Cooking From Scratch

Homemade Breakfast Sausage

noreply@blogger.com (Tara) — Mon, 13 Feb 2012 01:40:00 +0000

One of the things I love about cooking is that I never run out of new and interesting things to try. Making sausage has been on my list for a long time, but somehow it only recently made it to the top of the list. If you have a meat grinder, it is so very easy. The best part is that you can then tailor your sausage to your exact liking! Its great because you can mix together the seasoning and then cook a small bit and sample it before committing yourself to multiple pounds of the stuff.

I have an old fashioned meat grinder (although to be honest, I'm not sure I could tell you where it is right this second), but I also have the grinder attachment for my KitchenAid. I found the grinder attachment worked fairly well, provided that you use partially frozen meat when grinding. Unfortunately, I found the sausage stuffer add-on for the KitchenAid to be horrible. I ended up making a few cute little sausages, but - as far as I'm concerned - it wasn't worth the time and frustration of making links using my mixer. It just didn't feed properly... mainly because the food pusher does not fit snugly into the hopper. If you're darned and determined to make links, you'll want to look into a dedicated sausage stuffer (like this one), which can be found for less than a hundred bucks.

Anyway... so, I purchased a big ol' Boston butt roast. That's pork, in case you didn't know. And it's not butt. I've always wondered why the heck they call the shoulder the butt. All it does is cause confusion, but now you know, right?

Boston butt is nicely marbled, which is what you want for making sausage. Remember, there's a reason sausage tastes so good, and it's not because it's healthy for you! You do, however, want to cut away the major chunks of fat and connective tissue. There's plenty of marbling in a Boston butt and the extra gristle and fat can bog down the grinder. Cut the roast into approximately one inch squares. Place a Sil-Pat or Super Parchment sheet on a sheet tray and lay the pieces out on it so they are one layer thick. Cover with plastic wrap and freeze. When you are ready to make sausage, let the meat sit on the counter until it is about half thawed. (Or, you could only freeze until half frozen... it depends on your timeline). Run the meat through your grinder using the coarse grinding disk, if you have an option.

Once the meat is ground, the rest is quick and easy. Mix together the seasoning and then sprinkle it over the meat. Stir completely. Then form it into small patties. I made mine about 3 inches across. Keep in mind that they'll shrink a bit when cooked. Place the patties in a single layer on the baking sheet with the Super Parchment or Sil-Pat (to allow easy removal once frozen). Try to form the patties so that they are a little thinner in the middle than on the outside edges. Place the tray in the freezer and freeze them until they are rock hard. Remove from the tray and place in and air tight container.

When you are ready to cook, simply place the number of frozen patties you want in a lightly oiled pan over medium-high heat. Cover it and keep an eye on it. As soon as you hear some good sizzle going on in there, reduce the heat to medium-low. After about six minutes, turn the patties over to cook the other side. Pierce the sausage about halfway through to allow the excess grease to escape. Cook another 5-6 minutes of the second side, until the sausage is cooked through.

Homemade Breakfast Sausage

Yield: 2 pounds

2 pounds Boston butt pork roast

2 tsp table salt

1 tsp ground sage

1/2 tsp ground thyme

1/2 tsp ginger

1/4 tsp nutmeg

1/4 tsp ground pepper

Trim the roast of excess fat and connective tissue. Cut into one inch chunks. Freeze in a single layer on a sheet pan. Either freeze solid and then remove from freezer ahead of when you want to make sausage or freeze only until about half frozen. Grind half frozen meat with a coarse grinding plate.

Mix the seasonings together in a small bowl. Sprinkle over the ground meat and mix thoroughly. Form small patties so that they are thinner in the middle than at the edge. Place on a Sil-Pat or Super Parchment on a sheet pan and freeze until solid, then transfer to an air tight container. Sausages can be cooked directly from the freezer. Start over medium-high heat in a covered pan. As soon as you hear a decent amount of sizzle, turn down the heat to medium-low. Cook 5-7 minutes per side, until cooked through.

Cheesy Broccoli Soup

noreply@blogger.com (Tara) — Sun, 05 Feb 2012 23:02:00 +0000

A few months ago, a friend moved away to a new duty station and gave me a grocery bag full of frozen food items she couldn't take with her. The assortment included two large bags of frozen broccoli florets. From the first moment I saw them, I immediately had an urge to make a cheesy broccoli soup. I finally got around to it the other night. This is such a quick and easy soup to make and it is filling and so mouth satisfying. I made it with non-fat milk because that's what I had on hand, but it would be even better with 2% or whole milk. When you use a lower fat milk, it is not usually the flavor that suffers, but the mouth feel. Feel free to use whatever type of milk works for you!

Cheesy Broccoli Soup

Yield: 4 servings

3 strips of bacon, diced

1 medium-small onion, diced

1/4 cup flour

4 cups milk, warm

1 Knorr vegetable bouillon cube (or similar)

1 16 oz bag frozen broccoli florets

2 cup shredded Cheddar cheese

salt & pepper to taste

splash of heavy cream (optional)

Heat a 4 quart pan over medium high heat. Add the pieces of bacon. Cook until the bacon has rendered its fat and browned. Spoon out the bacon onto a paper towel lined plate and set aside. Add the onion to the oil and cook, stirring frequently, until the onion is tender and translucent.

Add the flour to the onion and fat and cook, stirring constantly, for one minute. Mix the warm milk and bouillon cube and then slowly add to the flour mixture, stirring with a whisk continuously. Add the broccoli and let the mixture come to a boil. Reduce the heat to a simmer and cook until the broccoli is tender. Remove from the hear. Add the cheese, salt & pepper, cream (if using), and cooked bacon and mix thoroughly. Serve and enjoy!

Vanilla Cake

noreply@blogger.com (Tara) — Sat, 04 Feb 2012 16:24:00 +0000

I am usually all about a chocolate cake. As I've mentioned previously, growing up, there was only one cake for us. I talked about it here. But, you know, sometimes, chocolate isn't what you're looking for (Really!). And sometimes, maybe, you want a change of pace or to offer a variety. I have a friend who is getting ready for her son's birthday. She made cupcakes out of my chocolate cake batter and loved them. Then she asked me if I had any good vanilla cake recipes. I did not, so I told her I would need to get back to her.

Six batches of cake and four pounds later, I think I have a recipe I feel good about sharing! It has a very nice crumb, and a sweet, subtle vanilla flavor. It makes great cupcakes or a layer cake. The other great thing about this cake is how easy it is to make. You just throw all the ingredients into a bowl and beat them together! The cupcakes above and below are this recipe with a nice butter cream frosting. I made a layer cake but took it to a function and felt a little too weird about trying to take a picture of a slice after it was cut.

There are two things to be careful of in making this recipe. The first is to be sure to use cake flour. Because this cake is beaten after the flour is mixed, you can't use all purpose flour. All purpose flour has way too much gluten in it; if you beat it the way you beat this recipe, you'll end up with chewy goo. That's no good! So stick with the cake flour. Secondly, don't over-bake the cake. Start testing with a cake tester a few minutes early and take it out of the oven the second that tester comes out clean. I've found if it is over-baked, it can come out a little on the dry side. It's still tasty, just not as luscious as it should be.

Vanilla Cake

Yield: 2 dozen cupcakes or 2 9" layers

Adapted from The Good Housekeeping Cookbook

2 1/4 cup cake flour

1 1/2 cup sugar

3/4 cup room temperature butter

3/4 cup milk

3 eggs

2 1/2 tsp baking powder

3/4 tsp table salt

1 tsp vanilla extract

Preheat the oven to 375 F. Line either 24 standard sized muffin cups with papers or oil and cut a parchment round to fit the bottom of two 9" round cake pans. Measure all ingredients together into a large bowl. Beat with an electric or stand mixer for 3-5 minutes, until the batter is smooth and thick. If making cupcakes, a size 16 disher is the perfect portion size. Otherwise, spoon batter in until the cups are about 2/3 full. If making cakes, divide the batter evenly between the two pans. Bake cupcakes for 20-25 minutes, until puffed and just slightly golden and a tester comes out clean. Bake cakes 25-30 minutes, also until puffed, slightly golden, and a tester comes out clean. Let cool in the pans for about 10 minutes and then remove from pans to cool completely before frosting.

Pressed Cheddar Cheese

noreply@blogger.com (Tara) — Fri, 27 Jan 2012 22:26:00 +0000

Finally! I am so excited to share this post with you today. It would've happened earlier, but apparently, having 3,297 different hobbies makes it hard to focus on just one for any length of time. And would you believe I picked up another one last week? I am now completing my first stained glass project and planning my second. I've also finally gotten the necessary electrical outlet in our garage to be able to run my kiln. Somehow, in between all these other activities, I have managed to make some molded cheese.

Now, please note, I am not saying that I'm making moldy cheese. While there are some where mold is required, cheddar is not one of them. But I am finally able to progress beyond cheddar cheese curds. Hallelujah!

One of the reasons it took so dang long is because I needed a cheese press and I just couldn't justify spending over 250 bucks to buy the version I wanted. The cheaper styles just didn't seem like what I wanted. I wanted a press where it was super easy to set the appropriate pressing weight and super easy to disassemble and store. I finally decided I would just have to make my own. After a little fiddling, I found out they're not that hard to make! Here's one of my cheese presses. Because I think everyone should be able to make hard cheese without spending over $250, I am now offering them for sale on my Etsy site. You can click here, or click the widget on the top left of this page.

As you can see, there's not much to the design. Fortunately, I have a heavy duty scale that I can use to calibrate how much spring compression relates to how much pressure. The set up has been working Jim Dandy! Yehaw! I'm a cheese making fool!

So, the first hard cheese I'm going to share with you is pressed cheddar. Why? Because I already posted how to do 75% of the process in my cheddar cheese curds post. There are a few slight differences in the recipe, but the process, right up until the salt is added is exactly the same.

Cheddar Cheese for Pressing

Yield: one 2 lb wheel of cheese

2 gallons milk

1 packet mesophilic starter (mixed in 1/4 cup cool water)

1 tsp liquid rennet (mixed in 1/4 cup cool water)

2 TBS cheese salt

1/8 tsp calcium chloride (optional)

1/2 tsp annato color (mixed in 1/4 cup cool water) (optional)

The calcium chloride is helpful when you are using store bought pasteurized/homogenized milk. It helps replace some of the calcium lost in those processes and helps to form a firmer curd. If you choose to use it, add it after the culture has set for an hour. Stir it in and let the milk sit for five minutes before going on. If you choose to color your cheese, add it after the addition and five minute waiting period of the calcium chloride.

So, follow the other blog post for the procedure up until the curds are salted. Please, please, please, don't make the mistake I did in trying to reduce the salt when making pressed cheddar. The salt is necessary and helps things turn out right during aging. Set up your cheese mold by lining it with a couple of layers of cheesecloth. Pour the curds in, trying to keep the cheesecloth from bunching up.

Place the separating disk on top of the cheese. Notice how the cheesecloth is still on the outside of the mold. The first couple of times I tried to fold it over the top of the cheese before putting in the follower. It made for some very lumpy cheese.

Place a wooden follower on top of the separating disk. The separating disk is also sometimes called a follower, but I will refrain from doing that here because I think it is confusing. Begin pressing at 20 lbs and press for 30 minutes. This first time there will be a lot of whey coming out. Be prepared to dump the drain tray frequently during the first few minutes.

Each model is somewhat different. In mine, there is a small hole that allows the whey to drain into a small ramekin. Notice how this mold sits up a little bit; it has little bitty feet under there to help facilitate draining. I appreciate that.

I got this mold from homebrew4less. I was using another mold from Caprine Supply first, but I like this one a bit better. The Caprine Supply one was basically a large cylinder. This one has a bottom, with feet -as I mentioned a moment ago - and it is perforated. This really helps the excess whey to drain out in a timely fashion.

After the first 30 minutes at 20 lbs, remove the cheese and carefully flip it over in the cheesecloth. Place back in the mold and press at 40 lbs for 12 hours. Finally, flip one more time and press at 50 lbs for another 12 hours. When using my cheese press, somewhere during the 40 lb press, you'll probably have to add the second wooden follower since the cheese will have compacted so much in the mold.

After that last 12 hours, remove the cheese from the press, discard the cheesecloth (unless you're using reusable stuff), and place it on a sushi mat (or similar) to air dry for three days. Flip the cheese at least once a day while drying. This helps to keep the fat evenly distributed in the cheese.

Once the three days are up, you are ready to wax! Cheese wax is a special, pliable wax, so you'll want to be sure you use the right stuff. It comes in more colors than just red. That's just the color I ended up with. Find an old pot at a garage sale to designated as your "wax pot." Try to find one that will fit comfortably inside one of your good pots so that you can easily make a double boiler. Purchase a natural bristle brush (synthetic fiber ones may melt, so stay away from them) and designate it as your "cheese brush." This system works out great because I never have to do any clean up! When the wax is cooled and hardened again, I put the pot in a plastic bag, brush and all, to await it's next call to duty.

Waxing is easiest if you've stuck the cheese wheel in the refrigerator for an hour before getting started. Brush the wax onto the cheese, one thin layer at a time. If it starts to seem like the wax is no longer staying on properly, put the wheel back in the refrigerator for a few minutes. Be sure the wax is dry, though, before you set the cheese down on anything! I like to brush one side first, then the other, then the sides. Be very careful during this step to be sure the coat is uniform. If there are any places that look like there is a pock mark, fill it with wax. The smallest hole will allow mold growth in that spot.

Once I'm done and satisfied it is waxed thoroughly, I cut a small piece of paper and record the pertinent information so I know what's inside and when it was waxed. I brush a little wet wax on the wheel, lay the paper in it, and then brush wax over the top of the paper to seal. You will now never be plagued by the "mystery" cheese.

And the last step, which I think is hardest of all? You have to wait for your cheese to age. Making hard cheese is certainly not an immediate gratification hobby. Cheddar is best aged 3 to 12 months.

Tarta Pascualina

noreply@blogger.com (Tara) — Tue, 17 Jan 2012 21:21:00 +0000

I tell you, that dinner club we've been participating has prompted some interesting stuff! Our theme last month was Argentine cuisine and I was tasked with coming up with a side dish. I looked and looked. I became a little frustrated because Argentine food appears to be an amalgamation of many different cultures: Italian, Spanish, and Arabic influences are prominent. I wanted to try something that seemed a little more authentic. I'm not sure how authentic this dish really is, but it sure is a stunning knock out! I originally served it as a side dish, but to be honest, it's filling enough to be a wonderful vegetarian main course. That's how I served it last night.

According to Rebecca of "From Argentina with Love," Tarta Pascualina, or Eastertime Tart, was brought to Argentina by the Italian in the 16th century. I figured 500 years in one culture was enough time to consider it "authentic." And I immediately loved the idea of a pie with whole eggs baked in it! When this thing is sliced, it is so gorgeous. The first time I made it, I made it exactly as Rebecca wrote the recipe. Last night I made some adjustments. While I liked it the first go around (I used all kale), I really liked it last night. I am not a huge fan of strong tasting greens, so I prefer to use all spinach, but you can use whatever mixture of greens appeals to you. I have posted my version of this recipe below.

The first step is to prepare the filling. Mix the cheeses, garlic, nutmeg, salt, pepper, cornstarch, and milk together in a bowl. Add your greens. If you use frozen greens, thaw them completely and then squeeze them to get the excess moisture out. If you use fresh greens, steam them until wilted through, cool, squeeze, and then chop into small pieces. After adding the greens, make sure to mix thoroughly. If you don't mix it really well, you can end up with large globs of cheese that mess with the great texture of the cooked filling.

This tart is made in a 9-inch spring form pan. Prepare a batch of pie crust (or use store bought) and line the bottom of the tart. Gently lay the crust into the pan so that it reaches all the way down into the "corners." Try not to stretch or press the dough down or it will become too thin or tear. Spoon the filling into the shell and even it out across the top. Then gently press open 6-7 holes in the filling. Last night, without thinking, I put an egg in the middle as well, which I think was a mistake, as I think it messes with the cut presentation of the slices.

Crack a raw egg into each hole you made. Note that this picture is from the first time I made it when I did not put an egg in the middle. Try to ensure that the hole is big enough to contain the whole egg. If it runs over, stick your finger into the hole and gently enlarge it until the egg white falls back into the hole.

Place the top crust on making sure that it lays flat across the filling. Seal the edges and flute however you prefer. Make an egg yolk wash (one yolk and 1 TBS water) and brush it on the crust to help with browning. Bake in a 375° F oven for approximately one hour. Now, this is important! Be sure to bake with your spring form pan sitting on a sheet pan. I forgot to do that the first time and there was leakage of grease from the crust onto the bottom of my oven... oh the smoke! You only make that mistake once! Bake until the tart is golden and a thermometer stuck in the middle reads 160° F. If you pull it out below this temperature, there's a good chance your eggs will not be hard baked yet.

Remove from the oven and let it cool in the spring form pan on a rack for 10 minutes. Run a knife around the edge of the fluting to ensure it isn't stuck to the pan before releasing the band. Remove the spring form band and let it cool another 10 minutes before slicing and serving. It serves well hot or at room temperature.

The trickiest part of this whole deal is trying to be sure you slice right down the middle of an egg for the best presentation! It seems like once you get your bearings with the first slice, it's fairly easy to get it right. Isn't that pretty? The combination of the cheesiness and the flaky crust along with the creamy spinach and that hard boiled egg surprise makes this one a true delight.

Tarta Pascualina

Yield: 6-8 servings

Adapted from the blog From Argentina with Love

One recipe for a double pie crust (or store bought)

18-20 ounces of greens, frozen or fresh (spinach, kale, chard, or a mixture)

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1 cup grated Parmesan cheese

2 cloves garlic, grated

dash nutmeg

1/2 tsp salt

1/4 tsp ground black pepper

1 TBS cornstarch

2 TBS milk

6-7 eggs

Preheat the oven to 375° F. Prepare the greens: if using frozen, let them thaw completely and squeeze the excess water out. If using fresh, steam them until they are completely wilted. Cool and then squeeze the excess water out. Chop into small pieces.

Line a 9-inch spring form pan with the bottom crust, gently placing flat across the bottom and up the sides. Mix together the cheeses, garlic, nutmeg, salt, pepper, cornstarch, and milk. Add the greens and mix very thoroughly. Place the filling into the tart shell and gently pat it flat. Using a spoon or your fingers, make 6-7 holes in the filling about an inch from the edge of the tart. Make sure the wells are large enough to completely contain a raw egg. Crack a raw egg into each hole. If it spills over a little, simply stick your finger in and gently make the hole larger. Place the top crust over the filling and ensure that it sits flat on it. Seal the edges, crimp, brush with egg yolk wash, and make a couple of slits to let steam escape. Place the spring form pan on a baking sheet and bake for about an hour, until the pie is golden and the temperature in the center reads 160° F.

Let the tart cool in the spring form pan on a rack for 10 minutes. Run a knife around the edge of the crust to loosen it and then release the spring form mold. Let the tart cool another 10 minutes before slicing and serving. Serves well hot or at room temperature.

Candied Orange Twists

noreply@blogger.com (Tara) — Sun, 15 Jan 2012 03:48:00 +0000

As usual, in the run up to Christmas, I made huge amounts of food to give away as gifts. I made breads, candies, pancake mix, jellies, cookies, and... truffles! I love making truffles. I don't make them super often, because they are a bit of work (although as I do it more, it becomes quicker and more efficient). I originally posted about making truffles in the first few months of this blog. You can check out the "Making Chocolates" posts here.

As you might imagine, I rarely am satisfied leaving well enough alone. I always figure I can make something tastier, cheaper, easier, or prettier. In this case, I was going for the latter. Whenever I make truffles, I make more than one kind. Because I am not a fan of the whole stick a tooth in it to figure out what's inside technique, I like to decorate my truffles in a way that I can give my recipients a key describing what's what. For my usual Grand Marnier truffles, I decided to try and make cute little candied orange twists. They were a smashing success. Not only were they easy to make, but they look like a million bucks and taste great too.

You can make the candied orange peel in advance and keep them, untwisted, in syrup for quite some time. As such, I made a fair amount and am simply keeping the left overs in the pantry. Using a zester, get a bunch of zest strips from a couple of washed oranges. Try to keep the strips at least 2-3 inches long. They're very challenging to knot when they get too short.

In a sauce pan, mix one cup of sugar, two cups of water, and 2 tablespoons of corn syrup or glucose (or a similar ratio of the three). This last bit is critical if you want to be able to store the twists for any length of time. Without the corn syrup or glucose, undesirable crystallization can occur and make your life very difficult. Simmer the zest on medium low heat, stirring occasionally, until the zest is tender and translucent. I just keep tasting until it gets to where I like it; it usually takes an hour or two. Cool the mixture completely. If storing, keep the twists submerged in the syrup and store in an air tight container in a cool, dark place.

When you are ready to make the twists, get out a piece of parchment or wax paper and simply tie them loosely into knots. A single loop is plenty and the twists are sticky enough to stay wherever you put them. Let them dry slightly so that they don't ooze syrup all over your pretty truffles.

When you are ready to apply them to the truffles, use a small brush to dab a little bit of melted chocolate onto the top of the truffle and then place the twist in the middle of that blob. Once the chocolate hardens, the twist will be an integral part of a beautiful confection. And the shiny, citrus packed twist not only adds a delicious punch to a tasty treat, but is a gorgeous way to distinguish it from the other flavors you've concocted! In this tin: Grand Marnier, hazelnut, coffee, mint, and plain.

Smoked Salmon Ravioli

noreply@blogger.com (Tara) — Wed, 11 Jan 2012 01:41:00 +0000

You know, it's funny how long it can take for me to get around to trying an idea sometimes. I first imagined this ravioli over a year ago. Just the thought of it set off an uncontrollable Pavlovian response. Somehow, I just knew it was a flavor combination that would be out of this world. And when I finally tried it? Divine! It's smokey. It's meaty yet delicate at the same time. It's sinfully creamy! I strongly urge you to give it a try.

However, I will be the first to admit, making homemade ravioli can be labor intensive. Ahhhh, but is it ever worth it. And when you do go to the trouble, take the time to make way more than you need so that you can freeze a bunch to enjoy spur of the moment some other day.

This recipe requires cooked smoked salmon, not the cold slimy stuff. I posted how our family makes smoked salmon (a Pacific Northwest favorite!) some time ago. If you make this salmon and have leftovers, this is a fantastic way to put them to use. Of course, to do that, you have to have leftovers... When I made this batch, it was for a dinner I was hosting, and I smoked the salmon specially for this ravioli. Either way would work great.

Once you have some smoked salmon, you're ready to go! The procedure for making the ravioli themselves is exactly the same as I posted previously for my cheese ravioli, we're simply going to change the filling we stick in there. I even use the same sauce as what I use for the cheese ravioli.

Smoked Salmon Ravioli Filling

Yield: enough for about 4 doz. 1 TBS full ravioli

2/3 pound salmon, smoked (about 2 cups shredded)

1 cup cottage cheese

3 oz goat cheese (chevre)

1 TBS fresh chopped chives

1 TBS fresh minced parsley

Mix all ingredients together until they are evenly distributed. Spoon by the tablespoon into pasta, sealing the edges to form ravioli, as shown in this post. Stack in layers with parchment between to prevent them from sticking together until ready to cook or freeze. Cook in boiling water 3-8 minutes depending on whether they are fresh or frozen. Serve with a cream sauce (recipe also available in that same ravioli post linked above).

Soft Pretzels

noreply@blogger.com (Tara) — Sun, 08 Jan 2012 02:53:00 +0000

I am so excited to share this recipe with you! I have eaten a lot of pretzels in the last two months as I've been tweaking this recipe to get it just right. I also have to send out thanks to my mom for her role in mastering this process. We've been playing with this recipe for the last six months, both together when she came to visit and separately, reporting our results to one another. All in all, it's been a very satisfying collaboration.

As for our love of pretzels, that's a given. I think I've mentioned before that I'm from Pennsylvania Dutch folk and we're all about pretzels. Growing up, I'd visit my Nana in Lancaster, PA, and we'd walk down to the corner and tour the Anderson Pretzel factory. My mom had her sister ship large tins of pretzels to her for years. When you grow up on the best, only the best will do.

Speaking of which, that's part of the reason this was such a process. There are so many recipe versions for pretzels out there, but most of them have ingredients that are never found in a true Lancaster area pretzel. A true pretzel has no fat in it! That means no butter, no shortening, no oil, and no milk. We were looking for tasty and authentic. I think we did good!

Making the dough is easy. It's easiest if you have a stand mixer, but it mixes pretty easily by hand too. Knead the dough until it is smooth and elastic. If, for some reason, it seems too sticky, add a little flour until the dough is no longer sticky. Let it rise, covered, until double and then knock it back. I form it into a log, cut it into eight even pieces and then let it rest so that I'm not fighting that gluten quite so much while trying to shape them. Keep the pieces covered while they rest so the pieces don't dry out too much. A ten to twenty minute rest is plenty. Then take each piece and roll it out into a long rope. Shoot for a rope between 14 and 18 inches long.

Shape pretzels by twisting the ends once and, dabbing a little water on the pieces so they stick better, gently press the ends back on the pretzel itself. This picture shows the pretzel on a sheet of parchment. That was a mistake I made early on. You don't want to use parchment. You need to use either a SilPat or "Super Parchment" (available on Amazon). Regular parchment will permanently affix itself to the pretzels when they're in the oven and you'll have to resign yourself to either tossing them or eating parchment paper.

If you have trouble with the shape, you can always do them this way. They taste the same, look fairly similar, but are super easy to shape (and are only one twist away from the shape above).

Let the pretzels rise while you prepare the water bath. You don't want to let them rise too long or they may collapse while they are in the water. Shoot for about 20 minutes.

Now, here's where a lot of people get scared, but there's really no reason to be intimidated. To get an authentic tasting pretzel, you have to cook it in a lye bath. I purchased my food grade lye on Amazon from the Essential Depot. This is the two pound bottle of micro beads. It cost less than five bucks, although the shipping drove the price over $15. However, now I can make authentic pretzels whenever the urge strikes and the bottle lasts quite a while.

The main thing to consider is that you always want to add the lye to the water, not the other way around. Like acids, strong bases release a lot of heat when they dissociate in water. If you add water to the lye, it can spatter and that's not good.

I've found that the best results are achieved with a 0.5M solution. That translates to 6 cups of water and about 1 tablespoon (30 grams) of lye. (If you want to see how to calculate the concentrations, see NOTE 1 at the end of this post). While lye (NaOH, sodium hydroxide) can be very dangerous, at this concentration it is mostly an irritant. Dangerous to the eyes, but not too bad for the skin. I'd recommend wearing goggles or glasses and being sure to wash off any skin contamination immediately. If you're nervous working around it, by all means wear both goggles and gloves, but don't be unduly scared of it. It's not as dangerous as a lot of people fear. Of course, you do want to be sure that you keep the bottle (and the pot!) out of reach of children!

The water bath is the trickiest part of the whole process. You want to use a non-reactive, stainless steel pot (do NOT use a nonstick or aluminum pan unless you want to buy a new one) and a skimmer. Add the water and then the lye. Stir to dissolve. Heat the water to just below a simmer. You want it steaming, but not bubbling in any way. Gently lower the pretzels one at a time into the water. Count off 25 seconds, remove them from the water, and let them drip for a few moments before returning them to the baking sheet. By the way, be sure not to use an aluminum baking sheet either. I now have permanent marks on one of mine because I forgot and used it once. Oops!

Why do I say this is the trickiest part? Because if the water is too hot or if the pretzels are in the water too long, they can deflate once they're out the water in a very unflattering and untasty way. In my experience, it is better to under do it than over.

Wait until you are done "boiling" all of the pretzels before sprinkling salt on them. If you sprinkle the salt immediately, I've found the salt absorbs a lot of the water and the pretzel doesn't keep as well (I show pictures of what happens below).

You can use kosher salt (on the right, below) or pretzel salt (on the left). Pretzel salt is available online and at some bulk food stores. I like the pretzel salt, again, because it seems more authentic. You can see how the grains of the pretzel salt are much larger, giving that characteristic crunch.

So, what happens if you use a different concentration of lye? Well, it impacts how much the exterior of the pretzel is gelatinized, which affects how dark they will get in the oven. The more lye, the darker the pretzel gets. I've been using the 0.5M solution and expect good results up to about 0.75M, but if you go too high, the pretzels get so dark and bitter, they're practically inedible.

How about storage? They're best eaten within eight hours. If you are not going to eat them in that time frame, then you need to freeze them, and the sooner the better. Pretzels left overnight, whether wrapped or not, turn into some nasty, diseased looking shade of their former self. Apparently, the moisture left in the pretzel is sucked up by the salt, causing it to dissolve on the pretzel's surface. Needless to say, it isn't appealing in the least. Freezing them, however, works great! Simply freeze them on a sheet until hardened and then place in an air tight container or bag. When ready to eat, zap them in the microwave in twenty second increments until they are thawed and nicely warm. If you choose, you can then toast them a bit as well.

What about hard pretzels? Well, I'm still fiddling with that technique, but it involves letting the pretzels continue to dry out after baking. If I can ever get it right, I'll let you know. In the meantime, enjoy these wonderful, chewy authentic soft pretzels!

Soft Pretzels

Yield: 8 3-4" pretzels

2 cups bread flour (or all purpose)

1/4 tsp instant yeast

1/4 tsp table salt

1/4 to 1/2 tsp diastatic malt powder (optional, see NOTE 2)

3/4 cup water

pretzel salt (or kosher)

Mix all ingredients together to form a dough. Knead until it is smooth and elastic, about 5-10 minutes depending on whether you are doing it by hand or in a mixer. Let rise, covered, in a warm location until doubled. Knock dough down and form into a log. Cut into eight equal pieces. Cover and let rest 10-20 minutes. Shape each piece into a 14-18" long rope and then fold it into a pretzel shape. Place on a non-reactive baking sheet lined with a silicone mat. Let rise slightly, about 20 minutes.

Add six cups of water to a large sauce pan and then stir in 30 grams (1 TBS if using Essential Depot's microbeads) food grade lye. Heat to just below a simmer. Water should be steaming, but not bubbling. Dip pretzels individually, timing each for 25 seconds in the water. Remove, let drip, and then return to the sheet pan. After all pretzels have been dipped, salt, if so desired.

Place into a preheated 425° F oven. Bake for 12-15 minutes or until browned to your liking. Eat within 8 hours or freeze within four.

NOTE: Molarity (M or mol/L) is a measurement of concentration. To determine the amount of NaOH to use for a specific concentration, you need to use a little chemistry. Because a liter and a quart (4 cups) are so close in volume, I will use the measurements interchangeably. The formula is: amount of substance (in grams) = molar mass x molarity x volume. The molar mass of NaOH comes from the periodic table and is always approximately 40 grams/mol. The molarity is the concentration of the solution you are interested in making and the volume is how much solution you want to end up with at the end. For the 0.5M solution used above, the formula is: ? g = 40 g/mol x 0.5 mol/L x 1.5 L (again, 6 cups is approximately 1.5 liters). When you multiply 40 times 0.5 times 1.5, you get 30 g (notice how the units cancel out leaving you in grams). When I used my scale, that came to about 1 TBS of those microbeads. If you wanted to do a 0.75M solution, that would be: ? g = 40 g/mol x 0.75 mol/L x 1.5 L, which comes to 45 grams. If you want to use more or less than 6 cups of water, you can use this formula to make sure you still use the right amount of lye.

NOTE 2: I've tried these pretzels both with and without the malt powder. I kind of like it in there as it adds a layer of flavor that I really like, but it's not very authentic, so use your own judgement. The other thing you can do to increase the flavor profile is to make the dough 24 hours before you want to make pretzels. Let the dough rise at room temperature for one hour and then punch the dough down and stick it in the refrigerator until the next day.

Blackberry Liqueur

noreply@blogger.com (Tara) — Thu, 05 Jan 2012 04:15:00 +0000

Sometimes, I really miss living in the Pacific Northwest. Growing up, I was very much an outdoor kind of gal. Considering how much time I spent engaging in activities that potentially could leave me stranded in the wilderness without much warning, I always felt it was a good idea to be prepared. That involved not only making sure I had a working "survival kit" with all the essentials when I was out in the high country, but I also made sure I had the requisite knowledge to feed myself if it came down to it. Fortunately, the northwest is bountiful! Some of the edibles are lesser known, but some are so prolific and in your face that they are part of the cultural psyche of any proper Pacific Northwesterner. I'm speaking, of course, of blackberries.

They not only grow wild there; they're freaking rampant. I miss all that free food! I have to buy blackberries here in Florida, and it makes me ill how much they go for. However, sometimes, it's worth it. This liqueur is so beautiful, fragrant, and satisfying. While I'm sure it would taste better with vine ripened berries from Washington, I've found I can make do with frozen berries from Wal-Mart.

The only bad thing about this recipe is that you have to be patient. This isn't one of those, "Hmmm, I think I'll make some blackberry liqueur for that party this weekend," kind of things. It needs time to steep. It needs time to mature. Ideally, you need to give it six months. I know that's asking a lot, but - trust me - it's worth it. This liqueur is as great to give as it is to enjoy. Whenever I use up some ingredient that comes in a nifty bottle, I clean it out and hang on to it so that I have something nice to decant my liqueur into when it's ready.

Blackberry Liqueur

Yield: approx. 4 cups

4 cups blackberries

zest of one lemon

2 whole cloves

2 cups vodka

1 cup brandy

1 cup sugar syrup (2:1 sugar to water)

Lightly crush the berries with a fork. If they are refrigerated or frozen, let them come to room temperature first. Using a vegetable peeler, zest one lemon. You can use a knife but be sure to remove any pith, which is bitter. In a large jar (I use a half-gallon canning jar), mix together the blackberries, lemon zest, cloves, vodka, and brandy. Place a lid on the jar and set in a cool, dark place for about three months.

After it has steeped, pour it through a strainer, then through a coffee filter (multiple times is better). Make a cup of sugar syrup and let it cool to room temperature. Add the sugar syrup to the liqueur until it is sweet enough to your taste. Mature in a cool, dark place for another 4-6 weeks. Decant into a pretty bottle. Store for up to one year.

Chocolate Bowls

noreply@blogger.com (Tara) — Sun, 25 Dec 2011 23:34:00 +0000

It's hard to believe that I am thinking about food at this moment... considering the fact that I ate so much today that I feel like I might explode. But, nonetheless, I have some down time now that everyone is in a food stupor to post something I've been meaning to share for a few months now.

I absolutely adore making these cute little chocolate bowls. They are so easy and fun and they never cease to amaze. Because I always make and consume them within the same day, I don't worry about tempering the chocolate. I just try to be sure that I do not let my chocolate get too hot in my double boiler. The risk there is that too high a temperature can cause the chocolate to end up not hardening at all. Not a good thing, obviously.

Melt enough semi-sweet chocolate in a bowl over some lightly simmering water. Prepare a sheet pan with some parchment, wax paper, or a Silpat. The first step is to make a small puddle of chocolate that will become the base of your bowl. Keep the puddle somewhat small, you don't want it oozing all over the place!

Then inflate some small balloons. I use the size that you typically use to make water balloons. Obviously, you can make your bowls whatever size you want, but if you want to make small bowls, you want to use small balloons. Under-inflated balloons tend not to have a smooth bottom on them, which can deform your bowl. Dip the balloon into the chocolate. I usually dip a couple of times to make sure I have a good, solid coat. Too thin a coat becomes a nightmare when you go to remove the balloons later. You can dip the balloons with one even motion for a straight edged bowl...

Or dip them at an angle four to five times around the balloon to form a scalloped edge that is very pretty.

Place the dipped balloon into the puddle you previously poured. Usually, they stand on their own fairly well, but if you get a troublesome one, just hold it for a minute or two until the chocolate firms up a bit. (It's best to work with chocolate in a somewhat cool room).

When making bowls, always do a few extra because it is not unheard of for one or two to break one while removing the balloon. Place the tray in the refrigerator to harden for 30-60 minutes. To remove the balloon, be ready to work quickly! If the chocolate softens just a little too much, I find it makes removing the balloon more challenging. Take a straight pin and - pinching the top of the balloon - carefully poke a hole in it. Slowly let the air out. As the balloon deflates, you can start to peel it away from the bowl. Deflating the balloon too rapidly will usually result in a broken bowl, so go easy! Once the balloons are removed, chances are you'll want to keep them in the refrigerator. If you'd rather have bowls that are more shelf stable and can be made ahead of time, you can do that, you'll just have to be sure to temper the chocolate then. Serve with ice cream or mouse... or anything that goes well with chocolate and is served in a bowl!

So Pretty!

noreply@blogger.com (Tara) — Sun, 18 Dec 2011 20:15:00 +0000

I've posted a few times already about making these cute little jelly candies. I originally posted about the lemon ones, but recently posted about making them in orange and lime as well. Well, I finally had an opportunity to make all three in the same time frame so that I could photograph them together. How cute they turned out! Yellow, and orange, and green, oh my!

Pumpkin Pie

noreply@blogger.com (Tara) — Sun, 11 Dec 2011 15:48:00 +0000

Everyone has their favorite pumpkin pie recipe, I guess... unless you always get yours from the store. As a scratch cooker, obviously, I can't condone such actions. ;-) I am, however, a serious pumpkin pie snob. Pretty much, unless I've made it, I usually don't eat it.

I have a number of problems with most of the pumpkin pie out there, not the least of which is that canned pumpkin tastes, well, like canned pumpkin. It's the same reason I don't eat canned peas or green beans. Canning vegetables just changes their flavor and texture in a way I can't enjoy. I also often find other's pie too sweet. I don't like it savory, mind you, but I don't want it to be syrupy either. This started out as the recipe from the back of a can of Libby's pumpkin, I think. Then my mom tweaked it, and then I tweaked it even more. I really like the balance. I use the frozen pumpkin puree I put up every fall. The frozen, not canned, puree gives this pie a fresh flavor that can't be beat. To me, it's the perfect pumpkin pie.

Pumpkin Pie
Yield: one 9-inch pie

2 eggs
1 1/2 cup pumpkin puree (preferably not canned)
1/4 cup white sugar
1/4 cup brown sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp dry ginger
1/4 tsp cloves
1 1/2 cups evaporated milk (one 12 oz. can) or light cream

Prepare a 9-inch pie shell. If you want to be sure your pie shell does not get gummy (see note 2 below), blind bake it first in a 425° F oven for 10-15 minutes lined with a little foil and weighted down with pie weights or beans. Let pie shell cool completely before filling. Preheat the oven to 425° F. In a bowl, lightly beat eggs. Add the remaining ingredients and stir gently to mix. If you mix too aggressively, you will end up with foam on the top of your pie. It doesn't taste bad, your pie just won't be as pretty. Pour the filling into a prepared pie shell. Bake at 425 F for 15 minutes. Reduce the heat to 350° F and bake for another 45 minutes or until a knife comes out clean. Serve well chilled.

NOTE 1: I also like to make this as a custard, where I simply make the filling and bake it in a dish without a crust. Use a 9x9 inch glass/porcelain baking dish or similar. Otherwise, make exactly the same as for a pie. It's a great, easy, treat to make year round!

NOTE 2: The picture above shows a pie crust that I did not blind bake first. I was in a hurry, so I skipped that step. See how the crust looks like it has two layers? The inside layer here was chewy and not flaky at all like the outside half. The pie still tastes good, but the crust is not quite as delicious. I strongly recommend blind baking first, if you have the time and patience. If you do go this route, be prepared to lightly cover the edge crust with foil as it may begin to darken too much toward the end of the baking period.

Gingerbread Cutouts

noreply@blogger.com (Tara) — Sat, 10 Dec 2011 20:23:00 +0000

I've been in serious cookie making mode lately. Last week I made an army of these cute little guys for a "cookie caper" on base, where volunteers bring in homemade cookies and then they are packaged and distributed to airmen. (I also made a double batch of my sugar cookie holly cutouts.) What I love about gingerbread men is that the cookie is not overly sweet and has a nice spiciness to it. I often make and give them as gifts. They can be packaged in such cute ways and everyone loves to receive them!

The dough is very easy to mix. Probably the hardest part is grating the ginger, but a microplane makes short work of the task. Just be sure that the fresh ginger is ground into a paste; you want it to mix evenly into the dough. Mix the wet ingredients together first.

Then mix the dry ingredients in a separate bowl before adding the flour mixture to the wet mixture. I've tried a lot of gingerbread cookie recipes, and I love the combination of spices in this one.

Form the dough into a log and wrap in plastic wrap, letting it firm up in the refrigerator for at least an hour. Once it has firmed up, cut the dough into four or five large slices and roll one disk out at a time. Roll it fairly thin, about one eighth of an inch is best. Use a gingerbread cutter to make figures. Bake on a greased cookie sheet or a parchment lined pan. For best flavor, bake until the cookies are nicely browned. I've found if they are under cooked, the flavor is a bit lackluster.

Once they are baked and completely cooled, pipe decorations in royal icing (I use the recipe on the package of Wilton meringue powder). Let the cookies sit out for at least a few hours until the icing is dried hard. Then package them up! They keep fairly well in an air tight container. I like to maximize my time, so I always do the same decoration on them, but you can certainly get creative! You can use a variety of colors and small candy decorations if you want. Make your gingerbread army however you see fit!

Gingerbread Cutouts
Yield: approx. 70 3-inch cutouts

3/4 cup brown sugar, firm packed
1/2 cup butter, softened
2 eggs
1/4 cup molasses
1 tsp fresh ginger, grated
3 1/4 cup flour
1 1/2 tsp baking soda
2 tsp powdered ginger
1/2 tsp allspice
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt

Beat the sugar and butter together until smooth. Add eggs, molasses, and fresh ginger. Mix thoroughly. In a separate bowl, mix the remaining ingredients. Stir well. Add slowly to the wet ingredients, stirring until well mixed. Shape dough into a log and wrap in plastic. Chill for at least one hour. Slice log into four or five disks. Roll out one disk at a time. Roll fairly thin, about 1/8 of an inch. Place on greased or parchment lined cookie sheets. Bake at 350° F for about ten minutes, or until nicely browned. Cool completely before decorating with royal icing.

A few more thoughts on tempering...

noreply@blogger.com (Tara) — Tue, 06 Dec 2011 18:27:00 +0000

In the first few months after starting this blog, I posted a whole series on making chocolates. In my Tempering Chocolate 101 post, I discussed the technique involved in making sure your chocolate cools in the right crystalline form. Improper crystallization results in the development of an unappealing fat "bloom" in the final product. The amount of bloom shown here is excessive, and is the amount I typically see - for instance - with the chocolate that is leftover after dipping truffles that gets collected and thrown in the back of the pantry for eight months. It also can happen with a chocolate bar that is left in a car on a hot day and then eaten a week later. While it doesn't look appropriate when making chocolate confections, I do think it's pretty in its own, strange way. It may have something to do with my geology background regarding the crystallization of minerals, but I find fat bloom in chocolate fascinating.

Unfortunately, it's not very fascinating when it happens to the results of my hard work. I try very hard to be sure my chocolate is in temper before I dip a batch of truffles. I made a batch the other day for the first time in a while. I tried some new things; I tried to perfect some old things. In the end, I decided I had a few additional thoughts to add regarding tempering:

Tempering is a pain in the butt. There are no ifs, ands, or buts about it. So I often catch myself pushing the envelope of what I deem acceptable when testing whether my chocolate is in temper. Tempering is a pain, but it's even more of a pain when you jump the gun and coat a bunch of truffles with chocolate that dries with horrible looking streaks, or - even worse - won't properly harden at all. In the end, it's always better to be safe than sorry. If you have to go through the procedure again to ensure a good temper, do it!
I have found that I don't usually have great luck getting proper temper using the seed method (see my other post for a refresher). It's been three times in a row now of tempering chocolate when I try to do the seed method first, am not satisfied, and then go through the longer but very straight-forward seed-free method. In the future, I may just start with that method. Again, it takes longer, but you can be doing other things for the vast majority of the time.
Although I described a series of things to look for to determine the level of temper in your chocolate, the frustrating thing is that you often can't be totally sure you got it right until the next day. Sometimes, it all looks right, but by the next day, those darn streaks have shown up! The moral here is that I never make truffles the same day or day before I expect to give them away. I like to be able to make sure that fat bloom doesn't show up after the fact!
In my previous post, I only discussed dark chocolate. If you want to use milk chocolate or white chocolate, you still have to temper them, but they require slightly lower temperatures. As a guideline, use temperatures 2-3 degrees less than what you use for dark chocolate. Speaking of white chocolate... it's pretty darn hard to find real white chocolate these days. Virtually all white chips sold in stores today are not chocolate at all. You have to look closely. If it doesn't actually say "white chocolate" and have cocoa butter in the ingredient list, you are using a totally different beast. White "chips", such as Ghirardelli or Nestle, do not need to be tempered (but they don't really taste that good either). Real white chocolate must be tempered to ensure proper set up, gloss, and shininess. Baker's brand white chocolate blocks are the only real white chocolate I've seen around in a long, long time.
Remember that chocolate can build up heat very rapidly. Be sure to heat it slowly. If you get impatient and crank the heat up too much, there will be too much residual heat and even once you remove the chocolate from the heat source, chances are it will continue heating another 5-10 degrees. So go slow and easy. Patience is key.
Lastly, you really do get what you pay for. The cost of chocolate is typically proportional to how pure it is. Cheap brands have more sugar and other fillers in them and can be more challenging to work with. Most confectioneries use couverture when dipping truffles because it has more cocoa butter and is easier to work with and has a nicer mouth feel. Unfortunately, it's really expensive. I've had very good luck using Ghirardelli's 60% cacao chips and find it to be a nice middle ground compromise.

Classic Apple Pie

noreply@blogger.com (Tara) — Fri, 25 Nov 2011 15:12:00 +0000

Because not everyone likes pumpkin pie, I decided to make an apple pie yesterday as well. It may have been the prettiest pie I ever made. A few years ago, I saw a picture in a magazine of a pie where the top crust was made of leaf cut outs. I guess because I more often make single crust pies, yesterday was my first chance to give it a go. It was so easy and so incredibly beautiful! The picture below does not do this pie justice. It was a work of art; I hated to cut into it!

As for making an apple pie, the best thing I ever changed about my technique was pre-cooking the filling. This step negates a number of potential apple pie problems I've had. When you simply throw the ingredients into the pie raw,you can't always be sure you have the right amount of sugar or thickener. The other issue is that when you put raw apples in the pie shell, their volume is much larger than when they're cooked; that usually means that the crust ends up "frozen" in place way above the actual end level of the pie. I hate it when you cut a pie and there is an inch of space between the top crust and the fruit! When you cook the filling first, the apples have already softened. When you place the top crust over it, you know that everything is in the place it will be once the pie is cooked. Just be sure you let the filling cool before adding it to the pie shell!

Classic Apple Pie
Yield: one 9 inch pie

Enough cored, peeled, and sliced apples to fill a 9 inch pie tin, mounded (use Granny Smith or another tart, firm apple, usually 5-10 apples, depending on size)
1/2-1 cup sugar
3-5 TBS flour
1/2 tsp cinnamon
dash nutmeg
1 TBS lemon juice

Place apples in a large pot. Start with the smallest amount of sugar and flour; add the spices and lemon. Stir thoroughly. Cook over medium low heat, covered, until the apples are slightly soft and the juice is thickened. Stir frequently to prevent scorching. Taste. Add sugar and flour as necessary until the sweetness and thickness are right. Remember that the filling will be thicker when it cools than it is when it is hot. The apples do not need to be fully cooked, as they will continue to soften when baked in the pie shell. To reduce the chance of lump formation when adding more flour, add it by placing the flour in a small strainer and tap a small amount into the filling at a time. Let filling cool before adding to an unbaked pie shell. Pour cooled filling into the pie shell, cover with the top crust. Be sure there are vents in the top of the pie to allow steam to escape. If desired, brush the top of the crust with an egg yolk wash and sprinkle with sanding sugar. Bake at 400° F for 25-35 minutes, or until the crust is nicely golden. Let pie cool before serving. Can be served at room temperature or chilled.

Green Bean Casserole from Scratch

noreply@blogger.com (Tara) — Tue, 22 Nov 2011 20:33:00 +0000

I have always been a fan of the idea of green bean casserole. I mean who wouldn't be? Fresh green beans swimming in a savory mushroom sauce with crunchy onions on top? Sounds pretty good when it's put that way, huh? Unfortunately, being a scratch girl, not only do I never have canned cream of mushroom soup on hand, I am not a big fan of it's commercial taste. The use of frozen green beans over canned was an automatic; there was no debate there at all.

Last week I decided to make my own green bean casserole, from scratch. What that means is simply making a homemade sauce versus opening a can. It's pretty quick and easy, and boy was it good! I'm going to make it again later this week for the big day. Here's how it goes...

Green Bean Casserole from Scratch
Yield: 8-12 servings

3 TBS butter
1 medium onion, diced
8 oz baby bella mushrooms, diced
1/4 cup cream sherry
1/8 tsp garlic powder
1/2 cup flour
1 tsp salt (or to taste)
1/4 tsp pepper
4 cups whole milk, warmed
2 1/2 lbs frozen cut green beans, cooked and drained
1 1/2 cups french fried onions

Preheat the oven to 375° F. Melt butter in a deep skillet. I prefer using a stainless pan so I get better browning on the bottom, leading to a richer flavored sauce. Add the onions and cook over medium high heat until translucent and starting to caramelize. Add the mushrooms and cook until they are tender and browned. Add the sherry and stir vigorously to deglaze the pan and lift up all the browned bits on the bottom of the pan.

Mix the flour, salt, pepper, and garlic powder together. Add to the skillet and stir to mix. Slowly add the warmed milk, stirring as you go to minimize lumps. Once all the milk is added, cook, stirring continuously until it just comes to a boil and is thick. It will thicken more as it bakes and then cools. Add the green beans and stir to coat. Pour the mixture into a greased 9x12x1 inch baking dish (or similar). Sprinkle the top evenly with the french fried onions. Bake at 375° F until bubbly through and the onions are nicely browned, about thirty minutes. Cool slightly before serving.

Key Lime Pie

noreply@blogger.com (Tara) — Fri, 04 Nov 2011 22:31:00 +0000

We've recently joined a dinner club. Each month we get together to have dinner with three other couples and, each month, there is a different theme. Last month the theme was "Florida Cuisine" and I was responsible for bringing a dessert. After some web searches, it became obvious that the only choice for dessert was a key lime pie.

Fortunately, living in Florida, fresh key limes were in my neighborhood grocery. If you can't find fresh key limes in your area, you may be able to find bottled key lime juice. Regardless, you can always buy it online. In a pinch, you could use regular limes. But as you can see below, they are not the same. Key limes are small little things. A bugger to juice, truth be told. But the flavor is distinct. This pie is not overly sweet. It is tart and has a slight bitter twist to it, kind of like what I associate with most grapefruit.

You start with the crust. This is a graham cracker crust. It has a little extra sugar in the crust, again to help balance that tart punch. I mix mine in a food processor and then dump it into a pie pan. Spread it out with your hands and then use a cup of some kind to press it down and make it even. Bake the pie crust while you prepare the limes.

Before you juice, you'll need to zest enough of them to obtain one loose tablespoon. Then you can cut the limes and juice away. Because they're so small, they can be tiring to juice. If you have one of those squeeze type juicers, you may be better off than I was. You need 2/3 cup of juice, which requires approximately one pound of key limes. Don't juice your limes too early, as the juice can develop additional bitterness when it sits too long.

Don't be dismayed if your crust comes out of the oven looking really funky. It tends to puff up when baking, but returns to normal dimensions as it cools. The first time I made this crust I thought I had ruined it when I first took it out of the oven Don't fret, it'll work itself out.

As the pie cools, you can mix up the filling. Start by mixing the egg yolks and zest together. Mix on medium-high for a few minutes until the mixture has increased slightly in volume and is thick and pale yellow (with green flecks in it, of course).

The next step is to add a can of sweetened condensed milk. This is some very thick, sweet stuff. So sweet, in fact, that it provides all the sweetness this pie needs. By the way, please note the proper color of this product. If you open your can and find that it is a caramel brown color, as I did when I first made this pie, perhaps you are not using sweetened condensed milk often enough, or, as in my case, not rotating your stock well. The date on my can of brown sweetened condensed milk? "Best by Nov 2004." Yikes! And, even more pressing, how many stinking military moves did that can of milk participate in, anyway, before I ended up throwing it away? Needless to say, I will be more vigilant.

Bake the pie at the same temperature as you baked the crust for 25 minutes. The pie filling will be set and maintain its shape upon gentle shaking, but will not be brown in any way. Remove from the oven and let cool to room temperature.

I think this pie requires a little sweet border to help balance it out. I like a whipped topping. You could make whipped cream right before serving, but I think piping a stabilized whipped cream border really looks like a million bucks. I like to then zest a little lime on the border for color. Be sure to thoroughly chill the pie before serving. This pie keeps well and can be made one to three days in advance.

Key Lime Pie
Yield: one 9" pie
Adapted from King Arthur Flour

Crust:
1 1/2 cups graham cracker crumbs (one pouch plus two whole crackers)
1/4 cup powdered sugar
1 egg yolk
1/3 cup melted butter
dash salt

Filling:
1 TBS loosely packed key lime zest
3 large egg yolks
1 14-ounce can sweetened condensed milk
2/3 cup fresh (or bottled) key lime juice

whipped cream and additional lime zest for garnish (optional)

Mix together the crust ingredients. Pour into a 9" pie pan. Spread evenly and pack down with a measuring cup. Bake at 325° F for 15 minutes. Crust may look uneven and strange upon removal from the oven, but will return to a more normal shape upon cooling. Let crust cool while preparing filling. Leave oven on at 325° F.

Beat the zest and egg yolks together on medium-high speed for a few minutes, until the yolks have increased in volume and become thickened and a pale yellow. Add the sweetened condensed milk and beat on a fairly high speed for 2-3 minutes. Lastly, add the lime juice. Stir until well incorporated, but do not over mix. Pour into the baked crust and return to the oven to bake for 25 minutes. The filling will be set and no longer loose in the middle, but will not be browned in any way. Let cool to room temperature. Prepare and pipe a border of stabilized whipped cream, if desired. Refrigerate for at least four hours before serving.

This pie keeps well and can be made 2-3 days in advance.

Jelly Candies

noreply@blogger.com (Tara) — Fri, 28 Oct 2011 19:48:00 +0000

About a year ago, I posted a recipe for lemon jellies. These cute little lemon candies are so tasty and such a cheerful lemon hue. I absolutely adore them, but what is good in lemon, must be good in orange and other citrus flavors, right? So I made a batch of orange ones. I made them exactly how I made the lemon ones, except that I substituted oranges and used orange coloring.

You know what? They weren't right. I was so disappointed because they were cloyingly sweet. Fortunately, I have a fix for that. I got out the old citric acid granules and - voila! - a wonderful orange version of the lemon jellies was born. When I make orange jellies, I add about one half teaspoon of citric acid to the hot mix. If you really want a nice, tart treat, you can also add a little pinch to the dredging sugar.

So, if you want to make a nice, colorful assortment of jellies that looks adorable gifted in little cellophane bags or piled high in a candy dish, make a batch of lemon, orange, and lime jellies. Just be sure to add some citric acid to the orange and lime ones!

Stablilized Whipped Cream

noreply@blogger.com (Tara) — Sun, 23 Oct 2011 16:08:00 +0000

A couple of weeks ago, I made a chocolate pie for company. I wanted to include a whipped cream border that I could apply before my guests arrived and would hold until I was ready to serve my pie. I knew better. I really did. I knew that piped whipped cream would be all weepy and deflated by the time I went to cut that pie. And it did. It looked horrible.

But I knew there had to be a way. I mean, really, look at all those diners that have pies with beautiful whipped edges. Therefore, when I was taking a pie to another dinner last Saturday, I was determined to figure it out. Enter stabilized whipped cream, the answer to all my prayers.

By the way it is made, stabilized whipped cream is sort of like a mousse. You whip the cream and add gelatin for stability. It then holds its shape beautifully in the refrigerator for hours and hours. While the end texture is not quite the same as freshly whipped cream, it is still delicious and its beauty and convenience make it a winning choice!

Stabilized Whipped Cream
Yield: approx. 2 cups

1 tsp unflavored gelatin
4 tsp cool water
1 cup heavy whipping cream
1/4 cup powdered sugar

Mix the gelatin and water in a small microwave safe bowl. When the gelatin is soft, after a few minutes, place the bowl in the microwave and heat gently at ten second intervals until the mixture is melted and warm, but not hot. Mix the cold whipping cream and powdered sugar together in a glass or metal bowl. Mix on low speed until the sugar is incorporated, then increase to high speed.

When the cream reaches soft peaks, slowly add half the gelatin mixture (you will discard the remainder). Continue whipping until stiff peaks develop. Pipe onto your dessert and keep refrigerated until serving. If you want to make a double batch, double the cream and sugar, but simply use all the gelatin mixture.

NOTE: I mix twice the gelatin mixture needed for the single batch because it is easier to measure and because with such a small amount, so much ends up sticking to the inside of the bowl. Feel free to add any additional flavorings to your whipped cream as usual, such as vanilla, chocolate, lemon or lime zest, etc.

Lemon Biscotti

noreply@blogger.com (Tara) — Sun, 09 Oct 2011 20:33:00 +0000

I just love these little cookies. They're lemony and have a nice bite. They have a different texture than a lot of cookies. They're not crispy in the same way a lot of cookies are, but then again, they also have half the calories and a third of the fat content of your typical cookie (like chocolate chip or snickerdoodle).

Traditionally, biscotti do not have any fat in them. No butter, no shortening, no oil. However, I found those cookies to have a somewhat less than satisfying texture, so I started experimenting. What I came up with is a nice in between, I think. There's enough butter in them to have a nice flavor and a little bit of snap, but not so much as to be overwhelming. I think you'll really like them. I sure do.

While these twice baked little snacks involve a little more effort than a normal cookie, they're still pretty straight forward. And they are so darn cute!

You start by mixing together all of the cookie ingredients. I use my stand mixer, but the dough is soft enough, you could probably mix them fairly easily by hand. Turn the dough out onto the counter and roll into a log. Divide the dough in half and shape each half into a eight to ten inch long roll. Press each log flat.

These will rise a bit, so you want to start them off fairly thin. Shoot for about a half inch thickness.

Bake the cookies in a 350° F oven for about 40 minutes. Be sure the cookies have started to brown before pulling them out. If you pull them out before they brown a little, the inside often has an undercooked flavor that won't go away even after the second baking.

Remove from the oven and carefully transfer them to a cooling rack. Reduce the heat in the oven to 325° F. Carefully slice the loaves across at half inch intervals using a serrated blade. You should end up with 13-15 slices plus two small ends. I eat the ends at this point. It's the cook's prerogative.

Place an oven safe rack in the cookie sheet and lay the slices wide side down; spread them out as much as possible. Bake for 10 minutes. Flip the cookies over and bake another 10 minutes. Let them cool completely before icing.

Mix together the icing ingredients until they are smooth. Use enough milk to obtain a consistency that allows the icing to pour easily. Place in a flat bottomed dish that allows you to easily dip the bottom of the biscotti into the icing.

Let the excess icing drip off and then lay them upside down on a cookie sheet to dry. Allow at least an hour for drying.

These biscotti keep well in a plastic bag or other air tight container for at least a week. They are very attractive if wrapped in small bags and given as gifts.

Lemon Biscotti
Yield: 25-30 biscotti

3 cups flour
1 cup sugar
2 tsp baking powder
1 1/2 tsp lemon zest
2 TBS fresh lemon juice
1/2 cup butter, softened
3 eggs

For the icing:
1 1/2 cup powdered sugar
1 TBS fresh lemon juice
1/2 tsp lemon zest
2-4 TBS milk

Preheat the oven to 350° F. Mix the flour, sugar, baking powder, and lemon zest together. Add the lemon juice, eggs, and butter and beat until well mixed. Turn out on a counter and form into a log about one foot long. Divide into two logs. Shape each log until they are about 8-10 inches long. Press until they are each about one half inch thick. Place onto a parchment lined baking sheet. Bake until they start to turn golden, about 40 minutes. Cool for 10 minutes on a wire rack.
Reduce the oven temperature to 325° F. Using a serrated knife, slice into half inch wide cookies. Place the wire rack onto the cookie sheet and lay the slices, wide side down, on the rack, spread out as much as possible. Bake for 10 minutes, flip, and then for ten minutes more. Cool completely before icing.

Mix the icing ingredients together. Use enough milk to make a fairly thin icing; the icing should pour easily. Place in a flat bottom dish or bowl and dip the bottom of each biscotti into the icing. Let drain slightly and then place upside down on a baking sheet to dry. Let dry at least one hour. Store in an air tight container up to one week.

Cottage Cheese

noreply@blogger.com (Tara) — Wed, 05 Oct 2011 19:43:00 +0000

I received an email last week asking about dry curd cottage cheese and whether my Super Easy Cheese would be similar. Unfortunately, they are not the same. The good news is that even though it is often hard to find dry curd cottage cheese at the market, it is fairly easy to make at home. The recipe I am about to show you will make regular cottage cheese or dry curd cottage cheese; the main difference is whether you add additional cream at the end.

I think the only hang up with this cheese is the length of time it must sit. It requires a packet of starter (available from cheese supply companies) but no rennet. As such, it must develop curds solely through bacterial action. That takes time... almost a full day. Fortunately, the actual work time in this cheese is fairly minimal. Here's how it goes:

First, pour a gallon of milk into a heavy duty, nonreactive pot. You can use any type of cow's milk from skim to whole. I used 1% for a nice low fat product. Heat the milk to 72° F. Because most of us have to use store bought, homogenized milk, it helps to add a little calcium chloride. Homogenization makes it a little harder for the milk to form firm curds and the calcium chloride helps to mitigate this issue. Add the calcium chloride mixed with a little water after the milk has reached this target temperature.

Add the starter packet, stir, and then cover. Set aside to let the milk set for about a day. Shoot for a room temperature around 70-74° F. After a day, the milk should have set and show a clean break. A clean break is where when you cut the milk, you can still see the cut when the knife is removed.

Cut the curd into roughly 1/4 inch pieces. Cut one way and then at an angle the other way. Don't forget that you need to cut the curds in pieces from the bottom of the pot up to the top as well. Let the cut curds sit for 15 minutes. See how you can clearly see the break in the curd in this picture? If your mixture does not do this, it probably needs to set a little longer.

Heat the curd gently, increasing the temperature slowly to 100° F and then hold at this temperature for 10 minutes. Stir periodically. If some of your curds seem a little too large, don't worry, they'll break down as you heat and stir them. Increase the temperature to 112° F slowly (about a degree per minute). Once at 112° F, hold this temperature as best you can, stirring regularly until the curds are firm. The whey will be completely separated from the curds long before they are firm. Go here if you need a picture of what the whey looks like when separated from the curds. This last firming step can vary in time, but be prepared for anywhere from 30-60 minutes.

You can test curd firmness by squishing one between your fingers. You want to have a little resistance, not pudding. When the curds are firm enough, drain them into a cheesecloth lined colander. Let drain. Meanwhile, prepare a bowl of cold water in which to wash the curds. Dip the curd filled cheesecloth into the cold water. This step has two purposes. First, it chills down the curds, firming them and it also rinses the curd to reduce their sour flavor. If you like more sour curds, only dip them the once. If you prefer a more mild cottage cheese, dip the curds a few times, changing the water between dips. Remove the curds from the water bath and let them drain for about five minutes.

Dump the drained curds into a bowl. Use a spoon to stir the salt into them, breaking up any clumps that may have formed. At this point, you have dry curd cottage cheese. If you prefer the more traditional style, simply mix in a little cream.

Curds may be stored in an airtight container in the refrigerator for up to one week. Eat plain or with fruit, or use in cooking. This is a versatile, flavorful cheese!

NOTE: You may find that you have a hard time keeping the milk at the exact temperatures specified. Don't fret. In my experience, you do the best you can and it works out fine. Just remember to check the temperature of the milk in the middle of the pot (versus the edge) and stir frequently to avoid hot spots.

Cottage Cheese
Yield: 1 1/2 pounds
Adapted from Ricki Carroll's Home Cheese Making

1 gallon milk (skim, 1%, 2%, or whole)
1/8 tsp calcium chloride in 1/4 cup distilled water (optional)
1 packet direct-set mesophilic starter
1 tsp kosher salt (or to taste)
cream (optional)

Heat the milk in a heavy pan to 72° F. Stir in the calcium chloride mixture, if using. Then add the starter and stir. Cover and let sit in a 70-74° F room for 18-24 hours.

At this point, the curds should have set and the milk should show a clean break. Cut the curd into 1/4 inch cubes. Let sit for 15 minutes and then begin heating gently up to 100° F. Hold at 100° F for ten minutes, stirring occasionally. Increase the heat slightly and heat slowly (aim for 1 degree per minute) until the curd reaches 112° F.

Hold the milk at 112° F, stirring regularly, until the whey separates from the curd completely and the curds become firm. The whey will separate long before the curds are firm. Times may vary widely depending on your milk; be prepared for 30-60 minutes. Test the curd's firmness by squeezing one between your fingers; it should have some resistance and not squish like pudding.

Once the curds are firm enough, drain them in a cheesecloth lined colander. Fill a bowl with cold water and rinse the curds. If you prefer a milder flavored cheese, rinse 2-3 times, changing water between each dip. Drain the curds for five minutes and then pour into a large bowl. Salt the curds, mixing to evenly distribute. At this point, you have dry curd cottage cheese. If you prefer and more traditional style, add cream to taste. Cheese will keep in a refrigerated air tight container for one week.

Parmesan Potatoes

noreply@blogger.com (Tara) — Sat, 01 Oct 2011 14:43:00 +0000

Behold the most delicious potatoes ever! My mom made these for our family while we were growing up, and they have always been one of my favorite dishes. My only complaint is that she would stack the potatoes too much. As you might imagine, the best part of these potatoes is that golden, delicious crust on the outside of each slice. If you stack the potatoes too much, then only a small percentage of the potatoes have that crust. That state of being is an unfortunate and unnecessary occurrence. You may need to use a larger pan, or even two pans, so that the potatoes are spread as close to one layer thick as possible, but it is really, really worth it.

The other thing I want to throw out there is that potatoes have really gotten a bum rap lately... kind of like what eggs went through in years past. While, obviously, if you always eat your potatoes deep fried or mashed with a stick of butter, they are not a very good meal choice. By themselves, however, potatoes are a healthy and delicious addition to any meal. They're definitely a better choice than pasta. In fact, serving for serving, I would even argue that potatoes are a better choice than brown rice! I love this nutrition data site and suggest you go compare the nutrition data of potatoes with your other side dish options if you have been hesitant to eat potatoes lately.

This dish is nice because you get all the flavor and "pow!" of a sinful side dish while actually being quite restrained. You can use any kind of potato. In this case, I used little red potatoes, but you can use russets or Yukon Gold, or... whatever. I like to leave the skin on. I like the way it looks; I like the way it tastes. Plus the skin has a large percentage of the fiber and nutrients of the potato. Slice the potatoes thinly, about 1/8 of an inch. I use a mandolin, but you can slice them the old fashioned way or with a food processor.

Be sure you've started your oven to preheating to 425° F. Spray a baking sheet with cooking oil. Place your potato slices in a bowl and toss with a little bit of melted butter. You only need a tiny bit! The potatoes just need to have a little bit of a sheen from the butter (or oil, if you prefer).

Lay the potato slices out on the baking sheet as close to one layer thick as possible. In this case, I had plenty of room on my baking sheet. When things are a little tighter, I use a shingle pattern to maximize my use of space. Sprinkle the slices with a little salt (go easy, Parmesan is already pretty salty), some pepper, a little grated Parmesan cheese (I use the stuff in the green can for this application), and a little bit of paprika.

Bake until the potatoes are cooked through and golden. Depending on how many you are baking, it could be anywhere from 20-40 minutes. For best results, serve immediately!

Parmesan Potatoes
Yield: 4 side servings

3-4 cups of sliced (1/8 inch thick) potatoes
1 TBS melted butter
3 TBS grated Parmesan cheese
dash paprika
salt & pepper to taste

Toss the potatoes in the melted butter. Lay out on a greased baking sheet as close to one layer thick as possible. Sprinkle with cheese and paprika. Salt and pepper to taste. Bake in a 425° F oven until the potatoes are cooked through and golden. Baking time will depend on how thickly you stack your potatoes, but start checking after 20 minutes. Serve immediately.

A Strange, Strange Dream

noreply@blogger.com (Tara) — Mon, 26 Sep 2011 22:13:00 +0000

So, I had a very strange dream last night... it wasn't really a nightmare, but it was a little stressful. It actually woke me up!

This last month has been a whirlwind of travel. First I went home to Washington to visit family and friends for a week. Then my husband and I went on our first real vacation in the last five years. We went on a lovely cruise up the New England coast. For the most part, it was a great time. It was a nine day trip. Unfortunately, on day six, we both woke up and went, "Ugh." Apparently, hanging out in a confined space with 2,400 other individuals from all over the globe was more than our immune systems could handle. Fortunately, we still managed to have some fun.

Anyway, we got home Saturday afternoon. Sunday, I slept a lot, trying to kick this stupid cold's you-know-what. I didn't even go out to get any groceries, even though it was some serious Mother Hubbard's cupboard around here. Then last night, I had this strange dream.

Like most dreams, some of the details are fuzzy. As you might imagine, the "why" is a little mysterious, but in this dream, I was tasked with preparing a three dish "meal" in a limited amount of time. While I had two other dishes in the bag, for some reason, I felt compelled to make eclairs.

Perhaps it was because I partook of a substandard eclair on our trip. In Boston, we ate in the North End Italian district and stopped in a pastry shop afterwards where I purchased an eclair that was so unsatisfying, I threw most of it away. Now, anyone that knows me, knows that this is a rare event indeed. Actually, come to think of it, I also had a very substandard profiterole on the cruise ship. I think these two disturbing events may have prompted my dream... that and the fact that there was no heavy whipping cream in my refrigerator last night.

So, here I am in my dream, attempting to make eclairs when I realize that I do not have enough time to make pastry cream, let it cool, and pipe it into said pastries. Being the resourceful gal I am, I decide to go for making whipped cream filled profiteroles, but - I didn't have any whipping cream! I became so distraught in my dream that I actually woke up!

I lay awake for some time, trying to calm myself enough to fall back asleep, which I finally did. However, when I woke up this morning, the first thing I felt compelled to do was go grocery shopping! Apparently, I cannot rest (literally) until there is at least a pint of whipping cream in my fridge awaiting the call of duty.

Croissant Dough Gems

noreply@blogger.com (Tara) — Sun, 18 Sep 2011 14:08:00 +0000

These little gems were devised out of necessity while I was making all those croissants. What was I to do with those dough scraps I cut off the ends? I certainly couldn't throw them away! I mean really, duh! So, I thought that I might toss them in some cinnamon and sugar and see what happened.

Wow! I mean, double, triple, holy fantastic, wow. Wow, like, I may just make batches of this croissant dough to make these, wow. I made these twice. The first time I had the proportions more right than the second. The first time, I had more sugar than butter and the end result was an almost crunchy, caramelized crust on the outside of each dough ball. The second time, I must have used less sugar and, while they were still good, they ended up a bit too rich and did not have quite the tasty crunch from the sugar. Moral of the story? Use more sugar and less butter.

Snip your left over dough into one inch pieces using a pair of kitchen shears. Mix together a small amount of soft butter with a lot of sugar and cinnamon. Obviously, how much you need would depend on how many scraps you have. I think a ratio of butter to sugar of 1:3 is probably good. Add cinnamon based on your taste preferences. I would err on the side of too little... cinnamon is pretty strong and a little goes a long way. Add the butter mixture to the dough bits and stir to coat.

Spray a shallow baking dish with cooking oil. You want the dough bits to only be one layer thick, so plan accordingly. Let the dish sit in a warm place for 30 minutes to let the dough rise slightly. Place in a preheated 425° F oven. Bake until very golden, maybe 20-30 minutes. Let cool slightly before eating. That sugar will be hot!

Oiling Utensils

noreply@blogger.com (Tara) — Fri, 16 Sep 2011 14:03:00 +0000

Like most people these days, I use a lot of wooden utensils in the kitchen. I love them for a variety of reasons, not the least of which is they are relatively cheap, don't mess up my non-stick pans, and are fairly durable. I even put them in the dishwasher with great success. I do this mainly because wood does tend to absorb stuff and I like to think that my utensils are free of any bacteria and food odors.

A key step in improving the life and utility of your wooden utensils (and cutting boards) is to periodically oil them with mineral oil. As you can see in the picture above, there is a big difference between that gnarly, feathery fork like thing and the freshly oiled spoon behind it. And after oiling my cutting boards, it never ceases to amaze me how much easier they are to clean (I hand wash them). I love to see the water bead up on the surface! Just don't forget to be sure you use a food safe mineral oil. I got mine at a kitchen supply store for less than five bucks. It's lasted me years and there is still plenty left.

I simply use a pastry brush to apply the oil and then use a clean rag to wipe off the excess. Suddenly, my wooden utensils look brand, spanking new!