tag:blogger.com,1999:blog-33195553299498990382024-03-05T00:37:12.747-08:00Things I Cook and BakeThings I Cook and Bakehttp://www.blogger.com/profile/18251405188582244289noreply@blogger.comBlogger57125tag:blogger.com,1999:blog-3319555329949899038.post-65572476949730247422009-10-08T15:44:00.000-07:002009-10-08T16:10:48.850-07:00Red Velvet Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLgo60EMLzd59J8E9TmvshBxf6Tg1UWVXZC5MI8wSRVzr-JryiWZQa6kZqISRTOiGVt-Gl0f37JHhQgpc4lx5C8BUdCQD3IH8ZPjOxznPtM5NIxumUx5iClLhiDMpJEGY-jXDJ1NQxylOB/s1600-h/011.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLgo60EMLzd59J8E9TmvshBxf6Tg1UWVXZC5MI8wSRVzr-JryiWZQa6kZqISRTOiGVt-Gl0f37JHhQgpc4lx5C8BUdCQD3IH8ZPjOxznPtM5NIxumUx5iClLhiDMpJEGY-jXDJ1NQxylOB/s320/011.JPG" alt="" id="BLOGGER_PHOTO_ID_5390368909039130210" border="0" /></a><br /><br />For some reason my Mom made Red Velvet Cake for me and my twin brother every year on our birthday (even when he was diagnosed with juvenile diabetes she made two versions, one with sugar substitutes). It's still my favorite and I crave it every year around September. I finally got the recipe from her so I made a cake (a little belatedly) for my 35th birthday (Allen arranged the candy decorations). It didn't turn out quite as good as I remember but it was better than the Red Velvet cupcakes and cakes I've tried recently and I'll certainly make it again soon.<br /><br />My Mom was a <a href="http://en.wikipedia.org/wiki/Home_Economics">Home Ec</a> teacher for a number of years and it turns out this recipe is from a '70s book titled "Favorite Recipes from Home Economic Teachers - Dessert Edition, including party beverages." Who wouldn't trust Home Ec teachers to come up with the best dessert recipes from the 70s! (I'll have to take a picture of the cookbook cover for a later post, it's vintage and classic.) I'd like to pull a Julie and Julia and make a butter laden recipe a day for the next year, though I'd skip the blogging in lieu of the eating. Anyway, enough with the reminiscing...here's the recipe:<br /><br />Red Velvet Cake (Waldorf)<br />1/2 cup shortening (stick margarine or butter)<br />1 1/2 cup sugar<br />2 eggs<br />2 oz red food coloring<br />2 Tbs cocoa<br />2 1/4 cup plain flour<br />1 scant tsp salt<br />1 tsp vanilla<br />1 tsp soda<br />1 cup buttermilk<br />1 Tbsp vinegar<br />1 tsp butter flavor (if desired)<br /><br />Cream shortening, sugar and eggs. Make a paste with coloring and cocoa and add to mixture. Add salt and flour with buttermilk and vanilla. Alternately add soda and vinegar and don't beat hard, just blend. Bake 30 minutes at 350 degrees. Bake in two 8" pans greased and floured. Layers may be split to make 4.<br /><br />Frosting:<br />3 Tbsp flour<br />1 cup butter, oleo or shortening<br />1 tsp vanilla<br />1 cup milk<br />1 cup granulated sugar<br /><br />Cook flour and milk on low heat until thick. Cool. Cream sugar, butter and vanilla until fluffy. Add to flour and milk mixture. (Be sure flour and milk mixture is cool first!) Beat until mixture is like whipped cream. Spread on layers.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6nvPlvaCD32xPKW5fLDVcDZm5Od_tk5Yzvedp9ruITKh7mK6MFAIpNjZ6aNxKFreT5cjTb0ALbN5dMDkm4SQOvqCqa-RzFA-76jo2k9eKDrgbrS8pqxRuuJ4u75fB_J4UvKmw0sp5tBqM/s1600-h/007.JPG"><img style="cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6nvPlvaCD32xPKW5fLDVcDZm5Od_tk5Yzvedp9ruITKh7mK6MFAIpNjZ6aNxKFreT5cjTb0ALbN5dMDkm4SQOvqCqa-RzFA-76jo2k9eKDrgbrS8pqxRuuJ4u75fB_J4UvKmw0sp5tBqM/s320/007.JPG" alt="" id="BLOGGER_PHOTO_ID_5390369829133556146" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVX72KOWJeqwhhbZss5sXpXVjSqd9o7NvokevEmDDI1UHXS_YYUpb3ZjU5XEsyZF1czTas52AQJEZCQDER7-sjQhIkU7kEFhlhfwUq1s40OyGvli4HIMy_XUtu8rhVq8h08wFSXjvUd1qN/s1600-h/009.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVX72KOWJeqwhhbZss5sXpXVjSqd9o7NvokevEmDDI1UHXS_YYUpb3ZjU5XEsyZF1czTas52AQJEZCQDER7-sjQhIkU7kEFhlhfwUq1s40OyGvli4HIMy_XUtu8rhVq8h08wFSXjvUd1qN/s320/009.JPG" alt="" id="BLOGGER_PHOTO_ID_5390368320838250850" border="0" /></a>Things I Cook and Bakehttp://www.blogger.com/profile/18251405188582244289noreply@blogger.com5tag:blogger.com,1999:blog-3319555329949899038.post-7384143964379674092009-03-15T12:36:00.000-07:002009-03-15T12:51:17.265-07:00Apple Radish BBQ Ribs<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga9FSusW6pFKELyWlOMt8uuzDP9Jy8eludu4yx_E15pCPbyh9xLqbHYGf0VMz5rHTS60wQepuQv8Y01imU61hvjSXlOv5sdHG1wZQSmlxH76z8am18EdX5BEhrRy1x0cc2aij905edV7BA/s1600-h/ribs.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga9FSusW6pFKELyWlOMt8uuzDP9Jy8eludu4yx_E15pCPbyh9xLqbHYGf0VMz5rHTS60wQepuQv8Y01imU61hvjSXlOv5sdHG1wZQSmlxH76z8am18EdX5BEhrRy1x0cc2aij905edV7BA/s320/ribs.jpg" alt="" id="BLOGGER_PHOTO_ID_5313501356540136274" border="0" /></a><br />I don't know what to say except that I love this pork rib recipe. I stumbled across it on Allrecipes.com a few years ago. The meat is so tender and falls off the bone. They're exceptional especially considering you don't need a grill to make 'em.<br /><br />4 pounds pork spareribs<br />2 quarts apple juice<br />3 cups barbecue sauce<br />1/2 cup prepared horseradish<br />3 tablespoons Worcestershire sauce<br />1 teaspoon garlic salt <ol><li><span> Place ribs in a stock pot, and cover with apple juice. Bring to a boil, reduce heat, and simmer for 1 to 2 hours. Preheat oven to 350 degrees F (175 degrees C). </span></li><li><span> In a medium bowl, mix together barbecue sauce, horseradish, Worcestershire sauce, and garlic salt. Stir in 3 tablespoons of the apple juice from the ribs. </span></li><li><span> Brush underside of ribs with 1/3 of the sauce. Turn them over, and place in roasting pan.* Brush tops with remaining sauce. </span></li><li><span> Bake in preheated oven for 25 to 35 minutes, brushing occasionally with sauce. </span></li></ol>*I use a large pyrex casserole dish and it helps to cover the bottom with a layer of aluminum foil so you don't have to spend a week scrubbing off the baked-on sauce.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihMYCHxTEqMQCVk4fYcAmyGJISFy4HGr5BTRiIQwQfw25N92qWAbyAmds-PM3YJ9lSFUjf-CMktWS8Z33PoC5e8XLOXIwExr78yuKin1LANLs9DBULaVg2dEyMjaKy9-geHlA_8OTgJ4ZQ/s1600-h/ribs2.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihMYCHxTEqMQCVk4fYcAmyGJISFy4HGr5BTRiIQwQfw25N92qWAbyAmds-PM3YJ9lSFUjf-CMktWS8Z33PoC5e8XLOXIwExr78yuKin1LANLs9DBULaVg2dEyMjaKy9-geHlA_8OTgJ4ZQ/s320/ribs2.jpg" alt="" id="BLOGGER_PHOTO_ID_5313501224135258386" border="0" /></a>Things I Cook and Bakehttp://www.blogger.com/profile/18251405188582244289noreply@blogger.com0tag:blogger.com,1999:blog-3319555329949899038.post-41441252025961116872009-03-15T12:17:00.001-07:002009-03-15T12:54:05.164-07:00Coconut PieI came home the other night thinking I wanted to make a red velvet cake and ended up making this coconut pie instead. I had the one sliver that's cut out in this picture and Allen ate the rest (to his credit he ate on it throughout the week). It's a super easy to make and it always reminds me of spring.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC8jbn1iT5vbM7a9wScOrA2unQ7iJHWZeOD_8PuPJYeW2b05yyo7dfIccrqUQN5OCyGi-7NeYIvtCtrNNnhgbCVueNDL0O_PcLkpA_L2r24IAp7REo7B3VdNNfU3vsFnQdLQBctSpegg2w/s1600-h/019.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC8jbn1iT5vbM7a9wScOrA2unQ7iJHWZeOD_8PuPJYeW2b05yyo7dfIccrqUQN5OCyGi-7NeYIvtCtrNNnhgbCVueNDL0O_PcLkpA_L2r24IAp7REo7B3VdNNfU3vsFnQdLQBctSpegg2w/s320/019.JPG" alt="" id="BLOGGER_PHOTO_ID_5313496630333523858" border="0" /></a><br /><br />1/2 stick butter (melted)<br />2 cups sugar<br />2 tsps flour<br />2 eggs<br />3/4 cup whole evaporated milk<br />1 cup coconut<br />1 tsp vanilla<br />1 pinch salt<br /><br />Combine all ingredients. Pour into an unbaked pie shell. Bake at 325 degrees for one hour.Things I Cook and Bakehttp://www.blogger.com/profile/18251405188582244289noreply@blogger.com0tag:blogger.com,1999:blog-3319555329949899038.post-43340084418148043142009-03-15T12:05:00.000-07:002009-03-15T12:17:01.604-07:00Pie CrustI've been making the same pie crust for years. I guess I should branch out and try something new but this recipe is easy and good and it doesn't require a rolling pin.<br /><br />Mix in pie pan:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmVYnXqZ-TplN_jfMrtS-u8w-dGe78TH4rTPyL-3cyna7KG_pHhuJJkSjl2NTJQHAfaZvcfKDYvpZpXqZqjuQvEuFNmyOGU77rGJ_ZK8YYnawx0onyvZVNu7gEy4Hs0MyAhRhjAqFt52SD/s1600-h/012.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmVYnXqZ-TplN_jfMrtS-u8w-dGe78TH4rTPyL-3cyna7KG_pHhuJJkSjl2NTJQHAfaZvcfKDYvpZpXqZqjuQvEuFNmyOGU77rGJ_ZK8YYnawx0onyvZVNu7gEy4Hs0MyAhRhjAqFt52SD/s320/012.JPG" alt="" id="BLOGGER_PHOTO_ID_5313495366799745906" border="0" /></a><br />1 1/2 cup flour<br />1 tsp salt<br />1 1/2 tsp sugar<br />1/2 cup oil<br />2 tbsp cold milk<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiio9fo25riZdZL3w_bj__IKnDorm6dONSMNpUnBHTkUQfFPBIyWmjZ3WFJD8BgoDn_eeZvhK2fuLUmSYKlwzsEgjTlqgywBPD5a5Aj8Y8nAFHg_P6KsloiYrOm0FxfsX63cJm086BCy0No/s1600-h/013.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiio9fo25riZdZL3w_bj__IKnDorm6dONSMNpUnBHTkUQfFPBIyWmjZ3WFJD8BgoDn_eeZvhK2fuLUmSYKlwzsEgjTlqgywBPD5a5Aj8Y8nAFHg_P6KsloiYrOm0FxfsX63cJm086BCy0No/s320/013.JPG" alt="" id="BLOGGER_PHOTO_ID_5313495079777184578" border="0" /></a><br />Pat into shape.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiffmvqF_rQ0X0kmlD37Ab4Pz0wb74T6VRVUXdJc1WE-a3IpEME19CWw3JKGASEX3lHY6KTDfQ41Kt7waYQILlM4s8Q5En-z-Cf-ENKKBnHdDKDNce4usbOye2JVh-U7qmv67pibJQVdPfx/s1600-h/014.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiffmvqF_rQ0X0kmlD37Ab4Pz0wb74T6VRVUXdJc1WE-a3IpEME19CWw3JKGASEX3lHY6KTDfQ41Kt7waYQILlM4s8Q5En-z-Cf-ENKKBnHdDKDNce4usbOye2JVh-U7qmv67pibJQVdPfx/s320/014.JPG" alt="" id="BLOGGER_PHOTO_ID_5313494736911894674" border="0" /></a>Things I Cook and Bakehttp://www.blogger.com/profile/18251405188582244289noreply@blogger.com0tag:blogger.com,1999:blog-3319555329949899038.post-37132294938167015752009-02-20T16:48:00.000-08:002009-02-20T16:52:28.754-08:00Sunday Breakfast<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtGwR2D2EQHHhZRaAoxRFC7B8jCItXTYz_TMgeFj-8IU-nmR6ezooHXz0Mr3rLisghwlUroANCDHyj4KbtC3qLpP2XnCkz_3hlh0gUtaaLPiHQJGDmTypHhRkWbnVuFlImCPxqF_15Px48/s1600-h/breakfast.jpg"><img id="BLOGGER_PHOTO_ID_5305046387173120834" style="WIDTH: 240px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtGwR2D2EQHHhZRaAoxRFC7B8jCItXTYz_TMgeFj-8IU-nmR6ezooHXz0Mr3rLisghwlUroANCDHyj4KbtC3qLpP2XnCkz_3hlh0gUtaaLPiHQJGDmTypHhRkWbnVuFlImCPxqF_15Px48/s320/breakfast.jpg" border="0" /></a><br /><div>No recipe here. Just what I love to eat and drink on a Sunday morning. </div>Things I Cook and Bakehttp://www.blogger.com/profile/18251405188582244289noreply@blogger.com0tag:blogger.com,1999:blog-3319555329949899038.post-31456606077156819212009-02-18T18:42:00.000-08:002009-02-18T18:49:27.690-08:00Beef and Bacon Meatloaf<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1f7IAOrzO1XQvO0asOy1AFywt059SCSPg7pU1wh9-aGqL876sSo8lm6IXOY_qkf6qy6eBVbMjtY2QE2QHCLl9fUTtKnmdkFsHLD8TUvY04eRzsU3EEAmqYGFFf_Qq_XwD2F9uLRw8ZBGT/s1600-h/meatloaf.jpg"><img id="BLOGGER_PHOTO_ID_5304333545486179618" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1f7IAOrzO1XQvO0asOy1AFywt059SCSPg7pU1wh9-aGqL876sSo8lm6IXOY_qkf6qy6eBVbMjtY2QE2QHCLl9fUTtKnmdkFsHLD8TUvY04eRzsU3EEAmqYGFFf_Qq_XwD2F9uLRw8ZBGT/s320/meatloaf.jpg" border="0" /></a><br /><div>Oh, wow. I've never really liked meatloaf but this stuff is awesome. To Allen's credit, he made it and he follows recipes to a T so I hope when I get around to whipping it up some Sunday that I don't screw it all up. This isn't greasy (despite what you might think from the picture below) and it's moist and flavorful. </div><div><br />1 12-ounce red onion, coarsely diced<br />3 large garlic cloves, peeled<br />1 1/4 pounds ground beef (10% fat)<br />1/2 cup ketchup, divided<br />2 large eggs<br />1 teaspoon salt<br />1 teaspoon ground black pepper<br />7 slices thick-cut bacon, 5 coarsely chopped, 2 halved crosswise<br />4 slices white sandwich bread, torn into pieces<br />3 tablespoons chopped fresh parsley</div><br /><div>Preheat oven to 400°F. Blend onion and garlic in processor until onion is finely chopped. Transfer to large bowl; add beef, 1/4 cup ketchup, and next 3 ingredients.<br />Add chopped bacon and bread to processor. Using on/off turns, blend until bread is chopped. Scrape mixture into bowl with beef. Add parsley; stir gently to blend well. Transfer mixture to 9x5x3-inch metal loaf pan. Arrange bacon-slice halves crosswise atop meat, spacing apart and tucking edges down sides of loaf. Spoon remaining ketchup between bacon slices. Bake meatloaf until cooked through and meat comes away from sides of pan, about 1 hour. Let rest 10 to 15 minutes. Slide spatula under 1 end of meatloaf. Tilt pan; slide loaf out onto platter. Slice and serve.<br /></div><div></div><div>(This is from Bon Appetite...I really need to re-subscribe because I got several great recipes out of last year's subscription!)</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAB-9JjRLfETxfuG2CegiU9dM9hoILM2b1RhURy5bggs_XHvCt4QF6Z6xclBunIeHbZ9X-DTdYc3YQkFdIe9bORTEF2BDhyphenhyphenkcSLsX573QDG_PZ46MKQODkJGljCPRm5iHIeBPQrt3_gzP3/s1600-h/meatloaf+2.jpg"><img id="BLOGGER_PHOTO_ID_5304334387054511250" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAB-9JjRLfETxfuG2CegiU9dM9hoILM2b1RhURy5bggs_XHvCt4QF6Z6xclBunIeHbZ9X-DTdYc3YQkFdIe9bORTEF2BDhyphenhyphenkcSLsX573QDG_PZ46MKQODkJGljCPRm5iHIeBPQrt3_gzP3/s320/meatloaf+2.jpg" border="0" /></a></div>Things I Cook and Bakehttp://www.blogger.com/profile/18251405188582244289noreply@blogger.com0tag:blogger.com,1999:blog-3319555329949899038.post-56699280898652996892009-02-18T18:13:00.000-08:002009-02-18T18:37:33.092-08:00Bean and Swiss Chard Soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8c8u0GUDP5l2WaOFsCWjuhNvsxHUEfW85MPCVHuX6z3Aa4wcSw69okBjJT8kzE9jS547eMyXRKuqG4kNmxSdbeLJ8ZoH4s3l2NLtaoxUO8Ds0uReS3Wm9SpOGqEEssIebOrNU6k7NI4Qz/s1600-h/soup.jpg"><img id="BLOGGER_PHOTO_ID_5304328058278852866" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8c8u0GUDP5l2WaOFsCWjuhNvsxHUEfW85MPCVHuX6z3Aa4wcSw69okBjJT8kzE9jS547eMyXRKuqG4kNmxSdbeLJ8ZoH4s3l2NLtaoxUO8Ds0uReS3Wm9SpOGqEEssIebOrNU6k7NI4Qz/s320/soup.jpg" border="0" /></a><br />I've tried some real stinker recipes lately (<a href="http://www.epicurious.com/recipes/food/views/Pasta-with-Chicken-Sun-Dried-Tomatoes-Gorgonzola-and-Pine-Nuts-4667">Pasta with Chicken, Sun-Dried Tomatoes, Gorgonzola and Pine Nuts</a> comes to mind, as does <a href="http://www.epicurious.com/recipes/food/views/Scampi-Fra-Diavolo-350401">Scampi Fra Diavolo</a>...meh) so this was a pleasant suprise. I found it on Epicurious.com which sometimes trips me up when I try and incorporate user reviews but I found a nice blend with the suggested changes and I've incorporated them in the recipe below. This is perfect with a grilled cheese sandwich.<br /><br />1/2 pound (225 g) Swiss chard or kale, trimmed (I used Kale)<br />1 teaspoon coarse salt, plus additional to taste<br />2 flat anchovy fillets<br />1/4 teaspoon fresh rosemary leaves or dried<br />1/3 cup (80 ml) olive oil<br />2 medium garlic cloves, minced<br />1can white beans or drained and rinsed canned beans (I used Navy Beans)<br />4 cups (1 liter) chicken stock<br />freshly ground black pepper, to taste<br />1/2 cup (60 g) small shell macaroni<br />freshly grated Parmesan cheese, for serving<br /><br />Coarsely chop the chard. Very finely chop anchovies together with the rosemary.<br /><br />In a medium saucepan, stir together the oil and garlic over medium-high heat. Cook, stirring frequently, until the garlic is pale gold, about 10 minutes. Stir in the anchovies, rosemary and chopped chard/kale and cook for 2 to 3 minutes, stirring to thoroughly coat it with the oil. Stir in the beans. Cook for 3 minutes. Stir in the reserved cooking liquid and the stock. Season with salt and pepper. Bring to a boil and stir in the macaroni. Boil for 6 minutes, or until the pasta is tender. Adjust the seasoning, if necessary.<br /><br />Pass Parmesan cheese at the table.Things I Cook and Bakehttp://www.blogger.com/profile/18251405188582244289noreply@blogger.com0tag:blogger.com,1999:blog-3319555329949899038.post-39123143330075785782009-01-26T18:00:00.000-08:002009-02-18T18:13:10.609-08:00Pecan Pie<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR5MkR0QprBk4witFfw6rqY9DzG-pW_WKuMK6yTtNyPiXGmwA3KqLQ8tj-GVtV6iQk-iik0QwGtjAzZBVUdL1BnRjR6BOGnES9tE7uZTRDLM9G29IpS4dQLhXW6_jFvtwN6wkKxSzNMOU3/s1600-h/IMG_3902.JPG"><img id="BLOGGER_PHOTO_ID_5295788654889649618" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR5MkR0QprBk4witFfw6rqY9DzG-pW_WKuMK6yTtNyPiXGmwA3KqLQ8tj-GVtV6iQk-iik0QwGtjAzZBVUdL1BnRjR6BOGnES9tE7uZTRDLM9G29IpS4dQLhXW6_jFvtwN6wkKxSzNMOU3/s320/IMG_3902.JPG" border="0" /></a><br /><div>Ever notice that there are a bazillion pecan pie recipes yet they all, mostly, have the same ingredients. Weird. </div><br /><div></div><br /><div>I always use the same pie crust recipe (that I need to post) but this pecan pie recipe isn't one I often use. It's good, super easy and I will be making it again (next Thanksgiving).</div><div> </div><div>1 uncooked pie shell</div><div>4 large eggs</div><div>1 cup light corn syrup</div><div>1/2 cup packed light-brown sugar</div><div>1/4 cup granulated sugar</div><div>4 tablespoons unsalted butter, melted</div><div>1 teaspoon vanilla extract</div><div>1/2 teaspoon salt</div><div>3 cups pecan halves</div><div> </div><div>1. Preheat oven to 375 degrees, with rack set in lowest position.</div><div>2. In a large bowl, whisk eggs, corn syrup, sugars, butter, vanilla and salt until smooth, mix in pecans. Poor mixture into pie crust. Bake until filling jiggles slightly in the center when gently shaken, 50 to 60 minutes.</div><div> </div>Things I Cook and Bakehttp://www.blogger.com/profile/18251405188582244289noreply@blogger.com1tag:blogger.com,1999:blog-3319555329949899038.post-79483195513283503782009-01-26T17:51:00.000-08:002009-01-26T18:00:09.103-08:00"Healthy" Banana-Blueberry Muffins<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsD2yqc0J5MChgJjf97iNZeFj1pIhF4xs6y5SqaukBAft8DN64ez0GWxQXdJNwEloajDO6FU5by302KIz7h_-dkWlIUrgTfunYsJGvAUKaTXUNKW9OfE1UAfbcxNsY0hhR3KhCILHyys3-/s1600-h/muffin.jpg"><img id="BLOGGER_PHOTO_ID_5295787116602478594" style="WIDTH: 240px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsD2yqc0J5MChgJjf97iNZeFj1pIhF4xs6y5SqaukBAft8DN64ez0GWxQXdJNwEloajDO6FU5by302KIz7h_-dkWlIUrgTfunYsJGvAUKaTXUNKW9OfE1UAfbcxNsY0hhR3KhCILHyys3-/s320/muffin.jpg" border="0" /></a><br /><div></div><div>I've made these twice now and they are hard to resist any time of the day. Personally I think this is another good example of how a muffin can be better than a cupcake. The first time I made them I didn't have whole-wheat flour so I used all-purpose and, admittedly, they're better with the all-purpose and I think plenty "healthy" enough.</div><div><br />1 cup whole-wheat flour (spooned and leveled)<br />3/4 cup all-purpose flour (spooned and leveled)<br />1/4 cup wheat germ<br />1 teaspoon baking soda<br />1/2 teaspoon salt<br />1/2 cup (1 stick) unsalted butter, room temperature<br />1/3 cup granulated sugar<br />1/3 cup packed light-brown sugar<br />2 large eggs<br />2 ripe bananas (about 1 pound)<br />1/3 cup reduced-fat (2 percent) milk<br />1 teaspoon pure vanilla extract<br />1 cup frozen blueberries<br /><br />Directions<br />1. Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper liners. In a bowl, whisk together flours, wheat germ, baking soda, and salt.<br />2. In a large bowl, beat butter and sugars with a mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, mash bananas with a fork (you should have 3/4 cup); stir in milk and vanilla.<br />3. With mixer on low, alternately add flour mixture and banana mixture to butter mixture, beginning and ending with flour mixture; mix just until combined. Fold in frozen blueberries.<br />4. Divide batter among muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 25 to 28 minutes, rotating pan halfway through. Let cool in pan 10 minutes; transfer muffins to a rack to cool 10 minutes more. </div><div> </div><div>From Everyday Foods</div>Things I Cook and Bakehttp://www.blogger.com/profile/18251405188582244289noreply@blogger.com0tag:blogger.com,1999:blog-3319555329949899038.post-39641191575042083452008-10-27T11:45:00.000-07:002008-10-27T12:09:47.450-07:00I heart Bran Muffins<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifcxnqP4-AjsaQk6v2ZrbQ-N1stp9CQKRsH72LJDoAJsDiu-60NUbJUazci88pmSm_cZe96qtRQq2vuWcbqPQqMPvNNXKkfIVE3L5KOF0VgBCXLq7AraPfYJ3qRZmDkaa5RhrszSLHnZc-/s1600-h/muffin.jpg"><img id="BLOGGER_PHOTO_ID_5261912103950870722" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifcxnqP4-AjsaQk6v2ZrbQ-N1stp9CQKRsH72LJDoAJsDiu-60NUbJUazci88pmSm_cZe96qtRQq2vuWcbqPQqMPvNNXKkfIVE3L5KOF0VgBCXLq7AraPfYJ3qRZmDkaa5RhrszSLHnZc-/s320/muffin.jpg" border="0" /></a><br /><div></div><br /><div></div><div>I'll admit it. I like bran muffins. A lot. My mom makes them all the time so in this time of need for extra fiber I called her for the recipe. Turns out she uses the recipe from the All-Bran cereal box and a recipe that my Grandmother gave her that uses Raisin Bran. Since I'm not a big fan of raisins in my bran muffin I went with the first recipe here this time around. Apparently the beauty of the Raisin Bran recipe is that you can keep the dough refrigerated for up to 6 weeks and use it when you want to bake some fresh mufins. Either way, they're great for breakfast or a snack (Allen was even eating them) and especially delicious with a little butter and honey and if left to my own devices I could eat two or three in one sitting.<br /><br /></div><div>"Our Best Bran Muffins"</div><div>1 1/4 cups all-purpose flour</div><div>1/2 cup sugar</div><div>1/4 teaspoon salt<br />1 tablespoon baking powder<br />1 1/2 cups Kellogg's All-Bran cereal</div><div>1 1/4 cups milk</div><div>1 egg</div><div>1/4 cup vegetable oil</div><br /><div>1. Stir together flour, sugar, salt and baking powder; set aside.</div><br /><div>2. In large mixing bowl, combine Kellogg's All-Bran cereal and milk. Let stand about 3 minutes or until cereal softens. Add egg and oil, mix well. Add flour mixture, stirring only until combined. Portion batter evenly into 12 lightly greased 2 1/2 - inch muffin- pan cups.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj1QuzO_MkT-j2czvW8SVUXLY9MoqDojC_nDI7rKY6IWPDaya0nzeHV-uqNzWYJ4ULfbufNsCAPVBeA5Jd-S0Ue8EE1gG8pExBu8zwYEZAlTEXeM8ujcb0OEUFNZYkBg3ig_kW0FZ0il54/s1600-h/bran+2.jpg"><img id="BLOGGER_PHOTO_ID_5261909952788002866" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj1QuzO_MkT-j2czvW8SVUXLY9MoqDojC_nDI7rKY6IWPDaya0nzeHV-uqNzWYJ4ULfbufNsCAPVBeA5Jd-S0Ue8EE1gG8pExBu8zwYEZAlTEXeM8ujcb0OEUFNZYkBg3ig_kW0FZ0il54/s200/bran+2.jpg" border="0" /></a></div><div>3. Bake in 400 degree F oven about 20 minutes or until golden brown. Serve warm.<br />Yield: 12 muffins</div><div><br />From the Kitchen of ..........Irene Albracht</div><div>Bran Muffins<br /></div><div>1 15 oz. box Raisin Bran</div><div>3 cups sugar</div><div>5 cups flour</div><div>2 tablespoons soda</div><div>2 teaspoons salt</div><div>4 eggs</div><div>1 cup oil</div><div>1 quart buttermilk</div><br /><div>Mix all ingredients together. Put in a closed container. Never bake immediately after first mixing. Keep in refrigeraor up to six weeks. Bake at 400 degrees 15 to 10 minutes.</div>Things I Cook and Bakehttp://www.blogger.com/profile/18251405188582244289noreply@blogger.com0tag:blogger.com,1999:blog-3319555329949899038.post-72684679508704273692008-10-24T15:58:00.000-07:002008-10-24T16:13:02.177-07:00Banana Pudding<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOA3Gre7_nZb8Op1a-hUKfdUmZu-6ARGto-O7D1SDWQGvRIxevFLmmIEX7vPzm3rLwLi45HlSlQuxUaYxTEzU0k0qLR4SDYX6Sln_Eu0ut8aA3OdfD_7gVR0NKRUiDD4g1JDPZxmgWHreg/s1600-h/banana+pudding+3.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOA3Gre7_nZb8Op1a-hUKfdUmZu-6ARGto-O7D1SDWQGvRIxevFLmmIEX7vPzm3rLwLi45HlSlQuxUaYxTEzU0k0qLR4SDYX6Sln_Eu0ut8aA3OdfD_7gVR0NKRUiDD4g1JDPZxmgWHreg/s320/banana+pudding+3.jpg" alt="" id="BLOGGER_PHOTO_ID_5260861380975460754" border="0" /></a><br />Allen likes Banana Pudding for his birthday instead of cake. I've made a few different recipes over the years but I thought I'd try the Nilla Wafer Back of the Box traditional recipe, again, this year despite thinking it a royal pain in the a*#&$ last time I made it. It's a little laborious but the taste is well worth the extra effort of making the custard and whipped topping verses buying a package of vanilla pudding and Cool Whip.<br /><br /><span class="rlgtxt"><strong>Original Nilla Banana Pudding <!-- ********** End Recipe Title Here ********** --> </strong></span><br /><br /> <div class="mdtxt"> <!-- ********** Insert Recipe Here - INCLUDE BREAKS ********** --> Layers of Nilla wafers, creamy pudding and fresh banana slices are the stars of this American classic.<br /><br />Prep: 30 mins - Cook: 15 mins - Cool: 15 mins<br /><br />3/4 cup sugar, divided<br />1/3 cup all-purpose flour<br />Dash salt<br />3 eggs, separated<br />2 cups milk<br />1/2 teaspoon vanilla extract<br />45 NILLA Wafers, divided<br />5 ripe bananas, sliced (about 3 1/2 cups), divided<br />Additional NILLA Wafers and banana slices, for garnish<br /><br /><br />1. Mix 1/2 cup sugar, flour and salt in top of double boiler. Blend in 3 egg yolks and milk. Cook, uncovered, over boiling water, stirring constantly for 10 to 12 minutes or until thickened. Remove from heat; stir in vanilla. (This step, for some reason, takes longer for me than 12 minutes...more like 25.)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZXA2hgmOE-RLBZlEGC3YqUN_itZniJN_W22AX9BsPVOZTHKTfdeZhjb4sxbS3oemv2iYglbmKSmJs0sy_WRfQrJe7QsNNrr5s9dZwW4IIXzYiErn24YN0LYX7OhViqmsEh9Gie1gEuwCq/s1600-h/banana+pudding.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZXA2hgmOE-RLBZlEGC3YqUN_itZniJN_W22AX9BsPVOZTHKTfdeZhjb4sxbS3oemv2iYglbmKSmJs0sy_WRfQrJe7QsNNrr5s9dZwW4IIXzYiErn24YN0LYX7OhViqmsEh9Gie1gEuwCq/s320/banana+pudding.jpg" alt="" id="BLOGGER_PHOTO_ID_5260860290066072914" border="0" /></a><br />2. Reserve 10 wafers for garnish. Spread small amount of custard on bottom of 1 1/2-quart casserole; cover with a layer of wafers and a layer of sliced bananas. Pour about 1/3 of custard over bananas. Continue to layer wafers, bananas and custard to make a total of 3 layers of each, ending with custard.<br /><br />3. Beat egg whites until soft peaks form; gradually add remaining 1/4 cup sugar and beat until stiff but not dry. Spoon on top of pudding, spreading evenly to cover entire surface and sealing well to edges.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnJYmIaeoRelTTyh7o0BVQObdyfSHmifl6jfgK1zBvL0eCt-ImEJSKVbNNb7xJ-8-L97JhpkeKKFeQ9fssdhWsWJdn0me_hO5gOrvwMF9z_HYhIPqzr6fnxFmv62crzEuJvlmRNc2Qjth5/s1600-h/banana+pudding+2.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnJYmIaeoRelTTyh7o0BVQObdyfSHmifl6jfgK1zBvL0eCt-ImEJSKVbNNb7xJ-8-L97JhpkeKKFeQ9fssdhWsWJdn0me_hO5gOrvwMF9z_HYhIPqzr6fnxFmv62crzEuJvlmRNc2Qjth5/s320/banana+pudding+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5260860681697343922" border="0" /></a><br /><br />4. Bake at 350°F in top half of oven for 15 to 20 minutes or until browned. Cool slightly or refrigerate. Garnish with additional wafers and banana slices just before serving.<br /><br />Makes 8 servings<br /><br />Nutritional Info Per Serving:<br />287 calories, 6 g protein, 50 g carbohydrate, 7 g total fat, 2 g saturated fat, 117 mg cholesterol, 134 mg sodium, 1 g dietary fiber</div>Things I Cook and Bakehttp://www.blogger.com/profile/18251405188582244289noreply@blogger.com0tag:blogger.com,1999:blog-3319555329949899038.post-19894228093578453172008-10-19T18:31:00.000-07:002008-10-19T18:43:02.116-07:00Wisconsin Bratwurst<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifj8LACymtALI6fEUf1psnZOcsA24UIGZte3ETJY5fGzCMm0xQLPpNiEJziChTNaAp7XXLvJRCNiPl-PzSZsEE0eO9eQwD6ik-XsI8wWtch-NXmTcdMFULbFK4fUX4K2eAwWDlvt4MYXr5/s1600-h/040.JPG"><img id="BLOGGER_PHOTO_ID_5259044277080966210" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifj8LACymtALI6fEUf1psnZOcsA24UIGZte3ETJY5fGzCMm0xQLPpNiEJziChTNaAp7XXLvJRCNiPl-PzSZsEE0eO9eQwD6ik-XsI8wWtch-NXmTcdMFULbFK4fUX4K2eAwWDlvt4MYXr5/s200/040.JPG" border="0" /></a><br /><div><br /><div>Allen got a gas grill for his birthday! Yay! So, we decided to break it in with an old recipe, one we use to make in Los Angeles on the old charcoal gril. Beer Brats.</div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBr9wDN_j3rbcezechTRfvEYhfPOAT2FxD8wH5CTdkWvAupH64P5Q1KYsYr0RGWv-ayYyoksNlZWawAQQxtm9ckDwX3WhizJTkmvd5uC0HOlbqZPQRJGYNNX0a572u-AnHj1qsk3p0HKi6/s1600-h/038.JPG"><img id="BLOGGER_PHOTO_ID_5259044013521547234" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBr9wDN_j3rbcezechTRfvEYhfPOAT2FxD8wH5CTdkWvAupH64P5Q1KYsYr0RGWv-ayYyoksNlZWawAQQxtm9ckDwX3WhizJTkmvd5uC0HOlbqZPQRJGYNNX0a572u-AnHj1qsk3p0HKi6/s200/038.JPG" border="0" /></a><br /><br /><div></div><div>I got three bratwursts from Whole Foods and halved the rest of the ingredients. It's an easy recipe and it's great to have grilled brats and spicy mustard and not as many pots an pans to clean after dinner.<br /><br /></div><div>Ingredients:<br />2 pounds fresh bratwurst sausages<br />2 onions, thinly sliced<br />1 cup butter<br />6 (12 fluid ounce) cans or bottles beer<br />1 1/2 teaspoons ground black pepper<br />10 hoagie rolls<br /><a id="ctl00_CenterColumnPlaceHolder_RecipeToolsControl_lnkSaveToRecipeBoxIcon" style="BORDER-TOP-WIDTH: 0px; BORDER-LEFT-WIDTH: 0px; BORDER-BOTTOM-WIDTH: 0px; BORDER-RIGHT-WIDTH: 0px" href="http://allrecipes.com/Recipe/Wisconsin-Bratwurst/SaveToRecipeBox.ashx" rel="nofollow"></a><br />Directions: </div><div>1. Prick bratwurst with fork to prevent them from exploding as they cook. Place in a large stock pot with the onions, butter, and beer. Place pot over medium heat, and simmer for 15 to 20 minutes.<br />2. Preheat grill for medium-high heat.<br />3. Lightly oil grate. Cook bratwurst on preheated grill for 10 to 14 minutes, turning occasionally to brown evenly. Serve hot off the grill with onions on hoagie rolls. </div><div> </div><div>Oh, I got this recipe off allrecipes.com in '04. It's a keeper.</div></div>Things I Cook and Bakehttp://www.blogger.com/profile/18251405188582244289noreply@blogger.com0tag:blogger.com,1999:blog-3319555329949899038.post-84565578569046321332008-10-13T18:50:00.000-07:002008-10-13T18:59:44.159-07:00I'm baaackBetween Ike, my new job and the traveling I've done since August I'm about two months behind in life. However, it doesn't mean I haven't been cooking and baking and using this blog. While staying with my good friends Megan and Travis I pulled up the old <span class="blsp-spelling-error" id="SPELLING_ERROR_0">intransnets</span> and put to use the <a href="http://thingsicookandbake.blogspot.com/2008/06/garlic-miso-pork-chops-with-orange-bell.html"><span style="color:#6600cc;"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">Miso</span> and Garlic Pork Chops</span></a> recipe. M & T said they loved the meal and I think they've even made the chops once since. I can see how, without power, a hard copy recipe could always come in handy but, since I've learned, without power I also don't have a stove, microwave or <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">refrigeration</span> I'm going to continue to post my recipes and search for them online each week while I make out my grocery list instead of spend an hour thumbing through my giant binder. Huzzah for the <span class="blsp-spelling-error" id="SPELLING_ERROR_3">intreaznets</span>.Things I Cook and Bakehttp://www.blogger.com/profile/18251405188582244289noreply@blogger.com0tag:blogger.com,1999:blog-3319555329949899038.post-18942141663328979902008-08-20T09:47:00.000-07:002008-08-20T09:57:58.113-07:00Elise's Sesame Noodles<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE7hRGZTPZMYR4Fl8awd1lsXlNr6tw0RXLldMYPYpKmchgKyExlucBoU0LNToUq8g21QnSs7wniEp3CFcoio6QThFDmDP4FlYpV-1VtQg4wnQg2t6NvjLpO24oGxyihG6tRViBBjojTd7S/s1600-h/noodles.jpg"><img id="BLOGGER_PHOTO_ID_5236644945316622930" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE7hRGZTPZMYR4Fl8awd1lsXlNr6tw0RXLldMYPYpKmchgKyExlucBoU0LNToUq8g21QnSs7wniEp3CFcoio6QThFDmDP4FlYpV-1VtQg4wnQg2t6NvjLpO24oGxyihG6tRViBBjojTd7S/s320/noodles.jpg" border="0" /></a><br /><div>I don't know who Elise is but a few weeks ago Allen emailed me this recipe that he found on Yahoo. Since he rarely interjects ideas I thought I'd try it out with the caveat that I won't eat just noodles so I tried to make tofu for the first time as well. It's not a bad recipe but for the love of God do not make the whole recipe or you'll be eating it for a week.</div><br /><div>Tofu: (some Yelpers helped me out with this one)</div><br /><div>Take the block of tofu (they suggested straining in a colander with a heavy plate or something on top but the block I got was fairly drained) cut it into cubes, marinate in a mixture of your favorite ingredients (soy sauce, oyster sauce, hot sauce, onions, peanut sauce) and bake at 350 degrees for 30-plus minutes until it's nice and firm and has absorbed the sauce.</div><br /><div>Noodles:<br />1 pound whole-wheat spaghetti<br />1/2 cup reduced-sodium soy sauce<br />2 tablespoons sesame oil<br />2 tablespoons canola oil<br />2 tablespoons rice-wine vinegar or lime juice<br />1 1/2 teaspoons crushed red pepper<br />1 bunch scallions, sliced, divided<br />1/4 cup chopped fresh cilantro, divided (optional)<br />4 cups snow peas, trimmed and sliced on the bias<br />1 medium red bell pepper, thinly sliced<br />1/2 cup toasted sesame seeds </div><div><br />1. Bring a large pot of water to a boil. Cook spaghetti until just tender, 9 to 11 minutes or according to package directions. Drain; rinse under cold water.<br /></div><div>2. Meanwhile, whisk soy sauce, sesame oil, canola oil, vinegar (or lime juice), crushed red pepper, 1/4 cup scallions and 2 tablespoons cilantro (if using). Add noodles, snow peas and bell pepper; toss to coat. </div><br /><div>3. To serve, mix in sesame seeds and garnish with the remaining scallions and cilantro. </div>Things I Cook and Bakehttp://www.blogger.com/profile/18251405188582244289noreply@blogger.com0tag:blogger.com,1999:blog-3319555329949899038.post-67602080962082254272008-08-20T09:30:00.000-07:002008-08-20T09:41:28.346-07:00Buttermilk Fried Chicken<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRnFVYA3nh6zzoT9mRtyZhP8n6UHI45hjK70GmU9HDjEIAkQNmt-VGwKwfwI3B7G6Lz7aDa0eJOUYujKkh3rV_yY2QZGi7v00zlSpfVA6_iojL-kw41KA2WC78PdDE0F2cAJ_Zm8-w8jgF/s1600-h/fried+chicken.jpg"><img id="BLOGGER_PHOTO_ID_5236640508312852450" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRnFVYA3nh6zzoT9mRtyZhP8n6UHI45hjK70GmU9HDjEIAkQNmt-VGwKwfwI3B7G6Lz7aDa0eJOUYujKkh3rV_yY2QZGi7v00zlSpfVA6_iojL-kw41KA2WC78PdDE0F2cAJ_Zm8-w8jgF/s320/fried+chicken.jpg" border="0" /></a><br /><div>I like dark meat and Allen likes white meat. It's a story that's been around as long as married couples have been squabbling over what to eat for dinner.</div><br /><div>I was craving fried chicken and recently saw one of the Alton Brown's "Good Eats" fried chicken episodes so I when I had some leftover buttermilk sitting around I thought I'd give it a try. Turns out that I also had an "Everyday Foods" recipe for fried chicken and that's what Allen decided to use ("looks a little easier") when <strong>he</strong> ended up making the fried chicken because I was too busy.</div><div> </div><div>It's a good recipe. It takes a while in the skillet and makes quite a bit of grease but I enjoyed my dark meat and the cold drumsticks turned out to be a great snack the next day.</div><br /><div>Ingredients:<br />2 cups low-fat buttermilk<br />Coarse salt<br />3 teaspoons cayenne pepper<br />2 whole chickens (2-½ to 3 pounds each), each cut into 10 serving pieces (wings, thighs, drumsticks, and 4 breast pieces)<br />3 cups all-purpose flour<br />2 cups vegetable oil</div><br /><div>Marinating the chicken in buttermilk makes the meat moist and flavorful. Chicken breasts cook faster than other parts, so fry them separately in the last batch. For fried chicken with less fat and fewer calories, remove the skin before marinating.</div><div><br />In each of two 1-gallon resealable plastic bags, combine 1 cup buttermilk, 1/2 tablespoon salt, 1/2 teaspoon cayenne, and half the chicken pieces. Shake to coat; refrigerate up to 2 days.<br /></div><div>In a large, shallow bowl, whisk flour with 2 tablespoons salt and remaining 2 teaspoons cayenne. (This pungent spice is made from ground dried chiles. Used in small quantities, it adds heat to dishes without being overpowering.) Dredge chicken pieces, one at a time, in mixture, shaking off excess.<br /></div><br /><div>In a 12-inch cast-iron skillet (or other heavy-bottom skillet), heat oil to 350° on a deep-fry thermometer (or until a pinch of flour sizzles when dropped in the oil). Carefully add 1/3 of the chicken. Cook 10 minutes; turn chicken with tongs. Cook until golden brown, juices run clear, and internal temperature is 165°, about 10 minutes more. Transfer to a rack to drain. Season with salt, if desired. </div><div><br />Return oil temperature to 350°. Repeat with remaining chicken. </div>Things I Cook and Bakehttp://www.blogger.com/profile/18251405188582244289noreply@blogger.com0tag:blogger.com,1999:blog-3319555329949899038.post-45225573457978014982008-08-02T08:29:00.000-07:002009-03-15T12:53:28.271-07:00Key Lime Cupcakes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOW_QDqfypohw2grWpssoLwNliomVboNMaAbtoU6HOt2iYCvWXb3Gn4yVKfmDyX_Sm0Dq0wk07lIR8NvvH-4xM3gJx6K4AERtz7BELBT13eiLOHn0fDfssKJYsnXIS_PaMynR0muCPYsZP/s1600-h/cupcake+3.jpg"><img id="BLOGGER_PHOTO_ID_5229944961720503250" style="" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOW_QDqfypohw2grWpssoLwNliomVboNMaAbtoU6HOt2iYCvWXb3Gn4yVKfmDyX_Sm0Dq0wk07lIR8NvvH-4xM3gJx6K4AERtz7BELBT13eiLOHn0fDfssKJYsnXIS_PaMynR0muCPYsZP/s320/cupcake+3.jpg" border="0" /></a><br />Cupcakes are (maybe "were" now) the new black. The cupcake craze has gone a little overboard this year with <span class="blsp-spelling-error" id="SPELLING_ERROR_0">cupcakeries</span> cropping up all and selling the tiny cakes at $3.50 a pop. After spending $7 on two dry cupcakes at <a href="http://www.yelp.com/biz/sugarbabys-houston#hrid:QgGjOd-UEhbpi1BA1dQr7w/query:sugarbabies"><span style="color: rgb(0, 0, 153);"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">Sugarbaby's</span></span></a> I decided maybe I don't need to eat cupcakes (I have, however, heard great things about <a href="http://cravecupcakes.com/"><span style="color: rgb(0, 0, 153);">Crave</span></a>). But, when I saw this Key Lime Cupcake recipe in <em><span class="blsp-spelling-error" id="SPELLING_ERROR_2">bon</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_3">appetit</span>, </em>originally from <a href="http://www.buttersweetbakery.com/"><span style="color: rgb(0, 0, 153);"><span class="blsp-spelling-error" id="SPELLING_ERROR_4">Buttersweet</span> Bakery</span></a> in <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Altanta</span>, I thought it sounded fun and it would give me a reason to buy neon-green food coloring. I also had some amazing Key Lime Cheesecake Cupcakes at a shower recently and so it's been on my mind.<br /><br />Turns out this recipe is a keeper. The cupcakes are incredibly dense but the lime flavoring isn't too strong and the icing is just perfect. I have always heard that the secret to good Key Lime Cheesecake is using real key limes and I would suspect that would also help out this recipe.<br /><br />After I had all the batter mixed I had a flashback to the <a href="http://thingsicookandbake.blogspot.com/2008/07/ultrafast-avocado-soup.html"><span style="color: rgb(0, 0, 153);">Avocado Soup</span></a> I made recently. It was almost the identical color and texture. We're taking these to a BBQ today and Allen has already decided we'll tell everyone they're spinach cupcakes. We'll see how that goes over.<br /><br />Cupcake Ingredients:<br />1 cup all purpose flour<br />3/4 cup self-rising flour<br />1/2 cup (1 stick) unsalted butter, room temperature<br />1 1/4 cups sugar<br />2 large eggs<br />2 1/2 tablespoons fresh lime juice<br />1 tablespoon finely grated lime peel<br />1/4 teaspoon neon-green food coloring<br />3/4 cup buttermilk<br /><br />Frosting Ingredients:<br />1 8-oz package cream cheese, room temperature<br />1 1/2 cups powdered sugar<br />1/2 cup (1 stick) unsalted butter, room temperature<br />1 tablespoon finely <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">grated</span> lime peel<br />1/2 teaspoon vanilla extract<br /><br />Instructions:<br />1.Preheat oven to 350 degrees. Line standard cupcake pan with 12 paper liners. Whisk both flours in medium bowl until smooth. Add sugar, beat to blend. Beat in eggs 1 at a time, then next 3 ingredients (batter may look curdled). Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_QahBQVABTm6TDNTyWnKlqyVmvVD5WZm2aNZ84S5QN3oPmE5JjjvwtcipS1PGJRDuMpqOEEyuZiewTz7sdbsiXeGFsoceyNKW_cMNR6AvK3zStPaQn01wIw9s-LQVf5XWYkCa5aaNunCh/s1600-h/cupcake.jpg"><img id="BLOGGER_PHOTO_ID_5229944597419550530" style="" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_QahBQVABTm6TDNTyWnKlqyVmvVD5WZm2aNZ84S5QN3oPmE5JjjvwtcipS1PGJRDuMpqOEEyuZiewTz7sdbsiXeGFsoceyNKW_cMNR6AvK3zStPaQn01wIw9s-LQVf5XWYkCa5aaNunCh/s320/cupcake.jpg" border="0" /></a><br /><br />Spoon scant 1/3 cup batter into each liner.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlnmFME_mkuPhhyphenhyphenGOBgmGhuGTMPQWqb0CujUPFVq4d4DB_BGYQmNzq7mY6kydsNJXHecR7xMF0it-69-6k2sgZuE0QDOBKgSEZLbRKkE2lJ2lwrEyAywD_99ddgKXxyIeU4HaUjglQti4y/s1600-h/cupcake+2.jpg"><img id="BLOGGER_PHOTO_ID_5229944257363227714" style="" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlnmFME_mkuPhhyphenhyphenGOBgmGhuGTMPQWqb0CujUPFVq4d4DB_BGYQmNzq7mY6kydsNJXHecR7xMF0it-69-6k2sgZuE0QDOBKgSEZLbRKkE2lJ2lwrEyAywD_99ddgKXxyIeU4HaUjglQti4y/s320/cupcake+2.jpg" border="0" /></a><br /><br />2. Bake cupcakes until tester inserted into center comes out clean, 20 to 25 minutes. Cool 10 minute. Remove from pan; cool.<br /><br />Frosting:<br />Beat all ingredients in a medium bowl until smooth. Spread over cupcakes.Things I Cook and Bakehttp://www.blogger.com/profile/18251405188582244289noreply@blogger.com2tag:blogger.com,1999:blog-3319555329949899038.post-44993089916459583152008-07-31T17:03:00.000-07:002008-07-31T17:33:14.500-07:00Stilton Pear Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKWLicwIeB8GNkPiZx8RxtfQ3g1wo9sgwmCR0hHbktE4zOeuH181GGuPNWorWgwatO7AZ8CqdVdgNkRIV69yeUsSVByCXD7jgsx0oDTO04ZbbdT0BoOpY-wiSCEKYQhg4jj7cID0kMxs9B/s1600-h/salad.jpg"><img id="BLOGGER_PHOTO_ID_5229339935130605058" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKWLicwIeB8GNkPiZx8RxtfQ3g1wo9sgwmCR0hHbktE4zOeuH181GGuPNWorWgwatO7AZ8CqdVdgNkRIV69yeUsSVByCXD7jgsx0oDTO04ZbbdT0BoOpY-wiSCEKYQhg4jj7cID0kMxs9B/s320/salad.jpg" border="0" /></a><br /><div>I know, I know. Salad? <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Boooring</span>. But wait! This one's boring but tasty!<br /><br />My sister started making this recipe about 10 years ago (I'm getting <span class="blsp-spelling-error" id="SPELLING_ERROR_1">freak'n</span> old!) and at the time I didn't like blue cheese or pears (still really don't love either but have come to respect what that they can do for a salad) and so I've made many versions of this recipe substituting with goat cheese and apple or other cheeses and fruits it is really <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">malleable</span> to your liking (though best with the original recipe). Also, if you don't have Stilton any of the blues will do, including Roquefort or <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">Gorgonzola</span>.<br /><br />Ingredients:<br />2 tablespoons white-wine vinegar<br />1/2 teaspoon Dijon-style mustard<br />1/4 cup olive oil<br />6 cups red- or green- leaf lettuce (preferably young lettuce, available at specialty produce markets and some supermarkets), or a combination of both, rinsed and spun dry<br />1 large red Bartlett pear<br />1/4 pound Stilton, crumbled (about 1 cup)<br />1/2 cup candied pecans<br /><br />In a small bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a bowl toss the lettuce with half the dressing and divide the salad among 4 plates. Halve and core the pear and cut it lengthwise into 1/4-inch-thick slices. Arrange one fourth of the pear slices decoratively on each plate, divide the Stilton and the pecans among the salads, and drizzle the remaining dressing on top.<br /><br />Caramelized Pecans Ingredients:<br />1/2 <span class="blsp-spelling-error" id="SPELLING_ERROR_4">tablespoon</span> Butter<br />1/2 cup Pecan halves<br /><br />Melt butter in small skillet over medium-high heat and add sugar and nuts. Stir constantly until sugar loses grainy appearance, about 5 minutes. Pour nuts onto sheet of aluminum foil and let cool about 15 minutes.<br /><br />A few random notes:<br />1. Lately my candied pecans have turned into rock candy surrounding pecans. You really have to let the sugar melt at a pretty high heat and then stir constantly to get the pecans covered in the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">caramelized</span> sugar. I can't find my original recipe for this salad but I'm not sure if that's the issue or if my <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">caramelizing</span> skills have gone down hill.<br />2. My mom has ingrained in my head to save up little glass jars for making <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">vinaigrette</span> and dressing. You can just pour all the ingredients in the jars and shake. Plus, if you have leftover you can put the lid on it and use it for your next salad.</div>Things I Cook and Bakehttp://www.blogger.com/profile/18251405188582244289noreply@blogger.com0tag:blogger.com,1999:blog-3319555329949899038.post-72545297792433612852008-07-25T07:36:00.000-07:002008-07-25T09:54:41.915-07:00Chicken PiccataThe first episode of last season's Top Chef was a competition to reinvent a classic dish. Chicken <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Piccata</span> was one of those dishes and while this recipe doesn't reinvent anything I still think it could have held up against over-salted shrimp <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">scampi</span>! We make this fairly frequently. It's really not too pasta heavy and it makes for great leftovers.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5sVCfCRHtNxnf-pG4t5Q8cFSqYVPM1xgioae_EKckfQwFwKwbnAk7v_I11S7UUbueS9JKnPj31j9DDG1HOpz7E4hjAtzkUmcsVcFu2OG0xx0twUVC1SHLA1Qkq1EJCMd3PGhS6kssccWP/s1600-h/chicken+picata.jpg"><img id="BLOGGER_PHOTO_ID_5226989484092828546" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5sVCfCRHtNxnf-pG4t5Q8cFSqYVPM1xgioae_EKckfQwFwKwbnAk7v_I11S7UUbueS9JKnPj31j9DDG1HOpz7E4hjAtzkUmcsVcFu2OG0xx0twUVC1SHLA1Qkq1EJCMd3PGhS6kssccWP/s320/chicken+picata.jpg" border="0" /></a><br /><br />Ingredients:<br />Coarse salt and ground pepper<br />1/2 cup all-purpose flour<br />1 1/2 pounds chicken cutlets<br />2 tablespoons olive oil<br />8 ounces linguine<br />3 packed cups loose baby spinach (about 5 ounces), torn into pieces<br />3 tablespoons butter<br />3/4 cup dry white wine<br />2 tablespoons fresh lemon juice<br />2 tablespoons capers, rinsed and drained<br /><br />Instructions:<br />1. Bring a large pot of salted water to a boil. Place flour in a shallow bowl. Season cutlets with salt and pepper, then dip into flour, turning to coat; shake off excess.<br /><br />2. In a large skillet, heat 1 tablespoon oil over medium-high. Add half the chicken; cook until lightly browned and opaque throughout, 1 to 2 minutes per side. Transfer to a plate; cover with foil to keep warm. Repeat with remaining tablespoon oil and chicken (reserve skillet for sauce).<br /><br />3. Meanwhile, cook linguine in boiling water until <span class="blsp-spelling-error" id="SPELLING_ERROR_2">al</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_3">dente</span>, according to package instructions. Reserve 1/2 cup pasta water. Add spinach, and stir until submerged. Drain pasta mixture and return to pot. Toss with 1 tablespoon butter; season generously with salt and pepper. Add some reserved pasta water if necessary. Cover to keep warm.<br /><br />4. Into skillet, pour wine and lemon juice. Cook over medium-high, stirring to loosen browned bits, until liquid has reduced to 1/3 cup, 4 to 5 minutes. Remove from heat; swirl in 2 remaining tablespoons butter until melted. (For a smoother sauce, strain through a fine-mesh sieve, if desired.) Add capers, and season with salt and pepper. Divide chicken and linguine among four serving plates; top chicken with sauce.Things I Cook and Bakehttp://www.blogger.com/profile/18251405188582244289noreply@blogger.com1tag:blogger.com,1999:blog-3319555329949899038.post-26495980719091642212008-07-20T17:10:00.000-07:002008-08-02T09:10:25.500-07:00Ultrafast Avocado Soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMuz-Q_gPyYezVyfgoULT6ZQOgVQAKiLAR5GcTB60lPOWqrGgD8vjqGLIesIBaSlmQX40BK18lm524awcHcbyfcR-bPRsFSIs5Y5VXT4lgdOJ4W6VNOwMTHuMhNH-8za4Hs9hEoIf2o36K/s1600-h/avocado+soup.jpg"><img id="BLOGGER_PHOTO_ID_5225253179235870754" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMuz-Q_gPyYezVyfgoULT6ZQOgVQAKiLAR5GcTB60lPOWqrGgD8vjqGLIesIBaSlmQX40BK18lm524awcHcbyfcR-bPRsFSIs5Y5VXT4lgdOJ4W6VNOwMTHuMhNH-8za4Hs9hEoIf2o36K/s320/avocado+soup.jpg" border="0" /></a><br /><br /><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Yay</span>! Another recipe to put in the "don't want to ever make again" file!<br /><br />I've been reading/watching Mark <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Bittman's</span> recipes and blogs from the New York Times now for almost a year and I think this is the first recipe I've actually tried. The <a href="http://video.on.nytimes.com/index.jsp?fr_story=6c5af9139c271b488eb8717a1abac45289ce7818">recipe</a> is so easy that in his video blog he didn't even need speak. I thought, "This recipe is for me!"<br /><br />I sure wish I had actually read the recipe. Maybe that would have helped? Because when I made it it was way too thick and rich. Now that I see his <em>written</em> recipe I realize maybe I didn't add enough milk? Regardless, I won't be trying this again soon. BUT, the shrimp skewers were fine and on sale <span class="blsp-spelling-error" id="SPELLING_ERROR_2">pre</span>-prepared for $1.50/skewer at <span class="blsp-spelling-error" id="SPELLING_ERROR_3">WF</span> it was quite the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">bargain</span>. Too bad a few shrimp don't make for a filling meal.<br /><br />Recipe: <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Ultrafast</span> Avocado Soup<br /><br />Time: 10 minutes, plus chilling<br />About 2 cups chopped ripe avocado flesh (3 or 4 small avocados)<br />3 cups milk, preferably whole<br />Salt and cayenne pepper to taste<br />2 tablespoons freshly squeezed lime juice, or to taste<br />A handful or more of small cooked shrimp<br />Chopped fresh cilantro or parsley leaves.<br /><br />1. Put chopped avocado in a blender. Add half the milk, a large pinch of salt and a small pinch of cayenne; process to a <span class="blsp-spelling-error" id="SPELLING_ERROR_6">purée</span>. Add remaining milk and <span class="blsp-spelling-error" id="SPELLING_ERROR_7">purée</span>, then chill for up to 6 hours if you have time (press a piece of plastic wrap to surface of soup so it does not discolor).<br /><br />2. Add lime juice, taste, then adjust seasoning, if necessary. Garnish with shrimp and parsley or cilantro, and serve.<br /><br />Yield: 4 servings.Things I Cook and Bakehttp://www.blogger.com/profile/18251405188582244289noreply@blogger.com1tag:blogger.com,1999:blog-3319555329949899038.post-30097081058469573112008-07-18T11:13:00.000-07:002008-07-18T11:29:48.891-07:00Shitake Mushrooms with Cheese TortilliniA mushroom walks into a bar. The bartenders says, "We don't allow your kind in here." The mushrooms says, "What do you have against me? I'm a fungi!"<br /><div></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivDOe5Kxg5FGYBQc8uap0yOfUIYMS8s8ZF2Mnw-ZowTs8orjW6KtxggRh1zL3qIW5ecBRScvrPNtWp4HLFYO1HpiNpMNMtz1Xuse3GA3FJljT2zydzvzGdsNW7fFZAf199vppe8d3T2Sz8/s1600-h/mushroom.jpg"><img id="BLOGGER_PHOTO_ID_5224422249283623202" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivDOe5Kxg5FGYBQc8uap0yOfUIYMS8s8ZF2Mnw-ZowTs8orjW6KtxggRh1zL3qIW5ecBRScvrPNtWp4HLFYO1HpiNpMNMtz1Xuse3GA3FJljT2zydzvzGdsNW7fFZAf199vppe8d3T2Sz8/s320/mushroom.jpg" border="0" /></a><br /><br />I told that joke as an intro to a presentation on fungus in college. Yes, I have a biology degree and all I remember is that joke.<br /></div><br /><div>I saw this recipe on Everyday Foods. I stopped getting the magazine and pretty much stopped recording the show but I happened across one of the Everyday Food chefs making this and thought I'd give it a try. Turns out it's almost the exact same recipe that we make with green peas instead of mushrooms (a recipe from an old Everyday Foods magazine...imagine that) . </div><br /><div>Ingredients: </div><div>1/2 lb <span class="blsp-spelling-error" id="SPELLING_ERROR_0">shitake</span> mushrooms (sliced)</div><div>2 cloves garlic (minced), this was pretty <span class="blsp-spelling-error" id="SPELLING_ERROR_1">garlicy</span></div><div>flat leaf parsley (a lot, chopped)</div><div>3 tbsp grated <span class="blsp-spelling-error" id="SPELLING_ERROR_2">parmesan</span> (more for top)</div><div>1 tbsp butter</div><div>1 package cheese <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">tortellini</span><br /><br />Heat a bit of oil in a pan, add mushrooms and soften, add garlic, stir, add 3/4 cup water and season with salt and pepper. Let reduce for 5 minutes.<br /><br />Make <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">tortellini </span>per package instructions.<br /><br />Add cooked pasta, parsley, <span class="blsp-spelling-error" id="SPELLING_ERROR_5">parmesan</span> and butter. Toss and serve with <span class="blsp-spelling-error" id="SPELLING_ERROR_6">parmesan</span> sprinkled on top.</div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNd10xE7JDqniKq75rMwgS5hhESLZ8WWphfl2O39vqTRo-XiD0yfxLpEjkjXoj_zitV-JtEo_4D2yjMSajvTO8kxT90jYW0d0ovKbrhjcrGHBLCpVwaEyFC0bna2AoozU8LBjC5fDXbV2k/s1600-h/mushroom+2.jpg"><img id="BLOGGER_PHOTO_ID_5224422449468785586" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNd10xE7JDqniKq75rMwgS5hhESLZ8WWphfl2O39vqTRo-XiD0yfxLpEjkjXoj_zitV-JtEo_4D2yjMSajvTO8kxT90jYW0d0ovKbrhjcrGHBLCpVwaEyFC0bna2AoozU8LBjC5fDXbV2k/s320/mushroom+2.jpg" border="0" /></a></div>Things I Cook and Bakehttp://www.blogger.com/profile/18251405188582244289noreply@blogger.com1tag:blogger.com,1999:blog-3319555329949899038.post-34212334387763173082008-07-14T12:27:00.000-07:002008-07-15T11:39:50.176-07:00perugian-style chocolate hazelnut cheesecake (torta di cioccolata al forno con vaniglia e nocciola)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRblxgt22fLHsXNkUrV_MyZ2zpL2MSyuXD9IEQl3VySHeRXOPSFL4LHZYx03ehrGizcTLx6ZQukfIF8K9uEJbxFjhld72mVm29fnSTlyFz9QX_gJt42VFQ21oPmAhB_qCXXLmYvRUaPLgu/s1600-h/cake+4.jpg"><img id="BLOGGER_PHOTO_ID_5222959742151350082" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRblxgt22fLHsXNkUrV_MyZ2zpL2MSyuXD9IEQl3VySHeRXOPSFL4LHZYx03ehrGizcTLx6ZQukfIF8K9uEJbxFjhld72mVm29fnSTlyFz9QX_gJt42VFQ21oPmAhB_qCXXLmYvRUaPLgu/s320/cake+4.jpg" border="0" /></a><br /><br />I got this recipe out of the April issue of Gourmet. It was okay. Not great, just okay. My favorite thing about it was that I had an excuse to buy those <a href="http://www.carrscrackers.com/cgi-bin/brandpages/product.pl?product=704&company=140"><span style="color:#000099;">Carr's whole wheat crackers</span></a>. If you're looking for a Christmas present for me think Carr's whole wheat crackers...I love 'em that much. (I like them more than this torta.)<br /><br />For crust:<br />1/4 pound wheatmeal crackers finely crushed (about 1 cup)<br />1 ounce fine-quality bittersweet chocolate (no more than 60% cacao if marked), grated<br />1/2 stick unsalted butter, melted<br /><br />For filling:<br />1/2 pound fine-quality bittersweet chocolate (no more than 60% cacao if marked), chopped<br />1 stick unsalted butter, cut into pieces<br />1 pound 2 ounce cream cheese, at room temperature<br />1/2 cup sour cream<br />1/4 teaspoon pure vanilla extract<br />2 large eggs<br />2/3 cup superfine granulated sugar<br /><br />1 cup hazelnuts (4 1/2 ounces), <a href="http://www.epicurious.com/recipes/food/views/14905">toasted</a> loose skins rubbed off in a kitchen towel while still warm, and nuts chopped (this is, sort of, a pain in the butt)<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8RZMMYiNnC-x-m8qh02GPtZym1vrkVtNrbYM5AW13Z7zgbMmoBeWiyyCE0FbqMX5QxV8aU-2bTNFM_Doz7sFkRyLTddMSUDehS_Mdx7SA5l8i8Pt9DSww88saePsffQCIa2cIN7BCmMx3/s1600-h/cake+2.jpg"><img id="BLOGGER_PHOTO_ID_5222960019339743778" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8RZMMYiNnC-x-m8qh02GPtZym1vrkVtNrbYM5AW13Z7zgbMmoBeWiyyCE0FbqMX5QxV8aU-2bTNFM_Doz7sFkRyLTddMSUDehS_Mdx7SA5l8i8Pt9DSww88saePsffQCIa2cIN7BCmMx3/s320/cake+2.jpg" border="0" /></a><br /><br />Make crust:Combine all ingredients, then press onto bottom of springform pan.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh86YLLISBycKstUTgNiX3S9Fs39Wc4Df1ukpzasnItWCCUApHdyp-bBnxl5lpbJRzFqP8yqSFwOAbcqZRPlWaG-xTCUuo_BB_2BxT7daD7NYsiUn-w4CuYbIU_Qwfekm5bpNDPVibD6oVO/s1600-h/cake.jpg"><img id="BLOGGER_PHOTO_ID_5222960356091064674" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh86YLLISBycKstUTgNiX3S9Fs39Wc4Df1ukpzasnItWCCUApHdyp-bBnxl5lpbJRzFqP8yqSFwOAbcqZRPlWaG-xTCUuo_BB_2BxT7daD7NYsiUn-w4CuYbIU_Qwfekm5bpNDPVibD6oVO/s320/cake.jpg" border="0" /></a><br /><br />Make filling and bake cheesecake:Preheat oven to 325°F with rack in middle.<br /><br />Melt chocolate with butter, then remove from heat and whisk in cream cheese until smooth. Whisk in sour cream and vanilla.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4aACGUtkEfENKpv_SojGo6vuiVoym0ECYirhARU3LOLm-cpG_8HN9znoliG0qyLUB7xv8ztogfuRMxvETZQtfEW7A-v-XSL8iUfyv17IW-vIxk6kboHU8LdmXgZ_lHG_wluRAfK89bK4j/s1600-h/cake+3.jpg"><img id="BLOGGER_PHOTO_ID_5222959888800558434" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4aACGUtkEfENKpv_SojGo6vuiVoym0ECYirhARU3LOLm-cpG_8HN9znoliG0qyLUB7xv8ztogfuRMxvETZQtfEW7A-v-XSL8iUfyv17IW-vIxk6kboHU8LdmXgZ_lHG_wluRAfK89bK4j/s320/cake+3.jpg" border="0" /></a><br /><br />Whisk together eggs and sugar in a large bowl until mixture has a mousse-like consistency, then stir in chocolate mixture and nuts.<br /><br />Pour filling into crust and bake 1 1/2 hours. (Top will be slightly cracked.)<br /><br />Cool to room temperature in pan on a rack, about 1 hour, then chill at least 1 hour. (Cake will sink slightly.)<br /><br />Cooks' notes:<br /><br />•Wheatmeal biscuits are British-style whole-wheat crackers. Look for Carr's (labeled "Whole Wheat Crackers" and found at most supermarkets) or McVitie's brand (found at some specialty foods shops).<br /><br /><br />•Chocolate hazelnut cheesecake can be chilled up to 1 day. Bring to room temperature before serving.Things I Cook and Bakehttp://www.blogger.com/profile/18251405188582244289noreply@blogger.com1tag:blogger.com,1999:blog-3319555329949899038.post-60796058367442179292008-07-14T08:25:00.000-07:002008-07-16T09:03:06.385-07:00Guest Chef: Lisa WhiteLisa White is my first guest Chef...I hope she doesn't mind.<br /><br /><div><div><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtexC55IQtI_OpIhXvuKWAoLoOR91cXDz0g-kjdMv-DjsOHrr3MIL5fjh6N40CPHGCvRccynB9ky8LbjpXHwCMJmYJNpk5qgGIeOOsFQdQRlDcuOHIJ6tuLu9IJyitzGj0NkkMTVe1xVDf/s1600-h/lisa+w.jpg"><img id="BLOGGER_PHOTO_ID_5222896074049221490" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtexC55IQtI_OpIhXvuKWAoLoOR91cXDz0g-kjdMv-DjsOHrr3MIL5fjh6N40CPHGCvRccynB9ky8LbjpXHwCMJmYJNpk5qgGIeOOsFQdQRlDcuOHIJ6tuLu9IJyitzGj0NkkMTVe1xVDf/s320/lisa+w.jpg" border="0" /></a> </div><div><br />We've had the great pleasure and honor of eating two lovely meals prepared (in part) by Lisa White. One in Galveston where despite the hazardous conditions and a power outage she fried up some wonderful shrimp, scallops, and oysters on a makeshift fryer on the gas grill...outside, in the rain, and with a smile...when others weren't so jolly. </div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWCTu9pmDDVpLZ_wXqV5l0_LWzVzeWasarKRH6SNVEjE8wSN7VrTrwzFe037-l6wg5dwzdfgzQu45iSOIjbdseKgLgL9PIMXbmpclzRwf-CscWYOl0Iw3Wxn8_1spM8sfso7Z2SOQ0lQfS/s1600-h/allen.jpg"><img id="BLOGGER_PHOTO_ID_5222896403107434354" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWCTu9pmDDVpLZ_wXqV5l0_LWzVzeWasarKRH6SNVEjE8wSN7VrTrwzFe037-l6wg5dwzdfgzQu45iSOIjbdseKgLgL9PIMXbmpclzRwf-CscWYOl0Iw3Wxn8_1spM8sfso7Z2SOQ0lQfS/s320/allen.jpg" border="0" /></a> </div><div></div><div></div><div>The batter was a mixture of fish fry batter and crackers (I can't for the life of me think of what kind of crackers they were and it's Jen Gardner's family recipe!). Seriously, the best fried seafood I've ever had and the whole meal was wonderful (as was the night's before).</div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQbhHNJLPU2ms5dSICCz0a4uE114J57JV2XMV4lxKmZGXsONkeYPVJ30Gjayo-9hY2gs3cP0NPbCH26Bu4ySA1z8oAg5QXreXU1e7VhODSTdlMobQ-JRFkLoHlyWH09lDG-SYHaX3aRWtQ/s1600-h/oysters.jpg"><img id="BLOGGER_PHOTO_ID_5222896642288949970" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQbhHNJLPU2ms5dSICCz0a4uE114J57JV2XMV4lxKmZGXsONkeYPVJ30Gjayo-9hY2gs3cP0NPbCH26Bu4ySA1z8oAg5QXreXU1e7VhODSTdlMobQ-JRFkLoHlyWH09lDG-SYHaX3aRWtQ/s320/oysters.jpg" border="0" /></a> </div><div></div><div></div><div></div><div>In Austin, over the 4<span class="blsp-spelling-error" id="SPELLING_ERROR_0">th of July weekend</span>, Lisa invited a bunch out to her house for dinner and again she hit the grill this time with burgers, drumsticks, Meyer's sausage, kabobs, and eggplant. She's got <span class="blsp-spelling-error" id="SPELLING_ERROR_1">impeccable</span> timing with the grill and everything was cooked perfectly. She also made homemade strawberry lemonade (with Vodka) and a delicious white bean salad that I'm planning on making at home this week.<br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi69eYS_11IkE2LvEsBJyvluj_iECSPU-kzIu5EUDdTdKRrKnCOJk9jsW9GNgYRhE4qM0wB13nD9CO_hC6Gwn0_mIHxvnPyhZfabX3nGiH4Hi6kbc2GxTAckIPeHAY6QWbrpygXHatE1JQa/s1600-h/grilling.jpg"><img id="BLOGGER_PHOTO_ID_5222896151779826354" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi69eYS_11IkE2LvEsBJyvluj_iECSPU-kzIu5EUDdTdKRrKnCOJk9jsW9GNgYRhE4qM0wB13nD9CO_hC6Gwn0_mIHxvnPyhZfabX3nGiH4Hi6kbc2GxTAckIPeHAY6QWbrpygXHatE1JQa/s320/grilling.jpg" border="0" /></a></div><div></div><div></div><div></div><div></div><div>White Bean Salad: </div><div>1 can of white beans</div><div>red onion chopped</div><div>salt</div><div>pepper</div><div>basil</div><div>cherry tomatoes, halved</div><div>a little olive oil</div><div><span class="blsp-spelling-error" id="SPELLING_ERROR_2">parmesan</span> cheese </div><div>-----------</div><div></div><div></div><div>I found the grilled eggplant recipe online and I thought it was very good -- though mostly it was because Lisa grilled it so well. </div><div>-----------</div><div></div><div></div><div>Grilled eggplant:</div><div>1 large eggplant<br />3 tablespoons olive oil<br />2 tablespoons balsamic vinegar<br />2 cloves garlic, very finely minced<br />1 pinch each thyme, basil, dill, and oregano<br />salt and freshly grated black pepper<br />-----------</div><div></div><div></div><div></div><div>Three cheers for Lisa White! </div><div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghSujnq4g29r0Tlx-8hsbtGSwD9CNnfu2uXTWkgLaMNFkP3asiNt8Z7oMj5KfVZV1zglGHlHaOwvNSx1CsUu1Zb360hrhUxH6aA3Qd4U4E9rZ-mLx-Hyw-iX0gcuXQjPPYGGbuIrSM8LXm/s1600-h/cheers.jpg"><img id="BLOGGER_PHOTO_ID_5222902487985235362" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghSujnq4g29r0Tlx-8hsbtGSwD9CNnfu2uXTWkgLaMNFkP3asiNt8Z7oMj5KfVZV1zglGHlHaOwvNSx1CsUu1Zb360hrhUxH6aA3Qd4U4E9rZ-mLx-Hyw-iX0gcuXQjPPYGGbuIrSM8LXm/s320/cheers.jpg" border="0" /></a></div></div></div></div>Things I Cook and Bakehttp://www.blogger.com/profile/18251405188582244289noreply@blogger.com2tag:blogger.com,1999:blog-3319555329949899038.post-85604283929922573122008-07-03T12:46:00.001-07:002008-07-03T13:02:26.392-07:00HashThis stuff, when made properly, is really good. I don't know why but the three simple (really five if you include corn meal and oil) ingredients go perfectly together. Whenever okra was in season and we had some in the garden mom would make this hash as a side for dinner. If I remember correctly we use to call goulash but it's not really...it's just hash. There's no recipe that I know of and when I've tried to make it on my own it's never turned out quite right...until now.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Y5MeEMKTYXkuiLUGwcmE9M1Z0p80qz18hAz88BjNDgxWLi197Dzcd7ztDs3ctFwA4GmJSN2snngdAwTX4Bg9fNwHONIl2VOtbvchHIS6UpEG4hQ0jDSmmrplXHWvjYU6QjOfynx1fxjT/s1600-h/hash+3.jpg"><img id="BLOGGER_PHOTO_ID_5218877356974880450" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Y5MeEMKTYXkuiLUGwcmE9M1Z0p80qz18hAz88BjNDgxWLi197Dzcd7ztDs3ctFwA4GmJSN2snngdAwTX4Bg9fNwHONIl2VOtbvchHIS6UpEG4hQ0jDSmmrplXHWvjYU6QjOfynx1fxjT/s320/hash+3.jpg" border="0" /></a><br /><br />This time. I cut up 1/2 onion (less), cubed three small new potatoes and cut 5-6 okra and tossed with corn meal (you could probably toss with egg or add a bit of water but the stickyness of the okra will help the corn meal to attach nicely).<br /><br />The key is not to cook everything at once. Potatoes, okra, then onion. Since the potatoes take a lot longer start them in a large pan on medium heat with a little oil (I used olive oil) for 10 minutes or so until they start to brown and soften. Move them to the side of the pan, add a bit more olive oil and then cook the okra (try not to mix with the potatoes right away) until slightly fried and the breading adheres then add the onion similarly.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6gJPfaQLyQjPzZ20LdB8PdacyTg3BAvJc7GdfS7tUFaNNjyydCKD0PyCl6bdVZd87NQZ4SetAGqTS-BwMr_oEFtx3Tn_MgfKrjcF_macngKYCQm9GOzvI60rEUvWnDQ7r_0ZIKRXJdkqx/s1600-h/hash+2.jpg"><img id="BLOGGER_PHOTO_ID_5218877253648426978" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6gJPfaQLyQjPzZ20LdB8PdacyTg3BAvJc7GdfS7tUFaNNjyydCKD0PyCl6bdVZd87NQZ4SetAGqTS-BwMr_oEFtx3Tn_MgfKrjcF_macngKYCQm9GOzvI60rEUvWnDQ7r_0ZIKRXJdkqx/s320/hash+2.jpg" border="0" /></a><br /><br />I was pretty happy with the turn out and the leftovers tasted just as good the next day. Allen didn't seem as <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">enthusiastic</span> about the whole thing so I'm guessing my <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">nostalgia</span> for the dish factors in a bit. I still think it's worth trying and it's a great use of okra!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigqqoOJclXcot9b72eLuszf4ySZY5Bkhug2xI_sncuhnm6zLUYVgc7ZdRPEZ4ISwAT-ApOb-U89ETpgZAsRIRnGlKcujzJaQtmdbvrB6m8AbIL0jp-5ncXyLlvdGfrU_pqk5snw3DUgRh3/s1600-h/hash.jpg"><img id="BLOGGER_PHOTO_ID_5218877186525115490" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigqqoOJclXcot9b72eLuszf4ySZY5Bkhug2xI_sncuhnm6zLUYVgc7ZdRPEZ4ISwAT-ApOb-U89ETpgZAsRIRnGlKcujzJaQtmdbvrB6m8AbIL0jp-5ncXyLlvdGfrU_pqk5snw3DUgRh3/s320/hash.jpg" border="0" /></a>Things I Cook and Bakehttp://www.blogger.com/profile/18251405188582244289noreply@blogger.com0tag:blogger.com,1999:blog-3319555329949899038.post-35752675010704513722008-06-29T12:32:00.000-07:002008-07-02T09:06:03.166-07:00Lamb Rib Chops with Quick Cherry Pan Sauce<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixaHdvGUZuwXeQ3Kx4jtFQzY9jBsr2IqRpbAaF49PjQPK8RNOVP9cA0jPhUCO1645ooX18ca6YczD-DisHnMx2fTDD6X_uybfvF1iHvtEFkKpkdLEOENTDqnXTJuVesHgNNtNK5R-28mjd/s1600-h/salad.jpg"><img id="BLOGGER_PHOTO_ID_5217390243914412514" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixaHdvGUZuwXeQ3Kx4jtFQzY9jBsr2IqRpbAaF49PjQPK8RNOVP9cA0jPhUCO1645ooX18ca6YczD-DisHnMx2fTDD6X_uybfvF1iHvtEFkKpkdLEOENTDqnXTJuVesHgNNtNK5R-28mjd/s320/salad.jpg" border="0" /></a><br /><div><div><div>Wow. I never realized how expensive lamb rib chops are...and also how <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">delicious. (On a side note: some people that work for my parents put a couple of sheep out at my parent's ranch and it's funny to hear my mom baa and meh over the phone when she's trying to tell me how they were keeping her up at night</span>.) I've never made them before and subsequently never bought them at the store. I also never realized how small they are...this is <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">beginning</span> to sound like the game "I've never"...<br /></div><div>This is an easy recipe even if you pit the cherries yourself. I like cherries and all but I also think the lamb would be tasty on it's own or with another topping.</div><br /><div>Ingredients:<br />3 tablespoons all purpose flour</div><div>3/4 teaspoon coarse kosher salt</div><div>1/2 teaspoon freshly ground black pepper</div><div>8 3/4- to 1-inch-thick lamb rib chops</div><div>1 tablespoon butter</div><div>1 tablespoon olive oil</div><div>1 medium red onion, halved, thinly sliced (about 2 cups)</div><div>1 cup unsweetened black cherry juice</div><div>1 cup halved pitted fresh Bing cherries or other dark sweet cherries (about 7 ounces whole <span class="blsp-spelling-error" id="SPELLING_ERROR_2">unpitted</span> cherries)</div><div>1/3 cup thinly sliced fresh basil, divided</div><br /><div>Preheat oven to 250°F. Mix flour, 3/4 teaspoon coarse salt, and 1/2 teaspoon ground pepper on large plate. Lightly coat lamb chops with flour mixture; shake off excess. Melt butter with oil in large nonstick skillet over medium-high heat. Add lamb chops and cook to desired <span class="blsp-spelling-error" id="SPELLING_ERROR_3">doneness</span>, about 3 minutes per side for medium-rare. Transfer chops to baking sheet and keep warm in oven while preparing sauce (do not clean skillet).</div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkbtLH44Nw4myzPDPG0dA1ce-V9tfQq_tXlZqDHOw92p0NyMN7qyGqyjv3Lj_5najJpje4SZM4V0VIU2t_Qx2Zibb9ppRIJVCGWMcwFWOxHWxRtjueBMcr4x2XOVrg223mIYgI6GUymiEP/s1600-h/lamb.jpg"><img id="BLOGGER_PHOTO_ID_5217390307728721410" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkbtLH44Nw4myzPDPG0dA1ce-V9tfQq_tXlZqDHOw92p0NyMN7qyGqyjv3Lj_5najJpje4SZM4V0VIU2t_Qx2Zibb9ppRIJVCGWMcwFWOxHWxRtjueBMcr4x2XOVrg223mIYgI6GUymiEP/s320/lamb.jpg" border="0" /></a><br />Add onion to same skillet and <span class="blsp-spelling-error" id="SPELLING_ERROR_4">sauté</span> 2 minutes. Add cherry juice and bring to boil, scraping up any browned bits. Boil until liquid is slightly reduced and onion is slightly softened, stirring frequently, about 4 minutes. Stir in cherries and half of basil and cook 1 minute. Season sauce to taste with salt and pepper.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoIXJB3ZcrAnwtFIfthDvgGyQnZsVhvECtGuEQFOqEbDT6Af-QA7vWcoWFcQQ1zJWOZpVTv5aQAyY-GuMnSHhvM8DLLvB5eZ1hcSLd-p3XI4pvUP9q83XHCL50STTA66wii2BhcBMfRfqp/s1600-h/cherries.jpg"><img id="BLOGGER_PHOTO_ID_5217390388926062482" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoIXJB3ZcrAnwtFIfthDvgGyQnZsVhvECtGuEQFOqEbDT6Af-QA7vWcoWFcQQ1zJWOZpVTv5aQAyY-GuMnSHhvM8DLLvB5eZ1hcSLd-p3XI4pvUP9q83XHCL50STTA66wii2BhcBMfRfqp/s320/cherries.jpg" border="0" /></a><br /><div>Place 2 lamb chops on each of 4 plates. Spoon sauce over. Sprinkle remaining basil over and serve.<br /><br />I made this with the <a href="http://thingsicookandbake.blogspot.com/2008/06/mesculun-and-cherry-salad-with-warm.html"><span class="blsp-spelling-error" id="SPELLING_ERROR_5">mesculun</span> and cherry salad with warm goat cheese</a> and found both recipes in the June 2008 issue of <span class="blsp-spelling-error" id="SPELLING_ERROR_6">bon</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_7">appetit</span>!</div></div></div>Things I Cook and Bakehttp://www.blogger.com/profile/18251405188582244289noreply@blogger.com0tag:blogger.com,1999:blog-3319555329949899038.post-69090970505490591992008-06-29T12:04:00.000-07:002008-07-02T09:00:16.933-07:00Brioche dough<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWh2jHJydP_4pcX-1vjRPal2jl0RzT6aoxN_qq7gnXLgIblNNVXclAYUbQECEIW7YTQJiX_1ZTG2isALGkKFCOdMNDPxB2IeMlzTG7b-anYmeI3PvmONi9eM-291fUxbfER4pXTWTneVns/s1600-h/bread+2.jpg"><img id="BLOGGER_PHOTO_ID_5217387276861109298" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWh2jHJydP_4pcX-1vjRPal2jl0RzT6aoxN_qq7gnXLgIblNNVXclAYUbQECEIW7YTQJiX_1ZTG2isALGkKFCOdMNDPxB2IeMlzTG7b-anYmeI3PvmONi9eM-291fUxbfER4pXTWTneVns/s320/bread+2.jpg" border="0" /></a><br />I took a Brioche baking class at Whole Foods Culinary Institute awhile back and it was a wonderful experience. The instructor, Amy Osborn, was a great teacher and within just a few hours we had made Brioche à tête, Nanterre, and cinnamon rolls. Through the class we received the recipe below for Brioche though I realize now there weren't written instructions for the different breads but hopefully my notes will suffice for when I try and make this at home. I'll also post more information that I received on rich doughs and the fermenting process.<br /><div><div><div><div><div><br /><div>Sponge:<br />4 oz milk<br />1 oz yeast, fresh<br />4 oz bread flour</div><br /><div>Dough: </div><div>7 oz egg</div><div>1 lb bread flour</div><div>1 oz sugar</div><div>1/4 oz. salt</div><div>7 oz butter, softened</div><br /><div>Sponge Method: </div><div>Warm milk to about 100 degrees F. Dissolve yeas in the milk. Add flour and mix by hand until it comes together to make a sponge. Let it rise until doubles in size.</div><br /><div>Once the sponge has doubled in size, gradually mix in eggs and then dry ingredients to make a soft dough. </div><br /><div>Beat in butter, a little at a time, until completely absorbed and dough is smooth. Dough will be very soft and tacky to the touch.</div><br /><div>Fermentation: Place in a slightly sprayed bag or in covered bowl and place in retarder over night. </div><br /><div>Proof (2<span class="blsp-spelling-error" id="SPELLING_ERROR_0">nd</span> stage of fermentation, allowing the dough to rise in a humid environment) loosely covered with a lightly moist thin town or saran wrap in a warm spot for 20 minutes to an hour depending on heat.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZD8nhKa23OntHgwinjgmVrMMA0fs_z4QW9Bt5dBr86iy0US_vigQEeSGjwfzeCYQhv67XwJFtS7jIfFpyLQ-yyJ8FMf7spGDnQmXoeWVQb3muxJUNKVM6hTjKMnIrdnqERG6ZAJGNvZBe/s1600-h/bread+3.jpg"><img id="BLOGGER_PHOTO_ID_5217386751072707074" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZD8nhKa23OntHgwinjgmVrMMA0fs_z4QW9Bt5dBr86iy0US_vigQEeSGjwfzeCYQhv67XwJFtS7jIfFpyLQ-yyJ8FMf7spGDnQmXoeWVQb3muxJUNKVM6hTjKMnIrdnqERG6ZAJGNvZBe/s320/bread+3.jpg" border="0" /></a> </div><div>To make Brioche à <span class="blsp-spelling-error" id="SPELLING_ERROR_1">tête</span> (means "with a head" and they are rolls panned in fluted tins with a small spherical piece of dough placed on top) measure off dough in 1 1/4 oz sizes and shape. Brush with a light egg wash and bake 375 degrees for 30 minutes.<br /></div><div></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9pPwO5SvgJLMcF1MH6Vy584OQvMCwG5sniwcEXFRJj9wePxqDlP96cCFENJPnlgygEGlBYKwXtP42Ozw56hPzZILBrJrfZuiWKKhu1qQnf5q_NZZsGJxPdybDEqoD9x7GNy6mhhaLOms5/s1600-h/bread+4.jpg"><img id="BLOGGER_PHOTO_ID_5217386829138874594" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9pPwO5SvgJLMcF1MH6Vy584OQvMCwG5sniwcEXFRJj9wePxqDlP96cCFENJPnlgygEGlBYKwXtP42Ozw56hPzZILBrJrfZuiWKKhu1qQnf5q_NZZsGJxPdybDEqoD9x7GNy6mhhaLOms5/s320/bread+4.jpg" border="0" /></a><br /><div>To make Brioche <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Nanterre</span> (A loaf of brioche panned in a standard loaf pan. Instead of shaping one piece of dough and baking it, two rows of small pieces of dough are placed in the pan. Loaves are then proofed in the pan, fusing the pieces together.) roll the dough (18 0z) in long log. Cut into six even piece and place them going the width of a loaf pan. Take scissors and cut the top of bread in a pattern and bake at 375 degrees.</div><br /><div>To make Brioche cinnamon rolls take 8 oz of dough, roll out to a thin dough in a wide rectangle (6" long) and cover with <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">cinnamon</span>, nuts, raisins (whatever you like), then roll up into a log. Cut the log into 5 - 6 even pieces. Place the rolls in a baking pan and proof 20 - 40 minutes. Bake at 375 degrees. To make icing combine powdered sugar and milk or cream to the correct <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">constancy</span> -- ad liquid to powdered sugar -- and any extra flavor such as orange zest, lemon juice or almond extract. Heat and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">drizzle</span> over the top of cooked rolls.</div></div></div></div></div></div>Things I Cook and Bakehttp://www.blogger.com/profile/18251405188582244289noreply@blogger.com2