I used some of my garden tomatoes, cooked down and frozen from over the summer.
Next time I may reduce by a can of tomato paste, as I find the stuff to be acidic.
Saturday, January 31, 2015
Monday, January 26, 2015
Snowday = Scones!
Well,
I'm a sucker for experimentation. And to see if I can create what I have eaten and loved in other places, just to see if I can do it. I'm really not so good with designing a "meal", I'm better at coming up with one signature dish and having that be just awesome. Someone else usually has to remember bread, salad, veggies, and usually dessert and wine.
And when it is snowing like crazy outside, well, that's the time to bring out the big guns. Call it a way to stave off cabin fever. And so, with the recent 5" of slushie we had, while Uncle was out shoveling I was wrist-deep in... SCONES.
These were made from Alton Brown's recipe for scones, decided on a whim when the weather report came in. I packed them with bittersweet chocolate chips and Craisins, both of which are extra stock from my pantry.
I do recommend a pastry blender to cut the butter & shortening into the flour.
Oh. and I sprinkled turbinado sugar on the tops, because, why the hell not.
I did find that I needed to play with the flour content, and really should buy fresh baking powder. Based on much more knowledgeable friends, I now sift my flour for baking, but I forgot that I was also supposed to weigh the flour rather than trust the cup markers on my Pampered Chef mixing bowl. As such, my first look at the batter was a very tasty, wet, goo the consistency of thick pancake batter. After a brief moment of panic, I sifted in an additional couple big spoonfuls of flour, gave up on the idea of cutting my scones into pretty triangles, and forged ahead with drop scones.
Result? Deliciousness.
Uncle even finished up the sidewalks before I had the opportunity to go out and help shovel. I keep hearing that I make the shared hallway smell great with all my baking and cooking. I don't know if this will keep me from shoveling during the "crippling" blizzard we are expecting in 2 days, but hey, it is totally worth a try. Rumor has it, Uncle likes the idea of having a house smelling of deliciousness when he's out shoveling.
The Craisins plumped up beautifully, and the bittersweet chocolate paired well with the intentional less-than-cookie-sweetness of the scone. This is a very light and fluffy scone, not something that is a brick if you're familiar with that. But, it definitely is a scone, not a muffin or a cookie. As it makes 12 scones, if you have a few friends to share with, this is the perfect size for a recipe. They won't last more than a day or so because they will be devoured.
I did have to cook these longer than what was indicated on the recipe, but to no ill effect. I'm also playing with this air-bake tray because I don't like it for cookies. I do like it better for scones, although these didn't have much of a golden brown color when they were done.
I could also say something about using unbleached flour... from what I can tell, there is no damn good reason why bleached flour should be used, ever, and if someone hasn't already figured out bleached flour is bad for us, they will.
I also will likely have to figure out how to make a proper clotted cream on this side of the pond, because I'm having a very tough time locating it in stores. I'm not going to buy a cow to do it, so, stay tuned...
I'm a sucker for experimentation. And to see if I can create what I have eaten and loved in other places, just to see if I can do it. I'm really not so good with designing a "meal", I'm better at coming up with one signature dish and having that be just awesome. Someone else usually has to remember bread, salad, veggies, and usually dessert and wine.
And when it is snowing like crazy outside, well, that's the time to bring out the big guns. Call it a way to stave off cabin fever. And so, with the recent 5" of slushie we had, while Uncle was out shoveling I was wrist-deep in... SCONES.
I do recommend a pastry blender to cut the butter & shortening into the flour.
Oh. and I sprinkled turbinado sugar on the tops, because, why the hell not.
I did find that I needed to play with the flour content, and really should buy fresh baking powder. Based on much more knowledgeable friends, I now sift my flour for baking, but I forgot that I was also supposed to weigh the flour rather than trust the cup markers on my Pampered Chef mixing bowl. As such, my first look at the batter was a very tasty, wet, goo the consistency of thick pancake batter. After a brief moment of panic, I sifted in an additional couple big spoonfuls of flour, gave up on the idea of cutting my scones into pretty triangles, and forged ahead with drop scones.
Result? Deliciousness.
Uncle even finished up the sidewalks before I had the opportunity to go out and help shovel. I keep hearing that I make the shared hallway smell great with all my baking and cooking. I don't know if this will keep me from shoveling during the "crippling" blizzard we are expecting in 2 days, but hey, it is totally worth a try. Rumor has it, Uncle likes the idea of having a house smelling of deliciousness when he's out shoveling.
The Craisins plumped up beautifully, and the bittersweet chocolate paired well with the intentional less-than-cookie-sweetness of the scone. This is a very light and fluffy scone, not something that is a brick if you're familiar with that. But, it definitely is a scone, not a muffin or a cookie. As it makes 12 scones, if you have a few friends to share with, this is the perfect size for a recipe. They won't last more than a day or so because they will be devoured.
I did have to cook these longer than what was indicated on the recipe, but to no ill effect. I'm also playing with this air-bake tray because I don't like it for cookies. I do like it better for scones, although these didn't have much of a golden brown color when they were done.
I could also say something about using unbleached flour... from what I can tell, there is no damn good reason why bleached flour should be used, ever, and if someone hasn't already figured out bleached flour is bad for us, they will.
I also will likely have to figure out how to make a proper clotted cream on this side of the pond, because I'm having a very tough time locating it in stores. I'm not going to buy a cow to do it, so, stay tuned...
Monday, January 5, 2015
Sour Cream Coffee Cake (aka, the reason this blog was created)
Ina Garten's Sour Cream Coffee Cake
This recipe actually was the reason this blog was created.
I made this coffee cake twice a couple years ago.. it was delicious. I first made it for the family of a great man who passed away, so they could have something sweet in the morning after the wake. The second one was met with great applause, including a coworker who asked me to bake one, and he offered to pay me to do so.
And then, when I needed to this Christmas, I couldn't find this recipe. I had printed out the "recipe card" format from the website, but unfortunately, the double-siding didn't align, so, they remained on letter sized sheets.
On making the attempt to organize my recipes, I found the crinkly papers once more... two weeks after I needed it. I can't even tell you where the pages were stashed, because right now I have zero recollection of how they ended up back with the "pile" I just edited!
I did learn from the other recipe I used (which was pretty good), that two layers of streusel are better than one, so the next time I make this, it will be with 2 layers.
Oh. and there is no such thing as too much streusel, so, just make more!
This recipe actually was the reason this blog was created.
I made this coffee cake twice a couple years ago.. it was delicious. I first made it for the family of a great man who passed away, so they could have something sweet in the morning after the wake. The second one was met with great applause, including a coworker who asked me to bake one, and he offered to pay me to do so.
And then, when I needed to this Christmas, I couldn't find this recipe. I had printed out the "recipe card" format from the website, but unfortunately, the double-siding didn't align, so, they remained on letter sized sheets.
On making the attempt to organize my recipes, I found the crinkly papers once more... two weeks after I needed it. I can't even tell you where the pages were stashed, because right now I have zero recollection of how they ended up back with the "pile" I just edited!
I did learn from the other recipe I used (which was pretty good), that two layers of streusel are better than one, so the next time I make this, it will be with 2 layers.
Oh. and there is no such thing as too much streusel, so, just make more!
Grilled Flank Steak with Rosemary, with Accompaniments
From the kitchens of Chamberlain's Prime Chop House, Dallas TX, by way of Bon Appetit, by way of Kristen Coyner at the aphrodisiac themed bridal shower previously mentioned, I bring you:
Grilled Flank Steak with Rosemary
This steak is fucking delicious. I don't drag this dish out for anybody, but, now that I've located the wrinkled photocopy of these recipes in my binder, I really ought to. I once made this for a handsome fellow, curiously while I was visiting him in Dallas (I doubt he had been to the restaurant above). When he tasted the steak, his response was, "Fuck, this is Delicious." Unfortunately, that really is the end of the story. Oh well.
(you can also marinate chicken with this, but do not leave it in for very long. It will over-marinate.)
Horseradish Mashed Potatoes
I've made these before, but not in Dallas. They are damn good.
Oven-Roasted Vegetables with Garlic
I don't know if I actually made these, ever, but Chamberlain's Prime says they go with the steak. And, they are on the photocopy.
Grilled Flank Steak with Rosemary
This steak is fucking delicious. I don't drag this dish out for anybody, but, now that I've located the wrinkled photocopy of these recipes in my binder, I really ought to. I once made this for a handsome fellow, curiously while I was visiting him in Dallas (I doubt he had been to the restaurant above). When he tasted the steak, his response was, "Fuck, this is Delicious." Unfortunately, that really is the end of the story. Oh well.
(you can also marinate chicken with this, but do not leave it in for very long. It will over-marinate.)
Horseradish Mashed Potatoes
I've made these before, but not in Dallas. They are damn good.
Oven-Roasted Vegetables with Garlic
I don't know if I actually made these, ever, but Chamberlain's Prime says they go with the steak. And, they are on the photocopy.
Chicken (or Veal) Marsala
Emeril Lagasse's Chicken Marsala <- yeah, just click the link
From the kitchen of Emeril, by way of Jim Hunter
My little bro is a good cook. And this is a signature dish of his. Very tasty stuff!
From the kitchen of Emeril, by way of Jim Hunter
My little bro is a good cook. And this is a signature dish of his. Very tasty stuff!
Common Aphrodisiacs
Now, I have your attention ;)
This list was provided by Kristen Coyner, ages and ages ago (more than fifteen years now!) at a Wedding Shower for a coworker... all the food selections had to include ingredients known to be aphrodisiacs.
Do with this as you will!
This list was provided by Kristen Coyner, ages and ages ago (more than fifteen years now!) at a Wedding Shower for a coworker... all the food selections had to include ingredients known to be aphrodisiacs.
Do with this as you will!
- Chocolate
- Carrots
- Asparagus
- Figs
- Apricots
- Ginseng Root
- Oysters
- Cantaloupe
- Oranges
- Strawberries
- Red Peppers
- Kiwi
- Leafy Greens
- Avocados
- Egg Yolks
- Grains
- Nuts
- Meats
- Poultry
- Green Vegetables
- Artichokes
- Bamboo Shoots
- Basil
- Caviar
- Game Birds
- Garlic
- Grapes
- Halibut
- Horseradish
- Mackerel
- Leeks
- Mugwort
- Nutmeg
- Paprika
- Radishes
- Rosemary
- Saffron
- Sage
- Spinach
- Jasmine
- Vanilla
- Schizandra Chinensis
(neither Mackerel nor Halibut were served at the wedding shower... just saying...)
Northeast Regional Food Guide
The Northeast Regional Food Guide
I'm learning through watching shows like This Old House, and other gardening shows, that there are "cooperative extensions" which are there to educate about local agricultural and natural resources.
This really doesn't fall under recipes per-se, but, will potentially feed (pun intended) my garden planning, and recipe sourcing in the future.
Not only is eating locally better for our overall carbon footprint, it also can be less expensive (especially if gardened from my own plot) and definitely tastes better too! There are whole blogs dedicated to the summer Tomato Sandwich, so, I won't drip on about it here...
I'm learning through watching shows like This Old House, and other gardening shows, that there are "cooperative extensions" which are there to educate about local agricultural and natural resources.
This really doesn't fall under recipes per-se, but, will potentially feed (pun intended) my garden planning, and recipe sourcing in the future.
Not only is eating locally better for our overall carbon footprint, it also can be less expensive (especially if gardened from my own plot) and definitely tastes better too! There are whole blogs dedicated to the summer Tomato Sandwich, so, I won't drip on about it here...
Subscribe to:
Comments (Atom)