Tag: Exit 51

Breakfast/Brunch

Flashback Friday – Alton Brown’s Overnight Oatmeal

by Wendi6 Comments on Flashback Friday – Alton Brown’s Overnight Oatmeal

Flashback Friday

The following originally appeared on 2/16/09 at Exit 51.

Alton Brown’s Overnight Oatmeal

My introduction to the Food Network came courtesy of Alton Brown and Good Eats.  In thirty minutes, he not only presents multiple recipes, but he explains the “why” of it all.  I guess I’m not the only person who wants to understand the how and why of the kitchen.  Did I mention he makes it entertaining?  Props and skits illustrate concepts or give brief history lessons.  At the end of a show, I feel like I’ve really learned something and I get new recipes too.  Five years of college and all I can show you is  an unframed degree and student loan payment coupons….I definitely think I’m getting a better value from Mr. Brown.

ff_102_brown1_f1

Since those early days with AB, I’ve branched out to other FN personalities, but Alton remains a favorite.  One recipe that I go back to over and over is his Overnight Oatmeal.  I’ve made this so many times, and it’s so simple, that I no longer pull out the recipe.  With only a few minutes of active prep and a crock pot set to low, I can have a week’s worth of breakfast at the ready. For a non-morning person such as myself, this is gold.

In a different life, maybe I would have the time, or inclination, or personal chef to make a full on breakfast each and every day.  But as it is, I’m lucky to get out of the house dressed and fed each morning.  So anything that saves me time is welcome.  And unlike packaged cereals, I know EXACTLY what is in the food.  No trans fat this, or high fructose corn syrup that.  No guessing needed.

Really, what’s not to love about this recipe?  It’s quick.  It’s easy.  It’s open to countless interpretations.  It may not be the most glamorous dish to hit your table, but not every meal has to look like it came from the five star kitchen of the celebrity chef du jour.

AB’s recipe is below.  I use whatever dried fruit I happen to have on hand – dried apples or dried peaches work very well.  You use what you like.  I also add about one half cup of unsweetened applesauce to the crock pot to give a little more moisture. If you have a cinnamon stick, throw it in crock pot.  Just be sure to remove it before serving.  Serve with a bit of brown sugar, preserves,  jam, or syrup for a hint of sweetness.  Leftovers keep in the fridge for about a week.  To reheat, thin with a bit of milk, stir to combine, and microwave for about 90 seconds.

AB's Overnight Oatmeal

Alton Brown’s Overnight Oatmeal

  • 1 cup steel cut oats (not quick cooking)
  • 1 cup dried cranberries
  • 1 cup dried figs
  • 4 cups water
  • 1/2 cup milk or half-and-half

In a slow cooker, combine all ingredients and set to low heat. Cover and let cook for 8 to 9 hours.

Stir and remove to serving bowls. This method works best if started before you go to bed. This way your oatmeal will be finished by morning.

Dessert, Sweets

Flashback Friday – HVD

by WendiLeave a Comment on Flashback Friday – HVD

Flashback Friday

The following originally appeared on 2/12/09 at Exit 51.

HVD

The ultimate Hallmark Holiday is nearly upon us.  Why not whip up a little happiness courtesy of The Minimalist’s Chocolate Souffle?  The souffle doesn’t care if you are alone on Valentine’s Day and savoring its chocolaty goodness all by yourself or if you’re sharing it with someone special.  C’mon, desserts don’t discriminate.  Remember the black and white cookie from Seinfeld?  “Look to the cookie”.

valentine-hearts-3

Me, I like to look AT the cookies, and souffles, and tarts, and all sorts of treats.  And I especially like to gobble them down.  But if you happen to be around when I make this, I will most likely share some with you.  You might have to shoot me with one of Cupid’s arrows to get my hands off the spoon though…just so you know what you’re getting yourself into.

Oh, and if chocolate doesn’t happen to be your thing (as if), Mr. Bittman has kindly shared a non chocolate, Simple Souffle.

Chocolate Souffle

Mark Bittman – The New York Times

About 1 tablespoon butter for dish
1/3 cup sugar, plus some for dish
3 eggs, separated
2 ounces good quality bittersweet chocolate, melted
Pinch salt
1/4 teaspoon cream of tartar

Preheat oven to 350 degrees. Butter two 2-cup or one 4-cup soufflé or other deep baking dish(es). Sprinkle each with sugar, invert it and tap to remove excess sugar.

Beat egg yolks with all but 1 tablespoon sugar until very light and very thick; mixture will fall in a ribbon from beaters when it is ready. Mix in the melted chocolate until well combined; set aside.

Wash beaters well, then beat egg whites with salt and cream of tartar until whites hold soft peaks; continue to beat, gradually adding remaining tablespoon sugar, until they are very stiff and glossy. Stir a good spoonful of whites thoroughly into egg yolk mixture to lighten it; then fold in remaining whites, using a rubber spatula. Transfer to prepared soufflé dish(es); at this point you can cover and refrigerate until you are ready to bake.

Bake until center is nearly set, 20 minutes for individual soufflés and 25 to 35 minutes for a single large soufflé. Serve immediately.

Side Dishes, South Beach Diet, Vegetables

Flashback Friday – Crush

by Wendi12 Comments on Flashback Friday – Crush

Flashback Friday

The following originally appeared on 2/11/09 at Exit 51.

Crush

Who was the first person you had a crush on?  It’s ok, I won’t tell anyone.  Me?  My first crush was probably Shawn Cassidy.  Yes, I grew up surrounded by Tiger Beat and Teen Beat magazine hotties.  Oddly enough, I was not allowed to buy those magazines. In hindsight, I think that may have shielded me from some less worthy crushes like Scott Baio, Kirk Cameron, and Duran Duran.

I still get crushes.  But let’s be honest, what are the odds of your crush ever turning into a real relationship?  Unless of course, you happen to be Katie Holmes and your crush is Tom Cruise.

tb10a

I find that more and more, I develop crushes on recipes.  They woo me with their online photos and descriptions until I can think of nothing else.  I am beholden to their charms.  And then, finally, I give them a chance.  Much like the fickle adolescent that I used to be, I tend to get over these crushes pretty quick.   The idea of them is better than the reality of them.  But some do turn into lasting relationships.  They are the TomKat of my cooking world.

Here’s my latest crush.  I can’t decide whether it’s a keeper or not.  I think I need to give it one more chance to win me over.

Crushed Sweet Potatoes with Roasted Garlic and Ginger
The Washington Post, From executive chef Ethan McKee of Rock Creek at Mazza.

The dish can be fully assembled, then cooled, covered and refrigerated up to 2 days in advance. To reheat, cover loosely with aluminum foil and bake in a 350-degree oven for about 25 minutes, stirring occasionally.

  • 4 large (3 pounds) sweet potatoes, scrubbed well, then cut lengthwise into quarters
  • 4 sprigs thyme
  • 4 sprigs rosemary
  • 10 to 12 cloves garlic (from 1 head)
  • 1 cup nonfat vegetable broth
  • Kosher salt
  • Freshly ground black pepper
  • 1 teaspoon freshly grated ginger root
  • 1 tablespoon brown sugar substitute or light brown sugar
  • 1 tablespoon good-quality olive oil

Preheat the oven to 350 degrees. Have ready a large, lidded baking dish.

Combine the potatoes, herb sprigs and garlic in the baking dish. Pour the vegetable broth over and season lightly with salt and pepper to taste. Cover (or use aluminum foil, wrapped tightly) and bake for 1 hour or until the potatoes are easily pierced with a fork and the garlic is tender.

Transfer to the stovetop; discard the herb sprigs and use a potato masher to crush the vegetables. Add the grated ginger and the brown sugar substitute or brown sugar, stirring to mix well. Drizzle the oil over the top, mixing just to combine. Taste and adjust the seasonings as needed. Serve warm.

Main Course

Flashback Friday – Notes On A Recipe Barefoot Contessa’s Beef Stew

by WendiLeave a Comment on Flashback Friday – Notes On A Recipe Barefoot Contessa’s Beef Stew

Flashback Friday

The following originally appeared on 2/9/08 at Exit 51.

Notes On A Recipe – Barefoot Contessa’s Beef Stew

As I’ve  said, I’m enjoying the fact that the current season of Barefoot Contessa is based on her new cookbook.  Watching the show with the book on my lap reminds me of those storybooks that came with records.  You listened to the record as it read you the book.  My favorite was Peter and the Wolf.  I’m telling you, somebody is missing a golden opportunity to do this with cookbooks.

peterandthewolffrontcover

Having spent the weekend with Ina…ok, she was on my tv for thirty minutes…I made one recipe and put two others into the test pile.  There is a reason that I never serve a recipe to guests until I’ve tested it.  Sometimes the dish misses the mark and needs to be tweaked.  I think the Barefoot Contessa’s Beef Stew falls into this category that I like to call Not Living Up To Its Potential.

I managed to remember that the recipe calls for the cubed beef to marinate overnight.  But Ina, why would you tell me to marinate the beef in an entire bottle of red wine if I’m only going to use 2 1/2 cups of it in the stew?  Seriously, I’m glad I read the recipe all the way through before I started because I was able to save at least one cup of wine to enjoy later.

Later, as in when it came time to wash all the dishes that you call for in preparing the ingredients.  Why wouldn’t you just use the Dutch oven you plan to cook the stew in to do your browning and sauteing and move the cooked/browned ingredients to a separate plate?  It’s easier for me to fit a large plate or bowl into the dishwasher than to hand wash my biggest frying pan.  Less is more Ina; less is more.

And speaking of less, I think next time I will try searing the beef without the flour dredge, or maybe only on half of the beef cubes.  It made the final stew too gummy and it certainly eliminated the need to add any flour to thicken things up at the end.  I had to add at least two more cups of beef broth before serving.

I love a good beef stew and I think this one certainly has potential.  But it’s just not there yet.    So if you come over to our place hoping for the Barefoot Contessa’s Beef Stew, I hope you won’t be disappointed if it’s not on the menu.

Barefoot Contessa’s Beef Stew

This is the recipe as it appears in her new cookbook.  Use your taste and sensibilities to adjust it as you see fit.  Consider scaling the recipe in half to make a smaller test batch.

  • 2 1/2 pounds chuck beef, cut into 1 1/4 inch cubes
  • 1 (750 ml) bottle red wine
  • 3 cloves garlic, crushed
  • 3 bay leaves
  • 6 ounces bacon, cut into 1 inch pieces
  • 2 cups, plus 2 tablespoons all purpose flour
  • 2 cups chopped yellow onions
  • 2 tablespoons minced garlic
  • 1 pound carrots, peeled and cut diagonally into 1 1/2 inch chunks
  • 1 pound small potatoes, halved or quartered
  • 1 (14 1/2 ounce) can beef stock
  • 1 large branch fresh rosemary
  • 1/2 cup sundried tomatoes in oil, drained and sliced
  • 2 tablespoons Worcestershire sauce
  • 1 (10 ounce) package frozen peas (not petit pois)

Place the beef in a bowl with the red wine, garlic cloves, and bay leaves.  Cover the bowl and marinate the beef in the refrigerator overnight.

Brown the bacon in a large (12 inch) saute pan for 5 to 7 minutes, over medium heat.  With a slotted spoon, transfer the bacon to a Dutch oven.  Combine 2 cups of the flour, 1 tablespoon salt, and 1 tablespoon pepper in a bowl.  Lift the beef out of the marinade and discard the bay leaves and garlic, saving the marinade.

In batches, dredge the beef cubes in the flour mixture and then shake off the excess.

In the same saute pan, brown half the beef over medium heat for 5 to 7 minutes, turning to brown on all sides.  Place the browned beef in the Dutch oven with the bacon and brown the remaining beef.  Add the second batch to the Dutch oven.

Preheat the oven to 300 degrees.

Lower the heat under the saute pan to medium low, add the onion, and cook for 5 minutes, adding olive oil if necessary.  Add the minced garlic and cook for 1 more minute.  Add the carrotts and potatoes and cook for 5 more minutes, stirring occasionally. Place all the vegetables in the Dutch oven with the beef.

Add 2 1/2 cups of the reserved marinade (discard the rest) to the saute pan and cook over high heat to deglaze the bottom of the pan, scraping up all the brown bits with a wooden spoon.  Add the beef stock, rosemary, sundried tomatoes, Worcestershire sauce, 1 tablespoon salt, and 2 teaspoons pepper.  Pour the sauce over the meat and vegetables in the Dutch oven and bring it to a simmer over medium heat.  Cover the pot and place it in the oven for 2 hours, until the meat and vegetables are all tender, stirring once during cooking.  If the stew is boiling rather than simmering, lower the oven to 275 degrees.

When the stew is done and the meat is tender, discard the rosemary branch.  Ladle 1 cup of the pan juices into a bowl and whisk in the remaining 2 tablespoons of flour.  Pour it back into the stew, stir gently, and simmer for 3 minutes, until thickened.  Stir in the frozen peas, season to taste, and serve.

Uncategorized

Flashback Friday – Sugar And Spice Part Deux

by WendiLeave a Comment on Flashback Friday – Sugar And Spice Part Deux

Flashback Friday

The following originally appeared on 1/12/09 at Exit 51.

Sugar And Spice Part Deux

The holiday season finds many of us making the same things.  And I’m always interested to see a different approach to a recipe that I’ve coaxed out of my kitchen.  Like those Spiced Nuts I made before Christmas.

They had all been packaged and shipped and I’d already moved on to the next recipe on my list when I saw Deb at Smitten Kitchen had blogged about them as well.  Her take on Candied Nuts employs egg whites and the oven while mine are constructed entirely on top of the stove.

But you know what?  Her’s looked more like I wanted mine to look.  All sandy and nubby with the spices.  Not shiny.

And I like that hers is straightforward in the sweet/salty/spicy mix and only uses three flavors.  The more complicated the flavor palette, the more chance for things to go wrong.

So although it’s absurdly early to say this is definitely what I’m going to make next holiday go round, it is at the top of my list.  Hope it finds a spot on yours as well.  I’m not going to post her recipe here because reading her post and drooling over her photos is half the fun!

Uncategorized

Flashback Friday – Blogs That Rock, Smitten Kitchen

by Wendi5 Comments on Flashback Friday – Blogs That Rock, Smitten Kitchen

Flashback Friday

The following originally appeared on 1/7/09 on Exit 51.

Blogs That Rock – Smitten Kitchen

Deb, of Smitten Kitchen, is the kitchen goddess I aspire to be.  Her blog has the power to unleash the Seven Deadly Sins from her home kitchen.

Lust is usually thought of as excessive thoughts or desires.  Take one look at her photos and you will be consumed with the desire for a taste of whatever she’s making.  Doesn’t matter if you like the particular ingredients, you will be mesmerized by the pictures.  Yes, this is food porn at its finest.

Gluttony is the over-indulgence and over consumption of anything.  Seriously, would one taste of the Peanut Butter Crispy Bars be enough for anyone?

Greed is a sin of excess. Greedy behavior, including hoarding of materials or objects, is one possible side effect of making her recipes.  Would YOU really share the Peanut Butter Crispy Bars?  Be honest.  It’s ok, I wouldn’t either.

Sloth is a sin of laziness or indifference.  Like after you’ve eaten the entire batch of Crispy Bars, you will be completely indifferent to whether or not you shared them with anyone.

Wrath is a tricky one.  It may be described as feelings of hatred and anger and is not necessarily associated with selfishness or self-interest, although one can be wrathful for selfish reasons, such as jealousy.  As in you did choose to share some of those Crispy Bars and the jealousy you experience over knowing you won’t be able to enjoy ALL of those tasty treats is overwhelming.

Envy, like greed, may be characterized by an insatiable desire.  On a daily basis, I am envious of what Deb is able to accomplish in 80 square feet of kitchen space AND her ability to capture such stunning pictures of it all.

Pride is identified as a desire to be more important or attractive than others or excessive love of self.  I can  attest that when I was able to get an edible loaf from her Bread Without A Timetable recipe, I was feeling all kinds of important and prideful.  Not pretty, I know, but it’s the truth.

You’ve been warned, Smitten Kitchen is some powerful juju.  But in moderation, and with deliberate thoughtfulness, its powers can be harnessed for good, instead of evil.

Random

Flashback Friday – Stat

by Wendi1 Comment on Flashback Friday – Stat

Flashback Friday

The following originally appeared on 1/5/09 on Exit 51.

Stat

2008.  The year SFC successfully completed his second overseas deployment.  The year that I threw caution, and the dismal exchange rate, to the wind and had a fabulous tour of Scotland with my pal Frau Poshizzle.  The year that was many, many things.

It was also the year that I moved Exit 51 to WordPress.  And according to the Stats, it was also year that many of you found me here.  Exit 51 logged 1,353 views from May to December.  The top five posts of 2008 were:

hny-2009

#1 – Notes on a Recipe: Jacques Pepin’s Scallops Grenobolise.

This was one of my favorite recipes of the year.  If you haven’t already done so, you should check this out.  Really.

#2 – Num Yummy

Based on the search terms associated with this post, I think people were really looking for Mr. Num Yummy or the Num Yummy Guy.  But whatever.  Because I think this ode to caramel is a way better find.

#3 – Fast Food @ Home

Repeat after me – fast food doesn’t have to equal a super value meal.  And good food doesn’t have to mean reinventing the wheel.

#4 – Click! Coffee

My entry into the Click! monthly contest may not have won, but I couldn’t have asked for a better excuse to churn out the most excellent coffee ice cream you’ll ever have.  You can thank David Lebovitz for your eventual addiction to this ice cream.  And thank him you will!

#5 – I Can’t Believe It’s Not Mashed Potatoes

What I can’t believe is that I’m just now noticing the typo in that post’s title.  Oh well, hopefully you stop by here for the food, not the spelling.

My thanks to everyone who has paid me a visit in 2008.  Hope to see you back here in the coming year.

Fish, Main Course, South Beach Diet

Flashback Friday – Miso Hungry

by Wendi1 Comment on Flashback Friday – Miso Hungry

Flashback Friday

The following originally appeared on 12/29/08 at Exit 51.

Miso Hungry

Many years ago I used to subscribe to Cooking Light.  I wanted to cook light, really. Each month I would sit down and tag pages to remind myself to try this or that.  Sometimes I would follow through.  More often than not, the recipes went untried.  There were just too many to sort through and I ultimately began to drown in a sea of Cooking Light.  So I canceled my subscription.  But I held on to those magazines for ages with the hope that one day I would make good on my intentions.

Good intentions will only get you so far, and ultimately you need to cut your losses and move on.  It was in this manner that I broke up with Miso Glazed Salmon.  I think, no I know, that I made this dish and liked it.  But for reasons that I can’t recall, I never moved the recipe from the test pile to the keep pile.  And when the day came to cull the towering stack of pending recipes, Miso Salmon got the boot.

But memory is a fickle thing.  So after a trip to the store that resulted in 2 pounds of salmon and a tub of miso paste coming home with me, I went to dig out that recipe.  It was nowhere to be found.  How could I have let the Mister Right of recipes get away from me?  Clearly, I must not have been thinking rationally.  Why else would I have parted ways with one of the easiest, tastiest, guaranteed not to fail recipes I’ve ever had?

Fortunately, Miso Salmon did not hold a grudge because after one quick Google search, we were reunited.  Absence may make the heart grow fonder, but I’m not going to let this one get away again.  Try it yourself and you’ll see why.

Miso Glazed Salmon

Cooking Light

Notes:  The recipe calls for this to be broiled.  My irrational fear of the broiler will not allow this.  Instead, I cook it at 425 degrees.  Two pounds of salmon needed about twenty minutes in the oven.  Also, I think 2 tablespoons of soy sauce is too much.  So I mix everything else together and then add the soy sauce to taste.  I probably use more like 2 teaspoons, but you add as much as you like.  To make this a truly South Beach Friendly recipe, substitute Splenda Brown Sugar blend for the brown sugar.

  • 1/4  cup  packed brown sugar
  • up to 2  tablespoons  low-sodium soy sauce
  • 2  tablespoons  hot water
  • 2  tablespoons  miso (soybean paste)
  • 4  (6-ounce) salmon fillets (about 1 inch thick)
  • Cooking spray
  • 1  tablespoon  chopped fresh chives

Preheat broiler.

Combine first 4 ingredients, stirring with a whisk. Arrange fish in a shallow baking dish coated with cooking spray. Spoon miso mixture evenly over fish.

Broil 10 minutes or until fish flakes easily when tested with a fork, basting twice with miso mixture. Sprinkle with chives.

Fish, Main Course

Flashback Friday – Battle Barefoot Contessa

by Wendi4 Comments on Flashback Friday – Battle Barefoot Contessa

Flashback Friday

The following originally appeared on 12/8/08 at Exit 51.

Battle Barefoot Contessa

Are you tired of hearing me talk about the new Barefoot Contessa cookbook yet?  I hope not.

Before I was lucky enough to snag it from The Washington Post Food Chat, I had downloaded the recipe for Mustard Roasted Fish.  It screamed Easy Weeknight Meal that must be tried as soon as possible.  So once the Thanksgiving madness was behind me, I put it on the menu.  And you know what, my instincts were spot on.

Let me say it again, this is an Easy Weeknight Meal.  It’s the kind of dish that tastes like it took hours but really only needs about five minutes of your time.  As the Barefoot Contessa herself would say, how easy is that?

battle-barefoot-contessa1

In the time it took for the fish to cook in the oven, I had my grill pan going on the stovetop, pan roasting some asparagus.  If I had really been thinking, I would have put on a pan of water and made some quinoa.  That didn’t occur to me until the timer had gone off so the best I could do was some microwave brown rice.  Still, in less than thirty minutes, dinner was on the table.  Yes, you read that correctly.  From prep to table, a complete meal in less than thirty minutes.

Mine might not look as pretty as the picture in the cookbook, but if the empty plates were any indication, Battle Barefoot Contessa was a success.

Mustard Roasted Fish

From Barefoot Contessa: Back to Basics

  • 4 skin-on mild white-fleshed fish fillets, such as black rockfish or Alaskan red snapper (6 to 8 ounces each)
  • Kosher salt, plus 1 teaspoon for the sauce
  • Freshly ground black pepper, plus 1/2 teaspoon for the sauce
  • 2 to 3 medium shallots
  • 1 to 2 teaspoons capers
  • 8 ounces creme fraiche
  • 1 tablespoon water
  • 2 tablespoons Dijon-style mustard
  • 1 tablespoon whole-grain mustard

Preheat the oven to 425 degrees. Line a rimmed baking sheet with parchment paper, or have a baking dish ready that is large enough to hold the fish in a single layer (the fillets can overlap slightly).

Season the fillets lightly on both sides with salt and pepper. Place them skin side down on the sheet (or in the dish).

Mince the shallots (to yield 2 tablespoons) and drain the capers (to taste); place both in a medium bowl, then add the creme fraiche, the water, both of the mustards, 1 teaspoon of the salt and 1/2 teaspoon pepper, stirring to combine. Spoon the sauce over the fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes, until it is just barely cooked through.

Serve hot or at room temperature, with sauce from the pan (or dish) spooned over the top.