Cheese Freeze – Gougeres!

So when I actually had money to spend, being in NYC, delivery for anything is just a given. Take out, Dry Cleaning, Laundry, Drug Store (inlc. sundries), and most of all groceries. I tell you, I had quite the pampered life for a little while.

There is one major On-line grocer in NYC that I was very loyal to, until I lost my job and to be honest, a few of my orders that included fresh herbs were a bit disappointing and I had started to order less and less from them. However, what I did and still do trust with them is their Meat, Fish, Cheese and Bakery departments. They offer a lot of options and the quality is fantastic. I just wish their fresh produce was better and more consistent.

Another major positive for this on-line delivery grocer is they have amazing and I do mean amazing “ready to cook” meals from great restaurateurs around the city and also offer great local frozen options from bakers and artisanal retailers. As for general groceries, they do lack a bit with new items, but they do have what you need overall.

Most specifically for this post, it’s about a product I ordered when it was available, frozen Gougeres, made from a cheese/restaurant retailer called Artisinal Cheese. They were expensive ($10) and if I remember correctly, only 15 per box. Regardless of the expense they were such a lovely treat, popping one or two in my mouth were just so heavenly.

Not until I was broke and craving gougeres, was I thinking about how to make them on my own and store them in the freezer (hey, I am single, most recipes call for 30-40 gougeres…Cooking isn’t the issue, but eating them all for myself, the quantity is a bit too much in one sitting). I want the convenience of taking out what I need when I want it.

I looked up various recipes and found only 3 that seemed to be most authentic from the frozen version I became accustom to. One from Jacques Pepin for Food & Wine Mag, the other from Epicurious and the final from Artisinal Cheese via Fresh Direct (my on-line grocer).

After reading these recipes, it actually brought me back to my early teen days when I wanted to make homemade éclairs and cream puffs. The trick is to understand how to make a Choux, which is a no more than a thick doughy roux if you think about it. My Mom encouraged me to figure out how to make these sweet treats and with her help, I knew at a young age how to make such sweet gastric delights.

Because I had previous knowledge and understanding of how to make“choux” dough, following and making the gougere recipe was a simple task and really, really quick to put together. The trick this time was not only to make the cheese puff treats, but to freeze them prior to cooking, like the frozen packages I bought from FD, then figure out the actual cook time from a frozen status as it will differ from the recipes.

The following recipe I used as a test, yields about 30-40-1 inch radius (or a tad less than half a dollar size) gougeres. One thing I did not like about this recipe is that there was way too much paprika. My next attempt, I will use less. Although, my hat is off to Jacques Pepin, as he is my male French chef hero and regardless of the overwhelming paprika, these came out delicious!

Before I list the recipe I used and other recipes to consider using, I want to give you explicit instructions to “pre-freeze” and store these treats, so that when you are ready to serve, you can just pop them in the oven when you are ready.

When you make any of the gougere recipes I have provided, if you decide to freeze instead of cooking immediately, make sure you have enough room in your freezer to accommodate a sheet pan (mine is 13x17).

When you complete your choux dough, pipe onto your sheet pan (with a parchment lining) as per the recipe instructions (NOTE: you can pipe them closer together to fit more on the pan if you are not baking them immediately). But rather than putting in the oven, immediately put in the freezer for about 2 hours. Once frozen, remove the frozen choux from the sheet pan to a proper freezer bag.

When ready to cook, preheat your oven to 400 degrees, place your frozen gougeres approximately 2 inches apart and bake for 20-25 minutes. However, and this is important!!!! After 5-10 minutes in the oven, sprinkle Fluer de Sel and additional cheese on top. Continue cooking until golden brown. Remember, each oven temp is different, so it is ultimately up to you to decide when these treats are done.

Pour votre santé et profitez-en! (To your health and enjoy!)

Recipe 1: http://www.foodandwine.com/recipes/aspen-2002-gougeres
The Recipe I used in the Pics Above.
Recipe 2: http://www.epicurious.com/recipes/food/views/Gougeres-102306
Recipe 3: http://www.freshdirect.com/ (Below)

GOUGERES (FRENCH CHEESE PUFFS)

From "Artisanal Cooking" by Terrance Brennan and Andrew Friedman
Makes 55 Gougères

• 4 tablespoons butter
• 1/4 cup plus 2 tablespoons milk
• 1/2 cup water
• 1 1/4 teaspoons course sea salt
• 2 pinches cayenne
• 3/4 cup all-purpose flour, sifted with 1/8 teaspoon baking powder
• 3/4 cup plus 3 tablespoons grated Gruyère (from about 4 ounces cheese)
• 3 eggs, at room temperature

1. Preheat the oven to 400°F. Put the butter, 1/4 cup milk, water, 1/4 teaspoon sea salt, and the cayenne in a 2-quart saucepot and set over medium heat. Bring to a boil, then add the sifted flour and baking powder. Remove from heat. Stir well with a wooden spoon and return to the heat. Cook, stirring constantly, until the dough pulls away from the side of the pot, approximately 4 minutes. Remove the pot from the heat again and transfer the dough to the bowl of an electric mixer fitted with the paddle attachment. Add 3/4 cup of the cheese and paddle on low, until just warm, about 2 minutes.
2. Add the eggs to the mixer, 1 at a time. Continue to mix the dough until smooth and shiny, about 10 minutes. The mixture should be cool.
3. Line 2 large baking sheets with parchment paper. Place the dough into a pastry bag fitted with a #6 tip.
4. Pipe the dough into 1-inch rounds, each about 1/2-inch high. Allow about 1/4-inch of space between each gougère. Each tray should fit about 28 gougères.
5. Brush the top of each gougère with the remaining 2 tablespoons milk and sprinkle with the remaining Gruyère and some sea salt.
6. Place the baking sheets in the oven and bake for 5 minutes. Turn the trays around and continue to bake until the gougères take on a deep, golden-brown color, approximately 7 minutes more. Serve hot from the oven or keep the gougères, loosely covered, at room temperature for up to 2 hours, then reheat at 400°F for 2 1/2 minutes.
7. Bake until golden brown, approximately 7 to 10 minutes.
8. Serve hot from the oven or keep the gougères, loosely covered, at room temperature for up to 2 hours and reheat in a 400°F oven for 2 1/2 minutes.

Mac Attack!

So, ok, I eat a lot of pasta, as there is definitely a pattern in most of my posts. This post is no different, but I hope in this case, it will give you ideas on “Food to Go” or “Fast Food” for the whole family. It’s all about making something ahead of time, portioning it out and storing it for those meals to take to work, a snack for the kids after coming home from school or even late night eats.

I don’t think I have ever met anyone who doesn’t love one of the greatest comfort foods of all time, Mac & Cheese. Yeah, yeah, it’s not the healthiest food around, but if it’s in moderation, like all other things in life, indulging yourself every once in a while shouldn’t make you feel guilty.

About twice a year I make myself a “family sized” batch of homemade Mac & Cheese. I have this great recipe I found in Saveur Magazine many years ago and never looked at another recipe again (well that’s not entirely true).

Now you may be asking, since I am single why make so much for myself?

Well, the main reason is that I know that I can portion it and then store each portion in the freezer for when I have that cheesy craving in about 5 minutes. If I decide to take a portion to work, it will thaw by lunch time and I can nuke it for just 2-3 minutes.

That’s less time than if you made a box of the store bought “blue box” or a family sized portion of the frozen “orange box”! The only major difference is that you took one day out of a 6 month timeframe to prepare the dish that can last you several. And I must say, it still only takes about 40 minutes to prep and cook all together.

That is the great reward for planning out meals. BTW Did you all even know that you can freeze your Homemade Mac & Cheese? A 9X11 or 8X11 baking dish will yield about 8 to 10 servings and lasts me about 3, 4 or even 5 months. For Snack portions you may even get 12-14 servings! That’s why I only make 2 batches a year! But those with family members of 4 or more, I would suggest making 2-3 batches of Mac & Cheese, so then you will have plenty in the freezer for all that get the craving. If packaged properly in the freezer, it’s there for the taking in individual servings!

So here is my favorite Mac & Cheese recipe I always turn to…Obviously, you can omit the spicy spice and substitute whole milk for 2% or Heavy Cream to Half & Half or Light Cream. Try different cheeses like Gruyere, Emmentaler, mix different cheeses like Parmesan and Cheddar or Gorgonzola and Emmentaler, Gruyere or Cheddar, whatever your cheese taste buds desire.

So, in the recipe, you want to get Ditalini for the “Tube” Pasta, but it was not available for me at the time, so I used Conchigliette (baby shell pasta). If either types of pasta are not available, you can always use the good ole Elbow Macaroni standby or any other small pasta that the cheese sauce will stick to. Half sized rigatoni or even small penne will work too. But don’t go with the smallest of small pastas like Orzo or Farfamille as that would be way too dense and not work.

I also added some thinly sliced tomato on top, as this was a childhood favorite memory when my father/mother baked homemade Mac & Cheese for the fam. As the "tomato thief", I love that addition to my mac, the tomato adds a nice sweetness that you don’t expect with each bite.

So from the oven:

SAVEUR Macaroni and Cheese
This grown-up version of a childhood favorite is a great way to satisfy that deep-seated yearning for melted cheese.

• 8 tbsp. butter
• 6 tbsp. flour
• 1⁄2 tsp. cayenne pepper
• Salt and freshly ground white pepper
• 3 3⁄4 cups hot milk
• 4 cups grated cheddar
• 1 lb. short macaroni, cooked
• 1⁄2 cup heavy cream
• 1⁄2 cup fresh bread crumbs 

1. Preheat oven to 350°. Melt 6 tbsp. butter in a medium stainless-steel saucepan over low heat. Add flour and cook, stirring constantly, for about 4 minutes (flour mixture must foam as it cooks, or sauce will taste of raw flour). Stir in cayenne and season to taste with salt and pepper. Whisk in hot milk, 1/2 cup at a time, and cook, stirring, until sauce thickens. Reduce heat to low and stir in 2 cups of cheese. Cook, stirring, until cheese melts, about 2 minutes.
2. Combine pasta and sauce in a large bowl, and season with salt. Sprinkle 1/2 cup cheese over the bottom of a buttered 8" × 11" baking dish. Place one-third of the pasta in the baking dish, top with 1/2 cup of cheese, then repeat, layering pasta and cheese, ending with cheese, making three layers in all.
3. Pour cream over assembled macaroni and cheese. Melt remaining butter in a skillet. Add bread crumbs, coat with melted butter, and sprinkle over macaroni and cheese. Bake until crust is golden, about 30 minutes. Allow to rest for 15 minutes before serving. 

IMPORTANT - Freezer Storage Options:

FULL BATCH OPTION: You can freeze the entire batch, but if you do, DO NOT BAKE!  Freeze pre-cooked!!!  When ready, take out for cooking, if in Glass/Pyrex, let the glass come to room temperature, if in metal, it is ok to put directly in oven.  Bake for approximately 40-50 minutes at 400 degrees, not 350 as stated above.

PORTION OPTION:  After baking, cool as per the original instructions, then put in refridgerator for 4 to 24 hours to set.  Then portion out the Batch and seal each serving in individual freezer bags.  If you have one of those vaccuum pack devices, even better!  When ready to eat, take a serving/portion and nuke for approx 5 minutes, even if frozen solid.  If the portions are smaller then I would say about 3 minutes in the nuke machine.  Nuke timing will depend on your Nuke Model.

I hope I have given you some ideas on planning and storage for at least one of the best comfort foods out there.  So, even for all of us that are single, it's ok to make a family batch of food, as long as you can portion and store it properly in the freezer for later eats!  Planning will save you time!!!

Crazy and not so Lazy Sunday and a Pasta Treat!

So, I’m still not really working and I have so many hours in the day/week/month to accomplish things. And I do keep busy, but there are some days, where you really feel as if you accomplished more than normal. This past Sunday (08/15 actually), I felt like I just hopped, skipped, jumped and went overboard with being productive on what generally is considered a luxury/lazy day off.

 

I actually woke up later than usual today around 10 am just in time to catch Christiane Amanpour on This Week (I think she is doing a fabulous job BTW). I wasn’t really “Feeling” it, meaning I woke not feeling all that energized and any real plans for the day, but I watched This Week and wondered how I am going to manage being a couch potato tonight, since all my favorite TV shows just happen to overlap from 9-11 on 4 different channels! 8 pm shows are a gamble, as Nature on PBS airs, but if it’s an episode I’ve seen, Big Brother wins out…Tonight the Golf Game on CBS made the decision for me.

• ABC-Scoundrels 9 pm
• TNT-Leverage 9 pm
• AMC-Rubicon 9 pm
• HBO-Hung 10 pm
• HBO-Entourage 10:30 pm
• AMC-Madmen 10 pm 

How much does it suck that all the good shows right now are all on Sunday Night? I can’t afford a DVR right now and some of the channels seem to be a bit lazy these days and not posting full episodes on-line or On Demand until the day of a “new” episode (TNT) or removed (AMC) all full episodes entirely for some odd reason. This has truly frustrated me, as I will have to stay up until 1 am to watch all my favorite shows and still manage to miss one of them, but ABC and HBO at least posts their episodes the next day online or On Demand. Thank you ABC & HBO! AMC and TNT-Get your SH*T together!

 

This brings me back to my original set up, which is the great feeling of being more productive than usual. I had a slew of things to get done, which was all about the right timing except for one major chore. So, I hadn’t really been putting things off, I knew what I needed to complete was coming and today was the ultimate day! I will say having a feeling of such accomplishment really brings up the morale and boost of energy.

 

I started with the dishes, which was the one chore I had ignored for a few days, but I went further and cleaned out my fridge and freezer, refilled all the empty seltzer bottles (8 in all) with fresh water for future refills of my 2 Brita pitchers (I know, not that big a deal).

I have cats and they can occasionally spit up those fur balls, and whattya know, they both had the urge while I was sleeping, yeah disgusting, but that got me cleaning my floors, not that they were that dirty anyway…except for their intestinal mess.

 

I took out the Fridge/Freezer and what I had for recyclables to the garbage. Walked around the block (Queens has longer blocks than Manhattan). Watered my new Basil plant I purchased on Saturday, because I am sick of buying Basil that rots in 24 hours and wasting money I just don't have. Actually found a weird little albino bug on one of the leaves, not sure what it was, but I killed it.

 

I also updated my resume, re-posted it on all those well known sites, I started building/developing an Access DB for an Arts Non-Profit Organization that will help automate their Vendor Sales Reports and even Data Entry processes and am writing this post! Looked up all inclusive Spas in the vicinity for my Bodega Family, the daughter is getting married in Mid September. I called my mother, took pics of the food for this post and cleaned them up with Photoshop.

 

BTW, I usually take about 20-30 pics of my food and then choose the best pics and I rarely modify them…meaning that I do not enhance color or layer in details. On very rare occasions I will use the Auto Level for Brightness, if it happens to be a dark day or remove a spec (a spec on the plate, but not on the food) that shouldn’t be there. All other modifications to my pics are cropping and resizing for web only. So what you see is what I eventually eat and if you are lucky, you get to eat it too!  And YES, I do pretty up my food even if it's serving just me.  I figure why should I not give myself the experience!?

 

On to the cooking and other stuff…With all my dishes scrubbed and cleaned, it was time to make some Lemon Simple Syrup for my individual Lemonade fix (I made 2 glasses). I will have a separate post for this. I made a new batch of Chicken Broth, part to use for the Pasta treat and the rest to freeze for another food concoction. Earlier during the day I had already put together the instructions for the pasta treat.

 

So, have I tired you out yet? I would think even for myself, I would be exhausted and even reading this post over; I must be some mad person trying to take on more than I can chew! So, since I’ve been so productive today, it’s time to make the treat I deserve and so I did.

 

Are you ready? Are you hungry now? Time for Orecchiette, Peas, Sweet Sausage, Mint & Creamy Ricotta!

 

To note on the ingredients, I did not opt for a spicy Sausage, because I felt at the time of purchase it would hold up with the Mint better. However, after making and tasting this dish, the mint would hold up with the spicy sausage, as long as it’s fresher than fresh. So, if you opt for spicy sausage, make sure your mint is extra fresh! I would not choose a sausage like Chorizo, as that would overwhelm the mint, and Cilantro would be a better addition.

 

Orecchiette (Italy's little ears), Peas, Sweet Sausage, Mint & Creamy Ricotta
Serves 4-6 as a Main Dish, 6-12 as an appetizer

• 1 Lb Orecchiette Pasta
• ½ Lb Bulk Sweet Pork Sausage (about 3 links, remove casing) **can use any sausage you like**
• 2-3 Cloves Garlic finely chopped ( I use 4-6 personally)
• 10 Oz Peas
• 2 cups Chicken or Vegetable Broth
• Grated Parmesan Cheese (about a few tablespoons)
• 16 Oz Fresh Ricotta
• About a Handful of Fresh rough chopped Mint
• S & P to Taste

Preparation:

• For Pasta, follow package directions, however make sure you remove/drain you pasta just before Aldente. About 1 to 1 ½ minute.
• In a hot fry pan, add a few tablespoons of Extra Virgin Olive, add garlic and sautee for a few moments. Add Sausage to pan, break up and sautee until cooked through. S & P to Taste
• Add Broth to fry pan and let reduce, add peas and pasta, cook for about one to two more minutes until the rest of the broth has been soaked up by the pasta.
• Stir in parmesan cheese to taste (this will help thicken the extra liquid to a sauce)
• Place pasta in individual bowls and add a dollop of Ricotta on top, sprinkle fresh mint leaves and serve.

Manga!

Basil Bliss

Basil is another one of my favorite foods/herbs; the perfect complement to my personal red/orange/yellow/green or multi color Tomato bliss. I think you might imagine my next favorite, but that’s another blog, but I will say it’s always white and should be consumed fresher than fresh. ;)

There is nothing that I can think of, except maybe…hmmm, I can’t think of anything, Basil can’t go with. Now keep in mind, there are several varieties of Basil, so if you want to challenge Basil's infinite use, use it as a desert garnish, choose the right variety, like sweet or lemon basil. Choose the right basil for cooking and/or drinking liquids.

I realize that Sweet is the most common, but if you have access to the various types, use them accordingly.  How tasty would a Lemon Basil sorbet be?  I quiver with enjoyable passion of the amazingly tasteful exotic flavor.

I can tell you if you choose Sweet (which is most commonly found) or Lemon Basil, this is excellent in mixed drinks that may generally call for Mint; if you are serving a spicy drink, more spicy Basil is appropriate, like Spicy Globe or Purple Ruffles.

About a year or more ago, I went out with my co-workers after I was recently let go and we met up at this bar that served a mean Pear and Basil Martini. The bar treated the drink like a Mohito, by muddling sweet basil instead of mint, served up in a martini glass. I remember that I kept asking the bartender to add more basil to my drink until it became more basil than pear and vodka because I love Basil no matter what! The Bartender thought I was crazy!

One suggestion is a twist on the tried and true Bloody Mary-We all think that Celery is a great munch, and that should not go away as the primary green for the Bloody Mary, but if you are a spicy person, muddle in some spicy Basil as an extra special addition to give your Bloody Mary a more special kick your guests will be talking about.

Hey, a Bloody Mary is essentially Tomato Based, so adding its herbal significant other can’t hurt and not make it taste like spaghetti sauce. Remember, you’re not adding oregano or marjoram and garlic, which would ultimately make a drinkable tomato sauce concoction (which wouldn't really be that outlandish and very tasty).

But, today is about Pesto, an amazing mash of Basil, Parsley, Olive Oil, nuts, cheese and additional herbs. I learned to make Pesto the old school way, originally in a mortar, but now that I own a food processor, it makes life so much easier. So I won’t subject any of you to that old world method.

There are several ways to make pesto, and not all of them need to be basil centric, but to me, the best pestos are basil dominant. Not all pesto’s need to have cheese either; my recipe this round/post is dairy free, although my pics do show slivers of cheese as a garnish only.

The one thing to note is that this is so easy to make and if you’re a person that buys that store bought stuff, you’re really missing out on the true taste of homemade fresh pesto. I will admit, on short notice, store bought pesto’s are for just that, last minute-short notice, but honestly, if you compare freshly made to store bought, you will notice the difference. For the time it takes for you to pick out pesto ingredients to the “Pre-Made Brand”, you could have made your pesto at home 2 fold.

One major difference is that homemade, you can mix it up. You can add more or less of each of the ingredients. You are not bound to what the store bought brand has sold you. You can add different herbs for different flavors and taste that will compliment your meal or appetizer. This is why I highly suggest you start and learn to make your own.  Remember, making Pesto homemade will cost you much less than if you purchased it for a quicky to get out of cleaning extra dishes or save time on your overall meal prep.

Let's just say you are making boxed pasta, the cook time is about 8-9 minutes for "aldente".  Within the 8-9 minutes, you can make pesto in about 3-4 minutes, while the pasta is cooking.  A min or 2 to peel/crush the garlic, set up the Blender or Food Processor, add the rest of the ingredients and 1-2 min to process.

Homemade Pesto, will last in your fridge for about 5 days or more and is also freezable up to 1-2 months (honestly I’ve kept homemade pesto for 2 weeks in a tight lid container in the fridge).

BTW: The cracker in the pics are a multigrain brown rice “thin cake”. I found these in my local organic market a week or so ago…Again, I am not one to promote, but these snacks are better than the thick Rice Cakes we all think and are familiar with at the supermarket. They are a product of Belgium; Suzie’s Thin Cakes. Gluten, Cholesterol, Fat and Sugar free and they are quite yummy.

Basil Mint Pesto

• 1 Bunch Fresh Basil
• ¼-1/3 bunch Fresh Italian Parsely (about a handful)
• ¼ bunch Fresh Mint (about a ¾ handful)
• 3 Cloves Garlic (medium sized) If you are a garlic freak like I am, add 1 more.
• 6 oz of Pine Nuts or about a handful
• About 1/8 to ¼ cup of Extra Virgin Olive Oil (Please use the good stuff for this)
• S&P to Taste
• Optional: ¼ cup Grated Parm Cheese 

Add Basil Leaves, Parsley, Mint Leaves, Garlic and Pine Nuts, and Cheese (Optional) to Food processor or Blender; Pulse until a medium rough chop. Slowly drizzle in Extra Virgin Olive oil (you may not need all of it)…you should process until ingredients are well blended; pesto should not be too “wet” and should have a consistency of say, a thickened vinaigrette minus the vinegar. Do not over process! You do not want a Puree! You want to see the herbs!

Ideas on mixing it up with Pesto:

• For Nuts Try: Almonds or Walnuts or Pecans or Cashews or hazelnuts
• For Herbs Try: Tarragon or Marjoram or multiple varieties of Basil or Cilantro or Lavender
• For Cheese: Any Hard Grating cheese will work; Grana Padano or Pecorino Romano or Asiago
• Other Thoughts: Sun Dried Tomatoes or Flavored Olive Oils or Roasted Garlic or Roasted Shallots or Roasted Peppers. 

Pesto for simple and quick dishes:

• Mix in with your favorite Pasta or even Rice as a primary sauce
• Mix in with your favorite Tomato Sauce for an extra kick!
• Replace Mayo or Mustard on Sandwiches, Pasta and Potato Salads
• As per the Pics above, use as a base spread for Appetizers
• Use as a “Dip”
• Add to Mashed Potatoes for extra flavor
• Even mix in with soups

 As Lidia would say “Tutti A Tavola A Mangiare!”

Risotto-PLBTG

Pancetta (P), Leeks (L), Bursting Tomatoes (BT) and Gorganzola (G), what more can you ask for in dish! I love risotto as much as love cooking it, and who doesn’t love the idea of taking an old BLT concept to an Italian rice dish!

I am going to be short and sweet on this post…I think I said all I can say about Risotto in one of my previous posts: Risotto Done in my Italian way

So, if you read my previous post on cooking risotto, you should be comfortable making different versions of this incredible dish.

Risotto with Pancetta, Leeks, Bursting Tomatoes and Gorganzola
Serves 4-6 as a main meal-can serve up to 6-8 as an appetizer

• 2 c Arborio Rice
• 2 Medium Leeks-Cut into ½ in slices and fully washed
• 2-3 cloves Garlic Minced
• A few Tbls of Extra Virgin Olive Oil
• 1 Slice ½ inch Thick Pancetta (If you use Bacon, use about 2 extra thick slices) About 1/3 cup.
• 12 Oz Cherry Tomatoes
• ¼ cup Gorgonzola-Crumbled or if you like Soft.
• 6-8 Cups Broth (you can use Vegetable or Chicken-I have used Homemade Chicken Broth for this Version)
• 1-1/2 c Dry White Wine (Pino Grigio or Chardonnay-Buy what you would drink)
• S/P to taste **Note if using Bacon be careful on the salt**
• Basil-Chiffonade for Garnish 

Make sure you have all your ingredients prepped ahead of time. It will make the process easier.

Step 1: Cut your Leeks and Garlic and set aside
Step 2: Cut your Pancetta into small cubes
Step 3: Heat up your Broth in a separate pan and keep it on a very low setting to keep it hot.
Step 4: Prep your Tomatoes: In a fry pan, add some EVOO and Tomatoes over medium heat, cover and let tomatoes cook until a bursting stage…about 8-10 minutes. Set aside covered to maintain heat. –You do not want to add to rice as you are cooking it, as the tomatoes are at this point very delicate.

***This is now where you should not leave the pan at anytime***

Step 6: Pre-Heat a Large Fry pan or Dutch Oven over medium heat. (for Risotto newbies…I mean a Large. The rice will double in size as its being cooked)
Step 7: Add Extra Virgin Olive Oil and Pancetta. When Pancetta has slightly browned add Leeks and Garlic and sauté for about 5 minutes until Leeks have melted properly.
Step 8: Add Arborio Rice and sauté for another 3-4 minutes. Cook, stirring until rice becomes opaque in color.
Step 9: Add White Wine and continue to stir rice until all liquid has dissipated/soaked into the rice
Step 10: Add 1 ladle or 1 cup of Broth for each interval, continually stirring the rice and liquid…Meaning add 1 ladle or 1 cup of Broth and stir until all liquid has dissipated/soaked into the rice, then add another ladle or 1 cup of Broth…Continue this process until you get to about the 5th ladle/cup. Your rice at this point should start to have a starchy milky look to it. This is good, as Arborio rice should have that starchy milky liquid.

***IMPORTANT***

Now for the first taste test…The Rice should be Aldente-“To the Tooth”…Which means that the rice should have a little bit of a bite, but not too much. You want the slightest resistance of the rice. If your rice is still crunchy that you can taste the crunch more than the rice itself, you will need to add more liquid. At the 5th Ladle/Cup, you should start to taste. Make sure you keep on tasting prior to each broth addition from this point on!

Step 11: Continue to add the remainder of your broth (you may not need to use all of it) until rice is done and turn heat off.
Step 12: Add Gorgonzola cheese…Stir until everything is incorporated or until cheese has melted.
Step 13: Serve Risotto, and add a few Tomatoes on top of rice and Basil as the garnish.

Cin Cin!

Tapenade my Whahhhhht?

Get ready to spread your love all over the place with the versatile French based recipe called Tapenade. Don’t know what Tapenade is? Well, I pity the folks who have never experienced this versatile and extremely tasty concoction.

So, it was in the early morning/late evening, oh who am I kidding, it was I thing around 2—3am, I was watching and flipping channels and came across a repeat of Alton Brown’s Good Eats on Olives. Unfortunately, the recipes from this particular show are not on the FN website (I checked!), which is a shame. Sorry FN, but if you repeat shows from years back, better ensure the recipes are still on the site, otherwise, stop repeating them! But no worries, for specific ingredients or measurements, because if you ultimately know the basics, you can pull it off.

This is a No Cook, No Bake and even Non Dairy recipe, but Vegans beware, this does have anchovies. Yes, you can make Olive tapenade without Anchovies, but the taste is not the same if it’s a culinary distinctive taste for the real thing (I’m holding my rants about Veggies and Vegans back right now).

Dictonary.com describes it as:

ta•pé•nade (tä'pə-näd') n. A spread of Provençal origin consisting of capers, black olives, and anchovy’s puréed with olive oil.

My personal Webster’s New World Dictionary of Culinary Arts describes it as:

TA-puh-Nahd; ta-pen-AHD;

A thick paste made of capers, anchovies, olives, olive oil, lemon juice and seasonings from France’s Provence region; used as a condiment, garnish and sauce.

Both are correct, but Dictionary.com doesn’t go further by explaining this is just more than a spread. Tapenade spread is not just for crudités or bread anymore, but can be used in many food applications, especially when it comes to fish. What both neglect to add is what those “Provencial” seasonings are; the seasoning basics include: Garlic, Parsley, Lavender, Chervil, Tarragon etc. Lavender really does give a distinct flavor.

What you should know is that these ingredients are all subjective in the world of culinary adventures in today’s world. I personally like foods in the original origin, however when there is a food that can span other culinary nations, I’m all for “spreading” the knowledge around. Even though France is the country of origin for this amazing spread, the ingredients are so very Mediterranean in origin, which means that multiple countries can claim their own version, which is great for all of us and my Italian twist on things!

Tapenade is not just a spread for crusty bread or appetizer bound. Tapenade is an amazing spread to replace Mayonnaise and/or Mustard for sandwiches, and can also be a great crust for meats, fish and chicken. As Alton Brown put it years ago (It’s not an exact quote),”there ain’t nothing this food can’t go with!”

I recently made a huge batch of Tapenade (Italian Style) and because I made so much, gave half away to my friends/owners of my local bodega. The beauty of Tapenade is that it does last a long time if stored correctly. Up to a year in the Fridge, believe it or not!

My whole point to this post/blog is that you should not be afraid of such a “French/Culinary” food called “Tapenade”. This is the easiest condiment/spread to make. This really for those who are beginner cooks and this recipe should be the standard to general cooking.

Tapenade is such an incredible and easy recipe these days vs. what I remember, w hen I first learned about it. It’s like making Pesto, Salsa, Guacamole, and can be prepared quicker than cooking spaghetti (depending on the olives you get)! If you have 10 minutes or less, you can make homemade Tapenade, provided you have a food processor or blender to make your life easier.

BEWARE: Tapenade has a Strong and Condensed Flavor! A little can go a long way!

My Italian Tapenade Recipe (off the top of my head..All ingredients are approximate…If followed exactly about 10-12 servings or more-this is my guess):

• 1 Pint Alfonso Olives (pitted)
• 1 Pint Sicilian Olives (pitted)
• 3 Cloves-FRESH Large Garlic
• ½ Bunch FRESH Italian Parsley
• ½ Bunch FRESH Basil
• 2 Tsp Small Capers (Salted or in Brine)
• 1 Can or Jar of Anchovies in Olive Oil (Only need about 4-5 anchovies)
• ¼-1/3rd cup Extra Virgin Olive Oil (Note: add by eye…You do not want the mixture to be too wet or too dry.
• S & P to Taste

Optional:

• 1 Tsp Dried Provencal Herbs with Lavender (The lavender brings an amazing distinctive flavor)

So, if you have a Food Processor or Blender, please follow these instructions:

1. Add Olives, Capers, Anchovies, Garlic, and Herbs to food processor, pulse to medium grade chunkiness.
2. Start the the Processor or Blender again with a low setting (or use your “pulse instincts”): Start streaming in Olive Oil slowly until mixture is fully incorporated, but not liquefied or like a hummus/smooth texture. The texture should be slightly chunky.
3. Store in proper locking containers in the refrigerator. Apply to fish or meat marinades, substitute tapenade for Mayo or mustard or just enjoy on a good slice of bread on its own.

Sardines Revisited

When I first started this blog, I posted a quick write up on how I love Sardines (Saltines and Omega 3) and the fact that I think they get a bad rep. I also posted a link to an Alton Brown, Good Eats recipe “Sherried Sardine Toast” that I had not tried out at the time, however recommended to folks who are willing to eat these lovely little fishes.

Well, I took the plunge and tested out this recipe and OH MY TASTE BUDS! The Alton Brown episode was extremely mouth watering, especially if you are a person who loves to eat sardines like me, but at the same time it does not do the justice it really deserves until you taste this wonderful snack/lunch and even more.

I personally had this tasty delight for what I call “Lupper”, the time between a late lunch and supper, which is generally when I eat, as I am not a big breakfast or for that matter a big lunch eater. I mainly see myself as a dinner hound and the occasional over the sink/counter eater.

Not to get off subject, but did you know that there is a difference between Supper and Dinner? Well, there was in my family according to my Nana on my father’s side. Supper was the feast between 4pm and 7pm on holidays and Dinner was any meals eaten a few hours later-between 7-9pm. Now…Don’t have a frenzy, I know this is backwards as the dictionary is Dinner first, then Supper. But hey, I loved my Nana (even though not that educated) and that’s how it was in my family.

So, back to the Sherried Sardine Toast…Again, WOW! I really think, if you are a person who may be a bit squeamish about sardines, to try this recipe out. The toast and the smooth buttery taste of the Avocado; with the initial splash of the sherry vinegar on the tongue really tones down the Sardine fishiness. I even believe that if the canned Brisling Sardines are still not something you want to be adventurous with, try just canned tuna in oil as a starting point. I might even try this with anchovies and add some small capers (not caper berries-but hey this could work too)!

So the pictures I have posted are not exactly the "Toast" the recipe calls for exactly, but at the time, I only had what I had.  So that should tell everyone that you don't necessarily have to have a boule to make this treat.  I used an italian long loaf of bread and cut it in long wedges, which is actually perfect for the snack/appetizer form which will yield 8 smaller slices instead of the bigger 4 the original recipe recommends.  For a more substantial meal, then use a thicker loaf of crusty bread as stated.

So, be adventurous for the rest of this month! This recipe is perfect for a Snack, Appetizer and if you are like me, perfect for “lupper” and a late night snack!  Just keep in mind, this is a recipe that does not store for more than the day you prepare it. Yes, you can make half (the toast should be prepared as you serve it)  for the early part of the day, but best make and eat the next half before the day ends.

Click for Original Recipe Link

Cool your Cucumbers! Will ya?

Hi folks, sorry for the long delay in posting a recipe. Been kinda busy these days and like in my previous post, the foods I’ve been preparing and/or eating haven’t been all that exciting to write about.

As much as I love to cook, I still can’t figure out how all the chefs in the world can cook in such a hot environment through the summer months. Granted, you do lose a lot of weight, as it’s like being in a sauna somewhat, but try being in a sauna for eight or more hours straight. I know I can’t do it, that’s one reason I never went into the culinary arts profession.

With the real summer officially on the way soon (June 21st) and with more and more Hot and Humid days to come, cooking hot meals in the kitchen are just too much to take (FYI A Science Fact: After the Summer Solstace the Light loses 1 Minute a Day until the Winter Solstace, then the 1 Minute is gained again until the Summer begins again!). Eating hot meals in the summer months has somewhat always been a bit unappealing appetite wise for me and I am always looking to expand my main dish repertoire to cool and refreshing dishes that minimize the usage of heat.

I love using a grill, but I’m in an Apartment with no back yard to place a grill. All I’ve got is a grill/griddle to place on my stove top and even that generates a lot of heat, even with the AC on in my kitchen! If I can’t stand the heat, should that really mean I should get out of the kitchen? I think not and neither should you!

The other day I had been talking to one of my recruiters whom I gave my blog address to view my recipes. Turns out we had a lot in common when it comes to certain foods. She had checked out the Chilled Tomato and Avocado Soup and then we started discussing Russian foods, as she was from the Ukraine. She mentioned she had a few recipes for me, but I couldn’t wait and started looking for a Chilled Cucumber Soup recipe we had discussed, on my own.

So, my cold cucumber soup craving lasted for several days until I couldn’t stand it anymore…I found several recipes and like I usually do, take bits and pieces and modify. I can’t remember where I actually got this recipe from so sorry if I don’t provide an original link, but here is my modified version.

Please note this is not a “Dairy Free” recipe, but it IS a No Cook, No Bake recipe. However, you can substitute certain ingredients, which I will mention in the Ingredient list.

Chilled Cucumber & Dill Soup
Makes approximately 4 servings
Special Equipment: Either a large Blender or Food Processor.

Ingredients:

• 1 Tsp Fresh Dill (You can use ½ Tsp dried if that’s all you have)
• Note: You can switch the Dill out for other Herbs such as: Mint, Tarragon, or even Lemon Thyme for a very distinct flavor. If using fresh herbs, I opt for double the dry measurements.
• 1 Tbsp Worcestershire sauce
• 1 Tbsp lemon juice (One Medium Fresh Lemon)
• 1/2 Tsp celery salt (can use Sea Salt, but the celery salt provides a distinctive flavor element Salt cannot)
• 1/4 Tsp pepper or try white pepper only
• 2 green onions, coarsely chopped
• 3 medium cucumbers, peeled, seeded, and coarsely chopped
• Note: I used Kirby Cucumbers as they are my favorite. I used a total of 9 Kirby’s, reserving 1 Peeled but not seeded for adding a chunky element to the soup
• ¾ or 1 Cup of sour cream or plain yogurt

To Prepare is extremely simple…

1. Add all ingredients in the order listed except for the Sour Cream/Yogurt to your Blender or Food Processor.
2. Pulse the ingredients until fully puréed. Once puréed, add sour cream/yogurt and pulse until combined.
3. Place soup mixture in a glass or plastic bowl (Metal bowls are not good storage for this type of soup) in the refrigerator for 4-6 hours (24 would be even better-especially if using dried herbs) until well chilled. BTW: This soup can last for at least 4 days in the fridge. I wouldn’t recommend freezing this.
4. Serve with a sprig of the Herb of choice and I would even go as far as drizzling a fragrant Olive Oil if that fancies you.

Enjoy and eat Cool!

Corn & Shrimp Chowder: Completely on the Cheap!

I was sitting on the couch the other day on my computer; it was about 5pm when the local news was starting up. Usually at this time, I end up doing the dishes, as the local station I watch has 3 half hour sessions and each generally triplicates all the top stories that were aired at noon time (remember, I’m still not working). So doing chores for the first session isn’t a huge deal as I can catch up on the next 2 until World News with Diane Sawyer (whom I love as much as seeing/listening to Charlie Gibson and RIP Peter Jennings).

 

So, my local NYC station I watch does have a “local eats” segment (I think it’s the 5:30-6 show), which I sometimes find interesting. This particular day, it was about a restaurant in I think Brooklyn (wasn’t really paying attention to the area or restaurant for that matter) that makes exceptional Corn Chowder with Shrimp.

 

So that gave me an idea…and a major craving! ;). Most of my food exploits come from cravings, just so you all know!

 

Now, I love chowders, all kinds of chowders, but give it to me thick! Like NE Clam Chowder…Thick as Thieves or a Rich and succulent Lobster Bisque! My feelings and cravings for this is either the New Englander in me or the fact that I love dairy and white foods which are not all that healthy if you eat it on a regular basis (which I don’t anymore), but to me this kind of food is my sweet tooth and it is hard to turn away when put in front of me.

 

I’ve seen and eaten many “Chowda” recipes in my day, TV definitely has given overkill and restaurants are not as authentic as they claim to be. I must admit that Chowder Soups don’t necessarily have to be thick as what I was used to, but to me “Chowda” has to be rich in something and that is still a Dairy Product. Though, I will admit, if you want to trim the dairy, to maintain the richness and even thickness, a starch is necessary in my book, like using potatoes as a thickening agent as well as an overall chunky ingredient with much less dairy.

 

To get back to the news story I was half paying attention to. The story focused on a Corn/Shrimp Chowder recipe. I haven’t had corn chowder in so long and seeing the soup on TV gave me such a craving. So, I decided I needed to make Corn Chowder with Shrimp!

 

The killer here is that I don’t have a lot of money these days and even though those will say corn chowder is cheap to make, and it really can be, the bottom line is that you still have to plan to make this recipe, because when you buy the required ingredients, you have a lot left over (ingredients and final product) which may or may not store well for a long period of time, which ends up costing more if you don’t use them in another planned recipe or freeze.

 

I looked on the internet and found really great recipes for Corn Chowder and found one that I could definitely modify for really cheap eats and still have great taste and NO LEFT OVER INGREDIENTS (well the Half and Half can be used for Coffee)!

So if you have a craving for Corn Chowder with Shrimp, I have a great and cheap recipe for you! It only costs about 5-7 bucks for 4-6 servings (NYC Costs-other USA areas it’s probably even cheaper). If you are single or a college student looking to impress, this is an extreme bargain, as you can freeze 2 -3 servings for about 6 months!

Keep in mind, if you don't want the Shrimp, you can omit it.  This recipe is modified from another, which means, you can modify mine or the original recipe I used as a base.  I encourage everyone, that no recipe is set in stone and that you CAN make it your own and make it work based on any circumstance.  This Post is intended to show those who think they must follow a recipe step by step and think they cannot afford the ingredients that they can make a positively great recipe, on a budget by modification to their means.

So here is the link to the Original Recipe I modified from: Creamy Corn Chowder

Cheap Eats: Corn Chowder-Just the Basics-By Have A Seat

Serves 4 to 6.

Ingredients:

• 2 tablespoons butter
• 1 Medium White onion Chopped Finely
• 1 pound potatoes (about 3 medium), peeled and diced into 1/2-inch-thick pieces
• 4 cups Canned Corn (not Creamed Corn), Approx 3-4 – 15oz Cans ( I used 3 cans)
• 3 bay leaves (Dried) If Fresh 2 bay Leaves
• Juices/Water from 2 ½ Cans of Canned Corn (keep in mind the juice has salt in it)
• 2 Cups Water
• 1 ½ cups Half and Half
• ¼ Tsp Cayenne Pepper
• Salt and pepper
• 1 Can “Tiny” Shrimp

Instructions:

1. In a large saucepan, melt the butter over medium-low heat. Add onions and cook, stirring occasionally, until the onion start to soften, about 5-10 minutes. Stir in the potatoes, 2 cans of the corn, bay leafs, and 2 Cups Water.
2. Bring the mixture to a boil, then reduce the heat and keep it at a simmer for 10-15 minutes, stirring occasionally (Timing really depends on how thick your potato cubes are).
3. Puree the 3rd can of corn and half and half in a blender or food processor, and then stir it into the soup. Simmer the soup until it thickens slightly, 5 to 10 minutes. Then add Cayenne Pepper to Taste and Canned Tiny Shrimp and simmer for another 2-3 minutes. Remove the bay leafs (optional) and add salt and pepper to taste.

Beet the Blood Orange for Luv! It’s OK, It’s Earth Day!

I can’t remember when I didn’t love beets, but I am sure my parents would tell me otherwise. Beets are such an amazing vegetable, but I think they should call it a fruit as it is so full of sugar!

Did you all know that some commercial sugar products are primarily made of Beets? Almost half of the sugar we buy is made from beets. Yes, regular white sugar is not just from Cane Sugar, it’s from special sugar beets! Beets are an integral part of our food industry we would have never, ever thought about. This is why we should watch and read what the food industry puts forward, so we can change the overall process of foods we eat. I found out about the process of sugar from Modern Marvels, a truly great show about so many things!

No matter, red, yellow or tri color beets are a favorite of mine and I love them in very simple and flavorful meals. My first and foremost favorite is the classic borscht, cold of course, with a dollop of sour cream and the occasional boiled potato. I’m lucky that I live in NYC, as it would be harder to find classic Russian and Jewish foods without the best Deli’s in the world!

Back in the day, I found this grilled salad vegetable recipe, which I hope to post during the summer, included roasted beets from the grill, with many other exciting vegetable flavors that continually runs in the back of my mind. This grilled salad was the best I ever made and again, as time passes, I lost the original recipe, but this one is not so hard to forget. I do hope to make this soon, but as an Indoor Grill process.

So, we are in early spring and its Earth Day today! I have a great beet and blood orange salad that will satisfy everyone’s fanciful taste buds until the summer grill comes out. This is my concoction, but it can and should be modified to your taste. Realistically, this is all about the vinaigrette which can be used as a marinade or on other salad mixes.

Beet and Blood Orange Gremolata Vinaigrette

6 Servings

For Vinaigrette:

• 2 Blood Oranges (Zested, and Juiced. Slice each in halves…Saving one half for Salad)
• 3-4 Cloves Garlic (Smashed)
• 1 Bunch Italian Flat leaf Parsley (Take Leafs Only)
• 1 Cup Extra Virgin Olive Oil
• 1 Tsp/Small Splash of White Wine or White Balsamic Vinegar
• S & P to Taste 

Salad Ingredients:

• 16 oz Baby Beets-Steamed and Peeled, Then Sliced
• 1 Sm Pkg Pea Sprouts, 1 Pkg Mache-aka Lambs Lettuce (if not available…2 Pkgs Micro Greens )
• Approx 10 small Artichoke Hearts (Not Marinated, can be canned or jarred or frozen)
• 1 Sm Pkg Grape or Heirloom cherry Tomatoes (sliced in Halves)
• 1 Can Hearts of Psalm (3/4 of Psalm cut in slices)
• ½ Blood Orange Pulp/Sections (Left over from Dressing)
• 2 oz Plain Goat Cheese (or Goat Cheese of your choice) Crumbled 

Blood Orange Gremolata Vinaigrette Prep:

1. Grate/Zest Both Blood Oranges and set Zest aside. Juice 1 1/2 of the Oranges.
2. Take Garlic and Smash, then chop roughly
3. Take Parsley Leaves and chop roughly
4. Add Blood Orange Zest, Garlic and Parsley and chop all ingredients together, finely. This becomes the Gremolata.

BTW-You can do Steps 2-4 in a food processor or blender. Just remember, ‘pulse’ until fine.

1. Add Gremolata to a Bowl or Jar.
2. For Jar, add Blood Orange Juice, Olive Oil, White Vinegar, S & P, close cap and shake vigorously.
3. For Bowl, add Blood Orange Juice, Olive Oil, White Vinegar, S & P and with a whisk, mix vigorously and place in Fridge for approximately 2 hours. 

For Salad Prep…This is the easy part. There really is no order to placing the ingredients.
Just place the following in a large salad bowl:

• Beets
• Mache or Micro Greens
• Artichoke Hearts
• Tomatoes
• Hearts of Psalm
• Blood Orange Pulp/Sections
• Crumbled Goat Cheese 

Finally, when ready to serve, add Blood Orange Gremolata Vinaigrette to desired taste, but only add minutes prior to serving or salad will wilt. Tip: The dressing goes along way and you don’t need as much as you think. When adding Vinaigrette, use a little at first and mix with clean hands. You definitely want to be delicate when dressing all the salad.

HAPPY EARTH DAY EVERYONE!!!!

Food Traditions-Bodega Style!

I’m sure some of you reading my blog may say, “Hey, she bakes a lot of sweets!” and most are probably wondering if I eat them all.

No, I don’t eat the sweets I bake. Yes, I do have a bite or two to taste, but generally I never consume what I bake when it comes to confections. So, what do I do with all these mouthwatering desires? I give my baked treats to those I know will enjoy and appreciate them.

Most recently it has been my lucky neighbors and the family that runs the 24/7 bodega around the corner from me. On a planned trip to the west village, it would be my sister and her bo, but my sister is on a very indecisive food regiment where if I introduced sweets, she would personally be mad at herself for succumbing to the sugar. So, I have to respect her food diet/issues and not temp her.

I have become somewhat close to the bodega family, as I have shown up there at least every other day or so for the last 8 years since they re-opened the store. They are a great family and I have really felt that they are the real deal. They are originally from Pakistan and in most cases I cannot and unfortunately understand the parents due to a language barrier, but their kids do speak English and are very well spoken. I have seen at least 2 of their children grow up and as I understand it, there are a total of 5 children in all.

I know 3 of the 5 kids, which work in the store in place of their father or during their respective shifts, while they attend HS or college. The mother and daughter do occasionally work in the store, but they haven’t in the last 5-6 months. Only on rare occasions do I see them now. I do miss seeing both of them there, as they are amazing women. I love talking to them.

But to the point of this post…Because I have been giving my sweets to my Bodega family, they have also reciprocated kindly by making/giving me some great eats. I was recently honored by a container of chicken and basmati saffron rice, with an onion raita. I cannot tell you how good this dish was. It superseded any restaurant Middle Eastern (even Indian) dish I have ever had. There really is no comparison to an amazing home cooked meal and done to its traditions.

Now, I know the woman that cooked and gave me this meal and I am enamored by her. This woman CAN COOK! I am humbly honored that she would take the time to think of me and give me a care package of amazing food. I hope that maybe she can show me some of her secrets one day!

I do believe in traditional food, as no restaurant, I have ever been to, can replicate the honest to goodness home cooked meal no matter how hard they try. There is nothing like an excellent home cooked meal. Restaurants can try, but they can never match the home kitchen and love that truly goes into food.

This post is in honor of my bodega family and the woman that put her love and effort into making this dish! I hope they are willing to deliver me more of their goodies!

3rd in a Million Ways to Prepare Potatoes

So, I watched Secrets of a Restaurant Chef with Anne Burrell a few weeks back and she prepared a potato dish called “Pommes Chef Anne”. It’s funny that this show magically appeared, as I was putting together a post about one of my favorite potato dishes: Potato Pancakes. But Chef Anne’s dish looked so good; I thought I would forgo the potato pancakes this time and try her recipe out.

I ultimately made 2 batches on separate days, but I forgot, with the first one I made, to take pictures and that gave me an excuse to make it a second time. I modified Chef Anne’s recipe on both occasions because I felt I wanted a little more flavor.

The really nice thing about this recipe is it’s between a potato pancake and an au-gratin (without all the dairy and butter). Don’t get me wrong, there is cheese-Parmesan Cheese! One of my kitchen staples. But I rarely think of Parmesan Cheese as a heavy dairy product like Cheddar and other worldly cheeses.

So following the recipe, my first go at it I layered in thin slices of onion. This was absolutely delicious, but my second round I added thin slices of garlic and onion and it made the dish even better! I topped the second version with a drizzle of Serrano cream, which was the ultimate addition to flavor.

Sorry-I did not take pics with the cream on top. I was so hungry when I made this, that I completely forgot.

Here is the Recipe Link: Pommes Chef Anne

Serrano Cream

• 3 fresh serrano chilies or jalapeños, seeded and chopped fine 
• 1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt  
• 1/2 cup sour cream

Make the serrano cream:

In a blender or mini food processor blend together the chilies, the garlic paste, and the sour cream until the mixture is combined well. (Be careful not to overblend the mixture or the cream may curdle.) Force the mixture through a fine sieve set over a small bowl. The serrano cream may be made 1 day in advance, kept covered and chilled, and brought to room temperature before serving.

Sweet Comforts and the Smells of Winter

It’s Snowy, cold and windy in NYC and what a great day to stay in and bake for comfort and some sweetness. There is nothing like homemade hot cocoa and the aroma of cinnamon permeating throughout the house.

I do love when I stink up the entire apt building with wonder aromas of fresh baked bread, sweet & savory spices, and cakes and of course when I cook with garlic! Ahhh, the smell of something cooking that hits all senses in an eye rolling; mouthwatering temptation is just delicious heaven. No fishy smell here!

I’m sure the neighbors in my building are wondering what I am baking today and if any of them are home, I will knock on their door, show some neighborly love and offer them my sweet of the week.

About a year ago, when I was laid off from a company I gave over 9 years of my life to, I decided, since I had to cut back on costs to use some of my Credit Card points and get me a bread maker. It was one of the best decisions I made! Not only do I not buy bread from the store anymore, I am also making healthier breads with no crazy chemicals in them. I do save a lot of money believe it or not. It also got me cooking again and wanting to branch out a bit more in my cooking capabilities.

But today is not about bread, it’s about Cinnamon Rolls/Buns using my bread machine! You never forget the smell and taste of a Cinnamon Roll/Bun even if the years have passed since the last gooey bite. I’ll be honest, I don’t usually eat these that often, actually I think the last time I had one was about 8 or more years ago. I have heard that there is a chain out there, in which these lovely breakfast/brunch treats are the main attraction and people go crazy for them (I personally have never had one from this chain and never will).

So, since I am using my bread machine and the recipe that came with it, all instructions are machine only (I don’t feel like translating out of machine today). But if you are a savvy baker, then you know how to make the dough outside of the machine (It’s really not that hard). I’ve made some personal adjustments to this recipe, specifically to the filling and topping. This will yield approx 24 rolls/buns depending on how thick you cut them.

Cinnamon Rolls
Ingredients: Makes2 1⁄2 pounds dough = 24 cinnamon swirl rolls

• 2⁄3 cup Lowfat milk, warmed to 80°–90°F
• 3 Eggs, large, at room temperature
• 6 tbls Unsalted butter, cut in 1⁄2-inch pieces, at room temperature
• 1⁄2 cup Granulated sugar
• 1 tsp Salt
• 1 1/2 tsp Vanilla extract
• 4 cups Bread or AP flour
• 2⁄3 cup Cornstarch
• 2 1⁄4 teaspoons Yeast, active dry, instant or bread machine

-Place the milk, eggs, unsalted butter, granulated sugar, salt, vanilla, flour, cornstarch, and yeast in the bread pan fitted with the kneading paddle in the order listed. Place the bread pan in the Bread Maker. Select

Dough option. Select dough size. Press Start to mix, knead and rise. When cycle is completed remove dough and punch to deflate. For large and medium recipes, divide into 2 equal portions. Let rest 10 minutes.

-Roll the dough out into rectangles 12 inches wide and 1⁄2-inch thick. Brush each rectangle with melted butter to within one inch of one long side and to the ends of the other 3 sides, and sprinkle evenly with sugar/cinnamon mixture. Roll as for a jelly roll, ending with the unbuttered side. Pinch along long side to seal.

-Cut with a serrated knife into 12 equal portions. Arrange in prepared pans, cover with plastic wrap, and let rise 35 to 40 minutes. Preheat oven to 350°F.

-Bake for 25 to 30 minutes, until puffed with golden tops, and hollow-sounding when tapped.

-Let cool 20 to 25 minutes before frosting. Spread or drizzle cream cheese frosting to taste.

Filling

• 1⁄2 cup Brown sugar, packed
• 1⁄4 cup Granulated sugar
• 2 1⁄2 tbls Cinnamon
• 1 tbls Unsweetened Cocoa Powder
• 6 tbls Butter, unsalted, melted –Reserve 2 Tbls for brushing Dough.

-Place the filling ingredients in a small bowl and stir with a whisk until well blended; reserve.

-Lightly coat 2 ten-inch round/2 nine-inch round/1 ten-inch round cake pan(s) with cooking spray and reserve.

Cream Cheese Frosting

• 4 oz Cream cheese
• 1⁄4 cup Unsalted butter, at room temperature
• 1 tsp Vanilla extract
• 1 1⁄2 cups Powdered sugar, sifted
• 1 tablespoon Milk

-Combine frosting ingredients and stir with a whisk until smooth (this may also be done in a food processor fitted with the metal “s” blade, or with a hand mixer).

Green Brownies-Was Money Involved?

Well, it looks like, at least at my local bodega, my brownies won't make any money. According to the son of the owner, no one wants to pay $2 for a 2.5x2.5 brownie. Most of the customers would rather pay $1.50 for a mass made and unknown ingredient filled piece of crap. And this bodega doesn't even sell brownies from the vendor they purchase from!

I kind of knew in the back of my mind folks in my neighborhood would have no sense of what really good food is. But it is disappointing that folks have no concept of wanting and expecting healthier and good food. I'm not so sad about not making money as I am more sad about the unhealthy customer decisions.  I do however, in these times understand that every penny not spent is a penny saved.

My Brownies may be a sugary treat, but they are much better than a brand that uses crazy chemicals, artificial flavors, and ingredients you can't even pronounce and have to look up in the dictionary or Wikipedia to find out what it is. 

Pounding the Pavement and Getting Lemons

My job search goes on, still with no real success. I seem to attract lots of recruiters, but the jobs I'm either not qualified for or nothing seems to pan out. It's all been lemons!

Don't get me wrong though, I love lemons. So I thought in honor of me still "pounding the pavement", I thought why not take all the lemons from my job hunt and make Lemon Pound Cake (It's too cold for Lemonade)!

I am a "pound cake" newbie, so there are no alterations to the recipe I chose. I picked this one from a Bon Appétit Mag-July 1993 by Darren DiPietro: State College, Pennsylvania. The instructions are very well done, but I do have a bit more advice.

Now, I have a Kitchen Aid Stand Mixer (These last forever!) and I would not recommend using a general electric mixer, but if that's all you have then make sure you use a very large bowl. Also, make sure your Mise en place is within your reach, it will make your life so much easier. Plan this recipe to ensure your eggs and butter are at room temperature.

So all went well, but I would have liked a heavier lemon flavor and I think the pan that I had was a tad too small or I just needed to add a bit less batter than what was yielded. I also think for my oven, I will need to drop the temp to 300 degrees vs. 325 degrees as recommended. The end result was that the cake baked with a slight overflow on the edges of the pan and got a little darker than I would have liked. But that can all be fixed anyway. Note that this recipe makes 12 Servings, I do know that Pound Cake does freeze well. So if you can’t use all of it, freeze the rest-Just cut in slices beforehand.

 

Sour Cream and Lemon Pound Cake

Bon Appétit: July 1993; by Darren DiPietro: State College, Pennsylvania. Yield: Serves 12

• 3 cups cake flour

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup (2 sticks) unsalted butter, room temperature

• 3 cups sugar

• 6 eggs, room temperature

• 1/4 cup fresh lemon juice

• 1 tablespoon grated lemon peel

• 1 cup sour cream

Cooking Instructions:

• Preheat oven to 325°F. Grease 16-cup tube pan. Dust pan with cake flour; tap out excess flour.
• Sift flour, baking soda and salt into medium bowl. Using electric mixer, beat butter in large bowl at medium speed until fluffy. Gradually add sugar and beat 5 minutes. Add eggs 1 at a time, beating just until combined after each addition. Beat in lemon juice and peel. -Using rubber spatula, mix in dry ingredients slowly. Mix in sour cream. Transfer batter to prepared pan.
• Bake cake until tester inserted near center comes out clean, about 1 hour 30 minutes. Let cake cool in pan on rack 15 minutes. Cut around cake in pan. Turn out cake.
• Carefully turn cake right side up on rack and cool completely. (Can be prepared 2 days ahead. Wrap in foil and let stand at room temperature).