Monday, December 22, 2008
Here is a quick semi-illustrated summary (full recipe at the end) -
First, melt 6 tbsp. unsalted butter:
Next, add 4 cups pecan halves to the butter and stir to coat pecans evenly: Then add 6 tbsp. worcestershire sauce, 3-4 tsp. sea salt, and 1 tsp. cayenne pepper; stir to coat. Finally, add all but a few teaspoons of 1/2 cup sugar (reserve some for sprinkling after the pecans come out of the oven). Bake at 350 degrees for 10-12 minutes, stirring once during baking:
Remove from oven and stir (to prevent clumping); dust with remaining sugar. Stir once more and/or transfer to wax paper to cool completely before serving or packaging:
Sugar and Spice Pecans
4 cups pecan halves
6 tbsp. unsalted butter
6 tbsp. worcestershire sauce
3-4 tsp. sea salt
1 tsp. cayenne (red) pepper
1/2 cup sugar
Preheat oven to 350 degrees.
Melt butter; in a large bowl, combine pecans with butter, stir to coat evenly. Add worcestershire sauce, salt, and cayenne pepper, stir to coat evenly. Add sugar, reserving 1-2 tsp., stir lightly.
Spread in a single layer on a lightly greased rimmed baking sheet; bake 10-12 minutes at 350 degrees. Stir once during baking. When finished baking, stir at least once to prevent clumping; dust with remaining sugar. Transfer to wax paper to cool completely (or stir once or twice more if cooling on baking sheet). Store in an airtight container.
- Adapted from Southern Living
Sunday, December 21, 2008
My dad used to make Honey Crunch Peanut Spread when I was a kid; I'm not sure where he found the recipe or why he decided to make it initially, maybe to try to get me to eat more apples and celery. If that is it, I guess it worked - this definitely makes celery worth eating!
Honey Crunch Peanut Spread
2/3 cup uncooked oats
1 1/2 cups peanut butter
1/2 cup honey
Toast oats in an ungreased rimmed baking sheet for 15-20 minutes at 350 degrees. Cool and combine with peanut butter and honey.
Serve with celery and apples, or on sandwiches. Store in the refrigerator.
Tuesday, December 16, 2008
- Vital Choice Seafood - great gift options for seafood lovers
- Grass-Fed Beef Gift Box - if you've never tried grass-fed beef, this is a good way to get started (yes, it tastes just as good as grain-fed, trust me)
- Flower of the Ocean Sea Salt - this finishing salt is perfect for savory dishes - or for chocolate and caramel
- Christopher Elbow artisinal chocolates - made in Missouri - beautiful and delicious chocolates
- Mini lemon tree - grow your own lemons, even in the Midwest
- Penzey's Spices - if you think you don't need new spices, you should smell Penzey's, then smell your current selection - you'll notice a huge difference
- Anything from Zingerman's - their "of the month" clubs go way beyond fruit - try coffee, bread, bacon, olive oil, brownies, and more
Finally, you can't forget about food gifts for kids! I'm definitely not an expert when it comes to gifts for children, but if I had kids on my list, I would get them these toys:
Monday, December 15, 2008
However, Mandy, an awesome food blogger from the great state of Texas, tagged me in a little blog game. Mandy is getting ready to take the CMP (Certified Meeting Professional) Exam, so stop by and wish her luck!
Here are 7 random things about me (that you probably don't care about):
- I like to dip french fries (preferably McD's or Steak & Shake) in a chocolate Frosty (from Wendy's). I know . . . it is not only weird, but terrible for me as well. But once every three or four years can't be that bad, can it?
- I hate fish. Actually I hate all seafood. Even shrimp and lobster. Even if it is breaded and fried. Even if it is dipped in a fr. . . just kidding, I've never tried to dip seafood in a Frosty. That would just be wrong.
- I also hated tomatoes until a year or two ago. The tomato/mozzarella dish on the Ruby Tuesday salad bar converted me. Now I am obsessed with tomatoes. Black Krim tomatoes in particular.
- I would like to learn how to can so I am able to make my own tomato sauce and salsa. I would also like to learn to make cheese.
- Over the past year, I have tried a lot of new foods - organ meat sausages, pate, kombucha, raw milk, miso, ghee, and sprouted grain bread, to name a few. Most of them I really like, others I may develop a taste for over time.
- I cannot cut onions - they make my eyes miserable. I use the frozen, diced kind 95% of the time.
- Someday I would like to open a bakery. I hate it when restaurants use cheap, processed muffins/pastries/cookies/etc. Coffee shops are especially bad about this. Life is too short to eat junk that doesn't even taste good. Right?
Now, I'm tagging:
Leah/My Favorite Things
Dana/It's A Wonderful Life
Jaime/Good Eats 'n Sweet Treats
Julie/A Cook in the Kitchen
Lane/Home Cooking is What I Like
Heather/Diary of a Fanatic Foodie
Friday, December 12, 2008
TGIF Sundae for Two
2 frozen puff pastry cups
2 bananas (not too ripe), sliced
1 tbsp. butter
1-2 tbsp. brown sugar (or to taste)
vanilla ice cream or frozen yogurt
For chocolate ganache:
1/4 cup heavy whipping cream
1/2 cup chocolate chips (semi-sweet)
1. Bake puff pastry cups according to package directions (in my case, 20-25 min. at 400 degrees).
2. Meanwhile (5-10 minutes into baking), melt butter in a small skillet, add bananas and sugar and cook until bananas are tender and begin to caramelize.
3. While bananas cook, heat cream in a small saucepan over low heat. Do not let cream boil. When bubbles begin to form at the edge, remove from heat and add chocolate chips, stirring until chocolate is melted and mixture is smooth. Set aside. (Alternatively, you could use prepared chocolate syrup or hot fudge sauce)
4. Allow pastry cups to cool for a few minutes after baking.
5. To serve: Fill each cup with 1/4 banana slices, top with a small scoop of ice cream, spoon 1/4 of bananas over ice cream, drizzle chocolate ganache over entire sundae and serve immediately. Enjoy!
Oh, and the final step . . .
6. Thank God for blessings such as chocolate, bananas, ice cream, puff pastry, and Friday!
Thursday, December 11, 2008
Bethany chose the first Barefoot Bloggers recipe for the month of December - Coq Au Vin. The recipe can be found on the Food Network website or in The Barefoot Contessa: Back to Basics cookbook. Many of the Barefoot Bloggers recipes I either really look forward to or kind of dread, but this didn't fall into either category. I wanted to try it because it is a classic recipe, but at the same time . . . it's just chicken cooked in wine. That is the great thing about Barefoot Bloggers -it pushes me to make things I might normally skip over or put off until later (when I get a Dutch oven, when I don't already have so many dirty dishes in the sink).
So what was the outcome? I feel the same way I did before cooking Coq Au Vin. Kind of neutral. I think I made one major mistake: I used a bottle of red wine I found on our wine rack. It was a cheap bottle of red zinfandel (no offense to whomever is responsible for that - I say " found" because I know I have never bought a bottle of red zin). The recipe called for Burgundy . . . red zin is probably not a good substitute. There is a reason people advise against cooking with a wine you wouldn't drink.
Bad zinfandel flavor aside, we enjoyed the moist, tender (and yes, purple on the outside) chicken. My favorite part of making Coq Au Vin, however, was burning off the cognac. It almost melted our above-the-stove microwave, but it was exciting to see it flame up. (FYI - the recipe online doesn't include this step). I think I'll try this recipe again - with better wine and with the pot moved away from the appliances when I set it on fire!
See what the other members of Barefoot Bloggers thought of this recipe here.
If you haven't finished your Christmas shopping yet and have any cooks on your list, I have a few suggestions to make your last-minute shopping easier:
BeaterBlade for KitchenAid Mixers - A built-in spatula/scraper for your mixer. I haven't tried this product, but it looks like a great idea!
Le Creuset Skillet - A groundbreaking product this is not; however, anyone who uses a skillet could benefit from having a Le Creuset. Cast iron skillets heat evenly and are a healthier option (both for people and for the planet) than using a nonstick skillet coated with Teflon.
Thermapen Professional Infrared Instant Read Thermometer - Thermapen thermometers are recommended by the folks at Cook's Illustrated/America's Test Kitchen . . . think of it as an investment . . . the dividends will be perfectly cooked meat.
Kuhn Rikon Paring Knife - Nothing new here, but these are still must-have items. Not only are they cute, they also have a protective cover (great for brown bag lunches or picnics) and they cut - and release food - perfectly.
Microplane Zesters and Graters - The "must-have" of all "must-have" kitchen gadgets. Recipes calling for citrus zest, grated Parmesan, nutmeg, chocolate, etc. are instantly accessible with a Microplane. Like the Garlic Zoom, Microplanes are easy to clean. I know most serious cooks already have a Microplane (or two), but if yours doesn't - get them one. Now.
Barefoot Contessa - Back to Basics - One of the hottest new releases this holiday season. Great for Ina Garten fans or anyone looking for something new - or a good version of a classic recipe. I just got this book, but I already have tabbed several recipes I want to try and I've always had good luck with Ina Garten's recipes.
Any books from the editors of Cook's Illustrated - In America's Test Kitchen, they test every recipe 30 to 70 times before publishing it, making it practically foolproof. All their books and recipes are awesome, but if I were forced to live with only one cookbook, I would pick The New Best Recipe.
The Splendid Table's How to Eat Supper - If you read my blog regularly, you already know I'm a huge fan of How to Eat Supper. Check out some of the recipes I've sampled: fettuccine alfredo, flash chicken saute and roasted chicken with preserved lemon. I'm not always a fan of their food politics - but the good content and great recipes outweigh that aspect. This would be a great gift for anyone who enjoys cooking dinner and/or needs new weeknight recipes.
Magazine subscriptions are great gifts for people who love to cook because they give the recipient 12 months of fresh new recipes and inspiration. Here are a few of my favorites:
Watch for gifts of food and gifts for kids in part two of my holiday gift guide!
Wednesday, December 10, 2008
Tuesday, December 09, 2008
Tonight I made "True Fettuccine Alfredo" because I had fresh pasta and cream on the verge of expiration. I also baked a thin crust spinach and garlic frozen pizza and cut it into breadstick-like slices to serve with the pasta (and I can take the leftovers to work tomorrow). One frozen pizza out of the way, one or two to go.
"True Fettuccine Alfredo" comes from The Splendid Table's How to Eat Supper cookbook. It is an excellent recipe, both easy and delicious. How to Eat Supper would be a good book for almost any cook you know. It has a nice mix of recipes, from basic to exotic, but none are overly complicated. It also has good stories, poems, quotes, and little bits of useful information. Since I got it this summer, it has become one of my go-to cookbooks - and I've given a copy to my mom and my dad as well. Anyway, on to the recipe:
The True Fettuccine Alfredo
5 quarts salted water
1 pound fettuccine (I like the "fresh" kind from the refrigerated section; the recipe actually calls for imported)
6 tbsp. butter
1 cup heavy whipping cream
1 1/2 to 2 cups fresh-grated Parmigiano-Reggiano cheese
Salt and fresh-ground black pepper
(My addition: a few tablespoons (chopped) of whatever fresh herbs are available - tonight I used thyme, rosemary, and Italian parsley)
(You could also add cooked chicken breast or shrimp)
1. Bring pot of salted water to a boil, drop in the pasta and boil it, stirring often, for approximately 7 minutes or until the pasts is slightly undercooked. Immediately drain it into a colander.
2. As soon as the pasta goes in the water, put the butter in a straight-sided 12-inch saute pan/skillet and place it over medium-low heat. Melt the butter, taking care not to let it brown. Set the pan aside until the pasta is done.
3. Once the pasta is draining, reheat the butter over medium-high heat. Turn the pasta and cream into the saute pan, and toss to thoroughly coat the noodles. Continue to toss the pasta for 2-3 minutes, so the cream can permeate the pasta. There should be very little cream in the pan.
4. Finally toss in the cheese, starting with 1 1/2 cups and adding more to taste. Toss for 20 seconds. Season the pasta to taste with salt and fresh-ground black pepper. Add fresh herbs. Serve immediately. - Adapted from The Splendid Table's How to Eat Supper
P.S. If you get the book, you can read about the history of fettuccine alfredo and find out why this version is "The True Fettuccine Alfredo."
Monday, December 08, 2008
I made this to garnish my orange-cranberry cake for Advent by Candlelight. To be honest, I printed out a recipe . . . and threw away the recipe when I was finished, because the piece of paper was sticky. Of course, now I can't find that recipe online, but if you're interested in trying candied orange peel, here are a few options: Use Real Butter and Epicurious.
My only tips are: a) make this ahead - not the same afternoon you need it; and b) beware any recipe that calls for paper towels . . . I saw one that called for drying the peel on paper towels after boiling in sugar water - my orange peels were sticky and would have been permanently coated in paper towel if I had done that!
Thursday, December 04, 2008
Orange Cake with Cranberry Filling
Preheat oven to 350 degrees. Grease and flour 3 (9-inch) cake pans.In a large bowl, beat at medium speed with electric mixer until creamy. Gradually add sugar, beating until fluffy. Beat in orange extract and orange zest.
* Freshly squeezed orange juice can be substituted for if you do not have or do not wish to use orange liqueur.
Candied orange peel recipe coming soon!
Wednesday, December 03, 2008
Ken really enjoyed this recipe. Despite my phobia of eating wild game, I actually thought the pheasant was good. However, I thought the leeks overwhelmed the stuffing.
I originally planned to make this Sunday night, but we moved it up to Wednesday so we wouldn't have to freeze and thaw the birds. I think that was a mistake, because getting home from work and trying to get this on the table at a reasonable hour made me feel a little rushed. While I was cooking, I had to fight the urge to add lemon and garlic to the recipe. I probably should have given in - the citrus might have helped balance the leeks. I also felt compelled to add flour to the sauce to create gravy. It would have been smart to ignore that urge, because we ended up with lumpy sauce . . .
Pheasant with Leek and Pecan Stuffing
2 young pheasants, thoroughly defrosted if frozen
1 tbsp. olive oil
1/2 cup chopped yellow onion
1 large carrot, peeled and finely chopped
2 tbsp plus 1 tsp dried marjoram
1/4 tsp. dried thyme
1 bay leaf
6 sprigs fresh Italian (flat leaf) parsley
3 cups chicken stock
salt and freshly ground black pepper, to taste
1 1/2 sticks (12 tbsp) unsalted butter
10 medium-size leeks, white part only, well rinsed and thinly sliced
6 cups crumbs from good-quality white bread
2 cups toasted pecans
1 cup finely chopped fresh Italian (flat leaf) parsley
4 strips of pancetta (about 4 oz.) (I used prosciutto)
1/2 cup heavy cream
1. Rinse pheasants thoroughly inside and out and pat dry with paper towels. Chop the neck, heart, and gizzard (save liver for another use).*
2. Heat olive oil in a small saucepan over medium heat. Brown the neck and giblets well in oil, turning frequently. Add the onion, carrot, and 1 tsp. marjoram. Reduce the heat to low and cook, covered, until the vegetables are tender, about 25 minutes.
3. Uncover the pan, add thyme, bay leaf, parsley, and stock, and season with a pinch of salt and black pepper. Bring to a boil, reduce the heat and simmer, partially covered, for 45 minutes. Strain the stock, discarding solids, and reserve.
4. Melt butter in a skillet over low heat. Stir in sliced leeks and cook, covered, until the leeks are very tender, about 30 minutes.
5. Toss the leeks, including their butter, with the bread, pecans, chopped parsley, and remaining 2 tbsp. marjoram. Season lightly with salt and generously with pepper. Toss again. If the stuffing seems dry, add 1/4 cup of reserved broth.
6. Preheat oven to 375 degrees. Stuff the pheasants loosely and drape the breasts with pancetta. Tie in place with kitchen twine and set the pheasants in a shallow roasting pan.
7. Set the roasting pan on the center rack of the oven and bake for about 1 hour, basting occasionally with any juices that accumulate (or with broth if no juices accumulate). Halfway through cooking, I added 2 strips of bacon to the top of each pheasant, because no fat or juices were accumulating from the pheasant or the prosciutto. The pheasants are done when the thighs, pricked with a fork at their thickest part, dribble clear yellow juices. Remove pheasants from the oven, cover with aluminum foil and keep warm.
8. Pour excess fat out of the roasting pan (wild pheasants are not likely to have excess fat . . . ). Pour reserved stock and heavy cream into the pan and set over medium heat. Bring to a boil, reduce the heat and simmer, stirring and scraping up any browned bits, until the sauce is reduced by about 1/3. Taste and add seasoning (salt/pepper) if necessary.
9. Carve the pheasants and arrange meat on a platter. Mound stuffing in the center and drizzle the meat and stuffing with a few spoonfuls of the sauce. Serve immediately, passing remaining sauce in a gravy boat.
* Ken had already removed the giblets, hearts and necks, so I skipped this step.
I think this recipe was created for farm-raised pheasant, because wild pheasant has very little, if any, fat - so I had no "accumulation" in the roasting pan. If you make this with wild pheasant, you might want to add some butter or olive oil to the pheasant.
We started Wednesday night with Raclette (my mom had to have the grocery store special order Raclette cheese - it was worth it!) . . .
Dad and I taught Caleb how to make pie crust and apple pies; he did a great job with the crusts!
I made mini mincemeat pies for my uncle Gary - like our little holiday studio setup?These were labeled as blue fingerling potatoes - but the look a lot like Peruvian purples to me . . . either way, you have to agree this is a pretty potato . . .Of course, everything is pretty when it's covered in cream and Parmesan . . .
This, by the way, was a great potato recipe (but it doesn't make great leftovers, so eat it up right away).
Monday, December 01, 2008
Tuesday - Whatever soup is in the freezer - taco soup or Mexican chicken soup
Wednesday - Chicken forestiere with sauteed collard greens
Thursday - Hamburgers and baked fries (sweet potato fries???)
Friday - eating out
Saturday - @ football game party/holiday party
Sunday - Pheasant with leek and pecan stuffing, buttered sweet potato knots
Sunday, November 30, 2008
Mexican Chicken Soup
- 4 split (2 whole) chicken breasts, bone in, skin on (I used boneless/skinless)
- Good olive oil
- Kosher salt and freshly ground black pepper
- 2 cups chopped onions (2 onions)
- 1 cup chopped celery (2 stalks)
- 2 cups chopped carrots (4 carrots)
- 4 large cloves garlic, chopped
- 2 1/2 quarts chicken stock
- 1 (28-ounce) can whole tomatoes in puree, crushed (I used tomatoes with green chiles)
- 2 to 4 jalapeno peppers, seeded and minced (omitted)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander seed
- 1/4 to 1/2 cup chopped fresh cilantro leaves, optional (I used dried cilantro)
- 6 (6-inch) fresh white corn tortillas
- For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips (I used shredded Mexican cheese - I didn't have avocado, sour cream, or chips on hand)
Preheat the oven to 350 degrees.
Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.
Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.
-Recipe from Ina Garten/FoodNetwork.com
Herb Roasted Onions
- 2 red onions
- 1 yellow onion
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon minced garlic
- 1/2 tablespoon minced fresh thyme leaves
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup good olive oil
- 1/2 tablespoon minced fresh parsley leaves
Preheat the oven to 400 degrees.
Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact. Peel the onion. Stand each onion root end up on a cutting board and cut the onion in wedges through the root. Place the wedges in a bowl.
For the dressing, combine the lemon juice, mustard, garlic, thyme, salt, and pepper in a large bowl. Slowly whisk in the olive oil. Pour the dressing over the onions and toss well.
With a slotted spoon, transfer the onions to a sheet pan, reserving the vinaigrette that remains in the bowl. Bake the onions for 30 to 45 minutes, until tender and browned. Toss the onions once during cooking. Remove from the oven, and drizzle with the reserved dressing. Sprinkle with parsley, season to taste and serve warm or at room temperature.
- Recipe from Ina Garten/FoodNetwork.com
Tuesday, November 18, 2008
"Everyone has a doctor in him or her; we just have to help it in its work. The natural healing force within each one of us is the greatest force in getting well. Our food should be our medicine. Our medicine should be our food." - HippocratesWhen Hippocrates wrote this quote, I'm not sure chicken noodle soup is what he had in mind . . . but when I get sick, it is my medicine of choice. I think canned chicken noodle soup is so gross - but fortunately, this version is easy and really tasty. I planned to make the full amount of stock, then half the soup (since I was pretty much only consuming the stock for 2 days) - but I went a little overboard with noodles (using up the rest of a package).
If you're not sick, just in need of a good bowl of soup - I recommend using the optional cream and Parmesan - it really adds a lot. However, if you've got the flu, it's best to skip the optional ingredients. Although it really stinks to be sick, I'm thankful for finding a chicken soup recipe that tastes good, whether you need it for medicine or just for supper.
The Lady's Chicken Noodle Soup
1 (2 1/2 to 3-pound) fryer chicken, cut up - OR - 2 to 3 pounds chicken pieces (drumsticks, thighs, breasts)
3 1/2 quarts water
1 onion, peeled and diced
1 1/2 to 2 teaspoons Italian seasoning
1 teaspoon lemon-pepper seasoning
3 cloves garlic, minced
4 bay leaves
3 chicken bouillon cubes (optional - but use lots of salt if you omit)
Kosher salt and freshly ground black pepper
2 cups sliced carrots (I used baby carrots)
2 cups sliced celery
2 1/2 cups uncooked egg noodles
1 cup sliced mushrooms
3 tablespoons chopped fresh parsley leaves
1/3 cup cooking sherry
2 teaspoons chopped fresh rosemary leaves
1 cup grated Parmesan, optional
3/4 cup heavy cream, optional
Freshly ground black pepper
Crusty French bread, for serving
For the stock: add all ingredients to a soup pot. Cook until chicken is tender, about 35 to 45 minutes. Remove chicken from pot and set aside to cool. Remove and discard bay leaves and onion. You should have approximately 3 quarts of stock. When chicken is cool enough to touch, pick bones clean, discarding bones, skin, and cartilage. Set chicken aside.
For the soup: bring stock back to a boil, add carrots, and cook for 3 minutes. Add celery and continue to cook for 5 to 10 minutes. Add egg noodles and cook according to directions on package. When noodles are done, add chicken, mushrooms, parsley, sherry and rosemary. Add Parmesan and cream, if using. Cook for another 2 minutes. Adjust seasoning, if needed, by adding salt and pepper. Enjoy along with a nice hot crusty loaf of French bread.
P.S. I'm trying to rehabilitate the poor little rosemary plant I'd been neglecting this fall:
Sunday, November 16, 2008
4 heaping tbsp. unsweetened cocoa powder
1 1/2 cups sugar
2 eggs, lightly beaten
1/2 cup pecans (halves or pieces)
1/2 cup butter, melted
1/2 cup unsweetened evaporated milk
optional: 1/2 cup coconut
Preheat oven to 400 degrees. Mix all ingredients and pour into 9-inch unbaked pie shell. Bake 30 minutes. Cool and serve with vanilla ice cream or whipped cream.
(Note to my friend B.: this would be a great way to use that pie crust I left in your freezer. It is very easy and wonderful . . . just get the pie crust out of the freezer about 30-45 minutes before you bake the pie.)