Friday, October 31, 2008
This was a fun post, both making the cookies and taking the photographs. I am curious... Why are there green and purple M&M's in the Halloween mix?
Wednesday, October 29, 2008
Two Broccoli Stir-Fry on Soba Noodles
adapted from Vegetarian Times
1 8-oz. pkg. soba noodles
Juice of one meyer lemon
1/4 cup low-sodium soy sauce
1 Tbs. maple syrup
1/4 tsp. meyer lemon zest
2 Tbs. toasted walnut oil, divided
1 12-oz. pkg. extra-firm tofu, drained and cubed
2 cups broccoli florets
1 ½ cups red kale chopped
1 Tbs. minced fresh ginger
4 cloves garlic, minced (about 2 tsp.)
1/4 cup chopped walnuts, toasted
1 cup fresh pomegranate seeds
5 green onions, white and green parts chopped (about 1/3 cup)
Cook noodles in boiling salted water 3 minutes. Drain, rinse under cold water and set aside.
Stir together lemon juice, soy sauce, maple syrup and lemon zest in bowl. Set aside. Heat 1 Tbs. oil in skillet over medium heat. Add tofu cubes, and cook 10 minutes, or until browned, turning occasionally. Add garlic and ginger to skillet; stir-fry 30 seconds. Add broccoli and Kale; cover and fry 3 to 4 minutes, or until just tender. Remove cover, stir in soy sauce mixture; stir-fry 1 minute, or until mixture begins to thicken. Remove from heat. Top with walnuts and pomegranate seeds.
Tuesday, October 28, 2008
Roasted Acorn Squash and Garnet Yam Soup
Serves 4 as an appetizer; 2 as a main dish
1 medium acorn squash, peeled, seeded, and cut into large cubes
2 medium garnet yams, peeled and cut into large cubes
1/2 teaspoon kosher salt
freshly ground black pepper
1/2 tablespoon olive oil
1 oz. slab bacon (or 2 slices bacon), finely diced
2 apples, peeled, cored, and diced
2 cups chicken stock
sour cream, to garnish
1. Toss the squash and yams with the salt, pepper, and olive oil. Roast at 450ºF for 45 minutes, or until tender.
2. While the vegetables are roasting, cook the bacon in a small skillet over medium-low heat until fat is rendered and bacon is crispy. Using a slotted spoon, scoop the bacon out and set aside. Turn up the heat to medium high, and add the apples. Toss to coat with the bacon fat, and cook, stirring frequently, until apples are browned.
3. Using an immersion blender (or in a regular blender), blend the roasted vegetables, half the crispy bacon, and chicken stock together until you have a smooth purée. Check the seasoning, and add salt and pepper if necessary. Serve hot, garnished with the caramelized apple, the remaining crisped bacon, and a dollop of sour cream. Enjoy!
Monday, October 27, 2008
Rebecca included a card with a nice note about why I ended up with two jars. She was a little nervous sending out the "cham" as she called it. This would be a cross between a chutney and a jam, I guess it set a little too solid. I still have yet to try it, but if it is anywhere near as tasty as the bramble and elderflower I will be in for a treat. Rebecca recommended the Greengage with cheese, so I will wait for a special occasion. Thanks so much to Rebecca for all the time she put in to making this treat and to Molly for hosting the Jammin' Jelly Exchange. I am in for next year!
Sunday, October 26, 2008
Golden Beet and Pomegranate Salad
from Simply Recipes
3 golden beets (can use regular red beets if you want, just not as pretty)
Cook the beets - either boil them for 45 minutes or roast them at 375°F for an hour. Let cool. Peel and dice into 1/2 inch cubes.
In a 10 to 12-inch nonstick frying pan over high heat, boil beets, onion, vinegar, broth, liqueur, sugar, and orange peel, stirring often, until liquid is reduced to 2 tablespoons, 5 to 7 minutes. Let cool to room temperature, or chill airtight up to 1 day.
Stir pomegranate seeds into the beet mixture and salt to taste. Serve on top of salad greens on individual plates. Sprinkle with feta cheese.
Saturday, October 25, 2008
This was a really easy, and really tasty meal. Cheers to Corinne and the Suppa Club. Check out the rest of the Suppa Club Bavarian Sausage Hot Pots: Corinne (our host), Ingrid, Kirstin, Siri,and Molly.
Epicurious | © 1993
By Jean Anderson and Hedy Würz HarperCollins Publishers
Makes 6 servings.
1 pound cabbage, cored and sliced 1/2-inch thick
2 medium-sized carrots, peeled and sliced 1/4-inch thick
6 ounces green beans, tipped and snapped into 1-inch lengths
1 pound Maine or Eastern potatoes, peeled and cut into 1/2-inch cubes
2 cups shelled fresh green peas or frozen green peas (do
3 cups rich beef broth (preferably homemade)
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon freshly ground nutmeg
1 teaspoon caraway seeds
1 teaspoon dried leaf marjoram, crumbled
3/4 pound knockwurst or kielbasa, sliced 1/4-inch-thick
2 tablespoons coarsely chopped flat-leaf parsley
Place the cabbage, carrots, beans, potatoes, the fresh peas, if using, the broth, salt, pepper, and nutmeg in a large heavy kettle (pot). Set over moderate heat and bring to a boil. Adjust the heat so the broth bubbles gently, cover, and cook without stirring for 20 minutes. Add the caraway seeds, marjoram, knockwurst, and frozen peas, if using, and toss lightly to mix. Re-cover and simmer 10 minutes. Add the parsley, toss lightly, and serve in soup plates with crusty chunks of bread.
Friday, October 24, 2008
Wednesday, October 22, 2008
Tuesday, October 21, 2008
Monday, October 20, 2008
1 large sweet potato cut into 1/2 inch chunks
2 boneless, skinless chicken breasts
1lb. box penne pasta
1 cup heavy cream
1/2 cup walnuts toasted and coarsely chopped
1 teaspoon chipotle powder
Preheat oven to 375 degrees. Place sweet potato and chicken in a large baking dish and place in oven for 30-40 minutes until chicken is cooked completely. Pour heavy cream into a medium size saucepan and simmer over medium heat for 15 mintues, whisk in chipotle powder. Cook pasta, drain, and return to pot. Cut chicken breasts into bite size pieces. Add cream mixture to pasta, stir in sweet potatoes, chicken, and walnuts. Serves four generous portions.
Sunday, October 19, 2008
Saturday, October 18, 2008
Thursday, October 16, 2008
It felt a little strange pulling out the Ski House Cookbook in October, but we have had snow for weeks, so I figured it was acceptable. Not to mention David has already been skiing a few times. I hear the conditions are pretty good at Birch Hill. Anyway, I was running some errands on the far end of town yesterday and picked up a loaf of jalapeno cheddar cornbread from LuLu’s Bakery. I still have not got around to getting my own sourdough starter going, so we are still stuck with quick breads if I make bread at home. I wanted something to compliment the bread and thought a white chili would be perfect. I made a “quicker” version as the original calls for dried beans.
White Chicken Chili
adapted from The Ski House Cookbook
2 cans of Great Northern or Cannellini beans, rinsed
1 tablespoon extra virgin olive oil
4 cloves garlic, minced
1 large yellow onion, diced
1 can chopped green chilies
1 tablespoon ground cumin
½ teaspoon cayenne
½ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes
4 cups chicken broth
1 lb. boneless, skinless chicken breast halves
1 tablespoon cornstarch
¼ cup heavy cream
optional: cheddar cheese, cilantro, fresh onions, tortilla chips for topping
Heat the oil in a large pot over medium heat. Add the garlic, onion, and chilies and cook until softened, about 5 minutes. Add the cumin, cayenne, salt, pepper, and red pepper flakes and cook for 1 minute more. Stir in the broth and bring to a boil. Lower the heat so the broth simmers and add the chicken. Cook until the chicken is cooked through, about 20 minutes. Remove the chicken from the pot and transfer to a cutting board. Add beans to the pot and let simmer. Remove ½ cup broth from pot and mix well with cornstarch. Add cornstarch mixture and cream to pot and mix well. Using two forks, shred the chicken, and then return it to the pot. Let simmer another 5 minutes and serve topped with cheese.
Wednesday, October 15, 2008
First of all, it is a great time of year to be in Fairbanks. There is just enough snow for skiing and there is still a little daylight. This week the moon has been absolutely beautiful. Winter has definately set in. The temperature this morning at work was -5 degrees fahrenheit. Brrrr....
In many ways it really feels good to just sit and relax by the woodstove after dinner. The crazy days of summer are over. Preparing for winter can sometimes be harder than the actual winter. Now that we have our wood in the shed and the greenhouse and yard cleaned up, we can spend our evening reading and relaxing.
A few weeks ago our neighbors invited us over to get what was left of the potatoes in their garden. They "only" had two rows of reds left is what they told us, but we were welcome to take what was left. So we ended up with a wheelbarrow full of the most beautiful red potatoes I have ever seen. We estimate there to be somewhere between 70-90 pounds of potatos. Our dog weighs 70 lbs and there appears to be more potatoes than dog here.... So, I figure we will need to eat an average of 3lbs. of potatoes a week between now and June. Each week I am going to try and make one recipe that is primarily potatoes.
When I posted my "New Cookbook Challenge" Alison from Alison's Lunch wrote to say the Vegetarian Suppers from Deborah Madison's Kitchen was one of her favorite cookbooks. Last night I decided to make Potato Skillet Pie. There are many adaptations to this recipe in the cookbook and I would highly recommend them as this would have been pretty plain without some spicing up. I added cheddar cheese and topped the pie with Honey Chipotle Sauce. This recipe calls for Yukon Gold or other yellow potatoes, so I did not tap into my 90 lbs of red potatoes yet. I still had some beautiful yellow potatoes from the Farmer's Market. Also, this is recipe #8 in my new cookbook challenge. Stay tuned and help me choose my next cookbook purchase and maybe win one for yourself as well!
Potato Skillet Pie
from Vegetarian Suppers from Deborah Madison's Kitchen
4 tablespoons of butter or oil
1 cup breadcrumbs or 1/2 cup grated parmesean cheese (I used a little of both)
2 lbs of Yukon Gold, or Yellow Finn Potatoes peeled and cut into chunks
sea salt and freshly ground pepper
2 garlic cloves
4 eggs lightly beaten with a little water
3 tablespoons of chopped fresh sage
Preheat the oven to 375 degrees Fahrenheit. Put a 10 inch cast iron skillet ( I used a small glass baking dish as I do not own a cast iron skillet) in the oven with a tablespoon of butter until melted. Brush it around, then scatter bread crumbs or parmesan cheese to make a crust for the potatoes. Put the potatoes in a saucepan and cover with cold water. Add a teaspoon of salt, bring them to a boil, then simmer until the potatoes are soft, about 20 minutes. While they’re cooking, smash the garlic in a mortar with ½ teaspoon of salt until smooth. Drain the potatoes and return them to the pot. Add the garlic and remaining butter and mash. Taste for salt and pepper, making sure the potatoes are highly seasoned. Then stir in the eggs and sage, transfer the mass to the skillet, and smooth the top. Bake until golden and pulling away from the sides of the pan, about 45 minutes. Remove and let stand for 10 minutes, then run a knife around the edge and unmold onto a serving plate.
Tuesday, October 14, 2008
Wow! Get your glass of milk ready. These are some of the richest, most fudge like brownies I have ever eaten.
The Baked Brownie
from Baked New Frontiers in Baking
1 1/4 cups all-purpose flour
1 teaspoon salt2 tablespoons dark unsweetened cocoa powder
11 ounces dark chocolate (60 to 72% cacao), coarsely chopped
1 cup (2 sticks) unsalted butter, cut into 1-inch pieces
1 teaspoon instant espresso powder
1 1/2 cups granulated sugar
1/2 cup firmly packed light brown sugar
5 large eggs, at room temperature
2 teaspoons pure vanilla extract
Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9 x 13 glass or light-colored metal baking pan.
In a medium bowl, whisk the flour, salt, and cocoa powder together.
Put the chocolate, butter, and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.
Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.
Sprinkle the flour mixture over the chocolate mixture. Using a spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.
Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then cut them into squares and serve.
Tightly covered with plastic wrap, the brownies keep at room temperature for up to 3 days.
Sunday, October 12, 2008
I have no idea what took me so long to make these sausages. This recipe has been on my list to try for nearly two years. As with a lot of the recipes in the Cafe Flora Cookbook it is a bit time consuming, but worth it in the end. These were really good and dare I say tasted like real sausage.
Café Flora Vegan Soy Sausage
from Café Flora Cookbook
5 ounces (about 1 1/2 cups) TVP (unflavored textured vegetable protien)
1 1/4 cups very hot water
2 tablespoons Egg Replacer or other egg substitute equal to 2 eggs
1/2 cup cold water
1/2 block extra firm tofu pressed or extrafirm tofu
2 tablespoons chopped garlic
1 tablespoon fresh rosemary
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried sage
2 teaspoon fennel seeds toasted and coarsely ground
1 teaspoon red pepper flakes
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons corn starch
Vegetable oil for frying
Prepare the TVP. In a large bowl, cover the TVP with the hot water, stir once, and then cover the bowl with plastic wrap and let steam for 15 minutes. Remove the plastic wrap, put the TVP in a mesh strainer over a bowl to drain.
Make the sausage mixture. In a medium bowl, whisk the egg replacer with the cold water until it is slightly foamy like whipped egg white. Pat the tofu dry, and crumble into the egg replacer. Mix with your hands until thoroughly combined. Add the TVP along with all the remaining ingredients except oil, and mix well.Shape the patties. Using 3 tablespoons of the TVP mixture for each patty, shape it into balls. Gently flatten each ball with your fingertips into a patty about 2 1/2 inches in diameter. Smooth out the jagged edges so they don't break off when you cook them. Lay the patties on an ungreased cookie sheet until you are ready to fry them.Fry the sausage. Heat about 1/4 inch of oil in a nonstick skillet over medium-high heat. (If you don't have a nonstick pan, any heavy skillet works well.) When it's hot, put several patties in the pan, leaving enough room to flip them easily. Cook on each side until browned and heated through, about 2 minutes per side. Drain the patties on paper towels. Keep them warm in a 200 degree oven until ready to serve (no longer than half and hour).
Saturday, October 11, 2008
Thursday, October 9, 2008
These quesadillas are really good! They are even better with the Winter Ale from the Kenai Brewing Company. David brought back three growlers from his trip last week. It was as though that beer was meant to go with these quesadillas. This is one of the first meals David ever cooked for me, and I thought he was a culinary genius until I found this recipe in the Rebar Cookbook! Oh well, he still has good taste.
Yam and Pepita Quesadilla
adapted from Rebar Modern Food Cookbook
2 large yams
1 tsp vegetable oil
1/4 tsp salt
1 bunch scallions, chopped
1/4 cup toasted pumpkin seeds
2 cups grated Monterey Jack cheese
1/3 cup honey-chipotle sauce (see below)
Pre-head oven to 375 degrees. Peel the yams and quarter them lengthwise. Slice each quarter into 1/2" thick pieces. In a bowl, toss the yams with oil and salt. Spread them out on a parchment-lined or lightly oiled baking sheet and roast until tender and golden (about 20 minutes).
To assemble the quesadillas, heat a large skillet over medium high heat. Spread a thin layer of honey-chipotle sauce over the surface of tortilla (only spread on half if you like a little less spice), sprinkle with 1/4 of the the cheese, scallions and pepitas.
Spoon 1/4 of the roasted yams half of the tortilla. Fold tortilla in half and place in skillet. Heat through until the cheese melts and the tortilla crispens. Flip tortilla and crispen second side. Slide onto a baking sheet and keep warm in a low oven while preparing the remaining quesadillas.
Honey Chipotle Sauce
4 tbsp tomato paste
2 chipotle chillis in adobo
1 tsp lime juice
1 tbsp honey
Combine all ingredients in bowl of food processor and puree until smooth.
Wednesday, October 8, 2008
As I warned you last week, I am on a quest for the perfect scone. This is not it! I replaced the cherries with dried blueberries and cut them into triangles rather than circles. Other than that, not too many changes. These were not bad, just not what I was looking for in texture or flavor. David and everyone at work seemed to like them. I will keep trying. Here is the original recipe...
Cherry Almond Scones
from Macrina Bakery and Cafe Cookbook
1/2 cup dried cherries
1/2 cup whole almonds
3 cups unbleached all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
12 tablespoons (1 1/2 sticks) unsalted butter, chilled
1/4 cup buttermilk
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
Egg wash made with 1 egg and 1 tsp water
1/4 cup coarse raw sugar
Preheat oven to 350 degrees.Place dried cherries in a small bowl and cover with warm water. Let soak for 10 minutes. Drain the plumped cherries, coarsely chop and set aside.Place almonds on a rimmed baking sheet and toast for appromimately 15 minutes or until golden brown. Let cool, then coarsely chop and set aside.Line a rimmed baking sheet with parchment paper.Sift flour, granulated sugar, baking powder, and baking soda into a medium bowl and toss with your hands to combine.Divide chilled butter into 1/4 inch pieces and drop into bowl of dry ingredients. Using a pastry cutter or fork, cut butter into mixture until texture is coarse and crumbly. Add the chopped cherries and almonds and mix with a wooden spoon. Combine egg, buttermilk, vanilla extract, and almond extract in a small bowl and mixt with a whisk. Add to dry ingredients and mix gently with a wooden spoon just until dough comes together. Take care not to overmix the dough. Coat your hands with flour and pull dough from bowl onto a floured surface. Knead the dough for a few minutes, folding and flattening it several times, until dough becomes moldable. Dust the work surface with a little more flour and roll dough out to 1 inch thick. Using a round biscuit cutter (about 3 inches), cut 8-10 scones from the dough. Place scones on the prepared baking sheet, bursh with egg wash, and sprinkle coarse raw sugar over the tops. Bake on center rack of oven for 20-25 minutes, or until golden brown. Let scones cool on baking sheet for 10 minutes before serving.