Seeing as it's Friday - pizza day! - I thought I'd tempt you with a not-too-sweet snack that doesn't last long whether it's offered from the bowl or bag. It's tough to keep this guilty pleasure at arm's distance so there's a bit left to watch TV with...
A few of you - Vonnie, Catherine, Elena you too, right? - have had the pleasure of sinking your teeth into chewy fresh popcorn laced with rich sweet salty caramel and perhaps a few pecans. Those of you who haven't had that indulgence will have to recreate it on your own...or knock on my door. It's that good.
Now, I don't suppose it speaks well of my character to speak so well of my creations...But here's the thing: I'd say the same of someone else's - if it tasted as good (better's cool too)! By now you know me: I cook what I want to eat; I like to eat well; and if it's not good this go-round, I'll play until it's just where I crave it. (By the way, I've played with this quite a bit!)
Details?
Here goes:
-Pop yer corn. I heat the dutch oven with about a quarter c canola oil and 3 kernels in the bottom. (I'm not finished with the corn instructions yet if you're goin retro and not microwaving it, but I'll do simultaneous corn/caramel play-by-play since this is how I go about it. Oooo, I'll color the corn directions in green and the caramel directions in an orange. I love technology!)
-In another sauce pan, add a half c water to 2 c sugar and stir on high heat until sugar dissolves.
-By now, the 3 kernels have popped - Don't forget to keep the lid on!! - so add almost a quarter c more kernels to the pot and slap on the lid. You're gonna hafta shake the pot to keep the kernels moving so they don't burn. It's ready when there's about 5 seconds between pops. Remember Jiffy Pop? Kinda like that.
-When the sugar's dissolved, Stop stirring and let it come up to a boil. Watch this VERY carefully, because browning sugar goes from delectable to disgusting in a no time flat. You can shimmy the pan, but no stirring.
-When the corn is popped, toss it into a large bowl that you've sprayed with oil and sprinkle on about a half t of salt and a couple handfuls of pecans if you'd like.
-When the caramel is a lovely amber, cut the heat and add 3 T butter stirring.
-Quickly pour over the popcorn add another half t of salt and carefully mix the whole thing with a silicone or rubber spatula.
-Let cool...you can even spread it into a single layer on a Silpat-lined baking sheet to cool off in the freezer if you're impatient like me...then break it into bite-sized or hand-sized pieces to enjoy.
OK, there are about 3 salty foods on the planet that John could ignore without trouble...1 is popcorn...but to get some of this, he'd walk half-way around the planet - proverbially speaking, of course!
Are you craving it yet?
Friday, April 9, 2010
Thursday, April 8, 2010
Thank you Cuisinart!
Wow...place an order on Tuesday with the cheapest, slooooowest delivery option...and get it on Thursday - Now that's service with me smiling!
Even though my food processor is back in business, the Bubbles didn't care. They offered me pasta, beans, tomatoes and salty condiments....with a bounty like that, how could I refuse?
I couldn't....besides, I've had enough "meat" to last me...and I'm getting a little cranky. Which is probably why making dinner tonight was an ADD disaster!
Facebook IMing with a friend I desperately needed to hear from; talking on the phone; sending and receiving emails - including one so supportive, and from an unexpected source, that nearly brought me to (happy) tears; heating the pan then peeling the garlic - ACK, no wait! the bacon needs to go in the pan first!; What John? Yes, you can put the pasta in pot...wait, wait...Not Yet!!!
And on and on...I did finally get my groove back...
Details?
Here goes:
-Start the pasta water to boil...with lotsa salt!...and at the appropriate time, boil the pasta to al dente.
-Preheat large skillet and add 3 slices applewood-smoked bacon sliced in half-inch strips. Fry til crispy...in order not to overcook the bacon, consider adding a quarter c water as it sautes - it keeps it from burning.
-Remove the bacon pieces from the pan and set aside, leaving the fat in the pan. Add about a t of olive oil before adding 4 large minced garlic cloves on med heat to sweat.
-Add 4 to 5 oil-packed anchovy fillets to the garlic and mash 'em up with the back of a wooden spoon...Jere'll never know they're there!...and add a half t crushed red pepper flakes, some freshly ground black pepper and 2 t capers.
-Drain a 15-and-a-half oz tin of cannellini beans, reserving the liquid, and add to the garlic. When they've picked up a bit of color, either from rolling around with the pepper flakes or from the heat, add a 14-and-a-half oz tin of diced tomatoes with their juice.
-Heat through and if you need a little more liquid to make more sauce, use the reserved bean liquid...as close to the bottom of your container as possible, since it's naturally starchy and the starch settles...to thicken the sauce, of course!
-Combine with the pasta, add some grated parmesan and toss 'n serve!
[Just a note: There's no additional salt in here...it all comes from the anchovies, capers, bacon and cheese.]
Well, a good dose of comfort carbs can soothe away the crankies...but still, I think I should crawl back into my Electronic Vacuum, don't you?
Even though my food processor is back in business, the Bubbles didn't care. They offered me pasta, beans, tomatoes and salty condiments....with a bounty like that, how could I refuse?
I couldn't....besides, I've had enough "meat" to last me...and I'm getting a little cranky. Which is probably why making dinner tonight was an ADD disaster!
Facebook IMing with a friend I desperately needed to hear from; talking on the phone; sending and receiving emails - including one so supportive, and from an unexpected source, that nearly brought me to (happy) tears; heating the pan then peeling the garlic - ACK, no wait! the bacon needs to go in the pan first!; What John? Yes, you can put the pasta in pot...wait, wait...Not Yet!!!
And on and on...I did finally get my groove back...
Details?
Here goes:
-Start the pasta water to boil...with lotsa salt!...and at the appropriate time, boil the pasta to al dente.
-Preheat large skillet and add 3 slices applewood-smoked bacon sliced in half-inch strips. Fry til crispy...in order not to overcook the bacon, consider adding a quarter c water as it sautes - it keeps it from burning.
-Remove the bacon pieces from the pan and set aside, leaving the fat in the pan. Add about a t of olive oil before adding 4 large minced garlic cloves on med heat to sweat.
-Add 4 to 5 oil-packed anchovy fillets to the garlic and mash 'em up with the back of a wooden spoon...Jere'll never know they're there!...and add a half t crushed red pepper flakes, some freshly ground black pepper and 2 t capers.
-Drain a 15-and-a-half oz tin of cannellini beans, reserving the liquid, and add to the garlic. When they've picked up a bit of color, either from rolling around with the pepper flakes or from the heat, add a 14-and-a-half oz tin of diced tomatoes with their juice.
-Heat through and if you need a little more liquid to make more sauce, use the reserved bean liquid...as close to the bottom of your container as possible, since it's naturally starchy and the starch settles...to thicken the sauce, of course!
-Combine with the pasta, add some grated parmesan and toss 'n serve!
[Just a note: There's no additional salt in here...it all comes from the anchovies, capers, bacon and cheese.]
Well, a good dose of comfort carbs can soothe away the crankies...but still, I think I should crawl back into my Electronic Vacuum, don't you?
Wednesday, April 7, 2010
The car said it was 100 degrees
Gotta love Fickle April...Will this heat May bring flowers? Dunno, but it sure is blooming all the trees...and lemme tell ya, it's a lovely sight!
I am so ready for the delight of summer's warm, fragrant, weather...And the lovely, free-spirited allure of outdoor living. What's better than grilled salmon to pay homage to summer? I don't know either, so the Bubbles must be right!
(Since Jere doesn't do seafood, I needed to invoke one of Don Ho's tiny bubbles and also grilled chicken thighs.)
I riffed on a friend's salmon marinade and used it for both the fish and the chicken....I grilled up some mushrooms, celery and scallions and added them to the salad to round out the meal.
Details?
Here goes:
-In a blender, whir 3 quarters c orange juice, about a quarter c maple syrup - the Real stuff!, 4 med garlic cloves rough chopped, 1 ribbed & seeded jalapeno, 2 t fresh thyme leaves, a half t fresh (frozen, 'cuz that's where I store the hand) ginger peeled & sliced, lots of freshly ground black pepper and 2 T soy sauce to combine. If it's still a bit chunky, that's fine.
-Pour over proteins and let marinate while the grill heats.
The marinade hit all the right notes: Sweet, (a little) spicy, tangy and savory...just perfect on a sultry Prelude to Summer eve.
I am so ready for the delight of summer's warm, fragrant, weather...And the lovely, free-spirited allure of outdoor living. What's better than grilled salmon to pay homage to summer? I don't know either, so the Bubbles must be right!
(Since Jere doesn't do seafood, I needed to invoke one of Don Ho's tiny bubbles and also grilled chicken thighs.)
I riffed on a friend's salmon marinade and used it for both the fish and the chicken....I grilled up some mushrooms, celery and scallions and added them to the salad to round out the meal.
Details?
Here goes:
-In a blender, whir 3 quarters c orange juice, about a quarter c maple syrup - the Real stuff!, 4 med garlic cloves rough chopped, 1 ribbed & seeded jalapeno, 2 t fresh thyme leaves, a half t fresh (frozen, 'cuz that's where I store the hand) ginger peeled & sliced, lots of freshly ground black pepper and 2 T soy sauce to combine. If it's still a bit chunky, that's fine.
-Pour over proteins and let marinate while the grill heats.
The marinade hit all the right notes: Sweet, (a little) spicy, tangy and savory...just perfect on a sultry Prelude to Summer eve.
Tuesday, April 6, 2010
I'm sick of flesh
After eight days of hard, dry-as-the-Sinai matzah, I crave light, fluffy buttermilk biscuits...and since I have a wee bit of time on my hands, I can make 'em tonight! Ah, but how do I make them 'dinner?' What can I put in them...ticking off all suitable protein options, the Bubbles finally came to my rescue: Burgers!
OK, so it's more meat, but it's meat chopped into little bits - easier to choke down - and really, it's the only thing the Bubbles offered that fit on a biscuit bun!
Still being Passover, my mouth watered as I made the biscuits, but I held out!
I flavored the burgers with Worcestershire sauce and about a t of ground bean paste and John grilled 'em. Yes, with a dimple in the middle so they didn't go all ballish. And I made a salad...
...but the biscuits were the stars.
Details?
Here goes:
-Preheat oven to 450.
-In a mixer or bowl of a food processor (mine bit the dust this weekend but 2 replacement parts are on the way!) combine 1 and 3 quarters c flour with 2 t baking powder and a half t each baking soda and salt. Whir to fluff (aka sifting for the lazy).
-Add 6 T cubed frigid butter and mix only until the butter pieces are pea-sized.
-Add 3 quarters c buttermilk and combine only until the dough comes away from the sides of the bowl.
(These last 2 steps are to ensure the biscuits are flaky and soft...which they were!)
-Dump out onto a floured surface and kneed 8, count 'em 8, times.
-Roll out to about a half inch thick and cut to your desired size.
-Place on ungreased baking sheet and brush tops with milk.
-Bake for 12 mins...and enjoy!
Oh my...they were manna in a desert of cracker crumbs...flaky (like me!), buttery, soft, and oh so tasty!
OK, so it's more meat, but it's meat chopped into little bits - easier to choke down - and really, it's the only thing the Bubbles offered that fit on a biscuit bun!
Still being Passover, my mouth watered as I made the biscuits, but I held out!
I flavored the burgers with Worcestershire sauce and about a t of ground bean paste and John grilled 'em. Yes, with a dimple in the middle so they didn't go all ballish. And I made a salad...
...but the biscuits were the stars.
Details?
Here goes:
-Preheat oven to 450.
-In a mixer or bowl of a food processor (mine bit the dust this weekend but 2 replacement parts are on the way!) combine 1 and 3 quarters c flour with 2 t baking powder and a half t each baking soda and salt. Whir to fluff (aka sifting for the lazy).
-Add 6 T cubed frigid butter and mix only until the butter pieces are pea-sized.
-Add 3 quarters c buttermilk and combine only until the dough comes away from the sides of the bowl.
(These last 2 steps are to ensure the biscuits are flaky and soft...which they were!)
-Dump out onto a floured surface and kneed 8, count 'em 8, times.
-Roll out to about a half inch thick and cut to your desired size.
-Place on ungreased baking sheet and brush tops with milk.
-Bake for 12 mins...and enjoy!
Oh my...they were manna in a desert of cracker crumbs...flaky (like me!), buttery, soft, and oh so tasty!
Monday, April 5, 2010
It had to be done...
...or as my friend so aptly put it: A girl's gotta do what a girl's gotta do.
So I did.
I needed fried chicken tonight, but being Passover...Oy vey, there's only so much unleavening a gal can take!...I couldn't use flour....Ah, but I do have matzah meal and matzah cake flour (just a finer ground version)...Would it work? Of course it would, I saw it in a magazine! Oooo, and they used egg whites as the wet stuff...interesting...I'll give it a go.
Of course, that's all I took from the recipe...matzah meal and egg whites...the rest belongs to that chef.
John and his soux chef (Jere) created a mashed potato dish Friday night when I was socializing that he replicated with sweet potatoes - essentially mashed w/carmelized onions - and put on some green beans while I lugged out the Behemoth and did the chicken strips.
Details?
Here goes:
-Heat about an inch of canola oil in a large cast iron skilled to 350.
-My chicken needed to be stripped, so I cut each of the 4 breasts into long thirds.
(A bit of a warning here: I had too much dip and dredge, so these amounts reflect that...)
-Mix 1 part matzah cake flour with 2 parts matzah meal, season liberally with salt, freshly ground pepper and granulated garlic in a suitable dish for dredging.
-In another, similar, dish mix 4 egg whites with a half t each aleppo pepper flakes and smoked paprika. I usually use hot sauce here, but my GPS failed me this week and I'm out. (It's on the shopping list for next week as is port...can't have that happen again!)
-Dip the chicken in the wet mixture then the dry and fry to crispy golden brown.
Not only did this work, but it worked great! Don't think it'll replace my Famous Fried Chicken, but it's a terrific alternative for Passover or any other time...
Oh, and even though it's still Passover, I only dipped once.
The result?
So I did.
I needed fried chicken tonight, but being Passover...Oy vey, there's only so much unleavening a gal can take!...I couldn't use flour....Ah, but I do have matzah meal and matzah cake flour (just a finer ground version)...Would it work? Of course it would, I saw it in a magazine! Oooo, and they used egg whites as the wet stuff...interesting...I'll give it a go.
Of course, that's all I took from the recipe...matzah meal and egg whites...the rest belongs to that chef.
John and his soux chef (Jere) created a mashed potato dish Friday night when I was socializing that he replicated with sweet potatoes - essentially mashed w/carmelized onions - and put on some green beans while I lugged out the Behemoth and did the chicken strips.
Details?
Here goes:
-Heat about an inch of canola oil in a large cast iron skilled to 350.
-My chicken needed to be stripped, so I cut each of the 4 breasts into long thirds.
(A bit of a warning here: I had too much dip and dredge, so these amounts reflect that...)
-Mix 1 part matzah cake flour with 2 parts matzah meal, season liberally with salt, freshly ground pepper and granulated garlic in a suitable dish for dredging.
-In another, similar, dish mix 4 egg whites with a half t each aleppo pepper flakes and smoked paprika. I usually use hot sauce here, but my GPS failed me this week and I'm out. (It's on the shopping list for next week as is port...can't have that happen again!)
-Dip the chicken in the wet mixture then the dry and fry to crispy golden brown.
Not only did this work, but it worked great! Don't think it'll replace my Famous Fried Chicken, but it's a terrific alternative for Passover or any other time...
Oh, and even though it's still Passover, I only dipped once.
The result?
Sunday, April 4, 2010
Duck and fore!
Ah...Spring is in the air...and that means two things to John: Gardening and Golf.
So, this weekend we did both.
Today was nine holes of golf and while I won't tell you what I shot (I did bogey a hole!), I will say that we had a great time...something I rarely say when golfing with my hubby. You see, there are some things that are better left undone between life partners...and golf is it for me. Neither of us is any good, so when the advice starts coming I'd rather be cleaning the house. But today there was no advice so maybe this is a new leaf for our marriage.
And while we galavanted in the sunshine, I was thinking about dinner...Mmmmm, duck breasts, grilled with a cherry port glaze and wild rice with grilled artichoke hearts. No wonder I didn't shoot so well!
Details?
Here goes:
-Start 4 c stock to boil for the rice and preheat the grill on high. Wild rice take about a third longer to cook than regular rice, so start that ahead. Oh, and it's a 1 part rice to 4 parts liquid ratio too.
-Drain a tin of artichoke hearts and put them on the grill to warm and get a bit of a char...when done, quarter them and marinate in olive oil, salt, pepper, 2 minced med garlic cloves and a squeeze of lemon.
-In a small sauce pot, simmer 3 quarters c dried cherries in a c of port...What?? Just a dribble of port came out of the bottle! Ah, there's about a c of red wine still in that bottle. OK, it'll work...with a fresh rosemary sprig until reduced by half. (Add stock if you've gone too far, like I did.)
-Score the skin of the duck breasts and season both sides with Chinese 5 spice and aleppo pepper flakes.
-Grill the duck - starting skin side down - until med rare...internal temp on the grill should be 135 and they'll carry over cook.
-Fold the artichokes into the cooked rice and serve the sliced duck w/sauce on top.
To be honest, I wasn't thrilled with the way the meal turned out...didn't have the POP I thought it would...but the guys couldn't get enough of it. Maybe I birdied that hole afterall!
Saturday, April 3, 2010
Bubble and squeak
If there's a "Jewish" version, matzah brei is it! And it's a Passover brekkie that gets unanimous cheers...
It's softened matzah mixed with eggs and fried...what could be bad? Except for the ketchup they smother it in...blech!...I'm not an eggs with ketchup gal.
Details?
Here goes:
-For each serving, break up 2 sheets matzah into 2" square or so pieces, rustic is fine and uniformity's not necessary, and put into a bowl.
-Fill the bowl with enough hot tap water to cover the matzah, then drain the water.
-Add an egg, salt and pepper to taste and mix - hands work best - to combine.
-Fry up in butter and listen to the bubble and squeak!
As good as it is, matzah brei fullness doesn't last all day...so dinner's in order!
I've had a chuck roast in the freezer that's been giving me an Eat Me look for too long, so I took pity on it, defrosted it and got ready to devour it with roasted sweet potatoes and salad.
Details?
Here goes:
-Preheat the grill to really hot.
-Prepare a rub in the food processor: Whir 1 large dried ancho chile, 1 med dried chipotle chile, 2 dozen black peppercorns, a half t coriander seeds, 2 t salt, 2 t turbinado sugar, a quarter c coffee beans and 2 large sliced garlic cloves until ground.
-Cover both sides of the 4 lb roast with the rub, pushing it into the meat as much as possible, and sear each side on the hot grill.
-In a dutch oven, saute 1 large red onion diced, 4 ribs celery diced and 3 large garlic cloves sliced in about 3 T butter until translucent. Season with salt and ground black pepper.
-Add meat and juices to the pot and cover with a 14.5 oz tin diced tomatoes, a half c sweet vermouth and a 3" cinnamon stick.
-Cover the pot and braise on low heat for an hour.
John roasted the sweet potatoes on the grill while we enjoyed one of his signature cocktails outside and I rounded out the dinner with a salad of romaine, leftover blanched chopped spinach and dried chopped dates in a white wine vinaigrette.
It was such a lovely day that I tried not to bubble and squeak with enthusiasm!
It's softened matzah mixed with eggs and fried...what could be bad? Except for the ketchup they smother it in...blech!...I'm not an eggs with ketchup gal.
Details?
Here goes:
-For each serving, break up 2 sheets matzah into 2" square or so pieces, rustic is fine and uniformity's not necessary, and put into a bowl.
-Fill the bowl with enough hot tap water to cover the matzah, then drain the water.
-Add an egg, salt and pepper to taste and mix - hands work best - to combine.
-Fry up in butter and listen to the bubble and squeak!
As good as it is, matzah brei fullness doesn't last all day...so dinner's in order!
I've had a chuck roast in the freezer that's been giving me an Eat Me look for too long, so I took pity on it, defrosted it and got ready to devour it with roasted sweet potatoes and salad.
Details?
Here goes:
-Preheat the grill to really hot.
-Prepare a rub in the food processor: Whir 1 large dried ancho chile, 1 med dried chipotle chile, 2 dozen black peppercorns, a half t coriander seeds, 2 t salt, 2 t turbinado sugar, a quarter c coffee beans and 2 large sliced garlic cloves until ground.
-Cover both sides of the 4 lb roast with the rub, pushing it into the meat as much as possible, and sear each side on the hot grill.
-In a dutch oven, saute 1 large red onion diced, 4 ribs celery diced and 3 large garlic cloves sliced in about 3 T butter until translucent. Season with salt and ground black pepper.
-Add meat and juices to the pot and cover with a 14.5 oz tin diced tomatoes, a half c sweet vermouth and a 3" cinnamon stick.
-Cover the pot and braise on low heat for an hour.
John roasted the sweet potatoes on the grill while we enjoyed one of his signature cocktails outside and I rounded out the dinner with a salad of romaine, leftover blanched chopped spinach and dried chopped dates in a white wine vinaigrette.
It was such a lovely day that I tried not to bubble and squeak with enthusiasm!
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