Month: March 2012

Vegetables

Flashback Friday – In A Pickle

by Wendi2 Comments on Flashback Friday – In A Pickle

Flashback Friday

The following originally appeared on 5/4/09 on Exit 51.

In A Pickle

Lists are a big thing with me.  I make them constantly to remind myself of anything and everything.  It becomes clearer to me with each passing day that I manage to forget more than I remember.  To steal a line from an interview Russell Brand gave to NPR, “I’m an unreliable witness to my own existence.” Fortunately, this condition has not progressed to the point where I make lists of the lists that I need to make.

Canned

Let me say that when I’m making the grocery list, I try very hard to make sure I’ve double checked the recipes I plan to make against the list.  Otherwise, I could find myself in a pickle.  Like yesterday.

After plowing through my latest food memoir, I had made a mental note that I wanted to try the pickled carrot recipe.  I knew were were going to be having people over for a dinner party and I wanted to have those carrots on the menu.  So, without consulting the recipe, I picked up what I thought I remembered as the ingredients.  And then I forgot all about it.

The weekend before the dinner, I was out and about and checking things off other lists.  Laundry, check.  Housework, check.  Yard work…lots of yard work, check, check, check.  After battling the weeds for three hours, I picked up the recipe again.  And I realized that not only did it need a week in the fridge to pickle, but I had only managed to remember about half of the ingredients.  Among the things that I forgot, canning jars.  So what do you do?

You either scrap the recipe or you get yourself to the megamart in a jiffy.  Did you know that canning jars aren’t sold individually?  They aren’t.  So I either need to LOVE this recipe and make it to give to everyone I know, or find uses for the other eleven jars.

Until next Sunday, the jury is still out on the fate of the pickled carrots.  I’m sure I will remember to tell you how it all goes…it’s already on the list.

Molly’s Spicy Pickled Carrots

From A Homemade Life by Molly Wizenberg

  • 2 cups apple cider vinegar, plus more for topping jars
  • 2 cups water, plus more for topping jars
  • 1/4 cup granulated white sugar
  • 6 (5 to 6 inch) sprigs fresh thyme
  • 5 large garlic cloves, thinly sliced
  • 1 1/2 teaspoon black peppercorns, cracked
  • 1 1/2 teaspoons red pepper flakes
  • 1 1/2 teaspoon salt
  • 2 teaspoons brown mustard seeds
  • 1 1/2 pounds small (finger sized) carrots, or standard sized carrots cut into sticks about 1/2 inch wide and 3 inches long

Combine 1 1/2 cups vinegar, water, sugar, thyme, garlic, black peppercorns, red pepper flakes, salt, and mustard seeds in a medium saucepan.  Bring to a boil over medium-high heat, reduce to a simmer and cook for 10 minutes, stirring occasionally.  Remove pan from heat and let stand for 5 minutes.  Add remaining 1/2 cup vinegar.

Put carrots in large heatproof bowl, pour warm brine over them. Cool to room temperature.

While the carrots cool, wash two quart sized canning jars and their lids in warm soapy water.

When carrots and brine are cooled, divide carrots evenly between jars, arranging them snugly.  Using your fingers and wide mouth canning jars makes this easier.  Divide the brine evenly between the jars.  The carrots should be completely covered by the brine.  If not, add a mixture of 2 parts vinegar and 1 part water to cover.

Seal firmly and refrigerate three days to a week.  The carrots take time to absorb the brine.

Baking, Dessert, Sweets

Chewy Ginger Cookies

by Wendi8 Comments on Chewy Ginger Cookies

I wish I had an interesting story to tell you about these cookies.  But look at that picture.  What could I possibly say to convince you to make these if that picture doesn’t already have you heating up your oven?

Chewy Ginger Cookies

Adapted from The Flying Biscuit Cafe Cookbook

BAH Note:  Don’t go get in a hurry and forget to refrigerate the dough before you bake the cookies.  Without the time to chill the cookies will spread too much.

  • 1 cup sugar plus 1/2 cup
  • 3/4 cup vegetable shortening
  • 1/4 cup molasses
  • 1 egg
  • 2 cups all purpose flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger

In the work bowl of a stand mixer fitted with the paddle attachment, cream together 1 cup of sugar and the shortening until light in fluffy.  Add the molasses and then the egg, stopping to scrape the sides of the bowl down.

In a separate bowl, sift together the flour, baking soda, salt, and spices.  With the mixer on low, add the dry ingredients to the creamed mixture and mix until just combined.  Transfer the bowl of dough to the refrigerator and chill for a few hours or overnight.

When ready to bake, heat the oven to 375 degrees and line baking sheets with parchment paper.  Place the remaining 1/2 cup of sugar in a small bowl.

Using a small ice cream disher, scoop the chilled dough and form into 2 inch balls.  Roll the dough balls in the sugar and place on the prepared baking sheets, leaving at least 2 inches between each cookie.

Bake for approximately 8 minutes or until the surface of the cookie crackles and the edges become firm and crisp.  Allow the cookies to cool on the sheet for 10 to 15 minutes before transferring to a wire rack to cool completely.

Store cookies in an airtight container.

{printable recipe}

Dessert

Flashback Friday – Public Service Announcement

by WendiLeave a Comment on Flashback Friday – Public Service Announcement

Flashback Friday

The following originally appeared on 3/29/09 at Exit 51.

Public Service Announcement

This is what can happen when you remember there is an entire Sara Lee pound cake in your freezer, chocolate chips in the cupboard, and a grill press in the drawer:

Pressed

I wonder how this would be with some peanut butter thrown into the mix?

We now return you to your regularly scheduled program, already in progress.

Chicken, Main Course

Honey Dijon Chicken

by Wendi10 Comments on Honey Dijon Chicken

Despite having a shelf full of cookbooks and an internet overflowing with recipes, I get into food ruts.  Does that ever happen to you?  Do you ever feel uninspired or overwhelmed when deciding what’s for dinner?  Day in and day out, the responsibility to keep mealtime fresh and interesting…it’s enough to make me want to hang up my apron and have cereal for dinner.

It almost makes me envious of the folks who have a certain number of recipes in their arsenal that they constantly cycle through.  How much easier would my meal planning be if every Wednesday was meatloaf?  Or if spaghetti was on our plate once a week without fail?

I guess the grass is always greener elsewhere.  Have only a few options to choose from and risk getting burnt out on them. Have seemingly limitless options vis a vis The Google and burn yourself out searching before you even get in the kitchen.

Where’s the middle ground?  I don’t know.  I’m still searching for it.  If you happen to run across it, would you point me in the general direction?  All I can offer you in exchange is Honey Dijon Chicken.  But believe me, that’s a fair trade.

Honey Dijon Chicken

Adapted from Our Life In The Kitchen

BAH Note: If you want your sauce a little thicker, use my buerre maine trick.  Combine 1 tablespoon flour and 1 tablespoon softened butter in a small bowl until you have a smooth paste.  Use a whisk to stir the buerre maine into the hot sauce and cook until the sauce thickens a bit.  I mix the honey and mustard together in a measuring cup so that any that I don’t add to the sauce can be put in jar and refrigerated for later use.

  • 6 to 8 bone in chicken thighs, depending on the size of your pan
  • 2 shallots
  • 4 tablespoons butter
  • 1 can chicken broth
  • 1/2 cup dijon mustard
  • 1/3 cup honey
  • 1/4 cup half and half (optional)

Melt the butter in a large frying pan or dutch oven over medium high heat.  When the foaming subsides, place the chicken skin side up in the pan.  Cook until the chicken gets well browned.

While the chicken is browning, slice the shallots and combine the honey and mustard in a measuring cup.

Once the underside of the chicken is browned, carefully turn the chicken over so it is skin side down in the pan.  Add the shallots and cook until the skin begins to brown.  Add the chicken broth and simmer approximately 25 to 30 minutes or until the chicken is cooked through.

Transfer the chicken to a plate and cover with foil.  Skim the fat from the juices in the pan and cook over medium heat until the sauce is reduced by about half.  Reduce the heat and whisk half of the the honey mustard mixture into the sauce.  Taste the sauce, if you want a stronger flavor, add more of the honey mustard.  Season to taste with kosher salt and stir in either half and half or a buerre maine mixture, if using.

Return the chicken to the pan and coat the chicken with sauce before serving.

{printable recipe}

Breakfast/Brunch

ATK Buttermilk Waffles

by Wendi20 Comments on ATK Buttermilk Waffles

I’ve been wracking my brain to come up with ideas about how The Mistah and I can finance an adoption without sending ourselves to the poor house.  The economy is tight with some people unable to find jobs at all so the likelihood of me finding a second job, any second job, isn’t promising.

I thought about opening up an Etsy shop.  But after a quick check of the competition, I determined that I would have to sell something like 10,000 jars of jam in order to turn enough of a profit to make it a viable option.  Really Etsy people, how can you sell a jar of jam for $3 or $4 dollars?  By the time you add up all of your supply costs and account for your time to make the product, does that price even cover those?

I’ve got an extensive portfolio of (mainly food) photos.  It would be ideal if I could turn them into “boutique” note cards.  I’ve got to think about that one a little more.

It’s seriously too bad that I can’t do a waffle fundraiser.  Because I have what may very well be the most perfect waffle recipe.  It pains me to say that it is an America’s Test Kitchen recipe.  It pains me, but it doesn’t surprise me.  They nailed this one.  The outside of the waffle is beautifully crisp while the inside is achingly tender.  It is a perfect balance.

These are what waffles aspire to be.  These waffles are money.  I just wish there was a way for me to turn them into actual money.

ATK Buttermilk Waffles

Adapted from America’s Test Kitchen

BAH: Despite the temptation to dig right into these waffles, let them sit in a warm oven for 10 minutes.  Your patience will be rewarded with a perfectly crisp exterior.

  • 2 cups all purpose flour
  • 1 tablespoon sugar
  • 3/4 teaspoon kosher salt
  • 1/2 cup buttermilk powder
  • 1/2 teaspoon baking soda
  • 1/2 cup sour cream
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1/4 cup vegetable oil
  • 1 1/4 cups plain seltzer water (not sparkling water or club soda)

Heat your oven to 250 degrees, set a wire rack inside a sheet pan and place it in the oven. Heat your waffle iron.

In a large bowl, whisk together the flour, sugar, salt, buttermilk powder, and baking soda.

In a separate bowl, whisk the sour cream, eggs, vanilla, and oil until thoroughly combined.  Slowly add the seltzer water to the wet mixture and gently stir to combine.

Add the wet ingredients to the dry.  Gently stir the batter until it is just combined. A few lumps and streaks of flour are ok.

Cook the waffles according to your waffle iron’s directions.  Transfer the cooked waffles to the warm oven to rest for 10 minutes before serving.

{printable recipe}

Uncategorized

Flashback Friday – Matchmaker

by Wendi2 Comments on Flashback Friday – Matchmaker

Flashback Friday

The following originally appeared on 4/27/09 at Exit 51.

Matchmaker

Did you know I can see into the future?  Sometimes, I can.  And in your future I see scallops with balsamic glaze.  This will not happen right away.  No, it will take some time.  But I do see you together.

Glazed

How can I possibly know this?  I know because this was a recipe I tested for Cook’s Illustrated.  The final recipe should appear in CI sometime later this year.   Until then, you will just have to take my word that I think the two of you will really hit it off.

I wonder whether the published version will offer suggestions about how to use leftover balsamic reduction?  Because I’ve got a small container of it sitting in my fridge.  So far, the only idea I’ve had is to spoon it over sliced pound cake.  I’m not sure which is the better idea, making more scallops or getting more pound cake.

This seeing the future is tricky business.

Sauced

Chicken, Main Course

Spicy Orange Chicken

by Wendi15 Comments on Spicy Orange Chicken
by the time i grabbed my camera, this is all that was left of spicy orange chicken.

With all of the crazy in my world right now, I feel a pronounced need to look for some balance.  And strength.  And focus.  And flexibility.  So I’ve decided to give yoga a try.

The idea of me stepping into the yoga studio is laughable.  I am not the least bit athletic and I’m clumsy as all hell.  I also have a constant stream of consciousness chatter going on in my head.  So the notion of working week after week to get to a place of inner quiet while simultaneously moving through poses without falling flat on my arse is a lofty goal.  I expect the namaste to kick my butt for a while.  And that’s ok.  Because with practice I will learn to focus and breathe and move.

What I didn’t expect was to find myself quietly weepy at the end of each session.  After moving my body through Mountain, Warrior, Tree, Bridge, and all the other poses whose names escape me, my emotional defenses are down.  And as I lay on my mat, focusing on my breathing, the tears just appear.  I don’t fight them.  They roll down the side of my face and into my hair, or fall onto my mat.  In that moment, I relinquish control to The Universe.

And as yoga helps me to find balance, strength, focus, and flexibility in the physical world, I’ve got a hunch that it will also help me to find those same things emotionally.  It may take me thousands of sun salutations and downward dogs to get there, but each one will take me one step closer.

Wish me luck.  I’m definitely going to need it.

Spicy Orange Chicken

Adapted from GE Advantium Cookbook

BAH Note:  To make this in a regular oven, bake at 375 degrees.  Check for doneness after about 20 minutes.

  • 4 to 5 (5 ounce) boneless, skinless chicken breasts (I use Perdue Perfect Portions)
  • 1/2 teaspoon salt
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon allspice
  • 1/4 teaspoon ground ginger
  • zest and juice (approximately 1/4 cup) from 1 large orange
  • 2 tablespoons brown sugar

Combine salt, paprika, allspice, and ginger and coat the chicken breasts completely.  Place the spice coated chicken in an oblong baking dish and set aside.

In a small bowl or measuring cup, combine the orange juice, zest, and brown sugar.  Pour the liquid over the chicken.  Place the baking dish on the metal tray.

Press SpeedCook, and scroll to My Recipes, New Recipe.  Set the time for 20 minutes at the following settings: U=7, L=7, M=3.  Check the chicken after 15 minutes and add a bit more orange juice or some chicken broth if the liquid has reduced too much.  Check for doneness after 20 minutes and continue to cook for 5 minute increments, at the same settings, if needed.

Baste the chicken with the liquid before serving.

{printable recipe}

Food Memories

Tracy’s Rhubarb Pate de Fruit

by Wendi19 Comments on Tracy’s Rhubarb Pate de Fruit

The summer that I was 20 I lived at the beach.  With the exception of some underage drinking and a single encounter with Ocean City’s finest law enforcement officers, it was a pretty unremarkable summer.  To be honest, working three jobs left me little time to get into much trouble at all.  Or to develop a decent tan.  But knowing what we do about sun exposure and skin cancer, maybe that wasn’t such a bad thing after all.

It pains me to realize that my beach summer was twenty years ago.  Instead of mourning my long lost youth, I can use a little kitchen magic to recapture one of my favorite food memories of the summer of 1991…pate de fruit.

One of my three jobs that summer was in a candy shop.  The same place that gave birth to my abhorrence to fudge also allowed me to develop a love for orange slices.  I probably “sampled” more of those than I actually sold.  Even though the statute of limitations is probably long expired on that transgression, let’s just keep this confession between you and me.

The orange slices won me over at the very first bite.  The crunchy sugar exterior gave way to a pleasantly chewy, fruity inside.  It was like Sour Patch Kids, only a million times better.  And without the scrunchy sour face.  I hadn’t had an orange slice since that summer but over the years I had run across recipes for diy versions.  I would look at them dreamily recalling what it felt like to be 20 years old and carefree.  And then I would turn the page, feeling just a wee bit sad.

It wasn’t until my Big Summer Potluck pal Tracy posted a recipe for rhubarb pate de fruit that I decided to just get over myself and try making them.  No, they would not turn back the hands of time.  And that’s ok.  I don’t want to get stuck living in the past.

Orange slices may have been me at 20.  Rhubarb Pate de Fruit is me at 40.

Rhubarb Pate de Fruit

Adapted from Sugarcrafter

BAH Note:  Before I set out to make these beauties, I emailed Sugarcrafter to see if she had any additional guidance to offer on the recipe.  Her only comment to me was to watch the temperature as the mixture cooks.  So don’t get distracted with Angry Birds, email, or wrangling a wayward child and walk away from the stove.  And don’t forget that boiling sugar juice is HOT STUFF that will inflict pain and suffering to those who do not heed its power….so yeah, this isn’t really a child friendly recipe for those of you following along at home.  PS, you’ll also need either a candy thermometer or an instant read thermometer that you can clip on the side of your pot.

  • 1/2 – 3/4 pound rhubarb, roughly chopped
  • 2 cups sugar
  • 3 ounces (1 envelope) liquid pectin
  • 2 teaspoons lemon juice

Line an 8 inch square baking dish with a parchment paper sling (two pieces of parchment, folded to fit, laid across each other in the pan).

Blitz 1/2 pound of rhubarb in a food processor until completely pureed.  Strain the juices through a fine mesh sieve, using a spoon to push the juice out of the pulp.  Measure out 3/4 cup of rhubarb juice and discard the pulp.  If you don’t get enough juice, repeat the process with the remaining 1/4 pound of rhubarb.

Heat the rhubarb juice, lemon juice, and 1/2 cup of sugar in a large sauce pan over medium heat until it reaches 113 degrees, stirring occasionally.  Once it reaches 113 degrees, add the remaining sugar, stir and continue to cook until the mixture reaches 238 degrees.  At 238 degrees, add the liquid pectin and boil for another 2 minutes, stirring constantly.

Carefully pour the hot sugar mixture into the prepared baking pan.  Sprinkle the top lightly with sugar and let the pan cool for two hours or until the pate de fruit is completely set.

When cool and set, use the parchment sling to lift the candy out of the baking dish.  Place the candy, still on the parchment sheets on a cutting board.  Use a sharp knife to cut the candy into bite sized pieces, cleaning the blade in hot water between cuts.  Roll the pieces in sugar until they are well coated and store in an airtight container.

{printable recipe}

Vegetables

Flashback Friday – Q&A

by WendiLeave a Comment on Flashback Friday – Q&A

The following post appeared on BAH on 14 August 2009.

A great thing about blogging is that it allows conversation between blogger and reader.  Like when I  tried Food In Jar’s Dilly Beans.  After trying the recipe, I commented on the post about the results I got.

I said: “I wonder what I could have done wrong with the recipe.  My brine ended up being overly salty even though I only used 1/4 cup.  Other than that, these are lovely.  The texture is crispy and snappy.”

Imagine my surprise when Food In Jars said: “What kind of salt did you use? Did you make these as refrigerator pickles or did you can them? Crazy part is, this isn’t actually even my recipe, it’s one from So Easy to Preserve, so it should be tested and reliable.

I went back and looked at the post, and in your original comment, you mentioned that you wanted to make them as fridge pickles. I’m wondering is the amount of salt needs to be reduced if you don’t hot water process pickles. Now that I think about it, all the recipes I use/know for refrigerator pickles do call for less salt. It’s probable that recipes for shelf stable pickles call for more salt because it plays the part of preservative as well as seasoning.

Now that you’ve got these salty pickles, you could give them a quick rinse before eating or chop them up and make them part of a salad (omitting much of the salt).  Again, I’m so sorry that you had this problem. I admit, I didn’t notice an overabundance of salt in my batch, but I’m a notorious salt lover, so I rarely feel that there’s too much (it’s a sickness).”

See, I didn’t get some autoreply like “thank you for your comment”.  She took the time to read my question and provide a thoughtful response which actually gave me some great insight as well as a new tip to try out.

Every single blogger I’ve met, and most (but certainly not all) of the ones I’ve reached out to via comments or email, seem to geniunely want a conversation with their readers.  For me, that’s half the fun of it all.  The other half is that I get to try my hand at things like Dilly Beans, Jacques’ Scallops,  and Bittman’s Chocolate Souffle .  So send those comments and questions.  I promise not to answer with my mouth full.

Dilly Beans

Food In Jars, adapted from So Easy to Preserve

FIJ Notes: Wide mouth pints work great here.  A 12 ounce jelly jar is also nice as it’s a bit taller than a standard pint and makes for less trimming.

BAH Note: I used a wide mouth quart jar. I did not process the beans after they were in the jar since long term storage was not my goal and the beans currently live in my refrigerator.  But I’ve included the instructions on how to prep and process in case your beans can hang out longer.

  • 2 pounds green beans, trimmed to fit your jars
  • 1 teaspoon cayenne pepper
  • 4 teaspoons dill seeds (not dill weed)
  • 4 cloves garlic
  • 2 1/2 cups white vinegar (5% acidity)
  • 2 1/2 cups water
  • 1/4 cup pickling salt (use a bit more if you only have kosher and will be processing your jars, use a bit less if using kosher for non processed jars i.e. fridge pickles)

Prep your canning pot by inserting a rack to keep your jars off the bottom of the pot, place jars in pot and fill pot with water.  Bring to a boil to sterilize while you prepare the rest of your ingredients.

Wash and trim your beans so they fit in your jar.

Combine vinegar, water, and salt in a medium saucepan and bring to a boil.  While it’s heating up, pack your beans into the jars, leaving 1/2 inch headspace (distance between the tops of the beans and the rim of the jar).  To each jar, add 1/4 to 1/2 teaspoon cayenne pepper, 1 clove garlic, and 1 teaspoon dill seeds.

Pour the boiling brine over the beans, making sure to leave 1/2 inch of headspace.  Use a plastic knife to remove air bubbles from the jar by running it around the interior of the jar.  Wipe the rims and apply the lids (which have been sitting in a small saucepan of water at a mere simmer for at least ten minutes in order to soften the sealing compound) and rings.

Process for 5 minutes in a boiling water bath (five minutes start when the pot has come to a roiling boil).

Let beans age for at least two weeks to develop their flavor.