tag:blogger.com,1999:blog-23290925285813699522024-02-06T23:41:02.300-06:00The Roasting RamblerSchweitzhttp://www.blogger.com/profile/09431152956825902019noreply@blogger.comBlogger26125tag:blogger.com,1999:blog-2329092528581369952.post-29608751023526843402008-06-02T11:00:00.000-05:002008-06-02T16:59:21.440-05:00Cinnamon Rolls in Poland<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjUxNTEJu4N0jxzAJBQgvvpq7iowJ51RgxA48DqVgxtnibeo_IzQ4M-QOBp8zqtSNrQgYHG41fanIRq4JKchYTlgBIXj_iGZ_Mgu7gv50AIQKsynwYnmhV7ZleUvGyN_OxfPC-uR4cbd8Y/s1600-h/cinnamon_rolls_2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjUxNTEJu4N0jxzAJBQgvvpq7iowJ51RgxA48DqVgxtnibeo_IzQ4M-QOBp8zqtSNrQgYHG41fanIRq4JKchYTlgBIXj_iGZ_Mgu7gv50AIQKsynwYnmhV7ZleUvGyN_OxfPC-uR4cbd8Y/s320/cinnamon_rolls_2.jpg" alt="" id="BLOGGER_PHOTO_ID_5207406788345817826" border="0" /></a><span style="font-size:85%;">Right now I'm wrapping up the home-stay portion of my trip to Poland and I'm staying with a great couple, Eva and Lukasz, that are just a little older than me. They've been feeding me typical Polish fare and food that they typically eat (some Hungarian and Italian dishes). Most of it has been delicious and some of it has been completely new.</span><span style="font-size:85%;"><br /><br />They both love travel and photography, so we've spent some time looking at their photos and talking about they're trips (Syria, Turkey, Italy), so I was slightly surprised when my description of cinnamon rolls didn't register at all. I couldn't explain cinnamon rolls sufficiently for them to actually imagine them properly, so instead, I baked cinnamon rolls for them. They loved them! A lot, so I'm leaving my metric converted recipe behind for their pleasure.<br /><br />I had to adapt the recipe a little bit based on ingredient availability and I took a chance with the flour because I wasn't sure what the closest Polish equivalent to all-purpose would be (I used "tortowa", for any Polish readers). Also, I wasn't sure about all my options for frosting, but then saw Philadelphia cream cheese in the grocery, so I went for a cream cheese frosting, which was a huge hit.</span><span style="font-size:85%;"><br /><br />I must say my favorite food experience in their home, so far, is "smalec." This typical Polish delicacy is a meaty form of lard that they typically spread on dark bread and eat either with beer in a pub or for breakfast with either tomatoes or cucumbers. This morning I had smalec with tomatoes and marjoram on dark bread with some tea. I think I'm going to try to have some everyday until I leave for Krakow, Poland. The photographs for this post were taken by Ewa (thanks for permission to use your photos!).<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJlx-jcvfNC_H_YH2K1TPzOzuKAPgDfyKipVl4Pyr3Rzo0qG7VS43oNSk0R95TDWe4u4uQcHzJ5yIYwgPHdVBTfIYM_yFfg8gGn-ChtoY87YBLEB8BwT7XP7bQPuID8DdkOeWYjwsOSa3E/s1600-h/cinnamon_rolls_1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJlx-jcvfNC_H_YH2K1TPzOzuKAPgDfyKipVl4Pyr3Rzo0qG7VS43oNSk0R95TDWe4u4uQcHzJ5yIYwgPHdVBTfIYM_yFfg8gGn-ChtoY87YBLEB8BwT7XP7bQPuID8DdkOeWYjwsOSa3E/s320/cinnamon_rolls_1.jpg" alt="" id="BLOGGER_PHOTO_ID_5207405701719091922" border="0" /></a><span style="font-size:85%;"><span style="font-size:130%;">Cinnamon Rolls for Poland</span><br /><br />3 (425 grams) to 3 ½ cups flour<br />1/3 (66 grams) cup sugar<br />pinch salt<br />3/4 cup water at 120° to 130° F. (approximately 180 milliliters)<br />1 larg egg<br />7 grams instant yeast (or one American packet of rapid-rise yeast)<br /><br />Place 400 grams flour, the salt, and sugar into a bowl and mix. Add the yeast and mix again. Pour the warm water on to the flour mixture and being mixing. After stirring for about a minute add the egg. Stir until well mixed and dough pulls away from side of the bowl. If it's too sticky add a little flour at a time (maybe 20 grams or a small handful) until the dough forms a ball, but is still slightly sticky. Cover the bowl with a damp towel and allow to rise until doubled, about 45 minutes to one hour.<br /><br />When the dough has risen, scrape it out onto a lightly floured surface and knead into a smooth ball again. Roll out into a large, thin rectangle. Spread with a thin layer of soft butter. Sprinkle generously with cinnamon sugar, until dark brown. Roll dough up into a log and cut into thick rounds. Place in a greased cake pan, cover pan with damp towel and let rise for about 45 minutes. Bake at 375° F or 180</span><span style="font-size:85%;">° C for </span><span style="font-size:85%;">about 15 minutes or until light brown. Remove from the oven and let rest for about 10-15 minutes. Frost with glaze or frosting(below).<br /><span style="font-size:130%;"><br />Frosting:</span><br />4 ounces cream cheese, room temperature (approx. 112 grams)<br />1 cup powdered sugar (about 120 grams)<br />4 ounces unsalted butter, room temperature (approx. 112 grams)<br />1/2 teaspoon vanilla extract<br /><br />Mix the cream cheese and butter together until well blended and smooth. Mix in the vanilla extract. Add half of the powdered sugar and stir until completely incorporated. Taste the frosting, if you want it sweeter add more powdered sugar.<br /></span>Schweitzhttp://www.blogger.com/profile/09431152956825902019noreply@blogger.com2tag:blogger.com,1999:blog-2329092528581369952.post-81013522000689849062008-05-19T11:46:00.000-05:002008-05-19T04:39:10.992-05:00A new breakfast tradition and a trip<span style="font-size:85%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAzQChu73sZAQR2AX7Gz5fG5uev91mCmzXv6xsL-ZXfIn2DH4_6JEqBqEfs7u5u-qJFmP9rxD-FoUq7byqczkMwCXwc84Nk5o8wFnmR-AgVSbulSRojKQCuFGttUyc_dazd_y86PqlYKmD/s1600-h/orange_juice_oatmeal.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAzQChu73sZAQR2AX7Gz5fG5uev91mCmzXv6xsL-ZXfIn2DH4_6JEqBqEfs7u5u-qJFmP9rxD-FoUq7byqczkMwCXwc84Nk5o8wFnmR-AgVSbulSRojKQCuFGttUyc_dazd_y86PqlYKmD/s320/orange_juice_oatmeal.jpg" alt="" id="BLOGGER_PHOTO_ID_5202015416109716514" border="0" /></a></span><span style="font-size:85%;">About six months ago I started eating oatmeal. I had tried to get myself to eat it in the past, but despite projecting a "comfort food" feeling onto oatmeal the reality always disappointed. Until recently, oatmeal was always gummy and clumpy, but then I started experimenting with Scottish and Irish oats and I realized that they are completely different from rolled or quick oats. I prefer the Scottish oats because they are smaller than Irish oats and I think they cook in about 7 minutes or less - some directions call for over double that.<br /><br />I don't think oatmeal needs much sugar. I like it with some milk and either a little sugar (1 tbs for each 1/4 cup of dry oatmeal) or something sweet like a few dried sour cherries. I start my mornings this way with a glass of milk and orange juice.<br /><br /></span><span style="font-size:85%;">However, I'm taking a break from this breakfast and for the next month cold cuts, a slice of tomato, bread, and tea will help me start the day because I'm going to be traveling in Poland. I've only been here a few days, but I've already sampled some traditional Polish fare - "Cepeliny z mie snym frazem" and fried flounder with bones and tail served with cabbage, carrots, and fries. I have a few pictures of the Cepeliny z mie snym frazem, which is a meat-stuff potato dumpling, served with onion, melted lard, and cracklings. I liken it to an oversized-gnocchi filled with ground pork, very heavy, but good.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC0OGIVDyeB3FLegJd8Q88jH8iSdWlonWXDeXcp8cbWVRCbCSy-QyyGo2pH7TAuTLTlS_ubcN7fauEgUPHS93ARaktx631TatQHcC19DaCQhXvh4b4oATPL46f3fgfazvhyphenhyphen4iB0aGQVhBW/s1600-h/Cepeliny.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC0OGIVDyeB3FLegJd8Q88jH8iSdWlonWXDeXcp8cbWVRCbCSy-QyyGo2pH7TAuTLTlS_ubcN7fauEgUPHS93ARaktx631TatQHcC19DaCQhXvh4b4oATPL46f3fgfazvhyphenhyphen4iB0aGQVhBW/s320/Cepeliny.jpg" alt="" id="BLOGGER_PHOTO_ID_5202017628017873970" border="0" /></a></span><span style="font-size:85%;">I am going to try to post about my food experiences while I'm traveling, but if my internet access becomes sporadic, I may wait to do a series of posts when I'm back in the states. While I'm traveling the posts will be recipe-free and hopefully a little photograph-heavy.<br /><br /><span style="font-size:180%;">Scottish Oatmeal</span><br /><span style="font-size:78%;">Serves 1</span><br />1/4 cup oats<br />1/4 cup milk<br />1/2 cup water<br />1/4 cup dried sour cherries<br /><br />Put the oats, milk, and water in a small pan over medium heat. Cover and bring to a simmer. Add the cherries. Simmer for 4-6 minutes depending on how soft you want the larger pieces of oats. Remove from heat and stir. Scrape into a bowl and allow to cool a few minutes. You can top with some almond slivers or slices.<br /><br />Enjoy!<br /></span>Schweitzhttp://www.blogger.com/profile/09431152956825902019noreply@blogger.com0tag:blogger.com,1999:blog-2329092528581369952.post-37443020348625266972008-05-08T16:00:00.001-05:002008-05-30T14:45:26.494-05:00Strawberry Margarita Shortcakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoexiI9hd__YIIt4l1iTfnjcCGWdp11n2t4AntXr7HtYRPy2TdMAWFD4S3k2VxN3kGa9swUwVP05Qt6oPpg69G3Wgt_KuPZVBbPdsKCs2nuLRthlWHlfrEhCIZUvTNB1rgHGuc_2A35DF6/s1600-h/strawberry_margarita_cakes.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoexiI9hd__YIIt4l1iTfnjcCGWdp11n2t4AntXr7HtYRPy2TdMAWFD4S3k2VxN3kGa9swUwVP05Qt6oPpg69G3Wgt_KuPZVBbPdsKCs2nuLRthlWHlfrEhCIZUvTNB1rgHGuc_2A35DF6/s320/strawberry_margarita_cakes.jpg" alt="" id="BLOGGER_PHOTO_ID_5198112632066517842" border="0" /></a><span style="font-size:85%;">Sometimes recipes come together over months and weeks of trying new things and pulling different components together, but sometimes you get a bit of inspiration and the recipe flows outward from your idea to an edible dish in just a few days.<br /><br />Last week I was visiting Sugarlaws and saw a recipe for <a href="http://www.sugarlaws.com/strawberries-with-balsamic-whipped-cream/">balsamic whipped cream</a>. I have to admit that I wasn't too excited to try that particular recipe, but it got me thinking about what else I might add to some whipped cream. Somehow I ended up thinking about cream and tequila, despite my normal avoidance of tequila and tequila-heavy adult beverages. I realized that I hadn't given tequila a chance since early in college and perhaps my palate, or at least my budget, had changed since then.</span><br /><span style="font-size:85%;"><br />However, tequila whipped cream seemed incomplete, so thought about what would pair well and I realized that lime and strawberry would work really well here and then strawberry shortcake was only a small hop away. I am not a fan of traditional strawberry shortcake - I want a moist, tender cake, not something crumbly. I experimented with an almond sponge cake, and found that it fit the bill. The strawberry/lime combo is nothing exciting and new, but after an appearance last year on a <a href="http://roastingrambler.blogspot.com/2007_03_01_archive.html">yogurt cheese cake</a>, a couple friends have requested its reappearance.</span><br /><span style="font-size:85%;"><br />I whipped it all up and served it at a Cinco de Mayo themed dinner this week to rave reviews. I found that the strawberries and whipped cream are very simple (If you want an easy preparation of this recipe, make the whipped cream and stawberries and serve over store-bought cake), but the cake benefits from a heavy-duty stand mixer. The amounts of sugar and tequila are dependent on personal taste and the natural sweetness of the strawberries, so consider these amounts suggestions and taste each part as you make it and right before serving. Adjust as necessary.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8TRwlK_Q_BL7oToDD4kuDeyDSN8LliTNK66VFj8PjAmKKSIonvaMi0zxmy9v88AO2u-6cZGPy3UlmawoiAe5EDygnHQLlMBRJl54Bb9KJQXQucJBE7VvW9cHGKebLtEwDfdcN4F9YD2nh/s1600-h/strawberry_margarita_cakes2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8TRwlK_Q_BL7oToDD4kuDeyDSN8LliTNK66VFj8PjAmKKSIonvaMi0zxmy9v88AO2u-6cZGPy3UlmawoiAe5EDygnHQLlMBRJl54Bb9KJQXQucJBE7VvW9cHGKebLtEwDfdcN4F9YD2nh/s320/strawberry_margarita_cakes2.jpg" alt="" id="BLOGGER_PHOTO_ID_5198112632066517826" border="0" /></a><span style="font-size:180%;">Strawberry Margarita Shortcakes</span><br /><span style="font-style: italic;"><br /><span style="font-size:85%;">Serves 6</span></span><span style="font-size:85%;"><br />1 lb fresh strawberries<br />2 key limes<br />tequila (I suggest a high quality aged tequila)<br />sugar<br />1 1/2 cups heavy cream<br /><br />Clean and quarter the strawberries. Place in a bowl and then using a microplane, zest the one whole lime into the strawberries. Juice the lime and add that to the strawberries. Add about a 1/4 cup of sugar and two tablespoons tequila. Stir gently and refrigerate until ready to use - at least 30 minutes.<br /><br />Pour the cream into a bowl and zest one lime into the cream (you can add the juice of that lime to the strawberries as well). Add 1/4 cup of sugar and stir for a minute with a whisk. Add 3 tbs tequila and start whipping the cream. You want to reach soft peaks - any further and you'll start to make butter. This should be done no more than 15 minutes before serving.<br /><br /><span style="font-style: italic;">The Cake:</span><br />6 eggs<br />1/4 cup sugar<br />1/2 cup sugar<br />1/2 almond flour (sometimes called almond meal)<br />3/4 cup sifted flour<br />3 ounces melted butter, slightly cooled<br />1 tsp vanilla extract<br />1/4 tsp almond extract<br />1/2 teaspoon baking powder<br /><br />Preheat the oven to 350 F. Place a pan of water on the stove on medium high. Prepare a sheet pan by buttering it, lining it with parchment paper, and buttering the parchment.<br /><br />Whisk the eggs and 1/4 cup of sugar together in a metal bowl. Continue whisking as you place the bowl over the boiling water and make sure that the bowl doesn't touch the water. Whisk the eggs until they start to foam and are hot to the touch (be careful to not let the egg get too hot, if they start to curdle, remove from the heat immediately and whisk vigorously until slightly cooled).<br /><br />When the eggs are hot, transfer to the stand mixer with a whisk attachment and whip at high speed for about 3-4 minutes. You want the eggs to become creamy and whip up to soft peaks.<br /><br />In the meantime, sift the remaining dry ingredients together into a bowl. The almond flour probably won't all fit through the sifter, but some will and the process of trying to push it through will break up any clumps. Add what doesn't fit through to the bowl and whisk it together.<br /><br />Add the extracts to the melted butter and mix. Now you're going to mix the three parts together. The goal is to deflate the eggs as little as possible. You want to be quick, but gentle. Start by gently folding a third of the eggs into half of the dry ingredients. Add the butter and gently fold together. Add another third of the eggs and the rest of the dry ingredients and fold together. Fold the last of the eggs into the batter and spread evenly in the prepared pan.<br /><br />Place in the oven and bake for about 12 minutes. You want the cake to spring back when you press your finger into it. Remove from the oven and place the pan on a cooling rack. Cool for 15 minutes. Gently remove the parchment (I leave a few inches of parchment sticking up from both ends to serve as handles) and move the cake and parchment directly to a rack. Allow to cool completely.<br /><br /><span style="font-style: italic;">Assemble:</span><br />Cut the sheet cake into 12 evenly sized squares. You could then use a large round can or cutter to make circles out of each square (like in my pictures), serve two whole squares to each person, or break each square into two rectangles. Lay one piece of cake on a dessert plate and top with a large dollop of cream. Spoon some strawberries and juice over the whipped cream. Repeat with another layer. Serve and enjoy with extra whipped cream and strawberries.</span>Schweitzhttp://www.blogger.com/profile/09431152956825902019noreply@blogger.com0tag:blogger.com,1999:blog-2329092528581369952.post-73628269766365764802008-04-05T17:00:00.012-05:002008-04-11T09:57:22.956-05:00One Advantage of Being Forgetful<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivOcQM0dCl6VpPNYBFCvMU0qGHmO3iKlVLyAM0OHoqzSyQzFRJGD3-OKf1FLLIsdgPM8Hdt-wnIe_h8v2KZvvcQgSzfwbeIcrq4B9SbzpRy50zQBxdhBHctBqZ26MgNrJ-ZUIr81ioAJk2/s1600-h/ice-cream.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivOcQM0dCl6VpPNYBFCvMU0qGHmO3iKlVLyAM0OHoqzSyQzFRJGD3-OKf1FLLIsdgPM8Hdt-wnIe_h8v2KZvvcQgSzfwbeIcrq4B9SbzpRy50zQBxdhBHctBqZ26MgNrJ-ZUIr81ioAJk2/s320/ice-cream.jpg" alt="" id="BLOGGER_PHOTO_ID_5188000468881086322" border="0" /></a><span style="font-size:85%;">I've been intrigued by French style praline for some time, but never bothered to make any. Then I found a recipe that I wanted to try. I had the ingredients, made the hazelnut praline, and then, I got interrupted. At this point, I don't even remember what happened, but a couple days later, I realized I had some praline, but not the recipe it was part of.</span><br /><span style="font-size:85%;"><br />Then a friend of mine asked for my <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Nutella</span> ice cream recipe and I re<span style="font-size:85%;">alized that the praline could be used to create a similar flavor profile. Since I couldn't come close to the same consistency as </span><span class="blsp-spelling-error" id="SPELLING_ERROR_1" style="font-size:85%;">Nutella</span><span style="font-size:85%;">, I decide</span>d to use my food processor to break up the praline into a course grind.<br /><br />This ice cream has a crunchy and gritty texture. The flavor is a combination of cooking some of the praline into the base, and then adding the rest at the end of the churning. My friends and family loved this new ice cream flavor, but my Mom still likes homemade <a href="http://www.elise.com/recipes/archives/004254butter_pecan_ice_cream.php">browned butter pecan</a> best.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS1oUSuebt9gasCZOoNJ4oMoAUGHeKn5P-x3gmDVHX6ve0GOvKpMuBW5qJ6oeAhyAjET3tCCc7a6qdz3ISxoRBRN03IzmlJscFh5rCjZm8fTZ3uxieD8S-9OVxpKzT8WxCQu80mrwD59ni/s1600-h/ice_cream_above.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS1oUSuebt9gasCZOoNJ4oMoAUGHeKn5P-x3gmDVHX6ve0GOvKpMuBW5qJ6oeAhyAjET3tCCc7a6qdz3ISxoRBRN03IzmlJscFh5rCjZm8fTZ3uxieD8S-9OVxpKzT8WxCQu80mrwD59ni/s320/ice_cream_above.jpg" alt="" id="BLOGGER_PHOTO_ID_5188000481765988226" border="0" /></a><br /><span style="font-size:180%;">Chocolate Hazelnut Praline Ice Cream</span><br /><span style="font-size:85%;"><span style="font-style: italic;">Ingredients</span><br />1 1/2 cup milk<br />2 cups cream<br />6 egg yolks<br />1/2 cup sugar<br />1 tbs vanilla<br /><br />1 recipe hazelnut praline, finely ground*<br />1/3 cup cocoa<br />1 pinch salt<br />1/4 tsp additive<br /><br /><span style="font-style: italic;">Directions:</span><br />Bring cream and milk to a simmer. Whisk egg yolks, vanilla, salt, and sugar together. Add the cocoa and whisk again. Add a ladle of hot milk and whisk quickly. Keep adding one ladle at a time, stirring thoroughly until the mixture is thin. Pour the chocolate mixture back into the milk/cream on the heat and stir constantly until mixture coats the back of a wooden spoon. Be careful not to let the mixture boil.<br /><br />Take the ice cream base off the heat and add half of the praline and stir for 10 minutes. Strain through a fine mesh sieve. Press on the back of the leftovers to ensure as much liquid as possible is extracted. Cover and put in the refrigerator for at least 6 hours. </span><span style="font-size:85%;">Put the other half of the praline in the freezer.<br /></span><span style="font-size:85%;"><br />Churn the ice cream base in your preferred ice cream machine. When it's done churning stir in the remaining frozen praline and transfer to a container. Place the container into the freezer to ripen for a few hours before serving.<br /><br /><br /><span style="font-size:130%;">*Hazelnut Praline</span><br />1 1/2 cup sugar<br />1/2 cup water<br />8 ounces hazelnuts<br /><br />Place hazelnuts on a baking sheet and place in the oven. Turn oven to 400F. Toast for at least 5 minutes after coming up to heat. Check often and when the skins are getting very dark. Remove from the oven and wrap in a towel. Let rest for 3 minutes and then rub the skins off.<br /><br />Chop the cleaned nuts roughly. Spread out over buttered parchment. In a heavy pan melt sugar and water over medium heat. You're basically making a caramel so brush the sides of the pan with water to eliminate sugar crystals. Cook until the syrup is dark reddish brown. Remove the pan and pour caramel over the nuts. Allow to cool and harden. Break into smaller pieces before putting in the food processor.<br /></span>Schweitzhttp://www.blogger.com/profile/09431152956825902019noreply@blogger.com1tag:blogger.com,1999:blog-2329092528581369952.post-43607892414878036992008-03-28T12:00:00.007-05:002008-04-08T15:38:26.631-05:00Tasty Treats in Reasonable Sizes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj0ZqOyG48U1gqtcbU0lfagFVOyKz74BnKAq_jYIRedtIOOjjE5KhsiHis2sM2uT4_B1qFF1npQyX9FKIf6UcplSCwvTyxN6GHcPtA0qlz8aqFo1580CEYnsLuP5MIIKYU0Pa88X108Woi/s1600-h/pecan_pie_bars_fork.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj0ZqOyG48U1gqtcbU0lfagFVOyKz74BnKAq_jYIRedtIOOjjE5KhsiHis2sM2uT4_B1qFF1npQyX9FKIf6UcplSCwvTyxN6GHcPtA0qlz8aqFo1580CEYnsLuP5MIIKYU0Pa88X108Woi/s320/pecan_pie_bars_fork.jpg" alt="" id="BLOGGER_PHOTO_ID_5182875244837649842" border="0" /></a><span style="font-size:85%;">The Barefoot Contessa has some outstanding recipes, but many of them are really designed for very large crowds. Most of the time when I'm cooking a "crowd" tops out around six. So a dessert recipe designed for a half sheet is a little excessive. Luckily a more reasonable 9x13 holds exactly half the amount - making adapting such a recipe much easier (minus the uneven egg count).<br /><br />I've been eyeing this recipe for a while, but the prodigious amounts of butter have kept me at bay. However, an excess of maple syrup and butter caused me to consider a halved adaptation. Especially since I had some willing guinea pigs to test them out. Our professor had invited us to his house for dinner instead of holding class on campus - and by the time I got home there was only one left (the one that hadn't fit in the container I took with me). After some requests for the recipe I promised to post it here in the near future (which only meant a few weeks).<br /><br />Fans of pecans, but not some of the other ingredients take heart. My mother, not a fan of honey (one of the <a href="http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_34777,00.html">original</a> sweeteners) or maple syrup thought that I had probably ruined the bars by their inclusion. I took a batch home for Easter anyway and she didn't seem to mind. In fact both she and my father seemed only too happy that I was leaving the rest of the bars behind when I left.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfGAY_jVPChj3wejKkRUynShSM74ombL5G5DSrmHersMydx1El3Qeuf3XS5eYBg2AjjpU_Zo2-WkaRVd5_C9v1TuZRytVhSudCUUPJIbckS_qSzRfoXwdesfRK0NUB08MGm3is60PI-cgc/s1600-h/pecan_pie_bars.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfGAY_jVPChj3wejKkRUynShSM74ombL5G5DSrmHersMydx1El3Qeuf3XS5eYBg2AjjpU_Zo2-WkaRVd5_C9v1TuZRytVhSudCUUPJIbckS_qSzRfoXwdesfRK0NUB08MGm3is60PI-cgc/s320/pecan_pie_bars.jpg" alt="" id="BLOGGER_PHOTO_ID_5182875240542682530" border="0" /></a><br /><span style="font-size:130%;">Pecan Pie Bars</span><br /><br />2.5 sticks unsalted butter<br />3/8 cup granulated sugar<br />2 large eggs<br />1 teaspoon pure vanilla extract<br />2 1/4 cups all-purpose flour<br />1/4 teaspoon baking powder<br />1/4 teaspoon salt<br /><br />2 sticks unsalted butter<br />1/2 cup dark maple syrup (Grade B)<br />1 1/2 cups dark brown sugar, packed<br />1 teaspoon vanilla<br />1/4 cup heavy cream<br />1 pounds pecans, coarsely chopped<br /><br />2 ounces bittersweet chocolate, melted*<br /><br />Method:<br />Preheat the oven to 350 degrees F.<br /><br />Start with the crust. Cream the butter and sugar together, until light. A standmixer can do this in about 3 minutes. A handmixer will probably take closer to 5. Mix in the eggs, salt, and the vanilla. Sift the flour and baking powder together. Mix the dry ingredients into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased 9 by 13 pan, making an edge (about 1 1/2 inches high) around the outside. The dough is very sticky. Bake for 15 minutes, checking occasionally to see if the crust is slumping off the sides. If it slumps too much. Take the crust out of oven and, with a spoon, patch the sides with thicker parts of the bottom. You want a set, but unbrowned crust.<br /><br />For the topping, combine the butter, maple syrup, salt, and brown sugar in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a rubber spatula to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream, vanilla, and pecans. Pour into the crust. If you get the syrup right against the pan it will cook on and be hard to clean. Place in the oven and bake for about 30 minutes. Start checking after 25 minute. If the pecans are getting too dark remove from the oven. When done remove from the oven and allow to cool. Refrigerate until cold<br /><br />To finish, remove from the refrigerator and using a spoon, scoop up some melted chocolate and begin drizzling over the top of the bars. After using up all of the chocolate return to the refrigerator to set the chocolate. This is easier to cut if very cold so remove from the refrigerator again, cut immediately, and serve.<br /><br /><br />* A few notes about chocolate:<br /><ul><li> I prefer to use a makeshift double boiler to melt chocolate. Place a small metal bowl over a small sauce pan of simmering water. The bowl should sit snuggly in the pan without falling in far enough to touch the water. Add your chocolate and walk away until it has started to melt and then stir gently.</li><li>If some liquid gets into your chocolate and it starts to seize add more liquid - milk, cream, water, coffee, whatever - it's counter intuitive, but basically you'll end up with a ganache that might not work for the recipe at hand but will be great with some cake or ice cream.</li><li>If you're going to melt chocolate please don't use chocolate chips - they have added stabilizers that interfere with a smooth melt. Use a good chocolate bar or something in bulk from the likes of Scharffen Berger, Callebaut (which I can get at my local co-op), or Ghirardelli (which is available in every grocery store I've ever been to).</li></ul><br /></span>Schweitzhttp://www.blogger.com/profile/09431152956825902019noreply@blogger.com1tag:blogger.com,1999:blog-2329092528581369952.post-20665221617202508072008-03-20T17:00:00.001-05:002008-03-20T18:43:28.912-05:00Kumquat Yogurt Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqkLOB2ndQVNs_G4iwo-IbbSfrd2MUSi79zPb3PeRcPt_dsRbXs9-9JJB9vO452a1M1IGYI__A_KWulpmuz1nnDWgkI32m4lbeqlGelX62TlN0Ew_ktFeuKeSZgvCo-GnMtxluaLLHLwev/s1600-h/kumquat_cake_straighton.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqkLOB2ndQVNs_G4iwo-IbbSfrd2MUSi79zPb3PeRcPt_dsRbXs9-9JJB9vO452a1M1IGYI__A_KWulpmuz1nnDWgkI32m4lbeqlGelX62TlN0Ew_ktFeuKeSZgvCo-GnMtxluaLLHLwev/s320/kumquat_cake_straighton.jpg" alt="" id="BLOGGER_PHOTO_ID_5178377927789064658" border="0" /></a><span style="font-size:85%;">As planned here is the recipe that inspired the marmalade making frenzy. It's an adaptation of <a href="http://chocolateandzucchini.com/">Clotilde's</a> <a href="http://chocolateandzucchini.com/archives/2005/10/yogurt_cake.php">yogurt cake</a>. The nice thing about this recipe is that it's very easy to make and even if you don't want to try making your own kumquat marmalade you can use store bought (orange, lemon, lime - whatever flavor/brand you like the most).<br /><br />I wasn't sure exactly how this would turn out when I started, but I made two - one to take to work to share with coworkers and the other to share with my graduate class. Between both cakes I only had one piece left, which was important since I hadn't photographed it in advance.<br /><br />For those of you that are sick of marmalade posts, this is the last one planned. No promises that it won't make a return appearance in the future though.<br /><br /><span style="font-size:130%;">Marmalade Yogurt Cake</span><br /><span style="font-style: italic;">Ingredients:</span><br />3 eggs<br />1 1/4 cups Greek yogurt (I used Fage 2%)<br />1 cup sugar<br />2 cups flour<br />1 1/2 tsp baking powder<br />1/2 tsp baking soda<br />1/2 tsp salt<br />1 teaspoon vanilla extract<br />1/2 tsp almond extract<br />1 tbs dark rum<br /><br />3/4 marmalade<br /><br /><span style="font-style: italic;">Directions: </span><br />Preheat the oven to 350 F and prepare a 10-inch round cake pan (butter and line with buttered parchment).<br /><br />In a large mixing bowl whisk the eggs to break up the yolks. Add the yogurt and sugar and blend together. Stir in the extracts and rum.<br /><br />Combine the flour, baking powder, and baking soda in another large bowl. Sift half of the dry mixture over the the wet ingredients. Stir gently to combine. When nearly all the dry ingredients are incorporated sift the remaining flour mixture and stir until just combined.<br /><br />Put the marmalade in the bottom of the pan and spread out almost to the sides of the pan (an offset spatula works great for this). Gently pour and scrape the cake batter over the marmalade.<br /><br />Move the pan to the oven and bake for 30-35 minutes, or until done. Remove from the oven and place on a cooling rack. Let rest for 10 minutes and then invert onto a serving platter/cake stand. Tap on the bottom of the pan to help loosen the marmalade coated bottom. Remove the pan and peel off the parchment (carefully, so that you don't remove the marmalade). If some marmalade does come off with the parchment, just scrape it back onto the cake. Allow the cake to cool completely before serving.<br /><br />Serving Suggestion:<br />Combine 1/2 cup of Greek yogurt with 2 tbs of marmalade and stir well. Serve a dollop of this mixture on each slice.<br /></span>Schweitzhttp://www.blogger.com/profile/09431152956825902019noreply@blogger.com0tag:blogger.com,1999:blog-2329092528581369952.post-35113518143708930232008-03-16T15:00:00.001-05:002008-03-16T16:52:35.572-05:00Spring Greens<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSmeaLcF87jjAA4fX2DfMRX7Gt8CVMW4m3qbBXtJKoZCdHw4LrXTHf0rFfk1tKLOCMdB5-YOGeqNLktmLvcvI9dPNn6Sym8t7tTECqn87ObM1A4MKVFcSJnDV8xDC9hdWnf9OC68zNzuRf/s1600-h/arugula_soup.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSmeaLcF87jjAA4fX2DfMRX7Gt8CVMW4m3qbBXtJKoZCdHw4LrXTHf0rFfk1tKLOCMdB5-YOGeqNLktmLvcvI9dPNn6Sym8t7tTECqn87ObM1A4MKVFcSJnDV8xDC9hdWnf9OC68zNzuRf/s320/arugula_soup.jpg" alt="" id="BLOGGER_PHOTO_ID_5178458995296776674" border="0" /></a><span style="font-size:85%;">Today I'm bringing you a quick interruption from my marmalade postings to write about a recipe for St. Patrick's Day. This dish is perfect for green-themed dinners. I came up with this recipe to use up some leftover baby arugula. The soup retains some of the nice peppery bite of the arugula, but is mellowed by the potato. I didn't think that the soup needed any cream for richness, but a few tablespoons would be enough to crank the creaminess up if anyone thinks they need it.<br /><br />I started out with a quart of chicken stock, but ended up using another 1.5 cups of stock to thin it out. I suggest starting out with a quart as well and adjusting it with more stock to reach the desired consistency. This recipe is really easy if you have two pieces of equipment - a blender and a fine mesh sieve. A blender is still the only thing I know for really getting soup smooth and a fine mesh sieve helps filter out the small bits that the blender can't pulverize.<br /><br /><span style="font-size:130%;">Potato Arugula Soup</span><br /><span style="font-style: italic;">4 serves</span><br />1 large russet potato<br />4 green onions<br />2 small garlic cloves, peeled<br />3.5 ounces baby arugula<br />1-2 quarts chicken stock<br />salt and pepper<br /><br />Put 1 quart of stock in a pot and place over medium heat. Slice the potatoes thinly and place in the simmering stock. Add a large pinch of salt. Slice the onions and add both the onions and the garlic to the stock. Simmer until the potatoes are falling apart. Add the arugula and stir until it's wilted. Move the soup to a blender in batches and puree until it's smooth.<br /><br />Pour the soup into a fine sieve and strain out any remaining chunks. Put back in the pot over low and add enough stock to thin it out. Add salt and pepper to taste and serve.<br /></span>Schweitzhttp://www.blogger.com/profile/09431152956825902019noreply@blogger.com0tag:blogger.com,1999:blog-2329092528581369952.post-25475565277838611772008-03-04T17:30:00.001-06:002008-03-07T21:41:22.345-06:00Luxury Breakfast - French Toast<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYawgeelKXIreGx9DSr_gDEwFho63LezUb2vu3gaAKSkXBqq5_ZdBt3h5ugN0rp-KbgznfCsEIPa-L51pnFJFQ09uaY0kz49Um8lL4r9YxNrvPPfHA_zpxM_l4eqC3ujv_mhHiDin0jj-m/s1600-h/kumquat_french_toast.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYawgeelKXIreGx9DSr_gDEwFho63LezUb2vu3gaAKSkXBqq5_ZdBt3h5ugN0rp-KbgznfCsEIPa-L51pnFJFQ09uaY0kz49Um8lL4r9YxNrvPPfHA_zpxM_l4eqC3ujv_mhHiDin0jj-m/s320/kumquat_french_toast.jpg" alt="" id="BLOGGER_PHOTO_ID_5175198801586500034" border="0" /></a><span style="font-size:85%;">As promised, today's post is going to cover just one of several uses I've found for my kumquat marmalade. About a year ago I started messing around with french toast to figure out my favorite version. After many different variations I think that I've perfected this recipe. However, it should definitely be relegated to "occasional treat" status because it is very rich (but not too sweet).<br /><br />I found that I prefer a crusty bread with some flavor of its own. That means I usually use a light sourdough or a really good baguette. I vary the amount of sugar based on the bread I'm using - I wrote the recipe below for baguette - when I'm using sourdough I increase the sugar to about 2 tbs. Honestly, I usually don't eat anything on my french toast, not even butter, but I decided to try some kumquat sauce.<br /><br />I did like the kumquat sauce, but I think I'll continue eating my french toast plain. I also had some left over pineapple from the night before. All in all it was a great way to start the day.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7jL9Rc7QrgFb9Fcgs_FV4l-Lulv_vQO8i8VWh2DMWo5tqPyMgs-3HSm9xDsS36fe9lbFsLiReI2VUDi9O_yZe2L4cpCjUjklRnU-rNEqFpF30bvXqdtTmCFvJmseBL8XSCDU53IAeR7Ft/s1600-h/kumquat_breakfast.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7jL9Rc7QrgFb9Fcgs_FV4l-Lulv_vQO8i8VWh2DMWo5tqPyMgs-3HSm9xDsS36fe9lbFsLiReI2VUDi9O_yZe2L4cpCjUjklRnU-rNEqFpF30bvXqdtTmCFvJmseBL8XSCDU53IAeR7Ft/s320/kumquat_breakfast.jpg" alt="" id="BLOGGER_PHOTO_ID_5175198801586500018" border="0" /></a><br /><span style="font-size:85%;"><span style="font-size:180%;">Kumquat Sauce</span><br />2 tbs kumquat marmalade<br />1 tbs water<br /><br />Stir together and microwave for 30 seconds. Stir again and drizzle over the french toast.<br /><br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPN-bgAsyApvOwKycQb7z-oywt_ulW7zrdtnqYxaxHlOTKW3AL_tBovChW0g7JOS9N8wbK8ChztVIl8jYMkwUcntoLL3gGkILzsPt6CPERkx_ikOBKjBER7KFB3Nxr0xZ-ATu207pg0DBC/s1600-h/french_toast_kumquat.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPN-bgAsyApvOwKycQb7z-oywt_ulW7zrdtnqYxaxHlOTKW3AL_tBovChW0g7JOS9N8wbK8ChztVIl8jYMkwUcntoLL3gGkILzsPt6CPERkx_ikOBKjBER7KFB3Nxr0xZ-ATu207pg0DBC/s320/french_toast_kumquat.jpg" alt="" id="BLOGGER_PHOTO_ID_5175198797291532706" border="0" /></a><br /><span style="font-size:85%;"><span style="font-size:180%;">French Toast<br /></span>4 slices of sourdough boule or 7 slices of baguette, slightly stale<br />1 large egg<br />3 tbs cream<br />2 tbs milk<br />1 rounded tbs sugar<br />1 tsp vanilla extract<br />2 drops almond extract<br />pinch salt<br /><br />Break the egg into a bowl. Add the milk, cream, sugar, extracts, and salt. Whisk everything together. Pour into a wide dish. Place any many pieces of bread as you can lay down flat. Let soak for about a minute and then flip over. Let soak for about 5 minutes. Flip over again and then prepare the pan.<br /><br />Heat a large nonstick skillet over medium. When the skillet is hot add 1 tbs of butter (real please) and melt until it starts to bubble. Turn the bread over right before adding each piece to the skillet. Be careful not to overcrowd the pan. Cover the skillet with a lid and cook for about 3 minutes before checking the bottoms to see if they're browned and a little crispy. Flip over and cover again. Cook for about 2 minutes.<br /><br />Plate the french toast and top with whatever floats your boat.<br /></span>Schweitzhttp://www.blogger.com/profile/09431152956825902019noreply@blogger.com0tag:blogger.com,1999:blog-2329092528581369952.post-88888025750999552112008-02-29T09:00:00.004-06:002008-02-29T14:54:45.008-06:00A wild tear leads to... kumquat marmalade?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzMDbKJlVYzCHQf63OvlWhd06ghFk0Mp-OrEooOZNbRh6BPOfUnJ4MHcP68Q2UsX0bUCgHyS2pXTX2Jt_O4UmkTuOt39qJjr02R4W_mYrEdgwcEAEd__3PT7k2JVZMnTd3HPmdlccmvDMe/s1600-h/three_jars_bread.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzMDbKJlVYzCHQf63OvlWhd06ghFk0Mp-OrEooOZNbRh6BPOfUnJ4MHcP68Q2UsX0bUCgHyS2pXTX2Jt_O4UmkTuOt39qJjr02R4W_mYrEdgwcEAEd__3PT7k2JVZMnTd3HPmdlccmvDMe/s320/three_jars_bread.jpg" alt="" id="BLOGGER_PHOTO_ID_5172504815675000738" border="0" /></a><span style="font-size:85%;">You know how sometimes an idea just pops in your head and you can't shake it? I'm sure this happens to everyone, just changing forms to match their passions or interests. For me, this usually involves food, sometimes it's a gradual process, but sometimes an idea just slaps me in the face and I end up going to extreme lengths to satisfy the compulsion.<br /><br />Last week I had just such a moment and in the course of seeing this idea through, I've already made something that I'd never made before, and didn't think I even liked. What is this dubious and daring creation? Marmalade, and not just marmalade, but kumquat marmalade. Believe it or not, but that is two strikes against this recipe. While I've always liked the idea of kumquats, the reality has never done much for me. And marmalade is like the strange, awkward cousin of those other sweet condiments that I mostly loathe - jelly and jam.<br /><br />Somehow, none of that mattered. I called my local co-op, "Do you have kumquats? Or if you don't, are you getting any more in?" Alas, the answer was "no" and "probably not." Oh well, that won't stop the beast in my mind, driving me to bring this harebrained idea to fruition. But then, I got a call - they did get more kumquats in, so I drove over there and grabbed a small bag of the small, seedy fruits.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijL7BEI3jWlrg43Kb39nFN87_uazxXXdDu74Bsi7RpckX34c6wIhno8sBoGmcNDJyL4Br61wVph8Qe5l3BBxR6g3x7Ric4HPvwEbnkuoBzvjX0cXAnUwQ49GhkWw0tXToh5_jcvxER6c33/s1600-h/small_jar_big_bread.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijL7BEI3jWlrg43Kb39nFN87_uazxXXdDu74Bsi7RpckX34c6wIhno8sBoGmcNDJyL4Br61wVph8Qe5l3BBxR6g3x7Ric4HPvwEbnkuoBzvjX0cXAnUwQ49GhkWw0tXToh5_jcvxER6c33/s320/small_jar_big_bread.jpg" alt="" id="BLOGGER_PHOTO_ID_5172504811380033426" border="0" /></a><span style="font-size:85%;">Two days, and a few <a href="http://vegeyum.wordpress.com/2007/10/26/divine-cumquat-marmarlade/">blog</a> searches later, I had found the inspiration for my marmalade. My biggest complaint about jams, jellies, and marmalades is that they're too sweet, so I reduced the sugar and tweaked the process a little. The result is something that could lose a little sugar still, but for the most part I'm really happy with - and more surprising, I genuinely enjoy. It is fantastic on a hunk of crusty baguette. So look to see a few uses for my new stash over the next few posts (including the idea that started this all).<br /><br />I'm also going to grab up a few more kumquats and make another batch. There may be few tweaks in store for this recipe, and if those tweaks are successful, I'll update this post.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwLgYALNa7k0fsJFY-_hcVipFVoEvnmPqQWuJ3ACg4J7-yiRn43Sy88BI6x1kR60tM35v0dHfqJWD5GHDxGnCzDIyDUjEVESllv91jOBuIL1EGdilLBO8uNjL19KkxacDSKCJJ05MPoKMr/s1600-h/three_jars_small_jar_focused.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwLgYALNa7k0fsJFY-_hcVipFVoEvnmPqQWuJ3ACg4J7-yiRn43Sy88BI6x1kR60tM35v0dHfqJWD5GHDxGnCzDIyDUjEVESllv91jOBuIL1EGdilLBO8uNjL19KkxacDSKCJJ05MPoKMr/s320/three_jars_small_jar_focused.jpg" alt="" id="BLOGGER_PHOTO_ID_5172504807085066114" border="0" /></a><span style="font-size:130%;">Kumquat Marmalade<br /><span style="font-size:85%;">Adapted from <span style="font-style: italic;">A Life (Time) of Cooking<br /></span></span></span><span style="font-style: italic;font-size:85%;" ><br /><span style="font-size:130%;">Ingredients:</span></span><span style="font-size:85%;"><br />275 g kumquats<br />500 g sugar<br />water<br />1 vanilla bean<br />1 Tbs orange liqueur<br /></span><span style="font-style: italic;font-size:85%;" ><br /><span style="font-size:130%;">Method:</span></span><span style="font-size:85%;"><br />Wash the kumquats and set in a colander to drain. Slice the kumquats into thin rounds and capture as much of the juice as possible, adding it to the bowl of sliced kumquats. I used a mandoline for the first half of each kumquat and then switched to a paring knife to remove the seeds and finish slicing the now softer kumquat. Save the seeds in a small bowl of water.<br /><br />When you're done slicing the kumquats, pour enough boiling water over them to submerge them by about an inch (you'll have to estimate this a little since the slices will float a little). Cover the bowl (either with a tight fitting lid or plastic wrap), and place in the refrigerator at least over night (I left them for about 24 hours). Cover the sees and place in the refrigerator as well.<br /><br />The next day, pour the kumquat/water mixture into a large pot and place over medium heat. Cut the vanilla bean in half and then split each half open lengthwise. Scrape out the black "caviar" interior and add both the bean and the "caviar" to the pot. Stir occasionally and bring to a light boil for 20 minutes.<br /><br />Add the sugar to the kumquats and bring back to a boil. Watch the mixture carefully now since it may start to thicken and may burn on the bottom. In a small pan bring the seeds and at least a 1/2 cup of water to boil. Adding enough water to keep the seeds submerged as it evaporates.<br /><br />Let each pot boil for about 30 minutes and then strain the "seed" water into the kumquat mixture. This adds pectin and flavor to the marmalade. Stir the marmalade well and let it cook for another 5-10 minutes. Remove from the heat and stir in the liqueur.<br /><br />If you're going to can this prepare your jars in advance based on your own preferred method - I'm going to stay out of the debate over what's safe and what's not - there are plenty of opinions out there. Google "canning" if you need help.<br /><br />Otherwise you can let it cool slightly, put it in any covered container, and refrigerate it. It will probably stay good for a few weeks.<br /></span>Schweitzhttp://www.blogger.com/profile/09431152956825902019noreply@blogger.com1tag:blogger.com,1999:blog-2329092528581369952.post-85778216378347875832008-02-23T19:26:00.008-06:002008-02-26T11:25:50.887-06:00A Riff on Dressy Applesauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5IGHLPCVw8-XVgbOLNtX6IKTjRFVB235jOOWthfSTHF0mqPvUDFJ0jqJnlMhmS9uRXrXEB7kFn2C521ff9SIzzDA4vp0iZeMemijsX_2SCgs2Ajc6DpuQpOYU6NOuLQ33aS3nANiVVHjC/s1600-h/pear+breadcrumbs+blog.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5IGHLPCVw8-XVgbOLNtX6IKTjRFVB235jOOWthfSTHF0mqPvUDFJ0jqJnlMhmS9uRXrXEB7kFn2C521ff9SIzzDA4vp0iZeMemijsX_2SCgs2Ajc6DpuQpOYU6NOuLQ33aS3nANiVVHjC/s320/pear+breadcrumbs+blog.jpg" alt="" id="BLOGGER_PHOTO_ID_5171341340120311362" border="0" /></a><br /><span style="font-size:85%;">I love reading recipes and ogling gorgeous food photography. I have binders of printed recipes from blogs and websites and a compulsive desire to buy cookbooks that I barely keep in check. That is partially why I am so excited about the new Gourmet <a href="http://www.gourmet.com/">website</a>.</span><br /><span style="font-size:85%;"><br />It has a look and feel that I prefer to Epicurious and interesting articles. I especially like their "Politics of the Plate" column with recent posts about the FDA's definition of <a href="http://www.gourmet.com/foodpolitics/2008/02/politicsoftheplate_02_13_08">milk</a>, and the ridiculousness of <a href="http://www.gourmet.com/foodpolitics/2008/02/politicsoftheplate_02_04_08">organic seafood</a> and the USDA's pending rules.<br /><br />While perusing the site for the first time I stumbled upon an interesting dessert recipe designed for <a href="http://www.gourmet.com/recipes/2000s/2004/12/applesauce">one</a>. However, it was the picture and the idea, not so much the actual recipe that caught my attention. The idea is to dress up applesauce, but I'm not a big applesauce fan (at least since I've been old enough to drive). So I took the picture and came up with an idea that I thought would be a tasty alternative.<br /></span><br /><span style="font-size:85%;">The result is a fast way of taking a pear and making an outstanding dessert in about 10-15 minutes. Think pear crisp for one. Although for one it's a large dessert (or slightly decadent breakfast), it can easily be split for two. The recipe also scales really well. Use your favorite pear variety, but c</span><span style="font-size:85%;">hoose one that is still on the firm side of ripe; I used a red d'Anjou.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhad2bKJrRjwQUwAzWNos6lFRuTjH3g5RhuDzd_Zcnb5sjDyGVXVnLwJEu1hbCjefoGOEL62DOrc3DQc7bz7_gnwyNHUX8Jj8spJMJmsg564tWN9_CU2BmstyYCXHYnf_mEp5qINL4vAsgB/s1600-h/close_cropped_pears.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhad2bKJrRjwQUwAzWNos6lFRuTjH3g5RhuDzd_Zcnb5sjDyGVXVnLwJEu1hbCjefoGOEL62DOrc3DQc7bz7_gnwyNHUX8Jj8spJMJmsg564tWN9_CU2BmstyYCXHYnf_mEp5qINL4vAsgB/s200/close_cropped_pears.jpg" alt="" id="BLOGGER_PHOTO_ID_5170378447107253794" border="0" /></a><span style="font-size:130%;"><br />Pear Crumble</span><br /><span style="font-size:85%;"><span style="font-style: italic;">Ingredients:</span><br />1 firm-ripe pear<br />1/4 tsp vanilla<br />2 tsp brown sugar<br />1/4 tsp cinnamon<br /><br />1 slice crusty bread (I used half of a ciabatta roll)<br />1 scant tbs butter<br />2 tbs chopped walnuts<br />pinch salt<br />2 tsp brown sugar<br /><br /><span style="font-style: italic;">Directions:</span><br />Core and chop pear into a medium dice an place in a small bowl. Heat a small skillet on medium. Add the vanilla, sugar, and cinnamon to the pears and stir to coat well. Scrape the mixture into the skillet and cover.<br /><br />Cook for about 2 minutes, then stir. Cover again and cook for another 2 minutes. Uncover and cook the pears, stirring gently, for about another minute. The pears should have soften and released some moisture, but not started to disintegrate yet.<br /><br />Scrape the pears and any liquid into a serving glass or bowl. Place the skillet back on the burner.<br /><br />Add the butter to the skillet. Quickly process the bread into crumbs in a food processor or chop finely with a chef's knife. When the butter has melted add the breadcrumbs, nuts, and salt. Cook until the crumbs start to color and then add the sugar. Cook for another minute stirring vigorously (the sugar will make the mixture start to stick if you don't).<br /><br />Add the topping to the pears and (if desired) top with some vanilla whipped cream.<br /><br /></span>Schweitzhttp://www.blogger.com/profile/09431152956825902019noreply@blogger.com0tag:blogger.com,1999:blog-2329092528581369952.post-72196292739110805602008-02-17T22:01:00.006-06:002008-02-23T21:27:34.235-06:00Christmas Packages Part 2 (in Lent, no less)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNXL6GhMS_gyUyghEZUj7PhNMR6mAohtbMubRT25P6wEoweiklpp8HhHDDWwuEJF-W3oBynz24q3J6dCaGLaRyzN7_NCprTBUxVZKDEmkctEd3c0d4vaQtlHWcdnlQUPky766E8SfdGQtq/s1600-h/Turtles+white_plate.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNXL6GhMS_gyUyghEZUj7PhNMR6mAohtbMubRT25P6wEoweiklpp8HhHDDWwuEJF-W3oBynz24q3J6dCaGLaRyzN7_NCprTBUxVZKDEmkctEd3c0d4vaQtlHWcdnlQUPky766E8SfdGQtq/s320/Turtles+white_plate.jpg" alt="" id="BLOGGER_PHOTO_ID_5168759089817839074" border="0" /></a><span style="font-size:85%;">I had originally envisioned at least three different posts about Christmas treats, but since I've been negligent, I'm going to wrap it up with this post. In the interim I have been cooking and I hope that I'll stay on task for at least the next few weeks.<br /><br />My Christmas packages were a mix of candies and cookies, so today I'm going to share my turtle recipe. This is an adaptation of my mother's recipe for turtles. In fact, my mother came up and stayed with me a few days after my knee surgery to help me get around and while she was there she helped me make the turtles that I gave out (the pictured ones are from my first batch).<br /></span><br /><span style="font-size:85%;">The turtles start with small piles of pecans, then you pour hot caramel over them, followed by a drizzle or brushing of dark chocolate. The most important non-cooking aspect of this recipe is humidity - if it's very humid you're likely to end up with Southern pralines and not caramel. Also, take care not to stir the caramel too much after taking it off the heat and work quickly to minimize the chance of crystallization.<br /><br />I buy my cream from a local dairy that produces exceptionally rich Jersey cream. If you're buying a mass market product you'll probably want to add 2 tbs of butter to the recipe to increase the butterfat content.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Jz35g4UZTBmg1fTBmZntAucr50VzRuD5KNloglLQEZDTbky5izjt5o3cV672QRzft_CGTZZi20_jftEq-HXDBUF5qef6tK4L8nfmq1KnseD9RQVRJOl4HvQQfpRpparqv0thDrZtNiVe/s1600-h/turtle_single_row_with_caramel.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Jz35g4UZTBmg1fTBmZntAucr50VzRuD5KNloglLQEZDTbky5izjt5o3cV672QRzft_CGTZZi20_jftEq-HXDBUF5qef6tK4L8nfmq1KnseD9RQVRJOl4HvQQfpRpparqv0thDrZtNiVe/s200/turtle_single_row_with_caramel.jpg" alt="" id="BLOGGER_PHOTO_ID_5168759201486988786" border="0" /></a><span style="font-size:85%;"><span style="font-size:130%;">Turtles</span><br /><span style="font-style: italic;">Ingredients:</span><br />1 cup heavy cream<br />1 cup sugar<br />1 tsp sea salt<br />1 tsp vanilla<br /><br />1 cup pecan (whole look better, but smaller pieces are easier to work with and eat)<br />3 ounces melted dark chocolate (I used 60%)<br /><br /><span style="font-style: italic;">Special Equipment:</span><br />Heavy pot (at least three quart), preferably enameled cast iron<br />Candy thermometer<br /><span style="font-style: italic;"><span style="font-style: italic;"></span></span><br />Pour cream into the pan and set on medium heat. Pour sugar slowly into center of the cream (so as not to get any crystals on the sides of the pan). Add the salt. Put the lid on the pan and let come to a boil.<br /><br />Remove the lid, insert thermometer and cook mixture, stirring occasionally, until the mixture reaches 250F.<br /><br />While the caramel is getting up to temperature lay out sheets of parchment paper, and form little mounds of pecans, if using pieces about 1 tbs, or if using whole pecans about three pecans each.<br /><br />After getting up to temperature remove the caramel from the heat and stir in the vanilla. Working as quickly as possible, pour about 2 tsp to 1 tbs of caramel on each mound and allow to set up. Drizzle or brush melted dark chocolate over the top of each mound. If you're a particular fan of sea salt caramel you could also drop of few course flakes of salt on the still soft chocolate.<br /><br />Place turtles in an airtight container and eat within a few days.<br /><br /></span>Schweitzhttp://www.blogger.com/profile/09431152956825902019noreply@blogger.com2tag:blogger.com,1999:blog-2329092528581369952.post-27744100107210397932007-12-22T12:59:00.000-06:002008-02-23T21:27:34.236-06:00Christmas Packages Part 1<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUVfw0b_MAIQ1Bv2hz9RMz_oCA7i3PYMhhEYbKwwzLQMxkORJSDo_S0VzV5QdY50NO-81nEvQ6cQ5L9d3Ih3d9pn0XCsUeCb1jmI76P9MJuT5Gynvq-qr6JJPEq47TgeP5R11QzbbHSIeG/s1600-h/plate_of_cookies.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUVfw0b_MAIQ1Bv2hz9RMz_oCA7i3PYMhhEYbKwwzLQMxkORJSDo_S0VzV5QdY50NO-81nEvQ6cQ5L9d3Ih3d9pn0XCsUeCb1jmI76P9MJuT5Gynvq-qr6JJPEq47TgeP5R11QzbbHSIeG/s400/plate_of_cookies.jpg" alt="" id="BLOGGER_PHOTO_ID_5146927252850380338" border="0" /></a><br /><br /><span style="font-size:85%;">There is not a strong Christmas cookie tradition in my family - when we were young my sister and I would cut and decorate the requisite sugar cookies, but by the time we reached our teens we mostly abandoned this particular tradition. The culprit - no one in our immediate family really likes sugar cookies.<br /><br />This doesn't mean that food doesn't play a large part in our family traditions - Mom makes caramels, turtles, chocolate-covered peanuts, and old-fashioned chocolate fudge. My mother does not actually make fudge most years because my maternal grandmother makes fudge for each of her sons and son-in-laws every Christmas and each of her grandchildren that is out on their own (quite a few of us now), requiring so much cream she should invest in a dairy.</span><br /><span style="font-size:85%;"><br />Last year, however, I began the search for at least one cookie recipe that could become a new family tradition. I found browned-butter spoon cookies, which were very popular (one friend even specifically requested them about four months ago). This year I have expanded upon the tradition. I made several cookies and candies to give to my co-workers in colorful take-out style boxes, and I am going to blog about several of the successes (I know it's a little late for many people to try these out before Christmas this year, but maybe these will inspire bouts of cookie experimentation next year).<br /><br />The first recipe I'm posting about is my first attempt at biscotti. I'm not usually a biscotti fan, but these were well received and I even liked them. The recipe is greatly adapted from a recipe in the Des Moines Register, given to me by a co-worker. I will be numbering these posts and starting each one with the same top photo.<br /></span><br /><span style="font-size:85%;">In the future I would make a few changes from this first attempt. I used dried, unsweetened bing cherries, which were fine, but they are very dark. Dried sour cherries would be more festive and probably work better with the pistachios. I realized too late that I did not have any light olive oil, so I mixed a neutral oil with some good olive oil and I think that worked well. I am able to purchase shelled, unsalted pistachios. If you can only buy salted pistachios in the shell that is fine, but you need a cup, shelled and you should reduce or cut the salt from the dough completely. Also, my mother says the biscotti would be even better dipped in chocolate.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSnVaB1noBoemJk2FN9EEL7SgK38_Oa3H6sCsHJ3IuL_hSz8eqQxNIdh7W6wV3T_d2ARzHUG7pTH5bQIHhN73D75OluVFfQe4fCsaULJRLAWMl-0R4JtqwAVyayTkYOLZbaYiY2LIN-nRW/s1600-h/biscotti_mug_2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSnVaB1noBoemJk2FN9EEL7SgK38_Oa3H6sCsHJ3IuL_hSz8eqQxNIdh7W6wV3T_d2ARzHUG7pTH5bQIHhN73D75OluVFfQe4fCsaULJRLAWMl-0R4JtqwAVyayTkYOLZbaYiY2LIN-nRW/s400/biscotti_mug_2.jpg" alt="" id="BLOGGER_PHOTO_ID_5146927257145347650" border="0" /></a><br /><span style="font-size:130%;">Pistachio and Cherry Biscotti</span><br /><span style="font-size:78%;">Makes about 20 biscotti (minus the broken ones and knobby end pieces)</span><br /><br /><span style="font-size:85%;">1 3/4 cups all-purpose flour<br />1 teaspoon baking powder<br />1/2 teaspoon salt<br />1/4 cup light olive oil (or as I used 1/8 cup olive oil and 1/8 cup grapeseed oil)<br />3/4 cup sugar<br />2 large eggs<br />1/4 teaspoon real almond extract<br />1/2 teaspoon vanilla<br />1 cup pistachios<br />1 cup dried cherries (bing are usually a little bigger than sour, so you may want to cut them in half)<br /><br />Preheat oven to 325 F.<br /><br />Put the oil, eggs, sugar, and extracts in a bowl and mix thoroughly. Add the salt, if using, and stir.<br /><br />Sift the flour and baking soda into the bowl and mix well. Stir the pistachios and cherries into the dough to evenly distribute.<br /><br />Lightly flour the counter and scrape the dough out. It may be slightly sticky so shift a small amount of flour over the dough to help keep it from sticking to you or the counter. Halve the dough and shape each half into a long log and transfer to a parchment-lined baking sheet. Flatten to about 3 inches wide and make sure that the logs are about 3 inches apart.<br /><br />Bake for 30 to 35 minutes or until the logs start the brown lightly on top. Remove from the oven a set on a baking rack to cool for 15 minutes. Transfer one log to a cutting board. Using a serrate knife cut each log on the diagonal into about 1 inch slices. Move each slice to a parchment-lined baking sheet and repeat with the second log.<br /><br />Bake the slices for about 20 minutes or until the biscotti are dry and lightly browned. Transfer the biscotti to a cooling rack to cool completely. Dip in melted dark chocolate if desired, or place immediately into a tin or air-tight container until ready to serve or gift.<br /><br /><br /></span>Schweitzhttp://www.blogger.com/profile/09431152956825902019noreply@blogger.com0tag:blogger.com,1999:blog-2329092528581369952.post-23432675466930406892007-12-06T22:27:00.000-06:002007-12-07T10:12:55.148-06:00A Thanksgiving Surprise<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Mhu-kqHzhC-MmY5eKsIon3iFzccHeFP32XLHrGl6TcTkUO-Agh0gehg8bAjOVNUCawQxa5UMlBLPuqwtK0HM5uIK04orbdVsH3izGd0FvnOzxA339-z3GqsQwyCHXzZCjTblFKVCWVew/s1600-h/cranberry_salsa_over_cream_cheese.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Mhu-kqHzhC-MmY5eKsIon3iFzccHeFP32XLHrGl6TcTkUO-Agh0gehg8bAjOVNUCawQxa5UMlBLPuqwtK0HM5uIK04orbdVsH3izGd0FvnOzxA339-z3GqsQwyCHXzZCjTblFKVCWVew/s400/cranberry_salsa_over_cream_cheese.jpg" alt="" id="BLOGGER_PHOTO_ID_5141095071887281842" border="0" /></a><br /><span style="font-size:85%;">There are people in my life dealing with real, seemingly unending crises, and I then I wonder why I can't even manage to post to this site regularly. I try... I really, really do. I've been holding on to this great recipe that my Aunt Toni shared with our family on Thanksgiving for cranberry salsa. I need to share it because it's simple, it's delicious, and it's appropriately festive. And it's a great way to use up any leftover cans of cranberry sauce (you know - that stuff that is unnaturally can-shaped).<br /><br />One gripe is that I can't find a brand of whole berry sauce that doesn't have high fructose corn syrup. It's not the end of the world, but I'd rather limit my intake of that particular, pervasive ingredient. If anyone has a favorite HFCS-free brand - let me know.<br /><br />A quick word about my family - there are a lot of us. I come from a huge family and have only recently begun to appreciate how different from a small family that really is. My mom comes from a family of 10 and my dad comes from a family of 8. Thankfully, we don't try to be with both families for every major holiday. We spend Thanksgiving with my dad's family and Christmas with my mom's family. For both occasions all the children, grandchildren, great grandchildren, and associated spouses descend with food and beverages galore. For outsiders these events can be daunting I'm sure - but to me - it's normal.<br /><br />There are old standbys that particular people bring every year, but occasionally a new entrant captures the hearts of many and then the recipe gets passed around (that happened to a soup I took to Thanksgiving several years ago). This year at Thanksgiving it was Aunt Toni's cranberry recipe that had people shoving crackers at each other saying "Try this!" We also have a tradition of naming recipes for the person that either made it or liked it the most. Chocolate cake made with buttermilk will forever be "Tommy cake."<br /><br />I hope you like this recipe as much as we have.</span><br /><br /><span style="font-size:180%;">Toni's Cranberry Salsa<br /></span><span style="font-size:100%;">Sauce:</span><br /><span style="font-size:85%;">1 can whole berry cranberry sauce<br />1/2 cup horseradish<br />2 Tbs. brown sugar<br />2 Tbs. spicy brown mustard<br />1/4 cup lemon juice* </span><br /><span style="font-size:100%;">To serve:</span><br /><span style="font-size:85%;">1 8-ounce package cream cheese<br />crackers<br /><br /><span style="font-size:130%;">Directions:</span><br />Mix the sauce ingredients together, place in a covered container, and refrigerate overnight or at least four hours (the time allows everything to meld and mellow).<br /><br />When you are ready to serve place the cream cheese on a plate, and pour the salsa over the cream cheese. </span><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-size:85%;"><br />*Full disclosure - the pictured version only had half the lemon juice because I had cooked with lemon that night and thought I had more than I did - the lemon is necessary, but may work as a "to taste" ingredient.</span>Schweitzhttp://www.blogger.com/profile/09431152956825902019noreply@blogger.com1tag:blogger.com,1999:blog-2329092528581369952.post-48277043680112483152007-11-12T13:06:00.000-06:002007-11-12T13:57:30.085-06:00Breakfast: Almost a Recipe<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH3oTfUO6c2wzOjypuDdztXtg2JXbbKDpbH9ZeG6WyWp2phdNxOjFopRSEjL3pV9P6mnw4qYpMe71IBPjG9iRtck6SnwjajkOZAkAh6PZzyfYP-baK-WTlHH6_evX4PVo43SGlnBUyFmJk/s1600-h/breakfast_wide.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH3oTfUO6c2wzOjypuDdztXtg2JXbbKDpbH9ZeG6WyWp2phdNxOjFopRSEjL3pV9P6mnw4qYpMe71IBPjG9iRtck6SnwjajkOZAkAh6PZzyfYP-baK-WTlHH6_evX4PVo43SGlnBUyFmJk/s400/breakfast_wide.jpg" alt="" id="BLOGGER_PHOTO_ID_5132034731652817138" border="0" /></a><br /><span style="font-size:85%;">I cook a lot, but I only blog occasionally. Why? Usually, because I'm trying out someone else's recipe and I like to blog about recipes that I either develop or that have diverged enough for me to consider them my own. That leaves out most of what I eat.<br /><br />Why do I do it that way? I like to read blog posts with recipes - even if I have no intention of ever trying the recipe. I'm weird like that, but I want to post more often. I like getting comments and talking to people about what I've written, and the only way to keep people engaged is to give them more stuff to talk about.<br /><br />With that in mind I have a </span><span style="font-style: italic;font-size:85%;" >sorta</span><span style="font-size:85%;"> recipe to share today. What's a </span><span style="font-style: italic;font-size:85%;" >sorta</span><span style="font-size:85%;"> recipe you ask? It's almost a recipe, but it lacks specific directions, amounts, or even ingredients. Instead, it is a suggestion of what goes together based on what I like. It's the sort of recipe outline that you can, and must, adapt to your own tastes. For the sake of convenience I will still post a recipe-type section at the bottom.<br /><br />Basically, this is one of my favorite things to eat for breakfast. It's simple and nutritious while feeling luxurious at the same time. Serve it with a latte and granola and it's a great breakfast. On its own I think it could fill in as a fast dessert. Basically this is a glop of greek yogurt, a sprinkle of toasted walnuts, a slight handful of sliced fresh figs, and a drizzle of local honey. That's it. Nothing complicated, crazy, or time consuming. The hardest part is probably finding the fresh figs (at least in this part of the world). They show up sporadically from late August until sometime around now. So this morning was probably my last taste of this wonderful concoction until next year, but if you still have access to this ancient and venerable fruit please try this for breakfast (or dessert) and let me know what you think.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_baJoUaiC7gE6ON7XQ0B9oUQBYHdDWT_8Nrx02Yx67HCMqRCbMLnlZ7RhPfakBfa5yriHPBIPPG4uoRv82H5LTpYnNirHVw9S3VO473l3lE0z1NjD_LQ-JdhSN4bdgRZ_S7W5SpeJLRgQ/s1600-h/breakfast_square.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_baJoUaiC7gE6ON7XQ0B9oUQBYHdDWT_8Nrx02Yx67HCMqRCbMLnlZ7RhPfakBfa5yriHPBIPPG4uoRv82H5LTpYnNirHVw9S3VO473l3lE0z1NjD_LQ-JdhSN4bdgRZ_S7W5SpeJLRgQ/s320/breakfast_square.jpg" alt="" id="BLOGGER_PHOTO_ID_5132043978717405442" border="0" /></a><br /><span style="font-size:130%;">Nutty Fig Yogurt</span><br /><br /><span style="font-size:85%;">A few figs (usually I can only get black mission figs)<br />1 small handful walnut pieces, toasted<br />1 glop* of greek yogurt (like Fage)<br />Honey to taste (I usually use about 2 teaspoons, I think)<br /><br />Place the yogurt in a bowl. Quarter the figs and add to the yogurt. Top with the walnuts and drizzle the honey over it all. Stir it up and enjoy.</span><br /><br /><span style="font-size:130%;">Variations:</span><br /><span style="font-size:85%;">Use your favorite nut - I know that walnuts and almonds go well with the figs, but try pecans, pistachios, or brazil nuts.<br /><br />Use your favorite plain yogurt - even if it's made with goat's milk.</span><br /><br /><br /><br /><br /><br /><span style="font-size:85%;"><br />*A glop is roughly a 1/2 cup.</span>Schweitzhttp://www.blogger.com/profile/09431152956825902019noreply@blogger.com1tag:blogger.com,1999:blog-2329092528581369952.post-2061167992059225552007-11-08T11:29:00.000-06:002007-11-08T13:37:46.591-06:00A Wintery Roasted Dip<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhktH_qTU-GXxtb-BRjK96yKbk5bCVBnoWm2DaJAktHcS0DUMxAJEaod1HpxKEliEAUbmLLwhCL4vu99lP-XZarsoDG__ZOwRpFkRPzLhyUltMIy5I26VVEshhsu7l8-JKk11EVlLTpk_U5/s1600-h/eggplant_pepper_dip_3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhktH_qTU-GXxtb-BRjK96yKbk5bCVBnoWm2DaJAktHcS0DUMxAJEaod1HpxKEliEAUbmLLwhCL4vu99lP-XZarsoDG__ZOwRpFkRPzLhyUltMIy5I26VVEshhsu7l8-JKk11EVlLTpk_U5/s400/eggplant_pepper_dip_3.jpg" alt="" id="BLOGGER_PHOTO_ID_5130524513777361122" border="0" /></a><br /><span style="font-family: times new roman;font-size:100%;" >As the weather turns colder (and I resist turning on the furnace) I turn to warming, heavy foods like stews, chowders, and creamy dips. The cool weather also marks the the last regular farmer's market of the season in central Iowa. My friend Alex and I braved the biting wind to pick up some of the last local produce until next spring. I used some of my prizes to make up a tasty roasted red pepper & eggplant dip.<br /><br />At the farmer's market Alex got the last of the goat milk cheddar cheese curds and I picked up some goat milk chocolate fudge with walnuts from <a href="http://www.northernprairiechevre.com/">Northern Prairie Chevre</a> (a little too sweet for my taste, but otherwise enjoyable). I also picked up some tiny brussel sprouts, a couple nice looking eggplants, and two chickens from <a href="http://www.sheederfarms.com/">Sheeder Farms</a>.<br /><br />Earlier this fall when I had a glut of eggplant, I decided to try making a dip with some roasted red peppers. After a few attempts I've settled on a master recipe, which will serve as a base for future experimentation. This spread is delicious with roasted pork (try it with slices of pork loin on ciabatta) or with crostini or crackers.<br /><br />The cooking process may seem a little strange, but I wanted a mellow garlic flavor sort of like roasted garlic without taking the time to actually roast the garlic. I think this method accomplishes that, but if you have roasted garlic on hand (</span><span style="font-weight: bold; font-family: times new roman;font-size:100%;" >not</span><span style="font-family: times new roman;font-size:100%;" > the chopped stuff in a jar - the texture and flavor are both wrong for this dish) try that out instead.<br /></span><span style="font-family: times new roman;font-size:100%;" ><br /><br /><br /></span><span style="font-family: times new roman;font-size:100%;" ><span style="font-size:180%;">Roasted Red Pepper & Eggplant Dip</span><br /><span style="font-weight: bold;"><br /></span><span style="font-size:130%;">Ingredients:</span><br />1 medium-sized, peeled eggplant (roughly 12 ounces)<br />1 jar roasted red peppers (12-16 ounces)<br />2-3 garlic cloves (whole and unpeeled)<br />olive oil<br />salt<br /><br /><span style="font-size:130%;">Directions:</span><span style="font-weight: bold;"><br /><span style="font-weight: bold;"></span></span></span><span style="font-family: times new roman;font-size:100%;" >1. Chop the eggplant into large cubes, slicing away the seediest portions. I usually lose about 2 ounces this way, but it's preferable to have fewer seeds.<br /><br />2. Heat a large skillet over medium heat. Add about 2 tbs of olive oil and add the eggplant and garlic cloves. Sprinkle about 1 tsp of salt over the eggplant. Try to ensure that one flat side of each clove is directly touching the skillet.<br /><br />3. Cook, stirring occasionally, for about 10 minutes.<br /><br />4. While the eggplant starts cooking remove about 8 ounces of roasted red peppers from the jar - do not rinse or dry them. Also measure out about 2 tbs of liquid from the jar and reserve.<br /><br />5. Add the peppers to the skillet and cover with a lid. Turn down to medium low and cook for 5 minutes.<br /><br />6. Uncover and stir. Add the reserved liquid and stir while cooking for another 5 minutes.<br /><br />7. Remove the garlic to a small plate. Scrape the rest of the vegetables into a food processor fitted with the metal blade. When the garlic is cool enough to handle (or using a spatula) squeeze and press the garlic out of the skins - it should be soft and paste-like. Add the garlic paste to the food processor.<br /><br />8. Process the vegetables until smooth. Taste for salt. Process one more time and then scrape into a serving bowl.<br /></span>Schweitzhttp://www.blogger.com/profile/09431152956825902019noreply@blogger.com1tag:blogger.com,1999:blog-2329092528581369952.post-17866850768491064342007-10-21T20:29:00.000-05:002007-10-21T22:14:14.113-05:00Whole Grains + Bananas + Yogurt = Tasty<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiULMvxt8z9zeaHsIX0AisqLnMi1HTsMQ_SuO2nLtbZglApvNfXoWqExNCJgXTd_DEMAxAoe34s-psoFZhnlQbbP-Gz2FOZPK9yrm2ER7w9n57Qmk-exKzbpAVRlh1u9BLLnvlNhhBbXkyH/s1600-h/banana_bread_slices.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiULMvxt8z9zeaHsIX0AisqLnMi1HTsMQ_SuO2nLtbZglApvNfXoWqExNCJgXTd_DEMAxAoe34s-psoFZhnlQbbP-Gz2FOZPK9yrm2ER7w9n57Qmk-exKzbpAVRlh1u9BLLnvlNhhBbXkyH/s320/banana_bread_slices.jpg" alt="" id="BLOGGER_PHOTO_ID_5123992794949447634" border="0" /></a><br />Here I go - almost two months late again. I must confess that I didn't think juggling grad school with work would be this hard, and then the personal stuff intervenes and it's been weeks since I posted anything. I start a project (with good intentions) to post about and somehow about halfway through I realize that I'm thinking about diffusion theory or AIDS agenda setting in the 1980's and suddenly I can't remember whether it was 1 teaspoon baking powder or 1 teaspoon baking soda I just added.<br /><br />Needless to say, once I can't remember what I put in the bowl I can't very well post about that attempt without cooking the whole thing another time, and I just don't have time for that. I have a whole list of partially written recipes that just need another run through to be "blog-ready", but somehow I always get distracted by some other shiny, new recipe.<br /><br />Not any longer. Today I managed to redo my favorite banana bread recipe. I've actually been making this recipe (in a slightly evolving form) for about a year. It has been relatively stable for about 4 months. I fed it to some very helpful co-workers in the form of muffins (makes a dozen, cook for about 25 minutes). And I took it to my office as a loaf. However, when I went to write it up I couldn't remember exactly how I did it.<br /><br />Today I kept notes. I haven't tried regular whole wheat (I don't keep it on hand) so if anyone tries this with regular whole wheat leave a comment and let me know how it goes.<br /><br /><br /><br /><span style="font-size:130%;">My High Fiber, High Protein, Low(er) Fat Banana Bread</span><br /><br />3 bananas<br />2/3 cup lowfat yogurt (something thick and all natural, I have good luck with <a href="http://www.browncowfarm.com/">Brown Cow</a>)<br />1/2 cup sugar<br />2 eggs<br />2 teaspoons cinnamon<br />1/4 ground nutmeg<br />1 teaspoon vanilla<br /><br />1 1/2 cups whole wheat pastry flour<br />1/2 cup oat flour, sifted (you need to sift this because oat flour clumps)<br />1 teaspoon baking soda<br />1/2 teaspoon salt<br />1 cup chopped, toasted walnuts<br /><br />Preheat the oven to 350 F.<br /><br />1. Mash the bananas with a wooden spoon. Stir in the yogurt, sugar, and eggs until well combined.<br />2. Add the spices and vanilla and stir.<br />3. Measure the whole wheat pastry flour into a bowl and sift the remaining dry ingredients into the bowl. Add the walnuts and stir to combine (adding the walnuts this way keeps them from sinking to the bottom).<br />4. Add the dry ingredients to the wet ingredients and stir until just combined.<br />5. Pour into a butter and floured loaf pan (preferably a 9 in. x 5 in. x 3 in.).<br />6. Bake for about 50 minutes or until well browned and a toothpick comes out clean.<br />7. Cool in the pan on a cooling rack for about 10 minutes.<br />8. Slide a knife around the edge of the pan to loosen the loaf and then ease the loaf out onto the cooling rack to cool completely.Schweitzhttp://www.blogger.com/profile/09431152956825902019noreply@blogger.com2tag:blogger.com,1999:blog-2329092528581369952.post-46659000479574926162007-09-01T15:01:00.000-05:002007-09-01T16:16:18.170-05:00Recreating that Black Pearl Flavor<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi54CLOULqFbCiAAYctjZl20ASH7PQjtsXHiSTn4u-BtwL4xLnIkYWZkeCY8b-DwoHhvBr6f4Q_fPy5z4hTuQdNotmMmzXLAWd6wlVNhT8h67n6AGlUthZNHE-OPPJDC9EnF3gFXH19jmY4/s1600-h/Mom_doesn't_like_my_brownies.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi54CLOULqFbCiAAYctjZl20ASH7PQjtsXHiSTn4u-BtwL4xLnIkYWZkeCY8b-DwoHhvBr6f4Q_fPy5z4hTuQdNotmMmzXLAWd6wlVNhT8h67n6AGlUthZNHE-OPPJDC9EnF3gFXH19jmY4/s320/Mom_doesn't_like_my_brownies.jpg" alt="" id="BLOGGER_PHOTO_ID_5105346438940377282" border="0" /></a>I haven't suddenly stopped cooking, but I have been away (again) from writing on my blog. In the interim, I've found some new favorite recipes and a new favorite chocolate.<br /><br />First, a shout out to Freya at Writing at the Kitchen Table for her outstanding <a href="http://zombiesnack.blogspot.com/2007/07/italian-dessert.html"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">tiramisu</span></a>. I have tried numerous so-so recipes in the past, but for some reason her simple rendition made me try yet again, and this time, I was blown away. I have been raving about this recipe and several friends have exhorted me to post again soon, if only to link to the recipe. I also used this recipe as an excuse to try a new ingredient that has recently made it onto local store shelves - pasteurized whole eggs. While they worked fine, I don't think they'll be replacing the local eggs I usually buy (which I have eaten raw many times without incident).<br /><br />The second shout out is to Myriam at Once Upon a Tart for her outstanding <a href="http://onceuponatart.blogspot.com/2007/07/apricot-tart-that-feels-like-home.html">apricot tart</a>. I substituted some juicy peaches for the apricots, since I could only find some sad examples of apricots. Myriam also gets credit for kicking me in the butt to get this post out by delaying the most recent round of<a href="http://onceuponatart.blogspot.com/2007/08/browniebabe-update.html"> <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Browniebabe</span> of the Month</a>, so that I had no excuse for not posting.<br /><br />The inspiration for this entry came from my recent exposure to <a href="http://www.vosgeschocolate.com/"><span class="blsp-spelling-error" id="SPELLING_ERROR_2">Vosges</span> Chocolates</a>. I first read about <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Vosges</span> when Heidi posted about <a href="http://www.101cookbooks.com/archives/000137.html">Full Moon Brownies</a>. I recently happened to find myself in possession of three different chocolate bars: a Black Pearl, a Barcelona, and a Creole. All three were delicious, but the Barcelona (a dark milk chocolate with smoked almonds and gray salt) is probably my favorite eating chocolate; however, the Black Pearl is what I decided to use as the basis of my new brownie.<br /><br />Rather than try to source enough bars, I decided to recreate the flavors by going to <a href="http://www.penzeys.com/"><span class="blsp-spelling-error" id="SPELLING_ERROR_4">Penzey's</span> Spices</a> and getting some <span class="blsp-spelling-error" id="SPELLING_ERROR_5">wasabi</span> powder and black sesame seeds. I started with those two spices, some fresh ginger, and some dark chocolate. After a few, less than successful attempts, I decided to add coconut as well and for some reason that was the magic addition.<br /><br />I also substituted whole wheat pastry flour for the all-purpose flour. I took these into work to some rave reviews and one complete rejection. Today, I tried them out on my family and they were less than enthusiastic, however I love these brownies and I plan to add them to my repertoire. I hope you enjoy them.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhekGcVS-8ZPurc-0CFrtIGnYRPP4wdGN0OtvnV0VlD3dh2E8XUqoLzkLjPtTiU0qLbYc75ddORQfP4N1Rac1ZV2DzwNYWySbAN8IEtbMa0E6Dfn2sOpI_IxBk-rTxgDA6OINJ5ABy_9MHc/s1600-h/Brownie+and+deck+door.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhekGcVS-8ZPurc-0CFrtIGnYRPP4wdGN0OtvnV0VlD3dh2E8XUqoLzkLjPtTiU0qLbYc75ddORQfP4N1Rac1ZV2DzwNYWySbAN8IEtbMa0E6Dfn2sOpI_IxBk-rTxgDA6OINJ5ABy_9MHc/s320/Brownie+and+deck+door.jpg" alt="" id="BLOGGER_PHOTO_ID_5105346438940377298" border="0" /></a><br /><span style="font-size:130%;">Chasing Black Pearl Brownies<br /></span><br />8 ounces dark chocolate<br />10 tbs unsalted butter, cut into small cubs<br />1 cup granulated sugar<br />1/4 cup peeled ginger (about a 4 inch piece)<br />1/4 cup unsweetened coconut + 1 tbs water<br />1/2 cup black sesame seeds<br />1 tsp <span class="blsp-spelling-error" id="SPELLING_ERROR_6">wasabi</span> powder<br />2 tsp vanilla<br />1/2 tsp salt<br />3 eggs, lightly beaten<br />2 tbs milk<br />3/4 cup whole wheat pastry flour<br /><br />10-inch square cake pan<br />Preheat the oven to 350F.<br /><br /><span style="font-size:130%;">Method:</span><br /><br />Melt the chocolate in a double boiler.<br /><br />Place the ginger in a food processor and process until finely chopped. Scrape down the sides, add the coconut, and water (to help rehydrate the coconut so it doesn't dry out the brownies). Process again until both the coconut and ginger are very fine.<br /><br />Remove the melted chocolate from the heat and add the butter. Stir until the butter is melted and incorporated (this cools the chocolate so that it doesn't cook the eggs).<br /><br />Add the ginger/coconut mixture, black sesame seeds, <span class="blsp-spelling-error" id="SPELLING_ERROR_7">wasabi</span>, vanilla, milk, sugar, and salt. Mix well.<br /><br />Add the eggs, mix, and then add the flour and stir until just combined.<br /><br />Pour into the prepared pan (I butter the pan, line it with parchment and then butter and flour the parchment).<br /><br />Bake for about 25 minutes or until mostly set. Let cool for 10 minutes on a cooling rack and then remove the brownies directly to the cooling rack to finish cooling. Cut into squares and enjoy.Schweitzhttp://www.blogger.com/profile/09431152956825902019noreply@blogger.com2tag:blogger.com,1999:blog-2329092528581369952.post-3019892678422646892007-06-06T21:23:00.000-05:002007-11-08T13:38:07.574-06:00Brownies and Beer<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRSS4A3hSqIJpuWCjyfWNa283Kn66Hoc7l0Bp4EpyIQuVFP9fod1GvKNZojEOJkVz-ozCKvyYDmN5WQTGS5auh2A76iOrVcWPckLPa2WDn91H2zPDqJgdYy6zsMfNjvsKscD8pQL7ToonV/s1600-h/fountain.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRSS4A3hSqIJpuWCjyfWNa283Kn66Hoc7l0Bp4EpyIQuVFP9fod1GvKNZojEOJkVz-ozCKvyYDmN5WQTGS5auh2A76iOrVcWPckLPa2WDn91H2zPDqJgdYy6zsMfNjvsKscD8pQL7ToonV/s320/fountain.jpg" alt="" id="BLOGGER_PHOTO_ID_5073145665117892834" border="0" /></a><style type="text/css">- @page { size: 8.5in 11in; margin: 0.79in } P { margin-bottom: 0.08in } --> </style> <p style="margin-bottom: 0in; font-style: normal;font-family:times new roman;"> <span style="font-size:100%;"><br /></span></p><p style="margin-bottom: 0in; font-style: normal;font-family:times new roman;"><span style="font-size:100%;">I've had several bottles of oatmeal stout sitting in my refrigerator for a couple of months. I originally bought them to mess around with <i>real </i>beer floats and I did come up with a formula I liked, but I still haven't tried it out on anyone else. Now I was left with four bottles of stout, and while I could just drink them, I remembered that I had a stout cake recipe tucked away somewhere. That got me thinking about baking with the stout and I ended up trying it out with some brownies.</span></p> <p style="margin-bottom: 0in;font-family:times new roman;"><span style="font-size:100%;"><br /></span></p><p style="margin-bottom: 0in;font-family:times new roman;"><span style="font-size:100%;">Since I had just made a cream cheese brownie I decided to use that recipe as a base. I wanted to add a flavor to the cream cheese, but I thought that using stout in both components might be too much, so I settled on espresso for the cream cheese. The espresso and stout worked well together. </span></p> <p style="margin-bottom: 0in;font-family:times new roman;"><span style="font-size:100%;"><br /></span></p><p style="margin-bottom: 0in;font-family:times new roman;"><span style="font-size:100%;">I made a half batch two weeks ago and took them to work. I did not come home with any brownies, so I took that to mean they were a success. I decided to try them one more time before posting, and an office social provided just the opportunity. They were a hit again and this time I got pictures. Alas, I cannot take credit for the photography for this post since Dana took all the pictures with the camera I gave her for Christmas. Nor can I take credit for the beautiful setting – the kitchen window and garden both belong to Martha, a master gardener and coworker.</span></p> <p style="margin-bottom: 0in;font-family:times new roman;"><span style="font-size:100%;"><br /></span></p><p style="margin-bottom: 0in;font-family:times new roman;"><span style="font-size:100%;">As I was pursuing this idea I discovered a new blogging event – <a href="http://onceuponatart.blogspot.com/"><span style="color: rgb(0, 0, 128);"><u>Miriam's</u></span></a> <a href="http://onceuponatart.blogspot.com/2007/05/browniebabe-of-month-round-2.html"><span style="color: rgb(0, 0, 128);"><u>browniebabe of the month</u></span></a> – which had already happened once before. The whole idea is for a bunch of people to try out brownie (or blondie) recipes and submit them in a bid to have Miriam declare a favorite. Now brownies are a very personal food – some people are devotees of fudgy brownies (such as myself) and other people are major supporters of cakey brownies (I think you might as well eat cake, but cake is only worth eating with really good frosting all over it!). I love the idea behind this event and its a great way to find new ideas for your own kitchen. I know the matcha cream cheese brownies from the last round-up sounded really good to me.</span></p><p style="margin-bottom: 0in;font-family:times new roman;"><span style="font-size:100%;"><br /></span></p> <p style="margin-bottom: 0in;font-family:times new roman;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDumbEgYkNuQ-lt5TZLLXfICFqBzpqZS7TkZrFWmEFbNXajAt1nU-kEBxNSax-MdVcra8CfQXra6GWqpRDXbkCPVxImIgV70Lh1Mb2xXxlXh_DBehEnrIXb2o6vwB0I-OIkfiI1tb5y-IA/s1600-h/kitchen_window.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDumbEgYkNuQ-lt5TZLLXfICFqBzpqZS7TkZrFWmEFbNXajAt1nU-kEBxNSax-MdVcra8CfQXra6GWqpRDXbkCPVxImIgV70Lh1Mb2xXxlXh_DBehEnrIXb2o6vwB0I-OIkfiI1tb5y-IA/s320/kitchen_window.jpg" alt="" id="BLOGGER_PHOTO_ID_5073145957175668978" border="0" /></a></p> <p style="margin-bottom: 0in;font-family:times new roman;"> </p> <p style="margin-bottom: 0in;font-family:times new roman;"><span style="font-size:100%;"><b><br /></b></span></p><p style="margin-bottom: 0in;font-family:times new roman;"><span style="font-size:100%;"><b>Pick-me-up Brownies</b></span></p> <p style="margin-bottom: 0in;font-family:times new roman;"><span style="font-size:100%;"><br /></span></p><p style="margin-bottom: 0in;font-family:times new roman;"><span style="font-size:100%;">I have given the metric and standard amounts for all the ingredients because I made the brownies in metric and the cream cheese mixture in standard – then I created approximations in both. I really do like weighing baking ingredients, but getting weight measurements in American recipes is all but impossible. </span> </p> <p style="margin-bottom: 0in;font-family:times new roman;"><span style="font-size:100%;"><i><br /></i></span></p><p style="margin-bottom: 0in;font-family:times new roman;"><span style="font-size:100%;"><i>Brownie Batter</i></span></p> <p style="margin-bottom: 0in;font-family:times new roman;"><span style="font-size:100%;">125 grams / 4.5 ounces dark chocolate (60-70%, I've made it with both and a mix)<br />85 g / 6 tbs unsalted butter<br />15<span style="font-size:100%;">0 grams sugar (¾ cup sugar)<br />50 grams flour / ½ cup minus 1 tbs flour<br />¼ tsp salt<br />2 eggs<br />1/3 cup (80 milliliters) reduced stout from an 8 ounce bottle (I used an oatmeal stout)</span></span></p> <p style="margin-bottom: 0in;font-family:times new roman;"><span style="font-size:100%;"><i><br /></i></span></p><p style="margin-bottom: 0in;font-family:times new roman;"><span style="font-size:100%;"><i>Cream Cheese Mixture</i></span></p> <p style="margin-bottom: 0in;font-family:times new roman;"><span style="font-size:100%;">8 ounces (226 grams) cream cheese<br />2 ounces (60 milliliters) espresso<br />2 tbs (20 grams) sugar<br />2 tbs (15 grams) flour<br />1 egg</span></p> <p style="margin-bottom: 0in;font-family:times new roman;"><span style="font-size:100%;"><br /></span></p><p style="margin-bottom: 0in;font-family:times new roman;"><span style="font-size:100%;">1 10 inch square cake pan (about 25 cm)</span></p> <p style="margin-bottom: 0in;font-family:times new roman;"><span style="font-size:100%;"><br /></span></p><p style="margin-bottom: 0in;font-family:times new roman;"><span style="font-size:100%;">Preheat oven to 350° F (180° C).</span></p> <p style="margin-bottom: 0in;font-family:times new roman;"><span style="font-size:100%;"><i><br /></i></span></p><p style="margin-bottom: 0in;font-family:times new roman;"><span style="font-size:100%;"><i>For the brownies:</i></span></p> <p style="margin-bottom: 0in;font-family:times new roman;"><span style="font-size:100%;">Open the bottle of stout and pour into small saucepan and turn on medium heat. You'll need to watch it in the beginning as the carbonation may cause it to boil over even at a low temperature. You want to reduce it to about 1/3 cup which should take about 15-20 minutes. Remove from heat when ready to cool slightly. </span></p> <p style="margin-bottom: 0in;font-family:times new roman;"><span style="font-size:100%;"><br /></span></p><p style="margin-bottom: 0in;font-family:times new roman;"><span style="font-size:100%;">Place butter and chocolate in a double boiler over medium heat. Stir occasionally until evenly mixed. Remove from heat.</span></p> <p style="margin-bottom: 0in;font-family:times new roman;"><span style="font-size:100%;"><br /></span></p><p style="margin-bottom: 0in;font-family:times new roman;"><span style="font-size:100%;">In another bowl beat eggs and sugar until well mixed and then add the salt. Stir into the chocolate mixture and then add flour and stir until just mixed.</span></p> <p style="margin-bottom: 0in;font-family:times new roman;"><span style="font-size:100%;"><i><br /></i></span></p><p style="margin-bottom: 0in;font-family:times new roman;"><span style="font-size:100%;"><i>For the cream cheese:</i></span></p> <p style="margin-bottom: 0in;font-family:times new roman;"><span style="font-size:100%;">Beat softened cream cheese, sugar, and espresso until lump free. Add the egg and flour and mix well.</span></p> <p style="margin-bottom: 0in;font-family:times new roman;"><span style="font-size:100%;"><br /></span></p><p face="times new roman" style="margin-bottom: 0in;"><span style="font-size:100%;">In a prepared pan (see note) pour enough brownie batter to just cover the bottom of the pan. Spread with a spatula as needed. Then pour a ripple of cream cheese mixture in thick lines until almost covering the brownie batter. Pour half of remaining brownie batter over the cream cheese and then the rest of the cream cheese, followed by the remaining brownie (a zigzag pattern looks nice, but is not necessary). </span></p> <p face="times new roman" style="margin-bottom: 0in;"><span style="font-size:100%;"><br /></span></p><p style="margin-bottom: 0in; font-family: times new roman;"><span style="font-size:100%;">Place in oven to bake for about 30 minutes. You want the brownie set, but still fudgy. Remove from oven and rest on cooling rack until cool. Remove from pan and slice into small squares.</span> </p> <p style="margin-bottom: 0in; font-family: times new roman;"><span style="font-size:100%;"><br /></span></p><span style=";font-family:times new roman;font-size:100%;" ><br />Notes:</span><span style="font-size:100%;"><span style="font-family:times new roman;"><br /></span></span><span style=";font-family:times new roman;font-size:100%;" >I like to prepare pans for baking by buttering the pan and then cutting parchment paper so that it covers bottom and sides of the pan. I cut the paper so that two sides stick up above the edge of the pan - it makes it easy to lift the brownies straight out of the pan that way.</span><span style="font-size:100%;"><span style="font-family:times new roman;"> </span></span><span style=";font-family:times new roman;font-size:100%;" ><br /><br /><br />Use your preferred method for layering the cream cheese mixture with the brownie batter. The batch that is featured in the pictures was layered by Dana and she made a nice drizzle pattern for the top, but that is definitely not necessary. </span>Schweitzhttp://www.blogger.com/profile/09431152956825902019noreply@blogger.com5tag:blogger.com,1999:blog-2329092528581369952.post-18452000075676340982007-05-25T08:57:00.000-05:002007-05-25T09:10:37.046-05:00Big Burger Ballyhoo 2007<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRU1DMWsGHc0gEy3KkF1svMV6lCTBIsXP_uHEIrJ7pSNblmK_Vqm1Ylu4cfKWzYXO0bxQUA9fCj01hj6NkmldXW6JgcAyyO4CkG95uhnjClxst20GSLkJa-zvBUDBmY9LyITKqAQn_IK-D/s1600-h/pork_burger_toppings.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRU1DMWsGHc0gEy3KkF1svMV6lCTBIsXP_uHEIrJ7pSNblmK_Vqm1Ylu4cfKWzYXO0bxQUA9fCj01hj6NkmldXW6JgcAyyO4CkG95uhnjClxst20GSLkJa-zvBUDBmY9LyITKqAQn_IK-D/s320/pork_burger_toppings.jpg" alt="" id="BLOGGER_PHOTO_ID_5067579025264911954" border="0" /></a><br /><br />Hello out there,<br /><br />I am ashamed to admit it, but I have been absent for over a month now from Roasting Rambler, but I'm glad to say that I am back from my unplanned vacation from the blogging world (really I returned with the post a few days ago, but that was written before I went on hiatus, I was just waiting on some recipe field testing). However, I have not been absent from my kitchen, and I have a few postings incubating in the background, but to kick off my return I have a shout out to the amazing kitchen duo, Paul and Freya (Freya was the first person to ever leave a comment on my blog). Paul has announced the<a href="http://zombiesnack.blogspot.com/2007/04/big-burger-ballyhoo-2007.html"> Big Burger Ballyhoo 2007</a> over at <a href="http://zombiesnack.blogspot.com/">Writing at the Kitchen Table</a>, and I couldn't stop myself from ensuring that a pork entry made it into the running.<br /><br />I am an unabashed champion of nearly all things pork (save Italian sausage, which usually is brimming with <a href="http://roastingrambler.blogspot.com/2007/03/5-things.html">fennel - yuck!</a>). If it has pork in it, I'll try it. I seem to have textural issues with most forms of ground meat and find myself to be extremely picky when it comes to beef patties, but give me a pork patty and I'll eat it every time. Sadly, however, too many pork patties are over handled and overcooked leading to pork burger's undeserved reputation as dry and tasteless. Treated gently and heated until just barely cooked, pork burgers can be a juicy, tasty alternative to beef.<br /><br />I love a good pork burger with just a touch of salt and black pepper served on a simple bun with ketchup, but since the goal is to find the best burger I thought I should turn up the flavor. I picked up some local, organic red leaf lettuce, black krim tomatoes, and red onion. I usually go for multi-grain buns, but I was at my second grocery stop and they were out, so I went for a white whole wheat bun instead. I also grabbed some smoked bacon to go with the pork burger.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUlyPRWl-e8-7Sx41MSAkz1RI2muyrkxBuY042i2seOOWSZNHdotocFJ7TdeyDx4nrMvtg1kIPPbqa7PmFjwFTntpR7nZD2gFXxnUGUZgfzQoieaukfuifqiMDCeD3lgm3rC6WJH2EVpVl/s1600-h/pork_burger_toppings_with_ketchup.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUlyPRWl-e8-7Sx41MSAkz1RI2muyrkxBuY042i2seOOWSZNHdotocFJ7TdeyDx4nrMvtg1kIPPbqa7PmFjwFTntpR7nZD2gFXxnUGUZgfzQoieaukfuifqiMDCeD3lgm3rC6WJH2EVpVl/s320/pork_burger_toppings_with_ketchup.jpg" alt="" id="BLOGGER_PHOTO_ID_5067579029559879266" border="0" /></a><br />Unlike a beef patty, I feel that cheese on a pork burger would be superfluous. I wrote the recipe for one, scale as necessary.<br /><br />Before I get to the recipe I want to say a few things about grills. I am blessed to possess a heavy duty (overkill for one person) grill. It has enambled cast iron grates (which apparently are available as an aftermarket add-on for many grills - I recommend spending the cash if you can because it does make a difference) which stay extremely hot long after the flame has gone out. My grill also has 4 burners so I usually turn the burner immediately under my burgers off to reduce the chance of a flare up. I did follow the direction below when preparing the burger and that is when I got the low end of the time spectrum. When turning the burner off, it takes the burger a little bit longer to cook. I endorse either method, the most important thing is to look at the burger when you flip it. If it has good solid grill marks, and doesn't show any pink then it only needs a couple of minutes more to finish cooking after you flip it. Good luck and let me know what toppings you think are crucial to the perfect pork burger.<br /><br />Here's my entry for Big Burger Ballyhoo 2007:<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7O3c9YU22PS2uewmiub5iP-r3iz6Z1rK8A5Ylt1WISXUfGbGiPgkJ3f-4ixTCRsSJnm55iE_GjjOnGBp2vTF4bFT2KAzAa3bvTxNMikV0U5mR756lPzbnDj3I9bQhRPKjEmVdQl-mMXjm/s1600-h/pork_burger&toppings.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7O3c9YU22PS2uewmiub5iP-r3iz6Z1rK8A5Ylt1WISXUfGbGiPgkJ3f-4ixTCRsSJnm55iE_GjjOnGBp2vTF4bFT2KAzAa3bvTxNMikV0U5mR756lPzbnDj3I9bQhRPKjEmVdQl-mMXjm/s320/pork_burger&toppings.jpg" alt="" id="BLOGGER_PHOTO_ID_5067579020969944642" border="0" /></a><br /><span style="font-weight: bold;">Pork Burger for One</span><br /><br />1/2 lb very cold ground pork (what I have available is 80% lean)<br />2 ounces smoked bacon (about 3 slices)<br />1 thick slice of flavorful tomato (slice up a tomato and taste it, if it doesn't taste great, don't put it on your burger)<br />1 thin slice of red onion<br />1 large red lettuce leaf<br />1 large bun (I recommend whole grain or muligrain - you may want to brush it with a little bacon grease or melted butter before grilling)<br />course salt and freshly ground pepper<br /><br />Preheat your grill on high for at least 15 minutes before cooking.<br /><br />Keep the meat as cold as possible as you handle it. Set up near a sink and run your hands under very cold water and then take 1/2 lb of pork, shape it into a rough ball shape and then flatten it (gently) until it is an even thickness (keep your hands cool by running them under the water. Keeping your hands wet will also prevent the meat from sticking to your hands). Your patty should be about 1 inch wider than your bun. Immediately rewrap and gently return to the refrigerator.<br /><br />Cook the bacon until crispy and then drain on paper towels.<br /><br />Mix the salt and pepper (about 1 teaspoons each in a small bowl). Take your meat out to the grill with the salt and pepper. Unwrap the meat and sprinkle about half the salt and pepper on one side of the meat. Place that side down on the hot grill and immediately season the other side.<br /><br />Close the grill and allow to cook for about 3-5 minutes.<br /><br />Place each bun half face down on the grill (if the bun is over direct heat it may only need a minute before you have nice grill marks, remove before it starts burning). Using a metal spatula, loosen the burger from the grill and then flip it. Close the grill again. This side will only need about 2-3 minutes.<br /><br />Open the grill and remove the bun. Loosen the burger and then remove to a plate. Let rest for about 2 minutes to finish cooking and soak up the tasty juices. Don't ever push down on a burger - you'll only push out all the moisture.<br /><br />Place your burger on the bottom bun, top with onion, tomato, bacon, and lettuce. Squirt a good amount of ketchup on the top bun and then sit down to dinner. Enjoy!<br /><br /><br /><br /><br /><br />*Looking over this recipe as I get ready to post it, I am realizing that this recipe would probably qualify for my "Easy does it" feature, but I haven't done the testing I did with the first feature recipe, so I'll only consider it unofficially a member of the new feature.Schweitzhttp://www.blogger.com/profile/09431152956825902019noreply@blogger.com2tag:blogger.com,1999:blog-2329092528581369952.post-6074168257680169602007-05-22T21:10:00.001-05:002007-05-22T21:16:21.121-05:00Easy does itRecently, I received a request to showcase easy (for the average person) recipes, which was seconded by several friends. This also happened to coincide with <a href="http://www.101cookbooks.com/archives/001574.html">Heidi's</a> posting of an Englishman's request for "easy-to-prepare fresh food." I find that my definition of "easy-to-prepare" differs drastically from that of <span style="font-weight: bold;">most </span>of my friends, so it is with them in mind that I set out some ground rules (to which I will attempt to adhere) for this recurring feature.<br /><ol><li>I will list all ingredients, including salt and pepper, and attempt to provide easy to use, concise measurements for them all.<br /></li><li>Each recipe will use no more than 10 total ingredients, and I will provide brand suggestions for unique ingredients (and maybe some suggestions for making homemade versions of store bought ingredients).</li><li>I will try to present the recipe in a scalable form, i.e. the recipe is 2 servings as written, but can be doubled, tripled, etc. as necessary.<br /></li><li>I will only use ingredients that I can pick up in one grocery store visit. </li><li>There should be minimum amount of active time and effort involved in getting from the start to the finish.</li></ol>The homemade variations will be for people like me that cannot help, but attempt to make nearly everything from scratch (even if it is just once). I think the culinary adventure that cemented my (according to my friends) <span style="font-style: italic;">crazy</span> dedication to cooking was when I produced lard at home (something I plan to continue doing by the way).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9TR4bLusVr19T1o8APwsxc76yCMXVogUfJ2y4Vi7oTJBRTKaziJMxHtgSDU9OnDX4eD2PAYtnylA-MtFPkR-0ih58DdJH0NVPn1g7kWFZ6rtgVEinM4hgVpRZoqKhEOnZjukQxh8hKTd5/s1600-h/Soup_avocado_chicken.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9TR4bLusVr19T1o8APwsxc76yCMXVogUfJ2y4Vi7oTJBRTKaziJMxHtgSDU9OnDX4eD2PAYtnylA-MtFPkR-0ih58DdJH0NVPn1g7kWFZ6rtgVEinM4hgVpRZoqKhEOnZjukQxh8hKTd5/s320/Soup_avocado_chicken.jpg" alt="" id="BLOGGER_PHOTO_ID_5067572028763186738" border="0" /></a><br />For the first installment of this feature I made a verde tortilla soup. Just to ensure that everyone gets off to a good start, there are a few points I want to make. First, verde means "green" in Spanish, and instead of a tomato-based salsa, salsa verde is (usually) based on tomatillos. There are many salsa options available in grocery stores that are not tomatillo-based. If you can't find the brand I suggested or would like to try other brands, check the ingredient list for tomatillos, or "green tomatoes" as they are sometimes called. They should be one of the first ingredients.<br /><br />That said, try this recipe with your favorite salsa no matter what color, or main ingredient it is based on. One of my friends made it with red, tomato-based salsa with great success.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEOcgfJxwoWGmO5qe8s0FIVfEPZFxbadMGt7nc2qXN5-mC1a-W_DWsJcrVfHvM7yhyphenhyphen8mTIURBt4vdSiRUj4pGpoFnOQbZtT7Zm5oVhdsU6my8A3P45ml_1l45XrBvf9sKmxR41xp7xB_el/s1600-h/above_verde_soup.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEOcgfJxwoWGmO5qe8s0FIVfEPZFxbadMGt7nc2qXN5-mC1a-W_DWsJcrVfHvM7yhyphenhyphen8mTIURBt4vdSiRUj4pGpoFnOQbZtT7Zm5oVhdsU6my8A3P45ml_1l45XrBvf9sKmxR41xp7xB_el/s320/above_verde_soup.jpg" alt="" id="BLOGGER_PHOTO_ID_5067572028763186722" border="0" /></a><span style="font-size:130%;">Chicken Verde Soup </span><br />Serves 4-6<br />Cooking time: Less than one hour<br /><br />I find that I don't add salt as I cook with this recipe because the ingredients themselves are often heavy on sodium since you are using commercial products, but you may want to add salt and/or pepper at the table.<br /><br /><span style="font-weight: bold;">Soup</span><br /><span style="font-weight: bold;">32 ounces</span> Chicken Broth (I like Swanson Certified Organic)<br /><span style="font-weight: bold;">1 cup</span> frozen corn kernels (lately I've really enjoyed the Bird's Eye Baby Gold and White - it comes in a 1 lb. bag)<br /><span style="font-weight: bold;">1 16-ounce jar</span> salsa verde (I used La Victoria Salsa Verde Medium)<br /><span style="font-weight: bold;">1 15-ounce can</span> black beans (I used Bush's)<br /><span style="font-weight: bold;">1 cup </span><span>fresh salsa</span> (from a 16 ounce container from the produce section - I'd suggest using mild) <div id="mb_0"><span style="font-weight: bold;">1 </span> rotisserie chicken (don't go for something strongly flavored, like bbq or lemon pepper, instead buy something like "savory') or left over chicken or turkey from another dinner - think Thanksgiving leftovers or leftover grilled chicken, just shred or slice (you'll want about 1 lb of meat). <div id="mb_0"><wbr> <br /></div><span style="font-weight: bold;">Toppings</span> (optional, but I would recommend using at least a few of these)<br />1 Avocado, sliced<br /><span id="st" name="st" class="st">Tortilla</span> Chips, crumbled <span style="font-weight: bold;">or </span><span id="st" name="st" class="st">tortilla</span> strips (see instructions below)<br />More fresh salsa (using leftovers from above)<br />Sour Cream (add it by the spoonful on top of the soup)<br />Mozzarella, or Queso Blanco, or Feta (or your favorite white cheese), shredded or chopped into small cubes<br /><br /><span style="font-weight: bold;">Instructions:<br /><br /></span>1. Pour the chicken broth into a large pot. Place the pot on the stove and turn on to medium. You want the broth to come to a simmer (just a few large bubbles coming consistently to the surface and breaking - not a cascade of tiny bubbles frothing at the top of the liquid, if that happens turn the heat down to low). Add the corn, beans, salsa verde, and 1-cup of fresh salsa. <script><!-- D(["mb","\u003cbr\>\u003cbr\>\n2. Pull the skin off of the chicken and throw away. Pull the meat from the bones and place in a bowl (you will have a lot of meat). If you just brought the chicken home it may be a little warm still so be careful. \u003cbr\>\u003cbr\>\n3. When all the meat is removed and the skin and bones have been discarded pull out your serving bowls. Place about 1/3 cup of meat in each bowl. \u003cbr\>\u003cbr\>4. To serve, ensue that the broth has come to a boil (you don't want big bubbles and a lot of action, if that is happening turn the heat down to low) and then ladle some of the broth and vegetables over the chicken until the bowl is almost full. \n\u003cbr\>\u003cbr\>5. Top with your favorite toppings (do try the corn strips - they thicken the soup and give it some real body and texture) and enjoy!\u003cbr\>\u003cbr\>\u003cbr\>\u003cspan style\u003d\"font-weight:bold\"\>Corn Strips\u003c/span\>\u003cbr\>\u003cbr\>Buy a package or soft corn tortillas (usually near the dairy section). Count on 1-2 tortillas per person.\n\u003cbr\>You can use either lard, shortening, or vegetable oil. \u003cbr\>\u003cbr\>Take about 1 teaspoon of one of the above fats and rub over each side of each tortilla. Then stack all the tortillas and slice with a sharp knife into strips (about 1/4 inch thick). Spread the strips out on a baking sheet and bake in a preheated (400 F) oven for 5-10 minutes, until just beginning to brown and crisp.\n\u003cbr\>\u003cbr\>If you add them to the hot soup right as they come out of the oven you will hear them sizzle. \u003cbr\>\u003cbr\>\u003cbr\>\u003cbr\>\n",0] ); //--></script><br /><br />2. Pull the skin off of the chicken and throw away. Pull the meat from the bones and place in a bowl (you will have a lot of meat). If you just brought the chicken home it may be a little warm still so be careful.<br /><br />3. When all the meat is removed and the skin and bones have been discarded pull out your serving bowls. Place about 1/3 cup of meat in each bowl.<br /><br />4. To serve ladle some of the broth and vegetables over the chicken until the bowl is almost full.<br /><br />5. Top with your favorite toppings and enjoy! (Do try the corn strips - they thicken the soup and give it some real body and texture - I like an equal amount of corn strips and chicken).<br /><br /><span style="font-weight: bold;">Corn Strips</span><br /><br />Buy a package or soft corn tortillas (usually near the dairy section). Count on 1-2 tortillas per person.<br />You can use either lard, shortening, or vegetable oil.<br /><br />Take about 1 teaspoon of one of the above fats and rub over each side of each <span id="st" name="st" class="st">tortilla</span>. Then stack all the tortillas and slice with a sharp knife into strips (about 1/4 inch thick). Spread the strips out on a baking sheet and bake in a preheated (400 F) oven for 5-10 minutes, until just beginning to brown and crisp.<br /><br />If you add them to the hot soup right as they come out of the oven you will hear them sizzle.<br /><br />If you have a deep fat fryer you could also just cut the tortillas into strips and fry in batches until crispy - I don't have a deep fat fryer and find the oven method the easiest to handle.<br /></div>Schweitzhttp://www.blogger.com/profile/09431152956825902019noreply@blogger.com2tag:blogger.com,1999:blog-2329092528581369952.post-47786493958574719452007-04-14T21:55:00.000-05:002007-11-08T13:38:20.066-06:00Shrikhand remix<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9LNnijDNZfnRaZQY1QiUKvPKOmpzXiENKNNWICrE7l-uZr6x1smLtUHzk82Q_XuAoqF1EDaJh6H9rKy2r6Bk3e_oxg8P39KxTdN4-uvroT_W5GzWLnOJDHFAiGkR8RqLew9T2vGLwyHCf/s1600-h/frozen_yogurt_4.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9LNnijDNZfnRaZQY1QiUKvPKOmpzXiENKNNWICrE7l-uZr6x1smLtUHzk82Q_XuAoqF1EDaJh6H9rKy2r6Bk3e_oxg8P39KxTdN4-uvroT_W5GzWLnOJDHFAiGkR8RqLew9T2vGLwyHCf/s320/frozen_yogurt_4.jpg" alt="" id="BLOGGER_PHOTO_ID_5054242382469535090" border="0" /></a><br /><br />So about a month ago I stumbled on a recipe for <a href="http://becksposhnosh.blogspot.com/2005/04/shrikand-aromatic-indian-dessert.html">shrikhand</a> (a strained yogurt dish) while browsing through blogs. Based on the picture and the description I decided to try it out and, surprisingly, I had all the ingredients on hand. I found this particular treat on <a href="http://becksposhnosh.blogspot.com/">Becks and Posh</a>, a blog I have been reading since I began reading food blogs.<br /><br />The result matched the beautiful picture from the blog, but I have to admit that I was underwhelmed. I found that the strong, distinct flavors of the cardamom, saffron, and rosewater did not work for me, but I thought that with a light hand and some additional sweetness that I could come up with something I liked. Lately, I've been experimenting with my trusty KitchenAid ice cream maker and decided to try a frozen yogurt version.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc2-tTq228YvZnq9V4VSBOx9P7JwncPnp1nNRAIK5U4fCoU6wE7tXQoVy5vm8bRECKPLYCMtxfX5LeDvgO9222e00LreLplOVc2VFpgukZhH-Iz7CZcZCyZa0iv92OD2MziVwzjsHl3BdA/s1600-h/frozen_yogurt_2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc2-tTq228YvZnq9V4VSBOx9P7JwncPnp1nNRAIK5U4fCoU6wE7tXQoVy5vm8bRECKPLYCMtxfX5LeDvgO9222e00LreLplOVc2VFpgukZhH-Iz7CZcZCyZa0iv92OD2MziVwzjsHl3BdA/s320/frozen_yogurt_2.jpg" alt="" id="BLOGGER_PHOTO_ID_5054249168517862786" border="0" /></a><br /><br />Then life intervened and warm weather distracted me by calling my attention to my shiny, new grill. That is until I realized that my sister was coming to visit this weekend for a wedding. I thought that she might like this, so I pulled the recipe back out and decided how I was going to tweak it.<br /><br />I went with a thick, Greek-style yogurt for the base, and decided that I did not need to drain it because I thought the texture would be just about right. I thought that my sweetener should bring more to the table than just sweetness, so local honey jumped to mind. I started with just 1/2 a cup for the four cups of yogurt, but when I added another 1/4 cup it balanced the tanginess of the yogurt perfectly. I used about the same amount of the other flavorings as the original recipe called for with only one cup of yogurt, but since my recipe called for four cups the flavor was much more subtle. If you really like any of the flavors (cardamom, rosewater, or saffron) you may want to double or triple your preferred spice (or all of them).<br /><br />The shrikhand I made first was a beautiful deep yellow, but this is just off white. I added roughly chopped pistachios, which added flecks of bright green and vibrant scarlet. My sister and I both really enjoyed this warm weather treat (so did several of her friends).<br /><br />Another funny thing has happened since I started planning this post. Starting last month, I began participating in Sugar High Fridays. Last month I prepared a raw cocoa nib panna cotta. I went to <a href="http://www.ismyblogburning.com/">Is My Blog Burning</a> to see what the next SHF theme would be and low and behold, Monisha of <a href="http://www.coconutchutney.org/">Coconut Chutney</a> was hosting <a href="http://www.coconutchutney.org/blog/?p=51">Sugar High Friday #30 - Flower Power</a>. The rules were simple, use flowers or floral extracts to create something sweet and link back to the posting. What great fortune - I had just created a dessert that used a part of a flower (saffron) and a floral extract (rose water), so now my post had two purposes, preserve a recipe that I think turned out really well, and participate in a fun blogging event. I can't wait to see what everyone else came up with!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiodf3f94VkHE1ZjKqWyPnrK6ex2AggtLJT5vbBUTiEgk2hJFU2izvOMEJv48a75HVK6pEfDAqj1OqePc3j7tWTFwzxdlEEwN89em-HFb2SD2Uz69L0IasXlJugsba5px0ED2XX-TcIRZaY/s1600-h/frozen_yogurt_3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiodf3f94VkHE1ZjKqWyPnrK6ex2AggtLJT5vbBUTiEgk2hJFU2izvOMEJv48a75HVK6pEfDAqj1OqePc3j7tWTFwzxdlEEwN89em-HFb2SD2Uz69L0IasXlJugsba5px0ED2XX-TcIRZaY/s320/frozen_yogurt_3.jpg" alt="" id="BLOGGER_PHOTO_ID_5054241983037576546" border="0" /></a><br /><br /><span style="font-weight: bold;">Shrikhand Frozen Yogurt<br /><br /></span><span style="font-style: italic;">Makes just over 1 quart</span><span style="font-weight: bold;"><br /><br /></span>4 cups thick, creamy yogurt (I used a Greek-style yogurt)<br />3/4 cup honey (local if you've got it)<br />1/2 teaspoon ground cardamom<br />1/4 teaspoon saffron thread<br />1 Tablespoon rosewater<br />1 cup shelled pistachios, roughly chopped<br /><br /><br />Place yogurt and honey in a bowl and mix thoroughly. Using a mortar and pestle grind the saffron threads into a powder. Add cardamom and using the pestle grind together with the saffron powder. Add the rosewater and work with the pestle until the powders are distributed evenly in the liquid.<br /><br />Pour this liquid into the yogurt and stir until well mixed. Refrigerate for at least two hours to ensure that it is completely chilled.<br /><br />Following your ice cream maker's instructions churn the yogurt until well frozen and then add the chopped pistachios. Transfer into a container and place in your freezer to ripen for about 4 hours and then serve. If freezing longer, transfer the yogurt to the refrigerator about an hour before serving to soften.<br /><br />Enjoy!Schweitzhttp://www.blogger.com/profile/09431152956825902019noreply@blogger.com8tag:blogger.com,1999:blog-2329092528581369952.post-68758436929894829942007-03-26T10:47:00.000-05:002007-11-08T13:38:27.782-06:00Spring Grilling and a twist on unbaked cheescake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.elise.com/recipes/archives/004354smoked_paprika_roasted_chicken.php"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlHbqgXiVU0LPI_0XFUX9Dx84ibaKGRyXwAqsm5wgGTXUW-K1_lgerXX7KND-2wxiIIeyHz6-uZv6GSGwiQXVpaeHPIOpOO0kFc6H-dmg3LI1YjGQcMGqXDWrBHc928g8_ltSEeQ7fT_e9/s320/Smoked_Paprika_Chicken.jpg" alt="" id="BLOGGER_PHOTO_ID_5046261436858424642" border="0" /></a> <p class="MsoNormal"><span style="font-family:Arial;"><br /></span></p><p class="MsoNormal"><span style="font-family:Arial;">We've been having unseasonably warm weather lately (upper 70's, usually we're in the low 50's) and I've used this opportunity to get acquainted with the massive gas grill and rotisserie that my parents gave me for Christmas (spring grilling is much more fun than spring <span style="font-style: italic;">cleaning</span>). I've done chicken breasts with just salt and black pepper, ribeye with salt, pepper, and smoked paprika (a new favorite), and this weekend I tried out <a href="http://www.elise.com/recipes"><span class="Internetlink"><span style="">Elise's</span></span></a> <a href="http://www.elise.com/recipes/archives/004354smoked_paprika_roasted_chicken.php"><span class="Internetlink"><span style="">Smoked Paprika Chicken</span></span></a> on my rotisserie.</span><span style="font-family:Arial;"> <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Arial;"><!--[if !supportEmptyParas]--> <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Arial;">The chicken, and the whole meal, turned out great. I supplied the chicken and green salad, while Katie brought some sun-dried tomato and rosemary bread. She also brought some fresh mozzarella and cherry tomatoes to make a tasty and simple bruschetta. <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Arial;">The real reason for the night's festivities though, was for me to tryout a recipe that I came up with after seeing the <a href="http://afridgefulloffood.typepad.com/my_weblog/2006/08/the_three_ls_la.html"><span class="Internetlink"><span style="">Lavender and Lemon Verbena Limeade</span></span></a> on <a href="http://afridgefulloffood.typepad.com/"><span class="Internetlink"><span style="">A Fridge Full of Food</span></span></a>. I remembered a recipe I tested a couple of months ago for Leite's Culinaria, that involved replacing some of the cream cheese with yogurt in an unbaked cheesecake (I would attribute it, but apparently the recipe didn't make the cut and I don't have a copy anymore, leave a comment if you know the author and cookbook and I’ll update this post).</span></p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Gm6_jUERZ3yX3yR9bxe9VimhwE_2KNQyN4bKid7H1P_9CnvM7PciBn_QfHYOXU3nsofUA8BRWaU5QIthyphenhyphenJNkOzisl1QI-mMaHaTZhK1RHp0Npq04vGVH8r3hGYUYrpPk6VTeL4HPZB06/s1600-h/crust_ingredients.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Gm6_jUERZ3yX3yR9bxe9VimhwE_2KNQyN4bKid7H1P_9CnvM7PciBn_QfHYOXU3nsofUA8BRWaU5QIthyphenhyphenJNkOzisl1QI-mMaHaTZhK1RHp0Npq04vGVH8r3hGYUYrpPk6VTeL4HPZB06/s320/crust_ingredients.jpg" alt="" id="BLOGGER_PHOTO_ID_5046261754686004562" border="0" /></a></p><p class="MsoNormal"><span style="font-family:Arial;"> <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Arial;">At the time I remembered thinking that the lavender would be better if it was part of the filling, rather than the crust, and I really liked the zing that the yogurt added. When I saw the limeade recipe an idea came together. I would replace all of the cream cheese with yogurt, but I'd drain the yogurt first and I'd put lime and lavender into the filling. I really like gingersnap crusts (which is strange since I don’t really care for gingersnaps), so I decided to make a fresh ginger gingersnap dough to serve as the crust. I served the cheesecake with strawberries that I macerated in lime juice overnight. Everyone really liked the result, but this morning I've found that the crust is all soggy. In the future I might seal the crust with a thin (very thin) layer of white chocolate so that it can’t absorb all the excess moisture from the filling. Once the crust was a little soggy though it reminded me of the cookie part of a Nabisco Fig Newton<span style=""> </span>- I haven’t had one of those for years!<o:p></o:p></span></p> <p class="MsoNormal"><br /></p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixoTgG6zn6rEE3uG2FhLCXaqULFic-cCzN0VbzRKZ657kN_GtpBAYIl7liKmMZcwpjFKx6UMIct49V53SrzS4kIm3XURRi-BoYaN6xbl3p5KDXkKWXQrJnauV8NcOXlH7HiJlKC64ciizX/s1600-h/yogurt_tart.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixoTgG6zn6rEE3uG2FhLCXaqULFic-cCzN0VbzRKZ657kN_GtpBAYIl7liKmMZcwpjFKx6UMIct49V53SrzS4kIm3XURRi-BoYaN6xbl3p5KDXkKWXQrJnauV8NcOXlH7HiJlKC64ciizX/s320/yogurt_tart.jpg" alt="" id="BLOGGER_PHOTO_ID_5046262141233061218" border="0" /></a></p><p class="MsoNormal"><span style="font-family:Arial;">I hope you enjoy the recipe and if anyone tries it, please leave a comment and let me know how it goes. <o:p></o:p></span></p> <span style="font-weight: bold;"><br />Lavender Lime Yogurt Cheesecake<br /></span> <p class="MsoNormal"><span style="font-family:Arial;"><!--[if !supportEmptyParas]--> <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Arial;">Filling:<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Arial;">About 3 cups drained yogurt (see comments below)<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Arial;">1 cup heavy cream<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Arial;">2/3 cup sugar (divided)<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Arial;">1 teaspoon dried lavender flowers<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Arial;">1 key lime<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Arial;"><!--[if !supportEmptyParas]--> <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Arial;"><br /></span></p><p class="MsoNormal"><span style="font-family:Arial;">Crust:<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Arial;">3 tablespoons butter, softened<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Arial;">1/6 cup molasses (I don't particularly like molasses, so I diluted it with corn syrup)<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Arial;">1/6 cup corn syrup (My liquid measure also doesn't have 1/6 markings so I just eyeballed it and made sure the total of the two was 1/3 cup)<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Arial;">1 tablespoon grated fresh ginger (I use a microplane)<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Arial;">1 cup plus 2 tablespoon all-purpose flour<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Arial;">1/8 teaspoon baking soda<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Arial;">¼ teaspoon salt<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Arial;"><!--[if !supportEmptyParas]--> <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Arial;"><br /></span></p><p class="MsoNormal"><span style="font-family:Arial;">Topping:<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Arial;">1 pound strawberries<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Arial;">2 key limes<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Arial;">¼ cup sugar<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Arial;"><!--[if !supportEmptyParas]--> <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Arial;"><br /></span></p><p class="MsoNormal"><span style="font-family:Arial;">1. The night before you want to serve the cake, prepare the strawberries.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Arial;"><!--[if !supportEmptyParas]--> <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Arial;">2. Rinse the strawberries and slice thinly into a container. Zest (with a microplane, you want the zest small) the two limes over the sliced strawberries. Sprinkle the sugar over the zest and strawberries. Juice the two limes and add the juice to the container. Cover the container and refrigerate until ready to serve.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Arial;">3. Prepare the crust. Preheat oven to 350º. <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Arial;">4.<span style=""> </span>Put butter, molasses, fresh ginger, and crystallized ginger in a mixing bowl. Mix well.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Arial;">5. Add remaining ingredients to the bowl and mix until all the ingredients are evenly blended.<span style=""> </span><o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Arial;">6. Using your fingers press the dough into 9-inch springform pan. You want a very thin layer on the bottom and a thin layer going evenly up the sides. The dough is sticky so you may need to sprinkle it with some flour as you work. Bake for about 10 minutes, or until the dough seems firm. Allow to cool. <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Arial;">7. Prepare the filling. Using a mortar and pestle, grind the lavender as finely as possible. Place in a small bowl. Zest the lime with a microplane and place zest in the same bowl. Juice the lime and mix the juice into the lavender and zest.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Arial;">8. Place the yogurt in a medium bowl. Add the lavender-lime mixture and 1/3 cup sugar. Blend thoroughly. <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Arial;">9. In another <i>cold</i> bowl begin whipping the cream. As the cream begins to thicken sprinkle the sugar into the cream and continue whipping until you have firm peaks. Fold the whipped cream into the yogurt mixture until evenly incorporated. <i style=""><o:p></o:p></i></span></p> <p class="MsoNormal"><span style="font-family:Arial;">10. Scrap the yogurt/cream mixture into your cooled prepared crust and smooth the top. Place in the refrigerator uncovered for at least 4 hours to firm the texture and make it easier to cut.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Arial;">11. Cut into slices with a warm knife and serve with a mound of the macerated strawberries. <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Arial;"><br /></span></p><p class="MsoNormal"><span style="font-family:Arial;">Note:<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Arial;">To prepare the yogurt, line a mesh colander with four layers of damp cheesecloth (get it wet and then wring it out), and place over a large bowl. I had a 32-ounce container of lowfat yogurt and about 2 cups of lowfat yogurt from an open container. I placed all of this in the colander and folded the cheesecloth over the top. Let the yogurt drain for at least 12 hours. I had just over 3 cups of strained yogurt.<span style=""> </span><o:p></o:p></span></p> <p class="MsoNormal"><span style=""><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></span></p>Schweitzhttp://www.blogger.com/profile/09431152956825902019noreply@blogger.com2tag:blogger.com,1999:blog-2329092528581369952.post-50780791485826163732007-03-21T16:00:00.000-05:002007-03-21T19:06:09.971-05:005 Things...<span style="font-family:arial;">So, anyone who visited my blog soon after my launch and then recently has noticed that I sort of stopped posting for a few weeks. Then on Sunday I posted as part of the fun blogging event known as Sugar High Fridays. What you don't know is that I did have several postings planned during that intermission, but, despite the best of intentions, I never actually finished any of them (I started writing two of them, but stopped because I couldn't get photos that I was happy with). </span> <p class="MsoNormal" style="font-family:arial;"><span style="font-family:arial;">So a couple of weeks ago (by which I mean nearly a month ago) I was tagged by </span><a style="font-family: arial;" href="http://sourdoughmonkeywrangler.blogspot.com/2007/03/respecting-my-eldgers.html">the blogger formerly known as D-Man of Sourdough Monkey Wrangler</a><span style="font-family:arial;"> (who is a hilarious writer – so says my fianc</span><span style="font-family:arial;">é</span><span style="font-family:arial;"> Dana and I must agree) to write about 5 things you don't know about me. So here goes, in no particular order:</span><br /><!--[endif]--><o:p></o:p></p> <p class="MsoNormal" style="font-family:arial;"><span style="font-size:130%;"><span style="font-style: italic;">The Five Things You Didn’t Know About Me:</span></span></p><p class="MsoNormal" style="font-family:arial;"> </p> <ol style="font-family: arial;"><li>I cannot follow a recipe – even when I try. And I have because I test recipes for this fun little site (James Beard award-winning actually) called Leite's Culinaria and we're required to prepare the recipes exactly as written (with one exception, we are allowed to cut a recipe in half). What this ultimately means is I usually try a recipe, fail to follow it, and then I have to make it again to give it a proper review. This does, occasionally, yield tasty alternate versions – like the brownies I made this month where I accidentally left out the baking powder - I like them better that way. </li><li>I love my KitchenAid boat motor a.k.a. my 5-quart Professional KitchenAid Mixer complete with pasta and ice cream attachments. The boat motor nomenclature comes courtesy of my in-house marketing guru.<span style=""> </span><o:p></o:p></li><li>There is one flavor that you will never find in my cooking and that I go to fairly great lengths to avoid in restaurants. I'll shamelessly badger waitresses and waiters to be sure that a meal does not contain this. This hateful flavor hides in several cuisines and comes in several guises – most commonly known as fennel or black licorice. Also, beets taste like sweet dirt and are the only food that makes me want to vomit - <i style="">blech</i>.<span style=""> </span><o:p></o:p></li><li>I am an ardent lover of all things pork.<span style=""> </span>My latest passion is for <a href="http://www.laquercia.us/">La Quercia</a> prosciutto and speck. You should check them out – high quality pork slowly and carefully transformed into an artisan product that compels me to do my happy dance when it arrives on my doorstep. <o:p></o:p></li><li>I have been reading food blogs for years, but have I never left a comment until I was getting ready to launch my own blog and until now I hadn't responded to any of the comments left on my blog (if this counts as a response). Woot, I just googled Roasting Rambler and my blog pops up at number 5!<o:p></o:p></li></ol> <p class="MsoNormal" style="font-family:arial;"><span style=";font-family:arial;font-size:130%;" ><span style="font-style: italic;"></span></span><br /><span style="font-family:arial;">Now to help explain my absence from Roasting Rambler over the last few weeks I will share a sample of my poor attempts at food porn. This was a delicious meal and one of the few times that I have (almost) followed a recipe exactly (No recipe, but I'll include a link). I work at a university and have friends both in college and graduated like me. It happened to be spring break and while several friends were cavorting in Italy, I invited Alex (friend and roommate of said friends) and Katie (a long-term substitute Home Ec teacher who just landed her first permanent gig – congrats again!) over for dinner. </span></p> <p class="MsoNormal" style="font-family:arial;">Now like other obsessed people I bookmark, cut out, rip out, and copy far more recipes than I ever try, but this particular recipe kept coming back to the top of my list - <span class="recipe-name"><a href="http://www.leitesculinaria.com/recipes/cookbook/asian_chick_salad.html">Asian Pesto Chicken Salad</a> (from <a href="http://www.amazon.com/Simply-Ming-Techniques-East-Meets-West-Meals/dp/0609610678"><span style="font-style: italic;">Simply Ming</span></a> and brought to my attention by Leite’s Culinaria). I say I <span style="font-style: italic;font-family:arial;" >almost</span> followed the recipe in that I did not measure the herbs, per se; instead, I measured by the handful.</span></p><p class="MsoNormal" style="font-family:arial;"><span class="recipe-name"><br /></span></p><p class="MsoNormal" style="font-family: arial;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPE68_67WmRqTVZ9WYK8Co3YTllcXcmn7dSnmItWKuotW6E271EMT9bI2zTgJMnWWzw4cm1RzSv4HnBc7adrMo8lROFXHse-rq1c15wxY7hENYW_2_xTek7Ul6RHhBLvj97mQax9Gi9qQ7/s1600-h/100_1703.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPE68_67WmRqTVZ9WYK8Co3YTllcXcmn7dSnmItWKuotW6E271EMT9bI2zTgJMnWWzw4cm1RzSv4HnBc7adrMo8lROFXHse-rq1c15wxY7hENYW_2_xTek7Ul6RHhBLvj97mQax9Gi9qQ7/s320/100_1703.jpg" alt="" id="BLOGGER_PHOTO_ID_5044487709854457122" border="0" /></a><span class="recipe-name"><o:p></o:p></span></p> <p face="arial" class="MsoNormal"><span class="recipe-name"><br /></span></p><p style="font-family: arial;" class="MsoNormal"><span class="recipe-name">I hadn’t intended to use this for the blog, but as we were getting ready to sit down to eat (thanks much to both my companions for their help getting dinner pulled together) I grabbed my camera and snapped a few quick snapshots. The first shot above is probably the better shot because as you can see the shot below is focused on the napkin (have to remember to keep them out of the shots because my mom doesn’t really know how many of those I have walked off with over the years).</span></p><p style="font-family: arial;" class="MsoNormal"><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqJJCDKHR-7ZAMhvceeFk_uzjirIXbORLNfEKGYdd8VrQQ8LIIyLq8-85S1YFXxiDoefXu5lumvHN5yarwEp-68NhQNW8-R5jX4q8ucld11v-7oZ25kC5PqkNwJPvr2N7A0k01temTNgwA/s1600-h/100_1704.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqJJCDKHR-7ZAMhvceeFk_uzjirIXbORLNfEKGYdd8VrQQ8LIIyLq8-85S1YFXxiDoefXu5lumvHN5yarwEp-68NhQNW8-R5jX4q8ucld11v-7oZ25kC5PqkNwJPvr2N7A0k01temTNgwA/s320/100_1704.jpg" alt="" id="BLOGGER_PHOTO_ID_5044488504423406898" border="0" /></a></p><p class="MsoNormal"></p>Schweitzhttp://www.blogger.com/profile/09431152956825902019noreply@blogger.com1tag:blogger.com,1999:blog-2329092528581369952.post-14557461783764566762007-03-18T21:10:00.000-05:002007-11-08T13:38:35.075-06:00SHF - Raw Chocolate<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOlptWUoaX4N0foNTxabMWmQGZEe5V1gYA9lPXJ7pBSl5yFw17S1KPom7c4fWxr0KGDbzFsjaWcna4fr92hKmnJw04Eqi8DHl7Xw2STjn0H3KcpTgOoF_QFVAAdESaHtBBy6jhAd1g1WtK/s1600-h/Panna-Cotta.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOlptWUoaX4N0foNTxabMWmQGZEe5V1gYA9lPXJ7pBSl5yFw17S1KPom7c4fWxr0KGDbzFsjaWcna4fr92hKmnJw04Eqi8DHl7Xw2STjn0H3KcpTgOoF_QFVAAdESaHtBBy6jhAd1g1WtK/s320/Panna-Cotta.jpg" alt="" id="BLOGGER_PHOTO_ID_5043475432278773970" border="0" /></a><span style="font-family:arial;">Soon after discovering the varied and compelling world of food blogs, I discovered Sugar High Fridays (SHF), as created by the <a href="http://www.domesticgoddess.ca/">Domestic Goddess</a> (who recently wrote a great two part contemplation on <span style="font-style: italic;">good</span> food requiring effort). Now that I have my blog up and running I decided that it was time that I participated, so I hopped over to <a href="http://www.ismyblogburning.com/">Is My Blog Burning</a> (a great resource for food blogging events and a quick history if you don't have any idea what I'm talking about) to find out who was hosting this month's SHF. My timing must have been preordained because I happily discovered that Emily of <a href="http://chocolateincontext.blogspot.com/">Chocolate in Context</a> is hosting SHF #29: Raw Chocolate. It just so happened that I had picked up some raw cocoa nibs recently and had been inspired to use them in an adaptation of Michael Chiarello's recipe for Cocoa Caramel Panna Cotta from <a href="http://www.amazon.com/Essence-Chocolate-Recipes-Baking-Cooking/dp/1401302386/ref=pd_bbs_sr_1/002-5172978-2433605?ie=UTF8&s=books&qid=1174275888&sr=8-1"><span style="font-weight: bold;">The Essence of Chocolate</span></a>.</span><br /><br /><span style="font-family:arial;">I must admit that I have never tried panna cotta before (eating or making), so I am happy to say that I was extremely pleased with the result. Mine did not unmold like the picture in book, but I made one in a ceramic bowl, just in case. This was also my first time working with cocoa nibs. I had tried them before in various chocolate bars and bakery treats while traveling, but I could not find a local retailer that carried them. Then I found them at the local coop, but they were raw – most recipes I found called for roasted cocoa nibs, so I bought some, but I kept putting off trying them in something. This SHF left me with no excuses. While I did not attempt to try them in a completely raw recipe (if I want to taste the raw food movement I'll go to a restaurant), I do think that this was a great way to highlight the complex and unusual flavors of raw chocolate.</span><br /><br /><span style="font-family:arial;">I developed this recipe for small portions since I developed it during Spring Break and many of my friends are still students and out of town, but I think that it should scale up easily. Small servings are perfect because this dessert is deceptively light for being based on half and half.</span><br /><br /><br /><span style="font-weight: bold;font-family:arial;" >Raw Coca Nib Panna Cotta</span><br /><span style="font-family:arial;">Serves 4</span><br /><span style="font-style: italic;font-family:arial;" ><br />Ingredients</span><br /><span style="font-family:arial;">¼ cup water</span><br /><span style="font-family:arial;">1/3 cup granular sugar</span><br /><span style="font-family:arial;">½ cup raw cocoa nibs</span><br /><span style="font-family:arial;">1 pint half and half</span><br /><span style="font-family:arial;">1 ½ teaspoons gelatin</span><br /><br /><span style="font-family:arial;">Place half and half and cocoa nibs in a small saucepan and heat to medium until it is steaming (don't let it boil) and take the pan off the heat and cover for 30 minutes.</span><br /><br /><span style="font-family:arial;">Combine the gelatin and 2 Tablespoons water in a small bowl and set aside.</span><br /><br /><span style="font-family:arial;">Place the sugar in a small saucepan and add the remaining water. Bring to medium heat, and cook, swirling the saucepan occasionally to color the caramel evenly, until a medium amber (I'm never exactly sure what that is either, so if you're not sure it's better to go too light than too dark).</span><br /><br /><span style="font-family:arial;">You may want to brush the sides of the pan with a wet pastry brush if sugar crystals begin to form (I just purchased a silicon brush and decided that they are great for many uses, but I'm going to keep my old fashioned ones for pastry).</span><br /><br /><span style="font-family:arial;">Strain the nibs out of the half and half and add the gelatin and caramel – reheat gently if needed to dissolve the caramel. Divide into four, 4 ounce molds and refrigerate for at least three hours. </span>Schweitzhttp://www.blogger.com/profile/09431152956825902019noreply@blogger.com2tag:blogger.com,1999:blog-2329092528581369952.post-91290679505266889742007-02-22T23:12:00.000-06:002007-02-22T23:45:04.050-06:00Comfort Food: Wheat Pizza<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht0vLLyVJbrwckHjyRpt_KHwaxw8FOPN361AvG74ZkSa2Q888iDOJy003OnMxY0I3FI0aJJz_kZL0M3_EqNPJa8KfcbgOc8oLcNQKlZJNfPVDOboxkNAtk5U_h4cemySjSK10hurYadIgi/s1600-h/wheatpizza.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht0vLLyVJbrwckHjyRpt_KHwaxw8FOPN361AvG74ZkSa2Q888iDOJy003OnMxY0I3FI0aJJz_kZL0M3_EqNPJa8KfcbgOc8oLcNQKlZJNfPVDOboxkNAtk5U_h4cemySjSK10hurYadIgi/s400/wheatpizza.jpg" alt="" id="BLOGGER_PHOTO_ID_5034600222821121474" border="0" /></a><br />I had another entire posting figured out, but for a few reasons that is getting pushed back to a later date. Look for a posting about my adventures with baked donuts and sorbet in the near future. However, for today, I am blogging about pizza. I like my crust thin, crispy on the bottom, and soft on top. Somewhere, I read about using pastry flour to make such a pizza crust. I have found that using nearly equal amounts of pastry flour and all-purpose flour gives me the best results. That's the crust I make for other people, but lately for myself I have been making a wheat variation (I've also been experimenting with oat flour, but that recipe isn't ready for print yet) and that is the recipe that I am presenting today. <p style="margin-bottom: 0in;"><br />Everyone has an opinion about how they like their pizza and I find that what I like changes constantly. Pizza is one of those great meals to use left over ingredients from other projects. If I have a few slices of prosciutto in my 'frig or some leftover soppressata, I chop it up and toss it on top of the cheese (since prosciutto is so salty, I leave the salt I sprinkle over my sauce off). Left over chicken breast screams out for some tomatillo salsa to replace the traditional tomato sauce and some queso fresco, instead of mozzarella. Below is my version of comfort pizza, this is what I make when its been a really bad day. Because it is so basic it is easy to keep everything I need on hand all the time.</p> <p style="margin-bottom: 0in;"><br />About mozzarella – if you haven't had the fresh, whole milk, real deal, then you've been missing out. It is more expensive than the bland, rubbery blocks or pre-grated stuff, but you'll only need a little and its a whole new experience. The mouthfeel alone is enough for me to prefer it, but the flavor difference is just as amazing. There are various different commercial versions and they vary on quality. If you've never experienced it before, I suggest you try to find one packaged in whey for your first experience, but I find that for pizza making I prefer the plastic wrapped version (there is less leakage as it melts). </p> <p style="margin-bottom: 0in;"><br />About sauce – I have found that I like my sauce simple. Lately I have been using Muir Glen Crushed Fire Roasted Tomatoes. I just open the can and use the back of the spoons to spread out the couple of tablespoons that I have put on the crust. Usually I'll just sprinkle some kosher or sea salt on it, but I'll also grind some black pepper over it, crumble some dried oregano over the sauce, or sprinkle on some fresh, chopped rosemary. </p> <p style="margin-bottom: 0in;"><br />Note: For the last couple of years I have been using a scale for more and more of my baking (its more precise, etc.). That is how I make this pizza, but I will try to remember next time to measure these ingredients and update the recipe later. If someone knows what volumes these weights correspond to – great – please leave a comment. </p> <p style="margin-bottom: 0in;"><br /></p> <p style="margin-bottom: 0in;"><span style="font-size:130%;">Whole Wheat Pizza</span> </p> <p style="margin-bottom: 0in;"><b>The dough:</b></p> <p style="margin-bottom: 0in;">4.5 ounces whole wheat pastry flour</p> <p style="margin-bottom: 0in;">5.5 ounces all-purpose flour</p> <p style="margin-bottom: 0in;">1 teaspoon kosher salt (if using table salt use ½ teaspoon)</p> <p style="margin-bottom: 0in;">1 Tablespoons granulated sugar</p> <p style="margin-bottom: 0in;">¾ cup hot water (between 95 to 105 degrees)</p> <p style="margin-bottom: 0in;">1 packet active dry yeast (2 1/4 teaspoons)</p> <p style="margin-bottom: 0in;"><b>The pizza:</b></p> <p style="margin-bottom: 0in;">One can crushed tomatoes (as above, I prefer Muir Glen Fire Roasted)</p> <p style="margin-bottom: 0in;">Olive oil</p> <p style="margin-bottom: 0in;">salt and pepper</p> <p style="margin-bottom: 0in;">Mozzarella (whole milk) – torn or sliced into thin strips</p> <p style="margin-bottom: 0in;">Any other add-ons (prosciutto, arugula, mushrooms, parmesan shavings, etc.) </p> <p style="margin-bottom: 0in;">Place a pizza stone in the oven and preheat to 500<span style="font-family:Times New Roman, serif;">°</span> F. </p> <p style="margin-bottom: 0in;"><span style="font-weight: bold;"><br /></span></p><p style="margin-bottom: 0in;"><span style="font-weight: bold;">Procedure:</span><br /></p> <p style="margin-bottom: 0in;">Place the flours, salt, and sugar in a medium sized bowl. Stir to blend thoroughly. You may not need all of the water, start with ½ cup. While stirring with a large spoon (I like wooden spoons) pour the hot water in a slow stream into the water. Stir until the dough comes together as a sticky ball – if it isn't sticky it needs more water. </p> <p style="margin-bottom: 0in;"><br />Cover the bowl with plastic wrap or a damp towel and allow the dough to roughly double in size. Yeast doughs are (mostly) forgiving. It should double in size in about 30 minutes. Clear some work space on your counter and sprinkle it with a tablespoon or so of flour and scrape the dough onto the floured workspace. Sprinkle the dough with some more flour (only a teaspoon or so) and knead the dough into a smooth, consistent, round ball. Cut into six equal pieces (this makes a manageable single serving pizza). Round up the pieces and let them rest for about 5 minutes (this make the dough easier to work with). At this point the dough balls can be placed in a plastic bag or sealed plastic container or up to three days. Just take the dough out of the refrigerator about an hour before you want to put the pizzas in the oven. </p> <p style="margin-bottom: 0in;"><br />Flatten each ball out gently with your hand. If you're good at working with pizza dough stretch the dough out into a very flat circle shape (supposedly the best way). However, if you're like me and you only end up with holey dough that way use the following method.</p> <p style="margin-bottom: 0in;"><br />Take out a rolling pin and start rolling the dough out until it is about ¼ inch thick. Flip the dough over after every few rolls to make sure it isn't sticking to the counter – add as little flour as possible at this point since extra flour can cause the crust to be dry and dense. </p> <p style="margin-bottom: 0in;"><br />If you own a pizza peel (and if you don't you should, they're cheap and very handy) prepare it by rubbing a teaspoon of flour into the surface. You can also use a flat cookie sheet sprinkled with flour or a piece of parchment paper (you can lay the parchment directly on the stone). Lay on piece of the flattened dough onto the peel and gently stretch it out. You don't want to put holes in the dough or get to be see through, but stretching it out does improve the final texture.<br /></p><p style="margin-bottom: 0in;"><br />Using a brush, the back of the spoon, or even your fingers spread about 1 teaspoon of olive oil over the top of the dough. Drop a few tablespoons around on the dough and spread out – I prefer a thin layer of sauce. Sprinkle with a pinch of kosher salt and a few grinds of black pepper. Sprinkle with a few pieces of mozzarella – I leave large spaces of sauce showing. (If I remember I will add a picture of the pizza before it goes into the oven).</p> <p style="margin-bottom: 0in;"><br />Using the peel, slide the pizza onto the pizza stone and bake for about 7 minutes or until the cheese is melted and the bottom of the crust is brown and crispy. If you like your cheese brown turn the broiler on high before placing the pizza in the oven (only use this method if you have a pizza stone preheated). If using the broiler the pizza will cook in about 5 minutes. </p> <p style="margin-bottom: 0in;"><br /></p> <p style="margin-bottom: 0in;"><br /></p> <p style="margin-bottom: 0in;"><br /></p> <p style="margin-bottom: 0in;"><br /></p>Schweitzhttp://www.blogger.com/profile/09431152956825902019noreply@blogger.com3