Category Archives: food

food

Brownies!

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It was time to bake something sweet, so I settled on brownies. My usual recipe is one from Recchiuti made with melted unsweetened chocolate. But I uncovered some Callebaut cocoa that had been in the back of a cupboard for way too long, and decided to find something to use it in. Hence, Mexican Brownies, courtesy of Aaron Sanchez from the Food Network. They’re spiced with cinnamon and cayenne pepper. I also added a teaspoon of espresso powder to boost the chocolate flavor, used white whole wheat flour instead of all-purpose, and added a half-cup of bittersweet chocolate chunks because I could.

Mexican brownies

Mexican brownies

I was reluctant to bake with cocoa because I assumed the flavor would be weak. But these brownies are really good. Different flavor because of the spices, with the cayenne pepper adding just a touch of bite. I added the 1/4 tsp that the recipe stated, but if you like really spicy chocolate, you could add 1/2 tsp. Or as much as you wanted, because you have thumbs.

food weather

Pesto and stuff

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Busy morning. Took Gaby to playcare. Then it was off to the dentist.

After that, farmers’ market at the place from which I’ll be getting my CSA veggies. It was a very small market–it would fill only a tiny corner of the Sauvie Island market. But they had small freezers of beef and pork, honey, popcorn kernels, eggs, spinach and salad greens. I stocked up on said spinach and greens, and added a small bag of popcorn, pork chops, Italian sausage, and uncured bacon. A dozen eggs.

Of course, I had bought a pound of arugula just the other day. It wasn’t going to make it through the week, so I jammed it into the food processor with 4 cloves of garlic, salt, pepper, half a cup each of grated parmesan and toasted pine nuts and olive oil. Presto pesto.

Arugula pesto lacks the weighty flavor and aroma of basil pesto. I find it brighter–some folks complain that it’s “grassy”–and lighter. The pound of arugula rendered down to about 3 cups of pesto, which is a good amount for breaking down into single/double serving sizes in either tiny containers or ice cube trays. I went with tiny snap-top containers because I wanted to protect the stuff from freezer taste as much as possible.

It’s still cold–upper 30s today–but we’ve had some thawing and rain. Most of the snow is gone, and the sump pump has been working its little heart out. No sign of sprouting greenery yet, and most nights are still below freezing. But maybe, maybe, we’ve turned the corner.

Lunch was a toasted half a whole grain ciabatta roll with smears of homemade hummus and fresh pesto. It was really good. Garlicky, but really good.

food

Pear preserves

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After some delays, on Monday I finally got around to my first attempt at pear preserves.

I love pears, but I’ve usually been disappointed in preserves and jams made from them. Price doesn’t matter. Supermarket or boutique, the pear flavor has been weak to nonexistent; even added flavoring like ginger has been flat. I wasn’t optimistic about these pears, either. The neighbors had left them on the tree for a while waiting for them to ripen, but it stayed cool for so long that they had to pick them while still unripe. I think the prolonged chill adversely affected the flavor–after I let them ripen in a paper bag for a couple of weeks, they were okay, but lacked the usual rich pop you get from a tree-ripened pear.

Anyway, went with this recipe from Emeril because it looked simple. Then, I made changes. Added 5 small apples leftover from my other neighbor’s donation because I wanted to add some pectin for thickening. Together with the pears, that resulted in 8 cups diced fruit. I read the recipe comments, and decided to cut back on the sugar because the pears were so sweet. So, 3 cups instead of 4. Added a couple of teaspoons of salt** because salt reduces the need for sugar and helps bring out the flavor of the fruit. 1/3 c chopped candied ginger instead of 1/4 c. Zest and juice of two limes because no lemons. And a tablespoon or so of fresh diced thyme because I thought the lemony taste would work well with the pears.

You’re supposed to boil this stuff until the mixture “sheets off a metal spoon.” I may have let it go too long because I wasn’t sure how sheety the sheeting needed to be. In any case, the stuff thickened until it entered the marmalade/borderline candy realm, with pears, apple, and ginger all turning translucent. I shoveled it into 4 Bonne Maman jars–yes, I reuse them–and stuck it all in the fridge to cool.

pear-ginger-thyme preserves

It’s good. Different than anything I have ever had before. I’ve eaten it smeared on bread with Brie, on toast with butter. On a turkey and cheddar sandwich. It has a combo flavor–not quite any single thing, but a mix of the ginger, thyme, and pear. It’s waaay thick, like commercial preserves. I would make it again. Might even reduce the sugar a little more.

**thinking back, not 100% sure whether I added 1 tsp, 1.5, or 2. I used a half-teaspoon measuring spoon, so I know I shoveled a couple of times. I’m afraid I cook like my mom–a little of this, a little of that, and how much of this did I add again? So, salt to taste. Not too salty.

food gaby holidays

Turkey Day prep

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Stuffing made. Put it in roast pan, then buried the turkey breast within. Popped it all in the fridge to marinate until tomorrow afternoon.

It’s a savory bread pudding, heavy on the sage and onion. Also, celery. A handful of chopped parsley. Bay leaves. Herbes de Provence. One loaf of dense white bread and a box of TJ’s cornbread stuffing mix sans seasoning packet. To this amount of bread, I added a half-gallon of liquid–one quart chicken stock plus one quart 2% milk. A stick of butter. Four eggs. Salt and pepper.

Not a fan of dry stuffing, me.

The house smells good.

I wanted to fix the dessert today as well, but Gaby decided to make life interesting. She was outside–I was just getting started in the kitchen when I heard her barking in that loud, rapid-fire way that meant that either someone was in the driveway or something had invaded the backyard. Sure enough, I found her dashing around the ornamental crabapples in the middle of the yard while a squirrel darted back and forth from one treetop to the other. I tried to grab Gaby and failed just as the squirrel leapt to the ground and tried to make it to the oak on the far side of the yard. It didn’t make it–Gaby grabbed it, and a battle ensued. Squirrel would break away, only to be caught again. It finally ended squirrel lying on the ground and Gaby walking off, blood dripping from her mouth. I leashed her and pulled her into the house, then called the vet’s office. Yup, they were still open and yup, they could fit me in. Before we headed to the car, I went out to check the squirrel, and was relieved to see it move when I drew close. It headed toward the oak, favoring its rear leg. Last I saw, it was climbing slowly.

I know–they’re just rats with cute tails. Still, I’d prefer to not be the one who has to dispose of the remains.

Anyway. I was concerned that Gaby might need stitches, but by the time we got to the vet’s, she had stopped bleeding. No injuries were visible except for some claw marks on her nose. She ate a cookie that the vet gave her. I brought her home, and she ate dinner as though nothing happened. She kept wanting to go outside, though. I would check on her, and find her sniffing around the crabapples. My little killer.

I’ll make dessert tomorrow morning.

Happy Thanksgiving to all who celebrate! May you enjoy good food and good company. And a lack of squirrels.

around the house food

Apples

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Lots of apples.

Last week, one of my neighbors gave me a shopping bag full of apples from their tree. 17 pounds worth.

Yesterday, I dealt with them. A couple quarts of applesauce. Apple crisp. Today, apple nut bread.

I recommend the crisp recipe. I did substitute white whole wheat flour for the all-purpose when making the crumbs, and added a couple tablespoons of wheat germ as well. The crumbs may have turned out a little dry as a result, but they do have a nice, nutty flavor.

Lots of cooking over the last week. Autumn food, Jacques Pepin’s tuna w/ pasta (best tuna casserole ever, imo, and yes, I add the raisins), butternut squash soup and maple-brined pork loin roast (result: a very juicy roast that tasted a bit like ham).

House stuff took up a lot of my time. The basement guys came and fixed the window wells and filled All The Cracks. I cleared lava rock from a patch next to the deck, and planted some shrubs. Raked leaves. Set up appointments for more estimates.

Downloaded Gimp, which is freeware photo manipulation software. I’ve heard that it’s difficult to learn, but I would like to use it and try my hand at ebook covers for some short stories. I can understand paying to have a novel cover made, but it’s a little more difficult to justify the expense for a short story. I’ll see how well I do. If it proves a disaster, I’ll look into alternative coverage.

Raining now. Cool, dreary autumn. Trees that were still mostly green seem to have changed over the last two days–maples are either vermilion or a gorgeous deep gold, like butterscotch. Oaks aren’t as flashy, all tarnished brass.

Some folks have already put up their Christmas decorations. That just staggers me. Not ready for that at all.