tag:blogger.com,1999:blog-10522321009006147362024-03-20T01:56:56.729-06:00Confessions of a Mormon FoodieJohn Newmanhttp://www.blogger.com/profile/02990607882342384818noreply@blogger.comBlogger400125tag:blogger.com,1999:blog-1052232100900614736.post-35651723284200509502016-09-23T08:20:00.000-06:002016-09-23T08:20:01.218-06:00Warning: I've been hacked.It seems that some time ago my site was hacked. I think I've removed the offending bits, but until I'm sure, surf at your own risk. It seemed to be a bit of malware that would redirect you to another site that would try and tell you your browser was at risk and insist that you enter a user name and call a toll-free number. All of which is complete nonsense. If you encounter anything like that while at this site, and you happen to know me, please contact me and let me know. Also, if you're in Windows, you may have to open your task manager to force quit your browser. Never respond to any kind of nonsense requests like user names, phone calls or passwords from this site.<br />
<br />
I'm sorry if this has affected anyone. John Newmanhttp://www.blogger.com/profile/02990607882342384818noreply@blogger.com0tag:blogger.com,1999:blog-1052232100900614736.post-16479990308103574172016-08-01T20:17:00.000-06:002016-08-01T20:17:02.423-06:00Cold Tomato Soup<span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ8Utzs1kVVB5iH9_kd4NYH0jAZ6rJ6ZwFWI40Fo3wXsHZVDdWx4F2lo-Yt9lauQtk1_AT5ld8BFXLsiwiAvP78LY5D9ZMkfXyl4Oh6J5fZpvrAtetpAFNCjU4y-8MOjcr7x14VBiMRMA/s1600/cold+tomato+soup.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ8Utzs1kVVB5iH9_kd4NYH0jAZ6rJ6ZwFWI40Fo3wXsHZVDdWx4F2lo-Yt9lauQtk1_AT5ld8BFXLsiwiAvP78LY5D9ZMkfXyl4Oh6J5fZpvrAtetpAFNCjU4y-8MOjcr7x14VBiMRMA/s320/cold+tomato+soup.jpg" width="320" /></a></div>
<div>
With summer entering it's last weeks, fresh tomatoes are plentiful. Turning ripe tomatoes into a cold soup for these hot days is a sure winner. If you can, visit a local farmer's market and get the ugly tomatoes. Trust me. Heirloom tomatoes may be misshapen and have split tops, but they have the best flavor. Sometimes you can find nearly over-ripe tomatoes at a discount. If so, grab them up. They're perfect for this soup.</div>
<div>
<br /></div>
<div>
Inspired by a recipe by David Tanis, this chilled soup is a winner. I served it will grilled cheese sandwiches and it made a very nice, light, meal. Toast with avocado would be a nice accompaniment, as well. If you can't get good, fresh tomatoes, this soup also works well with canned tomatoes. Use a 24 oz can, with juice.</div>
<div>
<br /></div>
<div>
<i>Makes 4 servings</i></div>
<div>
<i>Take about 1 hour, including time to chill.</i></div>
<div>
<br /></div>
<div>
<b>Ingredients</b></div>
<div>
<i>For the soup</i></div>
<div>
2 pounds ripe red tomatoes, cored and diced</div>
<div>
2 cloves garlic, minced</div>
<div>
2 Tbl extra-virgin olive oil</div>
<div>
1 Tbl sherry vinegar</div>
<div>
Pinch of cayenne</div>
<div>
1 tsp salt, more to taste</div>
<div>
Ground black pepper, to taste</div>
<div>
<br /></div>
<div>
<i>For the garnish</i></div>
<div>
1/2 medium green bell pepper, finely diced</div>
<div>
1/4 cup red onion, diced</div>
<div>
1 Tbl extra-virgin olive oil</div>
<div>
1/2 Tbl sherry vinegar</div>
<div>
1 Tbl chopped fresh parsely, or 2 tsp dried</div>
<div>
1 Tbl chopped fresh chive, or 2 tsp dried</div>
<div>
Salt and black pepper to taste</div>
<div>
<br /></div>
<div>
<b>Directions</b></div>
<div>
Put all of the soup ingredients (not the garnish!) in a blender and blend on high speed for 1 minute or until very smooth. Add more salt, pepper, and cayenne, if needed to taste. Put in a non-reactive bowl and chill for one hour or more.</div>
<div>
<br /></div>
<div>
About thirty minutes before serving, mix the ingredients for the garnish together, and refrigerate until needed.</div>
<div>
<br /></div>
<div>
To serve, divide soup evenly between four bowls, and place about 2 Tbl of garnish in the middle. </div>
John Newmanhttp://www.blogger.com/profile/02990607882342384818noreply@blogger.com0tag:blogger.com,1999:blog-1052232100900614736.post-6959982433255098612016-07-28T14:34:00.000-06:002016-07-28T14:34:19.966-06:00Watermelon Gazpacho<span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr8AB0QUMAPRQFTyCu_PPntm0sBCkLQRWsXpQNP8OUtAud12ZJz304gWq8U1eVxsHrPWjnJLt-uBFYvxF9MtLf2TwK_7hO7iTe-fphGiubhpfAkFqH66YxmnImbOjuXHtdWfq-6zMqpUU/s1600/watermelon+gazpacho.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr8AB0QUMAPRQFTyCu_PPntm0sBCkLQRWsXpQNP8OUtAud12ZJz304gWq8U1eVxsHrPWjnJLt-uBFYvxF9MtLf2TwK_7hO7iTe-fphGiubhpfAkFqH66YxmnImbOjuXHtdWfq-6zMqpUU/s320/watermelon+gazpacho.jpg" width="320" /></a></div>
<div>
In the midst of a heat wave the last thing I want to do is turn on my oven. Second only in kitchen aversion is using my stove. We don't have central AC in this tiny apartment, and so turning on the oven is akin to turning the entire kitchen into a sauna, and not the good kind. The ambient heat, having sapped my will to live, has come into conflict with my gluttonous desire to eat good food. Cold food is a must for these steamy days. Fortunately, both tomatoes and watermelon are in season.</div>
<div>
<br /></div>
<div>
Tomato and watermelon are surprisingly good together. This recipe, based on one by Anya von Brezmen, is surprisingly sparse on ingredients, for a gazpacho, but is perfect for hot summer nights. I think it works better as an appetizer, or aperitif, but it can pass as a light supper when served with cold sandwiches. Make sure you get fresh, juicy melons and tomatoes for this dish, and don't forget the celery. It's heightens the flavors and really brings things together. Don't worry, my friends. Flavorful refreshment is on the way.</div>
<div>
<br /></div>
<div>
<i>Makes 4 servings.</i></div>
<div>
<i>Takes 10 minutes to make, and at least 2 more hours to chill.</i></div>
<div>
<br /></div>
<div>
<b>Ingredients</b></div>
<div>
4 cups cubed, seedless watermelon, about 1 1/4 lbs</div>
<div>
1 lbs ripe tomatoes, cut into quarters</div>
<div>
2 Tbl extra-virgin olive oil, more for dizzling</div>
<div>
2 Tbl lemon juice, or more to taste</div>
<div>
1/2 cup chopped celery</div>
<div>
1/2 tsp Salt. more as needed</div>
<div>
1/4 ground black pepper, or more, to taste</div>
<div>
Thin celery sticks for garnish</div>
<div>
<br /></div>
<div>
<b>Directions</b></div>
<div>
Working batches, puree all of the ingredients except the garnish in a blender for at least two minutes, until smooth and frothy. Taste and adjust seasonings, adding more salt, pepper, and lemon juice as needed to make the flavor pop. Transfer to a bowl and chill for at least 2 hours, and up to 24 hours. Serve in individual bowls or mugs, garnishing with celery sticks. If there are any leftovers, which there probably won't be, they'll keep in the refrigerator for up to 3 days.</div>
John Newmanhttp://www.blogger.com/profile/02990607882342384818noreply@blogger.com0tag:blogger.com,1999:blog-1052232100900614736.post-70732578902042878472016-07-27T16:28:00.001-06:002016-07-27T16:28:26.092-06:00Creamy Corn Pasta with Basil
<span></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjRRLgnx0eeHayKxFcbKCk-hC6SDahssL_xiLjSCMSwyb0RC_DZpWrL5zRv4pPrw45__XcxhBHe9-9uKr9drAHcwDpaeN_VZ3ya1J5J5szcWUHCDewqMCJm1H8FNg_dyUBDneZTNspDTk/s1600/corn+kernals.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjRRLgnx0eeHayKxFcbKCk-hC6SDahssL_xiLjSCMSwyb0RC_DZpWrL5zRv4pPrw45__XcxhBHe9-9uKr9drAHcwDpaeN_VZ3ya1J5J5szcWUHCDewqMCJm1H8FNg_dyUBDneZTNspDTk/s320/corn+kernals.jpg" width="320" /></a></div>
<div>
<span>Corn is at the height of it's season, here in Utah, and so I'm always on the lookout for new and tasty ways to prepare it. This summer pasta dish, based on a recipe by Melissa Clark, features corn in a surprisingly tasty way. The corn flavor, which takes center stage, is kicked up by green onions and basil. Off season, I would use frozen corn, because it's what I usually have on hand, but it would be even better with fresh corn, cut from the cob. If you do use frozen corn, thaw and drain it, first. I don't normally keep fresh basil hand, so I used dried. If you have it, though, use 1/3 cup and toss it in at the end, omitting the dried basil and parsley. This sauce cooks quickly, so you will be able to make it at the same time you're cooking the pasta. Just start on the sauce after you set the water to boil, keeping an eye on the pot so you know when it's ready to add the pasta.</span></div>
<div>
<span><br /></span></div>
<div>
<span><i>Makes 4 servings.</i></span></div>
<div>
<span><i>Takes 30 minutes to make.</i></span></div>
<div>
<span><br /></span></div>
<div>
<span><b>Ingredients</b></span></div>
<div>
<span>12 oz. dried pasta such as farfalle, orcchiette, or small shells</span></div>
<div>
<span>1 Tbl neutral oil, such as canola</span></div>
<div>
<span>1 bunch green onions (about 8), trimmed and thinly sliced, keeping the greens and whites divided</span></div>
<div>
<span>2 cups fresh corn kernels</span></div>
<div>
<span>3 Tbl butter</span></div>
<div>
<span>1 1/2 tsp dried basil</span></div>
<div>
<span>1/4 tsp red pepper flakes (optional)</span></div>
<div>
<span>1 Tbl fresh minced flat leaf parsley leaves</span></div>
<div>
<span>1 Tbl lemon juice, or more, to taste</span></div>
<div>
<span>1/2 cup Parmesan cheese, or more to taste</span></div>
<div>
<span>Extra-virgin olive oil (optional)</span></div>
<div>
<span>Salt and pepper, as needed</span></div>
<div>
<span><br /></span></div>
<div>
<span><b>Directions</b></span></div>
<div>
<span>Bring 4 quarts of water to a boil in a large pot. Add 1 Tbl salt and the pasta. Cook until just 1 minutes shy of al dente, according to the package directions. Drain, reserving 1 cup of pasta water.</span></div>
<div>
<span><br /></span></div>
<div>
<span>In the meantime, Heat the oil in a large sauté pan over medium heat, until shimmering. Add the scallion whites and a pinch of salt. Cook until soft, about 3 minutes. Stir in 1/2 cup of water, 1/4 tsp salt and 1/4 tsp pepper, and 1 3/4 cups of corn, reserving the remaining 1/4 cup. Simmer until the corn is heated through and almost tender, about 3 minutes. Remove from the heat and let cool, slightly. Puree the mixture in a blender, adding more water as needed to form a thick, but still pourable, sauce.</span></div>
<div>
<span><br /></span></div>
<div>
<span>In the same skillet, add the butter and melt over medium-high heat. Add the reserved 1/4 cup of corn, along with the dried basil and red pepper flakes, if using. Cook until the corn is tender, about 2 minutes. Don't stir it more than once. Letting the corn, and the butter, brown will make it all the more flavorful, just don't let it burn. Add the corn puree and heat through for about 30 seconds, just to combine the flavors.</span></div>
<div>
<span><br /></span></div>
<div>
<span>Once the pasta is cooked and drained, returning the pasta to the same pot it was cooked in, if needed, add the sauce to the pasta along with 1/4 cup of the reserved cooking water. Toss to coat and cook over medium heat for 1 minute more. Add more of the reserved water as needed if the mixture seems too thick.</span></div>
<div>
<span><br /></span></div>
<div>
<span>Off the heat, stir in the parsley and lemon juice. Add additional salt and black pepper, to taste. Garnish with grated Parmesan cheese, remaining sliced green onion, and a drizzle of olive oil, if using.</span></div>
<div>
<span> </span></div>
John Newmanhttp://www.blogger.com/profile/02990607882342384818noreply@blogger.com0tag:blogger.com,1999:blog-1052232100900614736.post-25919998142995277442016-07-15T16:49:00.001-06:002016-07-15T16:49:04.794-06:00Black Bean Burgers<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP7YfQ2OcJxbvWuxvGMv1lRsHzcPafWN1KfYPTKPMbWbWAu2c-MFo0gkdqXGk9MK3MmFJRUSaCF-26fbtHtUsYpQsVirQ6U2sxUGUglBn-VA5QO0uNY31LBixQrmbAix1ikiRTlCToJDE/s1600/black+bean+burger.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP7YfQ2OcJxbvWuxvGMv1lRsHzcPafWN1KfYPTKPMbWbWAu2c-MFo0gkdqXGk9MK3MmFJRUSaCF-26fbtHtUsYpQsVirQ6U2sxUGUglBn-VA5QO0uNY31LBixQrmbAix1ikiRTlCToJDE/s320/black+bean+burger.jpg" width="320" /></a></div>
Hamburgers are one of my favorite
foods. Melt some cheese over it and I'd fall in love with you. (No,
my wife didn't do that when we were courting. More's the pity.) But
when two of your kids are vegetarians, more or less, you need to
think about expanding the range of ingredients beyond just good
ground beef. In fact, you've got to find some way to keep that rich
meaty, charred, flavor without using meat.
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
There are plenty of high-sodium,
low-flavor, variants available at the grocery store these days. I'm
not a huge fan of processed cardboard, but if that's your thing, go
right a head and spend more money on them that you would on ground
beef. Which is saying something, these days. I've found several
recipes for veggie burgers online, and black beans seem to stand out
as a favored ingredient for many of them. Oh, there are others, for
sure, but black bean burgers seemed like an interesting choice. That
and the ingredients are all pretty common to my pantry.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
This recipe is my take on a black bean
burger recipe from America's Test Kitchen. I modified a few of the
ingredients, and their ratios, to better fit my pantry, and my taste.
I use rolled oats in this recipe because they're easy, and I like the
added flavor. Bread crumbs, or any type, will do just fine, though.
Cilantro can be substituted for the parsley, if desired.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
<i>Takes 35 minutes to make.</i></div>
<i>
</i><div style="margin-bottom: 0in;">
<i>Makes 6 servings.</i></div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
<b>Ingredients</b></div>
<div style="margin-bottom: 0in;">
2 (15-oz) cans black beans, rinsed and
drained well</div>
<div style="margin-bottom: 0in;">
2 large eggs</div>
<div style="margin-bottom: 0in;">
1 Tbl olive oil</div>
<div style="margin-bottom: 0in;">
1 tsp ground cumin</div>
<div style="margin-bottom: 0in;">
¼ tsp salt</div>
<div style="margin-bottom: 0in;">
½ tsp cayenne pepper (optional)</div>
<div style="margin-bottom: 0in;">
1 cup rolled oats</div>
<div style="margin-bottom: 0in;">
1 red or green bell pepper, cored,
seeded, and finely chopped</div>
<div style="margin-bottom: 0in;">
1 green onion, finely chopped</div>
<div style="margin-bottom: 0in;">
1 Tbl dried parsley, or ¼ cup minced
parsley</div>
<div style="margin-bottom: 0in;">
4 Tbl vegetable (or canola) oil for
frying</div>
<div style="margin-bottom: 0in;">
6 hamburger buns</div>
<div style="margin-bottom: 0in;">
Favorite hamburger toppings</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
<b>Directions</b></div>
<div style="margin-bottom: 0in;">
Place 2 ½ cups of beans in a large
bowl, setting aside the rest for later. Mash them with a potato
masher until mostly smooth. In a separate bowl, whisk together the
eggs, olive oil, cumin, salt, and cayenne, if using. Add the egg
mixture, the remaining beans, oats, bell pepper, parsley, and green
onion to the mashed beans and stir until just combined. Let stand for
5 minutes so the oats can absorb some of the liquid.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Divide the mixture into 6 equal
portions. Pack, lightly, into 1-inch-thick patties. These patties can
be delicate, so take care when handling them.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Heat 2 Tbl oil in a 12-inch non-stick
skillet over medium heat until shimmering. Working with three patties
at a time, carefully lay them into the skillet and cook until well
browned on both sides, about 5 minutes per side.
</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
<i>If you want to turn these into
cheeseburgers, which I often do, drop a slice of cheese on top during
the last 2 to 3 minutes of cooking.</i>
</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Transfer cooked burgers to a plate and
tent loosely with aluminum foil, repeat with the remaining three
patties. Serve on hamburger buns with your favorite burger toppings.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
<b>Black Bean Burgers with Corn and
Chipotle Chile varation</b>:</div>
<div style="margin-bottom: 0in;">
To change things up a little,
substitute 1 Tbl minced chipotle chiles (canned in adobe sauce) for
the cayenne, reduce the red pepper to ¼ cup, and add ¼ cup of fresh
or frozen corn, thawed and patted dry, to the bean mixture. I've
tried it both ways and like them both, equally.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
John Newmanhttp://www.blogger.com/profile/02990607882342384818noreply@blogger.com0tag:blogger.com,1999:blog-1052232100900614736.post-22909222334601512402016-07-07T15:43:00.000-06:002016-07-07T15:43:59.919-06:00American-Style Broccoli Calzone<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaRPCd2fDP_H5fl2G6tfsHryOdQqjzUDXf2BJurX84fbpfxCdeNprfwatrWGBcVyKUchCLIH6zJHEs5D7KIXQGgak8I1Ybmq_fKBfpW8-JTZ9Y27LjphGLlhjTDC3UMU7LLh3d-iYFM9Y/s1600/broccoli+calzone.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaRPCd2fDP_H5fl2G6tfsHryOdQqjzUDXf2BJurX84fbpfxCdeNprfwatrWGBcVyKUchCLIH6zJHEs5D7KIXQGgak8I1Ybmq_fKBfpW8-JTZ9Y27LjphGLlhjTDC3UMU7LLh3d-iYFM9Y/s320/broccoli+calzone.jpeg" width="320" /></a></div>
<div style="margin-bottom: 0in;">
A great calzone, with a satisfyingly
crisp and chewy crust, with plenty of flavorful fillings, is a treat
worth the quest. The trouble is, most calzones I've found turn out
with a soggy filling and have a crust more akin to bad bread than
pizza dough. Not so with this recipe. Even better, this one gets you
eating your vegetables in a way that is so tasty you won't mind. The
cheese inside doesn't hurt, either.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
This recipe does require some work and
time, but not as much as you might think. While I braise fresh
broccoli, you could substitute frozen, if you want to skip cooking
the broccoli. It won't be as flavorful, but it might say you a little
time and effort. Just make sure to thaw, drain and chop it, first. In
this case, add the garlic, oregano and red pepper flakes along with
the cheese.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
My wife and kids like cheddar cheese,
and so that's what I used, making this very American. For a more
authentic Italian-style, use 1 1/2 cups of mozzarella and a 1/2 cup
of feta, instead, replacing the cottage cheese with ricotta cheese.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
The cooked broccoli makes a great side
dish unto itself, if you're so inclined.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
<b>Equipment needed</b></div>
<div style="margin-bottom: 0in;">
Chef's knife</div>
<div style="margin-bottom: 0in;">
kitchen shears (optional)</div>
<div style="margin-bottom: 0in;">
measuring cups and spoons</div>
<div style="margin-bottom: 0in;">
mixing bowl</div>
<div style="margin-bottom: 0in;">
skillet</div>
<div style="margin-bottom: 0in;">
parchment paper</div>
<div style="margin-bottom: 0in;">
spatula</div>
<div style="margin-bottom: 0in;">
baking sheet</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
<b>Ingredients</b></div>
<div style="margin-bottom: 0in;">
2 Tbl light cooking oil (vegetable or
canola)</div>
<div style="margin-bottom: 0in;">
1 head of broccoli, trimmed and cut
into 1-inch florets (about 1 pound)</div>
<div style="margin-bottom: 0in;">
3 Tbl water</div>
<div style="margin-bottom: 0in;">
4 cloves garlic, minced</div>
<div style="margin-bottom: 0in;">
1/2 tsp dried oregano</div>
<div style="margin-bottom: 0in;">
1/8 tsp red pepper flakes</div>
<div style="margin-bottom: 0in;">
Salt and pepper as needed</div>
<div style="margin-bottom: 0in;">
1 cup cottage cheese</div>
<div style="margin-bottom: 0in;">
2 1/2 cups cheddar cheese, shredded</div>
<div style="margin-bottom: 0in;">
1 large whole egg, plus 1 egg yolk,
lightly beaten with 2 Tbl water</div>
<div style="margin-bottom: 0in;">
1 pound pizza dough</div>
<div style="margin-bottom: 0in;">
Cooking spray</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
<b>Directions</b></div>
<div style="margin-bottom: 0in;">
Heat cooking oil in a skillet over
medium-high heat until just smoking. Add broccoli and a pinch of
salt. Cook, without stirring, until the broccoli begins to brown,
about 2 minutes. Add the water, cover, and cook until broccoli is
bright green, but still crisp, about 2 minutes more. Uncover and cook
until the water has evaporated and the broccoli is crisp-tender,
stirring occasionally, about 2 more minutes.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Push the broccoli to the sides of the
pan to clear a space in the center. Add the garlic, oregano, and red
pepper flakes. Cook until fragrant, about 30 seconds, and stir into
the broccoli. Season with salt and pepper to taste and transfer to a
serving plate, to cool a bit.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Place an oven rack in the lower-middle
position and heat the oven to 450 degrees. Cut two pieces of
parchment paper into 9-inch squares. These will be used to make
rolling and moving the calzones, easier.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
In a large bowl, stir the broccoli
mixture, cottage cheese, and cheddar cheese together.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Divide the dough in half. Working with
one half of the dough at a time, transfer the dough to a piece of
parchment and roll into a 9-inch round. Spread the broccoli-cheese
mixture evenly over one half of the dough, leaving a 1-inch border.
Fold the other half over the filling, leaving a 1/2-inch border of
the bottom half uncovered. Brush edge with egg wash. Press the edges
of the dough together, pressing out any air. Fold the bottom dough
edge over the top, and press and crimp to make a pretty seal. Using
a sharp knife, cut 5 steam vents, about 1 1/2-inch long across the
top layer of dough, starting at the folded edge and cutting toward
the crimped edge. Brush the tops with more of the egg wash. Using the
parchment paper, transfer the calzone, along with the paper, onto a
rimmed baking sheet. Repeat with the remaining dough half.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Bake until golden brown, about 15
minutes or so, rotating the baking sheet halfway through baking.
Transfer the calzones to a wire rack to cool for about 5 minutes,
before cutting each in half, for serving.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Makes 4 servings.</div>
<br />
<div style="margin-bottom: 0in;">
<br />
</div>
John Newmanhttp://www.blogger.com/profile/02990607882342384818noreply@blogger.com1tag:blogger.com,1999:blog-1052232100900614736.post-58532286691536769112016-06-28T17:53:00.000-06:002016-06-28T17:53:16.441-06:00Roasted Carrots and Kale Rice Bowl<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtbKbf5zWHB0VN_N31RAYuTrrjXUDwfNEqN6p7rrBB6HBs6F73_JN7L7x2ERlfoYcps9w3DitK3Q18P3D09Gnrhst_LJxyfxGOdIedkz3zn02X_K0-FYDU6YX_FhiXOQoLjjJRRHlYxu0/s1600/rice+with+carrots+and+kale.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtbKbf5zWHB0VN_N31RAYuTrrjXUDwfNEqN6p7rrBB6HBs6F73_JN7L7x2ERlfoYcps9w3DitK3Q18P3D09Gnrhst_LJxyfxGOdIedkz3zn02X_K0-FYDU6YX_FhiXOQoLjjJRRHlYxu0/s320/rice+with+carrots+and+kale.jpg" width="320" /></a></div>
<div>
This healthy combination of flavorful roasted veggies over rice, topped with an egg, is a great example of what a vegetarian rice bowl can be. Nutty brown rice is perfect for this dish, but plain white rice is good, too. The flavors in the original recipe come from a bold Middle-eastern spice mixture called za'atar, a mixture of thyme, ground sesame seeds, and powdered sumac. I can't get za'atar, or sumac, at my local grocery store, and it seemed kind of pricey online, so I did some research and come up with my own faux blend. To be honest, I have no idea how close this is to the real deal, but it was pretty tasty.</div>
<div>
<span><br /></span></div>
<div>
<span>To make faux za'atar, combine 3 tsp dried thyme, 1 1/2 tsp lemon pepper salt, and 1/4 tsp toasted sesame seeds in a spice grinder and pulse into a powder. This should make about 2 Tbl. Use what you need for the recipe, and then keep he remainder in an airtight container.</span></div>
<div>
<span><br /></span></div>
<div>
<span>Now let's get started on the dish.</span></div>
<div>
<span><br /></span></div>
<div>
<span><b>Ingredients</b></span></div>
<div>
<span>5 carrots, peeled, halved crosswise, then halved or quartered lengthwise to create uniformly sized pieces.</span></div>
<div>
<span>1/2 cup extra-virgin olive oil, divided</span></div>
<div>
<span>2 tsp za'atar</span></div>
<div>
<span>8 oz. kale, stemmed and chopped into 1-inch strips</span></div>
<div>
<span>2 Tbl red wine vinegar</span></div>
<div>
<span>1 green onion, finely sliced</span></div>
<div>
<span>4 eggs</span></div>
<div>
<span>Salt and pepper</span></div>
<div>
<span>2 cups cooked rice, or more if desired</span></div>
<div>
<span><br /></span></div>
<div>
<span><b>Directions</b></span></div>
<div>
<span>With an oven rack in the upper middle position, preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper and set aside.</span></div>
<div>
<span><br /></span></div>
<div>
<span>Toss the carrots, 1 Tbl oil, za'atar, 1/4 tsp salt and 1/8 tsp pepper together in bowl. Spread the carrots onto the prepared baking sheet and cover with foil. Roast in the oven for 20 minutes.</span></div>
<div>
<span><br /></span></div>
<div>
<span>In the meantime, toss together the kale, 1 Tbl oil, 1/4 tsp salt, and 1/8 tsp of pepper together, using the same bowl as the carrots. (Why dirty more dishes than you need to?) Next, whisk together the vinegar, green onion, and 3 Tbl olive oil in a bowl to make a quick vinaigrette. Season with salt and pepper to taste and set aside.</span></div>
<div>
<span><br /></span></div>
<div>
<span>When the carrots are done roasting, remove the foil and spread the kale evenly over the top. Return the carrots and kale to the oven and continue to cook, uncovered, until the carrots are spotty brown and tender and kale is crisp, about 15 minutes.</span></div>
<div>
<span><br /></span></div>
<div>
<span>In the meantime, divide the cooked rice into individual serving bowls, about 1/2 cup per bowl. Top with the roasted vegetables and drizzle the vinaigrette over the rice and veggies. Cover and set aside. </span></div>
<div>
<span><br /></span></div>
<div>
<span>Heat the remaining oil in a 12-inch skillet over medium heat until shimmering. Crack the eggs into two small bowls, 2 eggs per bowl, and season with salt and pepper. Working quickly, pour the eggs into the skillet, cover, and cook for 1 minute. Remove from the heat and let sit, covered, for 1 to 2 minutes more, depending on how runny, or set, you like your yolks. Top each bowl with one egg, and serve.</span></div>
<div>
<span><br /></span></div>
<br />
<div>
<span>Makes 4 servings.</span></div>
<div>
<span>Takes about 45 minutes to make.</span></div>
<div>
<span><br /></span></div>
John Newmanhttp://www.blogger.com/profile/02990607882342384818noreply@blogger.com0tag:blogger.com,1999:blog-1052232100900614736.post-67956175713058316422016-05-24T03:33:00.001-06:002016-05-24T03:33:06.568-06:00Vegetable Pot-Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-DfemvpqYOkmL5IcS741MSDc6AwqbJyrI0ibBfptVj4xw9YQiuray9GSkKIJUU3JzIRUNxZvjvq-mbZHDl6f7C343oh36b6Iw_6SeMMM4ZfI4MKvFuSzmewNapTy5iF-gOgz8CRHL5gQ/s1600/vegetarian+pot+pie_web.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="190" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-DfemvpqYOkmL5IcS741MSDc6AwqbJyrI0ibBfptVj4xw9YQiuray9GSkKIJUU3JzIRUNxZvjvq-mbZHDl6f7C343oh36b6Iw_6SeMMM4ZfI4MKvFuSzmewNapTy5iF-gOgz8CRHL5gQ/s320/vegetarian+pot+pie_web.jpg" width="320" /></a></div>
<div style="margin-bottom: 0in;">
The only kinds of pot-pie I think I
ever had as a kid were the frozen ones from the grocery store. I can
understand why my mom would opt for this. From scratch, a pot-pie can
be a lot of work. The frozen ones cook up pretty quick in the
microwave. I confess, those frozen ones are still guilty pleasures
for me, from time to time.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
As I started doing more vegetarian
cooking, I became intrigued by the idea of a vegetarian version of
the pot-pie. How would we create the savory flavors and stew-like
filling I wanted, without meat? This recipe, modified from the
America's Test Kitchen recipe, hits the mark pretty well. It's got
surprising savoriness, and was easier to make than I thought it would
be.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
The original version of this recipe
only used a top crust. I like crust on top and bottom of my pot pie,
thank you, so that was the first change. I'm also a bit lazy. They
make their own pie crust. I can do it, but I don't like to so, I used
store bought crusts. Not as good as homemade, but I'd rather have pie
than not. I prefer the rolled up dough, where you just thaw and
unroll it over a pie plate. The only kind I've been able to find at
my local grocery store, recently, is the kind that's already in a
foil plate. You either use what you've got, or you go home so, I used
those this time around. They come with two crusts per package, so I
needed to thaw them and remove one of them from the pie plate for the
top crust. You're more than welcome to make your own pie crust,
though.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
<b>Equipment needed</b></div>
<div style="margin-bottom: 0in;">
9 1/2-inch pie pan (depending on your
pie dough source)</div>
<div style="margin-bottom: 0in;">
paring knife</div>
<div style="margin-bottom: 0in;">
chef's knife</div>
<div style="margin-bottom: 0in;">
measuring cups and spoons</div>
<div style="margin-bottom: 0in;">
large spoon</div>
<div style="margin-bottom: 0in;">
Dutch oven or other large sauce pan
with lid</div>
<div style="margin-bottom: 0in;">
mixing bowls</div>
<div style="margin-bottom: 0in;">
whisk</div>
<div style="margin-bottom: 0in;">
rimmed baking sheet</div>
<div style="margin-bottom: 0in;">
aluminum foil</div>
<div style="margin-bottom: 0in;">
pastry brush</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
<b>Ingredients</b></div>
<div style="margin-bottom: 0in;">
2 frozen pie-crust doughs</div>
<div style="margin-bottom: 0in;">
4 Tbl butter</div>
<div style="margin-bottom: 0in;">
1 onion, finely chopped</div>
<div style="margin-bottom: 0in;">
8 oz. cremini mushrooms, trimmed and
sliced</div>
<div style="margin-bottom: 0in;">
salt and pepper</div>
<div style="margin-bottom: 0in;">
1 medium sweet potato, peeled and cut
into 1/2-inch pieces</div>
<div style="margin-bottom: 0in;">
1 medium turnip, peeled and cut into
1/2-inch pieces</div>
<div style="margin-bottom: 0in;">
3 cloves garlic, minced</div>
<div style="margin-bottom: 0in;">
1/2 tsp grated lemon zest</div>
<div style="margin-bottom: 0in;">
1 Tbl lemon juice</div>
<div style="margin-bottom: 0in;">
8 oz. Swiss chard, stemmed and cut into
1-inch pieces</div>
<div style="margin-bottom: 0in;">
2 Tbl all-purpose flour</div>
<div style="margin-bottom: 0in;">
2 cups vegetable broth</div>
<div style="margin-bottom: 0in;">
1/2 cup grated Parmesan cheese</div>
<div style="margin-bottom: 0in;">
1 Tbl dried parsley</div>
<div style="margin-bottom: 0in;">
1 large egg</div>
<div style="margin-bottom: 0in;">
1 tsp water</div>
<div style="margin-bottom: 0in;">
cooking spray</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
<b>Directions</b></div>
<div style="margin-bottom: 0in;">
Thaw the pie crusts (unless you're
using fresh). For the top crust, roll one dough smooth between two
pieces of parchment paper. Put it in the refrigerator until needed.
For the bottom crust, if using loose dough, gently center one in a
10-inch pie plate, leaving about a 1-inch overhang. If not, just
leave it in the provided pan. If there are any cracks, smooth them
together with a drop of water and your fingers. Lightly spray the
bottom pie crust with cooking spray. (My mom says this helps keep the
bottom dough from getting soggy.) Refrigerate until needed.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Adjust the oven rack to the middle
position and pre-heat the oven to 400 degrees F.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Melt 2 Tbl butter in a Dutch over or
other large saucepan over medium heat until the foaming stops. Stir
in the onion, mushrooms and 1/2 tsp salt. Cook until the mushrooms
release their liquid, about 5 minutes.
</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Stir in the sweet potato and the
turnip. Reduce heat to medium-low, cover, and cook until potato and
turnip begin to soften, about 8 minutes. Stir in the garlic, lemon
zest, and parsley and cook until fragrant, about 30 seconds. Stir in
the chard and cook until wilted, about 2 minutes more. Transfer
everything to a bowl and set aside.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Now to make the roux. Melt the
remaining butter in the empty pot over medium-high heat, until it
stops foaming. Stir in the flour and cook for one minute. Gradually
whisk in the broth, scraping up any browned bits from the bottom of
the pan. Bring to a simmer and cook until it starts to thicken, about
1 to 2 minutes. Off the heat, whisk in the Parmesan, lemon juice, and
1/2 tsp salt. Stir in the reserved vegetables, along with any juice
that's accumulated in the bottom of the bowl. Season with salt and
pepper to taste.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Line a rimmed baking sheet with
aluminum foil and place the prepared bottom pie crust/plate in the
center. This will help keep your oven clean in case the filling
boils-over, ease clean up, and makes it easier to put the pie in the
oven if you happen to be using a foil pie plate. Transfer the
vegetable mixture into the bottom crust of the pie, and smooth the
top. Place the top crust on top. Fold up the bottom edge of the dough
around the top dough, and crimp together. Cut four 2-inch slits in
the top, with a paring knife, to vent the steam. Lightly beat egg and
water in bowl, and brush over the top of the crust. Put the whole
thing into the oven. Bake until the crust is golden brown and the
filling is bubbling, about 30 minutes. Remove and let cool, on the
baking sheet for 10 minutes or so before serving.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Makes 6 servings.</div>
<br />
<div style="margin-bottom: 0in;">
<br />
</div>
John Newmanhttp://www.blogger.com/profile/02990607882342384818noreply@blogger.com0tag:blogger.com,1999:blog-1052232100900614736.post-60410865169122100152016-05-19T16:36:00.003-06:002016-05-19T16:37:09.383-06:00Homemade Vegetable Broth Base<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic-OKlfXyO8f4zUrkwmnyZVwOT5cSSWqKByN9YGq8Vf1WKHTuVC64KeTkD0bhKR4iTD7TgEjFKFeqAvVo1ZmuV6znmA-6hLchqRklDgRQIqlCMCRMC-L12IwFb2piyZWfWx59BhNfM2Is/s1600/vegetables-pattern-1330192.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic-OKlfXyO8f4zUrkwmnyZVwOT5cSSWqKByN9YGq8Vf1WKHTuVC64KeTkD0bhKR4iTD7TgEjFKFeqAvVo1ZmuV6znmA-6hLchqRklDgRQIqlCMCRMC-L12IwFb2piyZWfWx59BhNfM2Is/s320/vegetables-pattern-1330192.jpg" width="320" /></a></div>
<div style="margin-bottom: 0in;">
If you've read this blog much, you'll
know I prefer to make my own stocks. Vegetable stock has always
seemed like a waste of vegetables, though. Meat broths makes sense.
Just a few vegetables and some left-over bones, that I'd otherwise
throw away, and a bunch of water. Very frugal. Using up a huge amount
of yummy veggies only to toss them in the trash after I've boiled
them to death just to make vegetable both? I don't think so.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
With that in mind, I've generally used
the “Better-than-Bullion” vegetarian broth base in the past. (No,
that is not an endorsement. It's just what I like and can easily get
a hold of.) Not anymore. With the help of America's Test Kitchen, and
some recipe tweaking to make it fit my budget and available
vegetables, and still taste great, now I have an amazing recipe for
my own vegetable broth base. Yes, it still uses a bunch of vegetable,
but, I get a lot more yield from my grocery money than making traditional vegetable stock, or buying either kind at the store. This recipe will
make about 1 3/4-cups of base, which translates to about 1
3/4-gallons of broth. Very cost effective, and much more flavorful.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
This recipe calls for kosher salt.
Don't be tempted to cheap out and use table salt. It will ruin the
broth base.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<b>Equipment needed</b></div>
<div style="margin-bottom: 0in;">
Chef's knife</div>
<div style="margin-bottom: 0in;">
Food processor</div>
<div style="margin-bottom: 0in;">
Freezer-safe, airtight container</div>
<div style="margin-bottom: 0in;">
Wax paper (or parchment paper)</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<b>Ingredients</b></div>
<div style="margin-bottom: 0in;">
2 leeks, white and light green parts
only, chopped and thoroughly rinsed</div>
<div style="margin-bottom: 0in;">
2 medium carrots, peeled and cut into
1/2-inch pieces</div>
<div style="margin-bottom: 0in;">
2 stalks celery, cut into 1/2-inch
pieces</div>
<div style="margin-bottom: 0in;">
1/2-cup fresh parsley, leaves and thin
stems</div>
<div style="margin-bottom: 0in;">
3 Tbl dried minced onion</div>
<div style="margin-bottom: 0in;">
2 Tbl kosher salt</div>
<div style="margin-bottom: 0in;">
1 1/2-Tbl tomato paste</div>
<div style="margin-bottom: 0in;">
3 Tbl soy sauce</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<b>Directions</b></div>
<div style="margin-bottom: 0in;">
Process the leeks, carrots, celery,
parsley, minced onion, and kosher salt in a food processor until the
whole turns into a fine past. You'll need to scrape down the sides of
the processor bowl periodically, and will take about 3 or 4 minutes.
Add the tomato past and process for 1 minute more, scraping down the
sides of the processor bowl about every 20 seconds. Add the soy sauce
and process for one more minute.</div>
<div style="margin-bottom: 0in;">
Transfer the mixture into an airtight
container and tap it firmly on the counter a few times to remove any
air bubbles. Press a small piece of wax paper flush against the
surface of the mixture (this helps prevent freezer burn and ice
crystal formation) and cover tightly. Can be frozen for up to 6
months.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
To make one cup of broth, stir one Tbl
of either fresh or frozen broth base mixture into one cup of boiling
water. There will be veggie particles floating around, which I think
add more flavor, but if you want a clear broth, steep the broth for 5
minutes, like tea, and then strain.
</div>
<div style="margin-bottom: 0in;">
<i><b><br />
</b></i></div>
<div style="margin-bottom: 0in;">
<i><b> What I do:</b></i> I re-purpose a used, and
cleaned, 16 ounce dairy container, like you find for cottage cheese
or sour cream, along with it's lid. The broth base will fill it
almost to the top. Then I cover the base, as described, with a square
of wax paper so it touches the broth base, and trap the excess wax
paper between the lid and the rim of the container. When I need some
vegetable broth, I use a large tablespoon to scrape the frozen base
off the top. I'll add it, just as if it were a spice mix, along with
the needed about of water, when I make soups, or whatever I need a
bit of vegetable broth for.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<br />
<div style="margin-bottom: 0in;">
<br /></div>
John Newmanhttp://www.blogger.com/profile/02990607882342384818noreply@blogger.com0tag:blogger.com,1999:blog-1052232100900614736.post-83476859706541344702015-06-03T11:02:00.002-06:002015-06-03T11:07:39.780-06:00Consider the vegetables of the field ...<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl5wEBzy11zzFq8MBxRs3M6FtETXFh3aMkG4F1n8R9mjfgqbiBA_3-4iLlNEQj47cSoYdtn_er9BrCQcUOS_IAEffFJqOOXmS6cmsVA_77uCRyagxiylSeM2vOsmN7r4UM9D-W6XSAtt0/s1600/vegetables.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl5wEBzy11zzFq8MBxRs3M6FtETXFh3aMkG4F1n8R9mjfgqbiBA_3-4iLlNEQj47cSoYdtn_er9BrCQcUOS_IAEffFJqOOXmS6cmsVA_77uCRyagxiylSeM2vOsmN7r4UM9D-W6XSAtt0/s320/vegetables.jpg" width="320" /></a></div>
<div style="margin-bottom: 0in;">
I'm not a vegetarian in any way, shape,
or form, but I think they're on to something. The vegetarians I know
are all very healthy, certainly when compared to my sick-and-tired self. I like vegetables, <i>if </i>they're prepared well.
Nothing turns my stomach faster than soggy overcooked spinach. Pasty
canned peas are a no-go. <a href="http://www.mormonfoodie.blogspot.com/2011/07/caprese-salad-revisited.html">Caprese salad</a> with fresh mozzarella? Give me all you've got.<a href="http://www.mormonfoodie.blogspot.com/2011/10/greek-salad-hold-lettuce.html"> Greek salad</a> with cucumbers and tomatoes? Yes, please.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Three of my cooking heroes have me
thinking about vegetables. A few years ago, Mark Bittman
introduced the concept of a “less-meatarian” in his book, “<a href="http://www.amazon.com/gp/product/1439120234/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1439120234&linkCode=as2&tag=confofamormfo-20&linkId=6KPGUD3NUR75QXRV">Food Matters</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=confofamormfo-20&l=as2&o=1&a=1439120234" height="1" style="border: none !important; margin: 0px !important;" width="1" />
.” Not vegetarian, just cutting back on the amount of meat
you eat. Micheal Natkin, of <a href="http://www.amazon.com/gp/product/1558327452/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1558327452&linkCode=as2&tag=confofamormfo-20&linkId=CLTZW7NY5CHWSRU4">Herbivoracious</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=confofamormfo-20&l=as2&o=1&a=1558327452" height="1" style="border: none !important; margin: 0px !important;" width="1" />, has been kicking up
amazing vegetarian fare for years. The awe inspiring <a href="http://www.amazon.com/gp/product/030738263X/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=030738263X&linkCode=as2&tag=confofamormfo-20&linkId=QCSXZ73JR37PEY5K">Jose Andres</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=confofamormfo-20&l=as2&o=1&a=030738263X" height="1" style="border: none !important; margin: 0px !important;" width="1" />
has
started focusing on vegetables with his new restaurants, hoping to
popularize vegetables and make them the “new bacon.”
</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
What's interesting to me, from a
faith-based standpoint, is that it falls right in line with the Word
of Wisdom. For those who don't know, the Word of Wisdom is the
dietary and health commandments that Mormons believe were given to us by
God. They're found in our modern scripture set, the Doctrine &
Covenants. This is passage I'm thinking about:</div>
<div style="margin-bottom: 0in;">
<br /></div>
<blockquote class="tr_bq" style="margin-bottom: 0in;">
<a href="https://www.lds.org/scriptures/dc-testament/dc/89?lang=eng">Doctrine and Covenants 89:11 - 16</a><br />
11 Every herb in the season thereof,
and every fruit in the season thereof; all these to be used with
prudence and thanksgiving.<br />
12 Yea, flesh also of beasts and of the
fowls of the air, I, the Lord, have ordained for the use of man with
thanksgiving; nevertheless they are to be used sparingly;<br />
13 And it is pleasing unto me that they
should not be used, only in times of winter, or of cold, or famine.<br />
14 All grain is ordained for the use of
man and of beasts, to be the staff of life, not only for man but for
the beasts of the field, and the fowls of heaven, and all wild
animals that run or creep on the earth;<br />
15 And these hath God made for the use
of man only in times of famine and excess of hunger.<br />
16 All grain is good for the food of
man; as also the fruit of the vine; that which yieldeth fruit,
whether in the ground or above the ground—</blockquote>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
</div>
<div style="margin-bottom: 0in;">
My daughter's are
on-again-off-again vegetarians. The degree of their vegetarianism
varies from hour to hour. My wife is an
almost-carnivore. If she could just get by with Mountain Dew and
roast beef with ranch dressing for the rest of her life, she would. My youngest is the pickiest, most
unpredictable eater I've ever known. Her only constants are sugar and tofu. I'm an omnivore. I'll eat just about anything, as long as it tastes good.
</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Making dinner that we'll all eat is a challenge. My wife's
not too difficult because she hates to cook. As long as I
throw some meat her way from time to time, she won't bite me. With younger
daughters I've learned to hope for the best while trying to
contain my frustration. <i>I spent two hours cooking this, and you
won't even try it? Go make your own dinner, then.</i> As for me, it
has to taste good or I won't keep eating it. In fact, it's got to
taste better than good. As Micheal Natkin might say, it's got to
taste freaking delicious.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
To that end, I've decided I want to learn to cook vegetables that are freaking
delicious. My go-to source for learning to cook delicious food is
Christopher Kimball and his staff at America's Test Kitchen. I've
learned, over the years, that I can count on them to give me solid
advice, solid recipes, and solid techniques. I don't like every
recipe of theirs I've tried, but the vast majority are excellent.
Some of I've modified to fit my own tastes and situation,
but I know I'm not going to go completely wrong with them.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
So, I bought their <a href="http://www.amazon.com/gp/product/1936493969/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1936493969&linkCode=as2&tag=confofamormfo-20&linkId=727MJIN5NK6KPV2J">new vegetarian cookbook</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=confofamormfo-20&l=as2&o=1&a=1936493969" height="1" style="border: none !important; margin: 0px !important;" width="1" />. A few of the recipes I've already made, getting them from
other sources. There's so darned many more it was worth
every penny, though. The first recipe convinced me I was right
to buy to it, a summer vegetable gratin. Even my carnivorous wife
enjoyed it. Their classic gazpacho was amazing, too. I still like the
<a href="http://mormonfoodie.blogspot.com/2009/08/how-to-make-gazpacho.html">gazpacho recipe</a> I've been using, I just have more variety, now. As I start to work my way through it, I'll be sharing my variations on them. Why? Because I know you, too, want to make and eat
food that is healthy, and really freaking delicious.</div>
<div style="margin-bottom: 0in;">
<br /></div>
John Newmanhttp://www.blogger.com/profile/02990607882342384818noreply@blogger.com3tag:blogger.com,1999:blog-1052232100900614736.post-80354399369556233762015-06-02T07:47:00.004-06:002015-06-02T07:47:40.290-06:00Strawberry Shortcake – The Taste of Early Summer<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNU56JSMqlKefAqCJaX4bRai-OQ0U3aM6s1dX3aDqGK45nuPpBKHdAUFuT5nKmohUx3nSQ1yKeRSUC6vWI2fDnb3zpa0yXAliut7P_jMzVW5Eh2c-G0jnyXg-Lk-VzRfTvAhKt1Mtm1FY/s1600/strawberry+shortcake_adjusted.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNU56JSMqlKefAqCJaX4bRai-OQ0U3aM6s1dX3aDqGK45nuPpBKHdAUFuT5nKmohUx3nSQ1yKeRSUC6vWI2fDnb3zpa0yXAliut7P_jMzVW5Eh2c-G0jnyXg-Lk-VzRfTvAhKt1Mtm1FY/s320/strawberry+shortcake_adjusted.jpg" width="320" /></a></div>
<div style="margin-bottom: 0in;">
One of the great things about the
beginning of summer is all the wonderful berries. Strawberries,
raspberries, blackberries, blueberries, shnozberries … Okay, maybe
not those. Still, berry season will soon be over so, it's time to do
something extra special with them. I'm thinking strawberry shortcake.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Strawberry shortcake is a beautiful
summer dessert. It's pretty simple: a tender biscuit, a sweet and
chunky strawberry sauce, and whipped cream. Pretty sexy, if you ask
me. There is a little work involved, but it's worth it. Good
ingredients are important, though. Make sure you have ripe
strawberries, but not overripe. No amount of manipulation can save
bad fruit.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
<b>Equipment needed</b></div>
<div style="margin-bottom: 0in;">
cutting board</div>
<div style="margin-bottom: 0in;">
paring knife</div>
<div style="margin-bottom: 0in;">
measuring spoons and cups</div>
<div style="margin-bottom: 0in;">
mixing bowls</div>
<div style="margin-bottom: 0in;">
potato masher</div>
<div style="margin-bottom: 0in;">
whisk</div>
<div style="margin-bottom: 0in;">
rubber spatula</div>
<div style="margin-bottom: 0in;">
biscuit cutters (optional, you can just
use a large glass or empty can)</div>
<div style="margin-bottom: 0in;">
parchment paper</div>
<div style="margin-bottom: 0in;">
rimmed baking sheet</div>
<div style="margin-bottom: 0in;">
brush</div>
<div style="margin-bottom: 0in;">
cooling rack</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
<b>Ingredients</b></div>
<div style="margin-bottom: 0in;">
1 quarts strawberries</div>
<div style="margin-bottom: 0in;">
8 tablespoons unsalted butter (1 stick)</div>
<div style="margin-bottom: 0in;">
1 large egg</div>
<div style="margin-bottom: 0in;">
1 large egg white</div>
<div style="margin-bottom: 0in;">
11 tablespoons granulated sugar,
divided (1/2 cup, plus 3 tablespoons)</div>
<div style="margin-bottom: 0in;">
2 cups all purpose flour, plus a little
extra for the counter</div>
<div style="margin-bottom: 0in;">
1 tablespoon baking powder</div>
<div style="margin-bottom: 0in;">
1/2 teaspoon salt</div>
<div style="margin-bottom: 0in;">
2/3 cup half-and-half</div>
<div style="margin-bottom: 0in;">
2 cups whipped cream</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
<b>Directions</b></div>
<div style="margin-bottom: 0in;">
Cut the butter into 1/2-inch cubes,
place on a small plate in the refrigerator until needed.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Remove the stem and white core from the
strawberries with a paring knife. In a large bowl, crush 3 cups of
the strawberries with a potato masher. Slice the remaining 5 cups of
strawberries and stir into the crushed ones, along with 6 tablespoons
of sugar. Let them sit at room temperature for 30 minutes until the
sugar dissolves and berries give off their juices.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
In the meantime, preheat the oven to
425 <span style="font-family: Times New Roman, serif;">°</span><span style="font-family: Times New Roman, serif;">F,
with an oven rack in the middle position.</span></div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
<span style="font-family: Times New Roman, serif;">Now
it's time to start on the biscuits. In another large bowl, whisk
together 2 cups of flour, 3 tablespoons of sugar, the baking powder
and salt. Scatter the butter on top of the flour mixture and mix
together, using clean hands, until it looks like coarse corn meal. </span>
</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
<span style="font-family: Times New Roman, serif;">Note:
A food processor will make short work of this, but hands have been
around for a lot longer and will do fine.</span></div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
<span style="font-family: Times New Roman, serif;">In
a separate bowl, gently whisk together the egg (not the egg white)
and half-and-half. Add to the flour mixture and gently stir together
with a rubber spatula just until clumps start forming.</span></div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
<span style="font-family: Times New Roman, serif;">Lightly
flour a clean counter top and turn out the mixture. Gently kneed the
dough just until it comes together. Overworking the dough will result
in tough biscuits. Using your fingertips, pat the dough into a
9-by-6-inch rectangle, about 1-inch thick. Cut six rounds out of the
dough with a 3-inch biscuit cutter or glass. You'll have to gather
the dough back up at least once, and you'll probably end up with an
extra biscuit, maybe two. That's okay, though. This is cooking, not
dental surgery.</span></div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
<span style="font-family: Times New Roman, serif;"><i>Note:
I don't use biscuit cutters. Instead, I cut the tops and bottoms off
a couple of cans of water chestnuts. Why pay for something if you can
recycle something else for free?</i></span></div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
<span style="font-family: Times New Roman, serif;">Line
the baking sheet with parchment paper. Place the dough round on the
sheet, 1-inch apart. Gently beat the egg white with 1 teaspoons of
water and brush the tops of the dough rounds. Sprinkle with the
remaining 2 tablespoons of sugar.</span></div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
<span style="font-family: Times New Roman, serif;">Bake
the shortcakes until golden brown, about 12 minutes. Remove them from
the oven and let cool on the baking sheet for ten minutes before
transferring to a cooling rack to finish cooling.</span></div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
<span style="font-family: Times New Roman, serif;">By
now, the strawberries should be ready. Now would be a good time to
whip the cream, before assembly.</span></div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
<span style="font-family: Times New Roman, serif;">Split
each biscuit in half. Lay the bottoms on individual serving plates.
Divide the strawberry mixture evenly over each bottom, and then top
with a dollop of whipped cream. Cap with the biscuit tops, and enjoy.</span></div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
<span style="font-family: Times New Roman, serif;">Make
6 servings.</span></div>
<br />
<div style="margin-bottom: 0in;">
<br />
</div>
John Newmanhttp://www.blogger.com/profile/02990607882342384818noreply@blogger.com0tag:blogger.com,1999:blog-1052232100900614736.post-49658114044936397552015-05-29T13:56:00.004-06:002015-05-29T13:56:44.692-06:00How to Make Candied Ginger<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9FwtH5ius30w7rUdfsH8LgByENnCGGn7ypMEVXvGJZz8oq5su7wRISJydgzAX6MpZfxZVM8Fww2XF92u9qutI_Ays4thuKCoQZjzbxmZcNMoxbejbWUXBoMKI6kSFA080DnN_qo_Pkek/s1600/candied+ginger_web.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9FwtH5ius30w7rUdfsH8LgByENnCGGn7ypMEVXvGJZz8oq5su7wRISJydgzAX6MpZfxZVM8Fww2XF92u9qutI_Ays4thuKCoQZjzbxmZcNMoxbejbWUXBoMKI6kSFA080DnN_qo_Pkek/s320/candied+ginger_web.jpg" width="320" /></a></div>
<div style="margin-bottom: 0in;">
As you may know, I'm a fan of
“do-it-yourself” when it comes to the kitchen. Making your own
food products is a great way to supplement your pantry, and can be
cheaper than buying them ready made. It's easier than you might
think. In keeping with the kitchen DIY spirit, I decided to take on
candied ginger.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Candied ginger has three ingredients:
ginger, sugar, and water. There are many recipes out there; I just
happen to like this one. The advantages of making your own candied
ginger are many. It tastes better than the supermarket stuff, for
starters. In addition, the byproduct of making it is ginger syrup –
a miraculous food stuff all on its own. Bonus!</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Candied ginger can be added to so many
things, cookies, cakes, sweet potatoes, pumpkin pies … the list is
long and illustrious. I've been told it's good for you, too. It's an
old cure for nausea and seems to reduce gastric inflammation. Some
people say it even has a positive effect on some cancers. I just like
snacking on it. It's pungent, sweet, spicy, and really kicks your
taste in the buds.
</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Ginger syrup is wonderful. Use it to
sweeten teas (herbal in my case), or kick up cold drink – think
mock ginger ale, ginger lemon-lime soda, or ginger cola. Pour it over
pound cake instead of some other syrup or glaze. I like it on vanilla
ice cream.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
<i>Note</i>: Young, fresh ginger root is
preferred because it's got a milder flavor and is more tender. The
older ginger will work just fine, though.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
<b>Equipment Needed</b></div>
<div style="margin-bottom: 0in;">
chef's knife</div>
<div style="margin-bottom: 0in;">
spoon or vegetable peeler</div>
<div style="margin-bottom: 0in;">
chef's knife</div>
<div style="margin-bottom: 0in;">
medium saucepan</div>
<div style="margin-bottom: 0in;">
strainer</div>
<div style="margin-bottom: 0in;">
wire drying racks</div>
<div style="margin-bottom: 0in;">
rimmed baking sheet</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
<b>Ingredients</b></div>
<div style="margin-bottom: 0in;">
2 ¼ cups sugar, separated</div>
<div style="margin-bottom: 0in;">
2 cups water</div>
<div style="margin-bottom: 0in;">
8 ounces of fresh ginger</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
<b>Directions</b></div>
<div style="margin-bottom: 0in;">
Break the fingers of ginger apart, and
peel them. You can use a vegetable peeler, but it easier to get
around the knobbly bits by scraping it off with a spoon. Cut the
peeled ginger into thin slices.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Place the wire cooling racks inside a
rimmed baking sheet and set aside.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Combine 2 cups of the sugar and water
in a medium saucepan over medium heat. Bring it to a simmer, stirring
occasionally, until the sugar dissolves and it looks clear. Stir in
the ginger slices. Reduce the heat to medium low and simmer until the
ginger is tender and translucent, stirring occasionally, about 45
minutes.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Drain the ginger using a strainer set
over a large bowl to collect the syrup. Set the syrup aside to let it
cool.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Transfer the ginger to the cooling
rack. Spread the ginger pieces out a bit, so they don't touch each
other. Let the ginger dry until it's no longer moist, but still a
little tacky. This will take at least 6 hours, but should be done in
no more than 12 hours.
</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Combine the dried ginger and the
remaining ¼ cup of sugar in a large bowl, and toss until well
coated. You'll have some sugar left over, that's okay. You can use it
to sweeten your drinks or something.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
<i>This is where your patience will pay
off. If you don't wait until the ginger is dry before you toss it
with the additional sugar, you'll end up with gummy ginger pieces
that will cement themselves together.</i></div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Candied ginger can be stored in an
airtight container at room temperature for about 2 weeks. Once the
syrup is cooled, transfer to a jar and refrigerate.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Makes about ¾ cup of candied ginger,
and about 2 cups of ginger syrup.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
<b>Looking at the cost</b></div>
<div style="margin-bottom: 0in;">
The joy of cooking aside, is it worth
the cost and time? I have no idea how much electricity or natural gas
this takes, so I can't account for that. Just keep it in mind as you
read my cost breakdown.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
The cheapest I found for a 16 oz bag of
“crystallized ginger” was $4.99, or about 30 cents an ounce. From
what I've been able to figure, there's about 6 oz of candied ginger
per cup, so the yield of this recipe it about 4.5 oz. Commercially,
that's about $1.40 worth of candied ginger. Keep in mind that this
candied ginger isn't very chew-able. The more tender stuff, which is
comparable with the candied ginger in this recipe, goes for as much
as $11.99 a pound, or 75 cents per ounce. Compared to that product,
making your own candied ginger comes in at about $2.53 worth of
candied ginger.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Ginger root, at my local grocery, is
$3.69 per pound, or 23 cents per oz. This recipe uses 8 oz of ginger,
so that's $1.84. A 4 pound bag of sugar costs $1.50. At 2 cups of
sugar per pound, that's about 38 cents worth of sugar. The total cost
for the ingredients, then, is $2.22. Remember, that doesn't count the
cost of heat or your time. It seems to only be cost effective if
we're comparing it with the “good stuff.” With the added cost of
heat and time, we're lucky to break even, so far.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Except we also get 2 cups of ginger
syrup out of the bargain. Just like commercial candied ginger, the
price of ginger syrup varies widely with the quality. Some of these
syrups have all kinds of added preservatives and stabilizers and
artificial flavors. I found the cost of ginger syrup varying from
about 25 cents per oz, for the cheap stuff, to about $1.50 per oz,
for the good stuff. At 16 oz, that means anywhere between $4.00 and
$24.00 worth of ginger syrup. We get it for free, as a byproduct.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Okay, so at its lowest commercial cost,
we're making at least $6.22 worth of gingery goodness for $2.22, plus
the cost of the heat and time. That's a bit less than $4 savings, and
that's comparing it to the cheap stuff. At best, we're making about
$26.00 worth of product, that's a $20.00 savings. I don't think we're
actually saving that much, but it suddenly seems a lot more cost
effective to make it ourselves.</div>
<br />
<div style="margin-bottom: 0in;">
<br />
</div>
John Newmanhttp://www.blogger.com/profile/02990607882342384818noreply@blogger.com0tag:blogger.com,1999:blog-1052232100900614736.post-4570015019751687782015-05-17T19:51:00.000-06:002015-05-17T19:51:01.957-06:00Apple Butter, or Apple Awesome Sauce?<div style="margin-bottom: 0in;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEZaT_vKj2jSxXQ7EFgbTNnHeoj2k2gApx_ZoI1bDE31R8JRkt8xdiMSETh9Y4tDQZBQIQqA8NYikj3kdIkCZW5RjQ00-r2gFBxGCeDiMHhd-aQFYeTZs9Xfpyjs9UVKVDYHl7VTBl44U/s1600/apple_butter_web.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEZaT_vKj2jSxXQ7EFgbTNnHeoj2k2gApx_ZoI1bDE31R8JRkt8xdiMSETh9Y4tDQZBQIQqA8NYikj3kdIkCZW5RjQ00-r2gFBxGCeDiMHhd-aQFYeTZs9Xfpyjs9UVKVDYHl7VTBl44U/s320/apple_butter_web.jpg" width="320" /></a>When the apples go on sale, I like to take advantage of the pricing and get bunch of them. The problem is, I know they'll go bad before the family eats them all. I could make pie, but what if there's still a lot left? Make apple butter, of course.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
For those who don't know, apple butter
is not a fruit filled dairy product. It's more like caramelized
applesauce. But it's really not applesauce, either. I've tried
several recipes for apple butter, a couple of which used a crock pot.
They weren't bad, but they left me wanting. I'm a fan of using a
crock pot for apple butter, because it really does take a good deal
of time to make it, but I didn't want to lock myself into a
particular appliance without trying out a few other methods. As a
foodie, I'm always after the good stuff.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Some recipes I tried used a little
spice, cinnamon, ginger, clove, and so on. Some used so much that
they ended up tasting more like a spicy slurry, with little to no
apple flavor. Others weren't so bad, but I wanted something that
celebrated the apple, no spice needed.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Eventually I tried one recipe from
America's Test Kitchen. I'm a huge fan of theirs, as some of you may
know, but sometimes their recipes don't work well for my situation.
In this case, a couple of minor tweaks gave me an apple butter that
had deep, rich, apple flavor, well beyond the other recipes I'd made.
Sweet, but not too sweet, full of apple goodness, with nothing to
get in the way. Best of all, it works for the kitchen I have, and uses affordable apples varieties.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
There are several apple varieties that
work well for apple butter, and a few that you'll want to stay away
from. Even though you'll be cooking these apples until they break
down, you don't want their flavors to break down along the way, or the resulting product become too watery. Varieties that hold up well to cooking, such as
Fuji, Gala, and Granny Smith, are the way to go. Use two or three
different varieties of cooking apples for the riches flavor. Stay
away from Red Delicious or Golden Delicious apples. They're great for eating
raw, but they don't hold up well under heat.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Apple butter is wonderful on just about
everything you might put jam or applesauce on. I like it on toast,
topping cottage cheese, or mixed into plain yogurt, when I'm not
eating strait out of the jar, that is. It's super tasty as a topping
for vanilla ice cream, as well.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
<b>Equipment needed</b></div>
<div style="margin-bottom: 0in;">
Dutch or other large pot (at least 6
quarts)</div>
<div style="margin-bottom: 0in;">
Large spoon</div>
<div style="margin-bottom: 0in;">
Flexible spatula</div>
<div style="margin-bottom: 0in;">
Mixing bowls</div>
<div style="margin-bottom: 0in;">
Chef's knife</div>
<div style="margin-bottom: 0in;">
Fine mesh sieve</div>
<div style="margin-bottom: 0in;">
Immersion blender</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
<i>(You can substitute a food mill, or
other blender, if you like. I'll talk about that, later.)</i></div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
<b>Ingredients</b></div>
<div style="margin-bottom: 0in;">
4 pounds of cooking apples (about 12
medium apples)</div>
<div style="margin-bottom: 0in;">
1 ¾ cups apple juice or cider</div>
<div style="margin-bottom: 0in;">
1 cup granulated sugar</div>
<div style="margin-bottom: 0in;">
½ cup packed brown sugar</div>
<div style="margin-bottom: 0in;">
3 Tbsp lemon juice</div>
<div style="margin-bottom: 0in;">
¼ tsp salt</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
<b>Directions</b></div>
<div style="margin-bottom: 0in;">
Wash and then core the apples; chop
them into 2-inch pieces. Don't bother peeling them. The oils in the
peel with deepen the flavor. Put the cut apples into a large cooking
pot, along with the apple juice, over medium high heat. Once it
reaches a simmer, reduce the heat to medium low, cover, and simmer
until the apples are very soft, stirring two or three times while
cooking, about 30 minutes.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Remove from the heat and use an
immersion blender to break up the apples, until very smooth.
</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
<i>You can use a regular blender or
food processor if you don't have an immersion blender. Just do it in
batches and be careful. The apples are very hot. Alternately, you can
run them through a food mill, eliminating the next step. I don't have
a food mill, they're a little pricey, so I need to use the next step.</i></div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Putting the fine mesh sieve over a
large bowl, pour the apple mixture in, a little at a time, and push
it through the mesh with a flexible spatula. This will remove the
peels and make the mixture silky. Discard the peels.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Pour the apples back into the empty
cooking pot. Mix in the granulated sugar, brown sugar, lemon juice,
and salt. Heat the pot over medium high until it comes to a simmer.
Reduce the heat to medium low, cover, and simmer until the mixture
becomes thick, like loose jam, about 1 ½ hours.
</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Let the mixture cool completely before
transferring to pint jars or plastic freezer containers. It can be kept in the refrigerator for a
couple of weeks, or in the freezer for a few months.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Makes about 1 ½ quarts.
</div>
<div style="margin-bottom: 0in;">
<br /></div>
John Newmanhttp://www.blogger.com/profile/02990607882342384818noreply@blogger.com2tag:blogger.com,1999:blog-1052232100900614736.post-8136138817853033312015-05-12T10:21:00.001-06:002015-05-12T10:22:10.899-06:00Herbed Rice Pilaf with Almonds - International Side<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCQPrKr50uQ1AZ0u2j8nG9BwqpdyyhQ9W3f9G53WKjgiVFEjzhgSxE742C0pvC6tH3Slem-m5nQDe-UCahZTJJEzMRm9VFEEf4qFiMTuLTUJ8JbwoSfmfdJuOiq1MgfBIuf2ZRM0zl5Ds/s1600/herbed+rice_web.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="177" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCQPrKr50uQ1AZ0u2j8nG9BwqpdyyhQ9W3f9G53WKjgiVFEjzhgSxE742C0pvC6tH3Slem-m5nQDe-UCahZTJJEzMRm9VFEEf4qFiMTuLTUJ8JbwoSfmfdJuOiq1MgfBIuf2ZRM0zl5Ds/s320/herbed+rice_web.jpg" width="320" /></a></div>
<div style="margin-bottom: 0in;">
The classic American meal, as I recall
it, consists of an entree, and two side dishes - one starch, one
veggie. Once you get tired of mashed potatoes or bread for the
starchy side, though, you start to come around to rice. Rice is a
great grain. I love it and so do millions of other people, worldwide.
Rice can be a little bland by itself, though. In our case, we're
going to kick up the rice's flavor by adding a few herbs to make a
fluffy, savory, side dish.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Traditionally, a pilaf is a rice dish
cooked in broth and seasoned with herbs and spices. Not all pilafs
are the same. It's origins are in the middle east, but variations can
be found throughout east Africa, as well as central and southern
Asia. Pilafs vary as widely as the cultures it came from, and the
cultures where it spread, which is just about everywhere. Some people
add meat and veggies, but that goes beyond what we're going to do
with, here. For me, it's all about fluffy rice with herb-packed
goodness.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Don't think for a minute you have to
use the herbs I've listed. Try a few spices, while you're at it. Is
the entree turkey with sage? Tie it together by adding sage. BBQ
Chicken? Spice it up with paprika and a pinch of cayenne. Play around
and make it your own.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Note: I've indicated dried thyme and
parsley, because that's what I normally have on hand. You can
substitute 1 teaspoon of freshly minced thyme, if you'd like. If you
don't have fresh parsley on hand, you can used dried parsley. Add it
along with the thyme before cooking the rice, though, or it won't
give up it's flavor as well.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<b>Equipment Needed</b></div>
<div style="margin-bottom: 0in;">
cutting board</div>
<div style="margin-bottom: 0in;">
chef's knife</div>
<div style="margin-bottom: 0in;">
non-stick skillet</div>
<div style="margin-bottom: 0in;">
saucepan</div>
<div style="margin-bottom: 0in;">
long handled cooking spoon</div>
<div style="margin-bottom: 0in;">
measuring cups and spoons</div>
<div style="margin-bottom: 0in;">
garlic press (optional)</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<b>Ingredients</b></div>
<div style="margin-bottom: 0in;">
1 small onion, minced</div>
<div style="margin-bottom: 0in;">
2 garlic cloves, minced</div>
<div style="margin-bottom: 0in;">
½ cup sliced almonds.</div>
<div style="margin-bottom: 0in;">
3 Tablespoons butter</div>
<div style="margin-bottom: 0in;">
Salt and black pepper as needed</div>
<div style="margin-bottom: 0in;">
1 ½ cups long-grain rice</div>
<div style="margin-bottom: 0in;">
½ teaspoon dried thyme</div>
<div style="margin-bottom: 0in;">
1 bay leaf</div>
<div style="margin-bottom: 0in;">
2 ¼ cups chicken broth</div>
<div style="margin-bottom: 0in;">
¼ cup fresh, chopped parsley.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<b>Directions</b></div>
<div style="margin-bottom: 0in;">
Toast the almonds in a dry, non-stick
skillet over medium heat until fragrant and toasty, about 4 minutes.
Keep them moving so they don't burn. Remove from the heat and
transfer them to a plate to cool.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Melt the butter in a medium to large
saucepan over medium-high heat. At the onion and a pinch of salt.
Cook until just softened, about 3 minutes.</div>
<div style="margin-bottom: 0in;">
Add the rice and cook, stirring
frequently, until the edges start to turn translucent, about 2
minutes. This denatures the starches and helps the rice stay fluffy,
not sticky.
</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Add the garlic, thyme, bay leaf, and
dried parsley. Cook, stirring constantly, until fragrant, about 30
seconds.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Stir in the chicken broth and bring the
mixture to a boil. Cover, reducing the heat to low, and cook until
most of the liquid is absorbed and the rice is tender, about 20
minutes. Remove from the heat and let it stand, covered, for 10
minutes more.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Discard the bay leaf and fluff with a
fork. Stir in the almonds and fresh parsley, if using. Season with
salt and black pepper to taste.
</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Makes 4 – 6 servings.</div>
<br />
<div style="margin-bottom: 0in;">
<br /></div>
John Newmanhttp://www.blogger.com/profile/02990607882342384818noreply@blogger.com0tag:blogger.com,1999:blog-1052232100900614736.post-23843829703148451232015-04-30T10:29:00.003-06:002015-05-08T12:38:44.042-06:00Chicken Parmesan<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSIHYyrEtYO0hlriZNJs1RvpjnAmtSNS3Jrb_kdbM4U6CRo-OLM2Vawv5W2FN1L2fR8o4S0J4-maMZ2Pi24wPMniWIcdr2Ke8LJHqKvcRTrlwbAO0-0prA2DoZUij99p7jHIvWtE-v0-U/s1600/Chicken+Parmasean_web.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="177" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSIHYyrEtYO0hlriZNJs1RvpjnAmtSNS3Jrb_kdbM4U6CRo-OLM2Vawv5W2FN1L2fR8o4S0J4-maMZ2Pi24wPMniWIcdr2Ke8LJHqKvcRTrlwbAO0-0prA2DoZUij99p7jHIvWtE-v0-U/s1600/Chicken+Parmasean_web.jpg" width="320" /></a></div>
<div style="margin-bottom: 0in;">
Breaded chicken covered in marinara and
cheese? What's not to like about that? Chicken Parmesan is one of
those classic Italian comfort foods that became popular for a reason.
It's easy, it's tasty, and relatively inexpensive. Chicken Parmesan
is also quick enough for a weeknight meal, but has enough gravitas
that it's great for special occasions and even entertaining.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
One thing I've always been curious
about, though, is why call it chicken Parmesan? Sure, it's got
Parmesan cheeses in it, but there's far more mozzarella than
Parmesan. Naming dishes is a real marketing trick, I suppose. Chicken
mozzarella sounds heavy and pedestrian. Chicken Parmesan, though,
that sounds light and rich, not only in taste but in pocket book.
That's not the case, though. Done right, this won't break your
wallet, or weight down your stomach.
</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
There are a few things to keep in mind
when cooking chicken Parmesan, or any other fried food, though. The
oil has to be hot before you put anything in the pan. If the oil
isn't ripping hot, you'll end up with greasy, flabby chicken parm.
Yuck. Also, don't crowd your pan. Breaded foods need to breath. The
moisture coming off of them needs room to escape or they'll start
steaming each other. Soggy, waterlogged coating just doesn't cut it
for me.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Before we get started, I want to talk
about the chicken breast. Commercially packaged chicken breasts often
have a little flap of meat attached to the side, and tucked under the
breast by the butcher. This is the tenderloin. Great stuff, but it's
best to remove it and fry it separately from the breast. It won't get
wiped out when you pound the breast flat, that way.
</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Also, what's with all this “pounding
out” the chicken breast? Yeah, yeah. I know. One end of the chicken
breast is a lot thicker than the other and pounding the breast flat
ensures even cooking.
<br />
<br /></div>
<div style="margin-bottom: 0in;">
I don't know if it's that I'm lazy, I
don't like the noise, or what, but I really don't like risking
tearing the meat into little shreds before I cook it. This is just a
theory, mind you, but it also seems to me that smashing the bejeezus
out of the meat is a great way to damage the cell walls and loose
moisture. I could be wrong, but I've all but stopped flattening out
my chicken breasts, that way. Instead, I carefully cut them in half,
horizontally. This leaves me with two, flat pieces of chicken with
even surfaces. They're not the same weight, or size, mind you. The
top one is just a bit smaller, but it seems to be working out just
fine. You can still pound your chicken if you want, but I don't
recommend it.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
One more thing. Chicken breasts have a
bit of connective tissue running though them, just down one side. You
can see it quite easily if you look for it. The problem with high
heat and connective tissues is that it makes it contract and make
things tough. There's an easy remedy, though. You can either cut it
out, and cook each side separately, or you can take a paring knife
and cut two or three tiny slits across it, evenly spaced through the
breast. This will minimize the contractions, and make the breast more
tender.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Now that I've given you the lecture
portion of our recipe, it's time to getting cooking that chicken
Parmesan.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<b>Equipment needed</b></div>
<div style="margin-bottom: 0in;">
box grater</div>
<div style="margin-bottom: 0in;">
rasp grater (optional)</div>
<div style="margin-bottom: 0in;">
measuring cups and spoons</div>
<div style="margin-bottom: 0in;">
meat pounder (if you're still into the
pounding thing)</div>
<div style="margin-bottom: 0in;">
paper towels</div>
<div style="margin-bottom: 0in;">
large skillet, nonstick is preferred</div>
<div style="margin-bottom: 0in;">
rimmed baking sheet</div>
<div style="margin-bottom: 0in;">
plastic wrap (again, this is only if
you're still pounding your chicken)</div>
<div style="margin-bottom: 0in;">
tongs</div>
<div style="margin-bottom: 0in;">
3 pie plates (a good idea, but other
shallow pans will work)</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<b>Ingredients</b></div>
<div style="margin-bottom: 0in;">
3/4 cup grated mozzarella cheese</div>
<div style="margin-bottom: 0in;">
1/4 cup grated Parmesan cheese</div>
<div style="margin-bottom: 0in;">
1 cup all-purpose flour</div>
<div style="margin-bottom: 0in;">
2 large eggs</div>
<div style="margin-bottom: 0in;">
3 cups fresh breadcrumbs</div>
<div style="margin-bottom: 0in;">
4 boneless, skinless, chicken breasts,
6-8 oz. each</div>
<div style="margin-bottom: 0in;">
salt and ground black pepper</div>
<div style="margin-bottom: 0in;">
3/4 cup cooking oil</div>
<div style="margin-bottom: 0in;">
1 cup tomato sauce or marinara</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<b>Directions</b></div>
<div style="margin-bottom: 0in;">
Preheat the oven to 450 degrees,
Fahrenheit, with an oven rack in the middle position.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Spread the flour in a pie plate or
shallow dish. Beat the eggs and pour them into a second shallow dish.
Spread the breadcrumbs in a third shallow dish. Set them aside.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Trim excess fat from the chicken and
make a decision. If you're going to pound your meat, lay each breast
between two sheets of plastic wrap and pound it evenly until it's
about 1/2-inch thick. If you're going to cut it, follow the
directions above. Pat the chicken dry with paper towels and season
with a pinch of salt and pepper.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Working with one piece of chicken at a
time, dredge it through the flour, them dip it into the beaten eggs,
coating evenly and letting the excess drip back into the dish, and
then into the breadcrumbs, coating evenly. A tong works great for the
first parts, but use your fingers to press the crumbs into the
chicken, making sure they stick. Lay the prepared chicken on a plate
and repeat with the remaining chicken.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Heat the oil in a 12-inch nonstick
skillet over medium-high heat, just until it starts to smoke. Add two
pieces of chicken and cook until golden brown, about 3 minutes per
side. Drain the chicken briefly on paper towels and transfer to a
rimmed baking sheet. Repeat with the rest of the chicken.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Spoon the tomato sauce, or your
favorite marinara, over the chicken, dividing it evenly between the
pieces. Divide the mozzarella, sprinkling it over the chicken,
followed by the Parmesan. Bake the chicken until the cheese is melted
and browned, about 7 to 10 minutes.
</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Makes 4 servings.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
</div>
<div style="margin-bottom: 0in;">
<br /></div>
John Newmanhttp://www.blogger.com/profile/02990607882342384818noreply@blogger.com0tag:blogger.com,1999:blog-1052232100900614736.post-85634208823223509892014-12-29T12:16:00.000-07:002014-12-29T12:22:25.514-07:00Make Your Own Crème Fraîche<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxFb0ba4LIl-IFP6IIQnVivEJQv8nmhAezvNMmbCicnA_q9CFwUr4Wj5-u00fMxpuAvoS0m6q1G8RYFMyJDYXtFx76EptUKPneOYZ_Ir_p4zvzE2005N8un96SaPTViPDdiVJVmC0U4z0/s1600/creme+fraiche+web.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxFb0ba4LIl-IFP6IIQnVivEJQv8nmhAezvNMmbCicnA_q9CFwUr4Wj5-u00fMxpuAvoS0m6q1G8RYFMyJDYXtFx76EptUKPneOYZ_Ir_p4zvzE2005N8un96SaPTViPDdiVJVmC0U4z0/s1600/creme+fraiche+web.jpg" height="320" width="239" /></a></div>
<div style="margin-bottom: 0in;">
As I began my adventures as a foodie, I kept coming across the term crème fraîche. I had no idea what it was, but I found several references that described it as something like yogurt or sour cream. I made a few dishes with those ingredients as substitutions and they were pretty good. I realized, though, that I didn't really know if they were good substitutions or not. I'd never had any crème fraîche. I'd never even seen it in the supermarket. I did find one video about how to make it, from a chef I'd never heard of, but it's only been recently that I decided to give it a go.<br />
<br />
Now that I've made a few batches, I can report that crème fraîche is wonderfully tangy and creamy. Yoghurt or sour cream just don't do it justice. And it's ridiculously simple to make. There's not a lot of reason to substitute anything. I've fallen in love with it as a homemade ingredient.<br />
<br />
For those who don't know, crème fraîche is cultured cream. I don't mean that it's been to the opera or can discuss the finer points of a James Joyce novel. In the food world, “cultured” means it's laden with “good” bacteria. In the days of yore, when it was still easy to get unpasteurized dairy products, all you would do is put some cream out in a warm place overnight and let the natural bacteria in the air and cream do it's work. These days, buying unpasteurized dairy products requires you to sign a release form, if you can legally get it at all. To make cultured cream, we have to bring the bacteria back. The easiest way is to invite buttermilk to the party.<br />
<br />
The other issue is temperature. The bacteria will thrive best in a warm environment, but not too warm. About 75 ºF is what we're after. My kitchen gets too cold in the winter so, I turn on the light in my oven and let it sit in there. It keeps the temperature just about perfect. Colder temperatures can work, but it will take longer.<br />
<br />
Another concern, when making any ingredient that you might otherwise buy at the supermarket, is cost effectiveness. In this case, the cost of the ingredients was about $2.72 for one batch, not counting my time and the electricity to power the oven light. I can't buy crème fraîche at my local supermarket. The cheapest online source was I found was about $7.35 for the same amount, not counting shipping. That's a savings of $4.63 per pint. That's about 170% less than “store bought.” Not bad. It's not as cheap as substituting yogurt or sour cream, but like I said, they're just not the same. In my mind, it's well worth it to make your own.
<br />
<br />
<b>Equipment Needed </b><br />
glass jar (one pint) with canning ring (or use a rubber band)<br />
plastic wrap<br />
spoon<br />
<br />
<b>Ingredients</b><br />
1 pint pasteurized heavy cream (not ultra-pasteurized or UHT)<br />
1/4 cup buttermilk<br />
<br />
<b>Directions</b>:<br />
Mix the cream and buttermilk together in the pint jar. Cover with two or three layers of plastic wrap and seal with a canning ring or rubber band. Poke three or four small holes in the top of the wrap so the cream mixture can “breathe.” Put jar in a warm place, about 75 ºF, for 12 to 24 hours. The mixture will become thick, but can still be poured, the longer you leave it, the thicker it will get. Stir the mixture, replace the plastic wrap, or get a lid that will seal. The crème fraîche will keep in the refrigerator for about one month.<br />
<br /></div>
John Newmanhttp://www.blogger.com/profile/02990607882342384818noreply@blogger.com1tag:blogger.com,1999:blog-1052232100900614736.post-82092011797343963692014-08-06T23:21:00.000-06:002014-08-06T23:21:31.362-06:00Macaroni and Cheese for Adults<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPqRG5eMI6tE09Knd6FVc1NUASFuvkSUQB88UbUHWRSAVqAHAz_1VM_j-mVoIBwrF4s6f1YPqVOn8PpiLqESLIMqaDPk8FW8QWR-VoeuBF11fmFnZw_5uNIRvv6YH8AW1734wOZqI0FRo/s1600/baked+mac+n+cheese_web.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPqRG5eMI6tE09Knd6FVc1NUASFuvkSUQB88UbUHWRSAVqAHAz_1VM_j-mVoIBwrF4s6f1YPqVOn8PpiLqESLIMqaDPk8FW8QWR-VoeuBF11fmFnZw_5uNIRvv6YH8AW1734wOZqI0FRo/s1600/baked+mac+n+cheese_web.jpg" /></a></div>
<div style="margin-bottom: 0in;">
Let us all bow our heads in thanks to
Kraft Foods for packaging macaroni and cheese in a form we don't have
to turn the oven on to make. My kids love it, anyway. My youngest
thrives on the stuff. That and ramen noodles. It's cheap, and a lot
of people will eat it.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Except my wife. I'm not a real fan,
either. I don't hate it like my wife does, but I can't stand to eat
it like it is. The sauce is usually runny and, although it's made
with cheese by-products (what the heck is a cheese by-product?),
tastes like its was only placed next to real cheese in the hopes that
it might get an idea of what it should taste like. It didn't work,
but hey, they tried.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
I've always got to add something to it,
too. Cut up hot dogs, creole seasoning, and catsup come to mind.
Everything crappy tasting gets covered up by catsup and hot sauce,
doesn't it?
</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
As much as my kids love the packaged
stuff, and the off-brands are too expensive, I'm all about good
flavor. I want a macaroni and cheese dish an adult can enjoy.
Something I can enjoy without trying to drown out the taste with
cayenne pepper and castup. Something that actually tastes like it has
cheese in it instead of cheese byproducts.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
This recipe for macaroni and cheese
does exactly that. As much as I like Noodles and Company as a fast
food chain, I like this mac and cheese much better than theirs. Or
the stuff at the supermarket deli. Sorry guys. I'm eating at home,
tonight.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Fresh bread crumbs work best. Don't
bother with over-priced, days old crap from the grocery store. Pulse
3 slices of bread in your food processor until they turn into course
crumbs. It will take you all of 2 minutes and it's much tastier.
</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
If you can, use whole milk. 2%, or skim
milk, won't be creamy enough. If you're going to go all out with real
cheese, it makes no sense to skimp on the milk.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
<b>Equipment Needed</b></div>
<div style="margin-bottom: 0in;">
Small saucepan or microwave safe bowl</div>
<div style="margin-bottom: 0in;">
Mixing bowls</div>
<div style="margin-bottom: 0in;">
Measuring cups and spoons</div>
<div style="margin-bottom: 0in;">
Large pot or Dutch oven</div>
<div style="margin-bottom: 0in;">
9” x 13” baking dish</div>
<div style="margin-bottom: 0in;">
Rubber spatula</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
<b>Ingredients</b></div>
<div style="margin-bottom: 0in;">
8 Tbl unsalted butter, divided</div>
<div style="margin-bottom: 0in;">
2 cups fresh breadcrumbs</div>
<div style="margin-bottom: 0in;">
1 Tbl salt</div>
<div style="margin-bottom: 0in;">
1 lb elbow macaroni, or other small
curvy pasta</div>
<div style="margin-bottom: 0in;">
1 garlic clove, minced</div>
<div style="margin-bottom: 0in;">
1 pounds colby-jack cheese, shredded
(about 4 cups)</div>
<div style="margin-bottom: 0in;">
8 oz. extra-sharp cheddar Cheese,
shredded (about 2 cups)</div>
<div style="margin-bottom: 0in;">
1 tsp dry mustard</div>
<div style="margin-bottom: 0in;">
1 tsp water</div>
<div style="margin-bottom: 0in;">
1/4 tsp cayenne pepper (optional)</div>
<div style="margin-bottom: 0in;">
6 Tbl all-purpose flour</div>
<div style="margin-bottom: 0in;">
3 1/2 cups whole milk</div>
<div style="margin-bottom: 0in;">
1 3/4 cups chicken broth or vegetable
broth.</div>
<div style="margin-bottom: 0in;">
salt and pepper, to taste</div>
<div style="margin-bottom: 0in;">
cooking spray</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
<b>Directions</b></div>
<div style="margin-bottom: 0in;">
In a large pot, bring 4 quarts of water
to a boil over high heat.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
While you're waiting, combine the
mustard and water in a small bowl. Stir until smooth and set aside.
</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Melt 2 Tbl of butter in a small
saucepan over medium heat (or use the microwave, about 30 seconds).
Toss with the breadcrumbs and set aside.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Once the water is boiling, add 1 Tbl
salt and the macaroni. Cook until mostly tender, about 10 minutes.
</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
While the pasta is cooking, preheat the
oven to 400 degrees Fahrenheit, making sure the top rack is in the
middle position.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Drain the cooked pasta in a colander,
and leave it to fully drain while you continue.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Wipe the pot dry and return to the
stove. Over medium heat, add the rest of the butter to the pot to
melt it. Stir in the garlic, mustard mixture, and cayenne pepper.
Cook about 30 seconds, until fragrant. Stir in the flour and cook
until golden, about 1 minute.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Add the milk and broth slowly, whisking
it into the flour mixture until smooth. Bring it to a simmer,
reducing the heat to medium-low sow it doesn't boil. Cook until
slightly thickened, whisking it often to avoid burning; about 5 or 6
minutes.
</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Remove the sauce from the heat and
whisk in the colby-jack and cheddar cheese until it's completely
melted into the sauce. Season with salt and pepper to taste.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Stir in the cooked macaroni, breaking
up any clumped bits, until well combined.
</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Spray a 9” x 13” baking dish with
cooking spray. Pour the macaroni mixture into the dish and spread
evenly with a rubber spatula. Sprinkle the breadcrumb mixture evenly
over the top.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Bake on the center rack until golden
brown and bubbling; about 30 minutes.
</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Remove from the oven and let cool for
10 minutes before serving.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Makes 8 servings.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
<i>You can easily customize this recipe.
Play around with the kinds of cheese you use, just be careful with
hard cheeses like extra-sharp cheddar. By themselves, they could make
the dish really greasy. I used a combination of extra-sharp cheddar
and a colby-jack blend because that's what I had on hand, but straight colby cheese with the cheddar would have stronger flavor. Get creative! Try gorgonzola or blue cheese cut with queso
fresco, if want to. Add cooked and chopped bacon or cooked hamburger.
Add chili powder with the cayenne and garlic. Brown the butter and
add Andouie sausage. Why not? If you come up with something
interesting, I'd love to hear about it in the comments, below.</i></div>
<br />
<div style="margin-bottom: 0in;">
<br />
</div>
John Newmanhttp://www.blogger.com/profile/02990607882342384818noreply@blogger.com1tag:blogger.com,1999:blog-1052232100900614736.post-49130700335189683162014-07-15T15:23:00.000-06:002014-07-15T15:23:37.778-06:00Strawberry Sour-Cream Jello® Bites<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbb2VfJHc1hVTTq1dWjL02W8ru7DEoxxJqNPl5Je5hjRInFLLtMKenmbcIcL3yukrzvUN1IWLTAgGWwQ-FfRPyRLwIV4pyfWttek083CAdteSg1PzSBlEwN4kZ5RISRUPQjZ0EP2YJVHs/s1600/Strawberry+Jello+treats_web.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbb2VfJHc1hVTTq1dWjL02W8ru7DEoxxJqNPl5Je5hjRInFLLtMKenmbcIcL3yukrzvUN1IWLTAgGWwQ-FfRPyRLwIV4pyfWttek083CAdteSg1PzSBlEwN4kZ5RISRUPQjZ0EP2YJVHs/s1600/Strawberry+Jello+treats_web.jpg" /></a></div>
<div style="margin-bottom: 0in;">
With summer in full swing, cool, tasty
treats are in high demand. At least with my kids they are. Not me,
though. No no. I'd never admit to make these Jello treats for myself.
Well, maybe I'll admit it. They are pretty tasty. It's been some time
since I did a Jello recipe, too. Gotta keep up the Mormon
stereotypes, don't I? I can see it now, “Tales of the Jello
Eaters,” a new book by Clive Barker.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Heh, heh. Okay, maybe not.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
This is a recipe I modified from Kraft Foods. I actually use a different brand of flavored gelatin, but
most people know it as Jello, no matter who makes it. This one
combines strawberry gelatin, sour cream, and fresh strawberries.
We're going to break with tradition and put the fruit on top, instead
of mixing it in so it can sink to the bottom. If you've every been to
an LDS ward social, you know of what I speak. This way, is tastier,
and more elegant. Who said Jello can't have class?</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
<b>Equipment Needed
</b></div>
<div style="margin-bottom: 0in;">
Kettle (to boil the water)</div>
<div style="margin-bottom: 0in;">
Mixing bowls</div>
<div style="margin-bottom: 0in;">
Measuring cups</div>
<div style="margin-bottom: 0in;">
Whisk</div>
<div style="margin-bottom: 0in;">
Ice cube trays</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
<b>Ingredients</b></div>
<div style="margin-bottom: 0in;">
Cooking spray</div>
<div style="margin-bottom: 0in;">
1/3 cup boiling water</div>
<div style="margin-bottom: 0in;">
1 package (3 oz) strawberry flavored
gelatin.</div>
<div style="margin-bottom: 0in;">
1/2 cup sour cream</div>
<div style="margin-bottom: 0in;">
5 fresh strawberries, stemmed and
quartered.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
<b>Directions</b></div>
<div style="margin-bottom: 0in;">
Spray the ice cube tray with cooking
spray and set aside.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Mix the boiling water with the gelatin in a large bowl. Whisk until completely dissolved, about 2 minutes.
Add the sour cream. Gently mix until completely incorporated.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Divide the mixture evenly between the
sections of the prepared ice cube tray. Refrigerate until very firm,
at least 20 minutes.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
In the meantime, remove the stems from
the strawberries and quarter them.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
When the gelatin mixture is firm, fill
the sink about halfway with very warm water. Briefly dip the bottom
of the ice cube tray into the water, and remove. This will loosen the gelatin and make it easier to unmold. Put a plate or small baking
pan, upside down, on top of the ice cube tray. Invert them both,
together, and give the bottom a quick tap on the counter to unmold
the gelatin cubes. Place one quarter of a strawberry on top, and
serve.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Most ice cube trays have about 14
sections, so you'll have two quarters of a strawberry left. Eat them
before your kids do.</div>
<br />
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
<span style="font-size: x-small;">Jello is a registered trademark <span style="font-family: 'Times New Roman', serif;">® of Kraft Foods.</span></span></div>
<div style="margin-bottom: 0in;">
</div>
John Newmanhttp://www.blogger.com/profile/02990607882342384818noreply@blogger.com0tag:blogger.com,1999:blog-1052232100900614736.post-71234634601426013312014-06-05T20:19:00.000-06:002014-06-05T20:19:47.053-06:00Spaghetti and Meatballs - A Meaty Romance<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdXcBLNoXiwhZ7gZ1y1cT1mcLrLKlk0oT2YCR9Rtkhn-KdKBD6ZwrUMrX0zO29pbY96zL3Yz0kqjgssMMOPvSevkw6JoyvxWEzht8aH-3om_n_l_80pHwY8nDnwkCzBdJxh5Zd4o_OTiQ/s1600/spaghetti+and+meatballs_web.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdXcBLNoXiwhZ7gZ1y1cT1mcLrLKlk0oT2YCR9Rtkhn-KdKBD6ZwrUMrX0zO29pbY96zL3Yz0kqjgssMMOPvSevkw6JoyvxWEzht8aH-3om_n_l_80pHwY8nDnwkCzBdJxh5Zd4o_OTiQ/s1600/spaghetti+and+meatballs_web.jpg" /></a></div>
<div style="margin-bottom: 0in;">
What could be more romantic that the
scene in Disney's Lady and the Tramp where our protagonists share a
plate of spaghetti and meatballs, ending in their first kiss? <i>Swoon</i>!</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Am I the only one that has a hard time
thinking of wads of meat as romantic? It's just weird. Pasta,
maybe, but cooked meat wads? They were dogs. Dogs are meat eaters. I
guess is makes a kind of perverse sense. But, seriously?</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Romance aside, it's hard to beat a
tasty, moist meatball, smothered in thick tomato sauce, gently
resting on top of a pile of spaghetti, cooked just al dente. <i>Sigh</i>.
Maybe I'm a romantic after all.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
First, meatballs should be tender. I
don't want to bounce them off the walls or play table tennis with
them, thank you. Fortunately, this recipe delivers in that
department. I make a quick tomato sauce of my own for use with this
recipe, but you can use canned, if you must.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Grating your own Parmesan is best. The
measurements given are for the grated form, not the solid block form.
In case you don't know, bulk sausage is sausage sold before being
formed into casings. If you can't get it that way, remove the meat
from the casings before proceeding.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
<b>Equipment Needed</b></div>
<div style="margin-bottom: 0in;">
cutting board</div>
<div style="margin-bottom: 0in;">
chef's knife</div>
<div style="margin-bottom: 0in;">
garlic press (optional)</div>
<div style="margin-bottom: 0in;">
saucepan</div>
<div style="margin-bottom: 0in;">
measuring spoons</div>
<div style="margin-bottom: 0in;">
wooden spoon</div>
<div style="margin-bottom: 0in;">
mixing bowls</div>
<div style="margin-bottom: 0in;">
large skillet</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
<b>Ingredients</b></div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
<i>For the sauce:</i></div>
<div style="margin-bottom: 0in;">
2 cloves garlic, minced</div>
<div style="margin-bottom: 0in;">
2 Tbl extra-virgin olive oil</div>
<div style="margin-bottom: 0in;">
2 14.5-oz cans, diced tomatoes</div>
<div style="margin-bottom: 0in;">
1/2 Tbl dried basil (or 2 Tbl fresh,
minced)</div>
<div style="margin-bottom: 0in;">
1/4 tsp sugar</div>
<div style="margin-bottom: 0in;">
salt and pepper as needed</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
<i>For the meatballs:</i></div>
<div style="margin-bottom: 0in;">
1 clove garlic, minced</div>
<div style="margin-bottom: 0in;">
1/4 grated Parmesan cheese</div>
<div style="margin-bottom: 0in;">
2 slices good white bread</div>
<div style="margin-bottom: 0in;">
1/3 cup buttermilk or plain yoghurt</div>
<div style="margin-bottom: 0in;">
3/4 pound of ground beef (80% lean)</div>
<div style="margin-bottom: 0in;">
1/4 pound of bulk Italian sausage, mild</div>
<div style="margin-bottom: 0in;">
1 Tbl dried parsley (or 2 Tbl fresh,
minced)</div>
<div style="margin-bottom: 0in;">
1 large egg yolk</div>
<div style="margin-bottom: 0in;">
3/4 tsp salt</div>
<div style="margin-bottom: 0in;">
1/4 tsp ground black pepper</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
olive oil</div>
<div style="margin-bottom: 0in;">
1 pound spaghetti noodles</div>
<div style="margin-bottom: 0in;">
More grated Parmesan cheese, for
serving</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
<b>Directions</b></div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Pour about 4 quarts of water into a
large cooking pot and set it on a a cold burner. Don't start heating
it just yet. We just want it to be ready to go.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
<i>For the sauce:</i></div>
<div style="margin-bottom: 0in;">
Add the olive oil to a saucepan. Heat
both over medium heat until the oil is just starting to shimmer. Add
the garlic and cook until fragrant, but not brown, about 30 seconds.
Stir in the canned tomatoes, along with the canning liquid, and the
dried basil. If using fresh basil, save it for later. Using an
immersion blender, blend the tomato mixture enough to break up the
heavy dice, but still leave small chunks. Bring to a simmer and cook
until slightly thickened, about 20 minutes. Stir in the sugar and
season with salt and pepper to taste. If you are using fresh basil,
add it now. Set aside.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
<i>For the meatballs:</i></div>
<div style="margin-bottom: 0in;">
Cut the crusts from the bread and tear
into small pieces. Add the bread and buttermillk, or yogurt, to a
large bowl and mash into a paste. The Italians call this a “panada.”
Add the ground beef, Italian sausage, grated Parmesan, egg yolk,
minced garlic, 3/4 tsp salt and 1/8 tsp pepper to the bread mixture.
Stir to combine.
</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Using 2 – 3 Tbl of the meat mixture
at a time, roll it between your palms to form them into 1 1/2-inch
balls. You'll end up making about 12 - 13 meatballs, this way. Make
sure they're packed pretty well, so they don't fall apart while
cooking, but don't overdo it.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Now is the time to turn the heat under
the pasta water up to high, to bring it to a boil.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
In the meantime, pour olive oil into a skillet to a
depth of about 1/4 inch. Heat over medium-high until the oil starts
to shimmer. Carefully add the meatballs, one at a time in a single
layer. Cook until nicely browned, gently turning once through the
cooking cycle, about 10 minutes. Remove the cooked meatballs from the
pan and transfer them to a paper towel line plate. Pour off the
remaining oil in the skillet to discard it.
</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Reduce the heat to medium and return
the skillet to the stove. Pour in about a cup of the sauce and
deglaze the skillet, scraping up the yummy browned bits (or “fond”)
off the bottom. Stir in the rest of the sauce and bring to a simmer.
Reduce the heat to low and return the meatballs to the skillet. Cover
and let simmer while the pasta cooks.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
The pasta water should be boiling about
now. Add the spaghetti and 1 Tbl salt. Cook until al dente, about 10
minutes. Reserve 1/2 cup of the cooking liquid and drain the rest.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Remove the meatballs from the sauce and
set aside on a clean plate. Add the reserved pasta water to the
tomato sauce and stir in to “loosen” the sauce. Taste the sauce,
adjusting the seasoning if needed. Pour the sauce over the cooked
spaghetti and toss to coat.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Divide the pasta between four bowls.
Top with meatballs, more grated Parmesan cheese as desired, and
serve.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Makes 4 large servings.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<br />
<div style="margin-bottom: 0in;">
<br />
</div>
John Newmanhttp://www.blogger.com/profile/02990607882342384818noreply@blogger.com0tag:blogger.com,1999:blog-1052232100900614736.post-55948166134706986322014-06-01T16:24:00.002-06:002014-06-01T16:24:16.467-06:00The Joy of Cooking (Cheeseburger) Pizza<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYjO2bab13BtnCvcaJvFsQn4_I4kuDjGdKs_J8H1dWznCvy2TRHrSSglY2TJHaNMr2fDrTq7YXMTa18l3vjpeQx5Po9EYGhitfUV0ds-wtatyM0X_YteRCR2-brCc2g3h9DhtI1mnVErA/s1600/cheeseburger+pizza_web.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYjO2bab13BtnCvcaJvFsQn4_I4kuDjGdKs_J8H1dWznCvy2TRHrSSglY2TJHaNMr2fDrTq7YXMTa18l3vjpeQx5Po9EYGhitfUV0ds-wtatyM0X_YteRCR2-brCc2g3h9DhtI1mnVErA/s1600/cheeseburger+pizza_web.jpg" /></a></div>
<div style="margin-bottom: 0in;">
As a kid, I thought there were only a
limited number of things that you should put on a pizza. Things like
pepperoni, Italian sausage, peppers, olives, tomatoes, mushrooms,
onions, cheese, and the like. You know. All the things you can order
at any local pizza chain. As an adult, I put away childish things
(except for acting childish once in a while) and learned that there
is so much more out there in pizza land. Chicken, artichoke hearts,
fresh herbs, eggs, broccoli, spinach … well, I'll skip the spinach, but you get the idea.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Let's face it. Pizza is basically flat
bread with edible stuff on it. Why limit ourselves to just a few
ingredient combinations? And don't think that cheese and sauce are
sacred. Not all pizza has cheese.
Early Italian pizza was just sauce baked flat bread with tomato sauce. American's added
the cheesy bits. Not all pizzas have sauce, either. Some just pile
the other ingredients on. I'm not suggesting we treat pizza like
herbed foccacia with a few olives dotted on it (although we could).
Let's just broaden our horizons a little.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
A few
months ago I got this weird idea of turning various classic salads
and sandwiches into pizza. I've since learned there are a few chefs already doing that, but more than one person can
have a good idea so, I'm not going to apologize.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
What
about a cheeseburger pizza? That's a classic American sandwich. I fooled around, making a couple different ways, and they were
pretty good. I have no idea what the actual ingredient amounts were.
I was winging it. The listed ingredient amounts are guesses. Just don't
put on too much of any one thing. When it comes to pizza, piling too
much stuff on doesn't make it better.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
When
I make cheeseburgers, I use sharp cheddar. Because cheddar can get
greasy when it melts, which is fine when it drips off the burger, but
not so fine on a pizza, I opted for a combination of mozzarella,
colby, and Monterey jack.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
<b>Ingredients</b></div>
<div style="margin-bottom: 0in;">
pizza
dough</div>
<div style="margin-bottom: 0in;">
1 Tbl
vegetable oil</div>
<div style="margin-bottom: 0in;">
1 small yellow onion, chopped</div>
<div style="margin-bottom: 0in;">
1 clove garlic, minced</div>
<div style="margin-bottom: 0in;">
1
half pound ground beef</div>
<div style="margin-bottom: 0in;">
3 Tbl
cup tomato sauce</div>
<div style="margin-bottom: 0in;">
1/3
cup mayonnaise</div>
<div style="margin-bottom: 0in;">
1 cup
grated mozzarella cheese</div>
<div style="margin-bottom: 0in;">
3 Tbl
dill pickle relish</div>
<div style="margin-bottom: 0in;">
1
half tomato, diced</div>
<div style="margin-bottom: 0in;">
2
cups colby jack cheese (or a bit of colby and Monterey jack), grated</div>
<div style="margin-bottom: 0in;">
1
leaf romaine lettuce, torn into 2 inch pieces</div>
<div style="margin-bottom: 0in;">
1 ½
Tbl catsup</div>
<div style="margin-bottom: 0in;">
salt
and pepper</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
<b>Directions</b></div>
<div style="margin-bottom: 0in;">
Heat the vegetable oil in a heavy skillet over medium heat, until shimmering.
Add half of the onion, setting the rest aside, and a dash
of salt. Cook, stirring occasionally, until just softened. Add the
ground beef, breaking it up with a wooden spoon, and cook until no
longer pink. Stir in the garlic and cook for about 30 seconds more, until fragrant. Remove from heat and let cool.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Preheat
the oven to 425 degrees, Fahrenheit.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Roll
out the pizza dough onto a pizza pan, baking sheet, or whatever <i>you
</i>use for pizza, and let it rest while you get everything else ready.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Mix
the tomato sauce and mayonnaise together, about 3 parts mayo to 1
part tomato sauce. Add salt and pepper to taste. Better yet, use my
<a href="http://mormonfoodie.blogspot.com/2007/02/fry-sauce.html">fry sauce recipe</a>. Spread the sauce in a thin layer over the pizza
dough. This is the “secret sauce” part of the burger.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Sprinkle the mozzarella cheese evenly over the sauce. Next, sprinkle the ground
beef/onion mixture, chopped tomato and the
remaining chopped onion. Lastly, sprinkle on the colby jack
cheese.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Bake
in the oven for 15 to 18 minutes, or until the dough is cooked
through and the cheese is melted and toasty. Rotate the pan halfway
through, to ensure even cooking. Remove from the oven.
</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Squeeze most of the liquid from the
pickle relish, and dot all over the pizza. Decoratively squeeze
catsup in thin lines, next (I used a crosshatch pattern). Finally,
spread the lettuce pieces over the pizza. Slice and serve.</div>
<br />
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
<i>Please don't consider my recipe gospel. Add various herbs and spices to the meat mixture. Hold the pickles; hold the lettuce. Use mustard. Blue cheese, would be a great substitution for the, colby-jack mixture. The point is to have tasty, tasty, pizza fun.</i></div>
<div style="margin-bottom: 0in;">
<i><br /></i></div>
John Newmanhttp://www.blogger.com/profile/02990607882342384818noreply@blogger.com0tag:blogger.com,1999:blog-1052232100900614736.post-75476274713511091842013-12-31T19:48:00.000-07:002013-12-31T19:48:08.074-07:00New Year in the Tiny Kitchen<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggu3ghIkd6ype2k1sUafhKxB_4nW4-F9L4CULTBJ5xd75VPoTXnySh33PPk1h7d8n0IJQccsh6xjnDGUw-YjJujCI0QrOlB7J3n3cfYpFrfU3J-RH3FPj1LCRug1WJV7h2nq6_Cwo2J0A/s1600/Aggie+Apt+kitchen_web.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggu3ghIkd6ype2k1sUafhKxB_4nW4-F9L4CULTBJ5xd75VPoTXnySh33PPk1h7d8n0IJQccsh6xjnDGUw-YjJujCI0QrOlB7J3n3cfYpFrfU3J-RH3FPj1LCRug1WJV7h2nq6_Cwo2J0A/s1600/Aggie+Apt+kitchen_web.jpg" /></a></div>
With the new year upon us, I wanted to update any of my readers that are still paying attention. Moving from a three bedroom house to a three bedroom apartment has been a challenge. Going back to college has put a damper on my blog output, as well, in case you didn't notice. Did you notice? No? (whimper …)<br />
<br />
Self-pity aside, moving to a campus apartment has been an interesting challenge. We lost more than half our square footage, overall. I'd bet my kitchen lost half it's square footage and at least two-thirds of it's counter space. See that picture, up there on the right? That's extent of my built-in counter space, these days. The nice part is we still have quite a bit of cabinet space and room to put up a shelving unit on the wall, opposite the oven; that acts like our pantry.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiINtN0pat_MQEeB7TZ4GXTC1yDKkBVpO8vz2WIQr5C5VuPSYIofycVIc_zdMLazaZVJhgVIO4_BYJsSz_MKTsZHNWMIwuufwGbUyAcQOM7DgtwuKmhi7Tgqv6MypWK4RLPAHEykhTDgd4/s1600/storage+buckets+and+shelf_web.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiINtN0pat_MQEeB7TZ4GXTC1yDKkBVpO8vz2WIQr5C5VuPSYIofycVIc_zdMLazaZVJhgVIO4_BYJsSz_MKTsZHNWMIwuufwGbUyAcQOM7DgtwuKmhi7Tgqv6MypWK4RLPAHEykhTDgd4/s1600/storage+buckets+and+shelf_web.jpg" /></a></div>
A small kitchen doesn't mean we have to stop cooking good food. We've come up with a few solutions to increase our counter space and had to rethink the way we buy and store food, but it's working out pretty well so far. We brought an old aquarium stand with us that we turned into a table for the microwave, and we've stacked some of our flour, cereal, and sugar storage buckets in one corner. When not open, they provide temporary landings for bowls and such when I'm cooking, so that helps a bit.<br />
<br />
For more counter space, we got a few sink cut-outs. These are the left over material when kitchen counter manufacturers cut a space out for of a new counter top to make room for the sink. You can often get them for pretty cheap from a cabinet shop or, if you're lucky, from a friend or family member who happens to be a finish carpenter. You could just buy some finished wood from a lumber yard or home improvement store, if you needed to, although I suspect it would be more expensive.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYRbiupOjGbRrIiBMPZBPp98V8iaDksEyqgnGBa5oBG7kEDrTEZEqrYcn_QOuJk4aWy5h0KW4fb1RXKUYAUsGceJvByXS5imUTI3nCf8QXBSD6X2brGryBHXyfk_Dd_du9qiKOKNyrM3E/s1600/sink+cut+out+on+stove_web.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYRbiupOjGbRrIiBMPZBPp98V8iaDksEyqgnGBa5oBG7kEDrTEZEqrYcn_QOuJk4aWy5h0KW4fb1RXKUYAUsGceJvByXS5imUTI3nCf8QXBSD6X2brGryBHXyfk_Dd_du9qiKOKNyrM3E/s1600/sink+cut+out+on+stove_web.jpg" /></a></div>
One sink cut-out sits on top of the microwave, turning that into counter space. We also have a larger one that we sometimes put on top the stove, to hold the dish strainer when we wash dishes and provide more space if needed. I just have to make sure I don't have the stove turned on at the same time.<br />
<br />
Speaking dishes, we have to do them completely by hand; we don't have a dishwasher anymore. Because of the limited counter space, it gets to be quite a mess if we don't keep up on them.<br />
<br />
Even though we've left a lot behind, I think things are going pretty well. We are all doing well in our respective schools and things are, mostly, settling in. One thing about going back to this school that appeals to my foodie nature is that it's an agricultural college. That means lots of college level food classes. Even though it's not part of my degree, the cheese making class has caught my attention.<br />
<br />
I'll get back to my new years celebrations, now. You should, too. I made four different kinds of dip, including garlic-hummus and some bread sticks. I'll try to share the recipes later.<br />
<br />
Happy New Year and too all, good eating.<br />
<br />John Newmanhttp://www.blogger.com/profile/02990607882342384818noreply@blogger.com2tag:blogger.com,1999:blog-1052232100900614736.post-60106511696186574962013-08-16T20:48:00.001-06:002013-08-16T20:50:45.266-06:00Kitchen Gadgets that Actually Work: Part 2<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj06HjwI6mw5s0Y70ITUwlOGI6H-zXY9SNsNgUYE5Nezn5mk4yga4jWCsIaIge081g5ghfk4HLSPInegv1h5CR-jSnTJpmxTxrzLMLNBkD_JLP7K_n4ZgrEsFz5G2BMG3eOQJarzqHS4DM/s1600/kitchen+tools.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj06HjwI6mw5s0Y70ITUwlOGI6H-zXY9SNsNgUYE5Nezn5mk4yga4jWCsIaIge081g5ghfk4HLSPInegv1h5CR-jSnTJpmxTxrzLMLNBkD_JLP7K_n4ZgrEsFz5G2BMG3eOQJarzqHS4DM/s1600/kitchen+tools.jpg" /></a></div>
This is part two of a two part article about useful kitchen gadgets. Not the ones that promise to do everything for you, and then just take up space as well as wasting your money. These are “must haves” that actually do make life easier in the kitchen.<br />
<br />
<b>Kitchen Shears</b><br />
Holy trimming tools, Batman! These are very useful. Many of things you used to have a hard time using a knife with, are easier with a good pair of kitchen shears. Trimming pie dough, snipping herbs, cutting kitchen twine, opening food packages, and even trimming and cutting up a chicken or two, while not impossible with a knife, are a lot easier with a pair of kitchen scissors. A good set of kitchen shears should come apart for easy cleaning and have non-slip grips.<br />
<br />
<b>Measuring Cups and Spoons</b><br />
Pretty much a given, right? Back in my Mom’s day, they weren’t. She rarely uses the ones she’s got. While that’s impressive, considering what a good cook she is, inaccurate measurements are one of the most common causes of recipe failure. I find this is especially true in baking, where the ratios of flour to water, to yeast, and other ingredients can make or break you.<br />
<br />
As for measuring spoons, I prefer a relatively deep bowl, making liquid measurement easier. The top of the bowl should be flush with the handle, making it easier to level dry ingredients. I also like slim, oval bowls, although most of mine are circular. Slim bowls make it easier to scoop things out of narrow spice jars. I like to have a spoons that measure 1 Tablespoon, 1 teaspoon, 1/2 teaspoon, and 1/4 teaspoon. Sometimes it’s nice to have a 1/2 Tablespoon and a 1/8 teaspoon measure, as well.<br />
<br />
To measure dry ingredients, I like straight sided cups with flat bottoms. They sit on a counter better. As with measuring spoons, I want the top of the bowl to be flush with the handle so I can easily level ingredients. This is a big deal when baking. I like dry measuring cups in 1 cup, 1/2 cup, 1/3 cup, and 1/4 cup sizes. I’ve seen other, intermediate sizes, but I don’t see a need for them.<br />
<br />
For liquid ingredients, I love my old Pyrex 2 cup measure. I don’t like the way the new ones are marked, though. They seem harder to read. I also have a 2 cup cylindrical one. I’d like to get a 4 cup one, similar to my Pyrex, but I’ve not broken down and purchased one, yet.<br />
<br />
<b>Microplane</b><br />
I never thought I’d need one until I got one for myself. Oh how quickly wants become needs. Microplanes are small hand-held graters that can double as zesters. They can finely grate hard cheese in a hearbeat. They can also easily handle garlic, ginger, nutmeg, chocolate and citrus zest.<br />
<br />
<b>Oven Thermometer</b><br />
I confess. I don’t have one of these, yet. I want one, though. I’ve did pretty well with my old electric oven, but this new gas one has got me stymied. I’m not used to it’s idiosyncrasies and, frankly, I think it’s got a hot spot or two. Researching the net, I’ve learned that home ovens can vary as much as 90 degrees between ovens. Ouch. I want an oven thermometer that’s easy to read, accurate, and won’t get knocked loose shifting pans around on the oven rack.<br />
<br />
<b>Pepper Mill or Spice Grinder</b><br />
Pepper mills are probably better than spice grinders, for that truly fresh ground pepper taste. But so far my spice grinder has done well for me. The pre-ground stuff sold in the supermarkets has a lot less pungency than freshly ground. In some cases, the flavor profile can change over time, as well. A good mill is going to be able to handle a lot of whole spice in it’s canister, and be easy to fill. It should give a good yield and consistent grind, without wearing out your hands and wrists in the process.<br />
<br />
<b>Tongs</b><br />
Once again, I didn’t realize how much I would use these until I had them. They can lift, turn, rotate, and flip almost any food that has some bulk to it. Bratwurst, chicken breasts, and even spaghetti can be more easily managed with these things. A good set will open wide enough to pick up large things, like a pot roast, but with tong ends that make it easy to pick up smaller items, as well. Most have simple locks that keep it closed for easy storage.<br />
<br />
<b>Vegetable Peeler</b><br />
For years people have using paring knives to peel potatoes or carrots, but a dedicated vegetable peeler can do so much more. Summer squash, cucumbers, apples and pears can be quickly peeled with one of these. Get a vegetable peeler with a swiveling blade, rather than a fixed one, and a comfortable grip. Serrated versions are available for more delicate foods like tomatoes and peaches, although I do not own one.<br />
<br />
<b>Whisk</b><br />
Put down the fork. For mixing eggs, batters and gravies a whisk will do a much better job. A good cook can use them to quickly whip cream and stiffen eggs whites, although I use electric beaters for those. You really only need one whisk, fairly long, with a tight radius that can reach into the smaller areas of a saucepan or bowl. Again, make sure there is a comfortable grip that affords a lot of control and extended use.<br />
<br />John Newmanhttp://www.blogger.com/profile/02990607882342384818noreply@blogger.com1tag:blogger.com,1999:blog-1052232100900614736.post-66271912223793765362013-06-18T20:45:00.001-06:002013-06-18T20:45:29.912-06:00Kitchen Gadgets that Actually Work - Part 1<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikalpGWCcVAbIZT2GH9aJKGu1yitXIPvBOmdSpf-DuQzE-gQ0NJbdc9WAO-uFDjJ_kP7ISfDSLUnwDZOxrBvdyNVYz6YMIbScc2MGJw-lSk9Sx1DFx_3es0wVkMFb5VKx-I-wzuJFLN4Y/s1600/kitchen+gadgets.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikalpGWCcVAbIZT2GH9aJKGu1yitXIPvBOmdSpf-DuQzE-gQ0NJbdc9WAO-uFDjJ_kP7ISfDSLUnwDZOxrBvdyNVYz6YMIbScc2MGJw-lSk9Sx1DFx_3es0wVkMFb5VKx-I-wzuJFLN4Y/s1600/kitchen+gadgets.jpg" /></a></div>
Walk down the aisles of your favorite kitchen or department store and you’re liable to find more kitchen gadgets that you can shake a stick at. Each one promises to be the device that will change your life, offering convenience and success in cooking. Unfortunately, most of them deliver disappointing results, taking up cabinet and drawer space that could be better used. There are, however, several gadgets I consider “must haves” in the kitchen. They really do make cooking easier. In other words, they actually work.<br />
<br />
<b>Box Grater</b><br />
A sharp box grater is going to get a lot of use. From grating blocks of cheese to shredding vegetables, a box grater is far easier to use than a flat one. Get one that is razor-sharp, solidly constructed, and has a comfortable handle.<br />
<br />
<i>I will often use a box grater to grate carrots for salads, instead of the typical julienne cut. It’s faster and gives me more consistent results.</i><br />
<br />
<b>Colander</b><br />
Fishing pasta or vegetables out of boiling water with a spoon is tedious work. Only a colander will do the trick, easily. Make sure you buy a large one with small perforations. A wide base is a bonus. That way, it can sit in the sink without tipping over.<br />
<br />
<b>Fine Mesh Strainer</b><br />
Acting as a second cousin to the colander, a mesh strainer can help with all kinds of tasks. I have two of them, a large one for pressing cooked berries and other things through, to remove seeds or other unwanted bits when making sauces, and a smaller one for dusting powdered sugar over desserts. Make sure yours has a deep bowl and sturdy handle to avoid it bending and breaking over time.<br />
<br />
<i>I also use my small strainer to strain the solid bits from bacon grease. I refrigerate the rendered bacon grease and use it from time to time as a flavorful fat for cooking other dishes.</i><br />
<br />
<b>Garlic Press</b><br />
I have a love-hate relationship with garlic presses. Crushing and mincing garlic with a chef’s knife is simple enough, but the pieces are rarely uniform and it can be hard on the hands. The way you handle garlic changes it’s flavor in dishes and a garlic press will give you a fuller, more evenly distributed, and less acrid, flavor. They can be difficult to clean, though. Get a sturdy one with a bowl large enough to handle two cloves at once. Make sure it has a simple to use cleaning attachment, as well.<br />
<br />
<b>Heatproof Rubber Spatula</b><br />
I love these so much, I have three of them. You want a wide, fairly firm blade to make mixing and folding easy, but flexible enough to get into tight spaces when scraping a jar.<br />
<br />
<i>I’m constantly amazed how many people don’t use these to scrape out the last bit of peanut butter, mayonnaise, jam, and other bits in condiment jars. Just because the butter knife isn’t working so well doesn’t mean there’s not enough peanut butter to make a sandwich or two left in the jar.</i><br />
<br />
<b>Instant-Read Thermometer</b><br />
More and more I’m using the temperature of foods to determine whether they are done cooking or not, instead of just a timer. Under-cooking chicken, or overcooking it and drying it out, has become a thing of the past since I started using a thermometer. They’ll essential for good candy making. I like quick acting digital thermometers with thin probes, large displays, and wide temperature ranges. Unfortunately, the really good ones are also expensive. Don’t be shy about spending money on one of these, though. As always, buy the best one you can afford.<br />
<br />
<b>Kitchen Shears</b><br />
Almost every application where a knife isn’t always easy to use is made easy with a good pair of kitchen sheers. Cutting and trimming chickens, pie dough, and parchment paper is much easier, let alone cutting open frozen food bags or snipping twine from roasts. Make sure yours are sharp with comfortable, slip-resistant handles. Being able to take them apart for complete and easy cleaning is important.<br />
<br />
<b>Measuring Cups and Spoons</b><br />
How else are you going to accurately measure ingredients? Getting the wrong amount of a given ingredient in a baking is fatal to the food. I prefer dry measuring cups with straight sides, flat bottoms, and tops that are level with the handle. That way I can accurately scrape off excess flour when baking breads. I have 1 cup, 1/2 cup, 1/3 cup, and 1/4 cup measures. Some brands even have 3/4 cup and 2/3 cup measures, as well.<br />
<br />
As for liquid measuring cups, I love my older model 2 cup glass Pyrex. Their new ones aren’t as nice and, frankly, are hard to read. 2 cup and 4 cup sizes, with good handles and a pour spout, are my favorite, although the ones that look like drinking cups are pretty good, too.<br />
<br />
For spoons, again I like bowls that are flush with the handles. Deep bowls make measuring liquids easier. Slim, oval-shaped bowl designs are easier to get into small-mouthed spice jars than circular designs.<br />
<br />
<i>Next time, I’ll feature eight more kitchen tools and gadgets that really do work.</i><br />
<br />
<span style="font-size: xx-small;">Photo credit: <a href="http://www.sxc.hu/profile/MarceloRJ">Marcelo Dias</a></span><br />
<br />John Newmanhttp://www.blogger.com/profile/02990607882342384818noreply@blogger.com1tag:blogger.com,1999:blog-1052232100900614736.post-68521383412215545912013-02-23T00:08:00.000-07:002013-02-23T00:08:29.336-07:00Ham and Asparagus Frittata<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ0UoKqPhXyqgvhNh52z0KciQrkROr0gJY8P7hr0pxq2ZiDenLeuzX1B9NXL_Fv5Q12FRfyOKCd4L5tJrteeIOeLljOQJ5a7DYb7Nq-UxSPFjara4tVr3_1ZVVkLnUtDp1bkdoMc8JI3M/s1600/frittata_web.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ0UoKqPhXyqgvhNh52z0KciQrkROr0gJY8P7hr0pxq2ZiDenLeuzX1B9NXL_Fv5Q12FRfyOKCd4L5tJrteeIOeLljOQJ5a7DYb7Nq-UxSPFjara4tVr3_1ZVVkLnUtDp1bkdoMc8JI3M/s1600/frittata_web.jpg" /></a></div>
My goodness, it’s been a while. Along with my work schedule, I’ve gone back to school. That’s been taking up quite a bit of my time. It’s past time to talk about food, again.<br />
<br />
Frittatas are wonderful mixtures of eggs and other savory ingredients. In this case, were; using ham, asparagus, and cheese. You may want to wait until late spring to use asparagus, when it’s in season. Other vegetables can easily be substituted, though. Unlike omelets, frittatas are finished in the oven. Unlike quiche, there’s no crust. They’re quite easy to prepare, and make a great brunch or weekend breakfast. Breakfast food for dinner is fun, too.<br />
<br />
<b>Equipment Needed</b><br />
cutting board<br />
chef’s knife<br />
box grater<br />
measuring cups and spoons<br />
whisk<br />
mixing bowls<br />
rubber spatula<br />
non-stick, oven-proof skillet<br />
<br />
<b>Ingredients</b><br />
1/2 lb. asparagus<br />
2 oz. deli ham, cut into 1/2-inch pieces<br />
1 Tbsp oil<br />
1/2 onion, finely chopped<br />
1/2 cup of grated gruyere, or other crumbly or hard cheese<br />
6 large eggs<br />
1/4 tsp salt<br />
1/4 tsp ground black pepper<br />
2 Tbsp minced fresh parsley, or 1 tbsp dried parsley<br />
<br />
<b>Directions</b><br />
Trim the woody stalks from the asparagus and cut on a bias into small pieces, about 1-inch long. Leave a few trimmed spears whole if you feel adventurous.<br />
<br />
Adjust an oven rack to the upper middle position and preheat to 350 degrees Fahrenheit.<br />
<br />
In the meantime, beat the eggs in a mixing bowl. Whisk in the cheese, parsley, salt and pepper, and set aside.<br />
<br />
Heat the oil in a medium sized, oven proof skillet over medium heat, until shimmering. Add the onion, asparagus and ham. Cook until the onion is softened, stirring frequently, about 4 – 5 minutes.<br />
<br />
Add the egg mixture to the skillet and gently stir with the rubber spatula. Cook until the eggs on the bottom start to set, about 30 seconds. Gently pull the cooked eggs back from the edge of the skillet towards the center. Tilt the skillet slightly to let any uncooked egg run to the clear edge. Repeat, working around the skillet, until the eggs are mostly set on top, but still moist, about 1 or 2 minutes.<br />
<br />
Transfer the skillet to the oven and bake until the top is set and dry to the touch, about 3 minutes.<br />
<br />
Run the spatula around the skillet edge and bottom to loosen the frittata and invert onto a serving plate. Cut into 4 to 8 pieces. Frittatas can be served warm, at room temperature, or chilled.<br />
<br />
Makes 4 servings.<br />
<br />
John Newmanhttp://www.blogger.com/profile/02990607882342384818noreply@blogger.com1tag:blogger.com,1999:blog-1052232100900614736.post-77190232582772864602012-12-23T20:47:00.001-07:002014-05-28T14:21:36.726-06:00Leaving the Kitchen<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgauREJQFQ9tnVzUWyh-xwOAhKEysdehyNSrd9R43bqqQz2CVPfaAixSuDPH40dATU2Fqz4CtUjTdB1pTID4BXdeEUN8d6jaGRSgzbrGERPMKyvCjumc5j5J-wHk4sMysa8SdXnKDIuaD0/s640/blogger-image--370704509.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgauREJQFQ9tnVzUWyh-xwOAhKEysdehyNSrd9R43bqqQz2CVPfaAixSuDPH40dATU2Fqz4CtUjTdB1pTID4BXdeEUN8d6jaGRSgzbrGERPMKyvCjumc5j5J-wHk4sMysa8SdXnKDIuaD0/s320/blogger-image--370704509.jpg" width="251" /></a>To save money on gas, I’ve started riding the bus to work. Because it takes twice as long to get to and from work, now, my wife and kids have started to take over cooking supper.<br />
<br />
Be afraid. Be very afraid.<br />
<br />
I know, I know. In almost every other Mormon household it’s expected that the ladies do the cookin’ while the men-folk work in the fields. That stereotype is a bunch of crock, by the way, historically as well as modernly, but we’ll go into that later. Maybe.<br />
<br />
The point is they’re not used to it. From the day my wife and I got married I’ve done the bulk of the cooking and grocery shopping. She hates cooking and is frankly better at fixing most broken stuff around the house than I am, and it’s worked out pretty well for us so far.<br />
<br />
Now I’m worried. Remember, my wife hates cooking. My kids know a little about it. My 11 year old has taken to it pretty well, but her repertoire is limited. When people don’t like to cook, they tend to rely on premade stuff. More expensive. Less tasty.<br />
<br />
So far, it’s been okay. The only thing I’ve had to do is ask for more vegetables. “Yes, dear, I enjoyed the things you called “chicken enchiladas,” but it would have been nice to have something green to go with it.” My wife caved into my wishes by steaming some broccoli the next evening. I only hope that they will continue this trend of making things better and better as time goes on.<br />
<br />
My other concern is grocery shopping. Out of necessity, I’ve gotten pretty adept at finding ways to lower our food budget. Some things are still worth paying more for, but other items are not. I’ve been teaching my daughters how to calculate a deal. They know how to compare cost per ounce, not just what seems to be the cost based on the sticker. “On Sale” doesn’t always mean a better deal. In fact, my local grocery store is notorious for putting things “on sale” for the regular price, right before they raise it. Because my daughters know how to check this, I’m not too worried about them. The trouble is that my wife is going to be doing most of the shopping. She hates grocery shopping as much as she hates cooking, maybe more. Consequently, she’ll go for convenience and expediency as much as checking the value and price. Case in point, the last time we went shopping she stocked the cart high and paid out about half again as much as I would have. I’m not saying we couldn’t use the things she bought. She just makes me nervous.<br />
<br />
The real reason for all this concern is that, whether I like to admit it or not, I’m a control freak when it comes to the kitchen and pantry. At least I have been. The kitchen has been my domain for so many years; it’s hard to give up its daily control. Letting things go is good, though. Or so they tell me. It’s not like I won’t still be cooking on the weekends. I just have to get used to the idea that my kitchen is being occupied by a well meaning alien invasion force.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
John Newmanhttp://www.blogger.com/profile/02990607882342384818noreply@blogger.com2