And the possibilities are endless. Try your favorite extracts (coconut marshmallows?!), or food coloring to match your party, or covering them in chocolate. Once you make them, it’s hard to remember why you went so long without trying your hand at these.
Prepare the pan. Grease well (cooking spray, butter or vegetable shortening) and then cover in powdered sugar.
In the bowl of a stand mixer add 3 1/2 packets of gelatin to 1/2 cup ice cold water. Let stand while you prepare the sugar.
In a pan over medium heat add 2 cups granulated sugar, 1/2 cup corn syrup and 1/2 cup water. Once the sugar has dissolved, turn the heat to high, allow to boil until the mixture has reached 240 on a candy thermometer.
Turn the mixer on low and slowly pour the hot sugar into the gelatin mixture. Once all the sugar has been added, raise speed to high. Beat on high until light and fluffy and tripled in volume, about 6 minutes.
In a medium bowl, add the egg whites and salt. Beat with a hand mixer until stiff peaks form. Gently fold the egg whites and vanilla into the marshmallows.
Pour marshmallows into prepared pan. Smooth into an even layer, sprinkle with powdered sugar.
Allow to sit at room temperature until set, about 3 hours. Invert pan on a flat surface, slice into squares.
We do this resolution thing every year, and although I love a good goal setting exercise, we can tend to favor resolutions that are a bit self-deprecating. Maybe you don’t need to hate yourself of that credit card debt or those extra pounds. Maybe our resolutions should be about learning something new, tapping into those great talents we already have and exploring them. Or expanding on interests we already have.
I want to make more food from scratch. I’m already a person who eats very little processed food, but sandwich bread is something I’ve always bought from the store. I buy good bread, but there is always a long list of ingredients most of which I’m not completely sure what it is and one of which may or may not be made from human hair (so gross).
A few weeks ago I started to make my own from scratch. As part of my Sunday routine (a day I’m almost always in the kitchen anyway) it’s become easy, simple, even second nature. It’s also infinitely better tasting and a fraction the price.
And I know all the ingredients, it’s a win all the way around.
Add the flour, yeast and sugar to a stand mixer (sugar feeds yeast so add it to make sure your yeast is nice and active).
Add the milk and water to a microwave safe bowl and heat to 120 to 130 degrees on a cooking thermoeter. This is for Rapid Rise yeast. If you use regular Dry Active yeast, just heat it to 110 (the package will say what temperature is best for the yeast you’re using). Add the warm liquid to the stand mixer and mix on high. once most of the flour has been moistened, add the oil and the salt.
Beat on high until the dough has started to gather around the hook and is no longer sticky, this will take about 8 minutes.
It will look like this for a while:
Keep mixing until it looks like this:
Add to a lightly oiled bowl, cover and allow to sit in a warm room until doubled in size, about an hour.
Knead a few times on a lightly floured surface. Form into a long rectangle (you want the width of the rectangle to be about the length of your loaf pan.)
Preheat your oven to 350.
Roll the rectangle into a log and add to your loaf pan. Cover and allow to rise until about doubles in size.
Brush with melted butter and bake at 350 for 30-35 minutes or until golden brown.
Easy Homemade Sandwich Bread
3 cups all purpose flour
2 tbs sugar
1 packet rapid rise yeast (2 1/4 tsp)
1/2 cup milk (any kind will work, including almond milk)
1/2 cup water
1/4 cup vegetable oil
1/2 tsp salt
2 tbs melted butter (optional)
Add the flour, yeast and sugar to a stand mixer
Add the milk and water to a microwave safe bowl and heat to 120 to 130 degrees on a cooking thermoeter. This is for Rapid Rise yeast. If you use regular Dry Active yeast, just heat it to 110 (the package will say what temperature is best for the yeast you’re using). Add the warm liquid to the stand mixer and mix on high. once most of the flour has been moistened, add the oil and salt.
Beat on high until the bough has started to gather around the hook and is no longer sticky, this will take about 8 minutes.
Add dough to a lightly oiled bowl, cover and allow to sit in a warm room until doubled in size, about an hour.
Knead a few times on a lightly floured surface. Form into a long rectangle (you want the width of the rectangle to be about the length of your loaf pan.)
Preheat your oven to 350.
Roll the rectangle into a log and add to your loaf pan. Cover and allow to rise until about doubles in size.
Brush with melted butter if desired and bake at 350 for 30-35 minutes or until golden brown.
I love hearing other peoples Culinary Bucket Lists. It’s always a really interesting mix of classic recipes, mastering techniques, and difficult dishes. I love that, it shows range.
But seriously people, start crossing some of this stuff off. You can do it. Just jump right in, and do it.
This is a great recipe for everyone that has "Make Pasta From Scratch" on your list because you don’t need any fancy equiptment. Just some flour, water and a knife.
You’ve go this.
I’m going to be honest with you, this is a bit labor intensive. But you can finally draw that satisfying line though the item that’s been taunting you on your bucket list for years. You can finally say things like, "This one time, while I was making pasta from scratch…" and "Well, when I make my pasta…"
It’ll be fun.
Homemade Cavatelli Pasta
2 cups All Purpose flour
1 cup Semolina flour
½ tsp salt
1 cup warm water
1. Add both kinds of flour and salt to a flat surface, mix to combine.
2. Make a well in the middle and add the water.
3. Stir the liquid and the flour together until combined. Then knead until smooth, about 5 minutes.
4. Cut into 4 pieces, wrap in plastic wrap and chill in the refrigerator for 1 hour.
5. One at at time, take a piece of dough and form into a long log about 1/4 to 1/2 inch in diameter.
6. Cut off about 1/4 inch slice and place in front of you. It should be about the size of a dime.
7. Place a bench knife (I use this one, I love it), or the dull side of a butter knife, on the far side of the dough circle, pull towards you smearing the dough against the counter. The dough should curl up over the knife.
8. It should look like a little canoe.
10. Place on a baking sheet that has been lightly dusted with flour until ready to use. Basically, if you mound them on top of each other, they’ll stick.
11. Cook immediately in lightly salted water until al dente or allow to dry and store in an air tight container.
Let’s skip right to the photography tip, shall we? I’m pretty excited about it.
See this dish of homemade goat cheese, it’s a little less than full:
The best "filler" for a partially filled bowl is a potato. For several reasons.
First, they’re cheap and you probably already have them.
Second, they can be cut any shape you need. And re-cut if necessary. They also lift out of the bowl cleanly (unlike a paper towel I’ve seen recommended).
Third, they don’t float if you need to use them in a bowl of soup.
Just place your potato at the bottom of the bowl, fill and you are ready to shoot.
See, it looks full. You’d never guess it was chocked full of Idaho’s finest.
This is also a GREAT way to make sure that the soup garnishes "float" on top of the soup bowl. I tried an upside down ramekin for the below shot, but it kept floating, and it was too tall, and since I (obviously) wasn’t able to cut it to shape, I had to overfill the bowl.
Which I later spilled when I went to move it from photo land, to eating land.
But the idea was good. And the next time I went to shoot some soup, I decided to use a potato cut to shape, and fancied myself a genius. Look how the good stuff just "magically" floats on top. Patiently waiting for it’s photo to be taken.
So. You might not have a complete obsession with photographing food. You might just be here for the recipe. I guess we can talk about that, It turns out making your own goat cheese is really easy, and really good.
SO easy, in fact, that you should try it, it’s almost fail safe.
If you’ve made ricotta (you totally should), you pretty much have already made the cow version of goat cheese, the process is the same.
Hey, look how full that bowl is.
How To: Make Goat Cheese
1 qt goat milk (do not use ultra-pasteurized, it won’t work)
1/2 tsp salt
1 lemon, juiced, about 3 tbs
Yield: About 1 cup
In a pot over medium high heat, add the goat milk and salt. Bring to a low simmer, stirring occasionally, and allow to cook until temperature reaches 180, about 8 minutes. Turn off heat, add lemon juice and stir once to redistribute lemon juice. Let sit for 5 minutes or until curds form.
Line a colander with two layers of cheese cloth. Pour goat milk into the collandar. Allow to drain for 15 to 30 minutes. The longer your cheese drains, the firmer it will be.
Before we get started on the essential skill of making your very own batch of candied bacon, I need to pause to tell you some amazing news:
I signed a cookbook deal last week.
And so begins the frantic, not enough time, spending to much money on groceries, stress, lack of sleep that has nothing to do with my toddler, phase of my life. The book is focused on cooking with craft beer, the subject of my other blog, The Beeroness, from which the book truly sprang.
Even with all the warnings from those who have gone before me, all the friends I have who have written cookbooks, novels, non-fiction research books, I am thrilled. Even though I realize that writing a book is light years more work and far less money than anyone ever thinks, I’ll never stop being grateful for being given this opportunity.
Now all I have to do is write it.
So for now, lets make some candied bacon.
First, what do you DO with candied bacon? The better questions is, what wouldn’t you do with candied bacon?
For starters, here are some fabulous ideas:
Candied bacon topped brownies (just sprinkle on top of your favorite brownies before baking)
Candied bacon & Vanilla ice cream
Candied bacon sprinkled on maple doughnuts
Candied bacon mixed into your favorite pancake batter
Candied bacon waffles
Candied bacon on salad (for real)
Candied bacon chocolate chip cookies
Candied Bacon sprinkled on a chocolate tart
12 strips of bacon
1/4 to 1/2 cup brown sugar
Preheat oven to 350.
Sprinkle one side of the strips of bacon with brown sugar.
Press it into the bacon well.
Place the bacon, sugar side down, on a wire rack on top of a baking sheet. You are going to want to cover the baking sheet with a Silpat or aluminum foil, the drippings will burn and be difficult to clean.
Top the other side of the bacon (the side facing up) with more brown sugar and press into the bacon.
Bake at 350 for 15 minutes.
Using a pair of tongs, turn each slice and continue to bake until a dark brown and cooked through.
Bacon will not crisp in the oven. Bacon will not get crispy until it cools and the sugar has hardened.
Allow bacon to cool, chop and use in all sorts of amazing ways.
One big food blogger secret is that we rarely make recipes more than once. It’s true. And sad. It’s this constant race to provide new, fun, exciting, creative content for you that leaves us little time to revisit those recipes that we love. Of course, there are always those few recipes that we will make all the time, for the rest of our lives even if it means missing an opportunity to create a new post. This is one of those recipes for me. All I want to do now is make it all over again and add bacon and parmesean cheese.
So addictive, creamy and delicious.
It’s a simple recipe with only a few ingredients. It isn’t hard to make but it does take time to develop the flavors, time that is well worth it. I’m moving myself and my family away from process’s foods as much as I can, a little at a time and this is my way of having that onion dip that everyone’s mom used to make with the instant soup mix packet, but with loads more flavor and no mysterious chemicals.
Also, I’m going to show you the right way to cut an onion.
And how to roast garlic.
Two skills that I hope stick with you for the rest of your life. My kitchen would be a much different place without onions and roasted garlic.
Roasted Garlic and Caramelized Onion Dip
1 whole white onion (I used a Walla Walla Sweet onion)
1/4 cup olive oil, plus 1 tbs, divided
1 large head of garlic
8 oz cream cheese (softened)
1/4 cup sour cream
salt and pepper to taste
How to cut an onion:
Cut the onion in quarters.
With the tip of the knife close to the center, make vertical cuts all the across the onion, about 1/4 inch apart.
Then cut the onion in the other direction, cutting across the cuts you just made.
In a large pot or dutch oven, heat 1/4 cup olive oil. The key to caramelizing onions, and not BROWNING them, is: low and slow. Heat the olive oil over medium heat until shimmery, then reduce the heat to low and add the onions and a pinch of salt. Stir occasionally until the onions are soft and have turned an amber color. You want them to have that amber color or the sugars in the onion haven’t been caramelized yet and the flavors are not developed. This will take between 30 and 40 minutes, but you only have to stir occasionally so it isn’t a lot of work.
How to roast garlic:
This is very easy and gives you the most incredible tasting stuff. If you haven’t roasted a head of garlic yet, you should.
Preheat the oven to 400.
Cut the top off of the head of garlic.
Place on a sheet of aluminum foil and drizzle with 1 tbs olive oil.
Fold the foil up over the garlic into a tight packet. Place in a baking dish (I use a muffin tin) and place in the oven.
Bake at 400 for 30 minutes, or until garlic is soft and starting to turn an amber color.
Once you have brought out those incredible flavors in your garlic and your onions, break out the food processor.
Add the softened cream cheese, sour cream, onions and squeeze the garlic head until the soft cloves pop out and add them to the food processor as well.
Process until smooth and creamy. Add salt and pepper to taste.
So simple, so good.
Next time, I’m gonna try it with bacon and Parmesan cheese. I’ll let you know how it goes.
A few weeks ago I got an email from a wonder man I had met at IFBC in November. He works withDon Sebastiani & Son's Wine Company, and asked if he could send over a shipment of wine along with perfectly paired recipes.
First, who says no to that?
Secondly, I realized how little I actually know about food and wine parring. This was more than an opportunity for free wine, this was an opportunity for a free education.
Learning not just how to pair wine, but why. What the flavors do to each other and how the wrong pairing can change the dish you took so much time making.
I spent a week with these wines, cooking and pairing. Some of the recipes I followed nearly exactly (a very rare occurrence in my life) and some I changed completely while still keeping the integrity of the pairing. By the end of the week I was able to see that wine is not just something to drink with your meal, but wine functions as an additional ingredient to your dish.
Wine changes the way your food tastes. This can be a great thing, making the flavors more intense, brighter and more delicious. This can also be a terrible thing, making the spicy flavors hotter than you want, bringing out flavors you never intended to highlight. What you drink with your meal alters the experience you have, knowing how to do it correctly gives you the control.
After I knew the basics of food and wine pairing, I began to see not only the importance of it but how easy it can be. I was already pairing food and drinks without realizing it, wanting a cup of coffee with my chocolate cake and a lemony iced tea with my Caesar salad. The principals are the same.
This week I’ll be posting the food and wine pairings, as well as why these foods are paired. Each of the dishes featured in the photos in this post will be discussed. Stick around and we will all get a crash course in food and wine pairings, but first, here are the Rules:
Rule one: Acid needs acid
Any food with a high acid level, or something you just want to squeeze a lemon onto, is perfect match for high acid wine. If you are serving Chicken Picatta, or pasta with tomato sauce, opt for a Barolo, Sauvignon Blanc or Chianti. Serving a high acid wine with a meal like this, and you will bring out the citrus notes of your food.
Rule Two: Tannins Need Fat
First of all, what IS a tannin? Tannins are the astringent component in red wine that give it structure. This is what can cause that bitter, pucker feeling in the back of your throat. This needs fat for balance, fat will soften the tannins and bring a smoother feel. Serve a bold Cabernet with a nice fatty piece of Prime Rib.
Rule Three: Fish Goes with Acid, Not With Tannins
We have all heard the old rule of: White Wine for White Meat, Red Wine for Red Meat. The reason for that is acid and tannins, not color. If you are serving fish, think of the wine like a you would a squeeze of lemon on top (high acid wine) rather than a sprinkle of cheese (tannin heavy red wine).
Rule Four: Pair Wine With Dominant Flavor, Not Necessarily The Meat
This is another reason to ignore the old rule White for White, Red for Red. Just because you have pork on your plate, doesn’t mean that is the flavor that will stick around. Is that pork being served in a robust red sauce? Or is that beef being served with a creamy lemon sauce? If the sauce on your plate is the dominant flavor, pair to that, not the meat.
Rule Five: Spice Needs Sugar
This is the best example of wine paring going awry. Serving a super spicy dish with a high alcohol, tannin heavy wine with will set your guests on fire. Two great elements producing a catastrophe combination when mixed. Alcohol intensifies the heat. If however, you cooked a dish that is much more mellow that you have intended, pair with one of those high tannin, high alcohol wines to crank up the heat. But, for the most part, you want to stick with a sweeter, low alcohol wine. Even if you don’t like sweeter wines, you will be surprised at how those sugars are altered with introduction of the heat. Try a Gewürztraminer or a Riesling.
Rule Six: Sweet Needs Sweeter
You want the wine to be sweeter than the dessert. Even if you are not drawn to the sweeter wines, taking a sip of a rich, sweet port before, and after, a bit of a dense fudgy cake completely transforms the flavors of both elements.
Tater walked at 6 months. Bullshit, right? Actually, it’s true. Although you fully have the right to be skeptical because most babies are barley holding their heads up and don’t even have the concept of standing yet.
For those of you who haven’t been through the: "Watching your offspring launch themselves from one object to another, resulting in scary bruises and traumatic screams" phase of your life, here is what typical babies do:
5-6 months: Can probably roll over in both directions
6-7 months: Tries to get up on knees in crawling position
7-8 months: Makes first attempt at crawling
8-9 months: Starts to crawl, possible attempts at pulling self up on furniture
10-11 months: Pulls self up onto furniture, possibly takes steps while holding furniture
11-12 months: Takes first steps
12-14 months: Becomes a full times walker
Not so much in our house.
Tater literally tried to run before she ever crawled. Here is a video on You Tube of Tater taking steps at six months:
(And please ignore my, "Talking to my infant" voice. Or better yet, turn the sound off. Yikes!)
THIS baby, whom I was still buying 3 month clothes for was walking all over the place in a way that made strangers gasp and pull out their video phones:
Was I proud? Of course. But I was also worried. Not to mention the fact that my 6 month old had denied me at least HALF of her baby-hood by deciding to become a toddler half a year early.
More than anything else, I have a little glimpse into the developing psyche of my tiny daughter. She is fiercely independent, motivated, headstrong, and completely refusing to learn things in a traditional fashion.
"Crawling? That won’t get me anywhere. I want to walk, so why don’t I just do that instead of wasting my time on the floor?"
Of course, I’m pretty sure I know where she gets that from, Mr. Fits and I were both "Non-Traditional" learners and in spite of the fact that we both score shockingly high on IQ tests, we struggled in school. A lot. Both of us spent our entire childhoods thinking we where stupid because our brains processed information differently and that tended to earn us lower marks on standardized tests.
I felt this way when I threw myself into photography. I wanted to be good at it from the beginning, so frustrated with myself for not being able to produce the images that I saw seasoned veterans shooting. Why didn’t I get it?! What was wrong with me?! I needed to understand the basics, let myself learn a little at a time, before I would be where I wanted to be. And, to be honest, I still get frustrated with myself for not being a better photographer, even though I have only had my DSLR for about 7 months.
Will Tater struggle to run before she can crawl in every area of her life?
Although the world is changing, and other learning styles are being foster, I still worry about her. Fundamentals are important. You have to learn the basics in order to have an anchor for the rest of the information.
Cooking is no exception. No one has ever just walked into a kitchen and made a perfect souffle without first learning how to cream butter and sugar, read a recipe, or sift flour.
Even if you have mastered some pretty complicated recipes, going back to the basics will only improve your cooking.
My favorite fundemental is whipped cream. Something our Grandmother made without a thought was replaced by a blue and white tub full of chemicals that we find in the freezer section. Whipped cream is easy to make and so impressive. Especially when you flavor it with candy canes.
Candy Cane Whipped Cream
4 standard size candy canes, unwrapped
1 cup heavy cream
1/2 cup powdered sugar
You will also need:
A piece of parchment paper, about 2 feet long
A mesh strainer
a large ziplock type bag
a candy cane pounder of some sort: rolling pin, frying pan, rubber mallet
Place your unwrapped candy canes in the zip lock bag. Place the zip lock bag on top of the parchment paper and smash the candy canes with your rolling pin until they have mostly turned to powder.
Position your mesh strainer over your parchment paper. Pour the contents of your candy cane bag into the strainer.
Sift until the candy cane powder is on the paper and candy cane chunks are in the strainer. Save the chucks to add to your favorite cookie, chocolate cake or brownie recipe.
form the paper into a funnel to pour the powder into a small cup.
In the bowl of a stand mixer add your chilled heavy cream, powdered sugar and 2 tbs of the candy cane powder. You can add more powder for a more intense candy cane flavor or save the rest for another recipe.
Whip on high until stiff peaks form. About 4 minutes.
Every time that Mr. Fits, Tater and I are all home, lucky enough to wake up with no place to go, I make breakfast. I love this ritual, and I hope that it continues well into my old, old age (I do plan on living past 100, cooking the entire way, aided by a Rascal Scooter if necessary). Most of these breakfast involve bacon. For the past few months I have been saving the rendered bacon fat by pouring it through a mesh strainer into a small container and storing it in the fridge, waiting for brilliance to strike. I found the homemade tortilla recipe of the fabulous Rick Bayless (who is on my "Culinary Crush" list) and the bacon finally had a grand purpose. If you are kosher, vegetarian or watching your saturated fat intake, or just crazy enough not to like bacon, you can use vegetable shortening, Smart Balance Light (it’s actually vegan), butter or oil. Although the flavor won’t be the same if you use another fat and you will have to watch the ratios since these fats all behave differently. But if you can, save bacon drippings and try the bacon flavored tortillas, so incredible.
2 3/4 cups all-purpose flour, plus a little extra for rolling the tortillas
5 tablespoons of fat (bacon fat, vegetable shortening, etc)
3/4 teaspoon salt
about 3/4 cup very warm tap water
As I mentioned previously, save your bacon grease by pouring it through a fine mesh strainer into a container with a tight lid (just pour the next round on the top of the previous) and keeping it in the fridge. This stuff is liquid gold, don’t pour it down the drain.
1. Combine the flour and fat (I used 5 tbs bacon fat) in a large mixing bowl, working in the fat with your fingers, until completely incorporated.
2. Dissolve the salt in the water, pour about 2/3 cup of it over the dry ingredients and immediately work it in with a fork.
The dough will be in large clumps rather than a homogeneous mass.
If all the dry ingredients haven’t been dampened, add the rest of the liquid (plus a little more, if necessary).
3. Scoop the dough onto your floured work surface
and knead until smooth.
It should be medium-stiff consistency — definitely not firm, but not quite as soft as most bread dough either. Cover with a towel and allow to rest for 30 minutes to an hour.
4. Rest the dough. Divide the dough into 12 portions and roll each into a ball. Set them on a plate, cover with plastic wrap and let rest at least 30 minutes (to make the dough less springy, easier to roll).
5. You can either press your tortillas using a tortilla press lined with parchment paper to prevent sticking, which I used
or you can roll them with a rolling pin using this method:
On a lightly floured surface, roll out a portion of the dough into an even 7-inch circle: Flatten a ball of dough, flour it, then roll forward and back across it; rotate a sixth of a turn and roll forward and back again; continue rotating and rolling until you reach a 7-inch circle, lightly flouring the tortilla and work surface from time to time.
Make sure the tortillas are very thin, almost thinner than you think they should be.
6. Heat an ungreased griddle or heavy skillet over medium to medium-high heat. Lay the tortilla on the hot griddle (you should hear a faint sizzle and see an almost immediate bubbling across the surface).
After 30 to 45 seconds, when there are browned splotches underneath, flip it over. You will know it is time to flip when the edges look dry and lighter in color. Bake 30 to 45 seconds more, until the other side is browned; don’t overbake the tortilla or it will become crisp. Remove and wrap in a cloth napkin placed in a tortilla warmer. Roll or press and then griddle-bake the remaining tortillas in the same manner and stacking them one on top of the other.
I took Tater to the pumpkin patch. A huge gigantic pumpkin patch that had the size and personality of a country fair.
She approched the task of picking out her very first pumpkin with abnormal amount of seriousness. After wandering the rows of pumpkins, she decide on a small pie pumpkin, perfect for her little fingers to carry. once the perfect little pumpkin had been picked out, she wouldn’t let it out of her sight.
When she climbed to the top of a super high hay stack, she took it with her.
When she meet a goat at the petting zoo that she decide was just a "Doggie" she had it with her.
And she let that doggie know that it was not HIS pumpkin, it was hers.
And when we walked to lunch, she carried it.
And still, that little pumpkin is in her outside toy box, surviving relatively well. I didn’t make pie out of it, settle down. I just wish she hadn’t chosen to fall in love with something so perishable.
First question that needs to be answers when talking about scratch pumpkin pie making is:
What pumpkins can be used? Can you make pie out of those Jack-O-Lantern pumpkins you buy your kids at the grocery store? What is a PIE pumpkin?
First, you can eat any variety of pumpkin, all are squash and all are edible (DO NOT confuse pie pumpkins with gourds, those are not edible) but not all pumpkins were made to be eaten as pie, so the variety you use will affect your results.
Jack-O-Lantern pumpkins have been breed for decades for qualities that have nothing to do with taste. Although still technically edible, the flavors are not taken into account when breeding. Jack-O-Lantern pumpkins are now breed for thick skin that can hold up to carving, as well as a heartiness to survive after being carved, and set outside with a candle stuck in it’s guts.
A pie pumpkin is small, like the one that tater picked out, too small to carve. They are also know as Sugar Pie, Northern Pie or New England Sugar. Most grocery stores will sell pie pumpkins towards the end of October, through November, just ask your produce guy.
Usually, one pumpkin is enough to make a pie.
Preheat your oven to 400.
First, remove the stem. Use a butter knife that you don’t care about too much (it may get bent) and run it around the edge of the stem to loosen it up then pry it off with the butter knife.
Then cut it in half down the middle, right through where that stem used to be.
Then scoop out all the guts, seeds and strings.
Then put the pumpkin, cut side down, on a baking sheet covered in tin foil. Make sure the baking dish has sides, the pumpkin may leak while roasting. Cover with foil.
Bake at 400 degrees for 45-60 minutes or until a fork slides into the skin of your pumpkin easily.
Scoop out the inside flesh of the pumpkin with a spoon.
If your pumpkin flesh is watery, place on a stack of 5-8 paper towels, top with more paper towels and allow to drain for about 5 minutes. For a smoother texture, puree in a food processor for about 3 minutes.
Homemade Pumpkin Pie With Bourbon Whipped Cream
For The Crust:
1 1/2 cups of all purpose flour
1/2 tsp salt
2 tbs sugar
5 tbs butter cold, cut into cubes
1/4 cup shortening
2 tbs vodka
2 tbs cold water
For The Filling:
2 cups pumpkin puree (homemade as above)
1 (14 ounce) can Sweetened Condensed Milk
2 large eggs
1 tsp vanilla
2/3 cup brown sugar
1/3 cup sour cream
2 tsp ground cinnamon
1/2 tsp ground coriander
1/2 tsp fresh ground nutmeg
½ tsp ginger
1 teaspoon salt
For The Whipped Cream:
2 cups heavy cream
1 cup powdered sugar
2 tbs good quality Bourbon
Combine 1 cup of flour, salt, and sugar in a food processor, pulse a few times until its combined. Add the butter and the shortening and process until it forms a ball around the blade, about 2 minutes.
Add the remaining flour and process until well incorporated, about 1 minute, then move to a bowl
Add the water and the vodka, combine with a spatula or wooden spoon. Form the dough into a disk. Wrap the disks in plastic wrap and chill until very firm, about two hours.
While the dough is chilling, add all the filling ingredients to a stand mixer, and mix on high until combined (you can also use a hand mixer if you’d like). Place in the refrigerator to chill until ready to use.
Once the dough has chilled, add to a well floured surface,
flour the top and roll to an even thickness. Then fold in half, then in half again to make a triangle.
Transfer to your pie pan. If rips or tears appear, just push them back together with your fingers.
Push the edges into shape with your fingers.
Pour your filling into the prepared crust.
Bake at 350 for 35-40 minutes or until the pie is set. This means that when you gently shake the oven rack that your pie is on, the center doesn’t giggle. The edges will appear to have a dry look, while the center will still look wet. This isn’t a situation where a toothpick inserted in the middle should come out clean. If that is the situation, you have seriously overcooked your pie.
For the whipped cream:
Put all the whipped cream ingredients in a stand mixer and beat on high until soft peaks form, about 3 minutes.
I’m going to push you one step further with your cake baking. You know that yummy cream that is inside doughnuts, the center of cream puffs and even the filling for that fantastic bakery fresh cakes? That’s pastry cream. And it’s easy to make. Even if you aren’t quite ready to give up the box cake mix, take the leap in dressing it up, super fancy, to make all those cake calories totally worth it. Pastry cream brings your cake way past the next level on to the "Did you really make this? Really? It’s amazing" level that you may have doubted you would ever reach. But you will. I believe in you.
Stop filling your cakes with frosting. Frosting is for the outside of the cake. Pastry cream is delicious and you should put this on your cake bakin' TO DO list. It’s easy, you’ll thank me with a big slice of yummy cake.
Vanilla Pastry Cream
1 1/2 cups heavy cream
1/2 cup sugar
2 large eggs, plus one extra yolk
2 tbs flour
2 tsp vanilla extract
In a sauce pan over medium heat, bring the cream to a slight simmer, removing from heat when bubbles start to form around the edges. You don’t want to boil you cream, just heat it.
In a separate bowl, whisk the sugar, eggs and yolk, and flour until well combined and slightly frothy.
While continuing to whisk the egg mixture, add the cream about 1 tbs at a time. This is called tempering and basically, it’s a way to avoid turning your pastry cream into scrambled eggs. Once your have added about half the cream a tbs at a time, pour the rest in slowly and whisk until well combined.
Return the pastry cream to the stove and stir over medium heat until it comes to a low simmer. Continue to whisk until thickened, between 5 and 10 minutes. The cream should leave a track when you drag the whisk through it.
Remove from heat and stir in the vanilla. This needs to cool before putting into a piping bag, a cake or your mouth. Pour into a bowl and cover with plastic wrap, pressing it to the surface of the cream. This will avoid that gross skin that used to grow on top of the homemade pudding your grandma used to make when it sat in the fridge too long.
For the raspberries, I put the pastry cream into a piping bag and piped them into the middle of raspberries. As if I needed another reason to eat raspberries. Or pastry cream.
This makes 2 cups, enough to fill between two layers. The cake I made last week was three layers of white cake so I doubled the recipe.
If you are a cupcake person, learning to stuff them is just an essential skill. Really, ESSENTIAL. Slight exaggerations aside, stuffing cupcakes brings them to the next level, adding another flavor, another texture and another dimension.
I’m going to highlight three common cupcake stuffin' techniques today, each one has advantages and it will largely depend on what you are stuffing with to decide which one to go with.
The first method is to stuff pre-cooking. This only works with a filling that can be baked. I use this a lot to stuff cupcakes with cheesecake. Yep, cheesecake stuffed cupcakes.
First, you will need your two components, the cupcake batter and the filling batter (like cheesecake, or cookie dough). These can be the same flavor of different flavors. For my Key LIme Pie cupcakes, I used a white cake batter and a key lime cheesecake batter.
First, fill your cupcakes only half way full
Using a spoon, make a well in the middle but pushing the batter up onto the sides of the cupcake papers.
Fill the well with about 1 tbs of the cream cheese mixture.
Bake until the cupcake batter is done, the cheesecake filling will cook at about the same rate. You want to make sure not to over cook your cupcake batter.
The second method is to bake the cupcakes and fill them later. Once your cupcakes have baked and cooled, you can create a hole in the middle in two ways.
The first way is to use a paring knife to remove a cone shaped section of the middle of the cupcake.
Don’t remove the bottom of the cupcake.
The second method of stuffing pre-cooked cupcakes if to smash a hole in the middle with the handle of a wooden spoon.
This does create a denseness at the bottom of the cupcake, but that can work to your advantage if you are using a particularly moist filling, like jam.
Use a piping bag to fill the hole that you have created in your cupcake. If you don’t have a piping bag, you should get one, but in the mean time use a Ziplock bag with a bit of the bottom corner cut off.
Then, just frost as usual. I used chocolate ganache to frost these, but this also makes for a great filling.
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Sushi making is an art. A beautiful, delicious art. I’m not going to sit here and pretend that one little post will ever get anyone near the magic that happens behind a real sushi counter, but I WILL tell you that making a simple roll is easy enough to do at home. If you dare.
Make The Rice
Sushi rice isn’t like your every day rice and isn’t cooked the same way. The cooking method is different, and it is finished with a shot of sake (optional) and a vinegar dressing.
Put the rice in a large bowl and cover with cold tap water.
Swirl with your hands to remove any debris.
Drain the water off, using your hand to keep the rice in the bowl
Repeat two more times. By the third time, the water should be much less cloudy.
Put rice in a colander and allow to drain and dry, about 30 minutes.
Now here is where things get a little wierd. By all accounts, in my previous rice-cookin past, the ratio is 1 part rice to 2 parts water, right? Well, not in sushi land. Put your 3 cups of rice in a large sauce pan and cover with 3 cups of water. Yep, thats 1 part to 1 part. Don’t worry, it all works out.
Bring to a boil over high heat.
Cover and allow to boil over high heat (resist the urge to turn the heat down) for three minutes.
Then turn the heat to medium and cook for an an additional 5 minutes (I sure hope you have a kitchen timer).
Then turn the heat to low and cook for another 8 minutes.
There should be no visible water left. If you have a shot of Sake, drizzle it over the rice at this point. If you don’t have any Sake, don’t worry about. Remove from heat.
Cover with a towel or a cheese cloth, put the lid back on and allow to rest for ten minutes.
While your rice is cooking, make the dressing. Combine the vinegar, salt and sugar in a small bowl and microwave on high for 30 seconds. Stir until dissolved and allow to cool.
Once the rice has rested, transfer to a large, flat bottom bowl.
Pour the dressing over the rice.
Stir the rice with a wooden spoon to distribute the dressing evenly, while fanning with a fan to cool. If you don’t have a fan a piece of cardboard will work just fine.
Repeat until rice is at body temperature.
Make The Roll
First, lets talk about fish. For this post I made two kinds of sushi, a basic Ahi Tuna Roll and a Spicy Crab roll. You can fill your sushi with just about anything you want, including other types of meat and vegetables. If you want to use raw fish, buy the best stuff you can find, really, this is no place to bargain shop. Go to the best fish market in your town and asked what they have that is Sashimi grade and of that, what is the freshest and highest quality. Don’t go in with your heart set on a certain kind of fish, you may not get the best quality. If you really want Ahi, but they just had a beautiful Yellow Tail come in, get that. You don’t need a lot, I was able to make 5 rolls from less than a half a pound of Ahi.
Cut your fish into long thin strips, the width of about your pinky. If you don’t have a long enough piece of fish to cover the entire length of the roll, you can use segments.
You’ll will need sheets of Nori and a bamboo rolling mat. Most large chain grocery stores carry both of those in their Asian sections. You can also try your local Japanese markets.
For the smaller, basic Ahi roll, use one sheet of Nori, cut in half width-wise.
Place this on your bamboo rolling mat.
You will NEED a small bowl of cold water. This is so that the very sticky rice doesn’t stick to your fingers. Dip your fingers, as needed, into the water and transfer enough rice to make a thin layer of rice over the sheet of Nori while leaving a small blank margin along all sides.
Place your thin strips of fish in the center. I also placed a long thin strip of cucumber for a little crunch.
Roll away from you, using the mat as a guide. Apply firm pressure to shape the roll.
While the roll is still in the bamboo mat, form into a square with firm pressure.
For the Spicy Crab FIlling:
This is much more accessible and easier to find in most of the United States, regardless of how far you are from the ocean.
This is a basic spicy crab recipe, with sour cream as a substitute for the more commonly used mayonaise. If you want to use mayo, it will work just fine as well. I just have a very strong aversion to mayo in general, store bough being at the top of my hit list.
1 six ounce can of lump crab meat, or claw meat (please don’t use the fake stuff Krab just doesn’t taste the same)
2 tbs of sour cream
1 tsp Nanami Togarashi (Don’t be scared, most grocery stores have it in the Asian section)
Pinch of salt
Squeeze the crab meat to remove as much water as you can. This will help your filling to stay together and not become a soupy mess.
Add the sour cream, nanami and salt and stir to combine.
Use a full sheet of Nori for this roll, but use the same steps as with the Ahi roll.
I used a thin strip of cucumber for this roll as well. Just because I had it already cut and I wanted to add a little crunch.
Roll the same as before, but there is no need to make the larger rolls square.
Use a very sharp knife to cut the rolls, you may need to run the knife under hot water in between cuts.
Whats up with Wasabi?? There are two kinds that are pretty readily available at most grocery stores. The squeeze tube kind and the powder kind that you mix with water. I find the squeeze tube kind to have an odd, over powering taste. I very much prefer the powder kind.
You now know how to make sushi. Go impress your friends.
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I have a mild obsession with pie dough. Once I started to make (and modify) Cook’s Illustrated’s Foolproof Pie Dough in 2007, I realized that it is not only about a million times better than store bought crust, it takes about 8 minutes of active time. There is no downside. If you have never made pie dough, do it. Seriously, seriously, DO IT. If you are going to go through all of the trouble to make a pie, don’t even think about debasing it with a store bought crust.
I started writing for Honest Cooking this week. My first article is about the science behind pie dough. How the exact same ingredients can give you such different results and how I pledge my baking allegiance to Foolproof pie dough. For that article I wrote about the Cooks Illustrated version. For this post, I will give you my slight variation on that recipe.
3 cups of all purpose flour
1/2 tsp salt
3 tbs sugar
10 tbs butter (1 stick, plus 2 tbs), cut into cubes
1/2 cup shortening
1/4 cup vodka
1/4 cup cold water
Step one: Combine 2 cups of flour, salt, and sugar in a food processor, pulse a few times until its combined. Add the butter and the shortening and process until it forms a ball around the blade, about 2 minutes.
Step two: Add the remaining flour and process until well incorporated, about 1 minute.
Step Three: Move to a bowl and add the water and the vodka, combine with a spatula or wooden spoon.
Combining the liquid in the food process will destroy the effects of the vodka, and your hands may warm the fats too much. The dough will be very moist, but if it is too moist to stay together, add a little more flour.
Step Four: Split into two equal sized portions and form into disks. Wrap the disks in plastic wrap and chill until very firm, about two hours. Because this dough is so soft, it is very important for the pie dough to be very cold and very firm.
Step five: On a very well floured surface, place one of the disks, add flour to the top of the disk as well.
Roll out into an even thickness. Marble rolling pins are very cold and don’t disrupt the fat inside the dough, making them an excellent choice for rolling pie dough. When you place your dough in the fridge to chill, add your marble rolling pin as well, allowing it to chill.
Step six: This recipe is very soft and will fall apart while being rolled. Although some people like to use the rolling pin to assist with moving the dough from rolling surface to pie pan, it tends to fall apart too easily with this method. The easiest way is to fold the dough circle in half, then in half again, forming a triangle.
Place the point of the triangle in the center of the pie plate and unfold the dough.
Trim the dough, leaving a half-inch overhang past the edge of the pie pan. Form a fluted edge around the top of the pie crust.
Baking: If you want to bake this before it’s filled, prick several holes in the bottom with a fork. Line the inside with parchment paper and fill with pie weights or dried beans. Bake at 375.
This crust can also be filled and baked immediately, whichever your recipe calls for.
I got a request last week (yay!) for a How To post about round meatballs. Most pan fried meatballs have the same issue, flat on three sides, in a pyramid shape, as opposed to the pretty round ones.
There are three methods to making meatballs round, but all start the same way.
Mix up your favorite meatball recipe making sure to use a binding agent (such as bread crumbs, oatmeal or even rice). For this post, I used the following:
2 cups lean ground beef
3/4 cup sweet italian sausage, casing removed
1 tsp salt
1/2 cup panko bread crumbs
1 tsp salt
1/2 tsp black pepper
1/2 tsp smoked paprika
Mix it up really well (your hands work best for this) and use a small cookie scoop to grab a meatball sized portion.
This will allow you to have uniformly sized meatballs.
Roll them in your hands to make them as round as possible.
This is where the methods will deviate.
The first method is to boil them. This will give you perfectly round meatballs without much fuss. Just drop your meatballs in a pot of boiling liquid. You can use the sauce you intent to serve them with, water or broth and cook until the internal temp reaches 165 or until, well, they are cooked when you break them open (about 6-10 minutes depending on size)
This method works great to give you really pretty and uniform meatballs, as well as infusing liquid to make them juicy. As for me, I like the caramelized char of a pan fried meatball, so I’d take a misshapen one over a boiled one any day, but if looks are what you are going for, boiling is a great options
Baking. Some people swear by this method and love the way the meatballs taste after baking. Next to boiling, it is a really healthy method, saving the calories of the oil in pan frying. Heat your oven to 350, place your meatballs on a baking sheet covered with parchment paper and bake for about 15-18 minutes. I baked half of my meatballs, and pan fried the rest. The baked meatballs did still have a slight flat spot where they sat on the pan but the flavor was great. They did lack that browning on the outside that I love.
Chill then pan fry. Place the meatballs on a plate and chill in the fridge for at least two hours. You want to be able to brown the outside before the inside knows whats going on and has a chance to sag. Heat 2 tbs of oil in a pan until it is very hot and almost smoking. Get your meatballs out of the fridge and place them in the hot pan. Grab the handle of the pan and pull it back and forth over the burner so that your meatballs never have a chance to settle.
Cook for about 5-8 minutes, make sure that the meatballs are cooked through before serving. I just broke one open but you can also break out the thermometer and make sure the temp is at least 165.
Here are the final product of Method 2 (baking) and Method 3 (chill then pan fry).
Method 2 is on the left and Method 3 is on the right.
Of all the methods, chilling and pan frying was my favorite. They aren’t as perfectly formed as boiled ones,but that browning taste that I love came through beautifully. Another factor to keep in mind is that lean meat cooks better, while fattier meat may leave empty pockets where the fat has melted, making your meatballs misshapen.
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I can’t stop thinking about chicken. Not any chicken,the Foster Farms Chicken Cooking Contest. I am Semi-Finalist for California. Of course I’m excited, giddy even. But I am also so dang nervous. In only 11 days (11DAYS!!) I go to San Diego to compete. Last weekend the Washington Semi-Finalists competed and the winners were:
Tina Hoban, Bellingham – Chicken with Cherry Tapenade over Creamy Pancetta Polenta
Rebecca Spence, Vancouver – Crispy Orange Chicken with Fennel, Avocado and Orange Salad
Seriously, how yum do those sound? But more immediate is that fact that in order to even GET to compete with those two in Napa in September, I have to beat out the following recipes:
Jennifer Daskevich, Los Angeles – Chicken and Quinoa with Figs, Spinach and Mint
Jamie Brown-Miller, Napa – Olive & Lemon Poached Tuscan Chicken on Grilled Pitas with Spinach Spread
Roxanne Chan, Albany – Asian Braised Chicken Thighs with Soybean Salad
But after reading those, I’m also hungry. I hope that I at least get offered a taste, because I’ll take it. Or maybe two.
Most people don’t do much bird roastin' outside of late November. Probably because an entire day of roasting a turkey, and an entire night of dishes is something most people don’t welcome more than once a year, although neither of these take place when roasting a little chicken for only a few people, I think the scars of Thanksgiving clean up run deep. Let me give you my arguments for why you should roast a chicken at least once a month:
1. It’s cheap. Really. The last time I bought a roasting chicken I got it in a Los Angeles grocery store for $5, and it feed 4 people.
2. It’s easy, the step by step will show you that.
3. Homemade broth is delicious. Just take whatever is left of that chicken, put it in a big stock pot, cover it with water and allow to simmer for 2-4 hours. Strain out all the solid parts (use a colander lined with cheese cloth) and freeze one cup at a time in Tupperware (I’ve even been known to use zip lock bags) and defrost as needed. That alone will get you $5 worth of chicken broth.
4. It’s yummy AND healthy. Yummy, healthy and cheap is the trifecta when it comes to cooking for your family.
How to Roast a Chicken
1 tbs, plus 1 tsp salt
1 head of garlic
1 large carrot
1/2 stick of butter, softened
1 tsp fresh rosemary, chopped
1 tsp fresh sage, chopped
1 tsp black pepper
2 cups of chicken broth
2 cups of apple juice
Preheat the oven to 425
Defrost the chicken. It’s safest to do this by leaving it in the fridge for a few days. Although I don’t recommend it (unsafe food handling an all) some people run frozen meat under warm water.
Take the gross insides out. You can save them to make broth, if you want, or just toss them to the dog (my dog, who eats raw garlic and sticks, politely declined).
Rinse it off and pat it dry. Seems weird, since you want a juicy bird, but this is how to get crispy skin.
Salt the inside of the bird with about 1 tbs of salt. Then cut the top of the garlic (exposing the cloves, just cut it’s head off), chop the carrot, and put both the garlic (sans top) and the carrot inside the bird.
In a food processor, add the butter, sage, 1 tsp salt, and the pepper. Blend it up.
Loosen the skin on the breast of the chicken by sliding your hands between the skin and the meat.
Then cover it with the herb butter you just made. Smear it all over the chicken, with your hands, and get it under the skin as well.
Tie the chicken feet together so it keeps it’s shape
Place it in a roasting pan, in the roasting rack. Under the chicken, pour 1 cup of broth and 1 cup of apple juice, but make sure the liquid doesn’t touch the chicken. Replenish the liquid when the pan starts to dry out. As the liquid evaporates, it steams the chicken, adding moisture and flavor.
Cook in the 425 degree oven for about 1 1/2 hours, or until the internal temp is about 165 (it will continue to cook another 5-10 degrees once removed from the oven). Bast with pan juices as necessary. Allow to rest 5 minutes before carving.
Feed it to people you love. Pretend like roasting a chicken is lots of hard work. People will be very impressed that you do it so often.