Hello all. Hare here...finally.
It's been a while since I hit the kitchen, or at least it's been a while since I tried anything new. But the weather round the Inn has turned off cold, and cold weather puts me in the mood for soup and chili and stew, so last night I decided to try my hand at a chicken stew. And since I had the time (which is running in short supply these days, it seems), I decided to cobble my own stew together, using a couple of different recipes as starting points.
The first one was this...
Lumberjack Stew
Serves 6
2 pounds boneless pork, trimmed and cut into 1 inch cubes
1 teaspoon salt
1 teaspoon sugar
½ teaspoon pepper
½ teaspoon paprika
2 tablespoons vegetable oil
1 cup sliced onion
1 garlic clove, minced
3 cups water
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
2 chicken bouillon cubes
2 bay leaves
6 medium carrots, cut into 1 inch pieces
1 package (10 ounces) pearl onions, peeled
3 cups frozen green beans
3 tablespoons cornstarch
½ cup cold water
Toss pork with salt, sugar, pepper, and paprika, then brown in oil in a Dutch oven or soup kettle over medium high heat. Add sliced onion and garlic; cook over medium heat for 5 minutes.
Add water, lemon juice, Worcestershire sauce, bouillon cubes, and bay leaves. Cover and simmer for 1 hour. Add carrots and pearl onions. Cover and simmer for 40 minutes. Add beans. Cover and simmer for 10 minutes.
Combine cornstarch and cold water until smooth, then stir into stew. Bring to a boil. Boil and stir for 2 minutes. Remove bay leaves and serve.
Source: Taste of Home's Big Book of Soup,© 2005 Taste of Home Books
Probably very tasty, but a pork stew, not a chicken stew. And no taters. I realize that taters aren't a requirement in every stew, but I like taters.
Then I saw this stew...
Skillet Chicken Stew
Serves 4-6
1/3 cup all purpose flour
½ teaspoon salt
Dash of pepper
1 ½ pounds boneless skinless chicken breasts, cut into 1 inch pieces
3 tablespoons butter
1 medium onion, sliced
3 celery ribs, sliced
2 medium potatoes, peeled and cut into ¾ inch cubes
3 medium carrots, sliced ¼ inch thick
1 cup chicken broth
½ teaspoon dried thyme
1 tablespoon ketchup
1 tablespoon cornstarch
Combine flour, salt, and pepper in a shallow bowl. Coat the chicken in the flour mixture.
In a large skillet, melt the butter. Brown the chicken, then add the onion and celery and cook for 3 minutes. Stir in potatoes and carrots.
Combine broth, thyme, ketchup, and cornstarch. Stir this into the skillet. Bring to a boil, then reduce heat, cover, and simmer for 15 – 20 minutes, or until the vegetables are tender.
Source: Taste of Home's Big Book of Soup,© 2005 Taste of Home Books
Hmm....not quite what I was looking for either. I wasn't particularly interested in celery for this stew, and using 1 cup of broth seemed a bit scant. On the other hand, taters. Not a lot of taters, but taters.
Bottom line, while both of these were tasty looking, neither was exactly what I wanted. So, I did the only thing I could – I mixedthe two together to create...
Hare's Chicken Stew
Serves 4 – 6
2 pounds boneless chicken, cut into 1 inch (or thereabouts) pieces
1 teaspoon salt
1 teaspoon sugar
½ teaspoon pepper
½ teaspoon paprika
2 tablespoons vegetable oil
1 medium onion, sliced (I opted for a yellow onion)
1 clove garlic, minced
3 cups chicken broth (roughly - I actually used 2 boxes of broth)
1 tablespoon lemon juice (roughly
1 teaspoon Worcestershire sauce (or so)
1 tablespoon ketchup
2 bay leaves
6 medium carrots, cut into 1 inch pieces (I used baby carrots and cut them in half)
3 medium potatoes. Peeled and cut into ¾ inch pieces (I opted for Yukon Gold potatoes)
1 package (10 ounces) pearl onions, peeled
3 tablespoons cornstarch
½ cup cold water
Toss chicken with salt, sugar, pepper, and paprika, then brown in oil in a Dutch oven or soup kettle over medium high heat. Add sliced onion and garlic; cook over medium heat for 5 minutes.
Add broth, lemon juice, Worcestershire sauce, ketchup, and bay leaves. Cover and simmer for 1 hour. Add potatoes, carrots, and pearl onions. Cover and simmer for 40 minutes. Add beans. Cover and simmer for 10 minutes.
Combine cornstarch and cold water until smooth, then stir into stew. Bring to a boil. Boil and stir for 2 minutes. Remove bay leaves and serve.
Notes from the Hare
The final results? Delicious.
I went for a yellow onion for the sliced onion, to try to differentiate the pearl onions and the sliced onions. Similarly, I grabbed the Yukon Gold taters so it would be easy to tell the taters and the onions apart.
Keep in mind my measurements are mostly estimates – I didn't exactly stop to see just how much lemon juice, Worcestershire, or ketchup I was adding. For that matter, I didn't measure the spices that went on the chicken at the start either.
Next time, frozen peas instead of the green beans, perhaps. And a sliced red onion instead of the yellow, to see if it tweaks the flavor any.
Sunday, November 07, 2010
Sunday, October 17, 2010
"schnorf"
You may be wondering what a "schnorf" is.
This is the sound I hear when my sinuses are going bonkers. I get drippy, stuffy, sneezy, coughy, froggy, groggy, and generally pre-sick. It's like having my very own seven dwarfs - slimy and icky dwarfs that are freeloading and stealing almost all my air.
Worst part of it all is that this isn't a new thing for me - happens pretty much every year.
So do forgive me if recipes aren't exactly flowing freely at the moment. Proper cooking is tricky when you occasionally cough yourself into seeing stars.
Back with tasty things soon, guests.
This is the sound I hear when my sinuses are going bonkers. I get drippy, stuffy, sneezy, coughy, froggy, groggy, and generally pre-sick. It's like having my very own seven dwarfs - slimy and icky dwarfs that are freeloading and stealing almost all my air.
Worst part of it all is that this isn't a new thing for me - happens pretty much every year.
So do forgive me if recipes aren't exactly flowing freely at the moment. Proper cooking is tricky when you occasionally cough yourself into seeing stars.
Back with tasty things soon, guests.
Monday, September 27, 2010
Wherein the Rabbit Plans a Menu
Hare here.
So I'll be cooking dinner Saturday for Ox and a few of our friends, which I haven't done in a while. I've got most of it in mind – pot roast, gravy, coca cola rice – but I'm not entirely certain what I want to do for the vegetables. The rice itself is a bit sweet, so my sides don't need to be. I kinda want to do something with onions. Like, maybe...
Onions au Gratin
Serves 6
3 large onions, sliced
¾ cup shredded mozzarella cheese, divided
¼ cup melted butter or margarine
¼ cup self rising flour
1 cup milk
¼ teaspoon salt
½ cup bread crumbs
Preheat oven to 350 degrees F. Combine onions, ½ cup of the mozzarella, butter, flour, milk, and salt in a large bowl and mix well.
Spoon onion mixture into an ungreased medium baking dish. Sprinkle remaining cheese and bread crumbs over the top.
Bake casserole until cheese is melted and bread crumbs are browned, about 30 minutes.
Source: Easy Everyday Cooking Recipe Cards
...or do I want to do something green? I do have green beans from Mom's garden. Or do I want to do something else, like..
Broccoli a la Brava
Serves 4
5 cups small broccoli florets (from about 1 large head)
2 tablespoons of olive oil
3 or 4 cloves of garlic, finely minced
¼ teaspoon mild red pepper flakes
1 teaspoon Worcestershire sauce
1 teaspoon grated lime zest
Prepare the broccoli: you can steam it in a steamer insert set over boiling water, covered, for 3 to 5 minutes or until it is just cooked but still crisp, or you can blanch it in a large pot of boiling salted water for 5 – 7 minutes until it is crisp-tender. Transfer the cooked broccoli to a large bowl and set aside.
Heat the olive oil in a small skillet over medium low heat for 1 minute. Add the garlic and cook until fragrant, about 1 minute, then stir in the red pepper flakes and Worcestershire sauce. Add the broccoli to the skillet and toss together to marry the flavors. Serve sprinkled with lime zest.
Source: Simply Delicioso © 2008 Ingrid Hoffman
...or do I perhaps want to do something completely different?
Think, think, think.
So I'll be cooking dinner Saturday for Ox and a few of our friends, which I haven't done in a while. I've got most of it in mind – pot roast, gravy, coca cola rice – but I'm not entirely certain what I want to do for the vegetables. The rice itself is a bit sweet, so my sides don't need to be. I kinda want to do something with onions. Like, maybe...
Onions au Gratin
Serves 6
3 large onions, sliced
¾ cup shredded mozzarella cheese, divided
¼ cup melted butter or margarine
¼ cup self rising flour
1 cup milk
¼ teaspoon salt
½ cup bread crumbs
Preheat oven to 350 degrees F. Combine onions, ½ cup of the mozzarella, butter, flour, milk, and salt in a large bowl and mix well.
Spoon onion mixture into an ungreased medium baking dish. Sprinkle remaining cheese and bread crumbs over the top.
Bake casserole until cheese is melted and bread crumbs are browned, about 30 minutes.
Source: Easy Everyday Cooking Recipe Cards
...or do I want to do something green? I do have green beans from Mom's garden. Or do I want to do something else, like..
Broccoli a la Brava
Serves 4
5 cups small broccoli florets (from about 1 large head)
2 tablespoons of olive oil
3 or 4 cloves of garlic, finely minced
¼ teaspoon mild red pepper flakes
1 teaspoon Worcestershire sauce
1 teaspoon grated lime zest
Prepare the broccoli: you can steam it in a steamer insert set over boiling water, covered, for 3 to 5 minutes or until it is just cooked but still crisp, or you can blanch it in a large pot of boiling salted water for 5 – 7 minutes until it is crisp-tender. Transfer the cooked broccoli to a large bowl and set aside.
Heat the olive oil in a small skillet over medium low heat for 1 minute. Add the garlic and cook until fragrant, about 1 minute, then stir in the red pepper flakes and Worcestershire sauce. Add the broccoli to the skillet and toss together to marry the flavors. Serve sprinkled with lime zest.
Source: Simply Delicioso © 2008 Ingrid Hoffman
...or do I perhaps want to do something completely different?
Think, think, think.
Sunday, September 12, 2010
Arroz con Coca Cola (Coca Cola Rice)
One day not too long ago, I had a hankerin' for pot roast. What I didn't really feel like, though, was the usual fixins that you get with pot roast. Not that there's anything wrong with carrots, potatoes, celery and onions that have been bathing in a nice, beefy broth for hours on end, slowly roasting to perfection. Or with a pot of egg noodles boiled in beef broth and ladled with a big helping of gravy. These are both delicious.
But on this particular day, I wanted neither.
So, I turned to the bookcase of cookbooks, or my "cookcase" if you will. I was having a pot roast, and I was going to make a gravy. Didn't want potatoes, didn't want noodles. I flipped idly through my cookbooks, and stopped on a likely suspect, a Latin dish called Coca Cola Rice.
So I gave it a shot. And with the roast, and the gravy, it was delicious.
Arroz Con Coca Cola / Coca Cola Rice
Serves 4 to 6
1 1/2 tablespoons vegetable oil
2 cups long grain white rice
1/2 teaspoon salt
3 1/2 cups cola
1/4 cup raisins
3 tablespoons sliced or slivered almonds, lightly toasted
Heat the oil in a large pot over medium high heat for 1 minute. Add the rice and cook, stirring often, until it is opaque, roughly 2 minutes.
add teh salt tot eh cola and stir until dissolved - the salt helps release some of the carbonation. Add the cola to teh rice along with 1/2 cup of water. Bring to a boil, then reduce the heat to medium low and cook until the liquid has almost completely evaporated, roughly 15 minutes. Stir in the raisins and almonds and reduce the heat to the lowest setting. Cover and cook until the rice is tender, about 25 minutes. Uncover, fluff with fork, and serve.
Source: Simply Delicioso, © 2008 Ingrid Hoffman
Notes from the Hare
I can attest to this dish being delicious even if you didn't actually have any raisins or almonds to add to it.
I made this with plain old Coca Cola, but Most any kind of cola would do - and depending on what you use, would probably alter the the taste of the final product. If I were serving this with a ham, I would probably use Dr. Pepper.
I might also consider playing with the add-ins - if I used Cherry Coke, for example, I might use dried cherries instead of raisins.
In the book, this is suggested as a perfect accompaniment with any slow roasted pork or beef dish.
But on this particular day, I wanted neither.
So, I turned to the bookcase of cookbooks, or my "cookcase" if you will. I was having a pot roast, and I was going to make a gravy. Didn't want potatoes, didn't want noodles. I flipped idly through my cookbooks, and stopped on a likely suspect, a Latin dish called Coca Cola Rice.
So I gave it a shot. And with the roast, and the gravy, it was delicious.
Arroz Con Coca Cola / Coca Cola Rice
Serves 4 to 6
1 1/2 tablespoons vegetable oil
2 cups long grain white rice
1/2 teaspoon salt
3 1/2 cups cola
1/4 cup raisins
3 tablespoons sliced or slivered almonds, lightly toasted
Heat the oil in a large pot over medium high heat for 1 minute. Add the rice and cook, stirring often, until it is opaque, roughly 2 minutes.
add teh salt tot eh cola and stir until dissolved - the salt helps release some of the carbonation. Add the cola to teh rice along with 1/2 cup of water. Bring to a boil, then reduce the heat to medium low and cook until the liquid has almost completely evaporated, roughly 15 minutes. Stir in the raisins and almonds and reduce the heat to the lowest setting. Cover and cook until the rice is tender, about 25 minutes. Uncover, fluff with fork, and serve.
Source: Simply Delicioso, © 2008 Ingrid Hoffman
Notes from the Hare
I can attest to this dish being delicious even if you didn't actually have any raisins or almonds to add to it.
I made this with plain old Coca Cola, but Most any kind of cola would do - and depending on what you use, would probably alter the the taste of the final product. If I were serving this with a ham, I would probably use Dr. Pepper.
I might also consider playing with the add-ins - if I used Cherry Coke, for example, I might use dried cherries instead of raisins.
In the book, this is suggested as a perfect accompaniment with any slow roasted pork or beef dish.
Monday, September 06, 2010
Glazed Plum Cake
Let’s have a little story, shall we?
Once upon a time, when the Hare was trying to work out how he was going to have a good collection of recipes without having to transport a few hundred pounds of cookbooks every time he moved, he got an offer in the mail for a set of recipe cards – a set called, specifically, Easy Everyday Cooking. There were a couple of sample cards in the packet, and the hare looked these over and considered. “Some of these recipes look tasty,” he thought to himself. But there will probably be a bunch that I won’t use.”
“Well, hang on,” Hare said to himself. “It’s probably more likely to say there will be a bunch you wouldn’t eat. If someone were to ask for a recipe for something like that, you would still have one. And it’s not like you will deny cooking something for someone just because you yourself can’t or won’t eat it.”
“That’s true,” Hare thought. And he decided to get the card set, for at least a little while. Several hundred cards later, he was right – there were a lot of recipes he would never make just for himself, but if anyone asked, he’d be more than willing to make anything in the set. So all in all, it was a wise decision.
For anyone curious, not that isn’t how my thought processes go. Not exactly anyway. I tend to discuss things in committee more than just one on one.
Anyway – the recipe cards have been useful over the years, and to this day I have not been able to cook everything that I want to try. Today’s cake is an excellent example – I will make this one day. I just don’t know when.
Glazed Plum Cake
Serves 16
2 cups all purpose flour
1/4 teaspoon salt
2 teaspoons baking powder
2 sticks of butter, softened
1 1/2 cups sugar
1 tablespoon grated lemon peel
4 eggs
1 can purple plums, drained, cut into halves (30 ounces)
1 tablespoon lemon juice
2 tablespoons sugar
1/2 teaspoon cinnamon
1/2 cup plum jelly, melted
Preheat oven to 350 degrees F. Grease a 9 inch tube pan. Combine flour, salt, and baking powder in a small bowl. In a large bowl, beat the butter, sugar (the 1 1/2 cups worth), and lemon peel with an electric mixer until fluffy.
Add eggs to the large bowl one at a time, beating well after each addition. Add the flour mixture, beating at low speed until blended, about 1 minute.
Spoon batter into prepared pan. Arrange plums over teh batter, round sides up. Sprinkle with teh lemon juice, sugar (the 2 tablespoons worth) and cinnamon.
Bake until cake is golden brown, about 40 minutes. Cool, then invert cake onto a plate. Drizzle half the melted jelly over the cake, and serve the remaining jelly alongside.
Source: Easy Everyday Cooking Recipe Cards
Notes from the Hare
Can’t find the plums at the grocery store, or are they just a bit too pricey? Use peaches instead – fresh or canned – and drizzle with peach jelly or preserves.
Add about half a teaspoon of almond extract to the batter and sprinkle sliced or slivered almonds on top of the cake before baking for a nutty twist.
Thursday, September 02, 2010
Top Chef - Another Bites the Butter
The final four are now heading off to Singapore for one final elimination and then the finale! Wow! This season has really had its ups and downs!
Angelo appears to have his cooking mojo back, which is a surprise as well. Who do you believe will win the finale now? All of my favorites, except for Tiffany are in the finals now (except for Angelo). Perhaps Angelo is the dark horse that is going to win everything?
Sunday, August 29, 2010
Lemony Sugar Cookies
This week, I thouht we would go with something sweet.
Lemony Sugar Cookies
Makes 40 cookies
1 stick of butter, softened
3/4 cup sugar
1 egg
1/2 teaspoon lemon extract
2 teaspoons grated lemon peel
1 tablespoon milk
1 1/4 cups all purpose flour
1/8 teaspoon salt
1/4 teaspoon baking powder
Preheat the oven to 350 degrees F. Beat the butter in a large bowl on medium speed until fluffy, about 1 minute.
Gradually add the sugar to the bowl: beat until well mixed, about 1 minute. Add the egg, lemon extract, lemon peel, and milk. Beat until smooth.
Combine flour, salt, and bakig powder in a small bowl. Add to sugar mixture and beat until smooth, about 2 minutes.
Drop teaspoonfuls of dough 1 inch apart on ungreased cookie sheets. Bake untillightly browned, about 10 minutes
Source: Easy Everyday Cooking Recipe Cards
Notes from the Hare
If you don't have any lemon extract, you can use an extra tespoon of grated lemon peel in it's place.
Once you have the dough prepared, you can wrap in tightly in plastic wrap and refridgerate for up to 48 hours before baking.
When I make these, I usually tell people that they are "Lemon Cookies with Sugar" because I don't taste enough of the sugar to say they are sugar cookies. This might just be me, though.
You could make these with orange peel and extract insted of lemon. Or any citrus fruit for that matter, I imagine. I may have to track down some key limes one day just to make Key Lime Sugar Cookies...
Lemony Sugar Cookies
Makes 40 cookies
1 stick of butter, softened
3/4 cup sugar
1 egg
1/2 teaspoon lemon extract
2 teaspoons grated lemon peel
1 tablespoon milk
1 1/4 cups all purpose flour
1/8 teaspoon salt
1/4 teaspoon baking powder
Preheat the oven to 350 degrees F. Beat the butter in a large bowl on medium speed until fluffy, about 1 minute.
Gradually add the sugar to the bowl: beat until well mixed, about 1 minute. Add the egg, lemon extract, lemon peel, and milk. Beat until smooth.
Combine flour, salt, and bakig powder in a small bowl. Add to sugar mixture and beat until smooth, about 2 minutes.
Drop teaspoonfuls of dough 1 inch apart on ungreased cookie sheets. Bake untillightly browned, about 10 minutes
Source: Easy Everyday Cooking Recipe Cards
Notes from the Hare
If you don't have any lemon extract, you can use an extra tespoon of grated lemon peel in it's place.
Once you have the dough prepared, you can wrap in tightly in plastic wrap and refridgerate for up to 48 hours before baking.
When I make these, I usually tell people that they are "Lemon Cookies with Sugar" because I don't taste enough of the sugar to say they are sugar cookies. This might just be me, though.
You could make these with orange peel and extract insted of lemon. Or any citrus fruit for that matter, I imagine. I may have to track down some key limes one day just to make Key Lime Sugar Cookies...
Friday, August 20, 2010
Sicilian Pork Roast with Garlic
Hello all. Hare here.
You know how they say "time flies when you're having fun?" Turns out time just flies. Having fun isn't a requirement. But as Ox said earlier this week, we are indeed back - for the mpoment, I believe we'll be sticking with one post a week from me with a recipes or two (or three or four or...), just to get our respective heads back in order.
Today, it's a dish that was a huge hit, even though I had one or two minor disappointments with it. How do I know it was a huge hit? Call it a hunch, but when conversation stops for a solid 20 minutes as people chow down and the leftovers you were counting on for lunch the next day just aren't there, I'd say it was a safe bet.
Sicilian Pork Roast with Garlic
Serves 6
3 pounds pork butt, cut into chunks
1/2 cup lemon juice (roughly 2 lemons worth)
1/2 teaspoon fennel seeds
5 cloves of garlic, chopped, plus 5 whole cloves
2 tablespoons olive oil
3 onions, cut into wedges
2 bay leaves
1/2 teaspoon oil
3 ounces bacon, chopped
1 can (15 ounces) chopped tomatoes, drained
Combine pork, lemon juice, fennel seeds, chopped and whole garlic, olive oil, onions, and bay leaves in a large baking dish. Stir well. Cover and chill for 20 minutes.
Preheat over to 350 degrees F. Sprinkle bacon over pork in baking dish
Roast pork, turing occasionally, until partially cooked, about 20 minutes
Add tomatoes to dish. Roast for 20 minutes longer. Remove bay leaves. Serve hot or at room temprature
Source: Easy Everyday Cooking Recipe Cards
Notes from the Hare
To make sure everything cooks quickly, cut the pork into 1 1/2 inch or smaller chunks. And if pork butt is too expensive, this dish works great with, say, bargin priced boneless pork spare ribs that are on sale at the grocery that week. Or at least it did for me.
You can stretch the dish a little farther by adding more vegetables. If you add in 4 quartered parsnips and 4 thickly sliced carrots when you add the tomatoes, this dish will easilly serve 8 or so.
You can prepare this dish up to a day ahead of when you need it, if you expect to be short on time. Keep it in the refridgerator, then just reheat and serve.
As listed, this makes for some nice, tender chunks of pork. If you like it a little cripsier, double the cooking times listed - 40 minutes before and after the tomatoes go in the baking dish. The extra baking time would probably also be a good way to adjust my one complaint with this dish - the bacon wasn't crispy, which is what I was personally hoping for. Mind you, no one else noticed, so it's probably just me.
You know how they say "time flies when you're having fun?" Turns out time just flies. Having fun isn't a requirement. But as Ox said earlier this week, we are indeed back - for the mpoment, I believe we'll be sticking with one post a week from me with a recipes or two (or three or four or...), just to get our respective heads back in order.
Today, it's a dish that was a huge hit, even though I had one or two minor disappointments with it. How do I know it was a huge hit? Call it a hunch, but when conversation stops for a solid 20 minutes as people chow down and the leftovers you were counting on for lunch the next day just aren't there, I'd say it was a safe bet.
Sicilian Pork Roast with Garlic
Serves 6
3 pounds pork butt, cut into chunks
1/2 cup lemon juice (roughly 2 lemons worth)
1/2 teaspoon fennel seeds
5 cloves of garlic, chopped, plus 5 whole cloves
2 tablespoons olive oil
3 onions, cut into wedges
2 bay leaves
1/2 teaspoon oil
3 ounces bacon, chopped
1 can (15 ounces) chopped tomatoes, drained
Combine pork, lemon juice, fennel seeds, chopped and whole garlic, olive oil, onions, and bay leaves in a large baking dish. Stir well. Cover and chill for 20 minutes.
Preheat over to 350 degrees F. Sprinkle bacon over pork in baking dish
Roast pork, turing occasionally, until partially cooked, about 20 minutes
Add tomatoes to dish. Roast for 20 minutes longer. Remove bay leaves. Serve hot or at room temprature
Source: Easy Everyday Cooking Recipe Cards
Notes from the Hare
To make sure everything cooks quickly, cut the pork into 1 1/2 inch or smaller chunks. And if pork butt is too expensive, this dish works great with, say, bargin priced boneless pork spare ribs that are on sale at the grocery that week. Or at least it did for me.
You can stretch the dish a little farther by adding more vegetables. If you add in 4 quartered parsnips and 4 thickly sliced carrots when you add the tomatoes, this dish will easilly serve 8 or so.
You can prepare this dish up to a day ahead of when you need it, if you expect to be short on time. Keep it in the refridgerator, then just reheat and serve.
As listed, this makes for some nice, tender chunks of pork. If you like it a little cripsier, double the cooking times listed - 40 minutes before and after the tomatoes go in the baking dish. The extra baking time would probably also be a good way to adjust my one complaint with this dish - the bacon wasn't crispy, which is what I was personally hoping for. Mind you, no one else noticed, so it's probably just me.
Monday, August 16, 2010
There Is A New Food Network Star!
Any who, Sunday FoodNetwork chose the next Food Network star. Her name is Aarti Sequeira and her show is going to be on Indian themed food! I love Indian food personally and would love to put Indian flavors into some of my food but don't know how to get it there so I am personally looking forward to learning how. Even though I didn't watch any of this season's Next Food Network Star's show, I am very excited about the winner that was chosen even though there is some chatter on the site and several other foodie sites that the best person wasn't chosen, but, from what I can tell, the most different person was chosen, and usually, different is good: Why would the network want to put someone else on there with a show that is similar to Guy Fieri or some of the other wonderful stars already on the network? It would seem to defeat the purpose to me.
Aarti is also a food blogger and you can click on the title above and read her own words about her win. Having a foodie blogger win also just makes my day a little brighter as well. So here's to Aarti - congratulations on your win and may your FoodNetwork adventure be a wonderful one!
Wednesday, December 03, 2008
Gugelhupf
Wow, it has been a while since me or the Hare have updated here at The Inn. According to the dates it has been practically a year! Sorry for that folks. You know how it goes with life and stuff. Things are moving ahead, though and we are really hoping to kick off with more new life to The Ox and Hare Inn, and right on schedule with Christmas just around the corner. So, without further hesitatation, here is a wonderful recipe and article from Wolfgang Puck.
LET THE HOLIDAY BAKING BEGIN!
By Wolfgang Puck, Tribune Media Services
When I was a boy, one of the ways I knew the holidays had really arrived was waking up to the smell of gugelhupf baking. That warm, sweet, spicy, yeasty, toasty aroma told my sisters, brother, and me that it was a special day, and we practically ran to the kitchen to enjoy it straight from the oven with hot chocolate.
Both my mother and grandmother excelled at making this special bread. They would mix and knead the rich egg-and-butter, yeast-leavened dough by hand, let it rise in a warm corner, flatten it, fill it with a mixture of raisins and nuts, and roll it up; then, they'd fill the special ring-shaped, fluted gugelhupf mold and let it rise again before baking.
Only later did I learn a little bit of the gugelhupf's history. The name comes from two Old German words for "sphere" (gugel) and "head" (hupf), which together whimsically describe the mold's and bread's turban-like shape. The name may have been inspired by the turbans central Europeans saw on Turkish soldiers during the battles that swept across the continent in the 16th and 17th centuries. I like to think that the bread's turban shape helped make it a holiday favorite because it also recalls the headdresses worn by the Three Wise Men in the Christmas story.
You can find classic gugelhupf molds in well-stocked kitchen equipment stores or online. If you can't get your hands on one, though, you can also substitute a Bundt pan or even a simple tube pan of the same size.
Making gugelhupf is easier than ever thanks to the electric stand mixers so many of us have today. They're ideal for mixing and kneading the soft, rich, sticky dough, work my mother and grandmother did by hand. (You can also use a large-capacity heavy-duty food processor fitted with its dough blade.)
Once the dough has been mixed and kneaded, all that's left to do is let it rise once, and then roll it out and fill it before letting it rise a second time in the mold. Seedless raisins are a traditional filling feature, plumped up in the cherry-flavored brandy called kirshwasser or in rum or cognac, then tossed with chopped nuts. Feel free to use any kind of nuts you like, and substitute other dried fruit such as cherries. You could even toss in some chocolate chips.
When you bake your gugelhupf, don't shortchange its time in the oven. The loaf will have the best flavor and texture when its crust turns a rich mahogany brown. Then, slice and serve it hot, warm, or cooled. If any is left over the next day, toast slices under the broiler and spread with butter and jam for an indescribably delicious holiday treat.
GUGELHUPF
Makes 1 loaf, 8 to 12 servings
DOUGH
1 cup milk
1/4 cup granulated sugar
1 ounce active dried yeast
1 pound bread flour
1 teaspoon salt
2 cage-free eggs
3 ounces unsalted butter, cut in pieces
FOR BAKING:
2 tablespoons unsalted butter, melted
1/4 cup granulated sugar
FILLING:
3 ounces unsalted butter, softened
3 ounces sugar
1 tablespoon ground cinnamon
3 ounces roasted hazelnuts, chopped
3 ounces roasted blanched almonds, chopped
3 ounces golden raisins, soaked for 30 minutes in 1/4 cup kirshwasser, then drained
Powdered sugar, for garnish
For the dough, put the milk in a small saucepan and insert a cooking thermometer. Put the pan over medium heat and bring the milk to 100 degrees F., watching the thermometer closely. Pour the milk immediately into a small mixing bowl and stir in the sugar and yeast. Set aside at warm room temperature until the yeast begins to bubble, about 15 minutes.
In the bowl of a stand mixer fitted with the paddle attachment, combine flour and salt. Using the paddle attachment of the mixer, at low speed, slowly pour in the yeast mixture. Add the eggs, 1 at a time and lastly, the butter, a few pieces at a time.
Increase the speed to medium and continue beating until the dough looks elastic and almost forms a ball that rides around on the paddle, 3 to 4 minutes. Remove the bowl, cover with plastic wrap, and leave the dough at warm room temperature to rise until doubled in volume, 45 to 60 minutes.
Generously grease the inside of a 9-inch gugelhupf mold with the melted butter. Sprinkle the butter evenly with the granulated sugar. Set aside.
Preheat the oven to 350 degrees F.
Transfer the risen dough to a lightly floured work surface. With a lightly floured rolling pin, roll out the dough to form a 12-by-16-inch rectangle 1/4 inch thick.
To fill the dough, spread the softened butter evenly over its surface. In a small bowl, stir together the sugar and cinnamon, and sprinkle it evenly over the dough. Finally, sprinkle with the chopped hazelnuts and almonds and the drained raisins. Starting at one long edge, roll up the dough to form a compact log. Bend the log to fit it inside the prepared gugelhupf mold. Cover with a clean, damp kitchen towel and leave at warm room temperature until the dough has doubled, 45 to 60 minutes.
Bake the gugelhupf until its top is well risen a deep golden brown, 50 to 60 minutes. Transfer the gugelhupf mold to a wire rack and leave it to cool for 10 minutes. Then, place the rack on top of the mold and, holding the rack and mold securely together with potholders, invert them and lift off the mold to remove the gugelhupf.
Spoon the powdered sugar into a small, fine-meshed sieve and, holding it over the gugelhupf, gently tap its side to dust the gugelhupf. Serve warm or at room temperature, cut into wedges.
(c) 2008 WOLFGANG PUCK WORLDWIDE, INC. DISTRIBUTED BY TRIBUNE MEDIA SERVICES, INC.
Wednesday, January 10, 2007
Five Spice Apples
I say this particular recipe some time ago on an episode of East Meets West with Ming Tsai as part of an entire menu. I need to track down some specific ingredients before I can try the other two dishes, but this one I put together as part of the New Year’s Day dinner I prepared. It made for a tasty side dish – and makes me want to try out the rest of the menu with it a little sooner.
Five Spice Apples
Serves 4
2 tablespoons canola oil
1 small red onion, cut into 1/4-inch dice
1 1/2 teaspoons five-spice powder
1 tablespoon brown sugar, packed
2 Granny Smith apples, peeled, cored, and cut into 1/4-inch dice
1 cup apple juice
Salt and freshly ground black pepper
1 tablespoon butter
Heat a medium skillet over medium heat. Add the oil and swirl to coat the bottom of the pan. When the oil shimmers, add the onion and saute, stirring, until brown, about 8 to 10 minutes.
Add the five-spice powder, brown sugar, apples, and juice. Stir, season with salt and pepper to taste, and cook until the liquid is reduced by half, about 12 minutes. The apples should retain their shape and some liquid should remain in the pan; do not overcook. Stir in the butter and correct the seasonings. Serve warm.
Five Spice Apples
Serves 4
2 tablespoons canola oil
1 small red onion, cut into 1/4-inch dice
1 1/2 teaspoons five-spice powder
1 tablespoon brown sugar, packed
2 Granny Smith apples, peeled, cored, and cut into 1/4-inch dice
1 cup apple juice
Salt and freshly ground black pepper
1 tablespoon butter
Heat a medium skillet over medium heat. Add the oil and swirl to coat the bottom of the pan. When the oil shimmers, add the onion and saute, stirring, until brown, about 8 to 10 minutes.
Add the five-spice powder, brown sugar, apples, and juice. Stir, season with salt and pepper to taste, and cook until the liquid is reduced by half, about 12 minutes. The apples should retain their shape and some liquid should remain in the pan; do not overcook. Stir in the butter and correct the seasonings. Serve warm.
Monday, December 18, 2006
Something Quite Cute
MERRY CHRISTMAS ALL!
Yes, it is OX. No, I have not been around in quite a while, and I humbly appologize for that - Hare was quite right when he said I have been sick off and on for a good while, and now, well, I am feeling much, much better. I am not quite well, yet, but I will be. So, here is something cute, and it actually sounds quite wonderful to make!
Yes, it is OX. No, I have not been around in quite a while, and I humbly appologize for that - Hare was quite right when he said I have been sick off and on for a good while, and now, well, I am feeling much, much better. I am not quite well, yet, but I will be. So, here is something cute, and it actually sounds quite wonderful to make!
Tuesday, December 12, 2006
Sweet Treats
It has been quite a long time since anything new was posted here at the end – part laziness and part hectic times in the office for my part, I assure you, although Ox has been sick off and on for a while now. But she is feeling better, and I m considerably less busy and less lazy.
And we bring cookies – a basic recipe and 4 variations – to help celebrate the Christmas season.
Basic Butter Cookies
Makes 3 to 4 dozen
2 cups all purpose flour
½ teaspoon baking powder
½ teaspoon salt
¾ cup unsalted butter, softened
1 cup sugar
1 large egg
½ teaspoon vanilla
Coarse red or green sugar
Preheat the oven to 375 degrees F
Whisk together the flour, baking powder, and salt in a small bowl.
Beat the butter and the sugar in a large bowl until pale and fluffy, roughly 3 minutes. Beat in the egg and the vanilla. Reduce speed and beat in the dry ingredients just until combined.
Using 1 tablespoon for each cookie, form the dough into balls. Roll the balls in the sugar, and arrange 2 inches apart on a cookie sheet. Bake until edges are golden, about 12 to 15 minutes. Cool on sheets for 2 minutes, then transfer to racks to complete cooling.
Variation #1: Holly Jolly Cutouts (makes 3 to 4 dozen)
1 batch of Basic Butter Cookie Dough
Decorating Icing and sprinkles as desired.
Form the prepared dough into two 6 inch disks. Wrap in plastic and refrigerate until firm – at least 1 hour, but not more than 3 days.
Preheat the oven to 375 degrees F.
Working with one disk of dough at a time and leaving the other in the fridge, roll the dough to ¼ inch thickness on a lightly floured surface (or use powdered sugar instead of flour – sweeter that way). Cut out cookies and transfer to baking sheets. Refrigerate the baking sheets for 20 to 30 minutes.
Bake cookies 8 to 10 minutes. Transfer to racks to cool completely.
Gather the scraps of the dough and shill until firm enough to re-roll. Make additional cookies with scraps, but do not re-roll more than once.
Decorate the cooled cookies as desired.
(Alternate Baking Method: Roll the dough into a 2 inch diameter log and chill until firm. Cut into 1/8 inch thick rounds and bake for 8 to 10 minutes. Drizzle with melted chocolate, or sprinkle with sugar before baking.)
Variation #2: Chocolate Peppermint Cookies (makes 4 to 5 dozen)
10 ounces good quality bittersweet or semisweet chocolate, chopped
½ cup unsweetened cocoa powder
½ teaspoon baking soda
1½ teaspoon mint extract
1 batch Basic Butter Cookie Dough
Coarse sugar
Melt the chocolate in the top of a double boiler or in the microwave, stirring until melted and smooth. Cool.
Mix chocolate, cocoa powder, soda, and mint extract into the dough (the dough will be stiff) Form into a log and roll in sugar. Refrigerate until firm.
Preheat the oven to 375 degrees F.
Cut dough into ½ inch thick rounds and arrange on baking sheet. If it crumbles, just press the cookie back together and place it on the baking sheet.
Bake until firm, about 10 minutes. Cool on racks.
Variation #3: Pecan Caramel Diamonds (makes about 2 dozen)
1 batch Basic Butter Cookie Dough
1 cup caramel ice cream topping
2 cops toasted pecans, coarsely chopped
Preheat the oven to 375 degrees. Grease a 13x9 inch baking pan. Line the pan with foil, leaving a 2 inch overhang on both ends. Grease the foil.
Press the dough evenly onto the bottom of the baking pan, using plastic wrap to keep the dough from sticking to fingers. Chill for 20 minutes.
Bake crust until golden brown, about 20 minutes. Transfer pan to rack and cool for 20 minutes.
Heat the caramel topping in a small saucepan over low heat until melted. Stir in pecans. Spread topping over crust. Bake until bubbling, about 20 minutes. Cool completely in pan on rack.
Use the foil to lift cookie from pan and cut into diamonds.
Variation #4: Super Lemon Sandwich Cookies (makes about 6 dozen)
1 batch Basic Butter Cookie Dough
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
1½ cups confectioner’s sugar
1 cup purchased lemon curd (available in the jelly aisle at gourmet food stores and many supermarkets)
Stir lemon juice and zest into cookie dough. Form dough into 2 disks. Wrap in plastic and refrigerate for at least 4 hours, but no more than 3 days.
Preheat over to 375 degrees F.
Working with 1 disk at a time and leaving the other in the fridge, roll the dough out on a lightly floured (or powdered sugared) surface to ¼ inch thickness. Using a 2-inch round cookie cutter, cut out as many cookies as possible.
Arrange cookies on baking sheets. Bake 8 to 10 minutes. While they are still warm, dredge them in some of the confectioners sugar.
Repeat rolling, cutting, baking, and dredging with remaining disk.
When cookies have cooled, spread ¼ teaspoon lemon curd on half of the cookies and top with the remaining cookies. Dust with confectioners’ sugar.
And we bring cookies – a basic recipe and 4 variations – to help celebrate the Christmas season.
Basic Butter Cookies
Makes 3 to 4 dozen
2 cups all purpose flour
½ teaspoon baking powder
½ teaspoon salt
¾ cup unsalted butter, softened
1 cup sugar
1 large egg
½ teaspoon vanilla
Coarse red or green sugar
Preheat the oven to 375 degrees F
Whisk together the flour, baking powder, and salt in a small bowl.
Beat the butter and the sugar in a large bowl until pale and fluffy, roughly 3 minutes. Beat in the egg and the vanilla. Reduce speed and beat in the dry ingredients just until combined.
Using 1 tablespoon for each cookie, form the dough into balls. Roll the balls in the sugar, and arrange 2 inches apart on a cookie sheet. Bake until edges are golden, about 12 to 15 minutes. Cool on sheets for 2 minutes, then transfer to racks to complete cooling.
Variation #1: Holly Jolly Cutouts (makes 3 to 4 dozen)
1 batch of Basic Butter Cookie Dough
Decorating Icing and sprinkles as desired.
Form the prepared dough into two 6 inch disks. Wrap in plastic and refrigerate until firm – at least 1 hour, but not more than 3 days.
Preheat the oven to 375 degrees F.
Working with one disk of dough at a time and leaving the other in the fridge, roll the dough to ¼ inch thickness on a lightly floured surface (or use powdered sugar instead of flour – sweeter that way). Cut out cookies and transfer to baking sheets. Refrigerate the baking sheets for 20 to 30 minutes.
Bake cookies 8 to 10 minutes. Transfer to racks to cool completely.
Gather the scraps of the dough and shill until firm enough to re-roll. Make additional cookies with scraps, but do not re-roll more than once.
Decorate the cooled cookies as desired.
(Alternate Baking Method: Roll the dough into a 2 inch diameter log and chill until firm. Cut into 1/8 inch thick rounds and bake for 8 to 10 minutes. Drizzle with melted chocolate, or sprinkle with sugar before baking.)
Variation #2: Chocolate Peppermint Cookies (makes 4 to 5 dozen)
10 ounces good quality bittersweet or semisweet chocolate, chopped
½ cup unsweetened cocoa powder
½ teaspoon baking soda
1½ teaspoon mint extract
1 batch Basic Butter Cookie Dough
Coarse sugar
Melt the chocolate in the top of a double boiler or in the microwave, stirring until melted and smooth. Cool.
Mix chocolate, cocoa powder, soda, and mint extract into the dough (the dough will be stiff) Form into a log and roll in sugar. Refrigerate until firm.
Preheat the oven to 375 degrees F.
Cut dough into ½ inch thick rounds and arrange on baking sheet. If it crumbles, just press the cookie back together and place it on the baking sheet.
Bake until firm, about 10 minutes. Cool on racks.
Variation #3: Pecan Caramel Diamonds (makes about 2 dozen)
1 batch Basic Butter Cookie Dough
1 cup caramel ice cream topping
2 cops toasted pecans, coarsely chopped
Preheat the oven to 375 degrees. Grease a 13x9 inch baking pan. Line the pan with foil, leaving a 2 inch overhang on both ends. Grease the foil.
Press the dough evenly onto the bottom of the baking pan, using plastic wrap to keep the dough from sticking to fingers. Chill for 20 minutes.
Bake crust until golden brown, about 20 minutes. Transfer pan to rack and cool for 20 minutes.
Heat the caramel topping in a small saucepan over low heat until melted. Stir in pecans. Spread topping over crust. Bake until bubbling, about 20 minutes. Cool completely in pan on rack.
Use the foil to lift cookie from pan and cut into diamonds.
Variation #4: Super Lemon Sandwich Cookies (makes about 6 dozen)
1 batch Basic Butter Cookie Dough
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
1½ cups confectioner’s sugar
1 cup purchased lemon curd (available in the jelly aisle at gourmet food stores and many supermarkets)
Stir lemon juice and zest into cookie dough. Form dough into 2 disks. Wrap in plastic and refrigerate for at least 4 hours, but no more than 3 days.
Preheat over to 375 degrees F.
Working with 1 disk at a time and leaving the other in the fridge, roll the dough out on a lightly floured (or powdered sugared) surface to ¼ inch thickness. Using a 2-inch round cookie cutter, cut out as many cookies as possible.
Arrange cookies on baking sheets. Bake 8 to 10 minutes. While they are still warm, dredge them in some of the confectioners sugar.
Repeat rolling, cutting, baking, and dredging with remaining disk.
When cookies have cooled, spread ¼ teaspoon lemon curd on half of the cookies and top with the remaining cookies. Dust with confectioners’ sugar.
Tuesday, August 29, 2006
Layered Nutmeg and Cinnamon Cake
While wandering the main library the other day, I found a book that screamed ‘pick me up.’
It’s called “Learn to Cook: Classic Asian Cakes and Desserts.” I picked it up mainly because I was curious to see what kinds of desserts it would include. I’ve got a serious sweet tooth, no mistake about that – dessert is probably the best way to introduce me to a new flavor of food.
Among the many flavorful recipes I found this one, a relatively simple cake that requires just a little more patience than most I’ve seen, but sounds very tasty indeed.
Layered Cinnamon and Nutmeg Cake
Serves 4
½ cup sugar
5 egg yolks
3 ½ ounces flour, sifted
1 ½ cups thick coconut milk
3 tablespoons melted butter
½ cup freshly grated nutmeg
½ cup cinnamon powder
Beat the sugar and the egg yolks together until the sugar dissolves completely, then stir in the flour. Gradually stir in the thick coconut milk, mixing to combine thoroughly
Dip a brush in the melted butter and paint the sides of a small, deep cake pan about 6 inches in diameter, or a loaf tin about 7x3 inches. Pour in 2-3 ladles of batter to make a thin layer about ¼ inch thick.
Sprinkle the top with 2 teaspoons each of grated nutmeg and cinnamon. Set the cake tin inside a baking dish of hot water and bake in a 350 degree F oven until just set, about 5 minutes. Remove the cake tin from the oven and brush the top of the cooked layer with melted butter. Pour in more batter to make another thin layer and sprinkle with nutmeg and cinnamon. Return to the oven and cook until set.
Repeat until the batter is all used (should be 12 thin layers), brushing the top of each newly cooked layer with butter before adding batter and spices.
When the last layer has cooked, remove from the oven and set aside to cool in the cake pan. When cool, loose the edges with a knife and turn the cake upside down onto a serving dish. Serve chilled with a scoop of vanilla ice cream, if desired.
Source: Learn to Cook: Classic Asian Cakes and Desserts, © 2004 Periplus Editions
Notes from the Hare
One manner of getting thick coconut milk is to grate the flesh of 1 coconut (which should yield about 3 cups of grated coconut) and adding 1 cup of water to it. Knead thoroughly a few times, then either squeeze it firmly in your fist or strain it through muslin or cheesecloth.
Slightly simpler would be to get a can of coconut milk and mix it with water in a 1:1 ratio. If the canned milk has oil floating on top, it’s gone bad. If there is a semi solid mass on top, that’s fine – coconut milk tends to separate, so this can just be mixed back into the milk.
Finally, while the recipe specifically calls for cinnamon and nutmeg, I can’t help but wonder how this would taste if made with five spice powder…
It’s called “Learn to Cook: Classic Asian Cakes and Desserts.” I picked it up mainly because I was curious to see what kinds of desserts it would include. I’ve got a serious sweet tooth, no mistake about that – dessert is probably the best way to introduce me to a new flavor of food.
Among the many flavorful recipes I found this one, a relatively simple cake that requires just a little more patience than most I’ve seen, but sounds very tasty indeed.
Layered Cinnamon and Nutmeg Cake
Serves 4
½ cup sugar
5 egg yolks
3 ½ ounces flour, sifted
1 ½ cups thick coconut milk
3 tablespoons melted butter
½ cup freshly grated nutmeg
½ cup cinnamon powder
Beat the sugar and the egg yolks together until the sugar dissolves completely, then stir in the flour. Gradually stir in the thick coconut milk, mixing to combine thoroughly
Dip a brush in the melted butter and paint the sides of a small, deep cake pan about 6 inches in diameter, or a loaf tin about 7x3 inches. Pour in 2-3 ladles of batter to make a thin layer about ¼ inch thick.
Sprinkle the top with 2 teaspoons each of grated nutmeg and cinnamon. Set the cake tin inside a baking dish of hot water and bake in a 350 degree F oven until just set, about 5 minutes. Remove the cake tin from the oven and brush the top of the cooked layer with melted butter. Pour in more batter to make another thin layer and sprinkle with nutmeg and cinnamon. Return to the oven and cook until set.
Repeat until the batter is all used (should be 12 thin layers), brushing the top of each newly cooked layer with butter before adding batter and spices.
When the last layer has cooked, remove from the oven and set aside to cool in the cake pan. When cool, loose the edges with a knife and turn the cake upside down onto a serving dish. Serve chilled with a scoop of vanilla ice cream, if desired.
Source: Learn to Cook: Classic Asian Cakes and Desserts, © 2004 Periplus Editions
Notes from the Hare
One manner of getting thick coconut milk is to grate the flesh of 1 coconut (which should yield about 3 cups of grated coconut) and adding 1 cup of water to it. Knead thoroughly a few times, then either squeeze it firmly in your fist or strain it through muslin or cheesecloth.
Slightly simpler would be to get a can of coconut milk and mix it with water in a 1:1 ratio. If the canned milk has oil floating on top, it’s gone bad. If there is a semi solid mass on top, that’s fine – coconut milk tends to separate, so this can just be mixed back into the milk.
Finally, while the recipe specifically calls for cinnamon and nutmeg, I can’t help but wonder how this would taste if made with five spice powder…
Friday, July 21, 2006
Some side dishes
Here’s a selection of side dish salad recipes I found while wandering around on MSN.Com.
Marinated Vegetable Salad
Serves 6 to 8 as a side dish
2 medium tomatoes or 4 Roma tomatoes
1 medium green sweet pepper
1 small zucchini or yellow summer squash, thinly sliced (1-1/4 cups)
1/4 cup thinly sliced red onion
2 tablespoons snipped fresh parsley
2 tablespoons olive oil
2 tablespoons balsamic or wine vinegar
2 tablespoons water
1 tablespoon snipped fresh thyme or basil or 1 teaspoon dried thyme or basil, crushed
1 clove garlic, minced
Cut tomatoes into wedges. Cut sweet pepper into small squares. Combine tomatoes, sweet pepper, zucchini, onion, and parsley; set aside.
For dressing, in a screw-top jar, combine oil, vinegar, water, thyme, and garlic. Cover; shake well. Pour over vegetable mixture. Toss lightly to coat.
Let mixture stand at room temperature 30 to 60 minutes, stirring occasionally. (Or, refrigerate, covered, for at least 4 hours or up to 24 hours, stirring once or twice. Let stand at room temperature about 30 minutes before serving.) Serve with a slotted spoon.
Garden and Grain Salad
Serves 6
Dijon Dressing (see recipe below)
2 cups water
1/4 teaspoon salt
1/2 cup dry lentils, rinsed and drained
1 cup water
1/4 teaspoon salt
1/2 cup uncooked basmati rice or long-grain rice
1 medium carrot, chopped (1/2 cup)
1 medium stalk celery, sliced (1/2 cup)
1/4 seedless cucumber, chopped (1/2 cup)
1/2 red sweet pepper, coarsely chopped (1/3 cup)
1/2 yellow or green sweet pepper, coarsely chopped (1/3 cup)
3 large radishes, chopped (1/4 cup)
2 green onions, chopped (1/4 cup)
1/2 cup crumbled feta cheese (2 oz.) (optional)
Celery leaves (optional)
Prepare the Dijon Dressing as directed and set aside.
For salad, in a medium saucepan, heat the 2 cups water and 1-1/4 teaspoon salt to boiling. Stir in lentils. Return to boiling. Reduce heat. Cover and simmer mixture for about 25 minutes or until lentils are tender, but not soft. Drain well. Spoon the lentils into a large bowl; set them aside to cool.
In a medium saucepan, combine the 1 cup water and the 1/4 teaspoon salt. Heat to boiling. Stir in rice. Return to boiling. Reduce the heat. Cover and simmer the rice mixture over medium-low heat for about 12 minutes or until tender and liquid is absorbed. Let stand 3 minutes; add to lentils in bowl. Cool.
Stir in carrot, celery, cucumber, red and green sweet peppers, radishes, and green onions. Add dressing; toss salad gently to coat. Serve at room temperature. Sprinkle with feta cheese and garnish with celery leaves, if you like. Makes 6 servings.
Dijon Dressing
In a blender container, combine 1/4 cup olive oil, 2 tablespoons lemon juice, 2 tablespoons Dijon-style mustard, 1 clove garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover and blend till mixture is smooth.
Minted Wild Rice Salad
Serves 12
1 cup uncooked wild rice, rinsed and drained
1-1/2 cups chopped tomatoes
1 cup chopped yellow, green, or red sweet pepper
1 cup chopped green onions
2/3 cup golden raisins or dried cherries
2/3 cup chopped pecans, toasted
1/2 cup snipped fresh mint
1/3 cup olive oil
1/3 cup lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
Cook wild rice according to package directions; drain and cool.
In a large bowl combine cooled rice, tomatoes, sweet pepper, green onions, raisins, pecans, and mint; set aside.
In a small bowl combine olive oil, lemon juice, salt, and pepper; mix well. Pour over wild rice mixture, tossing to coat. Cover and chill for 2 to 8 hours.
To Tote: Transport in an insulated cooler with ice packs.
Sweet Potato Salad
Serves 8 as a side dish
1/2 teaspoon cooking oil
3 pounds sweet potatoes, peeled and cut into 1-inch cubes
Salt and black pepper
1/4 cup salad oil
2 tablespoons cider vinegar
2 tablespoons pure maple syrup or maple-flavored syrup
2 tablespoons Dijon-style mustard
1 tablespoon snipped fresh parsley
To roast potatoes: Brush a 15x10x1-inch baking pan with the cooking oil. Arrange the sweet potatoes in a single layer in the pan. Sprinkle with salt and pepper. Roast potatoes in a 425 degree F oven for 25 to 30 minutes or until tender. Remove pan from oven; let cool on a wire rack.
For dressing: In a bowl, whisk together the salad oil, vinegar, maple syrup, and Dijon-style mustard.
Transfer sweet potatoes to a bowl. Sprinkle with parsley. Pour dressing over all. Toss gently to combine. Serve at room temperature.
Italian Basil, Tomato, and Pasta Salad
Serves 16
1/2 cup red wine vinegar
2 tablespoons Dijon-style mustard
1/4 teaspoon black pepper
2 cloves garlic, minced
1/2 cup olive oil
1/2 cup slivered fresh basil
8 ounces dried pasta (such as rotini, bow ties, shells, cavatelli, or penne)
2 9-ounce packages frozen cut green beans
6 medium tomatoes, cut into thin wedges
1 cup sliced pitted kalamata olives or ripe olives
2 cups loosely packed fresh basil leaves
3/4 cup (3 oz.) finely shredded Parmesan cheese
3 tablespoons snipped fresh parsley
For dressing: In a small bowl whisk together vinegar, mustard, pepper, and garlic. Gradually whisk in oil. Stir in the slivered basil. Set dressing aside.
Cook pasta according to package directions; drain. Rinse with cold water; drain again.
Meanwhile, in a large saucepan cook frozen beans according to package directions; drain. Rinse with cold water; drain again.
Toss one-third of the dressing with the cooked pasta; place pasta in the bottom of a very large salad bowl. Layer ingredients on top of the pasta in the following order: cooked green beans, tomatoes, and olives. Top with remaining dressing. Sprinkle with the basil leaves, the Parmesan cheese, and parsley. Cover and chill for 4 to 24 hours. To serve, toss lightly to combine.
To Tote: Transport in an insulated cooler with ice packs.
Marinated Vegetable Salad
Serves 6 to 8 as a side dish
2 medium tomatoes or 4 Roma tomatoes
1 medium green sweet pepper
1 small zucchini or yellow summer squash, thinly sliced (1-1/4 cups)
1/4 cup thinly sliced red onion
2 tablespoons snipped fresh parsley
2 tablespoons olive oil
2 tablespoons balsamic or wine vinegar
2 tablespoons water
1 tablespoon snipped fresh thyme or basil or 1 teaspoon dried thyme or basil, crushed
1 clove garlic, minced
Cut tomatoes into wedges. Cut sweet pepper into small squares. Combine tomatoes, sweet pepper, zucchini, onion, and parsley; set aside.
For dressing, in a screw-top jar, combine oil, vinegar, water, thyme, and garlic. Cover; shake well. Pour over vegetable mixture. Toss lightly to coat.
Let mixture stand at room temperature 30 to 60 minutes, stirring occasionally. (Or, refrigerate, covered, for at least 4 hours or up to 24 hours, stirring once or twice. Let stand at room temperature about 30 minutes before serving.) Serve with a slotted spoon.
Garden and Grain Salad
Serves 6
Dijon Dressing (see recipe below)
2 cups water
1/4 teaspoon salt
1/2 cup dry lentils, rinsed and drained
1 cup water
1/4 teaspoon salt
1/2 cup uncooked basmati rice or long-grain rice
1 medium carrot, chopped (1/2 cup)
1 medium stalk celery, sliced (1/2 cup)
1/4 seedless cucumber, chopped (1/2 cup)
1/2 red sweet pepper, coarsely chopped (1/3 cup)
1/2 yellow or green sweet pepper, coarsely chopped (1/3 cup)
3 large radishes, chopped (1/4 cup)
2 green onions, chopped (1/4 cup)
1/2 cup crumbled feta cheese (2 oz.) (optional)
Celery leaves (optional)
Prepare the Dijon Dressing as directed and set aside.
For salad, in a medium saucepan, heat the 2 cups water and 1-1/4 teaspoon salt to boiling. Stir in lentils. Return to boiling. Reduce heat. Cover and simmer mixture for about 25 minutes or until lentils are tender, but not soft. Drain well. Spoon the lentils into a large bowl; set them aside to cool.
In a medium saucepan, combine the 1 cup water and the 1/4 teaspoon salt. Heat to boiling. Stir in rice. Return to boiling. Reduce the heat. Cover and simmer the rice mixture over medium-low heat for about 12 minutes or until tender and liquid is absorbed. Let stand 3 minutes; add to lentils in bowl. Cool.
Stir in carrot, celery, cucumber, red and green sweet peppers, radishes, and green onions. Add dressing; toss salad gently to coat. Serve at room temperature. Sprinkle with feta cheese and garnish with celery leaves, if you like. Makes 6 servings.
Dijon Dressing
In a blender container, combine 1/4 cup olive oil, 2 tablespoons lemon juice, 2 tablespoons Dijon-style mustard, 1 clove garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover and blend till mixture is smooth.
Minted Wild Rice Salad
Serves 12
1 cup uncooked wild rice, rinsed and drained
1-1/2 cups chopped tomatoes
1 cup chopped yellow, green, or red sweet pepper
1 cup chopped green onions
2/3 cup golden raisins or dried cherries
2/3 cup chopped pecans, toasted
1/2 cup snipped fresh mint
1/3 cup olive oil
1/3 cup lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
Cook wild rice according to package directions; drain and cool.
In a large bowl combine cooled rice, tomatoes, sweet pepper, green onions, raisins, pecans, and mint; set aside.
In a small bowl combine olive oil, lemon juice, salt, and pepper; mix well. Pour over wild rice mixture, tossing to coat. Cover and chill for 2 to 8 hours.
To Tote: Transport in an insulated cooler with ice packs.
Sweet Potato Salad
Serves 8 as a side dish
1/2 teaspoon cooking oil
3 pounds sweet potatoes, peeled and cut into 1-inch cubes
Salt and black pepper
1/4 cup salad oil
2 tablespoons cider vinegar
2 tablespoons pure maple syrup or maple-flavored syrup
2 tablespoons Dijon-style mustard
1 tablespoon snipped fresh parsley
To roast potatoes: Brush a 15x10x1-inch baking pan with the cooking oil. Arrange the sweet potatoes in a single layer in the pan. Sprinkle with salt and pepper. Roast potatoes in a 425 degree F oven for 25 to 30 minutes or until tender. Remove pan from oven; let cool on a wire rack.
For dressing: In a bowl, whisk together the salad oil, vinegar, maple syrup, and Dijon-style mustard.
Transfer sweet potatoes to a bowl. Sprinkle with parsley. Pour dressing over all. Toss gently to combine. Serve at room temperature.
Italian Basil, Tomato, and Pasta Salad
Serves 16
1/2 cup red wine vinegar
2 tablespoons Dijon-style mustard
1/4 teaspoon black pepper
2 cloves garlic, minced
1/2 cup olive oil
1/2 cup slivered fresh basil
8 ounces dried pasta (such as rotini, bow ties, shells, cavatelli, or penne)
2 9-ounce packages frozen cut green beans
6 medium tomatoes, cut into thin wedges
1 cup sliced pitted kalamata olives or ripe olives
2 cups loosely packed fresh basil leaves
3/4 cup (3 oz.) finely shredded Parmesan cheese
3 tablespoons snipped fresh parsley
For dressing: In a small bowl whisk together vinegar, mustard, pepper, and garlic. Gradually whisk in oil. Stir in the slivered basil. Set dressing aside.
Cook pasta according to package directions; drain. Rinse with cold water; drain again.
Meanwhile, in a large saucepan cook frozen beans according to package directions; drain. Rinse with cold water; drain again.
Toss one-third of the dressing with the cooked pasta; place pasta in the bottom of a very large salad bowl. Layer ingredients on top of the pasta in the following order: cooked green beans, tomatoes, and olives. Top with remaining dressing. Sprinkle with the basil leaves, the Parmesan cheese, and parsley. Cover and chill for 4 to 24 hours. To serve, toss lightly to combine.
To Tote: Transport in an insulated cooler with ice packs.
Tuesday, July 04, 2006
Chicken Experiment
I played around with some chicken today, with OK results.
I found this cranberry mustard at Meijer's yesterday, so I made a sauce / glaze for some chicken by mixing the cranberry mustard with a little orange juice (I'd guess 1/3 cup of the cranberry mustard to 1.4 cup of OJ) and added some Italian seasoning to it (a few generous shakes). This I poured over the chicken and baked for 30 minutes at 350 degrees F.
I forgot to baste, so the glaze didn't cover the chicken as well as I would have liked, but other than that it was relatively tasty. I'll probably play with this a little more later in the week – in my head I see something thicker on the chicken, so I probably need to adjust my proportions a bit. Less OJ perhaps. Possibly different spices as well – the Italian didn't really match up well with the rest of it. Or possibly I need a different liquid to thin the mustard a bit. Soy sauce maybe?
Suggestions are welcome.
I found this cranberry mustard at Meijer's yesterday, so I made a sauce / glaze for some chicken by mixing the cranberry mustard with a little orange juice (I'd guess 1/3 cup of the cranberry mustard to 1.4 cup of OJ) and added some Italian seasoning to it (a few generous shakes). This I poured over the chicken and baked for 30 minutes at 350 degrees F.
I forgot to baste, so the glaze didn't cover the chicken as well as I would have liked, but other than that it was relatively tasty. I'll probably play with this a little more later in the week – in my head I see something thicker on the chicken, so I probably need to adjust my proportions a bit. Less OJ perhaps. Possibly different spices as well – the Italian didn't really match up well with the rest of it. Or possibly I need a different liquid to thin the mustard a bit. Soy sauce maybe?
Suggestions are welcome.
Tuesday, June 27, 2006
Garlic Potato Balls
Here’s one from the department of quick and tasty side dishes
Garlic Potato Balls
Serves 2
1 tablespoon butter of margarine
1 can (15 ounces) small white potatoes, drained
¼ teaspoon garlic salt
½ teaspoon minced fresh parsley
In a skillet, melt the butter over medium heat. Add potatoes and sprinkle with garlic salt. Cook and stir for 15 to 20 minutes or until golden brown. Sprinkle with parsley
Source: Cooking for One or Two, © 2003 Taste of Home Books
Garlic Potato Balls
Serves 2
1 tablespoon butter of margarine
1 can (15 ounces) small white potatoes, drained
¼ teaspoon garlic salt
½ teaspoon minced fresh parsley
In a skillet, melt the butter over medium heat. Add potatoes and sprinkle with garlic salt. Cook and stir for 15 to 20 minutes or until golden brown. Sprinkle with parsley
Source: Cooking for One or Two, © 2003 Taste of Home Books
Friday, June 23, 2006
Orange Glazed Chicken
I made this the other night, and found it delicious, so I thought it would be good to pass it along.
Orange Glazed Chicken
Serves 1
1 tablespoon all purpose flour
½ teaspoon salt
½ teaspoon pepper
1 boneless skinless chicken breast half
2 teaspoons vegetable oil
½ teaspoon orange marmalade
½ cup orange juice
Dash of ground nutmeg
Combine the flour, salt, and pepper and coat the chicken breast in it. In a skillet, heat the oil on medium: brown the chicken on both sides. Spread marmalade on top of chicken and sprinkle with nutmeg. Add orange juice and simmer for 10-15 minutes, or until chicken juices run clear.
Source: Cooking for One or Two, copyright © 2003 Taste of Home Books
Notes from the Hare:
I substituted five spice powder for the nutmeg, since I kind of forgot I didn't have any nutmeg.
Orange Glazed Chicken
Serves 1
1 tablespoon all purpose flour
½ teaspoon salt
½ teaspoon pepper
1 boneless skinless chicken breast half
2 teaspoons vegetable oil
½ teaspoon orange marmalade
½ cup orange juice
Dash of ground nutmeg
Combine the flour, salt, and pepper and coat the chicken breast in it. In a skillet, heat the oil on medium: brown the chicken on both sides. Spread marmalade on top of chicken and sprinkle with nutmeg. Add orange juice and simmer for 10-15 minutes, or until chicken juices run clear.
Source: Cooking for One or Two, copyright © 2003 Taste of Home Books
Notes from the Hare:
I substituted five spice powder for the nutmeg, since I kind of forgot I didn't have any nutmeg.
Pork Tenderloin on Roasted Red Pepper-Tomato Sauce with Pasta, Sugar Snap Salad, and Cocoa-Banana Frozen Dessert
A pleasant trio of recipes today, with another coming later on once I get home and pull that particular cookbook out. All threre of these have been sitting in the inbox for a while
Pork Tenderloin Piccata on Roasted Red Pepper-Tomato Sauce with Pasta
Serves 2. Can be doubled to serve 4 or multiplied for more.
Ingredients:
For the Sauce
2 Tbl olive oil
2 Tbl garlic, diced
15-oz can diced tomatoes, undrained
2 cups roasted red peppers, rinsed
1/2 tsp red pepper flakes
For the Pork
1 pork tenderloin (fresh or thawed, approximately 1 pound)
1-1/2 cups bread crumbs (Italian) or add Italian herbs to plain bread crumbs
3/4 to 1 cup of egg substitute or 2 eggs, beaten
2 Tbl olive oil
Butter (if you want)
2 portions of pasta (This can be just about any kind--angel hair, spaghetti, linguini, or even penne, etc.)
Instructions:
In a sauce pan, put in your olive oil and your garlic. Heat on Medium High just to get the garlic bubbling and fragrant. Do not brown it.
Whiz the tomatoes and peppers in your food processor or blender until fairly smooth. Add those and the pepper flakes to the sauce pan. Cook the sauce on Medium heat about 10 to 12 minutes to reduce it and meld the flavors. You're really just heating it well.
Put on a large pot of water to make your pasta. You need to get the water boiling.
Slice the pork tenderloin into one-half inch slices. You should have about 4 slices per person from one tenderloin and then the ends. Use plastic sandwich bags to protect the meat. Place each slice inside a bag. Gently pound each slice with a meat mallet to flatten to half thickness or maybe even one-third inch thick. Be careful. You don't want to go so far as to put holes in your pork tenderloin, and tenderloin is fairly susceptible to damage. Go easy on it.
When your tenderloin slices are flattened, dip each of them in the egg on both sides and then dip each of the slices in the bread crumbs.
Heat your oil in the saute pan. (Add the butter if you want it even richer; maybe a tablespoon.) Then put the slices in on Medium Low. Brown one side on Medium High and then turn them over and cook the other side on medium low. When you turn the pork, use a flat spatula to keep the breading from falling off. Peek to see they are browned. This will all take only 5 to 7 minutes. Pork cooks pretty fast. Your tenderloins can be slightly pink in the middle if you like it that way, or you can turn off the heat and let them continue to cook until no pink remains.
While the meat is cooking you can cook your pasta. The pasta will take the longest to cook, depending on which noodle you choose and whether your pasta is fresh or dried.
To serve this dish you have a few options: If you are trying to do a lower carb thing, you can skip the pasta and just have the pork and sauce with a larger salad. Otherwise, put the pasta on the plate first, ladle on your sauce and then top with the pork. This way your breading will stay sort of crunchy.
Sugar Snap Salad
Serves 4
8 ounces sugar snap peas (2 cups), trimmed2 tablespoons white-wine vinegar2 tablespoons extra-virgin olive oil1/4 teaspoon salt1/8 teaspoon freshly ground pepper1 bunch scallions, trimmed and thinly sliced on the diagonal1/2 large red bell pepper, cut into 11/2-inch-long slivers
Cook peas in lightly salted boiling water in a medium saucepan until tender-crisp, 2 to 3 minutes. Drain and rinse under cold running water.
Whisk vinegar, oil, salt and pepper in a large bowl. Add peas, scallions and bell pepper; toss to coat. Serve within 1 hour.
Cocoa-Banana Frozen Dessert
Serves 6
4 very ripe bananas 2 tablespoons pure unsweetened cocoa powder 1 teaspoon pure vanilla extract 2 tablespoons real maple syrup
Peel the bananas and place in a blender or food processor along with the cocoa powder. Add the vanilla extract and the maple syrup.
Blend till very smooth. Pour into individual custard cups or small bowls and freeze until just frozen.
Pork Tenderloin Piccata on Roasted Red Pepper-Tomato Sauce with Pasta
Serves 2. Can be doubled to serve 4 or multiplied for more.
Ingredients:
For the Sauce
2 Tbl olive oil
2 Tbl garlic, diced
15-oz can diced tomatoes, undrained
2 cups roasted red peppers, rinsed
1/2 tsp red pepper flakes
For the Pork
1 pork tenderloin (fresh or thawed, approximately 1 pound)
1-1/2 cups bread crumbs (Italian) or add Italian herbs to plain bread crumbs
3/4 to 1 cup of egg substitute or 2 eggs, beaten
2 Tbl olive oil
Butter (if you want)
2 portions of pasta (This can be just about any kind--angel hair, spaghetti, linguini, or even penne, etc.)
Instructions:
In a sauce pan, put in your olive oil and your garlic. Heat on Medium High just to get the garlic bubbling and fragrant. Do not brown it.
Whiz the tomatoes and peppers in your food processor or blender until fairly smooth. Add those and the pepper flakes to the sauce pan. Cook the sauce on Medium heat about 10 to 12 minutes to reduce it and meld the flavors. You're really just heating it well.
Put on a large pot of water to make your pasta. You need to get the water boiling.
Slice the pork tenderloin into one-half inch slices. You should have about 4 slices per person from one tenderloin and then the ends. Use plastic sandwich bags to protect the meat. Place each slice inside a bag. Gently pound each slice with a meat mallet to flatten to half thickness or maybe even one-third inch thick. Be careful. You don't want to go so far as to put holes in your pork tenderloin, and tenderloin is fairly susceptible to damage. Go easy on it.
When your tenderloin slices are flattened, dip each of them in the egg on both sides and then dip each of the slices in the bread crumbs.
Heat your oil in the saute pan. (Add the butter if you want it even richer; maybe a tablespoon.) Then put the slices in on Medium Low. Brown one side on Medium High and then turn them over and cook the other side on medium low. When you turn the pork, use a flat spatula to keep the breading from falling off. Peek to see they are browned. This will all take only 5 to 7 minutes. Pork cooks pretty fast. Your tenderloins can be slightly pink in the middle if you like it that way, or you can turn off the heat and let them continue to cook until no pink remains.
While the meat is cooking you can cook your pasta. The pasta will take the longest to cook, depending on which noodle you choose and whether your pasta is fresh or dried.
To serve this dish you have a few options: If you are trying to do a lower carb thing, you can skip the pasta and just have the pork and sauce with a larger salad. Otherwise, put the pasta on the plate first, ladle on your sauce and then top with the pork. This way your breading will stay sort of crunchy.
Sugar Snap Salad
Serves 4
8 ounces sugar snap peas (2 cups), trimmed2 tablespoons white-wine vinegar2 tablespoons extra-virgin olive oil1/4 teaspoon salt1/8 teaspoon freshly ground pepper1 bunch scallions, trimmed and thinly sliced on the diagonal1/2 large red bell pepper, cut into 11/2-inch-long slivers
Cook peas in lightly salted boiling water in a medium saucepan until tender-crisp, 2 to 3 minutes. Drain and rinse under cold running water.
Whisk vinegar, oil, salt and pepper in a large bowl. Add peas, scallions and bell pepper; toss to coat. Serve within 1 hour.
Cocoa-Banana Frozen Dessert
Serves 6
4 very ripe bananas 2 tablespoons pure unsweetened cocoa powder 1 teaspoon pure vanilla extract 2 tablespoons real maple syrup
Peel the bananas and place in a blender or food processor along with the cocoa powder. Add the vanilla extract and the maple syrup.
Blend till very smooth. Pour into individual custard cups or small bowls and freeze until just frozen.
Friday, May 19, 2006
Quick Salsa
I found this in one of my e-mail inboxes a little while back. It's very simple to assemble and looks relatively tasty.
Put-it-on-Everything Salsa
Serves 2
4 plum tomatoes, seeded and chopped
2 scallions, minced
1 garlic clove, minced
2 tablespoons minced fresh cilantro
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
In a large bowl, combine tomatoes, scallions, garlic, cilantro, lime juice, salt, and pepper. Serve at room temperature.
Put-it-on-Everything Salsa
Serves 2
4 plum tomatoes, seeded and chopped
2 scallions, minced
1 garlic clove, minced
2 tablespoons minced fresh cilantro
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
In a large bowl, combine tomatoes, scallions, garlic, cilantro, lime juice, salt, and pepper. Serve at room temperature.
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