We are at the tail end of summer and I, once again, have been a bad blogger. I am making the effort to right that wrong by posting some lovely, easy recipes that are great for dining in the last few hot weeks of summer. First on my list is this Egyptian tomato salad. It’s fairly simple, but packed with flavor, and it only gets better with sitting for a while, so make it today and eat it tomorrow. I will admit, I don’t know what makes it Egyptian, perhaps the garlic and shallots? In any case, it’s very tasty.
The original version of this recipe requires that you blanch and peel the tomatoes, and you can still do that, but I find that marinating them, in particular if they are burstingly ripe, as most tomatoes are at this stage of the summer, you’ll be fine without peeling.
If you decide to peel, it’s easy enough. In a wide deep pot, boil some lightly salted water. Score the bottom of your tomatoes with a shallow x, as somewhere for you to grab the skin to peel away. Once the water has come to a rolling boil, take it off the heat and pop your tomatoes in for 5 minutes. Take them out with a slotted spoon, and plunge into an ice water bath. Let them sit there until you’re ready to peel them. Honestly, the peels should slip right off in your hands, fairly easily, especially if they are as ripe as they should be. Let them sit if they are still warm until at room temperature, and proceed with the recipe.
For my attempt this time, a lovely person I work with (Thank you, Karen Tyler-Ruiz!) gave me a beautiful pint of her own garden fresh cherry tomatoes, and I am using them in addition to some big juicy ripe tomotoes I got from the farmers market. All you need do is cut them in half.
1 shallot, peeled and cut into quarters
1 clove of garlic, peeled and cut in half
3 – 4 tablespoons olive oil, best quality
fresh ground pepper
5 medium ripe tomatoes
1/2 lemon, for juicing
Maldon or Kosher course (we’re going for flaky and crunchy)
1 handful chopped fresh herbs (chervil, basil, parsley, your choice)
In the bowl of a food processor, place the shallot and garlic, and pulse 4 – 5 times until chunky. Add the olive oil and process again for 2 – 3 pulses, so everything is combined, but not pureed. Add in the Kosher salt and pepper, stir and set aside.
Cut your tomatoes thickly, and lay on a platter in one layer. Use a spoon to top the tomatoes with the shallot mixture, being sure they all are well covered with it. Cover and set aside to marinate. At this point, you can chill them, but be sure to take them out and set them at room temperature for an hour before serving. If they’re cold straight from the fridge, you miss the whole delicious flavor!
Once at room temperature, squeeze over the juice of half a lemon, sprinkle lightly with the crunchy salt and strew with your fresh herbs, and you’re all set.
I would eat this as a side dish, with grilled chicken or fish, or even a steak, but also would include some crumbled feta to make it a meal all of it’s own. Now grab some crusty bread and a nice glass of chilled Rosé, sit out in the garden or on your patio, and enjoy!
Did you miss me? I know there have been times where I haven’t posted for a while, and had some legitimate excuses, but folks, this time, we have had some kind of several months. The day after I published my last real blog post (this one about places in Downtown Detroit) in early July, I was admitted to the hospital for a very unexpected appendectomy. While in the throes of recovering from that, we had the unexpected death of my father in law’s partner, in the midst of a visit from “the Hungarians”. Shortly after, in Michigan, and several other states, we had some of the most catastrophic and destructive flooding ever seen. Since we had moved to a new home, you would think we were immune, but we weren’t. It wouldn’t have been so bad except that the recovery from that revealed a severe mold issue in the house we were renting. Flash forward a few weeks and we were moving, to get away from the mold. And that leaves me where we are now. In a beautiful house that we plan to call home for a long, long time. (Note here to the Hubby, if I have to pack and unpack this kitchen again in anything less than 3 years, I am throwing it all out and starting over!)
So, you see, when life hands you lemons, sometime there is a gorgeous pitcher of fresh, tasty, icy cold, bright yellow lemonade right around the corner! I can’t say this past several months were easy, but we are both happier and healthier than we have been in a while! So, take that life!
I just got the gas line installed for the stove, so there has been sporadic cooking in the last week or so, mostly to keep my father in law from starving, so no cooked posts, but I felt that this past few months might warrant a nice blog post that focuses on some food related things we don’t often think are easy to do. We’re at the time of year where we start to bundle up and prep for winter, not to mention Thanksgiving, and “our birthday” as my niece likes to call it. So, I want to talk and post a little about the reason I started this blog.
As the years pass and this blog gets older and older, I have come to realize that I really do have a passion for food, and other people not only appreciate it, but also take inspiration from it. I never could understand why people would look at me and say “Wow, you make your own pasta/pie crust/cheese? I could never do that, it’s just too hard/time consuming/scary.” I want to scream at the top of my lungs: It isn’t hard! There are so many methods it’s used when you cook, but most of them not are not difficult. If they were, they would never have survived over the years to still be in use today! What I mean is, it’s not just the act of providing nutrition for you and your loved ones, it’s an art that anyone with a little bit of time and patience can easily master. Seriously, as scattered as I am most of the time, I can whip up a batch of just about anything with the right ingredients and enough time (I stop being so benevolent at tripe… I just can not make myself do that.)
For example, think about pickling. Not the vinegar and heat based kind, which is delicious in and of itself, but the lacto-fermentation kind. You know, those tantalizingly sour Kosher pickles that you only see in the very best deli’s? Or in “Crossing Delancey”, for those of you old enough to remember “The Pickle Guy”. Honestly, it only takes a handful of ingredients and some careful sanitation and prep and once it’s done (which takes mere moments) you put it aside and let nature take it’s course. That’s it! No more paying $8 for a jar of “Bubbies” pickles (Elizabeth, really?), you can do it too and it’s so simple! This is why I started and continue this blog! I want everyone to be as passionate about this stuff as I am, because you CAN do it!
Look at this beautiful jar of deliciousness! Don’t you want to reach out and take crisp, sour bite?
I am going to give you the simple rules for making these easy pickles, and I swear, you’ll be a convert in no time! All you need to remember is that everything must be clean and sterilized…. but having said that, your dishwasher will do that for you.
A few notes before I dive in. These are the sour “kosher” type pickles, not the vinegar based Vlasic type. So, once you do all the prep, you simply wait a few weeks, typically three, and you’ll have full soured pickles. If you want half soured, you go only a week and a half.
How you flavor these is entirely up to your taste. I added garlic, mustard and coriander seed, along with whole black peppercorns. If you want to use traditional pickling spice, do that. The one thing you have to be sure of when doing this, and I can’t stress it enough, is keep everything as clean and dry as possible before it goes into the jar.
After doing this several times, I have come to develop the method below. These instructions are tried and tested, and I would encourage you not to skimp on them, until you’ve made your own a few times, then you can experiment.
Homemade Lacto-fermented Pickles
5 tablespoons of pickling salt (you can find it in any good supermarket or an Ace/Aco Hardware store)
2 quarts of distilled water (important note below)
8 – 12 pickling cucumbers (Persian or small thin skinned are best)
6 – 8 cloves of garlic peeled and cracked (not minced or sliced)
large head of fresh dill, or tablespoon of dried
chili flakes, mustard seeds, black pepper corns, cloves or 3 tablespoons commercially produced pickling spice
4 Mason jars, with lid inserts
small bowls or flat rock to weigh things down
6 – 8 oak/grape/horseradish leaves (optional)
In a large pourable container, combine the water and salt. Stir well and allow the salt to dissolve, and set aside. The reason the water can’t be tap water is that it contains chlorine, along with other additives. Chlorine is a deterrent to the fermentation process, and so while tap water will work, your results will take at least 4 times longer, and will be less pleasing in its quality. You may end up with hollow pickles, or pickles that are too soft. A note about the oak/grape leaves, these are to help the pickles be crunchy and hold their shape, but again, it’s optional, so don’t sweat that detail.
Prepare your jars and lids. Be sure to remove any stem or end bits from the cucumbers, and be sure they’re bruise and cut free. Place as many cucumbers in the jars as will fit, allowing a small amount of water to flow between them. Pop in the garlic cloves and sprinkle in the pickling spice or spices you choose, evenly amongst the jars. Make sure you have a dark area out in the kitchen that the jars can be stored for a few weeks. Once the jars are prepped and full of veggies and spices, pour over enough salt water to completely cover them. They may start to float, but we will fix that shortly. Once everything is covered, take the grape leaves (1 – 2 per jar) and cover the contents of the jars, tucking in the sides to cover everything. Over that, place a/several small rocks, or the small bowls with the bowl side up, over the grape leaves, this is to weigh everything down and keep them covered in water, which is critical. Place the lids and inserts over the jar and tighten well, so the rocks/bowls are pushing it all down into the brine. Set the jars in a cool dark area of your kitchen or pantry, away from light, and where the temperature is consistent. Start the wait.
Everything has to be under the liquid so no air is introduced in to the fermentation process, so that is critical. Keep an eye on the jars, and after 3 days, burp them (open the lids to let any gas out) and check to see that everything is still covered with water. You can add a little more salt water if they’re not covered but you shouldn’t have to. Going forward check and burp them each day. As the days go by, you may notice the liquid in the jar bubbling, and the cucumbers changing in color from bright green to a more drab olive. You can skim off any light mold that might form on the top of the liquid, but if the odor is bad, or there is slime along the top of the jars, discard them and sterilize the jars. you should see a slight foam, or nothing at all on the top.
After 2 weeks, open the jars and take a good smell. If they smell sour to you, and good, try a small piece to check the fermentation. At this point, it’s up to you how sour you want them. If you like them here, remove the bowls/rocks from the jars, tighten them well and put in the fridge. If not, let them keep going, and check periodically. Once they reach the peak of your taste, remove the weights and put them in the fridge and eat at your leisure. A note about pickled garlic, YUM! It’s amazing what the flavor is like.
Now, once you feel you have mastered this, you can pretty much pickle any veggie with this method. I find that asparagus is just wonderful, as is cauliflower, peppers and pearl onions, even mushrooms. And, as mentioned before, you can make these spicy with chile flakes, or play around with the spices, cumin, cinnamon for a more Persian feel. These also have some great health benefits. They’re full of beneficial gut bacteria, and are a super way to get some liquid into your diet that isn’t water.
Oh, the possibilities! Enjoy, and leave your comments below!
How many of you live outside of the Eastern seabord? Ok, so of you, how many have heard of something called mostaccioli? Am I wrong when I say that it’s the poor younger brother of baked ziti? Now, don’t get me wrong, I love a good baked pasta. My issue here is that the mostaccioli I speak of is a kind of bland, basic, tasteless staple at Michigan weddings, and in hot bars. Truly, it’s not worth all your effort to turn out something so bland and kinda boring.
So, Michiganders, and Midwesterners, please see below for a few easy, and very tasty tips to turn your mostaccioli into a mouth watering and delicious baked pasta dish. I am listing them as DO’S and DON’TS.
DON’T refrain from salting your pasta water. The Italian tradition says your pasta water should taste as salty as the sea. Listen to them, if anyone knows of what they speak, as far as food, it’s the Italians!
DO add luscious cheese and some good ricotta to your casserole. Now, I am making an assumption here that most people know how to make baked ziti, or mostaccioli? If not, I’ll give you a run down at the end of this list.
DON’T over boil your pasta before you put it in the dish. (Self explanatory.)
DO add vegetables, and all kinds of meat or proteins to your dish. As a matter of fact, I use the very best jarred sauce I can find, or you can make your own. (You hear me? No sweet, sugary jarred Prego here, please!)
DO be liberal with seasoning, with the exception of salt. Remember, you have made your pasta cooking water “like the sea” so the salt will be an inherent part of your dish. I usually add ricotta cheese, and salt that rather liberally too, so there is that salt to remember. Too much salt isn’t what you’re going for here, it’s mellow, cheesy and luscious. (Maybe I should just call this Luscious Bake.)
DO use a large enough pan. I was lucky enough to be gifted a set of new bakeware this Christmas (Thanks, Pop!) and it is non-stick and comes with silicone inserts, so no need for the pot holders or oven mitts to get it out of the oven!! My point is, even cooking and enough crunchy brown stuff to go around makes for maximum deliciousness!
My final DON’T is, DON’T NOT make this! It’s so good, and so easy, and will feed you and your mid-sized family for several days. This, a salad, and perhaps a good glass of wine and some bread? That’s what will keep you warm in these ridiculously cold days!
Sooo, I forgot to mention above, have you heard of ziti? Don’t we all know what that is? It’s a tubular pasta, with ridges, although, I have to say that might be rigatoni, I’ll have to check my pasta shapes book. But, you can use either, you can also use any stuffed pasta, like tortellini (I would refrain from ravioli, simply because it will bust open and make a mess, trust me on this one) I am also imagining how great this would be with elbows, spirals, pretty much anything that will catch the filling and sauce.
Here is the basic recipe. You can add anything you like, but the bake time should remain fairly the same. If you’re super adventurous, you can use fresh pasta. In that case cut back the pasta cooking time, but then you’re probably experienced enough to know when fresh pasta is ready to go.
Bep’s All Purpose Baked Pasta (aka Baked Ziti)
Preheat your oven to 350°. Prep a large baking dish, about 12 inches long by 3 deep. You can rub it with olive oil, but you really don’t have to.
1 pound uncooked pasta (ziti, rigatoni, etc) Usually one box/bag
salt, olive oil
1 large jar spaghetti sauce (or 4 cups of your homemade. I really prefer Newman’s Own, or Barilla here, but it’s up to you) (*Not a paid sponsor)
1 15 oz tub of ricotta cheese (whole or skim, makes no difference)
1 whole egg, per container of ricotta (you can leave out, but it makes a huge flavor difference)
salt and pepper to taste
16 oz shredded mozzarella (I have used provolone too, really good)
8 oz Parmesan, shredded or powdery
Any or all of the below:
1 pint cooked mushrooms (sliced thin, sauteed in olive oil with garlic until soft)
1 jar artichoke hearts, cut into small pieces
1 large bunch fresh spinach (or a packet of baby spinach leaves), washed and sliced fine (if using baby leave, just leave them whole)
Bunch of fresh herbs (basil, oregano, thyme, sage, to taste) washed, dried, chopped
Meat (1 lb ground meat, chicken cooked, pork sausage diced, you get the idea)
Bring a large pot full of water to the boil. When it comes to the boil, add enough salt so the water is well and truly briney, taste it (probably about a tablespoon of Kosher, 2 tsp of table salt). Add a good glug of olive oil, and let it come back to the boil. Once it’s rolling boiling, add the dried pasta. Cook it to the packet’s instructions, but my rule of thumb is, stir it until they’re all rolling around in the water. Once you make the other preparations, it will be ready to drain and sauce (close to 12 minutes.) Now, I said above, don’t overcook it, and I mean that. You should feel slight resistance when you taste and bit into it, but not crunch, just a nice solid resistance to your teeth. It should above all be cooked through.
While your pasta is cooking, place your ricotta cheese into a medium sized bowl and add the egg, beaten, and salt and pepper. Use a fork to beat this until it’s fully incorporated. Now, you will need to taste it for seasoning. A little tiny bit of raw egg won’t kill you. Adjust the salt and pepper so it tastes good to you. At this point, if you’re using the herbs, add them, and beat again into the ricotta mixture. Reserve a tablespoon or so for later. Set this mixture aside. Prep all the other ingredients you’re adding, if any. Check if your pasta is done, and if it’s ready, drain it in a large colander. Once the pasta is drained, it’s really just a matter of plonking everything in the baking dish, adding cheese and baking it.
Leave your pasta to drain for a few minutes, and add the sauce to the bottom of your baking dish. Add the pasta to the baking dish and mix until all the pasta is covered with sauce evenly. Take 1/3 the ricotta mixture and mix it through the pasta and sauce. If your using the other ingredients, with the exception of the artichokes, swirl them into the pasta now too. Once everything in incorporated, add the artichokes to the ricotta and mix well. Then spread the mixture evenly over the pasta, it doesn’t have to perfect, it will get covered with cheese at this point!. Sprinkle the Parmesan over it, then cover the whole thing with the mozzarella.
Once everything is done, put it in your oven and bake for 45 minutes, and allow at least 10 minutes of cooling time to be able to cut through it. If you reserved any herbs, sprinkle them over the plate when you’re serving. For the two of us, this will make 3 dinners, or at least 2 dinners and 1 lunch. It’s so good, and honestly, isn’t that easy? Mostaccioli, FEH!!
This is what ours looked like tonight!
For all of you that will be getting into Winter Storm Ivan, be safe, and don’t spend much time outside if you don’t absolutely have to! Cook something instead!
Every year the Hubby and I host his family for Thanksgiving. The attendance numbers fluctuate year to year, but it’s usually no less than 16 people. In the old house, it was super easy to accommodate the number, but since we have only just moved, we opted out of hosting this year. We just don’t know how many people we can fit into our little dining room, although I am SURE we will have no problem, once we get settled.
I find myself completely at odds with myself, not having any planning to do, other than making a cake for the gathering we will be attending. So, I thought I would spend a few days of blogging going over a few of the tried and true recipe’s for what we normally do, and share a few photo’s of the beautiful tables we have set over the years.
Each year, I try to do a completely different table from the previous year, and we do everything real. Real plates, silverware, glasses, all from a stock I have accumulated over the years. It was the big tradition of Hubby’s Uncle Henry and Aunt Max to have huge family gatherings at their house for the holiday, and we try to keep that tradition alive. Henry built basic folding tables, with a T at the top, that would seat over 20 people in their basement. But they were easily stored for future use, and we did use them last year!
The race to decorate the tables is usually something I really think through carefully. One year I made my own table runner and loved the material so much, it became the pattern for our wedding announcements and party invites.
I loved that table, and it got rave reviews! You can see how long the table was, it went from our dining room all the way into the living room, and I think we had 18 that year for dinner.
Here is a typical menu for our Thanksgiving:
Sweet potatoes (with Red Hot’s sauce)
Fried or creamed corn
Pickle and olive plate
Roasted cauliflower and Brussels sprouts
String bean casserole
It’s a lot to put on the table, but generally everyone makes one thing, or more, and brings it. I do the turkey and mashed potatoes every year, along with the pies and the Tofurkey. Can’t have Thanksgiving with out that for the Hubby!
So, I’ll miss making all that this year, but through you, dear blog readers, I will virtually make a great deal of it for you in this blog this week!
What are some of your family favorites? Do you have the same group each year, or does it vary? I used to do a lonely hearts Thanksgiving every year, for people that had no family locally, or just wanted to be somewhere other than with family (you wouldn’t believe how many peeps I had with that reason!) The Hubby’s Aunt Max used to call it her “Mystery Guest”, and I am thrilled that we do keep up with that tradition as well!
Who doesn’t love The Sound of Music? It’s where I get today’s blog title. With the advent of vegetarianism entering my meat eaters life, I began to realize two things. The first is, living without meat and meat by-products isn’t as hard or easy as it sounds, and second meat substitutes are OK, but vegetables and alternative sources of protein are much better for you!
So in my quest to help my husband reach his goal of being the worlds fattest vegetarian (Joking of COURSE!) I have found some really tried and true products that allow me to keep him vegetarian and well fed, and don’t make me miss meat at all! Here are several of my tried and true products, and a few sources of where to find them, along with a few “can’t live without” kitchen items that I would truly be lost without!
Quorn is a product that I have become completely addicted to. You can find their website here: http://www.quorn.us/ or here: http://www.quorn.com/ . Their products are not soy based, but made from Mycoproteins, which are a kind of fungus, similar to mushrooms. And I can tell you, they’re delicious! They come in chicken and beef styles, and everything from cutlets with goat cheese and cranberries to meatballs. They’re out of this world, and we eat them at least twice a week!
Our two favorites are the cranberry and goat cheese cutlets and Quorn roast, which is what Tim eats for holidays.
Believe it or not, Meijer in Michigan is very vegetarian friendly, and they have these fantastic soy products called “Gardein”, they have BBQ chicken wings, beef tips, which I use for a fast stew in the cooler weather. They have a website too (http://www.gardein.com/index.php), and tons of options, that are all super good!
There is another product, we get it at Whole Foods, called Match. It’s a sort of raw ground meat type product, it comes in beef, chicken and sausage flavors, and it seriously tastes and looks like ground meat. I make faux chicken cutlets with it, and hamburgers. It’s really delicious, and a soy based product. They do have a website, to find where their products are sold near you: http://matchmeats.com/wp1/
We do use several other “meat replacement” products. TIm loves the Tofurky products (http://www.tofurky.com/), I don’t particularly like them, they don’t really agree with me. His favorite, after the famous Tofurky roast is brats and now they can be grilled, which is pretty sweet when you’re going to a BBQ.
We have a local restaurant that I may have mentioned before, Brooklyn Street Local (http://brooklynstreetlocal.com/), and they make this uniquely Canadian dish called poutine. It’s french fries, cheese curd and beef gravy, sounds odd, but it’s delicious! They make a vegetarian version that Tim loves with mushroom gravy. They also make a traditional diner breakfast, with tempeh bacon, which we have now found! It’s admittedly NOT bacon, but if you like the smokey flavor, this will hit the spot. Much better than the faux bacon strips that look like pink and white communion wafers….
There are many other things that I adore, although right now, I have an obsession with a juicer we got. It’s bright yellow and sunny looking, and juices citrus like a breeze:
However, my very old friend, the wooden reamer has to do for larger citrus, like large oranges and grapefruit:
I am in the process of getting more blog posts put together, so I won’t be posting so sporadically, upcoming is the promised tomato gazpacho, and a really lovely desert my cousin Petula taught me to make that they called “Wellington Squares”. I recently found a version of it in a New Zealand blog I have been following. Maybe this favorites will be a quarterly thing, not sure yet, but I love giving people options that they may not have known on, or wouldn’t have tried if they hadn’t heard of it.
Happy Fall everyone, the weather here in Detroit seems to have turned, I hope for the cooler side of things!
PS: Look at what Tim brought me back from Hungary! YUMMY!!
Last weekend, we had a semi-surprise family gathering at our house. Tim’s second cousin was in town with his dad at the local bar playing a show. The family, Tim’s uncle and his cousin, as well as another cousin, came by for drinks and some picky food before we all went over to the show. It was a nice opportunity to see everyone, talk about the upcoming family wedding, and just catch up.
Of course, I was all a-twitter about what to serve, and ended up making Tim’s mom’s “Olive Puffs” … so yum… and buying other things, like some marinated mozzarella balls, and various dips. We had cocktails and wine too. When Tim’s cousin Keith arrived, he came bearing a cheese plate and pretzel bread. The bread was SO good and I was reminded that one of my brothers loves it. So I started thinking about how to make it. I had attempted hard pretzels many years ago, but this was a new thing for me.
I looked at several recipes I found online, and there are many ways to make pretzel dough. I attempted two of them, one involving refined sugar, one using a combination of self raising flour and plain flour, but neither was very successful. The self raising flour seemed to bubble up all over the place and the baking soda flavor was overpowering. So I looked at all 5 of the recipe’s I found and came up with this one. This time, it came out great, moist, dense and very flavorful, with that chemical tang that you find in pretzels but can never pinpoint the exact flavor. There are two methods of imparting the flavor that I came up against, both involve boiling, one in a water/baking soda solution and one in a water/lye solution. When I mentioned to Tim about the lye, he was 100 against it, (“Why would you want to boil bread in Drano?!”) so I went for the baking soda solution. The purpose is to set the crust, and sort of flash cook it, so it really darkens and caramelizes when you bake it, similar to the way that bagels are made. I also added some salt to the water, because I figured it would add more flavor, and it really did.
A few notes here about the flour you use. I ended up buying bread flour, which I know I will use again, but if you only have all purpose, don’t sweat it. They will both work fine, I also think you can combine whole wheat and plain flour to make it a little healthier and more hardy. I would go 1 cup whole wheat, and the rest plain flour. And yes, it’s worth opening up another package of yeast for this one. Believe me, it makes a huge difference, both in the rising of the bread and the flavor. We made mock chicken burgers and had them on the breads last night for dinner… and it was divine!
Elizabeth’s Pretzel Bread
3 ½ cups of bread flour (or all purpose flour)
1 teaspoon Kosher salt
1 tablespoon dark brown sugar
1 tablespoon honey
3 teaspoons (1 ½ packets) instant yeast
1 cup lukewarm water (110 – 120 °F)
2 tablespoons unsalted butter melted
2 tablespoons whole milk or half and half
½ cup flour reserved for kneading
1 tablespoon oil
For the soak:
4 quarts water
½ cup baking soda
For the coating:
Kosher salt to taste (or pretzel salt if you can find it)
2 tablespoons melted butter
In a large bowl combine the flour and salt, make sure they are very well combined and set aside. In another small bowl, combine the water, honey, dark brown sugar and yeast. I suggest mixing it all together and dissolving the sugars, then adding the yeast and then mix so the yeast is completely dissolved. Let this mixture set for 10 – 12 minutes until the yeast starts to proof (bubble up.) Once the yeast mixture is creamy and bubbly, add in the milk and the cooled melted butter. Add to the dry ingredients. Mix well, you can use a stand mixer and paddle to start this, and you will have a slightly sticky solid dough or you can use a wooden spoon and your hands. Once you have a cohesive dough, turn it out on a floured surface, or you can use a stand mixer with a dough hook, in any case, the reserved flour will help you to get a smooth supple dough (the old saying, smooth as a baby’s bottom comes to mind.) The dough will feel heavier and more solid than you may think it should be, but that’s OK. Oil a large bowl with some flavor neutral oil, although I used olive oil in this case. Make sure the bowl is big enough to hold the dough after it has doubled. Toss in the dough, turning it so it’s covered lightly all over with the oil, this prevents sticking.
Cover the bowl with a slightly damp tea towel, and allow to rise for 30 minutes, punch it down, make sure it’s not sticking, it won’t seem to have risen a whole lot, but once you punch it down this time, it will rise like crazy. This time let it rise for another hour in a warm dry place, until it’s doubled. I suggest on your stove top, with the oven on low.
At this point, preheat your oven to 400 ° C. You may use a pizza stone if you like, but a good old cookie sheet with parchment over it will work just as well, set it aside, ready for action. The point here is, you need a very hot oven. About the time you’re done with the second rise, put the 4 quarts of water on to boil. You will add the baking soda to this when it has come to the boil, but in the mean time, you will punch down the dough again and shape it into the shape you want it to be in when baked. I would divide it into 8 round balls, also known as boules. My first time I tried to do pretzel shapes, but they failed miserably, came all undone. So until you’re more confident, I would try the simple boules below, then experiment with other shapes. Remember you can also make these into much smaller shapes, bite size servings. It makes no difference, so do what you want.
When the dough is shaped, let them rest while you add the baking soda to the rapidly boiling water. Stir well so it’s totally combined. Work with one dough at a a time and drop your formed breads into the water, top down, and boil for 30 seconds, turning them mid-way.
Set the boiled dough onto the final baking sheet and cover with the Kosher salt. Continue the process with the remaining dough balls. Once they’re all on the pan and salted, cut some X’s or patterns around the tops, about 1/8 inch deep with a very sharp knife so the dough has somewhere to split and rise when baking. You can be really creative here, it makes for a dramatic presentation and finished product.
Slide them onto your hot oven, and bake for 25 minutes, but start checking them at 20 minutes, they should be highly risen and very dark brown all over. They may be done between 21 – 23 minutes, depending upon your oven. They may stick if you used tin foil (as I did for these photos) but they will become easier to remove once they cool down.
When the breads are out of the oven, brush them lightly with melted butter, it will make them shiny and soft, as well as adding some nice flavor to them. Let them cool well before you eat them. An alternative to the butter after baking, is to brush an egg wash over them before you put them in the oven, that will make them shiny. All you have to do is lightly beat one egg with a teaspoon of milk or water, and brush it over the loaves, then salt them and proceed as above.
As hard as it is to believe, it’s winter, and although we have had the mildest winter on record, I still want to hibernate and cook dark, gravy-laden food, food that you have to cook for hours, and can just sit and smell, rather than having to fiddle over. It’s an inherent drive, I guess!
Last night, Tim and I went out to a nice Italian place we love, and the waitress highly recommended the “wonderful homemade rice pudding”. Turns out, she made it, so she was all about seeing what everyone thought. It was wonderful, and reminded me of the rice pudding I use to help my mom make when I was a kid. As Tim and I sat there and enjoyed it, I realized that I could probably attribute my ability to know when a sauce, custard, pudding or gravy is ready, to being the stirrer of the rice pudding when I was a kid! I must remember to thank my Mom for that one! I used to stand there and stir and stir and stir, then suddenly the bottom of the pot got slick and slippery, I knew the alchemy of a thickened food was happening! To this day, I know that’s the moment when I probably should switch to a whisk, to prevent lumps, and that it’s just about to be ready.
So, in honor of winter and all things yummy and warm, I am going to give you a foolproof chocolate pudding recipe. You’ll have to stand there and stir, but you will never look at pudding again once you have made your own, I promise you! As always, you can do this many ways, you can substitute skim milk, you can use half and half, coconut milk, almond or hazelnut milk, rice milk, anything you have in the house. You can use white, milk or bittersweet chocolate, but if you do use white, exclude the cocoa powder. You can spike it with a hazelnut liqueur, rum you name it.
Enjoy it and let me know what you can come up with!
4 tablespoons corn starch
6 tablespoons sugar (brown sugar is nice here too)
1 ½ tablespoons cocoa powder
¼ teaspoon ground cinnamon (optional)
Pinch of salt
2 ¼ c. heavy cream
1 ¼ c. milk
6 oz. semisweet chocolate
1 ½ tbsp. unsalted butter, cut into small cubes
In a medium saucepan, whisk together the cornstarch, sugar, cocoa powder, cinnamon and salt. Make sure they’re well combined and there are no lumps. In another bowl, mix together the milk and 1 ¼ c of the cream. Slowly whisk the cream/milk mixture into the dry ingredients, again, making sure there are no lumps. Then put the pot on a medium-high flame and stir constantly until the mixture comes to a boil and is thickened. Add the chocolate and stir until it’s melted.
Take the mixture off the heat and beat in the butter until it’s melted and combined. Transfer the whole mixture to a glass bowl and cover with plastic wrap. Make sure the plastic is touching the entire surface of the pudding, (unless you’re a fan of the pudding skin, then leave it off) and let it cool, for 45 min, it will be ready to eat at that point, and you can serve it with the remaining 1 c. of cream whipped. Otherwise, cool it completely in the refrigerator, and spoon into serving bowls, then use the remaining cream on top.
Yes, I am wishing you a Happy New Year on January 14th… a bit late, and such a long time since my last post, but the wishes are just as sincere now as they were on the day! Many things have gone on since my last post, chiefly, work, work work… and some pretty awesome cooking too. It’s flurrying outside today, and I have been so guilty about not posting… I hope you enjoy what I came up with!
We had a truly lovely Thanksgiving at our house this year, as has become the tradition for the Curtis/Suliman/Neal/McLenon/Hennessey house! We have basically kept all the traditions going that Tim’s mom and aunts started many years ago, including pretty much all of the menu. I have cut back considerably on all the sugar that they used to use, and I have added a few twists from my life and Tim’s favorites. (A quick side note here, have you ever spatch cooked your turkey?? I have now for 2 years running and I will never go back! More on that in the next post!) For Christmas we were off to New York for the Hennessey celebration. I have to say, I didn’t cook much at all for Christmas, but I did make a genuine Irish fruit cake two months before hand, dutifully doused it with brandy every week or so, and brought it with us. That also was part of the New Years Day chocolate fondue I made. My brother Mark, sister in law Carie and their children John and Elsa came for a quick visit to my parents to see us, which was, as always, an utter delight! Family is so great to have around, and nothing beats it! The gift I was the most excited about was a Le Creuset oval dutch oven! I will admit, I asked Santa for it, but it was such a delight to actually unwrap it and take it home! I have already made a version of vegetarian chili topped with cornbread in it, and was so happy with it, I can’t even describe it!
As for most people, January is usually a busy month for us, not just because it’s the new year and we want to start everything fresh, but also because my father, sister and oldest niece all have birthday’s a few days apart from each other. Today is my Dad’s turn, and as I was talking to him this morning, he mentioned that, although it’s not really possible, it would be so great to have us living nearer the kids. I have to admit, I agree with him. I would love to be able to have the kids drop by, and cook with them, or just sit and talk. As they (and we) get older, it’s harder to have real ties and relationships to them, they’re discovering who they are, and Aunt Bep (or Libet, or Elizabeth, depending upon the kids) may not be the hip happening person they want to be around all the time. So, my NYR (new years resolution) is to make the extra effort to be more there for the kiddies, all 8 of them!
How does that work it’s way into this blog? Here’s how! I was thinking today about what I would make if I had all the kids to myself and had to occupy them for a while? The kids range from almost 13 to almost 4 months… quite a spread! Most of the answers I came up with were either too simplistic for them (or at least for the older ones) or too complicated to do with masses of kids all at the same time. But, I did prevail. What do you think most kids would never pass up? I think brownies fits that bill to a tee! Now, I know some kids have dietary issues so please understand I am not allowing for that completely in this post. I will say that the recipe below will do fabulously well with the non-gluten flours on the market, and you can always use soy yogurt or apple sauce or pureed banana’s to substitute for the sour cream or yogurt that I suggest… you get the picture though, it’s fairly easy and as always, you can tweak this a million ways to suit your kids and their needs. My one and only insistence is that you NOT use carob. It’s awful tasting and doesn’t melt the way a decent chocolate does…. if that’s the only option you have, leave the chocolate out or substitute a dried fruit or a nut that the kids like. Come to think of it, dried pineapple would be SO good in this! Hmmm… off to the kitchen!
Easy and Delicious Brownies
3 ounces bittersweet chocolate, coarsely chopped
14 tablespoons unsalted butter
1/2 cup Dutch-processed cocoa powder (Hershey’s will do fine, or go for the good stuff)
1 & 1/4 cups granulated sugar
3 large eggs
1/3 cup sour cream (or plain Greek yogurt, or plain soy or coconut milk yogurt)
2 teaspoons vanilla extract
1/2 cup all-purpose flour
1/8 teaspoon salt
1 cup chopped nuts of your choice or dried fruit or chocolate chips (optional)
Preheat oven to 325°. Line a 9-inch square pan with foil or parchment paper so that 2 inches hang over two opposite sides.
Melt the chocolate and butter in a nonreactive pan or in the microwave. Stir occasionally until melted and smooth. Transfer to a medium bowl and allow to cool slightly. Beat in cocoa powder and sugar until well blended. Add in sour cream and vanilla extract, then add each egg and beat to incorporate fully, then add the next egg. Combine flour and salt well, then slowly add to the chocolate mixture. Once fully combined, add in the nuts, fruit or chocolate chips.
Pour batter into prepared pan. Bake 40-45 minutes or until done. A toothpick inserted in the center should come out with a few moist crumbs attached. Cool in pan on wire rack.