (again, about one drop per) and grate some parmesan cheese over them. Done.
So there are my two thoughts for the day, now come on all you people who aren't even reading this! Let's hear your ideas.
Tonight we had our standby. Green beans with garlic and balsamic vinegar. There isn't even a recipe, you just steam or boil some green beans until they are not quite done, then fry some diced garlic in olive oil for about 30 seconds. Toss in the beans, cook for another minute on low heat. Put it all on a plate and sprinkle with balsamic vinegar. It's about as easy as it gets, and even Hannah likes it.
Another fun thing to do with beans is to cook them with butter and lemon juice. Again, steam the beans until they are nearly done but still a bit crisp. While they steam, melt some butter in a pan. The amount is about 1 tablespoon of butter per fistful of beans, but it doesn't much matter. any extra will just be left in the pan. When the butter is hot, add a diced clove of garlic. Cook on medium heat for about 30 seconds, then add the beans and 1 teaspoon of lemon juice for each tablespoon of butter. Add a pinch of salt and a grind of pepper and cook until the beans are done to your liking, probably around 2 minutes.
Another go-to is zucchini. Anyone who knows me would have a hard time believing that I eat zucchini, but it's true. The first time I made this Hannah ate the entire zucchini and asked for more. And, as usual, it involves vinegar. It goes like this: wash and slice a zucchini as thin as possible. Line a cookie sheet with foil and smear some olive oil all around. Arrange the slices on the foil and drizzle some olive oil over the top (not much, maybe one drop per slice.) Bake in the oven until they are tender, about 5 minutes. A toaster oven is perfect for this, but I am too lazy to find one on Craigslist.
When they are tender, use a spatula to move them to a plate. They are going to overlap on the plate, which is fine. Drizzle with balsamic vinegar (again, about one drop per) and grate some parmesan cheese over them. Done.
So there are my two thoughts for the day, now come on all you people who aren't even reading this! Let's hear your ideas.
Sunday, April 6, 2014
Roux
Roux (pronounced roo) is flour cooked in fat. Very basic, very easy, and very easy to impress your friends with. Flour is a thickening agent, as in it makes liquid thicker, like gravy. It is used in most delicious things, so you should know how to make one. We will talk about it's uses in a few minutes.
There are two reasons we cook flour. First, uncooked flour tastes like, well, uncooked flour. Not good. The second reason is that if you dump flour into liquid, it turns into blobs of glue. Not good.
The reason we use fat is because fat is delicious. Enough said.
Roux is a bit tricky to get right at first, but you can always wash the pan and start over. The trick is to go SLOW. It only takes 5 minutes, so take your time.
The basic process goes like this. Heat a pan over medium heat, add the fat until it is hot, add the flour, and stir. Don't stop stirring for more than a few seconds or it will start to burn. You want the mixture to be bubbling without going crazy and burning.
You will be able to tell when it is done by the color. For most things, you want it to be a tan color. The longer you cook, the darker it gets, but the color of khaki pants is about right for us.
What you do next depends on what you are making, but you will be amazed how often this is used in cooking basic delicious things. If we were to add some beef broth, we would end up with a brown gravy for roast beef, or the base for beef stroganoff or sweedish meatballs. Add milk and sausage and you have biscuits and gravy. Milk and cheese and you have mac and cheese. Chicken or turkey stock and you have chicken or turkey gravy. Add more stock and you have a stew. A little more stock, you have soup. Imagine that, 5 minutes of work and you have a dozen dinners.
Anyhow, back to the process. Once your roux is a nice tan color, we add our liquid. If you are lazy or ham fisted, this is where you will wreck it. If you go slow, it will work out every time. Let's say we have two cups of liquid to add. If we just dumped it all in at once, the roux would turn to globs of glue and we would ruin everything. The trick is to add the liquid slowly, stirring with a whisk the entire time. Don't stop stirring!
Before we go on, I want to warn you. This next step happens fast. You can't take time to measure things out. Don't worry though, it doesn't require any expertise. Hannah is 11 years old now, has made a roux a thousand times, and has never screwed up once. All we are going to do is add a splash of liquid every few seconds and never, ever, ever stop stirring.
At first, add a splash of liquid, maybe a few tablespoons. It will quickly turn to paste while you stir. Once the liquid is soaked up, add another splash. Stir until the liquid and the roux blend thoroughly. As you continue to add liquid and stir, it will turn into a smooth paste. Don't add liquid until the paste is smooth. Also, don't add more liquid until the roux is bubbling again. You don't want the pan to cool down. When it becomes a paste, you can start to add more liquid each time. Stir until you can't tell the difference between the roux and the liquid. When it looks more like liquid than roux, dump the rest of the liquid in and stir for a few seconds.
Notes: if your roux seems lumpy, keep stirring until smooth before you add more liquid. Also, the first few times you make a roux, it might help to heat up your liquid first, as this will makes lumps less likely.
There are two reasons we cook flour. First, uncooked flour tastes like, well, uncooked flour. Not good. The second reason is that if you dump flour into liquid, it turns into blobs of glue. Not good.
The reason we use fat is because fat is delicious. Enough said.
Roux is a bit tricky to get right at first, but you can always wash the pan and start over. The trick is to go SLOW. It only takes 5 minutes, so take your time.
The basic process goes like this. Heat a pan over medium heat, add the fat until it is hot, add the flour, and stir. Don't stop stirring for more than a few seconds or it will start to burn. You want the mixture to be bubbling without going crazy and burning.
You will be able to tell when it is done by the color. For most things, you want it to be a tan color. The longer you cook, the darker it gets, but the color of khaki pants is about right for us.
What you do next depends on what you are making, but you will be amazed how often this is used in cooking basic delicious things. If we were to add some beef broth, we would end up with a brown gravy for roast beef, or the base for beef stroganoff or sweedish meatballs. Add milk and sausage and you have biscuits and gravy. Milk and cheese and you have mac and cheese. Chicken or turkey stock and you have chicken or turkey gravy. Add more stock and you have a stew. A little more stock, you have soup. Imagine that, 5 minutes of work and you have a dozen dinners.
Anyhow, back to the process. Once your roux is a nice tan color, we add our liquid. If you are lazy or ham fisted, this is where you will wreck it. If you go slow, it will work out every time. Let's say we have two cups of liquid to add. If we just dumped it all in at once, the roux would turn to globs of glue and we would ruin everything. The trick is to add the liquid slowly, stirring with a whisk the entire time. Don't stop stirring!
Before we go on, I want to warn you. This next step happens fast. You can't take time to measure things out. Don't worry though, it doesn't require any expertise. Hannah is 11 years old now, has made a roux a thousand times, and has never screwed up once. All we are going to do is add a splash of liquid every few seconds and never, ever, ever stop stirring.
At first, add a splash of liquid, maybe a few tablespoons. It will quickly turn to paste while you stir. Once the liquid is soaked up, add another splash. Stir until the liquid and the roux blend thoroughly. As you continue to add liquid and stir, it will turn into a smooth paste. Don't add liquid until the paste is smooth. Also, don't add more liquid until the roux is bubbling again. You don't want the pan to cool down. When it becomes a paste, you can start to add more liquid each time. Stir until you can't tell the difference between the roux and the liquid. When it looks more like liquid than roux, dump the rest of the liquid in and stir for a few seconds.
Notes: if your roux seems lumpy, keep stirring until smooth before you add more liquid. Also, the first few times you make a roux, it might help to heat up your liquid first, as this will makes lumps less likely.
Mac and cheese fight
Mac and cheese is comfort food that is sure to make you obese and lead to your early demise. Like everything else, it will make your life more happy while you waddle your way into an over-sized casket at the ripe old age of 42.
Meagan posted our one pot mac and cheese recipe (that one is not ours, link to follow soon), and it has brought us much pleasure. But I want to fight about it. That recipe is soooo last week.
We have a new recipe, and it is all Hannah's. The problem with the one pot method is that we are not good cooks. We were having a problem with the mac and cheese coming out a sloppy mess. It was often like eating paste. This method is much more fool proof.
First, we make a roux (super easy, see the next post.) Add the milk (read the post on roux before you do this), bring to a low boil for 2 minutes, add the cheese and cook for 1 more minute. Add to cooked pasta (cook pasta in a separate pot.) Done. The sauce takes less time than boiling pasta. Dinner in less than 15 minutes.
This recipe will serve 2-4 people, depending on what else is being served. To serve more, just double it.
2 tbsp. olive oil or butter
2 tbsp. flour
1 1/4 cup milk
Salt and pepper to taste (for kids use less pepper, for adults more)
1 cup(ish) grated cheese
A few notes. First, cheese is important. Don't buy grated cheese in a bag. It has no flavor, and is expensive. Spend some money, buy good cheese, and grate it yourself. We use a mixture of cheddar (always), gruyere (always), parmesan, or whatever is in the fridge. Add 1/2 of the cheese and taste. Add more until it is cheesy enough for you, but not so much that you make it into paste.
Second, the pasta. Since this is not a proper recipe, I don't know the amount. I always make too much, but since pasta is so cheap I don't care to measure. Don't just pour all the pasta you cooked into the sauce. The way we do it is to put as much pasta as we want into a bowl, then add the amount of sauce we want. Stir and eat.
What type of pasta you use almost makes no difference. We used to buy elbow macaroni, then we got lazy. Now we just use whatever pasta we have in the freezer. Usually it is fettuccine, so I just cut it into bite sized pieces and boil it up.
Meagan posted our one pot mac and cheese recipe (that one is not ours, link to follow soon), and it has brought us much pleasure. But I want to fight about it. That recipe is soooo last week.
We have a new recipe, and it is all Hannah's. The problem with the one pot method is that we are not good cooks. We were having a problem with the mac and cheese coming out a sloppy mess. It was often like eating paste. This method is much more fool proof.
First, we make a roux (super easy, see the next post.) Add the milk (read the post on roux before you do this), bring to a low boil for 2 minutes, add the cheese and cook for 1 more minute. Add to cooked pasta (cook pasta in a separate pot.) Done. The sauce takes less time than boiling pasta. Dinner in less than 15 minutes.
This recipe will serve 2-4 people, depending on what else is being served. To serve more, just double it.
2 tbsp. olive oil or butter
2 tbsp. flour
1 1/4 cup milk
Salt and pepper to taste (for kids use less pepper, for adults more)
1 cup(ish) grated cheese
A few notes. First, cheese is important. Don't buy grated cheese in a bag. It has no flavor, and is expensive. Spend some money, buy good cheese, and grate it yourself. We use a mixture of cheddar (always), gruyere (always), parmesan, or whatever is in the fridge. Add 1/2 of the cheese and taste. Add more until it is cheesy enough for you, but not so much that you make it into paste.
Second, the pasta. Since this is not a proper recipe, I don't know the amount. I always make too much, but since pasta is so cheap I don't care to measure. Don't just pour all the pasta you cooked into the sauce. The way we do it is to put as much pasta as we want into a bowl, then add the amount of sauce we want. Stir and eat.
What type of pasta you use almost makes no difference. We used to buy elbow macaroni, then we got lazy. Now we just use whatever pasta we have in the freezer. Usually it is fettuccine, so I just cut it into bite sized pieces and boil it up.
Saturday, March 1, 2014
Red Sauce for Pasta and Pizza
Now that we have dough we need sauce.
A simple red sauce is incredibly easy. In theory. Getting it just right for your taste is a different story. Do you want a sauce that highlights the fresh tomato taste, or a rich sauce that is heavy on the herbs and loaded with red wine? I prefer the latter, but whatever.
The basics are this: tomatoes and onion. You can dump a can of tomatoes into a pot, toss in a half of an onion, and cook for 20 minutes or so. How hard is that?
Since there are a million recipes online I wasn't even sure I should write this post. My point is not to give you a sure fire recipe, but to share what I have learned in the million times I have made it.
Since I am lazy, I use the same sauce for everything. Pasta, pizza, meatball sandwiches. Everything. I don't have a recipe for my sauce, but I will try to describe my method.
Like I said, I prefer a heavy sauce. You can use a recipe at first, but you will quickly see how easy it is to just wing it. I start with a can of tomato sauce (tomato sauce is one of the few things we use out of a can because peeling and seeding fresh tomatoes is a pain in the butt. We all have our limits, you guys.) I use a small can when it is just Hannah and I, and a large can when the gang is all here.
I then add oregano, basil, and thyme. It's basically 3 parts oregano, 2 parts basil, 1 part thyme. For a small can of sauce, maybe 1 teaspoon of oregano. You can always add more. 1-2 cloves of diced garlic. Half a yellow onion, diced. Next, a healthy pinch of salt and a few grinds of black pepper. Finally, I pour some of the contents of my wine glass into the pot. Simmer for at least 10 minutes until it is the desired thickness. You can always add some tomato paste to thicken it up.
A few tips. One, keep the heat low! If you try to bring it to a simmer too quickly, it will spit sauce all over your stove and your shirt. Two, keep it at a low simmer, not a boil. Three, use yellow onions instead of white. I read somewhere that there is nearly no difference in taste, but yellow onions have more of the chemical that makes your eyes water, which goes away when you cook them. If you are cooking them, yellow. If eating raw, white.
Finally, and most important, I was intentionally vague in giving amounts. This sauce is best when it is exactly what you want it to be. Don't be beholden to a recipe. This means you will be tasting it a dozen times while cooking. Add herbs and salt slowly. Learn by experience what you like. Can't taste the garlic? add a bit more. And, as usual, never underestimate the power of salt. If your sauce tastes a bit bland and you can't figure out why, add more salt. If you add too much, you can always put some more tomato sauce in the pot and it will dilute the salt.
A simple red sauce is incredibly easy. In theory. Getting it just right for your taste is a different story. Do you want a sauce that highlights the fresh tomato taste, or a rich sauce that is heavy on the herbs and loaded with red wine? I prefer the latter, but whatever.
The basics are this: tomatoes and onion. You can dump a can of tomatoes into a pot, toss in a half of an onion, and cook for 20 minutes or so. How hard is that?
Since there are a million recipes online I wasn't even sure I should write this post. My point is not to give you a sure fire recipe, but to share what I have learned in the million times I have made it.
Since I am lazy, I use the same sauce for everything. Pasta, pizza, meatball sandwiches. Everything. I don't have a recipe for my sauce, but I will try to describe my method.
Like I said, I prefer a heavy sauce. You can use a recipe at first, but you will quickly see how easy it is to just wing it. I start with a can of tomato sauce (tomato sauce is one of the few things we use out of a can because peeling and seeding fresh tomatoes is a pain in the butt. We all have our limits, you guys.) I use a small can when it is just Hannah and I, and a large can when the gang is all here.
I then add oregano, basil, and thyme. It's basically 3 parts oregano, 2 parts basil, 1 part thyme. For a small can of sauce, maybe 1 teaspoon of oregano. You can always add more. 1-2 cloves of diced garlic. Half a yellow onion, diced. Next, a healthy pinch of salt and a few grinds of black pepper. Finally, I pour some of the contents of my wine glass into the pot. Simmer for at least 10 minutes until it is the desired thickness. You can always add some tomato paste to thicken it up.
A few tips. One, keep the heat low! If you try to bring it to a simmer too quickly, it will spit sauce all over your stove and your shirt. Two, keep it at a low simmer, not a boil. Three, use yellow onions instead of white. I read somewhere that there is nearly no difference in taste, but yellow onions have more of the chemical that makes your eyes water, which goes away when you cook them. If you are cooking them, yellow. If eating raw, white.
Finally, and most important, I was intentionally vague in giving amounts. This sauce is best when it is exactly what you want it to be. Don't be beholden to a recipe. This means you will be tasting it a dozen times while cooking. Add herbs and salt slowly. Learn by experience what you like. Can't taste the garlic? add a bit more. And, as usual, never underestimate the power of salt. If your sauce tastes a bit bland and you can't figure out why, add more salt. If you add too much, you can always put some more tomato sauce in the pot and it will dilute the salt.
Wednesday, February 26, 2014
Dough and Pizza
I'm going to admit right away that I am not much of a baker. And by not much, I mean not at all. But two things that usually go over well in this house are pizza and pita, and they both involve dough. We used to buy pizza dough from our local bakery, until I realized how stupid it was to pay $4 for something I could make for 20 cents.
We have been doing this for some time, so I can give a few tips. First, you need a KitchenAid mixer. If you don't already have one, it is the single best investment you can make for your long term happiness. Don't buy one new. Ever. There are a million of them on Craigslist from people who thought they might one day like to take up cooking. They are $300 new and I got mine that was a "wedding present, used once" for $45.
Second, waiting for dough to rise is what kills it for everyone. Who is going to come home from work and wait 2 1/2 hours before they can begin cooking dinner? Me, I guess, but I'm a bit weird. Luckily, you can speed up the process.
What you need to do is get the dough to 110 degrees and keep it there for 35 minutes or so, until it doubles in volume. There are a few ways to go here. I use a food dehydrator that someone gave me. I would never buy one because I'm a fan of hydration and that machine is sort of the opposite, but it works brilliantly. Another way is if you have a super-fancy oven with a proofing setting. Since we all suck at life, I assume no one has such a thing.
The last, and most practical way is to use a bread maker. Again, never buy one new. I got mine for $5 off of Craigslist because it was missing an important part. I went to a big box store and stole the part out of the display model. Okay, the real story is that I went to the store intending to steal the part, then I felt guilty and just ordered it online for $3.
If you get a bread maker, you technically don't need a mixer. They all have a setting to just mix and proof the dough, but you should get a mixer anyway. They make your life better.
The best part about this dough is that the same recipe can be used for bread, pizza dough, and pitas. We just use it for pizza and pita, but bread would be the same. I don't bake my own bread. I tried, but it made me feel like a girl and it was stale the next day.
One more pro tip: if you are single because you can't find anyone who will put up with your bullshit, this will make much more than you can eat in one sitting. Have no fear, this stuff freezes well. After the dough rises, we just cut it in half and put the other half into a ziploc bag and toss it into the freezer. Since I am an idiot, I always forget about the dough in the freezer. We currently have about 11 bags up there.
When you first start making dough, you will be annoyed and feel like a moron. You will never, ever get the ratio of flour and water correct the first time. It isn't you, it's us stupid Americans. We measure flour by volume, not weight. When you measure out that perfect cup of flour, scraping off the top with a knife, it is no guarantee that it is anything close to what you need. Have no fear.
What you do is just wing it. Scoop some flour into the mixing bowl an see what happens. If, after a few minutes in the mixer, it doesn't form a ball, add a bit of water. If it is sticking to the bottom of the bowl, add a bit of flour. One word of caution: add water or flour slowly. How many times have I added too much water, then too much flour, then too much water, only to end up with 8 pounds of useless dough? I don't want to talk about it. One tablespoon at a time, you guys.
It should be sticky, but if you touch it and some sticks to your fingers, more flour. If it isn't sticky, more water.
So here it is:
3 cups flour
1 cup warm water (about as warm as you would wash your hands in)
1 1/2 tsp salt
1 tsp sugar
1 pack active dry yeast (or 2 tsp if you have the big jar, as you should)
That's it.
First, measure out a cup of warm water. Add the sugar. Add the yeast. Let it sit in a warm place until it gets all foamy, 10-15 minutes or so.
Meanwhile, add the other ingredients to your mixer. When the yeast is all foamy, pour it into the bowl and set your mixer going with the dough hook. Check after a few minutes to see if you need to add more water or flour. Leave it going for 5 minutes.
When everything looks good, you will need to let it rise. I use the mixer bowl since it's already dirty. Pour in about 1-2 tbsp. of olive oil and rub it all around the bowl. Then rub the dough in the oil to make sure nothing sticks. Cover the bowl and put it in whatever warm thing you have chosen.
When the dough has risen, turn it out onto a floured surface. This is where we cut it in half and freeze the half we won't use. This recipe will make about 2 12" pizzas, so cut it in half and use both for 4 people.
The cut dough will be an odd shape, so I just manhandle that beast until it bows to my will. Once you have a roundish shape, cover it and let it sit for 10 minutes or so while you have a glass of wine with your friends and look at them in the most smug and condescending way you possibly can.
Finally, roll it out or just mash it with your fingers until it is pizza-shaped. The easiest way to bake pizza is to take a cookie sheet, turn it over, and sprinkle with corn meal to prevent sticking. Then, place your rolled out dough on the sheet, cover with sauce, cheese, and toppings. Bake at a super high temp until done.
We have been doing this for some time, so I can give a few tips. First, you need a KitchenAid mixer. If you don't already have one, it is the single best investment you can make for your long term happiness. Don't buy one new. Ever. There are a million of them on Craigslist from people who thought they might one day like to take up cooking. They are $300 new and I got mine that was a "wedding present, used once" for $45.
Second, waiting for dough to rise is what kills it for everyone. Who is going to come home from work and wait 2 1/2 hours before they can begin cooking dinner? Me, I guess, but I'm a bit weird. Luckily, you can speed up the process.
What you need to do is get the dough to 110 degrees and keep it there for 35 minutes or so, until it doubles in volume. There are a few ways to go here. I use a food dehydrator that someone gave me. I would never buy one because I'm a fan of hydration and that machine is sort of the opposite, but it works brilliantly. Another way is if you have a super-fancy oven with a proofing setting. Since we all suck at life, I assume no one has such a thing.
The last, and most practical way is to use a bread maker. Again, never buy one new. I got mine for $5 off of Craigslist because it was missing an important part. I went to a big box store and stole the part out of the display model. Okay, the real story is that I went to the store intending to steal the part, then I felt guilty and just ordered it online for $3.
If you get a bread maker, you technically don't need a mixer. They all have a setting to just mix and proof the dough, but you should get a mixer anyway. They make your life better.
The best part about this dough is that the same recipe can be used for bread, pizza dough, and pitas. We just use it for pizza and pita, but bread would be the same. I don't bake my own bread. I tried, but it made me feel like a girl and it was stale the next day.
One more pro tip: if you are single because you can't find anyone who will put up with your bullshit, this will make much more than you can eat in one sitting. Have no fear, this stuff freezes well. After the dough rises, we just cut it in half and put the other half into a ziploc bag and toss it into the freezer. Since I am an idiot, I always forget about the dough in the freezer. We currently have about 11 bags up there.
When you first start making dough, you will be annoyed and feel like a moron. You will never, ever get the ratio of flour and water correct the first time. It isn't you, it's us stupid Americans. We measure flour by volume, not weight. When you measure out that perfect cup of flour, scraping off the top with a knife, it is no guarantee that it is anything close to what you need. Have no fear.
What you do is just wing it. Scoop some flour into the mixing bowl an see what happens. If, after a few minutes in the mixer, it doesn't form a ball, add a bit of water. If it is sticking to the bottom of the bowl, add a bit of flour. One word of caution: add water or flour slowly. How many times have I added too much water, then too much flour, then too much water, only to end up with 8 pounds of useless dough? I don't want to talk about it. One tablespoon at a time, you guys.
It should be sticky, but if you touch it and some sticks to your fingers, more flour. If it isn't sticky, more water.
So here it is:
3 cups flour
1 cup warm water (about as warm as you would wash your hands in)
1 1/2 tsp salt
1 tsp sugar
1 pack active dry yeast (or 2 tsp if you have the big jar, as you should)
That's it.
First, measure out a cup of warm water. Add the sugar. Add the yeast. Let it sit in a warm place until it gets all foamy, 10-15 minutes or so.
Meanwhile, add the other ingredients to your mixer. When the yeast is all foamy, pour it into the bowl and set your mixer going with the dough hook. Check after a few minutes to see if you need to add more water or flour. Leave it going for 5 minutes.
When everything looks good, you will need to let it rise. I use the mixer bowl since it's already dirty. Pour in about 1-2 tbsp. of olive oil and rub it all around the bowl. Then rub the dough in the oil to make sure nothing sticks. Cover the bowl and put it in whatever warm thing you have chosen.
When the dough has risen, turn it out onto a floured surface. This is where we cut it in half and freeze the half we won't use. This recipe will make about 2 12" pizzas, so cut it in half and use both for 4 people.
The cut dough will be an odd shape, so I just manhandle that beast until it bows to my will. Once you have a roundish shape, cover it and let it sit for 10 minutes or so while you have a glass of wine with your friends and look at them in the most smug and condescending way you possibly can.
Finally, roll it out or just mash it with your fingers until it is pizza-shaped. The easiest way to bake pizza is to take a cookie sheet, turn it over, and sprinkle with corn meal to prevent sticking. Then, place your rolled out dough on the sheet, cover with sauce, cheese, and toppings. Bake at a super high temp until done.
Tuesday, February 18, 2014
I call this "Soup"
This one is a bit tough for me. My friend from Laos has been teaching me to cook, but won't provide measurements. Not only that, she won't slow down long enough for me to see what is going on or ask any questions.
This is completely trial and error, but well worth the effort. I'm hoping Meagan will jump in with some tips or corrections, since we accidentally reproduced the deliciousness once.
If you want to do this properly, you need to do it like my friend. First, wear latex gloves while you cook. Second, before and after you chop anything, wash the knife and cutting board for 5 minutes, even though they were clean when you picked them up. Third, after you wash anything, put it in a dishwasher full of clean dishes.
I know that last bit makes no sense. I have watched it happen a dozen times, and I can promise you that it makes no more sense to me than it does to you.
Anyhow:
1. 1 can coconut milk
2. 2 handfuls of medium sized shrimp (about 10? ish?)
3. 1 bunch green onion, green parts only
4. 1/3 cup white onion
5. 1 tsp chili paste (I can't read their words, so pictures to follow. just go to a good Asian market and ask for the aisle where they keep delicious stuff.)
6. 1/2 tsp tom sum (again, should be in the delicious aisle.)
7. Shallots, garlic, ginger to taste. I'd start with one shallot, 1 large clove of garlic, and about 1 inch of ginger (you still have that ginger in the freezer, right?)
8. About 1 tsp Knorr tamarind soup base (will someone please experiment with real tamarind, whatever the hell tamarind is?)
9. 2 chili peppers. I use the dried red peppers in a plastic bag from the "ethnic" section of the grocery store.
10. 1 tsp fish sauce
Add coconut milk to sauce pan, heat on high until boiling. Add ginger, shallots, garlic, tom sum, chili paste. Boil down until browned.
Add 1 cup-ish water, tamarind, fish sauce, and salt to taste.
Cut shrimp in half lengthwise and toss in with diced onion, green onion, and chili peppers. Bring to a boil and cook until shrimp are cooked, about 3 minutes.
One last note, don't worry about the heat. The burner was always on high, it was always boiling at a furious rate, and she never once looked to see if it was burning.
This is completely trial and error, but well worth the effort. I'm hoping Meagan will jump in with some tips or corrections, since we accidentally reproduced the deliciousness once.
If you want to do this properly, you need to do it like my friend. First, wear latex gloves while you cook. Second, before and after you chop anything, wash the knife and cutting board for 5 minutes, even though they were clean when you picked them up. Third, after you wash anything, put it in a dishwasher full of clean dishes.
I know that last bit makes no sense. I have watched it happen a dozen times, and I can promise you that it makes no more sense to me than it does to you.
Anyhow:
1. 1 can coconut milk
2. 2 handfuls of medium sized shrimp (about 10? ish?)
3. 1 bunch green onion, green parts only
4. 1/3 cup white onion
5. 1 tsp chili paste (I can't read their words, so pictures to follow. just go to a good Asian market and ask for the aisle where they keep delicious stuff.)
6. 1/2 tsp tom sum (again, should be in the delicious aisle.)
7. Shallots, garlic, ginger to taste. I'd start with one shallot, 1 large clove of garlic, and about 1 inch of ginger (you still have that ginger in the freezer, right?)
8. About 1 tsp Knorr tamarind soup base (will someone please experiment with real tamarind, whatever the hell tamarind is?)
9. 2 chili peppers. I use the dried red peppers in a plastic bag from the "ethnic" section of the grocery store.
10. 1 tsp fish sauce
Add coconut milk to sauce pan, heat on high until boiling. Add ginger, shallots, garlic, tom sum, chili paste. Boil down until browned.
Add 1 cup-ish water, tamarind, fish sauce, and salt to taste.
Cut shrimp in half lengthwise and toss in with diced onion, green onion, and chili peppers. Bring to a boil and cook until shrimp are cooked, about 3 minutes.
One last note, don't worry about the heat. The burner was always on high, it was always boiling at a furious rate, and she never once looked to see if it was burning.
Sunday, January 26, 2014
Heidi & Haley's chocolate chocolate chip pancakes
1 1/2 cups flour
1/4 cup cocoa powder
3 tbsp sugar
1/3 cup sugar
1 1/2 tsp baking powder
1/4 tsp salt
Whisk dry ingredients together.
1 1/2 cups milk
1/2 stick butter (melted)
2 eggs
1 tsp vanilla
Whisk wet ingredients together.
Combine both bowls of ingredients and whisk in 3/4 cups of mini chocolate chips. Cook on griddle at about 325.
1/4 cup cocoa powder
3 tbsp sugar
1/3 cup sugar
1 1/2 tsp baking powder
1/4 tsp salt
Whisk dry ingredients together.
1 1/2 cups milk
1/2 stick butter (melted)
2 eggs
1 tsp vanilla
Whisk wet ingredients together.
Combine both bowls of ingredients and whisk in 3/4 cups of mini chocolate chips. Cook on griddle at about 325.
Kurt & Hannah's One Pot Mac & Cheese
I thought Hannah was crazy when she started pouring milk into the pot to boil our macaroni noodles in, but turns out they have a secret recipe and she was totally right. Anyway, this is their recipe but I wanted to share it because it was amazing.
2 cups large elbow macaroni, uncooked (about 1/2 lb)
2 cups low fat milk (about 16 oz), or more if needed
1 tablespoon butter
1/2 teaspoon mustard powder
1 teaspoon salt, plus additional for final season later
generous dash of nutmeg
1 cup grated cheese, (gruyere, jack, cheddar, swiss,
mozzarella, gouda,)
black pepper to taste (optional)
Directions
1. Rinse raw macaroni under water.
2. In medium sauce pan, add milk, raw macaroni, salt,
butter, mustard powder and nutmeg.
3. On medium heat, slowly bring milk/macaroni mixture to
a simmer, stirring the macaroni frequently as it comes up to a simmer. (It
comes to a boil very quickly so don’t let it overflow.)
4. Once mixture comes to a simmer, immediately turn down
heat to low. Macaroni will slowly cook in the milk.
5. Continue to stir the mixture frequently so that macaroni
will cook evenly and absorb milk evenly.
6. Cook for about 15-20 minutes or until milk has been
fully absorbed. (If macaroni isn’t fully
cooked, add a little more milk or water to mixture until macaroni is fully
cooked.)
7. When milk has evaporated, stir in grated cheese.
8. Turn off heat. Place lid on top of pan and cover for
about 5 minutes to allow macaroni to plump up and absorb any excess milk.
9. Add additional salt to taste and stir one final time
to mix everything together.
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