tag:blogger.com,1999:blog-309946662024-03-05T09:53:23.222-06:00Culturally ConfusedNo culture is safe from this kitchen...Unknownnoreply@blogger.comBlogger995125tag:blogger.com,1999:blog-30994666.post-34032785454000342542023-11-23T14:08:00.001-06:002023-11-24T11:05:40.753-06:00Briana Holt: Buttermilk Sugar Biscuits<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqJ_Vz4YxZVxV_iDYEafIRPWHA_jG6x-eLlK2B0b16pY62QaM-HZbdjjW0m7HRA28a6lMc2PqU7RqWtsL05ZsGbpBr9d78E0obcny52ymhj9c5VMf9SRRS_Qpcx94r6KNSoZ1Vu7uLNmA6kqzoxaJAnV2QlJrNrWN7ewvwjcm1_DtSYAvqiRCt/s3704/sugarbiscuits2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3704" height="326" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqJ_Vz4YxZVxV_iDYEafIRPWHA_jG6x-eLlK2B0b16pY62QaM-HZbdjjW0m7HRA28a6lMc2PqU7RqWtsL05ZsGbpBr9d78E0obcny52ymhj9c5VMf9SRRS_Qpcx94r6KNSoZ1Vu7uLNmA6kqzoxaJAnV2QlJrNrWN7ewvwjcm1_DtSYAvqiRCt/w400-h326/sugarbiscuits2.jpg" width="400" /></a></div><br /><div>Normally I'm super irritated when Facebook is trying to sell me crap, but when the advertisement for NY Times Cooking came up, and it was video of someone slathering these biscuits with butter and honey, I couldn't make my way to the website fast enough. Biscuits are a bit of a difficult item to get perfect, but this being my first shot at the recipe, they turned out fan-friggin-tastic. So many buttery layers. I almost made these my entire Thanksgiving dinner.</div><br /><b>Buttermilk Sugar Biscuits</b><br />From Briana Holt of Tandem Coffee + Bakery in Portland, Maine, as seen on <a href="https://cooking.nytimes.com/recipes/1024061-buttermilk-sugar-biscuits" target="_blank">NY Times Cooking</a><br /><br />1 cup (2 sticks) cold unsalted butter<br />3⅓ cups all-purpose flour, plus more for rolling<br />½ cup granulated sugar<br />1 tablespoon baking powder<br />2½ teaspoons kosher salt<br />1¼ cups cold buttermilk<br />Melted butter and flaky sea salt (both optional), for finishing<br /><br />Heat oven to 375°F and line a large sheet pan with parchment paper or foil.<br /><br />Coarsely grate the butter onto a plate, then freeze until cold and hard, at least 10 minutes. Meanwhile, in a large bowl, whisk together the flour, sugar, baking powder and salt. Add the butter to the dry ingredients. Using a spoon, toss together until all of the butter is coated with flour.<br /><br />Add half the buttermilk and toss with the spoon. When incorporated, add the rest of the buttermilk and gently toss again, without mashing together or overmixing, until the dry ingredients are lightly hydrated throughout. The mixture will be crumbly.<br /><br />Flour a clean surface and dump the mixture directly onto it. Using your hands, gently press the crumbs together and then use a floured rolling pin or empty wine bottle to roll the mass gently but firmly into a 1-inch-thick rectangle.<div><br /></div><div>Using a bench scraper, lift the top half off the surface and fold it over the bottom half. This step may be crumbly and messy at first, but just go for it and fold what you can down from the top. Repeat this roll-and-fold motion 5 times, flouring the surface and dough as needed and using the bench scraper to straighten the edges as needed. The dough will come together as you roll it. Rotate the mixture after each fold to create a square. Fold the dough in half one last time, then roll to about 1½ inches thick to create a 6-inch square, using the bench scraper to straighten out the edges.<div><br />Using the bench scraper or a sharp knife, cut straight down into the square to create a 3-by-3 grid of 9 squares, then place them on your sheet pan, upside down if you’d like taller biscuits. Bake for 25 to 35 minutes, rotating the pan halfway through, until risen, golden brown on top, and slightly pale on the sides. Don’t worry if a couple of the biscuits tip over or if melted butter pools underneath. Brush the tops with melted butter and sprinkle with flaky sea salt, if using.<div><br /></div><div>Makes 9 biscuits</div></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-30994666.post-47089901409631860122023-11-22T20:45:00.005-06:002023-11-24T11:03:29.197-06:00Southern Living: Texas Trash Pie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNd96dYvuCKKbQBUUcJYvctTrKFpXrBdPwOvmC6DeSS06lvpbsn6a9nfcQX4i9UeUMEun1t4ZX9pRu2N1l2ZtKgc8oigPuY9ZE-qhzKzz8rlR2L3B56ZzlvIO6SygHr76y2BGVQv3jTYb0ow6rWBIINW_6kpxq8tP1m3Pt0-oallTshuX7vB8F/s3460/texastrashpie2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2128" data-original-width="3460" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNd96dYvuCKKbQBUUcJYvctTrKFpXrBdPwOvmC6DeSS06lvpbsn6a9nfcQX4i9UeUMEun1t4ZX9pRu2N1l2ZtKgc8oigPuY9ZE-qhzKzz8rlR2L3B56ZzlvIO6SygHr76y2BGVQv3jTYb0ow6rWBIINW_6kpxq8tP1m3Pt0-oallTshuX7vB8F/w400-h246/texastrashpie2.jpg" width="400" /></a></div><br /><div>First let's get this out of the way: this is a terrible name for such a fantastically delicious pie. It's like all of the good things jammed into one buttery pie crust. And even though pumpkin is the traditional pie for Thanksgiving, I just couldn't help myself. It also doesn't hurt that it's stupidly easy to make. Although you can certainly eat it cold or at room temperature, I highly recommend a quick trip through the microwave to get all those chocolatey and caramelly bits nice and gooey.</div><div><br /></div><div>Note: I used 60% bittersweet chocolate chips to offset the other really sweet ingredients a tad, and it was delicious.</div><br /><b>Texas Trash Pie</b><br />From <a href="https://www.southernliving.com/recipes/texas-trash-pie" target="_blank">Southern Living</a><br /><br />1 frozen (10-inch) piecrust or (9-inch) deep dish piecrust<br />1 cup chocolate chips<br />1 cup pretzels, crushed<br />1 cup graham crackers, crushed<br />1 cup sweetened shredded coconut<br />1 cup chopped pecans<br />1 cup Kraft caramel bits<br />½ cup (1 stick) unsalted butter, melted<br />1 (14-ounce) can sweetened condensed milk<br /><br /><div>Preheat the oven to 350°F.<br /><br />Heat butter in a microwave-safe bowl until completely melted. Crush pretzels and graham crackers into small pieces.<br /><br />Combine all filling ingredients (chocolate chips, pretzels, graham crackers, coconut, pecans, caramel bits, butter, and sweetened condensed milk) in a large bowl until well blended. Pour the entire filling into a frozen pie crust.<br /><br /></div><div>Bake in the oven for 35 minutes or until the pie is set and the top is golden brown. Let pie cool for 30 minutes before cutting and serving.<div><br /></div><div>Makes 8 to 12 servings</div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-30994666.post-22694661320709065292023-11-19T15:40:00.002-06:002023-11-19T15:40:45.857-06:00Alton Brown: Peanut Butter Fudge<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUUsaiQrygPwXqSKBG3jDCeU5D8zBmI6cP9dH3ptueLQDCZ1ELogEA6UVNkFQECefIGj0VZtSPjO3vyus5hODSrcWWCd_0vlfkW3NOkTbnkR76PWqfxPqCnCZvs7siCvxaWBV3H_wCYxHEuQHwcgSgIasb02qToVAaB4HDEMQ9xDRGJJTJruwv/s3692/pbfudge2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3692" height="328" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUUsaiQrygPwXqSKBG3jDCeU5D8zBmI6cP9dH3ptueLQDCZ1ELogEA6UVNkFQECefIGj0VZtSPjO3vyus5hODSrcWWCd_0vlfkW3NOkTbnkR76PWqfxPqCnCZvs7siCvxaWBV3H_wCYxHEuQHwcgSgIasb02qToVAaB4HDEMQ9xDRGJJTJruwv/w400-h328/pbfudge2.jpg" width="400" /></a></div><div><br /></div><div>Did you know that November 20th is Peanut Butter Fudge Day? Yeah, me neither. I had also never had peanut butter fudge, so that definitely needed to be remedied. But since November 20th is a Monday, I opted to jump in a little early and whip up my batch today, on the 19th. Holy moly. This stuff is good - sweet, but you can still taste the peanut butter. Super fast to pull together, and bonus points for using the microwave instead of making me mess with a pot on the stove and a candy thermometer. Definitely a "holiday" I can get behind.</div><div><br /></div><div>Note: I chose to sprinkle 60% bittersweet chips, chopped peanuts, and fleur de sel finishing salt on the top of my fudge. Not required, but highly recommended.<br /><br /><b>Peanut Butter Fudge</b><br />From <a href="https://altonbrown.com/recipes/peanut-butter-fudge/" target="_blank">Alton Brown</a><div><br /></div><div>1 cup (2 sticks) unsalted butter, plus more for greasing pan<br />1 cup smooth peanut butter<br />1 teaspoon vanilla extract<br />3¾ cups powdered sugar</div><div><br />Grease an 8-inch square pan with butter. Trim a piece of parchment paper to 8 inches wide and line the pan with the parchment sling, leaving enough overhand on two sides to cover the top of the fudge with later.</div><div><br />Combine the butter and peanut butter in a 4-quart microwave-safe bowl and cover with plastic wrap. Poke a few holes in the plastic wrap to vent the steam, then microwave for 2 minutes on high. Stir and microwave on high for 2 more minutes. (Use caution when removing this mixture from the microwave, it will be very hot.) Add the vanilla and powdered sugar to the peanut butter mixture and stir to combine with a wooden spoon. The mixture will become hard to stir and lose its sheen.</div><div><br />Spread mixture into prepared pan. Fold the excess parchment paper so it covers the surface of the fudge and refrigerate until cool, about 2 hours. Cut into 1-inch pieces and store in an airtight container at room temperature for up to a week.</div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-30994666.post-13812973766117970552023-10-31T18:25:00.001-05:002023-11-19T15:40:14.362-06:00The Treebeard's Cookbook: Treebeard's Broccoli and Carrots<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8V1UGYycPChv0NrZCxiS6zNdjp2QkWi6EnuXo1jyKUGvMV1hCKaExDPS73q27G7azvT85WIzX209MgG4OLGGg4rMyJ9RlFvjkL8ybOwi6Mer_ZnuEeYtVqcyq9qlc2IEhJFWsmnGmGcXPnStgg1wSvoiDdG-QJqz_95mnSMUYu9YMQzLv7z6E/s3852/broccolicarrots2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3852" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8V1UGYycPChv0NrZCxiS6zNdjp2QkWi6EnuXo1jyKUGvMV1hCKaExDPS73q27G7azvT85WIzX209MgG4OLGGg4rMyJ9RlFvjkL8ybOwi6Mer_ZnuEeYtVqcyq9qlc2IEhJFWsmnGmGcXPnStgg1wSvoiDdG-QJqz_95mnSMUYu9YMQzLv7z6E/w314-h400/broccolicarrots2.jpg" width="314" /></a></div><div><br /></div>In another life, I worked in downtown Dallas. And in that life, I got tired of eating the same fast food every friggin' day. So I finally found a place that made fantastic veggie plates, and that place was Treebeard's in the Plaza of the Americas. I'm sad to say the restaurant is now long gone, but luckily the one in Houston seems to be chugging along, and they very graciously have created a cookbook that can be purchased by anyone, especially those who are missing the fantastic veggie plates of their former life. This cookbook is in the running for best purchase of 2023.<br /><br /><b>Treebeard's Broccoli and Carrots</b><br />From <i>The Treebeard's Cookbook</i><br /><br />3 pounds broccoli, cut into florets<br />½ cup (1 stick) unsalted butter<br />2 tablespoons olive oil<br />2 teaspoons minced garlic<br />3 pounds carrots, cut into ½-inch pieces<br />1½ teaspoons dill seeds<br />2 teaspoons granulated sugar<br />½ teaspoon kosher salt<br />1 teaspoon freshly ground black pepper<br /><br />Cook broccoli in boiling water 3 to 5 minutes or until just tender. Drain and refresh under cold running water. Drain and set aside.<br /><br />Heat 1 tablespoon of butter and the olive oil in a large skillet over medium-high heat. Cook garlic. Add carrots, dill seeds, sugar, salt, and ½ teaspoon pepper. Cook, stirring often, for about 15 minutes or until carrots are well browned and caramelized. Transfer carrots to a casserole dish and cover to keep warm.<br /><br />Add remaining 7 tablespoons butter and ½ teaspoon pepper to the skillet and cook over high heat for about 5 minutes or until butter is fragrant and a deep nutty brown. Add broccoli, mix to coat and cook until broccoli is heated through. Add broccoli to casserole dish with carrots and mix.<br /><br />Makes 6 to 8 servingsUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-30994666.post-71966065393085894302023-10-15T18:38:00.001-05:002023-10-24T19:02:30.163-05:00The Red Truck Bakery Farmhouse Cookbook: Squash Casserole with Corn and Crunchy Bread Crumbs<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiefWxbC_XaJhGdo2wKN7ddkXIB9S3XyMc3CHbOPvFjmJFXAYDMAfX_NfKJaeGNDSXPdp6y-dqSpU2ShQ8_wywP0AxCFQJhfcxOASopNwhLTDCJ0JHFZgoWlLRFfZmdC3wWRfTdBZf34GmGqLNOgsa8s1BVaHTzTUgilAGlMHa-F6ppuAlAeECW/s3496/squashcasserole2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2900" data-original-width="3496" height="331" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiefWxbC_XaJhGdo2wKN7ddkXIB9S3XyMc3CHbOPvFjmJFXAYDMAfX_NfKJaeGNDSXPdp6y-dqSpU2ShQ8_wywP0AxCFQJhfcxOASopNwhLTDCJ0JHFZgoWlLRFfZmdC3wWRfTdBZf34GmGqLNOgsa8s1BVaHTzTUgilAGlMHa-F6ppuAlAeECW/w400-h331/squashcasserole2.jpg" width="400" /></a></div><br /><div>When I went to visit my sister in Maryland, she was baking up a storm. And I certainly didn't mind. One of the delicious things to come out of her kitchen was this squash casserole. I hadn't experienced one with corn in it (which was a fun twist), but what really took it over the top was the cream cheese/Gruyère mixture. It gave the whole dish a delightful tang that the squash really needed to sing. I liked it so much that I bought the cookbook as soon as I got back into town.</div><div><br /></div><div>Note: I used a combo of Costata Romanesco zucchini and zephyr squash, two beautiful unusual squashes they had at the store for the end of the season. I also added a sprinkle of dried parsley and smoked paprika to the crumb topping. And as for the garlic, your heart will tell you how much is enough.</div><div><br /></div><b>Squash Casserole with Corn and Crunchy Bread Crumbs</b><br />From <i><a href="https://www.amazon.com/Red-Truck-Bakery-Farmhouse-Cookbook/dp/0593234812/" target="_blank">The Red Truck Bakery Farmhouse Cookbook</a></i><br /><br />4 pounds yellow squash, trimmed and sliced into ⅓-inch thick rounds<br />1 (8-ounce) package cream cheese, at room temperature<br />½ cup half-and-half<br />1 large egg<br />1½ cups plain panko bread crumbs, divided use<br />6 ounces Gruyère or Asiago cheese, shredded (about 1½ cups)<br />4 ounces grated Parmigiano-Reggiano cheese (about 1 cup), divided use<br />½ cup chopped fresh parsley<br />1 tablespoons chopped fresh basil or 2 teaspoons dried basil<br />3 tablespoons unsalted butter, divided use<br />2 medium yellow onions, thinly sliced crosswise<br />2 garlic cloves, minced<br />2 cups fresh or frozen corn kernels (thawed and patted dry if frozen)<br />Kosher salt and freshly ground black pepper<br /><br />Preheat the oven to 350°F and position a rack in the center. Grease a 9x13-inch baking dish with vegetable oil spray.<br /><br />Bring a large pot of water to a boil over medium-high heat. Add the squash and cook for 5 minutes, or until barely tender. Drain into a colander in the sink.<br /><br />In a large bowl, whisk together the cream cheese, half-and-half, egg, 1 cup of the panko, the Gruyère, ½ cup of the Parmesan, the parsley, and basil.<br /><br />Melt 1 tablespoon butter in a large sauté pan or deep skillet over medium heat. Stir in the onions and cook, stirring occasionally, until lightly browned and tender, about 6 minutes. Stir in the garlic and cook for 1 minute more, until fragrant. Remove from the heat.<br /><br />Add the parcooked squash to the pan along with the cream cheese mixture. Stir in the corn and season with salt and pepper to taste. Pour the mixture into the prepared baking dish and spread it out evenly. Cover tightly with foil and bake on the center rack for 20 minutes.<br /><br />Meanwhile, in a medium bowl, melt the remaining 2 tablespoons butter and combine with the remaining ½ cup panko and the remaining ½ cup Parmesan, tossing to coat evenly.<br /><br />Remove the casserole from the oven and uncover. Sprinkle the panko-Parmesan mixture evenly across the top. Move the rack to the upper third of the oven and return the casserole to the rack. Continue to bake, uncovered, for 10 minutes more, or until the Parmesan in the topping has melted and the casserole is heated through. Turn on the broiler and, very briefly, broil to create a golden crust, watching closely so it does not burn. Let the casserole sit for a few minutes before serving.<br /><br />Makes 6 to 8 servingsUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-30994666.post-62309001982744084612023-09-17T17:23:00.009-05:002023-10-02T20:27:54.125-05:00Melissa Clark: Creamy Peach Pie Bars<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgocBIYIGj9T-LGD_BrRpdy4UL_TIdi_BhgDk1o0CHyqCI0N_j6gPN-S3D3pj16sBNbU_qiHmAEge9DHsdRwAf_LsZwpyV46RA81VsWhLWzyVq38TqQziYU9Pn5Z0fAxqI_R5KrEm4rIPY2CCi1XOiTN8B-e5WJgsHksxCkX7vPvS2T76dL5vK1/s3500/peachbars2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2236" data-original-width="3500" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgocBIYIGj9T-LGD_BrRpdy4UL_TIdi_BhgDk1o0CHyqCI0N_j6gPN-S3D3pj16sBNbU_qiHmAEge9DHsdRwAf_LsZwpyV46RA81VsWhLWzyVq38TqQziYU9Pn5Z0fAxqI_R5KrEm4rIPY2CCi1XOiTN8B-e5WJgsHksxCkX7vPvS2T76dL5vK1/w400-h255/peachbars2.jpg" width="400" /></a></div><div><br /></div>I knew I was making these bars as soon as I saw their picture pop up on Facebook. What could be better on a hot summer day than cold cheesecake and peach bars? Not much, that's for sure. And they really weren't even that hard to pull together. They aren't super sweet, instead relying on much of the natural sweetness of the peaches, and while I was definitely a sugar monster as a kid, I appreciate this subtlety.<div><br /></div><div>Note: I always seem to have trouble finding good peaches; they're either hard as a rock or rotten. So I substituted two 10-ounce bags of frozen organic peach slices, and it worked just fine.<br /><br /><b>Creamy Peach Pie Bars</b><br />From Melissa Clark, as seen at <a href="https://cooking.nytimes.com/recipes/1023429-creamy-peach-pie-bars" target="_blank">NY Times Cooking</a><div><br />For the crust:</div><div>6 tablespoons unsalted butter, melted and cooled, plus more for greasing the pan<br />1½ cups graham cracker crumbs (cinnamon flavor or regular)<br />⅓ cup pecans<br />Pinch of salt</div><div><br />For the filling:</div><div>2 (8-ounce) packages cream cheese, softened<br />¾ cup heavy cream, at room temperature<br />½ cup granulated sugar, plus more as needed<br />3 large eggs, at room temperature<br />1 teaspoon finely grated lemon or lime zest<br />1 teaspoon vanilla extract<br />Pinch of salt<br />3 cups sliced peaches, peeled or unpeeled as desired (20 ounces or 3 to 4 peaches)<br />2 teaspoons fresh lemon or lime juice<br /><br />Prepare the crust: Heat oven to 350°F. Grease a 9x13-inch baking dish, and line with parchment paper so that there is a 2-inch overhang on the two long sides.</div><div><br />In a food processor, pulse graham crackers, pecans, butter, and salt until the mixture feels damp and sandy. Pour into the prepared pan and press down into an even layer. Bake until firm and slightly darker in color, 12 to 14 minutes. Transfer to a rack and reduce the oven temperature to 325°F. You can bake the crust up to 6 hours ahead, or use it while it’s still hot.</div><div><br />Make the filling: Wipe out the food processor, then add cream cheese, cream, and ½ cup sugar, and process until very smooth. Add eggs, lemon zest, vanilla and salt, and process until well combined. Pour the cream cheese mixture onto the crust.<br /><br />Put the peaches into a medium pot and taste one. If it’s very sweet, add 1 tablespoon sugar. If it’s on the tart side, add 2 tablespoons sugar. Add lemon juice and bring to a simmer. Cook, stirring once or twice, until the sugar dissolves, 2 to 3 minutes. Spoon peaches and their liquid gently over the cream filling.<br /><br />Bake until set and firm, 40 to 50 minutes. Transfer to a wire rack to cool completely, then chill in the refrigerator for at least 2 hours before cutting and serving. Bars can be made up to 1 day in advance, and will keep in an airtight container in the refrigerator for a few days. Serve directly from the fridge.</div><div><br /></div><div>Makes 24 bars</div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-30994666.post-50402711399380560362023-08-06T19:43:00.007-05:002023-10-02T20:22:56.120-05:00Allrecipes: Broiled Grouper Parmesan<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4MHMGT4WcjjBg_3_hTHsfU-5BCYun4vnshJaAk6uA4HBKI58T3THUtFhLt7vpQHXl3IdFFT5PG3rJSTNojFAeUrPtyu7R5mg6X8NKvbTyijJkogkU9ERwq8fTwMXN2dwE6IjmOMUaNIhyphenhyphenyVzhO611JzKmVf-T_QQ5MkNudqfzAH1if9nxNi2M/s4032/broiledgrouper2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2480" data-original-width="4032" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4MHMGT4WcjjBg_3_hTHsfU-5BCYun4vnshJaAk6uA4HBKI58T3THUtFhLt7vpQHXl3IdFFT5PG3rJSTNojFAeUrPtyu7R5mg6X8NKvbTyijJkogkU9ERwq8fTwMXN2dwE6IjmOMUaNIhyphenhyphenyVzhO611JzKmVf-T_QQ5MkNudqfzAH1if9nxNi2M/w400-h246/broiledgrouper2.jpg" width="400" /></a></div><br /><div>I don't know about anyone else, but a lot of my grocery decisions are now made based on what is on sale for the week. And this beautiful slab of fish was definitely on sale. I didn't want to try and freeze it for later, as fresh fish is always best, so I found this recipe that uses the cheese-mayonnaise topping that works so well with fish. I had to watch it pretty closely to make sure it didn't burn, but it was a fast supper for a nice piece of fish.</div><br /><b>Broiled Grouper Parmesan</b><br />From <a href="https://www.allrecipes.com/recipe/103991/broiled-grouper-parmesan/" target="_blank">Allrecipes</a><br /><br />2 pounds fresh grouper fillets<br />2 tablespoons lemon juice<br />½ cup grated Parmesan cheese<br />¼ cup unsalted butter, softened<br />3 tablespoons mayonnaise<br />1 dash hot pepper sauce, such as Tabasco<br />Kosher salt and freshly ground black pepper<br /><br />Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Lightly grease a baking pan.<br /><br />Place grouper fillets on the prepared baking pan; brush with lemon juice. Combine Parmesan cheese, butter, mayonnaise, hot pepper sauce, salt, and pepper in a small bowl; set aside.<br /><br />Broil fillets in preheated oven until fish flakes easily with a fork, about 4 to 6 minutes; remove the pan from the oven and spread cheese mixture on top of fillets. Return to the broiler for an additional 30 seconds, or until topping is browned and bubbly.<div><br /></div><div>Makes 4 servings</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-30994666.post-88442055530258500332023-07-30T20:29:00.001-05:002023-10-02T20:18:52.078-05:00I Am Homesteader: Cheesy Potato Casserole (a.k.a. Funeral Potatoes)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_l7s2Of_J3RTg7_ROnGR5EsymV-C2n2xMYDcVAk_DQZDmqwC5pzjs0zlL-F3sg-PBuMam4WaEojkg5AT5kGIfLOpHseSl_LN84AjDWD-ZU_-zHA_n9Gijz-fEKxwddQYvm_E1rQkinDipiAaou2xiRUE2QC9oQ6h7oRScAQfydaGcpe8tvSpR/s3764/funeralpotatoes2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2748" data-original-width="3764" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_l7s2Of_J3RTg7_ROnGR5EsymV-C2n2xMYDcVAk_DQZDmqwC5pzjs0zlL-F3sg-PBuMam4WaEojkg5AT5kGIfLOpHseSl_LN84AjDWD-ZU_-zHA_n9Gijz-fEKxwddQYvm_E1rQkinDipiAaou2xiRUE2QC9oQ6h7oRScAQfydaGcpe8tvSpR/w400-h293/funeralpotatoes2.jpg" width="400" /></a></div><br /><div>Sometimes you're just in the mood for potatoes. Even if those potatoes are commonly served at...funerals. Now, I haven't been to a ton of funerals, and I've never seen these served, but I think they really are a fantastic side dish for a large group. They're not that hard to make, are really cheesy and delicious, and I have never been angry about a buttery cornflake topping. I think these would also work at Thanksgiving if you're sick of mashed potatoes.</div><br /><b>Cheesy Potato Casserole (a.k.a. Funeral Potatoes)</b><br />Adapted from <a href="https://iamhomesteader.com/funeral-potatoes/#wprm-recipe-container-69761" target="_blank">I Am Homesteader blog</a><div><br />¾ cup (1½ sticks) unsalted butter, divided use</div><div>½ medium onion, chopped<br />2 teaspoons minced garlic<br />¼ cup all-purpose flour<br />1 teaspoon kosher salt<br />½ teaspoon freshly ground black pepper<br />½ teaspoon cayenne pepper<br />½ teaspoon dried mustard<br />½ cup chicken broth<br />1 cup whole milk</div><div>2 cups shredded sharp Cheddar cheese<br />1½ cups sour cream</div><div>1 (32-ounce) bag frozen cubed/diced hash browns, thawed<br />3 cups corn flakes</div><div><br />Preheat oven to 350°F. Spray a 9x13-inch baking dish with nonstick spray.<br /><br />In a large bowl, combine the potatoes, butter, shredded cheese, and sour cream. Mix well and set aside.<br /><br />In a medium skillet over medium heat, melt ¼ cup (½ stick) butter. Add onion and cook until translucent, 3 to 5 minutes. Add the garlic and cook for one more minute. Add flour, salt, pepper, cayenne pepper, and dry mustard. Cook another minute. Slowly add milk, whisking until smooth. Slowly add chicken broth, whisking until thickened. Reduce heat to low, then add in another ¼ cup (½ stick) butter, the shredded cheese, and the sour cream. Continue to stir the mixture until the butter is completely melted and incorporated. Add the potatoes and mix just to combine. Pour the sauce and potato mixture into the prepared baking dish.</div><div><br />In a large, microwave-safe bowl, melt the remaining ¼ cup (½ stick) butter. Add corn flakes and toss to coat, crushing large chips. Sprinkle the cornflakes mixture on top of the potatoes in the baking dish.</div><div><br />Bake 40 to 50 minutes, or until golden brown and bubbly. Remove from oven. Let it rest a few minutes before serving.</div><div><br /></div><div>Makes 12 servings</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-30994666.post-9995578631393811392023-07-23T18:13:00.014-05:002023-10-02T20:36:11.169-05:00Cuisine at Home: Pellet Smoked Chicken with Bourbon-Pepper Glaze<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWZlbtFRauzv7j-PGstIiRkpY3NMMHYKVMk6-B74sfJNfx32BiZU2US68l9r0DtDlRaOpDpkLmOKtL_GNiTNd33w2gAkYlfOrSHY9sCfY2Jm5GBwQ288wuoFSzxYMO7iFOCRyyKAAYFyoSIY3FmZ6TMruCju_SKe4ig6czKKKa0U2yGDFddCxJ/s3816/smokedchicken2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3816" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWZlbtFRauzv7j-PGstIiRkpY3NMMHYKVMk6-B74sfJNfx32BiZU2US68l9r0DtDlRaOpDpkLmOKtL_GNiTNd33w2gAkYlfOrSHY9sCfY2Jm5GBwQ288wuoFSzxYMO7iFOCRyyKAAYFyoSIY3FmZ6TMruCju_SKe4ig6czKKKa0U2yGDFddCxJ/w400-h318/smokedchicken2.jpg" width="400" /></a></div><div><br /></div>Okay, I was originally going to smoke this chicken on my pellet grill, but it's over 105°F here, so that's not happening. This means that you can absolutely make a pretty good knock-off in your oven, just make sure you add some liquid smoke in with the rub ingredients. And maybe also with the pepper jelly glaze ingredients if you really want it smoky. Very easy to throw together for dinner, and the sweet/spicy glaze just works.<br /><br /><b>Pellet Smoked Chicken with Bourbon-Pepper Glaze</b><br />From <a href="https://www.cuisineathome.com/recipes/lunch-dinner/pellet-smoked-chicken-with-bourbon-pepper-glaze/" target="_blank"><i>Cuisine at Home</i></a><br /><br />1 (3½- to 4-pound) whole chicken<br />¼ cup olive oil<br />1 tablespoon lemon juice<br />1 tablespoon chopped fresh rosemary<br />1 tablespoon minced garlic<br />2 teaspoons kosher salt<br />1 teaspoon black pepper<br />¾ cup red pepper jelly<br />3 tablespoons smoked bourbon<br />1 tablespoon chili garlic sauce<br /><br />Preheat pellet grill to 275-300°F.<br /><br />Halve chicken by cutting along both sides of the backbone with kitchen shears; remove and discard backbone. Cut chicken along one side of the breastbone to separate the two halves. Rinse chicken halves; pat dry with paper towels.<br /><br />Combine oil, lemon juice, rosemary, and garlic.<br /><br />Rub chicken with oil mixture; season with salt and pepper.<br /><br />Smoke chicken, skin-side up, covered, until a thermometer inserted into the thickest part of thigh and breast, without touching bone, registers 165°F, about 1½ hours, rotating chicken every 20 minutes.<div><br /></div><div>While chicken is smoking, whisk jelly, bourbon, and chili garlic sauce in a saucepan over medium heat until jelly melts, 4 to 5 minutes; reserve ½ cup for serving and ¼ cup for basting. Baste cooked chicken; smoke 2 to 3 minutes more.</div><div><div><div><br />Transfer chicken to a cutting board; let rest 15 minutes before carving and serving with remaining ½ cup glaze.</div><div><br />Makes 6 servings</div></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-30994666.post-19470600914759170712023-07-22T17:56:00.011-05:002023-10-02T20:10:21.382-05:00Bon Appétit: Miso and Maple Pecan-Butter Mochi Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWOnR08jMhLzS6iUJBAidkKg6yQ1iU1Ud9ZwQQI1SAOpG4JQ6S0TRGm7_c-H71m_BPwtYBbblaUBlFdStxogu36tN7OJze39rsN3VQ__quPeEJ-sKIt-68x3eZpAIpxFu5TwtiZlxXUJnatWcLcyoRcQYj-QQQZtYMeF4cOqN0zjIpI24-SVIP/s4028/buttermochicake2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2664" data-original-width="4028" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWOnR08jMhLzS6iUJBAidkKg6yQ1iU1Ud9ZwQQI1SAOpG4JQ6S0TRGm7_c-H71m_BPwtYBbblaUBlFdStxogu36tN7OJze39rsN3VQ__quPeEJ-sKIt-68x3eZpAIpxFu5TwtiZlxXUJnatWcLcyoRcQYj-QQQZtYMeF4cOqN0zjIpI24-SVIP/w400-h265/buttermochicake2.jpg" width="400" /></a></div><br /><div>I feel like this cake doesn't photograph very well. I can definitely attest that it was much more delicious than it looks in this picture. I wasn't sure how the miso was going to work with everything, but it just added a kind of salty umami kick that accentuated the nuts. Add I absolutely love mochi, so the texture was spot on. This is a good option for a less sugary Asian dessert.</div><div><br /></div><div>Note: Be careful to watch the top of the cake - my pecans started to burn before the middle was done. You might want to put some aluminum foil on top once the pecans are browned to your liking.</div><br /><b>Miso and Maple Pecan-Butter Mochi Cake</b><br />From <i>Bon Appétit</i>, August 2023 issue<br /><br /><i>Pecans</i><br />Vegetable oil<br />8 ounces raw pecans, coarsely chopped (about 2 cups)<br />2 tablespoons pure maple syrup<br />1 tablespoon granulated sugar<br />2 teaspoons white or yellow miso<br /><br /><i>Cake</i><br />6 tablespoons unsalted butter, melted, slightly cooled, plus more for pan<br />2 large eggs<br />1¼ cups granulated sugar<br />1 teaspoon kosher salt<br />1 (13½-ounce) can unsweetened coconut milk, well shaken, heated slightly if fat is solid<br />2 teaspoons vanilla bean paste or vanilla extract<br />1⅔ cups mochiko (sweet rice flour)<br />1 teaspoon baking powder<br />Vanilla ice cream, for serving<br /><br />Place a rack in the middle of the oven; preheat to 350°F. Lightly oil a rimmed baking sheet. Using your hands, toss pecans, maple syrup, sugar, and miso in a medium bowl until well coated. Spread out on prepared baking sheet; bake until fragrant and matte looking, 6 to 8 minutes (nuts won't be fully toasted). Let cool.<br /><br />Lightly butter a 9-inch diameter cake pan and line bottom with a parchment paper round. Vigorously whisk eggs, sugar, and salt in a large bowl until smooth. Add coconut milk, vanilla bean paste, and melted butter and whisk well. Add mochiko and baking powder; whisk vigorously until combined and batter is smooth and thick. Scrape butter into prepared pan.<br /><br />Toss pecans to break up any clumps and scatter evenly over batter, going all the way to the edges (it may seem like a lot). Bake cake until sides start to pull away from pan, top is golden brown, and a tester inserted into the center comes out clean (some pecans will sink), 50 to 55 minutes. Transfer to a wire rack and let cake cool in pan 15 minutes. Turn cake out onto rack; peel away parchment and discard. Carefully turn cake right side up and let cool completely (at least 1 hour).<br /><br />To serve, slice cake and top with scoops of ice cream.<br /><br />Makes 10 to 12 servingsUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-30994666.post-57486050818547075692023-06-18T18:48:00.003-05:002023-10-02T20:05:23.792-05:00King Arthur Baking: Farmhouse Buttermilk Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYd6tXxTRDAHzLbHbcnHy5YX1sT02GZ39MOIPwLwkC7NoEMjL5pKi_kWirKbdCiaDJ3edAA2y1-MQutf_St_0sorEXS13CUKYDYNg2jEvQtIhFd4v7WKrFK6nP2Q_hnc8ddm3K7e8jQ0cUoIeULWzGlXYjP6Hc-zBtoTkXJbVgrkNes6Vej9UO/s3336/buttermilkcake2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2692" data-original-width="3336" height="323" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYd6tXxTRDAHzLbHbcnHy5YX1sT02GZ39MOIPwLwkC7NoEMjL5pKi_kWirKbdCiaDJ3edAA2y1-MQutf_St_0sorEXS13CUKYDYNg2jEvQtIhFd4v7WKrFK6nP2Q_hnc8ddm3K7e8jQ0cUoIeULWzGlXYjP6Hc-zBtoTkXJbVgrkNes6Vej9UO/w400-h323/buttermilkcake2.jpg" width="400" /></a></div><br /><div>What do you do with a big bottle of buttermilk that is rapidly moving towards expiration? You google for recipes with desperation, that's what. Luckily King Arthur saved my butt and had this gem of a cake posted. It seems super simple, but it was so darn delicious, I may have even eaten it for breakfast. If you've got some buttermilk to use up, you could do much worse.</div><div><br /></div><div>Note: I used buttermilk in the topping also.<br /><div><br /></div><div><b>Farmhouse Buttermilk Cake</b></div><div>From <a href="https://www.kingarthurbaking.com/recipes/farmhouse-buttermilk-cake-recipe" target="_blank">King Arthur Baking</a><br /><br /><i> Cake</i><br />8 tablespoons unsalted butter, at room temperature<br />2 cups packed light brown sugar<br />2 large eggs, at room temperature<br />2 cups buttermilk, at room temperature<br />2 teaspoons pure vanilla extract<br />2 teaspoons baking soda<br />1 teaspoon kosher salt<br />3 cups all-purpose flour<br /><br /><i>Topping</i></div><div>6 tablespoons unsalted butter, melted<br />1 cup packed light brown sugar<br />¼ cup whole milk<br />⅛ teaspoon kosher salt<br />⅔ to 1 cup pecans, diced<br /><br />Preheat the oven to 350°F. Lightly grease a 9x13-inch cake pan.<br /><br />Beat the butter and brown sugar together till smooth. Add the eggs, beating till smooth. Stir in the buttermilk and vanilla extract. Add the baking soda, salt, and flour to the wet ingredients, beating until thoroughly combined. Pour the batter into the prepared pan.<br /><br />Bake the cake for 30 to 35 minutes, until the top feels set. The cake will be golden brown and just beginning to pull away from the edges of the pan. Towards the end of the baking time, prepare the topping.<br /><br />Stir the butter and the sugar together. Add the milk, salt, and pecans. The glaze will be thick but pourable.<br /><br />Top the baked cake with the topping and gently spread it in an even layer across the entire surface. Return to the oven for another 10 minutes.<br /><br />Remove the cake from the oven. The topping will look very runny. You can eat the cake hot, with the glaze still gooey; or let the cake sit at room temperature for a few hours, by which time the glaze will have set.</div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-30994666.post-5426787532170046392023-06-12T08:54:00.007-05:002023-10-02T20:03:31.880-05:00Andy (soundsyum_): Korean Pork Belly Bowl<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuVWPjFDD5WUklX36LPihN7R8Wd7rpxcawUZd-UmEPnSOImdtRRKYDVCvrKaV2ZO76OiF8LGScm9KqluQuNgcBb0M4lGNfqfCN5GIcKaMr19jSIMIEQdyyV4PDeWD6YqWFf8S3cWwFKkqKd8EO5C3t59xy_f_iPpziMpuhhw7rRS0cugTpmVnV/s3500/koreanporkbelly2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3500" height="345" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuVWPjFDD5WUklX36LPihN7R8Wd7rpxcawUZd-UmEPnSOImdtRRKYDVCvrKaV2ZO76OiF8LGScm9KqluQuNgcBb0M4lGNfqfCN5GIcKaMr19jSIMIEQdyyV4PDeWD6YqWFf8S3cWwFKkqKd8EO5C3t59xy_f_iPpziMpuhhw7rRS0cugTpmVnV/w400-h345/koreanporkbelly2.jpg" width="400" /></a></div><br /><div>I don't know about you, but it seems hard to find a good, meaty piece of pork belly. Most of the slabs I see in the butcher case are 75% fat. Now, I'm all about some bacon fat, but I definitely don't want to feel like I'm just chewing rubber. Luckily I was able to find a piece with a better meat to fat ratio, which meant it immediately needed to be the star of the show. I saw this little number on Instagram and knew it needed to be in my mouth. A super fast and tasty dinner.</div><br /><b>Korean Pork Belly Bowl</b><div>Adapted from <a href="https://www.instagram.com/p/Cs18cemp7B7/?hl=en" target="_blank">Andy (soundsyum_) on Instagram</a><br /><br />1 pound pork belly, sliced thickly and then cut into 2-inch squares<br />6 cloves garlic, minced<br />4 tablespoons honey<br />4 tablespoons gochujang<br />2 tablespoon soy sauce<br />2 tablespoon sesame oil<br />2 tablespoons peanut oil<br />Cooked white sushi rice<br />Furikake<br /><br />Mix together the garlic, honey, gochujang, soy sauce and sesame oil. Put half of the sauce into a bowl with the pork belly, and stir until all pieces of pork belly are coated. Set aside the other half of the sauce to use as a topping, if desired.<br /><br />Heat a frying pan over medium heat and when hot, add peanut oil. Add pork belly slices, without crowding the pan, and cook until browned lightly on both sides. Don't let it burn! Set aside cooked pieces in a warm place until all pork belly is done.<br /><br />In a serving bowl, add white rice, then lay pork belly slices over the top. Drizzle with sauce and sprinkle with furikake. You can also make musubi, substituting the pork belly for the usual Spam.</div><div><br /></div><div>Makes 4 servings</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-30994666.post-71221630272887554082023-06-08T08:44:00.003-05:002023-10-02T20:01:20.015-05:00Kitchen Konfidence: Warm Corn Salad with Bacon and Ramps<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhRLm2Yuo5Xne9l_WHr7aWmDGrLhyMfESzLbrI_bHuS2Gvozs6ZVH63qN611FXAJ93wR5u0XeXE35ISTGRfVM4q2Z2tMA8HSc3mMXhSO9XlBC-1lAnWrA_WFLESxkpmMft3Obnzry4AvcLFvy-lSshvDVbW25rgsdYsohUayWK51NcyunuPkDg/s3988/warmcornsalad2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2892" data-original-width="3988" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhRLm2Yuo5Xne9l_WHr7aWmDGrLhyMfESzLbrI_bHuS2Gvozs6ZVH63qN611FXAJ93wR5u0XeXE35ISTGRfVM4q2Z2tMA8HSc3mMXhSO9XlBC-1lAnWrA_WFLESxkpmMft3Obnzry4AvcLFvy-lSshvDVbW25rgsdYsohUayWK51NcyunuPkDg/w400-h290/warmcornsalad2.jpg" width="400" /></a></div><br /><div>Moving on to another delicious ramp recipe - figured I'd throw them in with some other beautiful produce coming out of the summer fields. The first beautiful corn and some multi-color cherry tomatoes. The whole thing was so bright and fresh. I would definitely make this again next season.</div><br /><b>Warm Corn Salad with Bacon and Ramps</b><br />From <a href="https://www.kitchenkonfidence.com/2016/05/warm-corn-salad-bacon-ramps-giveaway" target="_blank">Kitchen Konfidence blog</a><br /><br />4 thick-cut slices bacon, chopped<br />4 ears corn, husks and silks removed<br />4 ramps, root ends trimmed, white and green parts separated<br />Kosher salt<br />¾ cup halved cherry tomatoes<br />2 tablespoons chopped parsley<br />Freshly ground black pepper<div>Fresh lime juice, optional<br /><br />Add bacon to a large pan and cook over medium heat until just crispy, about 12 to 15 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate. While the bacon is cooking, cut the corn off the cob into a large bowl. Also, slice the white part of the ramps and chop up the greens; you should have a scant ½ cup chopped greens.</div><div><div><br />Drain off all but 2 tablespoons of fat from the pan. Return pan to medium-high heat, then add the corn, the white bulb part of the sliced ramps, and a few pinches of salt. Cook, stirring every 2 minutes, until the corn starts to turn golden brown (about 8 minutes total). Try not to move the corn around too much; let it cook undisturbed for 2 minutes, then stir.</div><div><br />Take the pan off the heat, then stir in chopped green leafy part of the ramps, tomatoes, reserved bacon, and chopped parsley. Season to taste with salt and pepper and sprinkle with lime juice, if desired. Serve warm or at room temperature.</div></div><div><br /></div><div>Makes 4 servings</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-30994666.post-45366871704677292002023-06-04T08:39:00.006-05:002023-10-02T19:59:26.081-05:00Bon Appétit: Ramp and Buttermilk Biscuits with Cracked Coriander<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLucZiZD8lsScyP17D_8zO2J0vS3Nm8TNB3NLjmN-S6qC6zV9OkgL-PyG5ATBB-ND2AgA15vbrGXVkDHG-JYHxHbCm_lfb-3J8RA1KUUerKM-6aT8YNblXyrZVvTtP0Sb62SWhQznZf0kYX5lUatcrLlkmsQFXb4nsMPSLgOD4BUiyjz_fXTys/s3928/rampbiscuits2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2852" data-original-width="3928" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLucZiZD8lsScyP17D_8zO2J0vS3Nm8TNB3NLjmN-S6qC6zV9OkgL-PyG5ATBB-ND2AgA15vbrGXVkDHG-JYHxHbCm_lfb-3J8RA1KUUerKM-6aT8YNblXyrZVvTtP0Sb62SWhQznZf0kYX5lUatcrLlkmsQFXb4nsMPSLgOD4BUiyjz_fXTys/w400-h290/rampbiscuits2.jpg" width="400" /></a></div><br /><div>This posting shouldn't be a surprise, since I grab a bag full of ramps every time I see them pop up in the late spring/early summer. They only show up for maybe one week, but I probably buy most of the stock. And every year I try something new. This time I wanted to make something southern-ish with my precious bag of goodies, and these biscuits did not disappoint. I froze the extras just so I could continue to savor them over the next couple of weeks.</div><div><br /></div><div>Note: I had to use about double the coriander (1 teaspoon) to get enough to even see it on the tops of the biscuits.<br /><br /><b>Ramp and Buttermilk Biscuits with Cracked Coriander</b><br />From <a href="https://www.epicurious.com/recipes/food/views/ramp-and-buttermilk-biscuits-with-cracked-coriander-352036" target="_blank">Bon Appétit</a><div><br />¾ cup chilled buttermilk<br />¾ cup thinly sliced trimmed ramps (bulbs, stems, and green tops)<br />1½ cups all-purpose flour</div><div>2 teaspoons baking powder<br />¾ teaspoon kosher salt<br />¼ teaspoon ground black pepper<br />6 tablespoons (¾ stick) chilled unsalted butter, cut into pieces</div><div>1 large egg, beaten to blend (for glaze)<br />½ teaspoon coriander seeds, cracked<br /><br />Preheat oven to 425°F.</div><div><br /></div><div>Mix buttermilk and ramps in small bowl. Mix flour, baking powder, salt, and pepper in processor. Add chilled butter to processor; using on/off turns, cut in butter until fine meal forms. Transfer flour mixture to medium bowl. Add buttermilk mixture; stir until dough forms.</div><div><br /></div><div>Turn dough out onto lightly floured work surface and press out to 7-inch round, about ½-inch thick. Using 2-inch-diameter biscuit cutter dipped in flour, cut out rounds. Gather dough scraps; press out to ½-inch thickness and cut out additional rounds. Transfer dough rounds to baking sheet. Brush biscuit tops with some of egg glaze. Sprinkle with cracked coriander seeds. Bake biscuits until golden brown, about 20 minutes. Cool on rack. Serve slightly warm or at room temperature.</div></div><div><br /></div><div>Makes about 12 biscuits</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-30994666.post-87533235615669668622023-05-28T13:04:00.001-05:002023-10-24T18:38:04.251-05:00Old Fashioned Carrot Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_txJOKuuC8oFi-kWqFL_92rCWrQRrk-gUxGvsRwHCu0ia6tJfzkCSaBF0JN51DzvahVZrdqAQ15AFTKNBa4skttyqsj_3FtByL9tq0mTUISO1-cZsRDdWCGqb6pN3h0V6kUrDCZa_ciYB5S45a9EK2HfmGbX0r48qpdkSzgETUnnsvd3_0nq_/s4032/carrotcake2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2908" data-original-width="4032" height="289" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_txJOKuuC8oFi-kWqFL_92rCWrQRrk-gUxGvsRwHCu0ia6tJfzkCSaBF0JN51DzvahVZrdqAQ15AFTKNBa4skttyqsj_3FtByL9tq0mTUISO1-cZsRDdWCGqb6pN3h0V6kUrDCZa_ciYB5S45a9EK2HfmGbX0r48qpdkSzgETUnnsvd3_0nq_/w400-h289/carrotcake2.jpg" width="400" /></a></div><br /><div>First of all, I can't believe I haven't posted this recipe yet; shame on me! Second, I have no clue where this recipe came from, but it has been in my mom's recipe cards since I can remember. I have done research to try and track down its origins (Wesson oil ad? some old cookbook?), but unfortunately I have come up empty-handed. Regardless, this cake is fantastic, and I've been happily eating it my entire life. Nothing fancy, no raisins or pineapple or coconut, just carrots and spices with a cream cheese frosting.</div><div><br /></div><div>Note: You can use walnuts instead of pecans, but seeing as this is the South, it's always pecans in my kitchen.<br /><br /><b>Old Fashioned Carrot Cake </b><br /><br />1 cup canola oil <br />2 cups granulated sugar <br />4 large eggs <br />1 tablespoon ground cinnamon <br />½ teaspoon ground ginger <br />¼ teaspoon ground cloves <br />1 teaspoon kosher salt <br />2 teaspoons baking soda <br />2 cups all-purpose flour <br />3 cups finely grated carrots <br />Cream Cheese Frosting <br />1½ cups chopped pecans<br /><br /><div>Preheat the oven to 350°F. Grease well two 9-inch round cake pans. <br /><br />Beat together the oil, sugar, salt, eggs, and spices. Mix the flour with the baking soda, and stir in. Add the carrots, and mix until just blended. Pour into the prepared pans. <br /><br />Bake the cakes for 35 to 40 minutes, or until a cake tester inserted into the center comes out clean, or with a few moist crumbs clinging to it. Remove the layers from the pans after about 15 minutes, and place them on a rack to cool. Allow the cakes to cool completely before frosting.</div><div><br /></div><div>Mix chopped pecans into Cream Cheese Frosting, frost the top of one layer, top with the second layer, and frost the top and sides of the cake. <br /><br />Makes 16 servings <br /><br /><i>Cream Cheese Frosting</i><div><i><br /></i>½ cup (1 stick) unsalted butter <br />1 (8-ounce) package cream cheese <br />¼ teaspoon kosher salt <br />2 teaspoons pure vanilla extract <br />1 (1-pound) box powdered sugar (about 3½ cups) <br />Milk or cream to adjust consistency of frosting, if necessary <br /><br />Beat the butter and cream cheese together until smooth. Add the salt and vanilla. Beat in the sugar. Add a teaspoon of milk or cream if the frosting is too stiff to spread; add additional sugar if it's too thin.</div></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-30994666.post-23857101690798191652023-05-06T20:48:00.001-05:002023-10-02T19:56:26.235-05:00I Am From Here: Peanut Curry<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyU3L5NNXeYtY8q8blcPudlKr8SKgeRNJwkim7gtBOFq7zKNaPfRbC45CZaD3-_VRrYPnVAwJNHVTRHq7ECs_g6TRFzdoEpzaMnKQ0xWmlBxgzGouP29B1hqrdGt6-PkKWUvzM6UcjKwXmsDvZ6Vbrzos9WDkQ0AkWicZzoeTgvcmUL5UJHQ/s3672/peanutcurry2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3672" height="330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyU3L5NNXeYtY8q8blcPudlKr8SKgeRNJwkim7gtBOFq7zKNaPfRbC45CZaD3-_VRrYPnVAwJNHVTRHq7ECs_g6TRFzdoEpzaMnKQ0xWmlBxgzGouP29B1hqrdGt6-PkKWUvzM6UcjKwXmsDvZ6Vbrzos9WDkQ0AkWicZzoeTgvcmUL5UJHQ/w400-h330/peanutcurry2.jpg" width="400" /></a></div><br /><div>Okay, stay with me a minute, I promise it's not as gross as it initially sounds. I ran across this recipe when I was flipping through <i>I Am From Here</i>, which is basically a cookbook of Indian-Southern fusion recipes. And I was fascinated by the peanut curry. I hadn't ever thought of peanuts in those terms, but I couldn't see why it wouldn't work. So of course I had to try it. Sourcing the raw peanuts was the hardest part, but I was able to finally get some from a Chinese grocery. The curry itself is very tasty, and the peanuts, while unusual, are actually pretty good with the spicy sauce. If you're feeling adventurous, give it a try.</div><br /><b>Peanut Curry</b><br />From <a href="https://www.amazon.com/Am-Here-Stories-Recipes-Southern/dp/1324006064" target="_blank"><i>I Am From Here</i></a><br /><br />3 cups raw unsalted, shelled peanuts, skins removed<br />2 teaspoons salt, divided<br />1 cup roasted unsalted peanuts<br />½ teaspoon coriander seeds<br />2 tablespoons neutral oil, such as peanut or canola<br />2 teaspoons cumin seeds<br />1 sprig curry leaves (optional)<br />1 large red onion, minced (about 1¾ cups)<br />1 teaspoon garam masala<br />½ teaspoon ground turmeric<br />½ teaspoon ground cayenne pepper<br />½ cup canned full-fat coconut milk<br />2 teaspoons fresh lime juice<br />½ teaspoon light brown sugar<br />¼ cup chopped fresh cilantro leaves, for garnish<br />1 serrano chile, stemmed and thinly sliced, for garnish<br />Steamed rice or flatbread, for serving<br /><br />Fill a large pot with water and add the raw peanuts and 1 teaspoon salt. Bring to a boil over high heat, cover, and boil for 25 to 30 minutes, until the peanuts are soft but not mushy. (You may need to turn the heat down slightly so that the pot does not boil over.) Drain the peanuts, reserving 1½ cups boiling liquid.<br /><br />Put the roasted peanuts in the bowl of a food processor and pulse until you have as fine a powder as possible. Set aside.<br /><br />Toast the coriander seeds in a small, dry pan over medium heat, shaking the pan gently so that the seeds toast evenly and do not burn, until fragrant, about 2 minutes. Remove from the heat and, when cool enough to handle, grind in a spice grinder or coffee grinder, or with a mortar and pestle. Set aside.<br /><br />Heat the oil in a Dutch oven or other heavy-bottomed pot over medium heat until shimmering. Add the cumin seeds and cook until fragrant, about 10 seconds. Add the curry leaves (if using) and onion. Reduce the heat to medium, cover, and cook until the onion is very soft, about 15 minutes. Stir in the garam masala, turmeric, cayenne, and ground coriander. Cook until the spices become fragrant and darken slightly, about 2 minutes. Add the roasted peanut powder and cook for 1 minute, stirring constantly. Slowly add the coconut milk and the liquid reserved from the boiled peanuts. Bring to a simmer and cook until you have a thick, gravy-like sauce, 5 to 7 minutes. Stir in the boiled peanuts, lime juice, sugar, and remaining 1 teaspoon salt. Cover and simmer for 5 more minutes.<br /><br />Turn off the heat and allow the curry to sit for 5 to 6 minutes before serving so that it thickens up and the flavors have a chance to meld. Garnish each serving with chopped cilantro and serrano slices. Serve with rice or flatbread.<br /><br /> Makes 6 servingsUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-30994666.post-7509247840174125082023-04-30T20:44:00.000-05:002023-10-02T19:56:46.362-05:00Better Homes and Gardens New Cookbook: Fudge Brownies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpGyEz-OE-7pUwy5QFFdWws_NiJmsOmBm3h7freLNrhDgydr_G4-ygTlSyqqjwzCSuWJJgtxbCIgzMsfaX9T4y0gvMngSVpMmkF7UFZul6_JrM2Tag-0ThP811ucj-4U19Mkmx-05ieaAceLBZN5bUVvZrcFTFTOKaYk-IJpqdmZ9dkbiwgQ/s3404/momsbrownies2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3404" height="355" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpGyEz-OE-7pUwy5QFFdWws_NiJmsOmBm3h7freLNrhDgydr_G4-ygTlSyqqjwzCSuWJJgtxbCIgzMsfaX9T4y0gvMngSVpMmkF7UFZul6_JrM2Tag-0ThP811ucj-4U19Mkmx-05ieaAceLBZN5bUVvZrcFTFTOKaYk-IJpqdmZ9dkbiwgQ/w400-h355/momsbrownies2.jpg" width="400" /></a></div><br /><div>I really can't believe that I haven't put this recipe on my blog yet. These brownies were a staple of my childhood, and I still have the recipe memorized. I even made them for a high school friend who paid me for a pan of them. They're basic but delicious.</div><div><br /></div><div>Note: You can substitute ¼ cup cocoa powder for ¼ cup of the flour, and it will really pump up the chocolate flavor. Also, ½ teaspoon espresso powder wouldn't hurt either. And if you happen to press some chocolate squares into the batter and sprinkle some Maldon salt on top before baking, it wouldn't be a terrible thing, either.</div><div><br /><b>Fudge Brownies </b><br />From the 1974 edition of the <i>Better Homes and Gardens New Cookbook </i><br /><br />½ cup (1 stick) unsalted butter <br />2 (1-ounce) squares unsweetened chocolate <br />1 cup granulated sugar <br />1 teaspoon pure vanilla extract <br />2 large eggs <br />¾ cup sifted all-purpose flour <br />½ cup chopped walnuts <br /><br />Preheat the oven to 350°F. <br /><br />In a medium saucepan, melt the butter and chocolate. Remove from the heat; stir in the sugar. Blend in the eggs, one at a time. Add the vanilla. Stir in the flour and nuts; mix well. Spread in a greased 8x8-inch pan. Bake for 25 to 30 minutes. Cool. <br /><br />Makes 16 servings <br /><br /> <br /><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-30994666.post-77241003980983384232023-04-23T13:38:00.001-05:002023-04-30T15:47:17.204-05:00'Ono Hawaiian Recipes: Okinawan Sweet Potato Haupia Pie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6iQGl7eBoq6PniEvNDJQQ479CcF9TADBh_Osd-Ifb48Hoqgw_Gngn6m1afqBgS0e0fWAXfL2hIazf2edNbnbYhln76UT5x6GSjANn1wzjFyIiOgCbjCNJwsu_eaSqjdbXkTJDURlaWnKhtApvuuj5xBoeg3rh2sL98b5jw_wwBQ_hSlbWTA/s3188/potatohaupiapie2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2752" data-original-width="3188" height="345" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6iQGl7eBoq6PniEvNDJQQ479CcF9TADBh_Osd-Ifb48Hoqgw_Gngn6m1afqBgS0e0fWAXfL2hIazf2edNbnbYhln76UT5x6GSjANn1wzjFyIiOgCbjCNJwsu_eaSqjdbXkTJDURlaWnKhtApvuuj5xBoeg3rh2sL98b5jw_wwBQ_hSlbWTA/w400-h345/potatohaupiapie2.jpg" width="400" /></a></div><br /><div>In one of my recent trips to the grocery store, I came across a small bin labeled "Hawaiian sweet potatoes". I did not actually know what that meant, but I bought them anyway, as is my usual process. Imagine my surprise when I found out that they're actually purple inside! Well, I figured the best way to let these shine was in a Hawaiian dessert, such as this one, with the traditional coconut haupia pudding as the top layer. I was honestly a bit shocked how delicious this was. Everything in this dessert comes together perfectly, from the crunchy cookie base, to the beautiful purple filling, to the coconut gelatin topping. Perfectly sweet and satisfying.</div><div><br /><b>Okinawan Sweet Potato Haupia Pie</b><br />From <a href="https://onohawaiianrecipes.com/okinawan-sweet-potato-haupia-pie/" target="_blank">'Ono Hawaiian Recipes blog</a><br /><br />Shortbread Crust:<div>2 cups all-purpose flour<br />½ cup granulated sugar<br />1 cup (2 sticks) unsalted butter, chilled and cubed<br />¾ cup macadamia nuts, if desired<br /><br />Sweet Potato Filling:</div><div>½ cup (1 stick) unsalted butter, softened<br />1 cup granulated sugar<br />2 large eggs<br />2 cups mashed Okinawan sweet potatoes<br />½ cup evaporated milk<br />1 teaspoon vanilla extract<br />½ teaspoon kosher salt<br /><br />Haupia Topping:</div><div>1 (14-ounce) can coconut milk<br />1 cup whole milk<br />1 cup water<br />½ cup cornstarch<br />1 cup granulated sugar<br />Whipped cream (optional)<br /><br />Shortbread Crust:</div><div>Preheat the oven to 350°F.</div><div><br /></div><div>In a large bowl combine the flour, sugar, and chilled butter cubes. Chop the ingredients up using a pastry blender until it starts to have a crumbly texture. Pour the mixture into a 9x13-inch pan and evenly spread it out. Flatten the crust using either your hand or a flat object. Bake for 15 to 20 minutes.<br /><br />Sweet Potato Filling:</div><div>Boil the potatoes until it is tender enough to pierce a fork through. Peel and mash the potatoes in a large bowl. Measure out two cups of the mashed potatoes.</div><div><br />Cream the butter and sugar. Then add in the eggs and mix. Gradually mix in the mashed potatoes. Lastly add in the evaporated milk, vanilla extract, and salt. Mix well. Pour onto the baked crust and bake again for 30 to 35 minutes.<br /><br />Haupia Topping:</div><div>Combine coconut milk, milk, water, cornstarch, and sugar. Whisk until there are no clumps and sugar particles. Heat it over medium heat and consistently stir until it thickens and bubbles. Turn off heat and let it cool for a few minutes. Pour onto the sweet potato filling and make sure it has spread out evenly. Let it chill in the fridge until the haupia firms up. About and hour or two. Top with whipped cream, if desired.<br /></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-30994666.post-44051393122314001322023-04-18T19:16:00.002-05:002023-04-30T15:43:46.410-05:00Nobu Matsuhisa: Black Cod with Miso<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8gC_Xdlp7ctYGZhw_otiVpqVb5zOjysKlkwsBwqdSNoNw6HD78k0UM1pElIDH6-R0MKnyVJbNTpFHt1-fugLN890AmdeIqGd2fbKrgKZuU37wGJ6I_FUH624B-5oc-dn2JXBZx9oNxQ0FvPHLCOfNwOG-CAhwtuPm9q99iLFhiBXP86ww9Q/s3464/misoblackcod2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2976" data-original-width="3464" height="344" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8gC_Xdlp7ctYGZhw_otiVpqVb5zOjysKlkwsBwqdSNoNw6HD78k0UM1pElIDH6-R0MKnyVJbNTpFHt1-fugLN890AmdeIqGd2fbKrgKZuU37wGJ6I_FUH624B-5oc-dn2JXBZx9oNxQ0FvPHLCOfNwOG-CAhwtuPm9q99iLFhiBXP86ww9Q/w400-h344/misoblackcod2.jpg" width="400" /></a></div><br /><div>If you are any type of foodie, I'm sure you you've heard about this fish. It has made the rounds of just about every blog and subreddit and morning show cooking segment that I can think of. And why? Because it's delicious. There's something about this marinade that brings out the absolute best in this fish. And even though it's faintly sweet, which you would think is weird with fish, it <i>just works</i>. Now, I'm not sure how often this dish is going to make an appearance in my kitchen due to the absolutely ridiculous price of black cod/sablefish, but it's definitely yummy enough for special occasions.</div><br /><b>Black Cod with Miso</b><br />From Nobu Matsuhisa, as seen in <i><a href="https://www.amazon.com/Todays-Kitchen-Cookbook-Stephanie-Karpinske/dp/B0017HYDB2" target="_blank">Today's Kitchen Cookbook</a></i><br /><br /><div>4 black cod fillets, about ½ pound each</div><div>3 cups Nobu-style Saikyo Miso</div><div><br /></div><div>Nobu-style Saikyo Miso:<br />¾ cup sake<br />¾ cup mirin<br />2 cups white miso paste<br />1¼ cups granulated sugar</div><div><br /></div><div>Bring the sake and mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol. Turn the heat down to low and add the miso paste, mixing with a wooden spoon. When the miso has dissolved completely, turn the heat up to high again and add the sugar, stirring constantly with the wooden spoon to ensure that the bottom of the pan doesn't burn. Remove from heat once the sugar is fully dissolved. Cool to room temperature.<br /><br />Pat fillets thoroughly dry with paper towels. Slather the fish with Nobu-style Saikyo Miso and place in a non-reactive dish or bowl and cover lightly with plastic wrap. Leave to steep in the refrigerator for 2 to 3 days.</div><div><br /></div><div>Preheat oven to 400°F. Preheat a grill or broiler.</div><div><br /></div><div>Lightly wipe off any excess miso clinging to the fillets but don't rinse it off. Place the fish on the grill or in a broiler pan, and grill or broil until the surface of the fish turns brown. Then bake for 10 to 15 minutes.</div><div><br /></div><div>Arrange the black cod fillets on individual plates. Add a few extra drops of Nobu-style Saikyo Miso to each plate.</div><div><br /></div><div>Makes 4 servings</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-30994666.post-39616827435211836872023-04-17T12:43:00.002-05:002023-04-17T19:05:55.578-05:00Martha Stewart: Sautéed Mushroom Butter and Bacon Tea Sandwiches<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3uxvOCoDQTP6yvc9SgonZg3A36MpxeSTBSpuOHnnhFYVNtQVYYiLotmUKbA3OI--2QJPIuid_9OGKutzxBQIu_SlDXAYaJ_Uwn3wvlRVr2ZUTcQqghOH9_NglyEtQtSNwnnLcvlTxSv8QO2vhfK1vhET6yKWcRt0tOjdwDrnWwxPFAOjDqQ/s7872/mushroombuttersand.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3954" data-original-width="7872" height="201" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3uxvOCoDQTP6yvc9SgonZg3A36MpxeSTBSpuOHnnhFYVNtQVYYiLotmUKbA3OI--2QJPIuid_9OGKutzxBQIu_SlDXAYaJ_Uwn3wvlRVr2ZUTcQqghOH9_NglyEtQtSNwnnLcvlTxSv8QO2vhfK1vhET6yKWcRt0tOjdwDrnWwxPFAOjDqQ/w400-h201/mushroombuttersand.jpg" width="400" /></a></div><div><br /></div><div>I have a confession. I didn't really make this recipe. Well, not exactly to the specifications below. I had extra <a href="https://culturally-confused.blogspot.com/2023/04/new-german-cooking-spargel-mit.html" target="_blank">mushroom butter</a> from when I made asparagus two weeks ago, and I knew I wanted to use it up (because dang, mushroom butter is special, and butter ain't cheap), so I deliberately looked for recipe ideas. I also added some tomatoes to the sandwich and made it a regular sandwich, so there's that. It was...a lot. The bacon plus the butter made my arteries seize up a bit. I recommend you go with mayonnaise when you do a BLT. However, I also made a version with the mushroom butter, cold rotisserie chicken breast, and mixed sprouts (above, on right). That one was much better, and I recommend it.</div><div><br /><b>Sautéed Mushroom Butter and Bacon Tea Sandwiches</b></div><div>From <a href="https://www.marthastewart.com/313277/sauteed-mushroom-butter-and-bacon-tea-sa" target="_blank">Martha Stewart</a><br /><br />1 cup (2 sticks) unsalted butter, softened<br />1 tablespoon olive oil<br />1 pound shiitake mushrooms, cleaned, tough ends of stems removed, diced<br />Kosher salt and freshly ground black pepper<br />¼ cup Madeira or sherry<br />24 thin slices whole-wheat bread<br />1½ pounds (about 24 slices) bacon, cooked<br />1 bunch arugula, cleaned and trimmed<br /><br />In a large skillet over medium heat, heat 2 tablespoons butter and the oil. Add mushrooms, and season with salt and pepper; sauté until mushrooms begin to soften and juices evaporate, about 8 minutes. Add Madeira, and remove from heat; deglaze pan, stirring with a wooden spoon until liquid has evaporated. Let cool, and place in the bowl of a food processor fitted with the metal blade. Add remaining butter; pulse until mushrooms are finely chopped, about 1 minute.<br /><br />Thinly spread two slices of bread with mushroom butter; cover one slice with a single layer each of bacon and arugula, and top with other bread slice. Use a serrated knife to trim crusts and cut in half diagonally into two triangles. Cover with damp paper towels until ready to serve. Repeat with remaining ingredients.<div><br /></div><div>Makes 2 dozen</div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-30994666.post-2638274785766423922023-04-16T18:49:00.001-05:002023-04-17T19:04:54.171-05:00Giacomo Sgroi: Chilean Sea Bass with Montalcino Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc6axS7E9fTwuQ-MGJWnPTLP0EQyrbVrk9TgDG4bwGIY5yJH2xwuu2Wc62Giwu8VXkObm-ZsoThIFYaQwsYBSXLfVHkG5ENBE9L1cvvS4STJbvRR9FvH-UDT_6rEfNdwVF7QX6ZnrI-hTq9NrGP-MaGFX9KqnxscwK0_Ua13HPjO1zKKQYbw/s3868/montalcinofish2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3868" height="313" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc6axS7E9fTwuQ-MGJWnPTLP0EQyrbVrk9TgDG4bwGIY5yJH2xwuu2Wc62Giwu8VXkObm-ZsoThIFYaQwsYBSXLfVHkG5ENBE9L1cvvS4STJbvRR9FvH-UDT_6rEfNdwVF7QX6ZnrI-hTq9NrGP-MaGFX9KqnxscwK0_Ua13HPjO1zKKQYbw/w400-h313/montalcinofish2.jpg" width="400" /></a></div><br /><div>Ever since I saw a beautiful fillet of sea bass for sale at Costco, I've been trying to think of a fun way to use it. And what better than topped with a crab sauce? While it looks somewhat complicated, it's actually not that bad to throw together, and somehow the sweetness of the fish works really well with the sweetness of the crab and the sweetness of the tomato sauce. I served it with some <a href="https://culturally-confused.blogspot.com/2023/04/martha-stewart-wilted-arugula.html" target="_blank">wilted arugula</a> for contrast, and it was fantastic, but you can always do pasta.</div><div><br /></div><div>Note: Since I am not an Italian restaurant, and I do not have a multitude of sauces bubbling away at all times, I used canned Cento white clam sauce in this recipe. It was still delicious.</div><br /><b>Chilean Sea Bass with Montalcino Sauce</b><br />From Giacomo Sgroi of Nonna Sulina's Sicilian Kitchen, as seen at <a href="https://lehighvalleystyle.com/food/recipes/chilean-sea-bass-recipe/" target="_blank">Lehigh Valley Style</a><div><br />¼ cup extra virgin olive oil, plus 1 tablespoon, divided use<br />1¼ red onion, sliced<br />1½ tablespoons golden raisins <br />1 tablespoon toasted pine nuts <br />4 large basil leaves, sliced thin in chiffonade<br />¾ cup crushed and peeled Italian tomatoes with basil<br />½ cup Pinot Grigio/Pinot Gris<br />¾ cups white clam sauce<br />¼ cup water<br />Pinch of kosher salt, freshly ground black pepper, and granulated sugar<br />¼ cup jumbo lump crabmeat</div><div>4 (4-ounce) Chilean sea bass portions<br />½ cup (1 stick) unsalted butter<br />2 cloves garlic<br />2 sprigs thyme, plus more for garnish</div><div><br /></div><div>Preheat oven to 450°F.</div><div><br /></div><div>Heat ¼ cup olive oil in a medium skillet over medium heat. Add onions and sauté until light brown. Add raisins, pine nuts, basil leaves, and crushed Italian tomatoes. Stir frequently and simmer for two minutes. Add wine, clam sauce, water, salt, pepper, sugar, and crabmeat. Stir frequently and simmer for two more minutes, then set aside.</div><div><br />Pat fish dry with a towel to remove excess water. Season with salt and pepper on both sides.</div><div><br /></div><div>In a medium skillet over medium heat, melt the butter and remaining 1 tablespoon olive oil until golden. Place the fish gently in frying pan. Add garlic and thyme. Cook fish for 2 to 3 minutes on each side, depending on thickness, until golden brown, while continuously spooning butter over fish. When done, remove fish and place in the skillet with the prepared sauce and spoon sauce over fish until well coated. Add a few sprigs of thyme on top and put in preheated oven for 10 to 12 minutes. (Oven temperatures and cooking times vary. Start checking at eight minutes for doneness. Sauce will thicken when sufficiently cooked.) Serve immediately.</div><div><br /></div><div>Makes 4 servings</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-30994666.post-64494106367438773062023-04-16T17:51:00.001-05:002023-04-17T19:01:39.857-05:00Martha Stewart: Wilted Arugula<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiontdZrg_isamVx2BnLeNDq5jUp1qmoykYNqk1CKQDgP3K_GCMqTPxisSBYVwCS_UD9QtuAygo7r2f2DvEQlcvf7Ps-KZGvPsczLWemfpY2pwv8Aq-lxzm0rTG_Z1uxU3pO7dNfiby5Jru_HY_e2u827Zr0dNfe0rgrCBmJofSLwRLal7gFw/s3976/wiltedarugula2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2908" data-original-width="3976" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiontdZrg_isamVx2BnLeNDq5jUp1qmoykYNqk1CKQDgP3K_GCMqTPxisSBYVwCS_UD9QtuAygo7r2f2DvEQlcvf7Ps-KZGvPsczLWemfpY2pwv8Aq-lxzm0rTG_Z1uxU3pO7dNfiby5Jru_HY_e2u827Zr0dNfe0rgrCBmJofSLwRLal7gFw/w400-h293/wiltedarugula2.jpg" width="400" /></a></div><br /><div>I bought some arugula for some sandwiches I wanted to make, but you have to buy arugula in this big clamshell that always have infinitely more than you will ever eat in your lifetime, and especially not before the whole thing rots. Luckily I also found this recipe that allowed me to throw the whole mess in a pan and cook it down to almost nothing the way greens seem to do. It's like sautéed spinach, but with the peppery bite of arugula. Not bad for a recipe to save on waste.</div><br /><b>Wilted Arugula</b><br />From <a href="https://www.marthastewart.com/315817/wilted-arugula" target="_blank">Martha Stewart</a><div><br />1 tablespoon extra-virgin olive oil<br />2 garlic cloves, thinly sliced<br />8 ounces baby arugula, rinsed and drained well<br />1 tablespoon balsamic vinegar<br />¼ teaspoon kosher salt<br />Freshly ground black pepper<br /><br />Heat oil in a large skillet over medium heat. Add garlic; cook, stirring constantly, until garlic is fragrant but not browned, 2 to 3 minutes. Add arugula; cook, stirring constantly, until slightly wilted, 1 to 2 minutes. Add vinegar; cook, stirring constantly, until most of the vinegar has evaporated, about 1 minute. Stir in salt; season with pepper. Serve immediately.</div><div><br /></div><div>Makes 4 servings</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-30994666.post-44092361244440272682023-04-10T21:20:00.000-05:002023-04-16T21:13:58.744-05:00Vikalinka: Tushenaya Kapusta тушеная капуста (Russian Braised Cabbage)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1YIFSWAzl7sJdpQ4a2QbOmhSun-7ndLXGGZ6xwKOa_ZM0LXXfB2OlEJp28lCgbzweUad_1MneuS-SBK_Q_VVGvMtdH5IVw1RDEHrId3R--bZDWRfBKN2ksRNocoglgBUly_sI6Yvx9ePzYmZCK-d7upmhyoS2BSQX_6LN8fHovKDyUuxRdg/s3524/russiancabbage2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3524" height="344" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1YIFSWAzl7sJdpQ4a2QbOmhSun-7ndLXGGZ6xwKOa_ZM0LXXfB2OlEJp28lCgbzweUad_1MneuS-SBK_Q_VVGvMtdH5IVw1RDEHrId3R--bZDWRfBKN2ksRNocoglgBUly_sI6Yvx9ePzYmZCK-d7upmhyoS2BSQX_6LN8fHovKDyUuxRdg/w400-h344/russiancabbage2.jpg" width="400" /></a></div><div><br /></div><div>I know that Russia is struggling a bit lately with an reputation problem, and I'm sure many people would probably wonder why I'm making something from that country given everything that's been happening in Ukraine the last year, but I choose to believe that hidden underneath all the terrible leaders and authoritarian bluster, the Russian people are probably very much like us. Plus, they have some really delicious food, and I had a savoy cabbage sitting in my fridge, staring at me. This is a fantastic way to turn that cabbage into an umami bomb, and with just the bacon for flavoring, it's almost a meat-free meal.</div><div><br /></div><div>Note: I had to add about 1 teaspoon of Diamond Crystal kosher salt at the end, but always add to taste, because your bacon and chicken stock might be saltier than mine.</div><div><br /><b>Tushenaya Kapusta тушеная капуста (Russian Braised Cabbage)</b><br />Adapted from <a href="https://vikalinka.com/braised-savoy-cabbage-with-bacon-mushrooms-and-sour-cream/#recipe" target="_blank">Vikalinka blog</a><div><br />¼ cup dried porcini mushrooms<br />½ pound bacon, sliced into batons<br />1 medium onion, diced<br />3 cloves garlic, minced<br />½ pound fresh cremini mushrooms, sliced</div><div>1 to 2 tablespoons unsalted butter, if needed<br />1 cup chicken stock<br />1 (1½-pound) Savoy cabbage, cored and sliced</div><div>2 tablespoons tomato paste<br />1 bay leaf</div><div>½ teaspoon freshly ground black pepper<br />3 tablespoons sour cream<br />Kosher salt, to taste<br />1 tablespoon each: fresh chopped Italian flat-leaf parsley and dill<br /><br />Soak the dried mushrooms in 1 cup boiling water and set aside for one hour to rehydrate. Once rehydrated, drain and chop the mushrooms.</div><div><br />In a large and deep pan, cook bacon until fat is rendered, then remove from the pan with a slotted spoon and set aside.</div><div><br />To the same pan with the bacon fat, add onions and cook on medium heat for 5 to 7 minutes until slightly colored, then add garlic and mushrooms and sauté until the mushrooms are soft. If there doesn't seem to be enough bacon fat, add 1 to 2 tablespoons of butter. Add the stock and scrape the bottom of the pan with a wooden or plastic spatula to release the brown bits into the stock.</div><div><br />Add sliced cabbage, rehydrated mushrooms, cooked bacon, tomato paste, bay leaf, and pepper, stir to combine, lower the heat and cover with a lid. (If the cabbage doesn’t fit in the pan, add ⅔ of the amount and cover with a lid for 10 minutes, then add the rest when the volume of the cabbage in the pan goes down.) Braise the cabbage for 1 hour to 1 hour 15 minutes with a lid on while stirring once in a while to prevent the bottom from burning.</div><div><br /></div><div>At the end of the cooking time the volume of the cabbage should have reduced by roughly half and the color should turn from bright green to golden brown. There should be no liquid left in the pan. Stir in sour cream and warm through for 1 minute.</div><div><br />Season with salt last, as it’s easy to oversalt in the beginning stage when the volume of cabbage is significantly higher.</div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-30994666.post-50942778938502068972023-04-09T19:12:00.000-05:002023-04-16T21:14:05.746-05:00Emma Duckworth Bakes: Easter No-Bake Mini Egg Cheesecake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw4gfR5sgZAlpxu0ObWcofRXIjNvlQnbhF_Ndt-E2Q3hSeL5IEgiRZMGSWS66lKzmMDLFma1nS5fFiLfnzZoySMjA-yj03j6gB_7W5TJtN9DGiV3_vyWiOKhGUcpVfnAeG35VPGnjm9hVrhyfcvxDGNzGihQPZc8i1rhdb1VNAIqdrUYFkIQ/s3964/eastercheesecake2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3964" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw4gfR5sgZAlpxu0ObWcofRXIjNvlQnbhF_Ndt-E2Q3hSeL5IEgiRZMGSWS66lKzmMDLFma1nS5fFiLfnzZoySMjA-yj03j6gB_7W5TJtN9DGiV3_vyWiOKhGUcpVfnAeG35VPGnjm9hVrhyfcvxDGNzGihQPZc8i1rhdb1VNAIqdrUYFkIQ/w400-h305/eastercheesecake2.jpg" width="400" /></a></div><br /><div>This is my busy season at work. And it is very, very busy. So busy that I didn't even get to see my family for Easter. But I didn't want to miss out on all of the delicious chocolate fun, so I found this super fast, super easy cheesecake to make for myself. No, I don't know how I'm going to finish all this myself, but stress eating is a thing.</div><div><br /></div><div>Note: Don't put the extra decorative eggs on until the last minute - the shell will melt the longer it stays in the fridge.</div><br /><b>Easter No-Bake Mini Egg Cheesecake</b><br />From <a href="https://emmaduckworthbakes.com/mini-egg-cheesecake/" target="_blank">Emma Duckworth Bakes blog</a><br /><br /><div>1 (14.1-ounce) package digestive biscuits (or graham crackers)<br />½ cup (1 stick) unsalted butter, melted<br />3 (8-ounce) packages cream cheese</div><div>2 cups heavy cream<br />1½ powdered sugar</div><div>2 teaspoons vanilla bean paste<br />½ teaspoon kosher salt<br />18 ounces Cadbury Mini Eggs<br /><br />Line the base of a 9-inch springform pan with parchment paper. Add the digestive biscuits to the bowl of a food processor and pulse until the biscuits are crumbled finely. Pour in the melted butter and pulse again until the crumbs resemble wet sand.</div><div><br />Pour into prepared pan and refrigerate. Pour the biscuit crumbs into the prepared springform tin and pack the crumbs into the base and up the sides. They need to be as compacted as possible so that they don’t crumble when cutting the cheesecake later. I recommend using a ⅓ measuring cup for this.<br />Refrigerate the base for 30 minutes minimum or freeze for 15 minutes whilst you make the filling.<br /><br />In a medium-sized bowl, add the cream cheese and using a stand mixer fitted with the paddle attachment, beat on medium speed until smooth and creamy. Scrape down the base and sides of the bowl with a rubber spatula. Into the cream cheese mixture, sift in the powdered icing sugar, and add vanilla bean paste and salt and beat on medium speed until smooth, creamy, and combined.</div><div><br />In a separate medium-sized bowl, add the cold cream and using hand-held electric beaters fitted with the whisk attachment, whip on medium-high speed until stiff peaks form. Add the whipped cream to the cream cheese mixture and fold through with a rubber spatula until fully combined. Take care not to deflate all the air in the whipped cream by over mixing.</div><div><br />Crush 12 ounces of the mini eggs, add to the filling and fold through with a rubber spatula until evenly distributed. Remove the biscuit crust from the refrigerator, or freezer, and pour the vanilla cream cheese filling into it. Smooth the filling throughout the base and use an offset spatula to smooth off the top. Cover tightly in plastic wrap and refrigerate the cheesecake for a minimum of 6 hours, but recommended to leave it overnight. This gives it the best chance to firm up.</div><div><br />Remove the cheesecake from the fridge, then using a knife, run the blade around the edge to loosen it, then release the springform pan rim and remove it carefully. Slide the base onto your serving plate.<br />Decorate with the remaining 6 ounces of the mini eggs, chocolate shavings (optional), and edible flowers (optional).</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-30994666.post-21367622471954691802023-04-08T13:56:00.001-05:002023-04-08T19:42:28.598-05:00Allrecipes: Mocha Chocolate Chip Banana Muffins<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPcXJwpkJQtmaqzonsmECOISw_A3CmvGU0tTc3WFAAIxxoyMHrygSaiFPAVeIyJqT_dz_Pp0g100ZdwWGOFf_0VFqsTvog98T1aX-1BTGtGbC__M3Xgpgb-wSzfXkRdcAXy6LDwO_PX28K8GuwdQkKhW762R6Mtjh-OY0Yxy8tzMXjWXKbFg/s3932/bananamuffins2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3932" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPcXJwpkJQtmaqzonsmECOISw_A3CmvGU0tTc3WFAAIxxoyMHrygSaiFPAVeIyJqT_dz_Pp0g100ZdwWGOFf_0VFqsTvog98T1aX-1BTGtGbC__M3Xgpgb-wSzfXkRdcAXy6LDwO_PX28K8GuwdQkKhW762R6Mtjh-OY0Yxy8tzMXjWXKbFg/w400-h308/bananamuffins2.jpg" width="400" /></a></div><div><br /></div>I forget how I came across the recipe, but I am certainly glad I did. I rarely buy bananas because I only like eating them for one short period between green and spotted, but if you manage to wait patiently for just the right amount of sweetness, they are perfect in this muffin. They are like little individual banana breads, super tender and sweet, with a crunchy top that just works perfectly.<br /><br /><b>Mocha Chocolate Chip Banana Muffins</b><br />Adapted from <a href="https://www.allrecipes.com/recipe/mocha-chocolate-chip-banana-muffins/detail.aspx" target="_blank">Allrecipes</a><br /><br />1 cup unsalted butter, at room temperature<br />1¼ cups granulated sugar <br />1 large egg <br />3 ripe bananas, peeled and mashed <br />1 tablespoon instant espresso granules, dissolved in 1 tablespoon water <br />2 teaspoons pure vanilla extract <br />2¼ cups all-purpose flour <br />½ teaspoon kosher salt <br />1 teaspoon baking powder <br />1 teaspoon baking soda <br />1 cup mini semisweet chocolate chips <br /><br />Preheat oven to 350°F. Line 21 to 24 muffin cups with paper or foil liners.<br /><br />In the bowl of a stand mixer, using the paddle attachment, blend butter and sugar until well mixed and fluffy. Add the egg, bananas, dissolved coffee, and vanilla extract and mix well. Add flour, salt, baking powder, and soda, and blend just until flour disappears. Remove the bowl from the stand mixer, and using a wooden spoon or spatula, add chocolate chips and mix in. Spoon the mixture into the prepared cups, filling about ⅔ full. <br /><br />Bake for 25 minutes. Cool on wire racks. <br /><br />Makes 21 to 24 muffins<br />Unknownnoreply@blogger.com0