Coming up when I have a second....

 

Portobello Burgers with Red Pepper and Gorgonzola  (amazing)

 Borscht Beets

Meyer Lemon Sorbet

 

Fresh Pasta

To Resume Tomorrow, Hopefully

Two of my kids had unexpected visitors over the weekend. Head lice!  I wash, vacuum and nit pick over and over and over again.  During my break I scour the internet for remedy's and it seems my local health food store was correct in selling me virgin coconut oil, fungal essential oil with meleluca, neem oil and neem shampoo and conditioner.  They are currently wearing vegetable bags over their heads held on with bands that have been boiled and frozen.  Their hair is doused with coconut oil and essential oil cocktail.  I am exhausted and an expert egg and nit picker.  Someone should find out the what those damned lice use to attach their eggs and sell it, "Glue For Life".

Pancakes

Hot breakfast = the breakfast of champions, who knows.  About once a week, I like to surprise them with pancakes and sometime the 1000 dirty bowl waffles.  Fluffy not stuffy, the best description for these great tasting pancakes.  I grew up with the Aunt Jamima box mix and the lovey pseudo corn syrup labeled maple .  Flat boring and overly sweet would best describe my childhood pancakes. 

melted butter slightly cooled with egg and buttermilk

lumpy mix

this

to

that

Pancakes

from America's Test Kitchen Family Cookbook

adapted

2 cups all purpose flour

2T sugar

2t baking powder

1/2t baking soda

1/2t salt

2T cornmeal

1 large egg

3T butter melted

2 cups buttermilk (or 1T lemon juice mixed in 2 cups milk)

1T butter

~ whisk flour, sugar, baking powder, baking soda, salt and cornmeal in a large bowl

~ in a separate bowl whisk butter and egg and then buttermilk

~ make a well in center of dry ingredients

~ pour buttermilk mixture into well

~ and whisk together gently until just incorporated ( lumpy)

~ do not over mix

~ heat cast iron skillet over medium heat

~ melt 1T butter in skillet

~ add batter to skillet the size you prefer ( me, 2T)

~ flip when bubbles appear on top and shine dulls about 2 minutes

~ in about another 1 1/2 pancake should be done

~ serve hot with real maple syrup

Butternut Squash Soup with Gruyere and Fresh Basil

I would be lying if I wrote, Sensational Soup.  Looks great taste mediocre.  I admit I did not make the pesto; however, it would not have made a difference.

Butternut Squash Soup with Gruyere and Fresh Basil

from Sara Moulton Cooks at Home

adapted

2 medium butternut squash
2T extra virgin olive oil
2 medium leek white parts thinly sliced
1 quart chicken stock
kosher salt and freshly ground pepper
1/3 cup grated gruyer cheese
1/8 cup fresh basil

~ preheat oven 375
~ halve the squash lenghtwise and remove seeds
~ place cut side down on oiled baking sheet
~ bake until tender 40-50 minutes
~ when cool scoop out pulp
~ heat oil in soup pot
~ add the leeks and cook stirring often until softened 5 minutes
~ add squash and stock increase heat to high
~ bring to a boil
~ reduce heat to medium-high and simmer stirring often 10 minutes
~ puree soup with hand blender
~ season with salt and freshly ground pepper
~ combine cheese and basil
~ ladle soup in bowls and garnish with cheese mixture

Arugula Salad with Manchego, Savory Praline and Whole Grain Mustard Dressing

The first time I grew arugula in my garden, I called a farmer friend to make sure I was not eating a poison weed.  The spiciness shocked my senses.  The zesty blast I can not longer live without.  Amazing in salad and completes sandwiches.  Put it on you list of things to grow because the stuff that comes out of a bag is just a sorry excuse.

Our favorite ingredient was the pralines.  They were quick easy and tasted fantastic.  In need of a hostess gift?  Impress in 10 minutes or less.

Arugula Salad with Manchego, Savory Praline and 

Whole Grain Mustard Dressing

from Sara Moulton Cooks at Home

adapted

part one
pralines

1/3 cup chopped raw pecans (I had halves and just snapped then in fourths)
1/8t kosher salt
1/8t cayenne pepper
3T sugar

~ oil a baking sheet
~ heat cast iron skillet medium
~ light toast the pecans in the skillet
~ remove and toss with salt and cayenne
~ add sugar to skillet
~ stir sugar and it will begin to melt
~ continue stirring until sugar becomes a golden brown
~ add pecans and mix to coat
~ pour nut mix onto oiled baking sheet and cool

part two
dressing

1/2t grainy dijon mustard
2T red wine vinegar
salt and pepper to taste
4-5T extra virgin olive oil

~ in a small bowl whisk mustard, vinegar, salt and pepper
~ slowly whisk in the olive oil

part three
salad

8 cups loosely packed organic arugula
1/2 cup grated manchego cheese
1/3 cup dried organic cranberries

~ place arugula in bowl
~ add machego cheese, cranberries, pralines
~ pour on dressing

Cranberry Sorbet

Looks like a big tongue.  Left overs from Thanksgiving tossed together with some simple syrup transforms boring to brilliant.  The basic simple syrup recipe keeps refrigerated in a clean bowl for a month.  I usually 4x the recipe for spontaneous sorbet.

Part One

Cranberry Sauce

from The American's Test Kitchen Family Cookbook

adapted

3/4 cup sugar
1 cup water
1/4t sea salt
12oz fresh cranberries

~ bring sugar, water and salt to a boil in non-reactive saucepan medium heat
~ stir to dissolve sugar
~ stir in cranberries and simmer to thicken
~ 10 minutes berries will begin to pop
~ remove from heat and cool to room temperature

Part Two

Cranberry Sorbet

from Me

1 cup left over cranberry sauce
1 1/2 cup simple syrup (see other sorbet recipes)
1t lemon juice
splash vodka

~ combine all ingredence
~ freeze according to manufactures directions

If you prefer a smooth sorbet, put all ingredient in blender and blend until smooth before freezing.

Indian Style Shepard's Pie

Potatoes and beef a perfect carnivore combination.  Once again the day was a rush, so I employed the pressure cooker for a quick dinner.  Great dinner protein, starch and vegetables all in one.

To finish it off I opted for my small toaster oven. I also have a larger counter oven.   I like using the smaller oven so the kitchen does not heat up as well as saving energy.  I rarely use my regular oven, too big, too old (a Modern Maid, great name) and worst of all not calibrated.  It is very cool looking and I plan on getting it calibrated soon although.

sweet potatoes and red potatoes

pressure cooker including bones

Indian Style Shepard's Pie

from Sara Moulton Cooks at Home

adapted

1 1/2 pounds lamb cubed

1T safflower oil

kosher salt and freshly ground pepper

1 medium onion chopped

1 inch piece of ginger grated with microplaner

3/4t ground cumin

1/2T ground coriander

1/8 cup flour

1 cup organic chicken broth

juice from one key lime

1 serrano chili green seeded and minced

1 cup organic chopped tomatoes

1/2 organic baby spinach

1 1/2 cups small cauliflower florets

1 1/4 pound organic sweet potatoes

3 medium organic red potatoes

~ heat oil in pressure cooker medium/high

~ add lamb and brown on all sides season with salt and pepper about 5-7 minutes

~ remove lamb and transfer to a bowl

~ reduce heat to medium and add onions and a tiny pinch of salt 

~ cook stirring until tender about 5 minutes

~ add garlic and ginger and cook for about 3 minutes

~ add the cumin, coriander and flour stirring often 3 minutes

~ add stock and increase heat simmer 5 minutes

~ stir in lime juice, tomatoes, lamb and collected juices 

~ put lid on pressure cooker and cook 14 minutes 

~ turn off heat and allow to naturally reduce on it's own

~ while meat cooks microwave potatoes

~ mash cooked potatoes

~ remove lid from pressure cooker

~ remove bones

~ add spinach and cauliflower 

~ preheat conventional oven 400 or toaster oven 325

~ put lamb mixture in baking dish and put mashed potatoes on top

~ cook for about 25 minutes

Eggplant Caviar

This is a great appetizer for an adult gathering.  My kids would have nothing to do with it.  Serve it two ways chopped and processed.

eggplant roasted in the toaster oven

chopped

processed in food processor

Eggplant Caviar

from Jacques Pepin The Short-Cut Cook

adapted

1 1pound eggplant

1T safflower oil

2 onions chopped

3 garlic cloves chopped

15 organic cherry tomatoes diced

2T olive oil

1/2t freshly ground pepper

1t salt

1/2t Tabasco sauce

1/2t sugar

1T cider vinegar

1 1/2T chopped cilantro

~ heat oven 400

~ spray cookie sheet with oil

~ half eggplant and bake on cookie sheet 30-45 minutes, until soft

~ as eggplant cooks heat safflower oil in skillet

~ saute onions over medium heat for 3-4 minutes

~ stir in garlic and transfer mixture to bowl

~ add diced tomato, olive oil, pepper, salt, Tabasco, sugar, vinegar and cilantro

~ stir to combine

~cool eggplant and peel and discard skin

~ mince flesh

~ add minced flesh to other ingredients and serve

~ or process and serve

Roasted Lemon Potatoes

I love potatoes.  The other adult in the house likes rice. I trump since I cook.  The little people like both.   

Even with the winter chill, my herbs and citrus are bountiful.  Nothing is better than walking outside to pick my ingredients.  Exciting gardening news for me, the little green house is up and filled with herbs, vegetables and flowers.

 

fresh oregano

freshly picked meyers lemon

Roasted Lemon Potatoes

from Sara Moulton Cooks at Home

adapted

2 pounds organic red potatoes cut into cubes

1/4 cup fresh lemon juice

1T chopped fresh oregano

3T chopped fresh parsley

1/4 cup or less extra virgin olive oil

freshly ground pepper and kosher salt

~ preheat oven 450

~ cut and soak potatoes

~ drain and dry potatoes

~ toss with lemon juice and let sit 5 minutes or more for brighter lemon flavor

~ add oregano, parsley, olive oil, salt, and pepper to potatoes and toss

~ transfer to a shallow baking dish

~ roast stirring occasionally until golden brown about 35 minutes

~ serve hot

I thought this dish was better the next morning as hash browns.

Oven Fried Chicken

This was a huge hit.  The littlest downed two pieces before anyone else hit the table.  At the end of the meal there was a "Make Again" shout out.

This recipe has a drop of the essence from Jean Anderson's Oven Fried Chicken from Sara Moulton Cooks at Home.

 raw chicken

Oven Fried Chicken

from Me with a bit of help from Sara Moulton

1/2 cup or more flour 

1/2 cup or more olive oil

1/2 cup panko crumbs

1/2 cup bread crumbs

1T onion powder

3T sesame seeds 

1 chicken cut in to 10 pieces skin removed

salt and freshly ground pepper

~ preheat oven 350

~ place flour in a shallow bowl

~ place olive oil in a shallow bowl

~ place panko, bread crumbs, onion powder, sesame seeds, salt and pepper in a shallow bowl

~ dip each piece in flour then oil and then panko/bread crumb mixture turning to coat on all sides

~ arrange chicken on either a baking sheet or large cast iron skillet and place in oven

~ spray with a bit of olive oil

~ bake until lightly browned and cooked through 55-60 minutes

Cauliflower Soup with Caraway and Rye Croutons

 

As a child, three times a year my family drove into Los Angeles for corn rye bread.  The ivy lined freeway signed our destination fast approached and the smells of the bakeries filled my head.  Now, no need to drive anyplace but the local Trader Joes for corn rye.  So when I saw this recipe with rye croutons, I had to make it.  

Cauliflower Soup with Caraway and Rye Croutons

from Sara Moulton Cooks at Home

adapted 

croutons

4 slices of corn rye bread cut into cubes

2T or more olive oil

freshly ground pepper

~ place cubed bread into large plastic bag

~ add olive oil and pepper

~ shake to coat

~ toast in cast iron skillet medium flame until browned turning once

soup

1 medium head cauliflower

3 small organic yukon gold potatoes

2T unsalted butter

1 large sweet yellow onion thinly sliced

2t caraway seeds

1qt chicken broth

2t lemon juice 

 kosher salt and freshly ground pepper

~ bring saucepan of salted water to boil over high heat

~ remove 1 cup of florets from cauliflower and trim into 1/2" pieces

~ add florets and bring back to boil

~ boil rapidly until tender 3 minutes

~ drain and rinse under cold water

~ set aside drain in colander

~ slice the remaining cauliflower and potatoes

~ heat butter in soup pot over medium heat

~ add the onion, dash of salt and caraway seeds

~ cook stirring until the onion has soften 5 minutes

~  stir in sliced cauliflower and potatoes

~ pour in just enough stock to barely cover the cauliflower and season with salt and pepper

~ increase heat to high and bring to boil

~ reduce heat to medium and simmer until cauliflower is tender 20 minutes

~ puree soup with immersion blender 

~ stir in lemon juice 

~ add more salt and pepper if needed

~ plate with florets and croutons

If you have kids, I suggest you make double or triple the croutons.  Mine gobbled them up.  Soup was more flavorful the next day.

The Ultimate Spinach Salad

 

Rich and creamy low fat blue cheese, spinach, tomatoes and mushrooms my salad nirvana.  Whips together in a snap.

The Ultimate Spinach Salad

from Sara Moulton Cooks at Home

adapted

dressing

1/4 cup low fat mayonnaise

1/4 cup low fat sour cream

1/4 cup gorgonzola cheese crumbled

1T white wine vinegar

1t dijon mustard

1 garlic clove minced

1/2t Worcestershire sauce

sea salt and freshly ground pepper

2T low fat milk

~ combine the mayonnaise and sour cream in a small bowl and stir until blended and smooth

~ fold in cheese, vinegar, mustard, garlic, and Worcestershire sauce

~ stir well season with salt and pepper

~ thin with milk as needed should be consistency of heavy cream

~ cover and refrigerate several hours or overnight

~ stir well before serving

salad

1 1/2 pound organic spinach trimmed, washed and dried

10 or more/less crimini mushrooms sliced

15 or more/less sweet organic cherry tomatoes cut in 1/4

freshly ground pepper

Pile the spinach on a plate top with mushrooms and sprinkle with tomatoes. Top with a dollop of dressing and freshly ground pepper.

The dressing would be perfect on an iceberg wedge as well.

Cashew Sorbet

We had the most amazing sorbet in the bay area, Scream Sorbet.  Pacojet, pacojet, I want a pacojet! That is my scream after I found out and researched just how they made this incredible sorbet.  Well, my money tree is bare (they cost over $2,000 used and $4000 new)  and they are loud, but oh so awesome.  In the meantime, I will experiment and here is my latest.

Those in our family who can eat nuts went nuts over the Scream Sorbet nut sorbets.  I thought recreating those sorbets would be impossible until I attended a cooking demonstration at Native Foods.  Tanya, the chef and owner, explained how she used soaked cashews in the place of heavy cream.  Humm, I thought this might work for sorbet so I gave it a try with mixed results, learning curve...  Mine tasted a bit grainy so the recipe below is how I will make it next time.  I ground the nuts in the liquid, not recommended.

Cashew Sorbet

from Me

2 cups dry roasted and toasted cashews
water to cover

~ put cashews in bowl and add enough water to cover for 4 to 8 hours
~ drain cashews

2 cups soaked and drained cashews
1 cup simple syrup
2 cups filtered water
1T lemon juice
1T vodka

~ grind cashews in processor until smooth
~ blend in syrup, water, lemon juice and vodka
~ churn in ice cream machine according to manufactures instructions
or
~ filter through cheese cloth
~ churn in ice cream machine according to manufactures instructions

We topped ours with home made caramel sauce and toasted nuts.

 

coming up...left over cranberries into sorbet

bleech, I really don't like Thanksgiving Turkey.

Shortbread

Thanksgiving a day to watch Macy's Parade and feast, but I must confess we are West Coast and prefer The Rose Bowl Parade.  Two years ago we went and saw the floats up close.  A highly recommended activity.  

Cookies Cookies we want cookies!  Well twist my arm and make me use my new shortbread molds.  I confess I screwed up this recipe but luckily caught my error.  The wording of ingredients seems odd.  The butter is listed in sticks and cups hence this cookie is a delicious heart attack.

Shortbread

from Martha Stewart's Baking Handbook

adapted

3 sticks (1 1/2 cups) unsalted butter at room temperature
2 1/2 cups all purpose flour
1/4t salt
3/4 cup plus 2T confectioners' sugar

~ preheat oven 325
~ butter cookie molds or 12" by 8" rimmed baking sheet and line it with parchment paper leaving 1" over hang
~ whisk flour and salt in a small bowl
~ beat butter until fluffy on medium speed in mixer with paddle attachment 3 to 4 minutes
~ add confectioner's sugar and beat until light and very fluffy about 2 minutes and scrap down bowl as needed
~ add flour salt mixture and beat on low speed scraping down when needed until just incorporated
~ should look like a soft cookie dough
~ using a small offset spatula evenly spread dough evenly on mold ( and press I learned this when my detail was lacking) or baking sheet
~ refrigerate 15 minutes
~  prick dough all over with fork
~ bake 40 to 45 minutes until golden brown
~ transfer to wire rack
~ if using a baking sheet cut cookies while hot leaving in pan while cooling
~ put in air tight container
~ keep at room temperature for up to a week

Chicken Cutlets

Having a tough day?  Feel like smacking something?  Well why not get your aggressions out and have a good meal at the same time.  Just employ your handy kitchen mallet.  

 

Chicken Cutlets

from ME

5 boneless chicken breast

1/2 cup or more all purpose flour

2 eggs whisked

1/2 cup or more panko

salt and pepper to taste

2T olive oil

~ place flour in shallow bowl

~ place eggs in shallow bowl and whisk to combine

~ place panko in shallow bowl and season with salt and pepper

~ place chicken breast between two pieces of wax paper ( 20" by 20" give or take a few inches)

~ pound away using a mallet or rolling pin or small heavy skillet until chicken is about 1/4" thick

~ heat cast iron skillet and add oil medium temperature

~ dredge the cutlet in flour

~ dredge in egg

~ dredge in panko crumbs

~ place breaded cutlet in skillet about 4 minutes per side

relax and enjoy your fine meal

What Is On The Menu For The Next Few Weeks End of November

Sara Moulton was once on The Food Network and like other chefs she was replaced.  Why?  I have no idea, so I turn to PBS and shows like American's Test Kitchen, Lidia's Italy...  These shows explain and teach.  I guess it really comes down to a toss up between learning about food or mastering the art of fancifing processed food and creating tablescapes.  Sorry to my family no Rice-a-Roni Supreme or Cake Mix-ins for you!

Sara Moulton 

Cooks at Home

I hope to make at least a half of my chosen recipes

Creamy Lime Corn Soup with Cumin Salted Tortilla Strips

Chopped Salad with Feta. Chickpeas and Pita Croutons

Cauliflower Soup with Caraway and Rye Croutons 11/22; good

The Ultimate Spinach Salad 11/22: great dressing fast easy

Jean Anderson's Oven-Fried Chicken: very good very modified

Lemon Potatoes: great the next morning as  hash browns

Sauteed Spinach with Garlic Chips

Thai Style Roasted Cornish Game Hens

Indian Style Shepard's Pie: 11/28 good lots of modifications including pressure cooker

Korean Beef

Butternut Squash Soup with Gruyere Pesto 12/2

Spinach Gnocchi Gratin with Gruyere and Parmigiano Reggiano

Portobello Burgers with Red Pepper and Gorgonzola

Arugula Salad with Aged Gouda, Savory Praline and Whole Grain Mustard Dressing 12/2

Borscht Beets

Ruth Moulton's Spice Balls

Chocolate Carmamel Peanut (almond for us) Truffles

Mocha Cookies "the Bakery"

Apricot Scones

Asian Chicken Wrap with Hoisin Sauce

People are flakes but not like the goodness of a flaky pie crust.  Angry day so wrap up your anger and smile, smile, smile...I think not...vent.  So I have for you a wrap.  Not a hit...who would I like to hit?  Chicken, yes later today the post will be pounded chicken cutlets.  In the meantime, the inners of this dish was nice but the tortillas was just too much (like some people).  Next time, if there is a next time, I would transform it into a lettuce wrap appetizer.

Most amazing huge slicer I acquired recently.  I can slice and dice any size mushroom.

I use kitchen scissors to cut chicken into bit size pieces.

Asian Chicken Wrap with Hoisin Sauce

from Kitchen Life

Art Smith

adapted

Chicken

2T low sodium soy sauce

1T dry sherry

1t corn starch (try to find one that is not genetically modified)

1lb boneless skinless chicken breast, cut into bite size pieces

1T safflower oil

~ mix soy sauce, sherry and cornstarch in a small bowl.  Add the chicken strips and mix to coat.  Marinate for an hour or two

~ heat oil in warmed cast iron skillet over high heat

~ add chicken and cook stirring for about 3 1/2 minutes

~ transfer to a plate

Vegetables

1T safflower oil

1 1/2 cups sliced mushrooms

2 scallions, white and green parts chopped

1 garlic clove finely chopped

3 cups shredded cabbage

4 large organic carrot cut thin or shredded

3T water

1T low sodium soy sauce

3t hoisin sauce

~ heat oil in same skillet over high heat

~ add mushrooms and cook, stirring often until they give off juices and begin to brown, about 3 minutes

~ stir in scallions and garlic stir 30 sec

~ stir in cabbage, carrots, water and soy sauce

~ add the chicken and stir often until cabbage is wilted about 3 minutes

~ stir in hoisin sauce

Wrap

4 flour tortillias...or lettuce cups

~ place 1/4 of mixture on each tortilla and roll

~ serve hot

Zucchini Bread....YUM!

 

Not the best picture, but I can attest to the moist yet crunchy scrumptiousness of this bread.  Some blogs have the most beautiful pictures.  Me, eh I point and shoot and move on. 

One of my favorite books.  My first bread book...my inspiration.  Not really just easy to follow recipes with no fuss and good taste.  This zucchini bread recipe is an all time favorite.  Something in it caramelizes so it has a slight crunch to it, yummm.

 soak the eggs in hot water to bring them to room temperature

Carl Gohs' Zucchini Bread

from Beard on Bread

adapted

3 eggs

2 cups granulated sugar

1 cup safflower oil

2 cups grated raw organic zucchini

3t vanilla extract

3 cup of all purpose flour

1t salt

1t baking soda

1/4 t double acting baking powder

3t ground cinnamon

1  cup toasted broken up walnuts (unsalted raw)

~ preheat oven 350

~ beat eggs until light and foamy

~ add the sugar, oil, zucchini and vanilla and mix lightly but well

~ combine the flour, salt, soda, baking powder and cinnamon and add to egg zucchini mixture

~ stir until well blended 

~ add nuts

~ pour into two 9x5x3 loaf pans

~ bake 1 hour

and this is why I have a food blog....

This is a spice muffin I made last week.  I thought I got the recipe from The Fannie Farm Baking Book but, apparently I did not since there is nothing remotely like it in that cookbook.  I dove into all the books I had out and have yet to figure out where in the world the recipe came from.  Deja vu: Fabulous corn bread recipe scrumptious everyone gobbled it up and requested I make it again.  One problem, I can not find the book with the recipe.  I did note on the recipe page just how much we enjoyed the corn bread...lot of good that does us now.  So when I have nothing to do...rarely...I grab a pile of books and search the index's looking for the elusive corn bread recipe and now spice muffin...This is why I have a blog.  It is an easy and visual way to keep track of my recipes and notes.  buggers!

more pictures of the mysterious muffins

Coffee Gelato

I thought the pistachio gelato was beyond words.  Coffee gelato is sublime!

Plain Base for Gelato

from The Ciao Bella Book of Gelato & Sorbetto

F.W. Pearce & Danilo Zecchin

makes about 1 quart 

2 cups organic whole milk
1 cup organic heavy cream
4 large organic egg yolks
2/3 cup sugar

~ in a heavy bottom sauce pan combine milk and cream
~ place over medium-low heat
~ stir occasionally until temperature reaches 170 degrees  and tiny bubbles start to form
~ meanwhile put egg yolks in a round medium size pyrex and whisk until smooth
~ add sugar to yolks and whisk until thick and pale
~ IMPORTANT PART
~ temper your egg yolks by taking about 1/2 cup of hot milk/cream mixture and slowly pour into yolks while whisking yolks...keep it moving or you will end up with scrambled eggs
~ continue adding about 1/2 cup at a time slowly until you have added about 1 1/2 to 2 cups
~ pour egg mixture into remaining milk/cream mixture in pan
~ cook over low heat stirring frequently until mixture reaches 185 degrees (do not boil)
~ pour mixture through a fine mesh strainer back into pyrex
~ cool and place in refrigerator at least 4 hours or overnight

COFFEE COFFEE COFFEE

2T of freshly finely ground coffee (I used Taylor Maid Farms Goat Rock Roast)
Plain Base

~ whisk coffee into plain base
~ pour into ice cream maker and use as directed
~ freeze for at least 2 hours before serving