When did I become such a little old lady? One glass of wine with dinner and I'm falling asleep on the couch. What if I have to give up drinking? Oh my God!
Compound butter: if you haven't tried them yet, you're missing out. I baked bread today, something I love to do but don't do often enough. The exactitude required by baking does not suit my free spirit in the kitchen. Measuring stuff is sort of stifling to me. But I love fresh homemade bread, particularly with compound butter. All it is, is butter with stuff mixed in. Seriously--butter and stuff.
Compound butter is good for all kinds of things: popcorn, fish, pasta. I love bleu cheese butter on a freshly grilled steak; I love chicken breasts with chipotle butter; I love spaghetti with garlic-basil butter.
For the homemade bread, I made my favorite sweet compound butter. Let me just say that I think this would be amazing on pancakes, or waffles, or toast. There was a restaurant in Kalamazoo that we used to go to that served warm rolls with this butter, and it is so good, it is all I can do to not slather my three-year-old in this stuff. Believe me, based on his behaviour today, it would be an improvement.
Cinnamon Honey Butter
1 stick salted butter, room temperature
2 tablespoons honey
1/2 teaspoon cinnamon
Whip butter with a fork until fluffy. Mix in honey and cinnamon.
Keep cool. Will keep, tightly covered in refrigerator, for up to 2 weeks.
Saturday, May 10, 2008
Friday, May 9, 2008
May 9: Bacon, Scallion and Caramelized Onion Dip
Sunday is Mother's Day. My mother will be here for a short visit on the 23rd, and I anticipate eating well while she is here. My mother loves great, extravagant food, has a huge sweet tooth, and will eat anything. She is a lot of fun to cook for, because everything is the best thing she's ever had.
One of my favorite things that my mother makes is tuna noodle casserole, with canned cream of mushroom soup and frozen peas and buttered breadcrumbs on top. I am not going to bother with the recipe for that. It's ubiquitous and everybody's had it and either loved it or hated it, so I won't bother. Take my word, though, that my mother makes delicious tuna noodle casserole.
Instead, here is something that my mother would love. I inherited my love of dip from her. I would serve this with a variety of crackers, or maybe just eat it with a spoon alone in my living room.
Bacon, Scallion, and Caramelized Onion Dip
1/2 tablespoon unsalted butter
1/2 tablespoon vegetable oil
1/4 teaspoon table salt
1/2 teaspoon light brown sugar
1 pound onions, root end cut off, halved pole to pole, peeled, and sliced 1/4 inch thick across the grain
1/2 tablespoon water
Ground black pepper
3 slices bacon (about 3 ounces), cut into 1/4-inch pieces
2 scallions, minced
1/2 teaspoon cider vinegar
3/4 cup sour cream
1. Heat butter and oil in 12-inch nonstick skillet over high heat; when foam subsides, stir in salt and sugar. Add onions and stir to coat; cook, stirring occasionally, until onions begin to soften and release some moisture, about 5 minutes. Reduce heat to medium and cook, stirring frequently, until onions are deeply browned and slightly sticky, about 40 minutes longer. (If onions are sizzling or scorching, reduce heat. If onions are not browning after 15 to 20 minutes, raise heat.) Off heat, stir in water; season to taste with pepper. (Can be refrigerated in airtight container for up to 7 days.)
2. Fry 3 slices (about 3 ounces) bacon, in small skillet over medium heat until crisp, about 5 minutes; remove with slotted spoon to paper towel–lined plate and set aside.
3. Combine caramelized onions, cider vinegar, scallions, sour cream, and bacon in medium bowl. Season to taste with salt and pepper and serve. (Can be refrigerated in airtight container for up to 3 days.)
One of my favorite things that my mother makes is tuna noodle casserole, with canned cream of mushroom soup and frozen peas and buttered breadcrumbs on top. I am not going to bother with the recipe for that. It's ubiquitous and everybody's had it and either loved it or hated it, so I won't bother. Take my word, though, that my mother makes delicious tuna noodle casserole.
Instead, here is something that my mother would love. I inherited my love of dip from her. I would serve this with a variety of crackers, or maybe just eat it with a spoon alone in my living room.
Bacon, Scallion, and Caramelized Onion Dip
1/2 tablespoon unsalted butter
1/2 tablespoon vegetable oil
1/4 teaspoon table salt
1/2 teaspoon light brown sugar
1 pound onions, root end cut off, halved pole to pole, peeled, and sliced 1/4 inch thick across the grain
1/2 tablespoon water
Ground black pepper
3 slices bacon (about 3 ounces), cut into 1/4-inch pieces
2 scallions, minced
1/2 teaspoon cider vinegar
3/4 cup sour cream
1. Heat butter and oil in 12-inch nonstick skillet over high heat; when foam subsides, stir in salt and sugar. Add onions and stir to coat; cook, stirring occasionally, until onions begin to soften and release some moisture, about 5 minutes. Reduce heat to medium and cook, stirring frequently, until onions are deeply browned and slightly sticky, about 40 minutes longer. (If onions are sizzling or scorching, reduce heat. If onions are not browning after 15 to 20 minutes, raise heat.) Off heat, stir in water; season to taste with pepper. (Can be refrigerated in airtight container for up to 7 days.)
2. Fry 3 slices (about 3 ounces) bacon, in small skillet over medium heat until crisp, about 5 minutes; remove with slotted spoon to paper towel–lined plate and set aside.
3. Combine caramelized onions, cider vinegar, scallions, sour cream, and bacon in medium bowl. Season to taste with salt and pepper and serve. (Can be refrigerated in airtight container for up to 3 days.)
Thursday, May 8, 2008
May 8: Fennel Mashed Potatoes
Fennel is good for you. It keeps you from having bad breath and it aids digestion. And it tastes delicious. It tastes a little like licorice, but not in a yucky way. I like it raw, I like it braised, I like it steamed.
I think I'd like it this way too: mashed into mashed potatoes. Because I am totally that person who likes mashed potatoes pretty much any old way you can think to make them. Plain, with milk and butter, through the ricer? Check. Mashed with about fifteen cloves of garlic? Check. With smoked cheddar and chipotle pepper stirred in? Oh my yes.
Found this one on Epicurious. I do love that site.
Fennel Mashed Potatoes
2 tablespoons (1/4 stick) butter
1 fennel bulb, trimmed, quartered, cored, thinly sliced crosswise
1/2 teaspoon fennel seeds, crushed
2 1/2 pounds russet potatoes or Yukon Gold potatoes, peeled, cut into 2-inch pieces
1 cup (or more) half and half
Melt butter in heavy large skillet over medium heat. Add sliced fennel bulb and crushed fennel seeds and stir to coat. Sprinkle with salt and pepper. Reduce heat to low, cover, and cook until fennel is tender but not brown, stirring often, about 20 minutes. (Can be made 2 hours ahead. Let stand at room temperature.)
Place potatoes in large saucepan. Cover with cold water and bring to boil. Reduce heat to medium and boil until potatoes are tender, about 15 minutes. Drain. Return potatoes to pan; cook over medium heat until no liquid remains. Mash potatoes.
Add 1 cup half and half to fennel mixture and bring to simmer. Working in 2 batches, add fennel mixture to potatoes; stir to combine. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm over medium heat, adding more half and half as needed if dry.)
I think I'd like it this way too: mashed into mashed potatoes. Because I am totally that person who likes mashed potatoes pretty much any old way you can think to make them. Plain, with milk and butter, through the ricer? Check. Mashed with about fifteen cloves of garlic? Check. With smoked cheddar and chipotle pepper stirred in? Oh my yes.
Found this one on Epicurious. I do love that site.
Fennel Mashed Potatoes
2 tablespoons (1/4 stick) butter
1 fennel bulb, trimmed, quartered, cored, thinly sliced crosswise
1/2 teaspoon fennel seeds, crushed
2 1/2 pounds russet potatoes or Yukon Gold potatoes, peeled, cut into 2-inch pieces
1 cup (or more) half and half
Melt butter in heavy large skillet over medium heat. Add sliced fennel bulb and crushed fennel seeds and stir to coat. Sprinkle with salt and pepper. Reduce heat to low, cover, and cook until fennel is tender but not brown, stirring often, about 20 minutes. (Can be made 2 hours ahead. Let stand at room temperature.)
Place potatoes in large saucepan. Cover with cold water and bring to boil. Reduce heat to medium and boil until potatoes are tender, about 15 minutes. Drain. Return potatoes to pan; cook over medium heat until no liquid remains. Mash potatoes.
Add 1 cup half and half to fennel mixture and bring to simmer. Working in 2 batches, add fennel mixture to potatoes; stir to combine. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm over medium heat, adding more half and half as needed if dry.)
Wednesday, May 7, 2008
May 7: French Onion Soup
Man oh man, what a dilemma. French onion soup can be rich, sumptuous, the best possible kind of comfort food. Or it can be salty, one-note, tired, and covered in congealed, poor-quality cheese. When you order it in a restaurant, you never know what you're going to get.
What's the answer? Make it at home. It's not difficult, and it's made mostly of things you have around the house (and I promise I'll get around to that Advanced Pantry still). It's a great Sunday afternoon lunch for a rainy day, maybe with a little salad and a tall glass of milk.
You need the right bowls for this--heavy crockery that can take the heat of the broiler. There are special French onion crocks with handles that make handling a scorching-hot bowl a little easier. Either way, as my son says, be safe, be careful. French onion soup can make for some impressive burns.
This is awesome: I'm watching the Nationals game while I write this: Paul LoDuca got hit in the already-injured hand with a pitch and is clearly in quite a bit of pain. A knucklehead fan from the other team (The Houston Assholes, I mean the Astros) gave him some crap as he went back to the dugout, and security came and escorted this fine gentleman and his knuckle-dragging ape of a buddy from the ballpark. This has nothing to do with soup. This has to do with me and how much I love baseball.
French Onion Soup
2 lb medium onions, halved lengthwise, then thinly sliced lengthwise
3 sprigs fresh thyme
2 Turkish bay leaves or 1 California
3/4 teaspoon salt
1/2 stick (1/4 cup) unsalted butter
2 teaspoons all-purpose flour
3/4 cup dry white wine
4 cups reduced-sodium beef broth (32 fl oz)
1 1/2 cups water
1/2 teaspoon black pepper
6 (1/2-inch-thick) diagonal slices of baguette
1 (1/2-lb) piece Gruyère, Comte, or Emmental
2 tablespoons finely grated Parmigiano-Reggiano
Cook onions, thyme, bay leaves, and salt in butter in a 4- to 5-quart heavy pot over moderate heat, uncovered, stirring frequently, until onions are very soft and deep golden brown, about 45 minutes. Add flour and cook, stirring, 1 minute. Stir in wine and cook, stirring, 2 minutes. Stir in broth, water, and pepper and simmer, uncovered, stirring occasionally, 30 minutes.
While soup simmers, put oven rack in middle position and preheat oven to 350°F.
Arrange bread in 1 layer on a large baking sheet and toast, turning over once, until completely dry, about 15 minutes.
Remove croûtes from oven and preheat broiler. Put crocks in a shallow baking pan.
Discard bay leaves and thyme from soup and divide soup among crocks, then float a croûte in each. Slice enough Gruyère (about 6 ounces total) with cheese plane or very sharp knife to cover tops of crocks, allowing ends of cheese to hang over rims of crocks, then sprinkle with Parmigiano-Reggiano. Broil 4 to 5 inches from heat until cheese is melted and bubbly, 1 to 2 minutes.
What's the answer? Make it at home. It's not difficult, and it's made mostly of things you have around the house (and I promise I'll get around to that Advanced Pantry still). It's a great Sunday afternoon lunch for a rainy day, maybe with a little salad and a tall glass of milk.
You need the right bowls for this--heavy crockery that can take the heat of the broiler. There are special French onion crocks with handles that make handling a scorching-hot bowl a little easier. Either way, as my son says, be safe, be careful. French onion soup can make for some impressive burns.
This is awesome: I'm watching the Nationals game while I write this: Paul LoDuca got hit in the already-injured hand with a pitch and is clearly in quite a bit of pain. A knucklehead fan from the other team (The Houston Assholes, I mean the Astros) gave him some crap as he went back to the dugout, and security came and escorted this fine gentleman and his knuckle-dragging ape of a buddy from the ballpark. This has nothing to do with soup. This has to do with me and how much I love baseball.
French Onion Soup
2 lb medium onions, halved lengthwise, then thinly sliced lengthwise
3 sprigs fresh thyme
2 Turkish bay leaves or 1 California
3/4 teaspoon salt
1/2 stick (1/4 cup) unsalted butter
2 teaspoons all-purpose flour
3/4 cup dry white wine
4 cups reduced-sodium beef broth (32 fl oz)
1 1/2 cups water
1/2 teaspoon black pepper
6 (1/2-inch-thick) diagonal slices of baguette
1 (1/2-lb) piece Gruyère, Comte, or Emmental
2 tablespoons finely grated Parmigiano-Reggiano
Cook onions, thyme, bay leaves, and salt in butter in a 4- to 5-quart heavy pot over moderate heat, uncovered, stirring frequently, until onions are very soft and deep golden brown, about 45 minutes. Add flour and cook, stirring, 1 minute. Stir in wine and cook, stirring, 2 minutes. Stir in broth, water, and pepper and simmer, uncovered, stirring occasionally, 30 minutes.
While soup simmers, put oven rack in middle position and preheat oven to 350°F.
Arrange bread in 1 layer on a large baking sheet and toast, turning over once, until completely dry, about 15 minutes.
Remove croûtes from oven and preheat broiler. Put crocks in a shallow baking pan.
Discard bay leaves and thyme from soup and divide soup among crocks, then float a croûte in each. Slice enough Gruyère (about 6 ounces total) with cheese plane or very sharp knife to cover tops of crocks, allowing ends of cheese to hang over rims of crocks, then sprinkle with Parmigiano-Reggiano. Broil 4 to 5 inches from heat until cheese is melted and bubbly, 1 to 2 minutes.
Tuesday, May 6, 2008
May 6: Lemon Buttermilk Cake with Strawberries
I've lost my sweet tooth, mostly. It's the curse of being a diabetic--I mean, it's the curse if you don't think of retinopathy, peripheral neuropathy, kidney failure, circulatory failure, or increased risk of stroke to be a curse, per se. But I rarely have dessert, and I love ice cream, so if I'm eating something sweet, it's probably a menage a trois with me, Ben and Jerry.
I do like an occasional fruit dessert, though. I like all kinds of fruit crisps and lemon squares, if they're good ones. This cake looks tasty, though; it's from an old Bon Apetit from my mother's collection that I absconded with. I can't remember what recipe in here I was originally interested in, but this sounds yummy, and seasonal. If you're a mother, you should find someone who wants to make this for you.
Lemon Buttermilk Cake with Strawberries
CAKE
1 3/4 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 tablespoons grated lemon peel
3 extra-large eggs
1/4 cup fresh lemon juice
3 cups cake flour
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups buttermilk
1 16-ounce package frozen sliced sweetened strawberries, thawed
FROSTING
12 ounces cream cheese, room temperature1/2 cup (1 stick) unsalted butter, room temperature
2 cups powdered sugar
5 tablespoons frozen lemonade concentrate, thawed
1/2 teaspoon finely grated lemon peel
2 1-pint baskets strawberries, hulled
Preparation
FOR CAKE: Position rack in center of oven and preheat to 350°F. Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Beat sugar, butter and lemon peel in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in lemon juice. Sift flour, baking soda and salt into medium bowl. Stir dry ingredients into butter mixture alternately with buttermilk, beginning and ending with dry ingredients.
Divide batter among prepared pans. Bake until tester inserted into center of cakes comes out clean, about 30 minutes. Transfer pans to racks and cool 15 minutes. Turn out cakes onto racks and cool completely. (Can be prepared 1 day ahead. Wrap tightly in plastic and store at room temperature.)
Boil sliced sweetened strawberries with juices in heavy small saucepan over medium-high heat until mixture is reduced to 2/3 cup and begins to thicken, stirring frequently, about 20 minutes. Cool to room temperature.
FOR FROSTING: Beat cream cheese and butter in large bowl until light and fluffy. Gradually add powdered sugar and beat until smooth. Beat in lemonade concentrate and lemon peel.
Divide strawberry mixture between 2 cake layers and spread over tops, leaving 1/2-inch border around edges. Let stand until slightly set, about 5 minutes. Place 1 strawberry-topped layer on platter. Drop 3/4 cup frosting atop cake by spoonfuls; gently spread over top. Top with remaining strawberry-topped layer. Drop 3/4 cup frosting by spoonfuls atop cake; gently spread over top. Top with remaining cake layer. Using spatula, spread remaining frosting in decorative swirls over sides and top of cake. (Can be prepared 1 day ahead. Cover with cake dome and chill. Let cake stand at room temperature 1 hour before continuing.)
Decoratively arrange strawberries, pointed side up, atop cake. Cut into wedges and serve.
I do like an occasional fruit dessert, though. I like all kinds of fruit crisps and lemon squares, if they're good ones. This cake looks tasty, though; it's from an old Bon Apetit from my mother's collection that I absconded with. I can't remember what recipe in here I was originally interested in, but this sounds yummy, and seasonal. If you're a mother, you should find someone who wants to make this for you.
Lemon Buttermilk Cake with Strawberries
CAKE
1 3/4 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 tablespoons grated lemon peel
3 extra-large eggs
1/4 cup fresh lemon juice
3 cups cake flour
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups buttermilk
1 16-ounce package frozen sliced sweetened strawberries, thawed
FROSTING
12 ounces cream cheese, room temperature1/2 cup (1 stick) unsalted butter, room temperature
2 cups powdered sugar
5 tablespoons frozen lemonade concentrate, thawed
1/2 teaspoon finely grated lemon peel
2 1-pint baskets strawberries, hulled
Preparation
FOR CAKE: Position rack in center of oven and preheat to 350°F. Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Beat sugar, butter and lemon peel in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in lemon juice. Sift flour, baking soda and salt into medium bowl. Stir dry ingredients into butter mixture alternately with buttermilk, beginning and ending with dry ingredients.
Divide batter among prepared pans. Bake until tester inserted into center of cakes comes out clean, about 30 minutes. Transfer pans to racks and cool 15 minutes. Turn out cakes onto racks and cool completely. (Can be prepared 1 day ahead. Wrap tightly in plastic and store at room temperature.)
Boil sliced sweetened strawberries with juices in heavy small saucepan over medium-high heat until mixture is reduced to 2/3 cup and begins to thicken, stirring frequently, about 20 minutes. Cool to room temperature.
FOR FROSTING: Beat cream cheese and butter in large bowl until light and fluffy. Gradually add powdered sugar and beat until smooth. Beat in lemonade concentrate and lemon peel.
Divide strawberry mixture between 2 cake layers and spread over tops, leaving 1/2-inch border around edges. Let stand until slightly set, about 5 minutes. Place 1 strawberry-topped layer on platter. Drop 3/4 cup frosting atop cake by spoonfuls; gently spread over top. Top with remaining strawberry-topped layer. Drop 3/4 cup frosting by spoonfuls atop cake; gently spread over top. Top with remaining cake layer. Using spatula, spread remaining frosting in decorative swirls over sides and top of cake. (Can be prepared 1 day ahead. Cover with cake dome and chill. Let cake stand at room temperature 1 hour before continuing.)
Decoratively arrange strawberries, pointed side up, atop cake. Cut into wedges and serve.
Monday, May 5, 2008
May 5: Pork Chops with Grainy Mustard and Raisin Suace
Well, this is an interesting little something...Fine Cooking's e-newsletter has an article in it about creating your own quick recipes using quick cooking "centers" (like meat, fish, pasta, or a grain), high-heat cooking methods, flavorful add-ons, and pantry staples. Here is their list of pantry staples. They've got some interesting add-ons (like two mustards) and also their pantry lacks a few things that I really can't do without (like melting cheese.)
In the pantry: anchovies
artichoke hearts (canned or frozen)
beans (canned)
bouillon cubes
broth or stock
chipotles (canned in adobo sauce)
couscous
dried chiles
dried fruits
dried mushrooms
garlic
hoisin sauce
oils: olive, canola, vegetable, peanut, toasted sesame
olives
onions
pasta
potatoes
rice
roasted red peppers
salsa
shallots
soy sauce
spices and dried herbs
sun-dried tomatoes
tomatoes (canned: whole, diced, crushed, sauce, paste)
tuna
vinegars: balsamic, sherry, rice, white and red-wine
wasabi
water chestnuts
In the fridge or freezer:
bacon or pancetta
capers
feta cheese
fresh herbs
ginger
horseradish
lemons
limes
mayonnaise
mustards: Dijon and grainy
Parmigiano-reggiano
pesto
preserves
sour cream
tortillas
vegetables
I had intended to do a Cinco De Mayo recipe today--we had chicken fajitas for dinner tonight, one of my favorite meals ever. But then I found this recipe for pork chops with grainy mustard and raisins, which is a really great pantry staple recipe, and sounds wonderful.
Pork Chops with Grainy Mustard and Raisins
1 1/2 cups chicken stock or broth
1/2 cup dry white wine
1 cup golden raisins
4 tbsp extra virgin olive oil
4 thick cut boneless center-cut pork chops
1 tbsp paprika
Salt and pepper
1 medium yellow onion, chopped
1 tbsp fresh thyme leaves, chopped
3 tbsp grainy Dijon mustard
1/4 cup heavy cream
1/4 cup fresh flat leaf parsley leaves, chopped
Preheat oven to 375.
In a small sauce pot over high heat, combine the chicken stock, wine, and raisins. Bring it to a simmer, then turn off the heat and let it sit.
Heat a large skillet over medium high heat with about 2 tablespoons of the olive oil. Season the cops with paprika, salt and pepper. Place chops in the skillet and sear on both sides, about 2 minutes. Transfer the chops to a rimmed cookie sheet and place in the oven to finish, 10-12 minutes. Remove from oven and let chops rest, tented loosely with foil.
While the chops are in the oven, return their skillet to medium-high heat. Add the remaining 2 tbsp of oil, onions, thyme, salt and pepper to taste, and cook, stirring frequently for about 3 minutes. Add the hot chicken stock, wine, and raisins. Add the mustard and cream. Bring the misture to a simmer and cook until slightly thickened, 4-5 minutes. Finish the sauce with the parsley. Serve the sauce over the rested pork chops.
In the pantry: anchovies
artichoke hearts (canned or frozen)
beans (canned)
bouillon cubes
broth or stock
chipotles (canned in adobo sauce)
couscous
dried chiles
dried fruits
dried mushrooms
garlic
hoisin sauce
oils: olive, canola, vegetable, peanut, toasted sesame
olives
onions
pasta
potatoes
rice
roasted red peppers
salsa
shallots
soy sauce
spices and dried herbs
sun-dried tomatoes
tomatoes (canned: whole, diced, crushed, sauce, paste)
tuna
vinegars: balsamic, sherry, rice, white and red-wine
wasabi
water chestnuts
In the fridge or freezer:
bacon or pancetta
capers
feta cheese
fresh herbs
ginger
horseradish
lemons
limes
mayonnaise
mustards: Dijon and grainy
Parmigiano-reggiano
pesto
preserves
sour cream
tortillas
vegetables
I had intended to do a Cinco De Mayo recipe today--we had chicken fajitas for dinner tonight, one of my favorite meals ever. But then I found this recipe for pork chops with grainy mustard and raisins, which is a really great pantry staple recipe, and sounds wonderful.
Pork Chops with Grainy Mustard and Raisins
1 1/2 cups chicken stock or broth
1/2 cup dry white wine
1 cup golden raisins
4 tbsp extra virgin olive oil
4 thick cut boneless center-cut pork chops
1 tbsp paprika
Salt and pepper
1 medium yellow onion, chopped
1 tbsp fresh thyme leaves, chopped
3 tbsp grainy Dijon mustard
1/4 cup heavy cream
1/4 cup fresh flat leaf parsley leaves, chopped
Preheat oven to 375.
In a small sauce pot over high heat, combine the chicken stock, wine, and raisins. Bring it to a simmer, then turn off the heat and let it sit.
Heat a large skillet over medium high heat with about 2 tablespoons of the olive oil. Season the cops with paprika, salt and pepper. Place chops in the skillet and sear on both sides, about 2 minutes. Transfer the chops to a rimmed cookie sheet and place in the oven to finish, 10-12 minutes. Remove from oven and let chops rest, tented loosely with foil.
While the chops are in the oven, return their skillet to medium-high heat. Add the remaining 2 tbsp of oil, onions, thyme, salt and pepper to taste, and cook, stirring frequently for about 3 minutes. Add the hot chicken stock, wine, and raisins. Add the mustard and cream. Bring the misture to a simmer and cook until slightly thickened, 4-5 minutes. Finish the sauce with the parsley. Serve the sauce over the rested pork chops.
Sunday, May 4, 2008
May 4: Classic Creamy Chicken Salad
Holy Cheebs. I thought I had my yarn habit well in hand, and then today I fell totally off the wagon. It's not my fault though. It's the first weekend in May, which my Stitch & Bitch Nation page-a-day calendar just told me that the first weekend in May is the Maryland State Sheep and Wool festival. Not that there's anything wrong with it, but fiber artists are really a home-schooling, socially-awkward bunch of Mom-Jeans wearers. Sorry, maybe I shouldn't say that, but I thought knitting was becoming hipster, and it isn't by the looks of that crowd. There were nearly 300 vendors; the vendors sold a wider variety of yarns than even the most diverse local yarn shop that I've ever seen in my life, and I've never seen most of them before, and I couldn't afford almost any of them, but I did pick up some gorgeous natural cotton that is going to make a dreamy baby blanket, and my big splurge was a rayon-silk blend chenille that is so incredibly soft and drapey and gorgeous I couldn't resist even the $35 price tag. I've never spent anything even close to that for a skein of yarn before, but if you could see this thing, you'd understand it. The artist had washed it and it lofts up like a dream when you wash it, and I can't wait to cast this bad boy on.
So, of course, I'm pushing the Advanced Pantry back yet another day. And it is late and I am so freaking tired from running around out in the dirt and the hot that I can barely keep my eyes open.
It's spring, and I'm craving chicken salad sandwiches, inexplicably.
Classic Creamy Chicken Salad
2 whole bone-in, skin-on chicken breasts (large, at least 1 1/2 pounds each)
1 tablespoon vegetable oil
Table salt
For Salad
2 medium ribs celery, cut into small dice
2 medium scallions , white and green parts, minced
3/4 - 1 cup mayonnaise
1 1/2 - 2 tablespoons lemon juice from 1 small lemon
2 tablespoons minced fresh parsley leaves
Table salt and ground black pepper
1. Adjust oven rack to middle position and heat oven to 400 degrees. Set breasts on small, foil-lined jelly roll pan. Brush with oil and sprinkle generously with salt. Roast until meat thermometer inserted into thickest part of breast registers 160 degrees, 35 to 40 minutes. Cool to room temperature, remove skin and bones, and shread meat into bite-sized pieces (about 5 cups). (Can be wrapped in plastic and refrigerated for 2 days.)
2. Mix all salad ingredients (including chicken) together in large bowl, including salt and pepper to taste. Serve. (Can be covered and refrigerated overnight.)
So, of course, I'm pushing the Advanced Pantry back yet another day. And it is late and I am so freaking tired from running around out in the dirt and the hot that I can barely keep my eyes open.
It's spring, and I'm craving chicken salad sandwiches, inexplicably.
Classic Creamy Chicken Salad
2 whole bone-in, skin-on chicken breasts (large, at least 1 1/2 pounds each)
1 tablespoon vegetable oil
Table salt
For Salad
2 medium ribs celery, cut into small dice
2 medium scallions , white and green parts, minced
3/4 - 1 cup mayonnaise
1 1/2 - 2 tablespoons lemon juice from 1 small lemon
2 tablespoons minced fresh parsley leaves
Table salt and ground black pepper
1. Adjust oven rack to middle position and heat oven to 400 degrees. Set breasts on small, foil-lined jelly roll pan. Brush with oil and sprinkle generously with salt. Roast until meat thermometer inserted into thickest part of breast registers 160 degrees, 35 to 40 minutes. Cool to room temperature, remove skin and bones, and shread meat into bite-sized pieces (about 5 cups). (Can be wrapped in plastic and refrigerated for 2 days.)
2. Mix all salad ingredients (including chicken) together in large bowl, including salt and pepper to taste. Serve. (Can be covered and refrigerated overnight.)
Saturday, May 3, 2008
May 3: White Bean Puree
The Kitchen will return after these messages: my best friend, The Cutest Little Pregnant Woman On Earth, is pregnant and expecting a baby next month. Next month, holy crap, people! This is the woman who was never interested or amenable to having children, and it took this girl about six seconds to get pregnant once she decided to go for it, dammit! I have a lot of knitting to do for her little person, I have been woefully neglectful. I have finished a gorgeous little lacy blanket and am working on booties and a hat in the same soy yarn to go with it; I also have a very simple little striped acrylic blanket in vanilla, chocolate, and swirl which is halfway done, more or less.
The good news is that I have lots of free time.
I will hit you with the Advanced Pantry tomorrow. I am looking forward to it. I've finished one bootie tonight and tomrrow I'm planning on going to the Maryland Sheep and Wool festival, and I am going to cry a little when I think about all of the gorgeous, exotic, locally-grown fibers I'm going to put my hands on tomorrow, and not be able to afford. In fact, I anticipate shedding so many tears that I may be a little dehydrated and unable to knit tomorrow, so I need to get on with this second little bootie (OMG, yo, so stinking cute, and incredibly easy) while I still have my head about me. So, instead, here's an Intermediate Pantry recipe--with the exception of hot sauce (which I don't keep in my pantry because I make my own). Spread on toasted baguettes, this is a wonderful, elegant, simple appetizer, it comes together in about a second, seriously. It's a nice change from hummus, which I love.
White Bean Puree
4 cloves garlic
2 cups chicken stock
2 cups canned white beans
2 tablespoons olive oil
2 teaspoons white wine vinegar
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
Hot pepper sauce
In a saucepan, sweat the garlic in chicken stock. Add the beans and cook until heated through.
Transfer the mixture to a food processor or blender and puree with the remaining ingredients, except hot pepper sauce. Adjust seasoning, and add hot sauce, to taste. Keep warm until ready to serve.
The good news is that I have lots of free time.
I will hit you with the Advanced Pantry tomorrow. I am looking forward to it. I've finished one bootie tonight and tomrrow I'm planning on going to the Maryland Sheep and Wool festival, and I am going to cry a little when I think about all of the gorgeous, exotic, locally-grown fibers I'm going to put my hands on tomorrow, and not be able to afford. In fact, I anticipate shedding so many tears that I may be a little dehydrated and unable to knit tomorrow, so I need to get on with this second little bootie (OMG, yo, so stinking cute, and incredibly easy) while I still have my head about me. So, instead, here's an Intermediate Pantry recipe--with the exception of hot sauce (which I don't keep in my pantry because I make my own). Spread on toasted baguettes, this is a wonderful, elegant, simple appetizer, it comes together in about a second, seriously. It's a nice change from hummus, which I love.
White Bean Puree
4 cloves garlic
2 cups chicken stock
2 cups canned white beans
2 tablespoons olive oil
2 teaspoons white wine vinegar
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
Hot pepper sauce
In a saucepan, sweat the garlic in chicken stock. Add the beans and cook until heated through.
Transfer the mixture to a food processor or blender and puree with the remaining ingredients, except hot pepper sauce. Adjust seasoning, and add hot sauce, to taste. Keep warm until ready to serve.
Thursday, May 1, 2008
May 2: The Intermediate Pantry; Sausage-Stuffed Mushrooms
I agree with Merseydoats that the basic pantry needs several different vinegars. I left those off of yesterday's list, so I'm tacking them on to The Intermediate Pantry, but I do think they're important staples. I also forgot colanders--infinitely important for everything from draining pasta to washing fruit. I have three--a fairly fine wire mesh colander, a large plastic one, and another metal one that serves as a basket in my stockpot. These are basics--find a shape and a configuration that works for you and how you cook.
This is the pantry for people who've expanded beyond the basics--people who entertain casually, people who want to eat well every day, people who are up for a challenge in the kitchen. This pantry supports more complicated techniques, more in-depth recipes, more homemade and less prepared foods, and it still respects the two-career household, the idea that a working mom may not take the time on a Tuesday night to make her own mayonnaise.
The recipe is one of my favorites--it is plenty fattening, terrifically decadent, and yet still easy enough to make on that Tuesday night. With some roasted broccoli, a side of tomato-sauced spaghetti, and a big green salad, it's a hugely satisfying meal with lots of protein and lots of fiber, both of which will keep you feeling full for a long time. For Kimberly's baby shower, I made sausage-stuffed mushrooms, just regular white mushrooms, and they were a hit. This is a meal-sized variation on the theme, with some spinach thrown in to draw attention away from all the cheese and pork.
The Pantry
Everything from The Basic Pantry, plus...
Dark brown sugar Cake flour Bread flour Fleur de sel Quick-cooking grits Baking chocolate in Bittersweet and Unsweetened No-bake lasagna noodles Orzo Brown rice Red potatoes Avocados Red onions Shallots Tortilla chips Walnut or grapeseed oil White wine vinegar Red wine vinegar Balsalmic vinegar Bananas
Dried spices: Chipotle and Ancho chile powder, Chinese Five Spice powder, Pink peppercorns
This is the pantry for people who've expanded beyond the basics--people who entertain casually, people who want to eat well every day, people who are up for a challenge in the kitchen. This pantry supports more complicated techniques, more in-depth recipes, more homemade and less prepared foods, and it still respects the two-career household, the idea that a working mom may not take the time on a Tuesday night to make her own mayonnaise.
The recipe is one of my favorites--it is plenty fattening, terrifically decadent, and yet still easy enough to make on that Tuesday night. With some roasted broccoli, a side of tomato-sauced spaghetti, and a big green salad, it's a hugely satisfying meal with lots of protein and lots of fiber, both of which will keep you feeling full for a long time. For Kimberly's baby shower, I made sausage-stuffed mushrooms, just regular white mushrooms, and they were a hit. This is a meal-sized variation on the theme, with some spinach thrown in to draw attention away from all the cheese and pork.
The Pantry
Everything from The Basic Pantry, plus...
The Canned Goods
Everything listed in The Basic Canned Goods, Plus...
- High-quality tuna packed in olive oil
- Refried beans (vegetarian tend to be healthiest, but the Old El Paso brand makes one with chorizo which is just so good.)
- Pinto Beans
- Black beans
- White beans
- Garbanzo beans
The Refrigerator
Everything listed in The Basic Refrigerator, Plus...
- Brick-style cream cheese
- Sour cream
- Swiss cheese
- Part-skim mozzerella
- A wedge of real, aged parmesan cheese
- Full-fat or reduced fat plain yogurt
- Lowfat buttermilk
- Mayonnaise
- Ground turkey
- Large (usually 20-28 per pound) shell-on shrimp
- Bone-in pork loin chops
- Sweet and/or hot Italian sausages
- Seasonal vegetables (peas or asparagus in spring, sweet corn and great tomatoes in summer, although the tomatoes don't belong in the fridge, it's bad for their flavor, butternut squash in the fall, beets in the winter)
- Corn tortillas
- Spring mix
- Spinach
- Portabello or cremini mushrooms
- Breakfast sausage
The Freezer
- Vanilla ice cream
- Frozen waffles (I know, I know, but seriously, they are so easy, and yummy)
- Frozen vegetables: peas, corn, green beans--whatever you like
- Frozen poundcake (for an impromptu dessert)
The Gadgets and Tools
All of the Basic Gadgets and Tools, Plus...
- Microplane grater
- Meat mallet or pounder
- High-quality, sharp 5-6 inch utility knife
- High-quality, sharp, thin, flexible fillet knife
- Knife sharpener
- Slotted spoon
- Sloped-sided, long-handled saucepan or saucier (If you're dying to buy me a present, this would be lovely.)
- 6-8 quart Dutch oven (This one is excellent.)
- 12-inch heavy-bottomed traditional (not non-stick) skillet (This one is surprisingly affordable and extremely durable, although the base could be a little wider.)
- Loaf pan, either metal or glass (I like Pyrex, but some people like metal. The silicone ones are popular too.)
- Large roasting pan with a V-rack (I have this one, it's almost too huge, but I know it'll be more useful to me as I go along.)
- Food processor (At least 8 cups, 11 would be better, with a minimum of a chopping blade, a shredder disk and a chopping disk. I recommend this one).
The Intermediate Pantry Recipe: Sausage-Stuffed Mushrooms
4 large portabello mushrooms, wiped clean, dark gills scraped out with a spoon
1/2 lb. hot or sweet Italian sausages, removed from casings
1/4 lb. fresh spinach
2 cloves garlic, minced or pressed through a garlic press
8 ounces (one package) brick style cream cheese, at room temperature
4 ounces part-skim mozzerella, shredded
2 ounces parmesan, grated
1 cup fresh breadcrumbs
1 tablespoon Italian seasoning
Salt and pepper to taste
Preheat oven to 450. Place mushroom caps upside down on a rimmed baking sheet, and roast at 450 degrees until slightly softened and giving off some of their liquid, 15-20 minutes. Remove from oven, pour off liquid, and let cool.
In a large skillet over medium heat, brown sausage, breaking up with a spoon or a spatula. Stir in garlic and saute until fragrent, 30 seconds or so. Drain off most of the rendered fat, remove sausage from skillet and set aside. Add 1/4 cup water to skillet, raise heat to medium high, and add spinach. Steam spinach until wilted and tender, 3-4 minutes. In a colander set over the sink, drain the spinach, pressing down on the spinach to get out as much moisture as possible.
Move the spinach to the bowl of a food processor fitted with the chopping blade. Process in 1-second pulses, 5-6 of them, until spinach is well-chopped but not pureed.
In a medium bowl, mix together cream cheese, sausage, spinach, bread crumbs, half of the mozzerella and about 3/4 of the parmesan. Stir in the Italian seasoning and taste for salt and pepper.
Divide stuffing among mushroom caps. Top each with the leftover cheese. Bake at 450 degrees until bubbly and browning. Serve.
May 1: The Basic Pantry, Easy Beef Stroganoff
Kimberly and Michael asked me, while I was in Kentucky recently, about a pantry primer. I love this kind of post: a list of what should be in everyone's pantry, whether you can barely boil water or whether you entertain regularly and cook like a domestic goddess (I loathe that term, by the by, much as I loathe the term by the by.)
These are the kind of things that make a wide variety of basic recipes. If your talents or interests are limited, if you're on a tight budget, if you're just learning the ropes, or if you live in a tiny little condo at the top of two flights of stairs and you hate carrying up groceries like I do, these are the things you can't live without.
This list may seem absolutely outrageous to you; it's not short. But imagine if you were starting from scratch, with an empty kitchen. This is what you'd need to get by.
So let us start here, with the basics, and a basic recipe made from the basics. It is not traditional beef stroganoff, which is made with expensive beef tenderloin and sour cream--this is a little lighter, still filling, and a quick weeknight dinner, made from things that are probably already in your kitchen.
If they're not, they should be. Go on, make a grocery list. Do it now.
The Pantry
These are the kind of things that make a wide variety of basic recipes. If your talents or interests are limited, if you're on a tight budget, if you're just learning the ropes, or if you live in a tiny little condo at the top of two flights of stairs and you hate carrying up groceries like I do, these are the things you can't live without.
This list may seem absolutely outrageous to you; it's not short. But imagine if you were starting from scratch, with an empty kitchen. This is what you'd need to get by.
So let us start here, with the basics, and a basic recipe made from the basics. It is not traditional beef stroganoff, which is made with expensive beef tenderloin and sour cream--this is a little lighter, still filling, and a quick weeknight dinner, made from things that are probably already in your kitchen.
If they're not, they should be. Go on, make a grocery list. Do it now.
The Pantry
- Granulated sugar
- Light brown sugar
- All-purpose flour
- Instant-acting yeast
- Kosher salt
- Table salt
- Cornmeal
- Cocoa powder
- Baking soda
- Baking powder
- A long strand pasta, like spaghetti, capellini, or linguine
- A short, stubby curved pasta, like shells, rotini, or penne rigate
- Wide or extra-wide egg noodles (sometimes labled "dumpling style" or "homestyle")
- Long grain white rice
- All-purpose, Russet, or Yukon Gold potatoes
- White or yellow onions
- Garlic
- High-quality, fruity, fresh extra-virgin olive oil (find a brand you like and get it from a reputable source with a stock that turns over quickly; I like 365 brand from Whole Foods. Also, buy it in small quantities--it may cost a little more over time, but it won't go bad before you can use it)
- Corn, vegetable, or canola oil, or some other non-animal-based, "healthy," neutral-tasting fat for cooking and baking
- High-quality white sandwich bread (Pepperidge Farms Hearty White is excellent; even if you don't think you'll eat sandwiches, this makes the best fresh breadcrumbs around)
- Apples
- Oranges
- Dried spices: oregano, Italian seasoning, thyme, rubbed sage, cayenne pepper, crushed red pepper, cinnamon, nutmeg, whole peppercorns
The Canned Goods
- Good quality canned diced tomatoes (I like Muir Glen Organics, but they are pricey. A good, lower-priced stand-in is Redpack.)
- Good quality canned crushed tomatoes
- Good quality canned tomato sauce
- Good quality canned tomato paste
- Chunk light tuna in water
- Cream of mushroom soup
- Cream of chicken soup
- Reduced sodium chicken broth (I buy broth in aseptic cardboard cartons--it just tastes better to me--but canned is fine too.)
- Reduced sodium beef broth
The Refrigerator
- Unsalted butter
- Skim or reduced-fat milk
- Half-and-half
- Brick medium-sharp cheddar cheese
- Lean ground beef
- Boneless, skinless chicken breasts
- Carrots
- Celery
- Iceberg or Romaine lettuce
- Flour tortillas (come on, you didn't seriously think I would leave tortillas off this list, did you? Are you new here?)
- White mushrooms (may also be called button mushrooms)
- Eggs
- Bacon
The Gadgets and Tools
- Garlic press
- High-quality, sharp 3-4-inch paring knife
- High-quality, sharp 9-10 inch santoku or chef's knife
- Vegetable peeler
- Rolling pin
- Box grater
- Plastic or silicone spoon
- Silicone-tipped tongs
- Plastic or silicone pancake turner
- Plastic or silicone spatula or "spoonula" or scraper
- Heavy-bottomed 3-4 quart saucepan with a lid
- Heavy-bottomed 8-10 quart stock pot with a lid
- 12-inch nonstick skillet
- 9x13 inch casserole or baking dish (I use my late grandmother's old Pyrex)
- Rimmed cookie sheets (I recommend at least two)
- Oven-safe wire rack
- Pepper grinder
Easy Beef Stroganoff
2 tbsp vegetable oil
1/2 yellow onion, diced small
2 cloves garlic, pressed
1/2 pound white mushrooms, cleaned, trimmed and quartered
2 tbsp all-purpose flour
1 lb. lean ground beef
2/3 cup half-and-half
1 cup low sodium beef broth
Salt and pepper to taste
1 teaspoon dried thyme
1 pound wide or extra-wide egg noodles, cooked according to package directions and kept hot
Over medium heat, preheat 12-inch nonstick skillet and oil until shimmering. Add onions and garlic to pan and cook, stirring, until softening and translucent but not browned. Add mushrooms to pan and stir until mushrooms are softening.
Add ground beef to pan and cook over medium, breaking up with a spoon or spatula, until browned. Add thyme and flour to pan and cook 2 minutes, stirring to combine.
Add broth and half-and-half, stir and raise heat to medium high and bring to a simmer. Lower heat to medium-low and simmer until thickened to saucy, gravy-like consistency. Taste, season with salt and pepper to taste. Serve immediately over egg noodles.
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