'tis the season for carving pumpkins, making mulled cider and pumpkin seeds. We had done all successfully except for making seeds. Somehow what we tried in the past were not the crispy, yummy seeds I was hoping for. Until this year.
Again, I haven't been taking photos for the blog (and the seeds didn't last but 2 days), but I plan to make the same varieties to show you what they look like, seeing as how we all eat with our eyes first. I was thrilled with my seeds this year and they were a hit at the bar. (Brag alert:) a respected Boston-based chef even liked them!
Varieties I made this time: plain (salt), ranch, sweet, and party.
Scoop out all the pumpkin seeds from your pumpkin, separating as much of the "goo" as you can. Boil in salted water for 20 minutes or until grayish. Drain and pat dry, then spread out seeds on a baking sheet overnight to dry.
The original recipe is even parts oil, butter, and salt. Coat the seeds and bake at 300 degrees for 30 minutes, flipping halfway. **Make sure they are in a single, even layer on the pan or they will not crisp up/stick together. Once toasted, sprinkle with a little more salt and set aside to cool.
Ranch: butter or oil, ranch powder and salt. It's that simple. Once roasted, I sprinkled them with a little more ranch and salt, tossed, and set aside to cool.
Sweet: sugar, cinnamon, and allspice. Once roasted, sprinkle with more sugar.
Party: my take on a "chex mix" recipe. Butter, worcestershire sauce, onion powder, garlic powder, chili powder, salt, and a pinch of cayeanne. Delicious. Again, once roasted, sprinkle with salt.
Other ideas I may try:
Buffalo. With hot sauce, butter, brown sugar and honey.
Onion dip powder
Salt and vinegar?
BBQ: unsure how to do this right now without using a lot of liquid flavorings. Onion and garlic powders, bbq sauce, salt.
Wednesday, October 26, 2011
Creamy tomato basil soup
My mouth waters as I type this recipe. It is fall now and we all need a great soup on those chilly days. I cannot believe I have not published a recipe since February. Yikes.
This is my take on a soup originally made at Boston Beer Works last year. Anytime I add canned tomatoes to a dish, I often find myself adding sugar because of the acidity in the canned tomatoes. Well, in this recipe there is no need for it. You'll find it sweet, salty, and even cheesy tasting. It's just so yummy. And it can be fully vegetarian if you choose.
Pair it with a grilled cheese or crusty bread for a meal that will have your guests asking for thirds.
I do not have a photo of this because I didn't think to post the recipe. Next time I will take a photo.
Ingredients:
This is my take on a soup originally made at Boston Beer Works last year. Anytime I add canned tomatoes to a dish, I often find myself adding sugar because of the acidity in the canned tomatoes. Well, in this recipe there is no need for it. You'll find it sweet, salty, and even cheesy tasting. It's just so yummy. And it can be fully vegetarian if you choose.
Pair it with a grilled cheese or crusty bread for a meal that will have your guests asking for thirds.
I do not have a photo of this because I didn't think to post the recipe. Next time I will take a photo.
Ingredients:
- 2 large cans (the huge ones, I'm talking 28oz cans or whatever they are) tomatoes of you choice: diced, stewed, crushed, etc.
- 1 tsp salt
- black pepper to taste
- 1 can (approx 2 cups) broth of your choice (chicken, veggie) OR water (with or without bullion)
- 2-3 oz neufchatel cream cheese /any reduced fat variety OR 1/2 c. heavy cream
- 10-15 basil leaves
- 2-4 cloves of garlic
- 1 tsp oil
Method:
In a large saucepan over medium heat, sautee chopped garlic in oil for 1 minute. Add both cans of tomatoes, salt and pepper and bring to a boil. Lower the heat and let it simmer with the cover on for 45 minutes, stirring occasionally to ensure no bottom-stickage.
Add broth and bring back up to a boil over high heat. Simmer for 15 minutes, uncovered, to let the soup reduce slightly. Add cream cheese or heavy cream and chopped basil* and simmer another 5-10 minutes. At this point I usually take 3/4 of the soup and puree it- I like it mostly thin with some chunks for a rustic feel.
Voile! Really, the ingredients are basic but the technique is what makes this tomato soup fabulous. The longer you cook them, the sweeter they get. ENJOY!!
Tip: If the tomato mixture becomes too dry when you are simmering it for 45 minutes, add half of your broth and just add the rest later. Also, salt and pepper to taste. If you find it bland, by all means add more salt and pepper. I don't normally cook with specific measurements and taste is individual anyway.
*I used 5 or 6 "basil ducks", which is approximately 12 leaves for me. Creating basil cubes is a great way to stretch your home-grown basil past the season. Simply julienne or chop any remaining basil you have and divide it among an empty ice cube tray in useable portions (about 2 leaves per cube), then add just enough water to cover the basil and freeze. I have a cute duck-shaped small ice cube tray so I use that. These cubes are great for adding to soups and sauces but not recommended for use fresh. So don't thaw them out to use on a caprese, for instance.
Tuesday, February 15, 2011
Sienna updates
Sienna is almost 6 months old now! Time flies! Yet she is such a part of our lives now that I cannot believe we've only had her for 4 months.
Toilet training is going well. It is disappointing that she is not already finished with it but slow and steady seems to work well for her. I have been cutting out rings VERY slowly...1/4 ring at a time so she is not surprised by the changes. It's funny that when you have pets or children, the word "poop" is not awkward to say anymore.
She knows many tricks and we are working on more. Our friends are amazed with what she can do and honestly I am too. Here is her trick resume:
Sit
Paw
Up (sits up on hind legs)
High Five (high ten usually)
Spin
Kiss
Stay (she'll only do this in training.. not in real life yet)
Over (jump over an arm)
We started training her a few weeks after we got her. I will film them soon to share... there are so many cat videos out there but I think if we get a few more tricks down, she'll take the cake!
She'll be getting her 6 month check-up soon. I will also have to pay for another rabies shot because of a technicality when we got her. Basically, she was 8weeks old when I got her and her records show she had the shot, but the rabies shot should not be administered until 12 weeks. So, hypothetically if she bit someone and they had looked at the records, they could say she was too young when we got her and that she never got the shot. SO- she'll get a new shot... it will not harm her.
She is less and less a kitten. She does not play like she did when she was a baby, but she's still cute, still playful and still sleeps like a doofus.
One of my favorite games she plays is when she chases Joe. He'll hide in the kitchen and she'll see him from down the hall, stalk him, and sprint over to say hi. Super cute. We love her so much. I'll take new photos and add them soon.
Toilet training is going well. It is disappointing that she is not already finished with it but slow and steady seems to work well for her. I have been cutting out rings VERY slowly...1/4 ring at a time so she is not surprised by the changes. It's funny that when you have pets or children, the word "poop" is not awkward to say anymore.
She knows many tricks and we are working on more. Our friends are amazed with what she can do and honestly I am too. Here is her trick resume:
Sit
Paw
Up (sits up on hind legs)
High Five (high ten usually)
Spin
Kiss
Stay (she'll only do this in training.. not in real life yet)
Over (jump over an arm)
We started training her a few weeks after we got her. I will film them soon to share... there are so many cat videos out there but I think if we get a few more tricks down, she'll take the cake!
She'll be getting her 6 month check-up soon. I will also have to pay for another rabies shot because of a technicality when we got her. Basically, she was 8weeks old when I got her and her records show she had the shot, but the rabies shot should not be administered until 12 weeks. So, hypothetically if she bit someone and they had looked at the records, they could say she was too young when we got her and that she never got the shot. SO- she'll get a new shot... it will not harm her.
She is less and less a kitten. She does not play like she did when she was a baby, but she's still cute, still playful and still sleeps like a doofus.
One of my favorite games she plays is when she chases Joe. He'll hide in the kitchen and she'll see him from down the hall, stalk him, and sprint over to say hi. Super cute. We love her so much. I'll take new photos and add them soon.
Sunday, February 13, 2011
"Cooked Brownie Mix"
A MUST-TRY!
Okay so it's no Valentines' Day special recipe, but I have a love/hate with cooked brownie mix and I have to share.
Truly a love/love relationship, but I hate that I could end up eating too much if I'm not careful!
The idea started a few years ago when I wanted brownie mix. Not brownies- but the fudgy, gooey, fill-your-mouth-with-joy batter. However, I did not like the idea of the raw eggs in there. My solution: cooked brownie mix. And it could not be simpler:
Start with your favorite box of brownie mix. Whatever the box calls for you'll need, except in a different order.
i.e. eggs, oil, water, box mix
Over a double boiler, add eggs and a pinch of granulated sugar. It's not about making it sweet- it's about having an abrasive that helps emulsify the eggs. (**Carefully monitor the heat because we do not want the eggs to scramble but rather become a kind of loose custard-like mixture**) With a whisk, beat/mix the eggs until they are very warm to the touch. There will be a point where they thicken quickly. Take the bowl off the heat and mix mix mix so no lumps form. I'd say this process takes approximately 2-3 minutes.
Once the eggs are cooked, add in everything else the box calls for, including the cocoa mix and stir until incorporated. Put mixture into the fridge until ready to use. It stays quite a while but I haven't had it for much more than a week because even Joe likes it!
Here's the best part: "reverse lava cake" as I like to call it. Simply scoop out a few rounded tablespoons of the cold mix into a microwave safe bowl, and in 20-30 seconds the middle fluffs up into a cakey brownie while the outside is melted into a fudge sauce. Irresistible with a scoop of vanilla ice cream. Guests would never know it was just brownie mix!
The next time I make it I'll take photos. Promise.
Okay so it's no Valentines' Day special recipe, but I have a love/hate with cooked brownie mix and I have to share.
Truly a love/love relationship, but I hate that I could end up eating too much if I'm not careful!
The idea started a few years ago when I wanted brownie mix. Not brownies- but the fudgy, gooey, fill-your-mouth-with-joy batter. However, I did not like the idea of the raw eggs in there. My solution: cooked brownie mix. And it could not be simpler:
Start with your favorite box of brownie mix. Whatever the box calls for you'll need, except in a different order.
i.e. eggs, oil, water, box mix
Over a double boiler, add eggs and a pinch of granulated sugar. It's not about making it sweet- it's about having an abrasive that helps emulsify the eggs. (**Carefully monitor the heat because we do not want the eggs to scramble but rather become a kind of loose custard-like mixture**) With a whisk, beat/mix the eggs until they are very warm to the touch. There will be a point where they thicken quickly. Take the bowl off the heat and mix mix mix so no lumps form. I'd say this process takes approximately 2-3 minutes.
Once the eggs are cooked, add in everything else the box calls for, including the cocoa mix and stir until incorporated. Put mixture into the fridge until ready to use. It stays quite a while but I haven't had it for much more than a week because even Joe likes it!
Here's the best part: "reverse lava cake" as I like to call it. Simply scoop out a few rounded tablespoons of the cold mix into a microwave safe bowl, and in 20-30 seconds the middle fluffs up into a cakey brownie while the outside is melted into a fudge sauce. Irresistible with a scoop of vanilla ice cream. Guests would never know it was just brownie mix!
The next time I make it I'll take photos. Promise.
Spaghetti with spinach and sundried tomatoes
Simple and delicious!
Cook spaghetti and drain. Save some of the pasta water and set aside.
In the hot pan, toss spaghetti with olive oil, sundried tomatoes, and LOTS of baby spinach until wilted. Add in some pasta water and a handful of grated cheese to help bind the sauce.
You're done! Serve with crusty bread and olive oil/balsamic vinegar or a salad.
Cook spaghetti and drain. Save some of the pasta water and set aside.
In the hot pan, toss spaghetti with olive oil, sundried tomatoes, and LOTS of baby spinach until wilted. Add in some pasta water and a handful of grated cheese to help bind the sauce.
You're done! Serve with crusty bread and olive oil/balsamic vinegar or a salad.
Braised Tofu
This recipe is best cold, in my opinion.
I have adapted the recipe a bit. You're supposed to dice the tofu in about a 1 inch dice and broil it on skewers, basting the marinade. But I like using a store-bought diced tofu (smaller size), and braising or pan-frying it until the marinade sticks. Then I cool it and have it with salads, lettuce wraps, or just plain.
Marinade:
1/2 c. soy sauce
2 tbsp rice wine (I don't usually have it on hand so I use mirin)
2 tbsp peanut butter
1 tbsp tahini (or just skip if you don't have it)
1 tbsp grated ginger
1 tsp sugar
Put all ingredients in a bag and shake or massage until combined. Add package of diced tofu (drained and pat dry) and marinade for at least 30 minutes.
Add 1tsp sesame oil to heated fry pan. Add entire bag of tofu and marinade.
Fry over medium/high heat until tofu is brown and marinade is gone. (Toss often)
Cool and enjoy!
I have adapted the recipe a bit. You're supposed to dice the tofu in about a 1 inch dice and broil it on skewers, basting the marinade. But I like using a store-bought diced tofu (smaller size), and braising or pan-frying it until the marinade sticks. Then I cool it and have it with salads, lettuce wraps, or just plain.
Marinade:
1/2 c. soy sauce
2 tbsp rice wine (I don't usually have it on hand so I use mirin)
2 tbsp peanut butter
1 tbsp tahini (or just skip if you don't have it)
1 tbsp grated ginger
1 tsp sugar
Put all ingredients in a bag and shake or massage until combined. Add package of diced tofu (drained and pat dry) and marinade for at least 30 minutes.
Add 1tsp sesame oil to heated fry pan. Add entire bag of tofu and marinade.
Fry over medium/high heat until tofu is brown and marinade is gone. (Toss often)
Cool and enjoy!
Lettuce wraps
My mom first made it with ground pork. We've done it with turkey as well.
Because of my kind-of vegetarianism, I enjoy it with fake meat "crumbles".
Morningstar has a great product that tastes like ground beef, and that's what I use in this recipe.
I cannot think of exact amounts so bear with me... you really can't mess this up.
Ingredients:
1lb ground meat of choice
1 can water chestnuts (diced fine)
1/2 c. hoisin sauce
1 tsp. rice wine vinegar
1 tsp. worcestershire sauce
2 tsp. minced ginger
1 sliced scallion
1 head iceberg lettuce, cut in half, core removed and leaves separated
Garnishes:
Crushed or ground peanuts
julienned carrots
Other toppings your guests might like: braised tofu (recipe here), fried chinese noodles
Brown meat in sesame oil
Add water chestnuts and ginger
Mix in the sauces (hoisin, vinegar, worcestershire) until coated and cook 1 minute
Toss in scallion and mix
Lettuce leaves make excellent wrappers. Let guests fill them with meat and toppings of their choice.
I did not have carrots in this photo. Shown in the photo is the tofu as well.
Because of my kind-of vegetarianism, I enjoy it with fake meat "crumbles".
Morningstar has a great product that tastes like ground beef, and that's what I use in this recipe.
I cannot think of exact amounts so bear with me... you really can't mess this up.
Ingredients:
1lb ground meat of choice
1 can water chestnuts (diced fine)
1/2 c. hoisin sauce
1 tsp. rice wine vinegar
1 tsp. worcestershire sauce
2 tsp. minced ginger
1 sliced scallion
1 head iceberg lettuce, cut in half, core removed and leaves separated
Garnishes:
Crushed or ground peanuts
julienned carrots
Other toppings your guests might like: braised tofu (recipe here), fried chinese noodles
Brown meat in sesame oil
Add water chestnuts and ginger
Mix in the sauces (hoisin, vinegar, worcestershire) until coated and cook 1 minute
Toss in scallion and mix
Lettuce leaves make excellent wrappers. Let guests fill them with meat and toppings of their choice.
Penne Porcini
One of my favorites!
I can only seem to find dried porcini mushrooms but that's perfect for this dish because the broth is the main flavoring.
Fact: I don't like mushrooms
Fact: I still cook with them sometimes
Ingredients:
3 oz dried porcini mushrooms
penne pasta
4 cups water
1/4-1/2 c. heavy cream
salt, pepper
tarragon
marsala wine
grated cheese (parm reg, romano, or pecorino is great)
beef broth (or veg if you're going vegetarian)
corn starch
Prepare:
Heat water until near boiling point (I usually use a microwaveable container for this)
Toss in mushrooms and let soak 20 minutes or more (covered with plastic wrap or lid.. to keep steam in)
Once mushrooms are rehydrated, squeeze them out and finely dice or mince them. I prefer not to have too many pieces each dish, so I only use about an ounce of minced porcini in the actual cooking of the dish. If you like mushrooms, go ahead and put in the whole 3 ounces.
Cook pasta
Strain the mushroom liquid into a saucepan, add the minced porcini and bring to a simmer
Add pinch of salt, pepper, and about 1 tsp of marsala
Simmer until reduced by half
Add heavy cream until sauce is light brown in color
Add 1 tsp tarragon
Add 1/4 cup grated cheese
Add salt and pepper to taste
Add corn starch slurry (corn starch and water)
Simmer until sauce is thick
(if you reduce the sauce too much, add beef broth or vegetable broth, unless you saved some extra mushroom broth just in case!)
Toss strained pasta into sauce to coat
Garnish with grated cheese and voile! A fabulous recipe created by yours truly from a dish I had as a kid. So great with garlic bread!
Note: if you are cooking for more than two or three people, you may need to use more broth/mushrooms to create the bold flavor. Or, you can add beef or vegetable broth in the simmering process.
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