Last month, I met my friends Aaron and Mike over at the Green Dragon Pub, and I tried a "Dubble Hefeweizen." I can't remember which brewery it came from (there are like a million of them here in Portland), but I remember it was delicious. Dark, rich, high-gravity...
So I thought, hmm, I should make some of that.
And then the wheels started turning in my head a bit, and I started thinking about wheat beer and all of the things that taste good with it. Honey is one of my favorite flavors in fermented beverages, for example, and it goes great with wheat. So after tweaking things around a bit, I ended up with this.
-----
Double Honey Wheat
(Double Hefeweizen)
Water:
5 gallons
Malt:
1.50 lbs. Dark Wheat Malt
2.50 lbs. White Wheat Malt
0.25 lbs. Flaked Wheat
5.50 lbs. Pale Malt (Brewer's 2-row)
1.00 lbs. Munich Malt
0.50 lbs. Crystal Malt 40
0.50 lbs. Rice solids
Sugars:
1.50 lbs. Mesquite honey
Hops:
1.00 oz. Hallertauer Gold (@60 min.)
1.00 oz. Tettnanger (@30 min.)
Yeast:
Wyeast American Wheat 1010
Statistics:
OG : 1.064
FG : 1.015
IBU: 36.225
SRM: 13.32
ABV: 6.3%
-----
The hard part will be finding some mesquite honey; it's out of season right now, and even when it is in season it is rare. If I can't find it, I will just have to go with pure wildflower honey. Which will work, but the beer won't taste as honey-y.
With a little luck, I'll start this batch up this weekend. I'll let you know how it turns out.
EDIT: I had to dial this recipe back quite a bit. The previous version (if you saw it) had a finishing ABV of 9.9%, which I think would be too high to bottle. (If I had a keg and CO2 system, it would be a different story...but with that much alcohol, I doubt I would have enough healthy yeast to give it adequate carbonation. I'd have to use wine yeast.)
This version is a straight-up "double" brew, which uses twice the ingredients for a single batch of regular hefeweizen. I'm not sure I can call it an "imperial" now.
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Monday, April 12, 2010
Wednesday, March 31, 2010
Homemade Chicken Soup
A friend of mine is feeling a bit under the weather...sore throat, headache, runny nose, all that rubbish. So this recipe is for her: nothing soothes a cold like homemade chicken soup.
Illness aside, this is one of my all-time favorite soup recipes. Fresh herbs and spices really bring a lot to this recipe...so try to use them as much as possible.
Trav's Homemade Chicken Soup
1 whole chicken, cooked
2 quarts of water
3 carrots
2 red potatoes
3 stalks of celery
1 large onion
2 cloves of garlic
1, 3" sprig of fresh thyme
1, 3" sprig of fresh rosemary
1, 4" clutch of fresh sage leaves
1 t. whole peppercorns
2 t. salt
2 cloves of garlic, chopped
1 T. chopped fresh parsley
Juice of 1 lemon
1 t. grated lemon zest
First, make a stock from the chicken. Start with a whole roasted chicken from the grocery deli. Pull the meat from the chicken, dice it up, and refrigerate it in a plastic container. Put the skin and bones in a large stock pot, and cover with water. Scrub the vegetables thoroughly under running water. Peel and dice the vegetables, refrigerating the good parts and putting the peels and end pieces into the stock pot with the chicken bones. Bring to a boil. Cover, reduce heat, and simmer for 2 to 4 hours.
Strain the broth, and discard the solids. Bring the liquid to a medium boil, and cook uncovered until it is reduced to about 4 cups. Add the chopped chicken meat, carrots, celery, potato, and onion.
Tie the rosemary, sage, and thyme sprigs together with cotton string, and toss them into the soup. Crack the peppercorns coarsely with a mortar and pestile, and add them as well. Stir in the salt, garlic, parsley, lemon juice, and lemon zest.
Return the soup to a boil. Cover, reduce heat, and simmer slowly for about 30 minutes or until the vegetables are tender. Remove the bundle of herbs, adjust the salt and pepper to taste, and serve immediately with fresh crusty bread and a glass of pinot noir (or herbal tea and fuzzy slippers, if you are Heather.)
VARIATIONS
Don't have any fresh herbs handy? Use 1 tsp. of dried rosemary, 1 tsp. of dried thyme, 1/2 tsp. of rubbed sage, and 1 Tbsp. of dried parsley.
To make a hearty chicken stew: double the amount of vegetables and chop everything into larger, fork-sized pieces.
For chicken noodle soup, omit the potatoes. Cook your favorite pasta according to the package instructions, drain it, and stir it into the soup a few minutes before serving. Use as little or as much of it as you like; I like to use about 2 cups of macaroni.
For chicken and rice soup, omit the potatoes. Cook your favorite rice according to the package instructions, and stir it into the soup a few minutes before serving. Use as little or as much of it as you like; I use about 2 cups of wild rice.
Illness aside, this is one of my all-time favorite soup recipes. Fresh herbs and spices really bring a lot to this recipe...so try to use them as much as possible.
Trav's Homemade Chicken Soup
1 whole chicken, cooked
2 quarts of water
3 carrots
2 red potatoes
3 stalks of celery
1 large onion
2 cloves of garlic
1, 3" sprig of fresh thyme
1, 3" sprig of fresh rosemary
1, 4" clutch of fresh sage leaves
1 t. whole peppercorns
2 t. salt
2 cloves of garlic, chopped
1 T. chopped fresh parsley
Juice of 1 lemon
1 t. grated lemon zest
First, make a stock from the chicken. Start with a whole roasted chicken from the grocery deli. Pull the meat from the chicken, dice it up, and refrigerate it in a plastic container. Put the skin and bones in a large stock pot, and cover with water. Scrub the vegetables thoroughly under running water. Peel and dice the vegetables, refrigerating the good parts and putting the peels and end pieces into the stock pot with the chicken bones. Bring to a boil. Cover, reduce heat, and simmer for 2 to 4 hours.
Strain the broth, and discard the solids. Bring the liquid to a medium boil, and cook uncovered until it is reduced to about 4 cups. Add the chopped chicken meat, carrots, celery, potato, and onion.
Tie the rosemary, sage, and thyme sprigs together with cotton string, and toss them into the soup. Crack the peppercorns coarsely with a mortar and pestile, and add them as well. Stir in the salt, garlic, parsley, lemon juice, and lemon zest.
Return the soup to a boil. Cover, reduce heat, and simmer slowly for about 30 minutes or until the vegetables are tender. Remove the bundle of herbs, adjust the salt and pepper to taste, and serve immediately with fresh crusty bread and a glass of pinot noir (or herbal tea and fuzzy slippers, if you are Heather.)
VARIATIONS
Don't have any fresh herbs handy? Use 1 tsp. of dried rosemary, 1 tsp. of dried thyme, 1/2 tsp. of rubbed sage, and 1 Tbsp. of dried parsley.
To make a hearty chicken stew: double the amount of vegetables and chop everything into larger, fork-sized pieces.
For chicken noodle soup, omit the potatoes. Cook your favorite pasta according to the package instructions, drain it, and stir it into the soup a few minutes before serving. Use as little or as much of it as you like; I like to use about 2 cups of macaroni.
For chicken and rice soup, omit the potatoes. Cook your favorite rice according to the package instructions, and stir it into the soup a few minutes before serving. Use as little or as much of it as you like; I use about 2 cups of wild rice.
Friday, February 19, 2010
Chili Verde
I have no problem with the hearty and beefy red chilis of south Texas. But there is something to be said for the green chilis of New Mexico...fresh, lively, delicious.
This is just your basic, no-nonsense green chili: no tomatoes, no cans, no beans, no wierdness.
TRAV'S GREEN CHILI
Ingredients:
2 lbs. boneless pork chops, cut into 1/2" cubes
2 Tbsp. masa flour
2 Tbsp. corn oil
1 Tbsp. salt
1 tsp. black pepper
1 Tbsp. minced garlic
2 tsp. cumin powder
1 tsp. Mexican oregano
1 Tbsp. sugar
1 large onion, diced
Juice of 1 lime
1/2 C. cooking sherry
1 lb. roasted green chilis, thawed
Broth (about 4 cups, more or less)
Put the onion and garlic into a bowl. Add the flour, sugar, salt, lime juice, and spices, and toss to coat. Set aside.
Heat the oil in a large, heavy stock pot. Add the pork, and cook over medium-high heat until golden brown. Deglaze the pan with the cooking sherry. Stir in the onion-flour mixture and the green chilis, and add enough broth to cover everything. Turn the heat up to "high," and bring to a boil.
The chili will thicken quickly, so add more broth (a half-cup at a time) until it is as thick as you like it. Taste the chili, and adjust the salt/spice levels. Turn down the heat to low, cover the pot, and let it simmer, stirring occasionally, until everything is tender...about an hour.
Serve over rice, with a giant pile of fresh corn tortillias.
NOTES:
Chilis: Use fresh ones if you can find them. You can use canned ones, but your chili will taste like it came out of a can.
I use a one-pound block of frozen green chilis from the supermarket. The best ones, IMO, come from Hatch, New Mexico. Be warned: if the package says "HOT," it means business. Best to start with "MILD," because you can always add heat later.
Broth: use whatever kind of broth you have handy...chicken, vegetable, and beef are all good. Mix and match, if you like. One time, I used the liquid from a batch of pinto beans that I had cooked the night before. It was freaking *amazing.*
This is just your basic, no-nonsense green chili: no tomatoes, no cans, no beans, no wierdness.
TRAV'S GREEN CHILI
Ingredients:
2 lbs. boneless pork chops, cut into 1/2" cubes
2 Tbsp. masa flour
2 Tbsp. corn oil
1 Tbsp. salt
1 tsp. black pepper
1 Tbsp. minced garlic
2 tsp. cumin powder
1 tsp. Mexican oregano
1 Tbsp. sugar
1 large onion, diced
Juice of 1 lime
1/2 C. cooking sherry
1 lb. roasted green chilis, thawed
Broth (about 4 cups, more or less)
Put the onion and garlic into a bowl. Add the flour, sugar, salt, lime juice, and spices, and toss to coat. Set aside.
Heat the oil in a large, heavy stock pot. Add the pork, and cook over medium-high heat until golden brown. Deglaze the pan with the cooking sherry. Stir in the onion-flour mixture and the green chilis, and add enough broth to cover everything. Turn the heat up to "high," and bring to a boil.
The chili will thicken quickly, so add more broth (a half-cup at a time) until it is as thick as you like it. Taste the chili, and adjust the salt/spice levels. Turn down the heat to low, cover the pot, and let it simmer, stirring occasionally, until everything is tender...about an hour.
Serve over rice, with a giant pile of fresh corn tortillias.
NOTES:
Chilis: Use fresh ones if you can find them. You can use canned ones, but your chili will taste like it came out of a can.
I use a one-pound block of frozen green chilis from the supermarket. The best ones, IMO, come from Hatch, New Mexico. Be warned: if the package says "HOT," it means business. Best to start with "MILD," because you can always add heat later.
Broth: use whatever kind of broth you have handy...chicken, vegetable, and beef are all good. Mix and match, if you like. One time, I used the liquid from a batch of pinto beans that I had cooked the night before. It was freaking *amazing.*
Monday, December 07, 2009
Curry ala Asif
This recipe came from my friend Asif. He would cook this spicy Pakistani dish for us on special occasions, when we lived back in Colorado Springs. I've been meaning to post this recipe for years...it's one of my all-time favorite chicken dishes. I cook it about three times a month.
Asif's Red Curry
2 lbs. yellow onions, slivered
3 lbs. roma tomatoes, chopped
3 lbs. turnips, peeled and diced
3 lbs. chicken thighs
2 T. minced garlic
1/4 C. olive oil
1 T. salt
1 T. tumeric
1 t. paprika
1 t. garam masala
1 t. ground red pepper
2 t. chicken bouillon powder
1 C. water
1 cucumber, peeled and seeded
10 fresh mint leaves
1 C. plain Greek yogurt
6 C. steamed Basmati rice
Chopped parsley and mint (garnish)
Heat the olive oil in a large, heavy soup pot. Add the garlic and onions, and cook over medium heat until the onions are very dark. Add the tomatoes, salt, bouillon, tumeric, paprika, garam masala, red pepper, and water. Bring to a boil, then cover and simmer for 15-20 minutes, stirring occasionally.
Stir in the turnips, then lay the chicken over the top. Return to a boil, then reduce heat. Cover and simmer for 20-30 minutes, stirring occasionally, until all is tender.
While the curry is simmering, put the cucumber, mint, and yogurt into a blender. Process until smooth, and refrigerate until needed.
To serve, place about a half cup of rice in a bowl. Ladle the tomato-turnip mixture over the rice, and rest a piece or two of chicken on top. Drizzle with the yogurt sauce, and garnish with chopped fresh parsley or mint. Serve with a chilled sparkling wine and plenty of warm flatbread (naan, if you got it.)
VARIATIONS:
Like it hot? Asif uses almost a tablespoon of red pepper when he cooks this recipe, and the result is probably too hot for most American palettes. One teaspoon gives it a pretty good kick, in my opinion. Add more or less to taste.
On a diet? Use skinless chicken breasts, fat-free yogurt, and reduce the oil to 2 tablespoons. It won't taste as rich, but it'll still be good.
Vegeterian? Skip the chicken, and use vegetable bouillon powder. Resist the urge to replace the chicken with tofu...it doesn't work right.
Vegan? I've never made this one vegan, because I love the yogurt sauce. But I suppose you could use your favorite mint chutney to cool it down a bit, and it would be awesome.
Hate turnips? I've made this recipe with butternut squash, cabbage, carrots, cauliflour, rutabega, parsnips, and pumpkin, and it's pretty good. (Bell peppers, broccoli, potatoes, and celery? Not so much.)
Asif's Red Curry
2 lbs. yellow onions, slivered
3 lbs. roma tomatoes, chopped
3 lbs. turnips, peeled and diced
3 lbs. chicken thighs
2 T. minced garlic
1/4 C. olive oil
1 T. salt
1 T. tumeric
1 t. paprika
1 t. garam masala
1 t. ground red pepper
2 t. chicken bouillon powder
1 C. water
1 cucumber, peeled and seeded
10 fresh mint leaves
1 C. plain Greek yogurt
6 C. steamed Basmati rice
Chopped parsley and mint (garnish)
Heat the olive oil in a large, heavy soup pot. Add the garlic and onions, and cook over medium heat until the onions are very dark. Add the tomatoes, salt, bouillon, tumeric, paprika, garam masala, red pepper, and water. Bring to a boil, then cover and simmer for 15-20 minutes, stirring occasionally.
Stir in the turnips, then lay the chicken over the top. Return to a boil, then reduce heat. Cover and simmer for 20-30 minutes, stirring occasionally, until all is tender.
While the curry is simmering, put the cucumber, mint, and yogurt into a blender. Process until smooth, and refrigerate until needed.
To serve, place about a half cup of rice in a bowl. Ladle the tomato-turnip mixture over the rice, and rest a piece or two of chicken on top. Drizzle with the yogurt sauce, and garnish with chopped fresh parsley or mint. Serve with a chilled sparkling wine and plenty of warm flatbread (naan, if you got it.)
VARIATIONS:
Like it hot? Asif uses almost a tablespoon of red pepper when he cooks this recipe, and the result is probably too hot for most American palettes. One teaspoon gives it a pretty good kick, in my opinion. Add more or less to taste.
On a diet? Use skinless chicken breasts, fat-free yogurt, and reduce the oil to 2 tablespoons. It won't taste as rich, but it'll still be good.
Vegeterian? Skip the chicken, and use vegetable bouillon powder. Resist the urge to replace the chicken with tofu...it doesn't work right.
Vegan? I've never made this one vegan, because I love the yogurt sauce. But I suppose you could use your favorite mint chutney to cool it down a bit, and it would be awesome.
Hate turnips? I've made this recipe with butternut squash, cabbage, carrots, cauliflour, rutabega, parsnips, and pumpkin, and it's pretty good. (Bell peppers, broccoli, potatoes, and celery? Not so much.)
Sunday, November 15, 2009
Trav's Tomato Florentine Soup
One of my most favorite soups...and it's just about perfect for these late autumn weekends.
Trav's Tomato Florentine Soup
1 C chopped onion
1 t. olive oil
6 cloves garlic, chopped
8 C vegetable broth, divided use
1 t. oregano
1 t. thyme
2 t. basil
1/2 t. ground black pepper
1/4 C red wine
2, 14 oz. cans chopped tomatoes, undrained
1, 12 oz. can unsalted tomato paste
1, 10 oz. package frozen chopped spinach, thawed and drained
1 T. balsamic vinegar
Parmesan cheese
Heat the olive oil in a large soup pot over medium heat. Add the onions and garlic, and cook until onions are limp. Stir in oregano, thyme, basil, pepper, and red wine. Add broth, chopped tomatoes, tomato paste, and thawed spinach (be sure to squeeze the liquid out of it first). Bring to a boil, then reduce heat and simmer for about 10 minutes.
Add balsamic vinegar and serve immediately with hot crusty bread and a lighter red wine (shiraz, for example.) Garnish with plenty of grated Parmesan cheese and croutons.
Makes about 14 servings.
Trav's Tomato Florentine Soup
1 C chopped onion
1 t. olive oil
6 cloves garlic, chopped
8 C vegetable broth, divided use
1 t. oregano
1 t. thyme
2 t. basil
1/2 t. ground black pepper
1/4 C red wine
2, 14 oz. cans chopped tomatoes, undrained
1, 12 oz. can unsalted tomato paste
1, 10 oz. package frozen chopped spinach, thawed and drained
1 T. balsamic vinegar
Parmesan cheese
Heat the olive oil in a large soup pot over medium heat. Add the onions and garlic, and cook until onions are limp. Stir in oregano, thyme, basil, pepper, and red wine. Add broth, chopped tomatoes, tomato paste, and thawed spinach (be sure to squeeze the liquid out of it first). Bring to a boil, then reduce heat and simmer for about 10 minutes.
Add balsamic vinegar and serve immediately with hot crusty bread and a lighter red wine (shiraz, for example.) Garnish with plenty of grated Parmesan cheese and croutons.
Makes about 14 servings.
Saturday, March 21, 2009
Basic Chocolate Chip Cookie Recipe
I got this one a while ago from my chemistry lab instructor. I had forgotten all about it, until I found it in an old notebook last week.
If this is "Basic," I'd hate to see the "Advanced" recipe.
Basic Chocolate Chip Cookies
Ingredients:
532.35 cc gluten
4.9 cc NaHCO3
4.9 cc refined, pulverized halite (#200 sieve)
236.6 cc partially hydrogenated tallow triglyceride
177.45 cc crystalline C12H22O11
177.45 cc unrefined C12H22O11
4.9 cc methyl ether of protocatechuic aldehyde
2 CaCO3-encapsulated avian albumen-coated protein units
473.2 cc theobroma caco
236.6 cc pulverized, sorted,and de-encapsulated legume meats (#10 sieve)
To a 2-L capacity jacketed round reactor vessel (reactor #1), combine the gluten, NaHCO3, and refined halite. Pass this mixture through a #150 sieve, and set aside.
In a second 2-L capacity reactor vessel (reactor #2), add the partially hydrogenated tallow triglyceride, the methyl ether of protocatechuic aldehyde, and both species of C12H22O11. Agitate reactor #2 with a variable-speed radial flow impeller operating at 100 rpm until the mixture is homogeneous.
Add the contents of reactor #1 to reactor #2. Mechanically extract the avian albumen-coated proteins from the CaCO3 capsules and add to reactor #2 (discard encapsulation.) Agitate the mixture thoroughly until homogeneous. Care must be taken at this point in the reaction to control any temperature rise that may result from exothermic reaction or mechanical friction. Slowly add the theombra caco and de-encapsulated legume meats, and combine with constant agitation at 15 rpm until homogeneous.
Using a screw extrude attached to a #4 nodulizer, place the mixture piecemeal on a 316SS sheet (300mm x 600mm). Heat in a 460K oven until moderate carmelization is achieved and the albumen has sufficiently bound to the gluten. Once the reaction is complete, place the sheet on a 25C heat-transfer table and allow the product to achieve thermal equilibrium.
If this is "Basic," I'd hate to see the "Advanced" recipe.
Basic Chocolate Chip Cookies
Ingredients:
532.35 cc gluten
4.9 cc NaHCO3
4.9 cc refined, pulverized halite (#200 sieve)
236.6 cc partially hydrogenated tallow triglyceride
177.45 cc crystalline C12H22O11
177.45 cc unrefined C12H22O11
4.9 cc methyl ether of protocatechuic aldehyde
2 CaCO3-encapsulated avian albumen-coated protein units
473.2 cc theobroma caco
236.6 cc pulverized, sorted,and de-encapsulated legume meats (#10 sieve)
To a 2-L capacity jacketed round reactor vessel (reactor #1), combine the gluten, NaHCO3, and refined halite. Pass this mixture through a #150 sieve, and set aside.
In a second 2-L capacity reactor vessel (reactor #2), add the partially hydrogenated tallow triglyceride, the methyl ether of protocatechuic aldehyde, and both species of C12H22O11. Agitate reactor #2 with a variable-speed radial flow impeller operating at 100 rpm until the mixture is homogeneous.
Add the contents of reactor #1 to reactor #2. Mechanically extract the avian albumen-coated proteins from the CaCO3 capsules and add to reactor #2 (discard encapsulation.) Agitate the mixture thoroughly until homogeneous. Care must be taken at this point in the reaction to control any temperature rise that may result from exothermic reaction or mechanical friction. Slowly add the theombra caco and de-encapsulated legume meats, and combine with constant agitation at 15 rpm until homogeneous.
Using a screw extrude attached to a #4 nodulizer, place the mixture piecemeal on a 316SS sheet (300mm x 600mm). Heat in a 460K oven until moderate carmelization is achieved and the albumen has sufficiently bound to the gluten. Once the reaction is complete, place the sheet on a 25C heat-transfer table and allow the product to achieve thermal equilibrium.
Saturday, February 14, 2009
A Whole Bowl of Yummy
A couple of weeks ago, I decided to host an impromptu dinner party for a couple of friends. The day before, while I was picking up the groceries for the event, I sent my guests a text message and asked them which dessert they would like me to prepare. I think it was a conspiracy, because every single one of them responded with "bread pudding!"
I had never made this dish before, and I didn't really have access to a computer right there in the produce aisle. So I called my good friend Tisha, and asked her for help. She Googled a recipe for me, and read off all the ingredients I would need. I thanked her, asked her to forward me the recipe, and hung up the phone.
When I got home, the link wouldn't open. So now I had all of these ingredients, and a vague idea of how to put them together, but no recipe to follow. I did a few web searches, but wasn't ever able to locate anything resembling the one Tisha read to me. So I printed out a couple different ones, sort of melged them together into a single recipe, and crossed my fingers.
And holy crap, it was awesome.
TRAV'S BREAD PUDDING IN WHISKEY SAUCE
Pudding:
1 loaf of day-old French bread
4 eggs, beaten
1 C sugar
1 T vanilla extract
1/2 t ground nutmeg
1/2 t ground cinnamon
4 T butter, melted
1 C milk
1 C table cream
1/4 raisins
1/4 C slivered almonds
Sauce:
1 C milk
1 C granulated sugar
1 t ground cinnamon
1 T butter, melted
1 t cornstarch
1/4 C whiskey
Garnish:
Powdered sugar
Ground cinnamon
Slice the loaf of bread. Remove and discard the crusts, and cut the white portion of the bread loaf into 1" cubes. Layer the bread cubes evenly in a 2-qt. deep-dish casserole (the kind with a glass lid.) Sprinkle the almonds and raisins over the bread crumbs, and set aside.
In a large mixing bowl, blend together the eggs, sugar, vanilla, nutmeg, cinnamon, butter, milk, and cream until smooth. Pour the custard mixture evenly over the bread cubes. Cover and refrigerate overnight (or for at least 3 hours.)
Remove the pudding from the refrigerator, and allow it to return to room temperature (about 30 minutes.) Preheat the oven to 350 degrees. Leaving the dish covered tightly, bake the pudding for 30 minutes. Then remove the lid, and bake uncovered for 10-15 more minutes or until a knife inserted into the center comes out clean. Allow to cool.
While the pudding is cooling, make the sauce: combine the milk, butter, sugar, and cinnamon in a small saucepan. Cook over medium heat until almost boiling. Combine the whiskey and cornstarch, and whisk into the hot mixture. Return to a boil and cook over medium heat, whisking constantly, until bubbly and slightly thickened.
To serve: spoon a small amount of the whiskey sauce into the bottom of a dessert bowl. Spoon out the desired portion of pudding onto the sauce, then drizzle with extra sauce. Dust with powdered sugar and cinnamon, and serve immediately.
VARIATIONS:
Don't like raisins? I bet that chopped dates, figs, or dried apples would be awesome instead. Or just skip the fruit.
Got no almonds? You can probably use walnuts or pecans. Or you can skip them altogether; it's not that big of a deal.
Hate to waste good whiskey? Use bourbon, rum, or brandy instead. Or use a quarter-cup of water and some artificial rum flavoring, if you must. To each his own.
I suppose that if you were on some sort of diet, you could make this recipe with low fat milk instead of cream, cholesterol-free Egg Beaters instead of real eggs, and margarine instead of butter. But I can't vouch for how it is going to taste. If you are on a diet, you are probably better off just drinking the whiskey for dessert...hey, it's low-calorie and cholesterol-free.
TIPS:
Save those French bread crusts. Dry them out in the oven (at its lowest temperature setting) for about 30 minutes, then grind them to dust in a food processor. Store them in an airtight container in the freezer, and use them in your next recipe that calls for bread crumbs.
I had never made this dish before, and I didn't really have access to a computer right there in the produce aisle. So I called my good friend Tisha, and asked her for help. She Googled a recipe for me, and read off all the ingredients I would need. I thanked her, asked her to forward me the recipe, and hung up the phone.
When I got home, the link wouldn't open. So now I had all of these ingredients, and a vague idea of how to put them together, but no recipe to follow. I did a few web searches, but wasn't ever able to locate anything resembling the one Tisha read to me. So I printed out a couple different ones, sort of melged them together into a single recipe, and crossed my fingers.
And holy crap, it was awesome.
TRAV'S BREAD PUDDING IN WHISKEY SAUCE
Pudding:
1 loaf of day-old French bread
4 eggs, beaten
1 C sugar
1 T vanilla extract
1/2 t ground nutmeg
1/2 t ground cinnamon
4 T butter, melted
1 C milk
1 C table cream
1/4 raisins
1/4 C slivered almonds
Sauce:
1 C milk
1 C granulated sugar
1 t ground cinnamon
1 T butter, melted
1 t cornstarch
1/4 C whiskey
Garnish:
Powdered sugar
Ground cinnamon
Slice the loaf of bread. Remove and discard the crusts, and cut the white portion of the bread loaf into 1" cubes. Layer the bread cubes evenly in a 2-qt. deep-dish casserole (the kind with a glass lid.) Sprinkle the almonds and raisins over the bread crumbs, and set aside.
In a large mixing bowl, blend together the eggs, sugar, vanilla, nutmeg, cinnamon, butter, milk, and cream until smooth. Pour the custard mixture evenly over the bread cubes. Cover and refrigerate overnight (or for at least 3 hours.)
Remove the pudding from the refrigerator, and allow it to return to room temperature (about 30 minutes.) Preheat the oven to 350 degrees. Leaving the dish covered tightly, bake the pudding for 30 minutes. Then remove the lid, and bake uncovered for 10-15 more minutes or until a knife inserted into the center comes out clean. Allow to cool.
While the pudding is cooling, make the sauce: combine the milk, butter, sugar, and cinnamon in a small saucepan. Cook over medium heat until almost boiling. Combine the whiskey and cornstarch, and whisk into the hot mixture. Return to a boil and cook over medium heat, whisking constantly, until bubbly and slightly thickened.
To serve: spoon a small amount of the whiskey sauce into the bottom of a dessert bowl. Spoon out the desired portion of pudding onto the sauce, then drizzle with extra sauce. Dust with powdered sugar and cinnamon, and serve immediately.
VARIATIONS:
Don't like raisins? I bet that chopped dates, figs, or dried apples would be awesome instead. Or just skip the fruit.
Got no almonds? You can probably use walnuts or pecans. Or you can skip them altogether; it's not that big of a deal.
Hate to waste good whiskey? Use bourbon, rum, or brandy instead. Or use a quarter-cup of water and some artificial rum flavoring, if you must. To each his own.
I suppose that if you were on some sort of diet, you could make this recipe with low fat milk instead of cream, cholesterol-free Egg Beaters instead of real eggs, and margarine instead of butter. But I can't vouch for how it is going to taste. If you are on a diet, you are probably better off just drinking the whiskey for dessert...hey, it's low-calorie and cholesterol-free.
TIPS:
Save those French bread crusts. Dry them out in the oven (at its lowest temperature setting) for about 30 minutes, then grind them to dust in a food processor. Store them in an airtight container in the freezer, and use them in your next recipe that calls for bread crumbs.
Thursday, January 08, 2009
Mmm...Bacon Pie!
Around Christmastime, there was a potluck lunch at the theatre. Toni informed me, on rather short notice, that I needed to make an entree for the occasion...so I threw this one together and crossed my fingers. Turns out, it was one of the best things I have ever created out of thin air.
I call it "Quiche O'Brian," but thanks to the unique crust on top, everyone else likes to call it "bacon pie." It is not for the feint of heart.
Quiche O'Brian ("Bacon Pie")
10 raw strips of bacon
1 deep-dish pie shell, thawed
1/2 C. shredded cheddar cheese
2 cups frozen hash browns
1/2 C. diced onion
1/2 C. diced bell pepper
6 eggs
1/4 C. sour cream
1/2 t. garlic powder
1/2 t. salt
1/2 t. black pepper
Preheat oven to 250 degrees. Punch holes in the pie crust with a fork, and bake until lightly browned (about 10-15 minutes). Set aside to cool.
Increase oven temperature to 400 degrees. On a sheet of aluminum foil, weave the bacon together to form a lattice. (It should look like this.) Place in a cast iron skillet, and bake until done, about 6-10 minutes. Drain.
While still hot, place the baked, woven bacon on a stack of paper towels. Lay a couple more paper towels over it, and press flat. With a clean pair of scissors (and using a spare pie pan as a template), trim the edges of the woven bacon into a circle...this will be the famous "top crust" that earned the quiche its nickname. Crumble the trimmings, and set aside.
Reduce oven temperature to 250 degrees.
Sprinkle the cheddar cheese into the bottom of the pie crust. Combine the frozen hash browns, onions, bell peppers, and bacon crumbles, and layer them over the top of the cheese in the pie shell. Blend remaining ingredients together in a mixing bowl until smooth and well-scrambled, and pour over the vegetables. Finally, lay the woven bacon over the top, tucking it in at the edges.
Bake at 250 degrees for 30 minutes, then increase oven temperature to 325 degrees and cook an additioinal 20 minutes. Remove from the oven, and let stand for 5 minutes. Slice and serve with a tossed green salad and a glass of pinot noir.
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TIP: this recipe is delicious, but it is incredibly bad for you...almost every ingredient is something your doctor would advise you to eat less of. You can make it a little healthier by using turkey bacon, Egg Beaters, fat-free cheese, and fat-free sour cream. And don't skimp on the salad or wine.
But even so, I still wouldn't call this "health food." For the love of arteries, consume in moderation.
I call it "Quiche O'Brian," but thanks to the unique crust on top, everyone else likes to call it "bacon pie." It is not for the feint of heart.
Quiche O'Brian ("Bacon Pie")
10 raw strips of bacon
1 deep-dish pie shell, thawed
1/2 C. shredded cheddar cheese
2 cups frozen hash browns
1/2 C. diced onion
1/2 C. diced bell pepper
6 eggs
1/4 C. sour cream
1/2 t. garlic powder
1/2 t. salt
1/2 t. black pepper
Preheat oven to 250 degrees. Punch holes in the pie crust with a fork, and bake until lightly browned (about 10-15 minutes). Set aside to cool.
Increase oven temperature to 400 degrees. On a sheet of aluminum foil, weave the bacon together to form a lattice. (It should look like this.) Place in a cast iron skillet, and bake until done, about 6-10 minutes. Drain.
While still hot, place the baked, woven bacon on a stack of paper towels. Lay a couple more paper towels over it, and press flat. With a clean pair of scissors (and using a spare pie pan as a template), trim the edges of the woven bacon into a circle...this will be the famous "top crust" that earned the quiche its nickname. Crumble the trimmings, and set aside.
Reduce oven temperature to 250 degrees.
Sprinkle the cheddar cheese into the bottom of the pie crust. Combine the frozen hash browns, onions, bell peppers, and bacon crumbles, and layer them over the top of the cheese in the pie shell. Blend remaining ingredients together in a mixing bowl until smooth and well-scrambled, and pour over the vegetables. Finally, lay the woven bacon over the top, tucking it in at the edges.
Bake at 250 degrees for 30 minutes, then increase oven temperature to 325 degrees and cook an additioinal 20 minutes. Remove from the oven, and let stand for 5 minutes. Slice and serve with a tossed green salad and a glass of pinot noir.
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TIP: this recipe is delicious, but it is incredibly bad for you...almost every ingredient is something your doctor would advise you to eat less of. You can make it a little healthier by using turkey bacon, Egg Beaters, fat-free cheese, and fat-free sour cream. And don't skimp on the salad or wine.
But even so, I still wouldn't call this "health food." For the love of arteries, consume in moderation.
Monday, December 15, 2008
Three-Day Vegeterian Chili
Here it is, my famous (and award-winning, if you can believe it) chili recipe. THis is one of my more time-consuming recipes, but it's well-worth the wait.
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DAY 1: Soak the Beans
1 C dry pinto beans
1-1/2 C dry kidney beans
1/2 C dry black beans
6 C water
Rinse and sort the beans in cold water for several minutes. Combine all ingredients in a large stock pot, and bring to a boil. Boil for 2 minutes, then cover tightly and remove from heat. Allow the beans to soak overnight.
DAY 2: Make the Sauce
6 C. Water
1 T. Worchestershire sauce
1 t. liquid smoke
1 can Ro-Tel tomatoes, hot or mild
1 can tomato sauce
1 12oz. can V-8 vegetable juice
1 t. cumin
1 t. Mexican oregano
1 t. chili powder
1 t. crushed red pepper
1/2 lb. green chilis, roasted and peeled
1 T. chopped fresh cilantro
1 T. chopped fresh garlic
2 vegetable boullion cubes
1/2 t. garlic powder
1/2 t. black pepper
1 T. brown sugar
Drain and rinse the beans. Return them to the stock pot, and add the water, Worchestershire sauce, and liquid smoke. Cover tightly and cook on very low heat until tender (about 3 hours), stirring occasionally and adding more water as needed. Remove from heat, cover tightly, and set aside.
In a smaller saucepan or crock pot, combine the remaining ingredients and 1 cup of liquid from the cooked beans. Bring to a boil, then reduce heat and simmer very slowly for 6-10 hours, or until everything disintegrates and a smooth chili sauce forms.
Bring to a boil and cook, stirring occasionally, until liquid is reduced by almost half and the sauce has thickened. (The sauce should have the consistency of thin gravy.) Remove from heat, cover, and set aside.
DAY 3: Add the Veggies
1 large yellow onion, chopped
2 bell peppers (1 red and 1 yellow), chopped
4 medium jalapeno peppers, chopped
1 C. whole-kernel sweet corn
Drain the liquid from the beans; do not rinse. Add the chili sauce, mix well, and bring to a boil. Stir in the vegetables, cover, and cook on medium heat for 30 minutes to an hour, or until all of the vegetables are tender.
Taste the chili, and adjust seasonings as necessary. Serve hot over cornbread, with grated cheddar cheese and a dollop of sour cream (or corn rellish for all you vegans out there) on the side.
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VARIATIONS:
This chili is *HOT*. Those with soft pallets should (1) use mild Ro-Tel tomatoes, (2) use bananna peppers instead of jalapeno peppers, and (3) skip the crushed red pepper altogether. If it is still too hot, maybe you should stick to catsup.
Some people like it even hotter. Such daring individuals should (1) use extra-hot Ro-Tel tomatoes, (2) add 2 habanero peppers to the jalapeno peppers, and (3) balance it with 2 T. of horseradish. If it still isn't hot enough, maybe you should just drink battery acid.
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DAY 1: Soak the Beans
1 C dry pinto beans
1-1/2 C dry kidney beans
1/2 C dry black beans
6 C water
Rinse and sort the beans in cold water for several minutes. Combine all ingredients in a large stock pot, and bring to a boil. Boil for 2 minutes, then cover tightly and remove from heat. Allow the beans to soak overnight.
DAY 2: Make the Sauce
6 C. Water
1 T. Worchestershire sauce
1 t. liquid smoke
1 can Ro-Tel tomatoes, hot or mild
1 can tomato sauce
1 12oz. can V-8 vegetable juice
1 t. cumin
1 t. Mexican oregano
1 t. chili powder
1 t. crushed red pepper
1/2 lb. green chilis, roasted and peeled
1 T. chopped fresh cilantro
1 T. chopped fresh garlic
2 vegetable boullion cubes
1/2 t. garlic powder
1/2 t. black pepper
1 T. brown sugar
Drain and rinse the beans. Return them to the stock pot, and add the water, Worchestershire sauce, and liquid smoke. Cover tightly and cook on very low heat until tender (about 3 hours), stirring occasionally and adding more water as needed. Remove from heat, cover tightly, and set aside.
In a smaller saucepan or crock pot, combine the remaining ingredients and 1 cup of liquid from the cooked beans. Bring to a boil, then reduce heat and simmer very slowly for 6-10 hours, or until everything disintegrates and a smooth chili sauce forms.
Bring to a boil and cook, stirring occasionally, until liquid is reduced by almost half and the sauce has thickened. (The sauce should have the consistency of thin gravy.) Remove from heat, cover, and set aside.
DAY 3: Add the Veggies
1 large yellow onion, chopped
2 bell peppers (1 red and 1 yellow), chopped
4 medium jalapeno peppers, chopped
1 C. whole-kernel sweet corn
Drain the liquid from the beans; do not rinse. Add the chili sauce, mix well, and bring to a boil. Stir in the vegetables, cover, and cook on medium heat for 30 minutes to an hour, or until all of the vegetables are tender.
Taste the chili, and adjust seasonings as necessary. Serve hot over cornbread, with grated cheddar cheese and a dollop of sour cream (or corn rellish for all you vegans out there) on the side.
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VARIATIONS:
This chili is *HOT*. Those with soft pallets should (1) use mild Ro-Tel tomatoes, (2) use bananna peppers instead of jalapeno peppers, and (3) skip the crushed red pepper altogether. If it is still too hot, maybe you should stick to catsup.
Some people like it even hotter. Such daring individuals should (1) use extra-hot Ro-Tel tomatoes, (2) add 2 habanero peppers to the jalapeno peppers, and (3) balance it with 2 T. of horseradish. If it still isn't hot enough, maybe you should just drink battery acid.
Friday, December 12, 2008
Cucumber-Tomato Salad
I don't know if this is the right name for it or not, but I have been calling this dish "gazpacci" for as long as I can remember. You know that cucumber, tomato, and onion salad that is usually served in Italian restaurants? Yeah, this is that.
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Gazpacci
2 medium cucumbers
1 small red onion
6 Roma tomatoes
1 T. minced garlic
1 T. balsamic vinegar
1 T. olive oil
Peel the cucumbers, and split them in half lengthwise. Scrape out the seeds with a spoon, and then slice the cucumbers thinly. Place in a shallow, 1-qt. plastic bowl with lid.
Slice the tomatoes in half, then scoop out and discard the seeds. Dice the tomatoes, and add to the bowl with the cucumbers.
Cut the onion into thin slivers, and add to the cucumber and tomato.
Add the garlic, balsamic vinegar, and olive oil. Toss well, cover tightly, and refrigerate for 1-2 hours (or overnight.) Serve.
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Gazpacci
2 medium cucumbers
1 small red onion
6 Roma tomatoes
1 T. minced garlic
1 T. balsamic vinegar
1 T. olive oil
Peel the cucumbers, and split them in half lengthwise. Scrape out the seeds with a spoon, and then slice the cucumbers thinly. Place in a shallow, 1-qt. plastic bowl with lid.
Slice the tomatoes in half, then scoop out and discard the seeds. Dice the tomatoes, and add to the bowl with the cucumbers.
Cut the onion into thin slivers, and add to the cucumber and tomato.
Add the garlic, balsamic vinegar, and olive oil. Toss well, cover tightly, and refrigerate for 1-2 hours (or overnight.) Serve.
The Ultimate Tuna Salad
Oh, don't judge me. You know darn good and well that you love the tuna salad. Sure, we all pretend that it is beneath us, we snicker and call it "cat food" and balk at how fattening it is with all of the mayonaise in it...but when we are alone at the deli, we go right for it.
This is my version. It is a lot more "salad" than "tuna," since I add several different vegetables. But anyway. There it is.
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Ultimate Tuna Salad
2 cans water-packed tuna
3 Vlasic kosher pickle spears
1 medium bell pepper
1/2 cup chopped red onion
1/2 cup chopped celery
3 hard-boiled eggs
1/2 t. garlic salt
black pepper to taste
1/4 to 1/2 C. Miracle Whip
1 t. prepared mustard
Drain tuna well, crumble into a 1-quart plastic container with lid. Chop eggs and vegetables very finely, add to tuna. Top with Miracle Whip and mustard, stir until well blended. Cover tightly and refrigerate overnight.
Serve however you like: on saltine crackers with a pinch of dill; on a sandwich with lettuce, tomato, and Swiss cheese; on a bed of mixed greens with a vinagrette dressing...
This is my version. It is a lot more "salad" than "tuna," since I add several different vegetables. But anyway. There it is.
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Ultimate Tuna Salad
2 cans water-packed tuna
3 Vlasic kosher pickle spears
1 medium bell pepper
1/2 cup chopped red onion
1/2 cup chopped celery
3 hard-boiled eggs
1/2 t. garlic salt
black pepper to taste
1/4 to 1/2 C. Miracle Whip
1 t. prepared mustard
Drain tuna well, crumble into a 1-quart plastic container with lid. Chop eggs and vegetables very finely, add to tuna. Top with Miracle Whip and mustard, stir until well blended. Cover tightly and refrigerate overnight.
Serve however you like: on saltine crackers with a pinch of dill; on a sandwich with lettuce, tomato, and Swiss cheese; on a bed of mixed greens with a vinagrette dressing...
Cajun Classic
Here it is, the definitive Cajun recipe...this one in particular was adapted from a couple of different recipes that I collected from my family in Louisiana. Now, I don't know how you do your gumbo, but we use okra, tomatoes, and chicken.
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Chicken Gumbo
1 large chicken, roasted and cooled.
Salt and Pepper to taste
4 quarts water
2 pounds andouille sausage
1 cup flour
1 cup vegetable oil
2 large onions
2 bell peppers
4 stalks celery
8 Roma tomatoes, chopped
1 cup tomato puree
2 pounds fresh okra, chopped
2 tsp. Creole seasoning
1 tsp. Tabasco sauce
2 bay leaves
6 cloves garlic
1 tsp. dried thyme
1 bundle of scallions (green onions)
2/3 cups fresh chopped parsley
Steamed rice
Fillé to taste
The day before:
Roast the chicken if necessary. (I purchase the chicken already roasted from the grocery store deli.) Debone the chicken, and place the skin and bones in a large stock pot. Chop and refrigerate the chicken meat.
Make a stock from the chicken bones: Chop the onions, bell peppers, and celery. Refrigerate the vegetables, and throw the end pieces and tops in the stock pot with the chicken bones.
Add 3 quarts of water to the stock pot. Simmer for two hours, then strain the stock through a cheesecloth. Discard bones and vegetable ends, and refrigerate the stock overnight. Ladel off the fat before using.
Making the roux:
Cook the oil and flour in a large cast iron skillet over medium heat, stirring constantly, until a dark reddish brown color (about 45 minutes). The darker you cook it, the richer it will taste...but the easier it will burn. Watch it carefully while cooking. It should be dark brown, not black...if it turns black or develops black specks, you have burned it and will have to start over.
Making the gumbo:
While cooking the roux, remove the chicken stock from the refrigerator and skim off the fat. Place the stock pot on the stove and bring the broth to a full boil.
When the roux is cooked to the desired color, immediately add the chopped celery, onions, and peppers. Stir quickly. This not only cooks the vegetables, but it stops the roux from cooking further. Continue to cook, stirring constantly, for about 4 minutes.
Pour the roux and vegetable mixture into the boiling stock. (Be careful, it will burn you if it splatters.) Add the tomatoes and tomato puree, and return the mixture to a boil.
Chop the chicken meat and sausage into bite-sized chunks, and add them to the gumbo. Chop the okra, mince the garlic, and crumble the bay leaves, and add these to the gumbo along with the thyme, Tabasco, and Creole seasoning. Return the gumbo to a boil, then reduce heat and simmer for about one hour, skimming fat off the top as needed.
Remove from heat, and (this is important:) refrigerate overnight for the flavors to marry.
Serving the gumbo:
Return the gumbo to the stove. Ladel off the fat, and bring to a boil. Reduce heat, then add the chopped scallions (tops only) and the fresh parsley. Cook five minutes. Serve over rice in large, shallow bowls. Serve with a good beer and lots of hot French bread.
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Chicken Gumbo
1 large chicken, roasted and cooled.
Salt and Pepper to taste
4 quarts water
2 pounds andouille sausage
1 cup flour
1 cup vegetable oil
2 large onions
2 bell peppers
4 stalks celery
8 Roma tomatoes, chopped
1 cup tomato puree
2 pounds fresh okra, chopped
2 tsp. Creole seasoning
1 tsp. Tabasco sauce
2 bay leaves
6 cloves garlic
1 tsp. dried thyme
1 bundle of scallions (green onions)
2/3 cups fresh chopped parsley
Steamed rice
Fillé to taste
The day before:
Roast the chicken if necessary. (I purchase the chicken already roasted from the grocery store deli.) Debone the chicken, and place the skin and bones in a large stock pot. Chop and refrigerate the chicken meat.
Make a stock from the chicken bones: Chop the onions, bell peppers, and celery. Refrigerate the vegetables, and throw the end pieces and tops in the stock pot with the chicken bones.
Add 3 quarts of water to the stock pot. Simmer for two hours, then strain the stock through a cheesecloth. Discard bones and vegetable ends, and refrigerate the stock overnight. Ladel off the fat before using.
Making the roux:
Cook the oil and flour in a large cast iron skillet over medium heat, stirring constantly, until a dark reddish brown color (about 45 minutes). The darker you cook it, the richer it will taste...but the easier it will burn. Watch it carefully while cooking. It should be dark brown, not black...if it turns black or develops black specks, you have burned it and will have to start over.
Making the gumbo:
While cooking the roux, remove the chicken stock from the refrigerator and skim off the fat. Place the stock pot on the stove and bring the broth to a full boil.
When the roux is cooked to the desired color, immediately add the chopped celery, onions, and peppers. Stir quickly. This not only cooks the vegetables, but it stops the roux from cooking further. Continue to cook, stirring constantly, for about 4 minutes.
Pour the roux and vegetable mixture into the boiling stock. (Be careful, it will burn you if it splatters.) Add the tomatoes and tomato puree, and return the mixture to a boil.
Chop the chicken meat and sausage into bite-sized chunks, and add them to the gumbo. Chop the okra, mince the garlic, and crumble the bay leaves, and add these to the gumbo along with the thyme, Tabasco, and Creole seasoning. Return the gumbo to a boil, then reduce heat and simmer for about one hour, skimming fat off the top as needed.
Remove from heat, and (this is important:) refrigerate overnight for the flavors to marry.
Serving the gumbo:
Return the gumbo to the stove. Ladel off the fat, and bring to a boil. Reduce heat, then add the chopped scallions (tops only) and the fresh parsley. Cook five minutes. Serve over rice in large, shallow bowls. Serve with a good beer and lots of hot French bread.
Spinach Quiche
This is one of the simplest recipes I have...and for its simplicity, it is one of the tasiest and "fancy schmancy" ones as well. If you want to cook an impressive, non-traditiional meal, without working yourself half to death, give this one a try.
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Spinach Quiche
4 C fresh spinach leaves
6 eggs
1 t. garlic salt
black pepper to taste
2 T. cream cheese, softened
1/2 C. grated cheddar cheese
1 ready-to-use 9" pie crust, thawed
Preheat oven to 250 degrees. Punch holes in the pie crust with a fork, and bake until lightly browned (about 10-15 minutes.) Set aside to cool.
Sprinkle the cheddar cheese into the bottom of the pie crust. Rinse and dry the spinach leaves in cold water, chop them coarsely, and layer them on top of the cheese in the pie shell. Blend remaining ingredients together in a mixing bowl until smooth and well-scrambled, then pour over spinach and cheese in the pie shells.
Bake at 250 degrees for 30 minutes, then increase oven temperature to 325 degrees and cook an additional 20 minutes. Remove from the oven, and let stand for 5 minutes. Serve with a tossed green salad and a glass of pinot noir.
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Spinach Quiche
4 C fresh spinach leaves
6 eggs
1 t. garlic salt
black pepper to taste
2 T. cream cheese, softened
1/2 C. grated cheddar cheese
1 ready-to-use 9" pie crust, thawed
Preheat oven to 250 degrees. Punch holes in the pie crust with a fork, and bake until lightly browned (about 10-15 minutes.) Set aside to cool.
Sprinkle the cheddar cheese into the bottom of the pie crust. Rinse and dry the spinach leaves in cold water, chop them coarsely, and layer them on top of the cheese in the pie shell. Blend remaining ingredients together in a mixing bowl until smooth and well-scrambled, then pour over spinach and cheese in the pie shells.
Bake at 250 degrees for 30 minutes, then increase oven temperature to 325 degrees and cook an additional 20 minutes. Remove from the oven, and let stand for 5 minutes. Serve with a tossed green salad and a glass of pinot noir.
Rotini Primavera
This is another of my "old" recipes. I invented it because I was dating a vegeterian at the time, and I needed lots of tasty vegeterian recipes with which to impress her. Ultimately I managed to convince her to start eating meat (and to marry me).
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Rotini Primavera
8 oz. (1/2 pkg.) dry vegetable rotini pasta
1 T. olive oil
2 cloves garlic, minced
1/4 C. chopped onion
1 medium zuccini, sliced
1 C. fresh broccoli tops
1/2 C. frozen English peas
1/2 C. chopped carrots
1/2 C. frozen sweet corn kernels
2 T. parsley
1 t. oregano
1 t. thyme
1 t. sweet basil
Bring 1 quart of water to a boil. Add the pasta, and cook until tender.
While pasta is boiling, heat the oil in a cast-iron skillet and add the garlic and onion. Cook until garlic is browned, then add remaining ingredients (and salt and pepper to taste). Stir well, then cover and allow to steam for 5-10 minutes or until broccoli is almost tender. Remove vegetables from skillet, set burner to LOW.
Garlic butter sauce:
1/2 C. milk
1/2 C. white wine
2 T. cornstarch
1 T. melted butter
1 T. cream cheese
1 t. garlic powder
1 t. crushed red pepper
1/2 C. grated Parmesian cheese
Wisk the milk, white wine, and cornstarch together, and pour into the hot skillet. Stir quickly with a wire wisk until a smooth, thick sauce forms. Stir in the butter, cream cheese, garlic, pepper, and Parmesian. Cook over medium heat, stirring constantly, until a smooth sauce forms (if the mixture becomes too thick, add a little more milk.)
Toss pasta, vegetables, and garlic butter sauce together in a large glass bowl, serve immediately with hot bread and a glass of white wine...I recommend Pinot Grigo.
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VARIATIONS:
This vegetarian dish can be made vegan (and non-dairy) by skipping the garlic butter sauce and using your favorite herb-flavored olive oil instead.
Likewise, adding a grilled breast of chicken can make an excellent dish for the rest of us...in which case, I recommend Chardonnay.
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Rotini Primavera
8 oz. (1/2 pkg.) dry vegetable rotini pasta
1 T. olive oil
2 cloves garlic, minced
1/4 C. chopped onion
1 medium zuccini, sliced
1 C. fresh broccoli tops
1/2 C. frozen English peas
1/2 C. chopped carrots
1/2 C. frozen sweet corn kernels
2 T. parsley
1 t. oregano
1 t. thyme
1 t. sweet basil
Bring 1 quart of water to a boil. Add the pasta, and cook until tender.
While pasta is boiling, heat the oil in a cast-iron skillet and add the garlic and onion. Cook until garlic is browned, then add remaining ingredients (and salt and pepper to taste). Stir well, then cover and allow to steam for 5-10 minutes or until broccoli is almost tender. Remove vegetables from skillet, set burner to LOW.
Garlic butter sauce:
1/2 C. milk
1/2 C. white wine
2 T. cornstarch
1 T. melted butter
1 T. cream cheese
1 t. garlic powder
1 t. crushed red pepper
1/2 C. grated Parmesian cheese
Wisk the milk, white wine, and cornstarch together, and pour into the hot skillet. Stir quickly with a wire wisk until a smooth, thick sauce forms. Stir in the butter, cream cheese, garlic, pepper, and Parmesian. Cook over medium heat, stirring constantly, until a smooth sauce forms (if the mixture becomes too thick, add a little more milk.)
Toss pasta, vegetables, and garlic butter sauce together in a large glass bowl, serve immediately with hot bread and a glass of white wine...I recommend Pinot Grigo.
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VARIATIONS:
This vegetarian dish can be made vegan (and non-dairy) by skipping the garlic butter sauce and using your favorite herb-flavored olive oil instead.
Likewise, adding a grilled breast of chicken can make an excellent dish for the rest of us...in which case, I recommend Chardonnay.
Pene Tapenade
I don't remember where this recipe came from, exactly...I dug it out of a magazine or something back when Toni and I started dating, and loved it so much I kept it. It's one of my best vegeterian recipes...even us carnivores seem to dig it.
Pene Tapenade
1 C (packed) Fresh basil leaves, rinsed and dried
1 C (packed) Fresh parsley, rinsed and dried
2 T. olive oil
2 T. lime juice
3 cloves garlic
1/4 C chopped onion
1 can small pitted black olives, drained
1/2 C fresh grated Romano cheese
Pene pasta
Boil pasta until almost tender, do not drain. Set aside.
Place herbs, olive oil, lime juice, garlic, and onion in a blender. Process until a smooth green paste forms, using a wooden spoon as necessary.
Drain pasta, place in large glass bowl. Pour herb paste over pasta, add olives and cheese, then toss until all ingredients are evenly coated. Serve immediately with garlic bread and white wine (I recommend chardonnay).
VARIATIONS:
This recipe will work great with just about any type of pasta. Try it with rotini, tortellini, bowties, or even fettuccini.
Pene Tapenade
1 C (packed) Fresh basil leaves, rinsed and dried
1 C (packed) Fresh parsley, rinsed and dried
2 T. olive oil
2 T. lime juice
3 cloves garlic
1/4 C chopped onion
1 can small pitted black olives, drained
1/2 C fresh grated Romano cheese
Pene pasta
Boil pasta until almost tender, do not drain. Set aside.
Place herbs, olive oil, lime juice, garlic, and onion in a blender. Process until a smooth green paste forms, using a wooden spoon as necessary.
Drain pasta, place in large glass bowl. Pour herb paste over pasta, add olives and cheese, then toss until all ingredients are evenly coated. Serve immediately with garlic bread and white wine (I recommend chardonnay).
VARIATIONS:
This recipe will work great with just about any type of pasta. Try it with rotini, tortellini, bowties, or even fettuccini.
Tex-Mex at Its Finest
I cooked this up last night, and was surprised at how well it turned out. Fresh chili, topped with fresh cornbread? How could it possibly fail?
Trav's Chili Pot Pie
1 lb. ground beef or turkey
1 pkg. William's chili seasoning
1 can diced tomatoes, undrained
1 can black beans, undrained
1 can whole-kernel corn, drained
1 can chopped green chili peppers
3/4 C. tomato juice
1 C. shredded cheddar cheese
3/4 C. corn meal
3/4 C. all-purpose flour
1 T. baking powder
1 t. salt
1 T. sugar
1 large egg
2 T. melted butter or margarine
1 C. milk
Preheat the oven to 400 degrees.
Brown the ground beef in a cast-iron skillet. Drain. Add the chili seasoning, tomatoes, beans, corn, chili peppers, and tomato juice. Cook over medium heat until bubbly and slightly thickened. Remove from heat, sprinkle the shredded cheese over the top, and set aside.
Sift together the corn meal, flour, salt, and sugar. Add the egg, melted butter, and milk, and stir until smooth. Pour the batter evenly over the top of the chili, and bake for 15-20 minutes or until lightly browned on top.
Let stand for 5 minutes, then serve with your favorite condiments (diced tomato, onion, sour cream, picante sauce, corn relish, black olives...) and some ice-cold beer.
VARIATIONS:
If you are in a hurry, or if you think think you can't cook, or if you just don't want to spend a lot of time making dinner, I present the:
Fast & Easy Chili Pot Pie:
2 cans of your favorite chili
1 can of corn, drained
1 can of Ro-Tel tomatoes, undrained
1 can chopped green chili peppers
1 C. shredded cheese
1 pkg. of your favorite cornbread mix
Preheat oven to 400 degrees.
Heat the chili, corn, tomatoes, and peppers together in a cast iron skillet until bubbly. Prepare the cornbread mix according to the package directions. Sprinkle the cheese over the chilli, and then pour the cornbread mix evenly over the top. Bake for 15-20 minutes or until browned on top.
Let stand for 5 minutes, then serve with all of your favorite condiments.
Trav's Chili Pot Pie
1 lb. ground beef or turkey
1 pkg. William's chili seasoning
1 can diced tomatoes, undrained
1 can black beans, undrained
1 can whole-kernel corn, drained
1 can chopped green chili peppers
3/4 C. tomato juice
1 C. shredded cheddar cheese
3/4 C. corn meal
3/4 C. all-purpose flour
1 T. baking powder
1 t. salt
1 T. sugar
1 large egg
2 T. melted butter or margarine
1 C. milk
Preheat the oven to 400 degrees.
Brown the ground beef in a cast-iron skillet. Drain. Add the chili seasoning, tomatoes, beans, corn, chili peppers, and tomato juice. Cook over medium heat until bubbly and slightly thickened. Remove from heat, sprinkle the shredded cheese over the top, and set aside.
Sift together the corn meal, flour, salt, and sugar. Add the egg, melted butter, and milk, and stir until smooth. Pour the batter evenly over the top of the chili, and bake for 15-20 minutes or until lightly browned on top.
Let stand for 5 minutes, then serve with your favorite condiments (diced tomato, onion, sour cream, picante sauce, corn relish, black olives...) and some ice-cold beer.
VARIATIONS:
If you are in a hurry, or if you think think you can't cook, or if you just don't want to spend a lot of time making dinner, I present the:
Fast & Easy Chili Pot Pie:
2 cans of your favorite chili
1 can of corn, drained
1 can of Ro-Tel tomatoes, undrained
1 can chopped green chili peppers
1 C. shredded cheese
1 pkg. of your favorite cornbread mix
Preheat oven to 400 degrees.
Heat the chili, corn, tomatoes, and peppers together in a cast iron skillet until bubbly. Prepare the cornbread mix according to the package directions. Sprinkle the cheese over the chilli, and then pour the cornbread mix evenly over the top. Bake for 15-20 minutes or until browned on top.
Let stand for 5 minutes, then serve with all of your favorite condiments.
Tuesday, December 02, 2008
Cookies N Cream Fudge
A few years ago, I decided to make a batch of fudge. But I didn't want the usual brown sugary mass of chocolate with waxy chunks of walnut suspended inside; I wanted something creamy and smooth and...well, not like fudge.
So I made a few substitutions. Instead of the semi-sweet morsels that my fudge recipe recommended, I grabbed white chocolate instead. And in place of the chopped walnuts, I used crushed Oreo cookies.
The result was so good, we wrote songs about it. If you love fudge, but are bored with the traditional recipe, give this one a shot.
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Cookies -n- Cream Fudge
1 can Eagle Brand sweetened condensed milk
1-1/2 pkg. white chocolate chips
1 t. vanilla extract
1 cup crushed Oreo cookies
1/2 cup slivered almonds (optional)
wax paper
In a large heavy saucepan, melt the chocolate and sweetened condensed milk together until smooth. Stir in the crushed cookies, vanilla, and slivered almonds, and mix well. Spread evenly into a 9x9 cake pan that has been lined with waxed paper, and allow to cool completely. Cut into 1-inch cubes, and store in airtight containers.
Makes about 1 pound of fudge.
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VARIATIONS:
This is a generic fudge recipe, that can make just about any flavor or combination you want. Try these variations:
CHOCOLATE FUDGE (The "parent" recipe from which all of these are derived): Use semi-sweet chocolate morsels instead of white chocolate, and use walnuts instead of cookies and almonds.
BUTTERSCOTCH FUDGE: Use butterscotch morsels and slivered almonds instead of cookies, and line the cake pan with graham crackers before pouring the fudge.
CAPPUCCINO FUDGE: Dissolve 1 T. instant coffee in 1 T. water and add to the recipe. Omit the cookies, and use crushed biscotti instead.
PEANUT BUTTER FUDGE: Use peanut butter morsels instead of white chocolate, but keep the Oreo cookies. Use peanuts instead of almonds.
ROCKY ROAD FUDGE: Use chocolate morsels, add marshmallows and walnuts and crushed Butterfinger candy.
So I made a few substitutions. Instead of the semi-sweet morsels that my fudge recipe recommended, I grabbed white chocolate instead. And in place of the chopped walnuts, I used crushed Oreo cookies.
The result was so good, we wrote songs about it. If you love fudge, but are bored with the traditional recipe, give this one a shot.
-----
Cookies -n- Cream Fudge
1 can Eagle Brand sweetened condensed milk
1-1/2 pkg. white chocolate chips
1 t. vanilla extract
1 cup crushed Oreo cookies
1/2 cup slivered almonds (optional)
wax paper
In a large heavy saucepan, melt the chocolate and sweetened condensed milk together until smooth. Stir in the crushed cookies, vanilla, and slivered almonds, and mix well. Spread evenly into a 9x9 cake pan that has been lined with waxed paper, and allow to cool completely. Cut into 1-inch cubes, and store in airtight containers.
Makes about 1 pound of fudge.
-----
VARIATIONS:
This is a generic fudge recipe, that can make just about any flavor or combination you want. Try these variations:
CHOCOLATE FUDGE (The "parent" recipe from which all of these are derived): Use semi-sweet chocolate morsels instead of white chocolate, and use walnuts instead of cookies and almonds.
BUTTERSCOTCH FUDGE: Use butterscotch morsels and slivered almonds instead of cookies, and line the cake pan with graham crackers before pouring the fudge.
CAPPUCCINO FUDGE: Dissolve 1 T. instant coffee in 1 T. water and add to the recipe. Omit the cookies, and use crushed biscotti instead.
PEANUT BUTTER FUDGE: Use peanut butter morsels instead of white chocolate, but keep the Oreo cookies. Use peanuts instead of almonds.
ROCKY ROAD FUDGE: Use chocolate morsels, add marshmallows and walnuts and crushed Butterfinger candy.
Horrible Name, Delicious Pie
Here is a recipe for the classic Southern dessert, the Shoo-Fly Pie. It is a molasses-and-sugar confection with lots of warm spices like cinnamon and nutmeg. There is no fruit in it, and contrary to the name, no winged insects either.
Shoo-fly Pie
1/3 C butter
1/2 C brown sugar
1 C all-purpose flour
1 t. ground cinnamon
1/2 t. ground nutmeg
1 C molasses
1 C boiling water
1 egg, beaten
1 t. baking soda
1 unbaked 9" deep-dish pie shell
Preheat oven to 350 degrees.
In a medium bowl, combine the flour, brown sugar, and spices. Cut in the butter until the mixture has the consistency of coarse sand. Set aside.
In a large bowl, blend the molasses with the boiling water. Add the beaten egg, mix well, and add the baking soda. (The mixture will foam up, keep stirring until the foam disperses.)
Pour the molasses mixture into the pie shell. Spoon the flour-sugar mixture evenly over the top of the molasses mixture. Put the pie shell on a foil-lined cookie sheet, and bake on the center rack of the oven for 40 minutes, or until dark brown and medium-set.
Serve warm or chilled. Serves 8.
Shoo-fly Pie
1/3 C butter
1/2 C brown sugar
1 C all-purpose flour
1 t. ground cinnamon
1/2 t. ground nutmeg
1 C molasses
1 C boiling water
1 egg, beaten
1 t. baking soda
1 unbaked 9" deep-dish pie shell
Preheat oven to 350 degrees.
In a medium bowl, combine the flour, brown sugar, and spices. Cut in the butter until the mixture has the consistency of coarse sand. Set aside.
In a large bowl, blend the molasses with the boiling water. Add the beaten egg, mix well, and add the baking soda. (The mixture will foam up, keep stirring until the foam disperses.)
Pour the molasses mixture into the pie shell. Spoon the flour-sugar mixture evenly over the top of the molasses mixture. Put the pie shell on a foil-lined cookie sheet, and bake on the center rack of the oven for 40 minutes, or until dark brown and medium-set.
Serve warm or chilled. Serves 8.
Sunday, November 16, 2008
Fresh Pumpkin Pie in Hazlenut Crust
This is the Thanksgiving classic, just like your great-grandma used to make. Unlike the more "modern" recipes that use canned pumpkin (or the really modern ones that use a frozen pie and a tub of Cool-Whip), this one uses a real, honest-to-God pumpkin.
Give it a shot. Sure, it's a little more challenging than using canned stuff, but it has no additives or preservatives.
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Fresh Pumpkin Pie in Hazelnut Crust
Making the Crust:
2 C. vegetable shortening
4 C. all-purpose flour
1 C. ground raw hazlenuts
1 T. sugar
1 t. salt
1/2 C. ice water
1 egg, beaten
1 T. distilled white vinegar
Sift the flour, salt, and sugar together, then cut in the shortening until well-mixed. Mix the ice water, egg, hazlenuts, and vinegar together, and add to the dry ingredients. Beat to combine (mixture will be stiff.)
Press the dough into pie pans (no need to roll it out.) Cover tightly, and chill or freeze until ready to use.
Preparing the Pumpkin:
1 medium pie pumpkin
Water
Scrub the pumpkin with warm water. Chop the pumpkin in half, remove the stem, and scoop out the seeds. Cut into quarters, and place in a large saucepan with 1 inch of water in the bottom. Bring to a boil, then reduce heat to a simmer and cover tightly. Steam the pumpkin for 20-30 minutes or until very tender. Remove from heat, drain away the water, and allow to cool.
Scoop the cooked pumpkin off of the rind into a mixing bowl. Mix with an electric mixer until smooth.
Line a collander with cheesecloth or paper towels, and place in a large bowl. Pour the pumpkin mush onto the cheesecloth, cover with plastic wrap, and place in the refrigerator overnight to drain. The next morning, discard the water and scrape the pumpkin mush into a bowl.
Making the Filling
3 cups of pumpkin mush
1 cup sugar
12 oz. evaporated milk
3 eggs
1/2 t. salt
2 t. ground cinnamon
1/2 t. ground cloves
1/2 t. ground allspice
1/2 t. ground ginger
1/2 t. nutmeg
Preheat the oven to 425 degrees.
Combine all ingredients in a large bowl, and blend with an electric mixer until smooth. Pour into 2 uncooked pie shells (do not overfill...leave about 1/2" of head space.)
Bake at 425 for 15 minutes, then reduce the oven temperature to 350 degrees and bake for 45-60 minutes longer. The pie is done when a knife inserted into the center comes out clean. Remove and allow to cool.
Serve with a dollop of whipped cream.
Making the Whipped Cream
1 cup heavy cream
1 t. vanilla extract
2 T. powdered sugar
Place all ingredients, as well as the mixing bowl, in the refrigerator and chill until very cold. Beat the cream with an electric mixer until almost stiff, then blend in remaining ingredients. Mix on the highest speed setting until it reaches the desired stiffness. Chill until ready to use.
TIP: be careful not to over-mix the cream...too much, and the butter fat will separate out and make a lumpy, oily mess.
Give it a shot. Sure, it's a little more challenging than using canned stuff, but it has no additives or preservatives.
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Fresh Pumpkin Pie in Hazelnut Crust
Making the Crust:
2 C. vegetable shortening
4 C. all-purpose flour
1 C. ground raw hazlenuts
1 T. sugar
1 t. salt
1/2 C. ice water
1 egg, beaten
1 T. distilled white vinegar
Sift the flour, salt, and sugar together, then cut in the shortening until well-mixed. Mix the ice water, egg, hazlenuts, and vinegar together, and add to the dry ingredients. Beat to combine (mixture will be stiff.)
Press the dough into pie pans (no need to roll it out.) Cover tightly, and chill or freeze until ready to use.
Preparing the Pumpkin:
1 medium pie pumpkin
Water
Scrub the pumpkin with warm water. Chop the pumpkin in half, remove the stem, and scoop out the seeds. Cut into quarters, and place in a large saucepan with 1 inch of water in the bottom. Bring to a boil, then reduce heat to a simmer and cover tightly. Steam the pumpkin for 20-30 minutes or until very tender. Remove from heat, drain away the water, and allow to cool.
Scoop the cooked pumpkin off of the rind into a mixing bowl. Mix with an electric mixer until smooth.
Line a collander with cheesecloth or paper towels, and place in a large bowl. Pour the pumpkin mush onto the cheesecloth, cover with plastic wrap, and place in the refrigerator overnight to drain. The next morning, discard the water and scrape the pumpkin mush into a bowl.
Making the Filling
3 cups of pumpkin mush
1 cup sugar
12 oz. evaporated milk
3 eggs
1/2 t. salt
2 t. ground cinnamon
1/2 t. ground cloves
1/2 t. ground allspice
1/2 t. ground ginger
1/2 t. nutmeg
Preheat the oven to 425 degrees.
Combine all ingredients in a large bowl, and blend with an electric mixer until smooth. Pour into 2 uncooked pie shells (do not overfill...leave about 1/2" of head space.)
Bake at 425 for 15 minutes, then reduce the oven temperature to 350 degrees and bake for 45-60 minutes longer. The pie is done when a knife inserted into the center comes out clean. Remove and allow to cool.
Serve with a dollop of whipped cream.
Making the Whipped Cream
1 cup heavy cream
1 t. vanilla extract
2 T. powdered sugar
Place all ingredients, as well as the mixing bowl, in the refrigerator and chill until very cold. Beat the cream with an electric mixer until almost stiff, then blend in remaining ingredients. Mix on the highest speed setting until it reaches the desired stiffness. Chill until ready to use.
TIP: be careful not to over-mix the cream...too much, and the butter fat will separate out and make a lumpy, oily mess.
Wild Mushroom Pate
If you love hummus as much as we do, you've gotta give this a try. It makes a pretty good vegan sandwich, too.
Wild Mushroom Pate
2 lbs. fresh wild mushrooms (morel, oyster, chantrelle, shitake, etc.)
1 medium onion
1 clove of garlic
1 oz. dried fig
2 T. olive oil
1 t. balsamic vinegar
2 T. barley flour
1/3 C. dry sherry
Paprika
Finely chop the mushrooms, garlic, figs, and onion. Set aside.
Heat the olive oil in a heavy saucepan. Add the mushrooms, garlic, onion, and vinegar. Cook over medium heat until the onions are carmelized, the mushrooms are wilted, and most of the liquid has evaproated.
Mix the flour with the sherry, and add to the mushrooms. Cook over medium heat, stirring constantly, for 5 minutes (mixture will be thick.) Spoon into a shallow serving dish, sprinkle with paprika, and allow to cool. Refrigerate overnight.
Serve with your favorite hummus, feta cheese, and pita bread.
Wild Mushroom Pate
2 lbs. fresh wild mushrooms (morel, oyster, chantrelle, shitake, etc.)
1 medium onion
1 clove of garlic
1 oz. dried fig
2 T. olive oil
1 t. balsamic vinegar
2 T. barley flour
1/3 C. dry sherry
Paprika
Finely chop the mushrooms, garlic, figs, and onion. Set aside.
Heat the olive oil in a heavy saucepan. Add the mushrooms, garlic, onion, and vinegar. Cook over medium heat until the onions are carmelized, the mushrooms are wilted, and most of the liquid has evaproated.
Mix the flour with the sherry, and add to the mushrooms. Cook over medium heat, stirring constantly, for 5 minutes (mixture will be thick.) Spoon into a shallow serving dish, sprinkle with paprika, and allow to cool. Refrigerate overnight.
Serve with your favorite hummus, feta cheese, and pita bread.
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