Tag Archives: cooking

Saturday

It’s going too fast, but that’s life in general, isn’t it?

The house smells good. I had dug some round and flank steak out of the freezer and threw together some not-quite-beef-bourguignon. Sort of followed this recipe–I just lacked carrots, button mushrooms, or pearl onions, and I was supposed to use chuck, not round or flank. But I did have dried porcini mushrooms. So I soaked them in beef broth and added them.

Verdict? To a complete lack of surprise to some of you, I’m sure, the meat came out dry. There’s a reason one needs a stew-friendly, fatty cut of beef for this recipe. Lesson learned. At least I have plenty of sauce left–if I mince the meat and add barley, I’ll have a decent soup.

Had it with some leftover not-quite-colcannon, which consisted of halved Brussels sprouts and fingerling potatoes fried with lotsa onion and a little fresh thyme. That came out surprisingly well. Tasted good cold or warm, especially earlier this week when added to tuna, wilted spinach, and mustard-caper vinaigrette for a not-really-salad-nicoise.

Yes, I do often make it up as I go along. And sometimes, like today, I pay a price.

Sunny this morning, but chilly. High 30s. Long walk with Herself along the wooded trail. Signs of the week’s heavy rains abound. Mushy ground. Standing water. Grooves cut into the ground by fast-flowing water. Much of the water flowed east, toward the wetlands, which was a great place for it. Marsh life may do well this year as a result. I have seen cranes fly over. Heard them, too. Honk, honk.

There’s a different sort of goose hanging with the Canadas that congregate at the nearby park . Not a swan. Looked a little like these guys. Snow goose? Whatever it is, I hope that it finds some of its own. The Canadas seem to have accepted having it around, but come breeding time it may find life a little lonely.

On the way home, Gabster and I walked through the neighborhood. A couple of homes had deer figurines, large and tiny, in their front yards. Gaby would stiffen as soon as she saw one, and try to approach it until the stillness or lack of smell or something told her that they weren’t real deer. Such a huntress.

Looking forward to a long weekend in the city next week. I will drop by C2E2 for one day, my first comicon. A massage and tea at the Drake may also happen, though not at the same time. Got a little black dress for tea. Big girl shoes, which I will carry in my purse and put on in the lobby because they are about as stable as a toothpick bridge in a gale. They’re not even that high–kitten heels. 2 inches, maybe? It’s the style. Shoes made for sitting and sipping.

Coconut Macaroons

I’ve always liked them, but had never made them before. But I had an 8 oz bag of shredded unsweetened coconut in the cupboard that I needed to use,

I used a combo recipe, the NYT for proportions and the Serious Eats for the chocolate idea. I was a little short on coconut, but I figured I would likely wind up with a more moist cookie.

So:

2.5 cups dried unsweetened coconut (8 oz bag)
3 egg whites, lightly beaten
1 cup turbinado sugar
1 teaspoon vanilla
couple pinches of salt, maybe 1/8 teaspoon
3 ozs bittersweet chocolate, chopped

Mixed everything in a bowl with a wooden spoon. Dropped the dough onto a parchment paper-lined baking sheet with a 1.5 inch scoop. Baked at 350F for 20 minutes. That took the cookies a little past golden brown into brown, but that’s how I like ‘em.

These cookies don’t spread. At all. If you want a flatter cookie, dampen your hand with cold water and pat down the mound gently. Hit it too hard, and it will fall apart.

Coconut macaroons

They’re good. Not too sweet. Very, very light, in contrast to store-bought macaroons that I have had that had the look and consistency of very sweet, moist hockey pucks. The chocolate is a nice addition, but I think I will try lemon zest and a bit of juice next time. That should result in a very light, tart cookie. Good with coffee, and maybe vanilla ice cream.

Too short

Saturdays. Always.

Cold morning, windy with a bit of sleet. Ice crystals. Took Gaby for a walk, then to the pet store big box, which she handled like a little champ. Very gentle play with the smallest dog I have ever seen, a 6-month old Yorkie that couldn’t have weighed more than a pound. A Great Dane pup that was all knees and paws. And, to my surprise, a warning grumble at a rambunctious Aussie-shepherd-like pup that tried to sniff too much too quickly. Left her in the car as I made a short grocery run. She kept dozing on the way home.

House smells of roasted vegetables, asparagus w/ garlic, carrots w/ onion. Cooked up some bulgar wheat with raisins and basil, which doesn’t taste as weird as it sounds. It’s cold and gloomy, with more to come tomorrow and with possible added snow on Monday. Getting tired of it. Warm sunshine. Want.

Saturday

I can’t believe the day is shot already.

Judging from my headache, we’re in for a weather change. We got about an inch of snow on Thursday/Friday, so it actually looks wintry. More precip headed this way, but it will arrive in the form of freezing rain, which means possible ice accumulation. Downed branches and power lines. A good day to stay home. Hope the power doesn’t go out.

Spent the afternoon cooking. I’m always on the lookout for one-pot meals that combine protein and veg–I like making enough for the week because come Wednesday, shoveling something in a bowl and sticking it in the microwave is about all I can handle. Lately, I’ve been having some success with curried veg & bean recipes, with or without added meat.

A couple of days ago, I caught an episode of Jacques Pepin’s Fast Food My Way on PBS-Create. He made a delicious-looking pizza using a round of flatbread as the crust, and mixed up a popover which he filled with apricot jam. He also made Orecchiette with Fennel and Tuna, which caught my attention because 1) fennel and 2) tuna.

This guy made it as well. He followed the recipe more closely than I did–I made it from memory, and forgot the pine nuts and raisins. Didn’t bother with the cheese or the additional pasta water. Instead I added dried tarragon, capers, and the zest and juice of half a lemon. Broccolini. I only added half as much pasta, and an additional can of tuna. Served it atop a bed of fresh baby spinach, which is my way of combining the hot food and salad on one plate.

All I can say is, damn, it was good. Many times I will make something and know it’s okay-but-not-great. This stuff, though–I would have happily paid for it in a restaurant. The tarragon really boosted the flavors, and fennel works well with fish. As for the tuna, I refuse to pay for the really fancy ventresca, but I do splurge on canned stuff from American Tuna. It’s line-caught, and doesn’t need to be drained. I used a can each of the plain, garlic, and jalapeño–it stayed chunky and had a nice taste. If you’re looking for canned tuna that actually tastes like tuna, give this place a try.

Anyway, this recipe is a keeper. I can see adjusting veggies depending on mood. The broccolini was a nice addition, but baby spinach or another type of green leafy veg might work

I even made dessert. Last year, I bought a mini-pie maker. I haven’t used it that much, but I did fall for a couple of the recipes. My favorite was the blackberry-ginger pie, a simple as breathing filling:

3/4 pint blackberries, rinsed and patted dry
1/3 cup granulated sugar
5 teaspoons all-purpose flour
1 tablespoon finely-chopped crystallized ginger
1 1/2 teaspoons fresh lemon juice
pinch of salt

You just combine everything in a bowl and stir until the berries are lightly crushed and evenly coated. I found three 6oz containers of blackberries at the store, so doubled the other ingredients. Put them in a glass casserole and let them boil away in the oven at 425F for about 20 minutes. Then I topped them with cobbler dough made with biscuit mix, and baked for another 20 or so minutes. Had it with vanilla ice cream. So good.

I am very full now. Just wish my headache would go away.

Kris takes pictures of her food again

apple cakeOkay. Apple Cake.

I made one for the first time around Thanksgiving. Liked it. Decided to make one today, but couldn’t find the recipe. Searched, found this one, and thought it looked good.

Adjustments. Decisions. I did have a springform pan, but it was a 9-inch. It was coated stainless, and the instructions recommended setting baking temps 25 degrees F lower than the temp in the recipe. It also had a different construction, that was supposed to be leakproof. However, the recipe recommended setting the filled pan atop a parchment paper-lined cookie sheet to catch leaks. I did that, even though I greased the pan with Pam instead of butter and didn’t really expect leaks.

Additions: I substituted 1/4 cup of the all-purpose flour with white whole-wheat. 1/4 tsp salt. The apples I had were a bit mealy and kinda flat, so I added a tablespoon of boiled cider to boost the apple taste. Couldn’t make something apple w/o spices, so. 1 tsp cinnamon, 1/2 tsp ground cloves, a few scrapes of whole nutmeg, maybe 1/4 tsp. About 1/2 tsp grains of paradise. A 1/4 cup or so crystallized ginger chips.

piece o'cake

The cake baked for about 1 hour 20 minutes. It did pull away from the pan, and the top and sides were dark brown. But the consistency is odd, dense but light, a little custardy. It’s good enough that I will make it again, though surprisingly mild-tasting given all the stuff I added. I will not set it on the cookie sheet again, as the springform pan did not leak a bit. I think the cake would have come out a little more baked if there hadn’t been that layer of insulation between the pan and the heat source.

A little of this, a little of that

Made banana bread yesterday. It’s my go-to recipe, simple as drool, and fairly flexible with regard additions. This time, I pretty much turned it into raisin-ginger-spice bread, given that I added a good 1/2c or more of golden raisins and the balance of the tipsy ginger from last week’s cookies–maybe 1/3c. Also added cinnamon. Ground ginger. Some cracked grains of paradise. 1/4 tsp Fiori di Sicilia, a damned strong citrus flavoring.

Ginger spicy tipsy bananas-in-there-somewhere bread

I worried that maybe I had stretched the forgiveness of this recipe with the amount of alcohol, but I just had a piece and it came out great. I mean, Damn. I waited almost 24 hours to cut into it–spiced stuff always tastes better if you let it sit for a time. It’s dense, with a smaller crumb, like a spiced, rummy pound cake. Heavier than usual, which I think has to do with the amount of rum I added–it moistened the batter, but didn’t soak the gluten. Or something.

Hope I remember what I did. Must make more tipsy ginger.

Fly-by post

Spam header of the day: “A complete line of products for failures in bed.”
Not much of a market for those, I would think.

In Real Science(TM) news, a spider has been discovered that builds decoy spiders, legs and all, possibly to deter predators.

Hope everyone who celebrates had a good Christmas, and everyone who doesn’t a nice vacation day. Mine was quiet. Cooking got short shrift for a number of reasons, but dinner still turned out surprisingly well. The initial plan was roast chicken with mashed parsnips and roasted carrots, but I lacked the time/energy. So.

Peeled and chopped the parsnips and carrots into roughly equal-sized pieces. Added two chopped onions. A couple of stalks of wilted celery I didn’t want to toss. Mixed it all in a bowl and tossed with olive oil, salt, and pepper. Sautéed on medium heat until almost but not quite soft. Added bone-in chicken breasts, herbes de Provence, and chicken stock, and braised until the chicken was done. Removed chicken. Mashed veggies, which by this point were mushy, with butter, cream, and a tablespoon of cognac.

I served this with stuffing, but it didn’t need it. Forgot the cranberry sauce, and didn’t miss it. The chicken picked up the flavor of the veggies, and stayed moist. Call it Braised Chicken Breasts w/ Puree of Root Vegetables. Whatever you call it, it’s a keeper.

In other news, WordPress site is still getting killed with spam. I’ve gotten more in the last couple of months than I did in the last year and a half. Akismet snags the bulk of it, but still. How many counterfeit designerwear sites are there out there?

Granola

Made my first batch ever yesterday.

My go-to breakfast most mornings is cold cereal with fruit. I stick to as many “natural” cereals as possible. Organic brands. Low end of the sugar spectrum. The stuff can disappoint flavor-wise, and it’s not cheap. The granolas especially can turn out to be pretty pale and floury, and reliant mostly on sugar for taste.

A few mornings ago, as I emptied out a bag of Bob’s Red Mill Extra Thick Oats–five minutes in the microwave/good stuff–I stopped to read the thing and found a recipe for granola. Many were the ingredients, including ones that struck me as odd. Non-fat dry milk. Poppy and sunflower seeds. But I was planning to visit the BIG grocery store with the huge BRM selection, and decided to hunt down as many ingredients as possible and give homemade a try.

I left out sunflower seeds because not a fan. Added 1/4 cup crystallized ginger, 2 tsps cinnamon, and 1 tsp ground ginger. Dissolved 1 tsp kosher salt in the liquids before heating because baked things that don’t mention salt usually need at least some.

I used my biggest mixing bowl, the 4-quart yellow one from my ancient Pyrex 4-color collection. This recipe filled it almost to the top, and I had to take care while mixing so that stuff didn’t spill over the rim. I spread it out on one large cookie sheet, but after a half-hour realized that the layer was just too thick and shoveled some off on a smaller sheet. Baking time? About an hour, hour fifteen minutes. I overbrown everything because that’s how I like it, and I came pretty darn close to burning the stuff in the small sheet. But everything proved salvageable. I let it cool for a half-hour or so, then shoveled it into storage containers.

Verdict? I like it, but it’s an acquired taste. The browning helped. It’s not sweet–with only 1/2 cup honey, I should have realized it wouldn’t be. I could have doubled the cinnamon and ginger. Next time, I may try more additions–maple syrup, a little brown sugar. A tad more salt. Boiled cider. Vanilla. Right now, the overall flavor is grainy/toasty/nutty, like a bread or roll. I’d like to add a little dried fruitiness and yes, a touch more sweet. But it’s good as is, and I know what’s in it which is even better.

Serving size is about 1/3 cup, which seemed ridiculous until I remembered that I had munched on a scant handful over the course of baking and had to delay dinner because I felt too full to eat. So yes, 1/3 cup with a banana, milk or yogurt, and a few raisins thrown in make for a decent breakfast.

It’s a cloudy, cold Christmas Eve’s Eve here. Thursday’s storm gave us over an inch of rain but only a dusting of snow–the sump pump continues to pump on a regular basis, and the backyard is like a skating rink in spots. Dried lawn is coated with a layer of ice that crunches when I step on it.

Cookies

Ultimate Ginger Cookies with rum-soaked ginger have been baked. I had used straight rum in the past to moisten this dough, which can prove crumbly and hard-to-work at times**, but hadn’t thought of soaking the crystallized ginger itself. Lisa Mantchev gave me the idea–she used bourbon as the soaking medium, but I decided to stick with dark rum because 1) it seemed to go with spice and ginger and 2) it’s what I had in the cupboard.

I didn’t measure. A few days ago, I made a 50/50 mix of soft diced ginger and hard crystallized ginger chips (both from King Arthur) and filled a 500ml glass container about 2/3 full. Added enough dark rum to cover the stuff, then snapped on the lid and let it sit on the kitchen counter until this evening.

Like Lisa, I used about a half cup of the tipsy ginger in the cookie recipe. I didn’t drain it well, just removed it from the container with a slotted spoon and waited until the rum stopped streamimg. Dumped it in the mixer. As the dough still seemed a little dry, I added gingery rum by the teaspoon until it held together better. Four teaspoons altogether. It doesn’t take much liquid to make a world of difference with this dough.

Note: I added more Kosher salt than the recipe called for, a half-teaspoon rather than a quarter-teaspoon. I love Ina Garten’s recipes, but I tend to think that she oversalts savory dishes and undersalts baked goods. I just think a little extra salt boosts all the other flavors.

I also added another extra ingredient–a teaspoon of grains of paradise, a pepper-like spice. I first heard of it on the apple pie episode of Good Eats. Alton Brown added a teaspoon to the pie filling, and I figured an equivalent amount would be the place to start with the cookies.

Results below. Yes, the cookies are different colors. The darker, less crackly ones baked on the lower shelf, closer to the heat source.

I usually try to let the cookies sit overnight before eating–spice cookies benefit from being allowed to age for a bit. But I was anxious, so I tried a small one while it was still warm. Very soft, thanks to the ginger soakage and the extra rum. Very full-flavored. I’m not sure if I was supposed to detect an alcohol kick or not–I didn’t. I did think that all the spice flavors were enhanced, but that the ginger blended with the other spices instead of popping to the fore. Part of the ensemble cast rather than the featured player.

I plan to try bourbon at some point, but I do recommend the rum. Brandy might work. Also wondering if a little brandied orange peel would be a good addition.

**It doesn’t help that I switch out 1 cup of all-purpose flour for white whole-wheat flour. The white w/w soaks up liquid more than the all-purpose.

Four things make a post

Spam babble of the day: Accord stands out as the Coptis groenlandica which will jewelry this paper hearts with the earth.

Over at Lisa Mantchev’s website, Lisa has posted about her experiments with Ina Garten’s Ultimate Ginger Cookie recipe. Her apotheotic–is that a word/it is now–recipe involves soaking the ginger in bourbon for at least an hour, the result being her Boozy Woozy Timey Wimey cookies. I liked the sound of that, but alas I have no bourbon. I do, however, have dark rum. The ginger has been soaking since yesterday afternoon and the level of the rum has dropped a bit, which implies soakage. I will be baking later in the week, Thursday or Friday. I will post pictures.

King update: you still wouldn’t know he’s sick. He’s bouncy. Eating well. Barking at me when he wants his foods, dammit–I’m never fast enough. Likes to be outside in the cool. At his last checkup, his liver enzyme results came in just a hair above normal. He has a follow-up on Jan. 3 that will include an ultrasound to see how things look. The oncologist told me that it will just tell us where we’ve been, not where we’re going. Yes, I know. But right now, we’re at happy, bouncy, and eating, and that’s all good.

Snow. We haven’t had any yet. It’s been 288 days since measurable snow fall around here, which is a record. However, we are supposed to get hit on Thursday into Friday with anywhere from 1-5 inches. On the other hand, if the snow line twitches, we could wind up with rain instead. I wouldn’t mind a little snow. Snow means clean puppy feet. Rain means mud.