tag:blogger.com,1999:blog-38315502381191178342024-03-12T20:06:09.789-07:00Peredur's KitchenA journey into one man's obsession with all things culinary.Peredurhttp://www.blogger.com/profile/00314712972069248612noreply@blogger.comBlogger52125tag:blogger.com,1999:blog-3831550238119117834.post-17972493294100414122011-09-28T17:01:00.000-07:002011-09-28T17:01:21.422-07:00Spiced Brandy Peach Jam<div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4ulUO_YyuF-5kBXwpZFYlgYpiANBBvQn3K7g8oHgAscnGVOqNOTmA4RKd-1Pf4cu0stVFLMWGDBN9c2GYES3Fwpha7zSG-OTbnibihyphenhyphen75zpn-8-pGWcsJzUJxO_RWMTpuHse9ChCsA-Y5/s1600/IMG_0036%255B1%255D.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4ulUO_YyuF-5kBXwpZFYlgYpiANBBvQn3K7g8oHgAscnGVOqNOTmA4RKd-1Pf4cu0stVFLMWGDBN9c2GYES3Fwpha7zSG-OTbnibihyphenhyphen75zpn-8-pGWcsJzUJxO_RWMTpuHse9ChCsA-Y5/s400/IMG_0036%255B1%255D.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tillamook Vanilla Bean Ice Cream with Peach Jam and Blueberries</td></tr>
</tbody></table>As summer draws to a close, most of my jam has been made. So far this year I have made strawberry, marionberry, raspberry, and <a href="http://peredurskitchen.blogspot.com/2011/09/low-sugar-blueberry-jam.html">blueberry</a> jams. My job is not yet done, however, for it is now peach season and peach jam is one of our absolute favorites!</div><div style="text-align: justify;">Unlike the berry jams, which are all about the flavor of the particular berry being used, my peach jam recipe adds in layers of flavor that work to bring out and highlight the peach flavor. Brandy is exceptional for this purpose, as are spices like cinnamon and allspice. It is important not to overspice the jam as you do not want to cover the taste of the peaches. I also will often use a little bit less pectin than normal so that the jam does not firm up too much. I've found this jam to also make a wonderful sauce for pork or chicken, or to be served over ice cream. Leaving it just a little on the runny side, thick but not too thick, gives the jam an ideal consistency. </div><div style="text-align: justify;">As with most of my jam recipes, there is no predetermined amount of fruit being used. For this batch I had about a half case of peaches, which I allowed to fully ripen. This is important! As the fruit ripens, it develops it's own sugars and becomes sweeter. Allow them to ripen as much as you can, even if you have to cut away parts of a few peaches or even toss a couple out. The sweetness is worth it and allows you to make the jam without adding too much extra sugar. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I begin by taking my largest stock pot and combining in it:</div><div style="text-align: justify;"><b>approz. 20-24 ripe peaches (15 c or so), peeled, pitted and chopped</b></div><div style="text-align: justify;"><b>3 c granulated sugar</b></div><div style="text-align: justify;"><b>2 c brown sugar</b></div><div style="text-align: justify;"><b>1 c brandy</b></div><div style="text-align: justify;"><b>1 T cinnamon</b></div><div style="text-align: justify;"><b>2 t ground allspice</b></div><div style="text-align: justify;"><b>1/2 t nutmeg</b></div><div style="text-align: justify;"><b>1/2 t ground clove</b></div><div style="text-align: justify;"><b>2 whole vanilla beans, split lengthwise, seeds scraped out</b></div><div style="text-align: justify;">When halving the vanilla beans, scrape the seeds or they won't all come out. Then add the seeds and the pods to the jam. Bring the combined ingredients to a boil over medium-high heat, stirring regularly. Allow the jam to cook for 10-15 minutes to burn off some of the alcohol and give the flavors time to combine. If you feel at this point that the jam is too chunky, you may use a potato masher to mash some of the peach chunks into a smaller size. For this job, I usually use my immersion blender and pulse the jam so as not to overdo it. I like the finished jam to have some chunks left in it. <i>NOTE: If you use an immersion blender, remove the vanilla bean pods first! </i>Believe me, the last thing you want is to have to fish chunks of tough pod out of your jam! This is generally a good time to remove the vanilla pods anyway, even if you are using a potato masher. Allow the pods to cool a bit and give them one last scraping to remove any leftover seeds and add them to the jam. Discard the pods.</div><div style="text-align: justify;">Increase the heat on the stove to high and add in:</div><div style="text-align: justify;"><b>4-5 T low or no sugar pectin</b></div><div style="text-align: justify;">Use your own judgement on the best amount to use, based on the amount of fruit used and desired thickness. On this particular batch, I used 4 T and it worked just fine. Stir the jam constantly at a rolling boil for 1-2 minutes, then remove the jam from the heat. Ladle the jam into your jars and process them for 10-15 minutes each. Allow them to cool and you're done! With this batch, I ended up with about 10-1/2 pints of jam. You can also jar them in smaller half pint jars and give them as gifts for the holidays. The spicy flavor of this condiment goes well with any number of holiday dishes and homemade jam makes a wonderful gift!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Cheers!</div>Peredurhttp://www.blogger.com/profile/00314712972069248612noreply@blogger.com0tag:blogger.com,1999:blog-3831550238119117834.post-48808141635377615492011-09-18T13:47:00.000-07:002011-09-18T13:47:07.831-07:00Low-Sugar Blueberry Jam<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC-4EjwEyhuj3zTOnFXeBc0J9c5fkf8bVc3syvG9PJRxU130D_hP_juaafoB8IqOPThsyXk8QKotovpFQzKWLfqAVoebNMjMIN99S6jvtKMKGPp95RgdR1d_EOqhKJ_oLUctbci5RBCLD_/s1600/blueberry+jam.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC-4EjwEyhuj3zTOnFXeBc0J9c5fkf8bVc3syvG9PJRxU130D_hP_juaafoB8IqOPThsyXk8QKotovpFQzKWLfqAVoebNMjMIN99S6jvtKMKGPp95RgdR1d_EOqhKJ_oLUctbci5RBCLD_/s400/blueberry+jam.JPG" width="400" /></a></div><div style="text-align: justify;">I love jam.</div><div style="text-align: justify;">If I could fill my basement shelves with delicious sweet jammy goodness, I would! So far this year, I have made strawberry, marionberry and raspberry jams. Later this week, I will make peach jam. Today, I'm going to make blueberry. Did I mention that I love jam?</div><div style="text-align: justify;">The thing about jam that has always vexed me, and still does, is the pectin. Pectin has never been my friend. Time and time again I have had my jams come out way too runny. My wife loves this as she prefers jam to be on the runny side. Me, I like a jam that is thick but not too thick, with chunks of fruit. Neither of us likes too much sugar and generally I make my jam with much less than most recipes call for. This, I think, has been one of my issues when making the stuff. Too little sugar, often times coupled with the wrong kind of pectin. What I've ended up with on more than one occasion is little more than syrup. Once I way over-compensated and ended up with something akin to cement. When making low- or no-sugar jams, it is vital to use the correct pectin. Regular pectin is only good for jams that contain lots of sugar. I went through many batches of jam before I figured this one out.</div><div style="text-align: justify;">Even with all the jam I've made, I'm still experimenting and every batch of jam is a new adventure. I still haven't gotten it mastered and my pectin still gives me fits on occasion. Today I will boldly try again.</div><div style="text-align: justify;">Yesterday, I happened to luck my way into a great deal on a flat of blueberries. I froze a few of them for smoothies and the rest went into the jam pot.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I started by sterilizing my Ball jars. In the biggest pot I have, I boiled the jars for 10-15 minutes. I boiled the lids as well in a separate smaller pan. In my jam pot I combined:<br />
<b>18 c (9 pints) fresh blueberries, washed and picked through</b></div><div style="text-align: justify;"><b>4 c sugar</b></div><div style="text-align: justify;"><b>1/3 c lemon juice</b></div><div style="text-align: justify;">I used a potato masher to mash the berries a bit and heated them over medium-high heat until they began to boil, stirring the pot frequently. By this point, my jars and lids were ready so I removed them from their bath, keeping the large pot of water ready to process the jars. I increased the heat on the jam to high and added:</div><div style="text-align: justify;"><b>5 T low or no sugar pectin</b></div><div style="text-align: justify;">I cooked the jam at a rolling boil for 1-2 minutes, stirring constantly. I then removed the jam from the heat and carefully ladled it into the jars. I covered the jars with their lids and securely tightened them before placing them back into the boiling water, making sure there was enough water to cover the jars by an inch or two. I processed the jars for 10 minutes, then set the jars on a rack to cool completely before storing them.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">That's it! The result? This batch came out just a teensy bit runnier than I would have preferred. I think 7 T of pectin might have worked a little better. I should mention here that the pectin container recommended 1-1/2 T of pectin for every 1-1/3 c of fruit - a whopping full cup of pectin! Not wishing to repeat the cement experience again, I chose to use much less. Even though it was a tad runny the flavor was wonderful and the jam wasn't overwhelmingly sweet!</div><div style="text-align: justify;">Later this week I'll try my hand at the jam game again with the box of peaches we have. My tummy is giddy with anticipation!</div><div style="text-align: justify;">Cheers!</div>Peredurhttp://www.blogger.com/profile/00314712972069248612noreply@blogger.com0tag:blogger.com,1999:blog-3831550238119117834.post-80824695100721486262011-09-15T20:48:00.000-07:002011-09-15T20:48:50.164-07:00Overcoming Childhood Prejudices - Liver and Onions<div style="text-align: justify;">Getting kids to eat can be a challenge, as any parent knows. It certainly doesn't help that children are now marketed to by major corporations who make billions of dollars peddling garbage, enticing them to eat chemical filled "non-foods" that do nothing more than cause obesity. Getting kids to eat stuff that is actually good for them can sometimes seem impossible!<br />
</div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaBg5JYYlE5fO-WfUHLDkLnXNtFkRpdZxt89d2PDmHf88AwFd_WNnnkKx2wzw_UrQX-6mCgf_0BHISMcQ40kT5PnxcpFJlm9d8xTbiR2ydOX6UW1g6ZJ0a1H66z5GWBE4UP4xwNNBiaIIz/s1600/Liver+%2526+Onions.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaBg5JYYlE5fO-WfUHLDkLnXNtFkRpdZxt89d2PDmHf88AwFd_WNnnkKx2wzw_UrQX-6mCgf_0BHISMcQ40kT5PnxcpFJlm9d8xTbiR2ydOX6UW1g6ZJ0a1H66z5GWBE4UP4xwNNBiaIIz/s400/Liver+%2526+Onions.jpg" width="400" /></a></div>It doesn't help when we as adults still carry in our minds the same prejudices we had as children. Who, as a child, liked eating squash, brussel sprouts, spinach, or the all-time worst, liver? Often times we decided we didn't like these and other foods before we even tried them! We would stick our tongues out and timidly touch a small amount of whatever it was our parents were trying to get us to eat and then react as dramatically as we could, acting as though our parents had just tried to feed us raw fish heads! From that moment on we officially "hated" that particular food item, never again allowing it near our plates, much less on our forks! When we become parents, we begin passing these prejudices on to our children, often without even being aware that we are doing so.</div><div style="text-align: justify;">It is a proven fact that as we grow older, our taste buds change. As an adult, I have found that I often am forced to re-evaluate my childhood prejudices and try a food that I've always sworn up and down that I would never ever eat again. Squash, for example. As a kid, I utterly loathed this vegetable. As an adult, however, I have had to admit that not only do I not loathe it, I actually rather enjoy it. I like the variety of flavors found in different types of squash and the different ways of cooking it.</div><div style="text-align: justify;">Not always have my tastes changed. I still don't like cured ham. Fresh ham, yes, but cured ham has a taste that I just cannot bring myself to like. The same goes with yams. By this, I mean the orange fleshed tuber that is usually finds its way to the Thanksgiving dinner table (though truthfully, they are actually sweet potatoes). Yes, I can already hear many of you saying "But you've never tried <i>my </i>sweet potatoes!" Honestly, I have given this one as many chances to be liked as I possibly can. I've had them with maple syrup, marshmallows and savory. I've had them roasted, baked, in soups and even as sweet potato fries. I still do not like them. I have, however, discovered that the white meat sweet potatoes are quite delicious. Therefore I have <i>partially </i>relinquished my lifelong prejudice against the sweet potato.</div><div style="text-align: justify;">Some time back I found myself giving all this some thought and as I reflected on the subject, I began thinking about the King of all hated foods, liver. Most people can't even say the word casually without their faces contorting. As I thought about this much hated organ, I realized that some years back I had actually developed something of a fondness for chicken liver. Could it be that my tastes had changed enough that I might actually <i>like </i>beef liver now? There was only one way to find out!</div><div style="text-align: justify;">The absolute key to making decent liver is soaking the meat in milk. <i>Do not skip this step! </i>Liver can often have a bitter flavor caused by impurities in the meat (the purpose of the liver is, after all, to clean the system) and soaking the liver in milk will help get rid of these, giving the liver a much milder and less gamey flavor. The liver should soak for at least 30 minutes but I like to give it a couple hours.<br />
<br />
To begin, place in a large shallow dish:<br />
<b>1 - 1-1/2 lbs fresh beef liver</b><br />
<b>enough milk to cover the meat</b><br />
Set the dish aside in the refrigerator and allow to soak for at least 1/2 hour, preferably 1-2 hours.<br />
When you're ready to begin cooking, heat a couple of tablespoons of oil in a large pan and add in :<br />
<b>2 sweet Walla Walla onions, sliced thin</b><br />
<b>a dash of salt and pepper</b><br />
Saute the onions over low-medium heat until they begin to brown, about 30 minutes or so. While the onions are cooking, prepare your flour dredge with:<br />
<b>1/2 c flour</b><br />
<b>1 t salt</b><br />
<b>1/2 t white pepper</b><br />
<b>1/2 t ground thyme</b><br />
Mix dry ingredients together well and set aside on a plate. Remove the liver from the fridge. Drain the milk completely. Sprinkle the meat very lightly with:<br />
<b>2 t balsamic or red wine vinegar</b><br />
Dredge the liver in the flour mixture, coating each piece well. When onions are browned a bit, remove them from the pan and set them aside. Add a little more oil to the pan and increase the heat to medium-high. Once the pan has become hot, add the liver and allow it to sear for a minute or two on each side. Reduce the heat back down to low-medium and add the onions back to the pan. Cover and cook until the liver has an even reddish color when you cut into it, about 5 minutes or so. You want to be careful not to overcook it or it will dry out. It should look like a steak cooked medium-rare.<br />
This evening, in the spirit of traumatizing the inner child of some of you, I have decided to serve the liver and onions with a side of brussel sprouts. They are, after all, in season and neither my wife nor I ever had a problem as kids with eating what my siblings and I used to refer to as "baby cabbages." Cooked in melted butter with a light sprinkle of white wine vinegar, we have ourselves a wonderful feast! No munchkins allowed!<br />
<br />
Bon Appetit!</div>Peredurhttp://www.blogger.com/profile/00314712972069248612noreply@blogger.com0tag:blogger.com,1999:blog-3831550238119117834.post-29314730131330080372011-09-12T23:53:00.000-07:002011-09-13T00:12:17.666-07:00Padre Peredur's Pork Chili Verde<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLGBzf-jo-BrAhJPASrAfaq5w1dEzoFZcQOxjy3_0Twm529jZhv-Dn5_Fr2t6ZYt0H0mqK0NPOpyGNQQGPc70Dg6Ia7Mp8SnCIOqpHEgMNFmVIlI2ikrGdgVBd87cG5aDyjryoS-G1kuCV/s1600/IMG_0050.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLGBzf-jo-BrAhJPASrAfaq5w1dEzoFZcQOxjy3_0Twm529jZhv-Dn5_Fr2t6ZYt0H0mqK0NPOpyGNQQGPc70Dg6Ia7Mp8SnCIOqpHEgMNFmVIlI2ikrGdgVBd87cG5aDyjryoS-G1kuCV/s400/IMG_0050.JPG" width="400" /></a></div><div style="text-align: justify;">It's the end of summer and harvest time is upon us. There are lots of great fruits and vegetables available now which is a stark reminder that I haven't written anything on my blog for months now! I've been so busy with other things for the past several months that I've had almost no time to be in the kitchen. </div><div style="text-align: justify;">Last week, Kat came home with a very large box of fresh tomatillos and I knew that my "vacation" was over! Tomatillos are one of my favorite autumn fruits. Like a little green tomato wrapped in a husk, tomatillos are perfect for both salsa verde and chili verde. Both are welcome in my house anytime! Kat made salsa verde last week for a barbecue we had and it was fantastic! For all the tomatillos she used in that recipe she only put a small dent in our supply, leaving me lots to make chili with.</div><div style="text-align: justify;">This is a recipe I came up with a few years ago and has been one of my favorites ever since. I start with a bone-in pork shoulder roast. Of course, this means I have to bone it myself, which can be tricky as the shoulder blade is a rather twisty-curvy bone and can be difficult to get all the meat off of. If you are completely intimidated, ask your butcher to de-bone the roast for you.</div><div style="text-align: justify;">I also like to roast my vegetables under the broiler before making the chili. I roast all the tomatillos and fresh chiles that I am putting into the pot. I usually do not use all fresh chiles, however, as roasting and skinning that many peppers can be rather labor intensive. If you wish to put the time into doing this, by all means do so! I usually roast a few peppers and use canned for the rest. Today I have fresh jalapeños, a banana pepper and a poblano pepper that I will be roasting with the tomatillos.<br />
</div><div style="text-align: justify;">What I have done today is to start with:</div><div style="text-align: justify;"><b>1 bone-in pork shoulder roast ("Boston Butt"), approx. 4 lbs</b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPowngwQqjC1cZ-7Z9PFtSo0LCHihsqEJxwMqa1xTal6MOaKhBRdRSg5cKQ1opOgvhAbQIuBuKB73vvjzFJF1aCE4d43PPdUGyoLT8SQ9vgK044EPbcVUv5wIf_lQ5tywHDSz55SvIsdTc/s1600/IMG_0039.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPowngwQqjC1cZ-7Z9PFtSo0LCHihsqEJxwMqa1xTal6MOaKhBRdRSg5cKQ1opOgvhAbQIuBuKB73vvjzFJF1aCE4d43PPdUGyoLT8SQ9vgK044EPbcVUv5wIf_lQ5tywHDSz55SvIsdTc/s320/IMG_0039.JPG" width="320" /></a></div><div style="text-align: justify;">Carefully carve out the bone and trim the meat. Cut the meat into bite sized pieces, season with a small amount of salt and pepper and set aside in the refrigerator for an hour or two. Also make sure to save the bone and any odd bits of meat. Meanwhile, rend the fat over low heat until well liquified. Set this aside as well.</div><div style="text-align: justify;">Take a cookie sheet and line it with foil. Wash and halve:</div><div style="text-align: justify;"><b>approx. 2-3 lbs of fresh tomatillos (you may substitute up to half of these with green tomatoes, if you choose)</b></div><div style="text-align: justify;">Arrange the tomatillo/tomato halves on the cookie sheet along with:</div><div style="text-align: justify;"><b>5 fresh jalapeños</b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUeq_6bGC-iunMPjm87-rclVLKFflOUWeZC36PBRbX6w4jZYSdJLV9BNQyG8cYyZDgu6hcbVhLq6D6Asv_Dmr91e21J7ei9oVzAAld95DFoHHW0N8CFOfeHtvONdonv_qmwzSyJaL3rvgC/s1600/IMG_0042.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUeq_6bGC-iunMPjm87-rclVLKFflOUWeZC36PBRbX6w4jZYSdJLV9BNQyG8cYyZDgu6hcbVhLq6D6Asv_Dmr91e21J7ei9oVzAAld95DFoHHW0N8CFOfeHtvONdonv_qmwzSyJaL3rvgC/s200/IMG_0042.JPG" width="200" /></a></div><div style="text-align: justify;">and broil for about 10 minutes or so, flipping the peppers about halfway through. When finished broiling, remove the pan from the oven and dice everything. Do not skin the jalapeños or tomatillos. The charred skins add a nice color to the chili. The tomatillos will let off a bit of their juices while broiling. <i>Do not throw this away! </i>Save the juices and add it to the pot when the time comes!</div><div style="text-align: justify;">Using a little of the fat rendered from the pork, brown the pork over medium-high heat. Do this in 2 or even 3 batches if necessary, so as not to overcrowd the pan. Once the pork is browned, set it aside. Add to the pan:</div><div style="text-align: justify;"><b>1 large onion, diced</b></div><div style="text-align: justify;">Saute the onion over low heat until soft, scraping up the fond from the bottom of the pot as the onions cook. Add:</div><div style="text-align: justify;"><b>7-8 cloves of garlic (roughly 1 small head), finely chopped</b></div><div style="text-align: right;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxNRyFYEhYpO6CmO7lz_Tge4BPpGoaKzt57177jhgc0xH0C3bPuLNY7-WWgXZVuGSG7Txv_7qU0xCzc_bRxLMzySdAnS88Os-OMEMKDjQg_lgE1_lrb8jIMQ7cUZm5_8QlcuwU9WwHewYP/s1600/IMG_0045.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxNRyFYEhYpO6CmO7lz_Tge4BPpGoaKzt57177jhgc0xH0C3bPuLNY7-WWgXZVuGSG7Txv_7qU0xCzc_bRxLMzySdAnS88Os-OMEMKDjQg_lgE1_lrb8jIMQ7cUZm5_8QlcuwU9WwHewYP/s320/IMG_0045.JPG" width="320" /></a></div><div style="text-align: justify;">Stir until garlic begins to cook, about 1 minute. Add in:</div><div style="text-align: justify;"><b>2 T flour</b></div><div style="text-align: justify;">Stir to combine. Add to the pot:</div><div style="text-align: justify;"><b>1 qt. chicken stock</b></div><div style="text-align: justify;"><b>2 c water (if needed) </b></div><div style="text-align: justify;"><b>1 large can mild green chilies, drained, sliced</b></div><div style="text-align: justify;"><b>1 large can hominy, white or yellow (optional)</b></div><div style="text-align: justify;"><b>2 T dried oregano</b></div><div style="text-align: justify;"><b>1 T sugar</b></div><div style="text-align: justify;"><b>2 t salt</b></div><div style="text-align: justify;"><b>2 t ground cumin (I prefer to roast and grind my own with a mortar and pestle)</b></div><div style="text-align: justify;"><b>1 t chili powder</b></div><div style="text-align: justify;"><b>juice from 2 limes</b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimt0Jysh4CGFVTVT_yzBVquGrE_z1qvVZBomsE-HTzR4ShIhfj35opeEe_eGSYcDPPa5LJsskuIb9LCNkSxkMQZ6gSvurqqTaYVQByF9fg2eE3nZbevhFN2TzP7m5gy7KZOCZUBaaaYP7Y/s1600/IMG_0047.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimt0Jysh4CGFVTVT_yzBVquGrE_z1qvVZBomsE-HTzR4ShIhfj35opeEe_eGSYcDPPa5LJsskuIb9LCNkSxkMQZ6gSvurqqTaYVQByF9fg2eE3nZbevhFN2TzP7m5gy7KZOCZUBaaaYP7Y/s200/IMG_0047.JPG" width="200" /></a></div><div style="text-align: justify;">Add in the browned pork, along with the pork bits and the bone from the roast. Bring to a near boil, reduce heat to low and simmer for 1-1/2 to 2 hours. The chili should thicken quite a bit. When the soup is nearly finished, remove the pork bone. Clean off any remaining bits of meat and add them back into the pot with:<br />
<b>1/2 c chopped cilantro</b></div><div style="text-align: justify;">Serve topped with shredded Monterey Jack cheese and a garnishment of fresh cilantro, with either corn chips or corn tortillas on the side. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Enjoy!</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh25VtWFop3hcClG5c68xXqImmULEZj97XPamx8Ob_IqaSWobLhV6kOyy_5hZHn1RkblJouWjPYTwaPH-QLwsKQQKPhboSwhuDTB66thBWRm2Zuw66LwWy7B4jEWMv7uBZtQ9a4gw-A3jvW/s1600/IMG_0051.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh25VtWFop3hcClG5c68xXqImmULEZj97XPamx8Ob_IqaSWobLhV6kOyy_5hZHn1RkblJouWjPYTwaPH-QLwsKQQKPhboSwhuDTB66thBWRm2Zuw66LwWy7B4jEWMv7uBZtQ9a4gw-A3jvW/s400/IMG_0051.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">*burp*</td></tr>
</tbody></table><div style="text-align: justify;"><br />
</div>Peredurhttp://www.blogger.com/profile/00314712972069248612noreply@blogger.com0tag:blogger.com,1999:blog-3831550238119117834.post-37089839978533203362011-06-12T01:13:00.000-07:002011-06-12T10:46:01.779-07:00A Food Tour of Portland - N. Mississippi Avenue<div style="text-align: justify;">Yesterday my wife Kat and I had the opportunity to go on a tour of local restaurants in the Mississippi neighborhood in North Portland. I had encountered <a href="http://forktown.com/">Forktown Food Tours</a> through an offer on the internet and thought it would be a good way of sampling some of the many restaurants in the Portland area that I might not get a chance to try otherwise.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">The tour was scheduled to take about 3 hours and we were warned to come with our appetites because we would be eating quite a lot as the tour went on. We met up with our guide and 6 other "tourists" at The ReBuilding Center on N. Mississippi Avenue at around 2:00. After brief introductions and a little history of the neighborhood from our tour guide Jessica, we began our walk to the first restaurant.</div><div style="text-align: justify;"><br />
</div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3oQXLOzBpMz8hI2twI55r7jdqq4XOVLCjINIV1AiuzsArbazMyAe2KmV4N_N8VVyStPTdoZfRQMRuCsPLyR2unqd09EZxpx5clZtkjnygad8hAK_Fa_UT5y2PN8LW2Pgm2IAksgTVcfdt/s1600/cheese+plate.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3oQXLOzBpMz8hI2twI55r7jdqq4XOVLCjINIV1AiuzsArbazMyAe2KmV4N_N8VVyStPTdoZfRQMRuCsPLyR2unqd09EZxpx5clZtkjnygad8hAK_Fa_UT5y2PN8LW2Pgm2IAksgTVcfdt/s320/cheese+plate.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cheese Plate at Sidecar 11.</td></tr>
</tbody></table><div style="text-align: justify;">The first stop was <a href="https://sidecarpdx.wordpress.com/">Sidecar 11</a>, a quaint little spot that specializes in prohibition-era drinks with a modern twist. The menu consists mainly of smaller, tapas style dishes. The atmosphere was wonderful, the owners going for more of a speakeasy feel. They started us off with samples from their cocktail menu. First a traditional whiskey sour, shaken with egg white to create a frothy head. This was followed by a delicious drink called a Gin & Gin, containing gin and ginger. This one was my favorite. About this time they brought out a plate of local Oregon cheeses, all of which were fantastic! We were each then treated to their house recipe Sangria. We really enjoyed our experience at Sidecar 11. It's a great date bar or place to go for appetizers before heading out to other places. Thumbs up!</div><div style="text-align: justify;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUx1093GmFPZ810Wqqrk8aLoH1qIaa5NtBsnzq1RKZ4HqhjybcD4HuvKCYxYJ_aOs3UuVh3QwWAu-_UZ-x8-CtITJcWHJx1KAVPIoctNpWdPaIokd1ndzp3LcxlR6-nQwtLTgV4UnUqUD2/s1600/Garden+State.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUx1093GmFPZ810Wqqrk8aLoH1qIaa5NtBsnzq1RKZ4HqhjybcD4HuvKCYxYJ_aOs3UuVh3QwWAu-_UZ-x8-CtITJcWHJx1KAVPIoctNpWdPaIokd1ndzp3LcxlR6-nQwtLTgV4UnUqUD2/s400/Garden+State.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Garden State: Portland style Italian street food.</td></tr>
</tbody></table><div style="text-align: justify;">Next, we headed further up the street to N. Mississippi's famous food cart pod. Here we had an opportunity to try one of the top rated food carts in the entire city (which says quite a lot - there are currently over 600 food carts in the city of Portland!), <a href="http://www.gardenstatecart.com/">Garden State</a>. Run by Chef Kevin Sandri, Garden State bills itself as "Italian Street Food from Oregon's Willamette Valley" and features wonderful local meats and vegetables. Most of the recipes are from the chef's Sicilian family, however our food was a bit more fusion. We were brought a large platter of grilled basa (catfish) sandwiches with a generous side of chick pea fries. I don't even know where to begin in describing this dish. The sandwich was amazing! The catfish was cooked perfectly, each topped with cabbage, caperberries and an orange slice which turned out the be the ideal flavor compliment. This is one of the tastiest sandwiches I've had in a while! What added to its incredible flavor were the fries, not made of potato, but of finely ground chick peas. They were like hummus fries, if such a thing can be imagined. They were actually creamy when you bit into them! They were a bit more fragile than a regular french fry. Just when we thought it couldn't get any better, we were all given samples of their Italian ice. Made by Oregon Iceworks, this is pure fruity, icy yumminess! I cannot recommend Garden State highly enough. This was the high point of the tour and I will make every effort to return. </div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrgZrXRDt4NtEXX-eYckKkH-aQrVHPPnqxu00P-580aWPE_HRAKWBLzMIbGD-vjBodxOuxRlTOsz1dyyDehPXFEFeIr7X4ISomE2czahT1whAgJGXLTXgDA0ktOV-a-wyjKEsmKIVH4Cum/s1600/GS+food.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrgZrXRDt4NtEXX-eYckKkH-aQrVHPPnqxu00P-580aWPE_HRAKWBLzMIbGD-vjBodxOuxRlTOsz1dyyDehPXFEFeIr7X4ISomE2czahT1whAgJGXLTXgDA0ktOV-a-wyjKEsmKIVH4Cum/s320/GS+food.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grilled Basa on Ciabatta with Chick Pea Fries.</td></tr>
</tbody></table><div style="text-align: justify;"><br />
Following our feast at Garden State, it was time to walk off the of the food we had gorged on. This part of the tour took us through the local neighborhood where we had a chance to see some of the historic houses that are so common in this part of Portland. Many of the buildings are on the National Historic Register and there are several wonderful examples of Victorian architecture throughout the neighborhood.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Eventually we wound our way to N. Williams Avenue. It was a beautiful day in Portland and by the time we got there, we were hot and thirsty. It was a perfect time to stop at <a href="http://www.newoldlompoc.com/sidebar_home.html">Sidebar</a> (not to be confused with our first stop, Sidecar 11. Just a coincidence.). Sidebar is the official specialty tasting room for Lompoc Brewery and is only open on Friday, Saturday and Sunday. Often times the beers and ales found at the Sidebar are brewed in very limited quantities and are available nowhere else. We were offered samples of a few of their current choices, my favorite being a dark ale based on a recipe by Benjamin Franklin called Cider Plank. It had delicious molasses undertones, with hints of coffee and even tobacco. It was a little sweet but not too much and lighter on the hops. </div><div style="text-align: justify;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijUdh4SWRCWQT5MDdrsEPFZQi80g8iISB7qoSxeE__6wSypD7mHkSJ-fRZ28raT9_tzqB2QGlO4Q0EwNwe9Z7ZpKD3qyLnYElNycOHASfDR042SBczRoD0d8TQUMom41KK-2i2FvCXSHGN/s1600/Pix.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijUdh4SWRCWQT5MDdrsEPFZQi80g8iISB7qoSxeE__6wSypD7mHkSJ-fRZ28raT9_tzqB2QGlO4Q0EwNwe9Z7ZpKD3qyLnYElNycOHASfDR042SBczRoD0d8TQUMom41KK-2i2FvCXSHGN/s320/Pix.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pix Patisserie</td></tr>
</tbody></table><div style="text-align: justify;">Our next treat came to us courtesy <a href="http://www.pixpatisserie.com/">Pix Patisserie</a>. With a team of pastry chefs, Pix makes some of the sweetest and most incredible desserts in town. Seriously, check out their website if you don't believe me! We got to try the pistachio macarons. Unrelated to macaroons, which have coconut, French macarons are an experience for the mouth! Made with ground almonds, they are simultaneously light and fluffy and creamy and crunchy and chewy. Pure happiness!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">From here, we walked back through the neighborhood to Mississippi and made our way to the next stop on the tour, <a href="http://mrgreenbeanspdx.com/">Mr. Green Beans</a>. This place is a haven for those who wish to roast their own coffee beans, make their own cheese, learn how to make soap, and many other DIY projects. In other words, this was a store they had to drag me out of! We sampled some of their house roasted coffees, which were delicious.</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpWARXzhVMDk4qjyQn43Q5s7YYANK2fdEAZ2tEVvZ6pe0JqnLjgkzBGCFJ3epkN_pqwkeX1X7KOlR2FXQIoz2JBXaNM5wbx6Qd5RoqDyNIx2h9mAeb4Y6XTljFVCcZxFaEcmOkRFMu5j8f/s1600/Wall+of+Salt.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpWARXzhVMDk4qjyQn43Q5s7YYANK2fdEAZ2tEVvZ6pe0JqnLjgkzBGCFJ3epkN_pqwkeX1X7KOlR2FXQIoz2JBXaNM5wbx6Qd5RoqDyNIx2h9mAeb4Y6XTljFVCcZxFaEcmOkRFMu5j8f/s400/Wall+of+Salt.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Wall of Salt at The Meadow.</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: justify;">Our next stop was a specialty boutique called <a href="http://www.atthemeadow.com/shop/">The Meadow</a>. This store specializes in wine, chocolate and salt. Mainly salt, and they have the largest selection of salts harvested from locations around the world that you are apt to find anywhere. A whole wall of salts of different colors, different mineral makeup and different flavors if your palate is sensitive enough. This was one of the more exotic stops on the tour but also, I felt, the low point. Nothing against the store itself, which was interesting and a great place to stop if you happen to be in the area. I felt, however, that as we were out to sample local cuisine we should have stuck to that. Pointing out the place as we passed as a spot to check out after the tour would have been more appropriate.</div><div style="text-align: justify;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYjmexZBDbwwKDcjpOVVLI88O6eYivyRkjZxmIH9NKaPJ-_NLviW3PCggIYyYy3dB-gvayhVDgJbyzOIekyNmemzaJKFZqkXu3yv4b7cu_l4wRnz7PFY3iSar1FwdMOo2GbEL6s0RzL9aw/s1600/Jessica.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYjmexZBDbwwKDcjpOVVLI88O6eYivyRkjZxmIH9NKaPJ-_NLviW3PCggIYyYy3dB-gvayhVDgJbyzOIekyNmemzaJKFZqkXu3yv4b7cu_l4wRnz7PFY3iSar1FwdMOo2GbEL6s0RzL9aw/s320/Jessica.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tour guide Jessica serves up ice cream sandwiches.</td></tr>
</tbody></table><div style="text-align: justify;">Our final stop on the tour was the <a href="http://www.rubyjewel.net/">Ruby Jewel Scoop Shop</a>, serving small batch artisan ice cream cones, sundaes and (best of all) ice cream sandwiches - all made fresh with local ingredients. We sampled some of the ice cream sandwiches, each made with homemade cookies. This was the perfect way to finish the tour! Ruby Jewel's ice cream is not only damn tasty, but their recipes are bold and, some might even say, cutting edge. Kat tried a sample of their apricot ginger ice cream which she said packed a punch on the taste buds! I tried a sample of the lavender honey ice cream which was subtle and smooth and left me wanting much, much more!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">It was a great day and Kat and I had lots of fun. Out tour guide Jessica was knowledgeable and friendly and did an excellent job of leading the tour. I didn't feel it was the greatest value however, and the stop at two boutique shops in a row definitely detracted from the tour. I was also surprised at the amount of alcohol served. Personally, I enjoyed it but there were people on the tour who did not partake and ended up missing out on quite a bit. We got our tickets at half price and I don't think I would have wanted to pay more for them. But then, we live here and can go do this stuff anytime we like. I would recommend Forktown Tours if you're coming to Portland and would like to sample some of the incredible cuisine this town has to offer. I give Forktown Tours 3-1/2 stars out of 5.</div><div style="text-align: right;"></div><div style="text-align: justify;"><br />
</div>Peredurhttp://www.blogger.com/profile/00314712972069248612noreply@blogger.com0tag:blogger.com,1999:blog-3831550238119117834.post-9161127195177965422011-05-23T21:14:00.000-07:002011-05-23T21:38:02.191-07:00Making Falafel from Scratch<div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0ru-eoMc7OgkguzWEW2mHAbKghYwzAz5X58L9oGGoOt6ltZTuke5chitFKsvW1_zPEnNgwxOXS9omE44-Uop1eHj5p_eMGDcUTNL1DLo3QnNhyphenhyphenlYTZITAVxy6zHbbffTvgetqe2J-S-Vb/s1600/falafel1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0ru-eoMc7OgkguzWEW2mHAbKghYwzAz5X58L9oGGoOt6ltZTuke5chitFKsvW1_zPEnNgwxOXS9omE44-Uop1eHj5p_eMGDcUTNL1DLo3QnNhyphenhyphenlYTZITAVxy6zHbbffTvgetqe2J-S-Vb/s400/falafel1.jpg" width="400" /></a></div>Greetings again, friends and fellow foodies! It seems like forever since I've written a blog post. As they say, "Life happens," and sometimes we get called away. My time in the kitchen has been drastically reduced as of late, due to all of my attention being focused on other things. Now, upon their completion, I find myself a bit peckish and in the mood for something new.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">My wife Kat recently purchased a large sack of dried chick peas to make hummus with (for Kat's recipe, <a href="http://peredurskitchen.blogspot.com/2010/09/kats-kreamy-hummus.html">click here</a>) and that seemed like a good place to start. One of the earliest cultivated vegetables, these large roundish legumes are also known as garbanzo beans. They are used in a variety of Mediterranean and Middle Eastern dishes, and one of the most popular is falafel. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I have eaten falafel on a few occasions and thought it was okay. Most of the time that I'd tried it, if not every time, it was made from a mix. Now I'm sure that there may be some mixes out there that are good but those that I tried were not that impressive. How hard could it be to make them from scratch? The answer - not hard at if you have a food processor!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Making falafel takes a little time. The end result is worth it, though, so it's best to be patient and not to rush the process. I started by soaking the beans. They must be soaked for at least 8 hours. I used:</div><div style="text-align: justify;"></div><div style="text-align: justify;"><b>2 c dried garbanzo beans</b></div><div style="text-align: justify;"><b>enough water to cover the beans by a couple inches</b></div><div style="text-align: justify;">After 8-10 hours of soaking, I drained the beans real good. Taking out the food processor, I placed in the bowl with the chopper blade the following ingredients:</div><div style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE-l46CX2IKR0x3oWyIqMDusZ_G5Gb0SPyvb8tvBEItwBDDl0PlU1f7rfAF9ZIcUEroyPnUnug3ksg6UiOg3SAd4WoMKkuH1wUip8WYJIoC1SgoRGBhMjuB5GrZAQKC_GXBzZHsuHuQsbO/s1600/falafel2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE-l46CX2IKR0x3oWyIqMDusZ_G5Gb0SPyvb8tvBEItwBDDl0PlU1f7rfAF9ZIcUEroyPnUnug3ksg6UiOg3SAd4WoMKkuH1wUip8WYJIoC1SgoRGBhMjuB5GrZAQKC_GXBzZHsuHuQsbO/s200/falafel2.jpg" width="200" /></a><b>1 medium onion, peeled and quartered</b></div><div style="text-align: justify;"><b>5 - 8 cloves of garlic, peeled</b></div><div style="text-align: justify;"><b>1 c flat leaf parsley</b></div><div style="text-align: justify;"><b>1 c cilantro leaves</b></div><div style="text-align: justify;"><b>1/2 t red pepper flakes</b></div><div style="text-align: justify;"><b>a squeeze of lemon juice </b></div><div style="text-align: justify;">I processed everything real well, stopping once or twice to scrape down the sides of the bowl to make sure the onions and garlic were chopped well. This didn't take anymore than 30 seconds or so. Scraping out the food processor bowl into a large mixing bowl, I returned the bowl to the machine.and added in the garbanzo beans. I processed them until the beans were finely ground, not too fine but fine enough to where there were no large chunks of bean visible when I sifted through it. I added the ground beans to the mixing bowl with the onion/parsley mixture.<br />
I've found that to get the best flavored falafel (or anything else, for that matter), it is best to use whole coriander and cumin seeds. I take a tablespoon of each and toast them in a small cast iron skillet I have. Toasting them only takes a couple minutes - you can hear the seeds crackle when they're done. Using a mortar and pestle, I grind the seeds into powder. Doing this takes a little extra time but the flavor difference is out of this world! It is very definitely worth the effort to do this if you can. <br />
(Note: coriander seeds tend to grind down a bit more than cumin seeds. If you are grinding whole seeds, use a tablespoon of each. If you are using pre-ground spices, use the measurements below.)</div><div style="text-align: justify;">In a separate small bowl, I sifted together:</div><div style="text-align: justify;"><b>3/4 c flour</b></div><div style="text-align: justify;"><b>2 t baking powder</b></div><div style="text-align: justify;"><b>1 T kosher salt </b></div><div style="text-align: justify;"><b>1 T ground cumin</b></div><div style="text-align: justify;"><b>2 t ground coriander</b></div><div style="text-align: justify;"><b>1 t fresh ground black pepper</b></div><div style="text-align: justify;"></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho784rCSLYSaltbE6pxOxcCZGMjDX9KiieC2gZUsFwH3YDvtIKsZHqilPdj6rTpxoMWsxmku2BN4aDCJX2DBBLlZaEleLxODcGWqwlNnZAI6Ae59glec1TVZ8h-dMe5I2yHn3oWQioPSOK/s1600/falafel3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho784rCSLYSaltbE6pxOxcCZGMjDX9KiieC2gZUsFwH3YDvtIKsZHqilPdj6rTpxoMWsxmku2BN4aDCJX2DBBLlZaEleLxODcGWqwlNnZAI6Ae59glec1TVZ8h-dMe5I2yHn3oWQioPSOK/s320/falafel3.jpg" width="320" /></a></div>I whisked together the flour and spices and added them to the large mixing bowl. I mixed everything in the bowl real well, making sure to scrape the sides and bottom of the bowl real well to incorporate all the ingredients. Once combined, I covered the bowl and refrigerated it for a few hours. It actually gets better after about 6 hours but it must rest for <i>at least 2 hours! </i>Impatience here is highly imprudent! I find that the falafel mix is best after sitting for at least 12 hours, and have kept it in the fridge for a couple of days. </div><div style="text-align: justify;">To cook the falafel, take a large pan and heat a good amount to vegetable oil 350°. It is not recommended to use a deep fryer, as that may cause the falafel to fall apart. Roll the falafel into balls about 1-1/2" in diameter. If the dough is too wet, squeeze out any excess moisture. Flatten each ball slightly and cook in hot oil until dark brown on each side. Drain them on paper towels and NOM!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Falafel is best with a good sauce so in the downtime can be used to make one. Here is Kat's recipe for Tzatziki Sauce. Place in a food processor bowl:</div><div style="text-align: justify;"><b>1 medium cucumber, peeled and seeded</b><br />
<b>1/4 c fresh mint leaves (or 2 T dried) </b><br />
<b>3 cloves of garlic</b><br />
<b>1/2 t salt</b><br />
Process until the ingredients are fine. Place in a bowl and stir in:<br />
<b>1-1/2 c plain yogurt</b></div><div style="text-align: justify;"><b>1-1/2 t lemon juice</b></div><div style="text-align: justify;">Mix well and refrigerate until you're ready to eat.<br />
<br />
There you have it! Fresh, made from scratch, falafel. One hint to remember, make sure you dry your parsley and cilantro real well after washing it, before you put it in the food processor. You want to be sure to eliminate any excess moisture so your falafel doesn't turn out too watery. Don't forget, this recipe turns out the best if you take your time and let it rest before cooking. I've also discovered that letting it rest reduces and even eliminates any gassy side effects from the chick peas. A reward for your patience!<br />
<br />
Cheers!</div>Peredurhttp://www.blogger.com/profile/00314712972069248612noreply@blogger.com2tag:blogger.com,1999:blog-3831550238119117834.post-61781441709682839542011-03-13T22:40:00.000-07:002011-05-24T19:43:09.871-07:00How a Real Man Makes Quiche<div style="text-align: justify;">Quiche. The first time I ever encountered the word, I was told it was something real men didn't eat. I had no clue what it was or why real men didn't eat it, only that it must something gross with lots of vegetables and no meat. The first quiche I ever saw was a runny, undercooked nastiness that did nothing to inspire me to ever want to try a bite. It was not for many years, in fact, that I actually tried quiche and found it to be "not that bad."</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Lately, however, I have discovered a new passion for this dish. It's perfect in its simplicity. Eggs, cheese, cream. Add to this base whatever flavor combinations you like. Bake it in a pie shell. Perfect. It's fantastic for breakfast, lunch or dinner.</div><div style="text-align: justify;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTVh8ZurWraCL9u_WJmODOMLBMagBlSly3s3Mrtb7NzBgg4G_qautHsDDssQFkhoO6LJliAvBPR7nTnFYRkkvo2-M4nvq0lF43JPkttYDNxFzmyrEzs2bpWZiFk-J2OvIpA5A9ItOantUP/s1600/quiche2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTVh8ZurWraCL9u_WJmODOMLBMagBlSly3s3Mrtb7NzBgg4G_qautHsDDssQFkhoO6LJliAvBPR7nTnFYRkkvo2-M4nvq0lF43JPkttYDNxFzmyrEzs2bpWZiFk-J2OvIpA5A9ItOantUP/s400/quiche2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spinach and Mushroom Quiche with Feta</td></tr>
</tbody></table><div style="text-align: justify;">I have recently taken to making a quiche on Sunday evening and eating it for breakfast all week (though I never seem to get past Wednesday!). The versatility of the dish allows for such a wide variety of flavors and ingredients that I never get sick of it.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Today, I am posting a couple of different quiche recipes. Really, they're the same recipe with different ingredient combinations. I typically use an all butter pie crust, the same one I discussed in my <a href="http://peredurskitchen.blogspot.com/2010/12/apple-cranberry-pie.html">Dec. 19, 2010 post.</a> I will usually cut back a bit on the sugar, though I still add a teaspoon or so. I find it's best to make a double crust and then freeze half of it for later use. If you are going to use the other half in 2 days or so, keep it in the refrigerator. Otherwise, you can freeze it for up to a month, if you wrap it well in plastic wrap and wax paper. If you freeze it, be sure to thaw the crust completely before you try to roll it out. The crust for the quiche is not pre-baked though lately I've considered experimenting with that, just to see what happens.<br />
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The quiche recipe I prefer calls for 4 large eggs. There are some recipes I've encountered that only call for 3 but I like the eggier version better. Most recipes call for cream or half-n-half. You may certainly use these ingredients if you choose. Seeing as how I make quiche so frequently, I have substituted these with a combination of evaporated milk and low-fat milk. Okay so it's still got some fat going on, I realize, but cutting out 2 cups of cream is never bad for the waistline!<br />
<br />
<i><u><b>Southwestern Quiche</b></u></i><br />
Preheat your oven to 425°. Roll out the pie crust and line a 9" pie dish. Cover this with plastic and refrigerate until you're ready to use it.<br />
In a large saute pan, heat<br />
<b>2 T olive oil</b><br />
until the oil is hot and add:<br />
<b>1/2 onion, diced fine</b><br />
<b>1-2 red or green jalepeños, seeded and diced</b><br />
Cook over medium heat until peppers begin to soften, about 5 minutes or so. Add:<br />
<b>2 cloves garlic, finely minced</b><br />
Stir into onions and peppers and cook for a minute. Remove ingredients from the pan and set aside. <br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip3QSXPGuJ7JsqZKNTYsQDGzvTU3BobpPCZn3jls-7CKUAJJKFaVDpKnYPPxodPWml8qHRtPIGDjURrHEZ2WDAF_WDxu6upAtG-U4yLJt-gPGYrbGAnQLUdSLtLaeLlmWQ7QDWxKLR946B/s1600/quiche1.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip3QSXPGuJ7JsqZKNTYsQDGzvTU3BobpPCZn3jls-7CKUAJJKFaVDpKnYPPxodPWml8qHRtPIGDjURrHEZ2WDAF_WDxu6upAtG-U4yLJt-gPGYrbGAnQLUdSLtLaeLlmWQ7QDWxKLR946B/s320/quiche1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Southwestern Quiche</td></tr>
</tbody></table>In a large bowl, mix together:<br />
<b>8-10 oz ground pork</b><br />
<b>1 t table salt</b><br />
<b>1/2 t chili powder</b><br />
<b>1/2 t ground cumin</b><br />
<b>1/2 t dried oregano</b><br />
Return the saute pan to the heat and cook sausage over medium heat until lightly browned. At the last minute, toss in:<br />
<b>1/4 c cilantro leaves</b><br />
Stir leaves into sausage and remove from heat.<br />
In a large bowl, whisk together:<br />
<b>4 large eggs</b><br />
<b>1-12 oz can evaporated milk</b><br />
<b>1/2 c milk</b><br />
<b>1/2 t salt</b><br />
<b>1/2 t white pepper</b><br />
When well combined, stir in onions and peppers along with sausage and<br />
<b>1 c shredded Monterey Jack cheese</b><br />
Immediately pour into chilled pie crust. Sprinkle the top with:<br />
<b>1/2 c shredded cheddar cheese</b><br />
Place in 425° oven for 15 minutes. Turn the quiche halfway and lower the temperature to 350°. Bake for another 20-25 minutes, until the quiche has set up but still <i>barely </i>jiggles in the middle. You can also test it by carefully inserting a knife blade in the center. If it comes out clean, it's done.<br />
Allow the quiche to cool for a bit before cutting into it. I usually try to hold myself back for at least a half an hour but an hour is better. The longer the quiche sits, the firmer it will set up.<br />
<br />
This recipe obviously makes a spicier quiche, the jalepeños giving it enough of a kick to make any real man proud. Still, sometimes a kinder, gentler approach is best. There's nothing wrong with going meatless on occasion, like for example the quiche I made this evening...<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><b><i><u>Spinach and Mushroom Quiche with Feta</u></i></b><br />
As before, we begin with the oven at 425° and a pie shell in the fridge. In our saute pan we will combine:<br />
<b>2 T olive oil</b><br />
<b>1/2 onion, finely chopped</b><br />
<b>1/2 red bell pepper, seeded and finely chopped</b><br />
We'll cook this until it softens and add:<br />
<b>1 garlic clove, minced</b><br />
Stir the garlic into the onions and cook for a minute, then remove from the pan and set aside. Place the pan back on the heat and add:<br />
<b>2 t olive oil</b><br />
<b>1 c sliced crimini or portobello mushrooms</b><br />
<b>1/2 t salt</b><br />
Cook over medium heat until the mushrooms begin to brown. Add:<br />
<b>1-1/2 c baby spinach leaves</b><br />
Stir and heat until the spinach leaves have wilted. Remove mushrooms and spinach from the pan, leaving behind any liquid.<br />
In a large bowl, whisk together:<br />
<b>4 large eggs</b><br />
<b>1-12 oz can evaporated milk</b><br />
<b>1/2 c milk</b><br />
<b>1-1/2 t dried basil</b><br />
<b>1/2 t salt</b><br />
<b>1/2 t white pepper</b><br />
<b>dash of nutmeg</b><br />
Whisk until well combined. Stir in onions, peppers, mushrooms and spinach along with:<br />
<b>1 c crumbled feta cheese (about 4-6 oz)</b><br />
Pour into chilled pie crust and sprinkle the top with:<br />
<b>1/2 c shredded mozzarella cheese</b><br />
Bake as above, first at 425° for 15 minutes, then at 350° for 20-25 minutes, turning halfway through. Let it cool on a rack for an hour.<br />
<br />
So many flavors, so many possibilities! Perhaps next week, I'll do a classic Quiche Lorraine with bacon and swiss cheese. Or maybe a smoked salmon quiche...<br />
<br />
Cheers!<br />
<br />
<div style="text-align: center;"><span style="font-size: x-large;"><b><i>Quiche Update</i></b></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-size: small;">S</span></span>ince writing the above post, I have experimented with a couple of different variations of crusts. I made one quiche with a crust made from whole wheat pastry flour. I used no white flour at all. I found the crust to not hold together quite as well as just using white flour. It was still very tasty but I think next time I'll try half whole wheat flour and half white and see how that works out.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">In her comment posted below, <a href="http://www.improbablefarmer.com/">The Improbable Farmer</a> says that she fears pie crust and makes her quiche crustless. Kat had also been wanting to try this, not for fear of making the crust but of the calories therein. She decided to try making one with some of the fresh asparagus we have. She sprayed the pie plate with non-stick spray, then poured in the filling. Instead of baking it at 425° for the first 15 minutes, she just baked it at 350° for 40-45 minutes on an insulated baking sheet (to prevent the bottom from overcooking). </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">The result was fantastic! The custard was perfectly cooked around the outside and the quiche held its form wonderfully when served. It was every bit as good as a regular quiche without the unnecessary calories. We loved it so much, we may never go back to crusted quiche again!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Peredur</div><div style="text-align: justify;">May 24, 2011</div></div>Peredurhttp://www.blogger.com/profile/00314712972069248612noreply@blogger.com2tag:blogger.com,1999:blog-3831550238119117834.post-77448761589160925962011-02-06T09:31:00.000-08:002011-02-06T09:47:41.490-08:00Making Yogurt in the Microwave<div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs-uVKAP7V_r3xgiefLk5dSI4S9DE9jwAsZpCO-QIDWhz4ItmmB9xzmkvKaDKueNbdjXEa_dEGL7fQzB0v8gvRSJLWsZwBadFTw3arlPMbLbvfF6YOamXkuBIDm5v6AXA_Nb_ucFRvqWqg/s1600/Yogurt1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs-uVKAP7V_r3xgiefLk5dSI4S9DE9jwAsZpCO-QIDWhz4ItmmB9xzmkvKaDKueNbdjXEa_dEGL7fQzB0v8gvRSJLWsZwBadFTw3arlPMbLbvfF6YOamXkuBIDm5v6AXA_Nb_ucFRvqWqg/s400/Yogurt1.jpg" width="400" /></a></div><br />
"Wait! What? Did I read that right?" you ask. Yes, you did. If you have milk, a few glass containers and a microwave, you can make yogurt at home in as little as a few hours!<br />
<br />
This is a process my wife Kat learned not long ago. An advocate of what is called "Simple Living" by a growing number of people, she is always looking for ways to create for ourselves what most folks run to the store and spend what is often way too much money to purchase. Yogurt is one of those things.<br />
<br />
What is yogurt, really, besides curdled milk? Add some fruit or jam and stir. "But I just don't have the time!" people say. "It takes so much time to do these things!" Does it really? I'm making yogurt right now while I write this. Or rather, the yogurt is making itself!<br />
<br />
Here is a list of what you'll need to make 2 quarts of yogurt.<br />
<b>2 quart sized mason jars with tight fitting lids</b><br />
<b>a large microwave safe bowl <i>(I use a 2-qt. Corningware dish with a lid)</i></b><br />
<b>a spoon</b><br />
<b>a quick read thermometer</b><br />
<b>2 quarts of milk</b><br />
<b>6 T plain yogurt with active/live cultures </b><br />
<b>6 T powdered milk <i>(optional - helps to make the yogurt firmer) </i></b><br />
The cultures in the plain yogurt act as the starter. Begin by filling the mason jars to the 'shoulders' of the jar, leaving a good 1" to 1-1/2" space at the top of the jar. Microwave the milk on high heat for 3 minutes, then stir and take the milks temperature. You want the milk to get to 185°, but don't go too fast! Gently heating the milk here is best! After the first 3 minutes, heat it for another 3. When the milk reaches around 115-120°, reduce the heating time to 2 minutes. As you get closer to 185°, reduce the time in the microwave to 1 minute between stirs.<br />
Once the milk reaches 185°, take the jars out of the microwave and set them in a cool place. The milk should be allowed to rest and cool to 115°. In heating the milk, you have killed any airborne yeasts and bacteria that may have gotten to the milk. This also helps to denature the yogurt which prevents clumping. <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG4fHAZ5e5GbPfaEGETBE8a1u40TE65psnG0TDZ_WYbZx8dG5i43O8ItjJBfzSS93HdEW5yVrKvQ9aLWxdvHWI-OTX6iD6qdGdsgNPlykKQPxsONUOjy-D2L_wG-TG5jvByBlA3RKTrldx/s1600/Yogurt2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG4fHAZ5e5GbPfaEGETBE8a1u40TE65psnG0TDZ_WYbZx8dG5i43O8ItjJBfzSS93HdEW5yVrKvQ9aLWxdvHWI-OTX6iD6qdGdsgNPlykKQPxsONUOjy-D2L_wG-TG5jvByBlA3RKTrldx/s320/Yogurt2.jpg" width="320" /></a>After the milk has cooled down to 115°, stir in the yogurt and powdered milk (if you choose to use it), 3 T of each per quart of milk. Fill your large microwave safe bowl about 2/3 to 3/4 full of water and microwave it on high until it nears the boiling point. Gently rest the flat part of the mason lid on each jar but do not secure it down with the ring. You do not want the jars to be tightly sealed, you are only trying to keep moisture from dripping in. Leaving the large bowl of water in the microwave, place the covered jars beside it and close the microwave door. Your microwave is well insulated and will hold the heat in. You want the milk to remain between 90° and 110° for about 8-12 hours. Every couple of hours or so, check the temperature of the water and, if you need to, reheat it (just don't forget to take the yogurt out of the microwave while you reheat the water!). If your yogurt drops below 90°, don't panic! It will be fine, it'll just take longer to make! What you absolutely DO NOT want is for it to get warmer that 110-115°! Do that and you will kill the yogurt cultures! After 6 hours or so you will notice that your yogurt has set. Taste it to check its fermentation. It will get tangier as it sits. I like a tangy yogurt so I usually let it sit longer.<br />
<br />
And there you have it! Start your yogurt at night and you'll have a fresh, tasty breakfast waiting for you in the morning! The fact that the yogurt takes just as long to make as most of us sleep makes this a perfect overnight activity!<br />
<br />
"Hold on a sec," I hear someone saying, "what about botulism?" First of all, botulism has a hard time growing in the highly acidic environment of things like salami, sauerkraut and yogurt. The lactic acid produced by the yogurt cultures prohibit the growth of bad bacteria. But caution never hurt anyone. Make sure your equipment is clean and sterile, making sure to completely clean your microwave before and after use. Also, remember that you are making <i>plain yogurt</i> - do not add fruit or other flavorings until after the yogurt is finished and is about to be served! More information can be found at this <a href="http://www.tempeh.info/fermentation/lactic-acid-fermentation.php">website</a>.<br />
<br />
Cheers!</div>Peredurhttp://www.blogger.com/profile/00314712972069248612noreply@blogger.com2tag:blogger.com,1999:blog-3831550238119117834.post-53842968483595415052011-01-29T09:33:00.000-08:002011-01-29T11:44:44.760-08:00Review: The Food Substitutions Bible<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6b74apSvx-WgV1Q1N1sXNdG5yJSwMIc8cnfvNJQ1pAaus60_rRJ_gR6FZZ6H3H-lqXhNIx2AdT6KCh34o050vRAcDUejDyagwG3ekppR9-UXwYvp_gFKU4K5g488kA31S77vslrhkbCSK/s1600/Food-Substitutions-Bible-2nd-Ed-Cover.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6b74apSvx-WgV1Q1N1sXNdG5yJSwMIc8cnfvNJQ1pAaus60_rRJ_gR6FZZ6H3H-lqXhNIx2AdT6KCh34o050vRAcDUejDyagwG3ekppR9-UXwYvp_gFKU4K5g488kA31S77vslrhkbCSK/s400/Food-Substitutions-Bible-2nd-Ed-Cover.jpg" width="300" /></a></div><div style="text-align: justify;">I have recently acquired a copy of David Joachim's wonderful book, <i>The Food Substitutions Bible</i> and I cannot praise this book enough! Just like <a href="http://peredurskitchen.blogspot.com/2010/11/flavor-bible-review.html"><i>The Flavor Bible</i></a>, this book is an invaluable tool in helping you break the grip of recipe dependency and get on with the business of being creative in the kitchen.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">The copy I purchased (pictured to the right) is the second edition of Joachim's book, and contains over 1500 additional substitutions not included in the first edition (with the blue cover). It is also about 25% larger than the first and is expanded throughout. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">As the title says, this book is filled with substitution suggestions for just about any ingredient you can name. Anyone who has spent any time in the kitchen has had a time when a recipe called for an item they didn't have. My early days of cooking were filled with these experiences, usually ending up with a phone call to my mother asking what I should do if I don't have buttermilk or baking powder for the recipe I had already started. Now I don't have to do that anymore. I can pull out the book instead, which is much quicker, and call my mom later to tell her how wonderful the recipe turned out!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">There are so many food substitutions in this book, it boggles the mind. Everything from Spam to popcorn, duck eggs to korerima, and a thousand other ingredients that I've never heard of! (FYI, if you do find yourself in need of korerima, you can use an equal amount of ground cardamom in its stead.) </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">The thing about this book is that it's title is deceptive. It is much more than a food substitution guide. There are also substitution ideas for equipment and even cooking techniques. Say for example you would like to try an Asian recipe that calls for cooking in a clay pot but you don't have one. What to do? Should you run out and buy special cookware? I suppose you could. You could also, according to <i>The Food Substitutions Bible</i>, try using either a deep casserole dish or a dutch oven while reducing the temperature by about 100°F and the cooking time by about a half an hour. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">One of the most wonderful things about this book are the Ingredient Guides at the back. Lists of apple varieties (including the flavor and texture of each and the best way to use them), dried beans, chili peppers, grains, honey, mushrooms, pasta, rices, vinegars, etc, etc. What the flavor differences are, what each can be substituted for; these lists are invaluable! In addition, there are measurement equivalents that I've never seen in any other book. If a recipe calls for a cup of evaporated milk, how many cans should you buy? According to the Can and Package Size Equivalents chart in the back of the book, a 6 oz. can of evaporated milk is 2/3 cup, while the 14-1/2 oz can is 1-2/3 cups. A #2 can is 20 oz. or 2-1/2 cups and a great big #10 can is 13 cups. Another interesting table is for Temperature Equivalents. Exactly what temperature is "a moderate oven?" According to this list it is 350°F, 180°C, or gas mark 4. Lukewarm water is 95°F or 35°C.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">If you are at all serious about cooking, especially if you are among those who create your own recipes, this book is a must have! This is a book I wished I owned years ago and it is a most welcome addition to my book collection now!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Happy cooking (and don't forget to call your mothers)!</div>Peredurhttp://www.blogger.com/profile/00314712972069248612noreply@blogger.com3tag:blogger.com,1999:blog-3831550238119117834.post-16908538954347418792011-01-16T13:12:00.000-08:002011-01-17T06:15:40.769-08:00Dutch Apple Pie<div style="text-align: justify;">Apple pie is awesome. There's no getting around it. In whatever form it appears, whether old fashioned double crust American apple pie or German strudel, apples it seems were meant to be baked into a pastry of some sort with cinnamon and sugar.</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">My wife and I recently obtained an entire box of Granny Smith apples. I feel like a kid at Christmas! Oh the possibilities! One of the first things I wanted to make was an old favorite, Dutch Apple Pie. I've always loved the crumbly top on this classic and it requires the making of one less crust, or gives you an extra crust to make something else - like quiche!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgx7UZ_B_3fFvmlTwkkAF6XAcdsqO5YwEUUI-Nq4flR3Ei6SvPDKgaiQ6OkuRUQMM7z1PeOGfxGFBwAhPnvh_42nYpXWF50b0qWCYHYo4UA0V1gBEYjDHjgHzpp6grXQuqIF8X6wImBBad/s1600/Dutch+Apple.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgx7UZ_B_3fFvmlTwkkAF6XAcdsqO5YwEUUI-Nq4flR3Ei6SvPDKgaiQ6OkuRUQMM7z1PeOGfxGFBwAhPnvh_42nYpXWF50b0qWCYHYo4UA0V1gBEYjDHjgHzpp6grXQuqIF8X6wImBBad/s400/Dutch+Apple.jpg" width="400" /></a></div><div style="text-align: justify;">Because I used half the pie dough for a savory quiche, I cut back on the sugar by about half. I used a very basic two-crust recipe. Begin by sifting together:</div><div style="text-align: justify;"><b>2-1/2 c all purpose flour</b></div><div style="text-align: justify;"><b>1 T sugar <i>(the normal amount would be 2 T)</i></b></div><div style="text-align: justify;"><b>1 t salt</b></div><div style="text-align: justify;">In a food processor or by hand, gently mix in:</div><div style="text-align: justify;"><b>1/2 c frozen shortening, cut into small pieces</b></div><div style="text-align: justify;">Mix until the flour takes on a grainy texture. Add in:</div><div style="text-align: justify;"><b>1-1/2 c frozen butter, cut into small pieces</b></div><div style="text-align: justify;">Gently mix together, being careful not to over handle the dough, as this will make it tough. The flour should take on the texture of small peas. Slowly, a tablespoon at a time, add in:</div><div style="text-align: justify;"><b>6-8 T ice water</b></div><div style="text-align: justify;">Gently mix water into the dough until it's just moist enough to stick together when pinched. Split the dough into 2 even pieces and wrap each in plastic. Refrigerate the dough for at least 15 minutes or for up to 2 days. It may also be frozen for a week or more, if properly wrapped.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Once the crust is ready, roll it out and line your pie dish. If you like, you can cover this in plastic and put it back in the fridge until you're ready for it.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">The filling is real simple. Peel, core and slice enough apples for about 5-6 cups. I used 4 Granny Smiths and a small Fuji. The tarter the apple, the higher the pectin. Pectin is important because, just like in jellies and jams, this is what makes the filling set up and not be too runny. I also add a little flour which, combined with the pectin, helps hold the filling together.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Begin by preheating your oven to 375°. Take a large bowl and combine: </div><div style="text-align: justify;"><b>5-6 c sliced apples</b></div><div style="text-align: justify;"><b>1 T lemon juice</b></div><div style="text-align: justify;">Toss together until the apples are well coated, then add:</div><div style="text-align: justify;"><b>1/2 c granulated sugar</b></div><div style="text-align: justify;"><b>1/4 c packed brown sugar</b></div><div style="text-align: justify;"><b>3 T flour</b></div><div style="text-align: justify;"><b>1 t cinnamon</b></div><div style="text-align: justify;"><b>1/4 t nutmeg</b></div><div style="text-align: justify;">Toss apples until they are completely coated with sugar and spices. Pour the apples into the pie crust. In a small bowl, whisk together:</div><div style="text-align: justify;"><b>3/4 c flour</b></div><div style="text-align: justify;"><b>1/4 c granulated sugar</b></div><div style="text-align: justify;"><b>1/4 c packed brown sugar</b></div><div style="text-align: justify;">When combined, add:</div><div style="text-align: justify;"><b>1/3 c soft butter</b></div><div style="text-align: justify;">Mix together until the texture is crumbly. Cover the apples with the topping. Bake pie for 50 minutes, turning about halfway through to insure even baking. Allow to cool completely before serving.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Outstanding! Pie that makes you thankful for bad weather - a great excuse for staying inside with a fresh pot of tea. There is nothing better!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Cheers! </div><div style="text-align: justify;"><br />
</div>Peredurhttp://www.blogger.com/profile/00314712972069248612noreply@blogger.com1tag:blogger.com,1999:blog-3831550238119117834.post-74900194544284705452011-01-15T22:30:00.000-08:002011-01-15T22:30:36.902-08:00Chard and Kale Salad<div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcMDC9MqQ2Re9RpKdp_jC0JwjIkvFpPihgG6DRN-22S0hyphenhyphensSUHGCtBSuzhrMet6A9dx7Or7oPRVCQhvcfy68oiX0Ep1maCoamKyOhM6PkEIPIDszxbn0Sddz3rrcroiMmRzZx1IzrhuUO9/s1600/IMG_0100.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcMDC9MqQ2Re9RpKdp_jC0JwjIkvFpPihgG6DRN-22S0hyphenhyphensSUHGCtBSuzhrMet6A9dx7Or7oPRVCQhvcfy68oiX0Ep1maCoamKyOhM6PkEIPIDszxbn0Sddz3rrcroiMmRzZx1IzrhuUO9/s400/IMG_0100.JPG" width="400" /></a></div>Eating green leafy vegetables is one of the healthiest things you can do. Especially in the wintertime, when your body needs it the most. When it comes to leafy veggies, the darker the leaf the better is is for you. This puts kale and chard, two winter favorites, right at the top of the list.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">The thing about kale and chard, however, is that the leaves tend to be much thicker and therefore tougher to chew. They nearly always have to be cooked. Using them in cold salads is usually out of the question. Usually.<br />
<br />
Things like citric acid and salt tend to help break down leafy material. By applying these ingredients to the leafs and allowing them to "cook" overnight, a cold kale salad becomes an easy and delicious option to your wintertime menu! <i>Remember, this salad must be made at least one day ahead!</i><br />
<br />
<div class="MsoNormal">Begin by whisking together in a large bowl:</div><div class="MsoNormal"><b>3/4 c olive oil</b></div><div class="MsoNormal"><b>1/2 c lemon juice</b></div><div class="MsoNormal"><b>2 cloves garlic, minced</b></div><div class="MsoNormal"><b>2 t sea salt</b></div><div class="MsoNormal"><b>1 t cayenne pepper</b></div><div class="MsoNormal">Trim::</div><div class="MsoNormal"><b>1 bunch chard</b></div><div class="MsoNormal"><b>1 bunch kale</b></div><div class="MsoNormal">Wash the leaves well and shake off all excess water. Rub the marinade into each leaf real well and set the leaves aside in a large bowl. <i>Do not neglect this step! It is very important to rub the marinade into each leaf! </i>When all the leaves have been marinated, add to them:</div><div class="MsoNormal"><b>1 small red onion, thinly sliced</b></div><div class="MsoNormal"><b>2 medium avocados, cubed</b></div><div class="MsoNormal"><b>1-1/2 c shitake mushrooms, thinly sliced</b></div><div class="MsoNormal">Pour the marinade over the salad and mix well by hand, mashing the avocados into the leaves. When well mixed and thoroughly coated, cover the salad and refrigerate overnight. The leaves will cook in the lemon juice and salt and should be wilted the next day. Garnish with: </div><div class="MsoNormal"><b>seeds from 1 medium pomegranate</b></div><div class="MsoNormal">or <b><br />
</b></div><div class="MsoNormal"><b>toasted walnuts</b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">A tasty side salad any time of year. It's also great on its own, garnished with a piece of salmon or grilled chicken.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Cheers!</div></div>Peredurhttp://www.blogger.com/profile/00314712972069248612noreply@blogger.com2tag:blogger.com,1999:blog-3831550238119117834.post-34096281599923013302011-01-07T15:50:00.000-08:002011-02-05T15:49:11.541-08:00Peredur vs Squashzilla<div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicQFNVj1mitU4_K1b9WhqYqq-pSj-kumhcUqRAlh96yfuHruuxiVC4-DfxK64h4QNQ1Nv9wI_CT0j95X53TTWX2Yd7U2Mmbu1SjODhR_3iAG83b-7VMXO86pkqBZOaUx5RaeKif31lScen/s1600/squashzill+v+peredur.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicQFNVj1mitU4_K1b9WhqYqq-pSj-kumhcUqRAlh96yfuHruuxiVC4-DfxK64h4QNQ1Nv9wI_CT0j95X53TTWX2Yd7U2Mmbu1SjODhR_3iAG83b-7VMXO86pkqBZOaUx5RaeKif31lScen/s400/squashzill+v+peredur.jpg" width="400" /></a></div>Banana squash - the behemoth of the squash family. Known for taking on entire armies and feeding them all!<br />
</div><div style="text-align: justify;"></div><div style="text-align: justify;">Kat and I had a mammoth sized pink banana squash in the basement for the past couple of months and I finally decided that it was time to take up the gauntlet and create a very large pot of squash soup. Besides, I just got all sorts of new kitchen toys - including the top thing on my list, an immersion blender! - and I was dying to use them. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZjN4Mj0F-8xvsuXDvKB4ei1MwdVvirXd7YP2b02gp1D1V2wkCKafB4secSzuVUbS9TBYQ7Btdl0YbJhzq3PfES8vi3zh78lwHNbYmpN1FcuNYcJZLVFiEKzKv7NQ5JCdqXjILlRJN0sd1/s1600/squashzilla.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZjN4Mj0F-8xvsuXDvKB4ei1MwdVvirXd7YP2b02gp1D1V2wkCKafB4secSzuVUbS9TBYQ7Btdl0YbJhzq3PfES8vi3zh78lwHNbYmpN1FcuNYcJZLVFiEKzKv7NQ5JCdqXjILlRJN0sd1/s320/squashzilla.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Squashzilla done been kilt!</td></tr>
</tbody></table>The first task at hand was to slay the giant. It put up quite a fight but, in the end, I was able to overpower it. Using a large chef's knife, I kilt the squash!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Secondly, I needed to bake the squash. Oh, I suppose I didn't actually <i>need</i> to bake it but I kind of prefer it to boiling. I hacked the squash, now dead, into 4 (still very large) pieces. I baked them at 350° for about 50 minutes or so, until the meat was tender. I removed it from the oven and cut it into pieces, discarding the skin.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">At this point, I decided to roast the seeds. The seeds for this squash are, as you can imagine, huge! They are plump and fat and just screaming out for someone to roast them! I rinsed off the seeds real well, just as I would do with <a href="http://peredurskitchen.blogspot.com/2010/11/roasted-pumpkin-seeds.html">pumpkin seeds</a>. I generously covered them with:</div><div style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj24opebOrvH8AjlWOwpaL1biVj26QTYRNDFVjRgQQjhE199b4HUwcbA6FKG7sX7K2dcz8HgTRcE9eiPNn9GXEoqT34zmPnni_pAu-fXgmLWYLmAigBU7uaPJ25XdAAbb3lvxzWS7K9Saby/s1600/squashzilla+seeds.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj24opebOrvH8AjlWOwpaL1biVj26QTYRNDFVjRgQQjhE199b4HUwcbA6FKG7sX7K2dcz8HgTRcE9eiPNn9GXEoqT34zmPnni_pAu-fXgmLWYLmAigBU7uaPJ25XdAAbb3lvxzWS7K9Saby/s200/squashzilla+seeds.jpg" width="200" /></a><b>2 T kosher salt</b></div><div style="text-align: justify;"><b>2 t garlic powder</b></div><div style="text-align: justify;"><b>2 t cumin powder</b></div><div style="text-align: justify;"><b>1 t onion powder</b></div><div style="text-align: justify;"><b>1 dried Dundicut chili pepper, ground with a mortar and pestle</b> <i>(I just happened across these little peppers at a store the other day. They are extremely hot. You may use <b>chili powder</b> instead.)</i></div><div style="text-align: justify;">Toss the seeds with the seasonings and bake at 300° for about 45-60 minutes, stirring them every 10 minutes or so. Roast them until they get a nice dark golden color. Yum!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Anyway, back to the soup. I did not use fresh onion or garlic this time because I was using a quart of homemade turkey broth. I usually make <a href="http://peredurskitchen.blogspot.com/2010/10/making-basic-chicken-stock.html">my broth</a> rather strongly flavored and didn't think I would need too much more onion or garlic, opting to use a small amount of powdered instead.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Taking out my favorite stock pot (which turned out to be <i>barely</i> big enough to hold the monster), I combined:</div><div style="text-align: justify;"><b>1 qt homemade turkey stock</b></div><div style="text-align: justify;"><b>6 c water</b></div><div style="text-align: justify;"><b>about 8-10 c roasted squash meat</b></div><div style="text-align: justify;"><b>1 T ground sage </b></div><div style="text-align: justify;"><b>1 T brown sugar</b></div><div style="text-align: justify;"><b>2 t kosher salt</b></div><div style="text-align: justify;"><b>2 t allspice </b></div><div style="text-align: justify;"><b>1-1/2 t garlic powder</b></div><div style="text-align: justify;"><b>1 t onion powder</b></div><div style="text-align: justify;"><b>1 t thyme</b></div><div style="text-align: justify;"><b>1 t fresh ground black pepper</b></div><div style="text-align: justify;"><b>1 t ground cardamom </b></div><div style="text-align: justify;">Gently bring the soup to a simmer and cook over low-medium heat for about 20 minutes or so to let the flavors combine. Using an immersion blender, carefully blend the soup until it is creamy and there are no chunks of squash. Reduce the heat to low and add:</div><div style="text-align: justify;"><b>1 c white wine</b></div><div style="text-align: justify;">Stir in the wine and then slowly add:</div><div style="text-align: justify;"><b>2 c milk or half-and-half</b></div><div style="text-align: justify;">Stir well. Adjust seasonings as desired. Serve topped with:</div><div style="text-align: justify;"><b>grated Asiago cheese</b></div><div style="text-align: justify;"><b>chopped parsley (optional)</b></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnoG-ui-uZqNKJCelFCoRw0u7kyxhBcE5PdtpYmtsoQWS2ZM-JkuhRWxiEf_nXgGqdDcgaErJ1P-4TbqLKrKeC60nTm9ZgD8WwexUQNt7KPt8W4YJOsw_tyAyRwnXc9aXeIO4TUzfGx62G/s1600/squashzilla+soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnoG-ui-uZqNKJCelFCoRw0u7kyxhBcE5PdtpYmtsoQWS2ZM-JkuhRWxiEf_nXgGqdDcgaErJ1P-4TbqLKrKeC60nTm9ZgD8WwexUQNt7KPt8W4YJOsw_tyAyRwnXc9aXeIO4TUzfGx62G/s400/squashzilla+soup.jpg" width="400" /></a></div></div><div style="text-align: justify;">The soup turned out fabulous, the Asiago really adding a lot of character to the mildly sweet flavor of the squash and spices. If your soup doesn't come out thick enough, for whatever reason, you might also consider mixing the cheese right into the soup!<br />
<br />
A tasty New Year to all! </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div>Peredurhttp://www.blogger.com/profile/00314712972069248612noreply@blogger.com1tag:blogger.com,1999:blog-3831550238119117834.post-80368816749679101382010-12-31T15:32:00.000-08:002010-12-31T15:53:08.059-08:00The Orange Blossom Special<div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfcRbAl0ZGzXiWlxg1Rfz05QVvVJCwwBZZoqUB2xMiGMnXYu6jba_cgzFSh_NlVR3E2OAKNeTJ3dir6ftwkJZMyvph2wltyA7pcWB4b7wemLQfZAAW4blie2TnQ2cBhZo-qUQK6onmtj5O/s1600/orange+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfcRbAl0ZGzXiWlxg1Rfz05QVvVJCwwBZZoqUB2xMiGMnXYu6jba_cgzFSh_NlVR3E2OAKNeTJ3dir6ftwkJZMyvph2wltyA7pcWB4b7wemLQfZAAW4blie2TnQ2cBhZo-qUQK6onmtj5O/s400/orange+cake.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
It's New Year's Eve. Having had my fill of both 2010 and drunken New Year's celebrations, I am staying home tonight. A dear old friend is in town and will be stopping over for a visit with his new wife and I am looking forward to a calm and relaxing evening!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">When Grant first mentioned that he was coming to town, I (half-jokingly at the time) said "Since I know that you're coming I can bake a cake!" As he and Nicole are newlyweds, a cake seems appropriate for their visit. As fate would have it, there just happens to be a cake I've been just dying to make ever since the first time I experimented with the recipe. It's a very simple Mandarin orange cake. The thing that makes it special is the orange blossom frosting!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGtYStF4kgqrf9_7HsfncqCyvZaUm3FRuSD8CjbqOKWPcRUQ9P6P72WlRwLaYuAF-AEEg4fg3roaOqIIn0l_K14T4vZO2KmXFmW0g_75DyRT7hVgY9YQKMyytYZMopToHslKVUCnhR_ZpK/s1600/IMG_0028.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGtYStF4kgqrf9_7HsfncqCyvZaUm3FRuSD8CjbqOKWPcRUQ9P6P72WlRwLaYuAF-AEEg4fg3roaOqIIn0l_K14T4vZO2KmXFmW0g_75DyRT7hVgY9YQKMyytYZMopToHslKVUCnhR_ZpK/s200/IMG_0028.JPG" width="150" /></a>The first time I made this cake, I was in someone else's kitchen. One ingredient they happened to have on hand was Orange Blossom Water, an item usually found in Middle Eastern Halal markets. It's got a very strong and wonderful flavor and just a little goes a long way. I added a teaspoon or so to the cream cheese frosting I was making and discovered one of the most amazing flavored things I'd ever tasted! It wasn't exactly orange tasting though it had that quality. It was kind of flowery and was just different enough to make your taste buds really sit up and take notice!<br />
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I also recommend using a real vanilla bean, if you can. I actually got mine on the internet. There are several places to get them and remember, they're cheaper if you have friends to split the order with! <br />
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Note: the following recipes are the high-fat, high-calorie versions of the recipe. If you would like the low-fat version, go look on another blog. That ain't how I roll.<br />
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<span style="font-size: small;"><u><i>Mandarin Orange Cake</i></u></span><br />
Preheat your oven to 350°. Grease and lightly flour a 9"x13" pan and set it aside. Take out two large mixing bowls. In one, combine:<br />
<b>2-1/2 c all purpose flour</b><br />
<b>1-1/2 t baking soda</b><br />
<b>1-1/2 t baking powder</b><br />
<b>1/4 t salt</b><br />
Whisk everything together and set aside. In the second bowl, mix:<br />
<b>1-3/4 c sugar</b><br />
<b>1/2 c softened butter</b><br />
<b>1/2 c vegetable oil</b><br />
<b>4 eggs</b><br />
<b>2 t vanilla extract</b><br />
Beat together on medium speed until combined. Add:<br />
<b>1 15 oz. can Mandarin oranges, drained, liquid reserved</b><br />
<b>1/2 c reserved orange liquid</b><br />
Mix on medium to combine and, in 2 or 3 increments, add the flour mixture. Beat at medium speed until well combined. Pour into pan and bake for 35-40 minutes. I find it is always best to spin the pan 180° about halfway through the cooking process to insure even baking. The cake will be done when it is golden brown and spongy, and pulls away from the sides of the pan. You may also test it by inserting a clean toothpick into the middle. If it comes out clean, it's done! Remove the cake from the oven and cool completely before frosting.<br />
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So far, so good. Make sure you don't throw out the reserved orange liquid yet - you're going to need it for the frosting! Usually, about the time you put the cake into the oven it's a good idea to set out the cream sheese and butter for the frosting, giving them ample time to soften. The last thing you want to deal with is cold butter and cheese! Once the cake has completely cooled, you're ready for the next step.<br />
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<u><i>Orange Blossom Frosting</i></u><br />
In a large mixing bowl, combine:<br />
<b>8 oz cream cheese, softened</b><br />
<b>6 T butter, softened</b><br />
Beat at high speed until light and fluffy. Add in:<br />
<b>3 c powdered sugar <i>(one cup at a time)</i></b><br />
<b>2 T reserved liquid from oranges</b><br />
Beat until the desired consistency is obtained, adding a little more orange liquid if needed. Add:<br />
<b>1 t orange blossom water</b><br />
<b>the seed paste from 1 vanilla bean <i>(or 1 t vanilla extract)</i></b><br />
<b>a dash of salt</b><br />
Mix well. Spread on the cake and merrily consume!<br />
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Remember, when dealing with orange blossom water - <i>it is very strong stuff! </i>Don't use too much or it will overpower the other flavors! You may of course substitute vanilla extract for a bean if you can't get one but if you can, it's well worth the effort. In addition to a cleaner vanilla taste, the visual effect of the specks of vanilla throughout the frosting is very appealing!<br />
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Happy New Year everyone!</div>Peredurhttp://www.blogger.com/profile/00314712972069248612noreply@blogger.com0tag:blogger.com,1999:blog-3831550238119117834.post-30878384863736503062010-12-19T12:21:00.000-08:002010-12-19T12:21:08.369-08:00Apple Cranberry Pie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5i3pl5XKTX42QwYwG2H1Aml5OHvVjv_VVAscKK5rDNkUvAGYAqt4Xb1M3P4dAX3Pge-Qsvi0KIaMuBu8HBNU5lEEmKnPeB75uP7aB3KUTIvFKHb_8pnAWFYtaF-usy1rX_NSDEHP-12nK/s1600/Apple+Cranberry+Pie.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5i3pl5XKTX42QwYwG2H1Aml5OHvVjv_VVAscKK5rDNkUvAGYAqt4Xb1M3P4dAX3Pge-Qsvi0KIaMuBu8HBNU5lEEmKnPeB75uP7aB3KUTIvFKHb_8pnAWFYtaF-usy1rX_NSDEHP-12nK/s400/Apple+Cranberry+Pie.JPG" width="400" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Winter Solstice is officially taking place on Tuesday the 21st but, seeing as how it is the weekend, the party at <a href="http://sekhetmaat.com/blog/2010/12/winter-solstice-sat-1218/">Sekhet-Ma'at Lodge</a> will be held tonight. We will all be gathering for a ritual celebration followed by a pot luck feast. This means I'm going to have to cook something and, after waking with a slight hangover from last nights birthday festivities, food was not exactly high on my list.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">By this afternoon, however, I was feeling much better and that's when I got the inspiration to bake a pie for the party. Reviewing what I had on hand, I decided to make an apple pie. I remembered that I had some cranberries stored in the freezer and opted to throw them in as well.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I started by making my favorite pie crust, a recipe I got from <a href="http://www.americastestkitchen.com/">America's Test Kitchen</a> for all butter crust. It always comes out wonderfully flaky and delicious so I've never felt the need to make a different crust. Here is the double crust recipe.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">In a small mixing bowl, whisk together:</div><div style="text-align: justify;"><b>1/3 c ice water</b></div><div style="text-align: justify;"><b>3 T sour cream </b><i>(I always use plain yogurt)</i></div><div style="text-align: justify;">Set this mixture aside. In a food processor combine:</div><div style="text-align: justify;"><b>2-1/2 c flour</b></div><div style="text-align: justify;"><b>1 T sugar</b></div><div style="text-align: justify;"><b>1 t salt</b></div><div style="text-align: justify;">Pulse to mix and then add:</div><div style="text-align: justify;"><b>2 sticks unsalted butter, cut into small pieces and frozen for 10-15 minutes</b></div><div style="text-align: justify;">Pulse several times until texture looks crumbly. Add the water/yogurt mixture and continue to pulse. You may have to add a tablespoon of ice water though I usually don't. The crust should not be over-mixed or over-handled. It is done when you pinch a small amount and it sticks together. When it is done, pour it out of the processor bowl onto a large piece of plastic wrap. Gently press the dough together into a flat disc, wrap and refrigerate for 10 minutes.</div><div style="text-align: justify;">Once the dough has cooled down a bit, remove it from the fridge and split it into 2 batches. Roll out one half into a disc about 10 inches across and carefully place it into the pie dish. Roll the other half out into a 9 inch disc and place it on a parchment lined baking sheet. Cover both halves with plastic and return them to the refrigerator for 30 minutes.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">As I mentioned, this crust is incredibly flaky and tender. If you were using it for a prebaked pie crust, you would bake it at this point. Since I'm not doing that, I put it back in the fridge so the butter could harden back up.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Making the pie filling is simple enough. Once the crusts are back in the fridge, peel, core and slice:</div><div style="text-align: justify;"><b>8-10 medium apples</b></div><div style="text-align: justify;">Granny Smith are always best for pie but I did not have any. Instead I used Fujis and a couple of Cameos. Place the apples in a large bowl. Add in:</div><div style="text-align: justify;"><b>1 c fresh or frozen whole cranberries</b></div><div style="text-align: justify;"><b>1 T orange juice</b></div><div style="text-align: justify;">Combine and set aside. This is a good time to get your oven warming. Place the oven rack on the lowest setting, put an<i> insulated</i> cookie sheet on the rack and set the temperature to 500°. (Be careful using non-insulated cookie sheets as they may cause the bottom of the pie to burn.) In a medium mixing bowl, whisk together:</div><div style="text-align: justify;"><b>1 c sugar</b></div><div style="text-align: justify;"><b>2 T flour</b></div><div style="text-align: justify;"><b>1 t cinnamon</b></div><div style="text-align: justify;"><b>1/4 t allspice</b></div><div style="text-align: justify;"><b>1/4 t ground clove</b></div><div style="text-align: justify;"><b>1/4 t nutmeg</b></div><div style="text-align: justify;"><b>1/4 t salt</b></div><div style="text-align: justify;">Add the above ingredients to the apples and combine until the fruit is well coated. Remove the pie crusts from the refrigerator. Carefully transfer the fruit into the bottom crust, mounding the fruit to get all of it into the dish. After the apples cook and cool, they will shrink a bit. Cover the apples with the top crust, rolling it out a little more if needed. Pinch the edges of the crust together and, if you like, make a decorative edge by either scalloping the dough with your fingers or pressing down on the dough with a fork around the edge of the dish. Brush the top of the crust with:<br />
<b>1 egg white, lightly whipped</b><br />
Make a few slits in the top of the crust to allow for venting. Place the pie on the hot cookie sheet and reduce the temperature to 425°. Bake the pie for 25 minutes. Rotate the cookie sheet, reduce the temperature to 375° and bake for another 30-35 minutes. Allow the pie to completely cool before cutting.<br />
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The pie, as you can see from the picture, came out wonderfully! The crust was crispy (as the butter crusts always are) and the cranberries added a delightful dimension to a classic favorite. The comments from the party-goers seemed to agree. This is quite definitely a pie I will make again. And again.<br />
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A Happy Solstice to you, one and all!</div><div style="text-align: justify;"><br />
</div>Peredurhttp://www.blogger.com/profile/00314712972069248612noreply@blogger.com3tag:blogger.com,1999:blog-3831550238119117834.post-1609072398460189982010-12-12T20:34:00.000-08:002010-12-12T20:40:23.786-08:00Easy Sunday Night Marinara Sauce<div style="text-align: justify;"><br />
<div style="margin-bottom: .0001pt; margin: 0in; text-align: justify;"><span style="color: black; font-family: Georgia;">The holidays are nearly upon us again and things are beginning to get hectic. It's been tough to find the time to cook, much less write about it afterwards! Today, I am baking more holiday cookies and snacks to be given as gifts. I'm starting the day with Orange Spice Oatmeal Cookies (see<span class="apple-converted-space"> </span><a href="http://peredurskitchen.blogspot.com/2010/12/krampus-orange-spice-oatmeal-cookies.html">last week's post</a>) and am following that with Ginger Snaps (see<span class="apple-converted-space"> </span><a href="http://peredurskitchen.blogspot.com/2010/09/perfect-day-for-ginger-snaps.html">A Perfect Day for Gingersnaps</a>) and Candied Pecans (see<span class="apple-converted-space"> </span><a href="http://peredurskitchen.blogspot.com/2010/09/thursdays-spread-aftermath.html">Thursday's Spread - The Aftermath</a>). As it turns out, we have some friends that will be dropping by this evening and I'll be adding dinner to that list. What to do?<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in; text-align: justify;"><br />
</div><div style="margin-bottom: .0001pt; margin: 0in; text-align: justify;"><span style="color: black; font-family: Georgia;">With all the mess I had going in the kitchen I wanted something I could put together easily and quickly, preferably something I could cook on the stove since the oven would be in use. I figured a marinara sauce would be best and easiest.<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in; text-align: justify;"><br />
</div><div style="margin-bottom: .0001pt; margin: 0in; text-align: justify;"><span style="color: black; font-family: Georgia;">For this recipe, I am not getting all fancy with fresh tomatoes or anything, I'm pretty much sticking to the pantry staples. I sometimes add olives and/or bell peppers to this recipe but today I'm keeping it to what I have on hand.<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in; text-align: justify;"><br />
</div><div style="margin-bottom: .0001pt; margin: 0in; text-align: justify;"><span style="color: black; font-family: Georgia;">Start by taking a large pot and<span class="apple-converted-space"> </span>s<em><span style="font-family: Georgia; font-style: normal;">autéing:</span></em><o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in; text-align: justify;"><em><b><span style="color: black; font-family: Georgia; font-style: normal;">1/4 c olive oil</span></b></em><span style="color: black; font-family: Georgia;"><o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in; text-align: justify;"><em><b><span style="color: black; font-family: Georgia; font-style: normal;">1 large onion, chopped</span></b></em><span style="color: black; font-family: Georgia;"><o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in; text-align: justify;"><em><span style="color: black; font-family: Georgia; font-style: normal;">When onion begins to sweat, add:</span></em><span style="color: black; font-family: Georgia;"><o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in; text-align: justify;"><em><b><span style="color: black; font-family: Georgia; font-style: normal;">1-1/2 c sliced crimini mushrooms</span></b></em><span style="color: black; font-family: Georgia;"><o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in; text-align: justify;"><em><span style="color: black; font-family: Georgia; font-style: normal;">Cook over medium heat until the mushrooms begin to brown. Add:</span></em><span style="color: black; font-family: Georgia;"><o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in; text-align: justify;"><b><span style="color: black; font-family: Georgia;">4 cloves garlic, minced</span></b><span style="color: black; font-family: Georgia;"><o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in; text-align: justify;"><span style="color: black; font-family: Georgia;">Stir together for about 1 minute and add:<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in; text-align: justify;"><b><span style="color: black; font-family: Georgia;">2 c water</span></b><span style="color: black; font-family: Georgia;"><o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in; text-align: justify;"><b><span style="color: black; font-family: Georgia;">1 28 oz. can crushed tomatoes</span></b><span style="color: black; font-family: Georgia;"><o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in; text-align: justify;"><b><span style="color: black; font-family: Georgia;">1 14 oz. can diced tomatoes</span></b><span style="color: black; font-family: Georgia;"><o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in; text-align: justify;"><b><span style="color: black; font-family: Georgia;">2 6 oz. cans tomato paste</span></b><span style="color: black; font-family: Georgia;"><o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in; text-align: justify;"><em><span style="color: black; font-family: Georgia; font-style: normal;">Stir well until tomato paste is well incorporated. Add in:</span></em><span style="color: black; font-family: Georgia;"><o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in; mso-line-height-alt: 11.25pt; text-align: justify;"><b><span style="color: black; font-family: Georgia;">2 bay leaves</span></b><span style="color: black; font-family: Georgia;"><o:p></o:p></span></div><u1:p></u1:p> <div style="margin-bottom: .0001pt; margin: 0in; mso-line-height-alt: 11.25pt; text-align: justify;"><b><span style="color: black; font-family: Georgia;">1 T sugar</span></b><span style="color: black; font-family: Georgia;"><o:p></o:p></span></div><u1:p></u1:p> <div style="margin-bottom: .0001pt; margin: 0in; mso-line-height-alt: 11.25pt; text-align: justify;"><b><span style="color: black; font-family: Georgia;">2 t salt</span></b><span style="color: black; font-family: Georgia;"><o:p></o:p></span></div><u1:p></u1:p> <div style="margin-bottom: .0001pt; margin: 0in; mso-line-height-alt: 11.25pt; text-align: justify;"><b><span style="color: black; font-family: Georgia;">2 t oregano leaves (2 T if fresh)</span></b><span style="color: black; font-family: Georgia;"><o:p></o:p></span></div><u1:p></u1:p> <div style="margin-bottom: .0001pt; margin: 0in; mso-line-height-alt: 11.25pt; text-align: justify;"><b><span style="color: black; font-family: Georgia;">1 t basil (1 T if fresh)</span></b><span style="color: black; font-family: Georgia;"><o:p></o:p></span></div><u1:p></u1:p> <div style="margin-bottom: .0001pt; margin: 0in; mso-line-height-alt: 11.25pt; text-align: justify;"><b><span style="color: black; font-family: Georgia;">1 t thyme (1 T if fresh)</span></b><span style="color: black; font-family: Georgia;"><o:p></o:p></span></div><u1:p></u1:p> <div style="margin-bottom: .0001pt; margin: 0in; mso-line-height-alt: 11.25pt; text-align: justify;"><b><span style="color: black; font-family: Georgia;">1 t parsley (1 T if fresh)</span></b><span style="color: black; font-family: Georgia;"><o:p></o:p></span></div><u1:p></u1:p> <div style="margin-bottom: .0001pt; margin: 0in; mso-line-height-alt: 11.25pt; text-align: justify;"><b><span style="color: black; font-family: Georgia;">1 t fresh ground black pepper</span></b><span style="color: black; font-family: Georgia;"><o:p></o:p></span></div><u1:p></u1:p> <div style="margin-bottom: .0001pt; margin: 0in; mso-line-height-alt: 11.25pt; text-align: justify;"><span style="color: black; font-family: Georgia;">Bring sauce to a simmer and reduce heat to low. Cook for at least one hour. If you choose to take the sauce away from Marinara and toward a Bolognese, you can add meat at this point. At about the time you're going to start the water for the pasta, add in:<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in; mso-line-height-alt: 11.25pt; text-align: justify;"><b><span style="color: black; font-family: Georgia;">1/2 c dry red wine</span></b><span style="color: black; font-family: Georgia;"><o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in; text-align: justify;"><b><span style="color: black; font-family: Georgia;">1/4 c grated Parmesan cheese (if needed to thicken)</span></b><span style="color: black; font-family: Georgia;"><o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in; text-align: justify;"><span style="color: black; font-family: Georgia;">Continue to simmer until pasta is done. Serve with Parmesan and garlic bread.<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in; text-align: justify;"><br />
</div><div style="margin-bottom: .0001pt; margin: 0in; text-align: justify;"><span style="color: black; font-family: Georgia;">Sunday night dinner made easy. Now if you'll excuse me, I have a plate of spaghetti to eat!<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in; text-align: justify;"><br />
</div><div style="margin-bottom: .0001pt; margin: 0in; text-align: justify;"><span style="color: black; font-family: Georgia;">Cheers!<o:p></o:p></span></div><div class="MsoNormal"><br />
</div></div>Peredurhttp://www.blogger.com/profile/00314712972069248612noreply@blogger.com1tag:blogger.com,1999:blog-3831550238119117834.post-59288832051163507162010-12-03T22:55:00.000-08:002010-12-03T22:55:47.633-08:00My Favorite 1970's Casserole!<div style="text-align: justify;"><i>Today's post is dedicated to my good friend Paul Weir, a true aficionado of classic American cuisine.</i></div><div style="text-align: justify;"><i><br />
</i></div><div style="text-align: justify;">If you are in your late 30's or older, I'm willing to bet you have a favorite - even if you won't admit it! I'm talking 1970's casserole dishes, that monstrosity of cuisine that came close to scarring an entire generation. Looking at some of these old recipes, with all their processed food ingredients like Velveeta "cheese" and hot dogs, it's no wonder that the following generation embraced fast food the way they did!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSVWTVWKwIzus7p6NmJ3Y7Tf2fAC8XO-WPfChQwp2SijL9yfvNot3Bi4PrMpgL0jWsGEOmdIecYGx7KG84koP9TWaf58BgXkaebD5Dm2hVzp6Ht1oTP8vdcTyBrjlxGx7V0egNtNdRjRnR/s1600/IMG_0004.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSVWTVWKwIzus7p6NmJ3Y7Tf2fAC8XO-WPfChQwp2SijL9yfvNot3Bi4PrMpgL0jWsGEOmdIecYGx7KG84koP9TWaf58BgXkaebD5Dm2hVzp6Ht1oTP8vdcTyBrjlxGx7V0egNtNdRjRnR/s320/IMG_0004.JPG" width="320" /></a>Still, for those of us who grew up in that period, there is almost always one favorite, that one dish that you still make even if your spouse thinks you're completely nuts. For many it's Green Bean Casserole, with condensed cream of mushroom soup and those crispy onions that come in a can. For me, it was always what in my family was called "Tater Tot Casserole". </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">The beauty of Tater Tot Casserole is its absolute simplicity. There are 4 ingredients. A 12 year old can make this casserole and, as I can vouch, <i>has</i> on many an occasion! It's hamburger and tater tots and there is not a kid anywhere that will not think this is the most incredible thing they've ever had! Which is why this recipe has stuck with me for all these years and is still one of my most favoritest comfort foods!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Making Tater Tot Casserole is easy. Simply take:</div><div style="text-align: justify;"><b>1-1/2 lbs. ground beef</b></div><div style="text-align: justify;">and press it into the bottom of a 9x13" baking dish so that the raw hamburger completely covers the bottom. Then spread over the top of the beef:</div><div style="text-align: justify;"><b>1 can cream of mushroom soup</b></div><div style="text-align: justify;">Over the top of this pour:</div><div style="text-align: justify;"><b>1 can French onion soup</b></div><div style="text-align: justify;">Working in rows, arrange:</div><div style="text-align: justify;"><b>1 32oz package tater tots</b></div><div style="text-align: justify;">over the top of the onion soup. You may wish to leave a 1/2" space around the top between the dish and the tots, as the burger will shrink a bit when it cooks. Sprinkle the tots with salt and pepper. Bake the casserole at 425° for 40-45 minutes, until top is golden brown. Remove from the oven and allow to sit for 5 minutes before cutting. Serves 4-6.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr1yNUoYr9WUrLAO-pBJRwq5pT0EE3ryCQvCXW4R3wiSFzGkqpoLLAuhQMzsJ_cvhCqhPSmRtJFd7cqAIIv_th7qwvHc06p2lW8Y-RA3gIxS5fGrOylO2gzrBaLoKLrkXlx5ib4IJ_ypOf/s1600/IMG_0007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr1yNUoYr9WUrLAO-pBJRwq5pT0EE3ryCQvCXW4R3wiSFzGkqpoLLAuhQMzsJ_cvhCqhPSmRtJFd7cqAIIv_th7qwvHc06p2lW8Y-RA3gIxS5fGrOylO2gzrBaLoKLrkXlx5ib4IJ_ypOf/s400/IMG_0007.JPG" width="400" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">As you can see, this recipe is painfully easy. One of the best things too is that, because this recipe is so simple with minimal ingredients, you can style it to your own taste! Try adding mushrooms, peppers, garlic, bacon, and/or cheese to the recipe. Flavor it with herbs, spice it up with chili powder or curry. Or keep the kids happy and just leave it plain. Anyway you go, this casserole has a good chance of ending up on your "favorites" list and, if you're like me, will be one of your guilty pleasures for years to come!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Cheers!</div>Peredurhttp://www.blogger.com/profile/00314712972069248612noreply@blogger.com4tag:blogger.com,1999:blog-3831550238119117834.post-73673689833034308952010-11-28T10:38:00.000-08:002011-02-05T15:49:35.512-08:00Roasted Pumpkin Seeds<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPl7gh1KxEgk4_JB6G3ZSpCkKvZWkpD1jtqSsquu1y7uGXd0X0izf_pQbutJB1pXhMEVy_49hHqTkFC9Nx4iNmwKZwaiSNVE3A7XqSA7QqcYKMTP9HDIkJLUH1ALUMrfwQgPHifu5k7w1x/s1600/IMG_0002.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPl7gh1KxEgk4_JB6G3ZSpCkKvZWkpD1jtqSsquu1y7uGXd0X0izf_pQbutJB1pXhMEVy_49hHqTkFC9Nx4iNmwKZwaiSNVE3A7XqSA7QqcYKMTP9HDIkJLUH1ALUMrfwQgPHifu5k7w1x/s320/IMG_0002.JPG" width="320" /></a></div><div style="text-align: justify;">Growing up, I used to eat sunflower seeds. I wasn't as addicted to them as some kids were but every now and then I would go on a binge until mouth-blisters would force me to stop. Pumpkin seeds, on the other hand, I wasn't too fond of. The kind you bought at the corner market in the little bags, hanging right next to the sunflower seeds, weren't that great. They were white as could be and had no real flavor. Because of this, we never really had any urge to roast the seeds we cleaned out of our jack-o-lanterns every Halloween. It makes me sad now to think of how many yummy pumpkin seeds were thrown out every year when, within an hour, they could be transformed into a treat tastier than potato chips or popcorn!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">The great thing about roasting pumpkin seeds is that you have a world of flavor combinations at your fingertips. If you like spicy, make them spicy. If you like garlic, pour it on. You could even make them sweet, if you wanted to! I have my way of making them and pretty much stick to that particular "recipe" every time I roast them. The important thing is roasting them correctly, beyond that flavor as you will. I give measurements for the seasonings I use below <i>but these are only guesses! </i>When I actually make the seeds, I never measure. Each time I make them, I have a different amount of seeds so there is no hard and fast rule here. The measurements I give below are based on a pan whose bottom is completely covered in seeds.</div><br />
<div style="text-align: justify;">To begin, set your oven to 325°. Take the seeds from the pumpkin(s) and rinse them off a little in a colander. You don't need to get them super clean and some folks like leave a lot of pumpkin goo on the seeds for flavor. I will also pick out most of the large pieces of membrane, leaving just seeds. The seeds will be pretty slimy at this point. Pour the seeds into a 9x13" baking dish that has been sprayed with non-stick spray or coated with vegetable oil. Now is when you season them. I am giving measurements below but, again, these are only guesses. </div><div style="text-align: justify;"><b>2 T kosher salt</b></div><div style="text-align: justify;"><b>2 t garlic powder</b></div><div style="text-align: justify;"><b>2 t cayenne powder</b></div><div style="text-align: justify;"><b>a sprinkle of ground dried thyme <i>(optional)</i></b></div><div style="text-align: justify;">Stir up the pumpkin seeds so the spices get evenly distributed. Place the pan in the oven for about 20 minutes. Remove and stir. Bake for another 15 minutes. Stir. Continue to do this over the course of an hour or so. Once the seeds begin to dry, you'll want to start stirring at more frequent intervals. Also remember as you stir to break apart any clumps of seeds that might try to stick together. The important thing to remember is that you want the seeds to get a <i>deep</i> golden color. If you take the seeds out too soon, they won't be as crispy, and that's the real secret to making a great pumpkin seed - <i>crisp!</i> Once the seeds have gotten a nice golden honey color, allow them to cool for a bit and eat!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">That's it, really! Like I said, the secret is roasting them for long enough. Under roasted seeds tend to get soft and acquire a stale taste and texture. Don't be afraid to let them roast, just keep a constant eye on them, stirring them every 5 minutes or so. The reward is a delightfully crispy snack and a guarantee that you will never throw out another pumpkin seed!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Cheers!</div>Peredurhttp://www.blogger.com/profile/00314712972069248612noreply@blogger.com2tag:blogger.com,1999:blog-3831550238119117834.post-55995379231334599302010-11-27T21:26:00.000-08:002010-12-05T17:18:07.336-08:00Turkey Desolation - The Aftermath<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-HhThheMogliiP04HmlHCY7x2-lVE33fnVxdbNu_II1dOVmznqSjfY5nWzZ9fj2I18T0xJSqiqKYWBTUXqRvLUfmBq2ujIPBKP_NNYPqQ3VTkXOx8Q2P3mvM9Skfh11srA9h1yjXw6jtT/s1600/IMG_0084.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-HhThheMogliiP04HmlHCY7x2-lVE33fnVxdbNu_II1dOVmznqSjfY5nWzZ9fj2I18T0xJSqiqKYWBTUXqRvLUfmBq2ujIPBKP_NNYPqQ3VTkXOx8Q2P3mvM9Skfh11srA9h1yjXw6jtT/s400/IMG_0084.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The sugars in the apple cider brine helped give the bird a darker color.</td></tr>
</tbody></table><div style="text-align: justify;">First off, I hope everyone reading this had an excellent Thanksgiving with an abundance of food, love and friendship! I know I did!</div><div style="text-align: justify;"><br />
</div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: right; float: left; margin-bottom: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgna72hEZ0tM6dTB-EZzm9RYhg7nIJLmjoqqj5PxNVuE6AfZAA8SQmfA6RdxTAemRhc9skCZrrr431T_Yq5emN-tWAN3SWuX2AFPIAJlIw0cOJsK9cBdjPSXmCG8voO3MMFuw50QFafx5dz/s1600/Mae.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgna72hEZ0tM6dTB-EZzm9RYhg7nIJLmjoqqj5PxNVuE6AfZAA8SQmfA6RdxTAemRhc9skCZrrr431T_Yq5emN-tWAN3SWuX2AFPIAJlIw0cOJsK9cBdjPSXmCG8voO3MMFuw50QFafx5dz/s200/Mae.jpg" width="141" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Our hostess, Mae.</td></tr>
</tbody></table><div style="text-align: justify;">This year we grouped at my friends Mae and Nate's house, just outside Portland. There were about a dozen of us and way too much food! We were a little late getting the turkey in - I'd really meant to get it in the oven by 11:00 but didn't actually get to Mae's with the bird until after noon, getting the turkey in the oven at 12:30. This was a 24 lb. bird, bigger than any I'd ever cooked before. I wasn't really sure just how long it would take to roast this monster, but figured we had all day so no sweat.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">We had plenty of time to go outside and chase after their small flock of chickens and get things set up while we waited for everyone else to show up. I got the polenta stuffing ready to go into the oven and took some time to hang out with good friends - and a few glasses of wine!<br />
<span style="font-size: xx-small;"> </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs6b2qf18T-Yt4lXmiYwQOkDqXQFVXMzf9XG8Iei1jxNAlYHCjzLiwLbOM8132dRl8itbl73iQcIdQDB_nulyF4N2kzrP_e2E8AOzYLLyQVBU6XTD6ti_quoVHQNbWhlpQPM6oAUUVWV3x/s1600/IMG_0063.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs6b2qf18T-Yt4lXmiYwQOkDqXQFVXMzf9XG8Iei1jxNAlYHCjzLiwLbOM8132dRl8itbl73iQcIdQDB_nulyF4N2kzrP_e2E8AOzYLLyQVBU6XTD6ti_quoVHQNbWhlpQPM6oAUUVWV3x/s320/IMG_0063.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Waiting for the turkey!</td></tr>
</tbody></table>As it turned out, we had plenty of time to socialize, as the bird took well over 5 hours to roast. It was worth every minute of the wait! The color was unbelievable! The meat was dripping with juices, the apple and cinnamon flavors giving the turkey a taste unlike any other holiday bird I've ever had.<br />
<br />
Prior to the feast, we gathered outside for a Thanksgiving ritual that included a dedication of old bones and a reading of the poetry of William S. Burroughs. Then it was time to eat!<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCUvfyORTnrl1brArFBvu2IaeOPh5jOP93q4Y0Tarw99c4T1mbUYn8vc4WTh8zwyj5HzL3I_mU81LnsNq7rM1ijo2SlpS_s1xslBUGitJEbUA9cMJ_3JNxdQYucarPK5p1ryU9P5ErlkTz/s1600/IMG_0089.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCUvfyORTnrl1brArFBvu2IaeOPh5jOP93q4Y0Tarw99c4T1mbUYn8vc4WTh8zwyj5HzL3I_mU81LnsNq7rM1ijo2SlpS_s1xslBUGitJEbUA9cMJ_3JNxdQYucarPK5p1ryU9P5ErlkTz/s400/IMG_0089.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mae cooks the carrots.</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsGtdRuWGBbthS46NcjT1WCmTsCYjX_MMpxQVgiel5yEiR1BplDXIYZYaRCiMwh5VjGAXGxRqjsB_2luowhgoodZJAgrqj5lPa4Biq1LiqjUsdaeUCp6W5a_hcGdC3nN4UWIUtLYkadFsw/s1600/IMG_0087.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsGtdRuWGBbthS46NcjT1WCmTsCYjX_MMpxQVgiel5yEiR1BplDXIYZYaRCiMwh5VjGAXGxRqjsB_2luowhgoodZJAgrqj5lPa4Biq1LiqjUsdaeUCp6W5a_hcGdC3nN4UWIUtLYkadFsw/s640/IMG_0087.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">While Mae finishes the carrots, Peredur works on the gravy.</td></tr>
</tbody></table>We had 2 different stuffings, 2 different green bean casseroles, carrots, a cauliflower mash, mashed potatoes and sweet potatoes - not to mention the Waldorf Salad and several pies! And turkey. So much turkey! We had gotten enough to feed way more than were on hand, even eating the way we ate, meaning we had quite the haul of leftovers!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">It was a fantastic Thanksgiving, replete with fun, friendship, and feasting. The very best way to celebrate Thanksgiving is, after all, to surround ourselves with the very people we are thankful for! Let every day be Thanksgiving!<br />
<br />
</div><div style="text-align: justify;"><br />
</div>Peredurhttp://www.blogger.com/profile/00314712972069248612noreply@blogger.com3tag:blogger.com,1999:blog-3831550238119117834.post-35632159953960095532010-11-24T22:48:00.000-08:002011-02-05T15:48:14.687-08:00Pecan Pie vs Pumpkin Pie<div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8uf6jNQYo-6CCACrSsqO39sgT7vkDu54XE4Qrd1DIjnYQ8bFUPtUQHOstI5yOI6NvvjlMuDgjoALBFTFSGosdI2I125Hcjl1esnccMQo_7h_dMh-HTYbnUCn71odyjWtsaBuHqldXMoH8/s1600/pies.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8uf6jNQYo-6CCACrSsqO39sgT7vkDu54XE4Qrd1DIjnYQ8bFUPtUQHOstI5yOI6NvvjlMuDgjoALBFTFSGosdI2I125Hcjl1esnccMQo_7h_dMh-HTYbnUCn71odyjWtsaBuHqldXMoH8/s400/pies.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Kat</td></tr>
</tbody></table> Today begins the cooking and preparation for tomorrows big turkey feast. And when I say "big turkey," I do mean it! We've got a 24 lb. free-range turkey, giving us something to be mighty thankful for this year!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I will be doing most of the cooking this year, though not all. My dear friend Mae will be playing hostess after we made a deal that if she had everyone over, I would do most of the work. I would like to have hosted myself but Kat and I only have room in our tiny house for about 3 guests. At last count, we're expecting 15 or so for Thanksgiving and that number may still rise! A few other friends will be pitching in on the cooking and bringing dishes. There will be absolutely no shortage of food!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Here is a brief rundown of this years menu:</div><b><br />
</b><span style="font-size: large;"><i><b>Roasted Turkey</b>, brined in apple cider with oranges and spices</i></span><br />
<b><br />
</b><span style="font-size: large;"><i><b>Tofurkey</b> (not mine, I promise!)</i></span><br />
<br />
<span style="font-size: large;"><i><b>Polenta Giblet Stuffing</b></i></span><br />
<br />
<span style="font-size: large;"><i><b>Gluten-free Vegetarian Stuffing</b></i></span><br />
<br />
<span style="font-size: large;"><i><b>Garlic Mashed Potatoes</b> with gravy</i></span><br />
<b><br />
</b><span style="font-size: large;"><i><b>Orange Spice Cranberry Sauce</b></i></span><br />
<br />
<span style="font-size: large;"><i><b>Waldorf Salad</b></i></span><br />
<br />
<span style="font-size: large;"><i><b>Green Bean Casserole</b></i></span><br />
<br />
<span style="font-size: large;"><i><b>Ginger Carrots</b></i></span><br />
<br />
<span style="font-size: large;"><i><b>Homemade Whole Wheat Rolls</b> with butter</i></span><br />
<br />
<span style="font-size: large;"><i><b>Gluten-free Pecan Pie</b></i></span><br />
<br />
<b><span style="font-size: large;"><i>Bourbon Pecan Pie </i></span></b><br />
<br />
<b><span style="font-size: large;"><i>Scratch Pumpkin Pie</i></span></b><br />
<div style="text-align: justify;"><i><br />
</i></div><div style="text-align: justify;">I'm fairly sure no one will go hungry tomorrow. I will be preparing all but the gluten free stuff, Waldorf Salad, the carrots and green beans. At the last minute I decided to make a Pumpkin Pie. That's a desert that seems to be falling out of favor more and more as people begin exploring more non-traditional Thanksgiving ideas. Some people are pumpkin pie aficionados. Others are not and most of those seem to downright hate the stuff. Myself, I've never been the biggest fan. This may be entirely to having spent my life eating pumpkin pie from a can. Tonight, I'm going to make a pie from scratch. I'm certain <i>someone </i>will eat it!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Now pecan pie, well that's a whole different story! Pecan pie is, hands down my favorite and I look forward to Thanksgiving just so I can make one. Chess pie, a corn syrup based custard of which pecan pie is but one variety, is a Southern specialty and there are endless ways to make it. Add pecans, buttermilk, maple syrup., whiskey, vanilla. The flavor combinations are endless and everyone has their favorite. Make a cornmeal crust and it will take you to another world!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Today's cooking begins with the rolls. These I made completely by hand, not even using a spoon! While the dough was rising, I set to work on other things, like getting the turkey into the brine. This year I took a tip from <a href="http://pureandyummy.wordpress.com/2010/11/22/apple-cider-brined-turkey-with-savory-herb-gravy/">Pure & Yummy</a> on making apple cider brine. I did mine a little differently, using the following recipe:</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>3 quarts apple cider</b></div><div style="text-align: justify;"><b>6 cinnamon sticks, broken</b></div><div style="text-align: justify;"><b> about 10 whole cloves</b></div><div style="text-align: justify;"><b>1 t allspice </b>(I would have used whole if I had it)</div><div style="text-align: justify;"><b>2 bay leaves</b></div><div style="text-align: justify;"><b>2/3 c kosher salt</b></div><div style="text-align: justify;"><b>2/3 c sugar</b></div><div style="text-align: justify;"><br />
I mixed all these together in a stock pot and brought the mixture to a boil in order to dissolve the salt and sugar. Once done, I set the pot out on the front porch to cool (it's about 31° outside right now). Once it had cooled, I took our turkey and cleaned it out real good, washing it and patting it dry. I put it inside a large 5 gallon bucket, adding ice and cold water to finish filling the container. I sealed it tight and put it in the shed out back until tomorrow. It will only get down to the mid-20's tonight, not enough to freeze the brine (the salt will see to that!).</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Next on the list today - making Orange Cranberry Sauce. I already outlined this process in an earlier <a href="http://peredurskitchen.blogspot.com/2010/11/orange-cranberry-sauce.html">post</a>. The difference this time is that I did not use vanilla bean, preferring the taste without. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Next up, pie crust. The recipe I like the best is a butter crust from <a href="http://www.americastestkitchen.com/">America's Test Kitchen</a>. I've never gotten anything but rave reviews anytime I've ever made it. At first, I was only going to make the Bourbon Pecan Pie but, since no one had offered to bring a pumpkin and because we have 3 little pie pumpkins in the basement, I thought that it would be just as easy to make 2 pies as one. I roasted one of the pumpkins and pureed the meat to use later.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I made a 2 crust batch of pie dough and split it in two pieces. I wrapped each in plastic and put it in the fridge until later. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">By this point the dough for the rolls had risen and could be rolled out into little balls about 1" to 1-1/2" in diameter. In retrospect, these were too small. I've only made rolls a couple of times and am still learning how big to make them. I placed the rolls on the parchment lined cookie sheets and let them rise until they had doubled in size. I then baked them at 350° for a half and hour or so.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Once I had finished with the rolls, it was time to start on the polenta. Since the oven was free for the time being, I decided to roast the seeds from the pumpkin. I cooked the polenta for a half an hour or so and poured it into a greased cookie sheet to cool overnight.</div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixiN92cZIHfRkbv4_afgCeLgNXA_qIzUnplidaxMA4bWiWy51e5hJRajJoSKD_74MdSSd_dmTtqhneYb3s77GXLuoqnRb36aTsAIYYVe0ExtOAlTvVXGTJ1fJSELyy6rmkQG4LceR_wp0-/s1600/pecan+pie.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixiN92cZIHfRkbv4_afgCeLgNXA_qIzUnplidaxMA4bWiWy51e5hJRajJoSKD_74MdSSd_dmTtqhneYb3s77GXLuoqnRb36aTsAIYYVe0ExtOAlTvVXGTJ1fJSELyy6rmkQG4LceR_wp0-/s400/pecan+pie.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Kat</td></tr>
</tbody></table>Now it was pie time. I started with the pecan. First, I preheated the oven to 400°. Taking one of the crusts out of the fridge, I rolled it out into a disc big enough for a 9" pie dish. I fit the crust into the dish, then covered it with foil, carefully pressing it down to cover the bottom and sides of the crust. Then I filled the foil with pie weights. You can buy these at a kitchen store if you like spending money. Or you can use rice or, as I did, pinto beans. I won't be eating these beans but I will keep them around for the next pie! I baked the crust for about 15 minutes. I set it aside while I made the filling.<br />
<br />
<u><i><b>Bourbon Pecan Pie Filling</b></i></u><br />
Heat the oven to 275° and place the rack to the middle setting. Set up a double boiler or place a heat proof bowl over a saucepan of water. Melt:<br />
<b>6 T unsalted butter</b><br />
Once the butter is melted, remove the bowl from the heat and stir in:<br />
<b>1 c dark brown sugar</b><br />
Add:<br />
<b>3/4 c light corn syrup</b><br />
<b>3 eggs</b><br />
<b>1 shot Kentucky bourbon</b><br />
<b>1/2 t salt </b><br />
Whisk everything together well and place bowl back over the heat. Continue heating, stirring regularly, until the temperature reaches 130°. Remove the bowl from the heat and stir in:<br />
<b>2 c chopped pecans</b><br />
Pour the filling into the prebaked crust and bake for 50-60 minutes until the custard jiggles. Remove from the oven and cool <i>completely</i> on a wire rack It is best to let the pie sit overnight, which is why I like to bake a pecan pie at least a day in advance.<br />
<br />
Now that pie #1 was out of the way it was time for pie #2. This time there was no crust to prebake, and pumpkin is an easier pie to make than pecan.<br />
<br />
<u><i><b>From Scratch Pumpkin Pie</b></i></u><br />
Heat the oven to 425°. Prepare a 9" pie dish with crust and refrigerate until ready for use. In a large mixing bowl, combine:<br />
<b>2 c pumpkin puree</b><br />
<b>1 c evaporated milk</b><br />
<b> 1/2 c brown sugar</b><br />
<b>2 eggs</b><br />
<b>1 t cinnamon</b><br />
<b>1 t allspice</b><br />
<b>1 t ginger</b><br />
<b>1 t cardamom</b><br />
<b>1/2 t ground clove</b><br />
<b>1/2 t nutmeg</b><br />
<b>1/2 t salt</b><br />
Whisk everything together until smooth and creamy. Pour into chilled pie crust and bake at 425° for 15 minutes, then reduce the heat to 350° and continue baking for another 45 minutes. If the crust starts to get too dark before the pie is finished, take a strip of foil and carefully cover the outer edge of the pie. The pie is done when a knife stuck in the center comes out clean. Cool completely on a wire rack.<br />
<br />
All right, that's it! I'm off to bed to rest up for tomorrow. Have a Happy Turkey Day everyone!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbb_kZcL_61wfEjeK_6PKi7LgUkigF770efvIyAA1XP3wZfppSqr91R_1mELagGmWXG3g4VFK4KcfuotY23raE3tRSWfyOvGUHF60z9PY8iTgEe90JO6-bhLexB6AA8SsYiRG_W1jD5MR1/s1600/pumpkin+pie+w+seeds.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbb_kZcL_61wfEjeK_6PKi7LgUkigF770efvIyAA1XP3wZfppSqr91R_1mELagGmWXG3g4VFK4KcfuotY23raE3tRSWfyOvGUHF60z9PY8iTgEe90JO6-bhLexB6AA8SsYiRG_W1jD5MR1/s640/pumpkin+pie+w+seeds.jpg" width="482" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Kat</td></tr>
</tbody></table></div>Peredurhttp://www.blogger.com/profile/00314712972069248612noreply@blogger.com5tag:blogger.com,1999:blog-3831550238119117834.post-39676668515092890282010-11-22T12:36:00.000-08:002011-02-05T15:43:54.635-08:00A Word on Food Buying Clubs...<div style="text-align: justify;">In several of my blog posts, I have mentioned that we get wonderful organic produce, free-range non-factory meat and poultry, herbs and spices, alcohol, even kitchen supplies and apparel through our neighborhood food buying club. I have had many people ask me what this club is and how it works. I thought I would take a brief moment today to write a few words on the subject.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivPC4ySPWWKwqy23qs4spkrjBfg86OYHt9B8wk6YHwPxfl_2PfB6r6jrp222t2mOH0YzRE8t5XHdwyzgWwoje7zo_QIidr4gCP94rueWT-Q_g5BfaXDBSw-d4P5rSNRairMXaWhqzLKc_p/s1600/carrots.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivPC4ySPWWKwqy23qs4spkrjBfg86OYHt9B8wk6YHwPxfl_2PfB6r6jrp222t2mOH0YzRE8t5XHdwyzgWwoje7zo_QIidr4gCP94rueWT-Q_g5BfaXDBSw-d4P5rSNRairMXaWhqzLKc_p/s320/carrots.jpg" width="320" /></a></div><div style="text-align: justify;">First, let us begin with a basic definition. A food buying club is, in short, a group of neighbors who put their buying power together to purchase food wholesale. They then volunteer their time to receive, sort and distribute the items. This allows us to purchase the highest quality food at reasonable prices. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">In our club, we are fortunate enough to have a neighbor who has a shop building behind their house that we use to receive and distribute product. That gives us one main central location to pick up our orders. Still, every now and then someone will receive an order at a different location. It's no real problem as we are all pretty much in the same neighborhood.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">To give you an example of how the process works, let's take a look at an average produce order. It begins by determining what is available from our supplier and making this information known to the group. My wife has worked to set up a database where people can just go online and fill in the order sheet with how much they want of each item. Sometimes, there won't be enough people ordering a particular item to fill a case and so we won't get that item. Once everyone has their order in, we figure out what we'll be ordering from the supplier, collect approximate payments, and send the order in. We get a produce shipment every other Friday. On the day of delivery, a few of us meet up at "the shop" and divide up the order. Because people usually pay ahead of time and we never know the exact cost until the order is divided, we have to 'guess-timate' the amounts. We keep careful records and everyone knows how much they owe or how much credit they might have.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">It's really that simple! Sure, there's a little work involved but it's worth it! The organic produce we get is cheaper than the supermarket and honestly looks way better than the non-organic produce available through the local chain stores. Our turkeys have <i>real </i>dark meat because they're free-range, not kept in cages. The food is spectacular!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">This is the primary benefit of food buying clubs - fresh, wholesome, high-quality food. There are other benefits as well. Like community. These days, we Americans are absolutely horrid when it comes to getting to know our neighbors. More and more, we keep to ourselves, shunning those who live closest to us, those who we encounter frequently in our communities. My wife and I have gotten to know more of our neighbors through the food buying club than through any other means. We also have the satisfaction of knowing that most of what we buy comes from local suppliers and farms. We do less business with the big chains markets and we're much happier!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Food buying co-ops like the one in our neighborhood have been operating around the country for years. There were a couple of instances where government and law enforcement raids have taken place, mostly dealing with the sale of raw dairy items. If you start a neighborhood food club in your area, it is wise to check state laws as to what is regulated and what isn't.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">If you are interested in starting your own food club, here are some sources that you might consider. First, I would check with the <a href="http://www.unitedbuyingclubs.com/index.htm">United Buying Clubs</a> website to see if there might already be a food buying club near you. This website has a great deal of helpful information to help get you started. The <a href="http://www.vegfamily.com/articles/coop-food-buying.htm">Veg Family</a> website also has a helpful page on food co-ops. Of course, you may also contact me if you have any questions and I'd be happy to help you in any way I can!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Cheers!</div>Peredurhttp://www.blogger.com/profile/00314712972069248612noreply@blogger.com2tag:blogger.com,1999:blog-3831550238119117834.post-33747764688673414182010-11-20T20:31:00.000-08:002010-11-20T23:52:21.996-08:00A Wild Hare for Stew<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBRxSPscuEZ9hXuRZTiXL9sRhIzsdeK3QPv0-e9-kiiv8AuWvFNrdZ77ebx9NaBOnZd4ruhqzG7uP0Hy_yPxDiSf-1jBnI0zDbqvlV0c7vLdvMfrHG11grkR957KEx0nNu5KDnTzLVHm_D/s1600/e43d0a87-3e69-4e7b-a4cb-c22b09b5c74d.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBRxSPscuEZ9hXuRZTiXL9sRhIzsdeK3QPv0-e9-kiiv8AuWvFNrdZ77ebx9NaBOnZd4ruhqzG7uP0Hy_yPxDiSf-1jBnI0zDbqvlV0c7vLdvMfrHG11grkR957KEx0nNu5KDnTzLVHm_D/s320/e43d0a87-3e69-4e7b-a4cb-c22b09b5c74d.jpg" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Courtesy <a href="http://www.failblog.org/">www.failblog.org</a></td></tr>
</tbody></table><div style="text-align: justify;">Bunnies. They're cuddly, fuzzy, adorable - and oh so delicious! And they are definitely on the menu tonight!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Every now and again, one of our local markets brings in some rabbit. I've been getting a strong craving for a good rabbit stew for some time now and so I jumped on the opportunity to pick up a little while I had the chance. Unfortunately, I could only get a 2 lb. rabbit. I would have preferred more like 3 lbs. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">There are several methods of going about making Rabbit Stew. Having just acquired a couple of cases of 2006 Mia's Playground Pinot Noir, I thought it would be appropriate to use that as a base for the stew. I added a bit of homemade chicken stock as well, as I thought it might compliment the flavor. If you do this recipe at home, you should know that I make my chicken stock strong - a 1/2 cup of mine is the same as at least a cup of store bought stock. I also thought that using sweet potato instead of Yukon Golds. (Note that when I say sweet potato that I am <i>not </i>referring to yams, which are orange in color, but to white colored sweet potatoes which are a different species entirely.) With fresh herbs from the garden and double-smoked bacon from the Russian market down the street, I was ready to prepare a mean pot of rabbit stew!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">To begin, take a stock pot and, over medium heat, rend the fat from:</div><div style="text-align: justify;"><b>6-8 oz. slab bacon, cut into 1/4" cubes</b></div><div style="text-align: justify;">Once the bacon is crispy and the fat has been rendered, remove the bacon and set it aside, leaving the fat in the pan. In a large plate, whisk together:</div><div style="text-align: justify;"><b>1/2 c flour</b></div><div style="text-align: justify;"><b>1 t kosher salt</b></div><div style="text-align: justify;"><b>1/2 t black pepper</b></div><div style="text-align: justify;">Clean, dry and then dredge in the flour:</div><div style="text-align: justify;"><b>3 lbs. rabbit</b></div><div style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhguVOiFKT5DNr1hyphenhyphenm3edNhynTHXIbp7c8oJzci5XP4IiBpu3KAZOInjryZx_E77vjNeKTyjxEbOgGgWSklwh_hKQoOEvPNernyADdeGhyphenhyphensDqG_4tvLnc-vgOQ0qrzu7N5l9HIaMCCDdvNM/s1600/rabbit.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhguVOiFKT5DNr1hyphenhyphenm3edNhynTHXIbp7c8oJzci5XP4IiBpu3KAZOInjryZx_E77vjNeKTyjxEbOgGgWSklwh_hKQoOEvPNernyADdeGhyphenhyphensDqG_4tvLnc-vgOQ0qrzu7N5l9HIaMCCDdvNM/s320/rabbit.jpg" width="320" /></a>Brown the rabbit in bacon grease over medium heat. You may have to do this in 2 or 3 batches. If you need more fat, use bacon grease if you have it or vegetable oil if you don't. When rabbit is nice and brown, remove it from the pan and set aside. Add to the pot:</div><div style="text-align: justify;"><b>1 medium onion, coarsely chopped</b></div><div style="text-align: justify;"><b>1 c chopped celery</b></div><div style="text-align: justify;">Saute in stock pot, stirring up the fond from the bottom of the pot. After about 5 minutes or so, when the onion and celery begin to become tender, add:</div><div style="text-align: justify;"><b>4 large garlic cloves, minced</b></div><div style="text-align: justify;">Stir the garlic into the onions and cook for about a minute. Add:</div><div style="text-align: justify;"><b>a bottle of good Pinot Noir</b></div><div style="text-align: justify;"><b>4 c water</b></div><div style="text-align: justify;"><b>1/2 c chicken stock</b></div><div style="text-align: justify;"><b>1 t dry mustard</b></div><div style="text-align: justify;">Increase the heat until the liquid begins to simmer and add the rabbit, bacon, and an herb bundle consisting of:</div><div style="text-align: justify;"><b>2 large sprigs rosemary</b></div><div style="text-align: justify;"><b>2 sprigs thyme</b></div><div style="text-align: justify;"><b>1 bay leaf</b></div><div style="text-align: justify;">Cover and simmer for about 2 hours. Open a second bottle of Pinot and drink it while you wait. It was about this time that a couple of friends dropped by, one of whom brought a bunch of chanterelle mushrooms that he had picked. They were beautiful and fresh and I couldn't resist the idea of adding them to the stew.<br />
After 2 hours, remove the herb bundle from the pot. Make a <i>beurre manie</i> by mixing together:<br />
<b>2 T melted butter</b><br />
<b>2 T flour</b><br />
Mix well and add in some of the liquid from the pot. Continue to do this until the <i>beurre manie</i> is runny, then whisk the mixture back into the soup. Add in:</div><div style="text-align: justify;"><b>2 medium sweet potatoes, diced</b></div><div style="text-align: justify;"><b>2 carrots, sliced</b></div><div style="text-align: justify;">In a saute pan, cook over medium heat:<br />
<b>1 T butter</b><br />
<b>1 c chopped chanterelle mushrooms</b><br />
<b>a pinch of salt and a dash of pepper</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhioU50PuV4XXDvRpcgaovGVhd6Lv46fhADX0HUTmfALlxXcrPx-z46YbItyWXXQlj0NekEcv4NvW6uVakw72o-0FnJJHrvRYs0PwpGT91mFXNkysPGcIpYRBw9AUHVkg3cEN2YtXUdMvN-/s1600/rabbit+stew.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhioU50PuV4XXDvRpcgaovGVhd6Lv46fhADX0HUTmfALlxXcrPx-z46YbItyWXXQlj0NekEcv4NvW6uVakw72o-0FnJJHrvRYs0PwpGT91mFXNkysPGcIpYRBw9AUHVkg3cEN2YtXUdMvN-/s320/rabbit+stew.jpg" width="320" /></a></div>Cook the mushrooms until they are heated through but still firm. Just before the vegetables are cooked (which should take about 20 minutes), add the mushrooms. Adjust seasonings as necessary. Remove from the heat and serve with lots of napkins!<br />
<br />
The mushrooms were just the ingredient the stew needed. It gave the stew an even more rustic flavor and reminded me a bit of <i>boeuf bourguinon. </i>The unfortunate thing was that the rabbit I purchased was rather lean on meat and left us working hard for minimal return. Still, it was delicious and went well with the <a href="http://peredurskitchen.blogspot.com/2010/11/cheddar-cheese-pumpernickel-rolls.html">pumpernickel rolls</a> I had on hand. All in all, a very tasty meal!</div>Peredurhttp://www.blogger.com/profile/00314712972069248612noreply@blogger.com2tag:blogger.com,1999:blog-3831550238119117834.post-4037374352449429992010-11-19T20:45:00.000-08:002010-11-19T20:45:51.748-08:00For the Love of Squash<div style="text-align: justify;">I've become fascinated with squash. There was a time when, like everyone else my age, I hated squash. No squash would ever pass these lips, I declared, no matter what sweet yummy stuff might accompany it. Squash was squash and it all sucked! Period!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Then I grew up. Squash is now quickly becoming one of my favorite vegetables if for no other reason than there are so many unique varieties, each one different in flavor and texture. I also seem to be fascinated by the bowl-like shape of the squash, and find myself compelled to use them as serving dishes. This was the case again tonight after I brought one of the many heirloom squashes we have in the basement upstairs. It was shaped sort of like a flat pumpkin and was kind of blueish green in color with an orange colored meat. I thought I would cut it in half at its equator and that would give me two shallow dishes. But what was I going to put in them?<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZQRdZ_9_sXNKAr_ViblvTOxhmxU82SSRhtPe5J2eBIAbjm_XtIWiLgrNbpryYG4W6lhTELunu3TBKnbk4dX0YJRXecRq2uVDEf5EteXzE7-vDgmcPWds7aS1Sn-IQc-GSg_1D4XvUEb9k/s1600/Winter+Squash.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZQRdZ_9_sXNKAr_ViblvTOxhmxU82SSRhtPe5J2eBIAbjm_XtIWiLgrNbpryYG4W6lhTELunu3TBKnbk4dX0YJRXecRq2uVDEf5EteXzE7-vDgmcPWds7aS1Sn-IQc-GSg_1D4XvUEb9k/s400/Winter+Squash.jpg" width="400" /></a></div><br />
I've made stuffings for squash, I've <a href="http://peredurskitchen.blogspot.com/2010/10/roasted-squash-soup.html">served soup</a> in them, what next? My answer was quick in coming - PASTA! After all, why not? I wouldn't hesitate to serve pasta topped with squash, why not squash topped with pasta and a nice cream sauce? It sounded perfect to me! I promptly popped open <a href="http://peredurskitchen.blogspot.com/2010/11/flavor-bible-review.html">The Flavor Bible</a> and looked up "winter squash." I decided not to take the sweet route with maple syrup or brown sugar, opting instead for a more savory flavor with thyme, garlic, cumin and such.<br />
<br />
I began by halving the squash as previously mentioned, along its equator. I scraped out the seeds and membrane and set aside some of this. I then applied:<br />
<b>4 T butter</b><br />
<b>1/2 t kosher salt</b><br />
<b>1/2 t garlic powder</b><br />
<b>1/2 t onion powder</b><br />
<b>1/2 t cumin powder</b><br />
to the squash halves. I poked each several times with a fork and baked it at 350° for about 35-40 minutes, until the flesh was tender. I removed the squash from the oven and set it aside, covered in foil.<br />
Meanwhile, in a large skillet over low heat, I melted:<br />
<b>1/2 c butter</b><br />
Once the butter had melted, I added:<br />
<b>1 c squash membrane, large pieces cut up</b><br />
<b>6 sprigs fresh thyme</b><br />
<b>2 garlic cloves, crushed</b><br />
<b>1/2 t kosher salt</b><br />
<b>fresh ground nutmeg</b><br />
I sauteed these ingredients for about 20 minutes. I then drained the ingredients with a fine mesh strainer, pressing down on the squash with the back of a wooden spoon to get all the butter out.and back into the pan. You should press through a little squash through the strainer, this is okay. Add:<br />
<b>2 T flour</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigM6GeeWB0kAwUKGZnfAgRJKQjpjHYqgsDYUMrziMOEngCtbUPD9zqGkhu4qnB66876P6Thxnoj9w_nnmMDJ4w0ecKHO8iItMVBxIcwYOd7CeB_Ih475X3D9aHSTBRjak1MKWPIafTrcMS/s1600/Pasta+Squash.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigM6GeeWB0kAwUKGZnfAgRJKQjpjHYqgsDYUMrziMOEngCtbUPD9zqGkhu4qnB66876P6Thxnoj9w_nnmMDJ4w0ecKHO8iItMVBxIcwYOd7CeB_Ih475X3D9aHSTBRjak1MKWPIafTrcMS/s320/Pasta+Squash.jpg" width="320" /></a>Stir well and cook for about 5 minutes. Stir in:<br />
<b>1/4 c chicken stock</b><br />
Stir to completely combine with the roux. Slowly add:<br />
<b>2 c milk</b><br />
<b>1/2 t kosher salt</b><br />
<b>dash of white pepper </b><br />
Stirring frequently over medium heat, warm sauce just to a gentle simmer. Adjust seasonings as necessary. Add:<br />
<b>1/4 c grated Parmesan cheese </b><br />
<b>2 T lemon juice</b><br />
<b>1/2 t fresh grated nutmeg </b><br />
In a small pot, boil water and cook angel hair pasta. When pasta is finished serve inside cooked squash, topped with sauce and fresh ground nutmeg.<br />
<br />
The end result was good, the squash having a very nice, almost pumpkiny taste. The sauce was thick and creamy with the taste of the thyme and cheese being dominant. The dish was delicious but had plenty of room for further experimentation. This particular recipe is vegetarian - one could certainly add meat, or even other veggies. Chili peppers would spice it up quite a bit as well.<br />
<br />
Play! Create! It's why God made so many ingredients!<br />
<br />
</div>Peredurhttp://www.blogger.com/profile/00314712972069248612noreply@blogger.com0tag:blogger.com,1999:blog-3831550238119117834.post-88414206765170900202010-11-15T21:25:00.000-08:002010-11-21T13:16:14.186-08:00The Flavor Bible: A Review<div style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkM36B7eJV_Ai0N60T-ySsTHhvwf8taPIQ9zzZjQDCoF1BOLePExAHXecR1ucXWUgHoXiQ-n-4avlak6rWnzrkkbizGoawjf3icqenixFbKQVngJNRxnyhFx1ZY4GSQiJTVMq4QncT1Wk-/s1600/theflavorbible1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkM36B7eJV_Ai0N60T-ySsTHhvwf8taPIQ9zzZjQDCoF1BOLePExAHXecR1ucXWUgHoXiQ-n-4avlak6rWnzrkkbizGoawjf3icqenixFbKQVngJNRxnyhFx1ZY4GSQiJTVMq4QncT1Wk-/s400/theflavorbible1.jpg" width="295" /></a> One of the most exciting cooking books to come out in a very long time is Karen Page and Andrew Dornenburg's joint effort <i>The Flavor Bible </i>(Hachett Books, 2008). This book is an absolute <i>must have </i>for the creative cook's kitchen!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><i>The Flavor Bible</i> is essentially an encyclopedia of ingredients and flavors; herbs, spices, meats, vegetables, grains, etc. Everything you can think of is listed alphabetically in these pages. With each entry is a list of other flavors and ingredients that pair well with that item. For example, let's say that I have almonds in my pantry and am trying to figure out what to do with them. I look up "Almonds" in <i>The Flavor Bible</i> and I find a lengthy list of things that work well with almonds. Some are obvious, of course, like chocolate, vanilla, and honey. Then come seasonings and flavors I hadn't thought of, like rosemary, plums, Italian sauces, and such. I also find recommended flavor combinations, like "almonds + chocolate + coconut" or "almonds + green anise + figs".</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">It's amazing how quickly this book became an indispensable part of my kitchen library! It's now the first book I pick up when I start planning a new recipe, or am trying to figure out something new and inventive to do with leftovers. The book has gotten me to consider flavor combinations that I might have overlooked if I were sticking to recipes tried and true.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><i>The Flavor Bible </i>took authors Page and Dornenburg eight years to put together. They drew upon the wisdom and experience of some of the country's most renowned palates, dozens of chefs whose knowledge gave this book the depth required to make it a truly effective tool for the modern cook. In addition to being an outstanding guide for ingredients, it contains helpful tips, dish ideas, recipes, antidotes and more. It is well worth the price and a fantastic gift for anyone you know who loves to cook!</div>Peredurhttp://www.blogger.com/profile/00314712972069248612noreply@blogger.com2tag:blogger.com,1999:blog-3831550238119117834.post-30356573405031747112010-11-13T23:45:00.000-08:002010-11-14T12:19:12.538-08:00Turkey Quesadilla Pie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiklyexQ1sDYkReVjxO4i22dhfrSERy1AAAhJFxugPerJ2Nza1cYrlJqI1J_co6dXG7AjyBsvvIG99bijgGg8nbNVWnpaSLJnRBS5Sh4wD61iEBSKzE9z3tirnn1_wVvCV4JKN1tawh79vj/s1600/IMG_0115.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiklyexQ1sDYkReVjxO4i22dhfrSERy1AAAhJFxugPerJ2Nza1cYrlJqI1J_co6dXG7AjyBsvvIG99bijgGg8nbNVWnpaSLJnRBS5Sh4wD61iEBSKzE9z3tirnn1_wVvCV4JKN1tawh79vj/s400/IMG_0115.JPG" width="400" /></a></div><div style="text-align: justify;"><br />
Tonight's dinner was one of my favorite turkey leftover meals. I originally found it on some promotional recipe card and insisted, much against the protests of my wife, to create the recipe exactly as it was on the card. The result was not overly appealing, being bland and characterless with no real spice or flavor. Still, I felt the dish had potential and decided to play with it. Kat insisted I was wasting my time but I had hope of something better for the quesadilla pie.<br />
<br />
The thing I like about the recipe is it's simplicity. It doesn't take long to make and it's very satisfying (when made correctly). It is comfort food, to be sure. The recipe calls for using a tortilla as a pie shell and it works well! The topping in the original recipe was just flour and egg - no seasoning whatsoever! It was bland and boring. With the addition of some fresh herbs and peppers, this dish really woke up!<br />
<br />
I now present it to you, that perhaps you may add it to your repertoire of Things To Do With Leftover Turkey. I think you'll find it to be a nice change.<br />
<br />
<div class="MsoNormal">Adjust rack to center of oven and preheat to 450°. Spray a 9-inch pie plate with cooking spray. Press in:</div><div class="MsoNormal"><b>a 10-inch flour tortilla</b></div><div class="MsoNormal">Spray the tortilla with cooking spray. Set aside. In a large bowl, toss together:</div><div class="MsoNormal"><b>3 c shredded cooked chicken or turkey</b></div><div class="MsoNormal"><b>1/2 c finely chopped fresh cilantro</b></div><div class="MsoNormal"><b>juice from 1 lime</b></div><div class="MsoNormal"><b>2 small jalapeños, finely chopped</b></div><div class="MsoNormal"><b>1/4 c finely chopped onion</b></div><div class="MsoNormal"><b>2 garlic cloves, minced</b></div><div class="MsoNormal"><b>1-1/2 c shredded Monterey Jack cheese* <i>(plus 1 c – see below)</i></b></div><div class="MsoNormal"><b>1 T finely chopped fresh oregano</b></div><div class="MsoNormal"><b>1 t kosher salt</b></div><div class="MsoNormal"><b>1/2 t cumin</b></div><div class="MsoNormal"><b>fresh ground black pepper</b></div><div class="MsoNormal">Spread chicken filling over tortilla. In medium mixing bowl, whisk together:</div><div class="MsoNormal"><b>1 c all-purpose flour</b></div><div class="MsoNormal"><b>1 t baking powder</b></div><div class="MsoNormal"><b>1/2 t cayenne</b></div><div class="MsoNormal">Set aside. In small bowl, whisk: </div><div class="MsoNormal"><b>2 large eggs</b></div><div class="MsoNormal"><b>1 c milk</b></div><div class="MsoNormal">With wooden spoon, add egg mixture to flour and stir until well combined. Pour mixture over chicken. Top with:</div><div class="MsoNormal"><b>1 c shredded Monterey Jack cheese</b></div><div class="MsoNormal">Bake for about 20 minutes until top is golden brown. Remove from oven and let stand for 5 minutes. Cut into wedges and serve with <b>sour cream, guacamole, </b>and<b> pico de gallo.</b></div><div class="MsoNormal">Serves 6.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Quick. Easy. Satisfying. Yum! </div></div>Peredurhttp://www.blogger.com/profile/00314712972069248612noreply@blogger.com5tag:blogger.com,1999:blog-3831550238119117834.post-31166912754298702972010-11-13T23:23:00.000-08:002010-11-14T09:14:12.655-08:00Cheddar Cheese Pumpernickel Rolls<div style="text-align: justify;">Today was another day spent in the kitchen getting some of the weekly cooking chores done. There was a pot of turkey stock to make, bread to bake and food for tomorrow, in addition to the meals of the day. I love days like this!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">In making bread for the week, I decided to step away from the usual task of making a loaf of bread and opted instead to make rolls. One recipe I've made in the past and really enjoyed was for pumpernickel dough. I've always just made it into a loaf. Today, however, I thought I would make rolls with cheddar cheese in the middle. I've never actually tried something like this and it sounded like a good idea.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">The first step is the dough. A good pumpernickel should be a nice dark brown and have a grainier texture than rye. Pumpernickel flour is nothing more than coarse ground rye flour anyway, like rye meal. The color comes from throwing literally everything black you can find in the kitchen into it. Balsamic vinegar, espresso, cocoa, and molasses, all working together to create a unique flavor unlike any other bread.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">To start the dough, begin by brewing:</div><div style="text-align: justify;"><b>2 c very strong coffee</b></div><div style="text-align: justify;">I generally use a french press for this. Pour the coffee into a medium bowl and allow it to cool to about 115°. Stir in:</div><div style="text-align: justify;"><b>1-1/2 T dry yeast</b></div><div style="text-align: justify;"><b>1 t sugar</b></div><div style="text-align: justify;">Let the mixture sit for about 10 minutes. Meanwhile, in a large bowl combine:</div><div style="text-align: justify;"><b>4 T soft butter</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8xlTPMJIC_wAGPsM38HUbW59wONoMR-GADjPTsWv92nXl_xVsYk864XPTwUrLcAMG4mW5NMdEyEkHdnFVMhYzY4ez9ULKrTtg4-HZgPUEDaOUe3pVxIp34vYBQyWdDoJBYYxLUmItRXuN/s1600/IMG_0106.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8xlTPMJIC_wAGPsM38HUbW59wONoMR-GADjPTsWv92nXl_xVsYk864XPTwUrLcAMG4mW5NMdEyEkHdnFVMhYzY4ez9ULKrTtg4-HZgPUEDaOUe3pVxIp34vYBQyWdDoJBYYxLUmItRXuN/s320/IMG_0106.JPG" width="320" /></a><b>1/4 c cocoa powder </b><br />
<b>3 T molasses</b><br />
<b>2 T balsamic vinegar</b><br />
<b>2 T gluten powder</b><br />
<b>2 t kosher salt</b><br />
<b>2 t caraway seeds</b><br />
Mix well and then stir in the coffee/yeast mixture with:<br />
<b>1 c rye flour</b> <br />
<b>1/2 c coarse ground pumpernickel flour</b><br />
<b>1/3 c corn flour</b><br />
<b></b>Combine well and begin adding:<br />
<b>3 to 3-1/2 c unbleached white flour</b><br />
Knead until the dough is just a little bit tacky but not sticky. Place it in a greased container and allow to rise in a warm place for about 40-45 minutes, or until the dough has doubled in size.<br />
While dough is rising, cut:<br />
<b>8 oz sharp cheddar cheese</b> </div><div style="text-align: justify;">into 1/2" cubes and set aside.</div><div style="text-align: justify;">Once the dough has finished rising, roll it out onto a lightly floured surface and form into an oblong shape. Take a sharp knife and cut the dough into two equal pieces. Then cut each half into four pieces and each of those into three. This will give you 24 rolls. You may, of course, make them bigger if you so choose. Take each piece of dough and flatten it a bit. Place a cube of cheddar in the middle of the flattened piece and wrap the dough around it. Arrange the rolls on two (or more) parchment lined cookie sheets, cover and allow to rise for another 40 minutes or so. Then the rolls are nearly finished rising, heat the oven to 375° and place the rack on the middle setting. In a small bowl, combine:<b> </b><br />
<b>1 egg yolk</b><br />
<b>1 T cold water</b><br />
Wisk the yolk and water together until will mixed. Brush on to rolls just before placing the rolls in the oven. Bake the rolls for 35-40 minutes. Cool completely on a wire rack.<br />
<br />
Delish! These rolls are wonderful for those wintertime soups and are perfect comfort food. Bon appetit! <br />
<br />
</div>Peredurhttp://www.blogger.com/profile/00314712972069248612noreply@blogger.com1